Food Bioscience最新文献

Fate of myofibrillar protein-bound Nε-(carboxymethyl)lysine in the presence of the human colonic microbiota after gastrointestinal digestion

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-17 DOI: 10.1016/j.fbio.2025.106380

Shuqi Hao , Zeyu Lu , Mengyu Ye , Na Li , Jiayi Hu , Wei Quan , Jiwen Cheng , Huaide Xu , Mei Li

N^ε-(carboxymethyl)lysine (CML), an advanced glycation end product (AGE), is abundant and stable in foods rich in protein, which is considered as a possible threat for human health. Our previous study found that only 35.06 % of myofibrillar protein-bound N^ε-(carboxymethyl)lysine (MP-bound CML) was absorbed by small intestine in vitro, while the fate of the rest 2/3 CML was still not clear. This study aimed to investigate the dynamic change (micromorphology, content, and absorption) of MP-bound CML gastrointestinal digests during in vitro simulation colon fermentation by sampling at ten time points (0, 2, 4, 8, 12, 18, 24, 36, 48, 72 h) and establishing co-culture models of Caco-2 and HT29 cells. The results showed that the particle size of MP-bound CML digests gradually became smaller during 72 h colon fermentation. Meanwhile, the total CML level was reduced by 86.94 %, especially during the 12 h of fermentation from 36 h to 48 h, the CML content decreased by 52.83 %. Moreover, the absorption rate of total CML during the whole fermentation was in the range of 0.246 %–0.627 % and the apparent permeability coefficient was between 1.524 × 10⁻⁷ cm/s and 3.889 × 10⁻⁷ cm/s, indicating that the absorption of CML was negligible in colon. This study demonstrated that MP-bound CML could be metabolized by gut microbiota, but is hardly to be absorbed in colon, which provides a new perspective into comprehensive evaluation of the potential risk of dietary protein-bound AGEs on human health.

{"title":"Fate of myofibrillar protein-bound Nε-(carboxymethyl)lysine in the presence of the human colonic microbiota after gastrointestinal digestion","authors":"Shuqi Hao , Zeyu Lu , Mengyu Ye , Na Li , Jiayi Hu , Wei Quan , Jiwen Cheng , Huaide Xu , Mei Li","doi":"10.1016/j.fbio.2025.106380","DOIUrl":"10.1016/j.fbio.2025.106380","url":null,"abstract":"<div><div>N<sup>ε</sup>-(carboxymethyl)lysine (CML), an advanced glycation end product (AGE), is abundant and stable in foods rich in protein, which is considered as a possible threat for human health. Our previous study found that only 35.06 % of myofibrillar protein-bound N<sup>ε</sup>-(carboxymethyl)lysine (MP-bound CML) was absorbed by small intestine <em>in vitro</em>, while the fate of the rest 2/3 CML was still not clear. This study aimed to investigate the dynamic change (micromorphology, content, and absorption) of MP-bound CML gastrointestinal digests during <em>in vitro</em> simulation colon fermentation by sampling at ten time points (0, 2, 4, 8, 12, 18, 24, 36, 48, 72 h) and establishing co-culture models of Caco-2 and HT29 cells. The results showed that the particle size of MP-bound CML digests gradually became smaller during 72 h colon fermentation. Meanwhile, the total CML level was reduced by 86.94 %, especially during the 12 h of fermentation from 36 h to 48 h, the CML content decreased by 52.83 %. Moreover, the absorption rate of total CML during the whole fermentation was in the range of 0.246 %–0.627 % and the apparent permeability coefficient was between 1.524 × 10<sup>−7</sup> cm/s and 3.889 × 10<sup>−7</sup> cm/s, indicating that the absorption of CML was negligible in colon. This study demonstrated that MP-bound CML could be metabolized by gut microbiota, but is hardly to be absorbed in colon, which provides a new perspective into comprehensive evaluation of the potential risk of dietary protein-bound AGEs on human health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106380"},"PeriodicalIF":4.8,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive polysaccharides isolated from baobab fruit pulp: Enhancing antioxidant activity and reducing protein oxidation in goat myosin

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-16 DOI: 10.1016/j.fbio.2025.106377

Duoduo Zhang , Majida Al-Wraikat , Haorui Ma , Lina Ahmed Hassaballa , Abdalla Musa Elimam , Mohamed Aamer Abubaker , Yongfeng Liu

This study isolated polysaccharides from Adansonia digitata (baobab) fruit pulp (BBP) using a hot-water extraction method. The BBP was deproteinized with Sevage reagent and decolorized using macro-porous resin (AB-8). The BBP was then precipitated by adding ethanol 95 %, producing BBP-1 and BBP-2 fractions. These were separated by DEAE-52 column chromatography with NaCl solutions 0 mol/L to 0.5 mol/L, yielding two neutral polysaccharides, BBP1-F1 and BBP2-F1, with respective yields of (18.10 ± 0.40 % w/w) and (16.40 ± 0.30 % w/w). Their carbohydrate contents were (75.30 ± 1.15 % w/w) and (81.10 ± 2.10 % w/w). Glucose was identified as the predominant monosaccharide, with concentrations of (78.90 ± 1.03 %) and (91.00 ± 1.09 %) for BBP1-F1 and BBP2-F1, respectively. The molecular weights of BBP1-F1 and BBP2-F1 were 21.2 kDa and 13.5 kDa, respectively. Both polysaccharides exhibited significant antioxidant properties. At a concentration of 0.1 mg/mL, BBP1-F1 and BBP2-F1 demonstrated DPPH free radical scavenging activities of (40.85 ± 2.82 %) and (37.66 ± 2.32 %), respectively, compared to myosin (13.20 ± 3.62 %). In addition, their iron ion reduction capacities were (28.00 ± 1.21 %) and (33.93 ± 2.00 %), respectively, compared to myosin (12.63 ± 0.55 %). These polysaccharides also inhibited myosin oxidation by preserving sulfhydryl groups, reducing carbonyl content, and increasing surface hydrophobicity. The results suggest that baobab polysaccharides enhance antioxidant activity and stability in meat proteins, which could be applied in food preservation and health-related applications to improve product quality and shelf life.

{"title":"Bioactive polysaccharides isolated from baobab fruit pulp: Enhancing antioxidant activity and reducing protein oxidation in goat myosin","authors":"Duoduo Zhang , Majida Al-Wraikat , Haorui Ma , Lina Ahmed Hassaballa , Abdalla Musa Elimam , Mohamed Aamer Abubaker , Yongfeng Liu","doi":"10.1016/j.fbio.2025.106377","DOIUrl":"10.1016/j.fbio.2025.106377","url":null,"abstract":"<div><div>This study isolated polysaccharides from <em>Adansonia digitata</em> (baobab) fruit pulp (BBP) using a hot-water extraction method. The BBP was deproteinized with Sevage reagent and decolorized using macro-porous resin (AB-8). The BBP was then precipitated by adding ethanol 95 %, producing BBP-1 and BBP-2 fractions. These were separated by DEAE-52 column chromatography with NaCl solutions 0 mol/L to 0.5 mol/L, yielding two neutral polysaccharides, BBP1-F1 and BBP2-F1, with respective yields of (18.10 ± 0.40 % w/w) and (16.40 ± 0.30 % w/w). Their carbohydrate contents were (75.30 ± 1.15 % w/w) and (81.10 ± 2.10 % w/w). Glucose was identified as the predominant monosaccharide, with concentrations of (78.90 ± 1.03 %) and (91.00 ± 1.09 %) for BBP1-F1 and BBP2-F1, respectively. The molecular weights of BBP1-F1 and BBP2-F1 were 21.2 kDa and 13.5 kDa, respectively. Both polysaccharides exhibited significant antioxidant properties. At a concentration of 0.1 mg/mL, BBP1-F1 and BBP2-F1 demonstrated DPPH free radical scavenging activities of (40.85 ± 2.82 %) and (37.66 ± 2.32 %), respectively, compared to myosin (13.20 ± 3.62 %). In addition, their iron ion reduction capacities were (28.00 ± 1.21 %) and (33.93 ± 2.00 %), respectively, compared to myosin (12.63 ± 0.55 %). These polysaccharides also inhibited myosin oxidation by preserving sulfhydryl groups, reducing carbonyl content, and increasing surface hydrophobicity. The results suggest that baobab polysaccharides enhance antioxidant activity and stability in meat proteins, which could be applied in food preservation and health-related applications to improve product quality and shelf life.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106377"},"PeriodicalIF":4.8,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement of 1-octen-3-ol in Lentinus edodes Maillard peptides through exogenous linoleic acid and its synergistic effect with l-cysteine

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-15 DOI: 10.1016/j.fbio.2025.106374

Mengli Wang , Xinjing Li , Foxin Zhang , Heping Cui , Khizar Hayat , Xiaoming Zhang , Chi-Tang Ho

Extra-added l-cysteine effectively inhibited the browning of Maillard peptides (MPs) derived from Lentinus edodes. Meanwhile, an unsaturated fatty acid (UFA) was introduced to increase the content of 1-octen-3-ol (mushroom alcohol) to enhance the mushroom aroma of the MPs. Among the three UFAs tested, linoleic acid (LA) exhibited the strongest promoting effect on 1-octen-3-ol, resulting in a 1-octen-3-ol content of 74.57 ± 1.48 μg/L in MPs. When LA was co-heated with l-cysteine and/or xylose, a synergistic effect was observed between LA and l-cysteine, leading to the highest 1-octen-3-ol content of 211.29 ± 3.62 μg/L in LA-l-cysteine-xylose system. The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor. The incorporation of 25 % safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production (133.09 ± 8.74 μg/L) in MPs. These findings provide new ideas for enhancing the mushroom aroma, offering potential applications in flavor design and food processing.

{"title":"Enhancement of 1-octen-3-ol in Lentinus edodes Maillard peptides through exogenous linoleic acid and its synergistic effect with l-cysteine","authors":"Mengli Wang , Xinjing Li , Foxin Zhang , Heping Cui , Khizar Hayat , Xiaoming Zhang , Chi-Tang Ho","doi":"10.1016/j.fbio.2025.106374","DOIUrl":"10.1016/j.fbio.2025.106374","url":null,"abstract":"<div><div>Extra-added <span>l-</span>cysteine effectively inhibited the browning of Maillard peptides (MPs) derived from <em>Lentinus edodes</em>. Meanwhile, an unsaturated fatty acid (UFA) was introduced to increase the content of 1-octen-3-ol (mushroom alcohol) to enhance the mushroom aroma of the MPs. Among the three UFAs tested, linoleic acid (LA) exhibited the strongest promoting effect on 1-octen-3-ol, resulting in a 1-octen-3-ol content of 74.57 ± 1.48 μg/L in MPs. When LA was co-heated with <span>l-</span>cysteine and/or xylose, a synergistic effect was observed between LA and <span>l-</span>cysteine, leading to the highest 1-octen-3-ol content of 211.29 ± 3.62 μg/L in LA-<span>l-</span>cysteine-xylose system. The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor. The incorporation of 25 % safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production (133.09 ± 8.74 μg/L) in MPs. These findings provide new ideas for enhancing the mushroom aroma, offering potential applications in flavor design and food processing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106374"},"PeriodicalIF":4.8,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tenebrio molitor proteins and peptides: Cutting-edge insights into bioactivity and expanded food applications

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-15 DOI: 10.1016/j.fbio.2025.106369

Wenyan Ma , Jing Yang , Huayi Suo , Jiajia Song

Tenebrio molitor (T. molitor) is gaining attention as a promising alternative food source due to its ease of cultivation, high reproductive rate, and rich nutritional profile, establishing it as a superior protein source. This review aims to comprehensively discuss the preparation methods of T. molitor proteins and peptides, along with their diverse biological activities and applications in the food industry. T. molitor proteins and peptides exhibit a variety of important biological activities, thereby exerting positive effects on health. Although they can improve the nutritional value of food, they alter food quality characteristics such as texture and flavor, which in turn affects consumer acceptance. Future studies should focus on elucidating the mechanisms of action, improving consumer acceptance, and exploring synergies with other food ingredients to maximize their functional potential. The insights provided in this review contribute to a deeper understanding of T. molitor-derived proteins and peptides, offering valuable directions for future research in this field.

{"title":"Tenebrio molitor proteins and peptides: Cutting-edge insights into bioactivity and expanded food applications","authors":"Wenyan Ma , Jing Yang , Huayi Suo , Jiajia Song","doi":"10.1016/j.fbio.2025.106369","DOIUrl":"10.1016/j.fbio.2025.106369","url":null,"abstract":"<div><div><em>Tenebrio molitor</em> (<em>T. molitor</em>) is gaining attention as a promising alternative food source due to its ease of cultivation, high reproductive rate, and rich nutritional profile, establishing it as a superior protein source. This review aims to comprehensively discuss the preparation methods of <em>T. molitor</em> proteins and peptides, along with their diverse biological activities and applications in the food industry. <em>T. molitor</em> proteins and peptides exhibit a variety of important biological activities, thereby exerting positive effects on health. Although they can improve the nutritional value of food, they alter food quality characteristics such as texture and flavor, which in turn affects consumer acceptance. Future studies should focus on elucidating the mechanisms of action, improving consumer acceptance, and exploring synergies with other food ingredients to maximize their functional potential. The insights provided in this review contribute to a deeper understanding of <em>T. molitor</em>-derived proteins and peptides, offering valuable directions for future research in this field.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106369"},"PeriodicalIF":4.8,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification, quantification and distribution regularities of phenolics from six parts of Angolan plants by UPLC-ESI-TSQ-MS/MS with chemometrics analysis

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-15 DOI: 10.1016/j.fbio.2025.106356

Pengren Zou , Carla Cameselle , Antía Torres , Honória S. Chipaca-Domingos , Paulina G. Gonçalves , Hui Cao , Jesus Simal-Gandara , Paz Otero

Two roots (Heinsia crinite, Dorstenia convexa), two seeds (Piper guineense, Monodora myristica) and pods of Xylopia aethiopica are extremely popular in Angola as traditional medicine and culinary applications. This study purpose is to obtain a comprehensive phenolic compound characterization of these plants by UPLC-ESI-TSQ-MS/MS due to that few information is known about their composition. Some different types of flavonoids were investigated to get distinctive ions to recognize some phenolics from which standards are not available, including bound complex acids and containing glucosides. As a result, a total of 134 phenolic compounds were identified, of which protocatechuic, p-coumaric acid, quercetin and rutin in all plants. In addition, luteolin, kaempferol, isorhamnetin, apigenin and quercitrin were also found as major flavonoids, but most of them were in the form of flavonoid glycosides. Some chemometrics analysis of quantitative phenolics revealed great variability in the phenolic composition about these plant parts. According to hierarchical clustered heatmap, roots contained more phenolic acids, seeds more poly-methylated flavonoids, pods more isorhamnetin and catechin analogs. Furthermore, principal components and orthogonal partial least squares-discriminant analysis confirmed the prevalence of vanillin, kaempferol, luteolin, quercetin and isorhamnetin in these plants. Correlation coefficient analysis demonstrated that phenolic acid type showed significant positive correlation with DPPH and FRAP, while quercetin and luteolin flavonoids played an important role in TEAC, indicating they are main antioxidant compounds. To conclude, these data will help optimize the use of these resources and enhance their commercialization potential.

{"title":"Identification, quantification and distribution regularities of phenolics from six parts of Angolan plants by UPLC-ESI-TSQ-MS/MS with chemometrics analysis","authors":"Pengren Zou , Carla Cameselle , Antía Torres , Honória S. Chipaca-Domingos , Paulina G. Gonçalves , Hui Cao , Jesus Simal-Gandara , Paz Otero","doi":"10.1016/j.fbio.2025.106356","DOIUrl":"10.1016/j.fbio.2025.106356","url":null,"abstract":"<div><div>Two roots (<em>Heinsia crinite</em>, <em>Dorstenia convexa</em>), two seeds (<em>Piper guineense</em>, <em>Monodora myristica</em>) and pods of <em>Xylopia aethiopica</em> are extremely popular in Angola as traditional medicine and culinary applications. This study purpose is to obtain a comprehensive phenolic compound characterization of these plants by UPLC-ESI-TSQ-MS/MS due to that few information is known about their composition. Some different types of flavonoids were investigated to get distinctive ions to recognize some phenolics from which standards are not available, including bound complex acids and containing glucosides. As a result, a total of 134 phenolic compounds were identified, of which protocatechuic, p-coumaric acid, quercetin and rutin in all plants. In addition, luteolin, kaempferol, isorhamnetin, apigenin and quercitrin were also found as major flavonoids, but most of them were in the form of flavonoid glycosides. Some chemometrics analysis of quantitative phenolics revealed great variability in the phenolic composition about these plant parts. According to hierarchical clustered heatmap, roots contained more phenolic acids, seeds more poly-methylated flavonoids, pods more isorhamnetin and catechin analogs. Furthermore, principal components and orthogonal partial least squares-discriminant analysis confirmed the prevalence of vanillin, kaempferol, luteolin, quercetin and isorhamnetin in these plants. Correlation coefficient analysis demonstrated that phenolic acid type showed significant positive correlation with DPPH and FRAP, while quercetin and luteolin flavonoids played an important role in TEAC, indicating they are main antioxidant compounds. To conclude, these data will help optimize the use of these resources and enhance their commercialization potential.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106356"},"PeriodicalIF":4.8,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Highly antimicrobial composite gelatin film: One-step preparation for food packaging preservation

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-15 DOI: 10.1016/j.fbio.2025.106375

Zelin Zhou, Jiahang Su, Chuanying Yao, Shengjiong Nie, Chenyang Zhang, Zhenyu Li

With the increasing public awareness of food safety and environmental protection, balancing freshness and biodegradability in food packaging materials remains a challenge. In this study, a novel highly antimicrobial composite gelatin film (GDL film) was prepared by a one-step method. The Maillard reactions between d-glucose and gelatin, as well as between d-glucose and ε-polylysine (ε-PL), endowed the GDL film with exceptional antibacterial properties (99 %), ultraviolet resistance (99.95 %), and strong antioxidant activity. The experiment proved that the GDL film could effectively prevent mold and decay in grapes and strawberries during the 7-day freshness and storage period. Additionally, the multiple hydrogen bonds (between gelatin and ε-PL, glycerol and gelatin, and glycerol and ε-PL) within the film structure endowed the GDL film with superior mechanical properties, including a tensile strength of up to 6.7 MPa and an elongation at break of up to 173 %. Furthermore, the GDL film could rapidly degrade within 5–8 days under natural conditions, making it highly promising for application in food packaging and preservation.

{"title":"Highly antimicrobial composite gelatin film: One-step preparation for food packaging preservation","authors":"Zelin Zhou, Jiahang Su, Chuanying Yao, Shengjiong Nie, Chenyang Zhang, Zhenyu Li","doi":"10.1016/j.fbio.2025.106375","DOIUrl":"10.1016/j.fbio.2025.106375","url":null,"abstract":"<div><div>With the increasing public awareness of food safety and environmental protection, balancing freshness and biodegradability in food packaging materials remains a challenge. In this study, a novel highly antimicrobial composite gelatin film (GDL film) was prepared by a one-step method. The Maillard reactions between d-glucose and gelatin, as well as between d-glucose and ε-polylysine (ε-PL), endowed the GDL film with exceptional antibacterial properties (99 %), ultraviolet resistance (99.95 %), and strong antioxidant activity. The experiment proved that the GDL film could effectively prevent mold and decay in grapes and strawberries during the 7-day freshness and storage period. Additionally, the multiple hydrogen bonds (between gelatin and ε-PL, glycerol and gelatin, and glycerol and ε-PL) within the film structure endowed the GDL film with superior mechanical properties, including a tensile strength of up to 6.7 MPa and an elongation at break of up to 173 %. Furthermore, the GDL film could rapidly degrade within 5–8 days under natural conditions, making it highly promising for application in food packaging and preservation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106375"},"PeriodicalIF":4.8,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-14 DOI: 10.1016/j.fbio.2025.106363

Jian Hong , Mengya Wang , Yun Shi , Lisha Wei , Yanzhou Zhang , Pei Wang , Huawen Chen , Yijun Kang

This study investigated the effect of Zygosaccharomyces rouxii (Z. rouxii) fermentation on the functional properties and flavor quality of Cynanchum auriculatum Royle ex Wight beverages (CAB). The findings revealed that Z. rouxii fermentation significantly altered the acid and sugar profiles, increased the ethanol content (P < 0.05), raised the total phenolic content by 11.50 %, and elevated the total flavonoid content by 60.30 %. The fermentation process also modified the polyphenol profiles, significantly affecting the levels of gallic acid, kaempferol, and gossypol (P < 0.05). Additionally, the antioxidant and α-glucosidase inhibitory activities were significantly enhanced (P < 0.05), particularly in ABTS (98.95 % inhibition) and DPPH (90.62 % inhibition) free radical scavenging abilities, as well as α-glucosidase inhibition (98.95 %). Analysis of volatile metabolites (VMs) identified 98 differential metabolites between fermented and non-fermented CAB, and 20 key flavor metabolites with a relative odor activity value (rOAV) of ≥1 were identified. Z. rouxii fermentation primarily changed the types and concentrations of alcohols, esters, and terpenoids in CAB, thereby enhancing its "floral, sweet, and woody" flavor profile. These findings provide valuable insights for biochemical research on fermented CAB.

{"title":"The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages","authors":"Jian Hong , Mengya Wang , Yun Shi , Lisha Wei , Yanzhou Zhang , Pei Wang , Huawen Chen , Yijun Kang","doi":"10.1016/j.fbio.2025.106363","DOIUrl":"10.1016/j.fbio.2025.106363","url":null,"abstract":"<div><div>This study investigated the effect of <em>Zygosaccharomyces rouxii</em> (<em>Z. rouxii</em>) fermentation on the functional properties and flavor quality of <em>Cynanchum auriculatum</em> Royle ex Wight beverages (CAB). The findings revealed that <em>Z. rouxii</em> fermentation significantly altered the acid and sugar profiles, increased the ethanol content (<em>P</em> < 0.05), raised the total phenolic content by 11.50 %, and elevated the total flavonoid content by 60.30 %. The fermentation process also modified the polyphenol profiles, significantly affecting the levels of gallic acid, kaempferol, and gossypol (<em>P</em> < 0.05). Additionally, the antioxidant and α-glucosidase inhibitory activities were significantly enhanced (<em>P</em> < 0.05), particularly in ABTS (98.95 % inhibition) and DPPH (90.62 % inhibition) free radical scavenging abilities, as well as α-glucosidase inhibition (98.95 %). Analysis of volatile metabolites (VMs) identified 98 differential metabolites between fermented and non-fermented CAB, and 20 key flavor metabolites with a relative odor activity value (rOAV) of ≥1 were identified. <em>Z. rouxii</em> fermentation primarily changed the types and concentrations of alcohols, esters, and terpenoids in CAB, thereby enhancing its \"floral, sweet, and woody\" flavor profile. These findings provide valuable insights for biochemical research on fermented CAB.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106363"},"PeriodicalIF":4.8,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-14 DOI: 10.1016/j.fbio.2025.106362

Jia Guo , Min Zhang , Tiantian Tang , Benu Adhikari , Chunli Li

The human population is undergoing rapid aging and posing a significant societal challenge. Aging impacts the digestion of carbohydrates, proteins, fats, etc., and adversely affects the absorption and metabolism of nutrients. Thus, it is imperative to explore new technologies or enhance traditional food processing methods to create foods that address the dietary needs of the elderly and are easy to swallow.

This paper compares the physiological differences between the elderly and adults, emphasizing the importance of developing food products tailored to the needs of the elderly. It systematically evaluates the advantages and limitations of new technologies used for softening of foods (e.g., enzymatic softening, a combination of enzymes with reduced pressure, and freezing-thawing), preparing soft gel particles (e.g., freeze spray drying, electrostatic spray drying, and nano spray drying technology), and additive manufacturing (3D printing). These technologies are explored for their potential in altering texture and facilitating easy digestion of food. This review compiles and analyzes recent information relevant to the production of foods for the elderly, taking into account their physiological state and dietary needs.

New processing technologies can be used to produce soft-textured foods with adequate nutrition density to meet the physiological and nutritional needs of the elderly population. However, there are major challenges in scaling up the production of elderly foods for industrial production. In the future, the unique features of computer-aided manufacturing and 3D printing could be harnessed to produce personalized foods for the elderly.

{"title":"Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications","authors":"Jia Guo , Min Zhang , Tiantian Tang , Benu Adhikari , Chunli Li","doi":"10.1016/j.fbio.2025.106362","DOIUrl":"10.1016/j.fbio.2025.106362","url":null,"abstract":"<div><div>The human population is undergoing rapid aging and posing a significant societal challenge. Aging impacts the digestion of carbohydrates, proteins, fats, etc., and adversely affects the absorption and metabolism of nutrients. Thus, it is imperative to explore new technologies or enhance traditional food processing methods to create foods that address the dietary needs of the elderly and are easy to swallow.</div><div>This paper compares the physiological differences between the elderly and adults, emphasizing the importance of developing food products tailored to the needs of the elderly. It systematically evaluates the advantages and limitations of new technologies used for softening of foods (e.g., enzymatic softening, a combination of enzymes with reduced pressure, and freezing-thawing), preparing soft gel particles (e.g., freeze spray drying, electrostatic spray drying, and nano spray drying technology), and additive manufacturing (3D printing). These technologies are explored for their potential in altering texture and facilitating easy digestion of food. This review compiles and analyzes recent information relevant to the production of foods for the elderly, taking into account their physiological state and dietary needs.</div><div>New processing technologies can be used to produce soft-textured foods with adequate nutrition density to meet the physiological and nutritional needs of the elderly population. However, there are major challenges in scaling up the production of elderly foods for industrial production. In the future, the unique features of computer-aided manufacturing and 3D printing could be harnessed to produce personalized foods for the elderly.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106362"},"PeriodicalIF":4.8,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic antimicrobial effect of ultrasound and carvacrol nanoemulsion against Listeria monocytogenes and its application in cabbage preservation

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106359

Yajing Kong , Xiaolin Cai , Chang Gao , Jiahui Zhu , Yimeng Li , Runyang Sun , Hui Yang , Fahad Al-Asmari , Jaza Maqbl Alshammari , Chunling Zhang , Chao Shi

In this study, carvacrol nanoemulsion (CN) was prepared using ultrasonic emulsification and the synergistic bactericidal effect of ultrasound (US) and CN on Listeria monocytogenes and its mechanism were investigated. The results showed that the combined treatment of US and CN had a significant (P < 0.05) synergistic effect on the inactivation of L. monocytogenes, with synergistic values (SV) of 1.345 and 1.325, respectively. US + CN disrupts mononucleosis cell membranes and increases their permeability, as demonstrated by confocal laser scanning microscopy, flow cytometry and cell content release assays. N-phenyl-1-naphthylamine, reactive oxygen species and malondialdehyde assays showed that the combined treatment accelerated cellular oxidative stress and peroxidation, thereby affecting membrane lipid homeostasis. Field emission scanning electron microscopy showed that US + CN caused cell membranes to dry out and crumble. In addition, US + CN effectively kill L. monocytogenes on the surface of cabbages, reduce the weight loss of cabbages during storage, and had no significant (P > 0.05) effect on its color and hardness. This study demonstrated that US + CN has the potential to inactivate foodborne pathogens and improve the safety of fresh produce, providing theoretical possibilities for its application.

{"title":"Synergistic antimicrobial effect of ultrasound and carvacrol nanoemulsion against Listeria monocytogenes and its application in cabbage preservation","authors":"Yajing Kong , Xiaolin Cai , Chang Gao , Jiahui Zhu , Yimeng Li , Runyang Sun , Hui Yang , Fahad Al-Asmari , Jaza Maqbl Alshammari , Chunling Zhang , Chao Shi","doi":"10.1016/j.fbio.2025.106359","DOIUrl":"10.1016/j.fbio.2025.106359","url":null,"abstract":"<div><div>In this study, carvacrol nanoemulsion (CN) was prepared using ultrasonic emulsification and the synergistic bactericidal effect of ultrasound (US) and CN on <em>Listeria monocytogenes</em> and its mechanism were investigated. The results showed that the combined treatment of US and CN had a significant (<em>P</em> < 0.05) synergistic effect on the inactivation of <em>L. monocytogenes</em>, with synergistic values (SV) of 1.345 and 1.325, respectively. US + CN disrupts mononucleosis cell membranes and increases their permeability, as demonstrated by confocal laser scanning microscopy, flow cytometry and cell content release assays. N-phenyl-1-naphthylamine, reactive oxygen species and malondialdehyde assays showed that the combined treatment accelerated cellular oxidative stress and peroxidation, thereby affecting membrane lipid homeostasis. Field emission scanning electron microscopy showed that US + CN caused cell membranes to dry out and crumble. In addition, US + CN effectively kill <em>L. monocytogenes</em> on the surface of cabbages, reduce the weight loss of cabbages during storage, and had no significant (<em>P</em> > 0.05) effect on its color and hardness. This study demonstrated that US + CN has the potential to inactivate foodborne pathogens and improve the safety of fresh produce, providing theoretical possibilities for its application.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106359"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of two pectic polysaccharides from Rosa roxburghii Tratt fruit and their protection on Bifidobacterium against antibiotic damage

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2025-03-13 DOI: 10.1016/j.fbio.2025.106340

Ting-Ting Tu , Xiao-Hui Yuan , Yu-Heng Mao , Yan-Chun Wang , Zheng-Hao Chen , Lei Wang , You Luo , Chun-Xiao Wang , Shu-Yi Qiu , Ang-Xin Song

This study aimed to investigated the structural and physicochemical properties of two pectic polysaccharide fractions (RTFP1-2 & RTFP2) isolated from Rosa roxburghii Tratt fruit by anion-exchange and size-exclusion chromatography purification, as well as their protection on Bifidobacterium spp. against antibiotic damage. RTFP1-2 had a relatively lower molecular weight of 1.12 × 10⁵ Da and RTFP2 had a higher molecular weight of 5.06 × 10⁵ Da. Chemical composition analysis revealed that both RTFP1-2 and RTFP2 consisted of galacturonic acid (53.13 %, 64.73 %), galactose (27.26 %, 20.04 %), arabinose (3.57 %, 2.94 %), rhamnose (2.32 %, 1.67 %) and glucose (13.73 %, 10.62 %), respectively. These two pectic polysaccharides mainly contained homogalacturonan and rhamnogalacturonan I domain. RTFP1-2 and RTFP2 were resistant to in vitro gastrointestinal digestion with no more than 18 % (w/w) hydrolysis. Minimum inhibitory and bactericidal concentration (MIC and MBC) determination showed RTFPs could notably promote bifidobacterial survivals against three commonly used antibiotics with MIC increasing to ≥ 64 μg/mL and MBC to ≥ 512 μg/mL. The protection attributed to the viscous layers formed by the RTFPs surrounding the bacterial cells to prevent antibiotics from accessing to the bacteria. The viscous RTFP1-2 and RTFP2 also promoted the cohesion among bacterial cells and enhanced bacterial biofilm formation. The results suggested that RTFPs could be potential prebiotic additives used alone or supplemented with probiotic bacteria.

{"title":"Characterization of two pectic polysaccharides from Rosa roxburghii Tratt fruit and their protection on Bifidobacterium against antibiotic damage","authors":"Ting-Ting Tu , Xiao-Hui Yuan , Yu-Heng Mao , Yan-Chun Wang , Zheng-Hao Chen , Lei Wang , You Luo , Chun-Xiao Wang , Shu-Yi Qiu , Ang-Xin Song","doi":"10.1016/j.fbio.2025.106340","DOIUrl":"10.1016/j.fbio.2025.106340","url":null,"abstract":"<div><div>This study aimed to investigated the structural and physicochemical properties of two pectic polysaccharide fractions (RTFP1-2 & RTFP2) isolated from <em>Rosa roxburghii</em> Tratt fruit by anion-exchange and size-exclusion chromatography purification, as well as their protection on Bifidobacterium spp. against antibiotic damage. RTFP1-2 had a relatively lower molecular weight of 1.12 × 10<sup>5</sup> Da and RTFP2 had a higher molecular weight of 5.06 × 10<sup>5</sup> Da. Chemical composition analysis revealed that both RTFP1-2 and RTFP2 consisted of galacturonic acid (53.13 %, 64.73 %), galactose (27.26 %, 20.04 %), arabinose (3.57 %, 2.94 %), rhamnose (2.32 %, 1.67 %) and glucose (13.73 %, 10.62 %), respectively. These two pectic polysaccharides mainly contained homogalacturonan and rhamnogalacturonan I domain. RTFP1-2 and RTFP2 were resistant to <em>in vitro</em> gastrointestinal digestion with no more than 18 % (w/w) hydrolysis. Minimum inhibitory and bactericidal concentration (MIC and MBC) determination showed RTFPs could notably promote bifidobacterial survivals against three commonly used antibiotics with MIC increasing to ≥ 64 μg/mL and MBC to ≥ 512 μg/mL. The protection attributed to the viscous layers formed by the RTFPs surrounding the bacterial cells to prevent antibiotics from accessing to the bacteria. The viscous RTFP1-2 and RTFP2 also promoted the cohesion among bacterial cells and enhanced bacterial biofilm formation. The results suggested that RTFPs could be potential prebiotic additives used alone or supplemented with probiotic bacteria.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106340"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0