Food Bioscience最新文献_第10页

Paracoccus carotinifaciens as a bacterial source of astaxanthin for food applications: integrated experimental and in silico analysis reveals a safe non-antibacterial profile and weak selective fungistatic activity 胡萝卜素副球菌作为食品中虾青素的细菌来源：综合实验和计算机分析揭示了一种安全的非抗菌特征和弱选择性抑菌活性

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108277

Cassamo U. Mussagy , Jonatas L. Duarte , Felipe M. Tashiro , Camila C.B. Medeiros , Rodrigo Sorrechia , Rosemeire C.L.R. Pietro , Marlus Chorilli , Juan M. Guzmán-Flores , Angie V. Caicedo-Paz

Astaxanthin (AXT) from microalgae is widely recognized for its potent antioxidant properties, yet the biological potential of bacterial AXT remains poorly characterized. This study provides the first integrative evaluation of free and nanoencapsulated AXT obtained from bacteria Paracoccus carotinifaciens, combining sustainable extraction, advanced formulation, antimicrobial assays, and in silico target prediction. A green dimethyl carbonate (DMC) extraction process was optimized by assessing temperature, extraction time, and solid–liquid ratio, achieving high AXT recovery (>85 %) with efficient solvent recyclability. The AXT-rich extracts were incorporated into poloxamer-407 nanoparticles producing stable colloidal systems with controlled size (≈230–340 nm), low polydispersity, and negative surface charge, supporting their suitability for biological applications. Antimicrobial assays revealed that neither free nor nanoencapsulated AXT exhibited antibacterial activity against Escherichia coli, Enterococcus faecalis, or Staphylococcus aureus. However, nanoencapsulation selectively enhanced antifungal activity, yielding weak but fungistatic effects against Trichophyton rubrum (MIC = 125 μg/mL), whereas Candida albicans remained unaffected. To clarify this specificity, in silico screening identified key T. rubrum targets, primarily enzymes related to tryptophan metabolism and acetylation pathways. The results demonstrate that although Paracoccus-derived AXT lacks antibacterial activity, it exhibits a formulation-enhanced and highly selective fungistatic effect. Importantly, the absence of antibacterial action represents a safety advantage, as it reduces the risk of disrupting beneficial microbiota or selecting for antibiotic resistance, features that are critical for food applications. These findings suggest that Paracoccus-derived AXT may be more appropriate for microbiota-compatible applications, given its lack of antibacterial activity, rather than for use as a broad-spectrum antimicrobial compound.

来自微藻的虾青素（AXT）因其强大的抗氧化特性而被广泛认可，但细菌AXT的生物学潜力尚未得到充分的研究。本研究首次对从胡萝卜法副球菌（Paracoccus caroinifaciens）中获得的游离和纳米封装的AXT进行了综合评价，结合了可持续提取、先进配方、抗菌试验和计算机靶标预测。通过考察萃取温度、萃取时间和料液比，优化了绿色碳酸二甲酯（DMC）的萃取工艺，获得了较高的AXT回收率（> 85%）和高效的溶剂可回收性。富含axt的提取物被掺入poloxamer-407纳米颗粒中，产生稳定的胶体体系，其尺寸可控（≈230-340 nm），低多分散性，表面带负电荷，支持其生物应用的适应性。抗菌实验显示，无论是游离的还是纳米包封的AXT都没有对大肠杆菌、粪肠球菌或金黄色葡萄球菌表现出抗菌活性。然而，纳米胶囊选择性地增强了抗真菌活性，对红毛癣菌（MIC = 125 μg/mL）产生微弱但抑菌作用，而白色念珠菌则不受影响。为了阐明这一特异性，在硅筛选中确定了关键的红毛霉靶点，主要是与色氨酸代谢和乙酰化途径相关的酶。结果表明，虽然副球菌衍生的AXT缺乏抗菌活性，但它具有配方增强和高度选择性的抑菌作用。重要的是，没有抗菌作用代表了安全优势，因为它降低了破坏有益微生物群或选择抗生素耐药性的风险，这些特征对食品应用至关重要。这些发现表明，副球菌衍生的AXT可能更适合于微生物群兼容的应用，因为它缺乏抗菌活性，而不是作为广谱抗菌化合物使用。

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引用次数: 0

Exogenous phospholipid intermediates mediate membrane lipid composition remodeling to enhance spray-drying survival of Lactobacillus bulgaricus 外源磷脂中间体介导膜脂组成重塑，提高保加利亚乳杆菌喷雾干燥存活率

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108274

Fengzhi Qiao, Meijun Liu, Wenhao Ding, Sitong Lyu, Zhe Zhang, Tongjie Liu, Huaxi Yi, Lanwei Zhang, Kai Lin

Membrane phospholipid composition critically determines microbial membrane fluidity and stress resistance. Exogenous phospholipid precursors can promote endogenous membrane remodeling. In a previous lipidomic screen, we identified cardiolipin (CL) as the candidate lipid subclass associated with resistance to thermal desiccation. Herein, we demonstrated that supplementation with cytidine diphosphate diacylglycerol (CDP-DAG), a key intermediate in phospholipid biosynthesis, enhanced the survival rate of Lactobacillus bulgaricus L4-2-12 by 3.5-fold and significantly improved fermentation vigor. Targeted lipidomic analysis revealed that supplementation with CDP-DAG resulted in membrane phospholipid remodeling in L. bulgaricus L4-2-12, including an increase in CL and phosphatidylcholine (PC) content, higher content of saturated fatty acyl chains, and extended carbon chain lengths. These changes suggest that the improved spray-drying survival was due to increased membrane rigidity, which provides a new perspective for enhancing the spray-drying resistance of LAB.

膜磷脂组成决定了微生物膜的流动性和抗逆性。外源性磷脂前体可促进内源性膜重塑。在之前的脂质组学筛选中，我们确定了心磷脂（CL）作为与热干燥抗性相关的候选脂质亚类。本研究证明，添加磷脂生物合成的关键中间体胞苷二磷酸二酰基甘油（CDP-DAG）可使保加利亚乳杆菌L4-2-12的存活率提高3.5倍，并显著提高发酵活力。目标脂质组学分析表明，添加CDP-DAG导致保加利亚乳杆菌L4-2-12膜磷脂重塑，包括CL和磷脂酰胆碱（PC）含量增加，饱和脂肪酰基链含量增加，碳链长度延长。这些变化表明，喷雾干燥存活率的提高是由于膜刚度的增加，这为提高乳酸菌的喷雾干燥抗性提供了新的视角。

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引用次数: 0

Effects of Lactiplantibacillus plantarum fermentation on sensory and in vitro antioxidant properties of ginger 植物乳杆菌发酵对生姜感官及体外抗氧化性能的影响

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108248

Hui Dou , Guangqiang Wang , Le Chu , Guangpeng Liu , Fatao He , Xin Song , Yongjun Xia , Nan Zhao , Shumao Cui , Zibo Song , Zhiqiang Xiong , Lianzhong Ai

Ginger (Zingiber officinale Roscoe) is a well-known functional food rich in bioactive compounds with potent antioxidant properties. Probiotics are live microorganisms that exert beneficial effects on health and are widely used in fermented foods such as kimchi and yogurt. However, the impact of probiotic fermentation on the antioxidant capacity of ginger juice remains insufficiently studied. This study systematically investigated the effects of Lactiplantibacillus plantarum AR72 and AR307 fermentation on the antioxidant profile and sensory characteristics of ginger juice using GC-MS and LC-MS analyses. The results showed that fermentation improved the sensory properties of ginger juice by producing new flavour compounds, such as fruity esters, and retaining beneficial terpenes. AR 72 fermentation preserves the antioxidant capacity of natural ginger juice, which may be related to its gingerol content. We believe L. plantarum AR72 can biotransform gingerol compounds (10-gingerol, 4-gingerol, 8-gingerol, 6-shogaol and gingerdione), endowing its fermentation products with excellent antioxidant properties.

生姜（Zingiber officinale Roscoe）是一种众所周知的功能性食品，富含具有有效抗氧化特性的生物活性化合物。益生菌是一种对健康有益的活微生物，广泛用于泡菜和酸奶等发酵食品中。然而，益生菌发酵对姜汁抗氧化能力的影响研究尚不充分。本研究采用气相色谱-质谱联用和液相色谱-质谱联用技术，系统研究了植物乳杆菌AR72和AR307发酵对姜汁抗氧化特性和感官特性的影响。结果表明，发酵通过产生新的风味化合物，如果味酯，并保留有益的萜烯，改善了姜汁的感官特性。ar72发酵保留了天然姜汁的抗氧化能力，这可能与其姜辣素含量有关。我们认为L. plantarum AR72可以生物转化姜辣素类化合物（10-姜辣素、4-姜辣素、8-姜辣素、6-姜辣素和姜二酮），使其发酵产物具有优异的抗氧化性能。

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引用次数: 0

Volatile flavor compounds dynamics in grouper (Epinephelus lanceolatus) spoilage during cold storage: Deciphering the role of specific spoilage microorganisms 石斑鱼（Epinephelus lanceolatus）冷藏变质过程中挥发性风味化合物的动态变化：特定变质微生物作用的解析

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108232

Xinge Yi , Bingyu Chen , Yingying Li , Jun Mei , Jing Xie

This study investigated the flavor impact of specific spoilage organism (Pseudomonas fragi and Serratia liquefaciens) on grouper fillets during cold storage. Physicochemical properties and volatile flavor compounds in fillets inoculated with different bacterial strain were evaluated. A total of 47 volatile organic compounds (VOCs) were identified by GC-IMS. The results demonstrated that Pseudomonas fragi acted as a potent spoilage bacterium, generating substantial quantities of esters (e.g. Ethyl acetate, Ethyl butanoate) and fishy-smelling compounds (dimethyl disulfide and ammonia) through accelerating lipid oxidation and protein degradation. These metabolic activities led to significantly increased pH (7.14), TBARAs (0.616 mg MDA/kg) and trimethylamine (2.24 mg/100 g) levels, reduced water holding capacity, and the development of pronounced spoilage odors. In contrast, Serratia liquefaciens showed weaker VOCs production, primarily generating ketones such as acetone and 2-butanone. Our findings also established the relationships between specific spoilage organisms and characteristic VOCs including aldehydes, ketones, and alcohols. These VOCs can serve as effective indicators for real-time monitoring of grouper fillets quality.

研究了冷冻过程中特定腐坏菌（fragi假单胞菌和液化沙雷菌）对石斑鱼鱼片风味的影响。对不同菌株接种后的鱼片理化性质和挥发性风味物质进行了评价。GC-IMS共鉴定出47种挥发性有机化合物（VOCs）。结果表明，fragi假单胞菌是一种强大的腐败细菌，通过加速脂质氧化和蛋白质降解，产生大量酯类（如乙酸乙酯、丁酸乙酯）和鱼腥味化合物（二甲基二硫化物和氨）。这些代谢活动导致pH值（7.14）、TBARAs （0.616 mg MDA/kg）和三甲胺（2.24 mg/100 g）水平显著升高，持水能力降低，并产生明显的变质气味。相比之下，液化沙雷菌的挥发性有机化合物含量较低，主要产生丙酮和2-丁酮等酮类化合物。我们的发现还建立了特定腐败生物体与特征挥发性有机化合物（包括醛类、酮类和醇类）之间的关系。这些VOCs可作为实时监测石斑鱼鱼片质量的有效指标。

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引用次数: 0

Strain-dependent immunomodulatory activities of lipoteichoic acids from probiotics: From interspecies to intraspecies variation 益生菌中脂磷胆酸的菌株依赖免疫调节活性：从种间到种内变异

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108275

Yini Liu , Rui Xiao , Min Guo , Jingyu Lu , Jianxin Zhao , Ruojie Zhang , Hao Zhang , Gang Wang , Zipei Zhang

As core functional components of fermented foods, probiotics play an important role in maintaining host health by modulating gut microbiota and enhancing immune function. Lipoteichoic acid (LTA), a key structural component Gram-positive bacterial wall, has emerged as a representative postbiotic of host immune responses. In this study, RAW 264.7 cells were used to systematically evaluate the immunomodulatory effects of LTA extracted from 15 bacteria, including 12 Lactobacillus spp. and 3 Staphylococcus aureus, at two concentrations (1 μg/mL and 5 μg/mL) under both healthy and LPS-stimulated inflammatory conditions. Our results showed limited concentration-dependent effects in the LTA from 15 strains but revealed striking inter and intra species variability in immunoregulatory potency. Among the three S. aureus strains examined, only S. aureus N1 LTA exhibited strong proinflammatory activity, demonstrating the strain-specific nature of its immunogenicity. Notably, among the 12 Lactobacillus spp. tested, no significant differences were observed among L. acidophilus, L. reuteri, and L. johnsonii. However, LTA derived from Lactobacillus fermentum 24-1 exhibited pronounced anti-inflammatory potential, significantly inhibiting LPS-stimulated NO production, downregulating IL-1β and TNF-α expression at both mRNA and protein levels, and exerting immunomodulatory effects by suppressing the activation of the TLR₄/NF-κB signaling pathway and mitigating apoptosis. Collectively, these findings reveal the functional diversity of LTA from different bacterial sources and provide significant theoretical and experimental evidence supporting the potential application of probiotics and their postbiotic components in host immune regulation.

益生菌作为发酵食品的核心功能成分，通过调节肠道菌群和增强免疫功能，在维持宿主健康方面发挥着重要作用。脂壁酸（LTA）是革兰氏阳性菌壁的关键结构成分，已成为宿主免疫应答的代表性后生物。本研究利用RAW 264.7细胞系统评价了从15种细菌中提取的LTA在健康和lps刺激炎症条件下的免疫调节作用，其中包括12种乳酸杆菌和3种金黄色葡萄球菌，提取浓度分别为1 μg/mL和5 μg/mL。我们的研究结果显示，15株LTA的浓度依赖效应有限，但在免疫调节效力方面显示出明显的种间和种内差异。在检测的3株金黄色葡萄球菌中，只有金黄色葡萄球菌N1 LTA表现出较强的促炎活性，表明其免疫原性具有菌株特异性。值得注意的是，在测试的12种乳杆菌中，嗜酸乳杆菌、罗伊氏乳杆菌和约氏乳杆菌之间没有显著差异。然而，发酵乳杆菌24-1衍生的LTA具有明显的抗炎潜能，可显著抑制lps刺激的NO生成，在mRNA和蛋白水平上下调IL-1β和TNF-α的表达，并通过抑制TLR4/NF-κB信号通路的激活和减轻细胞凋亡来发挥免疫调节作用。总之，这些发现揭示了来自不同细菌来源的LTA的功能多样性，并为益生菌及其后生物成分在宿主免疫调节中的潜在应用提供了重要的理论和实验证据。

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引用次数: 0

Bioactive peptides promote albumin expression via nutritional effects and antioxidant activity 生物活性肽通过营养作用和抗氧化活性促进白蛋白的表达

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-09 DOI: 10.1016/j.fbio.2026.108273

Yajing Jiao , Ling Chen , John Nsor-Atindana , Feifei Xu , Fei Liu , Maoshen Chen , Fang Zhong

Hypoalbuminemia treatment is constrained by the cost and supply of human serum albumin (HSA). This study aims to investigate whether bioactive peptides can promote albumin (ALB) synthesis and to determine which factors within their nutritional effects and biological activity contribute to this effect. A key methodological advantage over previous studies was the rational blending of six distinct peptides into fourteen combinations, which produced a library with broader functional spectra and reduced the risk of result homogeneity. We then correlated peptide properties with albumin-promoting efficacy. Our findings revealed a dual, context-dependent mechanism: the effect correlated primarily with Amino Acid Ratio Coefficient (SRC) under nutritional stress, but shifted to depend on antioxidant capacity (DPPH, ABTS and OH radical scavenging capacities, and ferric reducing power) under oxidative stress. Notably, ALB synthesis increased by up to 95.88 % in vitro under high antioxidant conditions. In a CCl₄-induced mouse model, three selected peptides significantly elevated ALB levels (up to 22.97 %) and mitigated liver injury by activating the Nrf2 pathway to upregulate ALB-related transcription factors HNF4α and C/EBPα. The core innovation lies in this comprehensive correlation analysis, moving beyond simple efficacy verification to clarify which specific property governs the pro-albumin effect under given conditions. This work underscores the importance of elucidating structure-activity relationships and seeking HSA alternatives, with a key advantage over prior research being the definition of this conditional dual-action mechanism via a blended peptide strategy. These findings establish a foundation for translating peptide-based strategies into targeted nutritional interventions, highlighting their considerable therapeutic potential for hypoalbuminemia.

低白蛋白血症的治疗受到人血清白蛋白（HSA）的成本和供应的限制。本研究旨在探讨生物活性肽是否能促进白蛋白（ALB）的合成，并确定其营养作用和生物活性中的哪些因素参与了这种作用。与之前的研究相比，一个关键的方法学优势是将6种不同的肽合理地混合成14种组合，从而产生了一个具有更广泛功能谱的文库，并降低了结果同质性的风险。然后我们将肽的特性与促进白蛋白的功效联系起来。我们的研究结果揭示了一个双重的、依赖于环境的机制：营养应激下的影响主要与氨基酸比系数（SRC）相关，但在氧化应激下则转向依赖于抗氧化能力（DPPH、ABTS和OH自由基清除能力以及铁还原能力）。值得注意的是，在高抗氧化条件下，体外ALB合成提高了95.88%。在ccl4诱导的小鼠模型中，三种选定的肽通过激活Nrf2通路上调ALB相关转录因子HNF4α和C/EBPα，显著提高ALB水平（高达22.97%），减轻肝损伤。核心创新之处在于这种全面的相关性分析，超越了简单的功效验证，阐明了在给定条件下，是哪一种特定特性支配了原白蛋白的作用。这项工作强调了阐明结构-活性关系和寻找HSA替代品的重要性，与先前的研究相比，一个关键优势是通过混合肽策略定义了这种有条件的双重作用机制。这些发现为将基于肽的策略转化为有针对性的营养干预奠定了基础，突出了它们对低白蛋白血症的巨大治疗潜力。

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引用次数: 0

Exposure to high-fructose corn syrup and aspartame impairs cognitive function in mice by regulating long non-coding RNAs and gene alternative splicing 暴露于高果糖玉米糖浆和阿斯巴甜通过调节长链非编码rna和基因选择性剪接损害小鼠的认知功能

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-08 DOI: 10.1016/j.fbio.2026.108245

Wenyu Yang , Qiqi Li , Tong Tong , Wenhui Ye , Wei Wei

The use of artificial sweeteners is becoming increasingly common. High-fructose corn syrup (HFCS) and aspartame are the two most commonly used sweeteners. It is reported that their consumption was associated with the impairment of cognitive function. However, the specific mechanism whereby HFCS and aspartame diets influence cognitive function is still unclear. Here, we administered 20% HFCS and 50 mg/kg aspartame in drinking water to establish a dietary intervention, and assessed mouse cognitive function using the novel object recognition (NOR) experiment. Results showed that the cognitive function of the mice declined in the NOR experiment. In order to clarify the molecular mechanisms, the Oxford Nanopore Technologies (ONT) platform was used to perform full-length RNA sequencing. As a result, 662 long non-coding RNAs (lncRNAs) and 6895 alternative splicing (AS) events were identified, and the enrichment results of differentially expressed lncRNA target genes and AS genes suggested that the pathways related to cellular autophagy were enriched. The western blotting showed the PI3K/AKT/mTOR signaling pathway was activated, and the results of immunofluorescence also suggested that the HFCS and aspartame intake induced the accumulation of amyloid-β in the hippocampus. All in all, our study, starting from the dimensions of lncRNAs and AS, has deeply analyzed the potential mechanisms underlying the cognitive decline in mice caused by the intake of aspartame and HFCS, and put forward possible and novel insights.

人造甜味剂的使用正变得越来越普遍。高果糖玉米糖浆和阿斯巴甜是两种最常用的甜味剂。据报道，他们的消费与认知功能的损害有关。然而，高果糖玉米糖浆和阿斯巴甜饮食影响认知功能的具体机制尚不清楚。本研究中，我们在饮用水中添加20%高果糖玉米糖浆和50 mg/kg阿斯巴甜来建立饮食干预，并使用新型目标识别（NOR）实验评估小鼠的认知功能。结果表明，在NOR实验中，小鼠的认知功能下降。为了明确分子机制，使用Oxford Nanopore Technologies （ONT）平台进行全长RNA测序。结果鉴定出662个长链非编码rna （long non-coding RNAs, lncRNA）和6895个选择性剪接（alternative splicing, As）事件，差异表达lncRNA靶基因和As基因富集结果提示细胞自噬相关通路富集。western blotting结果显示PI3K/AKT/mTOR信号通路被激活，免疫荧光结果也提示HFCS和阿斯巴甜摄入诱导海马淀粉样蛋白-β积累。总之，我们的研究从lncrna和AS的维度出发，深入分析了摄入阿斯巴甜和高果糖玉米糖浆导致小鼠认知能力下降的潜在机制，并提出了可能的、新颖的见解。

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引用次数: 0

Recent research on the modulation effect of flavor compounds on gut microbiota 风味化合物对肠道菌群调节作用的研究进展

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-08 DOI: 10.1016/j.fbio.2026.108266

Peilin Li , Seid Mahdi Jafari , Chen Tan

Flavor compounds (FLVs) directly affect the consumer acceptance of food while also contributing to health by modulating the gut microbiota. In this work, we will review the most recent studies on the effects of FLVs on gut microbiota. Particularly, the key findings from the animal studies associated with the major FLVs such as flavonoids, phenolics, carboxylic acids, and others are collected and tabulated. The relationship between structure of flavor compounds and their modulation mechanisms is highlighted. The challenge and direction for future studies are also proposed. This review could provide a foundational understanding of the multifaceted interactions among FLVs, gut microbiota, and host health, which may guide the development of FLVs in the functional foods.

风味化合物（FLVs）直接影响消费者对食物的接受程度，同时也通过调节肠道微生物群来促进健康。在这项工作中，我们将回顾最近关于flv对肠道微生物群影响的研究。特别地，收集了与主要flv（类黄酮、酚类、羧酸等）相关的动物研究的关键发现并将其制成表格。重点介绍了风味化合物的结构与调节机制之间的关系。提出了今后研究的挑战和方向。本综述为了解flv与肠道菌群和宿主健康之间的多方面相互作用提供了基础，为功能性食品中flv的开发提供了指导。

引用次数: 0

Atmospheric cold plasma treated raw bovine colostrum: Protein structure, lipid oxidation, physicochemical properties, and Escherichia coli population 常压冷等离子体处理的生牛初乳：蛋白质结构、脂质氧化、理化性质和大肠杆菌种群

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-08 DOI: 10.1016/j.fbio.2026.108264

Negar Ravash , Javad Hesari , Sirous Khorram , M.S. Roopesh

Bovine colostrum (BC), valued for its nutrient density and bioactive compounds, demands preservation techniques that retain these beneficial properties, driving interest in non-thermal approaches such as atmospheric cold plasma (ACP). This study assesses ACP's impact on the physicochemical, microbiological, and structural properties of raw BC using a continuous-flow dielectric barrier discharge (DBD) reactor at 30 kV and 3.5 kHz for 15 and 30 min, within 20–25 °C. Optical emission spectroscopy (OES) identified a predominance of reactive nitrogen species (RNS) within the plasma discharge. ACP treatment achieved a 60 % reduction in Escherichia coli populations after 30 min (p < 0.05). Analysis of lipid hydroperoxides (A₅₀₀ ≈ 0.043), total protein content (≈69.1 %), lactose levels (≈1.7 %), chromaticity indices (a∗ ≈ −4.18, b∗ ≈ 18.87), browning index (A₄₂₀ ≈ 0.012), and viscosity (≈0.55 Pa s at a shear rate of 0.1 s⁻¹) showed no statistically significant alterations (p > 0.05), indicating minimal oxidative or rheological impact, though a significant decrease in lightness (L∗, p < 0.05), suggested a slight darkening. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed stable profiles of proteins in BC after ACP treatment, including immunoglobulin G, β-lactoglobulin, α-lactalbumin, lysozyme, lactotransferrin, and bovine serum albumin, whereas circular dichroism (CD) spectroscopy detected significant secondary structural shifts, characterized by increased α-helix, parallel β-sheet, and turn conformations, alongside reductions in antiparallel β-sheet content and the emergence of distinct conformational domains. These findings affirm ACP as an effective non-thermal alternative, underscoring its potential to enhance BC preservation through microbial control and the retention of key proteins, while revealing secondary structural modifications that require further exploration of their functional impact on BC.

牛初乳（BC）因其营养密度和生物活性化合物而受到重视，因此需要保留这些有益特性的保存技术，这推动了人们对大气冷等离子体（ACP）等非热方法的兴趣。本研究使用连续流介质阻挡放电（DBD）反应器，在20-25°C下，在30 kV和3.5 kHz下，在15和30分钟内，评估ACP对原料BC的理化、微生物学和结构特性的影响。光学发射光谱（OES）鉴定了等离子体放电中活性氮（RNS）的优势。ACP处理30分钟后大肠杆菌数量减少60% （p < 0.05）。脂质氢过氧化物（A500≈0.043）、总蛋白含量（≈69.1 %）、乳糖水平（≈1.7%）、色度指数（a∗≈- 4.18,b∗≈18.87）、褐变指数（A420≈0.012）和粘度（≈0.55 Pa s，剪切速率为0.1 s−1）的分析结果没有统计学意义上的显著变化（p > 0.05），表明氧化或流变学影响很小，但亮度显著降低（L∗,p < 0.05），表明有轻微的变暗。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）证实了ACP处理后BC中蛋白质的稳定谱，包括免疫球蛋白G、β-乳球蛋白、α-乳白蛋白、溶菌酶、乳转铁蛋白和牛血清白蛋白，而圆二色性（CD）光谱检测到显著的二级结构变化，其特征是α-螺旋、平行β-片和转构象增加。同时减少反平行β片的含量和不同构象域的出现。这些发现证实了ACP是一种有效的非热替代品，强调了其通过微生物控制和关键蛋白的保留来增强BC保存的潜力，同时揭示了二级结构修饰，需要进一步探索其对BC的功能影响。

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引用次数: 0

Phytochemical diversity and functional food relevance of Citrus limon and Citrus limetta 柠檬和酸橙的植物化学多样性及其功能食品相关性

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-01-08 DOI: 10.1016/j.fbio.2026.108267

Muhammad Usman Zahid , Khazeena Atta , Azmat Zahra , Faiza Rasheed , Waqas Khan Kayani

Citrus limon (L.) Osbeck and Citrus limetta Risso are widely consumed citrus fruits with important roles in functional foods and traditional medicine. Despite their close botanical linkage and phytochemistry involving D-limonene, C. limetta remains comparatively under-characterized and is often misclassified as a synonym of C. limon, which often leads to taxonomic ambiguity. This review compares both species critically with emphasis on functional phytochemicals, biological mechanisms, and emerging applications in nutraceuticals. While C. limon is extensively documented, available research indicates that C. limetta exhibits distinct metabolite profiles and promising antioxidant and anti-inflammatory potential that remain insufficiently explored. Differences in phytochemical distribution, bioactivity pathways, and translational relevance are discussed in the context of functional food and citrus waste valorization. Finally, an integrated framework incorporating phytochemistry and Artificial Intelligence-based foodomics is proposed to guide future research and evidence-based utilization of citrus species.

柠檬（L.）奥斯贝克和柠檬是广泛食用的柑橘类水果，在功能食品和传统医药中具有重要作用。尽管C. limtta与d -柠檬烯有密切的植物联系和植物化学关系，但它们的特征相对较少，经常被误认为C. limon的同义词，从而导致分类歧义。这篇综述比较了这两个物种，重点是功能性植物化学物质，生物学机制和在营养保健品中的新应用。虽然柠檬酸橙有广泛的文献记载，但现有的研究表明，柠檬酸橙具有独特的代谢物谱和有希望的抗氧化和抗炎潜力，但尚未得到充分的探索。在功能性食品和柑橘废弃物增值的背景下，讨论了植物化学分布、生物活性途径和翻译相关性的差异。最后，提出了植物化学与人工智能食物组学相结合的综合框架，以指导柑橘物种的未来研究和循证利用。

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