Food Bioscience最新文献_第10页

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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引用次数: 0

Immunomodulatory effect of Dictyophora indusiate protease hydrolysate through TLR4/NF-κB pathway and restoration of intestinal barrier integrity 工业蓟蛋白酶水解物TLR4/NF-κB通路的免疫调节作用及肠屏障完整性的恢复

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.2026.108269

Meifang Xiao , Pengyi Wang , Zihui Chen , Ying Chen , Quancen Li , Bin Liu , Xin Li , Feng Zeng

Dictyophora indusiate (DI) contains numerous bioactive compounds with immunomodulatory properties. However, the functional activities of its protein hydrolysate and their mechanisms of action in the regulation of systemic and intestinal mucosal immunity remain poorly understood. This study comprehensively evaluated the immunomodulatory potential of D. indusiate peptide hydrolysate (DIPH) using a multi-omics approach. LC-MS/MS analysis showed that DIPH is composed of peptides containing 8 to 20 amino acid residues, with branched-chain amino acids comprising 20.53 % of the total, and exhibits primarily hydrophobic properties. In cyclophosphamide-induced immunosuppressed mice, DIPH exhibited broad restorative effects on immunity via three interrelated mechanisms. Firstly, systemic immune function was enhanced, as demonstrated by significant elevations in serum IgG and IgM levels, and an improvement (4.5-fold) in carbon clearance capacity. Secondly, intestinal barrier integrity was strengthened through the upregulation of tight junction proteins, a 24.7 % rise in goblet cells, and a 1.11-fold increase in secretory IgA production. Thirdly, DIPH administration modulated gut microbiota composition, significantly enriching beneficial bacteria including Bifidobacterium and Roseburia while reducing Streptococcus, which was accompanied by a 2.1-fold increase in butyrate production. At the molecular level, DIPH exerted its effects through dual regulatory mechanisms: suppression of the TLR4/MyD88/NF-κB pathway and activation of FoxO1-mediated mucosal restoration. These insights collectively establish DIPH as a multi-target edible fungi-derived immunomodulator that uniquely integrates gut microbiota regulation, systemic immune enhancement, and intestinal barrier restoration, highlighting its promising applications in functional food development and microbiome-targeted therapies.

工业蓟草（DI）含有许多具有免疫调节特性的生物活性化合物。然而，其蛋白水解物的功能活性及其在调节全身和肠粘膜免疫中的作用机制尚不清楚。本研究采用多组学方法综合评价了工业d肽水解物（DIPH）的免疫调节潜力。LC-MS/MS分析表明，DIPH由含有8 ~ 20个氨基酸残基的肽组成，其中支链氨基酸占总数的20.53%，主要表现为疏水性。在环磷酰胺诱导的免疫抑制小鼠中，DIPH通过三个相互关联的机制表现出广泛的免疫恢复作用。首先，全身免疫功能增强，血清IgG和IgM水平显著升高，碳清除能力提高4.5倍。其次，肠道屏障的完整性通过紧密连接蛋白的上调而增强，杯状细胞增加了24.7%，分泌的IgA产量增加了1.11倍。第三，DIPH调节了肠道菌群组成，显著增加了双歧杆菌和Roseburia等有益菌群，减少了链球菌，同时丁酸盐产量增加了2.1倍。在分子水平上，DIPH通过抑制TLR4/MyD88/NF-κB通路和激活fox01介导的粘膜修复双重调控机制发挥作用。这些见解共同确立了DIPH作为一种多靶点食用菌来源的免疫调节剂，独特地整合了肠道微生物群调节，系统免疫增强和肠道屏障修复，突出了其在功能食品开发和微生物组靶向治疗中的应用前景。

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引用次数: 0

Something to chew on – oral processing simulators should be developed for integration with in vitro digestion workflows 一些值得咀嚼的东西——口腔处理模拟器应该被开发出来与体外消化工作流程相结合

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.2026.108271

Clay Swackhamer , Anna M.R. Hayes

Oral processing is the first step in food digestion, thereby affecting the later steps of gastric and intestinal digestion. In vitro digestion systems have been developed that can recreate certain conditions of gastric and intestinal digestion. However, obtaining physiologically accurate results of bioaccessibility or gastric emptying requires starting with a bolus that contains a realistic particle size distribution. Oral processing simulators have been developed that can produce realistic boluses, but they have not yet become part of the majority of in vitro gastrointestinal digestion workflows. In this mini review, we highlight recent literature showing how oral processing affects the particle size distribution of food in the swallowed bolus and then call attention to results showing how the size distribution of food particles affects variables such as gastric emptying and bioaccessibility from both in vitro and in vivo research. Overall, results of these previous studies have established that oral processing has profound implications for physiological response during later stages of digestion. In view of this, we propose that oral processing simulators should be developed specifically for the purpose of integration with in vitro digestion systems. Furthermore, we identify challenges and design criteria to guide the development of oral processing simulators that could improve the accuracy of results from in vitro digestion experiments while preserving the advantages of in vitro research.

口腔加工是食物消化的第一步，从而影响到胃和肠道的消化。体外消化系统已经开发出来，可以重现胃和肠消化的某些条件。然而，获得生理上准确的生物可及性或胃排空结果需要从含有真实粒径分布的丸剂开始。口腔处理模拟器已经开发出来，可以产生真实的药丸，但它们还没有成为大多数体外胃肠道消化工作流程的一部分。在这篇小型综述中，我们重点介绍了最近的文献，这些文献显示了口服加工如何影响食物在吞咽丸中的颗粒大小分布，然后提请注意来自体外和体内研究的结果，显示了食物颗粒的大小分布如何影响胃排空和生物可及性等变量。总的来说，这些先前的研究结果已经确定，口腔加工对消化后期的生理反应有深远的影响。鉴于此，我们建议开发专门用于与体外消化系统集成的口腔加工模拟器。此外，我们确定了挑战和设计标准，以指导口腔加工模拟器的发展，这些模拟器可以提高体外消化实验结果的准确性，同时保留体外研究的优势。

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引用次数: 0

Tailoring electrospun fava bean Protein-PVA nanofibers: Unlocking enhanced thermal, antibacterial, and antioxidant functions 定制静电纺蚕豆蛋白-聚乙烯醇纳米纤维：解锁增强的热、抗菌和抗氧化功能

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.2026.108268

Wafaa Khalid , Hazem Golshany , Abdullah S. Seddiek , Mingcong Fan , Yan Li , Haifeng Qian , Li Wang

This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein (FBP) nanofibers using electrospinning, evaluating the influence of varying blend ratios with polyvinyl alcohol (PVA) (PVA: FBP of 4:1, 7:3, and 1:1) on their physicochemical and functional properties. Scanning electron microscopy revealed that optimal fiber morphology, characterized by uniform and bead-free structures, was achieved at PVA: FBP ratios of 4:1 and 7:3. In contrast, the 1:1 ratio resulted in significant bead formation, a phenomenon correlated with a decrease in solution viscosity confirmed by rheological analysis. Fourier-transform infrared spectroscopy (FTIR) and Sodium Dodecyl Sulfate-Polyacrylamide (SDS-PAGE) verified the effective physical integration of FBP into the PVA matrix through hydrogen bonding interactions, rather than chemical crosslinking, without affecting the protein structure. Furthermore, circular dichroism analysis indicated that the electrospinning process induced a significant conformational shift within the secondary structure of the protein, favoring the formation of β-sheets over α-helices. Despite a less uniform morphology, the 1:1 composite retained 55 % residual mass, indicating significant char formation, and exhibited the most robust antibacterial efficacy against E. coli and S. aureus. Antioxidant capacity was found to be directly proportional to the FBP concentration in the nanofibers. These findings demonstrate that PVA-FBP composite nanofibers are successfully formed with promising biodegradable materials with tunable properties. The ability to balance structural integrity with enhanced thermal, antimicrobial, and antioxidant functionality by adjusting the blend ratio highlights their significant potential for advanced applications in active food packaging and preservation systems.

本研究利用静电纺丝技术优化蚕豆蛋白（FBP）纳米纤维的制备和表征，考察了不同配比（PVA: FBP分别为4:1、7:3和1:1）与聚乙烯醇（PVA: FBP）共混对其理化性能和功能性能的影响。扫描电镜显示，当PVA: FBP比为4:1和7:3时，纤维形貌均匀，无珠状结构。相比之下，1:1的比例导致了明显的球团形成，这一现象与流变学分析证实的溶液粘度下降有关。傅里叶变换红外光谱（FTIR）和十二烷基硫酸钠-聚丙烯酰胺（SDS-PAGE）验证了FBP通过氢键相互作用而不是化学交联有效地与PVA基质进行物理整合，而不会影响蛋白质结构。此外，圆二色性分析表明，静电纺丝过程在蛋白质二级结构中引起了显著的构象变化，有利于形成β-片而不是α-螺旋。尽管形态不太均匀，但1:1的复合材料保留了55%的残余质量，表明明显的炭形成，并且对大肠杆菌和金黄色葡萄球菌表现出最强大的抗菌效果。抗氧化能力与纳米纤维中FBP的浓度成正比。这些发现表明，PVA-FBP复合纳米纤维是由具有可调性能的生物可降解材料成功形成的。通过调整混合比例来平衡结构完整性与增强的热、抗菌和抗氧化功能的能力突出了它们在活性食品包装和保存系统中的先进应用的巨大潜力。

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引用次数: 0

Transcriptomics and metabolomics analysis provide insights into the antibacterial mechanism of crescent sweetlips hepcidin against Vibrio parahaemolyticus 转录组学和代谢组学分析揭示了月牙草hepcidin对副溶血性弧菌的抗菌机制

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.2026.108265

Peixin Wang , Wanzhen Dai , Jiamiao Hu , Shuang Ma , Zhangcheng Liang , Baodong Zheng , Weixin Li , Yi Zhang

This study evaluated the antibacterial activity and mechanism of hepcidin-derived peptide from Plectorhinchus cinctus (Pc-hepcidin) against Vibrio parahaemolyticus. The obtained results showed that Pc-hepcidin exhibited strong antibacterial activity against V. parahaemolyticus with a minimum inhibitory concentration (MICs) at 0.313 mg/mL. Scanning and transmission electron microscopy analyses revealed pronounced membrane disruption, cellular deformation, and cytoplasmic leakage in V. parahaemolyticus upon Pc-hepcidin treatment. Consistently, elevated alkaline phosphatase activity and nucleic acid release further indicated compromised membrane integrity. In addition, Pc-hepcidin suppressed the activities of Na⁺/K⁺-ATPase and Ca²⁺-ATPase, thereby potentially disrupting ion transport and energy metabolism. Integrated transcriptomic and metabolomic profiling identified 218 differential metabolites and 2406 differentially expressed genes, primarily associated with cell wall synthesis (dacC, lpxL), purine metabolism, and DNA replication (ligA). Overall, these findings suggest that Pc-hepcidin exerts its antimicrobial effects through multiple pathways, highlighting its potential as a novel candidate for food preservation and therapeutic applications.

本研究探讨了中华绒螯吸蚊hepcidin衍生肽（Pc-hepcidin）对副溶血性弧菌的抑菌活性及抑菌机制。结果表明，Pc-hepcidin对副溶血性弧菌具有较强的抑菌活性，最低抑菌浓度（mic）为0.313 mg/mL。扫描和透射电镜分析显示，在Pc-hepcidin治疗后，副溶血性弧菌明显的膜破坏、细胞变形和细胞质渗漏。碱性磷酸酶活性升高和核酸释放进一步表明膜完整性受损。此外，Pc-hepcidin抑制Na+/K+- atp酶和Ca2+- atp酶的活性，从而潜在地破坏离子运输和能量代谢。综合转录组学和代谢组学分析鉴定出218种差异代谢物和2406种差异表达基因，主要与细胞壁合成（dacC、lpxL）、嘌呤代谢和DNA复制（ligA）相关。总的来说，这些发现表明Pc-hepcidin通过多种途径发挥其抗菌作用，突出了其作为食品保存和治疗应用的新候选物的潜力。

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引用次数: 0

Key antioxidant compounds and potential mechanisms in Peckorumyces umbonatus solid-state fermented grains: An integrated metabolomics, network pharmacology, and molecular docking study Peckorumyces umbonatus固态发酵颗粒中的关键抗氧化化合物及其潜在机制：代谢组学、网络药理学和分子对接研究

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

Food Bioscience

Pub Date : 2026-01-07 DOI: 10.1016/j.fbio.2026.108255

Meichen Pan, Jipeng Li, Changtian Li, Yueting Dai

Solid-state fermentation (SSF) is a biotransformation process in which fungal mycelia degrade grain matrices under low-moisture conditions, thereby improving nutritional value and enriching functional compounds. This study investigated the effects of SSF using Peckorumyces umbonatus on the total phenolic content (TPC), total flavonoid content (TFC), and in vitro antioxidant activities of corn, rice, and wheat. An integrated approach combining LC-MS/MS-based untargeted metabolomics, network pharmacology, and molecular docking was employed to elucidate the key antioxidant compounds and underlying potential mechanisms. The results demonstrated that P. umbonatus fermentation significantly increased TPC and TFC, and enhanced DPPH· and ABTS·⁺ radical scavenging capacities across all grains. Notably, the fermented wheat exhibited the most superior improvement. Further analysis identified ten key antioxidant compounds; six were common to all groups, while four were exclusive to the wheat substrate. These compounds were predicted to exert antioxidant effects primarily via the PI3K/AKT signaling pathway. Molecular docking study confirmed that N-dihydrocaffeoylputrescine, [7]-paradol, and naringin dihydrochalcone exhibited the strongest binding affinity to the core target, AKT1. In conclusion, SSF with P. umbonatus significantly boosts the antioxidant properties of cereal grains, particularly in wheat substrates, providing a theoretical basis and technical support for developing functional grain products based on fungal fermentation.

固态发酵（Solid-state发酵，SSF）是真菌菌丝在低水分条件下降解谷物基质，从而提高营养价值和丰富功能化合物的生物转化过程。本试验研究了红枫对玉米、水稻和小麦总酚含量（TPC）、总黄酮含量（TFC）和体外抗氧化活性的影响。采用LC-MS/MS-based非靶向代谢组学、网络药理学和分子对接相结合的综合方法来阐明关键抗氧化化合物及其潜在机制。结果表明，发酵能显著提高各籽粒的TPC和TFC，增强对DPPH·和ABTS·+自由基的清除能力。其中发酵小麦的改良效果最为显著。进一步分析鉴定出10种关键抗氧化化合物；6个是所有组共有的，而4个是小麦基质所独有的。据预测，这些化合物主要通过PI3K/AKT信号通路发挥抗氧化作用。分子对接研究证实，n -二氢咖啡因基腐胺、[7]-paradol和柚皮苷二氢查尔酮对核心靶点AKT1的结合亲和力最强。综上所述，加umbonatus的SSF显著提高了谷物的抗氧化性能，特别是对小麦基质的抗氧化性能，为开发基于真菌发酵的功能性谷物产品提供了理论基础和技术支持。

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引用次数: 0

Network pharmacology-guided Polygonatum cyrtonema powder: Synergizing traditional steaming-drying cycles with freeze-drying for physicochemical properties and α-glucosidase/α-amylase inhibitory activity analysis 网络药理学指导下的黄精粉：将传统蒸干循环与冷冻干燥协同进行理化性质及α-葡萄糖苷酶/α-淀粉酶抑制活性分析

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

Food Bioscience

Pub Date : 2026-01-07 DOI: 10.1016/j.fbio.2026.108257

Qun Yu , Zicong Yu , Liuping Fan , Aiguo Luo

Conventional processing methods for the edible-medicinal herb Polygonatum cyrtonema often lead to the degradation of its bioactive components, necessitating innovative techniques to enhance its quality and efficacy. This study aimed to investigate physicochemical properties of Polygonatum cyrtonema processed via steaming cycles coupled with freeze-drying and to explore the antidiabetic mechanisms using network pharmacology. Results revealed that the F4 group (4 steaming cycles and freeze-drying) significantly enhanced bioactive components. The saponins, flavonoids, and polyphenols contents increased by 329.13 %, 41.72 %, and 83.33 %, respectively, while oxalate decreased by 25.50 %. Volatile analysis showed F4 group retained more fresh aldehydes (e.g., nonanal, hexanal). Network pharmacology identified 118 key targets from 70 active components (e.g., quercetin, baicalein) intersecting with diabetes-related genes, primarily regulating IL-6, AKT1, and TNF via PI3K-Akt and AGE-RAGE pathways, as validated by molecular docking. Optimized Polygonatum cyrtonema powder (solid-liquid ratio of 1:33, 55 °C, 64.67 min) achieved 6.52 mg/g flavonoid, inhibiting α-amylase (78.61 %) and α-glucosidase (81.34 %) at 10 mg/mL through competitive and mixed-type inhibition. These findings demonstrate the synergistic processing advantages and multi-target antidiabetic mechanisms of the compound formulation.

食药黄精的传统加工方法往往导致其生物活性成分的降解，需要创新技术来提高其质量和功效。本研究旨在研究蒸合冷冻干燥黄精的理化性质，并利用网络药理学方法探讨其抗糖尿病作用机制。结果显示，F4组（4次蒸煮和冷冻干燥）显著提高了生物活性成分。总皂苷、总黄酮和多酚含量分别提高了329.13%、41.72%和83.33%，草酸含量降低了25.50%。挥发性分析显示F4组保留了更多的新鲜醛（如壬醛、己醛）。网络药理学从70种活性成分（如槲皮素、黄芩素）中鉴定出118个关键靶点，这些靶点与糖尿病相关基因相交，主要通过PI3K-Akt和AGE-RAGE通路调节IL-6、AKT1和TNF，并通过分子对接验证。优化后的黄精粉（料液比1:33,55℃，64.67 min）黄酮含量为6.52 mg/g，对α-淀粉酶（78.61%）和α-葡萄糖苷酶（81.34%）在10 mg/mL时具有竞争性和混合型抑制作用。这些发现证明了该复方制剂的协同加工优势和多靶点抗糖尿病机制。

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