Food Bioscience最新文献_第3页

Polydatin in rheumatological diseases: Multitarget mechanisms and therapeutic potential 多聚糖在风湿病中的作用：多靶点机制和治疗潜力

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.fbio.2026.108453

Chiara Baggio , Paolo Sfriso , Amelia Carmela Damasco , Giacomo Cozzi , Giampietro Ravagnan , Roberta Ramonda , Francesca Oliviero

Rheumatological diseases encompass a wide range of conditions primarily affecting the musculoskeletal system. They represent a significant burden on modern society, affecting millions of people worldwide. These chronic and debilitating conditions require long-term management and a multidisciplinary approach that combines pharmacological interventions with lifestyle modifications for optimal patient outcomes. In this context, diet is emerging as a crucial support in managing rheumatological diseases. Certain dietary patterns and specific nutrients can play a significant role in reducing inflammation, alleviating symptoms, and potentially slowing disease progression. Bioactive compounds, which are found in many plant-based foods and are abundant in the Mediterranean diet, are increasingly being recognized as valuable supports to traditional treatments in arthritis. Among them, polydatin has shown potent antioxidant and anti-inflammatory properties.

This review aims to comprehensively examine the therapeutic potential of polydatin in various rheumatological diseases, including rheumatoid arthritis, osteoarthritis, crystal-induced arthritis, spondyloarthritis, and systemic lupus erythematosus. Articles included have been identified using keyword-based searches in multiple scientific databases, including PubMed and Scopus.

The review highlights polydatin's multi-targeted mechanisms, including antioxidant activity, modulation of inflammatory pathways, regulation of apoptosis and autophagy, and direct interactions with molecular targets like sirtuin 1 and chemokine receptor type 1. Although clinical studies specifically investigating polydatin in rheumatological conditions are scarce, the translational potential of this compound is supported by randomized controlled trials involving other human inflammatory and pain-related disorders. Polydatin's favorable pharmacokinetic profile, enhanced bioavailability, and diverse biological actions position it as a promising natural compound for managing rheumatological diseases.

风湿病包括一系列主要影响肌肉骨骼系统的疾病。它们是现代社会的一个重大负担，影响着全世界数百万人。这些慢性和衰弱性疾病需要长期的管理和多学科的方法，结合药物干预和生活方式的改变，以获得最佳的患者结果。在这种情况下，饮食正在成为治疗风湿病的关键支持。某些饮食模式和特定营养素可以在减少炎症、缓解症状和潜在地减缓疾病进展方面发挥重要作用。生物活性化合物存在于许多植物性食物中，在地中海饮食中含量丰富，越来越被认为是关节炎传统治疗的宝贵支持。其中，葡多糖具有较强的抗氧化和抗炎作用。本综述旨在全面研究多葡聚糖在各种风湿病中的治疗潜力，包括类风湿关节炎、骨关节炎、晶体性关节炎、脊椎关节炎和系统性红斑狼疮。所收录的文章已经在多个科学数据库（包括PubMed和Scopus）中使用基于关键字的搜索来确定。这篇综述强调了多聚datatin的多靶点机制，包括抗氧化活性，炎症通路的调节，细胞凋亡和自噬的调节，以及与分子靶点如sirtuin 1和趋化因子受体1型的直接相互作用。尽管专门研究多聚丹素在风湿病中的临床研究很少，但涉及其他人类炎症和疼痛相关疾病的随机对照试验支持了该化合物的转化潜力。聚丹苷良好的药代动力学特征，增强的生物利用度和多种生物作用使其成为治疗风湿病的有前途的天然化合物。

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引用次数: 0

Yeast extract-mediated bidirectional regulation of off-odor binding to myofibrillar protein: Mechanisms for off-odor control in surimi products 酵母提取物介导的恶臭与肌纤维蛋白结合的双向调节：鱼糜产品的恶臭控制机制

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.fbio.2026.108403

Dan Wu , Zhongyang Ren , Wudan Cai , Jian Xiong , Ku Li , Pei Li , Yan Zhang , Qilin Huang

Controlling off-odor is crucial for improving the sensory quality and consumer acceptance of surimi products. In this study, yeast extract (YE) was innovatively applied to regulate/control off-odor release in surimi products. The changes in structure and off-odor binding capacity of myofibrillar protein (MP) with 0%–2 % YE were monitored during two-stage heating. Notably, MP structural changes in MP induced by YE affected its binding capacity to off-odors, showing a bidirectional regulating effect, i.e., an enhanced capacity at low addition (0.5%), whereas a weakened capacity at high addition (2%). The low YE addition promoted protein unfolding to increase binding sites number and reinforce binding forces (hydrophobic interactions, electrostatic interactions and hydrogen bonds) between MP and off-odors, thus inhibiting release of off-odors. Whereas, excessive YE causes its own aroma compounds to compete with off-odor compounds for binding sites on MP, thus contributing to release off-odors during processing procedure. Molecular dynamics simulations illustrated that L-Arg in YE engaged acidic amino acid residues on MHC in MP through electrostatic interactions, while L-Glu abundant in YE interacted with Arg, Tyr, and Ala residues on MHC via electrostatic, ion-dipole, and hydrogen bonding, thereby inducing structure-function shifts on MP. Molecular docking further revealed that MHC structure change induced by L-Arg and L-Glu in YE affected its binding to off-odor compounds. This study elucidated the bidirectional modulation effects and mechanism of YE on modifying off-odors binding capacity and revealed key role of charged amino acids in YE, offering a clean-label tool for off-odor control in surimi processing.

控制异味是提高鱼糜产品感官质量和消费者接受度的关键。本研究创新性地将酵母提取物（YE）应用于鱼糜制品异味的调控。在两阶段加热过程中，观察0% - 2% YE对肌原纤维蛋白（MP）结构和异味结合能力的影响。值得注意的是，YE诱导的MP结构变化影响了MP对异味的结合能力，表现出双向调节作用，即低添加量（0.5%）时能力增强，高添加量（2%）时能力减弱。低YE添加量促进蛋白质展开，增加结合位点数量，增强MP与异味之间的结合力（疏水相互作用、静电相互作用和氢键），从而抑制异味的释放。然而，过量的YE会使其自身的香气化合物与异味化合物竞争MP上的结合位点，从而有助于在加工过程中释放异味。分子动力学模拟表明，YE中的L-Arg通过静电相互作用与MP中MHC上的酸性氨基酸残基相互作用，而YE中丰富的L-Glu通过静电、离子偶极子和氢键与MHC上的Arg、Tyr和Ala残基相互作用，从而诱导MP上的结构-功能转移。分子对接进一步揭示了YE中L-Arg和L-Glu诱导的MHC结构变化影响了其与异味化合物的结合。本研究阐明了YE对恶臭结合能力的双向调节作用及其机制，揭示了YE中带电氨基酸的关键作用，为鱼糜加工过程中的恶臭控制提供了清洁标签工具。

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引用次数: 0

Development of optimal printability properties of personalized mucoadhesive oral films suitable for extrusion-based 3D food printing depending on temperature 适合于基于挤出的3D食品打印的个性化粘接口腔薄膜的最佳打印性能的开发

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.fbio.2026.108404

Ji Young Yu

Mucoadhesive oral films (MOFs) fabricated by embedding-based three-dimensional (3D) printing require separate matrix and ink materials, leading to complex processes and poor mechanical stability that limit precise additive manufacturing. This study aimed to develop temperature-dependent, extrusion-based 3D printing MOFs capable of balancing flowability and shape retention. Hydroxypropyl methylcellulose (HPMC), agar, and gelatin were compared as thermoresponsive hydrocolloids to identify optimal compositions exhibiting controllable viscoelastic transitions. Rheological analysis revealed that the HPMC–agar blend provided the most stable thermal behavior, where the rapid aggregation of HPMC during heating was moderated by the gradual helix reformation of agar during cooling. A 2:1 HPMC:agar ratio (24 % solids) operated around 70 °C exhibited a single crossover point and a broad transition zone, ensuring continuous extrusion and stable layer stacking. Curcumin incorporated using the amorphous solid dispersion (ASD) method retained approximately 35 % higher antioxidant activity than raw curcumin, demonstrating improved thermal and oxidative protection. Moreover, modulation of digital printing parameters—such as infill density, size, and layer number—allowed predictable control of curcumin content and disintegration onset time for personalization. The results establish a temperature-tunable and compositionally stable formulation strategy for personalized MOF fabrication applicable to functional foods and customized oral delivery systems.

通过基于嵌入的三维（3D）打印制造的黏附口腔薄膜（mof）需要单独的基质和油墨材料，导致复杂的工艺和较差的机械稳定性，限制了精确的增材制造。本研究旨在开发温度依赖、基于挤压的3D打印mof，能够平衡流动性和形状保持性。将羟丙基甲基纤维素（HPMC）、琼脂和明胶作为热响应型水胶体进行比较，以确定具有可控粘弹性转变的最佳组合。流变学分析表明，HPMC -琼脂混合物提供了最稳定的热行为，其中HPMC在加热过程中的快速聚集被琼脂在冷却过程中的逐渐螺旋重组所缓和。2:1 HPMC：琼脂比（24%固体）在70°C左右操作，表现出单一交叉点和广泛的过渡区，确保连续挤压和稳定的层堆积。用无定形固体分散体（ASD）方法掺入的姜黄素比原始姜黄素保留了大约35%的抗氧化活性，显示出更好的热保护和氧化保护。此外，数字印刷参数的调制-如填充密度，尺寸和层数-允许姜黄素含量和个性化崩解开始时间的可预测控制。研究结果建立了一种温度可调且成分稳定的个性化MOF制备策略，适用于功能食品和定制口服给药系统。

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引用次数: 0

Untargeted metabolomics-based investigation of amino acid effects on antimicrobial peptides production in Paenibacillus ehimensis HD 8-3 fermentation 基于非靶向代谢组学的ehimensis Paenibacillus HD 8-3发酵中氨基酸对抗菌肽产生影响的研究

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.fbio.2026.108407

Chengling Feng, Jiapei Zhang, Yunfei Si, Zhen Zhao, Yawei Ning, Zhixin Wang

Antimicrobial peptides (AMPs), as new antimicrobial products, have wide application prospects in food, medicine, and other fields. A strain of Paenibacillus ehimensis HD was previously identified by our research group, and the AMPs synthesized by this strain were found to be highly stable and had a broad antimicrobial spectrum. To enhance the AMPs yield, the ultraviolet-atmospheric and room temperature plasma mutagenesis (UV-ARTP) was adopted in P. ehimensis HD in this study. A stable mutant of P. ehimensis HD 8-3, with enhanced AMPs production, was obtained. Subsequently, using the resting cell culture system and untargeted metabolomics analysis, we found that the addition of L-lysine (Lys) or L-asparagine (Asn) was beneficial to the growth of P. ehimensis HD 8-3, while Asn also enhanced the AMPs production. The metabolites associated with the carbohydrate, glycolytic pathway, TCA cycle, pentose phosphate pathway (PPP), and amino acid metabolism were upregulated under the addition of two amino acids during the rapid growth phase of P. ehimensis HD 8-3, providing precursors and energy for the strain growth or AMPs production. These results indicate that the appropriate addition of exogenous Lys and Asn is an effective strategy to increase AMPs yield in P. ehimensis HD 8-3.

抗菌肽作为一种新型抗菌产品，在食品、医药等领域有着广泛的应用前景。本课题组已鉴定出一株ehimensis Paenibacillus HD菌株，该菌株合成的抗菌肽具有较高的稳定性和较宽的抗菌谱。本研究采用紫外-大气和室温等离子体诱变（UV-ARTP）技术，提高了艾希曼p.e himensis HD的AMPs产量。获得了一个稳定的ehimensis突变体hd8 -3，其AMPs产量增加。随后，通过静息细胞培养系统和非靶向代谢组学分析，我们发现添加l -赖氨酸（Lys）或l -天冬酰胺（Asn）有利于P. ehimensis HD 8-3的生长，而Asn也促进了amp的产生。在P. ehimensis HD 8-3的快速生长期，两种氨基酸的添加上调了P. ehimensis HD 8-3碳水化合物、糖酵解途径、TCA循环、戊糖磷酸途径（PPP）和氨基酸代谢相关的代谢产物，为菌株生长或amp的产生提供了前体和能量。这些结果表明，适当添加外源赖氨酸和Asn是提高ehimensis HD 8-3 AMPs产量的有效策略。

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引用次数: 0

Dynamic coenzyme regulation drives high-efficiency D-tagatose biosynthesis in engineered Escherichia coli 动态辅酶调控驱动工程大肠杆菌高效d -塔格糖生物合成

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbio.2026.108424

Yumei Li , Yifan Tu , Zanyu Ren , Diandong Xie , Mulan Wang , Ning Li , Chen Liang , Jidong Liu

D-Tagatose is a functional rare sugar with well-established health benefits and considerable potential for use in the pharmaceutical and food sectors. Although redox-based biosynthesis serves to overcome the thermodynamic equilibrium limitations in D-tagatose production, its reaction efficiency remains a critical bottleneck. Here, we developed an engineered Escherichia coli catalyst for high-efficiency microbial production of D-tagatose. The biosynthetic pathway was first constructed by co-expressing galactitol-2-dehydrogenase (GDH) and xylose reductase (XR) to direct galactose-derived carbon flow toward D-tagatose. Cofactor engineering was then applied to fine-tune the balance between NADPH and NAD⁺. This adjusted the initial NAD⁺/NADH and NADP⁺/NADPH ratios from 0.67 to 3.42 to 0.77 and 0.88, respectively, improving the redox balance and overall performance of the pathway. Systematic metabolic tuning resulted in a 7.23-fold boost in D-tagatose generation, with the final titer reaching 34.92 g/L (yield: 0.87 g/g D-galactose, space-time yield: 0.55 g/L⋅h) under optimized whole-cell catalytic conditions. We demonstrate that the targeted modulation of NADPH–NAD⁺ homeostasis offers a generalizable strategy for enhancing redox-dependent biotransformations. This approach provides a sustainable alternative for rare sugar biosynthesis.

d -塔格糖是一种功能性稀有糖，具有公认的健康益处，在制药和食品部门具有相当大的应用潜力。虽然基于氧化还原的生物合成有助于克服d -塔格糖生产的热力学平衡限制，但其反应效率仍然是一个关键的瓶颈。在这里，我们开发了一种工程化的大肠杆菌催化剂，用于高效微生物生产d -塔格糖。该生物合成途径首先通过共表达半乳糖-2-脱氢酶（GDH）和木糖还原酶（XR），将半乳糖衍生的碳流导向d -塔格糖。然后应用辅因子工程来微调NADPH和NAD+之间的平衡。这将初始的NAD+/NADH和NADP+/NADPH比值分别从0.67 - 3.42调整到0.77和0.88，改善了氧化还原平衡和通路的整体性能。在优化的全细胞催化条件下，系统代谢调节使d -半乳糖的生成提高了7.23倍，最终滴度达到34.92 g/L（产率：0.87 g/g d -半乳糖，时空产率：0.55 g/L·h）。我们证明了NADPH-NAD +稳态的靶向调节为增强氧化还原依赖的生物转化提供了一种通用的策略。这种方法为稀有糖的生物合成提供了一种可持续的替代方法。

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引用次数: 0

Retronasal persistence of fruity esters modulated by palmitic acid and ethyl palmitate: A dynamic dual-monitoring approach 由棕榈酸和棕榈酸乙酯调节的水果酯的鼻后持久性：一种动态的双重监测方法

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-27 DOI: 10.1016/j.fbio.2026.108349

Xinyu Zhou , Jiaheng Lyu , Dewei Zhang , Yan Xu , Ke Tang

This study quantitatively evaluated how palmitic acid (PA) and ethyl palmitate (EP) affect the retronasal persistence of fruity esters in wine. The model wine containing four esters was examined after consumption by time-intensity (TI) profiling and proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS). The addition of PA led to a reduction in sensory maximum intensity (I_max_S) by 11–18 %, a delay in the time to maximum intensity (T_max_S) by 10–15 s, and an increase in the cumulative area under the curve (AUC_S) by 15–24 %. In contrast, EP induced minor but still significant changes. Specifically, I_max_S fell by 6–10 %, T_max_S was delayed by 6–9 s, and AUC_S rose by 7–15 %. Instrumental data mirrored these sensory trends: PA reduced the maximum ester release (I_max_R) by 6.6–83.2 μg/L and EP by 9.5–87.4 μg/L, and the time to maximum release (T_max_R) was delayed by 4–13 s with PA and 3–23 s with EP. Multivariate analysis indicates that weak non-covalent interactions likely underlie the prolonged aroma persistence. These findings provide a mechanistic basis for using trace amounts of long-chain fatty acids and their ethyl esters to fine-tune retronasal aroma persistence in wine and other alcoholic beverages.

本研究定量评价了棕榈酸（PA）和棕榈酸乙酯（EP）如何影响葡萄酒中果味酯的后鼻持久性。采用时间强度谱（TI）和质子转移反应飞行时间质谱（PTR-ToF-MS）对含四种酯的模型酒进行了消费后的检测。PA的加入导致感觉最大强度（Imax_S）降低11 - 18%，达到最大强度（Tmax_S）的时间延迟10-15 s，曲线下累积面积（AUC_S）增加15 - 24%。相反，EP引起的变化虽小但仍很明显。具体来说，Imax_S下降了6 - 10%，Tmax_S延迟了6-9秒，AUC_S上升了7 - 15%。结果表明，PA降低了最大酯释放量（Imax_R） 6.6 ~ 83.2 μg/L， EP降低了9.5 ~ 87.4 μg/L， PA和EP分别延迟了4 ~ 13 s和3 ~ 23 s达到最大酯释放量（Tmax_R）。多变量分析表明，弱的非共价相互作用可能是持久香气的基础。这些发现为使用微量长链脂肪酸及其乙酯微调葡萄酒和其他酒精饮料的鼻后香气持久性提供了机制基础。

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引用次数: 0

Anti-inflammatory potential of teichoic acids from Lactiplantibacillus plantarum AR113 and their effects on host immune responses 植物乳杆菌AR113中磷壁酸的抗炎作用及其对宿主免疫应答的影响

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.fbio.2026.108354

Xue Li , Guangqiang Wang , Mingshu Zhang , Qixiao Zhai , Shumao Cui , Liang Zhao , Xin Song , Yongjun Xia , Zhiqiang Xiong , Lianzhong Ai

Teichoic acid (TA) derived from different Gram-positive bacteria exhibit distinct effects on host inflammatory responses. In this study, we investigated the inflammation modulation of TAs from Lactiplantibacillus plantarum (L. plantarum) AR113 by AR113 key TA-synthesizing gene knockout strains. Our findings show that the presence of TAs attenuated the anti-inflammatory activity of AR113 by diminished pro-inflammatory signaling pathway triggered by TLR2 (MyD88/MAPK axis) in macrophages. And ultimately manifested in vitro with AR113Δltas stimulated cells to produce nitric oxide (NO) at 15.8 % lower, AR113Δdlt at 48.5 % lower, and AR113ΔtagO at 51.2 % lower levels compared to AR113 (p < 0.05). In addition, whether in vitro or in vivo, AR113ΔtagO effectively could reduce pro-inflammatory cytokine production, while AR113Δltas and AR113Δdlt could promoted the production of anti-inflammatory cytokine than AR113. Notably, D-Ala branch chain appears to be a key factor in the inflammatory response to TAs produced by AR113, since only the cytotoxic effect of AR113Δdlt on macrophages was significantly reduced compare to AR113 (p < 0.01); and that AR113Δdlt demonstrated the most effective relief of colitis symptoms, reducing the disease activity index (DAI) better than the AR113 intervention group (4.45 ± 1.73 vs 5.30 ± 1.85). However, further studies on the intestinal barrier in mice shown that TAs produced by AR113 had no significant effect on barrier-related genes, indicates that the TAs does not cause damage to the intestinal barrier of mice, they primarily target immune responses. Overall, this study identifies potential targets for enhancing the anti-inflammatory properties of probiotics.

来自不同革兰氏阳性菌的铁壁酸（TA）对宿主炎症反应有不同的影响。在本研究中，我们研究了植物乳杆菌AR113关键ta合成基因敲除菌株对ta的炎症调节作用。我们的研究结果表明，TAs的存在通过减少巨噬细胞中由TLR2 （MyD88/MAPK轴）触发的促炎信号通路来减弱AR113的抗炎活性。与AR113相比，AR113Δltas刺激细胞体外产生一氧化氮（NO）的水平降低了15.8%，AR113Δdlt降低了48.5%，AR113ΔtagO降低了51.2% （p < 0.05）。此外，无论在体外还是体内，AR113ΔtagO都能有效减少促炎细胞因子的产生，而AR113Δltas和AR113Δdlt比AR113更能促进抗炎细胞因子的产生。值得注意的是，D-Ala分支链似乎是AR113产生TAs的炎症反应的关键因素，因为与AR113相比，只有AR113Δdlt对巨噬细胞的细胞毒性作用显著降低（p < 0.01）；AR113Δdlt对结肠炎症状的缓解效果最好，降低疾病活动指数（DAI）优于AR113干预组（4.45±1.73 vs 5.30±1.85）。然而，对小鼠肠道屏障的进一步研究表明，AR113产生的TAs对屏障相关基因没有显著影响，表明TAs不会对小鼠肠道屏障造成损伤，其主要靶向免疫应答。总的来说，本研究确定了增强益生菌抗炎特性的潜在靶点。

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引用次数: 0

Integrated metabolomics and network pharmacology identify AKT1 as the central hub for Nymphaea candida flavonoids against acute lung injury 综合代谢组学和网络药理学鉴定AKT1是念珠花黄酮抗急性肺损伤的中心枢纽

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-28 DOI: 10.1016/j.fbio.2026.108388

Yue Nie , Zhen Ding , Huiliang Liu , Daoyuan Zhang , Bei Gao

Nymphaea candida is traditionally used in Uyghur medicine for treating inflammatory diseases like acute lung injury (ALI), but its active components and mechanistic basis are poorly understood. This study employed an integrated strategy to predict the potential anti-ALI mechanisms of N. candida flower extract (NCE). Widely-targeted UPLC-MS/MS metabolomics combined with pharmacokinetic screening prioritized 29 flavonoids/polyphenols as putative bioactive constituents. Network pharmacology analysis of these compounds predicted the PI3K-AKT signaling pathway as a central therapeutic axis, with AKT1 identified as a key hub target. Molecular docking predicted strong binding affinities of five representative flavonoids (kaempferol, morin, kumatakenin, naringenin, and tamarixetin) to AKT1. These predictions were further assessed by 100-ns molecular dynamics simulations, which indicated the formation of stable flavonoid-AKT1 complexes. Notably, tamarixetin showed the most favorable predicted binding energy. All findings are computational predictions and require experimental validation. Collectively, this work provides a testable, multi-component hypothesis for the ethnopharmacological use of N. candida against ALI and highlights its flavonoids as promising candidates for further investigation in natural anti-inflammatory drug discovery.

念珠菌在维吾尔医学中用于治疗急性肺损伤等炎症性疾病，但其活性成分和机制基础尚不清楚。本研究采用综合策略预测假丝酵母花提取物（NCE）的潜在抗ali机制。广泛靶向的UPLC-MS/MS代谢组学结合药代动力学筛选优选出29种黄酮类/多酚类化合物作为推定的生物活性成分。这些化合物的网络药理学分析预测PI3K-AKT信号通路为中心治疗轴，其中AKT1被确定为关键枢纽靶点。分子对接预测5种具有代表性的黄酮类化合物（山奈酚、桑辣素、熊竹素、柚皮素和柽柳素）与AKT1具有较强的结合亲和力。通过100-ns分子动力学模拟进一步验证了这些预测，结果表明该类黄酮- akt1复合物形成稳定。值得注意的是，他玛西汀的预测结合能最有利。所有的发现都是计算预测，需要实验验证。总的来说，这项工作为假丝酵母抗ALI的民族药理学应用提供了一个可测试的多成分假设，并突出了其类黄酮在天然抗炎药物发现方面的进一步研究前景。

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引用次数: 0

Identification of a novel and thermostable laccase from Bacillus velezensis GLY4 and its application in the biotransformation of aflatoxins 一种新型耐热漆酶的鉴定及其在黄曲霉毒素生物转化中的应用

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.fbio.2026.108389

Xin Zhang , Binbin Ouyang , Wei Xu , Hongbin Sun , Wanmeng Mu

Recently, enzyme-based transformation of aflatoxins (AFs) has drawn great attention. The microbial laccases are most intensively studied. This study identified a thermostable laccase (designated LacGLY4) from Bacillus velezensis GLY4. The recombinant enzyme could be smoothly expressed in Escherichia coli and purified by Ni²⁺-affinity chromatography. The LacGLY4 displayed the optimal pH and temperature at pH 8.0 and 85 °C, and maintained a relatively high activity at 75–95 °C against AFB₁. At the optimized condition, over 95 % of AFB₁ (10 μg/mL) would be transformed by 20 μg/mL of LacGLY4 after 30 min. The half-life (t_1/2) of LacGLY4 at 40, 50 and 60 °C was calculated to be 77, 63 and 53 min, respectively. LacGLY4 could extensively transform a variety of AFB₁ analogues that showed the specific activity of 0.132, 0.077, 0.071, and 0.107 U/mg for AFB₂, AFM₁, AFG₁ and AFG₂, respectively. In addition, the LacGLY4 exhibited about 57 % relative activity towards ZEN, but only showed less than 10 % of activity against DON and PAT compared to that of AFB₁. A significant transformation product from AFB₁ by LacGLY4 was identified as C₂₄H₃₀O₆ by liquid chromatography–tandem mass spectrometry. The generated product is speculated to be formed by a complex addition reduction rather than a simple hydrolase reaction from AFB₁. This bacterial laccase combines good thermostability and efficient transformation, providing a novel enzymatic tool for the biocontrol of AFB₁ contamination such as in the oil refinement degumming step in which the temperature is around 80 °C and the processing time is about 30 min.

近年来，黄曲霉毒素（AFs）的酶转化引起了人们的广泛关注。对微生物漆酶的研究最为深入。本研究从velezensis GLY4中鉴定出一种耐热漆酶（命名为LacGLY4）。重组酶能在大肠杆菌中顺利表达，并经Ni2+亲和层析纯化。LacGLY4在pH 8.0和85℃时表现出最佳的pH和温度，在75 ~ 95℃时对AFB1保持较高的活性。在优化条件下，20 μg/mL的LacGLY4在30 min后转化AFB1 （10 μg/mL）达到95%以上。计算出LacGLY4在40、50和60℃时的半衰期（t1/2）分别为77、63和53 min。LacGLY4能广泛转化多种AFB1类似物，对AFB2、AFM1、AFG1和AFG2的比活性分别为0.132、0.077、0.071和0.107 U/mg。此外，与AFB1相比，LacGLY4对ZEN的相对活性约为57%，但对DON和PAT的活性仅为不到10%。液相色谱-串联质谱法鉴定了AFB1被LacGLY4转化为C24H30O6的显著产物。推测生成的产物是由复杂的加成还原而不是由AFB1的简单水解酶反应形成的。这种细菌漆酶结合了良好的热稳定性和高效的转化，为AFB1污染的生物防治提供了一种新的酶工具，例如在温度约为80°C，处理时间约为30分钟的炼油脱胶步骤中。

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引用次数: 0

Heyndrickxia coagulans JF1 with potent ethanol-degrading capacity: In vitro screening and functional characterization 具有有效乙醇降解能力的海因德里克夏凝血JF1：体外筛选和功能表征

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.fbio.2026.108352

Feiyu Yang , Xiangfei Li , Jing Sun , Xinyi Pang , Yonghong Hu , Chi Chen , Yingjian Lu , Fengxia Lv

Excessive acute alcohol intake can overload hepatic ethanol metabolic pathways, inducing oxidative stress responses, lipid metabolism disorders, and hepatocyte apoptotic cascades. Current clinical interventions are mostly symptomatic supportive care, and there remains a lack of effective strategies to directly convert ethanol into non-toxic metabolites in the digestive tract. In this study, Heyndrickxia (H.) coagulans JF1 was isolated from samples of chicken intestinal contents, and its ethanol-degrading capacity and probiotic functional characteristics were systematically evaluated. Notably, H. coagulans JF1 exhibited excellent ethanol-degrading capacity, ethanol tolerance, and gastrointestinal environment tolerance. This strain showed good adhesion to Caco-2 cells, along with remarkable hydrophobicity, auto-aggregation, and co-aggregation abilities. Antioxidant activity assays demonstrated that JF1 possesses strong scavenging capacity against various free radicals, with cell lysates displaying higher antioxidant levels. Antibacterial activity tests indicated that JF1 can inhibit five species of foodborne pathogens, is susceptible to ten antibiotics, and exhibits no hemolytic activity. In cellular experiments, intervention with JF1 regulated the expression of genes related to oxidative stress, lipid metabolism, immunity, autophagy, and apoptosis in ethanol-induced HepG2 cells. Whole-genome sequencing of JF1 revealed its genetic composition and relevant metabolic pathways, providing a genetic basis for its functional characteristics. Through multi-dimensional phenotypic analysis and genomic characterization, this study offers important theoretical and experimental support for the development of H. coagulans JF1 as a functional probiotic that promotes ethanol metabolism in the body.

过量急性酒精摄入可使肝脏乙醇代谢途径过载，诱导氧化应激反应、脂质代谢紊乱和肝细胞凋亡级联反应。目前的临床干预措施大多是对症支持治疗，仍然缺乏有效的策略将乙醇直接转化为消化道中的无毒代谢物。本研究从鸡肠道内容物中分离Heyndrickxia （H.）凝固菌JF1，并对其乙醇降解能力和益生菌功能特性进行系统评价。值得注意的是，H.凝固菌JF1表现出优异的乙醇降解能力、乙醇耐受性和胃肠道环境耐受性。该菌株对Caco-2细胞具有良好的粘附性，并具有显著的疏水性、自聚集和共聚集能力。抗氧化活性实验表明，JF1对多种自由基具有较强的清除能力，细胞裂解物显示出较高的抗氧化水平。抑菌活性试验表明，JF1能抑制5种食源性致病菌，对10种抗生素敏感，无溶血活性。在细胞实验中，JF1干预可调节乙醇诱导的HepG2细胞中氧化应激、脂质代谢、免疫、自噬和凋亡相关基因的表达。JF1的全基因组测序揭示了其遗传组成和相关代谢途径，为其功能特征提供了遗传基础。通过多维表型分析和基因组表征，本研究为H. coagulans JF1作为促进体内乙醇代谢的功能性益生菌的发展提供了重要的理论和实验支持。

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引用次数: 0