Food Bioscience最新文献_第3页

High-pressure processing combined with chitooligosaccharide-catechin conjugate enhances quality and shelf-life of precooked crab meat 高压加工结合壳寡糖-儿茶素偶联物，提高了预熟蟹肉的品质和保质期

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

Food Bioscience

Pub Date : 2026-01-21 DOI: 10.1016/j.fbio.2026.108346

Khaettareeya Pimsannil , Suriya Palamae , Yu Fu , Bin Zhang , Jun Tae Kim , Nurul Huda , Soottawat Benjakul

Precooked blue swimming crab (P-BSC) meat is of high demand but it is perishable with short shelf-life. The effective preservation is still required to maintain the quality and ensure the safety. Therefore, the effects of chitooligosaccharide-catechin conjugate (COSC) (100 and 200 ppm) and high-pressure processing (HPP, 500 MPa for 5 min), individually and in combination, on the microbiological, chemical, and sensory quality of P-BSC lump meat during refrigerated storage (4 ± 1 °C) were investigated. COSC alone slightly delayed microbial growth, while HPP completely inhibited bacterial proliferation up to day 15. The combination of HPP and COSC, particularly HPP + COSC (200 ppm), extended the shelf-life up to 24 days by keeping aerobic plate count below 5 log CFU/g and effectively eliminating Pseudomonas and Vibrio spp. Chemical indicators of spoilage (pH, TVB-N, and TMA-N contents) remained within acceptable limits, and lipid oxidation (PV and TBARS) was significantly retarded. Principal component analysis confirmed strong separation between treated and untreated groups, indicating the efficacy of treatments used. EPA and DHA were not affected after extended storage, while volatile compounds containing spoilage-related acids and esters were reduced. Metagenomic profiling showed that HPP + COSC200 treatment suppressed spoilage and pathogenic taxa (Pseudoalteromonas, Shewanella, and Vibrio), while non-pathogenic Carnobacterium spp. became dominant. Sensory evaluation confirmed no detrimental effects on appearance, texture, odor, or overall acceptability after 24 days. Overall, the combined HPP + COSC200 treatment effectively preserved P-BSC lump meat and extended its shelf-life without compromising the eating quality.

预熟蓝蟹（P-BSC）肉需求量大，但易腐烂，保质期短。仍然需要有效的保存，以保持质量和确保安全。因此，研究了壳寡糖-儿茶素偶联物（COSC）（100和200 ppm）和高压处理（HPP, 500 MPa, 5 min）单独和联合处理对P-BSC块肉冷藏（4±1℃）期间微生物学、化学和感官品质的影响。单独使用COSC可轻微延缓微生物生长，而HPP可完全抑制细菌增殖至第15天。HPP和COSC的组合，特别是HPP + COSC (200 ppm)，通过将好氧平板计数保持在5 log CFU/g以下，有效地去除假单胞菌和弧菌，延长了保质期长达24天，变质的化学指标（pH， TVB-N和TMA-N含量）保持在可接受的范围内，脂质氧化（PV和TBARS）显著延缓。主成分分析证实了治疗组和未治疗组之间的强烈分离，表明所使用的治疗方法的有效性。EPA和DHA在长时间储存后不受影响，而含有腐败相关酸和酯的挥发性化合物则减少了。宏基因组分析显示，HPP + COSC200处理抑制了腐败和致病分类群（假互变单胞菌、希瓦氏菌和弧菌），而非致病性肉杆菌成为优势。24天后，感官评估证实对外观、质地、气味或总体可接受性没有不利影响。总体而言，HPP + COSC200联合处理有效地保存了P-BSC块肉，延长了其保质期，而不影响食用质量。

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引用次数: 0

From bioactivity to application: Utilization of non-medicinal ginseng stems and leaves 从生物活性到应用：非药用人参茎叶的利用

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

Food Bioscience

Pub Date : 2026-01-21 DOI: 10.1016/j.fbio.2026.108308

Yong-bo Liu, Wei Li

Panax ginseng has attracted considerable interest due to its notable pharmacological properties. Historically, research and applications have primarily focused on the roots and rhizomes, leading to the long-term neglect of the potentially valuable non-medicinal parts such as stems and leaves. Recent studies have shown that ginseng stems and leaves (GSL), which are rich in ginsenosides, amino acids, vitamins, and minerals, exhibit significant antioxidant, anti-inflammatory, and immunomodulatory activities. These properties create new opportunities for application in functional foods, dietary supplements, and cosmetics. Moreover, owing to their high ginsenoside content and cost-effectiveness, GSL have emerged as promising raw materials for extracting total ginsenosides and isolating individual ginsenosides, thereby facilitating the development of value-added products. This review provides a comprehensive evaluation of the bioactivities of GSL (including neuroprotective modulation, cardiovascular protection, antitumor activity, immune function enhancement, and anti-fatigue effects) and their potential in product development, with an emphasis on extraction, separation, ginsenoside transformation, the development of functional foods and dietary supplements. Finally, we discuss the translational implications and key challenges in translating bioactivity evidence into practical applications, thereby supporting the sustainable utilization of ginseng resources and the long-term development of the ginseng industry.

人参由于其显著的药理特性而引起了相当大的兴趣。历史上，研究和应用主要集中在根和根茎上，导致长期忽视了潜在的有价值的非药用部分，如茎和叶。最近的研究表明，人参茎叶（GSL）富含人参皂苷、氨基酸、维生素和矿物质，具有显著的抗氧化、抗炎和免疫调节活性。这些特性为功能性食品、膳食补充剂和化妆品的应用创造了新的机会。此外，由于人参皂苷的高含量和成本效益，GSL已成为提取总皂苷和分离人参皂苷单体的有前途的原料，从而促进了增值产品的开发。本文综述了人参皂苷的生物活性（包括神经保护调节、心血管保护、抗肿瘤、增强免疫功能和抗疲劳作用）及其产品开发潜力，重点介绍了人参皂苷的提取、分离、转化、功能食品和膳食补充剂的开发等方面的研究进展。最后，我们讨论了将生物活性证据转化为实际应用的翻译意义和关键挑战，从而支持人参资源的可持续利用和人参产业的长期发展。

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引用次数: 0

Enhanced bioactivity of Lactobacillus reuteri-fermented Ziziphi Spinosae Semen peptides in modulating macrophage polarization and gut homeostasis to ameliorate ulcerative colitis 罗伊氏乳杆菌发酵的酸枣子肽调节巨噬细胞极化和肠道稳态改善溃疡性结肠炎的生物活性

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

Food Bioscience

Pub Date : 2026-01-21 DOI: 10.1016/j.fbio.2026.108340

Huizhi Liu , Jiarong Li , Qinqin Qiao , Jiangying Shi , Nifei Wang , Fengming Liu , Zhuoyu Li , Shuhua Shan

Ulcerative colitis (UC) treatment depends on the balance of intestinal macrophages polarization and gut homeostasis. Plant-derived active peptides have emerged as a valuable resource for novel therapeutic agents of UC. In present study, Ziziphi Spinosae Semen peptides obtained by Lactobacillus reuteri SY523 (L. reuteri SY523) fermentation, FZSSP-L, significantly reduced the M1/M2 macrophage ratio, as evidenced by the decrease of M1 markers (CD86, iNOS) and the increase of M2 markers (CD206, Arg1), with a shifted cytokine profile characterized by the reduced TNF-α, IL-1β, IL-6 and elevated IL-10, suggesting its underlying anti-UC efficacy in vitro and in vivo. Meanwhile, FZSSP-L significantly remodeled the diversity and structure of the gut microbiota in UC mice, characterized by the enhanced abundances of probiotic bacteria, such as the Bacteroides sp. and Muribaculum intestinale, which was markedly negatively correlated with inflammatory-related indicators. Together, FZSSP-L from Ziziphi Spinosae Semen can alleviate UC through regulating the macrophages polarization and gut microbiota homeostasis, supporting its potential development as a nutraceutical for intestinal health.

溃疡性结肠炎（UC）的治疗依赖于肠道巨噬细胞极化和肠道稳态的平衡。植物源性活性肽已成为新型UC治疗剂的宝贵资源。本研究通过罗伊氏乳杆菌SY523 （L. reuteri SY523）发酵得到的酸枣子肽FZSSP-L可显著降低M1/M2巨噬细胞比例，表现为M1标记物（CD86、iNOS）降低，M2标记物（CD206、Arg1）升高，细胞因子分布发生改变，表现为TNF-α、IL-1β、IL-6和IL-10降低，提示其体内外抗uc的作用。同时，FZSSP-L显著重塑UC小鼠肠道菌群的多样性和结构，其特征是益生菌的丰度增加，如拟杆菌（Bacteroides sp.）和Muribaculum ninteinale，这与炎症相关指标呈显著负相关。综上所述，酸枣提取物FZSSP-L可以通过调节巨噬细胞极化和肠道菌群稳态来缓解UC，支持其作为肠道健康营养品的潜在发展潜力。

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引用次数: 0

Quality assessment of dealcoholized wines produced by dialysis, osmotic distillation, and hybrid membrane technologies 透析、渗透蒸馏和混合膜技术生产的脱醇葡萄酒的质量评价

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108343

Yogesh Kumar , Lorenzo Italiano , Matthias Schmitt , Sayali Bhor , Florian Kiene , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari

This study investigates dealcoholization approaches, including dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD), for producing dealcoholized white wines (≤0.5 % v/v ethanol) in compliance with regulatory standards. Physicochemical results showed an increase in density for all dealcoholized wines (DWs). OD showed no significant change in the total dry extract, and an increase in acidity and glycerol content compared to the original wine (OW). In contrast, Dia caused significant losses in acidity (−63 %), glycerol (−45 %), and dry extract (−32 %), while NF-OD showed intermediate effects. Minerals were best retained in OD and NF-OD, whereas Dia induced severe depletion (>80 % loss of K, Ca, Mg). Colour parameters for OD/NF-OD remained stable (ΔE < 1), while Dia showed perceptible differences (ΔE = 1.30). GC–MS analysis showed more than a 73 % reduction in volatile compounds in the produced DWs compared to OW, with esters and higher alcohols being the most affected. Sensory evaluation indicated reduced sweetness, hotness and body/fullness in all DWs, but NF-OD preserved acidity, bitterness, and overall acceptability comparable to OW, outperforming OD and Dia. NF-OD emerges as the optimal technique for quality preservation.

本研究探讨了透析（Dia）、渗透蒸馏（OD）和纳滤（NF）和渗透蒸馏（NF-OD）混合膜系统的脱醇方法，以生产符合法规标准的脱醇白葡萄酒（≤0.5% v/v乙醇）。理化结果表明，所有脱醇葡萄酒（DWs）的密度都有所增加。与原酒（OW）相比，OD对总干浸出物没有显著变化，酸度和甘油含量有所增加。相比之下，Dia造成了酸度（- 63%）、甘油（- 45%）和干提取物（- 32%）的显著损失，而NF-OD则表现出中等影响。矿物质在OD和NF-OD中保留得最好，而Dia导致了严重的损耗（K, Ca， Mg损失>； 80%）。OD/NF-OD的颜色参数保持稳定（ΔE < 1），而Dia有明显差异（ΔE = 1.30）。GC-MS分析显示，与OW相比，生产的DWs中挥发性化合物减少了73%以上，其中酯类和高级醇类受到的影响最大。感官评价表明，所有DWs的甜度、辣度和酒体/丰满度都有所降低，但NF-OD保留了酸度、苦味和总体可接受性，与OW相当，优于OD和Dia。NF-OD成为最佳的质量保存技术。

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引用次数: 0

Mechanism of fructose and ammonium sulfate preference regulation in yellow Monascus pigment production: a metabolomic and proteomic study 果糖和硫酸铵在黄色红曲霉色素生成中的偏好调节机制：代谢组学和蛋白质组学研究

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108336

Xianjin Liu , Wei Zou , Bin Xie , Yufan Zhang , Haolan Han , Xiang Yu , Jun Liu , Yiwen Sun , Yuanliang Hu , Yanli Feng

Monascus pigments (MPs) are classified into three chromatic groups based on color: red, orange, and yellow. The chromatic classification of MPs can be influenced by carbon and nitrogen sources, though their regulatory mechanisms remain confusing. This study elucidated the molecular mechanisms by which fructose and ammonium sulfate drive the biased biosynthesis of yellow MPs through the analysis of colony and hyphal morphology, cellular state, MPs yield, metabolomics, and proteomics. Supplementation with fructose and ammonium sulfate during fermentation led to significantly enhanced growth, elevated intracellular NAD⁺ levels, improved cellular integrity, and reduced ROS accumulation in M. pilosus MS-1. Moreover, the biomass and yellow MPs represented 3.2-fold and 12.4-fold higher than those of the control, respectively. Metabolomic analysis revealed elevated levels of ascorbic acid, D-cysteine, and UDP-glucuronic acid in MS-1 under experimental conditions compared to controls, which predominantly enriched in metabolic pathways related to carbohydrate metabolism, amino acid biosynthesis, and vitamin metabolism. Proteomic analysis identified upregulated proteins implicated in MPs biosynthesis and energy metabolism, particularly sulfur metabolism-associated components including glutathione synthetase, phosphorylated proteins, redox regulators, and ATP-binding proteins. These components exhibit functional coupling with amino acid biosynthesis, polyketide synthesis, and carbon metabolism pathways. Fructose and ammonium sulfate synergistically boost yellow MPs production by stimulating growth, maintaining cellular reduction, and enhancing biosynthesis/energy metabolism via metabolic remodeling and key protein upregulation.

红曲红色素（MPs）根据颜色分为三种颜色组：红色、橙色和黄色。MPs的颜色分类可能受到碳源和氮源的影响，尽管它们的调节机制仍然令人困惑。本研究通过菌落和菌丝形态、细胞状态、MPs产量、代谢组学和蛋白质组学分析，阐明了果糖和硫酸铵驱动黄色MPs偏向生物合成的分子机制。在发酵过程中添加果糖和硫酸铵可以显著促进M. pilosus MS-1的生长，提高细胞内NAD+水平，改善细胞完整性，减少ROS积累。生物量和黄色MPs分别是对照的3.2倍和12.4倍。代谢组学分析显示，与对照组相比，实验条件下MS-1中的抗坏血酸、d -半胱氨酸和udp -葡萄糖醛酸水平升高，主要富集在碳水化合物代谢、氨基酸生物合成和维生素代谢相关的代谢途径中。蛋白质组学分析确定了与MPs生物合成和能量代谢有关的上调蛋白，特别是与硫代谢相关的成分，包括谷胱甘肽合成酶、磷酸化蛋白、氧化还原调节因子和atp结合蛋白。这些成分与氨基酸生物合成、聚酮合成和碳代谢途径具有功能偶联性。果糖和硫酸铵通过刺激生长、维持细胞还原以及通过代谢重塑和关键蛋白上调来增强生物合成/能量代谢，从而协同促进黄色MPs的产生。

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引用次数: 0

Inhibitory capacity of bovine bone collagen peptides towards inflammation mediators in-vitro - Impact of the hydrolysing protease, of peptides size and of peptides synergy 牛骨胶原肽对体外炎症介质的抑制能力——水解蛋白酶、肽大小和肽协同作用的影响

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108329

Cécile Touche, Vincenza Ferraro

Collagen peptides were investigated in-vitro as potential inhibitors of lipoxygenase, trypsin and monoamine oxidases (MAO), and proteins thermal denaturation. When overexpressed or dysregulated, those enzymes, and denatured proteins, mediate several inflammatory mechanisms, and also neurodegenerative diseases. Besides, they can compromise food and drugs storage. Several synthetic and plant compounds were investigated and applied as inhibitors; however, research on bioactive peptides is lagging behind, in particular if animal-derived. In this study, collagen was extracted from bovine bone by a French National Research Institute for Agriculture, Food and Environment (INRAE) patented process, and hydrolysed afterwards. Three endopeptidases were considered – bromelain, collagenase and papain – since they generate peptides that inhibit several oxidative species, which are linked to inflammation, cognitive decline, and loss of quality in several products. Two ratios enzyme/collagen (E/C), 1/20 and 1/50 (w/w), and two peptides sizes, ≤1000 Da and ≤3000, were considered. For the E/C 1/50, ≤1000 Da fraction, the synergy among peptides generated by the three proteases was evaluated. Significant biological activity emerged, which was mainly linked to the collagen protease specificity instead of peptides concentration. Lipoxygenase was inhibited by all the peptides, and those from collagenase showed the most important effect. Modulation of the trypsin activity was noticed; complete inhibition was obtained when the trypsin substrate was albumin. When that was casein, papain was the most effective protease, while bromelain and collagenase derived peptides increased the trypsin activity; this effect disappeared when peptides fractions were mixed. Only papain derived peptides were able to inhibit MAO. Outcome of this research can be considered encouraging for the investigated application.

在体外研究了胶原肽作为脂氧合酶、胰蛋白酶和单胺氧化酶（MAO）以及蛋白质热变性的潜在抑制剂。当过度表达或失调时，这些酶和变性蛋白介导几种炎症机制，也介导神经退行性疾病。此外，它们还会影响食物和药物的储存。研究了几种合成和植物化合物作为抑制剂的应用；然而，对生物活性肽的研究是滞后的，特别是动物来源的。本研究采用法国国家农业、食品与环境研究所（INRAE）专利工艺从牛骨中提取胶原蛋白，然后进行水解。三种内肽酶被认为是菠萝蛋白酶、胶原酶和木瓜蛋白酶，因为它们产生的肽可以抑制几种氧化物质，而氧化物质与炎症、认知能力下降和一些产品的质量下降有关。酶/胶原蛋白比值（E/C）分别为1/20和1/50 (w/w)，多肽大小分别为≤1000 Da和≤3000 Da。对于E/C 1/50，≤1000 Da的部分，评估了三种蛋白酶产生的肽之间的协同作用。出现了显著的生物活性，这主要与胶原蛋白酶特异性有关，而不是肽浓度。脂氧合酶的抑制作用以胶原酶的抑制作用最大。观察到胰蛋白酶活性的调节；当胰蛋白酶底物为白蛋白时，得到完全抑制。在酪蛋白作用下，木瓜蛋白酶是最有效的蛋白酶，而菠萝蛋白酶和胶原酶衍生肽可提高胰蛋白酶的活性；当多肽组分混合后，这种效应消失。只有木瓜蛋白酶衍生肽能够抑制MAO。本研究结果对研究应用具有鼓舞作用。

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引用次数: 0

Multienzyme engineering in the cellar: Versatile biotechnological potential of pectolytic-based clarification enzymes in rosé winemaking 酒窖中的多酶工程：水解澄清酶在玫瑰红葡萄酒酿造中的多功能生物技术潜力

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108337

Ilaria Prezioso , Gabriele Fioschi , Maria Tufariello , Luigi Sanarica , Ignazio Zara , Francesco Grieco , Alessia Di Fraia , Gabriella Fiorentino , Vito Michele Paradiso

Commercial pectolytic enzymes are widely used in winemaking for must clarification, but their side activities remain scarcely explored. The present study evaluated three commercial clarification enzymes (E1, E2, E3) for their collateral activities and their technological impact in both laboratory-scale and pilot-scale rosé winemaking. Enzymatic assays revealed that E1 exhibited the broadest and most intense accessory activity profile, including significant hemicellulolytic and glycosidase activities. Laboratory trials highlighted beneficial side effects, including increased yeast assimilable nitrogen and decreased calcium ions, an impact of potential interest for calcium tartrate stabilization. Pilot-scale rosé winemaking with Bombino nero and Primitivo grapes demonstrated that clarification enzymes can significantly modulate rosé wine composition, affecting colour indices and volatile profiles in a cultivar-dependent manner. Commercial pectolytic preparations can be considered versatile enzymatic cocktails that can be tailored to grape properties to optimise wine complexity and stability, moving beyond basic clarification toward multienzyme engineering.

商业溶乳酶广泛应用于葡萄酒的澄清，但其副活性很少被探索。本研究评估了三种商业澄清酶（E1, E2, E3）的附带活性及其在实验室规模和中试规模玫瑰红葡萄酒酿造中的技术影响。酶分析显示，E1具有最广泛和最强烈的辅助活性谱，包括显著的半纤维素水解和糖苷酶活性。实验室试验强调了有益的副作用，包括增加酵母可吸收氮和减少钙离子，对酒石酸钙稳定的潜在兴趣的影响。用Bombino nero和pritivo葡萄酿造玫瑰红葡萄酒的中试结果表明，澄清酶可以显著调节玫瑰红葡萄酒的成分，以不同品种的方式影响颜色指数和挥发性特征。商业的酶解制剂可以被认为是多功能的酶鸡尾酒，可以根据葡萄的特性进行定制，以优化葡萄酒的复杂性和稳定性，超越基本的澄清，走向多酶工程。

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引用次数: 0

Endophytic lactic acid bacteria drive microbial specialization and suppress potential pathogens during alfalfa fermentation 内生乳酸菌驱动微生物专门化和抑制潜在的病原体在苜蓿发酵

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108338

Yu Gao , Baojie Yuan , Hongzhang Zhou , Yuan Wang , Fuyu Yang , Kuikui Ni

Endophytic lactic acid bacteria (LAB) live within plant tissues and possess habitat-adaptive advantages in plant fermentation. Here, we investigated the effects of two endophytic LAB strains—Lactiplantibacillus plantarum and Pediococcus pentosaceus—isolated from alfalfa and exhibiting inhibitory activity against Escherichia coli, Listeria monocytogenes, and Aspergillus flavus, on the nutrition, microbial community structure and biosafety of fermented alfalfa. L. plantarum, from a genus enriched during spontaneous fermentation, promoted early microbial specialization and enhanced fermentation quality by upregulating carbohydrate and amino acid metabolism. The metabolic characteristics of microbial communities dominated by P. pentosaceus were different. Co-inoculating exhibited a balanced metabolic profile, further simplified microbial network complexity and inhibited microorganisms associated with biofilm formation and pathogenicity. These findings support a co-inoculation strategy using ecologically competitive and functionally synergistic LAB from native microbiota to optimize microbial dynamics and biosafety in plant-based fermentation.

内生乳酸菌生活在植物组织内，在植物发酵中具有生境适应性优势。本文研究了从苜蓿中分离得到的两株内生乳酸菌（plantibacillus plantarum）和戊糖小球菌（Pediococcus pentosaceus）对发酵苜蓿的营养、微生物群落结构和生物安全性的影响。这两株内生乳酸菌对大肠杆菌、单核增生李斯特菌和黄曲霉具有抑制活性。L. plantarum是一个在自然发酵过程中富集的属，通过上调碳水化合物和氨基酸代谢，促进了早期微生物特化，提高了发酵质量。以戊糖假单胞菌（P. pentosaceus）为主的微生物群落代谢特征不同。共接种显示出平衡的代谢谱，进一步简化了微生物网络的复杂性，并抑制了与生物膜形成和致病性相关的微生物。这些发现支持利用生态竞争和功能协同的天然微生物群的共接种策略，以优化植物发酵的微生物动力学和生物安全性。

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引用次数: 0

A nonribosomal peptide pathway negatively regulates nisin biosynthesis in Lactococcus lactis 乳酸乳球菌的非核糖体肽途径负向调节乳酸链球菌蛋白的生物合成

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108339

Dingyi Guo , Yongping Xin , Zhihua Guo , Wanjin Qiao , Chunhui Jia , Per Erik Joakim Saris , Haijin Xu , Mingqiang Qiao

Nisin is a ribosomally synthesized and post-translationally modified peptide (RiPP) bacteriocin produced by Lactococcus lactis that holds significant value in food preservation and medicine. Although extensive research has centred on optimizing its native biosynthetic machinery, the possibility of metabolic competition between nisin biosynthesis and other secondary metabolic processes, such as those encoded by nonribosomal synthesis pathways, has been overlooked. In this study, we reveal that a nonribosomal peptide synthetase-polyketide synthase (NRPS-PKS) gene cluster in L. lactis acts as a potent negative regulator of nisin biosynthesis. Comparative transcriptomics revealed a striking inverse correlation in the expression of the two gene clusters. Genetic disruption of the NRPS-PKS cluster or its specific regulatory genes (npkK and npkR) dramatically increased nisin production by 8.1 %, an effect that was reversible upon genetic complementation. Moreover, high-producing NRPS-PKS knockout mutants exhibited altered sensitivity to a broad spectrum of stressors. We further identified the global carbon catabolite regulator CcpA as a key mediator of this interaction. Integrated transcriptomic and proteomic analyses suggested that the NRPS-PKS pathway exerts its suppressive effect primarily by competing for essential cellular resources—precursor amino acids, ATP, and the lipid carrier undecaprenyl-phosphate—thereby starving the nisin biosynthetic machinery. Our work uncovers a competitive dynamic between ribosomal and non-ribosomal biosynthetic systems and provides a novel metabolic engineering strategy for enhancing industrial nisin production by targeting the NRPS-PKS cluster for inactivation.

Nisin是乳球菌产生的核糖体合成和翻译后修饰肽（RiPP）细菌素，在食品保鲜和医药方面具有重要价值。尽管广泛的研究集中在优化其天然生物合成机制上，但nisin生物合成与其他次级代谢过程（如由非核糖体合成途径编码的代谢过程）之间的代谢竞争的可能性一直被忽视。在这项研究中，我们揭示了乳酸菌中一个非核糖体肽合成酶-聚酮合成酶（nrpps - pks）基因簇作为一种有效的nisin生物合成负调控因子。比较转录组学揭示了两个基因簇表达的显著负相关。nrpps - pks集群或其特定调控基因（npkK和npkR）的遗传破坏显著增加了8.1%的nisin产量，这种影响在遗传互补时是可逆的。此外，高产的NRPS-PKS基因敲除突变体对广泛的应激源表现出改变的敏感性。我们进一步确定了全球碳分解代谢调节因子CcpA是这种相互作用的关键中介。综合转录组学和蛋白质组学分析表明，nrpps - pks途径主要通过竞争必需的细胞资源（前体氨基酸、ATP和脂质载体十一烯丙基磷酸）来发挥其抑制作用，从而使nisin生物合成机制处于饥饿状态。我们的工作揭示了核糖体和非核糖体生物合成系统之间的竞争动态，并提供了一种新的代谢工程策略，通过靶向NRPS-PKS簇使其失活来提高工业nisin的生产。

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Deciphering Aspergillus prevalence and aflatoxin risk in preharvest red chilli (Capsicum annuum L.) from Tamil Nadu, India 印度泰米尔纳德邦收获前红辣椒（Capsicum annuum L.）中曲霉流行率和黄曲霉毒素风险的解读

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

Food Bioscience

Pub Date : 2026-01-20 DOI: 10.1016/j.fbio.2026.108341

Saravanan Venkatachalapathi , Subramani Natarajan , Juliet Hepziba Sundararajan , Paranidharan Vaikuntavasan , Kavitha Pushpam Arunachalam , Kokiladevi Eswaran , Theradimani Masanam

Aflatoxin contamination in chilli is a major global food safety concern, yet pre-harvest contamination in India remains poorly characterised. This study investigated the occurrence of fungal colonisation and aflatoxins in pre-harvest red chilli fruits across the major agroecological zones (AEZs) of Tamil Nadu, India. Seventy-five samples were analysed using HPLC-FLD for aflatoxin quantification and dilution plating for fungal enumeration. Aspergillus was ubiquitous (100 percent incidence), and aflatoxins were detected in 48 percent of samples, with aflatoxin B₁ being the most prevalent (38.7 percent). A positive correlation was observed between Aspergillus abundance and total aflatoxin levels (Spearman's ρ = 0.24, p < 0.05). Contamination varied significantly among AEZs, with the Western and Cauvery Delta zones showing the highest levels, while the Northwestern zone had the lowest. Agronomic factors had no significant influence. These findings demonstrate that pre-harvest aflatoxin contamination in chilli is widespread and predominantly driven by zone-specific environmental conditions, highlighting the need for region-targeted management strategies to enhance food safety.

辣椒中的黄曲霉毒素污染是一个主要的全球食品安全问题，但在印度收获前污染的特征仍然很差。本研究调查了印度泰米尔纳德邦主要农业生态区（aez）收获前红辣椒果实中真菌定殖和黄曲霉毒素的发生情况。采用HPLC-FLD法对75份样品进行黄曲霉毒素定量分析，并用稀释板法进行真菌计数。曲霉无处不在（100%的发病率），在48%的样本中检测到黄曲霉毒素，其中黄曲霉毒素B1最为普遍（38.7%）。曲霉丰度与总黄曲霉毒素水平呈正相关（Spearman ρ = 0.24, p < 0.05）。各经济特区的污染程度差异很大，西部和高韦里三角洲地区的污染程度最高，而西北部地区的污染程度最低。农艺因素对其影响不显著。这些发现表明，收获前辣椒中的黄曲霉毒素污染是普遍存在的，主要是由特定区域的环境条件造成的，这突出表明需要有针对性的区域管理策略来加强食品安全。

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引用次数: 0