Food Bioscience最新文献_第3页

Chemical and nutritional characterization of edible Heinsia crinita, Xylopia aethiopica, Piper guineense, Monodora myristica and Dorstenia convexa plants from Angola

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

Food Bioscience

Pub Date : 2025-03-12 DOI: 10.1016/j.fbio.2025.106336

Carla Cameselle , Pengren Zou , Ziyang Jia , Honória S. Chipaca-Domingos , Carlos Kiangebeni Zeye , Benevides Costa Pessela , Celia Costas , Paz Otero , Jesus Simal-Gandara

The endemic plants from Angola, Heinsia crinita (H. critina), Xylopia aethiopica (X. aethiopica), Piper guineense (P. guineense), Monodora myristica (M. myristica), and Dorstenia convexa (D. convexa) play a significant role in traditional medicine and culinary applications. The aim of this study is to carry out a comprehensive nutritional characterization of different parts from five plants. Results showed the nutrient and elemental composition of these plants varies significantly, with the two types of roots containing abundant carbohydrates (43.48 % in D. convexa), while the seeds and pods are rich in proteins and lipids, among the highest content in M. myristica, 13.70 % and 38.07 %, respectively. The highest concentrations of essential amino acids (EAAs) were leucine, with the limiting types being methionine, cysteine and valine, among that H. crinita root had the highest EAAs (39.45 %). A total of 33 fatty acids were identified from these plants, of which oleic acid (C18:1n9) and linoleic acid (C18:2n6) were the major monounsaturated and polyunsaturated fatty acids (MUFAs, PUFAs), respectively, while C24:1n9 was found only in the P. guineense seeds and broken X. aethiopica pods. All plants are particularly rich in potassium (K), while zinc (Zn) and iron (Fe) are the main microminerals. As for antioxidant capability, the whole X. aethiopica pods showed the best level in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing (FRAP), while D. convexa roots contained the best performance in trolox equivalent (TEAC). In conclude, these plants can be excavated to apply in food flavors and supplement, making them to further commercialize.

{"title":"Chemical and nutritional characterization of edible Heinsia crinita, Xylopia aethiopica, Piper guineense, Monodora myristica and Dorstenia convexa plants from Angola","authors":"Carla Cameselle , Pengren Zou , Ziyang Jia , Honória S. Chipaca-Domingos , Carlos Kiangebeni Zeye , Benevides Costa Pessela , Celia Costas , Paz Otero , Jesus Simal-Gandara","doi":"10.1016/j.fbio.2025.106336","DOIUrl":"10.1016/j.fbio.2025.106336","url":null,"abstract":"<div><div>The endemic plants from Angola, <em>Heinsia crinita</em> (<em>H. critina</em>), <em>Xylopia aethiopica</em> (<em>X. aethiopica</em>), <em>Piper guineense</em> (<em>P. guineense</em>), <em>Monodora myristica</em> (<em>M. myristica</em>), and <em>Dorstenia convexa</em> (<em>D. convexa</em>) play a significant role in traditional medicine and culinary applications. The aim of this study is to carry out a comprehensive nutritional characterization of different parts from five plants. Results showed the nutrient and elemental composition of these plants varies significantly, with the two types of roots containing abundant carbohydrates (43.48 % in <em>D. convexa</em>), while the seeds and pods are rich in proteins and lipids, among the highest content in <em>M. myristica</em>, 13.70 % and 38.07 %, respectively. The highest concentrations of essential amino acids (EAAs) were leucine, with the limiting types being methionine, cysteine and valine, among that <em>H. crinita</em> root had the highest EAAs (39.45 %). A total of 33 fatty acids were identified from these plants, of which oleic acid (C18:1n9) and linoleic acid (C18:2n6) were the major monounsaturated and polyunsaturated fatty acids (MUFAs, PUFAs), respectively, while C24:1n9 was found only in the <em>P. guineense</em> seeds and broken <em>X. aethiopica</em> pods. All plants are particularly rich in potassium (K), while zinc (Zn) and iron (Fe) are the main microminerals. As for antioxidant capability, the whole <em>X. aethiopica</em> pods showed the best level in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing (FRAP), while <em>D. convexa</em> roots contained the best performance in trolox equivalent (TEAC). In conclude, these plants can be excavated to apply in food flavors and supplement, making them to further commercialize.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106336"},"PeriodicalIF":4.8,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Crosslinked arabinoxylan reduced the starch digestibility through inhibiting the enzyme activity of α-amyloglucosidase but not α-amylase

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

Food Bioscience

Pub Date : 2025-03-12 DOI: 10.1016/j.fbio.2025.106342

Sihui Zhou , Yutao Zhang , Zhou Xu , Cheng Li , Boyan Gao , Jianhua Xie , Baoguo Li , Xiaowei Zhang

Arabinoxylan hydrogels, specifically crosslinked arabinoxylan (CLAX), have been demonstrated to attenuate the digestibility of starch. However, the underlying inhibitory mechanisms remained obscure. In the present study, three CLAXs, including the high crosslinked arabinoxylan (H-CLAX), medium crosslinked arabinoxylan (M-CALX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their inhibitory mechanism on starch digestion. Notably, all CLAXs were observed to enhance α-amylase activity while reducing α-amyloglucosidase (AMG) activity. Among them, H-CLAX exhibited the most pronounced inhibitory effect (67.3°%) on AMG, followed by M-CLAX and L-CLAX. Fluorescence quenching assays indicated that the inhibitory interaction of CLAX with AMG is attributable to static quenching. Inhibition kinetic analyses further classified CLAX as an anti-competitive inhibitor, interacting with the non-active sites of the AMG-starch complex. Confocal laser scanning microscopy substantiated these interactions. The insights gained from this study shed light on the mechanisms by which CLAX influences postprandial glycemia, providing a scientific basis for its application in controlling blood sugar levels.

{"title":"Crosslinked arabinoxylan reduced the starch digestibility through inhibiting the enzyme activity of α-amyloglucosidase but not α-amylase","authors":"Sihui Zhou , Yutao Zhang , Zhou Xu , Cheng Li , Boyan Gao , Jianhua Xie , Baoguo Li , Xiaowei Zhang","doi":"10.1016/j.fbio.2025.106342","DOIUrl":"10.1016/j.fbio.2025.106342","url":null,"abstract":"<div><div>Arabinoxylan hydrogels, specifically crosslinked arabinoxylan (CLAX), have been demonstrated to attenuate the digestibility of starch. However, the underlying inhibitory mechanisms remained obscure. In the present study, three CLAXs, including the high crosslinked arabinoxylan (H-CLAX), medium crosslinked arabinoxylan (M-CALX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their inhibitory mechanism on starch digestion. Notably, all CLAXs were observed to enhance α-amylase activity while reducing α-amyloglucosidase (AMG) activity. Among them, H-CLAX exhibited the most pronounced inhibitory effect (67.3°%) on AMG, followed by M-CLAX and L-CLAX. Fluorescence quenching assays indicated that the inhibitory interaction of CLAX with AMG is attributable to static quenching. Inhibition kinetic analyses further classified CLAX as an anti-competitive inhibitor, interacting with the non-active sites of the AMG-starch complex. Confocal laser scanning microscopy substantiated these interactions. The insights gained from this study shed light on the mechanisms by which CLAX influences postprandial glycemia, providing a scientific basis for its application in controlling blood sugar levels.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106342"},"PeriodicalIF":4.8,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Harnessing Ogataea parapolymorpha DL-1 alcohol oxidase in Komagataella phaffii for recombinant xylanase expression

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

Food Bioscience

Pub Date : 2025-03-12 DOI: 10.1016/j.fbio.2025.106346

Shoufeng Wang , Wenjie Cong , Mingxuan Wang , Hualan Zhou , Zhenhai Li , Jiguo Wang , Jianguo Zhang

Xylanase production attracted attention because it was an important biological macromolecular in food industry, pharmaceutical industry, animal feed, biorefinery industry. Komagataella phaffii, as a famous recombinant protein producer, used alcohol oxidase 1 to oxidize methanol for recombinant xylanase expression. However, low affinity of alcohol oxidase 1 to oxygen was considered as a limitation because of requirement of a large amount oxygen supply, resulting low consumption of methanol. In this study, Ogataea parapolymorpha DL-1 alcohol oxidase (OpAOX) was used to substitute K. phaffii alcohol oxidase 1 for recombinant xylanase expression increment by 26.7°% through increasing specific methanol consumption rate. Furtherly, recombinant xylanase expression increased by 44.5°% after pH adjustment. These results were also verified by recombinant green fluorescent protein expression in this K. phaffii strain with 54.3°% increment. Therefore, K. phaffii harboring OpAOX provided new approach of recombinant xylanse production, and demonstrated a general strategy for other food related by-products production by K. phaffii.

{"title":"Harnessing Ogataea parapolymorpha DL-1 alcohol oxidase in Komagataella phaffii for recombinant xylanase expression","authors":"Shoufeng Wang , Wenjie Cong , Mingxuan Wang , Hualan Zhou , Zhenhai Li , Jiguo Wang , Jianguo Zhang","doi":"10.1016/j.fbio.2025.106346","DOIUrl":"10.1016/j.fbio.2025.106346","url":null,"abstract":"<div><div>Xylanase production attracted attention because it was an important biological macromolecular in food industry, pharmaceutical industry, animal feed, biorefinery industry. <em>Komagataella phaffii</em>, as a famous recombinant protein producer, used alcohol oxidase 1 to oxidize methanol for recombinant xylanase expression. However, low affinity of alcohol oxidase 1 to oxygen was considered as a limitation because of requirement of a large amount oxygen supply, resulting low consumption of methanol. In this study, <em>Ogataea parapolymorpha</em> DL-1 alcohol oxidase (<em>Op</em>AOX) was used to substitute <em>K. phaffii</em> alcohol oxidase 1 for recombinant xylanase expression increment by 26.7°% through increasing specific methanol consumption rate. Furtherly, recombinant xylanase expression increased by 44.5°% after pH adjustment. These results were also verified by recombinant green fluorescent protein expression in this <em>K. phaffii</em> strain with 54.3°% increment. Therefore, <em>K. phaffii</em> harboring <em>Op</em>AOX provided new approach of recombinant xylanse production, and demonstrated a general strategy for other food related by-products production by <em>K. phaffii</em>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106346"},"PeriodicalIF":4.8,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28

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

Food Bioscience

Pub Date : 2025-03-11 DOI: 10.1016/j.fbio.2025.106338

Zhiwei Sun , Liping Liu , Ruiguo Li , Xiangying Zhao , Jianjun Liu , Jiaxiang Zhang

Mung bean yogurt (MBY) is a novel plant-based milks substitute. Changes in quality and aroma during the fermentation of MBY are key factors influencing its commercial value. This study investigated the effects of Lactiplantibacillus plantarum (L. plantarum) SF28 fermentation on the nutritional and flavor characteristics of MBY. Fermentation was conducted with L. plantarum SF28 at 35 °C for 12 h. Results showed that MBY fermented for 8 h achieved the highest sensory score. L. plantarum SF28 thrived in MBY and maintained or increased the levels of free polyphenols, with vitexin and isovitexin particularly well preserved. Additionally, fermentation elevated the levels of umami free amino acids and antioxidant capacity in MBY while reducing oligosaccharides and phytic acid. Glutamic acid, aspartic acid, and lactic acid were identified as major contributors to MBY's taste, imparting umami and acidic notes. Fermentation decreased off-odor compounds such as hexanal and enhanced aromatic components like ketones and esters, which impart desirable aroma characteristics to MBY. The fermentation of MBY with L. plantarum SF28 demonstrates potential for practical applications, offering a promising approach to the deep processing of mung bean products and enhancing their added value.

{"title":"Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28","authors":"Zhiwei Sun , Liping Liu , Ruiguo Li , Xiangying Zhao , Jianjun Liu , Jiaxiang Zhang","doi":"10.1016/j.fbio.2025.106338","DOIUrl":"10.1016/j.fbio.2025.106338","url":null,"abstract":"<div><div>Mung bean yogurt (MBY) is a novel plant-based milks substitute. Changes in quality and aroma during the fermentation of MBY are key factors influencing its commercial value. This study investigated the effects of <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) SF28 fermentation on the nutritional and flavor characteristics of MBY. Fermentation was conducted with <em>L. plantarum</em> SF28 at 35 °C for 12 h. Results showed that MBY fermented for 8 h achieved the highest sensory score. <em>L. plantarum</em> SF28 thrived in MBY and maintained or increased the levels of free polyphenols, with vitexin and isovitexin particularly well preserved. Additionally, fermentation elevated the levels of umami free amino acids and antioxidant capacity in MBY while reducing oligosaccharides and phytic acid. Glutamic acid, aspartic acid, and lactic acid were identified as major contributors to MBY's taste, imparting umami and acidic notes. Fermentation decreased off-odor compounds such as hexanal and enhanced aromatic components like ketones and esters, which impart desirable aroma characteristics to MBY. The fermentation of MBY with <em>L. plantarum</em> SF28 demonstrates potential for practical applications, offering a promising approach to the deep processing of mung bean products and enhancing their added value.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106338"},"PeriodicalIF":4.8,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pickering emulsion gel based on WPI/SPI composite protein-sodium alginate: Encapsulation of nervonic acid and its application in processed cheese

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

Food Bioscience

Pub Date : 2025-03-11 DOI: 10.1016/j.fbio.2025.106341

Aidi Sun , Wenming Dong , Ting Li, Lu Zhang, Aixiang Huang, Xuefeng Wang

In this study, Pickering emulsion (PE) stabilized by whey protein isolate/soy protein isolate (WPI/SPI) composite protein particles and sodium alginate (SA) were used to construct PE gels (PEGs), which were developed as a carrier for nervonic acid (NA) and used in the manufacturing of processed cheese. At a PE/SA ratio of 5:1, the encapsulation efficiency of NA was 81.3 %. The addition of SA significantly improved the brightness (L∗), whiteness, hardness, springiness, freeze-thaw stability, and water-holding capacity of PEGs (p < 0.05). It also reduced the free sulfhydryl group content of the PEGs while increasing the total sulfhydryl and disulfide bond (S-S) content. Furthermore, SA altered the S-S conformation (from gauche-gauche-gauche to trans-gauche-trans and gauche-gauche-trans) and fluorescence spectrum, thereby modifying the tertiary structure and fluorescence intensity of the composite protein in the PEGs. Moreover, NA-loaded PEGs employed as a substitute for butter in the manufacturing of processed cheese, which made the yellow of the processed cheese lighter, the texture softer, the melting and oil precipitation decreased, the resistance to fluidity increased, the protein content increased, and the fat content decreased, while inhibits the growth and reproduction of microorganisms. These findings demonstrate that PEGs can be used as a delivery carrier for NA and have potential in the development of low-fat food substitutes.

{"title":"Pickering emulsion gel based on WPI/SPI composite protein-sodium alginate: Encapsulation of nervonic acid and its application in processed cheese","authors":"Aidi Sun , Wenming Dong , Ting Li, Lu Zhang, Aixiang Huang, Xuefeng Wang","doi":"10.1016/j.fbio.2025.106341","DOIUrl":"10.1016/j.fbio.2025.106341","url":null,"abstract":"<div><div>In this study, Pickering emulsion (PE) stabilized by whey protein isolate/soy protein isolate (WPI/SPI) composite protein particles and sodium alginate (SA) were used to construct PE gels (PEGs), which were developed as a carrier for nervonic acid (NA) and used in the manufacturing of processed cheese. At a PE/SA ratio of 5:1, the encapsulation efficiency of NA was 81.3 %. The addition of SA significantly improved the brightness (L∗), whiteness, hardness, springiness, freeze-thaw stability, and water-holding capacity of PEGs (<em>p</em> < 0.05). It also reduced the free sulfhydryl group content of the PEGs while increasing the total sulfhydryl and disulfide bond (S-S) content. Furthermore, SA altered the S-S conformation (from gauche-gauche-gauche to trans-gauche-trans and gauche-gauche-trans) and fluorescence spectrum, thereby modifying the tertiary structure and fluorescence intensity of the composite protein in the PEGs. Moreover, NA-loaded PEGs employed as a substitute for butter in the manufacturing of processed cheese, which made the yellow of the processed cheese lighter, the texture softer, the melting and oil precipitation decreased, the resistance to fluidity increased, the protein content increased, and the fat content decreased, while inhibits the growth and reproduction of microorganisms. These findings demonstrate that PEGs can be used as a delivery carrier for NA and have potential in the development of low-fat food substitutes.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106341"},"PeriodicalIF":4.8,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Time series comparative genomics analysis reveals the adaptive evolution of caproic acid-producing bacteria to the long-term liquor brewing environment

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

Food Bioscience

Pub Date : 2025-03-11 DOI: 10.1016/j.fbio.2025.106333

Gan-Lin Li , Jun-Lan Mei , Li-Juan Chai , Xiao-Zhong Zhong , Ya-Ning Song , Zhen-Ming Lu , Xiao-Juan Zhang , Song-Tao Wang , Cai-Hong Shen , Jin-Song Shi , Zheng-Hong Xu

Caproic acid is a significant flavor compound of strong-flavor Baijiu, which is primarily produced by microorganisms inhabiting pit mud. The adaptive evolution mechanisms during the long-term brewing process for decades even centuries of three caproic acid-producing bacterial genera, Caproicibacter, Caproicibacterium, and Caproiciproducens (CAP), which were challenging to cultivate from the pit mud, were examined in this study utilizing metagenomics and comparative genomics. The results indicated that CAPs progressively acclimated to the pit mud environment and took over as the dominant microorganisms in the community with continuous brewing. CAPs in the aged pit mud contained more genes linked to the synthesis of short-chain fatty acids, a greater capacity to metabolize small molecules, and a decreased capacity to metabolize starch macromolecules. More ethanol and lactic acid metabolism-related gene types were evolved by CAPs in the aged pit mud, and their capacity to metabolize these substances was greater. In order to assist them adjust to the high alcohol and high acid environment, CAPs in the aged pit mud possessed additional defense mechanisms and genes linked to environmental adaptability. The adaptive evolutionary mechanism of caproic acid-producing bacteria during long-term fermentation was examined in this study. This analysis served as a foundation for additional regulation of the metabolic activity of these bacteria and offered theoretical support for preserving and enhancing pit mud quality.

{"title":"Time series comparative genomics analysis reveals the adaptive evolution of caproic acid-producing bacteria to the long-term liquor brewing environment","authors":"Gan-Lin Li , Jun-Lan Mei , Li-Juan Chai , Xiao-Zhong Zhong , Ya-Ning Song , Zhen-Ming Lu , Xiao-Juan Zhang , Song-Tao Wang , Cai-Hong Shen , Jin-Song Shi , Zheng-Hong Xu","doi":"10.1016/j.fbio.2025.106333","DOIUrl":"10.1016/j.fbio.2025.106333","url":null,"abstract":"<div><div>Caproic acid is a significant flavor compound of strong-flavor Baijiu, which is primarily produced by microorganisms inhabiting pit mud. The adaptive evolution mechanisms during the long-term brewing process for decades even centuries of three caproic acid-producing bacterial genera, <em>Caproicibacter</em>, <em>Caproicibacterium</em>, and <em>Caproiciproducens</em> (CAP), which were challenging to cultivate from the pit mud, were examined in this study utilizing metagenomics and comparative genomics. The results indicated that CAPs progressively acclimated to the pit mud environment and took over as the dominant microorganisms in the community with continuous brewing. CAPs in the aged pit mud contained more genes linked to the synthesis of short-chain fatty acids, a greater capacity to metabolize small molecules, and a decreased capacity to metabolize starch macromolecules. More ethanol and lactic acid metabolism-related gene types were evolved by CAPs in the aged pit mud, and their capacity to metabolize these substances was greater. In order to assist them adjust to the high alcohol and high acid environment, CAPs in the aged pit mud possessed additional defense mechanisms and genes linked to environmental adaptability. The adaptive evolutionary mechanism of caproic acid-producing bacteria during long-term fermentation was examined in this study. This analysis served as a foundation for additional regulation of the metabolic activity of these bacteria and offered theoretical support for preserving and enhancing pit mud quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106333"},"PeriodicalIF":4.8,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bimetallic organic framework nanozyme-driven aptasensor for colorimetric and photothermal dual-modal detection of kanamycin

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

Food Bioscience

Pub Date : 2025-03-10 DOI: 10.1016/j.fbio.2025.106331

Gengli Huang , Shuo Qi , Xiaodong Lu , Zehua Zhang , Kaiqing Wu , Zhouping Wang

Kanamycin (KAN) residues in environment and food sources pose a considerable threat to human health, creating a strong demand for developing facile yet highly sensitive analytical methods. Herein, a highly sensitive aptasensor based on a bimetallic organic framework nanozyme was constructed for dual-modal KAN detection, employing both colorimetric and photothermal signals regulated by aptamer-controlled nanozyme activity. The synthesized Zr-Fe-MOF, exhibiting peroxidase-like activity, catalyzed the oxidization of colorless 3, 3′, 5, 5′-tetramethylbenzidine (TMB), resulting in the formation of a blue-colored oxidized TMB, which could generate detectable colorimetric and photothermal signals. Once bound to aptamer, its catalytic activity was significantly enhanced due to the formation of nanozyme-aptamer conjugates with increased negative charge. However, this activity was restored through the highly sensitive recognition of the target by the aptamer, leading to a decrease in colorimetric and photothermal signals. Thus, this aptamer-modulated Zr-Fe-MOF enable effective dual-modal detection of KAN, achieving detection limits of 0.17 μM and 0.47 μM for KAN in colorimetric and photothermal modes, respectively. Recoveries of 98.34%–108.8% and 91.67%–106.80% were respectively obtained by colorimetric and photothermal methods. The proposed dual-modal aptasensor demonstrates exceptional performance, paving the way for further exploiting antibiotic residues sensing platform.

{"title":"Bimetallic organic framework nanozyme-driven aptasensor for colorimetric and photothermal dual-modal detection of kanamycin","authors":"Gengli Huang , Shuo Qi , Xiaodong Lu , Zehua Zhang , Kaiqing Wu , Zhouping Wang","doi":"10.1016/j.fbio.2025.106331","DOIUrl":"10.1016/j.fbio.2025.106331","url":null,"abstract":"<div><div>Kanamycin (KAN) residues in environment and food sources pose a considerable threat to human health, creating a strong demand for developing facile yet highly sensitive analytical methods. Herein, a highly sensitive aptasensor based on a bimetallic organic framework nanozyme was constructed for dual-modal KAN detection, employing both colorimetric and photothermal signals regulated by aptamer-controlled nanozyme activity. The synthesized Zr-Fe-MOF, exhibiting peroxidase-like activity, catalyzed the oxidization of colorless 3, 3′, 5, 5′-tetramethylbenzidine (TMB), resulting in the formation of a blue-colored oxidized TMB, which could generate detectable colorimetric and photothermal signals. Once bound to aptamer, its catalytic activity was significantly enhanced due to the formation of nanozyme-aptamer conjugates with increased negative charge. However, this activity was restored through the highly sensitive recognition of the target by the aptamer, leading to a decrease in colorimetric and photothermal signals. Thus, this aptamer-modulated Zr-Fe-MOF enable effective dual-modal detection of KAN, achieving detection limits of 0.17 μM and 0.47 μM for KAN in colorimetric and photothermal modes, respectively. Recoveries of 98.34%–108.8% and 91.67%–106.80% were respectively obtained by colorimetric and photothermal methods. The proposed dual-modal aptasensor demonstrates exceptional performance, paving the way for further exploiting antibiotic residues sensing platform.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106331"},"PeriodicalIF":4.8,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rapid detection of matrine in honey and tea using a gold-based immunochromatographic sensor

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

Food Bioscience

Pub Date : 2025-03-10 DOI: 10.1016/j.fbio.2025.106332

Xiaofang Li , Lingling Guo , Liguang Xu , Liqiang Liu , Maozhong Sun , Xinxin Xu , Hua Kuang , Chuanlai Xu

The European Union (EU) has detected matrine (MAT) in honey and tea exported from China, which is neurotoxic, hepatotoxic, developmentally toxic, and reproductively toxic. To develop a rapid method for the detection of MAT in honey and tea, we designed and analyzed hapten in terms of structure-function similarity, surface electrostatic potential, 3D conformation, and Mulliken atomic charges, prepared a monoclonal antibody (mAb) with high sensitivity (IC₅₀ = 0.59 μg/L) and specificity to recognize MAT, and developed an immunosensor based on gold nanoparticles (GNP-based immunosensor) for the rapid qualitative detection of MAT in honey and tea samples with visual limit of detection (vLOD) of 2 and 5 μg/kg, respectively. The accuracy of the GNP-based immunosensor was verified by spiking recovery experiments. The GNP-based immunosensor is instrument-free and can be completed within 8 min with the advantages of convenience, rapidity and high sensitivity, which provides a tool for MAT monitoring of honey and tea in China.

{"title":"Rapid detection of matrine in honey and tea using a gold-based immunochromatographic sensor","authors":"Xiaofang Li , Lingling Guo , Liguang Xu , Liqiang Liu , Maozhong Sun , Xinxin Xu , Hua Kuang , Chuanlai Xu","doi":"10.1016/j.fbio.2025.106332","DOIUrl":"10.1016/j.fbio.2025.106332","url":null,"abstract":"<div><div>The European Union (EU) has detected matrine (MAT) in honey and tea exported from China, which is neurotoxic, hepatotoxic, developmentally toxic, and reproductively toxic. To develop a rapid method for the detection of MAT in honey and tea, we designed and analyzed hapten in terms of structure-function similarity, surface electrostatic potential, 3D conformation, and Mulliken atomic charges, prepared a monoclonal antibody (mAb) with high sensitivity (IC<sub>50</sub> = 0.59 μg/L) and specificity to recognize MAT, and developed an immunosensor based on gold nanoparticles (GNP-based immunosensor) for the rapid qualitative detection of MAT in honey and tea samples with visual limit of detection (vLOD) of 2 and 5 μg/kg, respectively. The accuracy of the GNP-based immunosensor was verified by spiking recovery experiments. The GNP-based immunosensor is instrument-free and can be completed within 8 min with the advantages of convenience, rapidity and high sensitivity, which provides a tool for MAT monitoring of honey and tea in China.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106332"},"PeriodicalIF":4.8,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of removing bound polyphenols on the physicochemical and functional properties of Rosa roxburghii tratt dietary fiber in vitro

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

Food Bioscience

Pub Date : 2025-03-09 DOI: 10.1016/j.fbio.2025.106329

Xiaoli Zhou, Zhicheng Qin, Yan Chen, Yaping Wang, Dong Lin, Lingshuai Meng

Dietary fiber (DF), an indigestible component of plant cell walls, is widely recognized for its health benefits. Rosa roxburghii Tratt (RRT) pomace contains high levels of DF, known for their anti-inflammatory and antioxidant properties, which are beneficial in managing atherosclerosis and diabetes; however, knowledge about the DF in RRT is limited. This study aimed to determine whether bound polyphenols (BPs) contribute to the health benefits of RRT's DF and assess its potential as a valuable source of DF. DF was extracted from RRT (RRT-DF) using an enzymatic method and BPs removed from RRT-DF through alkaline extraction (RRT-DF-F), and the microstructural, physicochemical, antioxidant, and adsorption properties were compared between RRT-DF and RRT-DF-F. The results showed no significant alteration in the microstructure, crystalline peaks, or characteristic bonds of the obtained fibers, and RRT-DF showed improved water- and oil-holding capacities. RRT-DF-F demonstrated significantly lower DPPH and OH-scavenging activity than RRT-DF, and the adsorption capacity for nitrite, cholesterol, and bile acid, and the α-glucosidase activity inhibition ratio was significantly decreased. These findings indicate that BPs contribute to the in vitro physicochemical and functional properties of RRT-DF, highlighting its potential as a functional food ingredient and supporting the high-value utilization of RRT byproducts.

{"title":"The effect of removing bound polyphenols on the physicochemical and functional properties of Rosa roxburghii tratt dietary fiber in vitro","authors":"Xiaoli Zhou, Zhicheng Qin, Yan Chen, Yaping Wang, Dong Lin, Lingshuai Meng","doi":"10.1016/j.fbio.2025.106329","DOIUrl":"10.1016/j.fbio.2025.106329","url":null,"abstract":"<div><div>Dietary fiber (DF), an indigestible component of plant cell walls, is widely recognized for its health benefits. <em>Rosa roxburghii</em> Tratt (RRT) pomace contains high levels of DF, known for their anti-inflammatory and antioxidant properties, which are beneficial in managing atherosclerosis and diabetes; however, knowledge about the DF in RRT is limited. This study aimed to determine whether bound polyphenols (BPs) contribute to the health benefits of RRT's DF and assess its potential as a valuable source of DF. DF was extracted from RRT (RRT-DF) using an enzymatic method and BPs removed from RRT-DF through alkaline extraction (RRT-DF-F), and the microstructural, physicochemical, antioxidant, and adsorption properties were compared between RRT-DF and RRT-DF-F. The results showed no significant alteration in the microstructure, crystalline peaks, or characteristic bonds of the obtained fibers, and RRT-DF showed improved water- and oil-holding capacities. RRT-DF-F demonstrated significantly lower DPPH and OH-scavenging activity than RRT-DF, and the adsorption capacity for nitrite, cholesterol, and bile acid, and the α-glucosidase activity inhibition ratio was significantly decreased. These findings indicate that BPs contribute to the in vitro physicochemical and functional properties of RRT-DF, highlighting its potential as a functional food ingredient and supporting the high-value utilization of RRT byproducts.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106329"},"PeriodicalIF":4.8,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology

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

Food Bioscience

Pub Date : 2025-03-08 DOI: 10.1016/j.fbio.2025.106324

Chengxin Zhu , Jinhui Ma , Yantao Liu , Fusheng Sun , Yan Zhang , Katsuyoshi Nishinari , Nan Yang

Astringency is one of the most complex sensations originating from the interaction between foods containing astringency substances (such as polyphenols) and salivary proteins. Despite being considered as a tactile response, the specific physical processes responsible for astringency and sub-qualities remain controversial. “Tribology” conducted in a simulated oral environment is a potential method for quantifying astringency. The article systematically reviews the technique of oral tribology used to study and understand astringency, including the instrumentation, influencing factors, and its correlations established so far with both the total astringency and sub-qualities. The methods of regulating astringency, especially from the tribological perspective, have also been discussed. Oral tribology can provide important information for astringency, including mechanism understanding, sub-qualities differentiation, and astringency prevention, demonstrated by the quantitative or qualitative correlations established. However, it still requires further innovation and development, including simulating real oral conditions and the sequence of events at each stage of astringency perception development with the combination of analyses by multiple technologies. The recently proposed hypothesis of the coexistence of friction and the molecular mechanism is a promising one of astringency perception. And the most promising approach for reducing astringency appears to be the utilization of polysaccharides, although further exploration is required.

{"title":"Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology","authors":"Chengxin Zhu , Jinhui Ma , Yantao Liu , Fusheng Sun , Yan Zhang , Katsuyoshi Nishinari , Nan Yang","doi":"10.1016/j.fbio.2025.106324","DOIUrl":"10.1016/j.fbio.2025.106324","url":null,"abstract":"<div><div>Astringency is one of the most complex sensations originating from the interaction between foods containing astringency substances (such as polyphenols) and salivary proteins. Despite being considered as a tactile response, the specific physical processes responsible for astringency and sub-qualities remain controversial. “Tribology” conducted in a simulated oral environment is a potential method for quantifying astringency. The article systematically reviews the technique of oral tribology used to study and understand astringency, including the instrumentation, influencing factors, and its correlations established so far with both the total astringency and sub-qualities. The methods of regulating astringency, especially from the tribological perspective, have also been discussed. Oral tribology can provide important information for astringency, including mechanism understanding, sub-qualities differentiation, and astringency prevention, demonstrated by the quantitative or qualitative correlations established. However, it still requires further innovation and development, including simulating real oral conditions and the sequence of events at each stage of astringency perception development with the combination of analyses by multiple technologies. The recently proposed hypothesis of the coexistence of friction and the molecular mechanism is a promising one of astringency perception. And the most promising approach for reducing astringency appears to be the utilization of polysaccharides, although further exploration is required.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106324"},"PeriodicalIF":4.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0