Food Bioscience最新文献_第4页

Irpex lacteus metabolites ameliorate hyperlipidemic mice via CYP7A1/HMGCR/FXR/AMPK signalling pathways and gut microbiota

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.2025.106294

Xuan Zhang , Yanye Wei , Jincheng Wu , Yue Lu , Zhenxin Zhu , Chaonan Kong , Rui Zhou , Xianke Li , Lifang Yang , Mingguo Jiang

This study investigated the underlying mechanism and efficacy of metabolites of Irpex lacteus (MIL) in improving the symptoms of hyperlipidemia in mice by examining the gut microbiome and metabolic pathways. The analysis revealed the presence of four components: 3-(4-hydroxyphenyl)-5,7-dimethoxy-6-(3-methylbut-2-en-1-yl)4-4H-chromen-4-one, N-acetylformamide, methyl 2-((3S,4R)-4-(4,4-dimethyl-2-vinylcyclopent-1-en-1-yl)- 2-oxotetrahydrofuran-3-yl)acetate, and (1R,4S,Z)-5-(2-acetoxy-1-(5-oxotetrahydrofuran-3-yl)ethylidene)-2,2-dimethyl-4-vinylcyclopentyl acetate were detected by HPLC in MIL, and their lipid-lowering activity was validated in vitro. A hyperlipidemic C57BL/6J male mouse model was established. Serum and liver tissues were collected for biochemical, protein, and mRNA analysis, and the gut microbiota was examined. Treatment with MIL or simvastatin significantly reduced the liver index and concentrations of total cholesterol, triglycerides, low-density lipoprotein cholesterol, aspartate transaminase, alanine aminotransferase, alkaline phosphatase, lipopolysaccharide, interleukin-6, and total bile acid. These treatments increased high-density lipoprotein concentrations. Western blotting and RT-qPCR showed that MIL downregulated 3-hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA) reductase and upregulated cholesterol 7-alpha-monooxygenase (CYP7A1), farnesoid X receptor (FXR), adenosine 5′-monophosphate-activated protein kinase (AMPK), silent information regulator 1 (SIRT1), and peroxisome proliferator-activated receptor γ (PPARγ) protein and gene expression in the liver. A pathological examination and Oil Red O staining showed that nucleolal shift, cell rupture, cell inflammation, and fat particle accumulation were reduced by MIL treatment. The gut microbiota test results showed that MIL significantly reduced the proportion of Bacteroides and increased the proportion of Actinobacteria, Staphylococcus, Corynebacterium, Rummeliibacillus, and Psychrobacter. These findings suggested that MIL alleviated hyperlipidemia by regulating CYP7A1/HMGCR/FXR signaling pathway and AMPK signaling pathway, and by modulating the composition of the gut microbiota.

{"title":"Irpex lacteus metabolites ameliorate hyperlipidemic mice via CYP7A1/HMGCR/FXR/AMPK signalling pathways and gut microbiota","authors":"Xuan Zhang , Yanye Wei , Jincheng Wu , Yue Lu , Zhenxin Zhu , Chaonan Kong , Rui Zhou , Xianke Li , Lifang Yang , Mingguo Jiang","doi":"10.1016/j.fbio.2025.106294","DOIUrl":"10.1016/j.fbio.2025.106294","url":null,"abstract":"<div><div>This study investigated the underlying mechanism and efficacy of metabolites of <em>Irpex lacteus</em> (MIL) in improving the symptoms of hyperlipidemia in mice by examining the gut microbiome and metabolic pathways. The analysis revealed the presence of four components: 3-(4-hydroxyphenyl)-5,7-dimethoxy-6-(3-methylbut-2-en-1-yl)4-4H-chromen-4-one, N-acetylformamide, methyl 2-((3S,4R)-4-(4,4-dimethyl-2-vinylcyclopent-1-en-1-yl)- 2-oxotetrahydrofuran-3-yl)acetate, and (1R,4S,Z)-5-(2-acetoxy-1-(5-oxotetrahydrofuran-3-yl)ethylidene)-2,2-dimethyl-4-vinylcyclopentyl acetate were detected by HPLC in MIL, and their lipid-lowering activity was validated <em>in vitro</em>. A hyperlipidemic C57BL/6J male mouse model was established. Serum and liver tissues were collected for biochemical, protein, and mRNA analysis, and the gut microbiota was examined. Treatment with MIL or simvastatin significantly reduced the liver index and concentrations of total cholesterol, triglycerides, low-density lipoprotein cholesterol, aspartate transaminase, alanine aminotransferase, alkaline phosphatase, lipopolysaccharide, interleukin-6, and total bile acid. These treatments increased high-density lipoprotein concentrations. Western blotting and RT-qPCR showed that MIL downregulated 3-hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA) reductase and upregulated cholesterol 7-alpha-monooxygenase (CYP7A1), farnesoid X receptor (FXR), adenosine 5′-monophosphate-activated protein kinase (AMPK), silent information regulator 1 (SIRT1), and peroxisome proliferator-activated receptor γ (PPARγ) protein and gene expression in the liver. A pathological examination and Oil Red O staining showed that nucleolal shift, cell rupture, cell inflammation, and fat particle accumulation were reduced by MIL treatment. The gut microbiota test results showed that MIL significantly reduced the proportion of Bacteroides and increased the proportion of Actinobacteria, Staphylococcus, Corynebacterium, Rummeliibacillus, and Psychrobacter. These findings suggested that MIL alleviated hyperlipidemia by regulating CYP7A1/HMGCR/FXR signaling pathway and AMPK signaling pathway, and by modulating the composition of the gut microbiota.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106294"},"PeriodicalIF":4.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601676","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 corn starch on the mechanism and printing characteristics of Sa-son seed gum-whey protein

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.2025.106323

Lili Liu , Tianyi Xie , Wanlin Yang , Xinshuai Zhang , Weiwei Cheng , Yue Ding

Three-dimensional (3D) printing has emerged as a promising technology for the production of tailored food products with specific sensory attributes. This study examines the impact of corn starch (CS) concentrations (6, 7, 8, 9, and 10 g) on the rheological properties, water migration, secondary structure, colourimetric, texture, and microstructure of sason seed gum-whey protein (SSG-WP) gel system. The most suitable gel system for 3D printing, and the influence of printing parameters on the final gel system was investigated. The results demonstrated that increasing CS concentration enhanced the apparent viscosity of the gel. The strength, hardness and chewiness of the gels were significantly affected by SC (P < 0.05), with gel strength rising from 50.03 g to 320.67 g. A colour change was observed, statistically significant differences were found (P < 0.05). Secondary structure of the gel was predominantly composed of β-sheet and β-turn motifs, which together accounted for approximately 60% of the structure. Notably, the proportion of irregular coils gradually increased, and the content of α-helix and β-sheet initially rose before decreasing, which led to an increase in the mechanical properties of the gel. The gel system containing 8 g of CS exhibited the largest peak area for bound and fixed water, as well as a denser, more compact, and smoother microstructure. The printing accuracy and stability for this gel system reached 99.48% and 98.61%, respectively. The optimal 3D printing conditions were found with 8 g CS and 12 g SSG-WP, at print diameter of 0.84 mm, print fill density of 50%, and print speed of 25 mm/s.

{"title":"The effect of corn starch on the mechanism and printing characteristics of Sa-son seed gum-whey protein","authors":"Lili Liu , Tianyi Xie , Wanlin Yang , Xinshuai Zhang , Weiwei Cheng , Yue Ding","doi":"10.1016/j.fbio.2025.106323","DOIUrl":"10.1016/j.fbio.2025.106323","url":null,"abstract":"<div><div>Three-dimensional (3D) printing has emerged as a promising technology for the production of tailored food products with specific sensory attributes. This study examines the impact of corn starch (CS) concentrations (6, 7, 8, 9, and 10 g) on the rheological properties, water migration, secondary structure, colourimetric, texture, and microstructure of sason seed gum-whey protein (SSG-WP) gel system. The most suitable gel system for 3D printing, and the influence of printing parameters on the final gel system was investigated. The results demonstrated that increasing CS concentration enhanced the apparent viscosity of the gel. The strength, hardness and chewiness of the gels were significantly affected by SC (<em>P</em> < 0.05), with gel strength rising from 50.03 g to 320.67 g. A colour change was observed, statistically significant differences were found (<em>P</em> < 0.05). Secondary structure of the gel was predominantly composed of β-sheet and β-turn motifs, which together accounted for approximately 60% of the structure. Notably, the proportion of irregular coils gradually increased, and the content of α-helix and β-sheet initially rose before decreasing, which led to an increase in the mechanical properties of the gel. The gel system containing 8 g of CS exhibited the largest peak area for bound and fixed water, as well as a denser, more compact, and smoother microstructure. The printing accuracy and stability for this gel system reached 99.48% and 98.61%, respectively. The optimal 3D printing conditions were found with 8 g CS and 12 g SSG-WP, at print diameter of 0.84 mm, print fill density of 50%, and print speed of 25 mm/s.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106323"},"PeriodicalIF":4.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609164","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

Evaluation of novel angiotensin I-converting enzyme and dipeptidyl peptidase IV inhibitory peptides derived from yak milk based on peptidomics and network pharmacology

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.2025.106030

Jing Lan , Kuo Dang , Yanli Wang , Lihui Du , Daodong Pan , Yali Dang , Xinchang Gao

Dipeptidyl peptidase IV (DPP-IV) has emerged as a crucial target for the treatment of diabetes. Although DPP-IV inhibitory peptides have been found in a variety of milks, research on yak milk after simulated gastrointestinal digestion (SGID) remains limited. In this study, the digestive properties of yak milk after SGID was investigated and the digest have been found to have a strong DPP-IV inhibitory activity. Subsequently, a novel DPP-IV inhibitory peptide, MAMPLW (MW-6) with IC₅₀ 101.6 ± 1.3 μM, was identified in the digest of yak milk using a combination of molecular docking and peptidomics techniques. After studying its digestive stability, its lower stability value was found, but the DPP-IV inhibition in Caco-2 cells shows a 10.2 ± 0.9 % increase following digestion compared to before digestion. Then the digests of MW-6, i.e. MAMP (MP-4) and MAMPL (ML-5), were found to have high DPP-IV inhibitory activity. To further investigate the cause of elevated digestive activity, the DPP-IV inhibitory activity of MP-4 and ML-5 of 1:1 (v/v) mixture was higher than MW-6. Then the synergistic effects of them in ameliorating diabetes were further investigated by network pharmacology. The result revealed that three key pathways (atherosclerosis, diabetic cardiomyopathy and ACE) were interfered by MP-4 and ML-5. Furthermore, the peptides in digest may have angiotensin I-converting enzyme (ACE) inhibitory activity as predicted and displayed ACE inhibitory activity by assays. Finally, the novel dual DPP-IV and ACE inhibitory peptides MAM, MW-6, MP-4, and ML-5 were identified. Our findings provide a scientific basis for the development of novel functional foods.

{"title":"Evaluation of novel angiotensin I-converting enzyme and dipeptidyl peptidase IV inhibitory peptides derived from yak milk based on peptidomics and network pharmacology","authors":"Jing Lan , Kuo Dang , Yanli Wang , Lihui Du , Daodong Pan , Yali Dang , Xinchang Gao","doi":"10.1016/j.fbio.2025.106030","DOIUrl":"10.1016/j.fbio.2025.106030","url":null,"abstract":"<div><div>Dipeptidyl peptidase IV (DPP-IV) has emerged as a crucial target for the treatment of diabetes. Although DPP-IV inhibitory peptides have been found in a variety of milks, research on yak milk after simulated gastrointestinal digestion (SGID) remains limited. In this study, the digestive properties of yak milk after SGID was investigated and the digest have been found to have a strong DPP-IV inhibitory activity. Subsequently, a novel DPP-IV inhibitory peptide, MAMPLW (MW-6) with IC<sub>50</sub> 101.6 ± 1.3 μM, was identified in the digest of yak milk using a combination of molecular docking and peptidomics techniques. After studying its digestive stability, its lower stability value was found, but the DPP-IV inhibition in Caco-2 cells shows a 10.2 ± 0.9 % increase following digestion compared to before digestion. Then the digests of MW-6, i.e. MAMP (MP-4) and MAMPL (ML-5), were found to have high DPP-IV inhibitory activity. To further investigate the cause of elevated digestive activity, the DPP-IV inhibitory activity of MP-4 and ML-5 of 1:1 (v/v) mixture was higher than MW-6. Then the synergistic effects of them in ameliorating diabetes were further investigated by network pharmacology. The result revealed that three key pathways (atherosclerosis, diabetic cardiomyopathy and ACE) were interfered by MP-4 and ML-5. Furthermore, the peptides in digest may have angiotensin I-converting enzyme (ACE) inhibitory activity as predicted and displayed ACE inhibitory activity by assays. Finally, the novel dual DPP-IV and ACE inhibitory peptides MAM, MW-6, MP-4, and ML-5 were identified. Our findings provide a scientific basis for the development of novel functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106030"},"PeriodicalIF":4.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619742","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

Tyrosinase inhibition and enzyme kinetics of red rice bran protein peptides: Mechanism, identification, in silico exploration, and experimental validation

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

Food Bioscience

Pub Date : 2025-03-07 DOI: 10.1016/j.fbio.2025.106319

Zhenhao Zhao, Junbo Hu, Huimin Cui, Tianrui Zhao, Yaping Liu, Zhengxuan Wang, Guiguang Cheng

Red rice (Oryza sativa L.) was recorded to have anti-melanogenic activity, but its active compounds were unknown. This study was intended to evaluate the tyrosinase inhibitory capacity of rice bran protein (RRBP) hydrolysates and obtain a novel tyrosinase-inhibitory peptide. RRBP was extracted with 0.2% alkali solution and hydrolyzed with alcalase (RRBP-A), pancreatin (RRBP-P), neutral (RRBP-N) and papain (RRBP-M), respectively. The results demonstrated that RRBP-A hydrolysate showed highest DPPH and ABTS radical scavenging abilities, FRAP value, tyrosinase-inhibitory effect and copper chelating activity. A total of 449 peptides were identified from RRBP-A by LC-MS/MS analysis. After a multi-step virtual screening process, Trp-Phe-Gly (WFG), Trp-Trp-Ala (WWA), Leu-Cys-Trp (LCW), Phe-Leu-Pro (FLP) and Tyr-Phe-Pro (YFP) were screened from RRBP-A. Compared with other peptides, LCW had higher DPPH (IC₅₀, 109.5 ± 6.36 μg/mL), ABTS radical scavenging ability (IC₅₀, 28 ± 1.41 μg/mL), FRAP value (349.07 ± 6.51 μmol/L), tyrosinase-inhibitory activity (IC_50, 153.5 ± 4.95 μg/mL), and copper chelating activity (IC_50, 1245.3 ± 83.1 μg/mL). HPLC analysis further confirmed that LCW acted as tyrosinase inhibitor. Molecular docking studies showed that LCW could bind to tyrosinase protein via both Cu400 and Cu401 sites, and other tyrosinase active sites. Additionally, LCW had an effective inhibitory effect on melanin production in mouse melanoma cell line (B16-F10 cells) by suppressing tyrosinase activity. The enzyme kinetic results exhibited that LCW had a mixed-type inhibition of tyrosinase. These results demonstrated that LCW had great potential on tyrosinase inhibitory effect and melanin production, indicating that LCW might be served in skin health care.

{"title":"Tyrosinase inhibition and enzyme kinetics of red rice bran protein peptides: Mechanism, identification, in silico exploration, and experimental validation","authors":"Zhenhao Zhao, Junbo Hu, Huimin Cui, Tianrui Zhao, Yaping Liu, Zhengxuan Wang, Guiguang Cheng","doi":"10.1016/j.fbio.2025.106319","DOIUrl":"10.1016/j.fbio.2025.106319","url":null,"abstract":"<div><div>Red rice (<em>Oryza sativa</em> L.) was recorded to have <em>anti</em>-melanogenic activity, but its active compounds were unknown. This study was intended to evaluate the tyrosinase inhibitory capacity of rice bran protein (RRBP) hydrolysates and obtain a novel tyrosinase-inhibitory peptide. RRBP was extracted with 0.2% alkali solution and hydrolyzed with alcalase (RRBP-A), pancreatin (RRBP-P), neutral (RRBP-N) and papain (RRBP-M), respectively. The results demonstrated that RRBP-A hydrolysate showed highest DPPH and ABTS radical scavenging abilities, FRAP value, tyrosinase-inhibitory effect and copper chelating activity. A total of 449 peptides were identified from RRBP-A by LC-MS/MS analysis. After a multi-step virtual screening process, Trp-Phe-Gly (WFG), Trp-Trp-Ala (WWA), Leu-Cys-Trp (LCW), Phe-Leu-Pro (FLP) and Tyr-Phe-Pro (YFP) were screened from RRBP-A. Compared with other peptides, LCW had higher DPPH (IC<sub>50</sub>, 109.5 ± 6.36 μg/mL), ABTS radical scavenging ability (IC<sub>50</sub>, 28 ± 1.41 μg/mL), FRAP value (349.07 ± 6.51 μmol/L), tyrosinase-inhibitory activity (IC<sub>50,</sub> 153.5 ± 4.95 μg/mL), and copper chelating activity (IC<sub>50,</sub> 1245.3 ± 83.1 μg/mL). HPLC analysis further confirmed that LCW acted as tyrosinase inhibitor. Molecular docking studies showed that LCW could bind to tyrosinase protein <em>via</em> both Cu400 and Cu401 sites, and other tyrosinase active sites. Additionally, LCW had an effective inhibitory effect on melanin production in mouse melanoma cell line (B16-F10 cells) by suppressing tyrosinase activity. The enzyme kinetic results exhibited that LCW had a mixed-type inhibition of tyrosinase. These results demonstrated that LCW had great potential on tyrosinase inhibitory effect and melanin production, indicating that LCW might be served in skin health care.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106319"},"PeriodicalIF":4.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609163","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

Impact of phenolic-rich feijoa (Acca sellowiana 'Kakariki') peel extract on the mucin-adhesive properties of selected probiotic strains

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

Food Bioscience

Pub Date : 2025-03-07 DOI: 10.1016/j.fbio.2025.106320

Li Ying Jessie Lau , Kang Huang , Siew Young Quek

This study examines the impact of phenolic-rich Acca sellowiana 'Kakariki' peel (KKPL) extract on the mucin-adhesive properties of Limosilactobacillus reuteri DPC16, compared to the commercial strain Lacticaseibacillus paracasei 21712. The study characterized the cell surface properties, adhesion ability, and pathogen-interference interactions of these lactic acid bacteria on porcine gastric mucin in vitro. Results showed that L. reuteri DPC16 exhibited significantly higher hydrophobicity (56.94%), auto-aggregation (60.59%), and co-aggregation with pathogens (58.62%) in the presence of KKPL extract, as confirmed by scanning electron microscopy (SEM). KKPL extract significantly enhanced (p < 0.05) Lactobacillus’ adhesion to porcine mucin. Moreover, L. reuteri DPC16 demonstrated stronger competitive inhibition, reducing Bacillus cereus and Escherichia coli colonization by 74.30% and 65.80%, respectively.

The phenolic compounds in KKPL extract appeared to modulate probiotic surface properties, enhancing adhesion and competitive exclusion of pathogens at epithelial cell receptors. CLSM further confirmed increased mucosal adhesion, showing denser and more extensive Lactobacillus attachment in the presence of phenolic compounds. These findings highlight KKPL extract as a potential natural enhancer of probiotic efficacy, with potential applications in gastrointestinal health and probiotic formulations.

{"title":"Impact of phenolic-rich feijoa (Acca sellowiana 'Kakariki') peel extract on the mucin-adhesive properties of selected probiotic strains","authors":"Li Ying Jessie Lau , Kang Huang , Siew Young Quek","doi":"10.1016/j.fbio.2025.106320","DOIUrl":"10.1016/j.fbio.2025.106320","url":null,"abstract":"<div><div>This study examines the impact of phenolic-rich <em>Acca sellowiana</em> 'Kakariki' peel (KKPL) extract on the mucin-adhesive properties of <em>Limosilactobacillus reuteri</em> DPC16, compared to the commercial strain <em>Lacticaseibacillus paracasei</em> 21712. The study characterized the cell surface properties, adhesion ability, and pathogen-interference interactions of these lactic acid bacteria on porcine gastric mucin <em>in vitro</em>. Results showed that <em>L. reuteri</em> DPC16 exhibited significantly higher hydrophobicity (56.94%), auto-aggregation (60.59%), and co-aggregation with pathogens (58.62%) in the presence of KKPL extract, as confirmed by scanning electron microscopy (SEM). KKPL extract significantly enhanced (p < 0.05) <em>Lactobacillus’</em> adhesion to porcine mucin. Moreover, <em>L. reuteri</em> DPC16 demonstrated stronger competitive inhibition, reducing <em>Bacillus cereus</em> and <em>Escherichia coli</em> colonization by 74.30% and 65.80%, respectively.</div><div>The phenolic compounds in KKPL extract appeared to modulate probiotic surface properties, enhancing adhesion and competitive exclusion of pathogens at epithelial cell receptors. CLSM further confirmed increased mucosal adhesion, showing denser and more extensive <em>Lactobacillus</em> attachment in the presence of phenolic compounds. These findings highlight KKPL extract as a potential natural enhancer of probiotic efficacy, with potential applications in gastrointestinal health and probiotic formulations.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106320"},"PeriodicalIF":4.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619748","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

Sustainable and contemporary approaches to explore the nutritional and processing perspectives of buckwheat: Current evidence and prospects

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

Food Bioscience

Pub Date : 2025-03-07 DOI: 10.1016/j.fbio.2025.106312

Zunaira Basharat , Tabussam Tufail , Feng Shao , Muhammad Safiullah Virk , Yuqing Duan , Meihong Cai , Kai Hu , Nisa Basharat , Haihui Zhang

Buckwheat (BW) is widely cultivated across hilly region of China and other countries in Asia and Europe. Among various cultivars’ Common buckwheat (CB) and Tartary buckwheat (TB) are of great significance due to their excellent phytochemical profile. Whole BW is a potent source of high-quality protein with balanced amino acids, vitamins, minerals, dietary fiber, polyphenols and bioactive peptide, making BW fractions a potential functional ingredient in food formulations. However, certain factors such as antinutrients (ANFs), allergenic proteins, dark color and bitter taste limits BW commercialization. To overcome some of these issues, BW is subjected to different treatments such as germination, soaking, hydrothermal treatments, thermal processing, and extrusion that improves nutrient bioavailability, mitigates ANFs and enhances organoleptic attributes. Furthermore, BW bran and hulls retain free and bound polyphenols, can be extracted using green technologies with high extraction output. BW supplementation and substitution in gluten free formulations confers anti-oxidant, anti-inflammatory, antidiabetic, hypotensive, and hypolipidemic activities with improved techno-functional properties. Hence, BW can be suggested as a future of the gluten-free food product industry. This review highlights the phytochemical profile of BW cultivators, their stabilization and extraction methods. It also explores therapeutic potential of BW as functional food and influence of BW supplementation on organoleptic characteristics of food formulations.

荞麦（BW）在中国丘陵地区以及亚洲和欧洲其他国家广泛种植。在各种栽培品种中，普通荞麦（CB）和鞑靼荞麦（TB）因其出色的植物化学成分而具有重要意义。全荞麦是优质蛋白质的有效来源，含有均衡的氨基酸、维生素、矿物质、膳食纤维、多酚和生物活性肽，因此全荞麦馏分是食品配方中一种潜在的功能性成分。然而，抗营养素（ANFs）、过敏性蛋白质、深色和苦味等因素限制了 BW 的商业化。为了克服这些问题，BW 需要经过不同的处理，如发芽、浸泡、水热处理、热加工和挤压，以提高营养物质的生物利用率，减少 ANFs 并改善感官特性。此外，BW 的麸皮和谷壳保留了游离和结合多酚，可使用绿色技术提取，提取率高。在无麸质配方中补充和替代 BW 可提高抗氧化、抗炎、抗糖尿病、降血压和降血脂活性，并改善其技术功能特性。因此，BW 可以说是无麸质食品行业的未来发展方向。本综述重点介绍了 BW 栽培植物的植物化学成分、其稳定和提取方法。它还探讨了 BW 作为功能性食品的治疗潜力，以及补充 BW 对食品配方感官特性的影响。

{"title":"Sustainable and contemporary approaches to explore the nutritional and processing perspectives of buckwheat: Current evidence and prospects","authors":"Zunaira Basharat , Tabussam Tufail , Feng Shao , Muhammad Safiullah Virk , Yuqing Duan , Meihong Cai , Kai Hu , Nisa Basharat , Haihui Zhang","doi":"10.1016/j.fbio.2025.106312","DOIUrl":"10.1016/j.fbio.2025.106312","url":null,"abstract":"<div><div>Buckwheat (BW) is widely cultivated across hilly region of China and other countries in Asia and Europe. Among various cultivars’ Common buckwheat (CB) and Tartary buckwheat (TB) are of great significance due to their excellent phytochemical profile. Whole BW is a potent source of high-quality protein with balanced amino acids, vitamins, minerals, dietary fiber, polyphenols and bioactive peptide, making BW fractions a potential functional ingredient in food formulations. However, certain factors such as antinutrients (ANFs), allergenic proteins, dark color and bitter taste limits BW commercialization. To overcome some of these issues, BW is subjected to different treatments such as germination, soaking, hydrothermal treatments, thermal processing, and extrusion that improves nutrient bioavailability, mitigates ANFs and enhances organoleptic attributes. Furthermore, BW bran and hulls retain free and bound polyphenols, can be extracted using green technologies with high extraction output. BW supplementation and substitution in gluten free formulations confers anti-oxidant, anti-inflammatory, antidiabetic, hypotensive, and hypolipidemic activities with improved techno-functional properties. Hence, BW can be suggested as a future of the gluten-free food product industry. This review highlights the phytochemical profile of BW cultivators, their stabilization and extraction methods. It also explores therapeutic potential of BW as functional food and influence of BW supplementation on organoleptic characteristics of food formulations.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106312"},"PeriodicalIF":4.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636409","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

Functional and antioxidant characteristics of the dietary fiber extracted from pearl millet

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

Food Bioscience

Pub Date : 2025-03-07 DOI: 10.1016/j.fbio.2025.106318

K.M. Manju , Swati Srivastava , Brij Pal Singh , Dheeraj Raya , Rohit , Rusli Fridyanto , Roni Ridwan , Yantyati Widyastuti , Teck Chwen Loh , Hooi Ling Foo , Saurabh Sudha Dhiman , Gunjan Goel

The envisioned research aims to investigate the functional characteristics of pearl millet's dietary fiber to meet the growing demand for nutraceutical dietary fibers. Our results demonstrate that fiber extracted using various chemical-intensive and enzymatic methods possesses an impressive prebiotic index, cholesterol-absorbing capacity, and remarkable oil and water-holding capabilities (WHC), making it a valuable asset for the food processing industry. The fiber extracted through the alkali-mediated (alkSDF) approach demonstrated the highest WHC (9.22 g/g) compared to the lowest values (1.01 g/g) observed through enzymatic treatment. Likewise, the highest free radical scavenging activity (92%) using ABTS assay was noted for alkSDF, whereas the enzymatic approach exhibited the lowest antioxidant characteristics (11%). A comprehensive morphological analysis indicated smooth surface with acid extracted fiber as compared to rough surface and higher crystallinity obtained by alkali treatment. Specifically, dietary fiber obtained through amylase-assisted ultrasonication exhibits improved thermal properties and superior abilities to absorb glucose (7.53 mM/g) and cholesterol (1.43 mg/g). Moreover, in-silico analysis has revealed the crucial active site amino acids involved in amylose binding and substrate catalysis, facilitating the release of reducing sugars into the medium. The structural and functional properties of pearl millet fiber establish it as a highly effective and accessible food supplement for various biomedical applications.

{"title":"Functional and antioxidant characteristics of the dietary fiber extracted from pearl millet","authors":"K.M. Manju , Swati Srivastava , Brij Pal Singh , Dheeraj Raya , Rohit , Rusli Fridyanto , Roni Ridwan , Yantyati Widyastuti , Teck Chwen Loh , Hooi Ling Foo , Saurabh Sudha Dhiman , Gunjan Goel","doi":"10.1016/j.fbio.2025.106318","DOIUrl":"10.1016/j.fbio.2025.106318","url":null,"abstract":"<div><div>The envisioned research aims to investigate the functional characteristics of pearl millet's dietary fiber to meet the growing demand for nutraceutical dietary fibers. Our results demonstrate that fiber extracted using various chemical-intensive and enzymatic methods possesses an impressive prebiotic index, cholesterol-absorbing capacity, and remarkable oil and water-holding capabilities (WHC), making it a valuable asset for the food processing industry. The fiber extracted through the alkali-mediated (alkSDF) approach demonstrated the highest WHC (9.22 g/g) compared to the lowest values (1.01 g/g) observed through enzymatic treatment. Likewise, the highest free radical scavenging activity (92%) using ABTS assay was noted for alkSDF, whereas the enzymatic approach exhibited the lowest antioxidant characteristics (11%). A comprehensive morphological analysis indicated smooth surface with acid extracted fiber as compared to rough surface and higher crystallinity obtained by alkali treatment. Specifically, dietary fiber obtained through amylase-assisted ultrasonication exhibits improved thermal properties and superior abilities to absorb glucose (7.53 mM/g) and cholesterol (1.43 mg/g). Moreover, <em>in-silico</em> analysis has revealed the crucial active site amino acids involved in amylose binding and substrate catalysis, facilitating the release of reducing sugars into the medium. The structural and functional properties of pearl millet fiber establish it as a highly effective and accessible food supplement for various biomedical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106318"},"PeriodicalIF":4.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619747","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

Identification of SRC, AKT1 and MAPK3 as therapeutic targets of apigenin and luteolin in colorectal and colon carcinoma through network pharmacology

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

Food Bioscience

Pub Date : 2025-03-06 DOI: 10.1016/j.fbio.2025.106313

Kha Wai Hon , Sagnik Nag , Bala Kumar Stany , Shatakshi Mishra , Rakesh Naidu

Apigenin and luteolin are flavonoids with significant therapeutic potential, attributed to their potent antioxidant, anti-inflammatory, and anticancer properties. This study aims to use network pharmacology to identify common target genes of apigenin and luteolin in colorectal carcinoma (CRC) and colon carcinoma (CC), assess their molecular binding with target genes and elucidate potential mechanisms underlying their anticancer effects. Potential targets for apigenin and luteolin were identified using SwissTargetPrediction, the Comparative Toxicogenomics Database (CTD), and SuperPred. CRC- and CC-associated targets were obtained from DisGeNET, GeneCards, and OMIM. Overlapping targets were identified using a Venn diagram. A protein-protein interaction (PPI) network of these overlapping targets was constructed using the STRING database and analyzed with Cytoscape CytoHubba plugin to identify core targets. Gene Ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG), and Reactome enrichment analyses were performed on the core targets. Molecular docking was performed using Autodock, and molecular dynamics simulations (MDS) with GROMACS for selected targets. A total of 199 common targets of apigenin and luteolin in CRC and CC were identified, with 26 core targets selected for further analysis. Key pathways associated with these targets included cancer-related and immune-related signaling pathways. Molecular docking and MDS confirmed that apigenin and luteolin revealed stronger binding affinities to SRC compared to AKT1 and MAPK3. AKT1, MAPK3 and SRC were identified as key targets for apigenin and luteolin in CRC and CC. These flavonoids may exert their anticancer effects through distinct regulatory mechanisms on AKT1, MAPK3 and SRC, functioning as inhibitors or modulators.

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引用次数: 0

Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu

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

Food Bioscience

Pub Date : 2025-03-05 DOI: 10.1016/j.fbio.2025.106297

Xiaojie Geng , Zhiying Ma , Erbao Chen , Xinlei Wang , Bowen Wang , Fuping Zheng , Jinyuan Sun , Baoguo Sun , Yuhang Zhang , Zexia Li

Microbial succession and metabolism influence the flavor formation significantly during the spontaneous fermentation of Baijiu. However, the key environmental factors driving the microbial successions and the formation of associated metabolites remain unclear during the fermentation of Laobaigan Baijiu. In this study, the fermentation process of Laobaigan Baijiu was found to be divided into three stages based on the succession rates of environmental factors. In the early stage (0–8 d), both the environmental factors and the microbial communities exhibited rapid successions (rate ratio >1), with 85% of volatile metabolites showing a steady increase (P < 0.05). In the middle stage (8–17 d), the succession rates of both the factors and the microbial communities slowed, with 69% of metabolites fluctuating significantly. In the late stage (17–36 d), the succession rates of environmental factors neared 0, and the succession of the bacterial communities stabilized, with a gradual increase in 14 ester metabolites. Correlation analysis indicated that Lactobacillus and Saccharomyces were the key drivers of the successions of esters and alcohols (P < 0.05; r > 0.6), and the dynamics of pH were strongly correlated with the successions of the microbial communities (P < 0.01). Structural equation modeling further revealed that the interaction between pH and Lactobacillus significantly promoted esters’ metabolism (P < 0.05; |b| ≥ 0.75). The work can provide theoretical guidance for producing stable and high-quality Laobaigan Baijiu.

{"title":"Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu","authors":"Xiaojie Geng , Zhiying Ma , Erbao Chen , Xinlei Wang , Bowen Wang , Fuping Zheng , Jinyuan Sun , Baoguo Sun , Yuhang Zhang , Zexia Li","doi":"10.1016/j.fbio.2025.106297","DOIUrl":"10.1016/j.fbio.2025.106297","url":null,"abstract":"<div><div>Microbial succession and metabolism influence the flavor formation significantly during the spontaneous fermentation of Baijiu. However, the key environmental factors driving the microbial successions and the formation of associated metabolites remain unclear during the fermentation of Laobaigan Baijiu. In this study, the fermentation process of Laobaigan Baijiu was found to be divided into three stages based on the succession rates of environmental factors. In the early stage (0–8 d), both the environmental factors and the microbial communities exhibited rapid successions (rate ratio >1), with 85% of volatile metabolites showing a steady increase (<em>P</em> < 0.05). In the middle stage (8–17 d), the succession rates of both the factors and the microbial communities slowed, with 69% of metabolites fluctuating significantly. In the late stage (17–36 d), the succession rates of environmental factors neared 0, and the succession of the bacterial communities stabilized, with a gradual increase in 14 ester metabolites. Correlation analysis indicated that <em>Lactobacillus</em> and <em>Saccharomyces</em> were the key drivers of the successions of esters and alcohols (<em>P</em> < 0.05; <em>r</em> > 0.6), and the dynamics of pH were strongly correlated with the successions of the microbial communities (<em>P</em> < 0.01). Structural equation modeling further revealed that the interaction between pH and <em>Lactobacillus</em> significantly promoted esters’ metabolism (<em>P</em> < 0.05; |<em>b</em>| ≥ 0.75). The work can provide theoretical guidance for producing stable and high-quality Laobaigan Baijiu.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106297"},"PeriodicalIF":4.8,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609278","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

Exploring the potential of Pediococcus pentosaceus PPF28-8 in a rapid fermentation model for soy sauce flavor enhancement using machine learning

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

Food Bioscience

Pub Date : 2025-03-05 DOI: 10.1016/j.fbio.2025.106308

Shuo Wang , Minghui Zeng , Jiaxiu Wang , Shuai Wang , Jia Yang , Yong Sun , Lei Yuan , Zhenquan Yang

This study developed a rapid fermentation model for soy sauce using Daqu enzymatic hydrolysates and investigated the role of Pediococcus pentosaceus in modulating physicochemical properties and volatile compounds. Daqu hydrolysates from different enzymatic hydrolysis times were used as substrates. The results showed that P. pentosaceus PPF28-8 contributed significantly to acidification, increasing total acidity and amino acid nitrogen levels. Glucose supplementation promoted microbial growth, lactic acid production, and amino acid metabolism. Volatile compound analysis revealed a notable increase in aroma compounds, including alcohols, aldehydes, and ketones, enhancing the flavor profile. Machine learning methods, including partial least squares discriminant analysis (PLS-DA) and principal component analysis (PCA), were applied to compare the rapid fermentation model with the validation experiment. Consistent patterns emerged, confirming the model's predictive ability for P. pentosaceus PPF28-8's aroma production. These findings underscore the model's potential for precise control over fermentation dynamics and flavor enhancement, offering an efficient approach for optimizing soy sauce production while preserving flavor complexity.

{"title":"Exploring the potential of Pediococcus pentosaceus PPF28-8 in a rapid fermentation model for soy sauce flavor enhancement using machine learning","authors":"Shuo Wang , Minghui Zeng , Jiaxiu Wang , Shuai Wang , Jia Yang , Yong Sun , Lei Yuan , Zhenquan Yang","doi":"10.1016/j.fbio.2025.106308","DOIUrl":"10.1016/j.fbio.2025.106308","url":null,"abstract":"<div><div>This study developed a rapid fermentation model for soy sauce using <em>Daqu</em> enzymatic hydrolysates and investigated the role of <em>Pediococcus pentosaceus</em> in modulating physicochemical properties and volatile compounds. <em>Daqu</em> hydrolysates from different enzymatic hydrolysis times were used as substrates. The results showed that <em>P. pentosaceus</em> PPF28-8 contributed significantly to acidification, increasing total acidity and amino acid nitrogen levels. Glucose supplementation promoted microbial growth, lactic acid production, and amino acid metabolism. Volatile compound analysis revealed a notable increase in aroma compounds, including alcohols, aldehydes, and ketones, enhancing the flavor profile. Machine learning methods, including partial least squares discriminant analysis (PLS-DA) and principal component analysis (PCA), were applied to compare the rapid fermentation model with the validation experiment. Consistent patterns emerged, confirming the model's predictive ability for <em>P. pentosaceus</em> PPF28-8's aroma production. These findings underscore the model's potential for precise control over fermentation dynamics and flavor enhancement, offering an efficient approach for optimizing soy sauce production while preserving flavor complexity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106308"},"PeriodicalIF":4.8,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143619745","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