Food Bioscience最新文献_第4页

Nutritional and functional enhancement of cereal-based foods through lactic acid bacteria Fermentation: Focusing on postbiotics 通过乳酸菌发酵提高谷类食品的营养和功能：以后生物制剂为重点

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

Food Bioscience

Pub Date : 2025-11-01 DOI: 10.1016/j.fbio.2025.107871

Xiang Xiao , Ning Shen , Zhengyang Tu , Juan Bai , Yansheng Zhao , Lin Zhu , Zhihong Zhang , Songtao Fan

Lactic acid bacteria (LAB) fermentation represents a highly effective bioprocessing strategy that enhances the nutritional and functional properties of cereal-based foods. LAB-derived postbiotics are increasingly being recognized as unconventional bioactive compounds that offer multiple health benefits. Recent studies have focused on the composition and bioactivities of postbiotics in various fermented cereal products, underscoring the synergistic interaction between postbiotics and cereal substrates that result in improved functional properties. This review thoroughly examines the metabolite-based and cellular component-based postbiotics found in LAB-fermented cereal products such as bread, noodles, beverages, seasonings, snacks, and grain byproducts. We also discuss how LAB-derived postbiotics enhance the nutritional values of these products and their possible functional mechanisms. Furthermore, we address the current challenges and future opportunities for exploring postbiotics derived from LAB-fermented cereals. We conclude that the advantages of integrating LAB fermentation with cereal-based foods to enhance nutritional properties are primarily linked to the production of organic acids, antimicrobial peptides, exopolysaccharides, enzymes and vitamins by LAB. Moreover, intracellular molecules, cell wall components, and extracellular vesicles from LAB cells can confer multiple health benefits, including the regulation of intestinal barrier, gut microbiota, inflammatory response, and host metabolism. Nonetheless, challenges related to strain specificity, substrate variability, and the mechanisms of postbiotic activity still require further investigation. Overall, this review updates the current state of research on postbiotics derived from LAB-fermented cereals and highlights their potential in promoting health outcomes.

乳酸菌（LAB）发酵是一种非常有效的生物加工策略，可以提高谷物食品的营养和功能特性。实验室衍生的后生物制剂越来越被认为是提供多种健康益处的非常规生物活性化合物。最近的研究主要集中在各种发酵谷物制品中的后生物制剂的组成和生物活性，强调后生物制剂与谷物底物之间的协同相互作用，从而改善了功能特性。本文对实验室发酵谷物产品（如面包、面条、饮料、调味料、零食和谷物副产品）中发现的代谢物和细胞成分为基础的后益生菌进行了全面研究。我们还讨论了实验室衍生的后生物制剂如何提高这些产品的营养价值及其可能的功能机制。此外，我们讨论了目前的挑战和未来的机遇，探索从实验室发酵谷物衍生的后生物制剂。综上所述，将乳酸菌发酵与谷类食品结合以提高营养特性的优势主要与乳酸菌生产有机酸、抗菌肽、外多糖、酶和维生素有关。此外，来自乳酸菌细胞的细胞内分子、细胞壁成分和细胞外囊泡可以带来多种健康益处，包括调节肠道屏障、肠道微生物群、炎症反应和宿主代谢。尽管如此，与菌株特异性、底物变异性和生物后活性机制相关的挑战仍需要进一步研究。总的来说，这篇综述更新了从实验室发酵谷物中提取的后生物制剂的研究现状，并强调了它们在促进健康结果方面的潜力。

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引用次数: 0

Montmorillonite loaded with cinnamaldehyde and Bacillus velezensis for sustained control of diverse toxigenic fungi 蒙脱土负载肉桂醛和velezensis对多种产毒真菌的持续控制

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

Food Bioscience

Pub Date : 2025-11-01 DOI: 10.1016/j.fbio.2025.107873

Guidong Li , Baocheng Xu , Kuijie Gong , Changying Guo , Mingxiao Ning , Bingchun Zhang , Lixia Fan , Xinjing Dou , Amnart Poapolathep , Xianfeng Ren

In this study, a novel nanocomposite, CA/MT-BvL1, was developed by loading montmorillonite (MT) with cinnamaldehyde (CA) and spores of Bacillus velezensis L1 (BvL1). The optimal preparation conditions were determined as follows: MT concentration of 0.05 g/mL, CA loading of 15 %, vortex time of 2.5 min, followed by freeze-drying and subsequent mixing with a BvL1 bacterial solution at a ratio of 5 %. The active components of the nanocomposite—CA and BvL1 spores—effectively inhibited the growth of toxigenic and pathogenic Fusarium spp. and Aspergillus spp., and suppressed mycotoxin production. Results demonstrated that the CA/MT-BvL1 nanocomposite significantly restrained both mycelial growth and spore germination in F. graminearum, F. equiseti, A. flavus, and A. ochraceus, with colony growth inhibition rates of 64.10 %, 53.08 %, 52.81 %, and 41.00 %, respectively. Structural analysis revealed that CA was loaded onto MT via hydrogen bonding, while BvL1 spores were attached through both physical adsorption and hydrogen bonding. The dynamics of CA volatilization and antifungal activity of BvL1 both in the nanocomposite and in feed indicated that the antifungal effect of CA gradually diminished over time, while that of BvL1 became more prominent. When applied to feed, CA/MT-BvL1 visibly prevented mold growth, achieving inhibition rates of 98.89 % for aflatoxin B₁ (AFB₁) and 93.54 % for zearalenone (ZEN). In conclusion, this study presents an innovative strategy for developing antifungal agents that effectively suppress toxigenic fungi and reduce mycotoxin contamination in food and animal feed.

本研究以肉桂醛（CA）和velezensis芽孢杆菌L1 （BvL1）孢子为载体，在蒙脱土（MT）上制备了一种新型纳米复合材料CA/MT-BvL1。确定最佳制备条件为：MT浓度0.05 g/mL， CA加量15%，旋涡时间2.5 min，冷冻干燥后与BvL1菌液以5%的比例混合。纳米复合材料的活性成分ca和BvL1孢子能有效抑制产毒致病性镰刀菌和曲霉的生长，抑制霉菌毒素的产生。结果表明，CA/MT-BvL1纳米复合材料对稻瘟病菌、马瘟菌、黄曲霉和赭曲霉菌丝生长和孢子萌发均有显著抑制作用，菌落生长抑制率分别为64.10%、53.08%、52.81%和41.00%。结构分析表明，CA通过氢键加载到MT上，而BvL1孢子通过物理吸附和氢键两种方式附着。纳米复合材料和饲料中CA挥发和BvL1抗真菌活性的动态变化表明，随着时间的推移，CA的抗真菌作用逐渐减弱，而BvL1的抗真菌作用越来越突出。CA/MT-BvL1应用于饲料时，对霉菌生长有明显的抑制作用，对黄曲霉毒素B1 （AFB1）和玉米赤霉烯酮（ZEN）的抑制率分别为98.89%和93.54%。总之，本研究为开发有效抑制产毒真菌和减少食品和动物饲料中霉菌毒素污染的抗真菌药物提供了一种创新策略。

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引用次数: 0

Molecular mechanism of hyperoside regulating lipid metabolism based on the gut-liver axis Fiaf/CYP7A1 signaling pathway 基于肝-肠轴Fiaf/CYP7A1信号通路的金丝桃苷调节脂质代谢的分子机制

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

Food Bioscience

Pub Date : 2025-10-31 DOI: 10.1016/j.fbio.2025.107868

Qian Li , Chunying Mei , Dongxu Xing , Fan Liu , Donglai Zhou , Yuxiao Zou

The study of the mechanism by which plant polyphenols regulate lipid metabolism homeostasis has become a cutting-edge direction in the field of functional foods. Our recent research has reported the inhibitory effect of Hyperoside (Hyp) on lipase was significantly better than that of the orlistat and other main polyphenols from mulberry leaf. The present study further explored the pathways through which it regulated lipid metabolism. Firstly, a HepG2 adipose accumulation model was established to preliminarily explore the effect of Hyp on lipid metabolism; Further, the in-vivo efficacy was validated through a high-fat diet induced hyperlipidemia C57BL/6 mice model. Finally, the molecular mechanisms were investigated by combining untargeted metabolomics, KEGG enrichment pathway analysis, and RT-qPCR key genes validation. The results showed that Hyp exhibited a significant reducing effect on TC in HepG2 adipocytes. Besides, Hyp significantly reduced serum and liver TC and TG, and reduced the serum LDL-C content by upregulating the expression of LDL-R gene in hyperlipidemic mice. Hyp was metabolized to produce characteristic metabolites such as miquelianin, quercetin, morin, 3-O-methylquercetin, and luteolin, which activated glycerophospholipid metabolism, regulation of lipolysis in adipocytes, and primary bile acid biosynthesis pathways, and exerted lipid metabolism regulation effects through the “gut-liver axis” Fiaf/CYP7A1 signaling pathway.

植物多酚调节脂质代谢稳态的机制研究已成为功能食品领域的前沿方向。我们最近的研究报道了金丝桃苷（Hyp）对脂肪酶的抑制作用明显优于奥利司他和其他主要桑叶多酚。本研究进一步探讨了其调节脂质代谢的途径。首先，建立HepG2脂肪积累模型，初步探讨Hyp对脂质代谢的影响；此外，通过高脂饮食诱导的高脂血症C57BL/6小鼠模型验证了体内疗效。最后，结合非靶向代谢组学、KEGG富集途径分析和RT-qPCR关键基因验证，研究其分子机制。结果表明，Hyp对HepG2脂肪细胞TC有明显的降低作用。Hyp通过上调LDL-R基因表达，显著降低高脂血症小鼠血清和肝脏TC、TG，降低血清LDL-C含量。hypp经代谢产生槲皮素、槲皮素、桑皮素、3- o -甲基槲皮素、木木草素等特征性代谢物，激活甘油磷脂代谢，调节脂肪细胞脂解和初级胆油酸生物合成途径，通过“肠-肝轴”Fiaf/CYP7A1信号通路发挥脂质代谢调节作用。

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引用次数: 0

Promoting walnut protein as a precursor of bioactive peptides: The assisting role of high hydrostatic pressure 促进核桃蛋白作为生物活性肽的前体：高静水压力的辅助作用

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107858

Xiaoling Wang , Shuguang Wang , Mouming Zhao , Yao Tang , Liping Sun , Yongliang Zhuang , Bifen Chen

Innovative high hydrostatic pressure (HHP) technology offers a promising approach to enhance the enzymatic hydrolysis efficiency of plant proteins and boost the bioactivity of hydrolysates. This study aimed to evaluate the impact of HHP (100–400 MPa) on the enzymatic hydrolysis efficiency of walnut protein, with a focus on its potential as a precursor for bioactive peptides. Results demonstrated that HHP significantly promoted the enzymatic efficiency. The degree of hydrolysis (DH) increased by 127.6 % compared to enzymatic hydrolysis at atmospheric pressure, and the proportion of the low-molecular-weight (low-MW) fraction (

<

1000 Da) increased by 16.0 %. Furthermore, HHP followed by enzymatic hydrolysis (HHPFE) was found to be more effective than HHP combined with enzymatic hydrolysis (HHPCE) in promoting enzymatic hydrolysis. Relatively lower pressure was favorable for HHPFE, whereas higher pressure was beneficial for HHPCE. Peptidomic analysis and bioinformatic approaches indicated that HHP enhanced the production of potentially bioactive peptides with antioxidant, ACE inhibition and DPP-IV inhibition. These potent bioactivities were attributed to the positive effects of HHP treatment on walnut protein hydrolysis, such as promoting DH and enriching peptides containing aromatic amino acids for antioxidant, moderate hydrolysis and abundance of vicilin-derived peptides for ACE inhibition, and aiding release of specific peptide fragments for DPP-IV inhibition. Moreover, molecular docking demonstrated that HHP could facilitate the release of specific bioactive peptides encrypted in walnut proteins, such as antioxidant peptides (FYMSWR and SWPAP), DPP-IV inhibitory peptides (RVAPF and RAWYPH), and ACE inhibitory peptides (VQHWIY and FHHPYP).

创新的高静水压力（HHP）技术为提高植物蛋白的酶解效率和提高水解产物的生物活性提供了一条有前途的途径。本研究旨在评估HHP （100-400 MPa）对核桃蛋白酶解效率的影响，重点关注其作为生物活性肽前体的潜力。结果表明，HHP能显著提高酶解效率。与常压下的酶解相比，水解度（DH）提高了127.6%，低分子量（低分子量）部分（< 1000 Da）的比例提高了16.0%。此外，HHP +酶解（HHPFE）比HHP +酶解（HHPCE）更能促进酶解。相对较低的压力对HHPFE有利，较高的压力对HHPCE有利。肽组学分析和生物信息学方法表明，HHP增强了具有抗氧化、ACE抑制和DPP-IV抑制的潜在生物活性肽的产生。这些有效的生物活性归因于HHP处理对核桃蛋白水解的积极作用，如促进DH和丰富含有芳香氨基酸的肽具有抗氧化作用，适度水解和丰富的维西林衍生肽具有抑制ACE的作用，以及帮助释放特定肽片段以抑制DPP-IV。此外，分子对接表明，HHP可以促进加密在核桃蛋白中的特定生物活性肽的释放，如抗氧化肽（FYMSWR和SWPAP）、DPP-IV抑制肽（RVAPF和RAWYPH）和ACE抑制肽（VQHWIY和FHHPYP）。

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引用次数: 0

Phlorizin attenuates polystyrene microplastics-induced hepatotoxicity and lipid metabolism dysregulation in human embryonic stem cell-originated liver organoids 苯连菌素减轻聚苯乙烯微塑料引起的肝毒性和人胚胎干细胞来源的肝类器官脂质代谢失调

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107866

Wei Cheng , Mingfu Wang , Yueliang Zhao

Human embryonic stem cell-originated liver organoids (LOs) were used to evaluate the hepatocytotoxicity of polystyrene microplastics (PS-MPs), with a focus on the cytotoxicity, oxidative stress, and lipid metabolism disruption, and to investigate the protective mechanism of phlorizin (PZ). Results showed that PS-MPs at environmentally relevant concentrations of 0.05, 0.25 and 1.25 μg/mL induced dose-dependent hepatocytotoxicity, oxidative stress and lipid accumulation in LOs. Transcriptomics revealed PS-MPs disrupted triglyceride homeostasis and antioxidant pathways. Co-treatment with a physiologically attainable dose of PZ (1.4 μg/mL) significantly mitigated PS-MPs-induced toxicity, such as reducing apoptosis to control levels, restoring redox balance, and attenuating lipid accumulation. PZ normalized expression of key genes governing fatty acid synthesis, β-oxidation, and lipid droplet formation, while downregulating critical hepatic transcription factors. Immunofluorescence data confirmed PZ reversed PS-MP-induced disruption in CPT1A and SREBF1, primarily by modulating oxidative stress. Despite these improvements, the structural integrity of LOs and ATP levels were not fully restored, suggesting that PS-MPs may cause some persistent damage not fully rescued by PZ. These findings demonstrate PZ alleviates PS-MPs-induced hepatotoxicity by modulating oxidative stress and lipid metabolism pathways, supporting its potential as a protective agent.

采用人胚胎干细胞源性肝类器官（LOs）对聚苯乙烯微塑料（PS-MPs）的肝细胞毒性进行了研究，重点研究了聚苯乙烯微塑料（PS-MPs）的细胞毒性、氧化应激和脂质代谢破坏，并探讨了苯连菌素（PZ）的保护机制。结果表明，环境相关浓度0.05、0.25和1.25 μg/mL的PS-MPs可诱导肝细胞毒性、氧化应激和脂质积累。转录组学显示PS-MPs破坏甘油三酯稳态和抗氧化途径。与生理可达到剂量的PZ （1.4 μg/mL）共同处理可显著减轻ps - mps诱导的毒性，如减少凋亡以控制水平，恢复氧化还原平衡，并减轻脂质积累。PZ使控制脂肪酸合成、β-氧化和脂滴形成的关键基因的表达正常化，同时下调关键的肝脏转录因子。免疫荧光数据证实PZ主要通过调节氧化应激逆转ps - mp诱导的CPT1A和SREBF1的破坏。尽管有这些改善，但LOs和ATP水平的结构完整性并未完全恢复，这表明PS-MPs可能造成一些未被PZ完全修复的持续性损伤。这些发现表明PZ通过调节氧化应激和脂质代谢途径减轻ps - mps诱导的肝毒性，支持其作为保护剂的潜力。

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引用次数: 0

Real-time PCR detection of Clostridium perfringens in food matrices using a novel biomarker identified by comparative genomic analysis 利用比较基因组分析鉴定的新型生物标记物实时荧光定量PCR检测食品基质中的产气荚膜梭菌

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107861

Gyeong-Ah Lee , So-Seum Yong , Dong-Hyun Kang

Here, we describe a comparative genomics approach to identify a novel, species-specific biomarker gene encoding alpha-L-fucosidase. Currently available PCR-based methods targeting toxin genes may cause misidentification due to cross-reactivity and limited detectability of toxin genes in certain strains of Clostridium. A primer-probe set targeting the gene for alpha-L-fucosidase was designed and validated using real-time PCR amplification. The developed assay demonstrated high sensitivity and specificity, accurately detecting C. perfringens. To evaluate potential matrix-related interference, various food processing types (intact vs. ground or intact vs. processed), homogenization methods (stomacher vs. spindle), and fluorophore labels (6-carboxyfluorescein (FAM) vs. Hexachloro-fluorescein (HEX)) were tested. Samples of ground meat exhibited greater interference than intact samples due to the release of PCR inhibitors such as soluble proteins and fats. Thermal processing and the use of HEX-labeled probes effectively reduced this interference by denaturing inhibitory proteins and minimizing wavelength-related spectral overlap. Based on these findings, optimized homogenization methods and probe selection were applied to high-interference food matrices, demonstrating the assay's applicability in food testing. This study highlights the utility of comparative genomics for reliable detection of C. perfringens and provides practical strategies to overcome food matrix interference, supporting its implementation in food-safety monitoring.

在这里，我们描述了一种比较基因组学方法来鉴定一种新的，物种特异性的生物标记基因编码α - l -聚焦酶。目前基于pcr靶向毒素基因的方法可能由于某些梭状芽胞杆菌菌株的交叉反应性和毒素基因的可检出性有限而导致错误鉴定。设计了一套针对α - l-聚焦酶基因的引物探针，并使用实时PCR扩增进行了验证。该方法灵敏度高，特异度高，能准确检测出产气荚膜荚膜杆菌。为了评估潜在的基质相关干扰，测试了各种食品加工类型（完整的vs磨碎的或完整的vs加工的）、均质方法（胃法vs纺锤法）和荧光团标签（6-羧基荧光素（FAM） vs六氯荧光素（HEX））。由于释放出PCR抑制剂（如可溶性蛋白质和脂肪），绞碎的肉样品比完整的样品表现出更大的干扰。热处理和hex标记探针的使用通过使抑制蛋白变性和最小化波长相关的光谱重叠有效地减少了这种干扰。在此基础上，将优化的均质方法和探针选择应用于高干扰食品基质，证明了该方法在食品检测中的适用性。本研究强调了比较基因组学在可靠检测产气荚膜荚膜杆菌中的应用，并为克服食品基质干扰提供了实用的策略，支持其在食品安全监测中的应用。

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引用次数: 0

Mechanisms, applications and challenges of natural antimicrobials in food system 天然抗菌剂在食品系统中的作用机制、应用和挑战

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107864

Anand Kumar , Suprativ Das , Sadaqat Ali , Swapnil Ganesh Jaiswal , Ahmad Rabbani , Syed Mohammad Ehsanur Rahman , Ramachandran Chelliah , Deog-Hwan Oh , Shucheng Liu , Shuai Wei

In response to the advances in biological research and increasing health awareness, the food industry has shown a growing preference for natural alternatives to synthetic preservatives. Although innovative non-thermal preservation technologies have emerged, such as high-pressure processing, pulsed electric fields, cold plasma, and modified atmosphere packaging, synthetic preservatives like nitrites and sulfites remain widely used due to their low cost and high efficacy. However, these compounds are increasingly associated with adverse health and environmental impacts, driving interest toward natural antimicrobial agents derived from plants, microorganisms, and marine organisms. To enhance the performance and stability of these natural antimicrobials, recent strategies have incorporated nanoencapsulation, edible coatings, and active packaging technologies. In parallel, the rising demand for clean-label products with minimal synthetic additives has further accelerated the shift toward natural preservation approaches, potentially reducing both antibiotic resistance and food waste. In comparison with previous review articles, this article exclusively addresses natural antimicrobials with modern delivery technologies, food-related challenges and its sustainability. This focus fills a critical gap by connecting fundamental antimicrobial mechanisms with their real-world applications in food systems. This review comprehensively examines recent progress in the sources, mechanisms of action, and applications of natural antimicrobials in food systems, emphasizing their potential as sustainable replacements for synthetic preservatives in line with modern consumer expectations.

随着生物研究的进步和健康意识的提高，食品工业越来越倾向于使用天然替代品来代替合成防腐剂。尽管出现了高压加工、脉冲电场、冷等离子体和改性气氛包装等创新的非保温技术，但亚硝酸盐和亚硫酸盐等合成防腐剂因其成本低、效率高而仍被广泛使用。然而，这些化合物越来越多地与不利的健康和环境影响联系在一起，促使人们对从植物、微生物和海洋生物中提取的天然抗菌剂产生兴趣。为了提高这些天然抗菌剂的性能和稳定性，最近的策略包括纳米封装、可食用涂层和活性包装技术。与此同时，对含有最少合成添加剂的清洁标签产品的需求不断增长，进一步加速了向自然保存方法的转变，这可能会减少抗生素耐药性和食物浪费。与以往的综述文章相比，本文专门讨论了具有现代给药技术的天然抗菌剂、与食品有关的挑战及其可持续性。这一重点通过将基本抗菌机制与其在粮食系统中的实际应用联系起来，填补了一个关键空白。本综述全面审查了天然抗菌剂在食品系统中的来源、作用机制和应用方面的最新进展，强调了它们作为符合现代消费者期望的合成防腐剂的可持续替代品的潜力。

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引用次数: 0

Evaluations of the intracellular activity of glycoproteins extracted from kiwifruit: Repair of oxidative damage and immunoregulation in hydrogen peroxide-treated HepG2 cells and RAW264.7 macrophages 猕猴桃糖蛋白细胞内活性评价：过氧化氢处理HepG2细胞和RAW264.7巨噬细胞的氧化损伤修复和免疫调节

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107855

Xiaocui Liu , Xiaoqin Sun , Zhongqiao Li , Xialin Ran , Wenlong Li , Feiyang Sui , Tianhang Wang

A glycoprotein (KGP) was isolated from kiwifruit using enzyme extraction. Structural characterization revealed that KGP, with a molecular weight of 79 kDa, is a high-purity filamentous glycoprotein containing 81.41 % protein and 11.15 % total carbohydrate. In vitro cellular assays demonstrated that KGP can enhance mitochondrial membrane potential and reduce cellular apoptosis rates. Treatment with KGP at concentrations ranging from 50 to 400 μg/mL significantly increased the levels of glutathione (GSH), catalase (CAT), and superoxide dismutase (SOD), while markedly decreasing levels of reactive oxygen species (ROS) and malondialdehyde (MDA). Furthermore, KGP exhibited a concentration-dependent reduction in intracellular levels of NO, interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α), indicating its inhibitory effect on the production of pro-inflammatory cytokine production. These findings support the potential application of KGP as an antioxidant and anti-inflammatory agent.

采用酶提法从猕猴桃中分离出一种糖蛋白。结构表征表明，KGP为高纯度丝状糖蛋白，分子量为79 kDa，蛋白质含量为81.41%，总碳水化合物含量为11.15%。体外细胞实验表明，KGP能提高线粒体膜电位，降低细胞凋亡率。50 ~ 400 μg/mL KGP可显著提高血清谷胱甘肽（GSH）、过氧化氢酶（CAT）和超氧化物歧化酶（SOD）水平，显著降低活性氧（ROS）和丙二醛（MDA）水平。此外，KGP表现出浓度依赖性的细胞内NO、白细胞介素-6 （IL-6）和肿瘤坏死因子-α (TNF-α)水平的降低，表明其对促炎细胞因子的产生有抑制作用。这些发现支持KGP作为抗氧化剂和抗炎剂的潜在应用。

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引用次数: 0

Production of a low alcohol wine with pre-fermentation techniques 用预发酵技术生产低酒精度葡萄酒

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107863

Maria Teresa Liberatore , Flavia Dilucia , Mariacinzia Rutigliano , Giuseppe Spano , Felice Teodoro Cota , Barbara la Gatta

Climate changes and the significant increase in the number of consumers who, for health or religious reasons, limit their alcohol intake are having a profound effect on the beverage market. In particular, interest in low-alcohol wines is increasing at a considerable rate. This study aims to provide a valid and sustainable alternative to dealcoholisation methods, such as membrane-based and modified distillation systems, by optimising techniques that reduce the content of fermentable sugars in the must without manipulating the final product. In detail, this research refined the use of pre-fermentation techniques for producing a low-alcohol wine, aiming to create a wine with comparable characteristics to a full-strength wine. An exhaustive examination was conducted to explore the utilisation of glucose oxidase (GOX) in conjunction with its auxiliary techniques, such as deacidification and aeration with agitation. A decrease in alcohol production of approximately 50 % was achieved through the refinement of an innovative application. Moreover, the focus was also on identifying the most effective methodology for reducing gluconic acid, produced by GOX enzyme activity, which enhances the acidity of the wine from a sensorial perception. The results showed that two precipitants were able to almost completely reduce the acid in question. Their application, however, altered the wine's organoleptic profile. Further studies will need to be conducted to optimise their use.

气候变化和由于健康或宗教原因限制酒精摄入量的消费者数量的显著增加对饮料市场产生了深远的影响。特别是，人们对低酒精含量葡萄酒的兴趣正以相当快的速度增长。本研究旨在通过优化技术，在不操纵最终产品的情况下减少酒中可发酵糖的含量，为脱醇方法（如膜基和改性蒸馏系统）提供一种有效和可持续的替代方法。详细地说，这项研究改进了生产低酒精葡萄酒的预发酵技术的使用，旨在创造一种具有与全强度葡萄酒相当特征的葡萄酒。对葡萄糖氧化酶（GOX）及其辅助技术（如脱酸和搅拌曝气）的利用进行了详尽的研究。通过改进一种创新应用，酒精产量减少了约50%。此外，重点还在于确定减少葡萄糖酸的最有效方法，葡萄糖酸是由GOX酶活性产生的，从感官感知上增强了葡萄酒的酸度。结果表明，两种沉淀剂几乎能够完全还原所讨论的酸。然而，它们的应用改变了葡萄酒的感官特征。需要进行进一步的研究以优化它们的使用。

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引用次数: 0

Influence of solid-state fermentation with lactic acid bacteria on the structure, physicochemical and adsorption properties of dietary fiber in rice bran 乳酸菌固态发酵对米糠膳食纤维结构、理化及吸附性能的影响

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

Food Bioscience

Pub Date : 2025-10-30 DOI: 10.1016/j.fbio.2025.107869

Dan Wang , Xiao-Tong Zhai , Na-Na Wu , Jun Li , Ming Zhao , Na Zhang , Bin Tan

The impact of solid-state fermentation by Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 on the structural and functional properties of rice bran dietary fiber (DF) was investigated. Optimal extraction conditions for soluble dietary fiber (SDF) were determined through single-factor and orthogonal tests, achieving a maximum yield of 12.05 % for fermented SDF (SSDF). After fermentation, SSDF exhibited a rough, porous surface, whereas fermented insoluble dietary fiber (SIDF) displayed increased folds and concave contours. Although the spectral characteristics of DF remained largely unchanged, the monosaccharide composition was altered. The particle size of DF decreased, the crystal structure exhibited increased disorder, and thermal stability decreased as a result of fermentation. Furthermore, the physical and chemical properties of SIDF were improved as follows: water swelling capacity (2.48 mL/g), oil holding capacity (7.44 g/g), and water holding capacity (7.47 g/g). The adsorption properties of SSDF were improved as follows: cation exchange capacity (1237.74 mmol/g), cholesterol adsorption capacity was determined to be 3.61 mg/g under gastric conditions and 4.68 mg/g under intestinal conditions, nitrite ion adsorption capacity (3.38 mg/g). Both fermented SDF and IDF displayed enhanced antioxidant activity, adsorption properties, and effective hypolipidemic and hypoglycemic effects. Solid-state fermentation with Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 effectively modifies DF.

研究了植物乳杆菌CICC 21793和鼠李糖乳杆菌CICC 21773固态发酵对米糠膳食纤维结构和功能特性的影响。通过单因素试验和正交试验确定了可溶性膳食纤维（SDF）的最佳提取条件，发酵膳食纤维（SSDF）的最高得率为12.05%。发酵后，SSDF表面粗糙，多孔，而发酵后的不溶性膳食纤维（SIDF）表面皱褶增加，轮廓凹陷。虽然DF的光谱特征基本保持不变，但单糖组成发生了变化。发酵使DF的粒径减小，晶体结构无序性增加，热稳定性降低。同时，提高了SIDF的理化性能：胀水能力（2.48 mL/g）、持油能力（7.44 g/g）、持水能力（7.47 g/g）。对SSDF的吸附性能进行了改进：阳离子交换容量为1237.74 mmol/g，测定了胃条件下胆固醇吸附容量为3.61 mg/g，肠条件下胆固醇吸附容量为4.68 mg/g，亚硝酸盐离子吸附容量为3.38 mg/g。发酵后的SDF和IDF均显示出增强的抗氧化活性、吸附性能以及有效的降血脂和降糖作用。植物乳杆菌CICC 21793和鼠李糖乳杆菌CICC 21773的固态发酵可以有效地修饰DF。

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