Food Bioscience最新文献_第5页

Lactobacillus plantarum Zhang-LL alleviates colorectal cancer through the gut microbiome-arachidonic acid metabolism-intratumoral microbiota axis under antibiotic-driven intestinal dysbiosis 植物乳杆菌Zhang-LL在抗生素驱动的肠道生态失调下通过肠道微生物群-花生四烯酸代谢-肿瘤内微生物群轴缓解结直肠癌

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

Food Bioscience

Pub Date : 2026-01-16 DOI: 10.1016/j.fbio.2026.108319

Jingxin Zhu , Xuan Zheng , Xiaodong Song , Chunyu Dai , Junhua Jin , Xiaona Pang , Congyang Cheng , Hongxing Zhang , Yuanhong Xie

Colorectal cancer (CRC) ranks as the third most prevalent and lethal cancer globally, yet the impact of antibiotics on gut microbiota during CRC progression is not well understood. Microorganisms in tumors, with uncertain origins, influence tumor heterogeneity, treatment sensitivity, immune response, and drug resistance. We conducted an initial study on the effects of the oral probiotic Lactobacillus plantarum Zhang-LL on CRC progression in mice, examining intestinal balance, disease-related changes, host metabolism, and gene expression in intestinal tissues. Furthermore, we hypothesized that under antibiotic-driven conditions, a link could be established among intestinal microbiota, arachidonic acid metabolism, and intratumoral microorganisms. The results showed that these were driven by vancomycin, aztreonam, and quadruple antibiotics. Mice in different treatment groups were exposed to the intestinal environment. Lactobacillus plantarum Zhang-LL treatment reshaped the intestinal microbiota structure and improved intestinal stability to achieve anti-CRC effect, and the specific intestinal microbiota structure caused the inhibition of the lipoxygenase subpathway in arachidonic acid metabolism, obstruction of upstream linoleic acid metabolism, and establishment of a new microenvironmental equilibrium in the intratumoral microbial community. This study revealed that Lactobacillus plantarum Zhang-LL was driven by antibiotics to improve the tumor microenvironment through the gut microbiota-intratumoral microbial axis to alleviate CRC progression.

结直肠癌（CRC）是全球第三大最常见和最致命的癌症，但在结直肠癌进展过程中抗生素对肠道微生物群的影响尚不清楚。肿瘤中起源不确定的微生物会影响肿瘤的异质性、治疗敏感性、免疫反应和耐药性。我们对口服益生菌植物乳杆菌Zhang-LL对小鼠结直肠癌进展的影响进行了初步研究，研究了肠道平衡、疾病相关变化、宿主代谢和肠道组织基因表达。此外，我们假设在抗生素驱动的条件下，肠道微生物群、花生四烯酸代谢和肿瘤内微生物之间可能建立联系。结果表明，万古霉素、氨曲南和四联抗生素驱动了这些变化。不同处理组小鼠暴露于肠道环境。植物乳杆菌zhangl - ll处理可重塑肠道菌群结构，提高肠道稳定性，达到抗结直肠癌的效果，而特定的肠道菌群结构可抑制花生四烯酸代谢中的脂加氧酶亚通路，阻碍上游亚油酸代谢，在瘤内微生物群落中建立新的微环境平衡。本研究揭示植物乳杆菌Zhang-LL在抗生素的驱动下，通过肠道微生物群-瘤内微生物轴改善肿瘤微环境，减缓结直肠癌的进展。

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引用次数: 0

Integrated lipidomics and transcriptomics reveal the tissue-specific regulatory mechanisms of dietary sodium butyrate on adipose tissue in lambs 综合脂质组学和转录组学揭示了饲粮丁酸钠对羔羊脂肪组织的组织特异性调节机制

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

Food Bioscience

Pub Date : 2026-01-16 DOI: 10.1016/j.fbio.2026.108312

Yue Zhang , Xiaotong Li , Hongbo Qu , Min Zhang , Lina Sun , Ye Jin

Adipose tissue in ruminants is crucial for energy storage and lipid metabolism regulation. Understanding the metabolic characteristics of distinct fat depots and their dietary responses is essential for elucidating lipid regulatory networks and improving meat quality. The study selected 12 healthy male lambs (3 months old, 22.37 ± 2.05 kg, Dorper ewes × Suffolk rams), which were randomly assigned to a control group and a sodium butyrate (SB) group. Lipidomic and transcriptomic analyses were conducted to evaluate the tissue-specific effects of SB on subcutaneous adipose tissue (SAT) and perirenal adipose tissue (PAT). The results showed that SB reduced the saturated fatty acids (C12:0, C13:0, C16:0) in SAT and the unsaturated fatty acids (C18:1n9c, C18:2n6c, C18:3n3, C20:4n6) in PAT, altering fatty acid profiles. Lipidomics showed that SB enhanced membrane stability in SAT by increasing lysophosphatidylcholine, phosphatidylinositol, and ceramide, and promoted lipid catabolism in PAT by downregulating triglyceride, diglyceride, phosphatidic acid. Transcriptomics revealed that SB activated immunometabolic genes (Interleukin-6, mitogen-activated protein kinase kinase kinase 8) in SAT and lipolysis-related genes (methylsterol monooxygenase 1, squalene epoxidase) in PAT. Integrated analysis indicated that SB regulates lipid metabolism via distinct mechanisms, enhancing membrane lipid composition through stearoyl-CoA desaturase 5 and 3-hydroxyacyl-CoA dehydratase 1 in SAT, and promoting glycerophospholipid metabolism and lipid signaling via heme oxygenase 1 and 4-aminobutyrate aminotransferase in PAT. This study reveals the tissue-specific mechanisms of SB in lambs, highlighting its novelty in demonstrating differential depot responses and its significance for guiding fat deposition and lipid homeostasis in ruminants.

反刍动物脂肪组织在能量储存和脂质代谢调节中起着至关重要的作用。了解不同脂肪库的代谢特征及其饮食反应对于阐明脂质调节网络和改善肉质至关重要。试验选择12只3月龄、体重22.37±2.05 kg的健康雄性杜泊母羊×萨福克公羊，随机分为对照组和丁酸钠组。脂质组学和转录组学分析评估SB对皮下脂肪组织（SAT）和肾周脂肪组织（PAT）的组织特异性影响。结果表明，SB还原了SAT中的饱和脂肪酸（C12:0, C13:0, C16:0）和PAT中的不饱和脂肪酸（C18:1n9c, C18:2n6c, C18:3n3, C20:4n6），改变了脂肪酸谱。脂质组学显示，SB通过增加溶血磷脂酰胆碱、磷脂酰肌醇和神经酰胺来增强SAT的膜稳定性，并通过下调甘油三酯、二甘油三酯、磷脂酸来促进PAT的脂质分解代谢。转录组学显示，SB激活了SAT中的免疫代谢基因（白介素-6、丝裂原活化蛋白激酶激酶激酶8）和PAT中的脂解相关基因（甲基甾醇单加氧酶1、角鲨烯环氧化酶）。综合分析表明，SB通过不同的机制调节脂质代谢，在SAT中通过硬脂酰辅酶a去饱和酶5和3-羟酰基辅酶a脱水酶1增强膜脂组成，在PAT中通过血红素加氧酶1和4-氨基丁酸氨基转移酶促进甘油磷脂代谢和脂质信号传导。本研究揭示了SB在羔羊体内的组织特异性机制，突出了它在证明不同储存反应方面的新颖性，以及它在指导反刍动物脂肪沉积和脂质稳态方面的意义。

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引用次数: 0

Sugarcane polyphenols modulate gut microbiota and odor-associated metabolites during in vitro fecal fermentation of elderly 甘蔗多酚在老年人体外粪便发酵过程中调节肠道微生物群和气味相关代谢物

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

Food Bioscience

Pub Date : 2026-01-16 DOI: 10.1016/j.fbio.2026.108318

Hongye Li , Yun Bian , Yi Wu , Xueqing Hang , Mengqing Zhang , Luchuan Gao , Yifei Dong , Tanhang Mu , Wei Zhao

Gut microbial metabolism generates odor-active compounds that contribute to systemic malodor, particularly in the elderly. However, gut-targeted strategies to mitigate odor remain underexplored. This study evaluated the potential of in vitro gastrointestinal digested sugarcane polyphenols (SP) to suppress odor formation via microbial regulation using an in vitro fecal fermentation model. A combination of 16S rDNA sequencing, solid–phase microextraction coupled with gas chromatography–mass spectrometry (SPME–GC–MS), and ultra–performance liquid chromatography–quadrupole time–of–flight mass spectrometry (UPLC–Q–TOF–MS) was employed to investigate changes in microbial composition, odorant metabolites, and SP biotransformation. SP treatment significantly lowered key odorants, including indole, p-cresol, and dimethyl trisulfide, and selectively suppressed odor-associated taxa such as Enterobacteriaceae, Desulfovibrionaceae, and Veillonellaceae. Conversely, SP enriched beneficial bacteria, particularly Faecalibacterium and Bifidobacterium, suggesting a shift toward a health-associated gut microbial profile. UPLC–Q–TOF–MS identified 2''-O-acetylrutin and 2''-O-acetyl-3'-O-methylrutin as key SP-derived metabolites with putative antibacterial effects, potentially contributing to odor suppression. Exosome inhibition significantly attenuated both deodorization and microbiota remodeling, indicating that exosome-mediated microbial signaling may participate in the metabolic response to SP. These findings provide mechanistic insight into polyphenol-microbiota interactions and support SP as a promising functional dietary component for managing gut-derived malodor and promoting gastrointestinal health in the elderly. Further in vivo studies are needed to confirm these findings.

肠道微生物代谢产生气味活性化合物，导致全身恶臭，尤其是老年人。然而，以肠道为目标的减轻气味的策略仍未得到充分探索。本研究通过体外粪便发酵模型，评估了体外胃肠道消化甘蔗多酚（SP）通过微生物调控抑制气味形成的潜力。采用16S rDNA测序、固相微萃取-气相色谱-质谱联用（SPME-GC-MS）和超高效液相色谱-四极杆飞行时间质谱联用（UPLC-Q-TOF-MS）研究微生物组成、气味代谢物和SP生物转化的变化。SP处理显著降低了主要气味成分，包括吲哚、对甲酚和二甲基三硫醚，并选择性抑制了与气味相关的分类群，如enterobacteraceae、Desulfovibrionaceae和Veillonellaceae。相反，SP富集有益细菌，特别是粪杆菌和双歧杆菌，表明向健康相关肠道微生物谱的转变。UPLC-Q-TOF-MS鉴定出2”- o -乙酰芦丁和2”- o -乙酰-3”- o -甲基芦丁是sp衍生的关键代谢物，具有抗菌作用，可能有助于抑制气味。外泌体抑制显著减弱了除臭和微生物群重塑，表明外泌体介导的微生物信号可能参与了SP的代谢反应。这些发现为多酚-微生物群相互作用提供了机制，并支持SP作为一种有希望的功能性饮食成分，用于管理肠道来源的恶臭和促进老年人胃肠道健康。需要进一步的体内研究来证实这些发现。

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引用次数: 0

Nigella sativa L. (Black cumin) seeds impart protective effects against Staphylococcus aureus induced septic arthritis through the modulation of immune and inflammatory responses 黑孜然种子通过调节免疫和炎症反应，对金黄色葡萄球菌诱导的脓毒性关节炎具有保护作用

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

Food Bioscience

Pub Date : 2026-01-16 DOI: 10.1016/j.fbio.2026.108316

Muhammad Aamir Shaheen , Adeel Sattar , Huma Rao , Amjad Riaz , Abdul Basit

Nigella sativa L. (black cumin) is widely used as a culinary spice and traditional remedy for inflammatory disorders. This study investigated the chemical composition and pharmacological effects of the hydroalcoholic seed extract (MeOH 80 %: 20 % Water) of N. sativa (HAENS) in a rat model of Staphylococcus aureus-induced septic arthritis. The GC-MS analysis revealed presence of 25 phytoconstituents including thymoquinone in the extract. Oral administration of HAENS (500 mg/kg/day) significantly reduced paw swelling by 67 %, comparable to the 70 % reduction observed with the standard antibiotic linezolid. HAENS treatment markedly decreased erythrocyte sedimentation rate (p < 0.0001) and neutrophil counts (p < 0.05), while significantly increasing lymphocyte levels (p < 0.0001) relative to untreated controls. Radiographic assessment showed substantial improvement in joint damage scores (0.33 ± 0.58) compared with the negative control (2.67 ± 0.57), which was further supported by histopathological evidence of attenuated inflammatory changes. Overall, these findings demonstrate that N. sativa exerts significant anti-inflammatory and immunomodulatory effects and may serve as a promising functional food ingredient or complementary approach for managing inflammatory and rheumatological conditions.

黑孜然（Nigella sativa L.）被广泛用作烹饪香料和治疗炎症性疾病的传统药物。本研究研究了白葡萄籽水醇提取物（MeOH 80%: 20%水）对金黄色葡萄球菌所致脓毒性关节炎大鼠模型的化学成分和药理作用。GC-MS分析显示，提取物中含有百里醌等25种植物成分。口服HAENS （500 mg/kg/天）可显著减少67%的足跖肿胀，与标准抗生素利奈唑胺减少70%的效果相当。与未治疗的对照组相比，HAENS治疗显著降低了红细胞沉降率（p < 0.0001）和中性粒细胞计数（p < 0.05），同时显著提高了淋巴细胞水平（p < 0.0001）。x线评估显示，与阴性对照组（2.67±0.57）相比，关节损伤评分（0.33±0.58）有显著改善，组织病理学证据进一步支持炎症改变减轻。总的来说，这些发现表明，芥蓝具有显著的抗炎和免疫调节作用，可能作为一种有前途的功能性食品成分或治疗炎症和风湿病的补充方法。

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引用次数: 0

Lactic acid bacteria in Jiangxiangxing Baijiu fermentation: Resource exploration, community succession and their ecological dynamics 江湘星白酒发酵乳酸菌资源勘探、群落演替及其生态动态

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108305

Pan Huang , Zhongfu Duan , Shiyuan Ma , Wei Cheng , Qiuxia Li , Dan Huang , Ping Huang , Rongqing Zhou , Jiao Niu , Yadong Zhang , Chongde Wu

Lactic acid bacteria (LAB) play a crucial role in Jiangxiangxing Baijiu fermentation by maintaining the fermentation environment and contributing to the formation of characteristic flavor compounds, and the community succession and ecological process of LAB remain unclear. In this study, the resource exploration, community succession and community assembly of LAB across the entire seven-round Jiangxiangxing Baijiu fermentation cycle were conducted by integrating metagenomics, neutral community model, and culture-dependent methods. The results showed that a total of 303 LAB species were identified including 182 homolactic and 121 heterolactic fermenters species. Then, community analysis across the 1st, 4th, and 7th fermentation rounds revealed that Limosilactobacillus pontis dominated during heap fermentation, while Acetilactobacillus jinshanensis reached a peak relative abundance of 98.4 % in pit fermentation (7th round), suggesting the intense filtering in pit environment. In addition, network analysis demonstrated the high complexity in heap network and high modularity in pit network. A. jinshanensis functioned as a niche specialist, while low-abundance taxa like Limosilactobacillus fermentum served as network keystone taxa to maintain structural resilience, highlighting a functional decoupling between dominant and structurally critical taxa. Ecological analysis revealed that deterministic environmental selection was the dominant driver of community assembly, leading to profound ecological specialization. Finally, a culture-dependent approach isolated 10 LAB species, including A. jinshanensis, establishing a valuable strain library. Results presented in this study highlights the microbial resources, ecological dynamics, and succession of LAB, offering insights into their functional roles and evolutionary patterns in Jiangxiangxing Baijiu fermentation.

乳酸菌在江香星白酒发酵过程中起着维持发酵环境、促进特色风味化合物形成的重要作用，其群落演替和生态过程尚不清楚。本研究采用宏基因组学、中性群落模型和培养依赖等方法，对江香星白酒整个7轮发酵周期的乳酸菌资源勘探、群落演替和群落组装进行了研究。结果表明，共鉴定出酵母菌303种，其中同乳酸182种，异乳酸121种。然后，对第1、4、7轮发酵的群落分析表明，堆发酵阶段pontis Limosilactobacillus占主导地位，而在坑发酵阶段（第7轮）金山Acetilactobacillus jinshanensis的相对丰度最高，达到98.4%，表明坑环境中过滤作用强烈。此外，网络分析表明，堆网络具有较高的复杂性，坑网络具有较高的模块化。金山芽孢杆菌是生态位专家，而发酵Limosilactobacillus fermentum等低丰度类群则是维持结构弹性的网络关键类群，突出了优势类群与结构关键类群之间的功能脱钩。生态学分析表明，确定性环境选择是群落聚集的主要驱动力，导致了深刻的生态专业化。最后，采用培养依赖的方法分离出金山拟南芥等10种LAB，建立了有价值的菌株文库。本研究重点介绍了乳酸菌的微生物资源、生态动态和演替，揭示了乳酸菌在江香星白酒发酵过程中的功能作用和进化模式。

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引用次数: 0

Predicting the self-supportability of 3D printing surimi: A computational simulation analysis based on creep-stress relaxation 基于蠕变应力松弛的3D打印水膜自支撑性预测

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108306

Jieling Chen , Yaqiu Kong , Dan Wu , Wuyin Weng , Qilin Huang

Accurately predicting the self-supportability of 3D-printed models is crucial for 3D printing of surimi. In this study, eight types of 3D models were designed by adjusting water (80 % and 85 %) and NaCl content (1 % and 2 %) of inks and the height of hollow cylinders (50 mm and 70 mm) to identify key rheological factors (stress relaxation, creep, or both of them) that influenced self-supportability of 3D printing model. The results showed that as water content and cylinder height increased, and salt content decreased, the self-supportability of models reduced. Structural collapse was observed upon the lateral deformation >36.7 % or the vertical deformation >5.9 %. First, the 50 mm hollow cylinders printed using 80-1, 80-2, and 85-2 inks, as well as the 70 mm hollow cylinder printed with 80-2, achieved self-support within 60s. For self-supporting samples, they only exhibited stress relaxation, where the strain remained unchanged, accompanied by a conversion from partial elastic strain/stress to non-elastic ones. Second, the 70 mm hollow cylinders printed with 80-1 and 85-2 inks underwent structural collapse. Structural collapsed models exhibited stress relaxation and creep behavior simultaneously, where the strain continuously increased, elastic stress/strain initially decreased before holding constant, while the non-elastic strain/stress continuously increased. The fastest collapsing model (85-2) had the experimental self-supporting time (13.52s), in close agreement with the COMSOL simulation result (14.66s, error <8.4 %), confirming the reliability of simulation. Creep-dominant behavior leads to structure collapse while relaxation-only behavior enables structural support. This study presents a novel predicting method for the self-supportability of 3D-printed models based on creep and stress relaxation.

准确预测3D打印模型的自支撑性对鱼糜3D打印至关重要。本研究通过调整油墨的含水量（80%和85%）、NaCl含量（1%和2%）以及空心圆柱体的高度（50 mm和70 mm），设计了8种类型的3D模型，以确定影响3D打印模型自支撑性的关键流变因素（应力松弛、蠕变或两者都有）。结果表明：随着含水量和筒体高度的增加，盐含量的降低，模型的自支撑能力降低；横向变形36.7%，竖向变形5.9%时发生结构破坏。首先，使用80-1、80-2和85-2油墨印刷的50mm空心圆筒，以及使用80-2油墨印刷的70mm空心圆筒，在60秒内实现了自我支撑。对于自支撑样品，它们只表现出应力松弛，其中应变保持不变，伴随着从部分弹性应变/应力到非弹性应变/应力的转换。其次，用80-1和85-2油墨印刷的70毫米空心圆筒发生了结构坍塌。结构倒塌模型同时表现出应力松弛和蠕变行为，其中应变不断增大，弹性应力/应变先减小后保持不变，而非弹性应变/应力不断增大。最快坍塌模型（85-2）的实验自支撑时间为13.52s，与COMSOL模拟结果（14.66s，误差8.4%）吻合较好，验证了模拟的可靠性。蠕变主导行为导致结构倒塌，而松弛行为使结构得到支撑。提出了一种基于蠕变和应力松弛的3d打印模型自支撑性预测方法。

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引用次数: 0

Symbiotic food grade fermentation enhances the multifunctional photoprotective activity of Tricholoma matsutake through metabolic remodeling 共生食品级发酵通过代谢重塑增强松茸的多功能光防护活性

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108298

Yongyan Pei, Zhiqing Tang, Keyu Lin, Hongliang Li, Yitong Chen, Hua Cao

Tricholoma matsutake is a rich source of bioactive compounds that can be enhanced through food-compatible bioprocessing. This study employed symbiotic fermentation of Tricholoma matsutake using food-grade Pediococcus pentosaceus and Streptococcus salivarius subsp. thermophilus. Metabolomic analysis revealed metabolic remodeling in the matsutake fermented broth (MF), with enrichment of flavonoids and reprogramming of primary metabolism. MF exhibited higher ultraviolet radiation B(UVB) absorption, antioxidant and anti-glycation activities, exceeding aminoguanidine and inhibiting elastase and hyaluronidase. Critically, MF exhibited strong anti-inflammatory activity in a zebrafish model and improved oxidative stress survival in Caenorhabditis elegans. In cellular models, MF protected human immortalized keratinocyte (HaCaT) and normal human dermal fibroblast (NHDF) against oxidative stress and UVB damage, rescuing viability, reducing reactive oxygen species (ROS) and apoptosis, accelerating wound healing, and countering senescence. MF treatment was associated with increased collagen I/III/IV synthesis while suppressing matrix metalloproteinase (MMP)-3 and MMP-9 and tumor necrosis factor (TNF)-α and inhibiting carboxymethyllysine accumulation induced by both UVB and methylglyoxal (MGO). Topical application of MF on UVB-irradiated mice significantly reduced erythema, eschar, wrinkle depth, normalized epidermal hyperplasia, restored organized dermal collagen density and lowered systemic TNF-α and interleukin (IL)-6. MF exhibited excellent biocompatibility in the hen's egg test on the chorioallantoic membrane (HET-CAM) and hemolysis assays. This work demonstrates that food-grade symbiotic fermentation is an effective strategy for transforming Tricholoma matsutake into a high-value functional ingredient.

松茸是生物活性化合物的丰富来源，可以通过食品相容的生物加工来增强。本研究采用食品级戊糖球菌和唾液链球菌对松茸进行了共生发酵。酸奶有助于缓解口臭。代谢组学分析显示，松茸发酵液代谢重塑，黄酮类化合物富集，初级代谢重编程。MF具有较高的紫外辐射B（UVB）吸收、抗氧化和抗糖基化活性，超过氨基胍，抑制弹性酶和透明质酸酶。关键是，MF在斑马鱼模型中表现出很强的抗炎活性，并改善秀丽隐杆线虫的氧化应激存活。在细胞模型中，MF保护人永生化角质细胞（HaCaT）和正常人真皮成纤维细胞（NHDF）免受氧化应激和UVB损伤，挽救生存能力，减少活性氧（ROS）和细胞凋亡，加速伤口愈合，对抗衰老。MF治疗与胶原I/III/IV合成增加相关，同时抑制基质金属蛋白酶(MMP)-3、MMP-9和肿瘤坏死因子(TNF)-α，抑制UVB和甲基乙二醛（MGO）诱导的羧甲基赖氨酸积累。在uvb照射小鼠上局部应用MF可显著减少红斑、瘢痕、皱纹深度，正常化表皮增生，恢复有组织的真皮胶原密度，降低全身TNF-α和白细胞介素(IL)-6。在鸡胚绒毛尿囊膜（HET-CAM）和溶血试验中，MF表现出良好的生物相容性。本研究表明，食品级共生发酵是将松茸转化为高价值功能性成分的有效策略。

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引用次数: 0

Impacts of different extraction methods on the structure, digestive stability, fermentation dynamics, and prebiotic properties of Zanthoxylum schinifolium Siebold & Zucc leaf polysaccharides 不同提取方法对花椒叶多糖结构、消化稳定性、发酵动力学及益生元特性的影响

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108294

Chenhao Jiang , Xirui Zhang , Xiaowei Peng , Qi Zhao , Mohan Li , Huijing Chen , Zhirong Wang , Jianquan Kan

In this study, polysaccharides from Zanthoxylum schinifolium Siebold and Zucc. leaves (ZLPs) were obtained through five extraction methods: hot water extraction (HWE-CPS), ultrasound-assisted extraction (UAE-CPS), enzymatic extraction (EAE-CPS), microwave-assisted extraction (MAE-CPS), and microwave–enzyme co-assisted extraction (MA–EAE-CPS). Structural analysis showed that ZLPs consist mainly of galacturonic acid (30.34 mol%–34.24 mol%) and galactose (33.94 mol%–37.59 mol%), with molecular weights (Mw) ranging from 1648 to 3859 kDa. Ultrasound-assisted extraction reduced the Mw. All the ZLPs resisted degradation under simulated gastrointestinal conditions, with UAE–CPS exhibiting the strongest resistance and EAE–CPS the weakest. The prebiotic potentials of HWE–CPS, UAE–CPS, and MA–EAE–CPS were assessed by in vitro colonic fermentation. After 48 h, all the samples were extensively degraded, and the microbial composition (pH declined to 6.13, 5.58, and 5.50) led to a significant increase in Bacteroidetes and a decrease in Proteobacteria. Fermentation also elevated short-chain fatty acids (SCFAs) levels, with UAE-CPS yielding the highest total SCFAs concentration (42.42 mmol/L). Correlation analysis indicated that the ratio of the RG-I domain was positively correlated with the abundance of certain beneficial microorganisms and the production of SCFAs. These findings provide valuable insights into polysaccharide extraction from plant leaves and provide a reference for the application of ZLPs as functional prebiotic ingredients.

本研究从花椒中提取花椒多糖。采用热水提取（HWE-CPS）、超声辅助提取（UAE-CPS）、酶促提取（EAE-CPS）、微波辅助提取（MAE-CPS）和微波-酶协同提取（MA-EAE-CPS） 5种方法提取黄芪叶（ZLPs）。结构分析表明，zlp主要由半乳糖醛酸（30.34 mol% ~ 34.24 mol%）和半乳糖（33.94 mol% ~ 37.59 mol%）组成，分子量（Mw）在1648 ~ 3859 kDa之间。超声辅助提取降低了分子量。在模拟胃肠道条件下，所有的zlp都能抵抗降解，其中UAE-CPS的抵抗力最强，EAE-CPS的抵抗力最弱。通过体外结肠发酵评估HWE-CPS、UAE-CPS和MA-EAE-CPS的益生元潜力。48 h后，所有样品都被广泛降解，微生物组成（pH分别降至6.13、5.58和5.50）导致拟杆菌门显著增加，变形菌门显著减少。发酵也提高了短链脂肪酸（SCFAs）水平，其中UAE-CPS产生的总SCFAs浓度最高（42.42 mmol/L）。相关分析表明，RG-I结构域的比例与某些有益微生物的丰度和scfa的产量呈正相关。这些研究结果为植物叶片多糖的提取提供了有价值的见解，并为zlp作为功能性益生元成分的应用提供了参考。

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引用次数: 0

Carotenoids and chlorophylls in Antarctic krill (Euphausia superba) oil 南极磷虾（Euphausia superba）油中的类胡萝卜素和叶绿素

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108270

Abrehem Abad, Fereidoon Shahidi

A comprehensive characterization of carotenoids and chlorophylls in crude Antarctic krill (Euphausia superba) oil was carried out using chromatographic techniques, including HPLC and UPLC-MRM/MS. In total, 22 carotenoids were identified and quantified, encompassing α-, β-, and γ-carotenes, lutein, zeaxanthin, canthaxanthin, and astaxanthins (free, all-trans-, 9-cis-, and 13-cis-), together with chlorophylls a and b. Astaxanthin was the most abundant carotenoid, with all-trans-astaxanthin representing the predominant isomer. The total astaxanthin content was 340.93 mg/kg, while chlorophyll a and b were detected at 2.34 and 19.05 mg/kg, respectively. Comparative analysis revealed that carotenoid concentrations in krill oil exceed those in many fish and shellfish species, highlighting its potential as a superior dietary source. Variation in carotenoid content was attributed to extraction methods, environmental conditions, and dietary inputs. These findings underscore the nutritional and functional value of krill oil as a rich natural source of antioxidants, supporting its use in functional foods, nutraceuticals, and aquaculture feed applications.

采用HPLC、UPLC-MRM/MS等色谱技术对南极磷虾（Euphausia superba）粗油中的类胡萝卜素和叶绿素进行了综合表征。共鉴定和定量鉴定了22种类胡萝卜素，包括α-、β-和γ-胡萝卜素、叶黄素、玉米黄质、角黄素和虾青素（游离的、全反式的、9-顺式的和13-顺式的），以及叶绿素a和b。虾青素是含量最多的类胡萝卜素，全反式虾青素是主要的异构体。总虾青素含量为340.93 mg/kg，叶绿素a和b含量分别为2.34和19.05 mg/kg。对比分析显示，磷虾油中的类胡萝卜素浓度超过了许多鱼类和贝类，突出了磷虾油作为优良膳食来源的潜力。类胡萝卜素含量的变化归因于提取方法、环境条件和饮食投入。这些发现强调了磷虾油作为一种丰富的天然抗氧化剂的营养和功能价值，支持其在功能食品、营养保健品和水产养殖饲料中的应用。

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引用次数: 0

Knockout of MPsGeI gene and overexpression of MPsGeB gene: Impacts on pigment metabolism in Monascus purpureus MPsGeI基因敲除及MPsGeB基因过表达：对红曲霉色素代谢的影响

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

Food Bioscience

Pub Date : 2026-01-14 DOI: 10.1016/j.fbio.2026.108286

Wen Meng , Jiaqi Wang , Jixiang Feng , Yuqing Bai , Yunan Yin , Xueling Peng , Yurong Wang , Qingdai Liu

The biosynthetic gene cluster for Monascus pigments (MPs) incorporates two pathway-specific transcription factors: the MPsGeB gene, which acts as a positive regulator, and the MPsGeI gene, which serves as a negative regulator. In this study, the MPsGeB gene was overexpressed in the ΔI strain (an MPsGeI gene knockout mutant derived from Monascus purpureus M8) to further elucidate its regulatory function. This approach successfully yielded the Monascus purpureus MPsGeB gene overexpression strain (OE-B). Analysis of MPs color values indicated that the pigment production in OE-B was significantly lower than that in both the ΔI and wild-type M8 strains. HPLC (High Performance Liquid Chromatography) profiling of MPs composition further demonstrated substantial changes in the types and concentrations of pigments synthesized by OE-B. These results imply that the MPsGeB gene exerts a critical influence on the metabolic pathway and biosynthesis of MPs. Transcriptional analysis of 15 pigment synthesis genes revealed that five genes were significantly down-regulated during solid-state fermentation, while five others were markedly up-regulated on PDA (Potato Dextrose Agar) plates. Additionally, expression analysis of 10 regulatory genes showed that two genes were significantly up-regulated and three were down-regulated under solid-state fermentation conditions, whereas on PDA plates, four genes were up-regulated and ten were down-regulated. In conclusion, this study demonstrates that overexpression of the MPsGeB gene in an MPsGeI gene knockout background suppresses pigment biosynthesis, highlighting a functional interaction between these two pathway-specific transcription factors.

红曲霉色素（MPs）的生物合成基因簇包含两个通路特异性转录因子：MPsGeB基因，作为一个正调节因子，和MPsGeI基因，作为一个负调节因子。本研究将MPsGeB基因在ΔI菌株（源自红曲霉M8的MPsGeI基因敲除突变体）中过表达，进一步阐明其调控功能。该方法成功地获得了红曲霉MPsGeB基因过表达菌株（OE-B）。MPs颜色值分析表明，OE-B的色素产量显著低于ΔI和野生型M8菌株。HPLC（高效液相色谱）分析MPs组成进一步表明OE-B合成的色素种类和浓度发生了实质性变化。这些结果表明MPsGeB基因对MPs的代谢途径和生物合成具有重要影响。对15个色素合成基因的转录分析表明，在PDA （Potato Dextrose Agar）平板上，5个基因在固态发酵过程中显著下调，另外5个基因在PDA （Potato Dextrose Agar）平板上显著上调。另外，10个调控基因的表达分析显示，在固态发酵条件下，2个基因显著上调，3个基因显著下调，而在PDA平板上，4个基因上调，10个基因下调。总之，本研究表明，在MPsGeI基因敲除背景下，MPsGeB基因的过表达会抑制色素的生物合成，突出了这两种途径特异性转录因子之间的功能相互作用。

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引用次数: 0