Food Bioscience最新文献_第5页

Development of polysaccharide-based encapsulated herbal lozenges for sustained oral release of glycyrrhizin and phenolic bioactives 甘草酸和酚类生物活性物质口服缓释的含多糖胶囊含片的研制

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

Food Bioscience

Pub Date : 2026-01-19 DOI: 10.1016/j.fbio.2026.108324

Chirantan Sandip Saigaonkar , Mangal Vishnu Talpade , Rohit Srivastava , Ram Kaduji Gadhave

Background

Herbal lozenges offer convenient nutraceutical release, yet limited studies have systematically evaluated the combined effect of encapsulating agents on bioactive retention, release kinetics, and functional properties. This study addresses this gap by developing liquorice root-, clove-, and ginger-based lozenges using cornstarch and guar gum.

Methods

Lozenges with varying formulations were prepared and characterized for physicochemical properties (hardness, friability, disintegration, color), proximate composition, phytochemical content, bioactive retention (total phenolics, antioxidant activity, glycyrrhizin), sensory attributes, microbiological stability, and In vitro release kinetics. FTIR and SEM analyses assessed molecular interactions and microstructure.

Results

Cornstarch lozenges were harder, less friable, and delivered more sustained release, while guar gum matrices released bioactives faster and disintegrated more slowly. Phytochemical analysis confirmed glycosides, flavonoids, phenolics, saponins, phytosterols, coumarins, and tannins, with higher retention in liquorice-rich formulations. Bioactive evaluation revealed maximal total phenolic content, antioxidant activity, and glycyrrhizin in S2C and S2G. Release kinetics followed a biphasic, concentration-dependent pattern (first-order and Korsmeyer–Peppas models). Sensory evaluation identified S2C as the most acceptable option (8.6 ± 0.3), and microbiological stability indicated a shelf life of 49 days.

Conclusion

Cornstarch and guar gum differentially modulate the lozenge microstructure, bioactive stability, and sustained release, providing a novel strategy for the oral release of nutraceutical herbal compounds. Future work may focus on extending shelf life, incorporating additional bioactives, and exploring targeted oral release of nutraceutical bioactives for enhanced therapeutic efficacy.

草药含片提供了方便的营养成分释放，但有限的研究系统地评估了包封剂在生物活性保留、释放动力学和功能特性方面的综合影响。本研究通过开发以玉米淀粉和瓜尔胶为基础的甘草根、丁香和姜为基础的含片来解决这一差距。方法制备不同配方的润片，并对其理化性质（硬度、脆性、崩解性、颜色）、近似组成、植物化学含量、生物活性保留（总酚类物质、抗氧化活性、甘草酸）、感官特性、微生物稳定性和体外释放动力学进行表征。FTIR和SEM分析评估了分子相互作用和微观结构。结果瓜尔胶含片较硬，不易碎，具有较好的缓释效果，而瓜尔胶基质释放生物活性较快，降解较慢。植物化学分析证实，在富含甘草的配方中，糖苷、类黄酮、酚类物质、皂苷、植物甾醇、香豆素和单宁具有较高的保留率。生物活性评价显示，S2C和S2G的总酚含量、抗氧化活性和甘草酸含量最高。释放动力学遵循双相、浓度依赖模式（一级和Korsmeyer-Peppas模型）。感官评价认为S2C是最可接受的选择（8.6±0.3），微生物稳定性表明保质期为49天。结论玉米淀粉和瓜尔胶对含片的微观结构、生物活性稳定性和缓释具有不同的调节作用，为中药营养品的口服释放提供了新的途径。未来的工作可能会集中在延长保质期，加入额外的生物活性，并探索有针对性的口服释放营养生物活性，以提高治疗效果。

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引用次数: 0

pH-regulated pectin-protein purees tailored by protein molecular architecture for dysphagia-friendly food design ph调节的果胶蛋白浆料由蛋白质分子结构定制，用于吞咽困难友好的食品设计

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

Food Bioscience

Pub Date : 2026-01-18 DOI: 10.1016/j.fbio.2026.108325

Xitong Wang , Suhao Sun , Zhaoyi Fan , Xiaoxia Liu , Huiting Zhang , Jinhua Hu , Peng Zhou

The structure and functionality of pectin-protein puree are governed by protein architecture and pH, yet links between conformation, network assembly, and oral functionality remain unclear. This study examines how globular whey protein isolate (WPI), disordered sodium caseinate (SC), and colloidal micellar casein concentrate (MCC) regulate the assembly, rheology, and lubrication of pectin-rich purees at pH 3.6 and pH 6.3. At pH 3.6, electrostatic complexation driven by protein-pectin charge heterogeneity produced cohesive and elastic networks in SC and MCC systems, while WPI interacted weakly with the pectin matrix. At pH 6.3, reduced electrostatic attraction shifted dominant interactions toward hydrophobic association and hydrogen bonding, resulting in softer and more lubricating structures. Microstructural observations showed dense flocculated clusters in SC and MCC systems and fine-stranded networks in WPI systems. Rheological and tribological analyses indicated that protein conformation and interfacial complexation are determinants of macroscopic texture and lubrication behavior. Overall, these findings establish a molecular-to-macroscale framework for designing pH-regulated pectin-protein puree design beyond viscosity-based criteria for dysphagia-friendly foods.

果胶蛋白浆的结构和功能受蛋白质结构和pH值的控制，但构象、网络组装和口服功能之间的联系尚不清楚。本研究考察了球形乳清分离蛋白（WPI）、无序酪蛋白酸钠（SC）和胶体胶束酪蛋白浓缩物（MCC）在pH 3.6和pH 6.3下如何调节富含果胶的果浆的组装、流变学和润滑。在pH 3.6下，由蛋白-果胶电荷异质性驱动的静电络合作用在SC和MCC体系中产生了内聚和弹性网络，而WPI与果胶基质的相互作用较弱。在pH为6.3时，静电吸引力的减弱使主要相互作用转向疏水缔合和氢键，从而产生更柔软、更润滑的结构。微观结构观察显示SC和MCC系统中密集的絮凝团簇和WPI系统中的细链网络。流变学和摩擦学分析表明，蛋白质构象和界面络合是宏观织构和润滑行为的决定因素。总的来说，这些发现建立了一个分子到宏观尺度的框架，用于设计ph调节的果胶蛋白浆料，而不是基于粘度的标准，用于吞咽困难友好食品。

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引用次数: 0

Development and characterization of plant-based probiotic jellies: Impact of juice fermentation on physicochemical, functional and sensory properties 植物性益生菌果冻的开发与表征：果汁发酵对其理化、功能和感官特性的影响

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

Food Bioscience

Pub Date : 2026-01-17 DOI: 10.1016/j.fbio.2026.108314

Estefanía Valero-Cases, Alba Reboredo-González, María José Frutos

The growing demand for plant-based functional foods has driven the search for new alternatives. This study focused on the development and characterization of vegan probiotic jellies based on carrageenan and tomato and peach juices. The objective was to evaluate the production process and compare the different formulations in terms of probiotic viability, physicochemical and techno-functional properties, and sensory acceptability. The production process resulted in high initial probiotic viability in the jellies (>10⁸ CFU/g), confirming the suitability of the gel matrix. Comparisons between samples showed that the juice-based jellies maintained the highest viability for 28 days, and the carrageenan matrix offered a more effective protection than liquid beverages during simulated digestion. The physicochemical results confirmed the high stability of the gel matrix. Furthermore, the fermentative action of the probiotic led to functional bioenrichment, resulting in a significant increase in reducing power (FRAP) and total polyphenols. The sensory evaluation showed high overall acceptability, the pre-fermented juice samples being the ones with highest scores for flavor and sweetness. In conclusion, the combination of carrageenan with fermented fruit juices is a promising delivery system that optimizes probiotic survival, nutraceutical profile, and organoleptic acceptability.

对植物性功能性食品日益增长的需求促使人们寻找新的替代品。本研究主要研究了以卡拉胶、番茄和桃汁为原料的纯素益生菌果冻的开发和特性。目的是评估生产过程，比较不同配方的益生菌活力，物理化学和技术功能特性，以及感官可接受性。该生产过程产生了较高的初始益生菌活力（>108 CFU/g），证实了凝胶基质的适用性。样品之间的比较表明，以果汁为基础的果冻在模拟消化过程中保持了28天的最高活力，卡拉胶基质比液体饮料提供了更有效的保护。理化结果证实了凝胶基质的高稳定性。此外，益生菌的发酵作用导致功能性生物富集，导致还原能力（FRAP）和总多酚显著增加。感官评价显示出较高的总体可接受性，预发酵果汁样品在风味和甜味方面得分最高。综上所述，卡拉胶与发酵果汁的组合是一种很有前景的递送系统，可以优化益生菌的存活、营养成分和感官接受度。

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引用次数: 0

Pyrazine-driven umami enhancement in the Sauvignon Blanc-oyster food pairing: Elucidated through electronic tongue analyses and molecular simulations 吡嗪驱动的鲜味增强在长相思-牡蛎食物搭配中：通过电子舌分析和分子模拟来阐明

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

Food Bioscience

Pub Date : 2026-01-17 DOI: 10.1016/j.fbio.2026.108323

Yixuan Wang , Jie Ning , Yuanyuan Wang , Yinghu Ma , Tengzhen Ma , Yumei Jiang , Min Li , Antonio Morata , Bo Zhang

The interaction of flavors in food pairings has long been a focal point in food science and sensory research. Particularly in complex food pairings such as wine and seafood, the interplay of flavor compounds can lead to enhanced or altered sensory experiences. However, the molecular mechanisms underlying these interactions remain insufficiently elucidated. Therefore, this study aims to investigate the molecular mechanisms behind food pairings, focusing on the impact of pyrazine-based aroma compounds in Sauvignon Blanc wine on the perception of key umami substances in oysters, including glutamic acid (Glu), 5′-inosinic acid (IMP), and the umami peptide Phe-Asn-Lys-Glu-Glu (FNKEE), using an electronic tongue, molecular docking, molecular dynamics simulations, and sensory evaluations. The results demonstrate that 3-sec-butyl-2-methoxypyrazine (SBMP), 3-isopropyl-2-methoxypyrazine (IPMP), 3-isobutyl-2-methoxypyrazine (IBMP), and 3-ethyl-2-methoxypyrazine (EMP) significantly enhanced umami perception through cross-modal interactions. Molecular docking and dynamics simulations revealed that pyrazines reduced the binding free energy between umami ligands and T1R1/T1R3 receptors via hydrogen bonding and hydrophobic interactions. Moreover, the reduction in binding energy correlated with the bulkiness and topological complexity of the substituent at the 3-position of the pyrazine ring, following the trend: SBMP > IPMP > IBMP > EMP. This study provides a preliminary molecular-level explanation for the flavor interaction mechanism between Sauvignon Blanc wine and oysters, offering a scientific rationale for this classic pairing.

风味在食物搭配中的相互作用一直是食品科学和感官研究的焦点。特别是在复杂的食物搭配中，如葡萄酒和海鲜，风味化合物的相互作用会导致感官体验的增强或改变。然而，这些相互作用的分子机制仍然没有充分阐明。因此，本研究旨在探讨食物配对背后的分子机制，通过电子舌、分子对接、分子动力学模拟和感官评价，重点研究长相思葡萄酒中吡吡嘧啶类香气化合物对牡蛎中关键鲜味物质（包括谷氨酸（Glu）、5′-肌苷酸（IMP）和鲜味肽ph - asn - lys -Glu-Glu (FNKEE)）感知的影响。结果表明，3-叔丁基-2-甲氧基吡嗪（SBMP）、3-异丙基-2-甲氧基吡嗪（IPMP）、3-异丁基-2-甲氧基吡嗪（IBMP）和3-乙基-2-甲氧基吡嗪（EMP）通过交叉模态相互作用显著增强鲜味感知。分子对接和动力学模拟表明，吡嗪类化合物通过氢键和疏水相互作用降低了鲜味配体与T1R1/T1R3受体之间的结合自由能。此外，结合能的降低与吡嘧啶环3位取代基的体积和拓扑复杂度相关，遵循SBMP >； IPMP > IBMP >； EMP的趋势。本研究为长相思葡萄酒与牡蛎风味相互作用机制提供了初步的分子水平解释，为这一经典配对提供了科学依据。

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引用次数: 0

Engineering Aspergillus oryzae for enhanced heterologous protein production by synthetic biology toolkit development and morphology control 利用合成生物学工具箱开发和形态控制对米曲霉进行工程改造，以提高异源蛋白的产量

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

Food Bioscience

Pub Date : 2026-01-17 DOI: 10.1016/j.fbio.2026.108317

Qichen Huang , Kangzhou Huang , Bin Wang , Li Pan

To address the low efficiency of genetic manipulation and poor hyphal morphology control in Aspergillus oryzae, this study developed a synthetic biology toolkit and identified a key genetic target for morphological engineering. The toolkit features an RNP-mediated rapid knockout system, serine integrase-based gene integration, and a pipeline for screening high-activity neutral genomic sites. Systematic deletion of seven cell wall integrity-related genes revealed that disruption of the chitin synthase gene chsY most effectively enhanced protein secretion. The ΔchsY mutant exhibited a 34.8 % increase in hyphal diameter and a 30.6 % reduction in culture viscosity, coupled with upregulated secretory pathways and an activated unfolded protein response (UPR). Applying this discovery, we engineered a strain expressing a heterologous lipase (TLL), achieving a 52 % increase in extracellular activity in flasks. This benefit scaled to bioreactors, with a 42 % higher enzyme titer and ∼50 % lower viscosity. Our work provides both a genetic toolkit and a scalable engineering strategy (chsY deletion) to enhance A. oryzae as a cell factory for industrial enzyme production.

针对米曲霉遗传操作效率低、菌丝形态控制差的问题，本研究开发了一个合成生物学工具包，并确定了形态学工程的关键遗传靶点。该工具包具有rnp介导的快速敲除系统，基于丝氨酸整合酶的基因整合，以及筛选高活性中性基因组位点的管道。7个细胞壁完整性相关基因的系统缺失表明，几丁质合成酶基因chsY的破坏最有效地促进了蛋白质分泌。ΔchsY突变体菌丝直径增加34.8%，培养粘度降低30.6%，同时分泌途径上调，未折叠蛋白反应（UPR）激活。利用这一发现，我们设计了一种表达异种脂肪酶（TLL）的菌株，在烧瓶中实现了52%的细胞外活性增加。这种效益扩大到生物反应器，酶效价提高42%，粘度降低约50%。我们的工作提供了一个遗传工具包和一个可扩展的工程策略（chsY缺失），以增强a.m oryzae作为工业酶生产的细胞工厂。

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引用次数: 0

Decoding the aroma of freshness: The characterization of universal key aroma compounds in blueberry wines through sensomics methods 解码新鲜的香气：通过感官学方法表征蓝莓葡萄酒中普遍的关键香气化合物

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.2026.108322

Zhijun Guo , Yue Wang , Yajuan Li , Hongli Yang , Lulu Song , Tingting Ma , Yulin Fang , Xiangyu Sun

Blueberry wine presents a novel and promising alternative to traditional grape wines, with its pronounced freshness, floral, and fruity aroma being particularly appealing to consumers. However, the key aroma-active compounds responsible for its freshness-associated aroma were unclear. This study determined the characteristics of aroma compounds among eighteen blueberry wine samples (including seven commercial blueberry wines and eleven lab-brewed blueberry wines) by sensomics. A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry. Gas chromatography-olfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines. Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral, and isopentanol, linalool, geraniol, β-myrcene and β-damascone exhibited a positive correlation with freshness aroma attributes. The recombination, omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most. Whereas ethyl 2-methylbutyrate, ethyl 2-furoate and LIMETOL are aging markers, they do not directly cause freshness decline. This study provides important reference information to further enhance the blueberry wine's quality and appeal.

蓝莓葡萄酒是传统葡萄酒的一种新颖而有前途的替代品，其明显的清新，花香和水果香气特别吸引消费者。然而，导致其新鲜相关香气的关键芳香活性化合物尚不清楚。本研究用感官学方法测定了18种蓝莓酒样品（包括7种商业蓝莓酒和11种实验室酿造的蓝莓酒）的香气化合物特征。采用二维气相色谱法和飞行时间质谱法对132种芳香化合物进行了定量分析。气相色谱-嗅觉测定和气味活性测定结果表明，31种香气活性化合物是蓝莓酒的主要香气源。正交偏最小二乘判别分析结果表明，新鲜度与花香属性呈正相关，异戊醇、芳樟醇、香叶醇、β-月桂烯和β-大马士革酮与新鲜度香气属性呈正相关。复合、遗漏和添加试验表明，芳樟醇和香叶醇对鲜度属性的贡献最大。而2-甲基丁酸乙酯、2-糠酸乙酯和LIMETOL是老化标志物，它们不会直接导致新鲜度下降。本研究为进一步提高蓝莓酒的品质和吸引力提供了重要的参考信息。

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引用次数: 0

Widely targeted metabolomics of Salix songarica flowers: impact of drying methods on flavonoid profiles and antioxidant capacity 黄柳花的代谢组学研究：干燥方法对黄酮类化合物和抗氧化能力的影响

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.2026.108320

Xuemei Dai , Kaili Zhang , Zhuo Yao , Hao Li , Ruixin Lin , Wenwen Zhang , Yunhua Hu , Haixia Wang , Shangzhi Xu , Li Zhang

Flavonoids are one of the principal bioactive components in Salix songarica flowers (S. songarica 'H'), and drying is critical for their preservation. To address this knowledge gap and identify the optimal processing strategy, four drying methods—freeze-drying (FD), vacuum microwave drying (WD), natural drying (ND), and hot-air drying (HD)—were systematically compared using UHPLC–MS/MS-based targeted metabolomics. A total of 673 flavonoid compounds were identified. FD most effectively preserved total flavonoid content and in vitro antioxidant capacity (DPPH, ABTS⁺, FRAP), with a strong positive correlation observed between them. Comparative analyses revealed 55, 95, and 67 differentially accumulated metabolites (DAMs) in the FD vs. WD, FD vs. ND, and FD vs. HD groups, respectively; these DAMs were mainly enriched in the flavonoid biosynthesis pathway. Notably, FD maintained the integrity of the flavonoid metabolic network under low-temperature, oxygen-limited conditions, thereby optimally preserving the phytochemical quality of S. songarica 'H'. This study provides the first metabolomic evidence to guide the optimization of drying processes for this distinctive botanical resource.

黄酮类化合物是柳盐花（S. songarica 'H'）的主要生物活性成分之一，干燥是保存柳盐花的关键。为了解决这一知识差距并确定最佳处理策略，使用UHPLC-MS /MS-based靶向代谢组学系统地比较了四种干燥方法-冷冻干燥（FD），真空微波干燥（WD），自然干燥（ND）和热风干燥（HD）。共鉴定出673个类黄酮化合物。FD最有效地保留了总黄酮含量和体外抗氧化能力（DPPH、ABTS+、FRAP），三者之间存在较强的正相关。对比分析显示，FD组与WD组、FD组与ND组、FD组与HD组分别有55、95和67个差异积累代谢物（dam）；这些坝主要富集于类黄酮生物合成途径。值得注意的是，FD在低温、限氧条件下保持了黄酮类代谢网络的完整性，从而最佳地保持了songarica ‘H’的植物化学品质。该研究提供了第一个代谢组学证据来指导这种独特的植物资源的干燥工艺优化。

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引用次数: 0

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