Food Bioscience最新文献_第5页

Transcriptome analysis revealed the effects of preharvest carvacrol spraying on postharvest antioxidant activity and cell wall metabolism in peppers

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.2025.106265

Xiaogang Wang , Jianye Chen , Sen Cao , Donglan Luo , Liangjie Ba

Pepper is susceptible to softening and decay during storage and transportation, resulting in loss of fruit quality and severely affecting the commercial value of peppers. To investigate the effects of preharvest carvacrol spraying on postharvest antioxidant capacity and fruit softening in peppers, we applied a 0.015 mg/mL carvacrol solution to the peppers and evaluated its influence on antioxidant activity and cell wall metabolism during storage. The results demonstrated that treatment with 0.015 mg/mL carvacrol significantly (P < 0.05) reduced the weight loss rate by 48.51%, increased titratable acid (TA) content by 47.30%, and effectively maintained chlorophyll levels Additionally, there was a significant reduction in firmness by 13.2%. Carvacrol enhanced the antioxidant capacity of peppers during postharvest storage by augmenting the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and chalcone isomerase (CHI) enzymes, and retarding the accumulation of H₂O₂ and O₂^•- contents. The application of carvacrol retarded the softening of pepper fruits by delaying the reduction of the pectin, protopectin, soluble pectin, and cellulose content, inhibiting the β-galactosidase (β-Gal), polygalacturonase (PG), pectin methyl esterase (PME), cellulase (Cx), and glucosidase (GLU) enzyme activities, and reducing the rate of cell wall metabolism during postharvest storage. In the transcriptome WGCNA analysis, a total of 11 distinct modules were identified. Notably, genes associated with antioxidant functions and cell wall metabolism were significantly enriched in the blue-green, blue, green, and brown modules. In conclusion, it can be posited that carvacrol may enhance the antioxidant system of pepper fruits and maintain postharvest storage quality by increasing antioxidant activity and delaying the cell wall metabolism pathways.

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引用次数: 0

Investigating the synergistic action of three essential oils for antibacterial and antioxidant applications: A comprehensive framework using mixture design, artificial neural networks, and in silico methods

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.2025.106250

Sara Lebrazi , Kawtar Fikri-Benbrahim , Mohamed El fadili , Mohamed Jeddi , Abderrazak Aboulghazi , Zineb Benziane Ouaritini , Chaimae Moufakkir , Yassine Kharbach , Hicham Harhar , Abdelhakim Bouyahya , Chaimae Najjari , Mouhcine Fadil

Essential oils (OEs), recognized for their antibacterial and antioxidant characteristics, have gained extensive application in the food sector as preservative agents. Moreover, mixtures of OEs may have more potent antibacterial and antioxidant effects than a single essential oil. Expanding on this foundation, the objective of this work was to highlight the combined antibacterial and antioxidant action of blending essential oils (EOs) derived from Moroccan Cladanthus mixtus (C. mixtus), Myrtus communis (M. communis), and Helichrysum italicum subsp. Italicum (H. italicum). Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Flame Ionization Detection (GC-FID) analyses have revealed that C. mixtus EO was marked by α-pinene (19.7%), santolina alcohol (11.53%) and germacrene D (10.59%), M. communis was characterized by 1,8-cineole (30.88%), α-pinene (25.65%), myrtenyl acetate (14.69%) and limonene (10.99%), while neryl acetate (16.27%), α-pinene (13.64 %), β-selinene (8.79%), γ-curcumene (7,7%) were major compounds in H. italicum EO. C. mixtus showed the strongest efficacy against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), while H. italicum demonstrated the strongest antioxidant effect. Subsequently, the methodology of mixture design (MDM) combined with artificial neural networks (ANNs) were used to improve the formulations of the EOs. The results obtained from the predictive modeling revealed that the inhibition of E. coli and S. aureus was impacted by the ternary mixtures of C. mixtus, M. communis, and H. italicum, whereas the binary mixture of C. mixtus and H. italicum displayed the highest antioxidant activity. Statistical analysis indicated that both optimization approaches accurately predicted the biological activities. However, the accuracy of the ANNs models outperformed that of MDM.

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引用次数: 0

Silver carp by-product hydrolysate: A promising mucin substitute for stimulating Akkermansia muciniphila growth and metabolic activity

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.2025.106310

Huijuan Zhang , Rui Zhang , Shengjun Chen , Ruifang Feng , Sam K.C. Chang , Yongkang Luo , Hui Hong , Yuqing Tan

This study explores the potential of silver carp by-product hydrolysate (SCBH) as a sustainable and cost-effective alternative to mucin for cultivating Akkermansia muciniphila (Akk), a beneficial probiotic known to help prevent metabolic diseases like obesity, type II diabetes, and inflammatory bowel diseases. Traditionally, Akk relies on mucin in BHI medium, which is expensive and poses potential risks, including the transmission of swine influenza and restrictions due to religious considerations. We evaluated SCBH's effects on Akk's growth, morphology, and metabolic activity, focusing on short-chain fatty acids (SCFAs) production and the underlying mechanisms through which SCBH influences its growth and metabolism. Metabolomic analysis revealed that SCBH significantly (p < 0.05) enhanced propionic, butyric, and isovaleric acid production by 19.05%, 332.33%, and 35.88%, respectively. Additionally, SCBH promoted the synthesis of unsaturated fatty acid, supported amino acid metabolism, and increased taurine production while inhibiting ferroptosis, which may collectively enhancing Akk's probiotic potential. SCBH also preserved Akk's key morphological traits. These findings demonstrate SCBH's efficacy as a mucin substitute, offering a novel and sustainable strategy for valorizing silver carp by-products and advancing Akk cultivation. This research provides mechanistic insights into SCBH's role in optimizing Akk's metabolic and functional properties.

本研究探讨了鲢鱼副产品水解物（SCBH）作为粘蛋白的一种可持续且具有成本效益的替代品的潜力，用于培养 Akkermansia muciniphila（Akk），Akk 是一种有益的益生菌，已知有助于预防肥胖、II 型糖尿病和炎症性肠病等代谢性疾病。传统上，Akk 依赖于 BHI 培养基中的粘蛋白，这种培养基价格昂贵，而且存在潜在风险，包括传播猪流感和出于宗教考虑的限制。我们评估了 SCBH 对 Akk 生长、形态和代谢活动的影响，重点关注短链脂肪酸（SCFAs）的产生以及 SCBH 影响其生长和代谢的潜在机制。代谢组学分析表明，SCBH 显著提高了丙酸、丁酸和异戊酸的产量（p < 0.05），分别提高了 19.05%、332.33% 和 35.88%。此外，SCBH 还促进了不饱和脂肪酸的合成，支持了氨基酸代谢，增加了牛磺酸的产生，同时抑制了铁变态反应，这些可能共同提高了 Akk 的益生潜力。SCBH 还保留了 Akk 的关键形态特征。这些研究结果证明了 SCBH 作为粘蛋白替代品的功效，为鲢鱼副产品的增值和促进 Akk 的培育提供了一种新颖、可持续的策略。这项研究从机理上揭示了 SCBH 在优化 Akk 代谢和功能特性方面的作用。

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引用次数: 0

Recent advances in nanodelivery systems for astaxanthin: A review

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.2025.106305

Yubo Zhu, Linyang He, Xuemin Qin, Mengmei Xu, Chen Tan

Astaxanthin has gained increased interest in the functional food due to its excellent health effects. However, the poor water solubility, chemical stability, and bioavailability limit the practical application of astaxanthin. Nanoencapsulation of astaxanthin has the potential to tackle these challenges. This article comprehensively reviews the recent progress on the various nanodelivery systems for encapsulation of astaxanthin, including nanoemulsions, nanoliposomes, solid lipid nanoparticles, nanostructured lipid carriers, nanomicelles, and biopolymer-based nanoparticles. These systems have shown the capacity to improve the water solubility and chemical stability of astaxanthin, control its release in the gastrointestinal tract, and increase the bioaccessibility and bioavailability. The production method, influencing factors, stabilization mechanisms, and food applications are discussed. The advantages and limitations relative to the delivery efficiency of each nanosystem are also highlighted.

由于虾青素具有卓越的保健作用，它在功能性食品中的应用日益受到关注。然而，虾青素的水溶性、化学稳定性和生物利用度较差，限制了虾青素的实际应用。虾青素的纳米封装技术有望解决这些难题。这篇文章全面综述了用于封装虾青素的各种纳米给药系统的最新进展，包括纳米乳液、纳米脂质体、固体脂质纳米颗粒、纳米结构脂质载体、纳米细胞和基于生物聚合物的纳米颗粒。这些系统已显示出改善虾青素的水溶性和化学稳定性、控制其在胃肠道的释放、增加生物可及性和生物利用率的能力。本文讨论了虾青素的生产方法、影响因素、稳定机制和食品应用。此外，还强调了每种纳米系统在传递效率方面的优势和局限性。

引用次数: 0

Enzymatic synthesis of eicosapentaenoyl-lysophosphatidic acid and evaluation of antioxidant and anti-inflammatory properties

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

Food Bioscience

Pub Date : 2025-03-04 DOI: 10.1016/j.fbio.2025.106284

Runfeng Du , Yujin Zhang , Yanjun Liu , Mengxue He , Yuanfa Liu

Eicosapentaenoyl-lysophosphatidic acid (LPA20:5) was synthesized from α-glycero-3-phosphate disodium salt hydrate (α-GPA-Na) and EPA ethyl ester for the first time. Among α-GPA-Na, α-GPA-Mg, and α-GPA-Ca, α-GPA-Na was the preferred glycerophosphoric acid backbone due to its ease of esterification. Based on the LPA synthesis yield, Novozym 435 was selected for LPA20:5 synthesis. In addition, LPA20:5 showed strong ABTS radical scavenging abilities and antioxidant activities against hypochlorite ion (CLO) and hydrogen peroxide (H₂O₂) based on structural change of myoglobin. However, LPA18:0, the same lipid type as LPA20:5, showed negligible antioxidant activity. Notably, pretreatment with 20 μmol/L LPA20:5 reduced nitric oxide synthase (iNOS) protein expression by 56.7% compared to the LPS group, whereas pretreatment with 20 μmol/L LPA18:0 increased iNOS protein expression by 182.3% relative to the LPS group. Additionally, LPA20:5 exhibited a less inflammatory transcriptional signature, indicating by the downregulation of the expression of LPS-activated pro-inflammatory genes, including cyclooxygenase-2 (Cox-2), CXC chemokine ligands 2 (Cxcl2), interleukin (Il-)6, Il-1β, tumor necrosis factor-α (Tnf-α), and monocyte chemoattractant protein-1 (Mcp-1). Thus, LPA20:5 may serve as a promising compound for intervention in oxidative and inflammation-related diseases.

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引用次数: 0

A review of microRNA in cheese: From processing to putative biological implications

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

Food Bioscience

Pub Date : 2025-03-04 DOI: 10.1016/j.fbio.2025.106290

Olubukunmi Amos Ilori , Diana Marisol Abrego-Guandique , Maria Cristina Caroleo , Roberto Cannataro , Erika Cione

Dairy products hold high esteem in the area of food microRNAs (miRNAs) as a result of human breast milk being the first documented source of extrageneous miRNAs which is food-related. Thus, this makes milk from other species commercially available for consumption to be a subject of intense scrutiny. The observation of the possible evolutionary role of miRNAs, which are small single-stranded RNAs of about 22 nucleotides long capable of post-transcriptional gene expression control, borne out of the conservation of these molecules and their targets across species has to an extent prompted the comprehensive detailing of milk's miRNA profile. However, the same has not been replicated for other dairy products, including cheese, a widely consumed product from the dairy industry. This review provides an overview of the fate of miRNAs as they go down the processing flow from milk pasteurisation to cheese ripening, highlighting the whey drainage phase as a potential step with huge losses of the miRNA load. Though there is a dearth of studies inquiring into the biological effects of the cheese's miRNA portion, the survival of certain immune modulatory miRNAs in cheese, coupled with its ability to sustain branched-chain amino acids (BCAAs) following consumption, suggests an interesting view for future in vitro and in vivo studies in inflammatory and cell progression models. Yet, there is a need for a well-rounded view of the cheese miRNA composition prior to this.

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引用次数: 0

Fermentation of chicken carcass hydrolysate by yeast: Effects on composition and Opportunities for value-added products

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

Food Bioscience

Pub Date : 2025-02-28 DOI: 10.1016/j.fbio.2025.106262

Xing Zhang , Sidi Ma , Haochi Cui , Shao-Quan Liu

Poultry processing generates a substantial amount of chicken carcasses that is still underutilized. To address this issue, this study was conducted to investigate the effects of yeast fermentation on the chemical components in salt-free chicken carcass hydrolysate in order to valorize chicken carcasses with an intent to develop a novel fermented chicken sauce. Six types of yeasts were employed including typical soya sauce yeast, oleaginous dairy yeast, dry-fermented meat and wine yeasts. The yeasts were singly inoculated into the glucose-supplemented chicken hydrolysate and increased by approximately 2.0 log of CFU/mL within 24 h. Compared to other yeasts, Geotrichum candidum 3A showed lower glucose consumption after two days but the highest total organic acid and the lowest bitter amino acid production. The off-odorants (hexanal, octanal and some carboxylic acids) in the hydrolysate were depleted by all six yeasts, with Debaryomyces hasenii LAF 3 and Candida versatilis NCYC1433 producing more pleasant alcohols such as 2-phenylethanol and 2-methyl-1-propanol, while Pichia kluyveri Frootzen and Saccharomyces cerevisiae EC-1118 produced more fruity esters such as isoamyl acetate and 2-phenethyl acetate. This study provided a way to generate value-added sauce-like condiments with favorable flavour from chicken by-products.

{"title":"Fermentation of chicken carcass hydrolysate by yeast: Effects on composition and Opportunities for value-added products","authors":"Xing Zhang , Sidi Ma , Haochi Cui , Shao-Quan Liu","doi":"10.1016/j.fbio.2025.106262","DOIUrl":"10.1016/j.fbio.2025.106262","url":null,"abstract":"<div><div>Poultry processing generates a substantial amount of chicken carcasses that is still underutilized. To address this issue, this study was conducted to investigate the effects of yeast fermentation on the chemical components in salt-free chicken carcass hydrolysate in order to valorize chicken carcasses with an intent to develop a novel fermented chicken sauce. Six types of yeasts were employed including typical soya sauce yeast, oleaginous dairy yeast, dry-fermented meat and wine yeasts. The yeasts were singly inoculated into the glucose-supplemented chicken hydrolysate and increased by approximately 2.0 log of CFU/mL within 24 h. Compared to other yeasts, <em>Geotrichum candidum</em> 3A showed lower glucose consumption after two days but the highest total organic acid and the lowest bitter amino acid production. The off-odorants (hexanal, octanal and some carboxylic acids) in the hydrolysate were depleted by all six yeasts, with <em>Debaryomyces hasenii</em> LAF 3 and <em>Candida versatilis</em> NCYC1433 producing more pleasant alcohols such as 2-phenylethanol and 2-methyl-1-propanol, while <em>Pichia kluyveri</em> Frootzen and <em>Saccharomyces cerevisiae</em> EC-1118 produced more fruity esters such as isoamyl acetate and 2-phenethyl acetate. This study provided a way to generate value-added sauce-like condiments with favorable flavour from chicken by-products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106262"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking the potential of Citrus aurantiifolia bioactive compounds, functional benefits, and food applications: A comprehensive review

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

Food Bioscience

Pub Date : 2025-02-28 DOI: 10.1016/j.fbio.2025.106259

Yesi Desmiaty , Francis Xavier , Ni Made Dwi Sandhiutami , Yuslia Noviani , Fikri Alatas , Rini Agustin

Citrus aurantiifolia is a member of Rutaceae family that commonly used ingredient in food and beverage. Its bioactive compound exerts various functional properties for functional food development. This review highlights its bioactive compounds, functional properties, and functional food application, aiming to provide a comprehensive overview to facilitate its further development in health and nutraceutical fields. Scientific articles were collected from online database searches (PubMed, ScienceDirect, ResearchGate, Directory of Open Access Journal, Google Scholar, and Springer). C. aurantiifolia has a wide range of active compounds, functional properties, and functional food applications. C. aurantiifolia contains various phytoconstituents, such as essential oils, polyphenols, flavonoids, coumarins, and limonins that play a role in various functional properties. In silico, in vitro, and in vivo studies demonstrated C. aurantiifolia antibacterial, antifungal, antiparasitic, antitumor, antidiabetic, anti-inflammatory, cardiovascular protective, antihyperlipidemic, antioxidant, hepatoprotective, nephroprotective, anti-aging, and sedative activities. However, no clinical trials have shown significant functional properties. Its application also hampered due to its volatile nature, prone to degradation, low water solubility, and bitter taste of its active compounds. Encapsulations, microparticles, microencapsulation and nanoparticle technology, can be an approach to protect active ingredients, modify release, and enhance its activity. Several techniques to address bitter taste elimination due to naringin and limonin content are additional sweetener, extraction methods optimization, enzyme hydrolysis, resin adsorption, microparticle, and filtration to reduce naringin and limonin levels.

{"title":"Unlocking the potential of Citrus aurantiifolia bioactive compounds, functional benefits, and food applications: A comprehensive review","authors":"Yesi Desmiaty , Francis Xavier , Ni Made Dwi Sandhiutami , Yuslia Noviani , Fikri Alatas , Rini Agustin","doi":"10.1016/j.fbio.2025.106259","DOIUrl":"10.1016/j.fbio.2025.106259","url":null,"abstract":"<div><div><em>Citrus</em> <em>a</em><em>urantiifolia</em> is a member of Rutaceae family that commonly used ingredient in food and beverage. Its bioactive compound exerts various functional properties for functional food development. This review highlights its bioactive compounds, functional properties, and functional food application, aiming to provide a comprehensive overview to facilitate its further development in health and nutraceutical fields. Scientific articles were collected from online database searches (PubMed, ScienceDirect, ResearchGate, Directory of Open Access Journal, Google Scholar, and Springer). <em>C.</em> <em>aurantiifolia</em> has a wide range of active compounds, functional properties, and functional food applications. <em>C.</em> <em>aurantiifolia</em> contains various phytoconstituents, such as essential oils, polyphenols, flavonoids, coumarins, and limonins that play a role in various functional properties. <em>In</em> <em>silico</em>, <em>in</em> <em>vitro</em>, and <em>in</em> <em>vivo</em> studies demonstrated <em>C.</em> <em>aurantiifolia</em> antibacterial, antifungal, antiparasitic, antitumor, antidiabetic, anti-inflammatory, cardiovascular protective, antihyperlipidemic, antioxidant, hepatoprotective, nephroprotective, anti-aging, and sedative activities. However, no clinical trials have shown significant functional properties. Its application also hampered due to its volatile nature, prone to degradation, low water solubility, and bitter taste of its active compounds. Encapsulations, microparticles, microencapsulation and nanoparticle technology, can be an approach to protect active ingredients, modify release, and enhance its activity. Several techniques to address bitter taste elimination due to naringin and limonin content are additional sweetener, extraction methods optimization, enzyme hydrolysis, resin adsorption, microparticle, and filtration to reduce naringin and limonin levels.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106259"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143547998","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

Underexploited fruits from the Brazilian Cerrado: Biodiversity, phenolic composition and biological activities

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

Food Bioscience

Pub Date : 2025-02-28 DOI: 10.1016/j.fbio.2025.106269

Hugo José Martins Carvalho , Milene Teixeira Barcia , Marcio Schmiele

The Brazilian Cerrado, recognized as the largest tropical savanna in the world, harbors a vast diversity of underexplored fruits with significant nutritional and functional potential. The review focused on 40 native fruits, with data from the literature presented on their phenolic composition, associated biological activities, and the extraction methods most utilized, as detailed in the study's tables. Key phenolic compounds, including gallic acid, quercetin, catechin, and chlorogenic acid, were identified, with concentrations varying based on the fruit part (pulp, peel, or seeds). These compounds demonstrate potent antioxidant capacity, with values exceeding 5000 μmol TE/g in assays such as 2,2-Diphenyl-1-Picrylhydrazyl (DPPH), 2,2′-Azino-Bis(3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS), Oxygen Radical Absorbance Capacity (ORAC), and Ferric Reducing Antioxidant Power (FRAP) for fruits like araticum and buriti. Additionally, bioactive properties such as anti-inflammatory, anticancer, and antimicrobial effects were observed. The study emphasizes the influence of environmental factors, such as soil composition and climate, on the bioactive profiles of these fruits. This data highlights the potential for sustainable applications in the food and pharmaceutical industries, while also underscoring the need for further research to fully exploit their benefits and ensure the conservation of Cerrado biodiversity.

{"title":"Underexploited fruits from the Brazilian Cerrado: Biodiversity, phenolic composition and biological activities","authors":"Hugo José Martins Carvalho , Milene Teixeira Barcia , Marcio Schmiele","doi":"10.1016/j.fbio.2025.106269","DOIUrl":"10.1016/j.fbio.2025.106269","url":null,"abstract":"<div><div>The Brazilian <em>Cerrado</em>, recognized as the largest tropical savanna in the world, harbors a vast diversity of underexplored fruits with significant nutritional and functional potential. The review focused on 40 native fruits, with data from the literature presented on their phenolic composition, associated biological activities, and the extraction methods most utilized, as detailed in the study's tables. Key phenolic compounds, including gallic acid, quercetin, catechin, and chlorogenic acid, were identified, with concentrations varying based on the fruit part (pulp, peel, or seeds). These compounds demonstrate potent antioxidant capacity, with values exceeding 5000 μmol TE/g in assays such as 2,2-Diphenyl-1-Picrylhydrazyl (DPPH), 2,2′-Azino-Bis(3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS), Oxygen Radical Absorbance Capacity (ORAC), and Ferric Reducing Antioxidant Power (FRAP) for fruits like araticum and buriti. Additionally, bioactive properties such as anti-inflammatory, anticancer, and antimicrobial effects were observed. The study emphasizes the influence of environmental factors, such as soil composition and climate, on the bioactive profiles of these fruits. This data highlights the potential for sustainable applications in the food and pharmaceutical industries, while also underscoring the need for further research to fully exploit their benefits and ensure the conservation of <em>Cerrado</em> biodiversity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106269"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143547996","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 and inhibition mechanism of novel collagen-derived hyaluronidase inhibitory peptides

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

Food Bioscience

Pub Date : 2025-02-28 DOI: 10.1016/j.fbio.2025.106263

Wenjun Xue, Xiaoyu Kuang, Xuanzhen Meng, Boyu Sun, Zijun Zhao, Guizhao Liang

Given the rising incidence rate of chronic allergic diseases and the side effects of traditional anti-allergic drugs, this study aimed to identify novel hyaluronidase inhibitory peptides from various food-derived collagen by an integrated computational screening strategy with in vitro inhibitory activity verification, and to elucidate the inhibition mechanism of peptides based on the simulated dynamic characteristics, quantum chemistry calculation, and weak interaction analysis. Two potent hyaluronidase inhibitory peptides with non-toxicity, non-allergenicity, good water solubility, and good simulate gastrointestinal stability, that is, Pro-Gly-Pro-Ala-Gly-Arg (PGPAGR) from Nile tilapia and Gly-Pro-Ser-Gly-Pro-Arg (GPSGPR) from rainbow trout, Nile tilapia, donkey, bovine, and domestic pig, were identified with IC₅₀ values of 11.98 ± 0.42 mM, 13.64 ± 0.21 mM, respectively. During the 100 ns dynamic interaction, two peptide-hyaluronidase complex systems both remained relatively stable. Additionally, the dynamic binding of these two peptides further enhanced the structural stability and compactness of hyaluronidase, and reduced the inverse movement between different residues of hyaluronidase. The results of residue free energy decomposition showed that residues Tyr75, Tyr202, Trp321, and Trp324 made prominent positive contributions to the binding of peptide GPSGPR, while residues Tyr202, Tyr247, and Arg265 made prominent positive contributions to the binding of peptide PGPAGR. The results of weak interaction analysis showed that hydrogen bond and van der Waals interactions were the dominant weak interaction types in the dynamic binding between the peptides and hyaluronidase. This study will provide theoretical basis and data support for the development of novel anti-allergic functional foods and drugs, and offer novel strategies for the prevention and improvement of allergic diseases.

{"title":"Identification and inhibition mechanism of novel collagen-derived hyaluronidase inhibitory peptides","authors":"Wenjun Xue, Xiaoyu Kuang, Xuanzhen Meng, Boyu Sun, Zijun Zhao, Guizhao Liang","doi":"10.1016/j.fbio.2025.106263","DOIUrl":"10.1016/j.fbio.2025.106263","url":null,"abstract":"<div><div>Given the rising incidence rate of chronic allergic diseases and the side effects of traditional anti-allergic drugs, this study aimed to identify novel hyaluronidase inhibitory peptides from various food-derived collagen by an integrated computational screening strategy with <em>in vitro</em> inhibitory activity verification, and to elucidate the inhibition mechanism of peptides based on the simulated dynamic characteristics, quantum chemistry calculation, and weak interaction analysis. Two potent hyaluronidase inhibitory peptides with non-toxicity, non-allergenicity, good water solubility, and good simulate gastrointestinal stability, that is, Pro-Gly-Pro-Ala-Gly-Arg (PGPAGR) from Nile tilapia and Gly-Pro-Ser-Gly-Pro-Arg (GPSGPR) from rainbow trout, Nile tilapia, donkey, bovine, and domestic pig, were identified with IC<sub>50</sub> values of 11.98 ± 0.42 mM, 13.64 ± 0.21 mM, respectively. During the 100 ns dynamic interaction, two peptide-hyaluronidase complex systems both remained relatively stable. Additionally, the dynamic binding of these two peptides further enhanced the structural stability and compactness of hyaluronidase, and reduced the inverse movement between different residues of hyaluronidase. The results of residue free energy decomposition showed that residues Tyr75, Tyr202, Trp321, and Trp324 made prominent positive contributions to the binding of peptide GPSGPR, while residues Tyr202, Tyr247, and Arg265 made prominent positive contributions to the binding of peptide PGPAGR. The results of weak interaction analysis showed that hydrogen bond and van der Waals interactions were the dominant weak interaction types in the dynamic binding between the peptides and hyaluronidase. This study will provide theoretical basis and data support for the development of novel anti-allergic functional foods and drugs, and offer novel strategies for the prevention and improvement of allergic diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106263"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534823","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