Food Bioscience最新文献_第6页

Biodegradation of ochratoxin A in wine by four laccases from different lactic acid bacteria 四种乳酸菌漆酶降解葡萄酒中赭曲霉毒素A的研究

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.2026.108304

Isaac Monroy , José Pérez-Navarro , Tania Paniagua-Martínez , Isidoro Olmeda , Sergio Gómez-Alonso , Sergi Ferrer , Isabel Pardo

Ochratoxin A is a metabolite of microbial origin with a negative biological activity on human health. The aim of this work was the evaluation of four recombinant bacterial laccases from Lactobacillus paracasei (syn. Lacticaseibacillus paracasei) ENOLAB 4314, Lactococcus lactis ENOLAB 5298, Pediococcus parvulus ENOLAB 3909, and Companilactobacillus bobalius ENOLAB 4382 to degrade ochratoxin A (OTA) in wine. Several factors such as the presence and absence of redox mediators and copper, and the use of polyphenolic extracts from wine were addressed in sodium acetate buffer previously to the assays in wine. Ochratoxin A and oxidation products upon laccases action were analyzed by using high performance liquid chromatography coupled to mass spectrometry. Laccases were able to degrade ochratoxin A at different proportions depending on the enzyme origin and apparently its oxidation mechanism, rendering higher percentages of OTA oxidation in acetate buffer with (−)-epicatechin and copper than with ABTS, and without copper. In the experiments performed with natural red or white wines, the laccase of L. paracasei was the most OTA-degrading in red wine whereas in white wine was that of C. bobalius.

Thus, the presence and absence of redox mediators and copper played a pivotal role in the oxidation reaction of OTA. To our knowledge, this is the first time that the degradation of OTA by lactic acid bacterial laccases has been reported, as well as the influence of different mediators and copper. These findings provided better understanding of the biological removal mechanism of this health-risk mycotoxin in wine.

赭曲霉毒素A是一种微生物来源的代谢物，对人体健康具有负面的生物活性。研究了副干酪乳杆菌ENOLAB 4314、乳酸乳球菌ENOLAB 5298、小叶小球菌ENOLAB 3909和波巴利杆菌ENOLAB 4382重组漆酶对葡萄酒中赭曲霉毒素A （OTA）的降解作用。几个因素，如氧化还原介质和铜的存在和不存在，以及葡萄酒中多酚提取物的使用，在醋酸钠缓冲液中进行了处理，之前在葡萄酒中进行了测定。采用高效液相色谱-质谱联用技术对赭曲霉毒素A及其氧化产物进行了分析。漆酶能够以不同的比例降解赭曲霉毒素A，这取决于酶的来源及其氧化机制，在含有(−)-表儿茶素和铜的醋酸缓冲液中，与不含铜的ABTS相比，乙酸缓冲液中的OTA氧化率更高。在天然红葡萄酒和白葡萄酒的实验中，副干酪乳杆菌漆酶在红葡萄酒中的降解效果最好，而在白葡萄酒中的降解效果最好。因此，氧化还原介质和铜的存在与否在OTA的氧化反应中起着关键作用。据我们所知，这是首次报道乳酸菌漆酶对OTA的降解，以及不同介质和铜的影响。这些发现有助于更好地了解葡萄酒中这种危害健康的霉菌毒素的生物去除机制。

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引用次数: 0

Study on the microbiological stability and safety of dealcoholized wines during production and storage 脱醇葡萄酒在生产和储存过程中的微生物稳定性和安全性研究

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.2026.108311

Lucía González-Arenzana , Ana Benito-Castellanos , Raquel Hidalgo-Sanz , Pedro Balda , Isabel López-Alfaro , Carmen Olarte , Ana Rosa Gutiérrez

This study evaluates the microbiological risks associated with non-alcoholic wines from industrial production through six months of storage. Eight wines, red and white, were analyzed in quadruplicate, including dealcoholized wines, their alcoholic counterparts and commercially stabilized products. The absence of ethanol markedly facilitated microbial growth even in the presence of SO₂, which proved insufficient to inhibit the survival and proliferation of microorganisms. Red non-alcoholic wines exhibited greater microbial diversity than their white counterparts. Commercially stabilized wines showed the highest microbiological safety; however, a late increase in microbial populations was observed in non-alcoholic white wines, indicating limitations in the stabilization process. These findings reveal contamination during the production of dealcoholized wines and the persistence of spoilage microorganisms and species classified as potentially pathogenic in other contexts, highlighting the need for careful food safety management. The results underscore the need to implement a dedicated Hazard Analysis and Critical Control Points system, reinforce hygiene throughout the production chain, and establish clear shelf-life limits for consumer protection. Future research should adapt the essay to examine the presence and survival dynamics of foodborne pathogens in non-alcoholic wines and develop targeted preservation strategies to achieve microbiological stability beyond six months.

本研究评估了从工业生产到六个月的储存过程中与无酒精葡萄酒相关的微生物风险。八种葡萄酒，红葡萄酒和白葡萄酒，分为四份，包括脱醇葡萄酒，其酒精对应物和商业稳定产品。即使在SO2存在的情况下，乙醇的缺失也显著促进了微生物的生长，这不足以抑制微生物的生存和增殖。不含酒精的红葡萄酒比白葡萄酒表现出更大的微生物多样性。商业稳定酒的微生物安全性最高；然而，在不含酒精的白葡萄酒中观察到微生物种群的后期增加，表明稳定过程的局限性。这些发现揭示了在脱醇葡萄酒生产过程中的污染，以及在其他情况下被归类为潜在致病性的腐败微生物和物种的持续存在，强调了对食品安全进行仔细管理的必要性。结果强调需要实施专门的危害分析和关键控制点系统，加强整个生产链的卫生，并建立明确的保质期限制以保护消费者。未来的研究应该调整这篇文章，以检查非酒精葡萄酒中食源性病原体的存在和生存动态，并制定有针对性的保存策略，以实现超过6个月的微生物稳定性。

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引用次数: 0

Polydeoxyribonucleotides isolated from the food fermentation strain Enterococcus faecium mitigate neuroinflammation via MAPK-mediated BMP/SMAD/Wnt regulation under neuro-oxidative stress 从食物发酵菌株屎肠球菌中分离的多脱氧核糖核苷酸通过mapk介导的BMP/SMAD/Wnt调节减轻神经氧化应激下的神经炎症

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

Food Bioscience

Pub Date : 2026-01-13 DOI: 10.1016/j.fbio.2026.108292

Da Hye Song , Yu-Rim Lee , Seung Min Yu , Soo Youn Lee , Sae-Hun Kim , Jeung Hee An

Neuro-oxidative stress mediated by reactive oxygen and nitrogen species has been widely implicated in the pathogenesis of Parkinson's disease (PD). Polydeoxyribonucleotide (PDRN), a DNA-derived biopolymer with reported anti-inflammatory properties, has not been fully explored in the context of PD. In this study, PDRN purified from heat-inactivated Enterococcus faecium FBL1 (HEF PDRN) was structurally characterized by electrophoresis and Fourier transform infrared spectroscopy. Its cytoprotective effects were evaluated in MPTP-induced SH-SY5Y and C2C12 cells, and its in vivo effects were examined in an MPTP-induced PD mouse model using behavioral assays, histological analysis, transcriptomics, and molecular profiling. HEF PDRN treatment was associated with improved motor performance in rotarod, grip strength, and wire-hanging tests, as well as reduced immobility in the forced swim test. Histological and immunohistochemical analyses indicated attenuation of MPTP-induced muscle damage, preservation of dopaminergic neurons, and reduced α-synuclein aggregation. Transcriptomic analysis revealed attenuation of MPTP-induced suppression of neuroprotective (Park7, and Sqstm1), myogenic (Myf5, MyoG, and Myh1), and osteogenic-associated (Bmp2, Runx2, and Wnt5b) gene expression, with enrichment of Wnt/β-catenin and BMP/SMAD signaling pathways. These effects were accompanied by modulation of MAPK signaling and activation of the adenosine A₂A receptor, together with changes in β-catenin levels. Overall, HEF PDRN may represent a food fermentation–derived bioactive compound associated with antioxidant and anti-inflammatory signaling responses, along with modulation of MAPK-mediated BMP/SMAD/Wnt pathways, under neuro-oxidative stress. These findings suggest its potential relevance for the development of functional food ingredients targeting neuroprotective and neuromuscular-associated responses within an acute neurotoxicity model.

活性氧和活性氮介导的神经氧化应激在帕金森病（PD）的发病机制中被广泛参与。聚脱氧核糖核苷酸（PDRN）是一种dna衍生的生物聚合物，据报道具有抗炎特性，但尚未在帕金森病中得到充分的研究。本研究从热灭活的屎肠球菌FBL1 （HEF PDRN）中纯化得到PDRN，通过电泳和傅里叶变换红外光谱对其进行了结构表征。在mptp诱导的SH-SY5Y和C2C12细胞中评估其细胞保护作用，并通过行为学分析、组织学分析、转录组学和分子谱分析在mptp诱导的PD小鼠模型中检测其体内作用。HEF PDRN治疗与旋转杆、握力和吊丝测试中的运动表现改善有关，并减少了强制游泳测试中的不动。组织学和免疫组织化学分析显示mptp诱导的肌肉损伤减弱，多巴胺能神经元保存，α-突触核蛋白聚集减少。转录组学分析显示，mptp诱导的神经保护（Park7和Sqstm1）、肌生成（Myf5、MyoG和Myh1）和成骨相关（Bmp2、Runx2和Wnt5b）基因表达抑制减弱，Wnt/β-catenin和BMP/SMAD信号通路富集。这些作用伴随着MAPK信号的调节和腺苷A2A受体的激活，以及β-连环蛋白水平的变化。总的来说，HEF PDRN可能代表了一种食物发酵衍生的生物活性化合物，与抗氧化和抗炎信号反应有关，同时在神经氧化应激下调节mapk介导的BMP/SMAD/Wnt通路。这些发现表明，在急性神经毒性模型中，它与开发针对神经保护和神经肌肉相关反应的功能性食品成分具有潜在的相关性。

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引用次数: 0

Antioxidant and anti-inflammatory effect of fucoidan-ovalbumin nanoparticles containing fucoxanthin on acetic acid-induced ulcerative colitis in rats 含岩藻黄素的岩藻黄素-卵白蛋白纳米颗粒对大鼠醋酸致溃疡性结肠炎的抗氧化和抗炎作用

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

Food Bioscience

Pub Date : 2026-01-13 DOI: 10.1016/j.fbio.2026.108297

Najmeh Oliyaei , Nader Tanideh , Maryam Ahmadnasr , Negar Azarpira , Aida Iraji

In this study, the in vivo antioxidant and anti-inflammatory effect of fucoxanthin-loaded fucoidan-ovalbumin (Fx-FO) nanoparticles on acetic acid-induced ulcerative colitis (UC) rat model was investigated. First, UC was induced by rectal administration of 1 ml of 3 % acetic acid, then rats were treated daily with Fx-FO nanoparticles (50 and 100 mg/kg), fucoxanthin (Fx:100 mg/kg), fucoidan (Fd: 25 mg/kg), mesalazine (Mes:10 mg/kg), and asacol (As: 10 mg/kg). via gavage and enema for 7 days. Treatments were done by 1 mL gavage and enema daily for 7 days, and then weight, colonic shortening, antioxidant (scavenging DPPH, MDA, MPO, and SOD) and inflammation (TNF-α, IL-6 and IL-1β) activities, and histopathological effects were investigated. According to the results, all UC rats exhibited weight loss and shortening of colon tissue to different extents. While these were considerably suppressed in the Fx- FO100 nanoparticles in induced-UC rats. Moreover, Fx-FO100 treated-group inhibited the inflammatory response via reducing the content of inflammatory factors (TNF-α, IL-1β and IL-6). Fx-FO100 caused a decrease in the MPO, MDA levels and increased the SOD activity in the colons of rats with UC. Also, rectal treatment improvement was more frequent than treatment with oral administration. Moreover, histology of the colon showed the destruction of the intestinal barrier with complete loss of the epithelial layer and severe transmural inflammatory cell integrity in the UC group, while administration of Fx-FO nanoparticles exhibited marked improvement in mucosal repair with attenuation of inflammation. This study provides a new protective nutrient to develop functional foods with the potential of UC symptom modulation and keep intestinal function.

本研究研究了岩藻黄素负载岩藻黄素卵清蛋白（Fx-FO）纳米颗粒对醋酸诱导的溃疡性结肠炎（UC）大鼠模型的体内抗氧化和抗炎作用。首先，通过直肠给药1 ml 3%醋酸诱导UC，然后每天给大鼠注射Fx- fo纳米颗粒（50和100 mg/kg）、岩藻黄素（Fx:100 mg/kg）、岩藻多糖（Fd: 25 mg/kg）、美沙嗪（Mes:10 mg/kg）和asacol （As: 10 mg/kg）。灌胃灌肠7天。每天灌胃灌肠1 mL，连续灌肠7 d，观察大鼠体重、结肠缩短、抗氧化（清除DPPH、MDA、MPO和SOD）和炎症（TNF-α、IL-6和IL-1β）活性及组织病理学影响。结果表明，所有UC大鼠均表现出不同程度的体重减轻和结肠组织缩短。而这些在Fx- FO100纳米颗粒诱导uc大鼠中被明显抑制。此外，Fx-FO100治疗组通过降低炎症因子（TNF-α、IL-1β和IL-6）的含量来抑制炎症反应。Fx-FO100使UC大鼠结肠MPO、MDA水平降低，SOD活性升高。此外，直肠治疗的改善比口服治疗更频繁。此外，UC组结肠组织学显示肠屏障被破坏，上皮层完全丢失，跨壁炎症细胞完整性严重，而给予Fx-FO纳米颗粒明显改善粘膜修复，炎症减弱。本研究为开发具有UC症状调节潜力的功能食品、保持肠道功能提供了新的保护性营养素。

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引用次数: 0

Novel anti-inflammatory peptides from co-fermented cottonseed meal: Discovery via an integrated in silico and in vitro approach 从共发酵棉籽粕中提取的新型抗炎肽：通过集成的硅和体外方法发现

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

Food Bioscience

Pub Date : 2026-01-13 DOI: 10.1016/j.fbio.2026.108300

Baiou Li, Fengliang Xiong, Liangkang Lv, Shiteng Pei, Lijian Wu, Xiong Luo, Hao Xu, Wei Wang, Zhijun Cao, Shengli Li, Hongjian Yang

This study examines the potential of novel bioactive peptides produced by co-fermenting cottonseed meal (CSM) with Lactobacillus mucosae and acid proteases to alleviate inflammatory responses. Among the 1580 peptides identified by LC-MS/MS, five anti-inflammatory candidates—GSAGRPAGSY, NPYYF, PPDFGPR, FPGAGP, and HGFEW—were selected based on binding energies, bioactivity, stability, and safety profiles. Molecular docking and dynamics simulations demonstrated strong binding affinity and stable interaction between GSAGRPAGSY/FPGAGP and the TLR4 protein. In vitro assays using RAW264.7 macrophages demonstrated no significant cytotoxicity at concentrations ranging from 50 to 600 μg/mL (P > 0.5). Furthermore, the treatment significantly suppressed lipopolysaccharide-induced overactivation, as evidenced by reduced nitric oxide release, decreased secretion of the inflammatory cytokines tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β) and interleukin-10 (IL-10), downregulated protein expression of inducible nitric oxide synthase (iNOS) and TNF-α. These results confirm the efficacy of CSM-derived peptides as promising anti-inflammatory agents and establish a theoretical basis for their use in functional foods.

本研究探讨了棉籽粕（CSM）与粘膜乳杆菌和酸性蛋白酶共发酵产生的新型生物活性肽的潜力，以减轻炎症反应。从1580个经LC-MS/MS鉴定的肽中，根据结合能、生物活性、稳定性和安全性选择了5个抗炎候选肽——gsagrpagsy、NPYYF、PPDFGPR、FPGAGP和hgfew。分子对接和动力学模拟表明，GSAGRPAGSY/FPGAGP与TLR4蛋白具有较强的结合亲和力和稳定的相互作用。RAW264.7巨噬细胞体外实验显示，在50 ~ 600 μg/mL （P > 0.5）浓度范围内，巨噬细胞无明显细胞毒性。此外，该处理显著抑制了脂多糖诱导的过度激活，表现为一氧化氮释放减少，炎性细胞因子肿瘤坏死因子-α (TNF-α)、白细胞介素-6 （IL-6）、白细胞介素-1β (IL-1β)和白细胞介素-10 （IL-10）的分泌减少，诱导型一氧化氮合酶（iNOS）和TNF-α的蛋白表达下调。这些结果证实了csm衍生肽作为一种有前景的抗炎剂的功效，并为其在功能食品中的应用奠定了理论基础。

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引用次数: 0

Standardized olive pomace juice ameliorates scopolamine-induced cognitive decline in C57BL/6 mice via AMPKα-SIRT1-PGC1α and CREB-BDNF-TrkB signaling pathways 标准化橄榄渣汁通过AMPKα-SIRT1-PGC1α和CREB-BDNF-TrkB信号通路改善东莨菪碱诱导的C57BL/6小鼠认知能力下降

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

Food Bioscience

Pub Date : 2026-01-13 DOI: 10.1016/j.fbio.2026.108301

Ye-Lim You , Ha-Jun Byun , Namgil Kang , Min Soo Lee , Jeong-In Lee , Ilbum Park , Hyeon-Son Choi

Olive pomace juice (OPJ), a standardized byproduct of olive oil production containing >10 % hydroxytyrosol, was investigated for its potential as a neuroprotective food ingredient against scopolamine-induced cognitive decline in C57BL/6 mice. Oral administration of OPJ improved multiple aspects of learning and memory, including prolonged latency in the Passive Avoidance test, increased exploration in the Novel Object Recognition test, reduced escape latency in the Morris Water Maze, and enhanced working memory in the Radial Arm Maze. At the molecular level, OPJ activated the NRF2–HO-1 antioxidant pathway while suppressing NF-κB signaling, upregulated antioxidant enzymes, and reduced inflammatory mediators, with a significant increase in glutathione content. Importantly, OPJ stimulated the AMPKα–SIRT1–PGC1α signaling axis, and enhanced the CREB–BDNF–TrkB pathway, thus supporting cellular energy homeostasis, synaptic plasticity, and neuronal survival. OPJ also increased the expression of tight junction proteins and BDNF, suggesting improved neuronal network stability. Neuropathological analyses further showed inhibition of tau phosphorylation, β-secretase expression, and acetylcholinesterase activity, and indicated elevated acetylcholine levels and protection of hippocampal neurons from scopolamine-induced injury. Collectively, these findings demonstrate that OPJ alleviates cognitive impairment through the coordinated regulation of oxidative stress, inflammation, and neurotrophic signaling. Notably, this study is the first to link the cognitive benefits of OPJ to the AMPKα–SIRT1–PGC1α and CREB–BDNF–TrkB pathways, highlighting its potential as a sustainable food-derived ingredient for neuroprotection with applications in functional foods and nutraceuticals.

橄榄渣汁（OPJ）是橄榄油生产的一种标准化副产品，含有10%的羟基酪醇，研究了它作为一种神经保护食品成分的潜力，可以防止东莨菪碱引起的C57BL/6小鼠认知能力下降。口服OPJ改善了学习和记忆的多个方面，包括延长被动回避测试的潜伏期，增加新物体识别测试的探索，减少莫里斯水迷宫的逃避潜伏期，增强桡臂迷宫的工作记忆。在分子水平上，OPJ激活NRF2-HO-1抗氧化途径，抑制NF-κB信号，上调抗氧化酶，减少炎症介质，显著增加谷胱甘肽含量。重要的是，OPJ刺激AMPKα-SIRT1-PGC1α信号轴，增强CREB-BDNF-TrkB通路，从而支持细胞能量稳态、突触可塑性和神经元存活。OPJ还增加了紧密连接蛋白和BDNF的表达，表明改善了神经网络的稳定性。神经病理学分析进一步显示，tau磷酸化、β分泌酶表达和乙酰胆碱酯酶活性受到抑制，表明乙酰胆碱水平升高，海马神经元免受东莨菪碱诱导的损伤。总之，这些发现表明，OPJ通过协调调节氧化应激、炎症和神经营养信号来减轻认知障碍。值得注意的是，这项研究首次将OPJ的认知益处与AMPKα-SIRT1-PGC1α和CREB-BDNF-TrkB途径联系起来，强调了OPJ作为一种可持续的食品衍生成分在功能食品和营养保健品中的应用潜力。

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引用次数: 0

Brewer's spent yeast extracts: Impact of beer style on phenolic compound adsorption, peptide profile, bioactivity, and performance in a food matrix under simulated digestion 啤酒用酵母提取物：啤酒类型对酚类化合物吸附、肽谱、生物活性和在模拟消化的食物基质中的性能的影响

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

Food Bioscience

Pub Date : 2026-01-13 DOI: 10.1016/j.fbio.2026.108289

Franco Van de Velde , Antonela G. Garzón , Marilin E. Aquino , Silvina R. Drago , Raúl E. Cian

This study evaluated the phenolic compounds, bioactive peptides, and bioactivity of brewer's spent yeast (BSY) extracts obtained from three beer styles: American Pale Ale (BSY1), Golden Ale (BSY2), and Imperial Stout (BSY3), and their functionality in a precooked rice food matrix under simulated gastrointestinal digestion. BSY1 hydroalcoholic extracts contained the highest total phenolics (37.7 mg 100 g⁻¹) among samples, being mainly proanthocyanidins (26.20 mg 100 g⁻¹), while BSY2 exhibited elevated p-coumaric acid level (0.96 mg 100 g⁻¹). Peptide analysis of water extracts showed that BSY1 was enriched in low-molecular-weight hydrophobic peptides. Bioactivity assays indicated that BSY1 exerted the strongest antidiabetic activity with the lowest IC₅₀ (mg solids mL⁻¹) inhibition of α-amylase (0.294), α-glucosidase (1.300), and dipeptidyl peptidase-IV, DPP-IV (1.080), and the highest antioxidant capacity. In contrast, BSY2 displayed the highest inhibition of angiotensin-converting enzyme I, ACE-I (IC₅₀ = 0.311), suggesting antihypertensive potential. Both BSY1 and BSY3 showed marked inhibition of acetylcholinesterase (AChE), associated with neuroprotective effects, with IC₅₀ values of 1.194 and 1.765, respectively. Incorporation of BSY extracts into precooked rice increased phenolic bioaccessibility and further enhanced α-amylase, α-glucosidase, and DPP-IV inhibition after digestion, accompanied by reduced maltose release, stronger antioxidant activity, greater ACE-I, and enhanced AChE inhibition. Overall, BSY, particularly from American Pale Ale brewing, emerges as a sustainable, multifunctional ingredient with potential to modulate glycemic response, oxidative stress, and cognitive function, and residue from Golden Ale brewing demonstrated antihypertensive effects.

本研究评估了从三种啤酒类型：美国淡啤酒（BSY1）、黄金啤酒（BSY2）和帝国黑啤酒（BSY3）中提取的啤酒废酵母（BSY）提取物的酚类化合物、生物活性肽和生物活性，以及它们在模拟胃肠道消化的预煮大米食品基质中的功能。BSY1水醇提取物中总酚类物质含量最高（37.7 mg 100 g−1），主要为原花青素（26.20 mg 100 g−1），而BSY2对香豆酸含量较高（0.96 mg 100 g−1）。对水提取物的肽分析表明，BSY1富含低分子量疏水肽。生物活性试验表明，BSY1抗糖尿病活性最强，对α-淀粉酶（0.294）、α-葡萄糖苷酶（1.300）、二肽基肽酶- iv、DPP-IV（1.080）的抑制IC50 （mg固体mL−1）最低，抗氧化能力最强。相比之下，BSY2对血管紧张素转换酶I ACE-I的抑制作用最高（IC50 = 0.311），提示其具有降压潜力。BSY1和BSY3均能抑制乙酰胆碱酯酶（AChE），具有一定的神经保护作用，IC50值分别为1.194和1.765。将BSY提取物加入预熟大米中，提高了酚类物质的生物可及性，并进一步增强了消化后α-淀粉酶、α-葡萄糖苷酶和DPP-IV的抑制作用，同时减少了麦芽糖释放，增强了抗氧化活性，提高了ACE-I，增强了AChE抑制作用。总的来说，BSY，尤其是来自美国淡啤酒酿造的BSY，作为一种可持续的、多功能的成分，具有调节血糖反应、氧化应激和认知功能的潜力，而来自黄金啤酒酿造的残留物显示出抗高血压的作用。

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引用次数: 0

Production of recombinant antibody and construction of paper-sensor for listeriolysin O detection: Recognition mechanism and application 李斯特菌素O检测重组抗体的制备及纸质传感器的构建：识别机理及应用

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

Food Bioscience

Pub Date : 2026-01-12 DOI: 10.1016/j.fbio.2026.108283

Chunhao Wei , Lingling Guo , Daniel Zhang , Liqiang Liu , Liguang Xu , Chuanlai Xu , Hua Kuang , Xinxin Xu

Listeriolysin O (LLO), a crucial virulence factor of Listeria monocytogenes, endangers human health through contaminated refrigerated foods. In this study, we developed high-affinity monoclonal antibodies (mAbs) for sensitive LLO detection in foods, alongside characterizing antibody-antigen interactions. Soluble LLO was expressed in Escherichia coli and used as the antigen. The mAb pair (7D3–3H5) was selected from 12 candidates via mouse immunization and hybridoma screening. The genes encoding the variable heavy (VH) and light (VL) chains of 3H5 and 7D3 were cloned; subsequent molecular docking identified critical binding residues (3H5: GLN3, ASN104, SER49; 7D3: TYR32, TYR57), offering insights for antibody optimization. An antibody-based gold immunochromatographic strip (GICS) was established for rapid on-site detection, with visual limits of detection (vLOD) of 5 ng/mL (milk), 1 ng/g (vegetables), and 10 ng/g (pork). This work promotes the understanding of antibody-LLO interactions for future engineering and provides an effective tool for monitoring LLO contamination.

李斯特菌溶素O （listeriolylysin O， LLO）是单核增生李斯特菌的一种重要毒力因子，通过被污染的冷藏食品危害人类健康。在这项研究中，我们开发了高亲和力的单克隆抗体（mab），用于食品中LLO的敏感检测，同时表征抗体-抗原相互作用。可溶性LLO在大肠杆菌中表达并作为抗原。通过小鼠免疫和杂交瘤筛选，从12个候选单抗对（7D3-3H5）中筛选出。克隆了3H5和7D3的可变重链（VH）和可变轻链（VL）基因；随后的分子对接确定了关键的结合残基（3H5: GLN3, ASN104, SER49; 7D3: TYR32, TYR57），为抗体优化提供了新的见解。建立了一种基于抗体的金免疫层析试纸条（GICS），用于现场快速检测，其视觉检出限（vLOD）分别为5 ng/mL（牛奶）、1 ng/g（蔬菜）和10 ng/g（猪肉）。这项工作促进了对未来工程中抗体-LLO相互作用的理解，并为监测LLO污染提供了有效的工具。

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引用次数: 0

Production, chemical composition, nutraceutical potential and functional benefits of coconut oil in humans and animals: Advancing sustainable livestock production 椰子油对人类和动物的生产、化学成分、营养潜力和功能效益：促进可持续畜牧生产

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

Food Bioscience

Pub Date : 2026-01-12 DOI: 10.1016/j.fbio.2026.108296

Mahmoud Alagawany , Ahmed A. Allam , Gehad E. Elshopakey , Kasim Sakran Abass , Abdullah S. Alawam , Hassan A. Rudayni , Mayada Ragab Farag , Asmaa F. Khafaga , Alessandro Di Cerbo

Coconut oil (CO) has recently gained increasing scientific and industrial attention owing to its rich profile of medium-chain fatty acids (MCFAs) and diverse bioactive constituents. These unique components confer promising nutraceutical and functional properties relevant to both human health and sustainable livestock production. This review aims to provide an updated and integrative overview of the biological roles and mechanisms of coconut oil, emphasizing its potential applications in animal nutrition and health promotion. Coconut oil exhibits a wide spectrum of biological activities, including antimicrobial, antioxidant, anti-inflammatory, hepatoprotective, neuroprotective, and metabolic regulatory effects. These functions are primarily mediated through modulation of oxidative stress, lipid metabolism, and inflammatory signaling pathways. In animal production, dietary inclusion of coconut oil has been shown to improve growth performance, immune responses, and product quality, although some findings remain inconsistent and context dependent. Despite the increasing interest in its health benefits, clinical validation of coconut oil’s long-term effects in humans and animals remains limited. Therefore, understanding its mechanisms of action and standardizing dosages are crucial to ensure safe and effective utilization. In summary, coconut oil represents a promising natural ingredient that bridges human nutrition and sustainable livestock production. However, further mechanistic and clinical investigations are warranted to substantiate its long-term functional and health-promoting effects.

椰子油（CO）由于其丰富的中链脂肪酸（MCFAs）和多种生物活性成分，近年来获得了越来越多的科学和工业关注。这些独特的成分赋予了与人类健康和可持续畜牧生产相关的有前途的营养和功能特性。本文综述了椰子油的生物学作用和机制，并着重介绍了其在动物营养和健康促进方面的潜在应用。椰子油具有广泛的生物活性，包括抗菌、抗氧化、抗炎、肝保护、神经保护和代谢调节作用。这些功能主要是通过调节氧化应激、脂质代谢和炎症信号通路介导的。在动物生产中，饮食中加入椰子油已被证明可以改善生长性能、免疫反应和产品质量，尽管一些发现仍不一致，且取决于具体情况。尽管人们对椰子油的健康益处越来越感兴趣，但椰子油对人类和动物的长期影响的临床验证仍然有限。因此，了解其作用机制和规范剂量是确保其安全有效利用的关键。总之，椰子油代表了一种很有前途的天然成分，可以连接人类营养和可持续畜牧业生产。然而，需要进一步的机制和临床研究来证实其长期的功能和促进健康的作用。

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Simulation of barrel aging: Effect of stout-type beer maturation with American oak chips pre-soaked in Ruby Port wine 橡木桶陈酿模拟：美国橡木片在红宝石波特酒中预浸对黑啤型啤酒成熟的影响

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

Food Bioscience

Pub Date : 2026-01-12 DOI: 10.1016/j.fbio.2025.108207

Sandra Pereira , Catarina Marques , Raquel Marinho , Sílvia M. Rocha , Cátia Martins , Irene Fraga , Alice Vilela , Lia-Tânia Dinis

Wood maturation is a traditional process used to modulate the chemical and sensory properties of alcoholic beverages. This study investigated the impact of American oak chips pre-soaked in Ruby Port wine on the maturation of an imperial stout, simulating the effect of barrels with different usage histories. Two conditions were tested: oak chips soaked once (BMOC1) to simulate a first-use barrel and chips soaked three times (BMOC3) to mimic barrels that have undergone multiple uses.

Quantitative analyses revealed clear differences in phenolic and volatile composition. After six weeks, BMOC3 showed higher concentrations of key wood-derived phenolics such as vanillic acid, elagic acid, gallocatechin, gallic acid, catechin, eppicathecin, syringaldehyde, and coniferaldehyde, while BMOC1 presented higher levels of hydroxybenzoic acid, protocatechuic acid, and epigallocatechin gallate. In the volatile profile, compounds characteristic of oak maturation, including whiskey lactones and eugenol, were detected only in the oak-treated beers. Aditionally, several esters (ethyl butanoate, ethyl-3-methylbutanoate, ethyl lactate, ethyl decanoate, ethyl phenylacetate, ethyl-3-phenylpropanoate), volatile phenols (4-ethylguaiacol and 4-ethylphenol), citral, and multiple sesquiterpenes (β-caryophyllene, α-humulene, α-muurolene, and α-calacorene) exhibited increased concentrations in BMOC3 after six weeks of maturation.

Although the sensory panel described tendencies consistent with the chemical data (e.g., fruity and woody notes in BMOC1, vanilla and coconut nuances in BMOC3), the sensory ANOVA did not reveal statistically significant differences among treatments. Therefore, the sensory results should be interpreted as descriptive trends rather than demonstrable improvements.

This approach provides craft brewers with a cost-effective method to introduce barrel-aged characteristics without the need for full-sized barrels, allowing for greater control over the maturation process and flavour development.

木材熟化是一种传统的过程，用于调节酒精饮料的化学和感官特性。本研究通过模拟不同使用历史的橡木桶对皇家黑啤成熟的影响，研究了美国橡木片预浸泡在红宝石波特酒中对皇家黑啤成熟的影响。测试了两种条件：浸泡一次的橡木片（BMOC1）模拟第一次使用的木桶，浸泡三次的橡木片（BMOC3）模拟多次使用的木桶。定量分析显示酚类和挥发性成分存在明显差异。6周后，BMOC3表现出较高浓度的主要木源酚类物质，如香草酸、鞣花酸、没食子儿茶素、没食子酸、儿茶素、表儿茶素、丁香醛和松柏醛，而BMOC1表现出较高水平的羟基苯甲酸、原儿茶酸和表没食子儿茶素没食子酸酯。在挥发性特征中，橡木成熟的化合物，包括威士忌内酯和丁香酚，只在橡木处理的啤酒中被检测到。此外，几种酯类（丁酸乙酯、3-甲基丁酸乙酯、乳酸乙酯、癸酸乙酯、苯乙酸乙酯、3-苯丙酸乙酯）、挥发性酚类（4-乙基愈创木酚和4-乙基酚）、柠檬醛和多种倍半萜（β-石竹烯、α-葎草烯、α-茂烯和α-钙硅烯）在成熟6周后在BMOC3中的浓度增加。虽然感官面板描述的趋势与化学数据一致（例如，BMOC1中有水果和木本的味道，BMOC3中有香草和椰子的细微差别），但感官方差分析并没有显示处理之间的统计学显著差异。因此，感官结果应被解释为描述性趋势，而不是可证明的改进。这种方法为精酿啤酒商提供了一种成本效益高的方法，可以在不需要全尺寸桶的情况下引入桶陈特征，从而更好地控制成熟过程和风味发展。

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