Food Bioscience最新文献_第9页

Achyranthis Radix attenuates ocular inflammation in dry eye disease via suppression of NF-κB activation and inflammasome pathways 牛膝通过抑制NF-κB活化和炎性体通路减轻干眼病的眼部炎症

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.fbio.2026.108369

Ae Jin Kim , Kyuhyung Jo , Ik Soo Lee , Chan-Sik Kim , Bongkyun Park

Achyranthes japonica Nakai (USL) is a traditional medicinal plant with known antioxidant and anti-inflammatory properties; however, its efficacy against dry eye disease (DED) remains unclear. This study investigated the protective effects of USL against DED using an integrated network pharmacology and experimental approach. Chemical constituents of USL were identified by HPLC–MS, and network pharmacology analysis revealed 96 common targets shared between USL and DED, including 30 hub targets primarily associated with inflammasome activation and apoptosis-related pathways. Molecular docking analysis demonstrated favorable binding affinities between major USL constituents and key inflammatory proteins, including NLRP3 and caspase-3.

In vitro, USL significantly suppressed hyperosmolar stress–induced NF-κB activation and reduced the expression of pro-inflammatory cytokines, including IL-1β, TNF-α, MMP9, IL-33, and IL-13, in human conjunctival cells (n = 3). In vivo, oral administration of USL (100 and 250 mg/kg) significantly improved ocular surface parameters in a rat model of DED (n = 7 per group), increasing tear volume from 2.75 ± 1.25 to 5.60 ± 1.36 mm (p < 0.05), restoring conjunctival goblet cell density from 201.7 ± 46.9 to 267.1 ± 46.3 cells/100 μm (p < 0.05), and alleviating corneal surface irregularities. In addition, USL markedly reduced inflammatory markers, including MPO, CXCR1, NLRP3, and IL-17, in conjunctival tissues.

Taken together, these findings demonstrate that USL exerts protective effects against DED by modulating inflammatory and apoptotic pathways, particularly through regulation of inflammasome-associated signaling, and may serve as a promising plant-derived functional ingredient for improving ocular surface health.

牛膝（Achyranthes japonica Nakai， USL）是一种传统药用植物，具有抗氧化和抗炎特性；然而，其对干眼病（DED）的疗效尚不清楚。本研究采用网络药理学和实验相结合的方法研究了USL对DED的保护作用。通过HPLC-MS鉴定USL的化学成分，网络药理学分析发现USL和DED之间共有96个共同靶点，其中包括30个主要与炎性体激活和凋亡相关途径相关的枢纽靶点。分子对接分析表明，USL主要成分与NLRP3和caspase-3等关键炎症蛋白具有良好的结合亲和力。在体外实验中，USL显著抑制高渗应激诱导的NF-κB活化，降低人结膜细胞中IL-1β、TNF-α、MMP9、IL-33和IL-13等促炎细胞因子的表达（n = 3）。在体内，口服USL（100和250 mg/kg）可显著改善DED模型大鼠眼表参数（每组n = 7），泪液体积从2.75±1.25 mm增加到5.60±1.36 mm (p < 0.05)，结膜杯状细胞密度从201.7±46.9个细胞/100 μm恢复到267.1±46.3个细胞/100 μm (p < 0.05)，并减轻角膜表面不规则性。此外，USL显著降低结膜组织中的炎症标志物，包括MPO、CXCR1、NLRP3和IL-17。综上所述，这些发现表明，USL通过调节炎症和凋亡途径，特别是通过调节炎性小体相关信号传导，对DED具有保护作用，并且可能作为一种有希望的植物源性功能成分，改善眼表健康。

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引用次数: 0

Synergistic quorum quenching effect and mechanism of penicillin G acylase combined with chlorogenic acid against Hafnia alvei and their application in salmon fillets preservation 青霉素G酰化酶联合绿原酸对肺泡Hafnia的协同群体猝灭作用及机理及其在鲑鱼鱼片保鲜中的应用

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.fbio.2026.108367

Xinran Lv, Hengli Xu, Yichang Sun, Xin Wen, Minghan Shan, Wenjin Yan, Qihan Bai, Sicheng Li, Siyan Du, Xuepeng Li, Jianrong Li , Hung-chuan Chiu

Hafnia alvei, a predominant spoilage bacterium in aquatic products, regulates its spoilage phenotypes through an N-acyl homoserine lactone (AHL)-mediated quorum sensing (QS) system. Penicillin G acylase (PGA), an eco-friendly quorum-quenching enzyme, and chlorogenic acid (CGA), a natural polyphenolic compound with antioxidant and antibacterial properties, were investigated for their combined inhibitory effects on QS and biofilm formation in H. alvei. Results showed that the PGA-CGA combination exhibited strong biofilm inhibition (29.88 %–59.18 %) and clearance (30.61 %–55.45 %) compared to individual treatments. Scanning electron microscopy revealed that PGA-CGA disrupted biofilm architecture, yielding thinner structures and dispersed bacterial colonies. Furthermore, the combination significantly suppressed some spoilage phenotypes, including violacein production, extracellular polysaccharide synthesis, biogenic amine accumulation, siderophore secretion, lipase activity, and motility, with inhibition rates ranging from 28.94 % to 100 %. Real-time PCR analysis revealed that PGA-CGA synergistically downregulated QS-associated (halI and halR), biofilm-related (flgA), spoilage-related (dppF), and motility-related (motB and kdsD) genes by 30 %–60 %, surpassing the effects of individual treatments. Metabolomic profiling further demonstrated that the combination disrupted carbohydrate and energy metabolism, amino acid and nucleotide biosynthesis, and biotin metabolism. Additionally, the PGA-CGA reduced the levels of total viable counts and total volatile base nitrogen in salmon fillets, and maintained good sensory quality during 12 d of storage. Therefore, the PGA-CGA combination is proposed as a promising novel agent for fish preservation.

作为水产品中主要的腐败菌，Hafnia alvei通过n -酰基高丝氨酸内酯（AHL）介导的群体感应（QS）系统调节其腐败表型。研究了生态友好型群体猝灭酶盘尼西林G酰化酶（PGA）和具有抗氧化和抗菌作用的天然多酚类化合物绿原酸（CGA）对肺泡芽孢杆菌QS和生物膜形成的联合抑制作用。结果表明，与单独处理相比，PGA-CGA组合具有较强的生物膜抑制作用（29.88% ~ 59.18%）和清除率（30.61% ~ 55.45%）。扫描电镜显示，PGA-CGA破坏了生物膜结构，产生更薄的结构和分散的细菌菌落。此外，该组合显著抑制了一些腐败表型，包括紫紫素产生、胞外多糖合成、生物胺积累、铁载体分泌、脂肪酶活性和运动，抑制率为28.94% ~ 100%。实时PCR分析显示，PGA-CGA协同下调了qs相关基因（halI和halR）、生物膜相关基因（flgA）、腐败相关基因（dppF）和运动相关基因（motB和kdsD） 30% - 60%，超过了单独处理的效果。代谢组学分析进一步表明，这种结合破坏了碳水化合物和能量代谢、氨基酸和核苷酸的生物合成以及生物素的代谢。此外，PGA-CGA降低了鲑鱼鱼片的总活菌数和总挥发性碱氮水平，并在12 d内保持了良好的感官品质。因此，PGA-CGA组合被认为是一种很有前途的新型鱼类保鲜剂。

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引用次数: 0

Enhancing odd-chain fatty acid biosynthesis in R. opacus via black bean protein hydrolysate-mediated metabolic reprogramming 通过黑豆蛋白水解物介导的代谢重编程促进黑豆R. opacus奇链脂肪酸生物合成

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.fbio.2026.108345

Kun Liu, Zhaojun Zheng, Yuanfa Liu

OCFA production from Rhodococcus opacus PD630 (R. opacus), which is a natural oleaginous bacterium, is limited by propionyl-CoA availability despite its potential for biofuel, nutritional, and pharmaceutical applications. This study investigated the effects of enzymatically hydrolyzed black bean protein hydrolysates (BBPHs) as an alternative nitrogen source to stimulate OCFA biosynthesis. Among six hydrolysates, BBPH hydrolyzed by bromelain, flavourzym and Neutrase® markedly enhanced cell growth and lipid accumulation, achieving a 3-fold increase in OCFA content and elevating OCFA proportion to 30.78 ± 0.97 % of total fatty acids. The OCFA content has reached 1368.98 ± 157.08 mg/L in BBPH-N. Metabolomic and lipidomic analyses revealed that BBPH supplementation significantly increased intracellular propionyl-CoA levels (750.29 ± 45.00 ng/mg, compared with the 476.70 ± 36.71 ng/mg of CN group), and modulated succinyl-CoA abundance, suggesting activation of the methyl malonyl-CoA pathway. A total of 69 OCFA-containing triglycerides and 17 diglycerides were identified, with TG 54:1 (TG 17:0_19:0_18:1) emerging as a common lipid marker across BBPH supplementations. Moreover, BBPH hydrolyzed by Neutrase® enhanced the accumulation of C17-series fatty acids and improved nitrogen assimilation efficiency, as indicated by higher biomass and supernatant protein concentrations. Collectively, these results demonstrate that BBPH can reprogram carbon–nitrogen metabolism in R. opacus, promoting propionyl-CoA-derived OCFA synthesis. This work highlights a green and economically viable approach to microbial lipid production using agro-industrial byproducts, contributing to the advancement of circular bioeconomy strategies.

不透明红球菌PD630 （R. opacus）是一种天然产油细菌，其OCFA的生产受到丙酰辅酶a可用性的限制，尽管它在生物燃料、营养和制药方面具有潜力。本研究研究了酶解黑豆蛋白水解物（BBPHs）作为替代氮源刺激OCFA生物合成的效果。在6种水解产物中，经菠萝蛋白酶、风味酶和Neutrase®水解的BBPH显著促进了细胞生长和脂质积累，OCFA含量增加3倍，OCFA占总脂肪酸的比例达到30.78±0.97%。BBPH-N中OCFA含量达1368.98±157.08 mg/L。代谢组学和脂质组学分析显示，BBPH添加显著增加了细胞内丙酰辅酶a水平（750.29±45.00 ng/mg， CN组为476.70±36.71 ng/mg），并调节了琥珀酰辅酶a丰度，表明甲基丙二酰辅酶a途径被激活。共鉴定出69种含ocfa的甘油三酯和17种双甘油三酯，其中TG 54:1 （TG 17:0_19:0_18:1）是BBPH补充剂中常见的脂质标志物。此外，由Neutrase®水解的BBPH增强了c17系列脂肪酸的积累，提高了氮同化效率，这表明了更高的生物量和上清蛋白浓度。综上所述，这些结果表明BBPH可以重编程R. opacus的碳氮代谢，促进丙酰辅酶a衍生的OCFA合成。这项工作强调了利用农业工业副产品生产微生物油脂的绿色和经济可行的方法，有助于推进循环生物经济战略。

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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 : 2026-03-01 Epub 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

Fermented Rhizoma Phragmitis alleviates alcoholic liver injury by coordinating hepatic metabolic homeostasis with the gut microbiota 发酵芦苇通过协调肝脏代谢稳态与肠道微生物群减轻酒精性肝损伤

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.fbio.2026.108399

Lidan Zhang , Wen Deng , Ming Zhang , Buyu Liu , Congnan Zhang , Ting Li , Xinxia Zhang , Juan Li , Li Wang

Chronic or excessive alcohol intake is a major cause of alcoholic liver disease (ALD), which remains a considerable public health concern worldwide. This study found that fermented Rhizoma Phragmitis (FRP) can improve ALD by regulating liver metabolism and improving the intestinal microbiota. Specifically, fermentation significantly increased the levels of several functional constituents in RP, including maclurin, methyl gallate, and pantothenic acid. It also enhanced in vitro antioxidant activity and alcohol dehydrogenase (ADH) activation. In the established ALD mice model, biochemical indicators (ALT, AST, TG, TC, MDA, SOD, CAT, GSH, TNF-α, IL-6, IL-1β, LPS) showed that FRP significantly improved liver lipid metabolism, oxidative stress, and inflammatory responses. Additionally, it increased the abundance of beneficial bacteria such as Christensenella and Faecalibaculum, and elevated hepatic levels of bioactive metabolites, including fraxidin and citicoline. Overall, these results suggest that FRP has considerable potential for alleviating liver injury caused by alcohol and might be developed as a functional food component.

慢性或过量饮酒是酒精性肝病（ALD）的主要原因，这仍然是世界范围内一个相当大的公共卫生问题。本研究发现发酵的芦根可通过调节肝脏代谢和改善肠道菌群来改善ALD。具体来说，发酵显著增加了RP中几种功能成分的水平，包括大霉素、没食子酸甲酯和泛酸。提高了体外抗氧化活性和乙醇脱氢酶（ADH）活性。在建立的ALD小鼠模型中，生化指标（ALT、AST、TG、TC、MDA、SOD、CAT、GSH、TNF-α、IL-6、IL-1β、LPS）显示FRP显著改善肝脏脂质代谢、氧化应激和炎症反应。此外，它增加了有益细菌的丰度，如Christensenella和Faecalibaculum，并提高了肝脏生物活性代谢物的水平，包括黄曲霉素和胞胆碱。总的来说，这些结果表明FRP具有减轻酒精引起的肝损伤的巨大潜力，并可能发展成为一种功能性食品成分。

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引用次数: 0

Integrated multi-omics analysis reveals molecular and biochemical basis of flavor variation in rambutan (Nephelium lappaceum L.) cultivars 综合多组学分析揭示了红毛丹（Nephelium lappaceum L.）品种风味变异的分子生化基础

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbio.2026.108433

Muhammad Mobeen Tahir , Yawen Zhang , Zhongrui Weng , Chengkun Yang , Kaibing Zhou , Minjie Qian , Hongxia Wu

Rambutan (Nephelium lappaceum L.) cultivars exhibit distinct flavor profiles, yet the molecular mechanisms underlying these differences remain poorly understood. To address this, we performed an integrated analysis combining biochemical, widely targeted metabolomic, and transcriptomic approaches to characterize five Baoyan (BY) rambutan cultivars (BY-2, BY-4, BY-5, BY-6, and BY-7) at commercial maturity. Biochemical measurements revealed significant variation in total soluble solid content (TSS), total organic acid content (TOA), and sugar-acid ratios, with BY-7 displaying the highest sweetness, BY-4 the highest TOA, and BY-2 the most balanced flavor. Widely targeted metabolomic profiling identified 13 major metabolite classes showing cultivar-specific accumulation patterns, particularly in flavonoids, amino acids and derivatives, and phenolic acids. Pairwise comparisons uncovered 433–554 differentially accumulated metabolites (DAMs), and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis highlighted flavonoid, phenylpropanoid, amino acid, lipid, and hormone metabolism as key pathways differentiating the cultivars. RNA sequencing revealed 1871–3352 differentially expressed genes (DEGs) across comparisons, with KEGG pathway enrichment indicating major differences in plant–pathogen interactions, starch and sucrose metabolism, plant hormone signal transduction, phenylpropanoid biosynthesis, and other key regulatory pathways. Notably, transcription factors (TFs), including bHLH, ERF, MYB-related, and NAC families, emerged as central regulatory drivers. Integrated analysis further demonstrated strong correlations between gene expression and metabolite accumulation, indicating coordinated regulation of flavonoid biosynthesis, carbohydrate metabolism, and amino acid pathways. Collectively, this study provides a comprehensive multi-omics perspective on the molecular and biochemical determinants of rambutan fruit quality, offering valuable insights for cultivar improvement and targeted breeding programs.

红毛丹（Nephelium lappaceum L.）品种表现出不同的风味特征，但这些差异背后的分子机制仍然知之甚少。为了解决这个问题，我们进行了综合分析，结合生化，广泛靶向代谢组学和转录组学方法，对5个商业成熟的宝岩红毛丹品种（BY-2, BY-4, BY-5， BY-6和BY-7）进行了表征。生化测定结果显示，总可溶性固形物含量（TSS）、总有机酸含量（TOA）和糖酸比存在显著差异，其中BY-7甜度最高，BY-4 TOA最高，BY-2风味最平衡。广泛靶向的代谢组学分析鉴定出13种主要代谢物类别，显示出特定品种的积累模式，特别是黄酮类化合物、氨基酸及其衍生物和酚酸。两两比较发现433-554个差异积累代谢物（DAMs），京都基因和基因组百科全书（KEGG）富集分析强调黄酮类、苯丙类、氨基酸、脂质和激素代谢是区分品种的关键途径。RNA测序揭示了1871-3352个差异表达基因（DEGs）， KEGG途径富集表明植物与病原体相互作用、淀粉和蔗糖代谢、植物激素信号转导、苯丙类生物合成和其他关键调控途径存在主要差异。值得注意的是，转录因子（TFs），包括bHLH、ERF、myb相关和NAC家族，成为了主要的调控驱动因素。综合分析进一步证明了基因表达与代谢物积累之间的强相关性，表明黄酮类生物合成、碳水化合物代谢和氨基酸途径的协调调节。总的来说，本研究为红毛丹果实品质的分子和生化决定因素提供了全面的多组学视角，为品种改良和有针对性的育种计划提供了有价值的见解。

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引用次数: 0

Preparation of specific and sensitive monoclonal antibodies for thiamethoxam and development of immunoassay methods for detecting thiamethoxam in lake water, vegetables, and animal-derived foods 噻虫嗪特异性、敏感性单克隆抗体的制备及湖水、蔬菜、动物源性食品中噻虫嗪免疫检测方法的建立

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.fbio.2026.108397

Jiacan Wang , Yiting Wang , Shixiang Wu , Linwei Zhang , Hao Wen , Hongfei Yang , Xu Wang , Dapeng Peng

Thiamethoxam (TMX) is a widely used second-generation neonicotinoid insecticide. However, improper application could result in the accumulation of residue in edible products, posing risks to consumers. As a result, accurately identifying TMX residues in foods is essential. In this research, monoclonal antibody (mAb) that specifically recognize TMX was developed. To improve detection sensitivity, a heterologous coating strategy was utilized in TMX detection. Based on the developed monoclonal antibody, ic-ELISA and GICA methods were established. Using the established optimal conditions for ic-ELISA, the IC₅₀ was 0.85 μg/L. Additionally, a sample extraction method was developed, which can handle both vegetables and animal-derived food at the same time. The limits of detection (LODs) were 0.099–0.117 μg/kg, quantification (LOQs) were 0.143–0.194 μg/kg, and the recovery rates were 81.5%–121.3% in lake water, pork, beef, eggs, and spinach. Furthermore, we also optimized key parameters of GICA; the VLOD for eggs was 10 μg/kg, while for spinach, beef, and pork, it was 5 μg/kg. These two detection methods established in this research can more sensitively and accurately detect TMX in various samples during on-site rapid testing.

噻虫嗪（TMX）是一种广泛使用的第二代新烟碱类杀虫剂。然而，不当的使用可能会导致食用产品中的残留物积聚，对消费者构成风险。因此，准确识别食物中的TMX残留物至关重要。本研究制备了特异性识别TMX的单克隆抗体（mAb）。为了提高TMX的检测灵敏度，采用了异源包覆策略。以制备的单克隆抗体为基础，分别建立了ic-ELISA和GICA方法。采用所建立的最佳条件，IC50为0.85 μg/L。此外，还开发了一种可以同时处理蔬菜和动物源性食品的样品提取方法。在湖水、猪肉、牛肉、鸡蛋、菠菜中检出限为0.099 ~ 0.117 μg/kg，定量限为0.143 ~ 0.194 μg/kg，回收率为81.5% ~ 121.3%。并对关键参数进行了优化；鸡蛋的VLOD为10 μg/kg，菠菜、牛肉和猪肉的VLOD为5 μg/kg。本研究建立的两种检测方法可以在现场快速检测中更加灵敏、准确地检测到各种样品中的TMX。

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引用次数: 0

Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu 以固态发酵为基础：非酿酒酵母对强香气型白酒酯形成的优先调控作用

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.fbio.2026.108416

Jiaxin Hong , Jiang Xie , Dongrui Zhao , Jinyuan Sun , Mingquan Huang , Xiaotao Sun , Baoguo Sun

The concentration of ethyl acetate in northern strong aroma type of Baijiu was imbalanced, which led to a deficiency in the typical flavor characteristics and affected the flavor profile of strong aroma type of Baijiu. In the fermented foods, the formation of flavor compounds was closely related to microbial interactions. Hence, the distribution characteristics of microorganisms in different fermentation pits were analyzed by microbiomics. To further investigate the factors affecting the flavor formation, four important yeasts related to ethyl acetate were identified including Wickerhamomyces anomalus, Pichia norvegensis, Candida akabanensis, and Saccharomyces cerevisiae. The growth characteristics of yeasts were also analyzed. It was found that Wickerhamomyces anomalus grew faster and produced more ethyl acetate. The optimal conditions for these strains to produce ethyl acetate were found to be relatively similar according to the response surface experiments, suggesting that early dominance of specific yeasts could play a major role to affect ester accumulation. Moreover, Pichia norvegensis was selected for simulated solid-state fermentation experiments under actual fermentation environmental conditions with Saccharomyces cerevisiae to verify the priority effects. The results showed that the ratio of ethyl acetate to ethyl hexanoate in distilled original liquor decreased by 72.16% when the ratio of Saccharomyces cerevisiae to Pichia norvegensis was 1:1. It indicated that the priority effects among microorganisms in the solid-state fermentation could regulate the microbial assembly and esters formation, which might improve the flavor quality of strong aroma type of Baijiu and other fermented foods.

北方强香气型白酒中乙酸乙酯浓度失衡，导致典型风味特征缺失，影响了强香气型白酒的风味轮廓。在发酵食品中，风味化合物的形成与微生物的相互作用密切相关。因此，采用微生物组学方法分析了不同发酵坑内微生物的分布特征。为了进一步研究影响风味形成的因素，鉴定了4种与乙酸乙酯相关的重要酵母，包括Wickerhamomyces anomalus、Pichia norvegensis、Candida akabanensis和Saccharomyces cerevisiae。并对酵母的生长特性进行了分析。结果表明，柳条霉生长速度快，产乙酸乙酯量大。根据响应面实验发现，这些菌株生产乙酸乙酯的最佳条件相对相似，表明特定酵母的早期优势可能对酯积累起主要作用。在实际发酵环境条件下，选取诺维毕氏毕氏酵母（Pichia norvegensis）与酿酒酵母（Saccharomyces cerevisiae）进行模拟固态发酵实验，验证其优先效应。结果表明，当酿酒酵母与诺威毕赤酵母的比例为1:1时，蒸馏原液中乙酸乙酯与己酸乙酯的比例降低了72.16%；说明固态发酵过程中微生物间的优先作用可以调节微生物的聚集和酯类的形成，从而改善强香气型白酒和其他发酵食品的风味品质。

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引用次数: 0

The combined regulation of complex coacervated microcapsules and tea polyphenol palmitate on the thermal stability of the flavor of mala essential oil and its application in heat-processed foods 复合凝聚微胶囊与茶多酚棕榈酸酯对马来精油风味物热稳定性的联合调控及其在热加工食品中的应用

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbio.2026.108425

Kai Chen , Min Zhang

In this study, a combined strategy with both internal and external stabilizing functions was developed for regulating the flavor thermal stability of mala essential oil (MEO). The results showed that complex coacervated microcapsules had good encapsulation effect on MEO. In the hot processing simulation, tea polyphenol palmitate (TPP) greatly improved the retention rate of color substance (capsanthin) and taste substances (sanshool and capsaicin) in MEO by retarding their oxidation degradation. Specifically, TPP increased the retention rates of sanshool, capsanthin, and capsaicin by approximately 12.6%-33.8%, 5.3%-46.1%, and 1.6%-4.5%, respectively, under prolonged heating at 100-180 °C. In contrast, microcapsules exhibited better retention of aroma substance (linalool) through their external shielding effect, maintaining 62.7%-91.5% retention after heating, while the unprotected group retained only 46.5%-60.6%. In practical application, both the TPP and microcapsule regulations improved the flavor stability of MEO in twisted rolls and crispy meats preparation processes, while the microcapsule showed better improvement effect depending on its absorption and slow-release capacities. Furthermore, the jointly regulated MEO had the best flavor stability and the strongest sensory improvement effect, endowing twisted rolls and crispy meats with an intense mala flavor, bright red color, and consequently, the highest sensory scores (80.2 and 82.3).

本研究提出了一种内外稳定相结合的调节马拉麻精油风味热稳定性的策略。结果表明，复合凝聚微胶囊对MEO具有良好的包封效果。在热加工模拟中，茶多酚棕榈酸酯（TPP）通过延缓颜色物质（辣椒素）和味道物质（辣椒素和辣椒素）在MEO中的氧化降解，大大提高了它们的保留率。具体来说，在100-180°C的长时间加热下，TPP使辣椒素、辣椒素和辣椒素的保留率分别提高了约12.6%-33.8%、5.3%-46.1%和1.6%-4.5%。相比之下，微胶囊通过其外部屏蔽作用表现出更好的香气物质（芳樟醇）保留率，加热后的保留率为62.7% ~ 91.5%，而未保护组的保留率仅为46.5% ~ 60.6%。在实际应用中，TPP和微胶囊调控均提高了MEO在扭卷和脆肉制备过程中的风味稳定性，而微胶囊的改善效果更好，这取决于其吸收和缓释能力。其中，共同调控的MEO风味稳定性最好，感官改善效果最强，扭曲卷和酥脆肉的马拉味浓郁，颜色鲜红，感官评分最高（80.2分和82.3分）。

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引用次数: 0

Antimicrobial activity and mechanism of tea pigments derived from the discarded tea plant branches and leaves against methicillin-resistant Staphylococcus aureus 废弃茶树枝叶茶色素对耐甲氧西林金黄色葡萄球菌的抑菌活性及机制研究

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

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.fbio.2026.108437

Xueluan Liu , Xiaolin Feng , Chongxin Shi , Ying Wen , Xianchun Hu , Shuhong Lin , Yong Ye

Microbial contamination in food can cause foodborne illnesses, particularly methicillin-resistant Staphylococcus aureus (MRSA), which poses a serious threat to human health due to its ability to produce heat-resistant enterotoxins and express the broad-spectrum antibiotic resistance protein penicillin-binding protein 2a (PBP2a). In this study, tea pigments with potent anti- MRSA activity were prepared from discarded tea plant branches and leaves via in vitro enzymatic oxidation. Optimal process conditions obtained through response surface methodology (RSM) were: enzyme substrate ratio of 0.6 U/mg, reaction temperature of 43 °C, and reaction time of 22 h, yielding a production rate of 7.88%. Theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) isolated and purified via organic solvent extraction and macroporous resin D101 exhibited similar phenolic compound spectral characteristics, with average molecular weights (Mw) of 208, 368, and 16,064 Da, respectively. The minimum inhibitory concentration (MIC) of TFs, TRs, and TBs against MRSA were 156.25, 312.5, and 1250 μg/mL, respectively, demonstrating excellent anti- MRSA activity that was significantly stronger than their inhibitory activity against Escherichia coli. Furthermore, tea pigments exert antibacterial effects through mechanisms including cell wall disruption, alteration of cell membrane permeability, inhibition of biofilm formation, reduction of respiratory chain dehydrogenase activity, and increased levels of intracellular reactive oxygen species in bacteria. Additionally, molecular docking indicates that theaflavins effectively binds to PBP2a, thereby interfering with MRSA growth. Tea pigments as anti- MRSA natural products have great prospects in food industry.

食品中的微生物污染可引起食源性疾病，特别是耐甲氧西林金黄色葡萄球菌（MRSA），由于其能够产生耐热肠毒素并表达广谱抗生素耐药蛋白青霉素结合蛋白2a (PBP2a)，对人类健康构成严重威胁。本研究采用体外酶氧化法制备了具有抗MRSA活性的茶叶色素。通过响应面法（RSM）得到的最佳工艺条件为：酶底物比0.6 U/mg，反应温度43℃，反应时间22 h，产率为7.88%。通过有机溶剂萃取和大孔树脂D101分离纯化的茶黄素（TFs）、茶红素（TRs）和茶褐素（TBs）具有相似的酚类化合物光谱特征，平均分子量（Mw）分别为208,368和16,064 Da。TFs、TRs和TBs对MRSA的最低抑制浓度（MIC）分别为156.25、312.5和1250 μg/mL，具有较好的抗MRSA活性，且对大肠杆菌的抑制活性明显强于其对MRSA的抑制活性。此外，茶色素通过破坏细胞壁、改变细胞膜通透性、抑制生物膜形成、降低呼吸链脱氢酶活性、提高细菌胞内活性氧水平等机制发挥抗菌作用。此外，分子对接表明茶黄素与PBP2a有效结合，从而干扰MRSA的生长。茶叶色素作为抗MRSA的天然产物，在食品工业中具有广阔的应用前景。

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引用次数: 0