Pub Date : 2025-03-22DOI: 10.1016/j.foodchem.2025.143980
Haiyin Chen, Sicheng Zhong, Zhijie Liu, Zhao Hu, Chao Wang, Yuke Zhou, Ning Xu, Fuquan Zhao, Dongsheng Li, Yong Hu
Metabolic forces drive microecological succession in Huangjiu fermentation. This study investigates the dynamic metabolic-microbial interplay during Fangxian Huangjiu fermentation. Temporal changes of metabolome and microbiome revealed a syntropic relationship that purified the microbial community with convergent metabolic patterns. With species turnover driving microbial community structure, early-stage microbiomes exhibited great functional diversity. Functions related to energy and molecular building blocks were enriched at the end of early stage, and contributed greatly to microbial adaptation, highlighting the importance of metabolic forces in shaping community structure. Proteobacteria were identified as key facilitators of diverse metabolic activities, and Enterobacter emerged as a fundamental microbial community particularly for materials transformation. Correlation analysis enriched amino acid metabolism pathways. Further, Pantoea ananatis and Wickerhamomyces anomalus were isolated to enhance sphingosine-1-phosphate, γ-aminobutyric acid, and creatine levels without altering physicochemical properties. The study offers insights into the regulation of Huangjiu fermentation, and suggested potential micobiome manipulation to optimize characteristics.
{"title":"Microbiome-metabolomic insights into the systemic regulation in Fangxian Huangjiu fermentation","authors":"Haiyin Chen, Sicheng Zhong, Zhijie Liu, Zhao Hu, Chao Wang, Yuke Zhou, Ning Xu, Fuquan Zhao, Dongsheng Li, Yong Hu","doi":"10.1016/j.foodchem.2025.143980","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143980","url":null,"abstract":"Metabolic forces drive microecological succession in Huangjiu fermentation. This study investigates the dynamic metabolic-microbial interplay during Fangxian Huangjiu fermentation. Temporal changes of metabolome and microbiome revealed a syntropic relationship that purified the microbial community with convergent metabolic patterns. With species turnover driving microbial community structure, early-stage microbiomes exhibited great functional diversity. Functions related to energy and molecular building blocks were enriched at the end of early stage, and contributed greatly to microbial adaptation, highlighting the importance of metabolic forces in shaping community structure. <em>Proteobacteria</em> were identified as key facilitators of diverse metabolic activities, and <em>Enterobacter</em> emerged as a fundamental microbial community particularly for materials transformation. Correlation analysis enriched amino acid metabolism pathways. Further, <em>Pantoea ananatis</em> and <em>Wickerhamomyces anomalus</em> were isolated to enhance sphingosine-1-phosphate, γ-aminobutyric acid, and creatine levels without altering physicochemical properties. The study offers insights into the regulation of Huangjiu fermentation, and suggested potential micobiome manipulation to optimize characteristics.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675473","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}
Frozen pork stocks are critical for stabilizing food security and prices, but assessing nutritional and physicochemical changes during freezing remains challenging. This study conducted a 12-month frozen storage experiment at −20 °C on 50 pigs' longissimus muscles, quantifying changes in 62 meat quality components in 7 categories, including thawing loss, myoglobin, fatty acids, amino acids, and deterioration indicators. The Prophet model suggests pork retains good quality for 1–2 years under proper freezing, with significant deterioration appearing after 4 years. Phenotypic correlations across dimensions reveal key interactions and abnormalities, such as arachidonic acid (C20:4n6) and methionine (Met) deviating from their respective clusters. Using VIS/NIRS and nine machine learning algorithms, a storage time classification model achieved 85.8 % accuracy with SpecimIQ transmission spectra and AdaBoost. These findings demonstrate the potential of VIS/NIRS in food safety and processing, providing a practical solution for precise storage duration identification and valuable insights for managing frozen pork reserves.
{"title":"Tracking nutritional and quality changes in frozen pork: A 12-month study using 7 categories of meat parameters and VIS/NIR spectroscopy","authors":"Xi Tang, Hui Xiao, Ting Luo, Jiacheng Wei, Ruiqiu He, Junhui Duan, Shijun Xiao, Nengshui Ding, Lusheng Huang, Zhiyan Zhang","doi":"10.1016/j.foodchem.2025.144003","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144003","url":null,"abstract":"Frozen pork stocks are critical for stabilizing food security and prices, but assessing nutritional and physicochemical changes during freezing remains challenging. This study conducted a 12-month frozen storage experiment at −20 °C on 50 pigs' longissimus muscles, quantifying changes in 62 meat quality components in 7 categories, including thawing loss, myoglobin, fatty acids, amino acids, and deterioration indicators. The Prophet model suggests pork retains good quality for 1–2 years under proper freezing, with significant deterioration appearing after 4 years. Phenotypic correlations across dimensions reveal key interactions and abnormalities, such as arachidonic acid (C20:4n6) and methionine (Met) deviating from their respective clusters. Using VIS/NIRS and nine machine learning algorithms, a storage time classification model achieved 85.8 % accuracy with SpecimIQ transmission spectra and AdaBoost. These findings demonstrate the potential of VIS/NIRS in food safety and processing, providing a practical solution for precise storage duration identification and valuable insights for managing frozen pork reserves.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"125 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675476","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}
Pub Date : 2025-03-22DOI: 10.1016/j.foodchem.2025.143982
Lu Chen, Yu Du, Yong Zhao, Zhiyun Peng, Qiaohui Zeng, Haiquan Liu, Wangsheng Qiu, Jing Jing Wang
Dual-functional photosensitizers (PSs) with enhanced reactive oxygen species generation based on natural aggregation-induced emission (AIE) luminogen and membrane-intercalating ability were fabricated. Specifically, the AIE property of berberine (BBR) was achieved by encapsulating it into the carboxymethyl-β-cyclodextrin (CMCD) cavity to restrict its molecular motion. Meanwhile, the CMCD was decorated with transacting activator of transduction (TAT) peptide to realize the membrane-intercalating function. On this basis, the fabricated BBR/CMCD/TAT conjugates exhibited superior PDI efficiency (>8 Log CFU mL−1) against foodborne bacteria by inducing severe membrane damages. Transcriptomic analysis revealed that the BBR/CMCD/TAT-mediated PDI significantly blocked the biosynthesis of peptidoglycan and lipopolysaccharide, and compromised the energy production pathways, eventually causing cell death. Furthermore, the BBR/CMCD/TAT-mediated PDI efficiently inactivated ~99 % bacteria on salmon fillets throughout the storage period, consequently extending the shelf life by 3 days. These findings highlight the promising application of dual-functional PS-mediated PDI in combating bacteria and ensuring food microbiological safety.
{"title":"Enhanced generation of reactive oxygen species and membrane intercalation potency of berberine-based conjugates for efficient photodynamic inactivation against foodborne bacteria","authors":"Lu Chen, Yu Du, Yong Zhao, Zhiyun Peng, Qiaohui Zeng, Haiquan Liu, Wangsheng Qiu, Jing Jing Wang","doi":"10.1016/j.foodchem.2025.143982","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143982","url":null,"abstract":"Dual-functional photosensitizers (PSs) with enhanced reactive oxygen species generation based on natural aggregation-induced emission (AIE) luminogen and membrane-intercalating ability were fabricated. Specifically, the AIE property of berberine (BBR) was achieved by encapsulating it into the carboxymethyl-β-cyclodextrin (CMCD) cavity to restrict its molecular motion. Meanwhile, the CMCD was decorated with transacting activator of transduction (TAT) peptide to realize the membrane-intercalating function. On this basis, the fabricated BBR/CMCD/TAT conjugates exhibited superior PDI efficiency (>8 Log CFU mL<sup>−1</sup>) against foodborne bacteria by inducing severe membrane damages. Transcriptomic analysis revealed that the BBR/CMCD/TAT-mediated PDI significantly blocked the biosynthesis of peptidoglycan and lipopolysaccharide, and compromised the energy production pathways, eventually causing cell death. Furthermore, the BBR/CMCD/TAT-mediated PDI efficiently inactivated ~99 % bacteria on salmon fillets throughout the storage period, consequently extending the shelf life by 3 days. These findings highlight the promising application of dual-functional PS-mediated PDI in combating bacteria and ensuring food microbiological safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"70 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675482","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}
The present study investigates the enhancement of skipjack tuna (Katsuwonus pelamis) texture by incorporating ionic polysaccharide-bovine bone gelatin (BBG) hydrogels. Three ionic polysaccharides, namely carboxymethyl chitosan (CMCS), konjac glucomannan (KGM), and oat β-glucan (OBG), were utilized in BBG-based hydrogels. And their effects on the rheological, structural, and protein properties of the composite gels were explored. Results showed that charge density influenced pore size, wall thickness, and cross-linking density in hydrogels. Structural analyses revealed that all polysaccharides promoted ordered rearrangements in protein secondary structure, increasing surface hydrophobicity and β-sheet content, with OBG having the pronounced effect by mediating gelation through enhanced hydrophobic interactions and hydrogen bonding. The incorporation of BBG + OBG-20 % hydrogels significantly enhanced water-holding capacity, and texture while reducing oral processing energy (p < 0.05). These findings provide insights for improving the texture of skipjack tuna products and demonstrate the potential application of polysaccharide-BBG hydrogels in enhancing the quality of fish products.
{"title":"Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products","authors":"Xiaoqing Yang, Zhifeng Tan, Weiping Zhao, Yunfang Zheng, Siqi Ling, Xiaoming Guo, Xiuping Dong","doi":"10.1016/j.foodchem.2025.144002","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144002","url":null,"abstract":"The present study investigates the enhancement of skipjack tuna <em>(Katsuwonus pelamis</em>) texture by incorporating ionic polysaccharide-bovine bone gelatin (BBG) hydrogels. Three ionic polysaccharides, namely carboxymethyl chitosan (CMCS), konjac glucomannan (KGM), and oat β-glucan (OBG), were utilized in BBG-based hydrogels. And their effects on the rheological, structural, and protein properties of the composite gels were explored. Results showed that charge density influenced pore size, wall thickness, and cross-linking density in hydrogels. Structural analyses revealed that all polysaccharides promoted ordered rearrangements in protein secondary structure, increasing surface hydrophobicity and β-sheet content, with OBG having the pronounced effect by mediating gelation through enhanced hydrophobic interactions and hydrogen bonding. The incorporation of BBG + OBG-20 % hydrogels significantly enhanced water-holding capacity, and texture while reducing oral processing energy (<em>p</em> < 0.05). These findings provide insights for improving the texture of skipjack tuna products and demonstrate the potential application of polysaccharide-BBG hydrogels in enhancing the quality of fish products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675474","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}
Pub Date : 2025-03-22DOI: 10.1016/j.foodchem.2025.143976
Ruge Cao, Yi Gao, Chaomin Li, Yinta Li, Zicong Guo, Zhenguo Wang, Ju Qiu
This review provides recent advancements in modification of cereal cell wall non-starch polysaccharides (NSPs) and their functional applications in food systems. NSPs, predominantly derived from cereal bran, play a critical role in food texture, functionality, and health-promoting properties. However, their natural characteristics often limit their direct application in foods. This article systematically examines various modification strategies, including chemical, physical, and enzymatic approaches, aimed at enhancing the solubility, viscosity, gelation, and emulsification properties of NSPs. Such modifications improve their performance as thickeners, stabilizers, and emulsifiers, while simultaneously boosting their biological activities, such as hypoglycemic, cholesterol-lowering, and antioxidant effects. The review also explores the molecular mechanisms behind these modifications and their interactions with other food components, to optimize food structure and stability. By summarizing recent innovations and outlining challenges and future research directions, this work offers valuable insights for advancing the use of modified cereal NSPs in food science.
{"title":"Modifications and functional applications of cereal non-starch polysaccharides: Structure-property relationships and industrial potentials in food systems","authors":"Ruge Cao, Yi Gao, Chaomin Li, Yinta Li, Zicong Guo, Zhenguo Wang, Ju Qiu","doi":"10.1016/j.foodchem.2025.143976","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143976","url":null,"abstract":"This review provides recent advancements in modification of cereal cell wall non-starch polysaccharides (NSPs) and their functional applications in food systems. NSPs, predominantly derived from cereal bran, play a critical role in food texture, functionality, and health-promoting properties. However, their natural characteristics often limit their direct application in foods. This article systematically examines various modification strategies, including chemical, physical, and enzymatic approaches, aimed at enhancing the solubility, viscosity, gelation, and emulsification properties of NSPs. Such modifications improve their performance as thickeners, stabilizers, and emulsifiers, while simultaneously boosting their biological activities, such as hypoglycemic, cholesterol-lowering, and antioxidant effects. The review also explores the molecular mechanisms behind these modifications and their interactions with other food components, to optimize food structure and stability. By summarizing recent innovations and outlining challenges and future research directions, this work offers valuable insights for advancing the use of modified cereal NSPs in food science.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"214 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675480","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}
Pub Date : 2025-03-22DOI: 10.1016/j.foodchem.2025.143999
Fuping Ma, Quan Zou, Xitong Zhao, Huatao Liu, Hehe Du, Kai Xing, Xiangdong Ding, Chuduan Wang
The intramuscular fat (IMF), fatty acid and amino acid compositions of pork are intricately linked to meat quality, flavor profile, and nutritional composition, and have potential implications for human health. Lipid accumulation in pork is initiated by the biosynthesis of fatty acids and regulated by a complex network of genes. In this study, the IMF content and genotyping of large-scale slaughtered Yorkshire pigs were assessed. Transcriptome sequencing of muscles from 17 individuals and fatty and amino acid analyses of muscles from 28 individuals according to IMF content were conducted. Phenotypic analysis showed a high correlation between IMF and most fatty acids, and the composition ratio of different types of fatty acids varied with IMF content. A negative correlation between the n-6/n-3 polyunsaturated fatty acid (PUFA) ratio and increase in IMF content significantly enhanced the levels of essential fatty acids and ameliorated the n-6/n-3 PUFA ratio in pork, thereby elevating its nutritional value to better align with contemporary health standards. A comprehensive analysis that integrated a genome-wide association study, differential gene expression analysis, and weighted gene co-expression network analysis was employed to identify the regulatory mechanisms of lipids. PRLR, SEC11C, ALPK2, CPLX4, APC, and CREB5 were identified as key candidate genes that affect intramuscular lipids and fatty acids. Through molecular and cellular experiments, our results indicated that high APC and CREB5 gene expression significantly promotes lipogenesis in cells, where these genes play an important role in regulatory pathways related to lipid synthesis in animals, which may affect fat deposition and fatty acid composition in pork. Overall, these results lay the foundation for an in-depth analysis of the genetic regulation of pork lipids and nutrition, and also provide molecular regulatory markers for the primary selection of pigs with better meat quality.
{"title":"Multi-omics integration reveals the regulatory mechanisms of APC and CREB5 genes in lipid biosynthesis and fatty acid composition in pigs","authors":"Fuping Ma, Quan Zou, Xitong Zhao, Huatao Liu, Hehe Du, Kai Xing, Xiangdong Ding, Chuduan Wang","doi":"10.1016/j.foodchem.2025.143999","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143999","url":null,"abstract":"The intramuscular fat (IMF), fatty acid and amino acid compositions of pork are intricately linked to meat quality, flavor profile, and nutritional composition, and have potential implications for human health. Lipid accumulation in pork is initiated by the biosynthesis of fatty acids and regulated by a complex network of genes. In this study, the IMF content and genotyping of large-scale slaughtered Yorkshire pigs were assessed. Transcriptome sequencing of muscles from 17 individuals and fatty and amino acid analyses of muscles from 28 individuals according to IMF content were conducted. Phenotypic analysis showed a high correlation between IMF and most fatty acids, and the composition ratio of different types of fatty acids varied with IMF content. A negative correlation between the n-6/n-3 polyunsaturated fatty acid (PUFA) ratio and increase in IMF content significantly enhanced the levels of essential fatty acids and ameliorated the n-6/n-3 PUFA ratio in pork, thereby elevating its nutritional value to better align with contemporary health standards. A comprehensive analysis that integrated a genome-wide association study, differential gene expression analysis, and weighted gene co-expression network analysis was employed to identify the regulatory mechanisms of lipids. <em>PRLR</em>, <em>SEC11C</em>, <em>ALPK2</em>, <em>CPLX4</em>, <em>APC</em>, and <em>CREB5</em> were identified as key candidate genes that affect intramuscular lipids and fatty acids. Through molecular and cellular experiments, our results indicated that high <em>APC</em> and <em>CREB5</em> gene expression significantly promotes lipogenesis in cells, where these genes play an important role in regulatory pathways related to lipid synthesis in animals, which may affect fat deposition and fatty acid composition in pork. Overall, these results lay the foundation for an in-depth analysis of the genetic regulation of pork lipids and nutrition, and also provide molecular regulatory markers for the primary selection of pigs with better meat quality.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"88 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675471","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}
Pub Date : 2025-03-22DOI: 10.1016/j.foodchem.2025.143983
Juliana F. de Sousa, Jez W. Batista Braga, Ana Cristi Basile Dias
This study presents a direct method to verify the purity and authenticity of erythritol, xylitol, and stevia using near- and mid-infrared spectroscopy combined with a DD-SIMCA classification model. The model was enhanced with virtual samples created by adding PCA residuals and noise, improving robustness and accuracy. The validation was performed using independent sample sets, including commercial natural sweeteners and samples adulterated with saccharin, sucrose, acesulfame, and silicon dioxide. For xylitol, efficiency rates (EFR) of 97 % (NIR) and 95 % (MIR) were achieved, while erythritol achieved EFRs of 96 % (NIR) and 98 % (MIR). Conversely, stevia exhibited significant variation in its spectral profile across different brands and batches due to the natural variability of steviol glycosides and extraction conditions. Consequently, the EFR for stevia reached only 61 % (NIR) and 90 % (MIR). This approach offers a fast and accurate alternative for verifying the authenticity of natural sweeteners supporting quality control and anti-adulteration efforts.
{"title":"Authenticity assessment of commercial natural sweeteners using near- and mid-infrared spectroscopy with DD-SIMCA modeling","authors":"Juliana F. de Sousa, Jez W. Batista Braga, Ana Cristi Basile Dias","doi":"10.1016/j.foodchem.2025.143983","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143983","url":null,"abstract":"This study presents a direct method to verify the purity and authenticity of erythritol, xylitol, and stevia using near- and mid-infrared spectroscopy combined with a DD-SIMCA classification model. The model was enhanced with virtual samples created by adding PCA residuals and noise, improving robustness and accuracy. The validation was performed using independent sample sets, including commercial natural sweeteners and samples adulterated with saccharin, sucrose, acesulfame, and silicon dioxide. For xylitol, efficiency rates (EFR) of 97 % (NIR) and 95 % (MIR) were achieved, while erythritol achieved EFRs of 96 % (NIR) and 98 % (MIR). Conversely, stevia exhibited significant variation in its spectral profile across different brands and batches due to the natural variability of steviol glycosides and extraction conditions. Consequently, the EFR for stevia reached only 61 % (NIR) and 90 % (MIR). This approach offers a fast and accurate alternative for verifying the authenticity of natural sweeteners supporting quality control and anti-adulteration efforts.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"211 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675331","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}
Maitake (Grifola frondosa) is rich in bioactive polysaccharides and is known for its health benefits. This study investigated the effects of hydrothermal treatment (HT) and low pH conditions on Maitake, revealing their effectiveness in the bioactive polysaccharide extraction and metabolite bioavailability. HT and low pH-induced significant structural changes, with WSP-HT1 showing 99.67 % degradation and yielding 41.46 % β-glucan and 0.43 % α-glucan. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis demonstrated 45–10 kDa protein transformations, supported by molecular docking and dynamic simulations. FT-IR spectroscopy revealed carbohydrate spectral shifts and increased α-helix random coil association. Treated samples (WSP-LA-pH1, WSP-LA-pH4, WSP-LP-pH1, WSP-LP-pH4) exhibited enhanced optical density, antioxidant activity, fluorescence, and decried surface hydrophobicity. The metabolomic analysis highlighted significant pathway alterations, validated by Principal Component, Partial Least Squares Discriminant, Variable Importance in Projection, and Kyoto Encyclopedia of Genes and Genomes analysis. These findings confirm that hydrothermal treatment and low pH effectively extract active substances, enriching Maitake's medicinal properties.
{"title":"Effects of hydrothermal treatment and low pH on the fermentation characteristics of polysaccharides based water-soluble Maitake with Lactobacillus acidophilus and L. plantarum","authors":"Mst Nushrat Yiasmin, Md. Easdani, Shabbir Ahammed, Mahbuba Siddiquy, K.M. Maruf Hasan, Weichao Cao, Nuo Chen, Md. Asaduzzaman, Cong Liu, Yaxian Liu, Xiao Hua","doi":"10.1016/j.foodchem.2025.143933","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143933","url":null,"abstract":"Maitake (<em>Grifola frondosa</em>) is rich in bioactive polysaccharides and is known for its health benefits. This study investigated the effects of hydrothermal treatment (HT) and low pH conditions on Maitake, revealing their effectiveness in the bioactive polysaccharide extraction and metabolite bioavailability. HT and low pH-induced significant structural changes, with WSP-HT1 showing 99.67 % degradation and yielding 41.46 % <em>β</em>-glucan and 0.43 % <em>α</em>-glucan. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis demonstrated 45–10 kDa protein transformations, supported by molecular docking and dynamic simulations. FT-IR spectroscopy revealed carbohydrate spectral shifts and increased <em>α</em>-helix random coil association. Treated samples (WSP-<em>LA</em>-pH1, WSP-<em>LA</em>-pH4, WSP-<em>LP</em>-pH1, WSP-LP-pH4) exhibited enhanced optical density, antioxidant activity, fluorescence, and decried surface hydrophobicity. The metabolomic analysis highlighted significant pathway alterations, validated by Principal Component, Partial Least Squares Discriminant, Variable Importance in Projection, and Kyoto Encyclopedia of Genes and Genomes analysis. These findings confirm that hydrothermal treatment and low pH effectively extract active substances, enriching Maitake's medicinal properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"28 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143675481","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}
Pub Date : 2025-03-21DOI: 10.1016/j.foodchem.2025.143972
Kurdistan Fakhraldin Azeez, Abdollah Salimi, Rahman Hallaj
In this study, we have established a portable, sensitive, and efficient method for the detection of erythromycin (ERY) in serum, as well as in food samples, including milk and water, which present a significant challenge. Herein, we have designed a polyvinyl alcohol (PVA) hydrogel film platform that facilitates a dual-mode ratiometric fluorescence/colorimetry sensing system using an aluminum metal-organic framework (Al-MOF) with the emission wavelength of 418 nm and CdTe QDs at the emission wavelength of 528 nm as fluorophores. The variation of the I418/I528 ratio versus ERY concentration was linear at a concentration range of up to 242 nM and 728 pM with a detection limit of 2.16 nM and 2.42 pM in liquid state and hydrogel film, respectively. This solid-state assay indicates a 500-fold improvement in sensitivity compared to the liquid state and also strong selectivity observed for ERY over other drugs such as amoxicillin, ceftazidime, and so forth. Furthermore, a visual sensing platform supported by smartphones was developed to accurately determine ERY by identifying the precise variations in RGB values. Additionally, this assay was effectively used to detect ERY in serum, tap water, and milk samples with exceptional sensitivity and accuracy in both liquid and hydrogel forms.
{"title":"MOF and CdTe quantum dots entrapped hydrogel film as dual-signal ratiometric fluorometric-colorimetric sensing platform for erythromycin detection: Portable smartphone-assisted visual sensing in milk and water samples","authors":"Kurdistan Fakhraldin Azeez, Abdollah Salimi, Rahman Hallaj","doi":"10.1016/j.foodchem.2025.143972","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143972","url":null,"abstract":"In this study, we have established a portable, sensitive, and efficient method for the detection of erythromycin (ERY) in serum, as well as in food samples, including milk and water, which present a significant challenge. Herein, we have designed a polyvinyl alcohol (PVA) hydrogel film platform that facilitates a dual-mode ratiometric fluorescence/colorimetry sensing system using an aluminum metal-organic framework (Al-MOF) with the emission wavelength of 418 nm and CdTe QDs at the emission wavelength of 528 nm as fluorophores. The variation of the I<sub>418</sub>/I<sub>528</sub> ratio versus ERY concentration was linear at a concentration range of up to 242 nM and 728 pM with a detection limit of 2.16 nM and 2.42 pM in liquid state and hydrogel film, respectively. This solid-state assay indicates a 500-fold improvement in sensitivity compared to the liquid state and also strong selectivity observed for ERY over other drugs such as amoxicillin, ceftazidime, and so forth. Furthermore, a visual sensing platform supported by smartphones was developed to accurately determine ERY by identifying the precise variations in RGB values. Additionally, this assay was effectively used to detect ERY in serum, tap water, and milk samples with exceptional sensitivity and accuracy in both liquid and hydrogel forms.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672766","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}
Zearalenone (ZEN) contamination levels in grains and feeds are highly variable, yet existing detection methods face critical trade-offs between detection range and field applicability. Conventional immunochromatographic strips typically achieve only 10–1000 μg/kg linearity, while confirmatory LC–MS/MS requires >3 h/sample. To bridge this gap, we developed a time-resolved fluorescence immunochromatographic (TRFI) test strip for rapid ZEN quantification through three key innovations: optimized 300 nm fluorescent microsphere (FM) with a 2:1 FM:ZEN–mAb ratio to suppress Hook effect, Tween 20-enhanced sample dilution (2 % v/v) reducing matrix interference (CV <4.14 %), and dynamic reaction control enabling 6-min quantification. The TRFI–ZEN strips achieved a broad quantification range (20–2500 μg/kg) and high accuracy (recovery rates 91–102 %) in maize. Accelerated stability tests confirmed <4 % signal variation after 60 days at 37 °C. Field validation across 90 field samples demonstrated 0.9987 Pearson correlation with LC–MS/MS, detecting 94.44 % contamination rate consistent with global surveys. Crucially, the 20 μg/kg LOQ complies with grain safety standard of China (GB 2761–2017; 60 μg/kg) and European Union feed regulations (EU Commission Regulation No 574/2011; 500 μg/kg), while the 2500 μg/kg upper limit covers severe contamination scenarios. This method enables rapid on-site decisions (<15 min/sample) at grain receiving stations when coupled with representative sampling, reducing LC–MS/MS confirmation costs by >80 % through high-confidence pre-screening.
{"title":"Development and validation of a TRFI-based rapid quantitative test strip featuring a broad quantification range for zearalenone","authors":"Yongjuan Wang, Jingneng Wang, Yu Sheng, Changjing Zhao, Shuying Xu, Yongsong Zhou","doi":"10.1016/j.foodchem.2025.143927","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143927","url":null,"abstract":"Zearalenone (ZEN) contamination levels in grains and feeds are highly variable, yet existing detection methods face critical trade-offs between detection range and field applicability. Conventional immunochromatographic strips typically achieve only 10–1000 μg/kg linearity, while confirmatory LC–MS/MS requires >3 h/sample. To bridge this gap, we developed a time-resolved fluorescence immunochromatographic (TRFI) test strip for rapid ZEN quantification through three key innovations: optimized 300 nm fluorescent microsphere (FM) with a 2:1 FM:ZEN–mAb ratio to suppress Hook effect, Tween 20-enhanced sample dilution (2 % <em>v</em>/v) reducing matrix interference (CV <4.14 %), and dynamic reaction control enabling 6-min quantification. The TRFI–ZEN strips achieved a broad quantification range (20–2500 μg/kg) and high accuracy (recovery rates 91–102 %) in maize. Accelerated stability tests confirmed <4 % signal variation after 60 days at 37 °C. Field validation across 90 field samples demonstrated 0.9987 Pearson correlation with LC–MS/MS, detecting 94.44 % contamination rate consistent with global surveys. Crucially, the 20 μg/kg LOQ complies with grain safety standard of China (GB 2761–2017; 60 μg/kg) and European Union feed regulations (EU Commission Regulation No 574/2011; 500 μg/kg), while the 2500 μg/kg upper limit covers severe contamination scenarios. This method enables rapid on-site decisions (<15 min/sample) at grain receiving stations when coupled with representative sampling, reducing LC–MS/MS confirmation costs by >80 % through high-confidence pre-screening.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665890","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}
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