Food Research International最新文献

Interaction of osteopontin with α-lactalbumin and their synergistic effects in protecting intestinal barrier injury

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-22 DOI: 10.1016/j.foodres.2025.116513

Wanfu He , Xinyu Wang , Jiayi Zhang , Hongfang Cao , Shuai Ren , Xinyao Sun , Haiying Yu , Guofang Zhang , Chun Li , Libo Liu , Caiyun Wang , Jian He

With increasing emphasis on designing infant formulas to better mimic human milk，the collaborative effects of milk proteins have become a subject of great interest. Our study was designed to explore the interaction between osteopontin (OPN) and α-lactalbumin (α-LA) and their impact on intestinal barrier function. We discovered that OPN and α-LA can spontaneously combine to form an endothermic protein complex via hydrophobic interactions (pH 4.5, with an OPN to α-LA mass ratio of 1:1). This finding was corroborated through isothermal titration calorimetry and fluorescence quenching techniques. Additionally, we also employed circular dichroism and infrared spectroscopy to analyze the structure of the OPN-α-LA complex. Compared with OPN or α-LA alone, we observed that OPN-α-LA complex significantly alleviates lipopolysaccharide-induced CCD 841 CoN cells injury (p < 0.05). Specifically, OPN-α-LA complex markedly increased cell viability by 42.24 % and reduced lactate dehydrogenase release by 80.71 % (p < 0.05). As confirmed by Western blot and RT-qPCR assays, the OPN-α-LA complex could promote the proliferation of intestinal epithelial cells by activating crucial genes (β-catenin, c-Myc, and cyclin D1) within the Wnt/β-catenin signaling pathway. Moreover, the complex suppresses inflammation by decreasing pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and increasing anti-inflammatory cytokine IL-10 (p < 0.05). Additionally, it bolsters the intestinal barrier by enhancing the expression of tight junction proteins. These findings suggest the beneficial effects of OPN-α-LA complex in alleviating intestinal barrier injury, and provide new insight into the synergistic function of milk-derived bioactive proteins.

{"title":"Interaction of osteopontin with α-lactalbumin and their synergistic effects in protecting intestinal barrier injury","authors":"Wanfu He , Xinyu Wang , Jiayi Zhang , Hongfang Cao , Shuai Ren , Xinyao Sun , Haiying Yu , Guofang Zhang , Chun Li , Libo Liu , Caiyun Wang , Jian He","doi":"10.1016/j.foodres.2025.116513","DOIUrl":"10.1016/j.foodres.2025.116513","url":null,"abstract":"<div><div>With increasing emphasis on designing infant formulas to better mimic human milk，the collaborative effects of milk proteins have become a subject of great interest. Our study was designed to explore the interaction between osteopontin (OPN) and α-lactalbumin (α-LA) and their impact on intestinal barrier function. We discovered that OPN and α-LA can spontaneously combine to form an endothermic protein complex via hydrophobic interactions (pH 4.5, with an OPN to α-LA mass ratio of 1:1). This finding was corroborated through isothermal titration calorimetry and fluorescence quenching techniques. Additionally, we also employed circular dichroism and infrared spectroscopy to analyze the structure of the OPN-α-LA complex. Compared with OPN or α-LA alone, we observed that OPN-α-LA complex significantly alleviates lipopolysaccharide-induced CCD 841 CoN cells injury (<em>p</em> < 0.05). Specifically, OPN-α-LA complex markedly increased cell viability by 42.24 % and reduced lactate dehydrogenase release by 80.71 % (<em>p</em> < 0.05). As confirmed by Western blot and RT-qPCR assays, the OPN-α-LA complex could promote the proliferation of intestinal epithelial cells by activating crucial genes (β-catenin, c-Myc, and cyclin D1) within the Wnt/β-catenin signaling pathway. Moreover, the complex suppresses inflammation by decreasing pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and increasing anti-inflammatory cytokine IL-10 (<em>p</em> < 0.05). Additionally, it bolsters the intestinal barrier by enhancing the expression of tight junction proteins. These findings suggest the beneficial effects of OPN-α-LA complex in alleviating intestinal barrier injury, and provide new insight into the synergistic function of milk-derived bioactive proteins.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116513"},"PeriodicalIF":7.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860713","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

Validation of the enhanced physicochemical and bioactive properties of Lessonia trabeculata fucoidan upon transfer to the fluid interface via upper gastrointestinal model in vitro

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-22 DOI: 10.1016/j.foodres.2025.116503

Cundong Xie , Michael G. Leeming , Zu Jia Lee , Shenggen Yao , Muthupandian Ashokkumar , Hafiz A.R. Suleria

The prominent bioactivities of fucoidan have attracted increasing attention from food scientists. Recent studies have highlighted the potential structural damages triggered by gastrointestinal digestion, which reduces the bioactive performance of fucoidan. Here, we aimed to preserve the bioactivities of fucoidan in a digestive environment by incorporating fucoidan at the interface of an oil/water emulsion. The effects of the digestive progression on fucoidan structures and bioactivities were traced by the dynamic changes in reducing sugar content and radical scavenging activities of digesta collected from different simulated digestion timepoints. Notably, there was a 71 % increase in the DPPH radical scavenging rate after fucoidan (0.25 %; w/w) was incorporated into an emulsion. Besides, the formulated emulsion showed remarkable storage stability at 4 °C with no cream layer formation for seven days. Although the acidified emulsion showed a 15.63 % creaming index, there was still a significant reduction in reducing sugar content after 2-h small intestinal digestion from 2.76 mg/mL for fucoidan digesta in a free form to 2.63 mg/mL for interfacial fucoidan digesta. Here, we highlighted that the fucoidan-stabilized emulsion retained superior antioxidant potential throughout the simulated gastrointestinal tract, which is possibly due to improved structural integrity. These data provide comprehensive information on the enhancement in physiochemical properties and bioactivities of fucoidan after transferring from a continuous phase to an interface, which suggests the potential application of fucoidan in functional fortified beverages and presents a novel supplementation approach to enhance its bioavailability in the health products

{"title":"Validation of the enhanced physicochemical and bioactive properties of Lessonia trabeculata fucoidan upon transfer to the fluid interface via upper gastrointestinal model in vitro","authors":"Cundong Xie , Michael G. Leeming , Zu Jia Lee , Shenggen Yao , Muthupandian Ashokkumar , Hafiz A.R. Suleria","doi":"10.1016/j.foodres.2025.116503","DOIUrl":"10.1016/j.foodres.2025.116503","url":null,"abstract":"<div><div>The prominent bioactivities of fucoidan have attracted increasing attention from food scientists. Recent studies have highlighted the potential structural damages triggered by gastrointestinal digestion, which reduces the bioactive performance of fucoidan. Here, we aimed to preserve the bioactivities of fucoidan in a digestive environment by incorporating fucoidan at the interface of an oil/water emulsion. The effects of the digestive progression on fucoidan structures and bioactivities were traced by the dynamic changes in reducing sugar content and radical scavenging activities of digesta collected from different simulated digestion timepoints. Notably, there was a 71 % increase in the DPPH radical scavenging rate after fucoidan (0.25 %; <em>w</em>/w) was incorporated into an emulsion. Besides, the formulated emulsion showed remarkable storage stability at 4 °C with no cream layer formation for seven days. Although the acidified emulsion showed a 15.63 % creaming index, there was still a significant reduction in reducing sugar content after 2-h small intestinal digestion from 2.76 mg/mL for fucoidan digesta in a free form to 2.63 mg/mL for interfacial fucoidan digesta. Here, we highlighted that the fucoidan-stabilized emulsion retained superior antioxidant potential throughout the simulated gastrointestinal tract, which is possibly due to improved structural integrity. These data provide comprehensive information on the enhancement in physiochemical properties and bioactivities of fucoidan after transferring from a continuous phase to an interface, which suggests the potential application of fucoidan in functional fortified beverages and presents a novel supplementation approach to enhance its bioavailability in the health products</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"210 ","pages":"Article 116503"},"PeriodicalIF":7.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860193","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

Morphological variability, physical characteristics and proximate composition of Saba senegalensis fruit pulps from plant ecotypes in Burkina Faso

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-21 DOI: 10.1016/j.foodres.2025.116175

Salamata Tiendrebeogo , Clarisse Sidbewendé Compaore , Elisabeth Rakiswendé Ouedraogo , Leguet Ganou , Raymond Poussian Barry , Sandrine Zongo , Mamoudou H. Dicko

Fruits of Saba senegalensis are of great socio-economic and nutritional importance to the rural population of Burkina Faso. However, little is known about differences among morphological and biochemical characteristics of the fruits from plant ecotypes. The aim of this study was to assess both morphological characteristics and proximate composition of S. senegalensis pulps from different geographical areas of high production in Burkina Faso. Fruit size, material balance and biochemical composition were determined. Results showed significant variations in the agro-morphological and physico-chemical characteristics depending on ecotypes. Fruits had different shapes depending on the area, with average values for length, thickness and shape coefficient of 76.93 %, 62.33 % and 1.33 %, respectively. Nonetheless, the Sud-Ouest and Centre-Sud regions had the largest fruit, as well as the highest material balance percentage. This was the case for the pulp content and pulp/seed ratio with mean values of 15.70 ± 5.28 and 62.17 ± 28.50 in the Sud-Ouest and 19.62 ± 1.93 % and 68.10 ± 13.08 % in the Centre-Sud. Similarly, the mean values for pH, titratable acidity and Brix degree of the pulp were 2.93, 4.10 % and 22.18 %, observed in Sud-Ouest and 2.82, 4.08 % and 21.92 % observed in Centre-Sud, respectively. Mean levels of ash, lipids, sugar (total and reduced) and fibers were 2.99 0.49 %, 6.72 ± 1.66 %, 19.71 ± 0.57 %, 19.34 ± 4.73 % and 25.72 ± 4.31 %, respectively. For minerals, the mean levels were 118.19 ± 22.77 mg/100 g, 13.13 ± 4.87 mg/100 g, 97.41 ± 0.13 mg/100 g, 10.39 ± 3.25 mg/100 g, 0.66 ± 3.46 mg/100 g and 3.43 ± 0.82 mg/100 g for Mg, Na, Ca, Zn, Cu and Fe, respectively. Statistical analyses assessed the variability among fruits from villages in the same region and from one region to another. It appeared that fruits from the Sud-Ouest and Centre-Sud regions are the most interesting ones with respect to nutrient contents. Data provide evidence basis for nutritional and economical valorization of S. senegalensis fruits.

{"title":"Morphological variability, physical characteristics and proximate composition of Saba senegalensis fruit pulps from plant ecotypes in Burkina Faso","authors":"Salamata Tiendrebeogo , Clarisse Sidbewendé Compaore , Elisabeth Rakiswendé Ouedraogo , Leguet Ganou , Raymond Poussian Barry , Sandrine Zongo , Mamoudou H. Dicko","doi":"10.1016/j.foodres.2025.116175","DOIUrl":"10.1016/j.foodres.2025.116175","url":null,"abstract":"<div><div>Fruits of <em>Saba senegalensis</em> are of great socio-economic and nutritional importance to the rural population of Burkina Faso. However, little is known about differences among morphological and biochemical characteristics of the fruits from plant ecotypes. The aim of this study was to assess both morphological characteristics and proximate composition of <em>S. senegalensis</em> pulps from different geographical areas of high production in Burkina Faso. Fruit size, material balance and biochemical composition were determined. Results showed significant variations in the agro-morphological and physico-chemical characteristics depending on ecotypes. Fruits had different shapes depending on the area, with average values for length, thickness and shape coefficient of 76.93 %, 62.33 % and 1.33 %, respectively. Nonetheless, the Sud-Ouest and Centre-Sud regions had the largest fruit, as well as the highest material balance percentage. This was the case for the pulp content and pulp/seed ratio with mean values of 15.70 ± 5.28 and 62.17 ± 28.50 in the Sud-Ouest and 19.62 ± 1.93 % and 68.10 ± 13.08 % in the Centre-Sud. Similarly, the mean values for pH, titratable acidity and Brix degree of the pulp were 2.93, 4.10 % and 22.18 %, observed in Sud-Ouest and 2.82, 4.08 % and 21.92 % observed in Centre-Sud, respectively. Mean levels of ash, lipids, sugar (total and reduced) and fibers were 2.99 0.49 %, 6.72 ± 1.66 %, 19.71 ± 0.57 %, 19.34 ± 4.73 % and 25.72 ± 4.31 %, respectively. For minerals, the mean levels were 118.19 ± 22.77 mg/100 g, 13.13 ± 4.87 mg/100 g, 97.41 ± 0.13 mg/100 g, 10.39 ± 3.25 mg/100 g, 0.66 ± 3.46 mg/100 g and 3.43 ± 0.82 mg/100 g for Mg, Na, Ca, Zn, Cu and Fe, respectively. Statistical analyses assessed the variability among fruits from villages in the same region and from one region to another. It appeared that fruits from the Sud-Ouest and Centre-Sud regions are the most interesting ones with respect to nutrient contents. Data provide evidence basis for nutritional and economical valorization of <em>S. senegalensis</em> fruits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"210 ","pages":"Article 116175"},"PeriodicalIF":7.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851595","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

Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-20 DOI: 10.1016/j.foodres.2025.116474

You Luo , Ruling Tang , Yongguang Huang

Red raspberries are associated with various health benefits, with pectic polysaccharides as their primary component and potential key contributor to these effects. This study aimed to evaluate the antioxidant and prebiotic potential of four red raspberry pectic polysaccharides (RP)—EN-RP (enzyme-assisted extraction), AC-RP (acid-assisted extraction), AL-RP (alkali-assisted extraction), and US-RP (ultrasound-assisted extraction)—and to elucidate the relationship between their structure and function. AC-RP and US-RP contained higher proportions of homogalacturonan (HG) at 50.92 % and 53.10 %, respectively, while EN-RP and AL-RP exhibited higher proportions of rhamnogalacturonan-I (RG-I) at 63.89 % and 43.37 %, respectively. All four polysaccharides demonstrated significant antioxidant and prebiotic properties. AL-RP exhibited the strongest DPPH radical scavenging activity, while US-RP showed the highest hydroxyl radical scavenging ability. These pectic polysaccharides were highly fermentable, significantly modulating gut microbiota composition and promoting the production of propionic acid, particularly EN-RP and AL-RP. Compared to the blank group, RP intervention significantly enriched Bacteroides, Phocaeicola, Bifidobacterium, Limosilactobacillus, and Paraprevotella. Carbohydrate-active enzyme genes in metagenomes revealed that glycoside hydrolases played a vital role in the degradation and utilization of red raspberry polysaccharides. Furthermore, correlation analysis indicated that a higher RG-I proportion and an elevated Rha/GalA ratio enhanced the abundance of certain beneficial microbial species and increased propionic acid production. These findings advance the understanding of the structure-function relationship of natural pectic polysaccharides and highlight their potential for tailoring gut microbiota and promoting health through precise dietary interventions.

{"title":"Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods","authors":"You Luo , Ruling Tang , Yongguang Huang","doi":"10.1016/j.foodres.2025.116474","DOIUrl":"10.1016/j.foodres.2025.116474","url":null,"abstract":"<div><div>Red raspberries are associated with various health benefits, with pectic polysaccharides as their primary component and potential key contributor to these effects. This study aimed to evaluate the antioxidant and prebiotic potential of four red raspberry pectic polysaccharides (RP)—EN-RP (enzyme-assisted extraction), AC-RP (acid-assisted extraction), AL-RP (alkali-assisted extraction), and US-RP (ultrasound-assisted extraction)—and to elucidate the relationship between their structure and function. AC-RP and US-RP contained higher proportions of homogalacturonan (HG) at 50.92 % and 53.10 %, respectively, while EN-RP and AL-RP exhibited higher proportions of rhamnogalacturonan-I (RG-I) at 63.89 % and 43.37 %, respectively. All four polysaccharides demonstrated significant antioxidant and prebiotic properties. AL-RP exhibited the strongest DPPH radical scavenging activity, while US-RP showed the highest hydroxyl radical scavenging ability. These pectic polysaccharides were highly fermentable, significantly modulating gut microbiota composition and promoting the production of propionic acid, particularly EN-RP and AL-RP. Compared to the blank group, RP intervention significantly enriched <em>Bacteroides</em>, <em>Phocaeicola</em>, <em>Bifidobacterium</em>, <em>Limosilactobacillus</em>, and <em>Paraprevotella</em>. Carbohydrate-active enzyme genes in metagenomes revealed that glycoside hydrolases played a vital role in the degradation and utilization of red raspberry polysaccharides. Furthermore, correlation analysis indicated that a higher RG-I proportion and an elevated Rha/GalA ratio enhanced the abundance of certain beneficial microbial species and increased propionic acid production. These findings advance the understanding of the structure-function relationship of natural pectic polysaccharides and highlight their potential for tailoring gut microbiota and promoting health through precise dietary interventions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116474"},"PeriodicalIF":7.0,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854542","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

Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116482

Xiangyong Zeng , Lanlan Liu , Dong Li , Tao Li , Chaoyang Wei , Dounan Li , Yan Yan , Wentao Cao

Microbial successions during pit fermentation are critical for flavors synthesis of Maotai-flavor baijiu (MFB). The present study aimed to explore microbial succession patterns and associated driving forces in the 4th round fermented grains (FG). Results showed that Oceanobacillus, Virgibacillus, Kroppenstedtia, Bacillus, Lactobacillus, Zygosaccharomyces, Issatchenkia, and Pichia were identified as core microbes and 25 key flavors were determined. The pit fermentation process was further delineated into the initial phase and subsequent phase. Core microbes except Lactobacillus and Zygosaccharomyces driven by reducing sugar, pH, liquefying power, and saccharifying power showed positive correlations with 3-methyl-1-butanol and/or furfural (furfuryl alcohol) in the initial phase. However, primarily influenced by acidity and moisture, Lactobacillus and Zygosaccharomyces produced benzyl alcohol, ethyl benzoate and ethyl phenylacetate in the subsequent phase. Together, our study revealed the clear phase character of FG during pit fermentation and biotic/abiotic factors influenced microbial successions, providing valuable knowledge for targeting regulation of key flavors

{"title":"Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu","authors":"Xiangyong Zeng , Lanlan Liu , Dong Li , Tao Li , Chaoyang Wei , Dounan Li , Yan Yan , Wentao Cao","doi":"10.1016/j.foodres.2025.116482","DOIUrl":"10.1016/j.foodres.2025.116482","url":null,"abstract":"<div><div>Microbial successions during pit fermentation are critical for flavors synthesis of Maotai-flavor baijiu (MFB). The present study aimed to explore microbial succession patterns and associated driving forces in the 4th round fermented grains (FG). Results showed that <em>Oceanobacillus, Virgibacillus, Kroppenstedtia, Bacillus</em>, <em>Lactobacillus</em>, <em>Zygosaccharomyces</em>, <em>Issatchenkia,</em> and <em>Pichia</em> were identified as core microbes and 25 key flavors were determined. The pit fermentation process was further delineated into the initial phase and subsequent phase. Core microbes except <em>Lactobacillus</em> and <em>Zygosaccharomyces</em> driven by reducing sugar, pH, liquefying power, and saccharifying power showed positive correlations with 3-methyl-1-butanol and/or furfural (furfuryl alcohol) in the initial phase. However, primarily influenced by acidity and moisture, <em>Lactobacillus</em> and <em>Zygosaccharomyces</em> produced benzyl alcohol, ethyl benzoate and ethyl phenylacetate in the subsequent phase. Together, our study revealed the clear phase character of FG during pit fermentation and biotic/abiotic factors influenced microbial successions, providing valuable knowledge for targeting regulation of key flavors</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116482"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860730","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

Exploring the interactions between Shewanella putrefaciens and Pseudomonas fluorescen on protein degradation of refrigerated large yellow croaker (Pseudosciaena crocea)

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116483

Jingxin Ye , Weiqing Lan , Jing Xie

Exploring the roles of dominant bacteria to spoilage is important in inhibiting spoilage. This study investigated related quality, protein degradation, and muscle microstructure in refrigerated large yellow croaker inoculated with Shewanella putrefaciens (S) and Pseudomonas fluorescens (P) as mono- or co-culture (SP). P. fluorescens had the most robust spoilage ability. P. fluorescens and the co-culture degraded major myofibrillar proteins and the links to disrupt muscle fibers, induced significant free water loss in muscle and formed amounts of trichloroacetic acid (TCA)-soluble peptides and total volatile basic nitrogen (TVB-N). S. putrefaciens caused severe mutual separation in myofibers. The competitive interactions between the two spoilage bacteria inhibited spoilage in the co-culture, while the numbers of differentially abundant peptides in the co-culture were enriched. Therefore, this study revealed competitive interactions of the co-culture of S. putrefaciens and P. fluorescens, which offered a thorough understanding of bacterial spoilage behavior in large yellow croaker.

{"title":"Exploring the interactions between Shewanella putrefaciens and Pseudomonas fluorescen on protein degradation of refrigerated large yellow croaker (Pseudosciaena crocea)","authors":"Jingxin Ye , Weiqing Lan , Jing Xie","doi":"10.1016/j.foodres.2025.116483","DOIUrl":"10.1016/j.foodres.2025.116483","url":null,"abstract":"<div><div>Exploring the roles of dominant bacteria to spoilage is important in inhibiting spoilage. This study investigated related quality, protein degradation, and muscle microstructure in refrigerated large yellow croaker inoculated with <em>Shewanella putrefaciens</em> (S) and <em>Pseudomonas fluorescens</em> (P) as mono- or co-culture (SP). <em>P. fluorescens</em> had the most robust spoilage ability. <em>P. fluorescens</em> and the co-culture degraded major myofibrillar proteins and the links to disrupt muscle fibers, induced significant free water loss in muscle and formed amounts of trichloroacetic acid (TCA)-soluble peptides and total volatile basic nitrogen (TVB-N). <em>S. putrefaciens</em> caused severe mutual separation in myofibers. The competitive interactions between the two spoilage bacteria inhibited spoilage in the co-culture, while the numbers of differentially abundant peptides in the co-culture were enriched. Therefore, this study revealed competitive interactions of the co-culture of <em>S. putrefaciens</em> and <em>P. fluorescens</em>, which offered a thorough understanding of bacterial spoilage behavior in large yellow croaker.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116483"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143854665","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

Valorization of crocodile head for anti-inflammatory peptides: In silico screening and cellular validation

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116457

Yongyong Hu , Wenhao Ma , Ge Xu , Wenzhu Zhao , Zhipeng Yu

In this study, two novel anti-inflammatory peptides were identified from the hydrolysates of crocodile heads using computer-assisted techniques and in vitro cellular experiments. Their interaction mechanisms were elucidated through molecular docking and molecular dynamics simulations. A total of 67 peptides were identified via LC-MS/MS, with AKLDLEEVIK and DFLDLPSIER emerging as promising candidates for anti-inflammatory activity. Results of in vitro cellular experiments demonstrated that these peptides significantly inhibited LPS-stimulated macrophage hyperactivation, resulting in reduced release of nitric oxide (NO) and pro-inflammatory cytokines, i.e., TNF-α, IL-1β, and IL-6. Molecular dynamics (MD) simulations and docking analyses revealed that AKLDLEEVIK and DFLDLPSIER displayed high affinity for the TLR4-MD2 complex, with stable and tight interactions. Key residues Arg90, Ser118, Cys133, and Arg264 were identified as critical for the recognition and interaction between the peptides and TLR4-MD2. This study provides a theoretical foundation for the development of anti-inflammatory functional foods derived from crocodile heads.

{"title":"Valorization of crocodile head for anti-inflammatory peptides: In silico screening and cellular validation","authors":"Yongyong Hu , Wenhao Ma , Ge Xu , Wenzhu Zhao , Zhipeng Yu","doi":"10.1016/j.foodres.2025.116457","DOIUrl":"10.1016/j.foodres.2025.116457","url":null,"abstract":"<div><div>In this study, two novel anti-inflammatory peptides were identified from the hydrolysates of crocodile heads using computer-assisted techniques and in vitro cellular experiments. Their interaction mechanisms were elucidated through molecular docking and molecular dynamics simulations. A total of 67 peptides were identified via LC-MS/MS, with AKLDLEEVIK and DFLDLPSIER emerging as promising candidates for anti-inflammatory activity. Results of in vitro cellular experiments demonstrated that these peptides significantly inhibited LPS-stimulated macrophage hyperactivation, resulting in reduced release of nitric oxide (NO) and pro-inflammatory cytokines, i.e.<em>,</em> TNF-α, IL-1β, and IL-6. Molecular dynamics (MD) simulations and docking analyses revealed that AKLDLEEVIK and DFLDLPSIER displayed high affinity for the TLR4-MD2 complex, with stable and tight interactions. Key residues Arg90, Ser118, Cys133, and Arg264 were identified as critical for the recognition and interaction between the peptides and TLR4-MD2. This study provides a theoretical foundation for the development of anti-inflammatory functional foods derived from crocodile heads.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116457"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860669","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

Prediction of pyrazines and identification of flavor intensity in boletus bainiugan at different drying temperatures based on feature variables 基于特征变量的不同干燥温度下白牛肝菌中吡嗪类化合物的预测和风味强度的鉴定

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116467

Guangmei Deng , Jieqing Li , Honggao Liu , Yuanzhong Wang

Abstract

Low-cost and high-throughput quantitative analysis of volatile compounds is essential for flavor studies in Boletus bainiugan. However, traditional methods are time-consuming and labor-intensive. Herein, a rapid prediction method of pyrazines based on spectroscopic and data fusion techniques for Boletus bainiugan of different drying temperatures is proposed. Four datasets, Fourier transform Near infrared (FT-NIR) spectroscopy, Attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy, and low-level and middle-level data fusion, are used to build 147 partial least squares regression (PLSR) prediction models based on different preprocessing and feature extraction methods. The results indicates that the second-order derivation- uninformative variable elimination (SD-UVE) based FT-NIR spectral dataset achieved accurate prediction for seven important compounds (pyrazines), with the coefficient of determination of prediction set (R²_p) higher than 0.840 and residual predictive deviation (RPD) are all greater than 2.418. The screened 189 feature wavenumbers can be used to accurately predict other pyrazine compounds with the highest R²_p of 0.909 and the best RPD of 2.506, and successfully differentiate between Boletus bainiugan with high flavor intensity (65 °C) and other drying temperature samples with a validation set accuracy of 95.23 %. This study achieved the work of predicting the relative content of pyrazine volatile compounds in different drying temperatures of Boletus bainiugan, which provides a theoretical basis for the study of other classes of compounds in spectral distribution and prediction.

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引用次数: 0

Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu 中国白酒大曲中芽孢杆菌群落的区域指纹、富集和风味贡献

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116460

Chutian Zhu , Junlin Wei , Yong Yang , Xiangyang Ge , Ming Yang , Qun Wu , Yongguang Huang

Bacillus is an important multifunctional genus, but the enrichment and flavor contribution mechanism of this bioresource in Baijiu Daqu are still unclear. In this study, multi-omics was used to investigate the Bacillus community from the perspectives of genus, species and genes. Under the influence of fermentation process and interspecific interactions, Daqu samples from different areas will form regional Bacillus “fingerprints”. The succession process and enrichment efficiency of Bacillus in high-temperature Daqu were mainly regulated by moisture. In the high-temperature fermentation environment, Bacillus community mainly contributed to baked aroma (pyrazines), creamy aroma (acetoin) and sauce aroma (guaiacol), but each Bacillus species metabolized different biomarkers and formed different sensory characteristics. The flavor contribution of Bacillus was influenced by both internal genes and external environment: Some strains have a deletion of the acoA/B gene, which reduces their ability to synthesize 2,3-butanediol; Bacillus subtilis had relatively lower GC content of the alsD (43.4 %), padC (39.3 %) and tdh (45.8 %) genes than other species, resulting in weaker stability under high-temperature environmental stress. This study offers novel insights into the distribution pattern and flavor contribution characteristics of different Bacillus species, while establishing a critical reference for the refined utilization of Bacillus bioresource.

{"title":"Regional fingerprint, enrichment and flavor contribution of Bacillus community in Daqu for Chinese Baijiu","authors":"Chutian Zhu , Junlin Wei , Yong Yang , Xiangyang Ge , Ming Yang , Qun Wu , Yongguang Huang","doi":"10.1016/j.foodres.2025.116460","DOIUrl":"10.1016/j.foodres.2025.116460","url":null,"abstract":"<div><div><em>Bacillus</em> is an important multifunctional genus, but the enrichment and flavor contribution mechanism of this bioresource in <em>Baijiu Daqu</em> are still unclear. In this study, multi-omics was used to investigate the <em>Bacillus</em> community from the perspectives of genus, species and genes. Under the influence of fermentation process and interspecific interactions, <em>Daqu</em> samples from different areas will form regional <em>Bacillus</em> “fingerprints”. The succession process and enrichment efficiency of <em>Bacillus</em> in high-temperature <em>Daqu</em> were mainly regulated by moisture. In the high-temperature fermentation environment, <em>Bacillus</em> community mainly contributed to baked aroma (pyrazines), creamy aroma (acetoin) and sauce aroma (guaiacol), but each <em>Bacillus</em> species metabolized different biomarkers and formed different sensory characteristics. The flavor contribution of <em>Bacillus</em> was influenced by both internal genes and external environment: Some strains have a deletion of the <em>acoA/B</em> gene, which reduces their ability to synthesize 2,3-butanediol; <em>Bacillus subtilis</em> had relatively lower GC content of the <em>alsD</em> (43.4 %), <em>padC</em> (39.3 %) and <em>tdh</em> (45.8 %) genes than other species, resulting in weaker stability under high-temperature environmental stress. This study offers novel insights into the distribution pattern and flavor contribution characteristics of different <em>Bacillus</em> species, while establishing a critical reference for the refined utilization of <em>Bacillus</em> bioresource.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116460"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860731","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

A machine learning multimodal profiling of Per- and Polyfluoroalkyls (PFAS) distribution across animal species organs via clustering and dimensionality reduction techniques

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-04-19 DOI: 10.1016/j.foodres.2025.116463

Ali Sani , Ibrahim Lawal Abdullahi , Abba Salisu , Habibu Magaji Tukur , Ahmad Kabir Maigari

Per- and polyfluoroalkyl substances (PFAS) contamination in aquatic and terrestrial organisms poses significant environmental and health risks. This study quantified 15 PFAS compounds across various tissues (liver, kidney, gill, muscle, skin, lung, blood, breast, feather) from fish (Clarias gariepinus, Oreochromis niloticus, Lates niloticus, Tilapia zilli), livestock (camel, cow, sheep, ram, goat), and birds (pigeon, chicken, turkey). Among the fishes, C. gariepinus exhibited the highest PFAS accumulation, with PFOA (46.5 ng/g) and PFTrDA (50.1 ng/g) dominant in liver and kidney, while O. niloticus showed elevated PFTrDA (56.87 ng/g) and PFUnDA (29.43 ng/g). In livestock, camel liver contained high PFNA (9.22 ng/g), and cow liver had the highest PFOS (8.1 ng/g). Among the birds, pigeon liver showed the highest PFNA (7.83 ng/g). To analyze PFAS distribution patterns, dimensionality reduction and clustering techniques were employed. Principal Component Analysis (PCA) captured 68.28 % of total variance, revealing two distinct clusters whereby fish species are strongly related with higher PFAS concentration, while poultry showed unique PFAS profiles when compared to other types of meat. Clustering of PFOS, PFOA, and other PFAS compounds near the center explained their influence across the general meat types particularly the fish species, while t-Distributed Stochastic Neighbor Embedding (t-SNE) confirmed clear separations in high-dimensional space. Clustering analyses, including K-means, hierarchical clustering, DBSCAN, and Gaussian Mixture Models (GMM), identified well-defined patterns, with DBSCAN and GMM detecting overlapping categories and outliers. Feature importance analysis using a Random Forest model highlighted total PFAS as the most significant predictor, with PFHxA and PFDODA also contributing strongly, while organ type and species played a lesser role. These findings demonstrate the effectiveness of unsupervised learning techniques in characterizing PFAS bioaccumulation patterns across species and tissues, providing valuable information for ecological and toxicological risk assessments.

{"title":"A machine learning multimodal profiling of Per- and Polyfluoroalkyls (PFAS) distribution across animal species organs via clustering and dimensionality reduction techniques","authors":"Ali Sani , Ibrahim Lawal Abdullahi , Abba Salisu , Habibu Magaji Tukur , Ahmad Kabir Maigari","doi":"10.1016/j.foodres.2025.116463","DOIUrl":"10.1016/j.foodres.2025.116463","url":null,"abstract":"<div><div><em>Per</em>- and polyfluoroalkyl substances (PFAS) contamination in aquatic and terrestrial organisms poses significant environmental and health risks. This study quantified 15 PFAS compounds across various tissues (liver, kidney, gill, muscle, skin, lung, blood, breast, feather) from fish (<em>Clarias gariepinus, Oreochromis niloticus, Lates niloticus, Tilapia zilli</em>), livestock (camel, cow, sheep, ram, goat), and birds (pigeon, chicken, turkey). Among the fishes, <em>C. gariepinus</em> exhibited the highest PFAS accumulation, with PFOA (46.5 ng/g) and PFTrDA (50.1 ng/g) dominant in liver and kidney, while <em>O. niloticus</em> showed elevated PFTrDA (56.87 ng/g) and PFUnDA (29.43 ng/g). In livestock, camel liver contained high PFNA (9.22 ng/g), and cow liver had the highest PFOS (8.1 ng/g). Among the birds, pigeon liver showed the highest PFNA (7.83 ng/g). To analyze PFAS distribution patterns, dimensionality reduction and clustering techniques were employed. Principal Component Analysis (PCA) captured 68.28 % of total variance, revealing two distinct clusters whereby fish species are strongly related with higher PFAS concentration, while poultry showed unique PFAS profiles when compared to other types of meat. Clustering of PFOS, PFOA, and other PFAS compounds near the center explained their influence across the general meat types particularly the fish species, while t-Distributed Stochastic Neighbor Embedding (t-SNE) confirmed clear separations in high-dimensional space. Clustering analyses, including K-means, hierarchical clustering, DBSCAN, and Gaussian Mixture Models (GMM), identified well-defined patterns, with DBSCAN and GMM detecting overlapping categories and outliers. Feature importance analysis using a Random Forest model highlighted total PFAS as the most significant predictor, with PFHxA and PFDODA also contributing strongly, while organ type and species played a lesser role. These findings demonstrate the effectiveness of unsupervised learning techniques in characterizing PFAS bioaccumulation patterns across species and tissues, providing valuable information for ecological and toxicological risk assessments.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"211 ","pages":"Article 116463"},"PeriodicalIF":7.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860728","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