Pub Date : 2025-03-02DOI: 10.1016/j.foodres.2025.116129
Qiuying Yao , Huipeng Zhu , Lu Wang , Zhigang Zuo , Xiaoyu Li , Dawei Gao
The currently available polyphenols delivery systems require the complicated preparation process and participation of multiple food-graded materials. Yeast membranes (YMS), as unitary encapsulation material, not only can load natural products by their porous structure but also can be specifically degraded by β-glucanase in intestine. Therefore, this study fabricated Malus baccata (Linn.) polyphenols loaded nanoparticles based on yeast membranes (YMS@MBP) by hydrogen bonding and hydrophobic interaction. YMS@MBP with the lamellar aggregated morphology possessed the non-crystalline feature and excellent thermal stability, and their average particle size was 997.2 ± 22.1 nm. Through establishing the model of gastrointestinal digestion in vitro, YMS@MBP presented the sustained release and intestinal targeting release characteristics, and the maximum release rates in gastric and small intestine were 16.04 % and 79.39 %, respectively. HPLC-MS/MS analysis showed that MBP were mainly composed by quercetin and its derivatives, phloretin, catechins, anthocyanins and phenolic acids. After digestion, the phenolic composition of MBP was perfectly protected by encapsulation of YMS, which was much closer to that of undigested MBP. This study provides a new strategy for construction of polyphenols delivery system applied in functional food field.
{"title":"Preparation and intestinal gastrointestinal delivery performance of Malus baccata (Linn.) polyphenols loaded nanoparticles based on yeast membranes","authors":"Qiuying Yao , Huipeng Zhu , Lu Wang , Zhigang Zuo , Xiaoyu Li , Dawei Gao","doi":"10.1016/j.foodres.2025.116129","DOIUrl":"10.1016/j.foodres.2025.116129","url":null,"abstract":"<div><div>The currently available polyphenols delivery systems require the complicated preparation process and participation of multiple food-graded materials. Yeast membranes (YMS), as unitary encapsulation material, not only can load natural products by their porous structure but also can be specifically degraded by β-glucanase in intestine. Therefore, this study fabricated <em>Malus baccata</em> (Linn.) polyphenols loaded nanoparticles based on yeast membranes (YMS@MBP) by hydrogen bonding and hydrophobic interaction. YMS@MBP with the lamellar aggregated morphology possessed the non-crystalline feature and excellent thermal stability, and their average particle size was 997.2 ± 22.1 nm. Through establishing the model of gastrointestinal digestion <em>in vitro</em>, YMS@MBP presented the sustained release and intestinal targeting release characteristics, and the maximum release rates in gastric and small intestine were 16.04 % and 79.39 %, respectively. HPLC-MS/MS analysis showed that MBP were mainly composed by quercetin and its derivatives, phloretin, catechins, anthocyanins and phenolic acids. After digestion, the phenolic composition of MBP was perfectly protected by encapsulation of YMS, which was much closer to that of undigested MBP. This study provides a new strategy for construction of polyphenols delivery system applied in functional food field.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116129"},"PeriodicalIF":7.0,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551611","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 : 2025-03-02DOI: 10.1016/j.foodres.2025.116130
Keyu Lu , Qiaochun Chen , Jiayi He , Qian Zhou , Siqian Li , Mingfu Wang
For braised pork belly, a popular traditional Chinese dish, we lack a scientific knowledge to reduce the formation of harmful heterocyclic amines (HAs) and advanced glycation end products (AGEs) while maintaining sensory quality. This study aimed to clarify the factors affecting the formation of free and protein-bound HAs and AGEs during the braised pork belly cooking process using UPLC-MS/MS analysis. The results indicated that soy sauce significantly promoted the formation of HAs, with organic soy sauce exhibiting the strongest promoting effect, increasing HAs by 270.92 %. Early-middle incorporation of sauce juice can attenuate this promoting effect. Spices exerted an inhibitory effect on HAs and AGEs formation, which was enhanced when added in powdered form, although no significant differences were observed across different dosages. Notably, the elevation of crystal sugar levels reduced both HAs and AGEs while enhancing sensory preference. Several umami flavor enhancers, particularly 5′-flavored nucleotide disodium, further inhibited the formation of these harmful compounds. This research deepens the understanding of the association between seasonings additions and the formation of harmful substances in braised meat products, providing valuable insights for developing safer and healthier culinary practices.
{"title":"Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives","authors":"Keyu Lu , Qiaochun Chen , Jiayi He , Qian Zhou , Siqian Li , Mingfu Wang","doi":"10.1016/j.foodres.2025.116130","DOIUrl":"10.1016/j.foodres.2025.116130","url":null,"abstract":"<div><div>For braised pork belly, a popular traditional Chinese dish, we lack a scientific knowledge to reduce the formation of harmful heterocyclic amines (HAs) and advanced glycation end products (AGEs) while maintaining sensory quality. This study aimed to clarify the factors affecting the formation of free and protein-bound HAs and AGEs during the braised pork belly cooking process using UPLC-MS/MS analysis. The results indicated that soy sauce significantly promoted the formation of HAs, with organic soy sauce exhibiting the strongest promoting effect, increasing HAs by 270.92 %. Early-middle incorporation of sauce juice can attenuate this promoting effect. Spices exerted an inhibitory effect on HAs and AGEs formation, which was enhanced when added in powdered form, although no significant differences were observed across different dosages. Notably, the elevation of crystal sugar levels reduced both HAs and AGEs while enhancing sensory preference. Several umami flavor enhancers, particularly 5′-flavored nucleotide disodium, further inhibited the formation of these harmful compounds. This research deepens the understanding of the association between seasonings additions and the formation of harmful substances in braised meat products, providing valuable insights for developing safer and healthier culinary practices.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116130"},"PeriodicalIF":7.0,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551685","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 : 2025-03-01DOI: 10.1016/j.foodres.2025.116122
Ziwu Gao , Dequan Zhang , Linggao Liu , Jinhua He , Anqi Xu , Zhenyu Wang
The study aimed to investigate changes in morphology, structural properties, volatile organic compounds (VOCs), and interbinding mechanisms of the micro-nano particles of aroma-containing compounds (MNPs-ACCs) in roasted ducks subjected to different roasting times (0, 20, 30, 40, 50, 60 min) with varied filtration scales (centrifugation, microfiltration, and ultrafiltration). The presence of MNPs-ACCs in roasted ducks was confirmed by the Tyndall effect, scanning electron microscopy, and electronic nose. These particles showed negative charge, increased size and ζ-potential, and decreased dispersion index with roasting times. Moreover, a shift from ordered (α-helix and β-turn) to disordered conformations (β-sheet and random coil) in the MNPs-ACCs during roasting, along with increased hydrophobicity, exposing more odor-binding sites. Fluorescence spectroscopy and wide-angle X-ray results similarly validated this result. Meanwhile, thirty-six characteristic VOCs (variable importance scores ≥1), mainly aldehyde and alcohol, were identified in the MNPs-ACCs. Higher filtration intensity reduced relative aldehyde and alcohol content while increasing ester and ketone. The interaction analysis further confirmed that the MNPs-ACCs transitioned from noncovalent to covalent binding during roasting, forming more stable structures. Overall, biomolecular self-assembly during roasting generates micro-nano particles that serve as VOC carriers, providing novel insights into flavor development and retention in roasted ducks.
{"title":"Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds","authors":"Ziwu Gao , Dequan Zhang , Linggao Liu , Jinhua He , Anqi Xu , Zhenyu Wang","doi":"10.1016/j.foodres.2025.116122","DOIUrl":"10.1016/j.foodres.2025.116122","url":null,"abstract":"<div><div>The study aimed to investigate changes in morphology, structural properties, volatile organic compounds (VOCs), and interbinding mechanisms of the micro-nano particles of aroma-containing compounds (MNPs-ACCs) in roasted ducks subjected to different roasting times (0, 20, 30, 40, 50, 60 min) with varied filtration scales (centrifugation, microfiltration, and ultrafiltration). The presence of MNPs-ACCs in roasted ducks was confirmed by the Tyndall effect, scanning electron microscopy, and electronic nose. These particles showed negative charge, increased size and ζ-potential, and decreased dispersion index with roasting times. Moreover, a shift from ordered (α-helix and β-turn) to disordered conformations (β-sheet and random coil) in the MNPs-ACCs during roasting, along with increased hydrophobicity, exposing more odor-binding sites. Fluorescence spectroscopy and wide-angle X-ray results similarly validated this result. Meanwhile, thirty-six characteristic VOCs (variable importance scores ≥1), mainly aldehyde and alcohol, were identified in the MNPs-ACCs. Higher filtration intensity reduced relative aldehyde and alcohol content while increasing ester and ketone. The interaction analysis further confirmed that the MNPs-ACCs transitioned from noncovalent to covalent binding during roasting, forming more stable structures. Overall, biomolecular self-assembly during roasting generates micro-nano particles that serve as VOC carriers, providing novel insights into flavor development and retention in roasted ducks.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116122"},"PeriodicalIF":7.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551612","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 : 2025-02-28DOI: 10.1016/j.foodres.2025.116033
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma
Functional foods offer health benefits that extend beyond basic nutrition, addressing critical public health challenges such as diabetes and hypertension. This study developed a novel lactic acid bacteria (LAB)-fermented beverage integrating sea buckthorn and monk fruit, two bioactive-rich ingredients with complementary properties. Sea buckthorn provides a robust profile of antioxidants, while monk fruit's natural sweetness and low glycemic index make it an ideal ingredient for health-conscious consumers. Three LAB strains (Lactiplantibacillus plantarum (LP), Lacticaseibacillus paracasei (LPC), and Lactobacillus acidophilus (LA) were utilized individually and in combination to evaluate their impact on the beverage's bioactive and functional properties. Phenolic profiling (HPLC) revealed 13 phenolic compounds, with LPC fermentation achieving the highest total polyphenol content (232.50 ± 2.37a). Quinic acid and neochlorogenic acids were most abundant in all samples, with significantly elevated concentrations observed in fermented samples. Remarkably, LAB fermentation induced the formation of kaempferol, a phenolic compound with well-documented therapeutic properties, which was absent in the control. Volatile compound analysis (HS-SPME-GC–MS) and aroma profiling (E-nose) demonstrated that LP and LPC + LA fermentations enhanced key volatile compounds and improved sensory complexity, as corroborated by aroma profiling. The functional properties of the beverage were assessed through α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) inhibitory assays. LP and LP + LPC demonstrated superior antidiabetic and antihypertensive potential. A Mantel test confirmed strong correlations between phenolic profiles and bioactivities, substantiating the role of LAB fermentation in enhancing therapeutic potential.
{"title":"Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential","authors":"Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma","doi":"10.1016/j.foodres.2025.116033","DOIUrl":"10.1016/j.foodres.2025.116033","url":null,"abstract":"<div><div>Functional foods offer health benefits that extend beyond basic nutrition, addressing critical public health challenges such as diabetes and hypertension. This study developed a novel lactic acid bacteria (LAB)-fermented beverage integrating sea buckthorn and monk fruit, two bioactive-rich ingredients with complementary properties. Sea buckthorn provides a robust profile of antioxidants, while monk fruit's natural sweetness and low glycemic index make it an ideal ingredient for health-conscious consumers. Three LAB strains (<em>Lactiplantibacillus plantarum</em> (LP), <em>Lacticaseibacillus paracasei</em> (LPC), and <em>Lactobacillus acidophilus</em> (LA) were utilized individually and in combination to evaluate their impact on the beverage's bioactive and functional properties. Phenolic profiling (HPLC) revealed 13 phenolic compounds, with LPC fermentation achieving the highest total polyphenol content (232.50 ± 2.37<sup>a</sup>). Quinic acid and neochlorogenic acids were most abundant in all samples, with significantly elevated concentrations observed in fermented samples. Remarkably, LAB fermentation induced the formation of kaempferol, a phenolic compound with well-documented therapeutic properties, which was absent in the control. Volatile compound analysis (HS-SPM<em>E</em>-GC–MS) and aroma profiling (E-nose) demonstrated that LP and LPC + LA fermentations enhanced key volatile compounds and improved sensory complexity, as corroborated by aroma profiling. The functional properties of the beverage were assessed through α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) inhibitory assays. LP and LP + LPC demonstrated superior antidiabetic and antihypertensive potential. A Mantel test confirmed strong correlations between phenolic profiles and bioactivities, substantiating the role of LAB fermentation in enhancing therapeutic potential.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116033"},"PeriodicalIF":7.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551683","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}
Honey is a complex matrix that contains a wide range of compounds. This rich composition is influenced by diverse environmental factors, including geographic and botanical origin. Honey has been among the most commonly tampered foods worldwide, with improvements in techniques to do it. Accordingly, there is a recurring need for new techniques and methods to assess the honey's metabolic profiles to distinguish adulterated from non-tampered samples. In this sense, this study aimed to determine the chemical profiles of honey samples from the eleven agroecological zones of the Santa Catarina State (southern Brazil), collected in the 2019–2020 and 2020–2021 harvest seasons through 1D- and 2D-NMR. As a result, a series of metabolites was identified and their concentrations measured in samples. Further, the metabolomic dataset was used for building descriptive models through chemometric techniques, in order to discriminate honey samples according to their geographic and botanical origins and harvest season effect. Twenty-one metabolites were identified, with predominance of glucose and fructose in all samples. Two other carbohydrates (sucrose and maltose) were identified in lower concentrations, in addition to amino acids, organic acids, ketone, alcohol, ester, and alkaloids. No discrepant 1H NMR resonances that could indicate fraud were detected in the spectra. By PCA, it was possible to find clusters with similar geographic origins, i.e., agroecological zones, and botanical origins. In this regard, patterns of composition were detected for honey samples of Eucalyptus spp. and Hovenia dulcis species, which presented acetoin and kynurenate, respectively, in higher concentrations. Taking together, the results allowed demonstrating that NMR spectroscopy coupled to chemometrics is an effective experimental approach to characterize Brazilian honey regarding their geographic origin and season of collection, despite the huge floral diversity available in that country for bee forage.
{"title":"Brazilian honey: Metabolomic analysis and characterization by 1D- and 2D-nuclear magnetic resonance (NMR) spectroscopy and chemometrics","authors":"Aline Nunes , Mauricio Luis Sforça , Silvana Aparecida Rocco , Caroline Schmitz , Gadiel Zilto Azevedo , Beatriz Rocha dos Santos , Sidnei Moura , Marcelo Maraschin","doi":"10.1016/j.foodres.2025.116104","DOIUrl":"10.1016/j.foodres.2025.116104","url":null,"abstract":"<div><div>Honey is a complex matrix that contains a wide range of compounds. This rich composition is influenced by diverse environmental factors, including geographic and botanical origin. Honey has been among the most commonly tampered foods worldwide, with improvements in techniques to do it. Accordingly, there is a recurring need for new techniques and methods to assess the honey's metabolic profiles to distinguish adulterated from non-tampered samples. In this sense, this study aimed to determine the chemical profiles of honey samples from the eleven agroecological zones of the Santa Catarina State (southern Brazil), collected in the 2019–2020 and 2020–2021 harvest seasons through 1D- and 2D-NMR. As a result, a series of metabolites was identified and their concentrations measured in samples. Further, the metabolomic dataset was used for building descriptive models through chemometric techniques, in order to discriminate honey samples according to their geographic and botanical origins and harvest season effect. Twenty-one metabolites were identified, with predominance of glucose and fructose in all samples. Two other carbohydrates (sucrose and maltose) were identified in lower concentrations, in addition to amino acids, organic acids, ketone, alcohol, ester, and alkaloids. No discrepant <sup>1</sup>H NMR resonances that could indicate fraud were detected in the spectra. By PCA, it was possible to find clusters with similar geographic origins, i.e., agroecological zones, and botanical origins. In this regard, patterns of composition were detected for honey samples of <em>Eucalyptus</em> spp. and <em>Hovenia dulcis</em> species, which presented acetoin and kynurenate, respectively, in higher concentrations. Taking together, the results allowed demonstrating that NMR spectroscopy coupled to chemometrics is an effective experimental approach to characterize Brazilian honey regarding their geographic origin and season of collection, despite the huge floral diversity available in that country for bee forage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116104"},"PeriodicalIF":7.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551686","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 : 2025-02-28DOI: 10.1016/j.foodres.2025.116075
Wenjie Zhang , Lijia Chen , Qiqi Bian , Zhengquan Wang , Xichang Wang , Jian Zhong
Herein, 12 types of fish oil emulsions were used to prepare 12 types of spray-dried fish oil powders with three gelatins (positive fish gelatin, positive porcine skin gelatin, and negative bovine skin gelatin), two negative pectins (high and low methoxy pectin), and negative sodium starch octenyl succinate (SSOS). The powders consisted of microscale capsules with bi- or monolayer oil/wall interfaces, and monolayer wall layers. SSOS significantly decreased the bulk and tapped densities of the powders. All powders had low water activities (0.14–0.26). Gelatin/pectin and gelatin/pectin/SSOS powders had encapsulation efficiencies of 45.1 %–75.9 % and 70.1 %–93.0 %, respectively. The oxidative stability depended on the compositions of the powder wall layers. FG+/LMP/SSOS wall layer induced the lowest PV peak value (325 ± 15 mmol/kg oil). BSG−/HMP/SSOS wall layer induced the highest PV peak value (1273 ± 49 mmol/kg oil). The free fatty acid release percentages in the in vitro digestion system depended on the structures and compositions of oil/wall interfaces. FG+@LMP/SSOS interface induced the lowest FFA release percentage (33.9 % ± 1.7 %) and BSG−/HMP interface induced the highest FFA release (79.3 % ± 8.1 %). The results suggested useful information on the effect of oil/wall interfaces and wall layers on the preparation and properties of fish oil powders.
{"title":"Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders","authors":"Wenjie Zhang , Lijia Chen , Qiqi Bian , Zhengquan Wang , Xichang Wang , Jian Zhong","doi":"10.1016/j.foodres.2025.116075","DOIUrl":"10.1016/j.foodres.2025.116075","url":null,"abstract":"<div><div>Herein, 12 types of fish oil emulsions were used to prepare 12 types of spray-dried fish oil powders with three gelatins (positive fish gelatin, positive porcine skin gelatin, and negative bovine skin gelatin), two negative pectins (high and low methoxy pectin), and negative sodium starch octenyl succinate (SSOS). The powders consisted of microscale capsules with bi- or monolayer oil/wall interfaces, and monolayer wall layers. SSOS significantly decreased the bulk and tapped densities of the powders. All powders had low water activities (0.14–0.26). Gelatin/pectin and gelatin/pectin/SSOS powders had encapsulation efficiencies of 45.1 %–75.9 % and 70.1 %–93.0 %, respectively. The oxidative stability depended on the compositions of the powder wall layers. FG<sup>+</sup>/LMP/SSOS wall layer induced the lowest PV peak value (325 ± 15 mmol/kg oil). BSG<sup>−</sup>/HMP/SSOS wall layer induced the highest PV peak value (1273 ± 49 mmol/kg oil). The free fatty acid release percentages in the in vitro digestion system depended on the structures and compositions of oil/wall interfaces. FG<sup>+</sup>@LMP/SSOS interface induced the lowest FFA release percentage (33.9 % ± 1.7 %) and BSG<sup>−</sup>/HMP interface induced the highest FFA release (79.3 % ± 8.1 %). The results suggested useful information on the effect of oil/wall interfaces and wall layers on the preparation and properties of fish oil powders.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116075"},"PeriodicalIF":7.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527182","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 : 2025-02-28DOI: 10.1016/j.foodres.2025.116069
Duan Zhou , Mouming Zhao , Xiaorong Zhong , Ning Liu , Xuefeng Chen , Daoming Li
1,3-diacylglycerol (DAG) is a natural lipid and known as functional oil. Here, we evaluated the potential of different natural deep eutectic solvents (NADESs) in synthesis of 1,3-DAG through Candida antarctica lipase B (CALB)-catalyzed esterification. Interestingly, we found that the 1,3-DAG content could be increased by 19.21 %, 13.10 %, and 8.74 % in three choline chloride (ChCl)-based NADESs, respectively, compared with that in solvent-free system. Confirmatory experiments demonstrated that NADESs could inhibit the acyl transfer of 1,3-DAG through modulating the water activity of the reaction system. Meanwhile, circular dichroism spectra and fluorescence spectroscopy results indicated that NADESs could not change the secondary structure of CALB, but could affect the tertiary conformation of CALB. Furthermore, molecular dynamics studies showed that the NADESs could induce a more compact tertiary conformation of CALB and enhance the sn-1,3 positional selectivity of CALB. Overall, the NADESs could induce a higher 1,3-DAG yield through inhibiting the acyl transfer of 1,3-DAG and enhancing the sn-1,3 positional selectivity of CALB. This study provides theoretical support for enzymatic production of structural lipids in NADESs.
{"title":"The dual effects of NADESs on inhibiting acyl transfer and improving the sn-1,3 positional selectivity of lipase contribute to the selective and efficient synthesis of 1,3-diacylglycerol","authors":"Duan Zhou , Mouming Zhao , Xiaorong Zhong , Ning Liu , Xuefeng Chen , Daoming Li","doi":"10.1016/j.foodres.2025.116069","DOIUrl":"10.1016/j.foodres.2025.116069","url":null,"abstract":"<div><div>1,3-diacylglycerol (DAG) is a natural lipid and known as functional oil. Here, we evaluated the potential of different natural deep eutectic solvents (NADESs) in synthesis of 1,3-DAG through <em>Candida antarctica</em> lipase B (CALB)-catalyzed esterification. Interestingly, we found that the 1,3-DAG content could be increased by 19.21 %, 13.10 %, and 8.74 % in three choline chloride (ChCl)-based NADESs, respectively, compared with that in solvent-free system. Confirmatory experiments demonstrated that NADESs could inhibit the acyl transfer of 1,3-DAG through modulating the water activity of the reaction system. Meanwhile, circular dichroism spectra and fluorescence spectroscopy results indicated that NADESs could not change the secondary structure of CALB, but could affect the tertiary conformation of CALB. Furthermore, molecular dynamics studies showed that the NADESs could induce a more compact tertiary conformation of CALB and enhance the <em>sn</em>-1,3 positional selectivity of CALB. Overall, the NADESs could induce a higher 1,3-DAG yield through inhibiting the acyl transfer of 1,3-DAG and enhancing the <em>sn</em>-1,3 positional selectivity of CALB. This study provides theoretical support for enzymatic production of structural lipids in NADESs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116069"},"PeriodicalIF":7.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551614","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 : 2025-02-28DOI: 10.1016/j.foodres.2025.116123
Dangfeng Wang , Hao Dong , Yang Jiang , Likun Ren , Yuqiong Meng , Rui Ma , Shulin Wang , Zhiteng Liu , Xuepeng Li , Fangchao Cui , Tingting Li , Jianrong Li
{"title":"Corrigendum to “Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation” [Food Research International 203 (2025) 115792]","authors":"Dangfeng Wang , Hao Dong , Yang Jiang , Likun Ren , Yuqiong Meng , Rui Ma , Shulin Wang , Zhiteng Liu , Xuepeng Li , Fangchao Cui , Tingting Li , Jianrong Li","doi":"10.1016/j.foodres.2025.116123","DOIUrl":"10.1016/j.foodres.2025.116123","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116123"},"PeriodicalIF":7.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551679","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 : 2025-02-27DOI: 10.1016/j.foodres.2025.116094
Sinong Liu , Li Hu , Yanpeng Xiang , Qian Liu , Xue Zhao , Jun-Hua Shao
This study investigated the gelling properties and thermal resistance of a composite system comprising myofibrillar protein (MP) and konjac glucomannan (KG). The interactions between the two components at critical phase transition temperatures (44 °C and 55 °C) were analyzed using rheology, thermodynamics, dynamic light scattering, spectroscopy, and microscopic imaging. The results revealed the dynamic evolutions in aggregation, cross-linking, and protein conformation. The blended gels exhibited high cross-linking densities and well-ordered macromolecular aggregation patterns. At critical phase transition temperatures, KG promoted the unfolding of MP molecules and the formation of microstructural domains, enhancing the exposure of hydrophobic groups and reactive sites. The cross-linking behavior at 55 °C, dominated by disulfide bonds and hydrophobic interactions, further strengthened intermolecular interactions, forming compact gel networks predominantly stabilized by β-sheet structures. In addition, KG improved the conformational stability of the MP molecules and compensated for structural defects in the single-phase gel matrix. These crucial enhancements induced elevated gelling capabilities, which contributed to the formation and stabilization of the gel networks, ultimately yielding excellent hydration, textural, and thermodynamic properties. These insights will facilitate the preparation of composite gels with particular structures and modifications, as well as the utilization of KG for precise regulation during the thermal processing of meat products.
{"title":"Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes","authors":"Sinong Liu , Li Hu , Yanpeng Xiang , Qian Liu , Xue Zhao , Jun-Hua Shao","doi":"10.1016/j.foodres.2025.116094","DOIUrl":"10.1016/j.foodres.2025.116094","url":null,"abstract":"<div><div>This study investigated the gelling properties and thermal resistance of a composite system comprising myofibrillar protein (MP) and konjac glucomannan (KG). The interactions between the two components at critical phase transition temperatures (44 °C and 55 °C) were analyzed using rheology, thermodynamics, dynamic light scattering, spectroscopy, and microscopic imaging. The results revealed the dynamic evolutions in aggregation, cross-linking, and protein conformation. The blended gels exhibited high cross-linking densities and well-ordered macromolecular aggregation patterns. At critical phase transition temperatures, KG promoted the unfolding of MP molecules and the formation of microstructural domains, enhancing the exposure of hydrophobic groups and reactive sites. The cross-linking behavior at 55 °C, dominated by disulfide bonds and hydrophobic interactions, further strengthened intermolecular interactions, forming compact gel networks predominantly stabilized by β-sheet structures. In addition, KG improved the conformational stability of the MP molecules and compensated for structural defects in the single-phase gel matrix. These crucial enhancements induced elevated gelling capabilities, which contributed to the formation and stabilization of the gel networks, ultimately yielding excellent hydration, textural, and thermodynamic properties. These insights will facilitate the preparation of composite gels with particular structures and modifications, as well as the utilization of KG for precise regulation during the thermal processing of meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116094"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551613","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 : 2025-02-27DOI: 10.1016/j.foodres.2025.116064
Xiayu Liu , Boyuan Guan , Ziyi Hu , Xiaoyan Hu , Shuaixing Liu , Ke Yang , Liping Zhou , Longli Yu , Jinyan Yang , Shiguo Chen , Qihe Chen , Donghong Liu , Guanchen Liu , Haibo Pan
Lipid accumulation and metabolic disorders caused by a high-fat diet (HFD) pose significant threats to human health, and place a substantial burden on individuals and society. In this study, a novel combination comprising three traditional Chinese herbs (lotus leaf, hawthorn, and leaf of Chinese holly) and a probiotic (Bifidobacterium lactis BPL-1) (TCMP) was prepared. Then, its effects on growth performance, fat accumulation, hepatic function and gut microbiota in mice fed a high-fat diet were investigated. According to the results, TCMP significantly reduced adipose tissue fat accumulation, improved hepatic lipid metabolism, and ameliorated glucose homeostasis in HFD-fed mice. Notably, TCMP not only improved the abundance and diversity of gut microbiota and increased the content of beneficial intestinal bacteria related to lipid metabolism (especially Bifidobacterium animalis), but also increased the production of short-chain fatty acids, including2-methylbutyrate, isovaleric acid and isobutyric acid. Additionally, multi-omics (transcriptome and metabolome) analysis revealed that TCMP significantly inhibited the expression of genes involved in the lipid biosynthesis process and modulated the purine and glycerophospholipid metabolism caused by a high-fat diet, thereby achieving the purpose of reducing fat accumulation and regulating lipid metabolism. Taken together, our finding demonstrates the potential of TCMP as a promising therapeutic candidate for combatting obesity and lipid metabolism disorders induced by a high-fat diet.
{"title":"Combined traditional Chinese medicine and probiotics (TCMP) alleviates lipid accumulation and improves metabolism in high-fat diet mice via the microbiota-gut-liver axis","authors":"Xiayu Liu , Boyuan Guan , Ziyi Hu , Xiaoyan Hu , Shuaixing Liu , Ke Yang , Liping Zhou , Longli Yu , Jinyan Yang , Shiguo Chen , Qihe Chen , Donghong Liu , Guanchen Liu , Haibo Pan","doi":"10.1016/j.foodres.2025.116064","DOIUrl":"10.1016/j.foodres.2025.116064","url":null,"abstract":"<div><div>Lipid accumulation and metabolic disorders caused by a high-fat diet (HFD) pose significant threats to human health, and place a substantial burden on individuals and society. In this study, a novel combination comprising three traditional Chinese herbs (lotus leaf, hawthorn, and leaf of Chinese holly) and a probiotic (<em>Bifidobacterium lactis</em> BPL-1) (TCMP) was prepared. Then, its effects on growth performance, fat accumulation, hepatic function and gut microbiota in mice fed a high-fat diet were investigated. According to the results, TCMP significantly reduced adipose tissue fat accumulation, improved hepatic lipid metabolism, and ameliorated glucose homeostasis in HFD-fed mice. Notably, TCMP not only improved the abundance and diversity of gut microbiota and increased the content of beneficial intestinal bacteria related to lipid metabolism (especially <em>Bifidobacterium animalis</em>), but also increased the production of short-chain fatty acids, including2-methylbutyrate, isovaleric acid and isobutyric acid. Additionally, multi-omics (transcriptome and metabolome) analysis revealed that TCMP significantly inhibited the expression of genes involved in the lipid biosynthesis process and modulated the purine and glycerophospholipid metabolism caused by a high-fat diet, thereby achieving the purpose of reducing fat accumulation and regulating lipid metabolism. Taken together, our finding demonstrates the potential of TCMP as a promising therapeutic candidate for combatting obesity and lipid metabolism disorders induced by a high-fat diet.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116064"},"PeriodicalIF":7.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520162","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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