Food Research International最新文献

The role of the yycF gene in regulating biofilm formation and probiotic properties in Lactobacillus reuteri yycF基因在罗伊氏乳杆菌生物膜形成和益生菌特性调控中的作用

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-03 DOI: 10.1016/j.foodres.2025.117950

Xueqing Wang , Ma Bai , Jiaqi Li, Xiaoya Yu, Pengyue Li, Xiyan Ding, Jinyou Duan

The YycF/G two-component system (TCS) is crucial for the environmental adaptation of probiotics. However, its molecular role in maintaining probiotic functions and physiological homeostasis in Lactobacillus reuteri (L. reuteri) remains incompletely understood. Accordingly, this study generated a yycF knockout mutant (ΔyycF) in L. reuteri using homologous recombination technology. Systematic analysis revealed that the mutant exhibits critical defects in cell wall integrity, growth retardation, and morphology, accompanied by significant downregulation of biofilm-associated genes and cell division genes. Phenotypic analysis revealed multifaceted impairments in probiotic properties, including compromised stress tolerance (increased sensitivity to simulated gastrointestinal fluids, bile salts, and osmotic stress), altered surface characteristics (reduced hydrophobicity and auto-aggregation capacity), diminished antagonistic activity (weakened pathogen inhibition), and significantly impaired epithelial adhesion capacity and antioxidant activity. Notably, transcriptomic analysis and animal experiments confirmed that yycF deletion not only reduced intestinal colonization efficiency but also impaired microbial homeostasis regulation, particularly by reducing the abundance of the beneficial bacterium Akkermansia. This study reveals that yycF modulates cellular morphogenesis and probiotic attributes in L. reuteri by coordinating a regulatory cascade network that links cell division, biofilm formation, and stress response. These findings not only provide mechanistic insights into the molecular basis of environmental adaptation in probiotics but also establish a theoretical framework for molecular-guided probiotic breeding and the development of next-generation engineered probiotics.

YycF/G双组分系统（TCS）对益生菌的环境适应至关重要。然而，其在维持罗伊氏乳杆菌（L. reuteri）益生菌功能和生理稳态中的分子作用尚不完全清楚。因此，本研究利用同源重组技术在罗伊氏乳杆菌中产生了yycF敲除突变体（ΔyycF）。系统分析表明，该突变体在细胞壁完整性、生长迟缓和形态上存在严重缺陷，并伴有生物膜相关基因和细胞分裂基因的显著下调。表型分析揭示了益生菌特性的多方面损伤，包括应激耐受性受损（对模拟胃肠道液体、胆汁盐和渗透应激的敏感性增加），表面特性改变（疏水性和自聚集能力降低），拮抗活性降低（病原体抑制减弱），上皮粘附能力和抗氧化活性显著受损。值得注意的是，转录组学分析和动物实验证实，yycF缺失不仅降低了肠道定植效率，还损害了微生物稳态调节，特别是通过降低有益菌Akkermansia的丰度。本研究表明，yycF通过协调连接细胞分裂、生物膜形成和应激反应的调节级联网络，调节罗伊氏乳杆菌的细胞形态发生和益生菌属性。这些发现不仅为益生菌环境适应的分子基础提供了机制见解，而且为分子引导的益生菌育种和下一代工程益生菌的开发建立了理论框架。

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引用次数: 0

Thermal polymerization and structural analysis of ovotransferrin fibrils: Antibacterial activity and mechanism of action 卵转铁蛋白原纤维的热聚合和结构分析：抗菌活性和作用机理

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117971

Xianjiang Ye , Wei Hu , Xi Zeng , Pengfei Geng , Yixin Zhang , Jihan Mohamed Kassem , Xing Fu

The development of natural and sustainable antimicrobial agents is of growing interest in food science. In this study, ovotransferrin (OVT) was thermally polymerized to prepare OVT fibrils (OVTF). Structural analyses, including Thioflavin T fluorescence, zeta potential, surface hydrophobicity, and transmission electron microscopy, confirmed the successful fibrillation and revealed distinct physicochemical features compared with OVT monomers and oligomers. The antibacterial activity of OVTF was evaluated against S. aureus and E. coli. OVTF exhibited significantly lower minimum inhibitory concentrations (64 μg/mL for S. aureus and 128 μg/mL for E. coli) and induced marked membrane disruption, as evidenced by permeability assays, confocal microscopy, and scanning electron microscope observations. The enhanced antibacterial effect was attributed to the combined contribution of electrostatic interactions and hydrophobic binding to bacterial membranes. These findings highlighted the dual mechanism of ovotransferrin fibrils—iron withholding and membrane disruption—and demonstrated their potential as natural antimicrobial agents with promising applications in food preservation and safety.

开发天然和可持续的抗菌剂是食品科学日益关注的问题。本研究通过对卵转铁蛋白（OVT）进行热聚合制备OVT原纤维（OVTF）。结构分析，包括Thioflavin T荧光，zeta电位，表面疏水性和透射电镜，证实了成功的纤颤，并显示了与OVT单体和低聚物相比不同的物理化学特征。研究了OVTF对金黄色葡萄球菌和大肠杆菌的抑菌活性。渗透性实验、共聚焦显微镜和扫描电镜观察结果表明，OVTF的最低抑制浓度（金黄色葡萄球菌为64 μg/mL，大肠杆菌为128 μg/mL）显著降低，并诱导明显的膜破坏。增强的抗菌效果归因于静电相互作用和细菌膜的疏水结合的共同作用。这些发现突出了卵转铁蛋白原纤维的双重机制——铁保留和膜破坏——并展示了它们作为天然抗菌剂的潜力，在食品保存和安全方面具有广阔的应用前景。

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引用次数: 0

Isolation and screening of Bacillus subtilis for highland barley fermentation and the effect of its fermentation broth on lipid metabolism in high-fat diet-fed mice 青稞发酵枯草芽孢杆菌的分离筛选及其发酵液对高脂饲料小鼠脂质代谢的影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117961

Haotian Zhao , Haoran Li , Xue Tang , Xiangrong Cheng , Chang Liu , Shichang Zheng , Hongkang Zhu , Naiyan Lu

This study employed UV mutagenesis combined with multi-omics analysis to screen high-yield nattokinase (NK) strains of Bacillus subtilis (HS1) and investigated the effects of its highland barley fermentation broth, alone and combined with aerobic exercise, on lipid metabolism in high-fat diet-induced obese mice. The results demonstrated that a mutant strain (HS1) with significantly enhanced NK production was obtained; this strain exhibited upregulated expression of genes related to NK production (e.g., aprE) and secretion (e.g., secY, secE), along with alterations in tryptophan metabolism that are potentially linked to quorum sensing. In animal experiments, the combined intervention of NK-enriched highland barley fermentation broth and aerobic exercise markedly suppressed body weight gain, improved serum lipid profiles (reduced T-CHO, TG, LDL-C; increased HDLC), alleviated hepatic steatosis, and enhanced liver function. Mechanistically, the combined treatment downregulated lipid synthesis-related genes (e.g., ACC1, FAS) and upregulated lipid catabolism-related genes (e.g., AdipoQ, Atgl), while modulating the expression of key proteins involved in lipid metabolism (increased SIRT1 and AMPK; decreased PPARγ levels). These findings not only reveal the molecular basis of high NK yield in B. subtilis but also provide a novel strategy for the nutritional intervention of obesity and metabolic disorders through natural product and exercise synergism.

本研究采用紫外诱变技术结合多组学分析筛选枯草芽孢杆菌（Bacillus subtilis, HS1）高产纳豆激酶（nattokinase， NK）菌株，并研究其青稞发酵液单独和联合有氧运动对高脂饮食诱导的肥胖小鼠脂质代谢的影响。结果表明，获得了NK产量显著提高的突变株HS1；该菌株表现出与NK产生（如aprE）和分泌（如secY、secE）相关的基因表达上调，同时色氨酸代谢的改变可能与群体感应有关。在动物实验中，富含nk的青稞发酵液和有氧运动联合干预可显著抑制体重增加，改善血脂（降低T-CHO、TG、LDL-C，增加HDLC），减轻肝脏脂肪变性，增强肝功能。机制上，联合治疗下调脂质合成相关基因（如ACC1、FAS），上调脂质分解代谢相关基因（如AdipoQ、Atgl），同时调节脂质代谢关键蛋白的表达（SIRT1和AMPK升高，PPARγ水平降低）。这些发现不仅揭示了枯草芽孢杆菌高NK产量的分子基础，而且为通过天然产物和运动协同作用对肥胖和代谢紊乱的营养干预提供了新的策略。

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引用次数: 0

Varietal differences in nutritional profiles and functionality of radish sprouts: Food application potential 萝卜芽营养成分和功能的品种差异：食品应用潜力

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-02 DOI: 10.1016/j.foodres.2025.117970

Jiayu Yin , Huicong Xu , Bin Dai , Zhijuan Zhang , Zunaira Basharat , Meihong Cai , Haihui Zhang , Kai Hu , Yuqing Duan

Radish sprouts, are among the most popular cruciferous vegetables on the market, are widely cultivated worldwide. This study investigated the changes in nutrients, bioactive compounds, antioxidant properties, and the functional characteristics of eight radish sprout varieties (red, green, and purple radishes) throughout germination. After 216 h of germination, all radish varieties exhibited significant increases in vitamin C, anthocyanins, total phenolics, and total flavonoids compared to ungerminated seeds. Among the varieties, the purple radish R8 exhibited the highest levels of bioactive compounds, with anthocyanin (879.09 ± 14.90 mg/100 g DW) and glucosinolate (211.43 ± 4.50 μmol/g DW) reaching their peak concentrations. Concurrently, R8 also had the strongest antioxidant capacity, despite having a lower crude protein content (28.30 ± 0.62 % DW) than that of the red radish varieties R1 (33.08 ± 0.62 % DW) and R2 (32.65 ± 1.54 % DW). Furthermore, germination improved processing characteristics such as solubility and digestibility by modifying protein structural properties. The R8 variety exhibited the highest water solubility and digestibility, enhancing product functionality. GC–MS analysis identified 78 volatile compounds, and the unique colors and volatile flavor profiles of different varieties contribute to their distinct sensory properties. In summary, our findings confirm that germination can enhance the nutritional value and antioxidant capacity of radish sprouts, and the metabolic differences between genotypes lead to varied accumulation of bioactive compounds. Moreover, the improved water-holding capacity and emulsifying properties of the freeze-dried radish sprout powder exhibited that radish sprouts can not only be consumed as fresh vegetables with high nutritional value, their freeze-dried powder also has broad potential applications in the food industry.

萝卜芽是市场上最受欢迎的十字花科蔬菜之一，在世界各地广泛种植。研究了红萝卜、绿萝卜和紫萝卜8个萝卜芽品种在萌发过程中营养成分、生物活性成分、抗氧化性能和功能特性的变化。发芽216 h后，所有萝卜品种的维生素C、花青素、总酚类物质和总黄酮含量均显著高于未发芽的种子。其中紫色萝卜R8的活性物质含量最高，花青素（879.09±14.90 mg/100 g DW）和硫代葡萄糖苷（211.43±4.50 μmol/g DW）的活性物质含量最高。R8的粗蛋白质含量（28.30±0.62% DW）低于红萝卜品种R1（33.08±0.62% DW）和R2(32.65±1.54% DW)，但抗氧化能力最强。此外，萌发通过改变蛋白质结构特性，改善了溶解度和消化率等加工特性。R8品种的水溶性和消化率最高，提高了产品的功能性。GC-MS分析鉴定了78种挥发性化合物，不同品种的独特颜色和挥发性风味特征有助于其不同的感官特性。综上所述，我们的研究结果证实，发芽可以提高萝卜芽的营养价值和抗氧化能力，基因型之间的代谢差异导致生物活性化合物的积累不同。此外，冻干萝卜芽粉的保水能力和乳化性能的提高表明，萝卜芽不仅可以作为具有高营养价值的新鲜蔬菜食用，其冻干粉在食品工业中也具有广阔的应用前景。

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引用次数: 0

Corrigendum to “Application and research progress of dietary fiber-based fat substitutes in food systems” [Food Res. Int. 233 (2026) 117876] “膳食纤维脂肪替代品在食物系统中的应用和研究进展”的勘误表[food Res. Int. 233 (2026) 117876]

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-01 DOI: 10.1016/j.foodres.2025.117934

Qiuqiu He , Xuefeng Li , Chunxiu Liu , Zelong Liu , Sumei Zhou , Yunlong Li , Tiezheng Ma

引用次数: 0

Stability, release behavior and bacteriostatic property of potato protein isolate-soy lecithin-based Pickering emulsions loaded with cinnamon essential oils 马铃薯分离蛋白-大豆卵磷脂基肉桂精油皮克林乳剂的稳定性、释放特性及抑菌性能

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-12-01 DOI: 10.1016/j.foodres.2025.117963

Shihao Yang , Xiaoyun Fei , Deming Gong , Xing Hu , Guowen Zhang

The poor stability and strong volatility of cinnamon essential oil (CEO) limit its application in the food preservation. Potato protein isolate (PP), soy lecithin (SL) and CEO were used to prepare Pickering emulsions (PEs) to achieve the assembly of stable antimicrobial PEs, and its in vitro release kinetics was investigated in this study. Intrinsic fluorescence spectra and Fourier transform infrared spectra confirmed that the binding of SL with PP to form the PP-SL complexes (PPSLs) through hydrophobic interactions, electrostatic attraction and hydrogen bonds. At the mass ratio of PP to SL of 3:1, PPSLs exhibited the best emulsifying properties (51.67 m²/g, 92.06 %) and surface hydrophobicity (124.80). The PEs stabilized by 2.0 % PPSLs had the smallest particle size (24.39 μm) and the highest environmental stability, and were stable at 4 °C for 21 days. The encapsulation efficiency of CEO was increased from 44.36 % to 90.61 % as the PPSLs concentration rose from 0.1 % to 2.0 % (wt/wt). The release curves and kinetic fitting experiments demonstrated that the release behavior of the CEO in PEs was most consistent with the First-order kinetic equation. This proved that the coating of the PEs was beneficial to postponing the release of CEO. In vitro antimicrobial tests found that CEO did not inhibit the reproduction of E. coli BL21 after heating for 30 min, while the CEO-PEs remained a high bacteriostatic activity under the same conditions. This study has demonstrated the CEO loaded PPSLs-based emulsion may be used as a novel antibacterial emulsion.

肉桂精油稳定性差，挥发性强，限制了其在食品保鲜中的应用。采用马铃薯分离蛋白（PP）、大豆卵磷脂（SL）和大豆卵磷脂（CEO）制备皮克林乳剂（PEs），制备稳定的抗菌PEs，并对其体外释放动力学进行了研究。本征荧光光谱和傅里叶变换红外光谱证实了SL与PP通过疏水相互作用、静电吸引和氢键结合形成PP-SL配合物（PPSLs）。当PP与SL的质量比为3:1时，ppsl的乳化性能为51.67 m2/g，占92.06%，表面疏水性为124.80。2.0%的PPSLs稳定的聚乙烯具有最小的粒径（24.39 μm）和最高的环境稳定性，在4°C下稳定21 d。当PPSLs浓度从0.1%提高到2.0% （wt/wt）时，CEO的包封率从44.36%提高到90.61%。释放曲线和动力学拟合实验表明，CEO在pe中的释放行为最符合一阶动力学方程。这证明pe的涂层有利于延缓CEO的释放。体外抗菌实验发现，CEO在加热30 min后对大肠杆菌BL21的繁殖没有抑制作用，而CEO- pes在相同条件下仍保持较高的抑菌活性。本研究表明，负载CEO的ppsl型乳剂可作为一种新型抗菌乳剂。

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引用次数: 0

Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins 超声联合碱性氨基酸治疗：缓解反复冻融肌原纤维蛋白凝胶恶化的有效策略

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-30 DOI: 10.1016/j.foodres.2025.117958

Yixin Zhao, Lichao He, Jing Wang, Guofeng Jin

Meat repeatedly undergoes freeze-thaw (F-T) cycles during frozen storage and transportation, which severely deteriorates the quality of myofibrillar proteins (MP) and significantly affects their gel properties. This study developed a strategy combining ultrasonic treatment with basic amino acids (l-lysine, L-arginine, and L-histidine) to mitigate structural and functional damage to porcine MP. A series of experiments were conducted to evaluate the properties (solubility, turbidity, particle size, surface hydrophobicity, active sulfhydryl content, rheological behavior) and structure of MP in different treatment groups, as well as their corresponding thermal gel properties (cooking loss, texture, and microstructure). Molecular docking was further employed to identify binding sites and interaction patterns. Results showed that, compared to ultrasonic treatment alone which promoted MP unfolding and exposes reactive sites, ultrasound combined with basic amino acids effectively inhibited protein aggregation through electrostatic repulsion, hydrogen bonding, and hydrophobic interactions on the basis of protein unfolding. This combination significantly enhanced solubility, reduced aggregate size, improved structural orderliness, and facilitated the formation of a uniform and dense gel network. Molecular docking confirmed that Lys, Arg, and His specifically bind to myosin via multiple hydrogen bonds and hydrophobic effects. This study provides an effective and innovative approach to improve the quality of frozen meat products by synergistically targeting protein integrity and gel functionality.

肉类在冷冻储存和运输过程中反复经历冻融（F-T）循环，这严重恶化了肌原纤维蛋白（MP）的质量，并显著影响其凝胶特性。本研究提出了一种结合碱性氨基酸（l-赖氨酸、l-精氨酸和l-组氨酸）的超声治疗策略，以减轻猪MP的结构和功能损伤。通过一系列实验评价不同处理组MP的性能（溶解度、浊度、粒径、表面疏水性、活性巯基含量、流变行为）和结构，以及相应的热凝胶性能（蒸煮损失、织构和微观结构）。分子对接进一步用于确定结合位点和相互作用模式。结果表明，与单纯超声处理促进MP展开和暴露活性位点相比，超声与碱性氨基酸联合处理在蛋白质展开的基础上通过静电斥力、氢键和疏水相互作用有效抑制蛋白质聚集。这种组合显著提高了溶解度，减小了团聚体尺寸，改善了结构的有序性，并促进了均匀致密凝胶网络的形成。分子对接证实，Lys、Arg和His通过多个氢键和疏水作用特异性结合到肌球蛋白上。本研究提供了一种有效和创新的方法，通过协同靶向蛋白质完整性和凝胶功能来提高冷冻肉制品的质量。

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引用次数: 0

Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein 热致纤颤和ph转移对大豆蛋白结构和界面吸附的比较影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-30 DOI: 10.1016/j.foodres.2025.117959

Yajuan Li , Xi Chen , Xiaoyan Hu , Dingkui Qin , Shuo Zhang , Jingbo Liu , Ting Zhang , Zhiyang Du , David Julian McClements

Soy protein fibrils generated through acid-induced heating have emerged as functional ingredients for application in food emulsions and foams due to their good structural stability and interfacial activity. However, the impact of subsequent pH-shifting (adjusting from pH 2.0 or 12.0 to 7.0) on their structure and functionality remains unclear. In this study, we compare the structural alterations of soy proteins and their fibrils upon exposure to pH changes and how this impacts their interfacial properties and foaming performance. For untreated soy proteins, pH-shifting did not markedly alter their foaming capacity relative to pH 7.0 but it did significantly alter foam half-life. In particular, foams at pH 7.0, pH 2.0, and pH 2.0-to-7.0 were more heterogeneous, coarse, and unstable, due to poor protein solubility. In contrast, foams formed at pH 12.0 or pH 12.0-to-7.0 were more uniform, denser, fine, and stable, which was attributed to greater protein unfolding, exposed hydrophobic and free sulfhydryl groups, thereby accelerating protein adsorption at the air-water interface. A hot-acid treatment (pH 2.0, 90 °C, 20 h) promoted the formation of soy protein fibrils with improved interfacial activity but compromised foam stability. These effects were mainly attributed to their more rigid structures. pH-shifting (pH 2.0-to-7.0, pH 12.0, pH 12.0-to-7.0) markedly improved fibril flexibility and enhanced the formation of elastic interfacial films, leading to improved foaming capacity and stability. These findings highlight the potential of combining fibrillation and pH-shifting to tailor soy protein functionality, broadening its applications as a plant-based emulsifier, foaming agent, and structuring agent in foods.

大豆蛋白原纤维由于其良好的结构稳定性和界面活性，已成为食品乳剂和泡沫中的功能性成分。然而，随后的pH变化（从pH 2.0或12.0调整到7.0）对其结构和功能的影响尚不清楚。在这项研究中，我们比较了大豆蛋白及其原纤维在暴露于pH变化时的结构变化，以及这如何影响它们的界面特性和发泡性能。对于未经处理的大豆蛋白，相对于pH值7.0，pH值的变化没有显著改变其发泡能力，但显著改变了泡沫半衰期。特别是，在pH 7.0、pH 2.0和pH 2.0- 7.0时，由于蛋白质溶解度差，泡沫更加不均匀、粗糙和不稳定。相比之下，pH值为12.0或pH值为12.0- 7.0时形成的泡沫更均匀、更致密、更细、更稳定，这是由于蛋白质更容易展开，暴露出疏水性和游离巯基，从而加速了蛋白质在空气-水界面的吸附。热酸处理（pH 2.0, 90°C, 20 h）促进了大豆蛋白原纤维的形成，提高了界面活性，但损害了泡沫稳定性。这些影响主要归因于它们的刚性结构。pH变化（pH 2.0- 7.0, pH 12.0, pH 12.0- 7.0）显著提高了纤维的柔韧性，促进了弹性界面膜的形成，从而提高了发泡能力和稳定性。这些发现强调了结合纤维性颤动和ph值变化来调整大豆蛋白功能的潜力，扩大了其作为植物性乳化剂、发泡剂和食品结构剂的应用。

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引用次数: 0

Characterization of a novel lytic bacteriophage SPuP2 against Shewanella putrefaciens and its efficacy in biofilm disruption: A promising antimicrobial strategy 一种新型裂解噬菌体SPuP2的特性及其在生物膜破坏中的功效：一种有前途的抗菌策略

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117956

Ting Zhang , Xi Liu , Yulin Wang , Peng Guan , Yifeng Ding , Xiaohong Wang

Shewanella putrefaciens (S. putrefaciens) is a major spoilage bacterium in aquatic products, capable of forming persistent biofilms that accelerate spoilage and pose potential food safety risks. However, conventional preservation strategies are often ineffective in preventing or removing biofilms. Therefore, there is an urgent need to develop eco-friendly, and safe control strategy. This study aimed to isolate and characterize a novel lytic phage with potent antibiofilm activity against S. putrefaciens and to evaluate its potential as a biocontrol agent in aquatic products. The phage, designated SPuP2, was isolated from commercial clam water and exhibited a short latent period (10 min) and a high burst size (49.95 ± 11.53 PFU/CFU). Genomic analysis revealed that SPuP2 displayed low sequence similarity with previously characterized Shewanella phages, confirming that it represents a novel species. Anti-biofilm efficacy assays demonstrated that SPuP2 significantly inhibited biofilm formation: within 12 h, it reduced the OD595 nm value by 1.15 ± 0.05 (87.06 ± 0.41% inhibition rate) compared to the control. Moreover, it effectively disrupted mature biofilms by reducing extracellular polymeric substances (EPS) and altering cellular structure, achieving a removal rate of 75 ± 0.50%. Furthermore, SPuP2 effectively suppressed the growth of S. putrefaciens in grass carp fillets, resulting in reduced accumulation of spoilage-related substances (e.g., TVB-N, TBARS) and mitigated changes in texture, color, and microstructure, thereby delaying fillet quality deterioration. Overall, this study demonstrates that phage SPuP2 possesses strong antibacterial and antibiofilm activities, offering a promising strategy for controlling Shewanella-mediated spoilage and biofilm contamination in aquatic product biopreservation.

腐坏希瓦氏菌（S. putrefaciens）是水产品中的一种主要腐败菌，能够形成持久的生物膜，加速腐败并构成潜在的食品安全风险。然而，传统的保存策略在防止或去除生物膜方面往往无效。因此，迫切需要制定环保、安全的控制策略。本研究旨在分离并鉴定一种具有抗腐臭葡萄球菌活性的新型裂解噬菌体，并评价其作为水产品生物防治剂的潜力。该噬菌体命名为SPuP2，从商品蛤蚌水中分离得到，潜伏期短（10 min），爆发量大（49.95±11.53 PFU/CFU）。基因组分析显示SPuP2与先前表征的希瓦氏菌噬菌体序列相似性低，证实它代表了一个新物种。抗生物膜效果实验表明，SPuP2显著抑制了生物膜的形成：在12 h内，与对照组相比，OD595 nm值降低了1.15±0.05（87.06±0.41%的抑制率）。此外，它通过减少细胞外聚合物（EPS）和改变细胞结构有效地破坏成熟的生物膜，去除率为75±0.50%。此外，SPuP2有效抑制了腐烂链球菌在草鱼鱼片中的生长，减少了腐坏相关物质（如TVB-N、TBARS）的积累，减缓了鱼片质地、颜色和微观结构的变化，从而延缓了鱼片质量的恶化。总之，本研究表明噬菌体SPuP2具有很强的抗菌和抗生物膜活性，为控制水产品生物保存中shewanella介导的腐败和生物膜污染提供了一种有希望的策略。

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引用次数: 0

Dual functionality of phosphates in a micellar casein concentrate: reconstitution enhancement while tailoring acid-induced gel structural properties 胶束酪蛋白浓缩物中磷酸盐的双重功能：在调整酸诱导凝胶结构特性的同时增强重构

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2025-11-29 DOI: 10.1016/j.foodres.2025.117944

Yi-Fang Gao, Si-Yi Han, Hong-Fu Zhao, Ying-Hua Zhang

We investigated how dipotassium hydrogen phosphate (DKP), trisodium citrate (TSC), and sodium tripolyphosphate (STPP) at 0–60 mEq/L regulate the reconstitution and glucono-δ-lactone (GDL)-induced gelation of 10 % (w/w) micellar casein concentrate (MCC). Phosphates markedly improved redispersibility, as quantified by the dispersible protein fraction: from 45 % (water) to 97 % with STPP at 20 mEq/L; DKP and TSC reached 88–90 % at 60 mEq/L. In parallel, colloidal restructuring—evidenced by a smaller hydrodynamic diameter, lower polydispersity index, decreased turbidity, and higher surface hydrophobicity—translated into stronger acid gels. STPP had the greatest effect: the maximum storage modulus (G′) increased from 2.6 × 10³ to 2.8 × 10⁴ Pa, gel hardness increased from ∼180 to 2.35 × 10³ N, and water-holding capacity increased from ∼20 % to >92 % (30–60 mEq/L). Low-field nuclear magnetic resonance (LF-NMR) indicated the conversion of intermediate/free water into more tightly bound states, whereas Fourier transform infrared (FT-IR) spectroscopy suggested strengthened hydrogen-bonding and ion–dipole interactions within the protein matrix. Overall, phosphate identity and concentration (STPP > TSC > DKP) provide a tunable route to simultaneously enhance MCC reconstitution and engineer acid-gel textures.

我们研究了0-60 mEq/L的磷酸氢二钾（DKP）、柠檬酸三钠（TSC）和三聚磷酸钠（STPP）对10% （w/w）胶束酪蛋白浓缩物（MCC）的重组和葡萄糖-δ-内酯（GDL）诱导的凝胶化的调节作用。磷酸盐显著提高了再分散性，通过可分散的蛋白质分数来量化：在20 mEq/L的STPP下，从45%（水）到97%；DKP和TSC在60 mEq/L时达到88 - 90%。与此同时，胶体结构的重构——表现为更小的水动力直径、更低的多分散性指数、更低的浊度和更高的表面疏水性——转化为更强的酸性凝胶。STPP效果最大：最大储存模量（G′）从2.6 × 103增加到2.8 × 104 Pa，凝胶硬度从~ 180增加到2.35 × 103 N，持水量从~ 20%增加到92% （30-60 mEq/L）。低场核磁共振（LF-NMR）表明中间/自由水转化为更紧密结合的状态，而傅里叶变换红外（FT-IR）光谱表明蛋白质基质内的氢键和离子偶极子相互作用增强。总体而言，磷酸盐身份和浓度（STPP > TSC >； DKP）提供了一个可调的途径，同时增强MCC重构和工程酸凝胶结构。

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