Food Research International最新文献_第2页

Insights into the stabilization mechanism, rheology, and printability of high internal phase emulsions based on metal-phenolic networks and soy protein isolate 基于金属-酚网络和大豆分离蛋白的高内相乳液的稳定机制、流变学和可印刷性的深入研究

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

Food Research International

Pub Date : 2025-12-05 DOI: 10.1016/j.foodres.2025.118001

Hongbo Sun , Mengzhuo Zhang , Tian Lan, Zejian Xu, Xiaonan Sui

While high internal phase emulsions (HIPEs) show significant potential for 3D printing applications, their widespread adoption is currently limited by issues such as emulsion instability and insufficient self-supporting capabilities. This study systematically investigates the effects of the coordination types of metal-phenolic networks (MPNs) on the formation and stabilization mechanisms, rheology, and printability of soy protein isolate (SPI)-based HIPEs. The results of two-dimensional (2D) correlation Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS) indicate that the predominant interactions between SPI and MPNs are hydrogen bonds, electrostatic interactions, and hydrophobic interactions. Confocal laser scanning microscopy and backscattering variation analysis demonstrate that the SPI-MPNs significantly enhance the emulsion stability, which mainly originates from the rigid interfacial layer and the finer network structure reinforced by MPNs, especially the tris-complexes formed at pH 9. In terms of rheological evaluation, SPI-MPNs-stabilized HIPEs enhance apparent viscosity, creep-recovery performance, and viscoelastic properties with a clear concentration dependence, contributing to better spatial architecture and printing stability. Compared to HIPEs prepared with pure SPI, those stabilized by MPNs exhibited greater 3D printing fidelity than SPI-only HIPEs. Notably, the HIPEs containing tris-coordinated MPNs exhibited optimal texture properties, with significant improvements in hardness (from 166.76 ± 12.24 g to 238.66 ± 18.18 g) and springiness (from 0.19 ± 0.04 g to 0.52 ± 0.07 g). This study provides valuable insights into the design of HIPEs stabilizers for food formulations, especially for emerging technologies such as 3D food printing.

虽然高内相乳液（HIPEs）在3D打印应用中显示出巨大的潜力，但目前它们的广泛采用受到乳液不稳定性和自支撑能力不足等问题的限制。本研究系统地研究了金属-酚网络（mpn）的配位类型对大豆分离蛋白（SPI）基HIPEs的形成和稳定机制、流变学和可打印性的影响。二维（2D）相关傅里叶变换红外光谱（FTIR）、x射线衍射（XRD）和x射线光电子能谱（XPS）结果表明，SPI与mpn之间的主要相互作用是氢键、静电相互作用和疏水相互作用。共聚焦激光扫描显微镜和后向散射变化分析表明，spi - mpn显著增强了乳液的稳定性，这主要来自于mpn增强的刚性界面层和更精细的网络结构，尤其是pH值为9时形成的三络合物。在流变性评价方面，spi - mpns稳定的HIPEs提高了表观粘度、蠕变恢复性能和粘弹性性能，且具有明显的浓度依赖性，有助于更好的空间结构和打印稳定性。与纯SPI制备的HIPEs相比，mpn稳定的HIPEs比纯SPI制备的HIPEs具有更高的3D打印保真度。值得注意的是，含有三配位mpn的HIPEs具有最佳的织构性能，硬度（从166.76±12.24 g提高到238.66±18.18 g）和弹性（从0.19±0.04 g提高到0.52±0.07 g）显著提高。这项研究为食品配方中HIPEs稳定剂的设计提供了有价值的见解，特别是对于3D食品打印等新兴技术。

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引用次数: 0

Autolysis-driven cell wall remodeling in yeast: Sustainable bioink development and extrusion 3D printing performance 酵母中自溶驱动的细胞壁重塑：可持续生物链接开发和挤出3D打印性能

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

Food Research International

Pub Date : 2025-12-04 DOI: 10.1016/j.foodres.2025.117994

Legesse Shiferaw Chewaka , Hyun-Ji Lee , Yong Sik Cho , Ha Yun Kim , Kyung Mi Kim , Junhee No , Da Hye Gu , Kwan-Mo You , Bo-Ram Park

Brewer's spent yeast (BSY), a brewing byproduct enriched in β-glucans and mannoproteins, is an abundant yet underexploited biomass for sustainable biofabrication. However, the native cell wall structure of BSY limits hydration, and flowability, restricting its direct application in 3D food printing. In this study, we employ autolysis to remodel yeast cell walls and enhance their performance as sustainable bioinks. Autolysis induced pore formation and partial relaxation of the cell wall matrix (SEM/TEM), accompanied by protein depletion and polysaccharide enrichment. Consequently, autolyzed BSY showed a 1.9-fold higher water-holding capacity (356 % vs 189 %), increased surface roughness (2.09 nm vs 1.14 nm), and a less negative zeta potential (−20.47 → −15.13 mV). Rheological profiling revealed a pronounced shear-thinning behavior (flow index 0.64 → 0.12) and a two-order-of-magnitude increase in yield stress (6.10 pa → 1116.25 pa), enabling smooth extrusion and excellent shape fidelity (dimensional accuracy ≈ 99–101 %). These structure–property improvements result from increased accessibility of polysaccharide surfaces and reduced electrostatic repulsion, promoting hydration-driven intercellular interactions and network formation. Collectively, this work establishes autolysis as a scalable valorization pathway that converts industrial yeast residues into functional biomaterials, linking brewing byproducts with sustainable bioink design and emerging 3D food printing technologies.

啤酒废酵母（BSY）是一种富含β-葡聚糖和甘露糖蛋白的酿造副产物，是一种丰富但未被充分利用的可持续生物制造生物质。然而，BSY本身的细胞壁结构限制了其水化和流动性，限制了其在3D食品打印中的直接应用。在这项研究中，我们采用自溶来改造酵母细胞壁，并提高其作为可持续生物墨水的性能。自溶诱导孔的形成和细胞壁基质的部分松弛（SEM/TEM），伴随着蛋白质的消耗和多糖的富集。结果表明，自溶BSY的持水量提高了1.9倍（356% vs 189%），表面粗糙度增加（2.09 nm vs 1.14 nm），负zeta电位降低（- 20.47→- 15.13 mV）。流变分析显示出明显的剪切减薄行为（流动指数0.64→0.12），屈服应力增加了两个数量级（6.10 pa→1116.25 pa），实现了平滑挤压和优异的形状保真度（尺寸精度≈99 - 101%）。这些结构性质的改善是由于多糖表面的可接近性增加和静电斥力减少，促进水合驱动的细胞间相互作用和网络形成。总的来说，这项工作建立了自溶作为一种可扩展的增值途径，将工业酵母残留物转化为功能性生物材料，将酿造副产品与可持续生物链接设计和新兴的3D食品打印技术联系起来。

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引用次数: 0

Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics 白茶贮存过程中老化品质形成机制的多组学研究：综合感官评价、挥发性、代谢组学和宏基因组学

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

Food Research International

Pub Date : 2025-12-04 DOI: 10.1016/j.foodres.2025.117996

Wenlong Li , Jian Chen , Juan Zhang , Zheng Peng

White tea (WT) develops unique aged quality during long-term storage, characterized by progressive changes in sensory properties and chemical composition. However, integrated insights into the sensory, metabolites, and microbial contribution underlying this process remain limited. This study systematically investigated the quality evolution of Bai Mudan tea (a typical WT) over 0 to 11 years of storage using an integrated multi-omics approach. Sensory analysis revealed a flavor transition from fresh (grassy, fruity) to aged (woody, stale) characteristics. Volatilomics identified 72 volatile compounds, with cedrol and isophorone as aged characteristic aroma compounds (rOAV ≥1, VIP ≥ 1, p ≤ 0.05). Metabolomics identified 1146 non-volatile metabolites, showing accumulation of fatty acyls and flavonoids, and a decrease in amino acids. Metagenomic sequencing analysis revealed that bacterial communities (mainly Sphingomonas, Pedobacter, Methylobacterium, and Chryseobacterium) dominated during the first 7 years of storage, followed by a potential shift toward a bacterial-fungal synergy pattern in later stages as the abundances of Monascus and Aspergillus increased. KEGG annotation highlighted the roles of carbohydrate metabolism and amino acid metabolism, and flavonoid biosynthesis was activated during storage. Multi-omics correlation networks demonstrated that fungi positively regulated volatile flavors, while bacteria may be involved in taste balance. Monascus, Sphingomonas, Sphingobium, and Novosphingobium were identified as core functional taxa that may contribute to WT quality formation during storage through aged flavor synthesis, flavonoid accumulation, and lipid degradation. In conclusion, this study provides a multi-dimensional scientific basis for a comprehensive understanding of the formation mechanism of aged quality in white tea during storage.

白茶（WT）在长期储存过程中形成独特的陈年品质，其特征是感官特性和化学成分的逐渐变化。然而，对这一过程背后的感官、代谢物和微生物贡献的综合见解仍然有限。本研究采用多组学方法系统研究了白牡丹茶（一种典型白牡丹茶）贮藏0 ~ 11年的品质演变。感官分析揭示了从新鲜（青草、水果）到陈年（木质、陈腐）的风味转变。挥发物学鉴定出72种挥发性化合物，其中雪松醇和异佛罗酮为老化特征香气化合物（rOAV≥1,VIP≥1,p≤0.05）。代谢组学鉴定出1146种非挥发性代谢物，显示脂肪酰基和类黄酮的积累，氨基酸的减少。宏基因组测序分析显示，在贮藏的前7年，细菌群落（主要是鞘单胞菌、Pedobacter、甲基细菌和黄杆菌）占主导地位，随着红曲霉和曲霉丰度的增加，随后可能向细菌-真菌协同模式转变。KEGG注释强调了碳水化合物代谢和氨基酸代谢的作用，黄酮类化合物的生物合成在贮藏过程中被激活。多组学相关网络表明，真菌积极调节挥发性风味，而细菌可能参与味觉平衡。红曲霉（Monascus）、鞘单胞菌（Sphingomonas）、鞘单胞菌（Sphingobium）和新鞘单胞菌（Novosphingobium）被认为是贮藏过程中通过陈酿风味合成、类黄酮积累和脂质降解来促进WT品质形成的核心功能类群。综上所述，本研究为全面了解白茶贮藏过程中老化品质的形成机制提供了多维度的科学依据。

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引用次数: 0

A quantitative detection method for maize kernel broken rate based on the optimisation of the MSA transformer algorithm 基于MSA变压器算法优化的玉米碎粒率定量检测方法

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

Food Research International

Pub Date : 2025-12-04 DOI: 10.1016/j.foodres.2025.117983

Yongkun Qiao , Mengmeng Qiao , Chenlong Fan , Tao Cui , Ying Liu , Caiyuan Zhang , Mingyou Sun , Yuhao Wu

The broken rate of maize kernels during mechanised harvesting directly affects food quality and economic returns. However, the current qualitative detection methods cannot accurately assess the corn kernel breakage rate. The study proposed a maize kernel broken rate quantitative detection model based on machine vision and deep learning algorithms. A total of 27 features was extracted from kernel images, including geometric, shape, colour, and texture characteristics. Furthermore, an improved Transformer-based deep learning model, MSA Transformer, was developed by integrating multi-scale feature fusion and attention mechanisms. The model uses parallel branches for multi-granularity feature extraction, enhances salient information via global and local attention, and applies global average pooling for efficiency. Compared with other models, the MSA Transformer achieved a classification accuracy of 98.03 % in the classification experiments, outperforming the standard Transformer by 2 %. The average precision, recall, and F1-score reached 99.13 %, 98.03 %, and 97.87 %, respectively. In the mass regression task, the correlation coefficients (r) for unbroken and broken kernel predictions reached 0.9507 and 0.9653, respectively; the coefficients of determination (R²) reached 0.9038 and 0.9318, and the root mean square errors (RMSE) were all below 0.0141. The breakage rate predicted by the quantitative detection model closely matched actual measurements, with an R² of 0.9887 and a relative error of approximately 6 %. Feature importance analysis highlighted the dominant role of colour and texture in classification, and geometric features in mass prediction. This research provides a theoretical basis for the online quantitative assessment of food quality.

机械化收获过程中玉米籽粒破碎率直接影响粮食品质和经济效益。然而，目前的定性检测方法不能准确地评估玉米籽粒破碎率。本研究提出了一种基于机器视觉和深度学习算法的玉米碎粒率定量检测模型。从核图像中提取了27个特征，包括几何、形状、颜色和纹理特征。在此基础上，结合多尺度特征融合和注意机制，提出了一种改进的基于Transformer的深度学习模型MSA Transformer。该模型采用并行分支进行多粒度特征提取，通过全局和局部关注增强显著信息，并采用全局平均池化提高效率。在分类实验中，与其他模型相比，MSA变压器的分类准确率达到98.03%，比标准变压器高出2%。平均准确率、召回率和f1得分分别达到99.13%、98.03%和97.87%。在质量回归任务中，未破碎核和破碎核预测的相关系数(r)分别达到0.9507和0.9653；决定系数（R2）分别为0.9038和0.9318，均方根误差（RMSE）均小于0.0141。定量检测模型预测的破损率与实际测量值吻合较好，R2为0.9887，相对误差约为6%。特征重要性分析强调了颜色和纹理在分类中的主导作用，以及几何特征在质量预测中的主导作用。本研究为食品质量在线定量评价提供了理论依据。

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引用次数: 0

Green extraction of bioactive compounds from Cumaru seeds using supercritical CO2: Yield and functionality 超临界CO2绿色萃取小茴香种子中的生物活性化合物：产率和功能

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

Food Research International

Pub Date : 2025-12-04 DOI: 10.1016/j.foodres.2025.117984

Francisco Weshley Maciel-Silva , Patrícia Tonon de Souza , Luciedry Matheus Souza Carvalho , Isabela Ferreira Moreno , Ramon Sousa Barros Ferreira , Eduardo Augusto Caldas Batista , Julian Martínez

This study evaluated the influence of operational conditions on the efficiency of supercritical fluid extraction (SFE), a green technique, in comparison with conventional Soxhlet extraction, aiming to assess its efficiency based on global yield (X₀), chemical composition of the extracts (fatty acids profile, glyceride classes – MAG, DAG, and TAG, free fatty acids, and TAG composition), and the recovery of bioactive compounds such as coumarin, tocopherols, and tocotrienols from cumaru (Dipteryx odorata) seeds. The results demonstrated that SFE, operating under high CO₂ density (35 MPa; 40 °C), favored the extraction of lipophilic and antioxidant compounds, with recoveries expressed per gram of dried cumaru seeds (DCS). Under these conditions, the highest total tocol content (14.45 μg gDCS⁻¹), total reducing capacity (TRC) (552.17 μgGAE gDCS⁻¹) and Lipophilic Oxygen Radical Absorbance Capacity (ORAC-L) (1380.99 μgTE gDCS⁻¹) were observed, compared to the other evaluated conditions. Additionally, the extract obtained at this condition presented high lipid content (∼98%), high concentrations of oleic acid (∼52%) and linoleic acid (∼21%), besides a low acidity index, below the maximum limit recommended by the Codex Alimentarius. Soxhlet extraction resulted in a lower coumarin (0.82 μg gDCS⁻¹) and tocol content (3.29 μg gDCS⁻¹). The highest coumarin recovery was obtained at 25 MPa and 50 °C (10.11 mgCE gDCS⁻¹). SFE performed under the lowest CO₂ density (15 MPa; 60 °C) obtained the extract with the highest concentration of total tocols, TRC and ORAC-L; however, it yielded the lowest lipid recovery (11.57%). In summary, the findings highlight SFE as a promising approach for the selective and efficient extraction of high-value bioactive compounds from CS.

本研究评估了操作条件对超临界流体萃取（SFE）效率的影响，这是一种绿色技术，与传统的索氏萃取相比，旨在评估其效率，基于总产率（X 0），提取物的化学成分（脂肪酸谱，甘油类- MAG， DAG和TAG，游离脂肪酸和TAG组成），以及生物活性化合物如香豆素，生育酚，以及从芫荽籽中提取的生育三烯醇。结果表明，在高CO2浓度（35 MPa; 40°C）条件下，SFE有利于提取亲脂性和抗氧化性化合物，其回收率为每克干籽（DCS）。与其他评价条件相比，该条件下的总酚含量（14.45 μ gcs−1）、总还原能力（TRC）（552.17 μgGAE gDCS−1）和亲脂性氧自由基吸收能力（ORAC-L）（1380.99 μgTE gDCS−1）最高。此外，在这种条件下获得的提取物具有高脂质含量（~ 98%），高浓度油酸（~ 52%）和亚油酸（~ 21%），酸度指数低，低于食品法典委员会推荐的最大限值。索氏提取法降低了香豆素含量（0.82 μg gDCS−1）和草甘醇含量（3.29 μg gDCS−1）。在25 MPa和50°C （10.11 mgCE gDCS−1）条件下，香豆素回收率最高。在最低CO₂密度（15 MPa, 60°C）下进行SFE，得到的提取物中总工具、TRC和ORAC-L浓度最高；但脂质回收率最低（11.57%）。综上所述，该研究结果表明SFE是一种有前途的方法，可以选择性和高效地从CS中提取高价值的生物活性化合物。

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引用次数: 0

Control of physical properties of lipid whisker oleogels by crystal morphology regulation 晶体形态调控对脂晶须油凝胶物理性质的控制

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

Food Research International

Pub Date : 2025-12-04 DOI: 10.1016/j.foodres.2025.117999

Haruhiko Koizumi , Fumiya Nakano , Noritaka Oishi , Tomoya Yamazaki , Yuki Kimura , Kazuhiro Hamamoto , Satoru Ueno

The increasing demand for alternative foods made from soybeans and other plant-derived materials highlights a critical challenge, and in the present case, the reproduction of “juiciness” for alternative meats. The use of oleogels has strong potential to overcome such an integral problem for alternative meats. We have recently demonstrated that oleogels can be manufactured with the addition of only 0.5 wt% fully hydrogenated hard palm oil mid-fraction (FHHPMF), and have a network structure composed of single-crystal lipid whiskers. Here, we discuss the growth mechanism of lipid whisker crystals using high-purity 1,3-dipalmitoyl-2-stearoylglycerol (PSP), which is a major component of FHHPMF. We also demonstrate that the physical properties of lipid whisker oleogels can be controlled by regulation of the growth of lipid whisker crystals in the oleogels. Therefore, this novel manufacturing technology of oleogels has strong potential to advance the technology of plant-based meats.

对由大豆和其他植物衍生材料制成的替代食品的需求日益增加，这凸显了一个关键的挑战，在目前的情况下，替代肉类的“多汁”再现。油凝胶的使用有很大的潜力来克服这种替代肉类的整体问题。我们最近证明，只需添加0.5 wt%的完全氢化硬棕榈油中间馏分（FHHPMF）就可以制造油凝胶，并且具有由单晶脂质晶须组成的网络结构。本文采用高纯度的1,3-二棕榈酰-2-硬脂酰甘油（PSP）作为FHHPMF的主要成分，讨论了脂质晶须晶体的生长机制。我们还证明了脂晶须油凝胶的物理性质可以通过调节脂晶须晶体在油凝胶中的生长来控制。因此，这种新型的油凝胶制造技术在推进植物性肉类技术方面具有很大的潜力。

引用次数: 0

Mutant transcription factor CopR promotes LDB_RS05285 expression to suppress yogurt post-acidification and enhance texture stability 突变体转录因子CopR促进LDB_RS05285的表达，抑制酸奶后酸化，增强质地稳定性

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.2025.117960

Wenhao Zhao , Xuemeng Fu , Dongyao Li , Qingqing Mu , Na Zhang , Yongsheng Sun , Miaoshu Wang , Hongtao Tian , Chen Li

Continuous lactic acid production during yogurt storage leads to excessive acidity (post-acidification), resulting in texture deterioration and reduced shelf life. Although Cu²⁺ treatment is known to upregulate the post-acidification marker gene LDB_RS05285 (encoding CopB) and modulate fermentation, the specific transcriptional regulatory mechanism remains unclear. In this study, a Cu²⁺-hypersensitive mutant strain E9 was isolated through high-throughput hierarchical screening. Whole-genome sequencing and comparative genomic variant analysis revealed a critical mutation (p.Lys71Arg) in the transcription factor CopR (encoded by LDB_RS06425). DNA pull-down and electrophoretic mobility shift assay (EMSA) confirmed that CopR specifically binds to the LDB_RS05285 promoter region, with the mutant strain exhibiting a significantly enhanced binding capacity, thereby driving the upregulation of LDB_RS05285 expression (2.87-fold increase). RT-qPCR analysis revealed that Cu²⁺ may act as an inducer to upregulate LDB_RS06425 (encoding CopR), thereby promoting CopR's regulatory effect on the downstream target gene LDB_RS05285. Functional analysis indicated that CopB might enhance β-galactosidase activity (1.2-fold) and inhibit lactate dehydrogenase activity (43 %) via protein-protein interactions, thereby enhancing lactose catabolism and inhibiting lactic acid production. Rheological and textural characterization showed that E9-treated yogurt exhibited superior texture and viscoelasticity during storage, directly correlated with attenuated post-acidification. This study unveils for the first time the molecular mechanism by which Cu²⁺ activates the CopR-CopB regulatory cascade via induction of LDB_RS06425 expression, providing a novel theoretical foundation for precise control of post-acidification in fermented dairy products.

酸奶储存过程中不断产生的乳酸会导致酸度过高（后酸化），导致质地恶化和保质期缩短。虽然已知Cu2+处理可上调酸化后标记基因LDB_RS05285（编码CopB）并调节发酵，但具体的转录调控机制尚不清楚。本研究通过高通量分层筛选分离到Cu2+敏感突变株E9。全基因组测序和比较基因组变异分析显示，转录因子CopR（由LDB_RS06425编码）发生了一个关键突变（p.Lys71Arg）。DNA pull-down and electrophotic mobility shift assay （EMSA）证实，CopR特异性结合LDB_RS05285启动子区，突变菌株的结合能力显著增强，从而驱动LDB_RS05285表达上调（上调2.87倍）。RT-qPCR分析发现Cu2+可能作为诱导剂上调LDB_RS06425（编码CopR），从而促进CopR对下游靶基因LDB_RS05285的调控作用。功能分析表明，CopB可能通过蛋白-蛋白相互作用增强β-半乳糖苷酶活性（1.2倍），抑制乳酸脱氢酶活性（43%），从而促进乳糖分解代谢，抑制乳酸生成。流变学和结构表征表明，e9处理的酸奶在储存过程中表现出优异的结构和粘弹性，这与酸化后的减弱直接相关。本研究首次揭示了Cu2+通过诱导LDB_RS06425表达激活CopR-CopB调控级联的分子机制，为发酵乳制品后酸化的精准控制提供了新的理论基础。

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引用次数: 0

The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion 卵黄免疫球蛋白的制备及W1/O/W2双乳包封

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.2025.117819

Zhengzhuo Zhao , Jingyun Liu , Xinyu Zhu , Beixi Li , Jinyu Chen , Qi Zhou , Ziyan Wang , Yan Li , Yijie Chen , Jun Guo

Yolk immunoglobulin (IgY) has high immune response and potential applications in infection prevention, immune regulation and antibiotic replacement. However, its unstable oral activity and low efficiency of classic extraction process impede IgY application. To shorten the extraction time and maintain relatively high efficiency and activity, we aimed to establish a dilute-freeze-thawing process sequence and a water-in-oil-in-water (W₁/O/W₂) emulsion to protect IgY against the gastric digestion by encapsulating IgY in the inner aqueous phase. In this work, IgY was extracted with various processing sequence and assessed by macroscopic observation, physicochemical determination and activity measurement. The sequence of dilution followed by freeze-thawing enabled the extraction of relatively higher amounts of IgY while maintaining significantly higher activity. In order to explore its extraction efficiency, the effect of freezing time was explored. Only being frozen for 1 h, IgY extracts had comparable turbidity and chemical composition and even higher activity, which greatly shortened the process compared with previous freeze-thaw-dilution method that needs 8-h freezing. Furthermore, an IgY loading W₁/O/W₂ double emulsion was fabricated, and physicochemical properties such as morphology and zeta potential, storage stability and microrheology were characterized, and the encapsulation efficiency was approximately 91 %. And the functions of protecting and releasing IgY were estimated through in vitro simulated digestion.

卵黄免疫球蛋白（IgY）具有较高的免疫应答性，在感染预防、免疫调节和抗生素替代等方面具有潜在的应用前景。但其口服活性不稳定，传统提取工艺效率低，阻碍了IgY的应用。为了缩短提取时间并保持较高的提取效率和活性，我们拟建立稀释-冻融工艺流程和水包油（W1/O/W2）乳状液，通过将IgY包封于内水相来保护IgY不被胃消化。本研究采用不同的工艺流程提取IgY，并通过宏观观察、理化测定和活性测定对其进行评价。稀释后冷冻解冻的顺序可以提取相对较高数量的卵磷脂，同时保持显著较高的活性。为探索其提取效率，考察了冻结时间对提取效率的影响。IgY提取物只需冷冻1小时，其浊度和化学成分相当，活性更高，与以往需要冷冻8小时的冻融稀释法相比，大大缩短了过程。在此基础上，制备了IgY负载的W1/O/W2双乳液，并对其形貌、zeta电位、储存稳定性和微流变学等理化性质进行了表征，包封效率约为91%。并通过体外模拟消化评价其保护和释放IgY的功能。

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引用次数: 0

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