Food Research International最新文献_第4页

Discovery and mechanistic insights into ACE inhibitory peptides from the gastrointestinal digest of royal jelly proteins: peptidomics, bioactivity profiling, in silico screening, and in vitro validation 从蜂王浆蛋白的胃肠道消化中发现ACE抑制肽及其机制：肽组学、生物活性分析、计算机筛选和体外验证

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

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118476

Wanyu Yang , Xiaodi Hu , Tianrong Zhang , Ming Zhao , Qiongmin Li , Mengnan Sang , Jinling Fan , Yuan Zhao , Bin Zhang

Royal jelly proteins (RJPs) are rich sources of bioactive peptides with health-promoting functions. This study aimed to identify and characterize angiotensin-I-converting enzyme (ACE) inhibitory peptides derived from the gastrointestinal digest of RJPs using an integrated peptidomics and bioinformatics strategy. A total of 1983 peptides were identified by LC-MS/MS, of which 237 exhibited high predicted bioactivity (PeptideRanker score ≥ 0.8). After in silico screening, 49 soluble bioactive peptides were selected, showing favorable molecular weights, charge properties, and oral bioavailability. Bioactivity profiling suggested multiple functions, with ACE inhibition emerging as the most dominant. Molecular docking confirmed strong ACE binding affinities for all of the selected peptides (−6.9 to −10.9 kcal/mol), surpassing the positive control captopril (−5.6 kcal/mol). Experimental validation showed FRYR and FFRNR possessed strong ACE inhibitory activity, with IC₅₀ values of 608 μmol/L and 684 μmol/L, respectively, lower than many reported food-derived peptides. Kinetic analysis revealed FRYR exhibited mixed-type inhibition, while FFRNR acted competitively. Docking revealed FRYR uniquely coordinated with the Zn²⁺ catalytic center, explaining its superior potency. Collectively, these results highlight the digest of RJPs as promising sources of natural ACE inhibitors and provide a systematic strategy for bioactive peptide discovery and functional validation.

蜂王浆蛋白是具有促进健康功能的生物活性肽的丰富来源。本研究旨在利用综合肽组学和生物信息学策略鉴定和表征来自RJPs胃肠道消化的血管紧张素- i转换酶（ACE）抑制肽。LC-MS/MS共鉴定了1983条多肽，其中237条具有较高的预测生物活性（PeptideRanker评分≥0.8）。经过硅筛选，筛选出49种水溶性生物活性肽，具有良好的分子量、电荷特性和口服生物利用度。生物活性分析表明其具有多种功能，其中ACE抑制作用最为明显。分子对接证实了所有选择的肽具有很强的ACE结合亲和力（−6.9至−10.9 kcal/mol），超过阳性对照卡托普（−5.6 kcal/mol）。实验验证表明，FRYR和FFRNR具有较强的ACE抑制活性，IC50值分别为608 μmol/L和684 μmol/L，低于许多报道的食源性肽。动力学分析表明，FRYR表现为混合型抑制，而FFRNR表现为竞争性抑制。对接发现FRYR独特地与Zn2+催化中心配合，解释了其优越的效力。总的来说，这些结果突出了RJPs的消化是天然ACE抑制剂的有希望的来源，并为生物活性肽的发现和功能验证提供了系统的策略。

{"title":"Discovery and mechanistic insights into ACE inhibitory peptides from the gastrointestinal digest of royal jelly proteins: peptidomics, bioactivity profiling, in silico screening, and in vitro validation","authors":"Wanyu Yang , Xiaodi Hu , Tianrong Zhang , Ming Zhao , Qiongmin Li , Mengnan Sang , Jinling Fan , Yuan Zhao , Bin Zhang","doi":"10.1016/j.foodres.2026.118476","DOIUrl":"10.1016/j.foodres.2026.118476","url":null,"abstract":"<div><div>Royal jelly proteins (RJPs) are rich sources of bioactive peptides with health-promoting functions. This study aimed to identify and characterize angiotensin-I-converting enzyme (ACE) inhibitory peptides derived from the gastrointestinal digest of RJPs using an integrated peptidomics and bioinformatics strategy. A total of 1983 peptides were identified by LC-MS/MS, of which 237 exhibited high predicted bioactivity (PeptideRanker score ≥ 0.8). After <em>in silico</em> screening, 49 soluble bioactive peptides were selected, showing favorable molecular weights, charge properties, and oral bioavailability. Bioactivity profiling suggested multiple functions, with ACE inhibition emerging as the most dominant. Molecular docking confirmed strong ACE binding affinities for all of the selected peptides (−6.9 to −10.9 kcal/mol), surpassing the positive control captopril (−5.6 kcal/mol). Experimental validation showed FRYR and FFRNR possessed strong ACE inhibitory activity, with IC<sub>50</sub> values of 608 μmol/L and 684 μmol/L, respectively, lower than many reported food-derived peptides. Kinetic analysis revealed FRYR exhibited mixed-type inhibition, while FFRNR acted competitively. Docking revealed FRYR uniquely coordinated with the Zn<sup>2+</sup> catalytic center, explaining its superior potency. Collectively, these results highlight the digest of RJPs as promising sources of natural ACE inhibitors and provide a systematic strategy for bioactive peptide discovery and functional validation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118476"},"PeriodicalIF":8.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075738","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 critical review of biodegradable polymers for food packaging: Enhancing functionality and environmental sustainability 食品包装用可生物降解聚合物综述：增强功能性和环境可持续性

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118497

Ros Azlinawati Ramli

Biodegradable polymer-based food packaging has advanced rapidly in recent years, driven by the need to reduce reliance on conventional plastics while ensuring food safety, shelf-life extension, and environmental sustainability. This review examines the current state of biodegradable packaging through a focused analysis of material families, fabrication techniques, functional performance, and environmental life cycle considerations. It highlights recent progress in solution-based, thermomechanical, and electrospinning methods that enable tunable mechanical strength, gas - moisture barrier control, antimicrobial and intelligent sensing functionalities. Particular emphasis is placed on emerging strategies such as nanofiller reinforcement, green crosslinking chemistry, hybrid multilayer architectures, and real-time spoilage indicators. These approaches collectively narrow the performance gap with petroleum-based plastics. The review also synthesizes recent life cycle assessment findings, identifying key bottlenecks associated with processing energy demand, end-of-life variability, material contamination, and regulatory constraints. Together, these insights provide an updated perspective on technological trendsand persistent challenges. Uture directions are also needed to transition biodegradable polymers from experimental innovation to scalable, commercially viable, and environmentally responsible food packaging solutions.

近年来，由于需要减少对传统塑料的依赖，同时确保食品安全、延长保质期和环境可持续性，可生物降解的聚合物基食品包装发展迅速。本文通过对材料家族、制造技术、功能性能和环境生命周期考虑因素的重点分析，审查了可生物降解包装的现状。它强调了基于溶液，热机械和静电纺丝方法的最新进展，这些方法可以实现可调的机械强度，气体湿度屏障控制，抗菌和智能传感功能。特别强调的是新兴策略，如纳米填料增强、绿色交联化学、混合多层结构和实时变质指标。这些方法共同缩小了与石油基塑料的性能差距。该综述还综合了最近的生命周期评估结果，确定了与加工能源需求、生命周期结束变异性、材料污染和监管限制相关的关键瓶颈。总之，这些见解提供了对技术趋势和持续挑战的最新视角。未来的方向还需要将可生物降解聚合物从实验性创新转变为可扩展的、商业上可行的、对环境负责的食品包装解决方案。

{"title":"A critical review of biodegradable polymers for food packaging: Enhancing functionality and environmental sustainability","authors":"Ros Azlinawati Ramli","doi":"10.1016/j.foodres.2026.118497","DOIUrl":"10.1016/j.foodres.2026.118497","url":null,"abstract":"<div><div>Biodegradable polymer-based food packaging has advanced rapidly in recent years, driven by the need to reduce reliance on conventional plastics while ensuring food safety, shelf-life extension, and environmental sustainability. This review examines the current state of biodegradable packaging through a focused analysis of material families, fabrication techniques, functional performance, and environmental life cycle considerations. It highlights recent progress in solution-based, thermomechanical, and electrospinning methods that enable tunable mechanical strength, gas - moisture barrier control, antimicrobial and intelligent sensing functionalities. Particular emphasis is placed on emerging strategies such as nanofiller reinforcement, green crosslinking chemistry, hybrid multilayer architectures, and real-time spoilage indicators. These approaches collectively narrow the performance gap with petroleum-based plastics. The review also synthesizes recent life cycle assessment findings, identifying key bottlenecks associated with processing energy demand, end-of-life variability, material contamination, and regulatory constraints. Together, these insights provide an updated perspective on technological trendsand persistent challenges. Uture directions are also needed to transition biodegradable polymers from experimental innovation to scalable, commercially viable, and environmentally responsible food packaging solutions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118497"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075476","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

Colostrum-specific amino acids and lipids elevating lutein bioaccessibility at the micellization stage relative to mature milk and infant formula 相对于成熟乳和婴儿配方奶粉，初乳特异性氨基酸和脂质在胶束化阶段提高叶黄素的生物可及性

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118470

Yuankai Wang , Xiaoling He , Yuyao Chen , Jianquan Kan , Muying Du , Krisztina Takács , Zsolt Zalán , Tian Cai , Kewei Chen

Lutein's bioaccessibility varies between infant formula (IF) and milk and among lactation stages, and controlling its micellization in matrices and the benefits colostrum (CM) at equal lutein pre-digestion levels remain unaddressed. Hence, this study used an infant-relevant dynamic in vitro gastrointestinal model to equalize lutein levels in digestive fluids, compare digesta's and mixed micelles' physicochemical stability, and investigate release dynamics in CM, mature milk, and IF. Untargeted and targeted omics profiling of micellar fractions was then conducted. IF exhibited >20% lutein loss, which was twice that of human milk at matched lutein concentration. CM showed the highest micellization efficiency and lutein bioaccessibility, and five amino acids and six lipids were enriched in CM-derived micelles. These results suggest that functional molecules enhance lutein delivery and human-milk matrices facilitate lipophilic nutrient delivery, providing a foundation for next-generation IF fortification strategies.

叶黄素的生物可及性在婴儿配方奶粉（IF）和牛奶之间以及哺乳期之间存在差异，在相同的叶黄素消化前水平下控制基质中的胶束化和初乳（CM）的益处仍未得到解决。因此，本研究采用与婴儿相关的体外胃肠动力学模型来平衡消化液中叶黄素的水平，比较食糜和混合胶束的物理化学稳定性，并研究在CM、成熟乳和IF中的释放动力学。然后进行了胶束组分的非靶向和靶向组学分析。IF表现出20%的叶黄素损失，这是相同叶黄素浓度下母乳的两倍。CM胶束化效率最高，叶黄素生物可及性最高，在CM胶束中富集了5种氨基酸和6种脂质。这些结果表明，功能分子增强叶黄素的传递，人乳基质促进亲脂性营养物质的传递，为下一代IF强化策略提供了基础。

{"title":"Colostrum-specific amino acids and lipids elevating lutein bioaccessibility at the micellization stage relative to mature milk and infant formula","authors":"Yuankai Wang , Xiaoling He , Yuyao Chen , Jianquan Kan , Muying Du , Krisztina Takács , Zsolt Zalán , Tian Cai , Kewei Chen","doi":"10.1016/j.foodres.2026.118470","DOIUrl":"10.1016/j.foodres.2026.118470","url":null,"abstract":"<div><div>Lutein's bioaccessibility varies between infant formula (IF) and milk and among lactation stages, and controlling its micellization in matrices and the benefits colostrum (CM) at equal lutein pre-digestion levels remain unaddressed. Hence, this study used an infant-relevant dynamic <em>in vitro</em> gastrointestinal model to equalize lutein levels in digestive fluids, compare digesta's and mixed micelles' physicochemical stability, and investigate release dynamics in CM, mature milk, and IF. Untargeted and targeted omics profiling of micellar fractions was then conducted. IF exhibited >20% lutein loss, which was twice that of human milk at matched lutein concentration. CM showed the highest micellization efficiency and lutein bioaccessibility, and five amino acids and six lipids were enriched in CM-derived micelles. These results suggest that functional molecules enhance lutein delivery and human-milk matrices facilitate lipophilic nutrient delivery, providing a foundation for next-generation IF fortification strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118470"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025560","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

Effects of UVC-modified gallic acid (UVC-GA) on the quality and cytotoxicity of squid surimi uvc修饰没食子酸（UVC-GA）对鱿鱼鱼糜品质及细胞毒性的影响

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118494

Weisheng Wang , Min Lv , Zhide Ruan , Jikun Pang , Qiyun Qin , Chuanyan Pan , Weihao Wei , Hui Wang , Xu Luo , Huawei Ma , Guangzheng Jiang

Fried foods are susceptible to quality deterioration and heterocyclic amine (HCA) formation during high-temperature processing. Conventional antioxidants have limited efficacy, and research on improving the performance of natural antioxidants through photodynamic modification is insufficient. In this study, gallic acid (GA) was irradiated with 225 nm ultraviolet C (UVC) for 6 h to prepare UVC-modified gallic acid (UVC-GA). The effects of UVC-GA on the quality and cytotoxicity of fried squid surimi were then investigated. Results demonstrated that gallic acid was converted into naphthoquinone, o-benzoquinone, and benzoquinone compounds. Compared with unmodified GA, UVC-GA reduced the frying loss by 51.73% and maintained the moisture content at 52.64%. Meanwhile, it improved the tenderness (35.28 N) and color of the product, enhanced the textural properties, and exhibited superior performance over the other seven antioxidants tested. At a concentration of 0.01%, UVC-GA decreased the cytotoxicity against three cell lines (HepG2, HEK293, and SW480) by 40%–60% compared with unmodified GA, indicating preliminary application safety potential based on in vitro experimental data. This study reveals the excellent performance of UVC-GA and provides a scientific basis for the application of modified natural antioxidants in high temperature processed foods. Undeniably, this study has limitations. The conversion rate of GA to quinones is limited, and the cytotoxicity assessment was based solely on in vitro experiments without long-term exposure observation and indicators of cellular barrier function. Therefore, it cannot reflect the metabolic process of UVC-GA in living organisms or the safety of long term intake.

油炸食品在高温加工过程中容易变质和形成杂环胺（HCA）。常规抗氧化剂的功效有限，而通过光动力改性提高天然抗氧化剂性能的研究较少。本研究以没食子酸（GA）为原料，用225 nm紫外辐射（UVC）照射6 h，制备了UVC修饰的没食子酸（UVC-GA）。研究了UVC-GA对鱿鱼鱼糜品质和细胞毒性的影响。结果表明，没食子酸可转化为萘醌、邻苯醌和苯醌类化合物。与未改性的GA相比，UVC-GA的油炸损失降低了51.73%，含水率保持在52.64%。同时，它改善了产品的柔嫩度（35.28 N）和颜色，增强了结构性能，表现出优于其他7种抗氧化剂的性能。在0.01%浓度下，UVC-GA对HepG2、HEK293和SW480三种细胞系的细胞毒性较未修饰的UVC-GA降低40%-60%，体外实验数据表明，UVC-GA具有初步的应用安全性。本研究揭示了UVC-GA的优异性能，为改性天然抗氧化剂在高温加工食品中的应用提供了科学依据。不可否认，这项研究有其局限性。GA对醌类化合物的转化率有限，细胞毒性评价仅基于体外实验，没有长期暴露观察和细胞屏障功能指标。因此不能反映UVC-GA在生物体内的代谢过程，也不能反映长期摄入的安全性。

{"title":"Effects of UVC-modified gallic acid (UVC-GA) on the quality and cytotoxicity of squid surimi","authors":"Weisheng Wang , Min Lv , Zhide Ruan , Jikun Pang , Qiyun Qin , Chuanyan Pan , Weihao Wei , Hui Wang , Xu Luo , Huawei Ma , Guangzheng Jiang","doi":"10.1016/j.foodres.2026.118494","DOIUrl":"10.1016/j.foodres.2026.118494","url":null,"abstract":"<div><div>Fried foods are susceptible to quality deterioration and heterocyclic amine (HCA) formation during high-temperature processing. Conventional antioxidants have limited efficacy, and research on improving the performance of natural antioxidants through photodynamic modification is insufficient. In this study, gallic acid (GA) was irradiated with 225 nm ultraviolet C (UVC) for 6 h to prepare UVC-modified gallic acid (UVC-GA). The effects of UVC-GA on the quality and cytotoxicity of fried squid surimi were then investigated. Results demonstrated that gallic acid was converted into naphthoquinone, o-benzoquinone, and benzoquinone compounds. Compared with unmodified GA, UVC-GA reduced the frying loss by 51.73% and maintained the moisture content at 52.64%. Meanwhile, it improved the tenderness (35.28 N) and color of the product, enhanced the textural properties, and exhibited superior performance over the other seven antioxidants tested. At a concentration of 0.01%, UVC-GA decreased the cytotoxicity against three cell lines (HepG2, HEK293, and SW480) by 40%–60% compared with unmodified GA, indicating preliminary application safety potential based on in vitro experimental data. This study reveals the excellent performance of UVC-GA and provides a scientific basis for the application of modified natural antioxidants in high temperature processed foods. Undeniably, this study has limitations. The conversion rate of GA to quinones is limited, and the cytotoxicity assessment was based solely on in vitro experiments without long-term exposure observation and indicators of cellular barrier function. Therefore, it cannot reflect the metabolic process of UVC-GA in living organisms or the safety of long term intake.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118494"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075427","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

Hyperglycemic conditions modulate the response of colon cancer cells to the mycotoxins alternariol and deoxynivalenol in vitro 高血糖状况调节结肠癌细胞对真菌毒素互胺醇和脱氧雪腐镰刀菌醇的反应

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118350

Karolina Kowalska , Eszter Borsos , Elisabeth Varga , Doris Marko

A hyperglycemic condition, characterized by high glucose concentration in the bloodstream, is one of the most potent dietary risk factors for colorectal cancer (CRC). It regulates the response to oxidative stress, migration, and invasion of CRC cells, as well as affects the integrity of the intestinal barrier, which plays a pivotal role in protecting against chemicals and contaminants present in the diet.

Although the molecular mechanisms underlying the toxicity of the mycotoxins deoxynivalenol (DON) and alternariol (AOH) are quite well-known, no research so far has considered the possibility that high glucose concentration might affect the response of CRC cells to mycotoxins. In this study, we evaluated how high glucose condition (50 mmol/L) modulates the effect of two mycotoxins distinct in toxicity and underlying mechanisms: DON (0.1–1 μmol/L) and AOH (0.1–20 μmol/L). We evaluated the migration and invasion in Caco-2 and HT-29 CRC cell lines, impact on barrier integrity and metabolism of mycotoxins in an intestinal in vitro co-culture model comprising Caco-2/HT-29-MTX-E12/CCD-18Co. Our results showed that high glucose concentration indeed modulates the response of CRC cells to mycotoxins, affecting their metabolism and altering the cellular sensitivity towards them. This observation shed new light on the importance of the involvement of different physiological and pathological conditions when considering the toxicity of mycotoxins.

以血液中葡萄糖浓度高为特征的高血糖状态是结直肠癌（CRC）最有效的饮食危险因素之一。它调节结直肠癌细胞对氧化应激、迁移和侵袭的反应，并影响肠道屏障的完整性，这在防止饮食中的化学物质和污染物方面起着关键作用。虽然真菌毒素脱氧雪腐镰刀菌烯醇（DON）和异丙醇（AOH）毒性的分子机制是众所周知的，但迄今为止还没有研究考虑到高葡萄糖浓度可能影响结直肠癌细胞对真菌毒素的反应。在这项研究中，我们评估了高葡萄糖条件（50 mmol/L）如何调节两种在毒性和潜在机制上不同的真菌毒素：DON （0.1-1 μmol/L）和AOH （0.1-20 μmol/L）的作用。在Caco-2/HT-29- mtx - e12 /CCD-18Co的体外肠道共培养模型中，我们评估了Caco-2和HT-29 CRC细胞系的迁移和侵袭，对屏障完整性和真菌毒素代谢的影响。我们的研究结果表明，高葡萄糖浓度确实调节了结直肠癌细胞对真菌毒素的反应，影响了它们的代谢并改变了细胞对真菌毒素的敏感性。这一观察结果揭示了在考虑真菌毒素毒性时，不同生理和病理条件参与的重要性。

{"title":"Hyperglycemic conditions modulate the response of colon cancer cells to the mycotoxins alternariol and deoxynivalenol in vitro","authors":"Karolina Kowalska , Eszter Borsos , Elisabeth Varga , Doris Marko","doi":"10.1016/j.foodres.2026.118350","DOIUrl":"10.1016/j.foodres.2026.118350","url":null,"abstract":"<div><div>A hyperglycemic condition, characterized by high glucose concentration in the bloodstream, is one of the most potent dietary risk factors for colorectal cancer (CRC). It regulates the response to oxidative stress, migration, and invasion of CRC cells, as well as affects the integrity of the intestinal barrier, which plays a pivotal role in protecting against chemicals and contaminants present in the diet.</div><div>Although the molecular mechanisms underlying the toxicity of the mycotoxins deoxynivalenol (DON) and alternariol (AOH) are quite well-known, no research so far has considered the possibility that high glucose concentration might affect the response of CRC cells to mycotoxins. In this study, we evaluated how high glucose condition (50 mmol/L) modulates the effect of two mycotoxins distinct in toxicity and underlying mechanisms: DON (0.1–1 μmol/L) and AOH (0.1–20 μmol/L). We evaluated the migration and invasion in Caco-2 and HT-29 CRC cell lines, impact on barrier integrity and metabolism of mycotoxins in an intestinal <em>in vitro</em> co-culture model comprising Caco-2/HT-29-MTX-E12/CCD-18Co. Our results showed that high glucose concentration indeed modulates the response of CRC cells to mycotoxins, affecting their metabolism and altering the cellular sensitivity towards them. This observation shed new light on the importance of the involvement of different physiological and pathological conditions when considering the toxicity of mycotoxins.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118350"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025562","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

Black highland barley as a characteristic grain of the Qinghai-Tibet Plateau: profile on its nutritional functional properties and food processing applications 青藏高原特色粮食黑稞的营养功能特性及食品加工应用概况

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118493

Xiaonan Yan , Hang Yuan , Yuehang Yang , Tian Zhou , Dongyan Zhou , Jianxin Tan , Jian Li , Dabing Xiang , Changying Liu , Yuanmou Tang , Xiaoqin Zheng , Lianxin Peng , Liang Zou , Yuanhang Ren , Yan Wan

Black highland barley (BHB) is a distinctive grain from the Qinghai-Tibet Plateau. It is recognized for its exceptional nutritional value and bioactive components, which align with contemporary healthy dietary trends, attracting global attention. Compared to common HB, BHB generally possesses higher nutritional content, with abundant levels of β-glucan and phenolic compounds, which endow it with multiple physiological functions, rendering it a raw material for modern health-oriented diets. Nevertheless, its potential for food processing and development remains underutilized. A thorough understanding of the nutritional and functional components of BHB is essential for promoting its high-value utilization. This paper systematically integrates information on the composition and physicochemical properties of the major nutrients in BHB. It elucidates their potential functional benefits for human health, such as mitigating hypertension, hyperlipidemia, and hyperglycemia, as well as providing antioxidant effects. Additionally, it summarizes the current applications of BHB in everyday diets, including flour products, BHB wine, and functional foods. It organizes various production and processing technologies to maximize nutritional functionality and enhance processing efficiency. This paper aims to highlight the rich nutritional functional value of BHB and its health potential, thereby demonstrating the feasibility of developing more BHB-based nutritional functional products to meet growing consumer demand for nutritionally functional cereal foods.

黑青稞（BHB）是青藏高原特有的谷物。它因其独特的营养价值和生物活性成分而受到认可，符合当代健康饮食趋势，吸引了全球的关注。与普通血红蛋白相比，血红蛋白通常具有更高的营养成分，富含β-葡聚糖和酚类化合物，具有多种生理功能，是现代健康饮食的原料。然而，它在食品加工和发展方面的潜力仍未得到充分利用。深入了解BHB的营养和功能成分对于促进其高价值利用至关重要。本文系统地整合了BHB中主要营养成分的组成和理化性质的信息。它阐明了它们对人类健康的潜在功能益处，如减轻高血压、高脂血症和高血糖症，以及提供抗氧化作用。此外，综述了BHB在日常饮食中的应用现状，包括面制品、BHB酒和功能食品。它组织各种生产加工技术，最大限度地发挥营养功能，提高加工效率。本文旨在突出BHB丰富的营养功能价值及其保健潜力，从而证明开发更多基于BHB的营养功能产品的可行性，以满足消费者对营养功能谷物食品日益增长的需求。

{"title":"Black highland barley as a characteristic grain of the Qinghai-Tibet Plateau: profile on its nutritional functional properties and food processing applications","authors":"Xiaonan Yan , Hang Yuan , Yuehang Yang , Tian Zhou , Dongyan Zhou , Jianxin Tan , Jian Li , Dabing Xiang , Changying Liu , Yuanmou Tang , Xiaoqin Zheng , Lianxin Peng , Liang Zou , Yuanhang Ren , Yan Wan","doi":"10.1016/j.foodres.2026.118493","DOIUrl":"10.1016/j.foodres.2026.118493","url":null,"abstract":"<div><div>Black highland barley (BHB) is a distinctive grain from the Qinghai-Tibet Plateau. It is recognized for its exceptional nutritional value and bioactive components, which align with contemporary healthy dietary trends, attracting global attention. Compared to common HB, BHB generally possesses higher nutritional content, with abundant levels of β-glucan and phenolic compounds, which endow it with multiple physiological functions, rendering it a raw material for modern health-oriented diets. Nevertheless, its potential for food processing and development remains underutilized. A thorough understanding of the nutritional and functional components of BHB is essential for promoting its high-value utilization. This paper systematically integrates information on the composition and physicochemical properties of the major nutrients in BHB. It elucidates their potential functional benefits for human health, such as mitigating hypertension, hyperlipidemia, and hyperglycemia, as well as providing antioxidant effects. Additionally, it summarizes the current applications of BHB in everyday diets, including flour products, BHB wine, and functional foods. It organizes various production and processing technologies to maximize nutritional functionality and enhance processing efficiency. This paper aims to highlight the rich nutritional functional value of BHB and its health potential, thereby demonstrating the feasibility of developing more BHB-based nutritional functional products to meet growing consumer demand for nutritionally functional cereal foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118493"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075770","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

The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure 添加糖醇降低油炸方便面含油量的机理：微观结构、表面性质和分子结构

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118474

Rui He , Xiaomeng Ma , Ju Chen , Chengrong Zheng , Dingwu Zhang , Chong Liu , Jing Hong , Binghua Sun , Mei Liu , Jiaying Shang , Zipeng Liu , Xueling Zheng

Sugar alcohols are characterized by anti-caries properties, low glycemic response, low calorie value and non-participation in the Maillard reaction. Our preliminary experimental demonstrated that erythritol (ET), xylitol (XT), and lactitol (LT) significantly reduce the oil content of fried instant noodles, though the mechanism was unclear. This study therefore aimed to elucidate how these sugar alcohols reduce oil content by examining the alterations in oil distribution, pore characteristics, and molecular structures of starch and protein from macro-, micro-, and molecular levels. Low-field nuclear magnetic resonance and magnetic resonance imaging confirmed that sugar alcohols effectively lowered the fat content and reduced the macroscopic oil distribution within instant noodles. Sugar alcohols increased the contact angle between oil and the dough sheet, thereby decreasing oil wettability and spreading capacity. The incorporation of sugar alcohols also reduced the surface roughness of instant noodles, yielding a more compact internal structure with lower open porosity and total porosity. This relatively intact, less porous microstructure formed an effective physical barrier, inhibiting oil absorption and penetration, and consequently reducing the fat content of instant noodles. The Fourier transform infrared spectra of starch demonstrated that sugar alcohols significantly intensified the peak at 1653 cm⁻¹, indicating enhanced hydrogen bonding within the system. Furthermore, the addition of sugar alcohols promoted a more tightly packed molecular arrangement of starch during frying, which consequently reduced starch's capacity for oil absorption and limited the formation of starch-lipid complexes. Additionally, sugar alcohols enhanced the β-sheet content, suggesting an improved secondary structure of protein.

糖醇具有抗龋、低糖反应、低热量和不参与美拉德反应等特点。我们的初步实验表明，赤糖醇（ET）、木糖醇（XT）和乳醇（LT）显著降低了油炸方便面的含油量，但其机制尚不清楚。因此，本研究旨在通过从宏观、微观和分子水平上研究淀粉和蛋白质的油分布、孔隙特征和分子结构的变化来阐明这些糖醇是如何降低油含量的。低场核磁共振和磁共振成像证实，糖醇有效降低了方便面内的脂肪含量，降低了宏观油脂分布。糖醇增加了油与面片的接触角，从而降低了油的润湿性和铺展能力。糖醇的加入也降低了方便面的表面粗糙度，使其内部结构更紧凑，孔隙率和总孔隙率都更低。这种相对完整、孔隙较少的微观结构形成了有效的物理屏障，抑制了油的吸收和渗透，从而降低了方便面的脂肪含量。淀粉的傅里叶变换红外光谱表明，糖醇显著增强了1653 cm−1处的峰值，表明体系内氢键增强。此外，糖醇的加入促进了淀粉在油炸过程中的更紧密的分子排列，从而降低了淀粉的吸油能力，限制了淀粉-脂复合物的形成。此外，糖醇增加了β-片的含量，表明改善了蛋白质的二级结构。

{"title":"The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure","authors":"Rui He , Xiaomeng Ma , Ju Chen , Chengrong Zheng , Dingwu Zhang , Chong Liu , Jing Hong , Binghua Sun , Mei Liu , Jiaying Shang , Zipeng Liu , Xueling Zheng","doi":"10.1016/j.foodres.2026.118474","DOIUrl":"10.1016/j.foodres.2026.118474","url":null,"abstract":"<div><div>Sugar alcohols are characterized by anti-caries properties, low glycemic response, low calorie value and non-participation in the Maillard reaction. Our preliminary experimental demonstrated that erythritol (ET), xylitol (XT), and lactitol (LT) significantly reduce the oil content of fried instant noodles, though the mechanism was unclear. This study therefore aimed to elucidate how these sugar alcohols reduce oil content by examining the alterations in oil distribution, pore characteristics, and molecular structures of starch and protein from macro-, micro-, and molecular levels. Low-field nuclear magnetic resonance and magnetic resonance imaging confirmed that sugar alcohols effectively lowered the fat content and reduced the macroscopic oil distribution within instant noodles. Sugar alcohols increased the contact angle between oil and the dough sheet, thereby decreasing oil wettability and spreading capacity. The incorporation of sugar alcohols also reduced the surface roughness of instant noodles, yielding a more compact internal structure with lower open porosity and total porosity. This relatively intact, less porous microstructure formed an effective physical barrier, inhibiting oil absorption and penetration, and consequently reducing the fat content of instant noodles. The Fourier transform infrared spectra of starch demonstrated that sugar alcohols significantly intensified the peak at 1653 cm<sup>−1</sup>, indicating enhanced hydrogen bonding within the system. Furthermore, the addition of sugar alcohols promoted a more tightly packed molecular arrangement of starch during frying, which consequently reduced starch's capacity for oil absorption and limited the formation of starch-lipid complexes. Additionally, sugar alcohols enhanced the β-sheet content, suggesting an improved secondary structure of protein.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118474"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075684","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

Processing-induced structural remodeling enhances the hypoglycemic activity of Polygonatum cyrtonema Hua polysaccharides via gut microbiota-SCFA-GPR41/43 pathway 加工诱导的结构重塑通过肠道微生物群- scfa - gpr41 /43途径增强黄精多糖的降糖活性

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118492

Chuyao Deng , Jiaxin Zheng , Fei Xu , Fengyi Hong , Minmin Zhan , Qi Chen , Ye Peng , Yong Cao , Jie Xiao , Yongcheng Liao , Hang Xiao , Mingyue Song

Type 2 diabetes mellitus (T2DM) poses a major health and socioeconomic challenge, and long-term use of conventional hypoglycemic agents often causes adverse effects such as impaired gastrointestinal function. Natural polysaccharides have emerged as promising alternatives due to their safety and bioactivity. In this study, polysaccharides from raw Polygonatum cyrtonema Hua (RPCP) and processed Polygonatum cyrtonema Hua (PPCP) were successfully extracted using enzyme-assisted hot water extraction. The purified fractions of RPCP (RPCP-P) and PPCP (PPCP-P) were structurally characterized by molecular weight determination, monosaccharide composition, FT-IR, methylation, and NMR analyses. Their hypoglycemic effects and underlying mechanisms were evaluated in high-fat diet and streptozotocin-induced T2DM mice. Both RPCP and PPCP significantly reduced fasting blood glucose, improved insulin sensitivity, and ameliorated lipid metabolism disorders. Mechanistically, the polysaccharides modulated gut microbiota composition, promoted short-chain fatty acid (SCFA) production, upregulated colonic GPR41/43 expression, and increased glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) secretion, thereby improving glucose homeostasis. Notably, PPCP exhibited superior antidiabetic effects to those of RPCP, which we attribute to its greater molecular heterogeneity and galactan-rich structure, suggesting that traditional steaming enhances polysaccharide bioactivity. These findings demonstrate that traditional processing enhances the functionality of Polygonatum cyrtonema polysaccharides through structure-dependent modulation of the gut microbiota–SCFA–host metabolic axis, providing a scientific basis for their development as functional food ingredients for glycemic regulation.

2型糖尿病（T2DM）是一个重大的健康和社会经济挑战，长期使用常规降糖药往往会导致胃肠道功能受损等不良反应。天然多糖因其安全性和生物活性而成为有希望的替代品。本研究采用酶助热水萃取法，对粗花黄精（RPCP）和加工花黄精（PPCP）的多糖进行了提取。通过分子量测定、单糖组成、红外光谱（FT-IR）、甲基化和核磁共振分析对RPCP （rcpp - p）和PPCP （PPCP- p）纯化组分进行了结构表征。在高脂肪饮食和链脲佐菌素诱导的T2DM小鼠中评估了它们的降糖作用和潜在机制。RPCP和PPCP均能显著降低空腹血糖，改善胰岛素敏感性，改善脂质代谢紊乱。从机制上说，多糖可调节肠道菌群组成，促进短链脂肪酸（SCFA）的产生，上调结肠GPR41/43的表达，增加胰高血糖素样肽-1 （GLP-1）和肽YY （PYY）的分泌，从而改善葡萄糖稳态。值得注意的是，PPCP表现出优于RPCP的降糖作用，我们将其归因于其更大的分子异质性和富含半乳糖的结构，这表明传统蒸法增强了多糖的生物活性。这些结果表明，传统加工方法通过结构依赖性调节肠道微生物- scfa -宿主代谢轴来增强黄精多糖的功能，为其作为调节血糖的功能性食品原料的开发提供了科学依据。

{"title":"Processing-induced structural remodeling enhances the hypoglycemic activity of Polygonatum cyrtonema Hua polysaccharides via gut microbiota-SCFA-GPR41/43 pathway","authors":"Chuyao Deng , Jiaxin Zheng , Fei Xu , Fengyi Hong , Minmin Zhan , Qi Chen , Ye Peng , Yong Cao , Jie Xiao , Yongcheng Liao , Hang Xiao , Mingyue Song","doi":"10.1016/j.foodres.2026.118492","DOIUrl":"10.1016/j.foodres.2026.118492","url":null,"abstract":"<div><div>Type 2 diabetes mellitus (T2DM) poses a major health and socioeconomic challenge, and long-term use of conventional hypoglycemic agents often causes adverse effects such as impaired gastrointestinal function. Natural polysaccharides have emerged as promising alternatives due to their safety and bioactivity. In this study, polysaccharides from raw <em>Polygonatum cyrtonema</em> Hua (RPCP) and processed <em>Polygonatum cyrtonema</em> Hua (PPCP) were successfully extracted using enzyme-assisted hot water extraction. The purified fractions of RPCP (RPCP-P) and PPCP (PPCP-P) were structurally characterized by molecular weight determination, monosaccharide composition, FT-IR, methylation, and NMR analyses. Their hypoglycemic effects and underlying mechanisms were evaluated in high-fat diet and streptozotocin-induced T2DM mice. Both RPCP and PPCP significantly reduced fasting blood glucose, improved insulin sensitivity, and ameliorated lipid metabolism disorders. Mechanistically, the polysaccharides modulated gut microbiota composition, promoted short-chain fatty acid (SCFA) production, upregulated colonic GPR41/43 expression, and increased glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) secretion, thereby improving glucose homeostasis. Notably, PPCP exhibited superior antidiabetic effects to those of RPCP, which we attribute to its greater molecular heterogeneity and galactan-rich structure, suggesting that traditional steaming enhances polysaccharide bioactivity. These findings demonstrate that traditional processing enhances the functionality of <em>Polygonatum cyrtonema</em> polysaccharides through structure-dependent modulation of the gut microbiota–SCFA–host metabolic axis, providing a scientific basis for their development as functional food ingredients for glycemic regulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118492"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075784","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

Identification of antihypertensive, antidiabetic, and antioxidant peptides derived from hydrolysates of dairy white wastewaters containing milk proteins using machine learning insights 利用机器学习技术鉴定含有牛奶蛋白的乳白色废水水解物中提取的抗高血压、抗糖尿病和抗氧化肽

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118496

Diala Damen , Hairati Aboubacar , Aurore Cournoyer , Mathieu Bazinet , Juan de Toro-Martín , Sami Gaaloul , Safia Hamoudi , Benoit Cudennec , Laurent Bazinet

Dairy white wastewater (WW), a by-product of industrial cleaning processes, contains residual milk proteins that can be enzymatically converted into bioactive peptides. In this study, WW proteins were hydrolyzed using four enzymes, pepsin, trypsin, thermolysin, and pronase E, for up to 240 min, and the resulting hydrolysates were evaluated for ACE inhibition, DPP-IV inhibition, and antioxidant capacity. Thermolysin hydrolysates exhibited the strongest ACE inhibition, with IC₅₀ values as low as 21.0 μg protein/mL, whereas pepsin and pronase E hydrolysates showed DPP-IV inhibitory activities with IC₅₀ values of 2.4–3.1 mg protein/mL. Pepsin hydrolysates presented the highest antioxidant capacity, reaching 3.5 μM Trolox equivalents/mg protein. LC-MS/MS analysis combined with multivariate statistics identified 60 discriminant peptides, including 17 peptides previously reported to possess antihypertensive, antidiabetic, and/or antioxidant bioactivities. Based on a combination of PLS-DA loadings, QSAR scores, novelty relative to known bioactive peptides and physicochemical diversity, 20 peptides were synthesized and validated experimentally. Several peptides such as LRF, QW, GAWY, PPF, GPIVL, and SFNPTQL exhibited potent inhibitory effects, with micromolar IC₅₀ values for ACE and/or DPP-IV. In comparison to chemically synthesized ACE inhibitors like captopril, the most potent peptide, LRF, is five times more active on a molar basis (11.34 μM vs 63.06 μM). These findings demonstrate that WW is a promising source of multifunctional peptides and that integrating peptidomics with machine learning accelerates peptide discovery and validation.

乳白色废水（WW）是工业清洗过程的副产品，含有残留的牛奶蛋白，可以通过酶转化为生物活性肽。在这项研究中，WW蛋白使用四种酶（胃蛋白酶、胰蛋白酶、热溶酶和pronase E）水解长达240分钟，并对所产生的水解产物进行ACE抑制、DPP-IV抑制和抗氧化能力的评估。热溶酶水解物对ACE的抑制作用最强，IC50值低至21.0 μg蛋白/mL，而胃蛋白酶和pronase E水解物对DPP-IV的抑制作用最强，IC50值为2.4 ~ 3.1 mg蛋白/mL。胃蛋白酶水解产物的抗氧化能力最高，达到3.5 μM Trolox当量/mg蛋白质。LC-MS/MS分析结合多变量统计鉴定出60个鉴别肽，其中17个肽先前报道具有抗高血压、抗糖尿病和/或抗氧化生物活性。基于PLS-DA负载、QSAR评分、相对于已知生物活性肽的新颖性和理化多样性，合成了20个肽并进行了实验验证。LRF、QW、GAWY、PPF、GPIVL和SFNPTQL等多肽对ACE和/或DPP-IV具有微摩尔IC50值，表现出强大的抑制作用。与化学合成的ACE抑制剂如卡托普相比，最有效的肽LRF在摩尔基础上的活性是其5倍（11.34 μM vs 63.06 μM）。这些发现表明WW是多功能肽的一个有前途的来源，将肽组学与机器学习相结合可以加速肽的发现和验证。

{"title":"Identification of antihypertensive, antidiabetic, and antioxidant peptides derived from hydrolysates of dairy white wastewaters containing milk proteins using machine learning insights","authors":"Diala Damen , Hairati Aboubacar , Aurore Cournoyer , Mathieu Bazinet , Juan de Toro-Martín , Sami Gaaloul , Safia Hamoudi , Benoit Cudennec , Laurent Bazinet","doi":"10.1016/j.foodres.2026.118496","DOIUrl":"10.1016/j.foodres.2026.118496","url":null,"abstract":"<div><div>Dairy white wastewater (WW), a by-product of industrial cleaning processes, contains residual milk proteins that can be enzymatically converted into bioactive peptides. In this study, WW proteins were hydrolyzed using four enzymes, pepsin, trypsin, thermolysin, and pronase E, for up to 240 min, and the resulting hydrolysates were evaluated for ACE inhibition, DPP-IV inhibition, and antioxidant capacity. Thermolysin hydrolysates exhibited the strongest ACE inhibition, with IC<sub>50</sub> values as low as 21.0 μg protein/mL, whereas pepsin and pronase E hydrolysates showed DPP-IV inhibitory activities with IC<sub>50</sub> values of 2.4–3.1 mg protein/mL. Pepsin hydrolysates presented the highest antioxidant capacity, reaching 3.5 μM Trolox equivalents/mg protein. LC-MS/MS analysis combined with multivariate statistics identified 60 discriminant peptides, including 17 peptides previously reported to possess antihypertensive, antidiabetic, and/or antioxidant bioactivities. Based on a combination of PLS-DA loadings, QSAR scores, novelty relative to known bioactive peptides and physicochemical diversity, 20 peptides were synthesized and validated experimentally. Several peptides such as LRF, QW, GAWY, PPF, GPIVL, and SFNPTQL exhibited potent inhibitory effects, with micromolar IC<sub>50</sub> values for ACE and/or DPP-IV. In comparison to chemically synthesized ACE inhibitors like captopril, the most potent peptide, LRF, is five times more active on a molar basis (11.34 μM <em>vs</em> 63.06 μM). These findings demonstrate that WW is a promising source of multifunctional peptides and that integrating peptidomics with machine learning accelerates peptide discovery and validation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118496"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075691","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

Instant steam-priming as a novel pre-brewing strategy: Unraveling the metabolomic basis for modulating taste attributes across six tea categories 即时蒸汽启动作为一种新的预冲泡策略：揭示六种茶类调节味道属性的代谢组学基础

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

Food Research International

Pub Date : 2026-01-21 DOI: 10.1016/j.foodres.2026.118489

Yuan-Yuan Ma , Ying Gao , Nan Han , Kai Zhao , Julieta Domínguez-Soberanes , Jorge A. Zegbe , Fang Wang , Jian-Xin Chen , Wan-Ping Fang , Yong-Quan Xu

Extraction efficiency critically dictates tea flavor, yet strategies to overcome the inherent physical extraction barriers of diverse tea leaf matrices remain limited. This study introduced instant steam-priming as a novel pre-brewing technique, systematically evaluating its impact on six tea categories (green, white, yellow, oolong, black and dark) over durations of 0, 5, 10 and 20 s. By integrating sensory evaluation, non-targeted metabolomics, kinetic modeling, and scanning electron microscopy, the mechanism driven by transient steam thermal effects induced by instant steam-priming was elucidated through a clear hierarchical pathway. Structurally, the latent heat of steam physically dismantled the leaf's hydrophobic cuticle and cellular matrix, creating micro-fissures. This physical disruption triggered the kinetic shift, transforming the extraction behavior from slow diffusion to rapid erosion-controlled release, evidenced by a significant surge in kinetic rate constants. Consequently, this accelerated mass transfer modulated flavor in a matrix-dependent manner. For instance, dark tea treated with 10 s steam-priming significantly enhanced its stale and mellow profile, a phenomenon linked to the increased extraction of key flavor metabolites, such as gallic acid derivatives. This research clarifies the relationship between structure, kinetics, and flavor, providing a theoretical basis for the development of intelligent extraction processes for smart brewing devices and ready-to-drink tea beverages.

提取效率决定了茶叶的风味，但克服不同茶叶基质固有的物理提取障碍的策略仍然有限。本研究介绍了一种新型的预冲泡技术，系统地评估了它在0、5、10和20秒的时间内对六种茶类（绿茶、白茶、黄茶、乌龙茶、黑茶和暗茶）的影响。通过感官评价、非靶向代谢组学、动力学建模和扫描电镜等综合手段，通过清晰的层次途径阐明了瞬时蒸汽启动诱导的瞬态蒸汽热效应驱动机制。在结构上，蒸汽的潜热物理地破坏了叶子的疏水性角质层和细胞基质，产生了微裂缝。这种物理破坏触发了动力学转变，将萃取行为从缓慢扩散转变为快速侵蚀控制释放，动力学速率常数显著上升。因此，这种加速的传质以基质依赖的方式调制风味。例如，经过10秒蒸汽处理的黑茶显着增强了其陈腐和醇厚的特征，这一现象与关键风味代谢物（如没食子酸衍生物）的提取增加有关。本研究阐明了结构、动力学和风味之间的关系，为智能冲泡设备和即饮茶饮料的智能提取工艺开发提供了理论依据。

{"title":"Instant steam-priming as a novel pre-brewing strategy: Unraveling the metabolomic basis for modulating taste attributes across six tea categories","authors":"Yuan-Yuan Ma , Ying Gao , Nan Han , Kai Zhao , Julieta Domínguez-Soberanes , Jorge A. Zegbe , Fang Wang , Jian-Xin Chen , Wan-Ping Fang , Yong-Quan Xu","doi":"10.1016/j.foodres.2026.118489","DOIUrl":"10.1016/j.foodres.2026.118489","url":null,"abstract":"<div><div>Extraction efficiency critically dictates tea flavor, yet strategies to overcome the inherent physical extraction barriers of diverse tea leaf matrices remain limited. This study introduced instant steam-priming as a novel pre-brewing technique, systematically evaluating its impact on six tea categories (green, white, yellow, oolong, black and dark) over durations of 0, 5, 10 and 20 s. By integrating sensory evaluation, non-targeted metabolomics, kinetic modeling, and scanning electron microscopy, the mechanism driven by transient steam thermal effects induced by instant steam-priming was elucidated through a clear hierarchical pathway. Structurally, the latent heat of steam physically dismantled the leaf's hydrophobic cuticle and cellular matrix, creating micro-fissures. This physical disruption triggered the kinetic shift, transforming the extraction behavior from slow diffusion to rapid erosion-controlled release, evidenced by a significant surge in kinetic rate constants. Consequently, this accelerated mass transfer modulated flavor in a matrix-dependent manner. For instance, dark tea treated with 10 s steam-priming significantly enhanced its stale and mellow profile, a phenomenon linked to the increased extraction of key flavor metabolites, such as gallic acid derivatives. This research clarifies the relationship between structure, kinetics, and flavor, providing a theoretical basis for the development of intelligent extraction processes for smart brewing devices and ready-to-drink tea beverages.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118489"},"PeriodicalIF":8.0,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075771","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