Food Research International最新文献

{"title":"Photothermal functionalized antibacterial packaging film with controllable release capability for fruit preservation","authors":"Linpin Luo ,&nbsp;Wenqiao Su ,&nbsp;Mohamed F. Hassan ,&nbsp;Wengang Cai ,&nbsp;Meilin Wang ,&nbsp;Liang Zhang ,&nbsp;Jing Sun ,&nbsp;Lunjie Huang ,&nbsp;Jianlong Wang","doi":"10.1016/j.foodres.2025.116079","DOIUrl":"10.1016/j.foodres.2025.116079","url":null,"abstract":"<div><div>The traditional contact release active packaging film is easily restricted by the strict storage environment and designing a more intelligent release system to achieve lasting food preservation is still a challenge. Herein, a light-responsive thermal-controlled curcumin release packaging film was fabricated by integrating chitosan with Cu-MoO_x and curcumin (CS/CMC). The addition of filler did not destroy the crystal structure and thermal stability of the chitosan matrix. CS/CMC film also possessed satisfactory visual identifiability (ΔE* ≥ 14.98), good light transmittance (T₆₆₀ ≥ 79.99 %), enhanced mechanical properties (≥ 48.21 MPa), and excellent barrier performance against ultraviolet light (T₂₈₀ ≤ 29.2 %), and water vapor (≤ 0.74 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹). Additionally, CS/CMC film obtained superior photothermal performance from Cu-MoO_x and exhibited good photothermal stability. Benefiting from the photothermal activity, CS/CMC film realizes the intelligent and controllable release of curcumin. The released curcumin and photothermal showed synergistic antibacterial ability with an antibacterial rate of 99.33 % for <em>E. coli</em> and 99.23 % for <em>S. aureus</em> based on CS/CMC_0.02 under near infrared (NIR) irradiation. Besides, CS/CMC_0.02 film could also efficiently inhibit <em>P. italicum</em> and <em>P. expansum</em> under NIR irradiation. Tangerine treated with CS/CMC_0.02 + NIR exhibited a longer shelf life and less nutrient loss than polyethylene (PE) film, verifying the good potential of CS/CMC_0.02 as packaging film. Our release active packaging film based on photothermal agent provides a new insight to designing contactless intelligent active packaging.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116079"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519609","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}

{"title":"Effects of atmospheric cold plasma treatment mode on muscle quality and bacterial community of red shrimp during cold storage","authors":"Jiajie Hu ,&nbsp;Kai Xie ,&nbsp;Hangxin Zhu ,&nbsp;Alice Giusti ,&nbsp;Mingao Li ,&nbsp;Yan Zheng ,&nbsp;Jing Chen ,&nbsp;Andrea Armani ,&nbsp;Xiaoguo Ying ,&nbsp;Shanggui Deng","doi":"10.1016/j.foodres.2025.116051","DOIUrl":"10.1016/j.foodres.2025.116051","url":null,"abstract":"<div><div>Atmospheric cold plasma (ACP), known for its safety, non-thermal processing, and energy efficiency, is especially effective for preserving perishable items such as seafood. However, excessive use of ACP may cause oxidation and sensory quality deterioration, which limits its application in the seafood industry. Thus, optimizing ACP treatment modes to balance sterilization efficiency with minimal oxidative effects is essential. This study aims to explore the impact of different ACP treatment modes (cyclical and one-time treatment) on the muscle quality and bacterial community of red shrimp during cold storage. The results indicated that on day 0 of storage, compared to the blank group and the one-time treatment group, the cyclical treatment significantly reduced the total viable count in red shrimp (<em>p</em> &lt; 0.05). However, no significant differences were observed in centrifugal loss, cooking loss, textural properties, total sulfhydryl content, or Ca²⁺-ATPase activity (<em>p</em> &gt; 0.05). By day 8, both ACP treatment modes significantly improved the protein quality of red shrimp. Compared with the one-time treatment, cyclical treatment reduced the abundance of <em>Aliivibrio</em> (57.24 %), <em>Pseudoalteromonas</em> (97.34 %), and <em>Psychrobacter</em> (59.07 %) in the bacterial community and delayed bacterial succession (especially <em>Aliivibrio salmonicida</em>, <em>Psychrobacter cibarius</em>, and <em>Pseudoalteromonas nigrifaciens</em>), slowing down the degradation of protein quality. Specifically, in the cyclical treatment group, cooking loss was reduced by 7.01 %, and improvements were observed in hardness, total sulfhydryl content, and Ca²⁺-ATPase activity, which increased by 8.93 %, 17.54 %, and 5.63 %, respectively. Overall, this study demonstrates that the ACP cyclical treatment mode has greater potential in preserving the freshness of seafood.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116051"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551578","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}

{"title":"Mechanism of patulin biodegradation by a reductase from Saccharomyces cerevisiae and its potential application to apple juice","authors":"Chao Yang ,&nbsp;Chen Hu ,&nbsp;Lingxuan Huang ,&nbsp;Bangzhu Peng","doi":"10.1016/j.foodres.2025.116066","DOIUrl":"10.1016/j.foodres.2025.116066","url":null,"abstract":"<div><div>Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from <em>Saccharomyces cerevisiae</em>. Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from <em>S. cerevisiae</em> was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116066"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510859","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}

{"title":"Establishing a database of volatile metabolites in whole wheat (Triticum aestivum L.) flour provides novel insights into quality breeding","authors":"Peimin Zhao,&nbsp;Zhanghan Pang,&nbsp;Ting Chen,&nbsp;Qianqian Li,&nbsp;Jianhao Wei,&nbsp;Yize Meng,&nbsp;Bo Yang,&nbsp;Zhen Jia,&nbsp;Jianming Yu,&nbsp;Yudong Liao,&nbsp;Qiang Li","doi":"10.1016/j.foodres.2025.116053","DOIUrl":"10.1016/j.foodres.2025.116053","url":null,"abstract":"<div><div>Improving yield traits is the primary goal for wheat breeding, while much less attention has been paid to flavor and odor quality of wheat grain. In this study, a high-throughput protocol was developed for the identification and quantification of volatile compounds (VOCs) in wheat grains via a static head-space coupled with GC–MS. Using a diverse population consisting of 312 wheat germplasms, a database including 94 VOCs was constructed for grains. The main pathways for the biosynthesis of VOCs in wheat grains was constructed by manually assigning the volatiles to the lipoxygenase, the mevalonic acid and the shikimate/phenylalanine pathway, respectively. VOC profiling showed that grain VOCs were mainly synthesized from the LOX pathway and the content of VOCs varied largely between different wheat lines. Clear discrimination was identified between old and modern cultivars by OPLS-DA, indicating a reduction of VOCs both in species and content in modern cultivars. Correlation analysis and machine learning models established a link between VOC profiles and grain protein content. VOCs such as 1-octen-3-ol were significantly correlated with grain protein content, which can be used as diagnostic markers for wheat grain quality. In summary, our study established a comprehensive VOC database for wheat grains and explored the relationships between VOCs and grain quality traits in a diverse wheat population, providing novel insights into grain quality improvement and flavor enhancement in modern breeding programs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116053"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519603","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}

{"title":"Inhibitory effects of garlic, cinnamon, and rosemary on viability, heat resistance, and biofilm formation of Bacillus cereus spores in the broth of a fermented soybean paste stew, Cheonggukjang jjigae","authors":"Sohyeon Kim,&nbsp;Young Hun Jin,&nbsp;Jae-Hyung Mah","doi":"10.1016/j.foodres.2025.116078","DOIUrl":"10.1016/j.foodres.2025.116078","url":null,"abstract":"<div><div>Foods prepared through heating, including broths, have the potential and risk of survival of <em>Bacillus cereus</em>, which has the ability to form spores and biofilms. This study evaluated the efficacy of various natural products (particularly spices) in mitigating <em>B. cereus</em> contamination in <em>Cheonggukjang jjigae</em> (CJ) broth. The following characteristics of <em>B. cereus</em> were examined: viability of vegetative cells (including other pathogenic bacteria) and planktonic spores, heat resistance of planktonic spores and spores in intact biofilms, and biofilm formation and persistence. In an antimicrobial test to evaluate the inhibitory effects of spice and cruciferous vegetable extracts on <em>B. cereus</em> CH3 vegetative cells, cinnamon, garlic, and rosemary extracts were selected as they have shown significant inhibitory effects, with inhibition zones of 20–29 mm in diameter at the highest concentration tested (160 mg/mL, unless otherwise stated). These spice extracts also exhibited antimicrobial activity against other foodborne pathogens, including <em>Staphylococcus aureus</em>, <em>Listeria monocytogenes</em>, <em>Salmonella Typhimurium</em>, and <em>Escherichia coli</em> O157:H7. Garlic extract showed the greatest inhibitory effect on the viability and heat resistance of planktonic spores of <em>B. cereus</em> CH3, and cinnamon and rosemary extracts exhibited similar effects. Garlic extract reduced <em>B. cereus</em> CH3 spore counts in phosphate buffer solution (PBS) and CJ broth by 20.22 % and 14.08 %, respectively, compared to control (treated with the same ethanol amount instead of the extract), and effectively weakened spore heat resistance, reducing the <em>D</em>_100°C-values of planktonic spores of <em>B. cereus</em> CH3 in PBS and CJ broth by 32.89 % and 23.08 %, respectively, compared to control. As for the characteristics related to biofilm, garlic extract showed the highest inhibitory effect on biofilm formation and persistence and heat resistance of spores in intact biofilms, followed by rosemary and cinnamon extracts. All three spice extracts completely inhibited biofilm formation even at the lowest concentration (20 mg/mL) at the early stage of biofilm formation. They completely eradicated biofilm persistence formed in brain heart infusion (BHI) and CJ broth at the highest concentration. A high garlic extract concentration (80 mg/mL) also reduced the <em>D</em>_100°C-values of spores in biofilms formed in BHI and CJ broth by 16.34 % and 9.00 %, respectively, compared to control. Taken together, garlic extract was most effective in mitigating <em>B. cereus</em> contamination in a concentration-dependent manner in <em>in vitro</em>-menstrua and CJ broth. This study may provide one of the promising strategies to reduce the risk of <em>B. cereus</em> in soybean stews such as CJ.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116078"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510863","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}

{"title":"Optimized two-step flash chromatography method for large-scale isolation of linusorb and its antioxidant capacity evaluation","authors":"Jun-le Li ,&nbsp;Jia-hui Yu ,&nbsp;Wan-zen Li ,&nbsp;Du-jian Deng ,&nbsp;Yue Xin ,&nbsp;Martin J.T. Reaney ,&nbsp;Zi-zhe Cai ,&nbsp;Yong Wang","doi":"10.1016/j.foodres.2025.116082","DOIUrl":"10.1016/j.foodres.2025.116082","url":null,"abstract":"<div><div>The study presents a novel purification method tailored for a range of linusorbs with comparable polarity, leveraging flash chromatography, a rapid and convenient technique, for large-scale purification of linusorbs. A two-step approach employing silica-phenylhexyl strategy was first used for linusorb (LO, also known as cyclolinopeptide) preparation, yielding fractions of cyclolinopeptide A, E, O with purity exceeding 90 % for each 850 mg linusorbs load. Additionally, other eight fractions containing various LOs exhibited average purities ranging from 60 % to 83 %. Comparative assessment of antioxidant capacity of individual LOs elucidated the role of specific amino acid residues. Met residues initially contributed to LOs' antioxidant effects but declined due to oxidation of Met to MetO. Meanwhile, Trp residues exhibited stronger antioxidant capacity, enhancing the capacity of LOs lacking Met. Furthermore, the Phe-Phe structure was identified as contributing to the antioxidant effect of linusorbs. This study not only provides an efficient and scalable method for the purification of LOs but also offers insights into their antioxidant mechanisms.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116082"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551572","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}

{"title":"Synthesis of an homologous series of fatty acid xylitol monoesters and the development of their stabilized oleogels as carriers for β-carotene","authors":"Mengfei Xie ,&nbsp;Yangjiao Ye ,&nbsp;Jiankang Yi ,&nbsp;Yongle Chen ,&nbsp;Zhijian Yang ,&nbsp;Martin G. Banwell ,&nbsp;Ping Lan","doi":"10.1016/j.foodres.2025.116083","DOIUrl":"10.1016/j.foodres.2025.116083","url":null,"abstract":"<div><div>Edible oleogels have recently attracted attention as new fat substitutes and as delivery systems. While thus having great potential, the oleogelators described thus far lack the necessary properties for extended deployment in a broad range of settings. Xylitol fatty acid monoesters have recently been identified as a novel class of oleogelator but little is currently known about how progression through an homologous series of congeners incorporating extended alkyl side-chains impacts on their properties. Accordingly, a series of such esters incorporating 12 to 22 carbons (designated as esters <strong>1</strong>–<strong>6</strong> based on their side-chain lengths<strong>)</strong> were prepared enzymatically and subject to extensive spectroscopic and physicochemical characterization. With the exception of ester <strong>5</strong>, which features a side-chain derived from oleic acid and exhibits higher solubility in olive oil, all these compounds exhibited a capacity to form stable oleogels at a concentration of 3 wt%, this being lower than most previously studied oleogelators. Furthermore, oleogels formed using sugar esters embodying longer side-chain exhibited enhanced structural intensity and thermal stability, particularly ester <strong>4</strong>, which contains a stearic acid side-chain. Oleogels prepared using such esters remained stable for at least 60 days at both 4 and 25 °C and at a concentration of 5 wt%. Such oleogels sequester, when stored at 4 °C, <em>β</em>-carotene with a retention rate exceeding 70 % after 30 days and with the oleogel formed using ester <strong>4</strong> exhibiting the best protective behavior. Similar trends were observed during <em>in vitro</em> digestion studies in terms of the delivery properties of such carrier systems. In particular, oleogels prepared using those esters containing longer saturated side-chain residues performed best and achieving a <em>β</em>-carotene release rate of <em>ca.</em> 75 % in the targeted small intestine. An associated FFA (free fatty acid) release rate of between 75 and 90 % indicates that these stabilized oleogels/lipids can also be effectively digested. Such features serve to emphasize the potential of the title esters to act as new oleogelators with likely utility as functional foods and as controlled-release delivery systems in the food industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116083"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519825","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}

{"title":"Preservation mechanism of cold plasma pretreatment on the antioxidant activity and quality of prune during storage","authors":"Xuliang Wang ,&nbsp;Hui Chao ,&nbsp;Wenya Ma ,&nbsp;Yanzhen Li ,&nbsp;Hui Yang ,&nbsp;Wei Chen ,&nbsp;Li Li","doi":"10.1016/j.foodres.2025.116081","DOIUrl":"10.1016/j.foodres.2025.116081","url":null,"abstract":"<div><div>Prunes are highly regarded as a functional fruit owing to their abundance of vitamin and dietary fiber. Cold plasma (CP) treatment has been demonstrated to enhance the activity of both enzymatic and non-enzymatic antioxidant substances. We explored the effects of CP treatment (0, 6, 9, 12 min) on the preservation of Prunes and analyzed the preservation mechanism from the perspective of antioxidant metabolism. Prune colonies gradually decreased with the prolongation of cold plasma treatment time. Comparatively, 9 min CP pretreatment is the best option for prune quality. Prune fruits were treated with CP for nine minutes (CP-9) on day 8 had a glutathione (GSH) content 66.2 % higher than the control. Additionally, the CP-9 treatment demonstrated a 65.7 % DPPH radical scavenging rate, surpassing the control group by 14.4 %. CP treatment is a promising application technique that can improve the standards and durability of fruits during the storage, transport, and processing phases, as indicated by the results of these findings.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"206 ","pages":"Article 116081"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143510864","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}

{"title":"Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice","authors":"Xuzhou Liu ,&nbsp;Ying Ju ,&nbsp;Hongzhe Zeng ,&nbsp;Shuai Wen ,&nbsp;Chao Wang ,&nbsp;Mingguo Jiang ,&nbsp;Bingchuan Tian ,&nbsp;Jianan Huang ,&nbsp;Zhonghua Liu","doi":"10.1016/j.foodres.2025.116092","DOIUrl":"10.1016/j.foodres.2025.116092","url":null,"abstract":"<div><div>High-fat diets contribute to obesity and metabolic disorders. <em>Ganoderma lucidum</em> is renowned for its abundant bioactive compounds and diverse pharmacological effects. Green tea fermented by <em>G. lucidum</em> (TFG) has been shown to enhance lipid-lowering activity in vitro significantly. Using UPLC–MS/MS and GC–MS/MS, we identified 78 active lipid-lowering compounds in TFG. We explored their potential targets and pathways through network pharmacology, validated by in vivo experiments. In a 4-week trial, 70 mice were randomly assigned to 7 groups: ND (normal diet), HFD (high-fat diet), PC-HFD (HFD with orlistat), NFT1 (HFD with 200 mg/kg/day non-fermented tea), NFT2 (HFD with 400 mg/kg/day NFT), TFG1 (HFD with 200 mg/kg/day TFG), and TFG2 (HFD with 400 mg/kg/day TFG). TFG treatment significantly reduced body weight, hepatic lipid droplets, and epididymal adipocyte size in mice compared to the HFD group. TFG also increased the abundance of lipid-lowering bacteria, such as <em>Lactococcus</em> and <em>Lachnospirales</em>. Liver transcriptomic and fecal metabolomic analyses revealed that TFG reduced triglyceride (TG), diglyceride (DG), monoglyceride (MG), and free fatty acid (FFA) levels and differentially regulated key genes (<em>Dpf3, Atp5k, ND3</em>) involved in the thermogenesis pathway. RT-PCR confirmed that TFG upregulated the mRNA expressions of <em>AMPK, UCP1, PGC1α</em>, and <em>PPARγ</em> in dorsal fat. In conclusion, TFG enhances thermogenesis via the AMPK-PGC1α pathway and increases the abundance of lipid-lowering bacteria, thereby reducing fat accumulation in mice. These findings offer insights into TFG's anti-obesity mechanisms, providing a scientific basis for developing new weight loss methods or products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116092"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520231","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}

{"title":"Probiotic-fermented ginger-processed Gastrodia elata BI. Ameliorates AlCl3-induced cognitive dysfunction in an Alzheimer's disease rat model by regulating the gut microbiota and CREB/BDNF pathway","authors":"Junyuan Huang ,&nbsp;Lanyu Lai ,&nbsp;Yilin Su ,&nbsp;Jianping Chen ,&nbsp;Pan Li ,&nbsp;Bing Du","doi":"10.1016/j.foodres.2025.116087","DOIUrl":"10.1016/j.foodres.2025.116087","url":null,"abstract":"<div><div><em>Gastrodia elata</em> BI., which is an edible plant, has been reported in previous studies to possess a strong capacity for alleviating the symptoms of Alzheimer's disease (AD). This study focuses on ginger-processed and fermented <em>Gastrodia elata</em> BI. (FGGE) to investigate its effects on behaviour, brain neuroregulation, and the gut microbiota in an AlCl₃-induced AD rat model, and to explore the underlying mechanisms. Results indicate that FGGE significantly improved novel object recognition and the correct alternation rate in the Y-maze test for AD rats. In addition, FGGE alleviated brain oxidative stress and restored the anti-inflammatory response, cholinergic function, and tissue morphology in the hippocampus. Furthermore, FGGE activated the cAMP response element–binding protein/brain-derived neurotrophic factor signalling pathway, reversing neural network abnormalities and enhancing neural regulation. FGGE also promoted the proliferation of bacteria negatively associated with AD, such as <em>Methanosphaera</em> and <em>Lactobacillus</em>, thereby restoring gut microbiota balance. The mechanisms by which FGGE alleviates AD may involve the modulation of the gut-brain axis, ultimately mitigating AD symptoms. FGGE represents an innovative functional food with significant therapeutic potential and promising application prospects.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"207 ","pages":"Article 116087"},"PeriodicalIF":7.0,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527181","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}