Food Research International最新文献_第5页

Tailoring yeast and bacterial consortia to modulate wine fermentation profiles 调整酵母和细菌联合体，以调节葡萄酒的发酵概况

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.2026.118486

Andrea Silva , Braulio Esteve-Zarzoso , Pedro García-Serrano , M. Carmen García-Parrilla , Gemma Beltran , María-Jesús Torija

Wine results from complex interactions among microorganisms during fermentation, which produce a variety of metabolites, including secondary metabolites derived from aromatic amino acids (AADC) that influence wine quality, stability and bioactivity. Both yeast species and lactic acid bacteria (LAB) can contribute to the formation of these aromatic compounds, highlighting the need to study winemaking as a network of microbial interactions that shape wine's metabolic and analytical profiles. This study aimed to select yeast and LAB strains based on their potential to produce specific AADC compounds, such as tyrosol (TyrOH) and hydroxytyrosol (HT), and to design microbial consortia to enhance their production in wine.

Individual screenings of multiple strains of S. cerevisiae, non-Saccharomyces (non-Sac) and LAB were carried out in synthetic must enriched fivefold with aromatic amino acids, quantifying TyrOH and HT production. Two strains each of S. cerevisiae, Zygosaccharomyces rouxii and Oenococcus oeni were selected for their higher AADC production and tested in mixed fermentation strategies combining these microorganisms. Fermentation approaches included single fermentations or co-inoculation of non-Sac and LAB strains, followed by sequential inoculation of S. cerevisiae. Organic acids, microbial population dynamics and AADC production were monitored across different proposed consortia.

The combination of S. cerevisiae Lalvin CLOS and Z. rouxii CW96 produced the highest concentrations of HT. All co-inoculations with LAB completed malolactic fermentations efficiently, without increasing acetic acid levels. These results highlight the potential of controlled multi-species fermentations to modulate wine composition and support the development of microbial consortia aimed at improving functional and metabolic profiles.

葡萄酒是发酵过程中微生物之间复杂相互作用的产物，产生多种代谢物，包括芳香氨基酸（AADC）衍生的次生代谢物，影响葡萄酒的质量、稳定性和生物活性。酵母菌和乳酸菌（LAB）都可以促进这些芳香化合物的形成，强调需要将酿酒作为微生物相互作用的网络来研究，这些相互作用形成了葡萄酒的代谢和分析概况。本研究的目的是根据酵母菌和LAB菌株产生特定AADC化合物（如tyrosol （TyrOH）和hydroxytyrosol (HT)）的潜力选择酵母菌和LAB菌株，并设计微生物群落以提高它们在葡萄酒中的产量。对酿酒酵母（S. cerevisiae）、非酵母菌（non-Saccharomyces, non- sacomyces）和乳酸菌（LAB）等多种菌株进行了单独筛选，合成了富含5倍芳香氨基酸的菌体，定量测定了TyrOH和HT的产量。选择酿酒葡萄球菌、rouxizygosaccharomyces和Oenococcus oeni各2株产AADC较高的菌株，在混合发酵策略下进行试验。发酵方法包括单次发酵或非sac和LAB菌株共接种，然后依次接种酿酒酵母。在不同的拟议联合体中监测有机酸、微生物种群动态和AADC产量。酿酒葡萄球菌Lalvin CLOS和rouxii CW96组合产生的HT浓度最高。所有与乳酸菌共接种均能有效完成苹果酸乳酸发酵，且不增加乙酸水平。这些结果强调了控制多物种发酵调节葡萄酒成分的潜力，并支持旨在改善功能和代谢特征的微生物联合体的发展。

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引用次数: 0

Exploration of color formation and critical colored components during Keemun black teas processing by coloromics 用颜色组学研究祁门红茶加工过程中颜色形成及关键颜色成分

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.2026.118483

Piaopiao Long , Mengya Zhang , Mingchun Wen , Zisheng Han , Liang Zhang

Black tea has attracted widely attention due to its quality characteristics, especially the bright red color, but the intrinsic colored contributors and formation pathway during Keemun black tea processing remain poorly characterized. In the present study, a total of 141 critical substances were by identified coloromics approach to involve in two main pathways: (i) the formation of various catechin oxidation products and derivatives that mostly appeared in red hue resulting in the accumulation of red color; and (ii) the degradation of acylated and non-acylated flavonoid multi-glycosides that mainly exhibited pale yellow hue that attributed to the loss of yellow color. Epigallocatechin gallate and epicatechin gallate were the pivotal color-forming catechol and pyrogallol precursors for the formation of theaflavins, theaflavates, theacitrins, theaflavic acids, theaflagallins, theadibenzotropolones, theasinensins, oolongtheanins and their hydroxylated and ortho-quinone derivatives, through oxidative coupling (BB ring and BD ring) and hydroxylation by polyphenol oxidase and peroxidase. Most of these oxidative products rapidly formed during the rolling process and were involved in thearubigins (TRs) production, which both promoted the appearance of red hue after the rolling process. In addition, the occurrence of theaflavic acid derivative and theadibenzotropolone derivative confirmed the importance of gallic acid (GA) in color formation of black tea. These results emphasized the colored substances in actual Keemun black tea and their roles in color information, degradation and TRs production. Furthermore, the content reduction of oxidation products, as well as the loss of TRs and color during drying deserve further investigation.

红茶因其品质特征，尤其是鲜艳的红色而受到广泛关注，但对祁门红茶加工过程中的内在色源及其形成途径的研究却很少。在本研究中，通过颜色组学方法鉴定了141种关键物质，涉及两个主要途径：(1)形成各种儿茶素氧化产物和衍生物，这些产物和衍生物大多以红色出现，导致红色积累；（ii）酰基化和非酰基化黄酮类多苷的降解，主要表现为淡黄色，这是由于黄色的丧失。表没食子儿茶素没食子酸酯和表儿茶素没食子酸酯是形成颜色的儿茶素和邻苯三酚前体，通过氧化偶联（BB环和BD环）和多酚氧化酶和过氧化物酶的羟基化作用，形成茶黄素、茶黄酮类、茶卵黄素、茶黄酸、茶黄素、茶茶素、茶茶素、茶龙茶素及其羟基化和邻醌衍生物。这些氧化产物大多在轧制过程中迅速形成，并参与了红豆素（TRs）的产生，两者都促进了轧制后红色色调的出现。此外，茶黄酸衍生物和茶二苯并tropolone衍生物的出现证实了没食子酸（GA）在红茶颜色形成中的重要性。这些结果强调了实际祁门红茶中的有色物质及其在颜色信息、降解和TRs产生中的作用。此外，在干燥过程中氧化产物的含量降低以及TRs和颜色的损失值得进一步研究。

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引用次数: 0

Food spoilage and packaging solutions: key Mediterranean case studies 食品腐败和包装解决方案：主要地中海案例研究

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118446

Maria Lucia Valeria de Chiara , Ines Essid , Olfa Daaloul , Hana Mallek , Valérie Guillard , Fanny Coffigniez , Mina Hariri , Sarah Lammi , Mia Kurek , Nour M.H. Awad , Asmaa M. Abushady , Adilson R. Locali-Pereira , Nadia Ribeiro , Cristina Silva Pereira , Gulden Goksen , Marta Olivares , Vittorio Capozzi

The Mediterranean agri-food sector represents a model of millennial evolution, with a deep connection to lifestyle and a unique biodiversity of edible resources, renowned for its ability to combine well-being, health, and resilience. This reference, in terms of production and consumption, is currently facing growing challenges: evolving lifestyles, global economic changes, pollution, climate change, and resource scarcity. In this context, the sustainable transition of food systems represents a priority to facilitate change, ensuring producers and consumers can adhere to a dietary and lifestyle pattern traditionally observed in countries bordering the Mediterranean Sea ('Mediterranean' style). This review examines the diversity of food production, the complexity of spoilage mechanisms, and the evolution of packaging strategies to identify critical case studies in the Mediterranean region, advancing frontier research in packaging technology and supporting the development of innovative, waste-reducing solutions. In this review article, five food categories (fruit and vegetables, seafood, dairy, bread, and meat) were selected based on their relevance to Mediterranean systems and the diversity of issues, providing a comparative insight into spoilage mechanisms and storage requirements. The selection of a limited number of representative food case studies is essential to ensure consistency, reproducibility, and interdisciplinary collaboration, especially in a complex context like the Mediterranean. This review encourages collaborative and interdisciplinary research and a positive interaction among sustainable packaging innovation, the valorisation of microbial resources, and targeted spoilage management. These strategies are crucial to reducing food waste & loss, supporting the principles of a circular economy, and preserving the potential of Mediterranean agri-food production and consumption systems.

地中海农业食品行业代表了千年发展的典范，与生活方式和独特的可食用资源生物多样性有着深刻的联系，以其结合福祉、健康和韧性的能力而闻名。就生产和消费而言，这一参考目前正面临越来越多的挑战：不断变化的生活方式、全球经济变化、污染、气候变化和资源稀缺。在此背景下，粮食系统的可持续转型是促进变革的一个优先事项，确保生产者和消费者能够坚持地中海沿岸国家传统的饮食和生活方式（“地中海”风格）。本综述考察了食品生产的多样性、腐败机制的复杂性以及包装策略的演变，以确定地中海地区的关键案例研究，推进包装技术的前沿研究，并支持开发创新的、减少浪费的解决方案。在这篇综述文章中，根据与地中海系统的相关性和问题的多样性，选择了五种食品类别（水果和蔬菜、海鲜、乳制品、面包和肉类），提供了对腐败机制和储存要求的比较见解。选择数量有限的具有代表性的食品案例研究对于确保一致性、可重复性和跨学科合作至关重要，特别是在地中海这样的复杂环境中。这篇综述鼓励合作和跨学科的研究和可持续包装创新之间的积极互动，微生物资源的价值，和有针对性的腐败管理。这些战略对于减少食物浪费和损失、支持循环经济原则以及保持地中海农业食品生产和消费系统的潜力至关重要。

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引用次数: 0

Improving fermentation efficiency and aroma quality of Shanlan Rice wine: Co-fermentation with selected dominant microorganisms from Shanlan Qubing 提高山兰黄酒发酵效率和香气品质：选择山兰曲病优势菌共发酵

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118484

Longsheng Chen , Jianxun Li , Yaofei Hao , Jiamu Kang , Xiaoping Hu , Lu Wang , Xue Lin

Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex microbial composition of SLQB often affected instability in fermentation performance and product quality. In this study, the physicochemical properties, enzymatic activities, microbial composition, and volatile characteristics of SLQB were systematically investigated. Dominant functional microorganisms were further selected and applied in co-fermentation to explore a controllable strategy for producing high-quality Shanlan rice wine. The results suggested that SLQB provides favorable physicochemical conditions and enzymatic tools for rice wine fermentation. Phenethyl alcohol and 1-nonanol are characteristic volatile compounds of SLQB, potentially dominated by the metabolism of Rhizopus, Saccharomyces, and Pediococcus. Co-fermentation with the selected Lichtheimia ramosa, Saccharomyces cerevisiae, and Lacticaseibacillus paracasei strains from SLQB is a promising strategy for the directed improvement of Shanlan rice wine fermentation. Among these, co-fermentation with L. ramosa G-1, S. cerevisiae MQ-8, and L. paracasei RMQ-25 was identified as the optimal consortium. Compared with SLQB fermentation, this consortium increased ethanol content from 9.57% to 10.47%, preserved characteristic volatile compounds such as octanol and phenylethyl alcohol, and generated unique volatiles such as isoamyl acetate and ethyl undecanoate. This study can lay a foundation for the quality control of SLQB and Shanlan rice wine.

山兰曲酒（SLQB）是中国海南山兰黄酒生产中使用的传统发酵发酵剂。然而，开放的酿造环境和复杂的微生物组成往往影响SLQB发酵性能和产品质量的不稳定性。本研究系统地研究了SLQB的理化性质、酶活性、微生物组成和挥发特性。进一步选择优势功能微生物进行共发酵，探索生产优质山兰米酒的可控策略。结果表明，SLQB为黄酒发酵提供了良好的理化条件和酶促工具。苯乙醇和1-壬醇是SLQB特有的挥发性化合物，可能由根霉、酵母菌和Pediococcus的代谢主导。与SLQB中所选的雷氏Lichtheimia ramosa、酿酒酵母菌和副干酪乳杆菌共发酵是一种有针对性的改进山兰米酒发酵的方法。其中，与L. ramosa G-1、S. cerevisiae MQ-8、L. paracasei RMQ-25共发酵为最佳菌群。与SLQB发酵相比，该组合将乙醇含量从9.57%提高到10.47%，保留了辛醇和苯乙醇等特征挥发性化合物，并产生了乙酸异戊酯和十一酸乙酯等独特挥发性物质。本研究可为山兰黄酒和山兰黄酒的质量控制奠定基础。

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引用次数: 0

Classification and detection of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes using Fourier-transform near infrared spectroscopy coupled with machine learning 利用傅里叶变换近红外光谱结合机器学习对沙门氏菌、大肠杆菌O157:H7和单核增生李斯特菌进行分类和检测

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118485

Samet Ozturk , Lihan Huang , Cheng-An Hwang , Shiowshuh Sheen

This study was conducted to investigate the potential use of Fourier-transform near-infrared (FT-NIR) spectroscopy combined with machine learning (ML) algorithms to accurately identify three foodborne pathogens, including Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. Each bacterial strain (two per pathogen) was individually cultured and purified through sequential washing using ethanol–deionized (DI) water solutions. Each purified culture was transferred into each well of a 96-well cell plate covered with custom-cut filter paper and then vacuum dried at 50 °C under 20 kPa for 1 h. The absorbance spectra of dehydrated bacterial cells were then acquired across the range of 1000–2400 nm using a diffuse reflectance probe connected to a FT-NIR process analyzer. To identify the optimal classification pipeline, the acquired spectra were analyzed using ten different pre-processing methods, three feature selection methods, and supervised algorithms including partial least squares discriminant analysis (PLS-DA), support vector machine (SVM), random forest (RF), artificial neural network (ANN), and convolutional neural network (CNN). Furthermore, the accuracy of the developed ML pipelines was further enhanced through under-sampling and boosting steps. The results demonstrated that SVM, RF, ANN and CNN outperformed PLS-DA, where the classification accuracies were above 90%. The findings demonstrate that using Savitzky-Golay first derivative (SG1) filtering to pre-process the full spectra followed by SVM classification yielded the highest accuracy, achieving 95.3% overall accuracy in ML pipeline. This study highlights the powerful capability of FT-NIR spectroscopy coupled with ML algorithms to detect and identify foodborne pathogens on dehydrated surfaces in process environments.

本研究旨在探讨傅里叶变换近红外（FT-NIR）光谱结合机器学习（ML）算法准确鉴定沙门氏菌、单核增生李斯特菌和大肠杆菌O157:H7三种食源性病原体的潜力。每个菌株（每个病原体两个）单独培养，并通过乙醇-去离子（DI）水溶液的顺序洗涤纯化。每个纯化的培养物被转移到96孔细胞板的每孔中，用定制的滤纸覆盖，然后在50°C下，在20 kPa下真空干燥1小时。然后使用漫反射探针连接到FT-NIR过程分析仪，获得脱水细菌细胞在1000-2400 nm范围内的吸光度光谱。为了确定最佳分类管道，采用10种不同的预处理方法、3种特征选择方法以及偏最小二乘判别分析（PLS-DA）、支持向量机（SVM）、随机森林（RF）、人工神经网络（ANN）和卷积神经网络（CNN）等监督算法对获取的光谱进行分析。此外，通过欠采样和增强步骤进一步提高了ML管道的准确性。结果表明，SVM、RF、ANN和CNN的分类准确率均在90%以上，优于PLS-DA。研究结果表明，使用Savitzky-Golay一阶导数（SG1）滤波对全光谱进行预处理，然后再进行SVM分类，准确率最高，在ML管道中达到95.3%的总准确率。这项研究强调了FT-NIR光谱结合ML算法检测和鉴定工艺环境中脱水表面食源性病原体的强大能力。

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引用次数: 0

Anti-inflammatory and barrier-protective effects of galacto-oligosaccharides and Limosilactobacillus reuteri M94: an in vitro microbiota-based assay 半乳糖低聚糖和罗伊氏乳杆菌M94的抗炎和屏障保护作用：一种体外微生物群分析方法

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118487

Yanli Liu , Xiaoxi Gao , Jiang Yu , Jiatong Yao , Fan Zhang , Guangqing Mu , Yanfeng Tuo

This study aims to investigate changes in the microflora and metabolites during in vitro fermentation of galactooligosaccharides (GOS), Limosilactobacillus reuteri M94 (L. reuteri M94), and healthy human fecal microbiota, and to explore the anti-inflammatory and barrier-protective effects of the in vitro fermentation products on the Caco-2/RAW264.7 cell co-culture model.

In vitro fermentation of GOS, L. reuteri M94, and healthy human fecal microbiota significantly enhanced the abundance of beneficial bacteria (e.g., Bifidobacterium). It induced a substantial shift in the short-chain fatty acid (SCFA) profile, characterized by a significant increase in acetate and total SCFAs. In contrast, the concentrations of other major SCFAs (propionate, butyrate, valerate) were decreased.

The in vitro fermentation products from GOS, L. reuteri M94, and healthy human fecal microbiota significantly alleviated LPS-induced inflammatory response in RAW 264.7 cells by suppressing the nuclear factor kappa-B (NF-κB) inflammatory signaling pathway, markedly downregulating NO release and pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) expression, while upregulating the anti-inflammatory cytokine IL-10 and activating the Nrf2 pathway, reducing reactive oxygen species (ROS) levels. Additionally, these products upregulate tight junction protein expression (ZO-1, Claudin-1, Occludin) in the Caco-2/RAW 264.7 cell co-culture model, suggesting enhanced intestinal epithelial cell barrier function.

Overall, the in vitro fermentation products of L. reuteri M94, GOS, and healthy human fecal microbiota demonstrate significant anti-inflammatory and barrier-protective potential to ameliorate gut barrier dysfunction.

本研究旨在研究半乳糖低聚糖（galactooligosaccharides， GOS）、罗伊氏乳杆菌M94 （L. reuteri M94）和健康人体粪便微生物群在体外发酵过程中菌群和代谢物的变化，并探讨体外发酵产物对Caco-2/RAW264.7细胞共培养模型的抗炎和屏障保护作用。GOS、罗伊氏乳杆菌M94和健康人类粪便微生物群的体外发酵显著提高了有益菌（如双歧杆菌）的丰度。它诱导了短链脂肪酸（SCFA）谱的实质性变化，其特征是乙酸和总SCFA显著增加。相反，其他主要scfa（丙酸、丁酸、戊酸）的浓度下降。GOS、罗伊氏乳杆菌M94和健康人粪便微生物群体外发酵产物通过抑制核因子κ b （NF-κB）炎症信号通路，显著下调NO释放和促炎细胞因子（TNF-α、IL-6、IL-1β）表达，上调抗炎细胞因子IL-10，激活Nrf2通路，降低活性氧（ROS）水平，显著缓解lps诱导的RAW 264.7细胞炎症反应。此外，在Caco-2/RAW 264.7细胞共培养模型中，这些产物上调紧密连接蛋白（ZO-1, Claudin-1, Occludin）的表达，表明肠道上皮细胞屏障功能增强。总体而言，罗伊氏乳杆菌M94、GOS和健康人类粪便微生物群的体外发酵产物显示出显著的抗炎和屏障保护潜力，可以改善肠道屏障功能障碍。

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引用次数: 0

Comparative analysis of sensory properties, chemical composition, and antioxidant activity in aqueous extracts from medicinal and edible citrus resources: Electronic tongue, UPLC-Q-TOF-MS/MS, antioxidant capacity, and molecular docking 药用和食用柑橘水提取物感官特性、化学成分和抗氧化活性的比较分析：电子舌、UPLC-Q-TOF-MS/MS、抗氧化能力和分子对接

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118459

Xiaomin Cao , Hanna Cai , Hongyan Zhang , Xianghao Yuan , Siyi Pan

Medicinal and edible citrus resources are widely utilized in traditional Chinese medicine and daily diets due to their abundant health-promoting properties. However, systematic comparative studies on their sensory characteristics, phytochemical profiles, and biological activities remain insufficient, particularly among different varieties. In this study, electronic tongue analysis, UPLC-Q-TOF-MS/MS, spectrophotometry, and molecular docking were employed to evaluate the sensory attributes, chemical composition, and antioxidant activity of five medicinal and edible citrus resources. Electronic tongue analysis indicated that the Citri sarcodactylis fruct (CSF) exhibits the strongest sourness and bitterness. Citri exocarpium rubrum (CER), Citri grandis exocarpium (CGE), and Guangchenpi (GCP) exhibited strong antioxidant activity, while CSF showed the lowest activity. The ethanol precipitation supernatant (HTAPS) fraction exhibited significantly stronger antioxidant activity than the ethanol precipitation (HTAP). Furthermore, a total of 75 compounds were tentatively identified from five citrus resources, and multivariate analysis revealed key differential metabolites, including polymethoxyflavones, flavanones, and limonoids. Limonin, naringin, hesperidin, hesperetin, apiin, and isosinensetin exhibited strong binding affinity with Keap1 (PDB ID: 4IQK) protein. This study provides a multidimensional basis for the high-value utilization of medicinal and edible citrus resources in functional foods and health products.

药用和食用柑橘资源因其丰富的保健特性而被广泛应用于中药和日常饮食中。然而，对其感官特性、植物化学特征和生物活性的系统比较研究仍然不足，特别是在不同品种之间。本研究采用电子舌分析、UPLC-Q-TOF-MS/MS、分光光度法、分子对接等方法对5种药用和食用柑橘资源的感官属性、化学成分和抗氧化活性进行了评价。电子舌分析表明，柑橘果（Citri sarcodactylis fruit， CSF）的酸味和苦味最强。柑桔（CER）、大柑桔（CGE）和广陈皮（GCP）的抗氧化活性最强，而CSF的抗氧化活性最低。乙醇沉淀上清（HTAPS）组分的抗氧化活性明显强于乙醇沉淀（HTAP）组分。此外，从5种柑橘资源中初步鉴定出75个化合物，并通过多变量分析发现了主要的差异代谢物，包括多甲氧基黄酮、黄烷酮和柠檬酮。柠檬苦素、柚皮苷、橙皮苷、橙皮苷、apiin和异皂苷与Keap1 （PDB ID: 4IQK）蛋白具有较强的结合亲和力。本研究为药用和食用柑橘资源在功能食品和保健品中的高价值利用提供了多维依据。

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引用次数: 0

Comparative transcriptomics of adherent and suspension chicken fibroblast cell lines for the optimization of cultivated meat processes 贴壁和悬浮鸡成纤维细胞系的转录组学比较，用于优化养殖肉用工艺

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118368

Elizabeth J. Contreras , Archana Nagarajan , Benjamin H. Bromberg , Mason P. Villegas , David L. Kaplan

For the cultivated meat industry, food-relevant cell lines with optimal attributes for industrial bioprocesses are needed. One key trait is suspension-proficiency, or the ability of cells to proliferate in non-adherent culture conditions, to achieve high viable cell densities and streamline cell harvests. The limited success with suspension adaptations of animal cells for cultivated meat restricts the number of non-adherent cell lines suitable for cost-efficient biomass production. Here, we investigated transcriptional profiles of chicken embryonic fibroblasts (DF-1 s) as they progressed from adherent to suspension culture using time-series RNA sequencing. From this analysis, we identified that DF-1s adapt to their non-adherent conditions by suppressing non-essential metabolism and tightly regulating cell junctions in response to oxidative stress and cell detachment. Based on these findings, we propose a putative novel mechanism enabling suspension proficiency in DF-1 s, where mitogen-activated protein kinase (MAPK) p38δ sequesters TEA domain (TEAD) proteins to the cytoplasm and promotes Yes-associated protein (YAP) binding to Forkhead box protein 1 (FoxO1), simultaneously causing cell-matrix dissociation and antioxidant production. The outcome of this work is a deeper understanding of mechanisms that drive the generation of suspension cell lines, with a goal to translate these findings to other food-relevant cell lines and develop expanded cell options for the field.

对于养殖肉类工业，需要具有工业生物工艺最佳属性的食品相关细胞系。一个关键的特性是悬浮能力，或细胞在非贴壁培养条件下增殖的能力，以实现高活细胞密度和简化细胞收获。动物细胞在培养肉上的悬浮适应性的有限成功限制了适合成本效益生物质生产的非贴壁细胞系的数量。在这里，我们使用时序RNA测序技术研究了鸡胚成纤维细胞（DF-1）从贴壁到悬浮培养过程中的转录谱。从这一分析中，我们发现df -1通过抑制非必需代谢和严格调节细胞连接来适应非粘附条件，以响应氧化应激和细胞脱离。基于这些发现，我们提出了一种假定的新的机制，使悬浮在DF-1 s中的能力，其中丝裂原活化蛋白激酶（MAPK） p38δ将TEA结构域（TEAD）蛋白隔离到细胞质上，并促进yes相关蛋白（YAP）与叉头盒蛋白1 （FoxO1）结合，同时引起细胞基质解离和抗氧化剂的产生。这项工作的结果是对悬浮细胞系产生的机制有了更深入的了解，目标是将这些发现转化为其他与食物相关的细胞系，并为该领域开发更多的细胞选择。

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引用次数: 0

Pharmacokinetics, excretion and biotransformation of 3,5,6,7,8,3′,4′-heptamethoxyflavone and its mono-demethylated metabolites in rats 3,5,6,7,8,3 ',4 ' -七甲基甲黄酮及其单去甲基代谢物在大鼠体内的药代动力学、排泄和生物转化

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118480

Konglong Feng , Ming Yuan , Guo Liu , Meng Kang , Xiaoqing Li , Chi-Tang Ho , Yong Cao

3,5,6,7,8,3′,4′-Heptamethoxyflavone (HMF), a citrus polymethoxyflavone, exhibits a broad spectrum of biological activities. However, its in vivo metabolic fate is unknown, limiting insight into its efficacy and mechanism of action. This study aimed to systematically investigate the pharmacokinetics, excretion, and biotransformation of HMF in rats following single-dose and repeated-dose oral administrations, with a particular focus on its seven potential mono-demethylated metabolites (MDHMFs). A strategy combining synthesized standards and UHPLC-Orbitrap-MS was employed for comprehensive identification and quantitation. Orally administered HMF was rapidly absorbed but extensively metabolized into MDHMFs, resulting in a low absolute oral bioavailability (10.29%). Only 0.008% of the administered dose was excreted as the intact parent compound, indicating near-complete biotransformation. All seven MDHMFs were identified and quantitated, demonstrating distinct distribution profiles across biological matrices. In plasma, 8-OH HMF emerged as the predominant circulating metabolite. Conversely, 7-OH HMF, 6-OH HMF, and 4′-OH HMF were the most abundant metabolites in urine and feces. Importantly, we observed a time-dependent shift in demethylation regioselectivity: A-ring demethylated metabolites predominated after a single dose, whereas repeated dosing shifted the metabolic profile toward B-ring products, with 4′-OH HMF emerging as the most prominent metabolite. In conclusion, HMF underwent extensive biotransformation in vivo, and its metabolic profile evolved dynamically with dosing duration. This study elucidates the first complete in vivo metabolic fate of HMF in rats and underscores that its conversion into MDHMFs must be considered in future evaluations of efficacy and mechanism of action.

3,5,6,7,8,3 ',4 ' -七甲基甲氧基黄酮（HMF）是一种具有广泛生物活性的柑橘类多甲氧基黄酮。然而，其体内代谢命运尚不清楚，限制了对其功效和作用机制的了解。本研究旨在系统研究HMF在大鼠单次和多次口服后的药代动力学、排泄和生物转化，特别关注其7种潜在的单去甲基化代谢物（MDHMFs）。采用综合标准品与UHPLC-Orbitrap-MS相结合的方法进行综合鉴定和定量。口服HMF被迅速吸收，但被广泛代谢为mdhmf，导致绝对口服生物利用度低（10.29%）。只有0.008%的给药剂量作为完整的母体化合物排出体外，表明几乎完全的生物转化。所有7种mdhmf都被鉴定和定量，在生物基质中显示出不同的分布概况。在血浆中，8-OH HMF成为主要的循环代谢物。相反，7-OH HMF、6-OH HMF和4 ' -OH HMF是尿液和粪便中最丰富的代谢物。重要的是，我们观察到去甲基化区域选择性的时间依赖性转移：单次给药后，a环去甲基化代谢物占主导地位，而重复给药后，代谢谱向b环产物转移，4 ' -OH HMF成为最突出的代谢物。总之，HMF在体内进行了广泛的生物转化，其代谢谱随给药时间动态变化。本研究首次阐明了HMF在大鼠体内的完整代谢命运，并强调在未来的疗效和作用机制评估中必须考虑其向mdhmf的转化。

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引用次数: 0

Isomaltooligosaccharide, galactomannan, and Lacticaseibacillus rhanmosus synergistically regulate intestinal immunity through the “gut-metabolism-immune axis” 低聚异麦芽糖、半乳甘露聚糖和大鼠乳杆菌通过“肠道-代谢-免疫轴”协同调节肠道免疫

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

Food Research International

Pub Date : 2026-01-20 DOI: 10.1016/j.foodres.2026.118478

Chen Chen , Qiuying Zhang , Shihang Li , Yue Su , Yu Zhang , Yujun Jiang , Ling Guo , Xinyan Yang

The intestinal immune system is crucial for human health, and its dysfunction can trigger various diseases. Developing efficient and non-toxic immunomodulators like synbiotics has thus gained significant attention. Isomaltooligosaccharide (IMO) and galactomannan (GM) have been proven to have prebiotic properties, but synbiotics formulation based on them and their role in immune regulation are still lacking. This study investigated a novel synbiotics formulation comprising IMO, GM and Lacticaseibacillus rhamnosus JY027 using lipopolysaccharide-stimulated RAW264.7 cells and a cyclophosphamide-induced immunocompromised mouse model. The results showed that the synbiotics combination significantly inhibited the secretion of TNF-α, IL-6, IL-1β, improved immune organ indices, enhanced NK cell activity, promoted antibody secretion by B cells and the proliferation and differentiation of T lymphocytes, and repaired intestinal barrier damage. Additionally, Additionally, it modulated gut microbiota by increasing the abundance of Lachnospiraceae and Alistipes, and enhanced short-chain fatty acid production. This synbiotics enhanced innate and adaptive immunity, possibly by regulating the gut microbiota and increasing the production of short-chain fatty acids, thereby synergistically improving drug-induced intestinal inflammation and immune deficiency through the “gut-metabolic-immune axis.” These findings provide new strategies for the development of novel immunomodulators.

肠道免疫系统对人体健康至关重要，其功能障碍可引发多种疾病。因此，开发高效、无毒的免疫调节剂，如合成制剂，受到了极大的关注。低聚异麦芽糖（IMO）和半乳甘露聚糖（GM）已被证明具有益生元特性，但基于它们的合成制剂及其在免疫调节中的作用仍然缺乏。本研究利用脂多糖刺激RAW264.7细胞和环磷酰胺诱导的免疫功能低下小鼠模型，研究了一种由IMO、GM和鼠李糖乳杆菌JY027组成的新型合成制剂。结果表明，合生剂联合使用可显著抑制TNF-α、IL-6、IL-1β的分泌，改善免疫器官指数，增强NK细胞活性，促进B细胞分泌抗体和T淋巴细胞增殖分化，修复肠屏障损伤。此外，它还通过增加毛螺科和阿里斯蒂科的丰度来调节肠道微生物群，并促进短链脂肪酸的产生。这种合生剂可能通过调节肠道微生物群和增加短链脂肪酸的产生来增强先天和适应性免疫，从而通过“肠道-代谢-免疫轴”协同改善药物诱导的肠道炎症和免疫缺陷。这些发现为开发新型免疫调节剂提供了新的策略。

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引用次数: 0