Food Research International最新文献_第5页

Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup

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

Food Research International

Pub Date : 2025-11-27 DOI: 10.1016/j.foodres.2025.117946

Kai Dong , Xinyuan Huang , Yingmei Wu , Guofeng Jin , Yufang Guan , Hongbo Song , Fengping An , Xin Li , Erhao Zhang , Qun Huang

The industrial production of chicken soup has been a persistent challenge, underscoring the crucial importance of searching for suitable sustainable processing technologies. In this study, the effects of various ultra-high pressure (UHP) times (0, 5, 10, and 15 min) on the flavor of Tibetan chicken soup were investigated. When the processing time reached 10 min, the solubility of myofibrillar protein (MP) and the small-fragmentation index (MFI) increased by 66.41 % and 43.46 %, respectively. There was a significant decrease in α-helix content, while β-turn content showed a marked increase. This demonstrated the full release of macromolecules in the chicken, resulting in a notable rise in the nutrient content, such as proteins, fats, and sugars, in the chicken soup. Consequently, there was a gradual enlargement in the particle size of micro-nanoparticles (MNPs), causing instability phenomena like delamination and flocculation. Additionally, this study integrated six machine learning (ML) models to develop a novel strategy for screening characteristic flavor compounds in Tibetan chicken soup. Among these models, the RF model achieved the highest AUC value (AUC = 0.861) and exhibited a relatively small median residual, showcasing its excellent classification and predictive capabilities. Concurrently, its SHAP (SHapley Additive exPlanations) analysis results revealed that hexanal, 2-pentylfuran, 1-octen-3-ol, and stearic acid were key contributors to the flavor profile of Tibetan chicken soup. 5′-IMP and Glu were consistently identified as key features across multiple models, highlighting their significant role in the flavor profile of Tibetan chicken soup. These components collectively contribute to the distinctive taste of the soup.

鸡汤的工业生产一直是一个持续的挑战，强调了寻找合适的可持续加工技术的至关重要性。当处理时间达到10 min时，肌原纤维蛋白（MP）的溶解度和小碎裂指数（MFI）分别提高了66.41%和43.46%。α-螺旋含量显著降低，β-转含量显著升高。这证明了鸡肉中大分子的充分释放，导致鸡汤中蛋白质、脂肪和糖等营养成分的显著增加。因此，微纳米颗粒（MNPs）的粒径逐渐增大，导致分层和絮凝等不稳定现象。其中，RF模型的AUC值最高（AUC = 0.861），中位残差较小，显示出较好的分类和预测能力。这些成分共同构成了汤的独特味道。

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引用次数: 0

Metabolomic and biofunctional insights into lemon-ginger mixture protection against heated oil hepatotoxicity 柠檬姜混合物抗热油肝毒性的代谢组学和生物功能研究

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

Food Research International

Pub Date : 2025-11-27 DOI: 10.1016/j.foodres.2025.117936

Nehal S. Ramadan , Ahmed Zayed , Magdy M. El-Sayed , Tarik A. Mohamed , Rasha S. Mohamed , Karem Fouda , Mohamed A. Farag

Reuse of cooking oils at high temperatures is a widespread culinary practice that alters their composition and compromises food safety. This study examined the chemical and biological consequences of thermal oil degradation and evaluated the hepatoprotective potential of a natural lemon–ginger blend. Gas chromatography-mass spectrometry (GC–MS) profiling of fresh and re-heated corn and safflower oils revealed a marked decline in phytosterols, tocopherols, and unsaturated fatty acids, along with the accumulation of harmful byproducts such as amides, monoacylglycerols, fatty acyl nitriles, and aldehydes. Oxidized corn oil exhibited the highest degree of degradation, indicating its poor suitability for reuse. Phytochemical profiling of lemon and ginger extracts by SPME/GC–MS and ¹H NMR identified hepatoprotective metabolites, including choline, zingiberene, α-curcumene, and dehydrogingerdione, which were retained in the combined extract. The lemon-ginger blend demonstrated improved chemical stability and a preserved metabolic profile compared with individual extracts. In vivo results revealed that rats fed oxidized oil exhibited significant hepatotoxicity, with elevated ALT (45.0 ± 0.6 U/L), AST (64.3 ± 0.6 U/L), and ALP (143.2 ± 1.6 U/L) levels compared with controls (28.3, 41.5, and 105.3 U/L, respectively), along with increased MDA (18.7 ± 0.5 nmol/g) and decreased SOD (2.8 ± 0.1 U/g). Co-administration of the lemon-ginger blend normalized these biomarkers (ALT 31.2 ± 0.6 U/L and SOD 5.1 ± 0.1 U/g) and restored hepatic architecture, as confirmed histologically. These findings provide integrative metabolomic and biofunctional evidence supporting this blend as a natural dietary intervention against re-heated oil-induced hepatotoxicity, bridging food chemistry and functional nutrition.

在高温下重复使用食用油是一种普遍的烹饪做法，这会改变其成分并危及食品安全。本研究考察了热油降解的化学和生物学后果，并评估了天然柠檬姜混合物的肝保护潜力。新鲜和再加热的玉米油和红花油的气相色谱-质谱（GC-MS）分析显示，植物甾醇、生育酚和不饱和脂肪酸明显下降，有害副产物如酰胺、单酰基甘油、脂肪酰基腈和醛的积累也明显减少。氧化玉米油的降解程度最高，表明其不适合重复使用。通过SPME/ GC-MS和1H NMR对柠檬和生姜提取物进行植物化学分析，鉴定出联合提取物中保留的保肝代谢物包括胆碱、姜黄烯、α-姜黄烯和脱氢姜二酮。与单独的提取物相比，柠檬姜混合物显示出更好的化学稳定性和保存的代谢谱。体内实验结果显示，与对照组（分别为28.3、41.5和105.3 U/L）相比，氧化油喂养的大鼠ALT（45.0±0.6 U/L）、AST（64.3±0.6 U/L）和ALP（143.2±1.6 U/L）水平升高，MDA（18.7±0.5 nmol/g）升高，SOD（2.8±0.1 U/g）降低，肝毒性显著。经组织学证实，柠檬姜混合制剂使这些生物标志物（ALT 31.2±0.6 U/L和SOD 5.1±0.1 U/g）正常化，并恢复肝脏结构。这些发现提供了综合代谢组学和生物功能证据，支持这种混合物作为一种天然的饮食干预措施，防止再热油引起的肝毒性，连接食品化学和功能性营养。

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引用次数: 0

Inulin alleviates high-salt diet-induced cognitive impairment: A study on multi-target regulation mechanisms via the gut-brain axis 菊粉减轻高盐饮食引起的认知障碍：肠脑轴多靶点调节机制的研究

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

Food Research International

Pub Date : 2025-11-27 DOI: 10.1016/j.foodres.2025.117949

Huajing Gao , Qifang Guo , Qinglin Qu , Jiaqi Liu , Fan Yang , Xue Gao , Peihua Li , Yanquan Mu , Dapeng Li , Xintong Tan

Long-term high-salt diet (HSD) is a recognized risk factor for cognitive impairment and gut pathology, yet effective interventions are limited. This study demonstrates that inulin supplementation alleviates HSD-induced cognitive deficits and gut damage in mice by remodeling the gut microbiota and enhancing the production of short-chain fatty acids (SCFAs). Behavioral tests confirmed improved learning and memory following inulin intervention. Mechanistically, inulin restored gut barrier integrity, increased fecal and systemic SCFAs levels, and upregulated the expression of SCFAs receptors free fatty acid receptor 2 (FFAR2)/ free fatty acid receptor 3 (FFAR3), while concurrently reducing systemic LPS and suppressing hippocampal neuroinflammation via the TLR4/MyD88/NF-κB pathway. Crucially, exogenous SCFAs administration recapitulated the beneficial effects of inulin. Our findings establish the “inulin-microbiota-SCFAs” axis as a core mechanism, highlighting inulin's potential as a dietary intervention for HSD-related disorders via multi-target modulation of the gut-brain axis.SCFAsSCFAs.

长期高盐饮食（HSD）是认知障碍和肠道病理的公认危险因素，但有效的干预措施有限。本研究表明，添加菊粉可以通过重塑肠道菌群和促进短链脂肪酸（SCFAs）的产生来缓解hsd诱导的小鼠认知缺陷和肠道损伤。行为测试证实菊粉干预后学习和记忆得到改善。在机制上，菊粉恢复肠道屏障完整性，增加粪便和全身SCFAs水平，上调SCFAs受体游离脂肪酸受体2 (FFAR2)/游离脂肪酸受体3 （FFAR3）的表达，同时通过TLR4/MyD88/NF-κB途径降低全身LPS并抑制海马神经炎症。至关重要的是，外源性SCFAs的施用再现了菊粉的有益作用。我们的研究结果建立了“菊粉-微生物- scfas”轴作为核心机制，强调了菊粉通过多靶点调节肠-脑轴作为饮食干预hsd相关疾病的潜力。

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引用次数: 0

Application of absorbent resins in protein extraction to reduce off-Flavours in flaxseed proteins 吸收树脂在蛋白质提取中的应用，以减少亚麻仁蛋白质中的异味

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117941

Federica Higa , Nancy Asen , Jianheng Shen , Brittany Polley , Pankaj Bhowmik , Martin Reaney , Michael Nickerson

This study investigated the use of adsorbent resins (Amberlite XAD-16 N, Sepabeads SP-207, and Diaion HP-20) during flaxseed protein extraction to reduce the volatile organic (VOCs) and non-volatile compounds (non-VOCs). These compounds could limit the application and consumption of flaxseed proteins by imparting off-aromas and flavours, including bitterness and astringency. The reduction of these compounds using resins during protein extraction could potentially enhance the sensory quality of flaxseed proteins, making them more suitable for incorporation into a wider range of food products such as plant-based meat alternatives, beverages, and protein supplements. Headspace solid phase microextraction- gas chromatography–mass spectrometry (HS-SPME-GC–MS) analysis was performed to examine VOCs in flaxseed meal, untreated flaxseed protein isolate (FPI- control), and resin-treated protein isolates. The flaxseed meal was predominant in hydrocarbons. After extraction, the flavour profile of FPI exhibited aldehydes, ketones, alcohols, and hydrocarbons. Resin treatment indicated that Amberlite XAD-16 N and Diaion HP-20 were more effective at reducing total peak areas for hydrocarbons, aldehydes, alcohols, and acids/esters than Sepabeads SP-207 resin. Analysis of non-VOC using proton nuclear magnetic resonance (¹H NMR) showed that resin treatments decreased the sinapine content twelve times compared to the control and thirty-eight times compared to the flaxseed meal. The phenolic reductions were resin-dependent: Amberlite XAD-16 N achieved the highest reduction for gallic acid, ferulic acid reduction was similar across all resins, while chlorogenic acid reduction was approximately 50 % for all resins used. Additionally, the levels of cyanogenic glucosides were significantly reduced by resin treatment. The functional properties of the resin-treated protein isolates were comparable to the control. Overall, the combination of protein extraction with resin treatment was more effective than the extraction alone at reducing both VOCs and non-VOCs, supporting the use of resins to mitigate flaxseed off-flavours.

本研究考察了吸附树脂（Amberlite XAD-16 N、Sepabeads SP-207和Diaion HP-20）在亚麻籽蛋白提取过程中对挥发性有机化合物（VOCs）和非挥发性化合物（non-VOCs）的降低作用。这些化合物可以通过赋予气味和味道（包括苦味和涩味）来限制亚麻籽蛋白的应用和消费。在蛋白质提取过程中使用树脂减少这些化合物可能会提高亚麻籽蛋白质的感官质量，使它们更适合加入更广泛的食品中，如植物性肉类替代品、饮料和蛋白质补充剂。采用顶空固相微萃取-气相色谱-质谱分析（HS-SPME-GC-MS）检测亚麻籽粕、未处理的亚麻籽分离蛋白（FPI-对照）和树脂处理的分离蛋白中的挥发性有机化合物。亚麻籽粕以碳氢化合物为主。提取后，FPI的风味特征表现为醛类、酮类、醇类和碳氢化合物。树脂处理表明，与Sepabeads SP-207树脂相比，Amberlite XAD-16 N和diion HP-20在减少烃类、醛类、醇类和酸/酯类的总峰面积方面更有效。利用质子核磁共振（1H NMR）对非挥发性有机化合物（non-VOC）进行分析，结果表明树脂处理使辛子碱含量比对照降低了12倍，比亚麻籽粕降低了38倍。酚类还原依赖于树脂：Amberlite XAD-16 N对没食子酸的还原最高，阿魏酸的还原在所有树脂中相似，而绿原酸的还原在所有树脂中约为50%。此外，树脂处理显著降低了氰苷的水平。经树脂处理的分离蛋白的功能特性与对照相当。总的来说，蛋白质提取与树脂处理的结合在减少挥发性有机化合物和非挥发性有机化合物方面比单独提取更有效，支持使用树脂来减轻亚麻籽的异味。

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引用次数: 0

Construction of carboxymethyl chitosan/oxidized Astragalus polysaccharide cross-linked gel microspheres in alginate system: Improving the tolerance and functional characteristics of Lactobacillus paracasei 海藻酸盐体系中羧甲基壳聚糖/氧化黄芪多糖交联凝胶微球的构建：提高副干酪乳杆菌的耐受性和功能特性

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117945

Yilin Sun , Man Zhu , Zimu Li , Xinyan Yang , Wei Zhang , Ling Guo , Yujun Jiang , Yu Zhang

The efficacy of oral probiotics is severely limited due to the low biological activity and poor stability. Adopting advanced packaging technology can effectively enhance the activity of probiotics in harsh environments. In this study, we prepared a gel microsphere using microprocessor-driven injection technology. In the Alginate (Alg)-Zn²⁺ system, L. paracasei M11–7 (M11–7) was encapsulated using the oxidized astragalus polysaccharide (OGP) and carboxymethyl chitosan (CMCS), which enhanced its delivery in the gastrointestinal tract. The research results exhibited that the gel microspheres had a size of 0.687 mm and belonged to the category of microgels. The SEM image indicated that the gel microspheres had a dense surface structure, and the encapsulation efficiency of M11–7 reached 91.53 %. The simulated gastrointestinal digestion revealed that after treatment with gastric and intestinal fluids, the live rates of probiotics in gel microspheres reached 91.66 ± 2.35 % and 60.43 ± 2.35 %, respectively. The gel microspheres also had good storage stability and thermal stability. In the intervention of the SHR rat model, gel microspheres loaded with M11–7 can alleviate endothelial dysfunction by lowering blood pressure, inhibiting oxidative stress and restoring the balance of the intestinal microbiota. This study provides ideas for constructing a safe and efficient probiotic loading system and improving the high-value utilization of probiotics.

口服益生菌的生物活性低，稳定性差，严重限制了其疗效。采用先进的包装技术，可以有效增强益生菌在恶劣环境下的活性。在本研究中，我们利用微处理器驱动注射技术制备了凝胶微球。在海藻酸盐(Alg)-Zn2+体系中，用氧化黄芪多糖（OGP）和羧甲基壳聚糖（CMCS）包封L. paracasei M11-7 (M11-7)，增强了其在胃肠道中的递送。研究结果表明，凝胶微球尺寸为0.687 mm，属于微凝胶范畴。SEM图像表明，该凝胶微球具有致密的表面结构，M11-7的包封效率达到91.53%。胃肠消化模拟结果显示，经胃液和肠液处理后，凝胶微球中益生菌的活菌率分别达到91.66±2.35%和60.43±2.35%。凝胶微球具有良好的贮藏稳定性和热稳定性。在SHR大鼠模型的干预中，加载M11-7的凝胶微球可以通过降低血压、抑制氧化应激和恢复肠道菌群平衡来缓解内皮功能障碍。本研究为构建安全高效的益生菌装载系统，提高益生菌的高价值利用率提供了思路。

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引用次数: 0

Therapeutic potential of Ficus pumila L. in chronic obstructive pulmonary disease through modulation of the gut microbiota-SCFA-lung signaling pathway 通过调节肠道微生物- scfa -肺信号通路，无花果对慢性阻塞性肺疾病的治疗潜力

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117952

Ting Chen, Shiru Mo, Mingyue Shen, Wenzhuo Du, Qiang Yu, Yi Chen, Jianhua Xie

Ficus pumila L. has been reported to alleviate pulmonary inflammation, its impact on chronic obstructive pulmonary disease (COPD) pathobiology-specifically via modulation of the gut-lung signaling pathway-has yet to be mechanistically defined. This study investigated how Ficus pumila L. polysaccharides (FP-P) and aqueous extracts (FP-E) remodel the gut microbiome-SCFA network and restore microbial metabolic function in a cigarette smoke–induced COPD mouse model. Microbiota composition was profiled by high-resolution 16S rRNA amplicon sequence variant (ASV) analysis, with concomitant quantification of caecal SCFA using targeted gas chromatography–mass spectrometry (GC–MS) and inference of metagenome function by PICRUSt2. Results demonstrated that FP-P and FP-E alleviated pulmonary pathology, reduced inflammatory cytokine secretion, and significantly restored gut microbiota α-diversity in COPD mice. At the family level, FP-P selectively expanded SCFA-producing Clostridiaceae, and Staphylococcaceae, whereas it contracted pro-inflammatory Helicobacteraceae and Campylobacteraceae. Caecal total SCFA concentration increased by 41.90 %, driven primarily by elevations in butyrate (+23.41 %) and propionate (+45.45 %), without significant changes in acetate. PICRUSt2-inferred metagenomes showed up-regulation of butanoate biosynthesis (PWY-5677), metabolism of cofactors and amino acid (P162-PWY and NAD-BIOSYNTHESIS-II), and carbohydrate degradation (P341-PWY), all of which underpin SCFA production. These functional shifts were accompanied by increased abundance of microbial genes encoding ribosomal proteins and ATP-binding cassette transporters, indicating barrier reinforcement. Collectively, FP-P and FP-E mitigate CS-induced COPD pathology through a gut microbiota-SCFA-lung signaling signaling pathway, highlighting the gut-to-lung communication within the broader gut-lung axis. These findings establish a mechanistic link between microbial metabolism and pulmonary inflammation while acknowledging that the reverse lung-to-gut feedback remains to be elucidated. Future studies will investigate this bidirectional crosstalk and the receptor-mediated signaling of SCFAs in lung tissue.

Ficus pumila L.已报道可缓解肺部炎症，其对慢性阻塞性肺疾病（COPD）病理生物学的影响-特别是通过调节肠-肺信号通路-尚未被机制定义。本研究研究了Ficus pumila L.多糖（FP-P）和水提取物（FP-E）如何在香烟烟雾诱导的COPD小鼠模型中重塑肠道微生物组- scfa网络并恢复微生物代谢功能。微生物群组成采用高分辨率16S rRNA扩增子序列变异（ASV）分析，同时采用靶向气相色谱-质谱（GC-MS）定量测定盲肠SCFA， PICRUSt2推断宏基因组功能。结果表明，FP-P和FP-E可减轻COPD小鼠肺部病理，减少炎性细胞因子分泌，显著恢复肠道菌群α-多样性。在科水平上，FP-P选择性扩增产scfa的Clostridiaceae和Staphylococcaceae，而收缩促炎的Helicobacteraceae和Campylobacteraceae。盲肠总SCFA浓度增加了41.90%，主要是由于丁酸盐（+ 23.41%）和丙酸盐（+ 45.45%）的升高，而乙酸盐没有显著变化。picrust2推断的宏基因组显示，丁酸盐生物合成（PWY-5677）、辅助因子和氨基酸代谢（P162-PWY和NAD-BIOSYNTHESIS-II）以及碳水化合物降解（P341-PWY）的表达上调，这些都是SCFA生成的基础。这些功能转变伴随着编码核糖体蛋白和atp结合盒转运蛋白的微生物基因丰度的增加，表明屏障增强。总的来说，FP-P和FP-E通过肠道微生物- scfa -肺信号通路减轻cs诱导的COPD病理，突出了更广泛的肠-肺轴内的肠-肺通讯。这些发现建立了微生物代谢和肺部炎症之间的机制联系，同时承认肺到肠道的反向反馈仍有待阐明。未来的研究将探讨肺组织中scfa的双向串扰和受体介导的信号传导。

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引用次数: 0

Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylation 超声和琥珀酰化双重改性对大豆分离蛋白理化、凝胶、流变学和结构性质的影响：重点研究琥珀酰化程度

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117948

Dewei Kong, Qian Chen, Haotian Liu, Qian Liu, Fangda Sun, Baohua Kong

This study aimed to investigate the effects of dual modification by ultrasound and succinylation on the physicochemical, gel, and rheological properties of soybean protein isolate (SPI) from the perspective of protein structure. Compared with natural SPI, dual modification could significantly increase the solubility of SPI from 30.85 % to 69.66 % (P < 0.05). In terms of gel properties, dual modification also increased the water holding capacity (from 63.97 % to 99.76 %) and strength (from 22.51 g/cm² to 136.73 g/cm²) of SPI gel (P < 0.05). In addition, dual modification also affected the water content and distribution of the SPI gel. The succinylation modification had a more important role in the improvement of SPI rheological properties, as evidenced by the increase in apparent viscosity and storage modulus. The dual modification also favored the thermal stability of SPI according to the denaturation temperature and enthalpy. The results of turbidity and particle size proved that ultrasound modification played a more critical role in dual modification. The dual modification significantly decreased the zeta potential (−18.23 mV) of the natural SPI to −24.33 mV (P < 0.05). In terms of secondary structure, dual modification significantly increased the proportion of α-helix (from 24.13 % to 63.55 %) and was accompanied by a decrease in the proportion of β-turn (from 31.55 % to 7.45 %) and random coil (from 25.47 % to 11.11 %) in SPI (P < 0.05). With the increase of succinylation modification, the surface hydrophobicity of SPI showed a trend of first increasing and then decreasing, and dual modification further reduced the surface hydrophobicity of SPI. The dual modification also further altered the aromatic amino acid microenvironment of SPI and induced tertiary structural changes. In conclusion, as an effective and promising modification strategy, dual modification can improve the physicochemical, gel, and rheological properties of SPI through the modulation of its structure, which offers the possibility of further applications of SPI in the food industry.

本研究旨在从蛋白质结构的角度研究超声和琥珀酰化双重修饰对大豆分离蛋白（SPI）理化、凝胶和流变性能的影响。与天然SPI相比，双改性可显著提高SPI的溶解度，溶解度由30.85%提高到69.66% （P < 0.05）。在凝胶性能方面，双重改性也使SPI凝胶的持水量从63.97%提高到99.76%，强度从22.51 g/cm2提高到136.73 g/cm2 （P < 0.05）。此外，双重改性也影响了SPI凝胶的含水量和分布。琥珀酰化改性对SPI流变学性能的改善有更重要的作用，这可以从表观粘度和储存模量的增加中看出。从变性温度和变性焓来看，双改性有利于SPI的热稳定性。浊度和粒径的测定结果表明，超声改性在双改性中起着更为关键的作用。双重修饰显著降低天然SPI的zeta电位（- 18.23 mV）至- 24.33 mV （P < 0.05）。二级结构方面，双修饰显著提高了α-螺旋的比例（从24.13%增加到63.55%），同时降低了β-匝的比例（从31.55%减少到7.45%）和随机线圈的比例（从25.47%减少到11.11%）（P < 0.05）。随着琥珀酰化修饰次数的增加，SPI的表面疏水性呈现先增加后降低的趋势，双重修饰进一步降低了SPI的表面疏水性。双重修饰还进一步改变了SPI的芳香氨基酸微环境，引起了三级结构的变化。综上所述，双改性是一种有效且有发展前景的改性策略，通过对SPI结构的调节，可以改善SPI的理化、凝胶和流变性能，为SPI在食品工业中的进一步应用提供了可能。

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引用次数: 0

Organ-specific toxicity of Maillard-derived 2-furfural and 5-hydroxymethylfurfural: Quantitative evidence from zebrafish 美拉德衍生的2-糠醛和5-羟甲基糠醛的器官特异性毒性：斑马鱼的定量证据

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117938

Xiangxin Wang , Qingxue Chen , Shubo Luo , Dongying Cui , Sinan Mu , Jufang Li , Qinggang Xie , Bailiang Li , Hong You

The Maillard reaction enhances flavor in thermally processed infant formula (IF) yet generates furfural derivatives such as 2-furfural and 5-hydroxymethylfurfural (5-HMF), raising safety concerns. This study assessed the toxicity of these compounds using both wild-type and transgenic zebrafish models, while establishing quantitative concentration-specific toxicity relationships. Stored IF produced elevated levels of 2-furfural and 5-HMF compared to normal IF, leading to immune, nervous, and liver toxicity in exposed zebrafish. Both compounds induced immunotoxicity at maximum non-lethal concentrations and hepatotoxicity across tested doses. Notably, 5-HMF showed minimal neurotoxicity and gastrointestinal (GI) effects, while 2-furfural induced neurotoxicity at its lowest concentration and GI toxicity at 10 % lethal concentration (LC₁₀). Moreover, high levels of these compounds in powdered IF can elicit immune, hepatic, and neurotoxicity, but not GI toxicity, with differences from pure compounds likely attributable to the influence of the complex dairy matrix. To our knowledge, this is the first study using the zebrafish model to systematically evaluate the immunotoxicity, neurotoxicity, hepatotoxicity and GI effects of 2-furfural and 5-HMF, and to establish quantitative, concentration-dependent, organ-specific toxicity relationships. These findings reveal the safety risks of these Maillard-derived compounds and highlight the need to optimize thermal processing to reduce their formation and improve infant-formula safety.

美拉德反应增强了热加工婴儿配方奶粉（IF）的风味，但产生了糠醛衍生物，如2-糠醛和5-羟甲基糠醛（5-HMF），引起了安全问题。本研究利用野生型和转基因斑马鱼模型评估了这些化合物的毒性，同时建立了定量的浓度特异性毒性关系。与正常的IF相比，储存的IF产生的2-糠醛和5-HMF水平升高，导致暴露的斑马鱼的免疫、神经和肝脏毒性。这两种化合物在最大非致死浓度下均引起免疫毒性，并在测试剂量范围内引起肝毒性。值得注意的是，5-HMF表现出最小的神经毒性和胃肠道（GI）效应，而2-糠醛在其最低浓度时诱导神经毒性，在10%致死浓度（LC10）时诱导GI毒性。此外，粉末IF中高水平的这些化合物可引起免疫、肝脏和神经毒性，但不会引起胃肠道毒性，这与纯化合物不同，可能归因于复杂乳制品基质的影响。据我们所知，这是第一次利用斑马鱼模型系统地评估2-糠醛和5-HMF的免疫毒性、神经毒性、肝毒性和胃肠道效应，并建立定量的、浓度依赖性的、器官特异性的毒性关系。这些发现揭示了这些美拉德衍生化合物的安全风险，并强调了优化热处理以减少其形成和提高婴儿配方奶粉安全性的必要性。

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引用次数: 0

Photocatalytic carbon dots for food-borne hazards: Antimicrobial and degradation mechanisms and applications in the food industry 用于食品危害的光催化碳点：抗菌和降解机制及其在食品工业中的应用

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117942

Dangfeng Wang , Wangqing Jiang , Likun Ren , Yang Jiang , Yuqiong Meng , Rui Ma , Shulin Wang , Hongyan Guo , Fangchao Cui , Xuepeng Li , Tingting Li , Jianrong Li

Food-borne pathogens, pesticide and drug residues are major food safety issues, causing around 420,000 deaths annually worldwide. Traditional antibacterial agents are prone to drug resistance, and chemical degradation of pesticide and drugs also has certain safety problems. In recent years, photocatalytic carbon dots (CDs) with excellent photoelectron transfer characteristics have been widely reported in inhibiting the growth of foodborne pathogens and degrading residual compounds in food. Consequently, a comprehensive understanding of the antibacterial and degradation mechanisms of photocatalytic CDs is crucial. This paper begins by detailing the synthesis and classification of photocatalytic CDs. The antibacterial mechanisms of photocatalytic CDs are then explored from three primary perspectives: destroy the cell surface, oxidative protein, and damage genes. The degradation mechanisms associated with different photocatalytic systems are also summarized. Special emphasis is placed on the applications of photocatalytic CDs in enhancing food safety, including their integration into food packaging films and their effectiveness in degrading pesticide residues. Finally, the current challenges that hinder the broader application of photocatalytic CDs and their composites in the food industry are discussed in the paper, providing valuable insights for future research and development in this emerging field.

食源性病原体、农药和药物残留是主要的食品安全问题，每年在全世界造成约42万人死亡。传统的抗菌剂容易产生耐药性，农药和药物的化学降解也存在一定的安全性问题。近年来，具有优异光电子转移特性的光催化碳点（CDs）在抑制食源性致病菌生长和降解食品中残留化合物方面得到了广泛报道。因此，全面了解光催化CDs的抗菌和降解机制至关重要。本文首先详细介绍了光催化CDs的合成和分类。然后从破坏细胞表面、氧化蛋白和损伤基因三个主要角度探讨光催化CDs的抗菌机制。综述了不同光催化体系的降解机理。特别强调光催化CDs在提高食品安全方面的应用，包括将其整合到食品包装薄膜中以及降解农药残留的有效性。最后，讨论了目前阻碍光催化CDs及其复合材料在食品工业中广泛应用的挑战，为这一新兴领域的未来研究和发展提供了有价值的见解。

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引用次数: 0

Characterization and lipidomics of extracellular vesicles derived from infant formula during storage: Insights from flavor deterioration 婴儿配方奶粉储存过程中提取的细胞外囊泡的特征和脂质组学：来自风味变质的见解

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

Food Research International

Pub Date : 2025-11-26 DOI: 10.1016/j.foodres.2025.117937

Jianfeng Wang , Jiarun Xu , Lunaike Zhao , Weizhe Wang , Yanmei Xi , Yufang Su , Baoguo Sun , Lingjun Tong , Nasi Ai

Milk-derived extracellular vesicles (EVs) are enriched with RNA, proteins, and lipids. Limited research has explored the changes in EVs from infant formula (IF) during storage, particularly the link between EV lipid alterations and flavor deterioration. Here, IF-derived EVs (IFEVs) were isolated via gradient ultracentrifugation and characterized using nanoparticle tracking analysis, transmission electron microscopy, western blot and untargeted lipidomics. Distinct differences emerged between IFEVs and raw milk-derived EVs (RMEVs), with RMEVs showing higher protein concentrations and particle yields. A total of 1814 lipid species across 37 classes were identified, dominated by sphingosines (20.98–80.74 %), triglycerides (5.41–31.48 %), and phosphatidylcholines (2.65–14.96 %). Quantitative descriptive analysis indicated declining acceptability, overall flavor, and milky odors across all IF stages with prolonged storage. Correlation analysis showed no statistically significant associations with the six flavor biomarkers. Storage duration (0–24 months) significantly altered IFEV lipid profiles, with quantitative shifts correlating to off-flavor via six volatile biomarkers (e.g., hexanal, nonanal) and seven hub lipids (VIP > 1, p < 0.05) identified through weighted lipid co-expression network analysis. Glycerophospholipid metabolism emerged as the key pathway mediating these changes, without inducing oxidative stress or immune dysfunction in cell models. These findings elucidate IFEVs' role in off-flavor formation, informing storage optimization and dairy product quality enhancement.

乳源性细胞外囊泡（EVs）富含RNA、蛋白质和脂质。有限的研究探讨了婴儿配方奶粉（IF）在储存过程中EV的变化，特别是EV脂质改变与风味变质之间的联系。本研究通过梯度超离心分离IFEVs，并使用纳米颗粒跟踪分析、透射电镜、western blot和非靶向脂质组学对IFEVs进行表征。ifev和原料奶衍生ev （rmev）之间存在明显差异，其中rmev的蛋白质浓度和颗粒产量更高。共鉴定出37类1814种脂类，以鞘烷类（20.98 ~ 80.74%）、甘油三酯类（5.41 ~ 31.48%）和磷脂酰胆碱类（2.65 ~ 14.96%）为主。定量描述性分析表明，随着储存时间的延长，所有IF阶段的可接受性、整体风味和乳白色气味都在下降。相关分析显示，这六种风味生物标志物之间没有统计学上的显著相关性。储存时间（0-24个月）显著改变了IFEV脂质谱，通过加权脂质共表达网络分析确定的六种挥发性生物标志物（如己醛、壬醛）和七种枢纽脂质（VIP > 1, p < 0.05），定量变化与恶臭味相关。在细胞模型中，甘油磷脂代谢成为介导这些变化的关键途径，而不诱导氧化应激或免疫功能障碍。这些发现阐明了IFEVs在异味形成中的作用，为优化储存和提高乳制品质量提供了信息。

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引用次数: 0