Food Research International最新文献_第6页

In vitro antitumor activity of Lactococcus lactis cell-free supernatant on human glioblastoma cell lines 乳酸乳球菌无细胞上清液对人胶质母细胞瘤细胞系的体外抗肿瘤活性

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

Food Research International

Pub Date : 2025-11-25 DOI: 10.1016/j.foodres.2025.117840

I. De Chiara , A. Feola , M. Della Gala , R. Marasco , M.S. Nielsen , A. Porcellini , M. Grieco , M.T. Gentile , L. Muscariello

In the last few years, probiotics have gained much attention within the medical, pharmaceutical, and food fields, given the health benefits provided by their consumption. They include several lactic acid bacteria (LAB) species, mostly belonging to the genera Lactobacillus, Lactococcus, and Streptococcus. Postbiotics are bioactive compounds (organic acids, short-chain fatty acids, enzymes, and neurotransmitters) produced by bacterial fermentation that exert different health effects. It is well known that probiotics, as health-promoting microorganisms, show different therapeutic properties, including anti-pathogenic, anti-inflammatory, and cholesterol-lowering activities. Recently, accumulating evidence has shown that certain commensal bacteria play protective roles against cancer; thus, anti-carcinogenic activity is one of the most interesting probiotics properties that is currently under investigation. Here, we studied the in vitro anticancer properties of postbiotics produced by three different Lactococcus lactis subsp. lactis strains isolated from natural whey starter cultures on human glioblastoma cell lines. MTT and trypan blue exclusion assays revealed a significant reduction in cell proliferation, and flow cytometry analysis corroborated this data, demonstrating a cell cycle arrest in treated cells. Moreover, other cancer hallmarks, such as wound healing rate closure and migration, were markedly inhibited by postbiotics. On the other hand, primary astrocytes viability and the blood-brain barrier (BBB) integrity were not impaired, suggesting a selective effect of postbiotics on proliferating-undifferentiated cells. This preliminary in vitro study highlights, for the first time, the potential anticancer properties of postbiotics from some L. lactis strains on human glioblastoma cell lines

在过去的几年里，益生菌在医疗、制药和食品领域受到了广泛的关注，因为食用益生菌对健康有益。它们包括几种乳酸菌（LAB），主要属于乳杆菌属、乳球菌属和链球菌属。后生物制剂是由细菌发酵产生的生物活性化合物（有机酸、短链脂肪酸、酶和神经递质），对健康有不同的影响。众所周知，益生菌作为促进健康的微生物，具有不同的治疗特性，包括抗病原、抗炎和降低胆固醇的活性。近年来，越来越多的证据表明，某些共生菌对癌症有保护作用；因此，抗癌活性是目前正在研究的益生菌最有趣的特性之一。本文研究了三种不同乳酸乳球菌亚种产生的益生菌的体外抗癌特性。从天然乳清发酵剂中分离的乳酸菌株在人胶质母细胞瘤细胞系上的作用。MTT和台盼蓝排除试验显示细胞增殖显著减少，流式细胞术分析证实了这一数据，显示处理细胞的细胞周期阻滞。此外，其他癌症特征，如伤口愈合速度关闭和迁移，被后生物制剂显著抑制。另一方面，原代星形胶质细胞的活力和血脑屏障（BBB）的完整性没有受到损害，这表明后生物制剂对增殖未分化细胞有选择性作用。这项初步的体外研究首次强调了一些乳杆菌菌株的后生制剂对人胶质母细胞瘤细胞系的潜在抗癌特性

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引用次数: 0

Corrigendum to “Tunable techno-functional properties of pea protein gel through microbial transglutaminase synergize pea inner fiber with varying particle sizes and volumetric ratio” [Food Res. Int. 221(Part 2) (2025) 117374] “通过微生物谷氨酰胺转胺酶使豌豆内部纤维具有不同粒径和体积比的可调节技术-功能特性”[食品法典。第221部分（第2部分）（2025）117374]的勘误

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

Food Research International

Pub Date : 2025-11-24 DOI: 10.1016/j.foodres.2025.117913

Yexue Liu , Likun Wei , Jiarui Zhang , Zhikang Cao , Guangcheng Yang , Cuixia Zhou , Yu Li , Wenhang Wang

引用次数: 0

Thermal processing–driven functional transformations of egg components: Albumen and yolk 热加工驱动的鸡蛋成分的功能转换：蛋白和蛋黄

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

Food Research International

Pub Date : 2025-11-24 DOI: 10.1016/j.foodres.2025.117929

Emmanuel Cobbinah-Sam , Idaresit Ekaette

Eggs are globally valued for their nutritional density, versatility, and accessibility, serving as key ingredients in both domestic and industrial food systems. Thermal processing, which is essential for microbial safety and shelf life, induces complex structural, functional, and nutritional changes in egg components. This review critically synthesizes evidence on the thermal behavior of albumen and yolk, linking protein denaturation, lipoprotein aggregation, and rheological shifts to digestibility, bioactive peptide release, and lipid bio-accessibility. The study identified a narrow optimal thermal window (62–68 °C for yolk and 75–85 °C for egg-white gels) that balances microbial safety with functional integrity. This range maximizes emulsification stability and proteolysis while preventing excessive aggregation that could reduce bioaccessibility. Thermal transitions are matrix- and rate-dependent, with ovalbumin denaturation shifting according to protein concentration, ionic strength, and heating rate. This highlights the importance of reporting onset, peak, and endset temperatures together with relevant process parameters. Evidence suggests that thermal gelation reinforces protein networks, reducing free fatty acid release at ≥85 °C, indicating a mechanistic link between matrix densification and diminished lipid digestion. Notably, moderate short-duration heating combined with non-thermal or fortification strategies can enhance peptide yield, antioxidant activity, and micronutrient retention, supporting the development of functional egg products. In conclusion, optimal egg processing should be regarded as a multi-objective optimization challenge that integrates microbial safety, structure–function performance, and nutritional quality. Future research should prioritize standardized pre-processing protocols, mechanistic modeling of denaturation–aggregation kinetics, and thermal characterization of recombinant egg proteins to enable predictive and precision-based process design.

Review outline.

鸡蛋因其营养密度、多功能性和可获得性而受到全球重视，是家庭和工业食品系统的关键成分。热处理对微生物安全和保质期至关重要，它会引起鸡蛋成分复杂的结构、功能和营养变化。这篇综述批判性地综合了蛋白和蛋黄热行为的证据，将蛋白质变性、脂蛋白聚集和流变学转变与消化率、生物活性肽释放和脂质生物可及性联系起来。该研究确定了一个狭窄的最佳热窗（蛋黄62-68°C，蛋清凝胶75-85°C），以平衡微生物安全性和功能完整性。这个范围最大限度地提高了乳化稳定性和蛋白水解，同时防止过度聚集，降低生物可及性。热转变是基质和速率相关的，卵清蛋白变性根据蛋白质浓度、离子强度和加热速率而变化。这突出了报告起始、峰值和结束温度以及相关工艺参数的重要性。有证据表明，热凝胶强化了蛋白质网络，在≥85°C时减少了游离脂肪酸的释放，表明基质致密化和脂质消化减少之间存在机制联系。值得注意的是，适度的短时间加热结合非加热或强化策略可以提高多肽产量、抗氧化活性和微量营养素的保留，从而支持功能性蛋制品的发展。综上所述，优化鸡蛋加工应被视为一项多目标优化挑战，包括微生物安全性、结构功能性能和营养品质。未来的研究应优先考虑标准化的预处理方案、变性聚集动力学的机理建模和重组鸡蛋蛋白的热表征，以实现基于预测和精确的工艺设计。复习大纲。

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引用次数: 0

Aqueous chlorine dioxide mediated tempering of wheat grains: Evaluation of tempering potential, kinetics, and mechanism of Salmonella inactivation 水二氧化氯介导的小麦籽粒回火：回火潜力、动力学和沙门氏菌灭活机制的评价

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

Food Research International

Pub Date : 2025-11-23 DOI: 10.1016/j.foodres.2025.117902

Suhan B. Balyatanda, Snehasis Chakraborty, Bhadriraju Subramanyam, Kaliramesh Siliveru

The study evaluated the potential of aqueous chlorine dioxide (ClO₂) for tempering wheat. Wheat kernels were tempered to 17 % moisture using aqueous ClO₂ (20.6–102.8 mg kg⁻¹) for 0–24 h in a 2-factor mixed level full factorial design (5 × 8 = 40 runs). The highest reduction of 4.1 log₁₀ CFU/g was obtained at 102.8 mg kg⁻¹ at 24 h; while all exposures ≥12 h of 82.2 mg kg⁻¹ achieved >3 log reduction. The biphasic inactivation model was the best fit to describe ClO₂ induced Salmonella inactivation. The fast phase (k₁) and slow phase (k₂) rate constants ranged from 0.88 to 2.20 h⁻¹ and 0.056 to 0.139 h⁻¹, respectively. Consequently, the time required to attain 3 log reduction at concentrations of 20.6, 41.2, 61.7, 82.2 and 102.8 mg kg⁻¹ were 79.2, 49.4, 24.8, 12.7, and 5.2 h, respectively. The inhibition zones widened from 10.0 (20.6 mg kg⁻¹) to 20.6 mm (102.8 mg kg⁻¹). Cell death through membrane damage, leakage, and DNA integrity confirmed that oxidative damage was the dominant lethal mechanism for Salmonella inactivation. Furthermore, the yield of straight grade flour from ClO₂ tempered (82.2 and 102.8 mg kg⁻¹) wheat was 1.3–3.4 % higher compared to untreated wheat. Particle size distribution of all flours remained virtually identical, with ClO₂ and

{ClO}_{2}^{- 1}

residues remaining within LOD. Tempering with ClO₂ enhanced the lightness (L*) of the flour, increasing ΔL* by +2.4 to 2.9. Overall, ClO₂ tempering with 82.2 mg kg⁻¹ of wheat offered >3 log reduction within 12 h of tempering time while maintaining flour properties similar to control.

本研究评价了含水二氧化氯（ClO2）在小麦回火中的潜力。在2因素混合水平全因子设计（5 × 8 = 40次试验）中，小麦籽粒用ClO2水溶液（20.6-102.8 mg kg - 1）调质至17%水分0-24小时。在102.8 mg kg−1时，24 h的最大还原量为4.1 log10 CFU/g；而所有≥12小时的82.2 mg kg - 1暴露均实现了>；3 log的降低。双相失活模型最适合描述ClO2诱导沙门氏菌的失活。快相（k1）和慢相（k2）速率常数分别为0.88 ~ 2.20 h−1和0.056 ~ 0.139 h−1。因此，在20.6、41.2、61.7、82.2和102.8 mg kg - 1浓度下，达到3对数还原所需的时间分别为79.2、49.4、24.8、12.7和5.2 h。抑制区从10.0 （20.6 mg kg - 1）扩大到20.6 mm （102.8 mg kg - 1）。通过膜损伤、渗漏和DNA完整性导致的细胞死亡证实了氧化损伤是沙门氏菌灭活的主要致死机制。此外，与未经处理的小麦相比，经氯处理（82.2和102.8 mg kg - 1）小麦的直粉产量提高了1.3 - 3.4%。所有面粉的粒度分布几乎相同，ClO2和ClO2−1残留在LOD内。用ClO2回火提高了面粉的亮度（L*），将ΔL*提高了+2.4到2.9。总的来说，82.2 mg kg - 1的ClO2回火小麦在回火12小时内减少了3倍，同时保持了与对照相似的面粉特性。

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引用次数: 0

Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China 中国西部天然发酵食品“天培”挥发性风味化合物及微生物群落的系统表征

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

Food Research International

Pub Date : 2025-11-23 DOI: 10.1016/j.foodres.2025.117930

Kewei Feng , Ming Yang , Jialin Zhang , Shi He , Yudi Bai , Chengyong Jin , Qinglin Sheng , Yahong Yuan , Yuan Wang , Tianli Yue

Tianpei, a traditional whole-grain fermented food from Western China, was systematically studied to characterize its key aroma compounds and microbial communities. Using GC-IMS and HS-SPME-GC–MS, we identified 54 key aroma compounds based on odor activity values (rOAV >1), primarily alcohols and esters, which contribute to a complex flavor profile dominated by fruity and fatty notes. The overall flavor profile of Tianpei was characterized as a complex blend dominated by fruity notes, intertwined with fatty, fermented nuances, and complemented by herbal and roasted undertones. High-throughput sequencing revealed Weissella, Acinetobacter, Pediococcus, and Lactobacillus as dominant bacterial genera, while Rhizopus, Saccharomyces, Wickerhamomyces, and Saccharomycopsis were the main fungi. Notably, oat-based Tianpei exhibited higher bacterial diversity and fruity aromas, whereas highland barley-based samples showed stronger fatty characteristics and fungal enrichment. Correlation analysis indicated that Pediococcus, Bacillus, and certain non-dominant fungi positively correlated with key esters (e.g., ethyl butyrate), suggesting their roles in aroma formation. This study provides new insights into flavor formation and microbial function in Tianpei, paving the way for targeted optimization of whole-grain fermented foods.

以中国西部传统全麦发酵食品天培为研究对象，对其主要香气成分和微生物群落特征进行了系统研究。利用GC-IMS和HS-SPME-GC-MS，我们根据气味活性值（rOAV >1）确定了54种关键的香气化合物，主要是醇类和酯类，它们构成了以水果味和脂肪味为主的复杂风味特征。天培的整体风味特点是以水果味为主，与脂肪、发酵的细微差别交织在一起，并辅以草药和烘焙的味道。高通量测序结果显示，Weissella、Acinetobacter、Pediococcus和Lactobacillus是优势菌属，而Rhizopus、Saccharomyces、Wickerhamomyces和saccharomysis是主要真菌属。值得注意的是，以燕麦为原料的天培具有更高的细菌多样性和水果香味，而以青稞为原料的天培具有更强的脂肪特征和真菌富集。相关分析表明，Pediococcus、Bacillus和某些非优势真菌与关键酯（如丁酸乙酯）呈正相关，表明它们在香气形成中起作用。该研究为天佩风味形成和微生物功能的研究提供了新的见解，为全谷物发酵食品的针对性优化铺平了道路。

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引用次数: 0

Impact of copper ion concentrations on flavor quality from grapes to wine 铜离子浓度对葡萄到葡萄酒风味品质的影响

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

Food Research International

Pub Date : 2025-11-22 DOI: 10.1016/j.foodres.2025.117912

Jianing Li , Jiaqi Wang , Xingsan Huo , Chao Li , Tingting Ma , Yulin Fang , Xiangyu Sun

Prolonged application of copper-based fungicides in the vineyard can lead to increased copper levels in the grapes and wines, affecting flavor quality. In this study, we systematically investigated the effects of copper treatment on grape and wine flavor by simulating copper-based fungicide application in vineyards. The results indicated that medium-to-high copper treatment limited berry maturity to significantly reduced the sugar-acid ratio of berries and inhibited the synthesis of total phenols and most individual phenolics and reduced antioxidant activity. And copper treatment significantly regulated the volatile compounds in the berries, with low copper treatment accelerating berry maturity and decreasing the content of C₆ compounds and aldehydes, while medium and high copper treatment significantly increased their content. In addition, terpenes and C₁₃-norisoprenoids in grape berries were the key aroma compounds that decreased with increasing concentrations of copper treatment. Thus, more careful application of copper-based fungicides will be needed in the future.

在葡萄园中长期使用铜基杀菌剂会导致葡萄和葡萄酒中的铜含量增加，影响风味质量。在本研究中，我们通过模拟铜基杀菌剂在葡萄园中的施用，系统地研究了铜处理对葡萄和葡萄酒风味的影响。结果表明，中高铜处理限制了果实成熟度，显著降低了果实糖酸比，抑制了总酚类物质和大部分单体酚类物质的合成，降低了抗氧化活性。铜处理显著调节了果实中挥发性化合物的含量，低铜处理加速了果实成熟，降低了C6化合物和醛类化合物的含量，而中、高铜处理显著提高了其含量。此外，随着铜处理浓度的增加，葡萄果实中萜类和c13 -降异戊二烯类是主要的香气化合物。因此，今后需要更谨慎地使用铜基杀菌剂。

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引用次数: 0

Effect of mastication degree and eating rate on in vitro dynamic gastrointestinal digestion of rice 咀嚼程度和进食速度对水稻体外动态胃肠消化的影响

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

Food Research International

Pub Date : 2025-11-22 DOI: 10.1016/j.foodres.2025.117905

Heng Yu , Jiaxi Tu , Yingying Hou, Hongyi Shi, Jianzhong Han, Weilin Liu

The combined effect of mastication degree and eating speed on food digestion is still not clearly understood at present. This study investigated the effects of degree of crushing by mouth (strong, S or weak, W) and eating speed (high, H or low, L) on the in vitro gastrointestinal digestion of cooked Indica rice. Grain size distribution and confocal microscope obtained from volunteers showed that the bolus of S had smaller particles compared to W during dynamic gastric digestion using a model of artificial gastric digestion system (AGDS). Image scanning revealed that at the end of gastric digestion, the particle area of the retained digestive products in the stomach of S (˂ 9 mm²) was smaller than that in the W (12–15 m²). Gastric retention rate indicated that the W-L group had the highest level. During gastric digestion, W exhibited a higher starch hydrolysis rate, whereas during intestinal digestion, S demonstrated a higher level. Gastric digestion had a greater influence on the total apparent viscosity of L. This study provides practical insights into the impact of food fragmentation degree and eating speed on gastrointestinal digestion and offers recommendations for promoting digestion and supporting a healthy diet.

咀嚼程度和进食速度对食物消化的综合影响，目前尚不清楚。本研究考察了口压度（强、弱、S、W）和进食速度（高、H、低、L）对煮熟籼米体外胃肠消化的影响。在人工胃消化系统（AGDS）模型下，从志愿者身上获得的颗粒分布和共聚焦显微镜显示，在动态胃消化过程中，S丸比W丸的颗粒更小。图像扫描显示，在胃消化结束时，S型胃中残留的消化产物颗粒面积（小于9 mm2）小于W型胃（12-15 m2）。胃潴留率以W-L组最高。在胃消化过程中，W表现出更高的淀粉水解率，而在肠消化过程中，S表现出更高的淀粉水解率。胃消化对l总表观粘度的影响较大。本研究为食物破碎度和进食速度对胃肠道消化的影响提供了实际的见解，为促进消化和支持健康饮食提供了建议。

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引用次数: 0

Bioamines-sensitive, antioxidant, and sustainable gelatin-based jelly ice cubes doped with carbon dots for simultaneous preservation and monitoring of seafood freshness 生物胺敏感，抗氧化和可持续明胶基果冻冰块掺杂碳点，用于同时保存和监测海鲜新鲜度

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

Food Research International

Pub Date : 2025-11-22 DOI: 10.1016/j.foodres.2025.117924

Jun Li , Yanli Li , Feng Cao , Linchen Yin , Yimiao Zhang , Houqi Ning , Zhouyu Wang , Xiaoqi Yu

The potential food spoilage caused by improper temperature during the transportation of seafoods should be given special attention, and bioamines are one of the important indicators of seafood spoilage. However, there is a problem of poor freezing and damage to freshness during cold chain transportation. In this paper, a red-emission carbon dots (FA-CDs) doping gelatin-based jelly ice cubes (FA-CDs@JICs) was developed, in which FA-CDs was used as good antioxidant and bioamines-sensitive sensor, and the biocompatible food-grade gelatin was used as the carrier matrix. Due to the relatively strong hydrogen bonding between trimethylamine (TMA), and the addition of TMA led to enhanced red emission of FA-CDs, which could also be monitored through visual color changes. This system achieved a low detection limit of 17.5 μM and 30.7 μM for colorimetric and fluorescence detection of TMA. Then, as a good solid refrigerant, FA-CDs@JICs could release low temperature more effectively, and be recycled continuously by 3 repeated freeze−thaw treatments. More importantly, FA-CDs@JICs quantitatively monitored and effectively delayed the spoilage of seafood by continuous refrigeration and antioxidant. The weight change was minimal (about 16 %), total volatile base nitrogen increased slowest (below 2.5 mg/100 g), and total viable count was one order of magnitude lower than control groups. The core innovation is the use of specially designed dual function FA-CDs, that simultaneously act as a high-performance red fluorescence emission sensor for accurate spoilage monitoring and a potent antioxidant for active shelf-life extension. Therefore, the multifunctional FA-CDs@JICs provided an integrated approach for long-term maintenance and monitoring food freshness in cold chain transportation.

在海产品运输过程中，温度不当可能引起的食品变质应引起特别重视，而生物胺是海产品变质的重要指标之一。然而，在冷链运输过程中存在冷冻不良和破坏新鲜度的问题。本文研制了一种红发射碳点（FA-CDs）掺杂明胶果冻冰块（FA-CDs@JICs），以FA-CDs作为良好的抗氧化剂和生物胺敏感传感器，以生物相容性食品级明胶为载体基质。由于三甲胺（TMA）之间的氢键相对较强，TMA的加入导致FA-CDs的红色发射增强，这也可以通过视觉颜色变化来监测。该系统对TMA的比色检测限为17.5 μM，荧光检测限为30.7 μM。然后，FA-CDs@JICs作为一种良好的固体制冷剂，可以更有效地释放低温，并通过3次重复冻融处理连续循环使用。更重要的是，FA-CDs@JICs通过持续制冷和抗氧化剂，定量监测并有效延缓了海鲜的变质。体重变化最小（约16%），总挥发性碱氮增加最慢（低于2.5 mg/100 g），总活菌数比对照组低一个数量级。核心创新是使用特殊设计的双功能fa - cd，同时作为一个高性能的红色荧光发射传感器，用于准确的腐败监测和有效的抗氧化剂，有效延长保质期。因此，多功能FA-CDs@JICs为冷链运输中食品新鲜度的长期维护和监测提供了一种综合方法。

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引用次数: 0

From machine learning to neuroimaging: a comprehensive review of flavor prediction and recognition techniques 从机器学习到神经成像：风味预测和识别技术的全面回顾

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

Food Research International

Pub Date : 2025-11-21 DOI: 10.1016/j.foodres.2025.117933

Jingtao Wang , Shan Wang , Dongliang Li , Wu Fan , Zhongrong Jiang , Jiabao Zhang , Qingzhao Shi , Qidong Zhang , Guobi Chai

The study of flavor is undergoing a paradigm shift, moving beyond traditional descriptive approaches towards a predictive and mechanistic science. While previous reviews have often focused on singular technological advances, this review provides a unique integrative perspective by synthesizing a multi-scale research framework that spans from molecular-level prediction to central nervous system interpretation. This review first delineates how artificial intelligence and computational simulations are revolutionizing the in-silico prediction of flavor compounds through structure-activity and ligand-receptor modeling. Simultaneously, it elaborates on how biosensors, built upon functional olfactory/taste receptors, provide unprecedented objectivity for flavor recognition at the biomimetic interface. Crucially, the indispensable role of neuroimaging techniques (EEG, fMRI) is emphasized in directly decoding the brain's integrated perceptual response to flavor-the ultimate arbiter of sensory experience. By synthesizing these advances into a cohesive “from molecule to brain” pipeline, this review not only serves as a roadmap for the future of flavor science but also proposes a unified framework for the field, highlighting the critical role of this integrated approach in guiding the rational design of food products and driving industry innovation.

风味的研究正在经历一种范式转变，超越传统的描述性方法，走向预测和机械科学。虽然以前的综述通常侧重于单一的技术进步，但本综述通过综合从分子水平预测到中枢神经系统解释的多尺度研究框架，提供了一个独特的综合视角。这篇综述首先描述了人工智能和计算模拟如何通过结构-活性和配体-受体建模彻底改变风味化合物的计算机预测。同时，它详细阐述了生物传感器如何建立在功能性嗅觉/味觉受体之上，为仿生界面的风味识别提供前所未有的客观性。至关重要的是，神经成像技术（EEG, fMRI）在直接解码大脑对味道的综合感知反应（感官体验的最终仲裁者）方面发挥了不可或缺的作用。通过将这些进展综合成一条连贯的“从分子到大脑”的管道，本综述不仅为风味科学的未来提供了路线图，而且为该领域提出了统一的框架，突出了这种综合方法在指导食品合理设计和推动行业创新方面的关键作用。

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引用次数: 0

Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil 电荷扰动下卵清蛋白与溶菌酶的凝聚机制及其对大蒜精油挥发性成分的抑制作用

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

Food Research International

Pub Date : 2025-11-21 DOI: 10.1016/j.foodres.2025.117932

Haobo Jin , Jiankun Niu , Lili Zhao , Guanying Shi , Pengfei Jiang , Yongguo Jin , Long Sheng , Zuobing Xiao , Zhaogai Wang

Protein-based coacervates formed via liquid–liquid phase separation (LLPS) offer great potential for encapsulating sensitive food ingredients, yet the underlying molecular mechanism and application feasibility remain unclear. This study aimed to elucidate the coacervation mechanism of ovalbumin–lysozyme complexes under controlled electrostatic environments and to evaluate their ability to encapsulate volatile compounds from garlic essential oil. Ovalbumin–lysozyme systems were prepared at three ionic strengths (20, 40, 60 mmol/L NaCl) and pH (6.0, 7.0, 8.0). Neutral pH 7.0 favored coacervate formation, yielding low surface charge (< 3 mV) and particle sizes of 2000–3000 nm. At 40 mmol/L and pH 6.0, the highest degree of protein denaturation occurred, driven by electrostatic field induced conformational rearrangement from α-helix/β-sheet to β-turn/random coil. Terahertz spectroscopy revealed enhanced low-frequency molecular vibrations at high pH, while LF-NMR indicated that the relaxation time of immobile water increased with pH. CLSM confirmed that neutral pH promoted hydrophobic and hydrogen-bond-driven heteroprotein fusion. When using it to encapsulate garlic essential oil, the coacervates retained 10 key volatile components, markedly reducing sulfur compound volatility (particularly 1-propanethiol). This work highlights the dynamic interfacial adjustability of heteroprotein coacervates and establishes a correlation between solution conditions, structural evolution and encapsulation performance. Compared with previous studies limited to macroscopic descriptions, this research provides multidimensional evidence of charge-mediated LLPS regulation and demonstrates the practical potential of ovalbumin–lysozyme coacervates as versatile carriers for stabilizing volatile bioactive compounds in functional food systems.

通过液-液相分离（LLPS）形成的蛋白基凝聚体在包装敏感食品成分方面具有很大的潜力，但其潜在的分子机制和应用可行性尚不清楚。本研究旨在阐明卵清蛋白溶菌酶复合物在可控静电环境下的凝聚机制，并评价其包封大蒜精油挥发性化合物的能力。在3种离子强度（20、40、60 mmol/L NaCl）和pH（6.0、7.0、8.0）条件下制备卵清蛋白溶菌酶体系。中性pH 7.0有利于凝聚形成，产生低表面电荷（< 3mv）和2000 - 3000nm的粒径。在40 mmol/L和pH 6.0条件下，静电场诱导α-螺旋/β-片向β-转/随机线圈的构象重排，使蛋白质发生最大程度的变性。太赫兹光谱显示高pH下分子低频振动增强，而LF-NMR显示不动水的弛豫时间随pH增加而增加。CLSM证实中性pH促进疏水和氢键驱动的异蛋白融合。当用它包封大蒜精油时，凝聚液保留了10个关键挥发性成分，显著降低了硫化合物的挥发性（特别是1-丙硫醇）。这项工作强调了异蛋白凝聚体的动态界面可调节性，并建立了溶液条件、结构演变和包封性能之间的相关性。与以往仅限于宏观描述的研究相比，本研究提供了电荷介导的LLPS调控的多维证据，并证明了卵清蛋白溶菌酶凝聚体作为稳定功能性食品体系中挥发性生物活性化合物的多功能载体的实际潜力。

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引用次数: 0