Food Research International最新文献_第6页

Metabolomics combined with extraction optimization and biochemical assays revealed flavonoids and in vitro and in vivo antioxidant activity of Ponkan Chenpi 代谢组学结合提取优化和生化分析，揭示了庞侃晨皮的总黄酮含量和体外、体内抗氧化活性

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

Food Research International

Pub Date : 2026-01-02 DOI: 10.1016/j.foodres.2025.118324

Weijie Wang , Jiaqiong Zhang , Chenxing Liu , Shengmin Lu , Meiyu Zheng , Xuechun Zhang , Yan Cao , Qile Xia

Ponkan Chenpi (PC), derived from the dried and aged peel of ripe Ponkan citrus, is a traditional product with both medicinal and edible value. In this study, an untargeted metabolomics approach utilizing UPLC-QTOF-MS/MS was employed to characterize the metabolite profiles of PCs aged for 1, 3, 5, and 8 years (PC1, PC3, PC5, and PC8). A total of 1455 metabolites were characterized, with flavonoids exhibiting relatively high quantity and abundance. Clear differences in both metabolite profiles and metabolic pathways were observed among PCs of different aging periods. Furthermore, flavonoid extracts were prepared from the PCs, with the content of flavonoid compounds determined by HPLC as the response value. The optimal extraction parameters, determined by single-factor analysis and response surface methodology, were 65 % ethanol concentration, 50 min ultrasonic time, 65 °C ultrasonic temperature, and a 1:65 solid-liquid ratio. Subsequent free radical scavenging assays demonstrated that the PC5 extract exhibited superior antioxidant activity. Correlation analysis indicated that flavonoid monomers—hesperidin, nobiletin, tangeretin, and 5-demethylnobiletin were significantly correlated with antioxidant activity. Network pharmacology and molecular docking analyses revealed that proteins such as PPARγ, COX-2, and ALB were the core targets through which these flavonoids exert antioxidant effects. Finally, the in vivo efficacy of PC5was verified in a D-gal-induced oxidative damage mouse model, which demonstrated that PC5 extract significantly improve the hepatic oxidative stress state and alleviate tissue damage in mice. This work provides a theoretical foundation for the quality evaluation and high-value utilization of PC.

庞坎陈皮是由成熟的庞坎柑橘果皮干燥陈化而成，是一种兼具药用和食用价值的传统产品。在这项研究中，利用UPLC-QTOF-MS/MS的非靶向代谢组学方法来表征年龄为1、3、5和8岁的pc （PC1、PC3、PC5和PC8）的代谢物谱。共鉴定出1455种代谢物，其中黄酮类化合物的数量和丰度较高。不同衰老时期的pc在代谢谱和代谢途径上存在明显差异。以HPLC法测定黄酮类化合物含量为响应值，制备黄酮类化合物提取物。通过单因素分析和响应面法确定最佳提取工艺为乙醇浓度65%、超声时间50 min、超声温度65℃、料液比1:65。随后的自由基清除试验表明，PC5提取物具有优异的抗氧化活性。相关分析表明，类黄酮单体橙皮苷、褐皮素、橘皮素和5-去甲基褐皮素与抗氧化活性显著相关。网络药理学和分子对接分析表明，PPARγ、COX-2和ALB等蛋白是黄酮类化合物发挥抗氧化作用的核心靶点。最后，通过d -gal诱导的氧化损伤小鼠模型验证了PC5的体内功效，表明PC5提取物可显著改善小鼠肝脏氧化应激状态，减轻组织损伤。为PC的质量评价和高价值利用提供了理论依据。

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引用次数: 0

UV-Induced Nutritional Transformation of Mushrooms: From Molecular Shifts to Health Outcomes 紫外线诱导蘑菇的营养转化：从分子转变到健康结果

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

Food Research International

Pub Date : 2026-01-02 DOI: 10.1016/j.foodres.2025.118235

Augustine Edet Ben, Valerie Orsat

This study establishes ultraviolet (UV) irradiation as a promising postharvest strategy for enhancing the nutritional quality of edible mushrooms. However, its efficacy depends strongly on wavelength, dose, tissue geometry, species physiology, and storage conditions. Evidence indicates that UV-driven changes follow distinct mechanistic routes: photochemical conversion of ergosterol to vitamin D₂, oxidative signaling in phenolics and antioxidants, stress-mediated retention of water-soluble vitamins, and matrix-level alterations in polysaccharides and cell-wall structures. These responses were interpreted through unified pathways linking UV dose to molecular targets and physiological outcomes.

A major limitation in previous studies is inconsistency in light parameters and incomplete reporting of UV conditions. To address this, quantitative modeling using response surface methodology (RSM) was applied to integrate heterogeneous datasets. A weighted meta-analysis revealed species- and geometry-specific UV-B optima. For sliced Agaricus bisporus, an optimum was identified at 16,664 J/m² and 3.2 W/m², yielding 16.27 μg/g vitamin D₂ (95% CI: 13.69–18.85). These values fall within observed experimental ranges, confirming model validity. Dose–response patterns consistently showed that moderate UV exposure enhances vitamin D₂, whereas excessive exposure leads to nutrient degradation or plateau effects.

Human and animal trials demonstrate that UV-treated mushrooms significantly increase serum 25(OH)D₂ levels without adverse effects, establishing them as a bioavailable and safe dietary source of vitamin D₂. Regulatory bodies have confirmed the safety of UV-treated A. bisporus powder, with no elevation in agaritine levels. These findings support the inclusion of UV-treated mushrooms in evidence-based nutritional interventions to address global vitamin D deficiency.

本研究确定了紫外辐照是一种很有前途的提高食用菌营养品质的采后处理策略。然而，其功效在很大程度上取决于波长、剂量、组织几何形状、物种生理和储存条件。有证据表明，紫外线驱动的变化遵循不同的机制途径：麦角甾醇光化学转化为维生素d2，酚类物质和抗氧化剂的氧化信号，应力介导的水溶性维生素保留，以及多糖和细胞壁结构的基质水平改变。这些反应通过将紫外线剂量与分子靶点和生理结果联系起来的统一途径来解释。以往研究的一个主要限制是光参数的不一致和对紫外线条件的不完整报道。为了解决这个问题，使用响应面方法（RSM）进行定量建模来整合异构数据集。加权荟萃分析揭示了物种和几何特异性UV-B最优。切片双孢蘑菇的最佳产量为16664 J/m2和3.2 W/m2，产维生素D 2为16.27 μg/g （95% CI: 13.69 ~ 18.85）。这些值落在实验观察范围内，证实了模型的有效性。剂量-反应模式一致表明，适度的紫外线照射会增加维生素D 2，而过度的紫外线照射会导致营养降解或平台效应。人体和动物试验表明，经过紫外线处理的蘑菇可以显著提高血清25(OH)D₂水平，而且没有副作用，这表明蘑菇是一种生物可利用的、安全的维生素D₂膳食来源。监管机构已经证实，紫外线处理的双孢酵母粉是安全的，没有升高的蜂蜜素水平。这些发现支持将紫外线处理过的蘑菇纳入以证据为基础的营养干预措施，以解决全球维生素D缺乏症。

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引用次数: 0

Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes 酪蛋白磷酸肽作为冷冻面团中的高性能冷冻保护剂：抑冰行为、稳定面筋网络和改善品质属性

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118310

Yantao Liu , Youqing Shi , Tao Tao , Yao Xiao , Nan Zhang , Yongxin Teng , Yonghui Li , Bin Li , Xiangwei Zhu

Phosphate-type cryoprotectants, such as sodium tripolyphosphate (STPP), are economical and widely used for maintaining frozen food qualities. Despite the superior cryoprotective efficiency, their applications also raise increasing health concerns. To circumvent this dilemma, a clean-label and high-performance phosphopeptide alternative, casein phosphopeptide (CPP), was developed and systematically characterized in this study. The prepared CPP exhibited strong ice recrystallization inhibition activity and thermal hysteresis activity, reducing final ice crystal size by 58.3 % and lowering the crystallization temperature by 0.77 °C. When incorporated into frozen dough (0.5–3 %), CPP exhibited a dose-dependent cryoprotective effect, which even outperformed the conventional phosphate additive, STPP at the same usage levels. Treated dough exhibited obviously stabilized gluten network, secondary structures, disulfide bonding, reduced water migrations, and enhanced baking performance. Consequently, breads prepared from CPP-treated dough showed significantly improved quality attributes, including increased specific volume (from 3.86 to 4.53 mL/g), reduced hardness (from 606.63 to 413.92 g), and lower baking loss (from 10.55 % to 8.14 %). Our work establishes food-derived phosphopeptides as a new class of potent cryoprotectants for clean-label food innovations.

磷酸盐型冷冻保护剂，如三聚磷酸钠（STPP），是经济的，广泛用于保持冷冻食品的品质。尽管低温保护效率很高，但它们的应用也引起了越来越多的健康问题。为了避免这一困境，本研究开发了一种清洁标签和高性能的磷酸肽替代品——酪蛋白磷酸肽（CPP），并对其进行了系统表征。制备的CPP具有较强的冰重结晶抑制活性和热滞后活性，最终冰晶尺寸减小58.3%，结晶温度降低0.77℃。当加入到冷冻面团中（0.5 - 3%）时，CPP表现出剂量依赖的冷冻保护效果，甚至在相同使用量下优于传统磷酸盐添加剂STPP。处理后的面团表现出明显稳定的面筋网络、二级结构、二硫键、减少水分迁移和提高烘焙性能。因此，用cpp处理过的面团制作的面包具有显著改善的质量属性，包括增加比体积（从3.86到4.53 mL/g），降低硬度（从606.63到413.92 g），降低烘焙损失（从10.55%到8.14%）。我们的工作建立了食品衍生的磷酸肽作为一类新的有效的冷冻保护剂清洁标签食品创新。

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引用次数: 0

Multi-source data fusion empowered by machine learning enables accurate discrimination of Maotai-flavor Baijiu production techniques 通过机器学习实现多源数据融合，实现对茅台味白酒生产工艺的准确判别

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118281

Longyuan Lin, Ziying Ruan, Na Zhang, Yifeng Ye, Qianqian Zhang, Saige Wang, Jicheng Chen

The brewing process—particularly the distinctions among Kunsha (KSJ), Suisha (SSJ), and Fansha (FSJ)—critically governs the final quality and flavor characteristics of Maotai-Flavor Baijiu (MFB), underscoring the necessity for robust authentication methodologies. To address this challenge, this study developed an integrated analytical framework combining multi-source flavor profiling with advanced machine learning techniques. A total of 80 samples representing the three processes were comprehensively characterized using electronic nose (e-nose), electronic tongue (e-tongue), GC-FID, and HS-SPME-GC-MS. Significant disparities in volatile profiles and taste attributes were observed, with e-nose sensors exhibiting high sensitivity to nitrogen oxides and e-tongue analysis identifying sourness as a key discriminative attribute. Chromatographic analyses further identified 45 key aroma-active compounds (ROAV ≥ 1). Nine machine learning classifiers were constructed and systematically refined through Bayesian hyperparameter optimization. The CatBoost model demonstrated superior performance, achieving a classification accuracy of 97.0 %. Interpretability analysis via the SHAP framework revealed that compounds such as ethyl acetate and 2,3,5,6-tetramethylpyrazine served as core features driving process discrimination, consistent with established principles of brewing chemistry. These findings indicate that the integration of multi-source data and optimized machine learning offers a robust, data-driven strategy for process traceability and quality control in MFB production.

酿造过程——特别是昆沙（KSJ）、水沙（SSJ）和樊沙（FSJ）之间的区别——关键地决定了茅台味白酒（MFB）的最终质量和风味特征，强调了强有力的认证方法的必要性。为了应对这一挑战，本研究开发了一个集成的分析框架，将多源风味分析与先进的机器学习技术相结合。采用电子鼻（e-nose）、电子舌（e-tongue）、气相色谱- fid和HS-SPME-GC-MS对代表这三个过程的80个样品进行了综合表征。在挥发性特征和味道属性上观察到显著差异，电子鼻传感器对氮氧化物表现出高灵敏度，而电子舌分析将酸味作为关键的区分属性。色谱分析进一步鉴定出45个关键芳香活性化合物（ROAV≥1）。通过贝叶斯超参数优化构建了9个机器学习分类器，并对其进行了系统的细化。CatBoost模型表现出优异的性能，实现了97.7%的分类准确率。通过SHAP框架进行的可解释性分析显示，乙酸乙酯和2,3,5,6-四甲基吡嗪等化合物是驱动过程区分的核心特征，与酿酒化学的既定原则一致。这些发现表明，多源数据和优化机器学习的集成为MFB生产中的过程可追溯性和质量控制提供了强大的数据驱动策略。

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引用次数: 0

New insights into the utilization of grumixama (Eugenia brasiliensis Lamarck): Valorization of perishable native fruits through the production of powders by the foam-mat drying technique 利用柚子（Eugenia brasiliensis Lamarck）的新见解：通过泡沫垫干燥技术生产粉末，使易腐的本地水果增值

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118312

Suliana Cenaque de Andrade , Igor Artur Eller Pazzini , Maiara Arbigaus Bredun , Vívian Maria Burin , Luciano Valdemiro Gonzaga , Amanda Tavares Germano , Luciano Vitali , Ana Carolina de Oliveira Costa , Carmen Maria Olivera Müller

Grumixama (Eugenia brasiliensis Lamarck) is a fruit endemic to the Brazilian Atlantic Forest, globular in shape and dark purple to black in color, attributed to the presence of anthocyanins. Despite its potential, it is rarely consumed or marketed due to its high perishability. In this context, foam-mat drying emerges as a promising alternative for obtaining ingredients from the fruit. The technique is based on transforming liquid or semi-liquid foods into foam by adding foaming and stabilizer agents, which is then spread in a thin layer, dried, and ground to obtain powders. From this, an unprecedented vegetable foam formulation was developed containing the edible fraction of grumixama (71.26 %), water (23.52 %), soy protein isolate (24 % w/v; 6.82 %), and carboxymethylcellulose (0.36 %), whipped for 7 min. The foams were dried at 50, 60, and 70 °C, and the process conditions, mat microstructure, and physicochemical, bioactive, and technological properties of the powders were evaluated. The mats were porous, as confirmed by microscopy, and the processes were short (180, 140, and 90 min, respectively). Temperature had a distinct influence on the compounds. The sample dried at 60 °C had a higher content of individual phenolic compounds (203,279.69 μg/g dry matter), while the sample dried at 50 °C stood out for its higher content of anthocyanins (2594.22 mg/100 g dry matter), total phenolic compounds (145.78 mg GAE/g dry matter), and higher antioxidant capacity. The technological properties indicated a hydrophilic character in all samples. Thus, the production of grumixama powders via foam-mat drying is a promising alternative for developing new food ingredients.

柚子（Eugenia brasiliensis Lamarck）是巴西大西洋森林特有的一种水果，形状球形，颜色深紫色到黑色，归因于花青素的存在。尽管它很有潜力，但由于它的高易腐性，很少被消费或销售。在这种情况下，泡沫垫干燥成为从水果中获取成分的一种有前途的替代方法。该技术的基础是通过添加起泡剂和稳定剂将液体或半液体食物转化为泡沫，然后将其铺在薄薄的一层，干燥并研磨成粉末。由此，开发了一种前所未有的蔬菜泡沫配方，其中含有可食用部分（71.26%），水（23.52%），大豆分离蛋白（24% w/v; 6.82%）和羧甲基纤维素（0.36%），搅拌7分钟。在50、60和70°C下对泡沫进行干燥，并对其工艺条件、微观结构、物理化学、生物活性和工艺性能进行评价。显微镜下证实，这些垫子是多孔的，过程很短（分别为180、140和90分钟）。温度对化合物有明显的影响。60℃干燥的样品中单个酚类化合物含量较高（203,279.69 μg/g干物质），而50℃干燥的样品中花青素含量较高（2594.22 mg/100 g干物质），总酚类化合物含量较高（145.78 mg GAE/g干物质），抗氧化能力较强。工艺性质表明，所有样品均具有亲水性。因此，通过泡沫垫干燥法生产grumixama粉末是开发新食品成分的一种很有前途的替代方法。

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引用次数: 0

Production of unsaturated fatty acids in an internal-ripened cheese 内熟奶酪中不饱和脂肪酸的产生

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118308

Haisu Shi , Jiawei Guo , Xujin Yang , Xinyu Han , Jiayu He , Jiabin Zhang , Rina Wu , Junrui Wu

The secondary starter cultures can improve the surface lipid composition in mold-ripened cheese, but the lipids in the internal of cheese had not been converted. In the present study, the domesticated Aspergillus oryzae (A. oryzae) JY309 was inoculated into milk for liquid-state fermentation prior to coagulation. The mycelia of A. oryzae JY309 spread inside the cheese and the saturated fatty acids in the internal of cheese were converted into unsaturated fatty acids (UFAs). To prevent further oxidation of the converted UFAs into off-flavor components, rosemary extract was added to inhibit lipoxygenase activity, and antioxidants were supplemented to prevent lipid peroxidation during ripening. Our results showed that the UFA content of the domesticated A. oryzae JY309 in the internal-ripened cheese reached 6.15 g/100 g on the 20th day of ripening, 1.44-fold higher than that in the surface-ripened cheese. By addition of rosemary extract and antioxidants, 88.1 % (25.1 g/100 g) of UFAs were retained. The above results provide data support for the conversion of internal lipids in cheese.

二次发酵剂可以改善霉菌成熟奶酪的表面脂质组成，但奶酪内部的脂质没有得到转化。本研究将驯化的米曲霉（Aspergillus oryzae, a.o ryzae） JY309接种于牛奶中，在凝固前进行液态发酵。A. oryzae JY309菌丝在奶酪内扩散，奶酪内部的饱和脂肪酸转化为不饱和脂肪酸（UFAs）。为了防止转化的UFAs进一步氧化为异味成分，加入迷迭香提取物抑制脂氧合酶活性，并添加抗氧化剂防止成熟过程中的脂质过氧化。结果表明，驯化的a.o oryzae JY309在成熟第20天内熟奶酪中的UFA含量达到6.15 g/100 g，是表面熟奶酪的1.44倍。加入迷迭香提取物和抗氧化剂后，UFAs保留率为88.1% （25.1 g/100 g）。上述结果为奶酪内部脂质转化提供了数据支持。

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引用次数: 0

Unveiling the role of oxylipins in the formation of off-flavor in pea protein isolates 揭示了氧化脂素在豌豆分离蛋白异味形成中的作用

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118315

Wellington da Silva Oliveira, Qianqian Chen, Fernanda F.G. Dias

Peas (Pisum sativum L.) are increasingly recognized as a valuable source of plant-based proteins, however, their use in food applications is limited by presence of off-flavors, primarily driven by lipid oxidation. This study investigated the influence of fatty acid composition on the formation of primary (oxylipins) and secondary oxidation products (off-notes) during the protein extraction of spring and winter pea varieties. Commercial pea flour and protein isolate were included as references. Linoleic (LA) and alpha-linolenic (ALA) acids were the most abundant fatty acids in all samples. The majority of the oxylipins were found in the esterified form, and their total concentrations increased following protein extraction, especially hydroxy and ketone LA-metabolites, including 9-HODE, 13-HODE, and 13-oxo-ODE. Among the volatile compounds, aldehydes, alcohols, and ketones were the most abundant, with hexanal, 1-octen-3-ol, and 3,5-octadien-2-one being the main compounds detected in the pea protein isolates. Overall, protein extraction process promoted oxylipins and off-notes formation in pea protein isolates. Protein extraction increased total oxylipins by 9-, 11-, 7-fold and hexanal concentrations by 4-, 3-, and 2-fold in spring, winter and commercial pea samples, respectively. Positive correlations among oxylipins and volatiles confirmed the key role of lipid oxidation in off-flavor formation in plant-based proteins. These results underscore the need to optimize extraction conditions and reduce residual lipids in plant protein isolates to improve flavor quality and broaden the use of pea protein ingredients in food products.

豌豆（Pisum sativum L.）越来越被认为是一种有价值的植物性蛋白质来源，然而，它们在食品应用中的应用受到了主要由脂质氧化引起的异味的限制。研究了冬春豌豆蛋白质提取过程中脂肪酸组成对初级氧化产物（氧化脂类）和次级氧化产物（脱味）形成的影响。以市售豌豆粉和分离蛋白为参考。亚油酸（LA）和α -亚麻酸（ALA）是所有样品中含量最多的脂肪酸。大多数的氧脂以酯化形式存在，在蛋白质提取后，它们的总浓度增加，尤其是羟基和酮类la代谢物，包括9-HODE、13-HODE和13-oxo-ODE。在挥发性化合物中，醛类、醇类和酮类含量最多，其中己醛、1-辛烷-3-醇和3,5-辛烷-2-酮是豌豆蛋白分离物中检测到的主要化合物。总的来说，蛋白质提取过程促进了豌豆分离蛋白的氧化脂质和off-notes的形成。在春季、冬季和商品豌豆样品中，蛋白质提取分别使总氧磷脂含量增加9倍、11倍、7倍，己醛含量增加4倍、3倍和2倍。氧化脂素和挥发物之间的正相关证实了脂质氧化在植物蛋白的异味形成中的关键作用。这些结果表明，需要优化提取条件，减少植物蛋白分离物中的残脂，以提高风味品质，扩大豌豆蛋白成分在食品中的应用。

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引用次数: 0

Chlorogenic acid-grafted chitosan binds to the iron transporter Fiu to disrupt iron uptake and attenuate spoilage activity of Pseudomonas fluorescens 绿原酸接枝的壳聚糖与铁转运体Fiu结合，破坏铁的摄取，减弱荧光假单胞菌的腐败活性

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118307

Xin Yang , Weiqing Lan , Xiaohong Sun

This study firstly elucidates the molecular mechanism by which chlorogenic acid-grafted chitosan (CA-g-CS) inhibits the spoilage activity of Pseudomonas fluorescens from the iron-uptake perspective. By constructing deletion mutants of iron uptake genes in P. fluorescens and combining in vitro functional validation with a refrigerated sterile fish fillet spoilage model, we elucidated the functional roles of these genes and the mechanism of CA-g-CS in inhibiting P. fluorescens spoilage. Results indicate that Δfiu, ΔfecA, and ΔefeO significantly reduce iron uptake under Fe-limited conditions. The Δfiu and ΔfecA mutants demonstrate impaired Fe³⁺ adsorption function, while ΔefeO mutants show decreased Fe²⁺ uptake capacity. All mutants exhibited decreased intracellular iron and biofilm formation, with Δfiu defects being most severe. Overexpression of fiu (WT::fiu) enhances iron uptake in the strain, and this effect is strongly inhibited by CA-g-CS. Confocal laser scanning microscopy (CLSM) and molecular docking indicated that CA-g-CS acts extracellularly, binding to Fiu via hydrogen bonding and hydrophobic interactions. In the sterile fish fillet model, the Δfiu mutant exhibited reduced growth rate, slowed lipid oxidation, and delayed protein degradation, thereby decreasing the spoilage rate of the fillets. In summary, the fiu, fecA and efeO genes synergistically regulate iron uptake in P. fluorescens, while CA-g-CS blocks iron uptake by specifically binding to the iron transporter Fiu, thereby inhibiting the strain's spoilage activity. This study provides a novel theoretical foundation for targeting the iron-uptake pathway as a strategy to inhibit bacterial spoilage.

本研究首次从铁摄取的角度阐明了绿原酸接枝壳聚糖（CA-g-CS）抑制荧光假单胞菌腐败活性的分子机制。通过构建荧光假单胞菌铁摄取基因缺失突变体，并结合冷冻无菌鱼片腐败模型进行体外功能验证，阐明了这些基因的功能作用以及CA-g-CS抑制荧光假单胞菌腐败的机制。结果表明，在限铁条件下，Δfiu、ΔfecA和ΔefeO显著降低铁的吸收。Δfiu和ΔfecA突变体Fe3+吸附功能受损，ΔefeO突变体Fe2+吸收能力下降。所有突变体都表现出细胞内铁和生物膜形成减少，其中Δfiu缺陷最为严重。过表达的fiu （WT::fiu）增强了菌株对铁的吸收，这种作用被CA-g-CS强烈抑制。共聚焦激光扫描显微镜（CLSM）和分子对接表明，CA-g-CS作用于细胞外，通过氢键和疏水相互作用与Fiu结合。在无菌鱼片模型中，Δfiu突变体表现出生长速度降低，脂质氧化减慢，蛋白质降解延迟，从而降低了鱼片的腐败率。综上所述，荧光假单胞菌的fiu、fecA和efeO基因协同调节铁的摄取，而CA-g-CS通过特异性结合铁转运体fiu来阻断铁的摄取，从而抑制菌株的腐败活性。该研究为靶向铁摄取途径作为抑制细菌腐败的策略提供了新的理论基础。

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引用次数: 0

Highly sensitive separation and characterization of multiple mycotoxins by supercritical fluid chromatography combined with ion mobility quadrupole time-of-flight mass spectrometry 超临界流体色谱结合离子迁移率四极杆飞行时间质谱法对多种真菌毒素的高灵敏度分离和表征

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118260

Yi-Wen Wu , Qi-Zhong Jin , Kai-Yang Fan , Jun Cao

Addressing the growing demand for efficient and green analytical techniques in food safety, this study established a novel supercritical fluid chromatography coupled with ion mobility quadrupole time-of-flight mass spectrometry (SFC-IM-QTOF/MS) approach for rapid identification of multiple mycotoxins in complex matrices, which demonstrated clear advantages in analysis speed and solvent consumption over conventional methods. This method was systematically optimized and enabled the rapid determination of 20 mycotoxins, providing collision cross-section values as a stable and reliable identification marker, and the fragmentation patterns of typical compounds were analyzed. The developed SFC-IM-QTOF/MS method demonstrated good linearity (r² > 0.9985), precision (RSD < 4.883 %), and low limits of detection (0.0012–0.1685 μg/mL). Moreover, the approach was successfully applied to the simultaneous determination of typical mycotoxins in corn and walnut, with recoveries ranging from 78.72 % to 113.12 %, which was acceptable within analytical standards.

针对食品安全领域对高效、绿色分析技术日益增长的需求，本研究建立了一种新型的超临界流体色谱-离子迁移率四极杆飞行时间质谱（SFC-IM-QTOF/MS）方法，用于快速鉴定复杂基质中的多种真菌毒素，该方法在分析速度和溶剂消耗方面明显优于传统方法。对该方法进行了系统优化，实现了20种真菌毒素的快速检测，提供了稳定可靠的碰撞截面值作为鉴定标记，并分析了典型化合物的破碎模式。所建立的SFC-IM-QTOF/MS方法具有良好的线性（r2 > 0.9985）、精密度（RSD < 4.883%）和低检出限（0.0012 ~ 0.1685 μg/mL）。该方法可用于玉米和核桃中典型真菌毒素的同时测定，加样回收率为78.72% ~ 113.12%，在分析标准范围内。

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引用次数: 0

Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria AI-2/ aip介导的群体感应控制双乳酸菌共发酵酸化乳中酪蛋白水解和风味蛋白酶调节的机制特征

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

Food Research International

Pub Date : 2025-12-31 DOI: 10.1016/j.foodres.2025.118311

Weitao Zhao , Wenying Yuan , Qingling Wang , Jie Luo , Tao Zhang , Zhen Wu , Xia Tang , Hui Zhou , Maiquan Li , Daodong Pan , Xiankang Fan

Interactions between lactic acid bacteria (LAB) shape the biochemical landscape of dairy fermentations, yet the molecular basis underpinning their synergistic behaviour remains obscure. This study shows that co-fermentation of yoghurt with Levilactobacillus brevis CGMCC1.5954 and Lacticaseibacillus casei CGMCC1.5956 markedly accelerates casein degradation and alters flavour-associated metabolic flux. Integrated analyses combining qPCR, third-generation genomics, 4D-DIA proteomics, machine learning and molecular docking reveal that these effects arise from coordinated activation of dual quorum-sensing circuits. Co-cultivation stimulated the AI-2/LuxS pathway and induced peptide-mediated signalling through PlnB/PlnC, accompanied by elevated transcription of luxS, plnB and plnC. Genome profiling showed complementary proteolytic repertoires between the two strains, while proteomics identified substantial up-regulation of peptide transporters, endopeptidases and enzymes involved in pyruvate and amino-acid metabolism. Screening of secreted peptides discovered a putatively novel autoinducing peptide (AYFQT) and a suite of candidate AIP-like molecules capable of stable docking with the cognate histidine kinase. These QS-linked regulatory networks promoted the accumulation of flavour-active derivatives and reshaped the proteolytic landscape of the fermenting matrix. This research delineates the communication architecture that enables synergistic proteolysis in binary LAB systems, offering a mechanistic basis for the rational design of multi-strain starters to enhance yoghurt quality.

乳酸菌（LAB）之间的相互作用塑造了乳制品发酵的生化景观，但支撑其协同行为的分子基础仍然不清楚。本研究表明，短乳杆菌CGMCC1.5954和干酪乳杆菌CGMCC1.5956共发酵酸奶可显著加速酪蛋白降解，改变风味相关代谢通量。结合qPCR、第三代基因组学、4D-DIA蛋白质组学、机器学习和分子对接的综合分析表明，这些效应是由双群体感应电路的协调激活引起的。共培养刺激AI-2/LuxS通路，通过PlnB/PlnC诱导肽介导的信号传导，同时LuxS、PlnB和PlnC的转录水平升高。基因组分析显示，这两种菌株之间具有互补的蛋白水解谱，而蛋白质组学鉴定出肽转运蛋白、内肽酶以及参与丙酮酸和氨基酸代谢的酶的大幅上调。筛选分泌肽发现了一种推定的新型自诱导肽（AYFQT）和一套候选aip样分子，能够与同源组氨酸激酶稳定对接。这些与qs相关的调控网络促进了风味活性衍生物的积累，并重塑了发酵基质的蛋白水解景观。本研究描述了二元LAB系统协同蛋白水解的通信架构，为合理设计多菌株发酵剂以提高酸奶品质提供了机制基础。

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引用次数: 0