Pub Date : 2025-11-21DOI: 10.1016/j.foodres.2025.117928
Shuanghui Wang , Siyu Zheng , Yushun Gong , Junhe Hu , Yong Chen
The effect of epigallocatechin gallate (EGCG), a natural catechin derived from tea, on mitigating cadmium (Cd)-induced reproductive toxicity in animal models remains incompletely understood. In this study, an in-depth investigation into the effect of EGCG on the reproductive capacity of Caenorhabditis elegans under Cd exposure was conducted. Our findings revealed that EGCG significantly mitigated the Cd-induced decline in the brood size of C. elegans. The biological mechanisms were found to be associated with the endoplasmic reticulum unfolded protein response (UPRER) and mitochondrial unfolded protein response (UPRmt), suggesting a role for ER-mitochondrial interactions in the detoxification process. Further investigation revealed that EGCG mitigates Cd-induced reproductive toxicity by modulating the calcium channel protein VDAC-1 at the ER-mitochondrial contact sites. Thus, our findings provide mechanistic insights into the potential detoxifying effects of tea.
{"title":"EGCG attenuates Cd reproductive toxicity in Caenorhabditis elegans by modulating ER-mitochondrial interactions","authors":"Shuanghui Wang , Siyu Zheng , Yushun Gong , Junhe Hu , Yong Chen","doi":"10.1016/j.foodres.2025.117928","DOIUrl":"10.1016/j.foodres.2025.117928","url":null,"abstract":"<div><div>The effect of epigallocatechin gallate (EGCG), a natural catechin derived from tea, on mitigating cadmium (Cd)-induced reproductive toxicity in animal models remains incompletely understood. In this study, an in-depth investigation into the effect of EGCG on the reproductive capacity of <em>Caenorhabditis elegans</em> under Cd exposure was conducted. Our findings revealed that EGCG significantly mitigated the Cd-induced decline in the brood size of <em>C. elegans.</em> The biological mechanisms were found to be associated with the endoplasmic reticulum unfolded protein response (UPR<sup>ER</sup>) and mitochondrial unfolded protein response (UPR<sup>mt</sup>), suggesting a role for ER-mitochondrial interactions in the detoxification process. Further investigation revealed that EGCG mitigates Cd-induced reproductive toxicity by modulating the calcium channel protein VDAC-1 at the ER-mitochondrial contact sites. Thus, our findings provide mechanistic insights into the potential detoxifying effects of tea.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117928"},"PeriodicalIF":8.0,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-20DOI: 10.1016/j.foodres.2025.117919
Yongfei Zhou , Ning Li , Xinhua Zhou , Li Ming , Hongyan Zhang , Xiaobo Zou , Can Zhang
In this study, we proposed a novel dual-mode paper-based sensor that synergistically combines colorimetric and fluorescence detection for the rapid and sensitive quantification of diclofenac sodium (DFS) in fresh milk, beef, and water matrices. By integrating copper sulfide nanoflowers (CuS) with molecularly imprinted polymers (MIPs), the sensor achieves high specificity and catalytic efficiency, while europium nitrate polymer (EuPMs) enhance sensitivity through fluorescence quenching. The smartphone-enabled analytical platform provides rapid on-site quantification with simplified sample pretreatment, achieving detection limit of 0.007 μM and recovery rates of 95.3 %–114.4 % in real matrices. This innovative approach not only addresses the limitations of traditional methods but also provides a portable, cost-effective solution for monitoring drug residues in agri-food supply chain and agri-environment, bridging the gap between conventional laboratory analysis and field deployable testing.
{"title":"Smartphone-enabled molecularly imprinted paper-based sensor for dual-mode detection of diclofenac sodium in Milk, beef and water","authors":"Yongfei Zhou , Ning Li , Xinhua Zhou , Li Ming , Hongyan Zhang , Xiaobo Zou , Can Zhang","doi":"10.1016/j.foodres.2025.117919","DOIUrl":"10.1016/j.foodres.2025.117919","url":null,"abstract":"<div><div>In this study, we proposed a novel dual-mode paper-based sensor that synergistically combines colorimetric and fluorescence detection for the rapid and sensitive quantification of diclofenac sodium (DFS) in fresh milk, beef, and water matrices. By integrating copper sulfide nanoflowers (CuS) with molecularly imprinted polymers (MIPs), the sensor achieves high specificity and catalytic efficiency, while europium nitrate polymer (EuPMs) enhance sensitivity through fluorescence quenching. The smartphone-enabled analytical platform provides rapid on-site quantification with simplified sample pretreatment, achieving detection limit of 0.007 μM and recovery rates of 95.3 %–114.4 % in real matrices. This innovative approach not only addresses the limitations of traditional methods but also provides a portable, cost-effective solution for monitoring drug residues in agri-food supply chain and agri-environment, bridging the gap between conventional laboratory analysis and field deployable testing.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117919"},"PeriodicalIF":8.0,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-20DOI: 10.1016/j.foodres.2025.117845
Laila Alonso , Gisele Xavier Ribeiro Costa , Karolina Prisco Borba , Luiza Manuela Alves Braga Cardoso , Marcelo Antônio Duarte da Cruz , Christiano Vieira Pires , Pedro Luiz Lima Bertarini , Matheus de Souza Gomes , Laurence Rodrigues Amaral , Renata Abadia Reis Rocha , Liliane Maciel de Oliveira , Líbia Diniz Santos
Controlled fermentation is a strategic tool in coffee production, capable of enhancing the sensory attributes when integrated with appropriate pre- and post-harvest practices, thereby increasing market value and competitiveness. However, scaling up the production of fermented specialty coffees remains limited by technological and operational challenges. In this study, we demonstrate the feasibility and consistency of large-scale fermentation using 15,000 L stainless-steel bioreactor under different self-induced anaerobic fermentation (SIAF) conditions, with temperature control over 48 h. The homogeneity of the fermentations was assessed by sampling different positions along the bioreactor for physicochemical analyses. The industrial-scale fermentations behaved similarly to those observed on a smaller scale. Fermentation led to a reduction in pH and soluble solids content, an increase in temperature, and effective sugar consumption, accompanied by the production of alcohols and organic acids. Among the acids evaluated, lactic acid was predominant. Although the physicochemical parameters suggested homogeneity in the bioreactor, PERMANOVA indicated that only solid-state fermentations were uniform between positions. All processes produced specialty coffees. Solid-state SIAF, combined with the inoculation of Saccharomyces cerevisiae, improved the sensory score of the coffee by up to 2.7 points according to the SCA protocol, and increased the number of identified volatile compounds by 46 %. Sixty-one volatiles were identified in total, with ketones, aldehydes, and pyrazines accounting for 55 % of the profile. The results show that controlled fermentation in stainless steel bioreactors is a viable and effective way to produce specialty coffees with quality, uniformity and a differentiated sensory profile, especially in solid-state fermentations.
{"title":"Industrial-scale fermentation of Arara coffee in A 15,000 L bioreactor: Impacts of process variables on quality and sensory profiles","authors":"Laila Alonso , Gisele Xavier Ribeiro Costa , Karolina Prisco Borba , Luiza Manuela Alves Braga Cardoso , Marcelo Antônio Duarte da Cruz , Christiano Vieira Pires , Pedro Luiz Lima Bertarini , Matheus de Souza Gomes , Laurence Rodrigues Amaral , Renata Abadia Reis Rocha , Liliane Maciel de Oliveira , Líbia Diniz Santos","doi":"10.1016/j.foodres.2025.117845","DOIUrl":"10.1016/j.foodres.2025.117845","url":null,"abstract":"<div><div>Controlled fermentation is a strategic tool in coffee production, capable of enhancing the sensory attributes when integrated with appropriate pre- and post-harvest practices, thereby increasing market value and competitiveness. However, scaling up the production of fermented specialty coffees remains limited by technological and operational challenges. In this study, we demonstrate the feasibility and consistency of large-scale fermentation using 15,000 L stainless-steel bioreactor under different self-induced anaerobic fermentation (SIAF) conditions, with temperature control over 48 h. The homogeneity of the fermentations was assessed by sampling different positions along the bioreactor for physicochemical analyses. The industrial-scale fermentations behaved similarly to those observed on a smaller scale. Fermentation led to a reduction in pH and soluble solids content, an increase in temperature, and effective sugar consumption, accompanied by the production of alcohols and organic acids. Among the acids evaluated, lactic acid was predominant. Although the physicochemical parameters suggested homogeneity in the bioreactor, PERMANOVA indicated that only solid-state fermentations were uniform between positions. All processes produced specialty coffees. Solid-state SIAF, combined with the inoculation of <em>Saccharomyces cerevisiae</em>, improved the sensory score of the coffee by up to 2.7 points according to the SCA protocol, and increased the number of identified volatile compounds by 46 %. Sixty-one volatiles were identified in total, with ketones, aldehydes, and pyrazines accounting for 55 % of the profile. The results show that controlled fermentation in stainless steel bioreactors is a viable and effective way to produce specialty coffees with quality, uniformity and a differentiated sensory profile, especially in solid-state fermentations.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117845"},"PeriodicalIF":8.0,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-20DOI: 10.1016/j.foodres.2025.117909
Zhishuo Zhang , Yi Wang , Ruyi Zhang , Xuechun Wang , Junhua Li , Luping Gu , Yujie Su , Yanjun Yang , Cuihua Chang
For natural egg white protein (NEWP), heat-driven unfolding of its compact, globular structure exposes hydrophobic moieties, thereby promoting excessive aggregation and resulting in visually apparent thermal instability. In this study, a combined thermal-enzymatic treatment was used to induce the formation of uniformly dispersed aggregations with excellent thermal stability. The physical and chemical properties, microscopic morphology, and molecular structure were explored to reveal the formation mechanism of uniformly dispersed particles and the structure-activity relationship. Results indicated that preheating treatment facilitated protein unfolding, leading to the exposure of hydrophobic regions and enzymatic cleavage sites, thereby promoting the formation of NEWP aggregation with low atomic density and high susceptibility to enzymatic hydrolysis. Subsequently, thermal clusters were hydrolyzed by protease into more uniformly dispersed peptide aggregation, displaying micro size and low-bulk-density properties. Under higher thermal treatment (80 °C), the protein hydrolyzed fragments showed looser atom density, more random coil structure and better thermal stability. These results verified that the transition of NEWP from dense-globular to random coil structure, was beneficial for weaker inter-particle hydrophobic interaction. This work systematically investigates how low-bulk-density NEWP modulates the depolymerization–reassembly equilibrium of protein conformations after thermal treatment, yielding valuable insights for engineering EWP-based products with improved thermal stability.
{"title":"Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation","authors":"Zhishuo Zhang , Yi Wang , Ruyi Zhang , Xuechun Wang , Junhua Li , Luping Gu , Yujie Su , Yanjun Yang , Cuihua Chang","doi":"10.1016/j.foodres.2025.117909","DOIUrl":"10.1016/j.foodres.2025.117909","url":null,"abstract":"<div><div>For natural egg white protein (NEWP), heat-driven unfolding of its compact, globular structure exposes hydrophobic moieties, thereby promoting excessive aggregation and resulting in visually apparent thermal instability. In this study, a combined thermal-enzymatic treatment was used to induce the formation of uniformly dispersed aggregations with excellent thermal stability. The physical and chemical properties, microscopic morphology, and molecular structure were explored to reveal the formation mechanism of uniformly dispersed particles and the structure-activity relationship. Results indicated that preheating treatment facilitated protein unfolding, leading to the exposure of hydrophobic regions and enzymatic cleavage sites, thereby promoting the formation of NEWP aggregation with low atomic density and high susceptibility to enzymatic hydrolysis. Subsequently, thermal clusters were hydrolyzed by protease into more uniformly dispersed peptide aggregation, displaying micro size and low-bulk-density properties. Under higher thermal treatment (80 °C), the protein hydrolyzed fragments showed looser atom density, more random coil structure and better thermal stability. These results verified that the transition of NEWP from dense-globular to random coil structure, was beneficial for weaker inter-particle hydrophobic interaction. This work systematically investigates how low-bulk-density NEWP modulates the depolymerization–reassembly equilibrium of protein conformations after thermal treatment, yielding valuable insights for engineering EWP-based products with improved thermal stability.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117909"},"PeriodicalIF":8.0,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-19DOI: 10.1016/j.foodres.2025.117925
Siyong You , Weitong Wen , Yuhan Wan , Lingshan Su , Shunjiang Zeng , Yan Kong , Caili Fu , Dejian Huang , Linzhi Jing
Plant proteins are lauded as sustainable proteins for climate control and have been intensively researched as muscle meat mimetics, yet far less attention has been paid to plant-based oil systems for mimicking fat tissues, which is critical in embarking flavor and texture of the meat. Herein, we developed fat mimetics from sunflower oil and secalin, a rye prolamin, which served as both an emulsifier and gelator. The mechanical properties of secalin-based emulsion gels (SEGs) could be fine-tuned by adjusting the ratio of sunflower oil to 70 % ethanol (O:E), acting as templating agent and solvent. Increasing O:E ratio from 30:64 to 50:44 reduced interfacial tension, leading to smaller, more uniform oil droplets, and thereby forming more rigid, stable and homogeneous emulsion gels. Secalin not only effectively encapsulated oil droplets to form stable gels but also protected them from autoxidation, enabling shear-thinning and gelling properties suitable for edible inks in fabricating customizable fat mimetics using an extrusion-based 3D printer. These findings offered valuable insights into the formulation of plant protein-based edible emulsion gels with favorable printability, which demonstrate great potential for applications in functional foods and plant-based fat mimetics.
{"title":"Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics","authors":"Siyong You , Weitong Wen , Yuhan Wan , Lingshan Su , Shunjiang Zeng , Yan Kong , Caili Fu , Dejian Huang , Linzhi Jing","doi":"10.1016/j.foodres.2025.117925","DOIUrl":"10.1016/j.foodres.2025.117925","url":null,"abstract":"<div><div>Plant proteins are lauded as sustainable proteins for climate control and have been intensively researched as muscle meat mimetics, yet far less attention has been paid to plant-based oil systems for mimicking fat tissues, which is critical in embarking flavor and texture of the meat. Herein, we developed fat mimetics from sunflower oil and secalin, a rye prolamin, which served as both an emulsifier and gelator. The mechanical properties of secalin-based emulsion gels (SEGs) could be fine-tuned by adjusting the ratio of sunflower oil to 70 % ethanol (O:E), acting as templating agent and solvent. Increasing O:E ratio from 30:64 to 50:44 reduced interfacial tension, leading to smaller, more uniform oil droplets, and thereby forming more rigid, stable and homogeneous emulsion gels. Secalin not only effectively encapsulated oil droplets to form stable gels but also protected them from autoxidation, enabling shear-thinning and gelling properties suitable for edible inks in fabricating customizable fat mimetics using an extrusion-based 3D printer. These findings offered valuable insights into the formulation of plant protein-based edible emulsion gels with favorable printability, which demonstrate great potential for applications in functional foods and plant-based fat mimetics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117925"},"PeriodicalIF":8.0,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145578052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-19DOI: 10.1016/j.foodres.2025.117907
Nayoon Park , Hye-Jin Kim , Jeong Beom Ju , Cheorun Jo
This study aimed to determine whether banana peel extract (BPE), as a source of reducing sugars, enhances the taste and quality attributes of beef patties via the Maillard reaction. Beef patties containing 0, 0.5, 1.0, or 1.5 % BPE (w/w) were pan-grilled at 180 °C. Increasing BPE levels elevated A294 and fluorescence intensities but reduced A420 (p < 0.05), indicating the accumulation of early-stage Maillard products. In raw patties, L*, a*, and b* values decreased with BPE addition (p < 0.05), while no significant differences were observed after cooking. BPE addition significantly increased water holding capacity, while texture parameters remained unaffected, suggesting no adverse effects on physicochemical properties of beef patties with BPE. However, BPE significantly reduced lipid oxidation values and volatile aldehydes such as hexanal and heptanal, thereby showing antioxidant properties. Sensory evaluation and electronic tongue analysis revealed enhanced saltiness and umami perception in beef patties with the addition of BPE. These results, supported by increased TCA-soluble peptide levels (p < 0.05), suggest the formation of low-molecular-weight peptides associated with early Maillard reactions and flavor development. Overall, BPE shows potential as a natural, upcycled additive for improving meat taste and oxidative stability supporting clean-label and sodium-reduction strategies.
{"title":"Banana peel extract enhances the taste and quality of beef patties by modulating the maillard reaction","authors":"Nayoon Park , Hye-Jin Kim , Jeong Beom Ju , Cheorun Jo","doi":"10.1016/j.foodres.2025.117907","DOIUrl":"10.1016/j.foodres.2025.117907","url":null,"abstract":"<div><div>This study aimed to determine whether banana peel extract (BPE), as a source of reducing sugars, enhances the taste and quality attributes of beef patties via the Maillard reaction. Beef patties containing 0, 0.5, 1.0, or 1.5 % BPE (<em>w</em>/w) were pan-grilled at 180 °C. Increasing BPE levels elevated A<sub>294</sub> and fluorescence intensities but reduced A<sub>420</sub> (<em>p</em> < 0.05), indicating the accumulation of early-stage Maillard products. In raw patties, <em>L*, a*,</em> and <em>b*</em> values decreased with BPE addition (<em>p</em> < 0.05), while no significant differences were observed after cooking. BPE addition significantly increased water holding capacity, while texture parameters remained unaffected, suggesting no adverse effects on physicochemical properties of beef patties with BPE. However, BPE significantly reduced lipid oxidation values and volatile aldehydes such as hexanal and heptanal, thereby showing antioxidant properties. Sensory evaluation and electronic tongue analysis revealed enhanced saltiness and umami perception in beef patties with the addition of BPE. These results, supported by increased TCA-soluble peptide levels (<em>p</em> < 0.05), suggest the formation of low-molecular-weight peptides associated with early Maillard reactions and flavor development. Overall, BPE shows potential as a natural, upcycled additive for improving meat taste and oxidative stability supporting clean-label and sodium-reduction strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117907"},"PeriodicalIF":8.0,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-19DOI: 10.1016/j.foodres.2025.117916
Xiaojiao Chen , Yu Tie , Qian Yang , Zhengyun Wu , Wenliang Xu , Zijun Zhang , Feng Ju , Kazunori Takamine , Wenxue Zhang
Daqu maturation is essential for developing the characteristic flavor profiles of Chinese Baijiu, yet the underlying microbial metabolic mechanisms remain incompletely understood. This study employed an integrated multi-omics approach to investigate metabolic heterogeneity and identify differential biomarkers during the aging of medium-temperature (MD) and high-temperature (HD) Daqu. Physicochemical analysis revealed MD exhibited higher saccharifying power, whereas HD showed increased esterifying power and dynamic acidity changes. Microbial succession and metagenomic analysis uncovered distinct succession patterns: MD was dominated by Saccharopolyspora and Bacillus, while HD featured thermophilic genera including Kroppenstedtia and Virgibacillus. Co-occurrence network analysis demonstrated higher connectivity and reduced modularity in HD, indicating functional adaptation to high temperatures. Combined VIP and OAV analysis identified key aroma biomarkers that distinctly define both Daqu type and maturation stage. Tetramethylpyrazine and acetic acid characterized MD, while benzaldehyde and methyl hexadecanoate marked HD. Non-targeted metabolomics further indicated MD was enriched in phenylpropanoids and branched-chain amino acid derivatives, whereas HD accumulated peptides and steroid-related compounds. Crucially, integrated analysis demonstrated that these metabolic shifts were directly driven by microbial enzymatic activities (e.g., EC 4.1.1.5, EC 3.1.1.3). These findings establish a causal link between temperature-driven microbial functional specialization and metabolic output, and provide a biomarker framework for precise quality assessment of Daqu.
{"title":"Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturation stages and types in medium- and high-temperature daqu","authors":"Xiaojiao Chen , Yu Tie , Qian Yang , Zhengyun Wu , Wenliang Xu , Zijun Zhang , Feng Ju , Kazunori Takamine , Wenxue Zhang","doi":"10.1016/j.foodres.2025.117916","DOIUrl":"10.1016/j.foodres.2025.117916","url":null,"abstract":"<div><div><em>Daqu</em> maturation is essential for developing the characteristic flavor profiles of Chinese Baijiu, yet the underlying microbial metabolic mechanisms remain incompletely understood. This study employed an integrated multi-omics approach to investigate metabolic heterogeneity and identify differential biomarkers during the aging of medium-temperature (MD) and high-temperature (HD) <em>Daqu</em>. Physicochemical analysis revealed MD exhibited higher saccharifying power, whereas HD showed increased esterifying power and dynamic acidity changes. Microbial succession and metagenomic analysis uncovered distinct succession patterns: MD was dominated by <em>Saccharopolyspora</em> and <em>Bacillus</em>, while HD featured thermophilic genera including <em>Kroppenstedtia</em> and <em>Virgibacillus</em>. Co-occurrence network analysis demonstrated higher connectivity and reduced modularity in HD, indicating functional adaptation to high temperatures. Combined VIP and OAV analysis identified key aroma biomarkers that distinctly define both <em>Daqu</em> type and maturation stage. Tetramethylpyrazine and acetic acid characterized MD, while benzaldehyde and methyl hexadecanoate marked HD. Non-targeted metabolomics further indicated MD was enriched in phenylpropanoids and branched-chain amino acid derivatives, whereas HD accumulated peptides and steroid-related compounds. Crucially, integrated analysis demonstrated that these metabolic shifts were directly driven by microbial enzymatic activities (e.g., EC 4.1.1.5, EC 3.1.1.3). These findings establish a causal link between temperature-driven microbial functional specialization and metabolic output, and provide a biomarker framework for precise quality assessment of <em>Daqu</em>.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117916"},"PeriodicalIF":8.0,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stereoisomerism, referring to the existence of molecules as chiral forms with distinct three-dimensional configurations, plays a crucial role in determining how bioactive compounds interact with food proteins. This study investigated the effects of dihydromyricetin (DMY) stereochemistry, including (2R, 3R)-, (2S, 3S)-, and racemic (rac)- forms, on its binding with zein and the subsequent release during simulated digestion. Zein-DMY complexes were prepared and analysed using fluorescence spectroscopy, molecular dynamics simulation, and an in vitro gastrointestinal model. Results showed that all zein-DMY complexes exhibited smaller particle size and higher zeta potential than original zein (p < 0.05). Fluorescence quenching analysis suggested that zein-(2R, 3R)-DMY complex had higher quenching constants (3.2 × 104 L·mol−1) and binding constants (3.2 × 104 L·mol−1) than the zein-(2S, 3S) and zein-(rac)-DMY complexes. Molecular dynamics simulations further confirmed this preferential binding, showing a lower average root-mean-square deviation (RMSD, 0.26 nm) and a more negative binding energy (−38.2 kcal/mol) of zein-(2R, 3R)-DMY interaction compared to zein-(2S, 3S)-DMY interaction. In vitro digestion results revealed that zein-(2R, 3R)-DMY complex had the lowest cumulative release of DMY in the intestinal phase. The digestive products of the zein-DMY complexes, particularly zein-(2R, 3R)-DMY, exhibited significantly enhanced antioxidant potency compared to pure DMY (p < 0.05). In conclusion, the chiral configuration of DMY is the main factor determining its interaction with zein and its digestive release behaviour, providing valuable insights for designing stable, protein-based delivery systems in functional food applications.
{"title":"Chirality-dependent interaction between zein and dihydromyricetin isomers: binding mechanism and gastrointestinal behaviour","authors":"Xing Zhang , Yucheng Xiang , Yifan Chen , Jiangbo Xi , Shaohua Huang","doi":"10.1016/j.foodres.2025.117901","DOIUrl":"10.1016/j.foodres.2025.117901","url":null,"abstract":"<div><div>Stereoisomerism, referring to the existence of molecules as chiral forms with distinct three-dimensional configurations, plays a crucial role in determining how bioactive compounds interact with food proteins. This study investigated the effects of dihydromyricetin (DMY) stereochemistry, including (<em>2R, 3R</em>)-, (<em>2S, 3S</em>)-, and racemic (rac)- forms, on its binding with zein and the subsequent release during simulated digestion. Zein-DMY complexes were prepared and analysed using fluorescence spectroscopy, molecular dynamics simulation, and an <em>in vitro</em> gastrointestinal model. Results showed that all zein-DMY complexes exhibited smaller particle size and higher zeta potential than original zein (<em>p</em> < 0.05). Fluorescence quenching analysis suggested that zein-(<em>2R, 3R</em>)-DMY complex had higher quenching constants (3.2 × 10<sup>4</sup> L·mol<sup>−1</sup>) and binding constants (3.2 × 10<sup>4</sup> L·mol<sup>−1</sup>) than the zein-(<em>2S, 3S</em>) and zein-(rac)-DMY complexes. Molecular dynamics simulations further confirmed this preferential binding, showing a lower average root-mean-square deviation (RMSD, 0.26 nm) and a more negative binding energy (−38.2 kcal/mol) of zein-(<em>2R, 3R</em>)-DMY interaction compared to zein-(<em>2S, 3S</em>)-DMY interaction. <em>In vitro</em> digestion results revealed that zein-(<em>2R, 3R</em>)-DMY complex had the lowest cumulative release of DMY in the intestinal phase. The digestive products of the zein-DMY complexes, particularly zein-(<em>2R, 3R</em>)-DMY, exhibited significantly enhanced antioxidant potency compared to pure DMY (<em>p</em> < 0.05). In conclusion, the chiral configuration of DMY is the main factor determining its interaction with zein and its digestive release behaviour, providing valuable insights for designing stable, protein-based delivery systems in functional food applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117901"},"PeriodicalIF":8.0,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-19DOI: 10.1016/j.foodres.2025.117921
Lanting Deng , Junqi Li , Mohammad Rashedi Ismail-Fitry , Yangying Sun , Qiang Xia , Changyu Zhou , Daodong Pan , Jinxuan Cao , Lihui Du
Excessive sodium intake is a major health concern, however, reducing salt in meat products often compromises the functional quality of myofibrillar protein (MP). This study investigated the synergistic effects of cold plasma-activated water (PAW) and potassium chloride (KCl) on the structure, functionality, and digestibility of low-sodium (0.3 M NaCl) chicken MP. While 0.3 M NaCl alone significantly impaired MP functionality, an 8-min PAW treatment combined with 0.1 M KCl produced a significant synergistic effect. This combined treatment remarkably improved the rheological properties, increasing the storage modulus by 10.42% and gel strength by 63.32% compared to the 0.3 M NaCl control. These functional enhancements were attributed to structural modifications, including an increase in β-sheet content, a reduction in surface roughness, and the formation of a denser, more uniform gel network. Furthermore, the combined treatment significantly enhanced in vitro digestibility and promoted the release of bioactive peptides. LC-MS/MS analysis identified eight novel peptide sequences with potential bioactivity. In conclusion, the combination of PAW and KCl provides an effective strategy to mitigate the negative effects of sodium reduction, improving the textural quality of low-sodium chicken MP while simultaneously generating health-promoting bioactive peptides. This approach offers a promising solution for developing healthier, high-quality meat products with both desirable texture and added health benefits.
钠摄入过量是一个主要的健康问题，然而，减少肉制品中的盐含量往往会损害肌原纤维蛋白（MP）的功能质量。本试验研究了冷等离子体活化水（PAW）和氯化钾（KCl）对低钠（0.3 M NaCl）鸡MP结构、功能和消化率的协同作用。虽然单独使用0.3 M NaCl会显著损害MP功能，但8分钟的PAW联合0.1 M KCl可产生显著的协同效应。与0.3 M NaCl对照相比，该组合处理显著改善了其流变学性能，贮藏模量提高了10.42%，凝胶强度提高了63.32%。这些功能增强归因于结构的改变，包括β-片含量的增加，表面粗糙度的降低，以及形成更致密、更均匀的凝胶网络。此外，联合处理显著提高了体外消化率，促进了生物活性肽的释放。LC-MS/MS分析鉴定出8个具有潜在生物活性的新肽序列。综上所述，PAW与KCl联合使用可有效缓解钠还原的负面影响，改善低钠鸡MP的质构品质，同时产生促进健康的生物活性肽。这种方法为开发更健康、高质量的肉制品提供了一种有希望的解决方案，既具有理想的质地，又具有额外的健康益处。
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Pub Date : 2025-11-19DOI: 10.1016/j.foodres.2025.117904
Amir Shazad , Ali Zein Alabiden Tlais , Elisabetta Trossolo , Sara Casagrande Bacchiocchi , Pasquale Filannino , Daniela Pinto , Marco Gobbetti , Raffaella Di Cagno
Psychobiotics are emerging as key players in gut–brain axis research, yet the role of Fructophilic Lactic Acid Bacteria (FLAB) remains largely unexplored. To address this gap, we employed a comprehensive strategy that first simulated gastrointestinal pre-digestion of soybeans to mimic host conditions, then harnessed FLAB fermentation to reshape the soybean metabolite landscape and finally applied in silico prediction to assess the neuroactive potential of the resulting compounds. Six strains were initially screened for gastrointestinal resistance, with only Apilactobacillus kunkeei (BEE4, PL34) and Fructobacillus fructosus (FCS3, PL22) showing high tolerance. Selected strains showed varied but notable functional and pre-technological enzymatic activities. When inoculated into pre-digested soybean, they showed high adaptation, with efficient acidification and short chain fatty acids release. While in vitro digestion alone enriched the amino acid profile, FLAB fermentation further enhanced it, particularly increasing gamma-aminobutyric acid in PL34_DS. Although digestion reduced most phenolic compounds, fermentation not only restored but also diversified the metabolite pool, yielding higher levels of daidzein, genistein, dihydrokaempferol, biochanin A, sinapic acid, caftaric acid, and naringenin. Similarly, peptide abundance rose after digestion and was further boosted by fermentation, especially with A. kunkeei PL34 and F. fructosus PL22, which increased low-molecular-weight peptides and generated novel sequences. Importantly, PL34_DS consistently showed superior antioxidant activity and the strongest reduction of antinutritional factors, highlighting its functional potential. In silico analyses further revealed that several released phenolics (e.g., daidzein) and peptides have gastrointestinal absorption and blood–brain barrier permeability, targeting neurotransmitter receptors, cytokine networks, and cholinergic enzymes. Taken together, these findings indicate that FLAB-driven soybean fermentation can enrich neuroactive metabolite profiles with promising psychobiotic potential, providing a foundation for future in vivo studies aimed at mental health modulation.
{"title":"Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential","authors":"Amir Shazad , Ali Zein Alabiden Tlais , Elisabetta Trossolo , Sara Casagrande Bacchiocchi , Pasquale Filannino , Daniela Pinto , Marco Gobbetti , Raffaella Di Cagno","doi":"10.1016/j.foodres.2025.117904","DOIUrl":"10.1016/j.foodres.2025.117904","url":null,"abstract":"<div><div>Psychobiotics are emerging as key players in gut–brain axis research, yet the role of Fructophilic Lactic Acid Bacteria (FLAB) remains largely unexplored. To address this gap, we employed a comprehensive strategy that first simulated gastrointestinal pre-digestion of soybeans to mimic host conditions, then harnessed FLAB fermentation to reshape the soybean metabolite landscape and finally applied <em>in silico</em> prediction to assess the neuroactive potential of the resulting compounds. Six strains were initially screened for gastrointestinal resistance, with only <em>Apilactobacillus kunkeei</em> (BEE4, PL34) and <em>Fructobacillus fructosus</em> (FCS3, PL22) showing high tolerance. Selected strains showed varied but notable functional and pre-technological enzymatic activities. When inoculated into pre-digested soybean, they showed high adaptation, with efficient acidification and short chain fatty acids release. While <em>in vitro</em> digestion alone enriched the amino acid profile, FLAB fermentation further enhanced it, particularly increasing gamma-aminobutyric acid in PL34_DS. Although digestion reduced most phenolic compounds, fermentation not only restored but also diversified the metabolite pool, yielding higher levels of daidzein, genistein, dihydrokaempferol, biochanin A, sinapic acid, caftaric acid, and naringenin. Similarly, peptide abundance rose after digestion and was further boosted by fermentation, especially with <em>A. kunkeei</em> PL34 and <em>F. fructosus</em> PL22, which increased low-molecular-weight peptides and generated novel sequences. Importantly, PL34_DS consistently showed superior antioxidant activity and the strongest reduction of antinutritional factors, highlighting its functional potential. <em>In silico</em> analyses further revealed that several released phenolics (<em>e.g.</em>, daidzein) and peptides have gastrointestinal absorption and blood–brain barrier permeability, targeting neurotransmitter receptors, cytokine networks, and cholinergic enzymes. Taken together, these findings indicate that FLAB-driven soybean fermentation can enrich neuroactive metabolite profiles with promising psychobiotic potential, providing a foundation for future <em>in vivo</em> studies aimed at mental health modulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"223 ","pages":"Article 117904"},"PeriodicalIF":8.0,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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