Food Chemistry Molecular Sciences最新文献

英文中文

Characterization of mammary glands and milk fat globule transcripts in lactating buffalo and goats

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-02-05 DOI: 10.1016/j.fochms.2025.100243

Hancai Jiang , Xiaoxian Xu , Shuwan Wang , Xinhui Song , Ling Li , Qingyou Liu , Kuiqing Cui , Deshun Shi , Jian Wang , Hui Li , Jieping Huang , Zhipeng Li

Gene expression and post-transcriptional regulation are key mechanisms affecting lactation performance in dairy animals. However, the difficulty of obtaining mammary gland tissue samples from lactating animals has significantly impeded lactation research. Milk fat globules may be a non-invasive way to obtain mammary transcripts. Here, we aimed to reveal the universal rule of the transcript profiles of the milk fat globules and mammary glands from buffaloes and goats by RNA-sequencing analysis. Results showed that, in buffalo, 97 % of mRNAs were expressed in both milk fat globules and mammary glands, with 45 % showing differential expression. Among 6086 lncRNAs and 7010 miRNAs identified, 35 % and 50 % were differentially expressed, respectively. Of 11,631 circRNAs, only 618 showed significant differences. In goat, more than 99 % of mRNAs and 87 % of ncRNAs (including lncRNAs, circRNAs, and miRNAs) were expressed in both milk fat globules and mammary glands, and over 91 % of mRNAs, 96 % of lncRNAs, 98 % of circRNAs, and 86 % of miRNAs showed no significant differences, suggests that the transcripts in milk fat globules exactly reflect that in the mammary gland. This study suggests that milk fat globules are an effective candidate for non-invasive acquisition of mammary gland transcripts, but their applicability needs further study.

{"title":"Characterization of mammary glands and milk fat globule transcripts in lactating buffalo and goats","authors":"Hancai Jiang , Xiaoxian Xu , Shuwan Wang , Xinhui Song , Ling Li , Qingyou Liu , Kuiqing Cui , Deshun Shi , Jian Wang , Hui Li , Jieping Huang , Zhipeng Li","doi":"10.1016/j.fochms.2025.100243","DOIUrl":"10.1016/j.fochms.2025.100243","url":null,"abstract":"<div><div>Gene expression and post-transcriptional regulation are key mechanisms affecting lactation performance in dairy animals. However, the difficulty of obtaining mammary gland tissue samples from lactating animals has significantly impeded lactation research. Milk fat globules may be a non-invasive way to obtain mammary transcripts. Here, we aimed to reveal the universal rule of the transcript profiles of the milk fat globules and mammary glands from buffaloes and goats by RNA-sequencing analysis. Results showed that, in buffalo, 97 % of mRNAs were expressed in both milk fat globules and mammary glands, with 45 % showing differential expression. Among 6086 lncRNAs and 7010 miRNAs identified, 35 % and 50 % were differentially expressed, respectively. Of 11,631 circRNAs, only 618 showed significant differences. In goat, more than 99 % of mRNAs and 87 % of ncRNAs (including lncRNAs, circRNAs, and miRNAs) were expressed in both milk fat globules and mammary glands, and over 91 % of mRNAs, 96 % of lncRNAs, 98 % of circRNAs, and 86 % of miRNAs showed no significant differences, suggests that the transcripts in milk fat globules exactly reflect that in the mammary gland. This study suggests that milk fat globules are an effective candidate for non-invasive acquisition of mammary gland transcripts, but their applicability needs further study.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100243"},"PeriodicalIF":4.1,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143351013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics and bioinformatics of peptides from natural and cultured sandfish (Holothuria scabra)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-02-02 DOI: 10.1016/j.fochms.2025.100242

Pawitporn Daopa , Chakkapat Aenglong , Sittiruk Roytrakul , Teerasak E-kobon , Xue Zhao , Wanwimol Klaypradit

This study aimed to investigate the characteristics and bioinformatics identification of peptides in sandfish (Holothuria scabra) protein hydrolysate from natural and cultured sources, with the hypothesis that different sources of sandfish and enzymatic treatments would result in distinct peptide profiles. Sandfish from both sources were subjected to double enzymatic hydrolysis using neutral protease–alcalase (NA), papain–neutral protease (PN), and papain–alcalase (PA) to obtain protein hydrolysates. The hydrolysates were analyzed for amino acid composition, protein molecular weight distribution, functional groups using FTIR spectroscopy, LC-MSMS analysis coupled with bioinformatics for protein and peptide identification, and mineral profile. The resulting hydrolysates exhibited similar amino acid profiles, characterized by high levels of glycine, alanine, glutamic acid, and aspartic acid. The functional groups of the sandfish protein hydrolysates were primarily found at wavenumbers 1658 cm⁻¹ (amide I), 1541 cm⁻¹ (amide II), and 1246 cm⁻¹ (amide III). Peptides with molecular weights below 500 Da predominated in every sample, highlighting their small molecular size. LC-MSMS analysis, coupled with bioinformatics database comparisons, indicated that sandfish from natural and cultured sources, as well as different enzymes used in the hydrolysis process, significantly affect protein and peptide pattern. Of the 2132 identified proteins, 1258 exhibited significant differences (p < 0.05, FDR < 0.05). This study provides insights into how source and enzymatic treatment influence peptide profiles, which could be applied in the development of functional ingredients or bioactive peptides from sandfish.

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引用次数: 0

A universal DNA microarray for rapid fish species authentication

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-01-19 DOI: 10.1016/j.fochms.2025.100241

Patrizia Bade , Sebastian Stix , Kristina Kappel , Jan Fritsche , Ilka Haase , Andrew Torda , Nils Wax , Markus Fischer , Dirk Brandis , Ute Schröder

DNA microarrays are now used in fields such as gene expression analysis, pathogen/virus detection and identification of biomarkers. Although they have been used in the food sector for species identification, they detect a limited number of species and are thus less suited for fishery products due to the large variety of traded species. Here, the aim of this proof-of-principle study was to design a universal DNA microarray that should be able to distinguish all fish species by comparing hybridization signal patterns from samples with patterns obtained from reference specimens. A universal set of 100 DNA probes (based on the genetic marker genes 16S ribosomal RNA and cytochrome b) generated species-specific DNA probe patterns for all 86 analyzed fish specimens. This new screening method shows potential to authenticate specimens from all fish species and by this could play an important role in fighting fraudulent practices and adulteration in the seafood sector.

引用次数: 0

Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-01-19 DOI: 10.1016/j.fochms.2025.100240

Idan Yakir , Einav Cohen , Sharon Schlesinger , Zvi Hayouka

Antibiotics, commonly used in cell culture studies to prevent microbial contamination, cannot be employed in Cultured meat (CM) due to potential residues in the final food products. Hence, there is an urgent need to develop novel and safe non-antibiotic antimicrobial agents. Here, we investigated the potential of random antimicrobial peptide mixtures (RPMs) as non-antibiotic antimicrobial agents. RPMs are synthetic peptide cocktails that have previously shown strong and broad antimicrobial activity; however, their use in cell culture media and their effect on mammalian cells have not yet been explored. Here we show that RPMs had no significant impact on mesenchymal stem cells (MSCs) at concentrations that effectively inhibit bacterial growth. RPMs displayed strong bactericidal activity against Gram-positive bacteria, achieving a 6-log reduction of L. monocytogenes in cell culture medium without any cytotoxicity. Additionally, RPMs showed a low occurrence of resistance development with no significant resistance developed in compared with a combination of penicillin and streptomycin. Moreover, LK20 mixture was rapidly digested in a simulated digestion model. Our results indicate that RPMs have great potential to serve as safe and effective non antibiotic antimicrobial agents in cultured meat industry.

{"title":"Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry","authors":"Idan Yakir , Einav Cohen , Sharon Schlesinger , Zvi Hayouka","doi":"10.1016/j.fochms.2025.100240","DOIUrl":"10.1016/j.fochms.2025.100240","url":null,"abstract":"<div><div>Antibiotics, commonly used in cell culture studies to prevent microbial contamination, cannot be employed in Cultured meat (CM) due to potential residues in the final food products. Hence, there is an urgent need to develop novel and safe non-antibiotic antimicrobial agents. Here, we investigated the potential of random antimicrobial peptide mixtures (RPMs) as non-antibiotic antimicrobial agents. RPMs are synthetic peptide cocktails that have previously shown strong and broad antimicrobial activity; however, their use in cell culture media and their effect on mammalian cells have not yet been explored. Here we show that RPMs had no significant impact on mesenchymal stem cells (MSCs) at concentrations that effectively inhibit bacterial growth. RPMs displayed strong bactericidal activity against Gram-positive bacteria, achieving a 6-log reduction of <em>L. monocytogenes</em> in cell culture medium without any cytotoxicity. Additionally, RPMs showed a low occurrence of resistance development with no significant resistance developed in compared with a combination of penicillin and streptomycin. Moreover, LK20 mixture was rapidly digested in a simulated digestion model. Our results indicate that RPMs have great potential to serve as safe and effective non antibiotic antimicrobial agents in cultured meat industry.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100240"},"PeriodicalIF":4.1,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143161379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of bacterioruberin from Arthrobacter sp. isolated from Xinjiang desert to extend the shelf-life of fruits during postharvest storage

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-01-07 DOI: 10.1016/j.fochms.2024.100239

Wasim Sajjad , Murad Muhammad , Sayed Muhammad Ata Ullah Shah Bukhari , Sumra Wajid Abbasi , Osama Abdalla Abdelshafy Mohamad , Yong-Hong Liu , Wen-Jun Li

Post-harvest losses and rapid fruit ripening at room temperature are major challenges in preserving fruit quality. This study aimed to reduce such losses by applying a red carotenoid pigment, bacterioruberin extracted from an Arthrobacter sp. The carotenoid was characterized as bacterioruberin and its derivative tetra anhydrous bacterioruberin (λmax 490 nm), and an m/z value of 675 and 742 (M+ 1H)⁺¹. The annotated LIPID MAP demonstrated the presence of over 360 isoprenoids annotated transcripts. The compound exhibited significant antioxidant activity, with an IC₅₀ of 22 μg/mL, iron chelation and antibacterial activities indicating its potential as a natural preservative. When applied to grapes, peaches, and apricots, bacterioruberin (2 %) effectively prevented spoilage for six days at room temperature. Statistical analysis using one-way ANOVA revealed a significant correlation (p = 0.05) between treated and control groups in subjective quality attributes. Computational investigation with phospholipase D and VQ22 motif protein further supported the preservative potential of bacterioruberin.

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引用次数: 0

Corrigendum to “Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa” [Food Chem.: Mol. Sci. 9 (2024) 100215]

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2024-12-30 DOI: 10.1016/j.fochms.2024.100226

Martin Chadwick , Jonathan R. Swann , Frances Gawthrop , Richard Michelmore , Davide Scaglione , Maria Jose-Truco , Carol Wagstaff

引用次数: 0

Metagenomics-based tracing of genetically modified microorganism contaminations in commercial fermentation products 基于宏基因组学的商业发酵产品中转基因微生物污染的追踪研究。

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2024-12-24 DOI: 10.1016/j.fochms.2024.100236

Jolien D’aes , Marie-Alice Fraiture , Bert Bogaerts , Yari Van Laere , Sigrid C.J. De Keersmaecker , Nancy H.C. Roosens , Kevin Vanneste

Genetically modified microorganisms (GMM) are frequently employed for the production of microbial fermentation products such as food enzymes. Although presence of the GMM or its recombinant DNA in the final product is not authorized, contaminations occur frequently. Insight into the contamination source of a GMM is of crucial importance to allow the competent authorities to take appropriate action. The aim of this study was to explore the feasibility of a metagenomic shotgun sequencing approach to investigate microbial contamination in fermentation products, focusing on source tracing of GMM strains using innovative strain deconvolution and phylogenomic approaches. In most cases, analysis of 16 GMM-contaminated food enzyme products supported finding the same GM producer strains in different products, while often multiple GMM contaminations per product were detected. Presence of AMR genes in the samples was strongly associated with GMM contamination, emphasizing the potential public health risk. Additionally, a variety of other microbial contaminations were detected, identifying a group of samples with a conspicuously similar contamination profile, which suggested that these samples originated from the same production facility or batch. Together, these findings highlight the need for guidelines and quality control for traceability of these products to ensure the safety of consumers. This study demonstrates the added value of metagenomics to obtain insight in the microbial contamination profiles, as well as their underlying relationships, in commercial microbial fermentation products. The proposed approach may be applied to other types of microbial fermentation products and/or to other (genetically modified) producer strains.

转基因微生物（GMM）经常用于生产微生物发酵产品，如食品酶。虽然在最终产品中存在GMM或其重组DNA是不允许的，但污染经常发生。深入了解GMM的污染源对于主管当局采取适当行动至关重要。本研究的目的是探索利用宏基因组霰弹枪测序方法研究发酵产物中微生物污染的可行性，重点是利用创新的菌株反褶积和系统基因组方法追踪GMM菌株的来源。在大多数情况下，对16种受转基因污染的食品酶产品的分析支持在不同产品中发现相同的转基因生产菌株，而每种产品往往检测到多个转基因污染。样品中抗菌素耐药性基因的存在与GMM污染密切相关，强调了潜在的公共卫生风险。此外，检测到各种其他微生物污染，鉴定出一组具有明显相似污染特征的样品，这表明这些样品来自同一生产设施或批次。总之，这些发现突出表明，需要制定指导方针和质量控制，以确保这些产品的可追溯性，以确保消费者的安全。这项研究证明了宏基因组学在商业微生物发酵产品中获得微生物污染概况及其潜在关系的附加价值。所提出的方法可应用于其他类型的微生物发酵产物和/或其他（转基因）生产菌株。

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引用次数: 0

Deciphering the complex molecular architecture of the genetically modified soybean FG72 through paired-end whole genome sequencing 通过对端全基因组测序破译转基因大豆FG72的复杂分子结构。

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2024-12-24 DOI: 10.1016/j.fochms.2024.100238

Fan Wang , Shengtao Lu , Wenting Xu , Litao Yang

The clear molecular characterization of genetically modified (GM) plants and animals is a prerequisite for obtaining regulatory approval and safety certification for commercial cultivation. This characterization includes the identification of the transferred DNA (T-DNA) insertion site, its flanking sequences, the copy number of inserted genes, and the detection of any unintended genomic alterations accompanying the transformation process. In this study, we performed a comprehensive molecular characterization of the well-known GM soybean event FG72 using paired-end whole-genome sequencing (PE-WGS). We examined the T-DNA insertion site, flanking sequences, the entire structure and copy number of the T-DNA integration, the presence of plasmid backbone sequences, and genome-wide structural variations (SVs). Our analysis revealed that the T-DNA integrated into two distinct sites on chromosome 15 of the host genome, accompanied by a translocation of host genomic sequences. One site harbored a partial T-DNA integration, while the other site contained two tandem repeats of the full T-DNA. Importantly, no plasmid backbone sequences were detected in the host genome, indicating a clean T-DNA integration during the biolistic transformation process. Furthermore, we identified numerous genome-wide SVs, with chromosome 15 ranking second among all 20 chromosomes in terms of SV frequency, and most of these variations occurring within gene-coding regions. These results provide a refined and comprehensive molecular characterization of the FG72 soybean event, which could further support its commercial approval and cultivation. Our work highlights the utility of the PE-WGS approach as a sensitive and labor-efficient alternative to conventional molecular characterization techniques, generating comprehensive data to facilitate the safety assessment of GM crops during research and commercialization pipelines.

明确转基因动植物的分子特征是获得监管部门批准和商业种植安全认证的先决条件。这种鉴定包括转移DNA （T-DNA）插入位点的鉴定，其侧翼序列，插入基因的拷贝数，以及检测任何伴随转化过程的意外基因组改变。在这项研究中，我们使用对端全基因组测序（PE-WGS）对著名的转基因大豆事件FG72进行了全面的分子表征。我们检测了T-DNA插入位点、侧翼序列、T-DNA整合的整个结构和拷贝数、质粒骨干序列的存在以及全基因组结构变异（SVs）。我们的分析显示，T-DNA整合到宿主基因组第15号染色体上的两个不同位置，伴随着宿主基因组序列的易位。一个位点包含部分T-DNA整合，而另一个位点包含完整T-DNA的两个串联重复序列。重要的是，在宿主基因组中没有检测到质粒骨干序列，这表明在生物转化过程中T-DNA整合是干净的。此外，我们发现了许多全基因组的SV，第15号染色体在所有20条染色体中SV频率排名第二，并且大多数变异发生在基因编码区域。这些结果提供了FG72大豆事件的精细和全面的分子表征，可以进一步支持其商业批准和种植。我们的工作强调了PE-WGS方法作为传统分子表征技术的一种敏感和劳动效率高的替代方法的实用性，它可以生成全面的数据，从而促进转基因作物在研究和商业化过程中的安全性评估。

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引用次数: 0

Evaluation of bioaccessibility, metabolic clearance and interaction with xenobiotic receptors (PXR and AhR) of cinnamaldehyde

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2024-12-20 DOI: 10.1016/j.fochms.2024.100237

Islam Husain , Bill J. Gurley , Hari Babu Kothapalli , Yan-Hong Wang , Larissa Della Vedova , Amar G. Chittiboyina , Ikhlas A. Khan , Shabana I. Khan

Cinnamon is one of the oldest known spices used in various food delicacies and herbal formulations. Cinnamaldehyde is a primary active constituent of cinnamon and substantially contributes to the food additive and medicinal properties of cinnamon. This report deals with cinnamaldehyde bioaccessibility, metabolic clearance, and interaction with human xenobiotic receptors (PXR and AhR). Results showed the bioaccessibility of cinnamaldehyde was 100 % in both fasted and fed-state gastric and intestinal fluids. Upon incubation with human liver microsomes (HLMs) and human liver S-9 fraction, cinnamaldehyde (alone or in cinnamon oil) rapidly oxidized into cinnamic acid. Cinnamon oil dose-dependently activated AhR in human AhR-reporter cells, but cinnamaldehyde and cinnamic acid did not affect AhR. In addition, cinnamon oil and cinnamic acid dose-dependently activated PXR in human hepatic (HepG2) and intestinal (LS174T) cells. Both cinnamon oil and cinnamaldehyde inhibited the catalytic activity of CYP2C9 and CYP1A2. Our findings indicated that cinnamaldehyde (alone or in cinnamon oil) possesses high bioaccessibility and adequate metabolic stability. Hence, while controlled ingestion of cinnamon-containing foods or supplements may have beneficial effects but overconsumption could induce PXR or AhR-dependent herb-drug interactions (HDIs) which can bring deleterious effects on human health, particularly in individuals with chronic health conditions.

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引用次数: 0

Pre-harvest treatment with gibberellin (GA3) and nitric oxide donor (SNP) enhances post-harvest firmness of grape berries 采收前用赤霉素（GA3）和一氧化氮供体（SNP）处理可提高葡萄果实采收后的硬度。

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2024-12-12 DOI: 10.1016/j.fochms.2024.100235

Lingling Hu , Qianqian Zheng , Zhihui Chen , Yi Qin , Haoxuan Si , Jiayi Ji , Qing Li , Zhongyi Yang , Yueyan Wu

Grapes are prone to softening, which limits their shelf life and suitability for long-distance transport. This study explored the molecular mechanisms underlying the effects of the chemical preservatives gibberellin (GA₃) and the nitric oxide donor sodium nitroprusside (SNP) on grape firmness. Enhancing grape quality, prolonging shelf life, and extending market supply were key objectives. Using transcriptomic and physicochemical analyses, the study found that treatments with 3 mmol/L GA₃ and 20 μmol/L SNP significantly increased the firmness of ‘Yinhong’ grapes, thereby improving overall quality. The mechanisms of action, however, differed between the two treatments. GA₃ inhibited pectin degradation and promoted cellulose accumulation, whereas SNP enhanced lignin and cellulose accumulation, by modulating cell wall metabolism. Furthermore, transcription factors such as CYPs, NAC043, and WRKY33 were identified as key regulators working in concert with target genes to influence berry firmness. These findings highlight the critical roles of GA₃ and SNP in improving grape quality and extending storage potential.

葡萄容易软化，这限制了它们的保质期和长途运输的适用性。本研究探讨了化学防腐剂赤霉素（GA3）和一氧化氮供体硝普钠（SNP）对葡萄硬度影响的分子机制。提高葡萄品质，延长保质期，扩大市场供应是主要目标。通过转录组学和理化分析，研究发现，3 mmol/L GA3和20 μmol/L SNP处理显著提高了“银红”葡萄的硬度，从而提高了整体品质。然而，两种治疗方法的作用机制不同。GA3抑制果胶降解，促进纤维素积累，而SNP通过调节细胞壁代谢促进木质素和纤维素积累。此外，转录因子如CYPs、NAC043和WRKY33被确定为与靶基因协同作用影响浆果硬度的关键调节因子。这些发现强调了GA3和SNP在提高葡萄品质和延长贮藏潜力方面的关键作用。

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