Pub Date : 2025-11-08DOI: 10.1016/j.fochms.2025.100327
Yuan Liu , Shuang Liu , Xue Feng , Mengli Yang , Xue Bai , Dawei Wei , Bei Cai , Runjun Yang , Lupei Zhang , Yun Ma
Intramuscular fat (IMF) critically governs beef sensory attributes (juiciness, tenderness, flavor). Previous studies have predominantly focused on genomics and transcriptomics, with limited proteomic data available. To gain a more comprehensive understanding of the mechanisms regulating IMF deposition, we integrated proteomic and metabolomic profiling of the Longissimus dorsi across three genetically distinct cattle breeds. A comprehensive analysis of 633 differentially abundant proteins (DAPs) and 1456 differential metabolites (DAMs) identified 20 potential protein regulators (e.g., ACAA1, ACACA, ADIPOQ, and HSD17B12) and 19 candidate metabolites (e.g., hexadecanoic acid, icosadienoic acid, oleic acid, and oxaloacetate) as key molecular markers. Furthermore, HSD17B12 was found to inhibit IMF cell proliferation while promoting differentiation and lipid accumulation. This integrated approach highlights HSD17B12 as a critical regulator in enhancing IMF content, providing a theoretical foundation for improving beef quality.
{"title":"Integrated proteomics and metabolomics elucidate HSD17B12 regulation of intramuscular fat deposition for enhanced beef quality","authors":"Yuan Liu , Shuang Liu , Xue Feng , Mengli Yang , Xue Bai , Dawei Wei , Bei Cai , Runjun Yang , Lupei Zhang , Yun Ma","doi":"10.1016/j.fochms.2025.100327","DOIUrl":"10.1016/j.fochms.2025.100327","url":null,"abstract":"<div><div>Intramuscular fat (IMF) critically governs beef sensory attributes (juiciness, tenderness, flavor). Previous studies have predominantly focused on genomics and transcriptomics, with limited proteomic data available. To gain a more comprehensive understanding of the mechanisms regulating IMF deposition, we integrated proteomic and metabolomic profiling of the Longissimus dorsi across three genetically distinct cattle breeds. A comprehensive analysis of 633 differentially abundant proteins (DAPs) and 1456 differential metabolites (DAMs) identified 20 potential protein regulators (e.g., ACAA1, ACACA, ADIPOQ, and HSD17B12) and 19 candidate metabolites (e.g., hexadecanoic acid, icosadienoic acid, oleic acid, and oxaloacetate) as key molecular markers. Furthermore, HSD17B12 was found to inhibit IMF cell proliferation while promoting differentiation and lipid accumulation. This integrated approach highlights HSD17B12 as a critical regulator in enhancing IMF content, providing a theoretical foundation for improving beef quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100327"},"PeriodicalIF":4.7,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145520006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-06DOI: 10.1016/j.fochms.2025.100326
Anqiong Zeng , Meiquan Yang , Tianmei Yang , Weize Yang , Jinyu Zhang
The fruit of Lanxangia tsao - ko (LT), a widely used spice, is highly perishable during storage and transportation making it essential to develop effective preservation methods. This study employed multi-omics techniques to evaluate the effects of three different treatments on the quality of LT during short-term storage. Results demonstrated that, compared to the tap water control group (TW), the hot water treatment group (HW), carboxymethyl chitosan treatment group (CMC), and hydrogen peroxide‑silver ion solution treatment group (SP) significantly suppressed the increase in color change intensity (ΔE), browning index (BI), weight loss rate (W%), and rot rate (R%) of LT. Furthermore, these treatments promoted the accumulation of beneficial flavor substances, while reducing the level of unfavorable ones. Both CMC and SP were effective in inhibiting the increase of LT's respiration intensity and the relative abundance of pathogenic microorganisms like Rhizopus microsporus and Rhizopus arrhizus. However, HW led to an abnormal decrease in respiration intensity and increases the relative abundance of certain pathogenic microorganisms. In summary, although the temperature setting in the hot water treatment group was not ideal, hot water treatment still significantly inhibited the spoilage and discoloration phenomenon. Both CMC and SP can effectively extend the storage and transportation period of LT in all aspects. This study provides a new idea for the preservation of LT.
{"title":"Effects of hot water treatment, silver hydroxide ion solution and carboxymethyl chitosan on Lanxangia tsao-ko quality","authors":"Anqiong Zeng , Meiquan Yang , Tianmei Yang , Weize Yang , Jinyu Zhang","doi":"10.1016/j.fochms.2025.100326","DOIUrl":"10.1016/j.fochms.2025.100326","url":null,"abstract":"<div><div>The fruit of <em>Lanxangia tsao - ko</em> (LT), a widely used spice, is highly perishable during storage and transportation making it essential to develop effective preservation methods. This study employed multi-omics techniques to evaluate the effects of three different treatments on the quality of LT during short-term storage. Results demonstrated that, compared to the tap water control group (TW), the hot water treatment group (HW), carboxymethyl chitosan treatment group (CMC), and hydrogen peroxide‑silver ion solution treatment group (SP) significantly suppressed the increase in color change intensity (Δ<em>E</em>), browning index (<em>BI</em>), weight loss rate (<em>W</em>%), and rot rate (<em>R</em>%) of LT. Furthermore, these treatments promoted the accumulation of beneficial flavor substances, while reducing the level of unfavorable ones. Both CMC and SP were effective in inhibiting the increase of LT's respiration intensity and the relative abundance of pathogenic microorganisms like <em>Rhizopus microsporus</em> and <em>Rhizopus arrhizus</em>. However, HW led to an abnormal decrease in respiration intensity and increases the relative abundance of certain pathogenic microorganisms. In summary, although the temperature setting in the hot water treatment group was not ideal, hot water treatment still significantly inhibited the spoilage and discoloration phenomenon. Both CMC and SP can effectively extend the storage and transportation period of LT in all aspects. This study provides a new idea for the preservation of LT.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100326"},"PeriodicalIF":4.7,"publicationDate":"2025-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145711872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-05DOI: 10.1016/j.fochms.2025.100325
Tingqi Zhu , Lekun Deng , Yuehua He , Wenjie Liang , Pingquan Liu , Shuangxing Liu , Haishan Guo , Donghua Li , Fengbin Yan , Yadong Tian , Ruirui Jiang , Xiangtao Kang , Weiwei Jin , Zhunan Li , Wenting Li , Guirong Sun
Chicken meat is a major source of protein worldwide, and consumer demand for its consumption and quality is increasing. Although broilers grow rapidly to meet consumer demand, broilers have problems of low flavor substances and low intramuscular fat. Balancing the “quantity” and “quality” of chicken meat is the core of breeding. Among microRNAs, miR-128 can regulate myoblast proliferation and fat accumulation, it remains unclear whether miR-128 exerts the same function in vivo. Thus, this study constructed an adeno-associated virus (AAV)-mediated miR-128-3p sponge vector was constructed, and 20 chickens were equally assigned to a control group (injected with Cytomegalovirus (CMV) vector) and an experimental group (injected with AAV-miR-128-3p sponge vector). The results showed that the body weight, breast muscle weight, and breast muscle rate of the experimental group increased, the muscle fiber diameter enlarged, the mRNA expression of miR-128-3p in breast muscle decreased, and the lipid droplet area in breast and leg muscles as well as the crude fat content in breast muscle increased. In addition, lipidomic analysis revealed that the levels of 5 types of triglycerides (TG) in breast muscle was up-regulated. This study demonstrates that the AAV-miR-128-3p sponge vector can increase the growth rate and intramuscular fat (IMF) content of chickens, providing a targeted approach to improve poultry meat quality.
{"title":"Adeno-associated virus-miR-128-3p sponge regulates breast muscle growth and intramuscular fat content in chickens","authors":"Tingqi Zhu , Lekun Deng , Yuehua He , Wenjie Liang , Pingquan Liu , Shuangxing Liu , Haishan Guo , Donghua Li , Fengbin Yan , Yadong Tian , Ruirui Jiang , Xiangtao Kang , Weiwei Jin , Zhunan Li , Wenting Li , Guirong Sun","doi":"10.1016/j.fochms.2025.100325","DOIUrl":"10.1016/j.fochms.2025.100325","url":null,"abstract":"<div><div>Chicken meat is a major source of protein worldwide, and consumer demand for its consumption and quality is increasing. Although broilers grow rapidly to meet consumer demand, broilers have problems of low flavor substances and low intramuscular fat. Balancing the “quantity” and “quality” of chicken meat is the core of breeding. Among microRNAs, miR-128 can regulate myoblast proliferation and fat accumulation, it remains unclear whether miR-128 exerts the same function in vivo. Thus, this study constructed an adeno-associated virus (AAV)-mediated miR-128-3p sponge vector was constructed, and 20 chickens were equally assigned to a control group (injected with Cytomegalovirus (CMV) vector) and an experimental group (injected with AAV-miR-128-3p sponge vector). The results showed that the body weight, breast muscle weight, and breast muscle rate of the experimental group increased, the muscle fiber diameter enlarged, the mRNA expression of miR-128-3p in breast muscle decreased, and the lipid droplet area in breast and leg muscles as well as the crude fat content in breast muscle increased. In addition, lipidomic analysis revealed that the levels of 5 types of triglycerides (TG) in breast muscle was up-regulated. This study demonstrates that the AAV-miR-128-3p sponge vector can increase the growth rate and intramuscular fat (IMF) content of chickens, providing a targeted approach to improve poultry meat quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100325"},"PeriodicalIF":4.7,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145520007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-04DOI: 10.1016/j.fochms.2025.100323
Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao
Strawberry (Fragaria spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (F. nilgerrensis) with cultivated (F. × ananassa) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.
{"title":"Divergent volatilomes between wild and cultivated strawberries: MYB transcription factors underlie flavor differences","authors":"Mingzheng Duan , Kangjian Song , Ting Jiang , Xiaoting Fu , Huaming Lei , Jieming Feng , Congjing Chen , Xiande Duan , Shunqiang Yang , Muhammad Junaid Rao","doi":"10.1016/j.fochms.2025.100323","DOIUrl":"10.1016/j.fochms.2025.100323","url":null,"abstract":"<div><div>Strawberry (<em>Fragaria</em> spp.) flavor is shaped by a complex interplay of volatile organic compounds (VOCs) and their regulation by MYB transcription factors, yet the genetic and biochemical divergence between wild and cultivated varieties remains poorly understood. This study employed integrated transcriptomic and metabolomic analyses to compare a wild strawberry (<em>F. nilgerrensis</em>) with cultivated (<em>F. × ananassa</em>) varieties. We identified distinct volatile signatures: cultivated fruits were enriched in fruity-floral volatiles such as nerolidol, methyl anthranilate, and various esters, whereas the wild genotype accumulated stress-associated metabolites like geranyl acetate and 2,3-dihydroxy-benzoic acid. Expression profiling revealed key MYB transcription factors (e.g., FxaYL_542g0723070, FxaYL_512g0659290) whose abundance strongly correlated with these divergent phenylpropanoid and terpenoid volatile profiles. These findings reveal a metabolic trade-off in cultivated strawberries; whereby sensory traits are enhanced relative to defense mechanisms. This comparison provides molecular targets for breeding strawberries with enhanced flavor and resilience. This work advances our understanding of strawberry aroma biochemistry and offers a strategic roadmap for developing cultivars with superior flavor and resilience.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100323"},"PeriodicalIF":4.7,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145520005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-04DOI: 10.1016/j.fochms.2025.100324
Tiantian Tian , Chao Yang , Jian-Lin Wu , Shaoquan Liu
Zinc is an essential micronutrient that serves as a vital cofactor in multiple metabolic pathways, including the mechanism mediated by IZH (Implicated in Zinc Homeostasis) genes and lipid biosynthesis. Previous studies revealed that Saccharomyces cerevisiae ET008-c54 (WT) exhibited excellent fermentation performance at low pH for acidic fruit wines, with IZH4 identified as a key gene. This study investigated the specific role of IZH4 mediated under Zn2+ supplementation in low-pH tolerance, using greengage plum wine as a model. Based on fermentation time and sensory evaluation, the optimal Zn2+ supplementation level was preliminarily determined to be 2 mg/L. Further metabolomics and flavoromics confirmed that Zn2+ supplementation at 2 mg/L was an effective strategy for enhancing the quality of greengage plum wine. On this basis, the effects of IZH4 deletion on the growth behavior and membrane composition of the WT strain under Zn2+ supplementation were evaluated. The experimental findings revealed that the knockout strain WT-ΔIzh4 showed reduced growth at pH 2.5. Regarding the cellular lipid composition, WT-ΔIzh4 exhibited notably reduced levels of unsaturated fatty acids and ergosterol compared to WT, which resulted in less fluid membranes. Zn2+ supplementation increased the growth rate by 20.1 % and elevated ergosterol content by 15.2 % compared with WT-ΔIzh4, and further adjusted the ratio of unsaturated to saturated fatty acids to a level comparable to that of the WT strain. These results demonstrated the significant role of IZH4 mediated under Zn2+ supplementation in the low pH tolerance of yeast by remodeling the cell membrane structure. This investigation offers fresh insights into the biological function of IZH4 against low pH stress, and allows a better-defined target for subsequent genetic improvement of yeast.
{"title":"Zn2+ supplementation-mediated IZH4 enhances acid tolerance in Saccharomyces cerevisiae via membrane lipid remodeling: A multi-omics study","authors":"Tiantian Tian , Chao Yang , Jian-Lin Wu , Shaoquan Liu","doi":"10.1016/j.fochms.2025.100324","DOIUrl":"10.1016/j.fochms.2025.100324","url":null,"abstract":"<div><div>Zinc is an essential micronutrient that serves as a vital cofactor in multiple metabolic pathways, including the mechanism mediated by <em>IZH</em> (Implicated in Zinc Homeostasis) genes and lipid biosynthesis. Previous studies revealed that <em>Saccharomyces cerevisiae</em> ET008-c54 (WT) exhibited excellent fermentation performance at low pH for acidic fruit wines, with <em>IZH4</em> identified as a key gene. This study investigated the specific role of <em>IZH4</em> mediated under Zn<sup>2+</sup> supplementation in low-pH tolerance, using greengage plum wine as a model. Based on fermentation time and sensory evaluation, the optimal Zn<sup>2+</sup> supplementation level was preliminarily determined to be 2 mg/L. Further metabolomics and flavoromics confirmed that Zn<sup>2+</sup> supplementation at 2 mg/L was an effective strategy for enhancing the quality of greengage plum wine. On this basis, the effects of <em>IZH4</em> deletion on the growth behavior and membrane composition of the WT strain under Zn<sup>2+</sup> supplementation were evaluated. The experimental findings revealed that the knockout strain WT-ΔIzh4 showed reduced growth at pH 2.5. Regarding the cellular lipid composition, WT-ΔIzh4 exhibited notably reduced levels of unsaturated fatty acids and ergosterol compared to WT, which resulted in less fluid membranes. Zn<sup>2+</sup> supplementation increased the growth rate by 20.1 % and elevated ergosterol content by 15.2 % compared with WT-ΔIzh4, and further adjusted the ratio of unsaturated to saturated fatty acids to a level comparable to that of the WT strain. These results demonstrated the significant role of <em>IZH4</em> mediated under Zn<sup>2+</sup> supplementation in the low pH tolerance of yeast by remodeling the cell membrane structure. This investigation offers fresh insights into the biological function of <em>IZH4</em> against low pH stress, and allows a better-defined target for subsequent genetic improvement of yeast.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100324"},"PeriodicalIF":4.7,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145465458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
For the development of novel synbiotic ingredients with lipid-reducing activity, this study aimed to screen lactic acid bacteria exhibiting lipid-reducing functions, formulate synbiotic compositions through strain combination, and optimize the freeze-drying process. From 80 candidate strains, Lactobacillus pentosus 9–6 and Enterococcus faecalis SMN3–2 were selected based on their high in vitro cholesterol and triglyceride degradation percentage. The results showed that co-culturing these two strains at a 2:1 proportion in combination with lactulose enhanced cholesterol and triglyceride degradation percentage to (70.7 ± 1.0)% and (58.8 ± 0.7)%, respectively. Subsequently, a Box-Behnken response surface design was applied to optimize the cryoprotectant formulation (proportion 1:6) and refine critical processing parameters including static culture for 30 min and pre-freezing at −80 °C for 12 h resulting in a synbiotic lyophilized powder with a viable bacterial count of 4.63 × 10^9 CFU/g, along with cholesterol and triglyceride degradation efficiencies of (62.6 ± 0.6)% and (53.8 ± 0.6)%, respectively. Research findings indicate that the synbiotic system formed by the combination of specific Lactobacillus strains and lactulose functions through a lipid-lowering mechanism, and the lyophilization process effectively preserves its functional efficacy. This synbiotic lyophilized powder can serve as a key functional ingredient in lipid-modulating special dietary foods, health foods, or functional dairy products, offering a potential interventional strategy for regulating lipid metabolism through functional food formulations.
{"title":"Optimizing lipid-lowering synbiotics: strain screening, synergistic consortium formulation, prebiotic modulation, and freeze-drying process engineering for enhanced stability and efficacy","authors":"Wenjing Zhu , Qinggele Borjihan , Yongfu Chen , Yanan Xia","doi":"10.1016/j.fochms.2025.100322","DOIUrl":"10.1016/j.fochms.2025.100322","url":null,"abstract":"<div><div>For the development of novel synbiotic ingredients with lipid-reducing activity, this study aimed to screen lactic acid bacteria exhibiting lipid-reducing functions, formulate synbiotic compositions through strain combination, and optimize the freeze-drying process. From 80 candidate strains, <em>Lactobacillus pentosus</em> 9–6 and <em>Enterococcus faecalis</em> SMN3–2 were selected based on their high in vitro cholesterol and triglyceride degradation percentage. The results showed that co-culturing these two strains at a 2:1 proportion in combination with lactulose enhanced cholesterol and triglyceride degradation percentage to (70.7 ± 1.0)% and (58.8 ± 0.7)%, respectively. Subsequently, a Box-Behnken response surface design was applied to optimize the cryoprotectant formulation (proportion 1:6) and refine critical processing parameters including static culture for 30 min and pre-freezing at −80 °C for 12 h resulting in a synbiotic lyophilized powder with a viable bacterial count of 4.63 × 10^9 CFU/g, along with cholesterol and triglyceride degradation efficiencies of (62.6 ± 0.6)% and (53.8 ± 0.6)%, respectively. Research findings indicate that the synbiotic system formed by the combination of specific Lactobacillus strains and lactulose functions through a lipid-lowering mechanism, and the lyophilization process effectively preserves its functional efficacy. This synbiotic lyophilized powder can serve as a key functional ingredient in lipid-modulating special dietary foods, health foods, or functional dairy products, offering a potential interventional strategy for regulating lipid metabolism through functional food formulations.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100322"},"PeriodicalIF":4.7,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145465641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-30DOI: 10.1016/j.fochms.2025.100321
Manman Shi , Xianyong Bu , Qiuxin Yan , Yongtao Liu , Chuanwei Yao , Jinze Zhang , Zhihao Zhang , Lu Zhang , Xiaoru Chen , Kangsen Mai , Yueru Li , Qinghui Ai
The reddish body coloration of Pacific white shrimp (Litopenaeus vannamei) is a critical quality attribute that significantly influences consumer preference and market value. Intensive aquaculture practices frequently result in impaired pigmentation, and dietary astaxanthin supplementation, while effective, increases production costs. Considering the intrinsic ability of decapod crustaceans to alter their body color in response to environmental backgrounds, we hypothesized that rearing L. vannamei in red tanks would enhance redness, stimulate astaxanthin distribution, improve muscle texture, and enhance flavor without compromising growth performance. Following a 75-day culture period, shrimp reared in red tanks exhibited a significantly higher redness (a* value) in both raw and cooked forms (P < 0.05), alongside enhanced textural parameters including hardness, gumminess, and chewiness (P < 0.05). Furthermore, increased levels of umami-related amino acids were detected in the muscle of shrimp reared in red tanks (increased by 15.3 %, P < 0.05). Astaxanthin content was elevated in the shell (increased by 25.8 %, P < 0.05) but reduced in the hepatopancreas (decreased by 18.5 %, P < 0.05), indicating a facilitated redistribution of the pigment. This redistribution was corroborated by the upregulation of the red pigment-concentrating hormone (rpch) gene in the hepatopancreas (P < 0.05). Although survival rate was marginally lower (decreased by 7.0 %, P < 0.05), growth remained unaffected. These findings collectively indicate that red tank culture offers an economically viable and feed-free strategy to enhance the visual appeal and sensory quality of L. vannamei, presenting a promising alternative to dietary pigment supplementation.
{"title":"Red tank aquaculture improves reddish body color, flesh quality and taste of pacific white shrimp (Litopenaeus vannamei)","authors":"Manman Shi , Xianyong Bu , Qiuxin Yan , Yongtao Liu , Chuanwei Yao , Jinze Zhang , Zhihao Zhang , Lu Zhang , Xiaoru Chen , Kangsen Mai , Yueru Li , Qinghui Ai","doi":"10.1016/j.fochms.2025.100321","DOIUrl":"10.1016/j.fochms.2025.100321","url":null,"abstract":"<div><div>The reddish body coloration of Pacific white shrimp (<em>Litopenaeus vannamei</em>) is a critical quality attribute that significantly influences consumer preference and market value. Intensive aquaculture practices frequently result in impaired pigmentation, and dietary astaxanthin supplementation, while effective, increases production costs. Considering the intrinsic ability of decapod crustaceans to alter their body color in response to environmental backgrounds, we hypothesized that rearing L. <em>vannamei</em> in red tanks would enhance redness, stimulate astaxanthin distribution, improve muscle texture, and enhance flavor without compromising growth performance. Following a 75-day culture period, shrimp reared in red tanks exhibited a significantly higher redness (a* value) in both raw and cooked forms (<em>P <</em> 0.05), alongside enhanced textural parameters including hardness, gumminess, and chewiness (<em>P <</em> 0.05). Furthermore, increased levels of umami-related amino acids were detected in the muscle of shrimp reared in red tanks (increased by 15.3 %, <em>P <</em> 0.05). Astaxanthin content was elevated in the shell (increased by 25.8 %, <em>P <</em> 0.05) but reduced in the hepatopancreas (decreased by 18.5 %, <em>P <</em> 0.05), indicating a facilitated redistribution of the pigment. This redistribution was corroborated by the upregulation of the red pigment-concentrating hormone (<em>rpch</em>) gene in the hepatopancreas (<em>P <</em> 0.05). Although survival rate was marginally lower (decreased by 7.0 %, <em>P <</em> 0.05), growth remained unaffected. These findings collectively indicate that red tank culture offers an economically viable and feed-free strategy to enhance the visual appeal and sensory quality of L. <em>vannamei</em>, presenting a promising alternative to dietary pigment supplementation.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100321"},"PeriodicalIF":4.7,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145465642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-29DOI: 10.1016/j.fochms.2025.100320
Shuang Liu , Yiwen Zhang , Wei Chang , Yujia Zhou , Xiaochun Ding , Boyu Dong , Xuewu Duan
Although phenylalanine can inhibit fruit senescence, its effects on Rosa roxburghii remain unknown. We hypothesized that it delays senescence by modulating fatty acid metabolism, maintaining energy homeostasis, and supporting pentose phosphate pathways. To test this, postharvest fruits were treated with phenylalanine and physiological and molecular changes were evaluated. Treatment reduced decay, O2• − production, H2O2, and MDA, and slowed the decline in firmness, SSC, AsA, and GSH. It decreased saturated fatty acids while preserving unsaturated fatty acids by regulating activities and expression of lipid metabolism enzymes. In parallel, phenylalanine enhanced activities and expression of energy metabolism enzymes, maintaining higher ATP, ADP, and energy charge. Activities and expression of G6PDH, 6PGDH, and NADK were also increased, accompanied by higher NADP and NADPH levels and lower NAD and NADH levels. These findings support our hypothesis that phenylalanine delays senescence of R. roxburghii fruit and highlight its potential as a natural treatment to prolong postharvest storage life and maintain fruit quality.
{"title":"Phenylalanine-mediated reprogramming of lipid, pentose phosphate, and energy metabolism delays senescence in Rosa roxburghii fruit","authors":"Shuang Liu , Yiwen Zhang , Wei Chang , Yujia Zhou , Xiaochun Ding , Boyu Dong , Xuewu Duan","doi":"10.1016/j.fochms.2025.100320","DOIUrl":"10.1016/j.fochms.2025.100320","url":null,"abstract":"<div><div>Although phenylalanine can inhibit fruit senescence, its effects on <em>Rosa roxburghii</em> remain unknown. We hypothesized that it delays senescence by modulating fatty acid metabolism, maintaining energy homeostasis, and supporting pentose phosphate pathways. To test this, postharvest fruits were treated with phenylalanine and physiological and molecular changes were evaluated. Treatment reduced decay, O<sub>2</sub>• − production, H<sub>2</sub>O<sub>2</sub>, and MDA, and slowed the decline in firmness, SSC, AsA, and GSH. It decreased saturated fatty acids while preserving unsaturated fatty acids by regulating activities and expression of lipid metabolism enzymes. In parallel, phenylalanine enhanced activities and expression of energy metabolism enzymes, maintaining higher ATP, ADP, and energy charge. Activities and expression of G6PDH, 6PGDH, and NADK were also increased, accompanied by higher NADP and NADPH levels and lower NAD and NADH levels. These findings support our hypothesis that phenylalanine delays senescence of <em>R. roxburghii</em> fruit and highlight its potential as a natural treatment to prolong postharvest storage life and maintain fruit quality.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100320"},"PeriodicalIF":4.7,"publicationDate":"2025-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145415060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-27DOI: 10.1016/j.fochms.2025.100318
Meiling Tian , Lili Liu , Chunjiang Li , Dongwei Zhang , Yingting Zhao , Changcheng Li , Ting Fang
Keitt mango (Mangifera indica L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characteristic mango flavor compared to tree-ripened mangoes. To enhance the postharvest ripening quality of Keitt mangoes, the mangoes were subjected to gaseous chlorine dioxide (ClO2, cumulative concentration 200 μL/L), then stored at 25 °C with 85 ± 5% humidity for 4 days. Results suggested that gaseous ClO2 treatment significantly elevated the levels of melibiose, glucose, mannose, and arabinose in mango pulp during days 1–4 compared to the control and ethephon-treated groups, with the most pronounced increase observed in glucose content. For aroma, gaseous ClO2 treatment remarkably elevated the content of terpenoids, especially 3-carene, on days 2–4. These trends were consistent with the upregulated expression of genes encoding sugar production (MiSUS, MiBAM3, MiabfA, and MiHEX1), terpenes biosynthesis (MiACAT, MiIDI, and MiGPPS), and vacuolar sugar transporters (MiERD6–5 and MiERD6–6). Additionally, gaseous ClO2-ripened mangoes achieved outstanding quality attributes compared to ethephon-ripened mangoes after 4 days of storage at 13 °C. In summary, gaseous ClO2 can effectively promote sugar accumulation and flavor development in Keitt mangoes, as well as yield superior storage quality. These findings indicate a remarkable potential for gaseous ClO2 in enhancing the quality of postharvest fruits.
{"title":"Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance","authors":"Meiling Tian , Lili Liu , Chunjiang Li , Dongwei Zhang , Yingting Zhao , Changcheng Li , Ting Fang","doi":"10.1016/j.fochms.2025.100318","DOIUrl":"10.1016/j.fochms.2025.100318","url":null,"abstract":"<div><div>Keitt mango (<em>Mangifera indica</em> L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characteristic mango flavor compared to tree-ripened mangoes. To enhance the postharvest ripening quality of Keitt mangoes, the mangoes were subjected to gaseous chlorine dioxide (ClO<sub>2</sub>, cumulative concentration 200 μL/L), then stored at 25 °C with 85 ± 5% humidity for 4 days. Results suggested that gaseous ClO<sub>2</sub> treatment significantly elevated the levels of melibiose, glucose, mannose, and arabinose in mango pulp during days 1–4 compared to the control and ethephon-treated groups, with the most pronounced increase observed in glucose content. For aroma, gaseous ClO<sub>2</sub> treatment remarkably elevated the content of terpenoids, especially 3-carene, on days 2–4. These trends were consistent with the upregulated expression of genes encoding sugar production (<em>MiSUS</em>, <em>MiBAM3</em>, <em>MiabfA</em>, and <em>MiHEX1</em>), terpenes biosynthesis (<em>MiACAT</em>, <em>MiIDI</em>, and <em>MiGPPS</em>), and vacuolar sugar transporters (<em>MiERD6–5</em> and <em>MiERD6–6</em>). Additionally, gaseous ClO<sub>2</sub>-ripened mangoes achieved outstanding quality attributes compared to ethephon-ripened mangoes after 4 days of storage at 13 °C. In summary, gaseous ClO<sub>2</sub> can effectively promote sugar accumulation and flavor development in Keitt mangoes, as well as yield superior storage quality. These findings indicate a remarkable potential for gaseous ClO<sub>2</sub> in enhancing the quality of postharvest fruits.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100318"},"PeriodicalIF":4.7,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145415059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Reduced L-glutathione (GSH) is a kokumi active tripeptide that enhances umami, salty, and sweet taste perceptions, probably via the calcium-sensing receptor (CaSR). In this study, we report that GSH is a partial agonist of the umami taste receptor (hTAS1R1/rTAS1R3). Using cellular assays, we revealed synergistic effects of GSH with L-glutamic acid (L-Glu) but not with 5′-ribonucleotides. Combining molecular modeling and mutagenesis studies, we mapped the GSH binding site located between the two lobes of the Venus Flytrap domain (VFT) of hTAS1R1. Interestingly, GSH is a weak agonist of the sweet taste receptor (hTAS1R2/hTAS1R3) and synergizes with sucralose via the rTAS1R3 subunit. Using the chimeric TAS1R3 receptor and site-directed mutagenesis, we showed that GSH binds to TAS1R3-VFT. This research provides increased understanding of the molecular interactions between GSH and TAS1Rs and suggests that the kokumi activity of GSH is more complex than affecting CaSR alone.
{"title":"Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors","authors":"Clémence Cornut , Adeline Karolkowski , Maxence Lalis , Antoine Thomas , Rudy Menin , Jérémie Topin , Loïc Briand , Christine Belloir","doi":"10.1016/j.fochms.2025.100319","DOIUrl":"10.1016/j.fochms.2025.100319","url":null,"abstract":"<div><div>Reduced L-glutathione (GSH) is a kokumi active tripeptide that enhances umami, salty, and sweet taste perceptions, probably via the calcium-sensing receptor (CaSR). In this study, we report that GSH is a partial agonist of the umami taste receptor (hTAS1R1/rTAS1R3). Using cellular assays, we revealed synergistic effects of GSH with L-glutamic acid (L-Glu) but not with 5′-ribonucleotides. Combining molecular modeling and mutagenesis studies, we mapped the GSH binding site located between the two lobes of the Venus Flytrap domain (VFT) of hTAS1R1. Interestingly, GSH is a weak agonist of the sweet taste receptor (hTAS1R2/hTAS1R3) and synergizes with sucralose via the rTAS1R3 subunit. Using the chimeric TAS1R3 receptor and site-directed mutagenesis, we showed that GSH binds to TAS1R3-VFT. This research provides increased understanding of the molecular interactions between GSH and TAS1Rs and suggests that the kokumi activity of GSH is more complex than affecting CaSR alone.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100319"},"PeriodicalIF":4.7,"publicationDate":"2025-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145415058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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