Food Chemistry Molecular Sciences最新文献_第6页

Optimizing lipid-lowering synbiotics: strain screening, synergistic consortium formulation, prebiotic modulation, and freeze-drying process engineering for enhanced stability and efficacy 优化降脂合成制剂：菌株筛选，协同联盟配方，益生元调节，以及提高稳定性和功效的冷冻干燥工艺工程

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-30 DOI: 10.1016/j.fochms.2025.100322

Wenjing Zhu , Qinggele Borjihan , Yongfu Chen , Yanan Xia

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.

为了开发具有降脂活性的新型合成成分，本研究筛选具有降脂功能的乳酸菌，通过菌株组合配制合成成分，并对其冷冻干燥工艺进行优化。从80株候选菌株中，选择了戊酸乳杆菌9-6和粪肠球菌SMN3-2，因为它们具有较高的体外胆固醇和甘油三酯降解率。结果表明，以2:1的比例与乳果糖共同培养，可使胆固醇和甘油三酯降解率分别达到（70.7±1.0）%和（58.8±0.7）%。随后，采用Box-Behnken响应面设计优化冷冻保护剂配方（比例为1:6），并优化关键工艺参数，包括静态培养30 min和在- 80°C预冷冻12 h，最终获得活菌数量为4.63 × 10^9 CFU/g的合成冻干粉，胆固醇和甘油三酯降解效率分别为（62.6±0.6）%和（53.8±0.6）%。研究结果表明，特定乳杆菌菌株与乳果糖功能结合形成的共生系统具有降脂机制，冻干过程有效地保留了其功能功效。该合成冻干粉可作为调脂特殊膳食食品、保健食品或功能性乳制品的关键功能成分，为通过功能性食品配方调节脂质代谢提供了潜在的干预策略。

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引用次数: 0

Varietal differences in protein body distribution and pearling fraction flour quality response to different nitrogen application rates in wheat 不同施氮量对小麦蛋白质体分布及珍珠率、面粉品质的影响

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-03 DOI: 10.1016/j.fochms.2025.100307

Yuhua Chen , Shunyuan Wang , Mingsheng Pan , Hengtong Wang , Xinsu Sun , Jian Cai , Qin Zhou , Dong Jiang , Yingxin Zhong

Nitrogen (N) enhances wheat protein content and flour nutritional quality. The protein content of wheat grain exhibits significant variations across different pearling fractions, which affect the processing quality of the resulting flour. We hypothesize that varietal differences in protein body distribution under different nitrogen application levels are directly regulated by the expression levels of genes involved in protein biosynthesis. This study aims to determine and characterize this relationship. Herein, the wheat varieties Ningmai 13 with relatively low protein content, Yangmai 16 with moderate protein content, and Xumai 32 with high protein content were subjected to two different levels of nitrogen application. The addition of N changed the spatial distribution of gliadin, glutenin, and protein across wheat varieties. The influence of N on the spatial expression of genes associated with amino acid biosynthesis, ribosome biosynthesis, and protein processing was genotype-dependent. Correlation analysis indicated that arginine succinate synthase (argG), translation initiation factor 6 (EIF6), and calnexin (CNX) may serve as potential targets for the modification of protein gradients via nitrogen coordination. The findings offer spatial insights into varietal differences in protein response to N levels, thereby establishing a mechanistic basis for molecular breeding strategies targeting the identified genes to develop optimized varieties. The goal of these strategies is the production of superior flour from specific pearling fractions for enhanced baking quality.

氮(N)提高小麦蛋白质含量和面粉营养品质。小麦籽粒蛋白质含量在不同珠光组分间表现出显著差异，从而影响面粉的加工品质。我们推测不同施氮水平下蛋白质体分布的品种差异直接受到蛋白质生物合成相关基因表达水平的调控。本研究旨在确定和描述这种关系。以蛋白质含量相对较低的宁麦13号、蛋白质含量中等的扬麦16号和蛋白质含量较高的徐麦32号分别进行2个不同水平的施氮处理。施氮改变了麦胶蛋白、谷蛋白和蛋白质在小麦品种间的空间分布。氮对氨基酸生物合成、核糖体生物合成和蛋白质加工相关基因空间表达的影响具有基因型依赖性。相关分析表明，精氨酸琥珀酸合成酶（argG）、翻译起始因子6 （EIF6）和钙连联蛋白（CNX）可能是通过氮配位修饰蛋白质梯度的潜在靶点。这一发现为了解不同品种对氮水平的蛋白质响应差异提供了空间视角，从而为针对所鉴定基因的分子育种策略建立了机制基础，从而培育出优化的品种。这些策略的目标是从特定的珠光部分生产优质面粉，以提高烘焙质量。

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引用次数: 0

Glutathione and astaxanthin: Both enhance antioxidant capacity and regulate lipid metabolism in Pacific white shrimp (Litopenaeus vannamei) fed with high-lipid diets 谷胱甘肽和虾青素：高脂饲料能提高凡纳滨对虾的抗氧化能力和调节脂质代谢

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-11-26 DOI: 10.1016/j.fochms.2025.100331

Jiandong Chen , Tao Cheng , Xiang Si , Fan Yang , Jianhua Yi , Zhilong Yang , Zhaowen Li , Beiping Tan , Chunfeng Yao , Shuyan Chi

Glutathione (GSH) and astaxanthin (AX) have the function of helping lipid metabolism and antioxidant capacity; which one is better? The feeding experiment of an 8 weeks was conducted to investigate the advantages of these two working on Litopenaeus vannamei fed with high-lipid diets. Four diets were formulated: basal diet (CON, 9 % lipid content); high-lipid diet (HL, 11 % lipid content); and supplementation with 6.7 g/kg Glutathione-rich yeast hydrolysate (GSH, 5 %) and 0.3 g/kg Carophyll^Ⓡ Pink (AX, 10 %) based on the HL diet, recorded as HLG and HLA, respectively. The results demonstrated a clear distinction between these two supplements. Compared to the HL group, shrimp in the HLG and HLA groups exhibited a consistent pattern of improvement that significantly reduced hepatic triglyceride levels, markedly downregulated expression of the fatty acid synthase (fas) gene, and enhanced activities of the key antioxidant enzymes catalase and glutathione peroxidase. Compared to the HLA group, the HLG group exhibited upregulation of triacylglycerol lipase (tgl) and glucose-6-phosphatedehydrogenase (g6pdh) gene expression and lower TG content. Shrimp fed HLG diet exhibited superior overall performance, maintaining growth at levels equivalent to the control (CON) group. Specifically, the HLG group showed significantly greater thickness of intestinal muscular layer, and height and width for intestinal villus compared to both the HL and HLA groups (P < 0.05). In summary, while both additives mitigated hepatic lipid accumulation and oxidative stress, GSH delivered stronger benefits for growth performance through regulating antioxidant capacity and intestinal health when shrimp fed high-lipid diet.

谷胱甘肽（GSH）和虾青素（AX）具有促进脂质代谢和抗氧化能力的功能；哪个更好？通过为期8周的饲养试验，探讨这两种饲料对高脂饲料喂养的凡纳滨对虾的优势。配制4种饲粮：基础饲粮（CON，脂肪含量9%）；高脂饮食（HL， 11%脂含量）；在HL日粮基础上添加6.7 g/kg富谷胱甘肽酵母水解物（GSH, 5%）和0.3 g/kg carophylⓇPink (AX, 10%)，分别记为HLG和HLA。结果表明这两种补品之间有明显的区别。与HL组相比，HLG组和HLA组对虾的改善模式一致，肝脏甘油三酯水平显著降低，脂肪酸合成酶（fas）基因表达显著下调，关键抗氧化酶过氧化氢酶和谷胱甘肽过氧化物酶活性增强。与HLA组相比，HLG组三酰甘油脂肪酶（tgl）和葡萄糖-6-磷酸脱氢酶（g6pdh）基因表达上调，TG含量降低。饲喂HLG饲料的对虾表现出优异的综合性能，其生长水平与对照组相当。其中，HLG组肠道肌层厚度、肠绒毛高度和宽度均显著高于HL组和HLA组（P < 0.05）。综上所述，虽然这两种添加剂都减轻了肝脏脂肪积累和氧化应激，但谷胱甘肽通过调节高脂饲料对虾的抗氧化能力和肠道健康，对生长性能有更大的好处。

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引用次数: 0

Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance 气态二氧化氯在采后成熟过程中改善了凯特芒果的品质：增强了糖的积累、萜类生物合成和储存性能

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-27 DOI: 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.

凯特芒果（Mangifera indica L.）通常是在完全成熟和成熟的绿色时收获的，然后在室温下自然成熟几天。然而，与树熟芒果相比，这种方法产生的果实缺乏理想的甜味和芒果特有的味道。为了提高Keitt芒果采后的成熟品质，将芒果置于累积浓度为200 μL/L的二氧化氯（ClO2）环境中，在25℃、85±5%的湿度条件下贮藏4 d。结果表明，在第1-4天，与对照组和乙烯酚处理组相比，气态二氧化氯处理显著提高了芒果果肉中糖二糖、葡萄糖、甘露糖和阿拉伯糖的水平，其中葡萄糖含量的增加最为明显。在香气方面，在第2-4天，气态ClO2处理显著提高了萜类化合物的含量，尤其是3-蒈烯的含量。这些趋势与糖生成基因（MiSUS、MiBAM3、MiabfA和MiHEX1）、萜类生物合成基因（MiACAT、MiIDI和MiGPPS）和液泡糖转运基因（MiERD6-5和MiERD6-6）的上调表达一致。此外，在13°C下储存4天后，气态氯成熟的芒果与乙烯成熟的芒果相比具有突出的品质属性。综上所述，气态ClO2能有效促进Keitt芒果的糖积累和风味发育，并具有优良的贮藏品质。这些发现表明，气态二氧化氯在提高采后水果品质方面具有显著的潜力。

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引用次数: 0

Biaxially oriented polyethylene film preserves nutritional quality and extends the shelf life of postharvest peaches 双轴定向聚乙烯薄膜保留了桃子的营养品质，延长了采后的保质期

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-09-12 DOI: 10.1016/j.fochms.2025.100300

Zhen Wang , Wan-Ken Chen , Kai-Ye Shi , Le-Ying Yan , Song-Li Han , Hui Zhou , Gai-Fang Yao , Hong Wang , Pedro Garcia-Caparros , Hua Zhang

Biaxially oriented polyethylene (BOPE) is a high-strength, lightweight polyethylene material with superior barrier properties. In this study, peaches were packaged using either polyethylene (PE) or BOPE film. The peaches packaged in BOPE film maintained better firmness, color retention, antioxidant content, and nutritional quality than control peaches and those packaged in PE film. Transcriptome sequencing revealed 1041 differentially expressed genes in BOPE-packaged fruit compared with that in the control, and these were enriched in the pyruvate metabolism, flavonoid biosynthesis, and glutathione metabolism pathways. Physiological analyses demonstrated that BOPE packaging reduced malondialdehyde accumulation and increased peroxidase and phenylalanine ammonia-lyase activity, potentially limiting membrane peroxidation and senescence. BOPE-packaged fruit also retained higher levels of soluble sugars, reducing sugars, free amino acids, and proline, which are critical for fruit flavor and stress adaptation. Together, these results underscore the potential of BOPE as a novel packaging material for the preservation of fruits and vegetables.

双轴定向聚乙烯（hope）是一种高强度、轻质的聚乙烯材料，具有优异的阻隔性能。在这项研究中，桃子用聚乙烯（PE）或hope薄膜包装。与对照桃和PE包装桃相比，PE包装桃的硬度、保色性、抗氧化剂含量和营养品质均有所提高。转录组测序显示，与对照相比，bope包装的果实中有1041个差异表达基因，这些基因富集于丙酮酸代谢、类黄酮生物合成和谷胱甘肽代谢途径。生理分析表明，hope包装减少了丙二醛的积累，增加了过氧化物酶和苯丙氨酸解氨酶的活性，潜在地限制了膜过氧化和衰老。使用hope包装的水果还保留了较高水平的可溶性糖、还原糖、游离氨基酸和脯氨酸，这些对水果风味和适应压力至关重要。总之，这些结果强调了hope作为一种保存水果和蔬菜的新型包装材料的潜力。

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引用次数: 0

Integrating transcriptomics and proteomics to analyze new regulatory genes related to rice grain development 整合转录组学和蛋白质组学分析水稻籽粒发育相关的新调控基因

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-08-06 DOI: 10.1016/j.fochms.2025.100283

Zhixuan Du , Qitao Su , Haihui Fu , Dahu Zhou , Linjuan Ouyang , Junru Fu , Haohua He

The regulation of seed size in rice represents a significant concern within the domain of developmental biology. Nevertheless, our understanding of the mechanisms by which plants determine seed size remains limited, despite its critical importance. The transcriptome and proteome sequencing of rice kernels, derived from the recombinant inbred line (RIL) population between the large-grain line AD3 and the small-grain line AD148, were conducted at the third stage of spikelet development (stage Sp 3: formation of lemma primordium), the sixth stage of spikelet development (stage Sp 6: formation of stamen primordia), as well as nine days post anthesis (9DPA). During the stage Sp 3 and stage Sp 6, the differentially expressed genes were predominantly associated with metabolic pathways, secondary metabolite synthesis, and nitrogen metabolism. In contrast, at 9DPA, these genes were primarily involved in cysteine and methionine metabolism, biosynthesis, and protein processing. This observation indicates that the differences in grain size between the large-grain line AD3 and the small-grain line AD148 result from distinct biological processes occurring both during the early stages of glume development and the grain filling stage. Furthermore, eight genes have been identified as potential regulators of grain development, providing valuable information on the underlying mechanisms of grain development in rice.To identify the key genes, pathways, and regulatory networks controlling rice grain size by integrating transcriptomic and proteomic analyses of large-grain (AD3) and small-grain (AD148) lines at critical developmental stages.

水稻种子大小的调控是发育生物学领域的一个重要问题。然而，我们对植物决定种子大小的机制的理解仍然有限，尽管它至关重要。利用大粒系AD3和小粒系AD148的重组自交系（RIL）群体，在小穗发育的第三阶段（sp3阶段：外稃原基形成）、小穗发育的第6阶段（sp6阶段：雄蕊原基形成）和开花后第9天（9DPA）对水稻籽粒进行了转录组和蛋白质组测序。在Sp 3期和Sp 6期，差异表达基因主要与代谢途径、次生代谢物合成和氮代谢相关。相比之下，在9DPA时，这些基因主要参与半胱氨酸和蛋氨酸的代谢、生物合成和蛋白质加工。这表明，大粒系AD3和小粒系AD148的晶粒大小差异是由于颖花发育早期和籽粒灌浆阶段不同的生物过程造成的。此外，已有8个基因被鉴定为水稻籽粒发育的潜在调控因子，为研究水稻籽粒发育的潜在机制提供了有价值的信息。通过对水稻大粒系（AD3）和小粒系（AD148）关键发育阶段的转录组学和蛋白质组学分析，确定控制水稻粒大小的关键基因、途径和调控网络。

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引用次数: 0

Effect of cinnamaldehyde pickering emulsion on Pseudomonas fragi biofilms: Characterization, antibiofilm effects in vitro and in vivo, and a transcriptomic analysis 肉桂醛酸洗乳剂对fragi假单胞菌生物膜的影响：表征，体外和体内抗生物膜作用，转录组学分析

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-25 DOI: 10.1016/j.fochms.2025.100317

Yanwei Zhou, Xiaosu Hu, Huaimao Tie, Qiujin Zhu, Minping Wei, Yongguang Huang

Pseudomonas fragi (P. fragi), a predominant biofilm-forming spoilage bacterium in fresh chilled meat, causes persistent contamination and poses a significant food safety concern. However, research on its biofilms remains exploratory, and effective control measures are currently lacking. This study developed an innovative biofilm-targeted preservation system by encapsulating cinnamaldehyde (CA), the most potent essential oil component against P. fragi (MIC = 0.3125 mg/mL), within a Pickering emulsion to overcome its inherent volatility and poor aqueous solubility. Molecular docking simulations revealed stable interactions among whey protein isolate (WPI), sunflower oil, and CA, guiding rational emulsion design. The optimized emulsion (oil-water ratio 6:4) exhibited excellent physical stability (particle size: 11.30 ± 1.88 μm; zeta potential: −31.6 ± 0.82 mV), oxidation stability, and sustained-release properties, along with biosafety validated by murine acute toxicity and hemolysis assays. Crucially, while maintaining identical MIC values to free CA, the CA Pickering emulsion demonstrated significantly enhanced biofilm inhibition and eradication capabilities against P. fragi. Transcriptomic analysis revealed, for the first time, that the CA emulsion induced dysregulation of 191 bacterial genes (114 downregulated, 77 upregulated), which simultaneously suppressed signaling and metabolic pathways while inducing stress adaptation responses, thereby disrupting biofilm formation and maintenance. This work establishes a novel stabilization paradigm for essential oils and provides a theoretical foundation for developing green biofilm-targeting technologies against meat spoilage bacteria, facilitating the practical applications of CA Pickering emulsions in meat preservation.

fragi假单胞菌（P. fragi）是鲜肉中主要的形成生物膜的腐败细菌，造成持续污染，并引起重大的食品安全问题。然而，对其生物膜的研究仍处于探索性阶段，目前缺乏有效的防治措施。本研究开发了一种创新的生物膜靶向保存系统，通过将肉桂醛（CA）包封在皮克林乳液中，以克服其固有的挥发性和水溶性差。肉桂醛是抗fragi最有效的精油成分（MIC = 0.3125 mg/mL）。分子对接模拟揭示了乳清分离蛋白（WPI）、葵花籽油和CA之间稳定的相互作用，为乳剂的合理设计提供了指导。优化后的乳化液（油水比6:4）具有良好的物理稳定性（粒径：11.30±1.88 μm； zeta电位：−31.6±0.82 mV）、氧化稳定性和缓释性能，并通过小鼠急性毒性和溶血实验验证了其生物安全性。关键是，在保持与游离CA相同的MIC值的同时，CA Pickering乳剂对fragi的生物膜抑制和根除能力显著增强。转录组学分析首次揭示，CA乳剂诱导191个细菌基因（114个下调，77个上调）失调，在诱导应激适应反应的同时抑制信号通路和代谢途径，从而破坏生物膜的形成和维持。本研究建立了一种新的精油稳定模式，为开发绿色生物膜靶向技术对抗肉类腐败菌提供了理论基础，促进了CA皮克林乳剂在肉类保鲜中的实际应用。

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引用次数: 0

Multi-omics study uncovered key differences in taste and nutritional quality among three distinct bitter gourd (Momordica charantia L.) cultivars 多组学研究揭示了三种不同苦瓜（Momordica charantia L.）品种在味道和营养品质上的关键差异

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-09 DOI: 10.1016/j.fochms.2025.100308

Shudan Xue , Muhammad Sajjad , Meijiang Zhou, Yingchao Xu, Wenlong Luo, Yingyin Lin, Qingmin Jin, Xiaoming Zheng, Yujuan Zhong

Bitter gourd is a widely consumed vegetable recognized for its diverse health-promoting functions. Bitter-melon cultivars (D, B, Q) differ in consumer preferences due to quality variations. Given the lack of studies on flavor, color, and nutrition coregulation in bitter gourd, we hypothesized that these traits are driven by genetic modulation of bitterness-linked pathways. This study used comparative trans-meta-analysis to systematically explore the metabolic and molecular basis of these quality traits. The metabolome analysis shows the 8R-dihydrodehydrodiconferyl alcohol 4-O-β-D-glucopyranoside (phenolic) and borneol 7-O-[β-D-apiofuranosyl-(1→6)]-β-D-glucopyranoside (saponin), geranyl 3-O-xylopyranosyl-glucopyranoside (saponin) all are highly induced in B and Q, while, glycosylated terpenoids (e.g. goyaglycoside, kuguaglycoside) were markedly higher in cv. D compared to other cultivars, that may cause the concurrent superior traits in D. Accordingly, DEGs encoding structural enzymes i.e. sugars (SUS, INV, EGN), carotenoids (LCY, CHX, ZEP), chlorophyll (CS, CAO), and terpenoids (TTPS, GGPP, DTPS) synthases were found as key-contributors. This study uncovers key mechanisms controlling taste, color and nutritional traits in bitter gourd.

苦瓜是一种被广泛食用的蔬菜，具有多种促进健康的功能。苦瓜品种（D、B、Q）由于质量差异，消费者偏好不同。鉴于缺乏对苦瓜的风味、颜色和营养协同调节的研究，我们假设这些性状是由苦味相关途径的遗传调节驱动的。本研究采用比较跨元分析方法，系统探讨了这些品质性状的代谢和分子基础。代谢组学分析表明，8r -二氢脱氢二银杏醇4-O-β- d -葡萄糖苷（酚）和冰片7-O-[β- d - apiofuransyl -(1→6)]-β- d -葡萄糖苷（皂苷）、香叶基3- o -xylopyranosyl-葡萄糖苷（皂苷）在B和Q中均有较高的诱导作用，而糖基化萜类（如山茱萸糖苷、苦瓜糖苷）在cv中均有较高的诱导作用。因此，基因编码结构酶如糖（SUS、INV、EGN）、类胡萝卜素（LCY、CHX、ZEP）、叶绿素（CS、CAO）和萜类（TTPS、GGPP、DTPS）合酶是关键因素。本研究揭示了控制苦瓜口感、颜色和营养性状的关键机制。

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引用次数: 0

Male-specific amelioration of lipid metabolism by edible insect Locusta migratoria in rats fed a cholesterol diet: Ingredients, mechanisms, and sex-differences 食用昆虫迁徙蝗对饲喂胆固醇饮食的大鼠脂质代谢的雄性特异性改善：成分、机制和性别差异

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-09-25 DOI: 10.1016/j.fochms.2025.100303

Masaru Ochiai , Yume Takahashi , Bungo Shirouchi , Yoshihiro Suzuki , Kanan Mine , Tatsuyuki Takahashi , Jun Nagasao

Edible insects are expected to become alternative and sustainable food resources that will help ensure food security. Among them, the migratory locust (ML), which contains n-3 fatty acids (FA) that bind multiple lipid species, phytosterols, chitin, and resistant proteins, could ameliorate dyslipidemia by improving lipoprotein metabolism. However, since the positive effects of female hormones on lipid metabolism are well-known, the effects of ML supplementation on lipid metabolism may differ between sexes. This study investigated the ability of the ML supplementation to improve lipid metabolism in male and premenopausal female rats fed a 0.5% cholesterol diet for 4 weeks. Notably only in male rats, ML supplementation exhibited reduced plasma lipid levels in all major lipoprotein fractions, particularly the very small low-density lipoprotein fractions, which are more closely related to dyslipidemia. In the liver of male rats, ML supplementation suppressed enzymatic activities and mRNA expressions related to FA synthesis, FA desaturation, very low-density lipoprotein formation, and cholesterol synthesis, as well as dietary lipid absorption. Additionally in the cecum of male rats, ML supplementation increased certain alpha diversity indices and the abundance of the Akkermansia genus, which can improve lipid metabolism. Furthermore, ML supplementation increased anti-inflammatory n-3 FA levels, whereas suppressed inflammation-induced n-6 FA levels in the plasma and liver, and increased fecal lipid content in rats regardless of sex. Overall, ML supplementation was found to have an improvement effect on lipid metabolism, particularly in male rats, by suppressing lipid absorption and hepatic lipogenesis, as well as altering the cecal microbiota.

食用昆虫有望成为可替代和可持续的粮食资源，有助于确保粮食安全。其中，飞蝗（ML）含有n-3脂肪酸（FA），可结合多种脂类、植物甾醇、几丁质和抗性蛋白，可通过改善脂蛋白代谢来改善血脂异常。然而，由于女性激素对脂质代谢的积极作用是众所周知的，因此补充ML对脂质代谢的影响可能会因性别而异。本研究考察了添加ML对饲喂0.5%胆固醇饲料4周的雄性和绝经前雌性大鼠脂质代谢的改善能力。值得注意的是，仅在雄性大鼠中，补充ML可降低所有主要脂蛋白部分的血浆脂质水平，特别是与血脂异常密切相关的非常小的低密度脂蛋白部分。在雄性大鼠肝脏中，添加ML抑制了与FA合成、FA去饱和、极低密度脂蛋白形成、胆固醇合成以及膳食脂质吸收相关的酶活性和mRNA表达。此外，在雄性大鼠盲肠中，添加ML可增加某些α多样性指数和Akkermansia属的丰度，从而改善脂质代谢。此外，ML的补充增加了抗炎的n-3 FA水平，同时抑制了血浆和肝脏中炎症诱导的n-6 FA水平，并增加了大鼠的粪便脂质含量。总的来说，发现补充ML通过抑制脂质吸收和肝脏脂肪生成以及改变盲肠微生物群，对脂质代谢有改善作用，特别是在雄性大鼠中。

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引用次数: 0

Comprehensive review of understanding ancient dietary habits using modern analytical techniques 利用现代分析技术了解古代饮食习惯的全面回顾

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-12-01 Epub Date: 2025-10-10 DOI: 10.1016/j.fochms.2025.100304

Nehal S. Ramadan , Magdy M. El-Sayed , Hesham Sameh Ramadan , Mostafa Ismail , Heba Abdelmegeed , Nashwa Gaber , Mahmoud M. Sakr

Understanding ancient dietary habits is essential for reconstructing ancient lifestyles. Archaeobotanical and archaeological remains, such as seeds, plant fibers, and pottery, serve as vital indicators of agriculture and daily life. We proposed that contemporary biomolecular and analytical methods provide unique insights into dietary habits through these artifacts. To assess this, we examined recent analytical platforms utilized in isotope analysis, multi-omics techniques viz. genomics, proteomics, lipidomics, and metabolomics applied to food residues, dental calculus, coprolites, and ceramics. Isotope research has shed light on climate changes and human movement; lipid and protein examinations uncovered methods of food preparation and preservation; and multi-omics strategies have enhanced the detail of dietary reconstructions, increasingly aided by artificial intelligence. Ongoing challenges persist, such as sample preservation, contamination, and potential methodological bias. Nevertheless, our review affirms that biomolecular archaeology significantly enhances our understanding of ancient diets and sharpens archaeological interpretations regarding health, subsistence, and interactions between humans and their environment.

了解古代的饮食习惯对于重建古代的生活方式至关重要。考古植物和考古遗迹，如种子、植物纤维和陶器，是农业和日常生活的重要指标。我们提出，当代生物分子和分析方法通过这些人工制品为饮食习惯提供了独特的见解。为了评估这一点，我们研究了最近用于同位素分析的分析平台，多组学技术，即基因组学，蛋白质组学，脂质组学和代谢组学，应用于食物残渣，牙石，粪化石和陶瓷。同位素研究揭示了气候变化和人类运动；脂质和蛋白质检查揭示了食品制备和保存的方法；多组学策略增强了饮食重建的细节，越来越多地得到人工智能的帮助。持续存在的挑战，如样品保存、污染和潜在的方法偏差。尽管如此，我们的综述肯定了生物分子考古学显著增强了我们对古代饮食的理解，并强化了关于健康、生存以及人类与环境之间相互作用的考古解释。

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引用次数: 0