Food Chemistry Molecular Sciences最新文献_第7页

Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage 靶代谢组学和转录组学揭示了超声对鲜嫩椰子果肉贮藏过程中多酚生物合成的调控网络

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-24 DOI: 10.1016/j.fochms.2025.100289

Cheng Fang , Xie Huang , Yanpei Huang , Ming Zhang , Haiming Chen , Weijun Chen , Qiuping Zhong , Jianfei Pei , Ying Lv , Rongrong He , Wenxue Chen

Coconut flesh, the solid endosperm, of coconut, which is rich in fat, protein and polyphenols. To investigate the impact of ultrasound treatment on the biosynthesis of polyphenols in tender coconut flesh during storage, the targeted metabolomic and transcriptomic analyses were employed. A total of 36 phenolic compounds were identified, of which catechin, epicatechin, gossypol and vanillic acid were the most abundant ones in ‘Hainan Tall’ coconut flesh. Ultrasound treatment maintained the levels of syringic acid, catechin and epicatechin, while suppressing the expression of most associated genes. Correlation analysis revealed that, downregulation expressions of FLS, 4CL2, F3′5′H, CHS2 and CHS3 decreased kaempferol, isoliquiritigenin and luteoloside content but increased catechin content. Furthermore, downregulation of CSE, DFR and CHI reduced contents of luteolin, whereas downregulation of LAR and ANS elevated the contents of catechin and epicatechin. Unraveling the effect of ultrasound on phenolic biosynthesis in the tender coconut flesh at metabolite and transcript levels provides technical and theoretical support for the high-value development and utilization of Hainan coconut resources.

椰子肉，椰子的固体胚乳，富含脂肪、蛋白质和多酚。为了研究超声处理对储存期间嫩椰子果肉中多酚生物合成的影响，采用了靶向代谢组学和转录组学分析。共鉴定出36种酚类化合物，其中儿茶素、表儿茶素、棉酚和香草酸在海南高椰子果肉中含量最多。超声治疗维持了丁香酸、儿茶素和表儿茶素的水平，同时抑制了大多数相关基因的表达。相关分析显示，下调FLS、4CL2、F3’5’h、CHS2和CHS3的表达可降低山奈酚、异槲皮素和木犀草苷含量，提高儿茶素含量。此外，CSE、DFR和CHI的下调降低了木犀草素含量，而LAR和ANS的下调提高了儿茶素和表儿茶素的含量。从代谢物和转录物水平揭示超声对嫩椰子果肉酚类生物合成的影响，为海南椰子资源的高价值开发利用提供技术和理论支持。

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引用次数: 0

Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response 在嗜水气单胞菌胁迫下中华软壳龟（Pelodiscus sinensis）发质胶原重塑的蛋白质组学研究：营养品质和氧化应激反应的意义

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-20 DOI: 10.1016/j.fochms.2025.100288

Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li

The calipash, a collagen-rich tissue in Pelodiscus sinensis, undergoes structural degradation during Aeromonas hydrophila infection, compromising its economic value. This study investigates the underlying collagen alterations. Turtles were challenged with A. hydrophila, and samples were collected at 0 h, 6 h, 1d, 3d, 6d, and 10d post-infection. Results showed progressive collagen degradation, peaking at 10d. Early infection increased collagen content, type I collagen proportion, and collagen-related gene expression, but these declined over time. Essential amino acids decreased, while non-essential amino acids (e.g., glycine, proline) increased. iTRAQ proteomics identified 517 differentially expressed proteins (227 up-, 290 down-regulated), including collagen metabolism regulators (ITGB4, TIMP2, LTBP1 up; COL6A6, FKBP7, COL28A1 down). Protein network analysis revealed ECM stabilization and oxidative stress regulation balances collagen turnover. These findings indicated that P. sinensis modulates collagen biosynthesis and degradation under A. hydrophila stress, altering collagen structure and mitigating oxidative damage.

在嗜水气单胞菌感染过程中，胭脂鱼富含胶原蛋白的组织会发生结构降解，从而降低其经济价值。这项研究调查了潜在的胶原蛋白改变。分别于感染后0 h、6 h、1d、3d、6d和10d采集标本。结果显示胶原蛋白降解进展，在10d达到峰值。早期感染增加了胶原含量、I型胶原比例和胶原相关基因表达，但随着时间的推移，这些都有所下降。必需氨基酸减少，而非必需氨基酸（如甘氨酸、脯氨酸）增加。iTRAQ蛋白组学鉴定出517个差异表达蛋白（227个上调，290个下调），包括胶原代谢调节蛋白（ITGB4、TIMP2、LTBP1上调；COL6A6、FKBP7、COL28A1下调）。蛋白质网络分析显示ECM稳定和氧化应激调节平衡胶原蛋白周转。这些结果表明，在嗜水单胞菌胁迫下，中华单胞菌调节胶原合成和降解，改变胶原结构，减轻氧化损伤。

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引用次数: 0

Characterising flavour differences in Mandarin fish muscle under live prey and formulated feed diets using flavouromics and metabolomics 利用风味组学和代谢组学表征活猎物和配制饲料饲料下鳜鱼肌肉的风味差异

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-20 DOI: 10.1016/j.fochms.2025.100287

Yang Cheng , Junjian Dong , Hetong Zhang , Yuan Zhang , Fengying Gao , Fubao Wang , Ziyang Wang , Xing Ye , Chengbin Wu , Chengfei Sun

Substituting formulated feed for trash fish in aquaculture has the potential to reduce farming costs and decrease dependence on natural resources. However, the impact of such feed substitution on muscle flavour remains unclear. This study is the first to utilise two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF MS) and liquid chromatography–mass spectrometry (LC-MS) to analyse differences in muscle flavour between mandarin fish (Siniperca chuatsi) fed live prey and those fed formulated feed. The results identified 65 differential flavour compounds, with four key contributors: 2,3-butanedione, (E)-2-nonenal, furan, 2-pentyl-, and (E)-2-octenal. Metabolomic analysis revealed 139 differential metabolites, with significant upregulation of amino acid metabolites such as threonine and L-homoserine in the muscle of fish fed formulated feed. KEGG pathway enrichment highlighted glycine, serine and threonine metabolism, and aminoacyl-tRNA biosynthesis as critical pathways. Correlation analysis demonstrated significant associations between precursors like dihydroxyacetone phosphate and O-phosphoserine and key flavour compounds. The findings indicate that mandarin fish fed live prey exhibited a more pronounced nutty, buttery, ham-like aroma alongside a fresh, grassy scent, whereas those fed formulated feed showed a diminished earthy off-flavour. Dihydroxyacetone phosphate, L-homoserine, threonine, and linoleic acid were identified as important flavour precursors. Overall, these findings provide a theoretical basis for optimising the muscle flavour of mandarin fish in feed-based aquaculture.

在水产养殖中用配方饲料代替垃圾鱼有可能降低养殖成本并减少对自然资源的依赖。然而，这种饲料替代对肌肉风味的影响尚不清楚。本研究首次利用二维气相色谱-飞行时间质谱联用（GC × GC- tof MS）和液相色谱-质谱联用（LC-MS）分析了以活体猎物为食的鳜鱼和以配方饲料为食的鳜鱼之间肌肉风味的差异。结果确定了65种不同的风味化合物，其中有四种主要成分：2,3-丁二酮、(E)-2-壬烯醛、呋喃、2-戊基和(E)-2-辛烯醛。代谢组学分析发现了139种差异代谢物，其中苏氨酸和l -同型丝氨酸等氨基酸代谢物显著上调。KEGG通路富集强调了甘氨酸、丝氨酸和苏氨酸代谢以及氨基酰基- trna生物合成是关键通路。相关分析表明，磷酸二羟丙酮和o -磷酸丝氨酸等前体与关键风味化合物之间存在显著相关性。研究结果表明，以活体猎物为食的鳜鱼表现出更明显的坚果、黄油、火腿般的香气和新鲜的草味，而以配方饲料为食的鳜鱼则表现出较少的泥土味。磷酸二羟丙酮、l -高丝氨酸、苏氨酸和亚油酸是重要的风味前体。综上所述，这些研究结果为饲料养殖中鳜鱼肌肉风味的优化提供了理论依据。

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引用次数: 0

Comparative phosphoproteomics provides insights into the differences of porcine longissimus thoracis, semimembranosus, psoas major and semitendinosus muscles 比较磷蛋白组学为猪胸最长肌、半膜肌、大腰肌和半腱肌的差异提供了见解

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-18 DOI: 10.1016/j.fochms.2025.100286

Li Zhang , Wen Luo , Linlin Zhao , Longyun Li , Yizhong Huang

Different pork cuts vary in muscle fiber characteristics and meat quality, significantly affecting processing properties and consumer preference. However, the role of protein phosphorylation in meat quality variation in pork cuts remains unclear. Using a 4D label-free platform, we performed quantitative phosphoproteomic analysis on longissimus thoracis (LT), semimembranosus (SMM), psoas major muscle (PS) and semitendinosus (SMT), identifying 13,232 phosphopeptides from 3137 phosphoproteins, and over 1000 differentially accumulated phosphopeptides (DAPPs) in each of six comparison groups. Enrichment analysis showed that these phosphoproteins were enriched in sarcomere organization and muscle cytoskeleton pathways. A total of 184, 53, 75, and 691 unique DAPPs were identified in LT, SMM, PS, and SMT, respectively. Protein-protein interaction networks revealed that phosphoproteins regulated meat quality differences. Several key phosphoproteins, including ATP5F1A, ATP5F1C, FLNC, MDH2, BAG3, and AKT1, demonstrated significant associations with meat quality traits. These findings provide valuable insights for phosphoproteins that regulate meat quality in pigs.

不同的猪肉切块在肌纤维特性和肉质上各不相同，这对加工性能和消费者偏好有很大影响。然而，蛋白质磷酸化在猪肉肉质变化中的作用仍不清楚。利用4D无标记平台，我们对胸最长肌（LT）、半膜肌（SMM）、腰肌大肌（PS）和半腱肌（SMT）进行了定量磷酸化蛋白质组学分析，从3137个磷酸化蛋白中鉴定出13232个磷酸化肽，并在6个对照组中分别鉴定出1000多个差异积累的磷酸化肽（DAPPs）。富集分析表明，这些磷酸化蛋白富集于肌节组织和肌肉细胞骨架通路。在LT、SMM、PS和SMT中分别鉴定出184、53、75和691个独特的dapp。蛋白质-蛋白质相互作用网络表明，磷蛋白调节肉质差异。几个关键的磷酸化蛋白，包括ATP5F1A、ATP5F1C、FLNC、MDH2、BAG3和AKT1，显示出与肉质性状的显著关联。这些发现为研究调节猪肉质的磷蛋白提供了有价值的见解。

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引用次数: 0

Fatty acid synthesis: A critical factor determining mycelial growth rate in Pleurotus tuoliensis 脂肪酸合成：决定托利侧耳菌丝生长速率的关键因素

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-13 DOI: 10.1016/j.fochms.2025.100285

Yu Tian , Suyue Zheng , Jinwei Zhang , Qiang Chen , Ruiying Zhang

Pleurotus tuoliensis is a commercially important edible mushroom renowned for its delicious taste and health benefits. Compared with other cultivated species in the genus Pleurotus, the vegetative mycelium of P. tuoliensis grows relatively slowly. In this study, the PtACC gene of P. tuoliensis, which encodes acetyl-CoA carboxylase, was cloned. The expression level of PtACC was regulated by RNA interference (RNAi) and overexpression methods. The results showed that RNAi reduced the expression level of PtACC, which directly decreased the total lipids content and the mycelial growth rate. Overexpression increased the expression level of PtACC, directly increasing the total lipid content and the mycelial growth rate. However, if the expression level of PtACC increased by more than double, the significant increase in the total lipid content would instead inhibit mycelial growth. Adding bicarbonate and ammonium acetate, which are reaction substrates of PtACC, to PDA medium could also increase the total lipid content and the mycelial growth rate. The optimal pH for the mycelial growth of P. tuoliensis is between 8.0 and 9.0, and the highest total lipid content of the mycelium is achieved at pH 8.0. In addition, adding fatty acids such as stearic acid (C18:0), oleic acid (C18:1n9c), linoleic acid (C18:2n6c), and docosanoic acid (C22:0) to PDA medium separately could also increase the mycelial growth rate. These findings indicate that PtACC is a key gene controlling lipid synthesis and mycelial growth in P. tuoliensis.

托利侧耳是一种重要的商业食用菌，以其美味和健康而闻名。与平菇属的其他栽培种相比，托立平菇的营养菌丝体生长相对缓慢。本研究克隆了托立p.p uoliensis编码乙酰辅酶a羧化酶的PtACC基因。PtACC的表达水平受RNA干扰（RNAi）和过表达方法的调控。结果表明，RNAi降低了PtACC的表达水平，直接降低了总脂质含量和菌丝生长速度。过表达增加了PtACC的表达水平，直接增加了总脂含量和菌丝生长速度。然而，如果PtACC表达量增加一倍以上，总脂含量的显著增加反而会抑制菌丝的生长。在PDA培养基中添加碳酸氢盐和乙酸铵作为PtACC的反应底物，也可以提高总脂含量和菌丝生长速度。该菌菌丝生长的最佳pH为8.0 ~ 9.0，总脂含量在8.0时达到最高。此外，在PDA培养基中分别添加硬脂酸（C18:0）、油酸（C18:1n9c）、亚油酸（C18:2n6c）、二十二酸（C22:0）等脂肪酸也能提高菌丝的生长速度。这些结果表明，PtACC是控制托立假单胞菌脂质合成和菌丝生长的关键基因。

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引用次数: 0

Optimizing gonadal development and muscle flavor quality in the male Chinese mitten crabs (Eriocheir sinensis): Utilization of soy isoflavones in crustaceans 优化雄性中华绒螯蟹性腺发育和肌肉风味品质：大豆异黄酮在甲壳类动物中的利用

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-07 DOI: 10.1016/j.fochms.2025.100284

Long He , Kaiqi Huang , Xiaodan Wang , Jianguang Qin , Erchao Li , Liqiao Chen

Nutritional regulation is the key strategy for improving aquatic products quality. This research evaluated the impacts of soy isoflavones on gonadal development and muscle quality in male Chinese mitten crabs (Eriocheir sinensis). Crabs were fed diets containing soy isoflavones (0, 33.14, 71.36, or 373.26 mg/kg) for 12 weeks. Results revealed that soy isoflavones may regulate gonadal development through “eyestalk-accessory gonad-testis” endocrine axis. Moreover, they promoted protein deposition in muscles and enriched highly unsaturated fatty acids (HUFAs) and total polyunsaturated fatty acids (PUFAs). In addition, soy isoflavones increased the muscle fibers density while reducing diameter, and significantly increased the umami amino acids proportion and equivalent umami concentration (EUC). This research shows that soy isoflavones can effectively enhance the gonadal development, nutritional value, flavor characteristics, and health benefits of aquatic foods, with a recommended supplementation amount of 71.36 mg/kg in crab feed.

营养调控是提高水产品质量的关键策略。本研究评价了大豆异黄酮对中华绒螯蟹雄性性腺发育和肌肉质量的影响。分别饲喂大豆异黄酮（0、33.14、71.36和373.26 mg/kg）饲料12周。结果表明，大豆异黄酮可能通过“眼柄-副性腺-睾丸”内分泌轴调节性腺发育。此外，它们促进了蛋白质在肌肉中的沉积，并丰富了高不饱和脂肪酸（HUFAs）和总多不饱和脂肪酸（PUFAs）。此外，大豆异黄酮增加了肌纤维密度，降低了肌纤维直径，显著提高了鲜味氨基酸比例和等效鲜味浓度（EUC）。本研究表明，大豆异黄酮可有效促进水产食品的性腺发育、营养价值、风味特性和保健作用，在螃蟹饲料中推荐添加量为71.36 mg/kg。

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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 : 2025-08-06 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

Integrative multi-omics analysis unravels chitosan-mediated delay of mango fruit ripening through hormonal and metabolic reprogramming 整合多组学分析揭示了壳聚糖通过激素和代谢重编程介导的芒果果实成熟延迟

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-08-05 DOI: 10.1016/j.fochms.2025.100281

Zhiwei Wu , Zhisheng Lin , Qinghua Qiao , Lieqin Shi , Zhenxin Ren

Mango (Mangifera indica L.), a climacteric fruit of significant global economic value, suffers from rapid postharvest deterioration driven by complex hormonal and transcriptional networks. While chitosan coating is known to extend mango shelf-life, the precise molecular mechanisms, particularly its interplay with key ripening hormones like abscisic acid and ethylene, and the role of transcriptional regulators, remain poorly understood. We hypothesized that chitosan delays ripening by reprogramming abscisic acid and ethylene signaling pathways and associated transcriptional networks. To test this, we employed an integrative multi-omics approach combining transcriptomics and metabolomics to elucidate the molecular basis of chitosan-mediated ripening delay in mango fruit. Our findings reveal that chitosan orchestrates a dual hormonal attenuation associated with suppression of abscisic acid biosynthesis (NCED3, ABA2) and ethylene signaling (ETR1, EIN3/EIN4) while enhancing abscisic acid catabolism (CYP707A1/4). Crucially, γ-aminobutyric acid (GABA) accumulation antagonized abscisic acid to uncouple starch-to-sugar conversion from ripening progression, correlating with retained firmness and chlorophyll levels. Furthermore, we identified key transcription factors, WRKY53 and bZIP/RF2b, likely acts as central hubs modulating abscisic acid-ethylene crosstalk and cell wall integrity. This knowledge provides novel mechanistic insights into chitosan action and offers a foundation for developing targeted strategies to optimize postharvest preservation in climacteric fruits by synchronously modulating Abscisic acid-ethylene crosstalk, GABA-mediated metabolic reprogramming, and key TFs.

芒果（Mangifera indica L.）是一种具有重要全球经济价值的更年期水果，在复杂的激素和转录网络的驱动下，其采后会迅速变质。虽然已知壳聚糖涂层可以延长芒果的保质期，但确切的分子机制，特别是它与脱落酸和乙烯等关键成熟激素的相互作用，以及转录调节因子的作用，仍然知之甚少。我们假设壳聚糖通过重编程脱落酸和乙烯信号通路以及相关的转录网络来延迟成熟。为了验证这一点，我们采用了结合转录组学和代谢组学的综合多组学方法来阐明壳聚糖介导的芒果果实成熟延迟的分子基础。我们的研究结果表明，壳聚糖协调了与抑制脱落酸生物合成（NCED3, ABA2）和乙烯信号（ETR1, EIN3/EIN4）相关的双激素衰减，同时增强了脱落酸分解代谢（CYP707A1/4）。至关重要的是，γ-氨基丁酸（GABA）的积累拮抗脱落酸，使成熟过程中的淀粉到糖的转化不偶联，与保留的硬度和叶绿素水平相关。此外，我们确定了关键转录因子WRKY53和bZIP/RF2b，它们可能是调节脱落酸-乙烯串扰和细胞壁完整性的中心枢纽。这一发现为壳聚糖的作用提供了新的机制见解，并为开发有针对性的策略提供了基础，通过同步调节脱落酸-乙烯串音、gaba介导的代谢重编程和关键的TFs来优化更年期水果的采后保存。

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引用次数: 0

Comparison of quality and flavor between on-tree storage and cold storage of Satsuma ‘Youliang’ 油亮萨摩树上贮藏与冷藏品质及风味的比较

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-07-18 DOI: 10.1016/j.fochms.2025.100280

Chenyu Wang , Jintao Wang , Chungeng Hong , Gang Chen , Wanying Ge , Yongxin Li , Huqing Yang

This study investigates the effects of on-tree storage (OTS) on the quality and flavor of Satsuma ‘Youliang’ compared with cold storage (COS). Fruit quality was assessed based on sugar-acid ratio and juice flavor profiles. Comparative analysis revealed a progressive decline in soluble sugar content under COS, while OTS effectively preserved sugars, resulting in a higher sugar-acid ratio than COS-treated fruits. During storage, OTS fruits maintained significantly higher levels of sucrose, fructose, and malic acid than COS fruits. Additionally, OTS fruits exhibited a greater variety and higher concentrations of volatile organic compounds (VOCs), contributing to enhanced flavor. Transcriptome analysis indicated that OTS reduced sugar loss by upregulating soluble sugar metabolism-related genes (SUS, SPS). Furthermore, OTS upregulated tricarboxylic acid cycle-related genes (SSADH, NAD-MDH), accelerating malic acid synthesis. Additionally, OTS activated the expression of ACAT, GPS, and GPPS, promoting the production of terpenoid precursors GPP and GGPP. These findings suggest that OTS improves fruit acceptability and is more effective than COS for maintaining fruit quality.

研究了树上贮藏（OTS）与冷藏（COS）对‘油亮’萨摩果品质和风味的影响。根据糖酸比和果汁风味特征对果实品质进行评价。对比分析表明，经COS处理的果实中可溶性糖含量逐渐下降，而经OTS处理的果实中糖酸比高于经COS处理的果实。贮藏期间，OTS果实的蔗糖、果糖和苹果酸含量显著高于COS果实。此外，OTS水果表现出更多种类和更高浓度的挥发性有机化合物（VOCs），有助于增强风味。转录组分析表明，OTS通过上调可溶性糖代谢相关基因来减少糖的损失（SUS， SPS）。此外，OTS上调了三羧酸循环相关基因（SSADH, ad - mdh），加速了苹果酸的合成。此外，OTS激活ACAT、GPS和GPPS的表达，促进萜类前体GPP和GGPP的产生。以上结果表明，OTS处理提高了果实的可接受性，在保持果实品质方面比COS处理更有效。

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引用次数: 0

Enhanced catalytic activity of a novel trypsin by semi-rational design with mechanistic insights from molecular simulations 半理性设计增强一种新型胰蛋白酶的催化活性，并从分子模拟中获得机理见解

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences

Pub Date : 2025-07-17 DOI: 10.1016/j.fochms.2025.100275

Jia Chen , Guangyang Jiang , Yongqiang Tian

Trypsin is widely used in the food industry for meat processing, dairy production and seafood treatment. However, the industrial application of trypsin is constrained by the pathogenic risks associated with animal-derived trypsin and the low enzymatic activity of microbial-derived trypsin. This study aimed to enhance the catalytic activity of a novel trypsin heterologously expressed in Bacillus subtilis SCK6. Given the catalytic specificity of trypsin, numerous lysine and arginine residues within the trypsin are susceptible to autolytic cleavage, which may compromise the integrity and stability of its tertiary structure, thereby affecting its catalytic efficiency. To address this, a semi-rational design strategy was employed to introduce mutations at lysine and arginine residues. As a result, a trypsin variant with a 2.2-fold increase in enzymatic activity was obtained, reaching 93.9 U/ml. Further optimization of the fermentation process elevated the enzymatic activity to 132.8 U/ml. Additionally, this study pioneered molecular docking and molecular dynamics simulations in trypsin engineering, revealing that the introduced mutations stabilize the catalytic pocket and enhance enzyme activity. These findings demonstrate that structure-guided mutagenesis of autolysis-prone lysine and arginine residues can significantly improve the catalytic performance of microbial trypsin. This strategy provides a rational framework for the targeted engineering of trypsin variants and offers a practical approach for developing safer, high-activity preparations suitable for industrial food processing applications.

胰蛋白酶在食品工业中广泛应用于肉类加工、乳制品生产和海鲜处理。然而，胰蛋白酶的工业应用受到动物源性胰蛋白酶的致病风险和微生物源性胰蛋白酶的低酶活性的限制。本研究旨在提高一种在枯草芽孢杆菌SCK6中异源表达的新型胰蛋白酶的催化活性。鉴于胰蛋白酶的催化特异性，胰蛋白酶内部的大量赖氨酸和精氨酸残基容易发生自溶裂解，这可能会损害其三级结构的完整性和稳定性，从而影响其催化效率。为了解决这个问题，采用半理性设计策略在赖氨酸和精氨酸残基上引入突变。结果，获得了酶活性提高2.2倍的胰蛋白酶变体，达到93.9 U/ml。进一步优化发酵工艺，酶活达到132.8 U/ml。此外，本研究开创了胰蛋白酶工程的分子对接和分子动力学模拟，揭示了引入的突变稳定了催化袋并增强了酶的活性。这些发现表明，结构导向诱变易自溶赖氨酸和精氨酸残基可以显著提高微生物胰蛋白酶的催化性能。该策略为胰蛋白酶变异的靶向工程提供了合理的框架，并为开发适合工业食品加工应用的更安全、高活性的制剂提供了实用的方法。

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