LWT - Food Science and Technology最新文献_第10页

Unraveling the mechanisms of ultra-high pressure processing on structural modification and functional enhancement of Ganoderma lucidum spore powder 超高压加工对灵芝孢子粉结构改性和功能增强的作用机制研究

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-24 DOI: 10.1016/j.lwt.2026.119081

Feng Kong, Hongrun Lu, Yue Li, Nurbiya Memetimin, Shengshun Chen

Due to the impermeable nature of spore walls, untreated Ganoderma lucidum spores (GLS) require structural modification prior to ingestion. This critical step is essential to overcome the physical barrier limiting access to valuable bioactive molecules within the spore matrix. We investigated the impact of ultra-high pressure (UHP) processing on microstructure, chemical composition, and key physicochemical attributes of GLS powder. Results showed that UHP successfully deformed the spore architecture, transforming the native pear-shaped morphology into an irregular and coarse surface while decreasing degrees of crystallinity. Crucially, these modifications significantly elevated levels of crude polysaccharides, total triterpenoids, and total phenolics. Concurrent enhancements were observed in both hydration behavior (water holding capacity, solubility) and powder flow properties (bulk/tapped density, Carr's index, Hausner's ratio). Principal component analysis pinpointed 15 min as the optimal treatment time. Moreover, when dispersed in aqueous xanthan gum systems, UHP-modified GLS demonstrated superior dispersion stability and viscoelastic characteristics, highlighting its potential utility in formulating novel liquid functional foods. This study demonstrates that UHP is a promising technology capable of tailoring GLS structures to unlock its functional potential. The findings provide a scientific foundation for the application of UHP in developing high-value and bioactive-rich GLS products for the functional food industry.

由于孢子壁的不渗透性，未经处理的灵芝孢子（GLS）需要在摄入前进行结构修饰。这一关键步骤对于克服限制进入孢子基质中有价值的生物活性分子的物理障碍至关重要。研究了超高压（UHP）处理对GLS粉末微观结构、化学成分和关键理化性质的影响。结果表明，超高压成功地改变了孢子的结构，将原本的梨形形态转变为不规则和粗糙的表面，同时降低了结晶度。至关重要的是，这些修饰显著提高了粗多糖、总三萜和总酚的水平。同时观察到水化行为（持水量、溶解度）和粉末流动特性（体积/密度、卡尔指数、豪斯纳比）的增强。主成分分析确定15分钟为最佳处理时间。此外，当分散在水黄原胶体系中时，uhp修饰的GLS表现出优异的分散稳定性和粘弹性特性，突出了其在配制新型液体功能食品方面的潜在用途。这项研究表明，超高压是一种很有前途的技术，能够定制GLS结构以释放其功能潜力。研究结果为UHP在功能性食品行业开发高价值、富含生物活性的GLS产品提供了科学依据。

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引用次数: 0

Genomic diversity and functional adaptation of culturable lactic acid bacteria from traditional Mongolian dairy products 蒙古族传统乳制品中可培养乳酸菌的基因组多样性和功能适应性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-19 DOI: 10.1016/j.lwt.2026.119062

Ruonan Zheng , Guoqiang Yao , Xuan Qin, Hui Qiao, Jiaru Yan, Wenyi Zhang

Lactic acid bacteria (LAB) are key drivers of fermentation and confer health benefits in traditional dairy products. This study explored the diversity, genomic characteristics, and functional profiles of culturable LAB from 20 dairy samples, including goat milk, koumiss, whey, and sour cream residue, collected in Khentii and Töv provinces of Mongolia. Using a culture-dependent approach, 320 LAB were isolated and identified, representing eight genera and 20 species. Lentilactobacillus sunkii was the dominant species, and exhibited high intraspecific homogeneity despite significant genomic diversity. Pan-genome analysis revealed an open genomic architecture, indicating extensive gene gain and loss. While geographic origin had minimal impact on microbial diversity, sample type was a major determinant of both taxonomic composition and functional gene content. Comparative functional annotation using the Carbohydrate-Active Enzymes (CAZy), the Clusters of Orthologous Groups (COG), and the Kyoto Encyclopedia of Genes and Genomes (KEGG) databases showed distinct metabolic profiles across dairy matrices, with CAZy, particularly those in the GH65 family (maltose phosphorylase), enriched in dominant species. These findings highlight the influence of substrate over geography in shaping LAB communities and underscore the potential of traditional Mongolian dairy products as reservoirs of functionally diverse and resilient microbial strains.

乳酸菌（LAB）是发酵的关键驱动因素，在传统乳制品中赋予健康益处。本研究从蒙古Khentii省和Töv省收集的20份乳制品样品中，研究了可培养LAB的多样性、基因组特征和功能特征，包括羊奶、koumiss、乳清和酸奶油残渣。采用培养依赖法分离鉴定了320株LAB，隶属8属20种。sunkilentilactobacillus sunkii是优势种，尽管具有显著的基因组多样性，但仍表现出高度的种内同质性。泛基因组分析揭示了一个开放的基因组结构，表明广泛的基因增益和损失。虽然地理来源对微生物多样性的影响很小，但样品类型是分类组成和功能基因含量的主要决定因素。使用碳水化合物活性酶（CAZy）、同源基团簇（COG）和京都基因与基因组百科全书（KEGG）数据库的比较功能注释显示，不同乳制品基质的代谢谱不同，CAZy，特别是GH65家族（麦芽糖磷酸化酶）中的CAZy，在优势物种中富集。这些发现强调了基质对LAB群落形成的地理影响，并强调了传统蒙古乳制品作为功能多样化和弹性微生物菌株储存库的潜力。

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引用次数: 0

Discovery of D-galactitol in Laminaria japonica and its role in enhancing moisture retention and texture of gluten products 海带中d -半乳糖醇的发现及其在提高面筋制品保水性和质构中的作用

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-28 DOI: 10.1016/j.lwt.2026.119056

Yingying Sun , Ziyu Xu , Xiujing Jiang , You Yu , Haonan Wang , Yinfang Pu , Xin Wei

Marine macroalgae are rich sources of bioactive substances with potential moisturizing effects. To screen for natural moisturizing agents, seven macroalgal species were extracted with methanol and further subjected to solvent partitioning. The ethyl acetate extracts of Grateloupia furcata and Sargassum sp., and the n-butanol and aqueous extracts of Laminaria japonica exhibited remarkable hygroscopic and moisturizing activities, comparable to or exceeding those of sorbitol and glycerol. Bioactivity-guided fractionation of the aqueous extract of L. japonica was further fractionated via silica gel chromatography to yield three subfractions (AD1–AD3), among which AD1 showed the strongest activities, superior to or close to sodium alginate, sorbitol and glycerol. Enriched in magnesium, sodium, iron and copper, AD1 improved the moisturizing effect and quality of scissor-cut noodles significantly. Combined IR, ESI–MS and NMR analyses identified AD1 as D-galactitol, isolated and characterized from Laminaria japonica (marine macroalgae) for the first time. Molecular docking analysis revealed that D-galactitol interacts specifically with gluten proteins, modulating the gluten network to enhance noodle moisture retention and elasticity, thus improving textural quality. This study first isolates and characterizes D-galactitol from L. japonica as a marine-derived natural humectant and elucidates its moisturizing mechanism, providing preliminary evidence for its potential application as a food-grade humectant in the food and cosmetic industries.

海洋巨藻是丰富的生物活性物质来源，具有潜在的保湿作用。为了筛选天然保湿剂，用甲醇提取了7种大藻，并进行了溶剂分配。芦笋和马尾藻的乙酸乙酯萃取物和海带的正丁醇萃取物和水萃取物表现出显著的吸湿和保湿活性，与山梨醇和甘油相当或超过。采用生物活性引导分离的方法，通过硅胶层析进一步分离得到3个亚段（AD1 - ad3），其中AD1活性最强，优于或接近海藻酸钠、山梨醇和甘油。AD1富含镁、钠、铁和铜，能显著提高剪削面的保湿效果和品质。结合IR、ESI-MS和NMR分析，首次从海带中分离并鉴定出AD1为d -半乳糖醇。分子对接分析表明，d -半乳糖醇与面筋蛋白特异性相互作用，调节面筋网络，增强面条的保水性和弹性，从而改善面条的质地质量。本研究首次从日本百合中分离并鉴定了一种海洋来源的天然保湿剂d-半乳糖醇，并阐明了其保湿机理，为其作为食品级保湿剂在食品和化妆品行业的潜在应用提供了初步证据。

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引用次数: 0

Evaluation and modeling of drying kinetics and quality changes of bamboo shoots under air-impingement drying based on parameter intelligent control 基于参数智能控制的空气冲击干燥条件下竹笋干燥动力学及品质变化评价与建模

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-30 DOI: 10.1016/j.lwt.2026.119110

Jian-Wu Dai , Ying-Qing Du , Qi Zeng , Yao-Wen Liu , Wen Qin , Ying-Lu Li

This study systematically revealed the effects of air-impingement drying based on parameter intelligent control (ADPIC) on drying kinetics, internal temperature, moisture migration, microstructure, lignin content, texture, color attributes and moisture content prediction of bamboo shoots. Notably, increasing ADPIC relative humidity (RH) from 20% to 50% enhanced the internal heating rate, reducing the time required to reach the target temperature from 15 min to 5 min. Characterized by the shortest drying time (95 min), the lowest lignin content (5.37 g/100g) and color difference (ΔE) of 16.97, the 5-min high-humidity group simultaneously achieved the highest brittleness (1.71 N) and chewiness (0.55 N). Furthermore, microstructural analysis revealed that microchannel distribution density decreased with elevated ADPIC temperature but increased with prolonged high-humidity phase durations. The backpropagation neural network enhanced by dung beetle optimization algorithm (DBO-BP) model was developed for moisture content prediction and demonstrated superior performance, achieving the determination coefficient (R²) of 0.994 and significantly lower prediction errors (mean absolute error (MAE) and root mean square error (RMSE)) compared to BP neural network. This indicated higher predictive accuracy and robustness throughout the drying process. Therefore, the optimized DBO-BP neural network was recommended for precise moisture content prediction during the ADPIC of bamboo shoots.

本研究系统揭示了基于参数智能控制（ADPIC）的空气冲击干燥对竹笋干燥动力学、内部温度、水分迁移、微观结构、木质素含量、质地、颜色属性和水分含量预测的影响。值得注意的是，将ADPIC相对湿度（RH）从20%增加到50%可以提高内部加热速率，将达到目标温度所需的时间从15分钟减少到5分钟。5 min高湿组干燥时间最短（95 min），木质素含量最低（5.37 g/100g），色差（ΔE） 16.97，同时脆度最高（1.71 N），嚼劲最高（0.55 N）。显微结构分析表明，微通道分布密度随着ADPIC温度的升高而降低，但随着高湿相持续时间的延长而增加。利用粪甲虫优化算法（DBO-BP）模型增强的反向传播神经网络进行水分预测，其决定系数（R2）为0.994，预测误差(平均绝对误差（MAE）和均方根误差（RMSE）均显著低于BP神经网络。这表明在整个干燥过程中具有更高的预测精度和鲁棒性。因此，优化后的DBO-BP神经网络可用于竹笋ADPIC过程中水分含量的精确预测。

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引用次数: 0

The impact of saponification on the stability of sterol oxidation products as related to alkalinity and time of reaction 皂化反应对甾醇氧化产物稳定性的影响与碱度和反应时间有关

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-28 DOI: 10.1016/j.lwt.2026.119097

Alessio Anselmo , Ambra Bonciolini , Carolina Cantele , Raffaele Calaminici , Emanuele Forte , Vladimiro Cardenia

The cold saponification is widely applied to analyze sterol oxidation products (SOPs), which are debated compounds due to their implications on human health. However, it may itself compromise analytical accuracy due to the formation of artefacts. Thus, a comprehensive understanding of the SOPs' behavior during cold saponification is pivotal. The present study investigated the impact of cold saponification conditions, including KOH concentrations (1, 2, 4 mol/L) and reaction times (2, 4, 18 h) on the stability of 7-ketocholesterol (7-KC), 7-ketositosterol (7-KSit), 7-ketocampesterol (7-KCamp), 7-ketostigmasterol (7-KSt), 7β-hydroxycholesterol (7β-OH) and 5β,6β-epoxycholesterol (5,6β-EP). Results showed that all 7-keto derivatives significantly degraded. In contrast, 5,6β-EP and 7β-OH exhibited a greater stability. The behavior of 7-keto derivatives and 5,6β-EP was also evaluated in medium-chain triglycerides (MCT) system, powdered milk and French fries. In MCT the residual content of 7-keto derivatives in model system was <23 %. On the other hand, in powdered milk, 4 mol/L KOH (18 h) decreased the presence of 7β-OH and 7-KC; while no significant differences (p > 0.05) were found on the 5,6β-EP content. Again, in French fries lipid matter, a significant reduction of 50.37 %, 38.17 % and 42.92 % was noted for 7-KSit, 7-KCamp and 7-KSt, respectively. This study demonstrated that also cold saponification could influence the stability of SOPs, offering the experimental basis required to reevaluate and enhance existing analytical techniques.

冷皂化被广泛应用于分析甾醇氧化产物（SOPs），这是由于其对人体健康的影响而引起争议的化合物。然而，由于人工制品的形成，它本身可能会损害分析的准确性。因此，全面了解sop在冷皂化过程中的行为至关重要。本研究考察了冷皂化条件下KOH浓度（1,2,4 mol/L）和反应时间（2,4,18 h）对7-酮胆固醇（7-KC）、7-酮谷甾醇（7-KSit）、7-酮甾醇（7-KCamp）、7-酮豆甾醇（7-KSt）、7β-羟基胆固醇（7- β- oh）和5β，6β-环氧胆固醇（5,6β- ep）稳定性的影响。结果表明，所有7-酮类衍生物均有明显降解。相比之下，5,6β- ep和7β-OH表现出更大的稳定性。7-酮衍生物和5,6β- ep在中链甘油三酯（MCT）体系、奶粉和炸薯条中的行为也被评价。MCT模型体系中7-酮类衍生物残留量为23%。另一方面，在奶粉中，4 mol/L KOH （18 h）降低了7β-OH和7-KC的存在；5,6β- ep含量差异不显著（p > 0.05）。同样，在炸薯条中，7-KSit、7-KCamp和7-KSt的脂质物质分别显著降低了50.37%、38.17%和42.92%。该研究还表明，冷皂化也会影响标准操作程序的稳定性，为重新评估和改进现有的分析技术提供了实验依据。

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引用次数: 0

Prevalence and characterization of Bacillus cereus and Staphylococcus aureus contaminating kitchen sponges collected from domestic kitchens in Jeollanam-do, the Republic of Korea 从大韩民国全罗南道家庭厨房收集的厨房海绵中污染蜡样芽孢杆菌和金黄色葡萄球菌的流行程度和特征

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-22 DOI: 10.1016/j.lwt.2026.119071

Se-Gyeong Yoon , Sang-Woo Lee , Eunjeong Kim , Hae-In Lee , Jae-Hyun Yoon

Despite the ubiquitous usage of kitchen sponges, data regarding the occurrence and virulence of food-borne pathogenic bacteria associated with kitchen sponges in the Republic of Korea remain scarce. A total of 110 kitchen sponges obtained from randomly chosen domestic premises located in Jeollanam-do, the Republic of Korea were analyzed for the presence of food-borne pathogenic bacteria and indicator microorganisms according to the standard microbial analysis methods. The mean counts of total aerobic bacteria, coliforms, and yeasts/molds were 5.97, 2.79, and 4.05 log CFU/g, respectively, in the samples analyzed. No sample possessed Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Qualitatively, 26 Bacillus cereus strains were isolated from 110 samples, all of which harbored at least one enterotoxin-associated gene, and 11 (42.3 %) B. cereus isolates were positive for ces. B. cereus showed a complete resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, penicillin, and rifampicin. The overall prevalence of Staphylococcus aureus among the screened kitchen sponges was 3.6 %, following the enrichment step of samples, and 75.0 % of the isolates contained nuc. A complete resistance against aztreonam and nalidixic acid was observed in the St. aureus isolates.

尽管普遍使用厨房海绵，但关于韩国与厨房海绵有关的食源性致病菌的发生率和毒性的数据仍然很少。根据标准微生物分析方法，对韩国全罗南道随机抽取的110块厨房海绵进行食源性致病菌和指示微生物的检测。在所分析的样品中，需氧细菌、大肠菌群和酵母/霉菌的平均总数分别为5.97、2.79和4.05 log CFU/g。未检出大肠杆菌O157:H7、单核增生李斯特菌和肠炎沙门氏菌血清型鼠伤寒沙门氏菌。从110份样品中分离到26株蜡样芽孢杆菌，均含有至少1个肠毒素相关基因，其中11株（42.3%）蜡样芽孢杆菌阳性。蜡样芽孢杆菌对氨苄西林、阿莫西林-克拉维酸、氨曲南、头孢吡肟、青霉素和利福平完全耐药。经过样品富集步骤，筛选的厨房海绵中金黄色葡萄球菌的总感染率为3.6%，其中75.0%的分离菌含有nuc。在金黄色葡萄球菌分离株中观察到对氨曲南和萘啶酸完全耐药。

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引用次数: 0

Effect of air frying instead of deep frying on the quality and crust characteristics of French fries 空气煎炸代替油炸对薯条品质及脆皮特性的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-19 DOI: 10.1016/j.lwt.2026.119059

Yunyun Zheng , Rana Muhammad Aadil , Guanyu Fang , Qingjian Shen , Zhiping He , Xingquan Liu , Cheng Zhang

The widespread consumption of French fries across diverse global populations is tempered by notable health concerns associated with their high oil content. This study investigated the impact of air frying, as an alternative to deep frying, on the quality and crust characteristics of French fries. In addition, differences in heat and mass transfer efficiency between air and deep frying were analyzed using the effective moisture diffusion coefficient (D_eff), microstructural observations, and crust characteristics. The results indicated that compared with the oil content of 44.8 % obtained from deep frying, air frying (140 °C) for 5–25 min resulted in an oil content of ∼1.2 %. Furthermore, fries air fried for 20 min exhibited comparable moisture content (54.14 %), color, and texture to deep-fried (180 °C, 4 min) fries. Further analysis revealed that although the D_eff during deep frying was five times higher than that during air frying (1.7184 × 10−7 m²/s), no significant difference was observed in the crust characteristics between the two frying methods. Consequently, these findings provide valuable insights to inform the development of effective strategies for substituting deep frying with air frying during the preparation of low-fat fried potato products.

炸薯条在全球不同人群中的广泛消费，因其高含油量引起的显著健康担忧而受到抑制。本研究调查了空气油炸作为油炸的替代品，对炸薯条的质量和脆皮特性的影响。此外，利用有效水分扩散系数（Deff）、微观结构观察和地壳特征分析了空气和油炸的传热传质效率差异。结果表明，与油炸获得的44.8%的含油量相比，空气油炸（140°C） 5-25分钟的含油量为~ 1.2%。此外，空气油炸20分钟的薯条显示出与油炸（180°C， 4分钟）薯条相当的水分含量（54.14%），颜色和质地。进一步的分析表明，虽然油炸时的脆度是空气油炸时的5倍（1.7184 × 10−7 m2/s），但两种油炸方式的脆度特征没有显著差异。因此，这些发现提供了有价值的见解，为制定在制备低脂油炸土豆产品时用空气油炸代替油炸的有效策略提供了信息。

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引用次数: 0

Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity 虾青素负载乳清蛋白/普鲁兰复合纳米分散体具有增强的稳定性，生物可及性和抗氧化活性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-16 DOI: 10.1016/j.lwt.2026.119042

Zhiyi Ai , Qianxi Zhao , Yankai Liu , Guangquan Ren , Yu Wang , Bo Nan , Yuhua Wang

In this study, a whey protein concentrate (WPC)/pullulan (PUL) nanodispersion system was developed by the emulsification–solvent evaporation method to encapsulate astaxanthin (AST) efficiently, and its physicochemical, structural, stability, and antioxidant properties were systematically evaluated. The nanodispersions exhibited a uniform pink appearance and significantly improved AST dispersibility compared with free AST. The encapsulation efficiency increased with PUL addition and reached a maximum of 73.93 ± 0.24 % at 0.8 mg/mL. Spectroscopic analyses (UV–Vis, FTIR, fluorescence) revealed that hydrophobic interactions and hydrogen bonding among WPC, PUL, and AST were responsible for the formation of a stable interfacial structure. Storage stability demonstrated that 0.8 mg/mL PUL improved the 2-month AST retention to 85.06 ± 0.98 % at 4 °C, significantly higher than the free AST. During in vitro digestion, WPC/PUL nanodispersions enhanced AST bioaccessibility and provided superior protection against pH- and heat-induced degradation. Antioxidant assays showed that the nanodispersions exhibited stronger DPPH and FRAP activities than free AST, indicating improved radical scavenging and reducing capacity. Overall, WPC/PUL/AST nanodispersions optimized at a pullulan concentration of 0.8 mg/mL exhibited high encapsulation efficiency exceeding 73 % along with excellent long-term storage stability characterized by astaxanthin retention above 85 % and a controlled release behavior that resulted in bioaccessibility greater than 57 %. Prepared from food-grade materials via a simple emulsification–solvent evaporation method, this formulation offers a cost-effective and industrially scalable approach for the delivery of lipophilic bioactives such as astaxanthin in functional foods and nutraceuticals.

本研究采用乳化-溶剂蒸发法制备乳清浓缩蛋白(WPC)/普鲁兰（PUL）纳米分散体系，对虾青素（AST）进行高效包封，并对其理化、结构、稳定性和抗氧化性能进行系统评价。纳米分散体呈现均匀的粉红色外观，与游离AST相比，AST的分散性显著提高，随着PUL的加入，包封效率提高，在0.8 mg/mL时包封效率最高，为73.93±0.24%。光谱分析（UV-Vis， FTIR，荧光）显示WPC， PUL和AST之间的疏水相互作用和氢键是形成稳定界面结构的原因。在4°C条件下，0.8 mg/mL PUL可使AST在2个月的保留率达到85.06±0.98%，显著高于游离AST。在体外消化过程中，WPC/PUL纳米分散体提高了AST的生物可及性，并对pH和热诱导的降解提供了良好的保护。抗氧化实验表明，纳米分散体比游离AST具有更强的DPPH和FRAP活性，表明其自由基清除和还原能力增强。总体而言，在普鲁兰浓度为0.8 mg/mL的条件下，WPC/PUL/AST纳米分散体的包封效率超过73%，具有良好的长期储存稳定性，虾青素保留率超过85%，控释行为导致生物可及性大于57%。由食品级材料通过简单的乳化-溶剂蒸发方法制备，该配方为在功能食品和营养保健品中提供亲脂性生物活性物质（如虾青素）提供了一种具有成本效益和工业可扩展的方法。

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引用次数: 0

Ultrasound and trehalose differentially modulate metabolic allocation to improve nutritional quality in mustard (Brassica juncea) sprouts 超声和海藻糖差异调节代谢分配以改善芥菜芽的营养品质

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-24 DOI: 10.1016/j.lwt.2026.119088

Xuena Yu , Shuyu Han , Yang Li , Lisha Peng , Pingping Shi , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Bo Sun , Fen Zhang

Mustard (Brassica juncea) sprouts are recognized for their high nutritional and functional value. Here, the effects of ultrasound, trehalose, and their combined treatment on mustard metabolic traits were evaluated for improving sprout quality. Ultrasound promoted germination and increased soluble protein, flavonoid and glucosinolate levels. Trehalose primarily elevated soluble sugars, ascorbic acid and total phenolics. In contrast, the combined treatment reduced antioxidant capacity and decreased the glucosinolates content, indicating a metabolic trade-off. Transcriptome analysis revealed shifts in carbohydrate metabolism, diversion of phenylpropanoid flux towards flavonoid biosynthesis and suppression of glucosinolate biosynthetic genes. The transcription factors JUB1, ARF32 and NAC59 were identified as potential regulators. Overall, ultrasound was more effective than trehalose in enhancing functional nutrient quality, and single elicitors were preferable to combined application for targeted improvement of mustard sprout nutritional value.

芥菜芽因其高营养和功能价值而被公认。本研究评价了超声、海藻糖及其联合处理对芥菜芽品质的影响。超声促进萌发，提高可溶性蛋白、类黄酮和硫代葡萄糖苷水平。海藻糖主要提高可溶性糖、抗坏血酸和总酚类物质。相比之下，联合处理降低了抗氧化能力，降低了硫代葡萄糖苷含量，表明代谢权衡。转录组分析揭示了碳水化合物代谢的变化，苯丙素通量转向类黄酮生物合成和硫代葡萄糖苷生物合成基因的抑制。转录因子JUB1、ARF32和NAC59被确定为潜在的调控因子。综上所述，超声对芥菜芽营养品质的提高效果优于海藻糖，单激发剂对芥菜芽营养价值的提高效果优于联合应用。

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引用次数: 0

Comparative study of pulp- and seed-derived polysaccharides from Elaeagnus conferta Roxb.: Physicochemical properties and in vitro hypoglycemic, antiglycation, and prebiotic activities 白菖蒲果肉多糖与种子多糖的比较研究。理化性质及体外降血糖、抗糖化和益生元活性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 Epub Date: 2026-01-24 DOI: 10.1016/j.lwt.2026.119080

Xiuping Wan , Changfeng Li , JinTao Yang , Qiuqiu Zhang , Juyan Sun , Yong Li , Yan Hu , Renshuai Huang , Lisha Wang , Haiyin Wang , Guangjing Chen

Elaeagnus conferta Roxb. remains chemically undercharacterized despite its ethnomedicinal relevance. In this study, two water-soluble polysaccharides were extracted from fruit pulp (ECRP-P) and seeds (ECRP-S), and their physicochemical and functional properties were compared using an integrated pipeline comprising compositional and spectroscopic analyses, α-glucosidase kinetics, antiglycation assays, and in vitro fecal fermentation with 16S rRNA profiling. ECRP-P (yield: 7.04 %) exhibited lower weight-average molecular weight (220.58 kDa) and higher galacturonic acid content (17.76 %) than ECRP-S (12.28 %; 377.34 kDa; 8.78 %). A stable triple-helix conformation was observed only in ECRP-S. Functionally, ECRP-P showed stronger α-glucosidase inhibition (IC₅₀ = 0.004 mg/mL vs. 0.037 mg/mL) and more potent mixed-type inhibition (K_is = 0.043 mg/mL vs. 0.061 mg/mL). ECRP-P was also more effective at reducing fructosamine (IC₅₀ = 0.81 mg/mL vs. 1.89 mg/mL), α-dicarbonyl compounds (3.07 mg/mL vs. 3.27 mg/mL), and advanced glycation end products (0.27 mg/mL vs. 0.60 mg/mL). In vitro fermentation showed that ECRP-P produced more short-chain fatty acids and more strongly modulated gut microbiota, lowering Escherichia–Shigella from 44.24 % to 1.60 % (p < 0.01) and enriching Segatella (9.82 %), Bacteroides (19.07 %), and Megamonas (10.09 %). ECRP-S also suppressed Escherichia–Shigella (to 6.33 %) and enriched Segatella (44.32 %) and Bifidobacterium (7.22 %). The lower molecular weight and higher uronic acid content of ECRP-P were linked to enhanced enzymatic accessibility and fermentability, underpinning superior antidiabetic, antiglycation, and prebiotic activities. By integrating chemical, enzymatic, and microbiome readouts, physicochemical–function relationships with direct translational relevance were elucidated, and the pulp-derived polysaccharide was identified as a promising candidate for functional food applications.

Elaeagnus授予roxx。尽管它具有民族医学意义，但化学性质仍然不足。本研究从果肉（ECRP-P）和种子（ECRP-S）中提取了两种水溶性多糖，并通过组成和光谱分析、α-葡萄糖苷酶动力学、抗糖化实验和体外粪便发酵16S rRNA分析等综合方法对其理化和功能特性进行了比较。ECRP-P（产率：7.04%）比ECRP-S （12.28%, 377.34 kDa, 8.78%）具有更低的分子量（220.58 kDa）和更高的半乳糖醛酸含量（17.76%）。仅在ECRP-S中观察到稳定的三螺旋构象。ECRP-P在功能上表现出较强的α-葡萄糖苷酶抑制作用（IC50 = 0.004 mg/mL vs. 0.037 mg/mL）和较强的混合型抑制作用（Kis = 0.043 mg/mL vs. 0.061 mg/mL）。ECRP-P在降低果糖胺（IC50 = 0.81 mg/mL vs. 1.89 mg/mL）、α-二羰基化合物（IC50 = 3.07 mg/mL vs. 3.27 mg/mL）和晚期糖基化终产物（IC50 = 0.27 mg/mL vs. 0.60 mg/mL）方面也更有效。体外发酵表明，ECRP-P能产生更多的短链脂肪酸和更强调节的肠道菌群，使志贺氏埃希菌从44.24%降至1.60% (p < 0.01)，使孤门菌（9.82%）、拟杆菌（19.07%）和巨单胞菌（10.09%）富集。ECRP-S对志贺氏埃希菌的抑制率为6.33%，对分离菌和双歧杆菌的抑制率为44.32%，对双歧杆菌的抑制率为7.22%。ECRP-P较低的分子量和较高的醛酸含量与增强的酶促接近性和发酵性有关，从而支撑了优越的抗糖尿病、抗糖化和益生元活性。通过整合化学，酶和微生物组读数，阐明了与直接翻译相关的物理化学功能关系，并确定了纸浆衍生的多糖是功能性食品应用的有前途的候选者。

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引用次数: 0