LWT - Food Science and Technology最新文献_第7页

Enzymatically modified corn fiber gum as a potential prebiotic and fat replacer in low-fat yogurt: Effects on probiotic viability and quality attributes 酶修饰玉米纤维胶作为低脂酸奶中潜在的益生元和脂肪替代品：对益生菌活力和品质属性的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118957

Maryam Ghaderi-Ghahfarokhi , Sahar Elmi Anvari , Mehdi Tabarsa , Amin Karimi , Mohammad Sadegh Arab

This study investigated the enzymatic hydrolysis of corn fiber gum (CFG) using Pectinex Ultra Color, combined with membrane separation, to obtain lower molecular weight fractions, namely CFGH1 (Mw > 30 kDa) and CFGH2 (Mw 10–30 kDa). Six batches of low-fat yogurt were prepared: Plain yogurt (Y), Probiotic yogurt (PY), and PY supplemented with inulin (Inu-PY), CFG (CFG-PY), CFGH1 (CFGH1-PY), or CFGH2 (CFGH2-PY). All prebiotics were added at a concentration of 10 g/kg. The yogurts were evaluated for their physicochemical and textural properties, and viability of Lactobacillus casei over the 24-day cold storage. All samples showed a gradual decrease in pH and a corresponding increase in titratable acidity over time. The addition of CFG and its hydrolysates reduced the whiteness index while increasing yellowness and redness compared with the controls. CFGH1-PY and CFGH2-PY exhibited the lowest syneresis and the highest water holding capacity, hardness, adhesiveness, chewiness, and gumminess, supported by dense and homogeneous microstructures. The inclusion of prebiotics enhanced the viability of L. casei, maintaining counts above 10⁶ CFU/g in CFGH1-PY, CFGH2-PY, and Inu-PY throughout storage. These findings provide scientific evidence supporting the incorporation of CFG and its hydrolysates as fiber-based additives in the development of functional, reduced-fat dairy products.

本研究利用Pectinex Ultra Color对玉米纤维胶（CFG）进行酶解，并结合膜分离，得到较低分子量的CFGH1 （Mw > 30 kDa）和CFGH2 （Mw 10-30 kDa）。制备了6批低脂酸奶：普通酸奶(Y)、益生菌酸奶（PY）和添加菊粉的酸奶（Inu-PY）、CFG （CFG-PY）、CFGH1 （CFGH1-PY）、CFGH2 （CFGH2-PY）。所有益生元添加浓度均为10 g/kg。在24天的冷藏中，对酸奶的理化性质和质地特性以及干酪乳杆菌的活力进行了评估。随着时间的推移，所有样品的pH值逐渐下降，可滴定酸度相应增加。与对照相比，添加CFG及其水解产物降低了白度指数，增加了黄度和红度。CFGH1-PY和CFGH2-PY在致密均匀的微观结构支持下，具有最低的协同作用和最高的持水性、硬度、黏附性、咀嚼性和胶性。益生元的加入提高了干酪乳杆菌的活力，在整个储存过程中，CFGH1-PY、CFGH2-PY和Inu-PY中的计数保持在106 CFU/g以上。这些发现为将CFG及其水解物作为纤维基添加剂用于功能性低脂乳制品的开发提供了科学依据。

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引用次数: 0

Aureobasidium pullulans modified by genetic engineering and adaptive evolution: Efficient production of pullulan from potato starch industrial waste 基因工程与适应进化修饰普鲁兰小孢子菌：从马铃薯淀粉工业废料中高效生产普鲁兰

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118949

Qi Wang , Yuxiang Huang , Yuhao Zhang , Mengjun Shi , Guangyu Xu , Qian Yang , Congyu Lin

With the growing demand for potato starch, there is an urgent need to address the associated waste. Aureobasidium pullulans has the potential to utilize potato residue to produce high-value pullulan; however, low utilization rates and underdeveloped technology present significant challenges. In this study, high-yield strains were generated through UV mutagenesis, and transcriptome sequencing was conducted to identify differentially expressed genes. Overexpression engineered strains OEX-GHF3-4, OEX-UDPG-6, and UDPG-GHF3 were constructed, increasing pullulan yield by 110.18 %, 150.62 %, and 217.64 % compared to control, respectively. Finally, adaptive evolution and resource optimization methods were employed to investigate the maximum yield of UDPG-GHF3 following overexpression, resulting in a 304.73 % increase in yield. The approach's viability was further confirmed through a 500 L scale-up, the yield of pullulan reached 32.55 g/L, presenting a cost-effective, high-yield strategy for pullulan production and offering a sustainable method for recycling potato starch industrial waste.

随着对马铃薯淀粉需求的不断增长，迫切需要解决相关浪费问题。普鲁兰小孢子菌具有利用马铃薯渣生产高价值普鲁兰的潜力；然而，低利用率和不发达的技术提出了重大挑战。本研究通过紫外诱变获得高产菌株，并通过转录组测序鉴定差异表达基因。构建过表达工程菌株OEX-GHF3-4、OEX-UDPG-6和UDPG-GHF3，普鲁兰产量分别比对照提高110.18%、150.62%和217.64%。最后，采用自适应进化和资源优化方法研究过表达UDPG-GHF3后的最大产量，其产量提高了304.73%。通过500 L的放大实验进一步证实了该方法的可行性，普鲁兰的产率达到32.55 g/L，为生产普鲁兰提供了一种经济高效的高产策略，并为马铃薯淀粉工业废料的可持续利用提供了一种方法。

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引用次数: 0

Effects of sodium selenite and selenomethionine on selenium accumulation and protein physicochemical properties in mung bean (Vigna radiata L.) sprouts 亚硒酸钠和硒代蛋氨酸对绿豆芽中硒积累和蛋白质理化性质的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118975

Kexin Wang , Wenqi Zhao , Hongxuan Zhao , Jing Xu , Sisi Gao , Shuang-kui Du , Xiaoli Gao

Selenium (Se) fortification is essential for meeting nutritional requirements and preventing Se deficiency-related diseases. This study evaluated the effects of sodium selenite (Na₂SeO₃) and selenomethionine (SeMet) on mung bean sprouts (MBS) by investigating Se accumulation, distribution, and protein physicochemical properties. The findings indicated that the Se accumulation efficiency of SeMet treatment was 3.22 times that of Na₂SeO₃ treatment. Furthermore, both treatments achieved an organic Se conversion rate exceeding 95 %. Distribution analysis revealed that 72.39 %–78.50 % of organic Se was incorporated into proteins, while 6.28 %–6.93 % was bound to polysaccharides. The order of organic Se accumulation in protein components was albumin > glutelin > globulin > prolamin. Additionally, Se enrichment enhanced Se accumulation in low molecular weight protein (25–33 kDa) and promoted protein synthesis, but decreased the cysteine and methionine content. These changes led to an increase in β-turn, disulfide bonds, and surface hydrophobicity, while reducing the accessibility of sulfhydryl and pigment groups. Consequently, the oil absorption capacity and foaming capacity of the protein were enhanced. The results provide a foundation for the utilization of Se-enriched MBS protein as a functional food ingredient.

硒（Se）强化是满足营养需求和预防硒缺乏相关疾病的必要条件。本研究通过研究硒的积累、分布和蛋白质理化性质，评价亚硒酸钠（Na2SeO3）和硒代蛋氨酸（SeMet）对绿豆芽（MBS）的影响。结果表明，SeMet处理的硒积累效率是Na2SeO3处理的3.22倍。此外，两种处理的有机硒转化率均超过95%。分布分析表明，有机硒的72.39% ~ 78.50%与蛋白质结合，6.28% ~ 6.93%与多糖结合。有机硒在蛋白质组分中的积累顺序为：白蛋白+ gt；谷蛋白+ gt；球蛋白+ gt；硒的富集增加了低分子量蛋白质（25-33 kDa）中硒的积累，促进了蛋白质的合成，但降低了半胱氨酸和蛋氨酸的含量。这些变化导致β-转键、二硫键和表面疏水性增加，同时降低了巯基和色素基团的可及性。从而提高了蛋白质的吸油能力和发泡能力。研究结果为富硒MBS蛋白作为功能性食品原料的利用奠定了基础。

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引用次数: 0

Rapid and non-destructive identification of Gastrodia elata Blume geographical origin by infrared spectroscopy combined with chemometrics 红外光谱结合化学计量学快速无损鉴定天麻产地

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118966

Shunfang He, Shaobing Yang, Yuanzhong Wang

Gastrodia elata Blume has high medicinal value and is also used as a cooking ingredient for daily health care. It is widely distributed, and identifying its geographical origin is important for guiding market supervision and meeting consumer needs. This study used near-infrared (NIR), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy and a data fusion strategy to identify the origins of Gastrodia elata Blume. Initially, two unsupervised learning methods, PCA and t-SNE, were utilised to visualise and analyze Gastrodia elata Blume from seven origins. The findings showed that it was not possible to distinguish between samples from different origins using the visualization of analytical outcomes. Afterwards, through the comparison of multiple preprocessing methods, the PLS-DA model established by NIR data using FD + SNV preprocessing, and the SVM model that was established by NIR + ATR-FTIR data using SD preprocessing, the accuracy reached 100 % (training sets) and 98.41 % (test sets), respectively. Furthermore, a residual convolutional neural network (ResNet) model was built using two-dimensional correlation spectroscopy (2DCOS) images, which obtained 100 % accuracy using NIR and NIR + ATR-FTIR data, respectively. In contrast, the established ResNet model obtains a robust model without preprocessing steps, providing a rapid, nondestructive and accurate method for origins identification of Gastrodia elata Blume.

天麻具有很高的药用价值，也被用作日常保健的烹饪原料。它分布广泛，确定其地理来源对指导市场监管和满足消费者需求具有重要意义。本研究采用近红外（NIR）、衰减全反射-傅里叶变换红外（ATR-FTIR）光谱和数据融合策略对天麻的来源进行了鉴定。最初，采用两种无监督学习方法，PCA和t-SNE，对七个产地的天麻进行可视化和分析。研究结果表明，使用分析结果的可视化，不可能区分来自不同来源的样品。随后，通过多种预处理方法的对比，采用FD + SNV预处理的NIR数据建立的PLS-DA模型，以及采用SD预处理的NIR + ATR-FTIR数据建立的SVM模型，准确率分别达到100%（训练集）和98.41%（测试集）。此外，利用二维相关光谱（2DCOS）图像构建残差卷积神经网络（ResNet）模型，分别利用NIR和NIR + ATR-FTIR数据获得100%的准确率。建立的ResNet模型无需预处理，具有较强的鲁棒性，为天麻的产地鉴别提供了一种快速、无损、准确的方法。

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引用次数: 0

Fabrication and characterization of methyl jasmonate-loaded Zein–Pullulan nanoparticle coatings for Suppressing light-induced greening in potato tubers 茉莉酸甲酯负载玉米素-普鲁兰纳米颗粒膜的制备及表征

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118947

Chuchu Zhang , Ke Shi , Li Ma , Bidan Shi , Peiru Duan , Yi Wu , Yaoting Guan , Wenliang Qi , Hongze Lv , Erihemu

Methyl jasmonate (MeJA), a signaling molecule, plays a crucial role in regulating chlorophyll (Chl) metabolism in fruits and vegetables after harvest. However, its poor water solubility and volatile characteristics restrict its practical application. In this study, MeJA loaded into zein–pullulan composite nanoparticles (MeJA/Z–P NPs) were prepared through antisolvent precipitation. Their physicochemical properties were then investigated, and their inhibitory effects on the greening of potato during storage were explored. Results showed that the optimized MeJA/Z–P NPs (zein: pullulan = 20:1; 10 mmol/L MeJA) had an average particle size of 200.00 ± 0.92 nm, a zeta potential of 35.76 ± 0.15 mV, and an encapsulation efficiency of 90.05 %. Structural analyses confirmed that the interactions among the components of the composite nanoparticles were maintained by hydrogen bonds and hydrophobic interactions. MeJA/Z–P NPs exhibited excellent sustained release properties over a 20-day storage period. Additionally, MeJA/Z–P NPs coating treatment significantly inhibited greening during potato storage. After 60 days of storage, the chl content of MeJA/Z–P NPs potatoes had reduced by 27.85 %, 11.34 %, and 8.45 % compared with those of the control, Z–P NPs, and MeJA potatoes, respectively. Thus, MeJA/Z–P NPs coating treatment is an effective strategy for inhibiting greening during potato tuber storage.

茉莉酸甲酯（Methyl jasmonate, MeJA）是一种信号分子，在果蔬收获后调节叶绿素（Chl）代谢中起着至关重要的作用。但其较差的水溶性和挥发性限制了其实际应用。本研究通过反溶剂沉淀法制备了MeJA负载于玉米素-普蓝聚糖复合纳米粒子（MeJA/ Z-P NPs）。研究了它们的理化性质，并探讨了它们在贮藏过程中对马铃薯变绿的抑制作用。结果表明，优化后的MeJA/ Z-P NPs（玉米蛋白：普鲁兰蛋白= 20:1,10 mmol/L MeJA）平均粒径为200.00±0.92 nm， zeta电位为35.76±0.15 mV，包封率为90.05%。结构分析证实了复合纳米粒子组分之间的相互作用是由氢键和疏水相互作用维持的。MeJA/ Z-P NPs在20天的贮存期内表现出优异的缓释性能。此外，MeJA/ Z-P NPs包衣处理显著抑制了马铃薯贮藏期的绿色化。贮藏60 d后，MeJA/ Z-P NPs马铃薯的chl含量分别比对照、Z-P NPs和MeJA马铃薯降低了27.85%、11.34%和8.45%。因此，MeJA/ Z-P NPs包衣处理是抑制马铃薯块茎贮藏期变绿的有效措施。

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引用次数: 0

Mechanisms of transport stress on the quality deterioration of refrigerated fish muscle: focus on oxidative damage and related signaling molecules 运输应激对冷藏鱼肌肉质量恶化的机制：聚焦于氧化损伤和相关信号分子

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118909

Min Shan , Minping Wei , Lei Gan , Shan Yu , Huaimao Tie , Xuefeng Zeng

Live fish transportation is indispensable to the supply chain but transport stress (TS) diminishes ultimate flesh quality. Thus, impacts of TS on flesh quality of postmortem muscle and the underlying mechanisms remain incompletely understood. Sensory quality, oxidative injury, antioxidant enzymes activities, antioxidant enzymes gene expressions along with associated signaling molecules were evaluated. Results showed that TS could accelerate deterioration of flesh quality and enhance oxidative damage, as evidenced by elevated malondialdehyde and protein carbonyl contents, increased surface hydrophobicity, and diminished free sulfhydryl levels. Enhanced oxidative damage in TS group was partly associated with reduced antioxidant enzymatic activities (Superoxide Dismutase, Glutathione Peroxidase, Glutathione S-Transferase and Glutathione Reductase). TS triggered decreased oxidative-defense enzyme activity partly regulated by repressed transcription of the relevant antioxidant genes, an effect governed by diminished mTOR transcription and impaired Nrf2 translation. Collectively, study indicated that TS compromises flesh quality via enhancing oxidative damage and decreasing antioxidant ability through mTOR/Nrf2 signaling pathway.

活鱼运输是供应链中不可缺少的环节，但运输压力（TS）降低了最终的肉质。因此，TS对死后肌肉肉质的影响及其潜在机制仍不完全清楚。对其感官品质、氧化损伤、抗氧化酶活性、抗氧化酶基因表达及相关信号分子进行了评价。结果表明，TS能加速果肉品质的恶化，增强氧化损伤，表现为丙二醛和蛋白羰基含量升高，表面疏水性增加，游离巯基水平降低。TS组氧化损伤的增强与抗氧化酶活性（超氧化物歧化酶、谷胱甘肽过氧化物酶、谷胱甘肽s -转移酶和谷胱甘肽还原酶）的降低有关。TS触发氧化防御酶活性下降，部分受相关抗氧化基因转录抑制调控，这一效应由mTOR转录减少和Nrf2翻译受损控制。综上所述，研究表明TS通过mTOR/Nrf2信号通路增强氧化损伤，降低抗氧化能力，从而损害果肉品质。

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引用次数: 0

Superior phytochemical composition and antioxidant potential of wild red-fleshed apples: A comparative analysis across humid and dry ecosystems 野生红肉苹果优越的植物化学成分和抗氧化潜力：湿润和干燥生态系统的比较分析

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118950

Majid Jalali , Mehdi Abedi , Mehdi Tabarsa , Diego A. Moreno

Red-fleshed apples are a highly prized species in the Rosaceae family, offering significant economic and medicinal benefits. However, there is limited information and investigation into red-fleshed apples' (poly)phenolic composition and antioxidant capacity across various environmental conditions. Consequently, this study, as the first comparative investigation, aimed to characterize the (poly)phenolic fingerprint of various fruit parts and leaves from four red-fleshed apple cultivars grown in dry and humid ecosystems in Iran. It employs HPLC measurement to identify key components and evaluate their antioxidant capacities. We identified 12 phenolic compounds, including two hydroxycinnamic acids, three anthocyanins, five glycosylated flavonols, and two dihydrochalcones. Both the leaves and the peels were abundant in flavonols and dihydrochalcones. Our study's peels, seeds, and edible parts exhibited high levels of anthocyanins and hydroxycinnamic acids. All components of red-fleshed apples demonstrated strong antioxidant capacity. Humid environments promoted higher levels of antioxidant capacity and increased phytochemical content, contributing to food security in developing regions that face challenging environmental conditions for sustainable plant-based food production.

红瓤苹果是蔷薇科中非常珍贵的品种，具有重要的经济和药用价值。然而，关于红肉苹果在不同环境条件下的（多）酚成分和抗氧化能力的信息和调查有限。因此，本研究作为第一个比较研究，旨在表征伊朗干燥和潮湿生态系统中生长的四种红肉苹果品种的不同果实部分和叶片的（多）酚指纹图谱。采用高效液相色谱法鉴定关键成分并评价其抗氧化能力。我们鉴定了12种酚类化合物，包括两种羟基肉桂酸、三种花青素、五种糖基化黄酮醇和两种二氢查尔酮。叶片和果皮均含有丰富的黄酮醇和二氢查尔酮。我们研究的果皮、种子和可食用部分显示出高水平的花青素和羟基肉桂酸。红肉苹果各成分均表现出较强的抗氧化能力。潮湿的环境促进了更高水平的抗氧化能力和植物化学物质含量的增加，有助于发展中地区的粮食安全，这些地区面临着可持续植物性粮食生产的挑战性环境条件。

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引用次数: 0

Effects of heat treatment on camel milk physicochemical properties, microstructure and protein profiling 热处理对骆驼奶理化性质、微观结构和蛋白质谱的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118800

Jing He , Danlin Wang , Tao Wang , Rimutu Ji

Camel milk exhibits unique nutritional and functional properties, yet its proteins show distinct thermal stability compared with those of bovine milk. Understanding their response to heat is critical for ensuring both quality and safety during processing. In this study, the effects of heat treatment at 75, 85, 95, 105, and 120 °C for 15 s on the physicochemical and structural characteristics of camel milk proteins were evaluated. Moreover, the proteomic profile of whey protein of camel milk was analyzed using 4D proteomics. The results showed that as the temperature increases, larger protein aggregates of camel's milk observed in particle size, zeta-potential value, turbidity and confocal laser scanning microscopy images. High-temperature accelerated protein denaturation and unfolding, accompanied by a marked increase in free sulfhydryl groups and surface hydrophobicity. SDS-PAGE analysis that the bands representing lactoferrin, α-casein, and β-casein were markedly weaker after heat treatment. Proteomic analysis further demonstrated a temperature-dependent decline in whey protein abundance, with differentially abundant proteins primarily related to protein binding and immune system regulation. These findings provide fundamental insights into the heat-induced changes of camel milk proteins and offer a theoretical basis for optimizing thermal processing conditions to maintain its nutritional and functional quality.

骆驼奶具有独特的营养和功能特性，但与牛相比，骆驼奶的蛋白质具有明显的热稳定性。了解它们对热的反应对于确保加工过程中的质量和安全至关重要。在本研究中，研究了在75、85、95、105和120°C下热处理15 s对骆驼奶蛋白理化和结构特性的影响。此外，利用4D蛋白质组学分析了驼奶乳清蛋白的蛋白质组学特征。结果表明：随着温度的升高，骆驼奶的颗粒大小、zeta-potential值、浊度和激光共聚焦扫描显微镜图像均显示出较大的蛋白质聚集体。高温加速了蛋白质的变性和展开，伴随着游离巯基和表面疏水性的显著增加。SDS-PAGE分析表明，热处理后代表乳铁蛋白、α-酪蛋白和β-酪蛋白的条带明显变弱。蛋白质组学分析进一步证明了乳清蛋白丰度的温度依赖性下降，差异丰富的蛋白质主要与蛋白质结合和免疫系统调节有关。这些发现为了解骆驼奶蛋白的热致变化提供了基础，并为优化热处理条件以保持其营养和功能品质提供了理论依据。

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引用次数: 0

Kenaf cellulose nanofiber-based aerogel loading and sustained-release cinnamon essential oil for chilled pork preservation 红麻纤维素纳米纤维气凝胶负载和缓释肉桂精油用于冷冻猪肉保存

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118927

Yuqing Xiang , Yuxiao Hu , Wang Yu , Rong Huang , Xuhong Guo , Zhonghai Tang , Chen Xing , Zhijian Tan

Pork releases a large amount of exudate during storage, leading to microbial contamination, thereby shortening its shelf life. In this work, we designed an aerogel constructed of kenaf cellulose nanofiber (KCNF) and polyvinyl alcohol (PVA) as a support for cinnamon essential oil (CEO). This aerogel features low density (27.5 mg/cm³), high porosity (96.6 %), and strong water absorption (3067.82 wt%), while simultaneously possessing the functions of adsorbing pork exudate and sustaining the release of (CEO). The CEO-loaded aerogel, serving as a meat preservation pad, can simultaneously achieve water absorption, antibacterial, and antioxidant functions during the storage of chilled pork. Aerogel preservation experiments on chilled pork showed that it can prolong the preservation period of chilled pork by 6 days. Release kinetics studies revealed that the CEO within the aerogel was released continuously and evenly into the fatty food simulant, with this process primarily governed by Fickian diffusion. The designed aerogel shows great potential in meat preservation, providing a innovative idea for natural fibers used in sustainable packaging.

猪肉在储存过程中会释放出大量渗出物，导致微生物污染，从而缩短其保质期。在这项工作中，我们设计了一种由红麻纤维素纳米纤维（KCNF）和聚乙烯醇（PVA）构成的气凝胶作为肉桂精油（CEO）的支撑。该气凝胶具有密度低（27.5 mg/cm3）、孔隙率高（96.6%）、吸水性强（3067.82 wt%）的特点，同时具有吸附猪肉渗出液和缓释（CEO）的功能。在冰鲜猪肉的储存过程中，采用ceo负载气凝胶作为肉类保鲜垫，可同时实现吸水、抗菌、抗氧化等功能。气凝胶对冷鲜猪肉的保鲜实验表明，气凝胶可使冷鲜猪肉的保鲜期延长6天。释放动力学研究表明，气凝胶中的CEO连续均匀地释放到脂肪食物模拟物中，这一过程主要受菲克扩散控制。所设计的气凝胶在肉类保存方面显示出巨大的潜力，为天然纤维用于可持续包装提供了一个创新的想法。

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引用次数: 0

Identification and molecular mechanisms of novel α-glucosidase inhibitory peptides from Xundian cured beef: In vitro, molecular docking, and molecular dynamics studies 寻店腌牛肉中新型α-葡萄糖苷酶抑制肽的鉴定及其分子机制：体外、分子对接和分子动力学研究

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118979

Daodian Wang , Guangqiang Wei , Aixiang Huang

Xundian cured beef (XD-NGB) is renowned for its distinctive flavor and nutritional value, but the functional potential of its protein-derived peptides remains largely unknown. This study aimed to identify α-glucosidase inhibitory peptides in XD-NGB by integrating peptidomics, in silico analysis, and in vitro experiments, and to explore the mechanisms underlying their activity. A total of 1151 peptides were identified using LC-MS/MS. Two non-toxic, water-soluble peptides with favorable metabolic properties and α-glucosidase inhibitory activity (VGSYEDPYH, IC₅₀ = 1.55 mM; APILVDGKD, IC₅₀ = 2.02 mM) were screened based on amino acid composition, physicochemical properties, and in silico analysis. Circular dichroism (CD) spectroscopy revealed that both peptides induced a loose and disordered α-glucosidase conformation by decreasing α-helix content while increasing β-sheet and random coil content in its secondary structure. Molecular docking and molecular dynamics simulations demonstrated that VGSYEDPYH and APILVDGKD formed stable complexes with the active site residues of α-glucosidase through hydrogen bonding, hydrophobic interactions, van der Waals forces, and electrostatic interactions, thereby inhibiting α-glucosidase activity. These findings suggest that peptides derived from XD-NGB show great promise as functional food components, offering fresh insights into their potential nutritional value and future applications.

熏电腌牛肉（XD-NGB）以其独特的风味和营养价值而闻名，但其蛋白质衍生肽的功能潜力在很大程度上仍然未知。本研究旨在通过整合肽组学、硅片分析和体外实验等方法，鉴定XD-NGB中α-葡萄糖苷酶抑制肽，并探讨其活性机制。LC-MS/MS共鉴定了1151个多肽。根据氨基酸组成、理化性质和硅分析筛选出两种具有良好代谢特性和α-葡萄糖苷酶抑制活性的无毒水溶性肽（VGSYEDPYH, IC50 = 1.55 mM； APILVDGKD, IC50 = 2.02 mM）。圆二色性（CD）光谱结果表明，两种多肽通过降低α-螺旋含量，增加α-片和随机线圈含量，诱导α-葡萄糖苷酶形成松散和无序的构象。分子对接和分子动力学模拟表明，VGSYEDPYH和APILVDGKD通过氢键、疏水相互作用、范德华力和静电相互作用与α-葡萄糖苷酶活性位点残基形成稳定的配合物，从而抑制α-葡萄糖苷酶活性。这些发现表明，从XD-NGB衍生的肽作为功能性食品成分具有很大的前景，为其潜在的营养价值和未来的应用提供了新的见解。

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引用次数: 0