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Spatial and temporal changes in the microbial community associated with postharvest decay in chili pepper fruits 辣椒果实采后腐烂相关微生物群落的时空变化
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-12 DOI: 10.1016/j.lwt.2026.119149
Shuzhi Yuan, Na Yang, Xuan Wang, Lie Jia, Xiaodi Xu, Xiaozhen Yue, Shufang Zheng, Baogang Wang, Qing Wang
Currently, the control of postharvest decay in chili pepper fruits has mainly focused on the pericarp tissue, whereas studies on decay occurring in the calyx and pedicel regions were lacking. Disease outbreaks are associated with shift in microbial communities. In this study, we investigated the decay characteristics in the pedicel, calyx, and pericarp of peppers during storage and analyzed the richness, diversity, and composition of the bacterial and fungal communities on their surfaces. A considerable variation was observed in the decaying characteristics of the pedicel, calyx, and pericarp in peppers during storage at 30 °C. The pedicel exhibited the highest susceptibility to rotting with a decay rate of 76.67% after 4 days of storage, followed by the calyx and pericarp. The bacteria and fungi on the pedicel, calyx and pericarp tissue surfaces were individually sampled and analyzed using amplicon sequencing. At the beginning of the storage period, the pericarp had the highest microbial richness and diversity, followed by the pedicel and calyx. During storage, bacterial richness decreased on the pericarp but remained stable on the pedicel and calyx. Meanwhile, fungal richness decreased in all three tissues. Analysis of changes in the abundance of genera reveals that Pectobacterium and Enterococcus were responsible for pericarp decay and caused bacterial soft rot disease. Fusarium, a plant pathogen, was identified as the primary cause of pedicel and calyx disease, resulting in mold spots. Functional prediction of bacterial and fungal communities indicated that bacterial microorganisms associated with xylanolysis play important roles in pericarp tissue rot.
目前，对辣椒果实采后腐烂的控制主要集中在果皮组织，而对花萼和花梗区域腐烂的研究较少。疾病暴发与微生物群落的变化有关。研究了辣椒贮藏过程中花梗、花萼和果皮的腐烂特征，分析了其表面细菌和真菌群落的丰富度、多样性和组成。在30℃贮藏过程中，辣椒花梗、花萼和果皮的腐烂特征发生了较大的变化。贮藏4 d后，花梗腐烂率最高，为76.67%，其次是花萼和果皮。分别对花梗、花萼和果皮组织表面的细菌和真菌进行取样和扩增子测序分析。贮藏初期，果皮微生物丰富度和多样性最高，其次是花梗和花萼。贮藏过程中，果皮细菌丰富度下降，花梗和花萼细菌丰富度保持稳定。真菌丰富度在三种组织中均呈下降趋势。分析属丰度变化表明，果皮腐烂主要由乳杆菌和肠球菌引起，并引起细菌性软腐病。镰刀菌是一种植物病原体，被确定为花梗和花萼病害的主要原因，导致霉斑。细菌和真菌群落的功能预测表明，与木聚糖分解相关的细菌微生物在果皮组织腐烂中起重要作用。
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引用次数: 0
Effects of theaflavins on protein structure and gel properties in frozen unwashed surimi 茶黄素对冷冻未洗鱼糜蛋白质结构和凝胶特性的影响
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-02 DOI: 10.1016/j.lwt.2026.119118
Chaofei Sun , Siyu Wang , Ting Wen, Faxiang Wang, Yiqun Huang, Xiayin Ma, Shuang Li, Yongle Liu, Dongmin Liu, Xianghong Li
The industrial production and storage of unwashed surimi continue to face significant challenges in gel quality control. This study investigated the protective effects of theaflavins extract (TFs) on oxidative denaturation of myofibrillar protein (MP) and sarcoplasmic protein (SP), as well as on the gel properties of unwashed surimi during freeze-thaw cycles. The results showed that MP underwent more significant oxidative denaturation than SP after freeze-thaw treatment. Notably, the addition of 1 g/kg TFs provided greater protection against protein denaturation and surimi gel damage compared to 2 g/kg TFs. Supplementation with 1 g/kg TFs significantly mitigated freeze-induced changes in MP solubility, Ca2+-ATPase activity, carbonyl content, and conformation (P < 0.05). These changes resulted in improved surimi gel microstructure and functional properties, including gel strength, water distribution, and water-holding capacity. These findings provided valuable insights and practical guidance for applying TFs to enhance protein oxidative stability and improve the quality of unwashed frozen surimi.
未洗鱼糜的工业生产和储存在凝胶质量控制方面继续面临重大挑战。本研究研究了茶黄素提取物（TFs）对肌原纤维蛋白（MP）和肌浆蛋白（SP）氧化变性的保护作用，以及在冻融循环中对未洗鱼糜凝胶特性的保护作用。结果表明，冻融处理后，MP的氧化变性比SP更显著。值得注意的是，与添加2 g/kg TFs相比，添加1 g/kg TFs可以更好地防止蛋白质变性和鱼糜凝胶损伤。添加1 g/kg TFs可显著减轻冷冻诱导的MP溶解度、Ca2+- atp酶活性、羰基含量和构象的变化（P < 0.05）。这些变化改善了鱼糜凝胶的微观结构和功能特性，包括凝胶强度、水分分布和保水能力。这些研究结果为利用TFs提高蛋白质氧化稳定性和改善未洗冷冻鱼糜质量提供了有价值的见解和实践指导。
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引用次数: 0
Co-folding of buckwheat protein and shellac for develop W/O/W emulsions: enhanced encapsulation and gastrointestinal protection of Lactiplantibacillus plantarum 荞麦蛋白与紫胶共折叠制备W/O/W乳剂：增强植物乳杆菌的包封和胃肠道保护
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119125
Yang Guo , Bing-yue Liu , Lan-xiang Wei , Shuang-xin Zhang , Xu Han , Zhi-guo Zhang , Wei-cheng Wu , Xiao-bing Dou
Probiotic viability during gastrointestinal transit is critical for their functional efficacy but is compromised by acidic pH and enzymatic degradation. This study developed a buckwheat protein–shellac (BW–SH) co-folded complex to stabilize W/O/W double emulsions for protecting Lactiplantibacillus plantarum during gastrointestinal transit. Co-folding with shellac not only enhanced BW's functionality as an emulsion stabilizer but also facilitated the formation of a pH-driven BW–SH complex through hydrogen bonding and hydrophobic interactions, as confirmed by UV, fluorescence, and FTIR spectroscopy. The optimized BW–SH complex (BWS-1, pH 9) exhibited a fibrillar morphology (TEM) and a highly negative ζ-potential (−61.4 ± 1.17 mV). pH-shifting with shellac effectively improved the emulsifying activity and stability of BW. Double emulsions stabilized by the BW–SH complex achieved a higher encapsulation efficiency (95.56%) and viable cell count (7.5 log CFU/mL, vs. 4.0 log CFU/mL for free cells) after in vitro gastrointestinal digestion, demonstrating that the oil layer and BW–SH interfacial adsorption synergistically protected the probiotics. Microscopic imaging further revealed pH-dependent structural retention, with gradual disintegration correlating with sustained probiotic viability. Overall, this study provides a scalable strategy for probiotic delivery using grain protein–shellac hybrids, addressing key challenges in functional food and nutraceutical applications.
益生菌在胃肠道运输过程中的活力对其功能功效至关重要，但受到酸性pH和酶降解的影响。本研究开发了一种荞麦蛋白-紫胶（BW-SH）共折叠复合物，用于稳定W/O/W双乳，以保护植物乳杆菌在胃肠道运输过程中的安全。与紫胶共折叠不仅增强了BW作为乳液稳定剂的功能，而且通过氢键和疏水相互作用促进了ph驱动BW - sh复合物的形成，这一点得到了紫外线、荧光和红外光谱的证实。优化后的BW-SH配合物（BWS-1, pH 9）呈现纤维状形态（TEM）和高度负的ζ电位（- 61.4±1.17 mV）。紫胶的ph转移有效地提高了BW的乳化活性和稳定性。体外胃肠道消化后，经BW-SH配合物稳定的双乳包封率（95.56%）和活菌数（7.5 log CFU/mL，游离细胞为4.0 log CFU/mL）更高，说明油层和BW-SH界面吸附协同保护益生菌。显微成像进一步显示ph依赖性结构保留，逐渐解体与持续的益生菌活力相关。总的来说，本研究提供了一种可扩展的利用谷物蛋白-虫胶杂交体传递益生菌的策略，解决了功能食品和营养保健应用中的关键挑战。
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引用次数: 0
pH-shifting-assisted lactic acid bacteria fermentation of wheat gluten: An innovative strategy to enhance solubility, functionality, and safety ph转移辅助乳酸菌发酵小麦面筋：一个创新的策略，以提高溶解度，功能和安全性
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119115
Wenhui Fu, Xuemeng Ji, Dongze Qin, Wentao Gu, Haoxin Cui, Ruican Wang, Huan Lv, Shuo Wang
Wheat gluten (WG) is an abundant but underutilized plant protein, with its application limited by poor solubility and allergenic potential. This study developed an integrated biorefinery approach combining pH-shifting pretreatment (acidic, pH 2 → 7; alkaline, pH 12 → 7) with fermentation using Pediococcus acidilactici XZ31. Alkaline pretreatment proved most effective in dismantling the disulfide-bonded network and inducing a molten globule-like state, significantly enhancing protein solubility and surface hydrophobicity. This structural modification markedly improved substrate accessibility during fermentation, accelerating proteolysis kinetics (peak peptide accumulation at 8 h vs. 20 h in the control). Proteomic analysis revealed more extensive hydrolysis of proline-rich gliadins and glutenins in the alkaline-pretreated group. This hydrolysis yielded a greater diversity of bioactive peptides—including those with drug-delivery, ACE-inhibitory, and antihypertensive properties—and enhanced ACE inhibitory activity. Critically, it also achieved a superior reduction in immunogenic epitopes and IgE-binding activity. This work establishes a scalable, green processing strategy that enhances the functionality and safety of wheat gluten (WG), facilitating its valorization into high-value food ingredients.
小麦面筋（WG）是一种丰富但未被充分利用的植物蛋白，其溶解度差和潜在的致敏性限制了其应用。本研究开发了一种将pH转换预处理（酸性，pH 2→7；碱性，pH 12→7）与酸化Pediococcus acilactici XZ31发酵相结合的一体化生物精制方法。碱性预处理最有效地破坏了二硫化物键合网络，诱导了熔融球状状态，显著提高了蛋白质的溶解度和表面疏水性。这种结构修饰显著提高了发酵过程中底物的可及性，加速了蛋白质水解动力学（8 h时肽积累峰值，而对照组为20 h）。蛋白质组学分析显示，碱预处理组富含脯氨酸的麦胶蛋白和谷蛋白水解更广泛。这种水解产生了更多样化的生物活性肽，包括那些具有药物传递、ACE抑制和抗高血压特性的肽，并增强了ACE抑制活性。关键的是，它还实现了免疫原性表位和ige结合活性的显著降低。本研究建立了一种可扩展的绿色加工策略，增强了小麦面筋（WG）的功能性和安全性，促进了其向高价值食品成分的增值。
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引用次数: 0
Use of polysaccharide-based aerogels in iced tea clarification process 多糖气凝胶在冰茶澄清过程中的应用
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-09 DOI: 10.1016/j.lwt.2026.119141
Serap Namlı , Özge Güven , Emre Taskin , Mecit Halil Öztop
Polysaccharide-based aerogels, particularly those produced from chitosan and xanthan gum, offer a sustainable and efficient alternative for clarifying ready-to-drink (RTD) tea infusions. In this study, the aerogels were applied to black and green teas to reduce turbidity and tea cream formation during 20 days of storage. Key quality attributes were evaluated, including clarity (transmittance, tea cream), color (L∗, a∗, b∗, ΔE), and catechin content. Water mobility assessed by NMR relaxation and diffusion, molecular interactions with tea components examined by FTIR.
Chitosan aerogels significantly reduced cream formation and helped maintain color stability in black tea. In green tea, however, they caused more noticeable color changes, reflected by higher ΔE values, though catechin losses remained moderate. FTIR results showed surface-level interactions between aerogels and tea components such as proteins and polyphenols. NMR relaxometry also indicated reduced water mobility after treatment, supporting surface adsorption. Xanthan gum aerogels produced similar clarity improvements, although color shifts were slightly more pronounced in green tea. Despite these effects, both aerogels preserved essential quality characteristics.
Overall, food-grade polysaccharide aerogels serve as effective alternatives to conventional adsorbents. Their porous structure allows selective removal of turbidity-related compounds, while their easy handling and biodegradability make them promising options for beverage clarification.
以多糖为基础的气凝胶，特别是那些由壳聚糖和黄原胶生产的，为澄清即饮茶（RTD）提供了一种可持续和有效的选择。在这项研究中，将气凝胶应用于红茶和绿茶中，以减少浊度和茶霜的形成，为期20天。评估了关键质量属性，包括清晰度（透光率，茶霜），颜色（L∗,a∗,b∗，ΔE）和儿茶素含量。水的流动性通过核磁共振弛豫和扩散评估，分子与茶成分的相互作用通过FTIR检测。壳聚糖气凝胶显著减少了奶油的形成，并有助于保持红茶的颜色稳定性。然而，在绿茶中，它们引起了更明显的颜色变化，反映在更高的ΔE值上，尽管儿茶素的损失保持适度。FTIR结果显示气凝胶与茶成分（如蛋白质和多酚）之间的表面相互作用。核磁共振弛豫测量也表明，处理后水的流动性降低，支持表面吸附。黄原胶气凝胶也产生了类似的清晰度改善，尽管绿茶的颜色变化稍微明显一些。尽管有这些影响，两种气凝胶都保留了基本的质量特征。总的来说，食品级多糖气凝胶是传统吸附剂的有效替代品。它们的多孔结构允许选择性去除与浊度相关的化合物，而它们易于处理和生物降解性使它们成为饮料澄清的有希望的选择。
{"title":"Use of polysaccharide-based aerogels in iced tea clarification process","authors":"Serap Namlı ,&nbsp;Özge Güven ,&nbsp;Emre Taskin ,&nbsp;Mecit Halil Öztop","doi":"10.1016/j.lwt.2026.119141","DOIUrl":"10.1016/j.lwt.2026.119141","url":null,"abstract":"<div><div>Polysaccharide-based aerogels, particularly those produced from chitosan and xanthan gum, offer a sustainable and efficient alternative for clarifying ready-to-drink (RTD) tea infusions. In this study, the aerogels were applied to black and green teas to reduce turbidity and tea cream formation during 20 days of storage. Key quality attributes were evaluated, including clarity (transmittance, tea cream), color (L∗, a∗, b∗, ΔE), and catechin content. Water mobility assessed by NMR relaxation and diffusion, molecular interactions with tea components examined by FTIR.</div><div>Chitosan aerogels significantly reduced cream formation and helped maintain color stability in black tea. In green tea, however, they caused more noticeable color changes, reflected by higher ΔE values, though catechin losses remained moderate. FTIR results showed surface-level interactions between aerogels and tea components such as proteins and polyphenols. NMR relaxometry also indicated reduced water mobility after treatment, supporting surface adsorption. Xanthan gum aerogels produced similar clarity improvements, although color shifts were slightly more pronounced in green tea. Despite these effects, both aerogels preserved essential quality characteristics.</div><div>Overall, food-grade polysaccharide aerogels serve as effective alternatives to conventional adsorbents. Their porous structure allows selective removal of turbidity-related compounds, while their easy handling and biodegradability make them promising options for beverage clarification.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119141"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Corrigendum to “Isolation, identification, and binding mechanism of selenium-binding peptides from peanut protein hydrolysate” [LWT - Food Science and Technology 241 (2026) 119043] “花生蛋白水解物中硒结合肽的分离、鉴定和结合机制”的勘误表[LWT -食品科学与技术241 (2026)119043]
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-14 DOI: 10.1016/j.lwt.2026.119128
Meiyue Wang , Xiaoling Zhao , Guanhao Bu , Jia Liu , Yan Du , Xiaojie Duan , Chenxian Yang , Qing Hao , Jinrong Zhu
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引用次数: 0
Metabolomics characteristics of γ–aminobutyric acid–enriched steamed bread made by wild jujube powder and mixed lactic acid bacteria strains with good antimicrobial ability 用野枣粉与抗菌效果较好的乳酸菌混合菌株制作富γ -氨基丁酸馒头的代谢组学特征
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-09 DOI: 10.1016/j.lwt.2026.119133
Caibo Hou, YuXuan Su, Yiming Zhang, Juli Sun, Haifeng Li, Xifeng Wang, Jianhang Qu
This study aimed to obtain γ–aminobutyric acid (GABA)–enriched steamed bread with LAB strains and wild jujube powder (WJP), and investigate the metabolomic and storage characteristics of the sourdough and steamed bread. Three LAB strains with good GABA production and antimicrobial activity were used to prepare steamed bread fortification with 0%, 2%, 4% and 6% (W/W) WJP in the dough. As the WJP addition increased in the materials, the DPPH and ABTS radical scavenging capacity of the steamed bread increased (P < 0.05), while the L∗ and ΔE values and hardness significantly decreased (P < 0.05). The GABA content of the steamed bread increased remarkably to 8.25 mg/g, and the texture characteristics and the shelf–life (prolonged from 2 days to 4 days) significantly improved. Up–regulated metabolic pathways of “phenylalanine metabolism” and “serotonergic synapse and pathways” enrichemented in sourdough samples from the WJP4 treatment suggested that the fermentation with mixed LAB strains and 4% WJP might enhance the biosynthesis of health–promoting compounds including free GABA, vitamin P, and indolelactic acid (ILA). Conclusively, the results could provide some scientific basis for the application of WJP and LAB strains in the research and practice aimed at improving the quality, function, and shelf–life of steamed bread.
本研究旨在利用LAB菌株和野枣粉（WJP）制备富含γ -氨基丁酸（GABA）的馒头，并研究酵母和馒头的代谢组学和贮藏特性。以3株产GABA量和抗菌活性良好的乳酸菌为原料，分别在面团中添加0%、2%、4%和6% （W/W）的WJP，制备馒头。随着WJP添加量的增加，馒头对DPPH和ABTS自由基的清除能力增强（P < 0.05），而L∗和ΔE值以及硬度显著降低（P < 0.05）。馒头中GABA含量显著提高至8.25 mg/g，质构特性和保质期（从2天延长至4天）显著改善。WJP4处理酵母样品中“苯丙氨酸代谢”和“血清素能突触和途径”代谢途径的上调表明，混合LAB菌株和4% WJP4发酵可能促进游离GABA、维生素P和吲哚乳酸（ILA）等促进健康的化合物的生物合成。本研究结果可为WJP和LAB菌株在提高馒头品质、功能和保质期的研究和实践中应用提供一定的科学依据。
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引用次数: 0
NPs-Chip-Ligand Fishing: A novel strategy for exploring targets and screening active ingredients in food-derived natural products NPs-Chip-Ligand Fishing：一种探索目标和筛选食品来源天然产品活性成分的新策略
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-10 DOI: 10.1016/j.lwt.2026.119147
Liangyu Pan , Yuting Chen , Qian Wang , Guangyuan Liu , Yuyu Zhang , Yafei Ma , Panpan Zhang , Zuxiao Yang , Wei Zhang , Dezhi Kong
Natural products (NPs) from food sources represent valuable reservoirs of bioactive compounds with health-promoting properties, yet systematically elucidating the relationships between specific active ingredients, their molecular targets, and physiological effects remains a significant challenge. Here, we present an innovative NPs-Chip-Ligand Fishing Strategy to elucidate these complex interactions, using ginsenosides from Panax ginseng C. A. Mey., a functional food ingredient, as a proof-of-concept model. Utilizing this platform, we reproducibly identified 12 potential target proteins across independent experiments, with malate dehydrogenase 2 (MDH2) emerging as the top-ranking candidate. Given that MDH2 dysregulation is intrinsically linked to oxygen-glucose deprivation/reperfusion (OGD/R)-induced oxidative stress and cell injury, we validated that ginsenosides exert potent cytoprotection by enhancing cell viability, mitigating LDH release, and suppressing ROS generation. Furthermore, integrated SPR and magnetic bead-based ligand fishing with recombinant MDH2 screened four bioactive ginsenosides (Rb1, Rd, Rf, Rg3), with Rb1 exhibiting the highest binding affinity (KD = 5.02 × 10−5 M). Furthermore, molecular docking and enzyme activity assays confirmed that Rb1 directly binds to MDH2 and inhibits its catalytic activity in a dose-dependent manner. This strategy offers a robust platform to link complex extracts with their molecular targets, providing critical mechanistic insights to drive the evidence-based design of nutraceuticals and functional foods.
来自食物来源的天然产物（NPs）是具有促进健康特性的生物活性化合物的宝贵储存库，但系统地阐明特定活性成分、其分子靶点和生理作用之间的关系仍然是一个重大挑战。在这里，我们提出了一个创新的NPs-Chip-Ligand Fishing Strategy来阐明这些复杂的相互作用，使用的人参皂苷从人参c.a. Mey。，一种功能性食品成分，作为概念验证模型。利用该平台，我们通过独立的实验可重复地鉴定出12种潜在的靶蛋白，其中苹果酸脱氢酶2 （MDH2）成为首选候选蛋白。鉴于MDH2失调与氧-葡萄糖剥夺/再灌注（OGD/R）诱导的氧化应激和细胞损伤具有内在联系，我们验证了人参皂苷通过提高细胞活力、减轻LDH释放和抑制ROS生成来发挥有效的细胞保护作用。此外，利用重组MDH2整合SPR和磁珠为基础的配体捕捞技术，筛选了四种具有生物活性的人参皂苷（Rb1, Rd, Rf, Rg3），其中Rb1的结合亲和力最高（KD = 5.02 × 10−5 M）。此外，分子对接和酶活性分析证实，Rb1直接结合MDH2，并以剂量依赖的方式抑制其催化活性。这一策略提供了一个强大的平台，将复杂提取物与其分子靶点联系起来，提供关键的机制见解，以推动营养保健品和功能食品的循证设计。
{"title":"NPs-Chip-Ligand Fishing: A novel strategy for exploring targets and screening active ingredients in food-derived natural products","authors":"Liangyu Pan ,&nbsp;Yuting Chen ,&nbsp;Qian Wang ,&nbsp;Guangyuan Liu ,&nbsp;Yuyu Zhang ,&nbsp;Yafei Ma ,&nbsp;Panpan Zhang ,&nbsp;Zuxiao Yang ,&nbsp;Wei Zhang ,&nbsp;Dezhi Kong","doi":"10.1016/j.lwt.2026.119147","DOIUrl":"10.1016/j.lwt.2026.119147","url":null,"abstract":"<div><div>Natural products (NPs) from food sources represent valuable reservoirs of bioactive compounds with health-promoting properties, yet systematically elucidating the relationships between specific active ingredients, their molecular targets, and physiological effects remains a significant challenge. Here, we present an innovative NPs-Chip-Ligand Fishing Strategy to elucidate these complex interactions, using ginsenosides from <em>Panax ginseng</em> C. A. Mey., a functional food ingredient, as a proof-of-concept model. Utilizing this platform, we reproducibly identified 12 potential target proteins across independent experiments, with malate dehydrogenase 2 (MDH2) emerging as the top-ranking candidate. Given that MDH2 dysregulation is intrinsically linked to oxygen-glucose deprivation/reperfusion (OGD/R)-induced oxidative stress and cell injury, we validated that ginsenosides exert potent cytoprotection by enhancing cell viability, mitigating LDH release, and suppressing ROS generation. Furthermore, integrated SPR and magnetic bead-based ligand fishing with recombinant MDH2 screened four bioactive ginsenosides (Rb1, Rd, Rf, Rg3), with Rb1 exhibiting the highest binding affinity (KD = 5.02 × 10<sup>−5</sup> M). Furthermore, molecular docking and enzyme activity assays confirmed that Rb1 directly binds to MDH2 and inhibits its catalytic activity in a dose-dependent manner. This strategy offers a robust platform to link complex extracts with their molecular targets, providing critical mechanistic insights to drive the evidence-based design of nutraceuticals and functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119147"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Synergistic impact of inulin and date syrup fortification on physicochemical, sensory and stability of functional components of Hassawi lime juice under cold and hot treatment 冷热处理下菊粉和枣糖浆对哈萨维酸橙汁理化、感官及功能成分稳定性的协同影响
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119130
Nashi K. Alqahtani , Maryam R. Al-Mutairi , Tareq M. Alnemr , Sallah A. Al Hashedi , Hassan T. Aboufarrag
The impact of lime juice fortification with inulin and dibs on bioactive stability, sensory, physicochemical properties and probiotic viability was investigated. Eighteen treatments involved two levels of inulin, dibs and mixtures under cold and hot condition (85 °C/3min) were tested. HPLC indicated significant differences in sugar profile and concentrations with dibs being the main source of sugars. Inulin showed high stability reaching 95% after pasteurization, especially in samples containing a combination of inulin and dibs. Total phenolic content and antioxidant activity increased to 95.6 gallic acid equivalent(GAE)/100 g and 55.9 μmol Trolox equivalent (TE)/mL in treatments containing 15% dibs compared to 38.5 GAE/100 g and 15.9 μmol TE/mL in control samples, while inulin had no effect. Other physicochemical properties were clearly affected by dibs addition, particularly TSS and TSS/Acidity ratio, while the effect of inulin was less pronounced. Viscosity and probiotic viability increased with treatments, especially in the mixed treatments. Sensory attributes, particularly taste and overall acceptability, were improved. Pasteurization significantly affected total phenolic and antioxidants. However, inulin significantly reduced their loss. Slight changes in other parameters were observed after pasteurization. The data highlights the possibility of fortifying lime juice with inulin and dibs to produce stable and well-accepted functional juice.
研究了在酸橙汁中添加菊粉和豆粕对酸橙汁生物活性稳定性、感官、理化性质和益生菌活力的影响。在冷热条件（85°C/3min）下进行了18个处理，涉及两个水平的菊粉，dibs和混合物。高效液相色谱法显示糖谱和浓度存在显著差异，dibs是糖的主要来源。菊粉经巴氏灭菌后稳定性高，达95%，特别是在含有菊粉和dibs的组合样品中。菊粉对总酚含量和抗氧化活性无显著影响，添加15%菊粉处理的没食子酸当量（GAE）为95.6 μmol /100 g，抗氧化活性为55.9 μmol Trolox当量(TE)/mL，而对照组为38.5 μmol /100 g和15.9 μmol TE/mL。dibs的添加对其他理化性质有明显的影响，尤其是TSS和TSS/酸度比，而菊粉的影响不太明显。黏度和益生菌活力随处理的增加而增加，特别是混合处理。感官属性，特别是味道和整体可接受性，得到了改善。巴氏灭菌显著影响总酚和抗氧化剂。然而，菊粉显著减少了它们的损失。巴氏灭菌后观察到其他参数略有变化。这些数据强调了在酸橙汁中加入菊粉和糖的可能性，以生产稳定和被广泛接受的功能性果汁。
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引用次数: 0
Physicochemical properties, instrumental taste and aroma changes of thermally and non-thermally pasteurized Chaenomeles sinensis slices upon processing and storage 高温巴氏灭菌和非高温巴氏灭菌的木瓜切片在加工和储存过程中的理化性质、仪器味香变化
IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
LWT - Food Science and Technology
Pub Date : 2026-02-15 Epub Date: 2026-01-29 DOI: 10.1016/j.lwt.2026.119106
Silei Zhang , Yihao Yin , Xiangyu Ya , Yuwei Xiang , Zibo Song , Yishu Deng , Chaofan Guo , Sakamon Devahastin , Junjie Yi
Fresh-cut Chinese quince slices (CQS) are known for their unique flavor, making them popular ingredient in Asian cuisine. However, their quality can be easily altered by required processing, including pasteurization, and prolonged storage. The present study examined key characteristic changes of CQS subjected to 3 pasteurization methods viz. hot-water blanching (HWB), radio-frequency-assisted hot water (RFW) heating and high-pressure processing (HPP). Changes upon storage at 25 °C for 28 days were also examined. RFW heating showed favorable trends in preserving the color, texture, microstructure, acidity, taste and aroma of CQS compared with HWB and HPP, both immediately after pasteurization and during storage. RFW-heated sample also exhibited significantly higher (p < 0.05) total phenolics content (6.85 mg GAE/g) and antioxidant activities (DPPH and ABTS radical scavenging activities of 33.21 and 40.84 μM TE/g) than other samples. The results highlight the potential of RFW heating pasteurization in minimizing quality degradation of CQS and may have potential application in other fresh-cut fruits.
鲜切的中国榅桲片（CQS）以其独特的风味而闻名，使其成为亚洲美食的热门食材。然而，它们的质量可以很容易地改变所需的处理，包括巴氏灭菌和长期储存。本研究考察了3种巴氏灭菌方法（即热水烫烫（HWB）、射频辅助热水加热（RFW）和高压处理（HPP））对CQS的主要特征变化。在25°C下保存28天后也检测了变化。与HWB和HPP相比，RFW加热在保持CQS的颜色、质地、微观结构、酸度、味道和香气方面都表现出良好的趋势，无论是在巴氏灭菌后立即还是在储存过程中。rfw加热样品的总酚类物质含量（6.85 mg GAE/g）和抗氧化活性（DPPH和ABTS自由基清除活性分别为33.21和40.84 μM TE/g）显著高于其他样品（p < 0.05）。研究结果表明，RFW加热巴氏灭菌在最大限度地减少CQS质量退化方面具有潜力，并可能在其他鲜切水果中具有潜在的应用前景。
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