LWT - Food Science and Technology最新文献_第8页

E-nose and E-tongue combined with GC-MS to analyze the postharvest quality and flavor changes of Flammulina filiformis 电子鼻和电子舌结合气相色谱-质谱法分析金针菇采后品质和风味变化

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119023

Zexuan Zheng , Zhongyao Zheng , Weibin Zhang , Hao Chen , Zhengwei Chen , Zexuan Guo , Jiebin Cai , Min Wu , Huihua Wu , Yuji Jiang , Haiqing Fu , Bingzhi Chen

Flammulina filiformis possesses considerable nutritional and medicinal value and is distributed worldwide. Based on coloration, its fruiting bodies are classified into white and yellow types. In this study, white variant (F0306) demonstrated greater morphological uniformity and superior storage stability compared to the yellow strain (FH735), aligning with broader consumer preference for white varieties. Accordingly, F0306 and FH735 were selected to evaluate the growth traits and nutritional profiles of their fruiting bodies. E-nose, E-tongue, and GC-MS analyses were applied to monitor flavor dynamics throughout a 15-day storage period. The results demonstrated that F0306 exhibited better sensory attributes and a significantly slower deterioration rate compared to FH735. Correspondingly, variations in E-nose and E-tongue responses were also less evident in F0306. GC-MS profiling revealed that FH735 generated diverse aroma compounds at early storage stage, including Butanoic acid, ethyl ester; 3-Heptanone; and o-Xylene. The levels of these volatiles progressively diminished with prolonged storage. By contrast, FH735 accumulated multiple metabolites at the late stage, such as Ethanol; 2-Nonanone; and Methyl nonyl ether. At high concentrations, these compounds produce alcoholic-fermentation-like off-odors. Collectively, these observations help explain the physicochemical basis for the more rapid quality decline observed in FH735 relative to F0306 in this investigation.

金针菇具有相当的营养价值和药用价值，分布在世界各地。根据颜色，它的子实体分为白色和黄色类型。在本研究中，与黄色菌株（FH735）相比，白色菌株（F0306）表现出更强的形态一致性和更好的储存稳定性，这与消费者对白色品种的广泛偏好相一致。选择F0306和FH735对其子实体的生长性状和营养特性进行评价。电子鼻、电子舌和气相色谱-质谱分析应用于监测15天储藏期的风味动态。结果表明，与FH735相比，F0306具有更好的感官属性和明显较慢的劣化率。相应地，在F0306中，电子鼻和电子舌反应的变化也不太明显。GC-MS分析显示，FH735在贮藏初期产生了多种香气化合物，包括丁酸、乙酯；3-Heptanone;和邻二甲苯。随着储存时间的延长，这些挥发物的含量逐渐减少。相比之下，FH735在后期积累了多种代谢物，如乙醇；2-Nonanone;甲基壬基醚。在高浓度下，这些化合物会产生类似酒精发酵的异味。总的来说，这些观察结果有助于解释本调查中FH735相对于F0306质量下降更快的物理化学基础。

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引用次数: 0

Co-encapsulation of fish oil and curcumin using complex coacervation followed by freeze-drying 鱼油和姜黄素的复合包封和冷冻干燥

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119040

Siyuan Chu , Lijia Chen , Wenjie Zhang , Huaiyue Sun , Xiaoyu Du , Zhengquan Wang , Xichang Wang , Jian Zhong

Nutrients co-encapsulation is a significant research focus in functional foods. This study developed a method to co-encapsulate fish oil and curcumin (Cur) using bovine bone gelatin (BBG)-chitosan (CS) complex coacervation, followed by freeze-drying with maltodextrin (MD) as a drying aid. The results confirmed that the successful encapsulation of fish oil/Cur droplets in the powder particles. As the MD/BBG mass ratios increased (0–8), several trends were observed for the powders: the oil loading capacity decreased progressively (17.7 %–2.7 %), oil encapsulation yields increased and then decreased (54.1 %–27.9 %), oil encapsulation efficiencies exponentially increased (75.6 %–92.9 %), Cur loading capacities exponentially decreased (0.82 %–0.24 %), Cur encapsulation yields exponentially increased (63.7 %–85.9 %), Cur encapsulation efficiencies linearly decreased (79.8 %–73.4 %), and peroxide values during the oxidative stability process logistically increased (19.5–44.5 mmol/kg oil at 1 h). During simulated small intestinal digestion, an MD/BBG mass ratio of 5 resulted in the highest percentage (92.8 %) among all ratios tested (0–8). These results suggested fish oil can act as an effective carrier for Cur in functional powders, and that miscible nutrients can be co-encapsulated within complex coacervates. This work provided an efficient strategy for developing raw materials with co-encapsulated nutrients for functional foods and contributed to understanding the underlying mechanism of the multi-nutrient co-encapsulation.

营养素共包合是功能食品研究的一个重要热点。本研究采用牛骨明胶(BBG)-壳聚糖（CS）复配凝聚法制备鱼油和姜黄素（Cur），并以麦芽糖糊精（MD）作为干燥剂进行冷冻干燥。结果证实鱼油/Cur液滴在粉末颗粒中包封成功。随着MD/BBG质量比的增加（0-8），观察到粉末的几个趋势：载油量逐渐减小（17.7% ~ 2.7%），油包覆率先增大后减小（54.1% ~ 27.9%），油包覆效率呈指数型增大（75.6% ~ 92.9%），载油量呈指数型减小（0.82% ~ 0.24%），包覆率呈指数型增大（63.7% ~ 85.9%），包覆效率呈线性减小（79.8% ~ 73.4%）；过氧化值在氧化稳定过程中显著升高（1 h时为19.5 ~ 44.5 mmol/kg油）。在模拟小肠消化过程中，MD/BBG质量比为5时，在所有测试比例（0-8）中所占比例最高（92.8%）。这些结果表明鱼油可以作为功能粉中微量元素的有效载体，并且混合营养素可以在复杂凝聚体中共包被。本研究为功能性食品原料的共胶囊化提供了有效的策略，并有助于了解多营养素共胶囊化的潜在机制。

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引用次数: 0

Functional and physicochemical characterization of Vicia cracca protein: A promising novel plant protein source 紫荆蛋白的功能与理化特性：一种有发展前景的新型植物蛋白来源

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119005

Behdad Shokrollahi Yancheshmeh , Negin Yousefi , Mohammad Amin Mohammadifar , Krist V. Gernaey

With the growing global demand for alternative protein sources, the identification and characterization of alternative plant proteins have become essential. In this study, the thermal and physicochemical characteristics, functional properties, viscosity behavior, and proximate composition of protein isolates obtained from Vicia cracca seeds (VCPI) were investigated using an alkaline extraction method. Results indicated that VCPI contained 87.84 % protein, 18.61 % glutamic acid and 12.87 % aspartic acid. In addition, VCPI exhibited a surface hydrophobicity measuring 7028.90, contained 16.81 ± 0.65 μmol/g of free sulfhydryl groups, had an average size of 150.30 nm (hydrodynamic R), a particle polydispersity index of 0.43, and a surface charge measuring −33.43 mV. Additionally, VCPI demonstrated remarkable solubility, foaming, emulsifying, and rheological properties, along with a high-water adsorption capacity of 204.29 %. Moreover, VCPI showed pH-dependent protein solubility. The protein isolate also had two denaturation temperatures of 63.64 and 127.64 °C. It also had an L∗ value of 84.80. Scanning electron microscopy revealed a rough surface. Overall, the results suggest that VCPI could serve as an excellent protein source with exceptional functional properties.

随着全球对替代蛋白质来源的需求不断增长，替代植物蛋白的鉴定和表征变得至关重要。本研究采用碱性提取法研究了从紫豌豆种子（Vicia cracca seed， VCPI）中分离得到的蛋白质的热理化特性、功能特性、粘度行为和近似组成。结果表明，VCPI蛋白含量为87.84%，谷氨酸含量为18.61%，天冬氨酸含量为12.87%。VCPI的表面疏水性为7028.90，含有16.81±0.65 μmol/g的游离巯基，平均粒径为150.30 nm（水动力学R），粒子多分散性指数为0.43，表面电荷为−33.43 mV。此外，VCPI具有显著的溶解性、发泡性、乳化性和流变性能，并具有高达204.29%的高吸水性。此外，VCPI显示ph依赖性蛋白溶解度。分离蛋白的变性温度分别为63.64℃和127.64℃。它的L *值也为84.80。扫描电子显微镜显示其表面粗糙。综上所述，VCPI可以作为一种具有特殊功能特性的优良蛋白质源。

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引用次数: 0

Assessment of biophysical properties of mango purées from whole-fruit NIRS of different varieties 不同品种芒果全果近红外光谱生物物理特性评价

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2025.118917

Julien Ricci , Nathan Tanguy , Camille Demoulin , Lidwine Grosmaire , Simon Carlier , Doralice Veillant , Fabrice Davrieux , Mathieu Léchaudel , Layal Dahdouh

This work combined multi-variety, multi-ripening stages with non-destructive Near-Infrared Spectra (NIRS) modeling to predict processed mango purée quality traits. 2083 fruits were analyzed by non-destructive texture and NIRS measurements, and then processed into 240 purées. The quality traits of 61 representative purées were characterized. The performance of partial least-square regression (PLS) models was evaluated to predict the purées’ dry matter (DM), total soluble solids (TSS), pH, titratable acidity (TA), color (L∗, a∗, b∗), rheological parameters (flow indices n, consistency index K, flow point ɣ_f, elastic and viscous moduli (G'_LVE and G"_LVE)), and granulometric parameters (statistical diameters D [3; 2] and D [4; 3]). Cogshall purées had the highest n, and the lowest G'_LVE, G"_LVE and D [3; 2] values. Modelling highlighted that ripening was the only factor modulating D [3; 2], whereas ɣ_f was variety-dependent. The fruit NIRS PLS models with RPD value > 2.5 for DM, G'_LVE, while G"_LVE and ɣ_f demonstrated good/excellent performance. For TSS, b∗, D [3;2] and D [4;3] satisfactory quantitative prediction was obtained (2 < RPD <2.5). Finally, NIRS presented poor predictive performance for pH, AT, L∗, a∗, n and k. These findings should be extended to other varieties and production systems to achieve higher representativity and genericity.

本研究结合多品种、多成熟期和非破坏性近红外光谱（NIRS）模型对芒果加工后的品质性状进行了预测。对2083个水果进行了无损质地和近红外光谱分析，并将其加工成240个果皮。对61个代表性稻壳的品质性状进行了表征。对偏最小二乘回归（PLS）模型的性能进行了评估，以预测purcims的干物质（DM）、总可溶性固形物（TSS）、pH、可滴定酸度（TA）、颜色（L∗、a∗、b∗）、流变参数（流动指数n、一致性指数K、流点_ f、弹性和粘性模量（G'LVE和G'LVE））和粒度参数（统计直径D[3； 2]和D[4； 3]）。Cogshall pursamys的n最高，G'LVE、G'LVE和D最低[3]；2)值。模型强调成熟是调节D的唯一因素[3]；[2]，而[f]则与品种有关。果实近红外PLS模型对DM、G′LVE、G′LVE和f的RPD值均为>； 2.5，表现出良好/优异的性能。对于TSS， b *, D [3]；2]和D [4；3]获得了令人满意的定量预测（2 < RPD <2.5）。最后，近红外光谱对pH、AT、L∗、a∗、n和k的预测效果较差。这些发现应推广到其他品种和生产系统，以获得更高的代表性和一般性。

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引用次数: 0

Feasibility of RNA-based pathogen detection in an infant formula matrix 基于rna的婴儿配方奶粉病原体检测的可行性

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.118997

Gweneth C. Gustafson , Brad Geary , Joel S. Griffitts , John Chaston , Gene J. Ahlborn

The dairy processing industry relies heavily on culture-based methods for detecting high-risk foodborne pathogens including Listeria monocytogenes and Cronobacter sakazakii, which are slow and poorly suited for low–water activity foods such as powdered infant formula (PIF). Molecular detection methods targeting DNA can yield false-positive signals following cell death due to the persistence of genomic DNA, whereas bacterial mRNA, with comparatively shorter and regulated half-lives, has been proposed as a potential indicator of bacterial presence. In this study, we evaluated the behavior of selected mRNA transcripts from C. sakazakii and L. monocytogenes under thermal inactivation and prolonged incubation in both a conventional growth medium and a reconstituted PIF matrix. In broth-grown cells, mRNA from heat-killed populations persisted longer, while transcripts from unheated cells undergoing stationary-phase stress declined over time, reflecting transcriptional regulation and RNA turnover rather than simple viability status. In contrast, when cells were incorporated into PIF, heat-killed populations exhibited transcript loss, and unheated cells showed greater transcript persistence. These results indicate that mRNA stability is strongly influenced by both the surrounding matrix and the physiological state of the cell and cannot be assumed to uniformly correlate with viability. Our findings demonstrate that mRNA behavior in low–water activity dairy matrices is transcript-, organism-, and environment-dependent. While mRNA-based detection may offer advantages over DNA-based assays in certain contexts, particularly in PIF, its application as a viability option cannot be generalized and requires careful target selection and matrix-specific validation.

乳制品加工业严重依赖基于培养的方法来检测高风险食源性病原体，包括单核细胞增生李斯特菌和阪崎克罗诺杆菌，这些方法速度慢，不适合低水分活性食品，如婴儿配方奶粉（PIF）。由于基因组DNA的持久性，靶向DNA的分子检测方法可能在细胞死亡后产生假阳性信号，而细菌mRNA的半衰期相对较短且受调控，已被提出作为细菌存在的潜在指标。在这项研究中，我们评估了从阪崎曲菌和单核增生乳杆菌中选择的mRNA转录本在热失活和在常规生长培养基和重组PIF基质中长时间孵育的行为。在肉汤培养的细胞中，来自热杀伤群体的mRNA持续时间更长，而来自静止期应激的未加热细胞的转录本随着时间的推移而下降，这反映了转录调节和RNA转换，而不是简单的生存状态。相反，当细胞被纳入PIF时，热杀死的群体表现出转录本丢失，而未加热的细胞表现出更强的转录本持久性。这些结果表明，mRNA的稳定性受到周围基质和细胞生理状态的强烈影响，不能假设它们与细胞活力一致相关。我们的研究结果表明，低水活性乳制品基质中的mRNA行为依赖于转录物、生物体和环境。虽然在某些情况下，特别是在PIF中，基于mrna的检测可能比基于dna的检测具有优势，但其作为一种生存能力选择的应用不能推广，需要仔细的目标选择和基质特异性验证。

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引用次数: 0

Enhancing cider vinegar quality through the synergistic Co-fermentation of Lactiplantibacillus plantarum and Acetobacter pasteurianus: A metabolomic and transcriptomic approach 通过植物乳杆菌和巴氏醋酸杆菌协同发酵提高苹果醋品质：代谢组学和转录组学方法

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119018

Ya-Nan Li , Peng-Yan Gao , Wen-Xin Liu , Zhen-Ming Lu , Yan-Lin Dong , Li-Juan Chai , Jin-Song Shi , Xiao-Juan Zhang , Zheng-Hong Xu

This study investigated the synergistic effects of Lactiplantibacillus plantarum and Acetobacter pasteurianus co-fermentation on the quality and metabolite profiles of cider vinegar using metabolomic and transcriptomic approaches. Four fermentation systems were established for acetic acid fermentation stage all following an identical alcohol fermentation stage conducted by S. cerevisiae. These systems included pure cultures of A. pasteurianus (S-A) and L. plantarum (S-L), a co-fermentation system (S-AL), and a system with addition of lactic acid (S-Alac). Physicochemical parameters, gene expression, and metabolite profiles were comprehensively analyzed via integration of multi-omics analyses. The co-fermentation system significantly enhanced the glycolysis pathway, increased ethanol conversion efficiency, and elevated the polyphenol and flavonoid contents, thereby improving the antioxidant activity. In contrast, in response to the L. plantarum, A. pasteurianus downregulated genes in TCA cycle while upregulating those involved in the conversion of ethanol to acetic acid. Additionally, co-fermentation significantly promoted the biosynthesis of vitamin C and vitamin E. higher level of floral, fruity, and creamy volatile compounds like nerolidol, linalool, and ethyl acetoin in co-fermentation system, enhancing sensory quality of cider vinegar. These findings provide valuable insights into the microbial interactions and metabolic changes in multi-strain fermentation, highlighting its potential for improving cider vinegar quality.

本研究采用代谢组学和转录组学方法研究了植物乳杆菌和巴氏醋酸杆菌共发酵对苹果醋品质和代谢物谱的协同效应。建立了醋酸发酵阶段的四种发酵体系，这些发酵体系都遵循酿酒酵母进行的相同的酒精发酵阶段。这些系统包括巴氏杆菌（S-A）和植物乳杆菌（S-L）的纯培养，共发酵系统（S-AL）和添加乳酸的系统（S-Alac）。通过整合多组学分析，对理化参数、基因表达和代谢物谱进行了综合分析。该共发酵体系显著增强了糖酵解途径，提高了乙醇转化效率，提高了多酚和类黄酮含量，从而提高了抗氧化活性。相比之下，巴氏杆菌对植物乳杆菌的反应下调了TCA循环中的基因，而上调了参与乙醇转化为乙酸的基因。此外，共发酵显著促进了维生素C和维生素e的生物合成，提高了花、果味和奶油味挥发性化合物如橙花醇、芳樟醇和乙酯的含量，提高了苹果醋的感官品质。这些发现为多菌种发酵过程中微生物的相互作用和代谢变化提供了有价值的见解，突出了其提高苹果醋质量的潜力。

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引用次数: 0

Revealing the impact of processing technology on the aroma profile of roasted coffee (Coffea Arabica) oil using flavoromics strategy and chemometrics 利用风味组学策略和化学计量学揭示加工技术对焙烤咖啡（阿拉比卡咖啡）油香气特征的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2025.118913

Yanru Qiu , Yudong Wang , Wenrou Su , Feifei Wang

引用次数: 0

Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure 面条状鱼糜凝胶质量恶化的机制：从设定温度对蛋白质结构影响的见解

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2025.118946

Meiqi Dang , Libin Cai , Xiaodong Li , Juan You , Ru Liu , Shanbai Xiong , Yueqi An

Background

Quality deterioration in noodle-shaped surimi gels (NS) occurs when setting temperatures exceed 35 °C, yet the underlying structural mechanisms remain unclear. This study investigated the effects of setting temperatures on protein structural transitions and NS quality.

Method

Rheological behavior, molecular chain integrity, protein conformation, and endogenous enzymatic activity were systematically evaluated under different setting temperatures.

Results

NS exhibited optimal gelling performance between 30 and 35 °C, while rigidity, elasticity, and molding capability declined sharply at 40 °C. During the chopping and setting, elevated temperatures led to a loss of hydrogen bonds and Ca²⁺-ATPase activity, while hydrophobic interactions intensified. A critical threshold at 35 °C induced α-helix-to-β-sheet transitions and promoted excessive protein aggregation. Consequently, molecular chain integrity and viscoelastic properties were markedly compromised above 35 °C.

Conclusions

Quality deterioration of NS above 35 °C is attributed to dual mechanisms: (1) the breaking of hydrogen bonds in fish pastes drives the transformation from α-helical to β-folded structure; (2) the burial of hydrophobic groups by protein aggregates weakens the molecular chain and rheological properties. These findings elucidate the protein structural basis of NS quality deterioration and provide theoretical guidance for optimizing NS processing.

当定型温度超过35℃时，面条状鱼糜凝胶（NS）的质量会发生恶化，但其潜在的结构机制尚不清楚。本研究探讨了定型温度对蛋白质结构转变和玉米品质的影响。方法系统评价不同凝固温度下的流变行为、分子链完整性、蛋白质构象和内源酶活性。结果在30 ~ 35°C时，ns的胶凝性能最佳，而在40°C时，刚性、弹性和成型能力急剧下降。在切割和凝固过程中，温度升高导致氢键和Ca2+- atp酶活性的丧失，而疏水相互作用则加剧。35°C的临界阈值诱导α-螺旋到β-薄片的转变，并促进过度的蛋白质聚集。因此，在35°C以上，分子链完整性和粘弹性性能明显受损。结论在35°C以上，NS质量恶化的机制有两方面：(1)鱼膏中氢键断裂导致α-螺旋结构向β-折叠结构转变；(2)疏水性基团被蛋白质聚集体埋没削弱了分子链和流变性能。这些发现阐明了玉米籽粒品质劣化的蛋白质结构基础，为优化玉米籽粒加工提供了理论指导。

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引用次数: 0

Date palm (Phoenix dactylifera) and enriched fresh goat cheese: (poly)phenol profile and stability after INFOGEST 2.0 in vitro digestion method 枣椰树（Phoenix dactylifera）和富营养化新鲜山羊奶酪：采用INFOGEST 2.0体外消化法测定多酚的分布和稳定性

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119019

Raquel Lucas-González, Clara Muñoz-Bas, Nuria Muñoz-Tebar, José Ángel Pérez- Álvarez, Manuel Viuda-Martos, Juana Fernández-López

Date palm fruit (Phoenix dactylifera) is a nutrient-dense food rich in (poly)phenols. This study evaluated the profile and stability of free and bound (poly)phenols in underutilized Confitera fresh dates and in fresh goat cheese fortified with 4 % and 8 % date paste, including their behavior during in vitro gastrointestinal digestion. A total of 45 (poly)phenols were identified in date paste, mainly hydroxycinnamic acids and flavonols. In fortified cheeses, 22 (poly)phenols were quantified, with flavonols showing higher retention (100 %) than hydroxycinnamic acids (54.0 %). In vitro digestion revealed high stability and increased bioaccessibility of several date-paste (poly)phenols, such as caffeoylshikimic acid (250 %) and chrysoeriol glycoside (160 %). In contrast, the dairy matrix markedly reduced the stability of soluble-free (poly)phenols in enriched cheese, where only four compounds remained detectable, with bioaccessibility values ranging 11–43 %. The insoluble-bound fraction retained most compounds, and new compounds appeared after digestion. The highest colon-available index in enriched cheese was observed for ferulic acid (1000 %). Overall, the study indicated that the food matrix plays a decisive role in modulating the release and stability, of (poly)phenols during digestion.

枣椰果（Phoenix dactylifera）是一种富含（多）酚的营养丰富的食物。本研究评估了未充分利用的红枣和添加4%和8%枣膏的新鲜山羊奶酪中游离和结合（多）酚的特征和稳定性，包括它们在体外胃肠消化过程中的行为。从枣膏中鉴定出45种多酚类物质，主要为羟基肉桂酸类和黄酮醇类。在强化奶酪中，22（聚）酚被定量，黄酮醇的保留率（100%）高于羟基肉桂酸（54.0%）。体外消化实验表明，几种枣膏（多）酚类物质如咖啡酰紫草酸（250%）和黄菊醇苷（160%）具有较高的稳定性和较高的生物可及性。相比之下，乳制品基质显著降低了浓缩奶酪中不溶性（多）酚的稳定性，其中只有四种化合物仍然可检测到，生物可及性值在11 - 43%之间。不溶结合部分保留了大部分化合物，并在消化后出现了新的化合物。阿魏酸的结肠有效指数最高（1000%）。总的来说，研究表明食物基质在调节消化过程中（多）酚的释放和稳定性方面起着决定性的作用。

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引用次数: 0

Droplet microfluidics-based isolation, adaptation, and screening of riboflavin-producing lactic acid bacteria for fermenting plant-based dairy alternatives 基于微流体液滴的核黄素产生乳酸菌的分离、适应和筛选，用于发酵植物性乳制品替代品

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

LWT - Food Science and Technology

Pub Date : 2026-01-14 DOI: 10.1016/j.lwt.2026.119036

Hang Xiao , Anders Peter Wätjen , Guillermo-Eduardo Sedó Molina , Egon Bech Hansen , Miguel Tovar , Claus Heiner Bang-Berthelsen

The development of novel starter cultures is essential for enhancing the nutritional value of plant-based dairy alternatives. In this study, we developed an innovative screening method to isolate lactic acid bacteria capable of in situ riboflavin production in soy-based substrates. Our approach integrates high throughput (HTP) single-cell cultivation, adaptation, and fluorescence-activated droplet sorting system. This method bypasses initial microbe isolation, involving all microorganisms from a sample for screening. By combining this workflow with our newly developed transparent soy-based medium, we efficiently identified LAB strains from bee gut that are suitable for soy-based fermentation. Among these strains, Lactococcus lactis NFICC2835 demonstrated the best performance during the screening process. By characterizing NFICC2835 in commercial soy-based milks, it showed consistent riboflavin production with up to 1.23 mg/L revealed by HPLC. Genomic analysis of NFICC2835 revealed 13 missense mutations around the rib operon and the purH gene, and 3 mutations in regions critical for regulating riboflavin biosynthesis, including the FMN riboswitch. By showcasing the genetic characteristics of the strains obtained from the HTP droplet screening, we not only advance our understanding of riboflavin overproduction but also underscore the potential of our screening strategy over conventional approaches in accelerating strain discovery and functional food development.

新型发酵剂的开发对于提高植物性乳制品替代品的营养价值至关重要。在这项研究中，我们开发了一种创新的筛选方法来分离能够在大豆基底物中原位生产核黄素的乳酸菌。我们的方法集成了高通量（HTP）单细胞培养，适应和荧光激活的液滴分选系统。该方法绕过最初的微生物分离，涉及从样品中筛选所有微生物。通过将这一工作流程与我们新开发的透明大豆基培养基相结合，我们有效地从蜜蜂肠道中鉴定出适合大豆基发酵的LAB菌株。其中，乳酸乳球菌NFICC2835在筛选过程中表现最佳。通过对NFICC2835在商业豆浆中的表征，其核黄素产量一致，HPLC显示最高可达1.23 mg/L。NFICC2835的基因组分析显示，在rib操纵子和purH基因周围有13个错义突变，在调节核黄素生物合成的关键区域有3个突变，包括FMN核开关。通过展示HTP液滴筛选获得的菌株的遗传特征，我们不仅提高了对核黄素过量产生的理解，而且强调了我们的筛选策略在加速菌株发现和功能食品开发方面的潜力。

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