Excessive sodium chloride (NaCl) intake is associated with adverse health outcomes, highlighting the urgent need for effective salt reduction strategies. This study investigated the cross-modal interaction between saltiness and numbness induced by a supercritical carbon dioxide extract from Zanthoxylum bungeanum (SCZ) in individuals with varying saltiness sensitivities. Integrating psychophysical evaluations, electroencephalography (EEG), sanshool component analysis, and molecular validation in rat taste bud cells, we demonstrated that moderate SCZ enhances saltiness perception and facilitates NaCl reduction without compromising perceived intensity. This effect involves numbness and modulation of taste and trigeminal pathways, with optimal efficacy at intermediate NaCl concentrations in semisensitive cohorts. We identified hydroxyl-α-sanshool (HαSS) as the key bioactive compound, which binds to T1R1/T1R3 and transient receptor potential vanilloid 1 (TRPV1) to activate downstream taste signaling. In conclusion, SCZ enhances saltiness perception via cross-modal mechanisms, providing a strategy for sodium reduction and original insights into the neurobiological basis of salt taste perception.
{"title":"Cross-Modal Saltiness Enhancement by the Supercritical Extract of Zanthoxylum bungeanum: Evidence from Sensory Evaluation, EEG, and Taste Bud Cell Analysis.","authors":"Hanfang Gao,Aiqi Zhang,Tianqi Liu,Ting Li,Ping Zhan,Lin Shi,Chen Chen,Peipei Guo,Honglei Tian,Baolin Li,Peng Wang","doi":"10.1021/acs.jafc.5c13614","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13614","url":null,"abstract":"Excessive sodium chloride (NaCl) intake is associated with adverse health outcomes, highlighting the urgent need for effective salt reduction strategies. This study investigated the cross-modal interaction between saltiness and numbness induced by a supercritical carbon dioxide extract from Zanthoxylum bungeanum (SCZ) in individuals with varying saltiness sensitivities. Integrating psychophysical evaluations, electroencephalography (EEG), sanshool component analysis, and molecular validation in rat taste bud cells, we demonstrated that moderate SCZ enhances saltiness perception and facilitates NaCl reduction without compromising perceived intensity. This effect involves numbness and modulation of taste and trigeminal pathways, with optimal efficacy at intermediate NaCl concentrations in semisensitive cohorts. We identified hydroxyl-α-sanshool (HαSS) as the key bioactive compound, which binds to T1R1/T1R3 and transient receptor potential vanilloid 1 (TRPV1) to activate downstream taste signaling. In conclusion, SCZ enhances saltiness perception via cross-modal mechanisms, providing a strategy for sodium reduction and original insights into the neurobiological basis of salt taste perception.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"19 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073236","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}
Pub Date : 2026-01-29DOI: 10.1021/acs.jafc.5c14900
Hu Chen,Rina Su,Ying Liang,Dongmei Xu,Mengya Jia,Qiang Li,Zohreh Akhavan Kharazian,Xusheng Guo
This study characterized the exopolysaccharide (EPS) of Lactiplantibacillus plantarum L75 and investigated its biosynthesis and the strain's cold adaptation mechanisms. Strain L75 produced 161.2 ± 13.75 mg/L of a heteropolysaccharide (358.24 kDa) at 37 °C, composed of glucose (32.68%), mannose (30.53%), galactose (17.75%), glucuronic acid (12.63%), and rhamnose (6.41%). Crucially, this EPS promoted L. plantarum L75 growth at 15 °C. Genomic analysis revealed two typical wzx/wzy-dependent EPS gene clusters and a versatile carbohydrate metabolism capacity. Transcriptomic profiling confirmed L75's multifaceted cold adaptation, involving the upregulation of cold shock proteins and molecular chaperones, enhanced reactive oxygen species (ROS) scavenging, accumulation of compatible solutes, and maintenance of membrane fluidity. By integrating physiological and transcriptional data, our findings elucidate the molecular basis for L75's high EPS production, the role of EPS in low-temperature growth, and its robust cold tolerance, supporting its potential as a functional silage inoculant for cold regions.
本研究对植物乳杆菌L75的胞外多糖（EPS）进行了鉴定，并对其生物合成及其冷适应机制进行了研究。菌株L75在37℃下产生161.2±13.75 mg/L的杂多糖（358.24 kDa），由葡萄糖（32.68%）、甘露糖（30.53%）、半乳糖（17.75%）、葡萄糖醛酸（12.63%）和鼠李糖（6.41%）组成。重要的是，这种EPS促进了L. plantarum L75在15°C下的生长。基因组分析揭示了两个典型的wzx/wzy依赖性EPS基因簇和多功能碳水化合物代谢能力。转录组学分析证实L75具有多方面的冷适应能力，包括冷休克蛋白和分子伴侣的上调、活性氧（ROS）清除能力的增强、相容溶质的积累以及膜流动性的维持。通过整合生理和转录数据，我们的研究结果阐明了L75高EPS产量的分子基础，EPS在低温生长中的作用，以及其强大的耐寒性，支持其作为寒冷地区功能性青贮接种剂的潜力。
{"title":"Genomic and Transcriptomic Insights into Exopolysaccharide Biosynthesis and Low-Temperature Fermentation Performance of Lactiplantibacillus plantarum L75 from the Alpine Region of the Qinghai-Tibetan Plateau.","authors":"Hu Chen,Rina Su,Ying Liang,Dongmei Xu,Mengya Jia,Qiang Li,Zohreh Akhavan Kharazian,Xusheng Guo","doi":"10.1021/acs.jafc.5c14900","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c14900","url":null,"abstract":"This study characterized the exopolysaccharide (EPS) of Lactiplantibacillus plantarum L75 and investigated its biosynthesis and the strain's cold adaptation mechanisms. Strain L75 produced 161.2 ± 13.75 mg/L of a heteropolysaccharide (358.24 kDa) at 37 °C, composed of glucose (32.68%), mannose (30.53%), galactose (17.75%), glucuronic acid (12.63%), and rhamnose (6.41%). Crucially, this EPS promoted L. plantarum L75 growth at 15 °C. Genomic analysis revealed two typical wzx/wzy-dependent EPS gene clusters and a versatile carbohydrate metabolism capacity. Transcriptomic profiling confirmed L75's multifaceted cold adaptation, involving the upregulation of cold shock proteins and molecular chaperones, enhanced reactive oxygen species (ROS) scavenging, accumulation of compatible solutes, and maintenance of membrane fluidity. By integrating physiological and transcriptional data, our findings elucidate the molecular basis for L75's high EPS production, the role of EPS in low-temperature growth, and its robust cold tolerance, supporting its potential as a functional silage inoculant for cold regions.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"36 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073234","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c15753
Seung Yeon Lee,Jae Won Kim,Anh Thi Ngoc Bui,Jeonghwan Maeng,Gi Ho Lee,Wooyeon Jo,Sang Ki Lee,Hwi-Yeol Yun,Eun Hee Han,Hye Gwang Jeong
Protocatechuic acid (PCA), a gut-derived metabolite of dietary polyphenols, exhibits endothelial protective properties, yet its underlying mechanisms remain unclear. In this study, we investigated the molecular pathways by which PCA attenuates endothelial dysfunction in human endothelial cells. PCA increased endothelial nitric oxide synthase (eNOS) expression and phosphorylation via GPER-mediated activation of CaMKKβ/AMPK and CaMKIIα signaling pathways through the Gβγ subunit. This activation promoted upregulation of the KLF2/eNOS axis through the HDAC5 and ERK5/MEF2C transcriptional network. Further, PCA inhibited TNF-α-induced activation of NF-κB and expression of adhesion molecules (ICAM-1, VCAM-1) in a nitric-oxide-dependent manner, thereby reducing the inflammatory response and monocyte adhesion. PCA also improves aortic vasorelaxation by increasing eNOS expression and activity through GPER-dependent signaling pathways. These results provide insights into the involvement of eNOS signaling in the endothelial dysfunction protective effects of PCA, highlighting its potential as a functional food ingredient for the prevention of cardiovascular diseases.
{"title":"Protocatechuic Acid, a Gut-Derived Dietary Metabolite, Attenuates Endothelial Dysfunction via GPER-Mediated NO Signaling.","authors":"Seung Yeon Lee,Jae Won Kim,Anh Thi Ngoc Bui,Jeonghwan Maeng,Gi Ho Lee,Wooyeon Jo,Sang Ki Lee,Hwi-Yeol Yun,Eun Hee Han,Hye Gwang Jeong","doi":"10.1021/acs.jafc.5c15753","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c15753","url":null,"abstract":"Protocatechuic acid (PCA), a gut-derived metabolite of dietary polyphenols, exhibits endothelial protective properties, yet its underlying mechanisms remain unclear. In this study, we investigated the molecular pathways by which PCA attenuates endothelial dysfunction in human endothelial cells. PCA increased endothelial nitric oxide synthase (eNOS) expression and phosphorylation via GPER-mediated activation of CaMKKβ/AMPK and CaMKIIα signaling pathways through the Gβγ subunit. This activation promoted upregulation of the KLF2/eNOS axis through the HDAC5 and ERK5/MEF2C transcriptional network. Further, PCA inhibited TNF-α-induced activation of NF-κB and expression of adhesion molecules (ICAM-1, VCAM-1) in a nitric-oxide-dependent manner, thereby reducing the inflammatory response and monocyte adhesion. PCA also improves aortic vasorelaxation by increasing eNOS expression and activity through GPER-dependent signaling pathways. These results provide insights into the involvement of eNOS signaling in the endothelial dysfunction protective effects of PCA, highlighting its potential as a functional food ingredient for the prevention of cardiovascular diseases.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"61 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146070015","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c11423
Zihe Qi,Qianyu Li,Juanjuan Cao,Bufan Xu,Fan Jiang,Yanbo Wang,Di Wu,Guoliang Li
Processed foods are increasingly associated with the prevalence of neurodegenerative diseases, including Alzheimer disease (AD). Therefore, it is essential to elucidate the underlying mechanisms by which these processed foods influence AD. This study identified and isolated an emerging dietary risk factor, carbon-based polymers (CPs), from processed foods, specifically roasted lamb. Further investigation revealed that prolonged exposure to CPs induced gut microbiota dysbiosis along with elevated endotoxin production and perturbed tryptophan metabolism, thereby leading to intestinal inflammation. These alterations facilitated the entry of LPS into the blood circulation, which subsequently triggered systemic inflammation and increased the blood-brain barrier permeability. Ultimately, they accelerated neuroinflammation and synaptic dysfunction in transgenic APPswe/PSEN 1dE9 mice via the LPS-TLR4-NF-κB signaling pathway. Collectively, this study advances our understanding of CPs as potential accelerators of neuroinflammation, providing a scientific basis for reevaluating the biosafety of dietary CPs in humans, especially for at-risk populations.
{"title":"Chronic Exposure to Thermally Processed Food-Derived Carbon Polymers Accelerated Neuroinflammation in Alzheimer Disease Mice through Microbe-Gut-Brain Axis.","authors":"Zihe Qi,Qianyu Li,Juanjuan Cao,Bufan Xu,Fan Jiang,Yanbo Wang,Di Wu,Guoliang Li","doi":"10.1021/acs.jafc.5c11423","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c11423","url":null,"abstract":"Processed foods are increasingly associated with the prevalence of neurodegenerative diseases, including Alzheimer disease (AD). Therefore, it is essential to elucidate the underlying mechanisms by which these processed foods influence AD. This study identified and isolated an emerging dietary risk factor, carbon-based polymers (CPs), from processed foods, specifically roasted lamb. Further investigation revealed that prolonged exposure to CPs induced gut microbiota dysbiosis along with elevated endotoxin production and perturbed tryptophan metabolism, thereby leading to intestinal inflammation. These alterations facilitated the entry of LPS into the blood circulation, which subsequently triggered systemic inflammation and increased the blood-brain barrier permeability. Ultimately, they accelerated neuroinflammation and synaptic dysfunction in transgenic APPswe/PSEN 1dE9 mice via the LPS-TLR4-NF-κB signaling pathway. Collectively, this study advances our understanding of CPs as potential accelerators of neuroinflammation, providing a scientific basis for reevaluating the biosafety of dietary CPs in humans, especially for at-risk populations.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"58 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146069945","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}
Greenhouse cultivation ensures year-round tomato production. However, optimizing key fruit quality attributes is still challenging. Current practices often fail to achieve the desired sensory and nutritional profiles, necessitating a systematic review of innovative regulation techniques. This review aimed to bridge this gap by offering a comprehensive summary of recent advances in techniques for regulating the quality of greenhouse tomatoes. These include cultivar selection (cultivars with varying sensory, flavor, and nutritional qualities) and advancements in breeding technologies (molecular marker-assisted selection and gene editing), regulation of environmental factors (light, temperature, humidity, and CO2 concentration), and agronomic practices (irrigation, fertilization, and other management measures). Moreover, the multifactor synergistic regulation of tomato quality has been discussed. Finally, the prospects for optimizing quality control strategies in greenhouse tomato production, as well as the strengths and limitations of emerging technologies, have been discussed to guide future technological innovations.
{"title":"Advancing Greenhouse Tomato Quality: A Comprehensive Review of Recent Research.","authors":"Shaofang Wu,Chen Miao,Jiawei Cui,Yongxue Zhang,Cuifang Zhu,Yanhong Zhou,Xiaotao Ding","doi":"10.1021/acs.jafc.5c13304","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13304","url":null,"abstract":"Greenhouse cultivation ensures year-round tomato production. However, optimizing key fruit quality attributes is still challenging. Current practices often fail to achieve the desired sensory and nutritional profiles, necessitating a systematic review of innovative regulation techniques. This review aimed to bridge this gap by offering a comprehensive summary of recent advances in techniques for regulating the quality of greenhouse tomatoes. These include cultivar selection (cultivars with varying sensory, flavor, and nutritional qualities) and advancements in breeding technologies (molecular marker-assisted selection and gene editing), regulation of environmental factors (light, temperature, humidity, and CO2 concentration), and agronomic practices (irrigation, fertilization, and other management measures). Moreover, the multifactor synergistic regulation of tomato quality has been discussed. Finally, the prospects for optimizing quality control strategies in greenhouse tomato production, as well as the strengths and limitations of emerging technologies, have been discussed to guide future technological innovations.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146056921","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c14529
Yunying Sun,Yifei Wang,Mengfei Deng,Lirui Sun,Ishfaq Ahmed,Hao Wang,Xiang Gao,Zhenxing Li
Although pine nuts have gained increasing popularity, systematic studies of their allergens remain limited. Vicilin-like seed storage protein is an allergen in pine nuts. In this study, a 50 kDa protein from Pinus yunnanensis was purified and identified as a vicilin. Recombinant vicilin was expressed in Escherichia coli. Serological, spectroscopic, and bioinformatic methods were employed to evaluate its IgE/IgG-binding capacities, structural, and physicochemical characteristics. Results indicated that vicilin demonstrated potent IgE/IgG-binding capacities and was composed of 463 amino acids. Vicilin showed stability at 4-70 °C and pH 3-10, and no IgG cross-reactivity was observed with the tested species. P. yunnanensis vicilin was named Pin y 2 by the WHO/IUIS Allergen Nomenclature Sub-Committee. These findings provide a foundation for further investigation of vicilin and facilitate the development of specific detection and diagnostic approaches for pine nut allergy.
尽管松子越来越受欢迎，但对其过敏原的系统研究仍然有限。维西林样种子贮藏蛋白是松子中的过敏原。本研究从云南松中分离纯化了一个50 kDa的蛋白，并鉴定为维林蛋白。重组vicilin在大肠杆菌中表达。采用血清学、光谱学和生物信息学方法评估其IgE/ igg结合能力、结构和物理化学特性。结果表明，vicilin具有较强的IgE/ igg结合能力，由463个氨基酸组成。维西林在4 ~ 70℃、pH值3 ~ 10条件下具有稳定性，与被试种无IgG交叉反应。世界卫生组织/美国过敏原命名小组委员会将云南弓形虫命名为Pin y 2。这些发现为进一步研究维西林提供了基础，并促进了松子过敏特异性检测和诊断方法的发展。
{"title":"Identification, Expression, and Characterization of Pin y 2, a Novel Vicilin Allergen of Pinus yunnanensis.","authors":"Yunying Sun,Yifei Wang,Mengfei Deng,Lirui Sun,Ishfaq Ahmed,Hao Wang,Xiang Gao,Zhenxing Li","doi":"10.1021/acs.jafc.5c14529","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c14529","url":null,"abstract":"Although pine nuts have gained increasing popularity, systematic studies of their allergens remain limited. Vicilin-like seed storage protein is an allergen in pine nuts. In this study, a 50 kDa protein from Pinus yunnanensis was purified and identified as a vicilin. Recombinant vicilin was expressed in Escherichia coli. Serological, spectroscopic, and bioinformatic methods were employed to evaluate its IgE/IgG-binding capacities, structural, and physicochemical characteristics. Results indicated that vicilin demonstrated potent IgE/IgG-binding capacities and was composed of 463 amino acids. Vicilin showed stability at 4-70 °C and pH 3-10, and no IgG cross-reactivity was observed with the tested species. P. yunnanensis vicilin was named Pin y 2 by the WHO/IUIS Allergen Nomenclature Sub-Committee. These findings provide a foundation for further investigation of vicilin and facilitate the development of specific detection and diagnostic approaches for pine nut allergy.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146056920","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c14682
Fei Du,Yiwen Hang,Hongyan Jing,Yi Zheng,Feng Zhang,Xiaoman Sun
Docosahexaenoic acid (DHA), an important ω3 polyunsaturated fatty acid (PUFA), is widely applied in health products and infant formulas due to its significant physiological functions for human health. The traditional sources of deep-sea fish and shrimp extraction have limited industrialization and sustainable synthesis. Yarrowia lipolytica is an excellent host for PUFA synthesis. However, there are limited reports on DHA production in Y. lipolytica. In this study, Y. lipolytica was engineered to successfully produce DHA through systematic metabolic engineering, including the screening of high-efficiency elongase/desaturase, increasing the copy number of key genes, and promoting the storage of DHA by substituting acyltransferases with DHA-CoA preference. Finally, the DHA titer of the engineered strain reached up to 9.06 g/L, with a content of 36.8% in a 5 L bioreactor, representing the highest yield reported to date in yeast. This study broadened the methods for the green and sustainable synthesis of DHA.
{"title":"Systematic Metabolic Engineering of Yarrowia lipolytica for Efficient Production of Docosahexaenoic Acid.","authors":"Fei Du,Yiwen Hang,Hongyan Jing,Yi Zheng,Feng Zhang,Xiaoman Sun","doi":"10.1021/acs.jafc.5c14682","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c14682","url":null,"abstract":"Docosahexaenoic acid (DHA), an important ω3 polyunsaturated fatty acid (PUFA), is widely applied in health products and infant formulas due to its significant physiological functions for human health. The traditional sources of deep-sea fish and shrimp extraction have limited industrialization and sustainable synthesis. Yarrowia lipolytica is an excellent host for PUFA synthesis. However, there are limited reports on DHA production in Y. lipolytica. In this study, Y. lipolytica was engineered to successfully produce DHA through systematic metabolic engineering, including the screening of high-efficiency elongase/desaturase, increasing the copy number of key genes, and promoting the storage of DHA by substituting acyltransferases with DHA-CoA preference. Finally, the DHA titer of the engineered strain reached up to 9.06 g/L, with a content of 36.8% in a 5 L bioreactor, representing the highest yield reported to date in yeast. This study broadened the methods for the green and sustainable synthesis of DHA.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"179 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146069946","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c13230
Ling Li,Yanxin Huang,Ruya Tan,Danli Wang,Tinglan Yuan,Gongshuai Song,Hyunbin Seong,Jinyan Gong
To enhance the stability and intestinal delivery of the probiotic Lactobacillus sakei J15, a multilayer microencapsulation system was developed using layer-by-layer (LBL) technology, using milk protein-hyaluronic acid (HA) conjugates (casein-HA or β-lactoglobulin-HA) and chitosan (CHI). The microcapsules exhibited high encapsulation efficiency (up to 98.65%) and significantly improved probiotic viability under harsh conditions, including acid, bile salt, simulated gastrointestinal digestion, and heat. Electrostatic interaction was confirmed as the main force binding the amino groups in the conjugate to the carboxyl groups of CHI, and the surface charge of the samples reversed as a zigzag pattern whenever another outermost layer was added. The (CHI/CN-HA/CHI)3 and (CHI/β-Lg-HA/CHI)3 microcapsules exhibited the best adhesion to Caco-2 cells, reaching 24.47 and 26.71 CFU/cell, respectively. Microcapsules with two or four layers (milk protein-HA as the outer layer) showed superior resistance to environmental stresses, while three-layer capsules (chitosan as the outer layer) exhibited the strongest adhesion to Caco-2 cells.
{"title":"High-Efficiency Layer-by-Layer Microencapsulation of Lactobacillus sakei J15 Using Milk Protein-Hyaluronic Acid Conjugates and Chitosan to Enhance Probiotic Protection.","authors":"Ling Li,Yanxin Huang,Ruya Tan,Danli Wang,Tinglan Yuan,Gongshuai Song,Hyunbin Seong,Jinyan Gong","doi":"10.1021/acs.jafc.5c13230","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13230","url":null,"abstract":"To enhance the stability and intestinal delivery of the probiotic Lactobacillus sakei J15, a multilayer microencapsulation system was developed using layer-by-layer (LBL) technology, using milk protein-hyaluronic acid (HA) conjugates (casein-HA or β-lactoglobulin-HA) and chitosan (CHI). The microcapsules exhibited high encapsulation efficiency (up to 98.65%) and significantly improved probiotic viability under harsh conditions, including acid, bile salt, simulated gastrointestinal digestion, and heat. Electrostatic interaction was confirmed as the main force binding the amino groups in the conjugate to the carboxyl groups of CHI, and the surface charge of the samples reversed as a zigzag pattern whenever another outermost layer was added. The (CHI/CN-HA/CHI)3 and (CHI/β-Lg-HA/CHI)3 microcapsules exhibited the best adhesion to Caco-2 cells, reaching 24.47 and 26.71 CFU/cell, respectively. Microcapsules with two or four layers (milk protein-HA as the outer layer) showed superior resistance to environmental stresses, while three-layer capsules (chitosan as the outer layer) exhibited the strongest adhesion to Caco-2 cells.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"105 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146070014","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}
Pub Date : 2026-01-28DOI: 10.1021/acs.jafc.5c12763
Shijie Liu,Kai Wang,Xinyue Lin,Yifei Zhang,Yuanyuan Yue,Shihao Ren,Haowei Li,Rumeng Liu,Yanjie Yi
Low-temperature protease has the characteristics of a high reaction rate at low temperatures. Here, a new low-temperature protease BsLT (17 kDa) was extracted from Bacillus subtilis XZ1-5 and purified with a final purification fold of 10.08 times and a specific activity of 59,675.22 U/mg. The optimum temperature and pH were 20 °C and 7, respectively. The activity of BsLT was significantly enhanced by 1% Tween-80, 1% Tween-20, and 10% DMSO. But it was less tolerant to Cu2+, Fe3+, and H2O2. The optimum substrate was casein. The Km and Vmax values were 7.14 and 312.5 mg/(min·mL), respectively. After hydrolysis by BsLT, the molecular structure of wheat gluten changed significantly. The solubility of wheat gluten increased to 150 mg/mL, OH radical scavenging ability increased to 65%, DPPH radical scavenging ability increased to 79%, and ABTS radical scavenging ability increased to 60%, which shows BsLT has the potential for further application in food processing.
{"title":"Purification and Characterization of a Novel Low-Temperature Protease BsLT with High Potential for Hydrolyzing Wheat Gluten.","authors":"Shijie Liu,Kai Wang,Xinyue Lin,Yifei Zhang,Yuanyuan Yue,Shihao Ren,Haowei Li,Rumeng Liu,Yanjie Yi","doi":"10.1021/acs.jafc.5c12763","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c12763","url":null,"abstract":"Low-temperature protease has the characteristics of a high reaction rate at low temperatures. Here, a new low-temperature protease BsLT (17 kDa) was extracted from Bacillus subtilis XZ1-5 and purified with a final purification fold of 10.08 times and a specific activity of 59,675.22 U/mg. The optimum temperature and pH were 20 °C and 7, respectively. The activity of BsLT was significantly enhanced by 1% Tween-80, 1% Tween-20, and 10% DMSO. But it was less tolerant to Cu2+, Fe3+, and H2O2. The optimum substrate was casein. The Km and Vmax values were 7.14 and 312.5 mg/(min·mL), respectively. After hydrolysis by BsLT, the molecular structure of wheat gluten changed significantly. The solubility of wheat gluten increased to 150 mg/mL, OH radical scavenging ability increased to 65%, DPPH radical scavenging ability increased to 79%, and ABTS radical scavenging ability increased to 60%, which shows BsLT has the potential for further application in food processing.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146070043","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}
Methyleugenol (MTL) and safrole (SFL) are hepatotoxic flavorants with distinct IARC classifications (Group 2A versus 2B), and yet the structural reason for this differential toxicity is unclear. Results showed that MTL was more hepatotoxic than SFL, owing to its more efficient metabolic activation. This was evidenced by greater glutathione (GSH) depletion, GSH conjugate formation, and protein adduction. CYP3A4 was identified as the key enzyme mediating this difference. Molecular simulations demonstrated that although SFL binds CYP3A4 with higher affinity, its rigid 3,4-methylenedioxy group displaces the allylic moiety from heme iron, resulting in suboptimal catalytic positioning. In contrast, MTL's 3-methoxy substituent enables stable orientation near the catalytic site, facilitating reactive metabolite formation. Thus, minor structural differences critically dictate the CYP3A4-mediated metabolic activation and subsequent hepatotoxic risk of allylbenzenes. This work provides a mechanistic basis for understanding structure-toxicity relationships and improving the safety assessment of flavor compounds in spices.
{"title":"Mechanistic Insight into Difference in Hepatotoxicity of Methyleugenol and Safrole.","authors":"Hui Yang,Yunfang Jiang,Hanqing Xu,Bowen Gong,Huhu Chen,Ying Peng,Weiwei Li,Jiang Zheng","doi":"10.1021/acs.jafc.5c13276","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13276","url":null,"abstract":"Methyleugenol (MTL) and safrole (SFL) are hepatotoxic flavorants with distinct IARC classifications (Group 2A versus 2B), and yet the structural reason for this differential toxicity is unclear. Results showed that MTL was more hepatotoxic than SFL, owing to its more efficient metabolic activation. This was evidenced by greater glutathione (GSH) depletion, GSH conjugate formation, and protein adduction. CYP3A4 was identified as the key enzyme mediating this difference. Molecular simulations demonstrated that although SFL binds CYP3A4 with higher affinity, its rigid 3,4-methylenedioxy group displaces the allylic moiety from heme iron, resulting in suboptimal catalytic positioning. In contrast, MTL's 3-methoxy substituent enables stable orientation near the catalytic site, facilitating reactive metabolite formation. Thus, minor structural differences critically dictate the CYP3A4-mediated metabolic activation and subsequent hepatotoxic risk of allylbenzenes. This work provides a mechanistic basis for understanding structure-toxicity relationships and improving the safety assessment of flavor compounds in spices.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146069948","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}
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