Pub Date : 2026-02-01DOI: 10.1021/acs.jafc.5c11368
Lei Sun,ChengYang Zhang,Kun Mi,Hanyu Wang,Yuanhu Pan,Yanfei Tao,Lingli Huang
Rising bacterial resistance leads to diminishing clinical efficacy of tilmicosin against Pasteurella multocida in porcine respiratory disease. This study aimed to optimize the dosing regimen of tilmicosin against P. multocida using the physiologically based pharmacokinetic-pharmacodynamic model (PBPK–PD). A swine PBPK model for tilmicosin was developed using microdialysis and the literature data. It accurately predicted pharmacokinetics in lung and edible tissues, though it overestimated plasma levels. The PBPK–PD model was integrated with dynamic time-killing studies in a hollow fiber infection model. The withdrawal interval was projected using Monte Carlo analysis. The PK–PD parameters, AUC/MIC, for bacteriostatic, bactericidal, and elimination effect were 12.13, 28.48, and 51.08 h and 7.17, 46.54, and 78.66 h in pulmonary interstitial fluid and plasma, respectively. The dosage of 40 mg/kg once daily for 3 consecutive days could achieve bactericidal efficacy with the estimated withdrawal interval of 8 days. The optimized dosing regimen will enhance the efficacy and avoid resistance selection.
{"title":"Dose Optimization of Tilmicosin against Pasteurella multocida in Swine by Physiologically Based Pharmacokinetic-Pharmacodynamic Model","authors":"Lei Sun,ChengYang Zhang,Kun Mi,Hanyu Wang,Yuanhu Pan,Yanfei Tao,Lingli Huang","doi":"10.1021/acs.jafc.5c11368","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c11368","url":null,"abstract":"Rising bacterial resistance leads to diminishing clinical efficacy of tilmicosin against Pasteurella multocida in porcine respiratory disease. This study aimed to optimize the dosing regimen of tilmicosin against P. multocida using the physiologically based pharmacokinetic-pharmacodynamic model (PBPK–PD). A swine PBPK model for tilmicosin was developed using microdialysis and the literature data. It accurately predicted pharmacokinetics in lung and edible tissues, though it overestimated plasma levels. The PBPK–PD model was integrated with dynamic time-killing studies in a hollow fiber infection model. The withdrawal interval was projected using Monte Carlo analysis. The PK–PD parameters, AUC/MIC, for bacteriostatic, bactericidal, and elimination effect were 12.13, 28.48, and 51.08 h and 7.17, 46.54, and 78.66 h in pulmonary interstitial fluid and plasma, respectively. The dosage of 40 mg/kg once daily for 3 consecutive days could achieve bactericidal efficacy with the estimated withdrawal interval of 8 days. The optimized dosing regimen will enhance the efficacy and avoid resistance selection.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"290 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146097801","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}
Reducing cashew nut allergenicity is critical for ensuring sustainable utilization of nut resources and safeguarding the health of individuals with cashew allergies. Here, we investigated the effects of different thermal processing, including water bath (WB), oil bath (OB), and microwave (MW) processing, on the structure and allergenicity of the major allergen Ana o 3 in cashew nuts. Results showed that WB and MW caused minor structural changes with negligible effects on IgE binding. OB treatment significantly denatured Ana o 3, primarily through the loss of its small subunit, which resulted in a marked reduction of its IgE-binding capacity. In vivo, only OB processing prevented anaphylactic hypothermia, accompanied by suppressed Th2-type inflammation, mast cell infiltration, and the activation of allergy-associated genes. These findings highlight that the effectiveness of thermal processing as a strategy for developing hypoallergenic nut products is highly method-dependent, with high-temperature OB treatment showing the most promising results, offering insights into food allergy management.
减少腰果过敏原对于确保坚果资源的可持续利用和保障腰果过敏症患者的健康至关重要。本文研究了水浴（WB）、油浴（OB）和微波（MW）热处理对腰果主要过敏原Ana o - 3结构和致敏性的影响。结果表明，WB和MW引起的结构变化较小，对IgE结合的影响可以忽略。OB治疗显著变性Ana o 3，主要是通过其小亚基的丢失，导致其ige结合能力显著降低。在体内，只有OB加工才能防止过敏性低体温，并伴有抑制th2型炎症、肥大细胞浸润和过敏相关基因的激活。这些发现强调，热加工作为开发低过敏性坚果产品的策略的有效性是高度依赖于方法的，高温OB处理显示出最有希望的结果，为食物过敏管理提供了见解。
{"title":"Impact of Thermal Processing on Cashew Ana o 3: Multifaceted Insights into Structural Changes, IgE Binding Capacity, and In Vivo Allergenicity","authors":"Zhongliang Wang,Dongxia Yan,Fangfang Min,Qiang Shi,Wenfeng Liu,Jian Wang,Yunpeng Shen,Shuangyan Zheng,Jinyan Gao,Xin Li,Hongbing Chen,Yong Wu","doi":"10.1021/acs.jafc.5c10619","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c10619","url":null,"abstract":"Reducing cashew nut allergenicity is critical for ensuring sustainable utilization of nut resources and safeguarding the health of individuals with cashew allergies. Here, we investigated the effects of different thermal processing, including water bath (WB), oil bath (OB), and microwave (MW) processing, on the structure and allergenicity of the major allergen Ana o 3 in cashew nuts. Results showed that WB and MW caused minor structural changes with negligible effects on IgE binding. OB treatment significantly denatured Ana o 3, primarily through the loss of its small subunit, which resulted in a marked reduction of its IgE-binding capacity. In vivo, only OB processing prevented anaphylactic hypothermia, accompanied by suppressed Th2-type inflammation, mast cell infiltration, and the activation of allergy-associated genes. These findings highlight that the effectiveness of thermal processing as a strategy for developing hypoallergenic nut products is highly method-dependent, with high-temperature OB treatment showing the most promising results, offering insights into food allergy management.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146097800","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}
Digestibility is a key determinant of the nutritional quality of food proteins, while disulfide bonds (SSs) restrict enzymatic hydrolysis. This study isolated and characterized endogenous small thiol compounds (ESTCs) from defatted soy meal and investigated their effects on SS cleavage and soy proteins’ in vitro digestibility. The results revealed ESTCs are a <500 Da complex mixture of glutathione, cysteine–cysteine dipeptides, and cysteine-rich peptides. ESTC-induced SS cleavage was profoundly influenced by protein predenaturation, temperature, and pH, while excessive heat or high pH treatments impaired SS cleavage, but urea denaturation enabled the highest degree of SS cleavage (DSC) of 44.5%. Reaction kinetics revealed activation energies of 35.3 and 13.6 kJ/mol for undenatured and urea-denatured proteins, respectively. Compared to samples with 0% DSC, SS-cleaved proteins with DSCs of 7.2%, 22.1%, and 44.5% showed significantly increased hydrolysis degrees. This study proposed a green strategy through molecular modification to improve the nutritional quality of soy proteins.
{"title":"Endogenous Small Thiol Compounds Induced Disulfide Bond Cleavage and the Improvement of In Vitro Digestibility of Soy Proteins","authors":"Longzheng Zhou,Xiaoxiao Feng,Xingfei Li,Xiangzhen Kong,Yeming Chen,Caimeng Zhang,Yufei Hua","doi":"10.1021/acs.jafc.5c14859","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c14859","url":null,"abstract":"Digestibility is a key determinant of the nutritional quality of food proteins, while disulfide bonds (SSs) restrict enzymatic hydrolysis. This study isolated and characterized endogenous small thiol compounds (ESTCs) from defatted soy meal and investigated their effects on SS cleavage and soy proteins’ in vitro digestibility. The results revealed ESTCs are a <500 Da complex mixture of glutathione, cysteine–cysteine dipeptides, and cysteine-rich peptides. ESTC-induced SS cleavage was profoundly influenced by protein predenaturation, temperature, and pH, while excessive heat or high pH treatments impaired SS cleavage, but urea denaturation enabled the highest degree of SS cleavage (DSC) of 44.5%. Reaction kinetics revealed activation energies of 35.3 and 13.6 kJ/mol for undenatured and urea-denatured proteins, respectively. Compared to samples with 0% DSC, SS-cleaved proteins with DSCs of 7.2%, 22.1%, and 44.5% showed significantly increased hydrolysis degrees. This study proposed a green strategy through molecular modification to improve the nutritional quality of soy proteins.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"80 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146097830","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}
The insect olfactory system serves as a critical detection mechanism, where odorant-binding proteins (OBPs) mediate recognition by binding odor molecules, thereby regulating behavioral responses. Here, we functionally characterized three male antennal-enriched OBPs (BodoOBP2, BodoOBP4, and BodoOBP8) from Bradysia odoriphaga. Fluorescence binding assays showed that these OBPs had significantly higher affinity for three sex pheromones than for five host plant volatiles, with BodoOBP8’s affinity for linolenic acid particularly outstanding (Ki = 0.44 μΜ, pH = 5.0). Molecular docking attributed these profiles to key pocket residues. RNA interference showed that dsRNA-treated males had significantly impaired female recognition. Furthermore, host-plant attraction assays showed a reduced Chinese chive orientation in dsBodoOBP2- and dsBodoOBP4-silenced adults. Our findings suggest that BodoOBP2 and BodoOBP4 mediate both pheromone communication and host-plant detection, while BodoOBP8 mainly transports pheromones. These results advance our understanding of olfactory mechanisms in Diptera and provide molecular targets for olfactory-based management of this pest.
{"title":"Functional Characterization of Three Odorant-Binding Proteins in Sex Pheromones and Host Plant Volatiles Detection in Bradysia odoriphaga","authors":"Meina Jin, Xiaoyue Lun, Wei Mu, Yunhe Zhao, Zhengqun Zhang","doi":"10.1021/acs.jafc.5c12660","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c12660","url":null,"abstract":"The insect olfactory system serves as a critical detection mechanism, where odorant-binding proteins (OBPs) mediate recognition by binding odor molecules, thereby regulating behavioral responses. Here, we functionally characterized three male antennal-enriched OBPs (BodoOBP2, BodoOBP4, and BodoOBP8) from <i>Bradysia odoriphaga</i>. Fluorescence binding assays showed that these OBPs had significantly higher affinity for three sex pheromones than for five host plant volatiles, with BodoOBP8’s affinity for linolenic acid particularly outstanding (<i>K</i><sub><i>i</i></sub> = 0.44 μΜ, pH = 5.0). Molecular docking attributed these profiles to key pocket residues. RNA interference showed that dsRNA-treated males had significantly impaired female recognition. Furthermore, host-plant attraction assays showed a reduced Chinese chive orientation in <i>dsBodoOBP2</i>- and <i>dsBodoOBP4</i>-silenced adults. Our findings suggest that BodoOBP2 and BodoOBP4 mediate both pheromone communication and host-plant detection, while BodoOBP8 mainly transports pheromones. These results advance our understanding of olfactory mechanisms in Diptera and provide molecular targets for olfactory-based management of this pest.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"119 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146089780","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}
Food by-products are rich in nutrients but are often discarded, causing resource waste and environmental burden. Traditional additive manufacturing (AM) struggles with these materials due to inconsistent rheology, unstable transformations, and complex multiaxis operations. This review explores integrating machine learning (ML) with multidimensional food printing (FP) to valorize by-products. It highlights the use of animal-, plant-, and oilseed-based by-products in 3D printing and their functional transformation in 4D printing. ML enhances the AM pipeline by predicting rheology, optimizing formulations, and enabling real-time process control. It supports adaptive printing, deformation prediction, and closed-loop path adjustments for improved product quality. While 5D/6D printing remains emerging, ML can drive complex structure construction. Key challenges include limited data, poor model transferability, and high computation costs. Future integration with IoT and cloud platforms may enable autonomous, scalable, zero-waste food manufacturing. This ML-driven approach fosters sustainable production and human-AI collaboration.
{"title":"Application of AI-Driven Multi-Dimensional Food Printing Technology for Valorization of Food By-Products.","authors":"Yuchen Ma,Ling Fu,Fatao He,Di Wu,Jiongqi Lin,Dejian Huang,Caili Fu,Caoxing Huang","doi":"10.1021/acs.jafc.5c11224","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c11224","url":null,"abstract":"Food by-products are rich in nutrients but are often discarded, causing resource waste and environmental burden. Traditional additive manufacturing (AM) struggles with these materials due to inconsistent rheology, unstable transformations, and complex multiaxis operations. This review explores integrating machine learning (ML) with multidimensional food printing (FP) to valorize by-products. It highlights the use of animal-, plant-, and oilseed-based by-products in 3D printing and their functional transformation in 4D printing. ML enhances the AM pipeline by predicting rheology, optimizing formulations, and enabling real-time process control. It supports adaptive printing, deformation prediction, and closed-loop path adjustments for improved product quality. While 5D/6D printing remains emerging, ML can drive complex structure construction. Key challenges include limited data, poor model transferability, and high computation costs. Future integration with IoT and cloud platforms may enable autonomous, scalable, zero-waste food manufacturing. This ML-driven approach fosters sustainable production and human-AI collaboration.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"82 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073230","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}
Probiotics provide multiple health benefits and are widely used in food, pharmaceutical, and agricultural applications. However, their viability and efficacy are severely compromised during production, storage, and application due to environmental stresses, including heat, dehydration, oxidation, acids, and bile salts, with mortality rates reaching up to 90% during industrial processing. Probiotic stress tolerance is a complex, multilayered physiological process involving cell membrane integrity, protein stability, stress-responsive signaling pathways, nucleic acid protection, osmoprotectant accumulation, and metabolic reprogramming. This review systematically summarizes the molecular mechanisms underlying probiotic stress tolerance and critically evaluates current enhancement strategies, including strain screening, adaptive evolution, genetic engineering, and encapsulation technologies. Furthermore, emerging approaches, such as CRISPR-based genome editing, synthetic biology, and nanomaterial-assisted delivery, are highlighted as promising solutions to overcome translational bottlenecks. At the same time, challenges related to regulatory approval and large-scale manufacturing remain to be addressed.
{"title":"Enhancing Stress Tolerance of Probiotics: Mechanisms, Strategies, and Translational Challenges.","authors":"Dingkang Wang,Lerong Liu,Bin Ma,Yanqin Rong,Hairui Bai,Jing Huang,Ying Li,Longzhan Gan,Yi Liu,Yongjie Zhang","doi":"10.1021/acs.jafc.5c12872","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c12872","url":null,"abstract":"Probiotics provide multiple health benefits and are widely used in food, pharmaceutical, and agricultural applications. However, their viability and efficacy are severely compromised during production, storage, and application due to environmental stresses, including heat, dehydration, oxidation, acids, and bile salts, with mortality rates reaching up to 90% during industrial processing. Probiotic stress tolerance is a complex, multilayered physiological process involving cell membrane integrity, protein stability, stress-responsive signaling pathways, nucleic acid protection, osmoprotectant accumulation, and metabolic reprogramming. This review systematically summarizes the molecular mechanisms underlying probiotic stress tolerance and critically evaluates current enhancement strategies, including strain screening, adaptive evolution, genetic engineering, and encapsulation technologies. Furthermore, emerging approaches, such as CRISPR-based genome editing, synthetic biology, and nanomaterial-assisted delivery, are highlighted as promising solutions to overcome translational bottlenecks. At the same time, challenges related to regulatory approval and large-scale manufacturing remain to be addressed.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"74 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073231","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 : 2026-01-30DOI: 10.1021/acs.jafc.5c13261
Kai Song,Gaige Shao,Zhijing Yu,Chongrui Sun
The aromatic genus Mentha (Lamiaceae), which includes about 25-30 species and many hybrids, is widely distributed across temperate and subtropical regions globally. Owing to their diverse bioactive constituents, Mentha species hold significant commercial value. The global peppermint oil market has exceeded USD 220 million with menthol, its core active component, accounting for approximately 30% of the global flavor and fragrance market. Research indicates that menthol and flavonoids collectively confer multiple pharmacological activities, including antioxidant, antimicrobial, anti-inflammatory, and neuroprotective effects. These properties underpin the industrial applications of Mentha in fields such as food, pharmaceuticals, and modern agriculture. The increasing demand for menthol poses sustainability challenges for traditional production methods. Exploring the use of synthetic biology to produce menthol, in order to address resource and environmental constraints, meet the expanding market demand, and unlock its potential in novel pharmaceuticals and functional foods, represents a pivotal direction for overcoming resource limitations.
{"title":"Classification, Pharmacological Properties, and Applications of Bioactive Constituents in Mentha Species.","authors":"Kai Song,Gaige Shao,Zhijing Yu,Chongrui Sun","doi":"10.1021/acs.jafc.5c13261","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13261","url":null,"abstract":"The aromatic genus Mentha (Lamiaceae), which includes about 25-30 species and many hybrids, is widely distributed across temperate and subtropical regions globally. Owing to their diverse bioactive constituents, Mentha species hold significant commercial value. The global peppermint oil market has exceeded USD 220 million with menthol, its core active component, accounting for approximately 30% of the global flavor and fragrance market. Research indicates that menthol and flavonoids collectively confer multiple pharmacological activities, including antioxidant, antimicrobial, anti-inflammatory, and neuroprotective effects. These properties underpin the industrial applications of Mentha in fields such as food, pharmaceuticals, and modern agriculture. The increasing demand for menthol poses sustainability challenges for traditional production methods. Exploring the use of synthetic biology to produce menthol, in order to address resource and environmental constraints, meet the expanding market demand, and unlock its potential in novel pharmaceuticals and functional foods, represents a pivotal direction for overcoming resource limitations.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"117 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073229","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 : 2026-01-30DOI: 10.1021/acs.jafc.5c12053
Florian Kiene,Niël van Wyk,Claus Patz,Andrii Tarasov,Vicky Bäumer,Christoph Schüßler,Rainer Jung,Christian von Wallbrunn,Isak S Pretorius,Doris Rauhut
Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory properties were characterized. Fermentations supplemented with short-chain fatty acids (propionic acid and butyric acid) generated 3SHP and 3SHB, which were confirmed by GC-MS using synthetic standards. Analysis of commercial wines from Scheurebe, Sauvignon blanc, and Verdejo further verified the presence of 3SHP and 3SHB, reporting their first identification in wines to our knowledge. To determine the influence of these esters on wine aroma, their odor threshold values (detection and recognition thresholds) were identified. Here, both compounds were described with grapefruit, passionfruit and tropical fruit descriptors. Although concentrations in many commercial samples were below sensory detection thresholds, synergistic sensory interactions with other polyfunctional thiols to the tropical wine aroma can be assumed.
{"title":"Identification and Sensory Evaluation of 3-Sulfanylhexyl Propionate and 3-Sulfanylhexyl Butyrate in Wine.","authors":"Florian Kiene,Niël van Wyk,Claus Patz,Andrii Tarasov,Vicky Bäumer,Christoph Schüßler,Rainer Jung,Christian von Wallbrunn,Isak S Pretorius,Doris Rauhut","doi":"10.1021/acs.jafc.5c12053","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c12053","url":null,"abstract":"Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory properties were characterized. Fermentations supplemented with short-chain fatty acids (propionic acid and butyric acid) generated 3SHP and 3SHB, which were confirmed by GC-MS using synthetic standards. Analysis of commercial wines from Scheurebe, Sauvignon blanc, and Verdejo further verified the presence of 3SHP and 3SHB, reporting their first identification in wines to our knowledge. To determine the influence of these esters on wine aroma, their odor threshold values (detection and recognition thresholds) were identified. Here, both compounds were described with grapefruit, passionfruit and tropical fruit descriptors. Although concentrations in many commercial samples were below sensory detection thresholds, synergistic sensory interactions with other polyfunctional thiols to the tropical wine aroma can be assumed.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146089002","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}
Ulcerative colitis (UC) is a chronic bowel disease with an increasingly high incidence rate, and current therapeutic drugs carry severe side effects. Acacetin is a natural flavonoid compound obtainable from acacia honey, exhibiting broad-spectrum antioxidant activity. However, the role of acacetin on oxidative stress in UC mice and the specific regulatory mechanisms have not been elucidated. Our results indicated acacetin alleviated dextran sulfate sodium salt (DSS)-induced weight loss, decreased the disease activity index (DAI), shortened colon length. Furthermore, acacetin also inhibited inflammatory response, oxidative stress and endoplasmic reticulum stress (ERS)-mediated apoptosis, which may be mediated by acacetin targeting the Keap1 protein. Subsequently, Nrf2 knockout suppressed the therapeutic effect of acacetin on UC. This study demonstrates that acacetin alleviates UC by inhibiting oxidative stress and ERS-mediated apoptosis through targeting the Keap1 protein. Our study provides a solid theoretical support for using acacetin as medicinal foods in the prevention of colitis.
{"title":"Acacetin Alleviates DSS-Induced Ulcerative Colitis by Targeting Keap1/Nrf2 Pathway to Inhibit Endoplasmic Reticulum Stress-Mediated Apoptosis.","authors":"Bing-Bing Wang,Fan-Hao Wei,Yu Xiao,Hai-Xiang Guo,Zhong-Hao Ji,Jin-Ping Hu,Hao Jiang,Zhe Zhang,Yi Zheng,Bao Yuan","doi":"10.1021/acs.jafc.5c11800","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c11800","url":null,"abstract":"Ulcerative colitis (UC) is a chronic bowel disease with an increasingly high incidence rate, and current therapeutic drugs carry severe side effects. Acacetin is a natural flavonoid compound obtainable from acacia honey, exhibiting broad-spectrum antioxidant activity. However, the role of acacetin on oxidative stress in UC mice and the specific regulatory mechanisms have not been elucidated. Our results indicated acacetin alleviated dextran sulfate sodium salt (DSS)-induced weight loss, decreased the disease activity index (DAI), shortened colon length. Furthermore, acacetin also inhibited inflammatory response, oxidative stress and endoplasmic reticulum stress (ERS)-mediated apoptosis, which may be mediated by acacetin targeting the Keap1 protein. Subsequently, Nrf2 knockout suppressed the therapeutic effect of acacetin on UC. This study demonstrates that acacetin alleviates UC by inhibiting oxidative stress and ERS-mediated apoptosis through targeting the Keap1 protein. Our study provides a solid theoretical support for using acacetin as medicinal foods in the prevention of colitis.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073195","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}
Bovine mastitis (BM) is a highly prevalent bacterial infection that causes significant economic losses in the dairy industry. Its pathogenesis involves the recognition of pathogen-associated molecular patterns by Toll-like receptors (TLRs, primarily TLR2 and TLR4) and the subsequent activation of the NF-κB signaling pathway. Emerging evidence highlights the critical role of the gut microbiota in regulating BM through the "gut-mammary axis." Gut dysbiosis reduces microbial diversity, impairs the intestinal barrier, and promotes endotoxemia or translocation of metabolites, such as LPS (lipopolysaccharide) and short-chain fatty acids (SCFAs), which modulate mammary inflammation. Traditional antibiotic therapy is increasingly limited by resistance and residues, necessitating alternative approaches: targeting the gut microbiota through probiotics, fecal microbiota transplantation (FMT), or plant-derived active components offers promising strategies to restore microbial balance, enhance intestinal barrier function, and suppress excessive inflammation, thereby providing novel avenues for the prevention and treatment of BM.
{"title":"Pathogenesis of Bovine Mastitis and Influence of the Gut Microbiota: A Review.","authors":"Shuyao Zhu,Shuhao Bian,Jiaxu Lu,Yan Wang,Mudassar Iqbal,Faisal Ayub Kiani,Haiju Dong,Xiangqian Zhang,Zhenjie Yuan,Fang Liu,Aoyun Li","doi":"10.1021/acs.jafc.5c13667","DOIUrl":"https://doi.org/10.1021/acs.jafc.5c13667","url":null,"abstract":"Bovine mastitis (BM) is a highly prevalent bacterial infection that causes significant economic losses in the dairy industry. Its pathogenesis involves the recognition of pathogen-associated molecular patterns by Toll-like receptors (TLRs, primarily TLR2 and TLR4) and the subsequent activation of the NF-κB signaling pathway. Emerging evidence highlights the critical role of the gut microbiota in regulating BM through the \"gut-mammary axis.\" Gut dysbiosis reduces microbial diversity, impairs the intestinal barrier, and promotes endotoxemia or translocation of metabolites, such as LPS (lipopolysaccharide) and short-chain fatty acids (SCFAs), which modulate mammary inflammation. Traditional antibiotic therapy is increasingly limited by resistance and residues, necessitating alternative approaches: targeting the gut microbiota through probiotics, fecal microbiota transplantation (FMT), or plant-derived active components offers promising strategies to restore microbial balance, enhance intestinal barrier function, and suppress excessive inflammation, thereby providing novel avenues for the prevention and treatment of BM.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"66 1","pages":""},"PeriodicalIF":6.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146089041","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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