Food chemistry advances最新文献_第3页

Anionic profiles of fruits and vegetables in Rajshahi, Bangladesh: Insights into food safety and human health risks 孟加拉国拉杰沙希水果和蔬菜的阴离子概况：对食品安全和人类健康风险的见解

Food chemistry advances

Pub Date : 2025-12-20 DOI: 10.1016/j.focha.2025.101211

Md. Ashraful Islam , Md. Samrat Mohay Menul Islam , Farhana Jahan , Md. Samsul Hoque Dany , Md. Jahidul Islam , Md. Nuruzzaman

This study used ion chromatography (IC) to evaluate the concentrations of the six major anions: fluoride, chloride, nitrate, nitrite, phosphate, and sulphate, from different fruits and vegetables obtained from the markets in Rajshahi, Bangladesh. The leafy vegetables had a greater proportion of phosphates, chloride and sulphate than any other type of vegetables. Bitter melon, radish and cabbage had the greatest levels of nitrite and nitrate. Orange, Bitter melon and Pumpkin were the fruit/vegetable products with the highest levels of fluoride with multiple samples exceeding the International Safety Standards. Chronic Daily Intake (CDI) and Hazard Risk Index (HRI) evaluations through health risk assessments indicated that the majority of fruits pose a low risk to all ages (Children and Adults), whereas Bitter melons and Radishes, and Pumpkins posed a non-carcinogenic health hazard for young children. Multivariate statistical analyses including Pearson Correlation, Principal Component and Hierarchical Cluster Analyze have indicated significant relationships between the level of nitrates, phosphate and sulphate due to common anthropogenic sources. The findings indicate a strong need for regulatory agencies to engage in targeted monitoring of the level of anions within agricultural products and to protect against potential health hazards within the most vulnerable groups of Bangladeshi consumers.

本研究使用离子色谱法（IC）评估了从孟加拉国拉杰沙希市场上获得的不同水果和蔬菜中六种主要阴离子的浓度：氟、氯化物、硝酸盐、亚硝酸盐、磷酸盐和硫酸盐。叶菜比其他蔬菜含有更多的磷酸盐、氯化物和硫酸盐。苦瓜、萝卜和卷心菜的亚硝酸盐和硝酸盐含量最高。橙子、苦瓜和南瓜是氟化物含量最高的水果/蔬菜产品，多个样本超过国际安全标准。通过健康风险评估进行的慢性每日摄入量（CDI）和危害风险指数（HRI）评估表明，大多数水果对所有年龄段（儿童和成人）的风险都很低，而苦瓜、萝卜和南瓜对幼儿的健康危害是非致癌的。包括Pearson相关、主成分和层次聚类分析在内的多变量统计分析表明，由于常见的人为来源，硝酸盐、磷酸盐和硫酸盐的水平之间存在显著关系。调查结果表明，监管机构非常需要对农产品中的阴离子水平进行有针对性的监测，并保护孟加拉国最脆弱的消费者群体免受潜在的健康危害。

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引用次数: 0

Impact of Aeginetia indica Roxb. flower powder on quality attributes, antioxidant activity, and sensory characteristics of functional pigmented rice crackers (Khao Tang) 印度盾叶线虫的影响。功能性色素米饼（考唐）的品质属性、抗氧化活性及感官特性

Food chemistry advances

Pub Date : 2025-12-19 DOI: 10.1016/j.focha.2025.101205

Supawat Namkham , Jaratsinee Suweeranon , Pichit Chodok , Ekasit Onsaard , Kartik Sharma , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Pittaya Chaikham , Saroat Rawdkuen

Functional food development through the incorporation of bioactive plant materials represents a promising approach to enhance the nutritional value of traditional snack foods. This study aimed to improve the nutritional and functional qualities of Khao Tang, a traditional Thai rice cracker, by incorporating pigmented rice (Oryza sativa L.) and Aeginetia indica Roxb. flower powder (AFP). Seven Thai rice varieties were evaluated RD43, Sinlek, Sang Yod, Tubtim Chumphae, Red Jasmine, Riceberry, and Jasmine (white rice), with RD43 brown rice showing the best balance of antioxidant activity and sensory acceptability. RD43 was selected as the base to develop crackers with 0–25 % AFP (w/w). The final formulation, using RD43 with 5 % AFP, significantly increased antioxidant activity (DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS^•+: 15.04 mg TE/g), total phenolic (7.12 mg GAE/g) and flavonoid contents (14.36 mg RE/g), and consumer preference (overall acceptability: 7.37). It also improved the nutritional profile, with higher protein (11.15 g/100 g), fat (13.40 g/100 g), ash (2.16 g/100 g), and dietary fiber (2.75 g/100 g), while maintaining low moisture and microbial safety. This study demonstrates that RD43 rice and AFP can be effectively used to develop a nutrient-rich, functional version of Khao Tang, enhancing both its health appeal and sensory quality.

通过结合生物活性植物材料开发功能性食品是提高传统休闲食品营养价值的一种有前途的方法。本研究旨在通过添加色素米（Oryza sativa L.）和盾叶草（Aeginetia indica Roxb.），提高泰国传统干饭Khao Tang的营养和功能品质。花粉（法新社）。对7个泰国水稻品种RD43、Sinlek、Sang Yod、Tubtim Chumphae、红茉莉、米莓和茉莉（白米）进行了评价，其中RD43糙米在抗氧化活性和感官接受度方面表现出最好的平衡。以RD43为基料，研制AFP含量为0 ~ 25% （w/w）的裂解剂。最终配方，使用5% AFP的RD43，显著提高了抗氧化活性（DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS•+:15.04 mg TE/g），总酚（7.12 mg GAE/g）和类黄酮含量（14.36 mg RE/g），消费者偏好（总体可接受度：7.37）。它还改善了营养成分，蛋白质（11.15 g/100 g）、脂肪（13.40 g/100 g）、灰分（2.16 g/100 g）和膳食纤维（2.75 g/100 g）含量更高，同时保持了低水分和微生物安全性。本研究表明，利用RD43水稻和AFP可以有效地开发出营养丰富、功能丰富的考唐，提高其健康吸引力和感官品质。

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引用次数: 0

Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours 萌发及相关烹饪处理对青果种子粉营养和技术功能特性的影响

Food chemistry advances

Pub Date : 2025-12-18 DOI: 10.1016/j.focha.2025.101208

Jadomine Pola Wouenda , Donald Sévérin Dangang Bossi , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Maxime Merlin Djoufack Tonfack , Ghislain Maffo Tazoho , Justine Odelonne Kenfack , François Zambou Ngoufack

Combating malnutrition remains a major global challenge. The aim of this study was to contribute to the valorization of little-known local food resources by applying culinary treatments to Pachira glabra sprouts. Pachira glabra seeds harvested were divided into three batches and subjected to various treatments (germination, germination and roasting, germination and boiling), and raw seeds served as a control. The chemical composition, techno-functional, colour, and rheological properties of the different flours were analyzed. Results showed that the treatments led to a significant decrease in lipid and total dietary fibre content and a significant increase (p < 0.05) in carbohydrate and protein content. The most abundant minerals were Ca, Na, and K. Na and K were significantly (p < 0.05) lowered by the treatments. Flour from germinated and boiled seed had higher water retention capacity, oil retention capacity, and swelling power that could be useful in the food formulation and formulation of pastries. Colour was improved by germination and boiling, while peak viscosity was reduced by germination. Germinated seed and germinated then boiled seeds resulted in Pachira glabra seed flour with the best nutritional and functional properties, which would be suitable for the development of complementary foods to combat child malnutrition.

与营养不良作斗争仍然是一项重大的全球挑战。本研究的目的是通过对Pachira glabra芽进行烹饪处理，为鲜为人知的当地食物资源的增值做出贡献。将收获的青枝树种子分成3批进行不同处理（发芽、发芽烘烤、发芽煮沸），并以生种子为对照。分析了不同面粉的化学成分、工艺功能、颜色和流变性能。结果表明，各处理显著降低了饲料总纤维含量和脂肪含量，显著提高了碳水化合物和蛋白质含量（p < 0.05）。微量元素含量最高的是Ca、Na和K，各处理显著降低了Na和K （p < 0.05）。种子发芽和煮熟后的面粉具有较高的保水性、保油性和膨胀性，可用于食品配方和糕点配方。发芽和煮沸能改善颜色，而萌发能降低峰值粘度。经种子萌发和种子萌发后再煮制而成的茯苓籽粉具有最佳的营养和功能特性，适合开发用于防治儿童营养不良的辅食。

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引用次数: 0

RSM-Based optimization of phenolic extraction from black tea and encapsulation with maltodextrin through multiple drying techniques 基于rsm优化黑茶酚类物质提取及多种干燥工艺的麦芽糖糊精包封工艺

Food chemistry advances

Pub Date : 2025-12-18 DOI: 10.1016/j.focha.2025.101203

Sumon Islam, Iftekhar Ahmad, Md Kashem Ali, Md Abu Rayhan, Sajid Mahmood, Parvej Hasan Jon, Wahidu Zzaman

This study aimed to optimize the extraction of phenolic compounds from black tea (Camellia sinensis) and evaluate their encapsulation using maltodextrin via freeze drying, convective drying, and microwave drying. Response surface methodology (RSM) with a central composite design was employed to investigate the effects of liquid-to-solid ratio (10 to 20 mL/g), extraction temperature (45 to 75 °C), and extraction time (40 to 80 min) on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Optimal extraction conditions (16.30 mL/g, 63.53 °C, 68.99 min) yielded 161.92 milligrams of gallic acid equivalent per 100 grams (mg GAE/100 g) TPC, 154.67 milligrams of quercetin equivalent per 100 grams (mg QE/100 g) TFC, and 82.95% DPPH scavenging activity, with strong model predictability (R2 > 0.96) and low error metrics. Encapsulation significantly influenced bioactive retention, with freeze drying achieving the highest TPC (145.25 ± 1.22 mg GAE/100 g), production yield (81.39 ± 3.50%), and encapsulation efficiency (85.67 ± 2.21%), followed by microwave and convective drying. Microstructure analyses revealed that freeze drying preserved phenolics by forming porous, stable microcapsules, while convective drying caused collapse and bioactive loss. Overall, RSM-optimized extraction with maltodextrin encapsulation proved most effective for stabilizing black tea phenolics in functional and nutraceutical products.

本研究旨在优化黑茶酚类化合物的提取工艺，并通过冷冻干燥、对流干燥和微波干燥对其进行包封。采用响应面法（RSM）和中心复合设计，考察了液料比（10 ~ 20 mL/g）、提取温度（45 ~ 75℃）和提取时间（40 ~ 80 min）对黄芪总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性的影响。最佳提取条件（16.30 mL/g, 63.53°C, 68.99 min）每100 g TPC可提取161.92 mg没食子酸当量（mg GAE/100 g），每100 g TFC可提取154.67 mg槲皮素当量（mg QE/100 g）， DPPH清除活性为82.95%，具有较强的模型可预测性（R2 > 0.96）和较低的误差指标。包封效果显著，其中冷冻干燥的TPC（145.25±1.22 mg GAE/100 g）、产率（81.39±3.50%）和包封效率（85.67±2.21%）最高，其次为微波和对流干燥。微观结构分析表明，冷冻干燥通过形成多孔的、稳定的微胶囊来保存酚类物质，而对流干燥会导致酚类物质坍塌和生物活性损失。总体而言，rsm优化的麦芽糖糊精包封提取对功能和营养保健品中的红茶酚类物质最有效。

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引用次数: 0

Does organic viticulture enhance polyphenol bioaccessibility in syrah grapes and wines? an in vitro and microstructural approach 有机葡萄栽培是否能提高西拉葡萄和葡萄酒中多酚的生物可及性？体外和显微结构方法

Food chemistry advances

Pub Date : 2025-12-17 DOI: 10.1016/j.focha.2025.101202

Fabio Macías-Gallardo , Tannia Alexandra Quiñones-Muñoz , Virginia Larrea , Isabel Hernando , César Ozuna

The global consumer trend for more natural, sustainable, and nutritious products has prompted the wine industry to produce grapes and wines from organic systems. The objective of this research was to evaluate the influence of organic agricultural management on the bioaccessibility of phenolic compounds and the antioxidant capacity of Syrah red grapes and wines. This was carried out through an in vitro human digestion simulation (oral, gastric, and intestinal stages) and a microstructural analysis. The conventional vineyard (control) presented a higher content of catechin (grape: 759.94 μg/g, wine: 392.45 μg/g), myricetin (grape: 190.22 μg/g, wine: 110.50 μg/g), and resveratrol (grape: 98.52, wine: 41.33 μg/g). The organic agricultural management contributed to increasing (p < 0.05) the bioaccessibility index of gallic acid (grape: 17.30 %, wine: 5.86 %), resveratrol (grape: 23.92 %, wine: 14.93 %), and antioxidant capacity (grape: 3.65 %, wine: 19.35 %), which have been widely studied in literature for their positive health impacts (anticancer, anti-inflammatory, cardioprotective). The microstructure exhibited purple, blue, green, orange, and pink hues, indicating the presence of phenols, flavonoids, tannins, and anthocyanins. The findings evidence the potential for bioaccessibility of phenolic compounds and the possible positive health impact of grapes and wines harvested from sustainable systems.

全球消费者追求更自然、更可持续、更有营养的产品，这促使葡萄酒行业采用有机体系生产葡萄和葡萄酒。本研究旨在评价有机农业管理对西拉红葡萄和葡萄酒酚类化合物生物可及性和抗氧化能力的影响。这是通过体外人类消化模拟（口腔、胃和肠道阶段）和微观结构分析进行的。常规葡萄园（对照）中儿茶素（葡萄：759.94 μg/g，葡萄酒：392.45 μg/g）、杨梅素（葡萄：190.22 μg/g，葡萄酒：110.50 μg/g）和白藜芦醇（葡萄：98.52，葡萄酒：41.33 μg）的含量较高。有机农业管理有助于提高没食子酸（葡萄：17.30%，葡萄酒：5.86%）、白藜芦醇（葡萄：23.92%，葡萄酒：14.93%）和抗氧化能力（葡萄：3.65%，葡萄酒：19.35%）的生物可及性指数（p < 0.05），这些生物可及性指数因其抗癌、抗炎、保护心脏的积极作用而被文献广泛研究。微观结构呈现紫色、蓝色、绿色、橙色和粉红色，表明存在酚类物质、类黄酮、单宁和花青素。这些发现证明了酚类化合物的生物可及性，以及从可持续体系中收获的葡萄和葡萄酒可能对健康产生的积极影响。

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引用次数: 0

Catharina Sour: Innovation in the first Brazilian craft beer style – From tradition to the sensory exploration of Brazilian tropical fruits Catharina Sour：巴西第一款精酿啤酒风格的创新——从传统到巴西热带水果的感官探索

Food chemistry advances

Pub Date : 2025-12-16 DOI: 10.1016/j.focha.2025.101201

Amanda Felipe Reitenbach , Adriana Sturion Lorenzi , Ana C. Broch , Aghata Ferreira Frade , Kevin de Mello Santamaria , Grace Ferreira Ghest , Paula Christina Mattos dos Santos , Pietro Bezerra Santiago , Julio Cesar Machado Junior , Martin Zarnkow , Vivian Maria Burin

Catharina Sour is recognized as the first Brazilian beer style, notable for incorporating tropical fruits and traditional fermentation practices, reflecting both local biodiversity and brewing innovation. This review delves into its origins, unique flavor, production challenges, and future prospects, while emphasizing its cultural and economic importance. Analysis of production methods and the influence of tropical fruits on its organoleptic properties, coupled with a critical review of the literature and data from craft breweries, shows that Catharina Sour has significant potential for international expansion. The use of tropical fruits is key to its authenticity, and production challenges can be overcome with advanced fermentation techniques.

Catharina Sour被认为是巴西第一款啤酒，以融入热带水果和传统发酵方法而闻名，反映了当地的生物多样性和酿造创新。本文对其起源、独特风味、生产挑战和未来前景进行了深入探讨，同时强调了其文化和经济意义。对生产方法和热带水果对其感官特性的影响的分析，再加上对精酿酒厂的文献和数据的批判性审查，表明Catharina Sour具有巨大的国际扩张潜力。使用热带水果是其真实性的关键，生产挑战可以通过先进的发酵技术来克服。

引用次数: 0

Investigating the nutritional value, physicochemical properties, antioxidant activity and sensory acceptability of fiber- and protein-enriched fruit based energy bars 研究富含纤维和蛋白质的水果能量棒的营养价值、理化性质、抗氧化活性和感官接受度

Food chemistry advances

Pub Date : 2025-12-16 DOI: 10.1016/j.focha.2025.101196

Gayathiri Saravanan, Anis Syafiqah Yusri, Norizah Mhd. Sarbon

This study aims to formulate fiber- and protein-enriched fruit-based energy bars with varying fiber-to-protein ratios on Formulation Control (0:0), A (70:30), B (50:50), and C (30:70), followed by evaluation of their nutritional, physicochemical, antioxidant, and sensory properties. Results showed that fiber- and protein-enriched energy bars showed no significant difference in water activity and calorific value compared to control while phosphorus composition was increased. The texture analysis revealed an increase in hardness and chewiness with higher fiber content compared to control, with optimal texture at a fiber-to-protein ratio of 50:50. The total phenolic content (TPC) and total flavonoid content (TFC) were lower in bars with higher fiber-protein ratios, ranging from 10.17 to 24.83 mg GAE/100 g and 10.50–14.17 mg QE/100 g, respectively. This reduced was due to the enrichment of protein and fiber to the fruit-based bars. Sensory evaluation reflects that 7.37 is the highest score for Sample B, as 5.77–7.37 represents the appearance range across all samples. In addition, proximate analysis revealed higher protein and fat content in Sample B. This finding shows that enriching energy bars with fiber and protein improved their nutritional, physicochemical, antioxidant and sensory qualities, demonstrating their potential for commercialization as a healthy and appealing snack option in the market.

本研究的目的是在配方控制（0:0）、A（70:30）、B（50:50）和C（30:70）上配制不同纤维与蛋白质比例的富含纤维和蛋白质的水果能量棒，然后对其营养、理化、抗氧化和感官性能进行评估。结果表明，与对照组相比，富含纤维和蛋白质的能量棒在水活度和热值方面没有显著差异，但磷含量有所增加。质地分析显示，与对照组相比，纤维含量较高的玉米硬度和嚼劲有所增加，纤维与蛋白质的比例为50:50时质地最佳。纤维蛋白比高的棒材，其总酚含量（TPC）和总黄酮含量（TFC）较低，分别为10.17 ~ 24.83 mg GAE/100 g和10.50 ~ 14.17 mg QE/100 g。这种减少是由于富含蛋白质和纤维的水果棒。感官评价反映了7.37是样本B的最高分，因为5.77-7.37代表了所有样本的外观范围。此外，近似分析显示样品b中蛋白质和脂肪含量较高。这一发现表明，在能量棒中添加纤维和蛋白质可以改善其营养、物理化学、抗氧化和感官品质，显示出它们作为一种健康和有吸引力的零食选择在市场上的商业化潜力。

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引用次数: 0

Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability 红甜菜提取物中豌豆分离蛋白与甜菜素的络合：pH和温度对稳定性的影响

Food chemistry advances

Pub Date : 2025-12-15 DOI: 10.1016/j.focha.2025.101197

Sonia Kumar , Joseph Hui , Junzeng Zhang , Marianne Su-Ling Brooks

Betanin is a natural red pigment found in red beet with applications in the food industry. The aim of this study was to examine the interaction between betanin in red beet extract (RBE) and pea protein isolate (PPI) at different pH conditions to improve the stability of betanin. PPI solutions were combined with RBE (1:1 v/v ratio) to facilitate complex formation across a pH range of 3 to 7. Among different pH conditions tested, the solubility of betanin in RBE was enhanced by complex interactions with PPI at pH 3. Furthermore, at pH 3, the particle size of the PPI-RBE complex increased to 133.03 ± 15.13 nm, compared to the PPI-water control, which measured 104.45 ± 8.13 nm. Zeta (ξ)-potential analysis indicated that the interaction between PPI and RBE at pH 3 leads to charge neutralization, with the charges of PPI-Water control (+18.37 ± 2.6 mV) and RBE-Water control (-2.16 ± 0.56 mV) altering in the PPI-RBE complex to +8.05 ± 1.63 mV. Compared to RBE control, the PPI-RBE complexes at pH 3 demonstrated the highest stability at room temperature over 15 days, achieving a betanin retention of 55.53 %, whereas RBE-Water exhibited only 4.31 %. Additionally, the PPI-RBE complex displayed enhanced thermal stability at 80 °C for 60 min, with a betanin retention of 12.5 %, in contrast to the RBE-Water control, which retained 6.5 %. These findings provide rationale for the stability considerations based on pH and temperature, to enable the utilization of PPI-RBE complexes as ingredients in acidic foods.

甜菜素是一种在红甜菜中发现的天然红色色素，在食品工业中有广泛的应用。研究了不同pH条件下红甜菜提取物（RBE）中甜菜素与豌豆分离蛋白（PPI）的相互作用，以提高甜菜素的稳定性。PPI溶液与RBE （1:1 v/v比）结合，在pH 3 ~ 7范围内促进复合物的形成。在不同的pH条件下，甜菜素在RBE中的溶解度在pH为3时与PPI的复杂相互作用中增强。此外，在pH为3时，PPI-RBE配合物的粒径增加到133.03±15.13 nm，而ppi -水对照的粒径为104.45±8.13 nm。Zeta （ξ）电位分析表明，pH为3时PPI与RBE相互作用导致电荷中和，PPI-RBE复合物中PPI- water控制的电荷（+18.37±2.6 mV）和RBE- water控制的电荷（-2.16±0.56 mV）改变为+8.05±1.63 mV。与RBE对照相比，pH为3的PPI-RBE复合物在室温下的稳定性最高，超过15天，甜菜素保留率达到55.53%，而RBE- water仅为4.31%。此外，PPI-RBE复合物在80°C下保持60分钟的热稳定性增强，甜菜素的保留率为12.5%，而RBE-Water对照的保留率为6.5%。这些发现为基于pH和温度的稳定性考虑提供了理论依据，从而使PPI-RBE配合物能够作为酸性食品的成分使用。

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引用次数: 0

Biochemical and nutritional composition analysis of selected seaweed cultivated through in-vitro thallus regeneration process 体外培养海藻菌体再生过程的生化及营养成分分析

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101194

Md. Faruque Miah , Mohammad Khairul Alam Sobuj , Shafiqur Rahman , Md. Mohidul Islam , Salman Ahmed , Mahbub Alam , Aniqua Tasneem Chowdhury , Md Shabab Mehebub , Md. Jahangir Alam , Anuradha Bhadra

The production of seaweed seedlings is crucial in Bangladesh for the advancement of land-based cultivation. Therefore, this study assessed the growth performance, biochemical, and nutritional profiles of four seaweed species, i.e., Ulva intestinalis, Ulva lactuca, Caulerpa racemosa, and Gracilaria tenuistipitata, cultivated via the fragment regeneration method. U. intestinalis showed the highest daily growth rate (8.77 %/day) and biomass yield (578 g), followed by U. lactuca, G. tenuistipitata, and C. racemosa. G. tenuistipitata had more carbohydrates (64.51 %), calcium (218.20 mg/100 g), iron (155.30 mg/100 g), zinc (6.24 mg/100 g), total phenolic content (76.89 mg GAE g^-1), and antioxidant activity (DPPH: 47.25 %; IC₅₀: 15.11 mg/mL), which shows that it has a lot of potential as a nutraceutical. Green seaweeds (Ulva spp.) had more protein (18–20 %) and grew quickly, making them suitable for large-scale biomass applications. C. racemosa grew more slowly but had more sucrose, which is useful for goods that are heavy in carbohydrates. Therefore, our current study shows that U. intestinalis and U. lactuca are suitable for rapid biomass production, while G. tenuistipitata shows strong potential as a functional food ingredient due to its high antioxidant and nutrient content.

在孟加拉国，海藻幼苗的生产对于促进陆地种植至关重要。因此，本研究对采用碎片再生法培养的4种海藻（Ulva nestiinalis、Ulva lactuca、Caulerpa racemosa和Gracilaria tenuistipitata）的生长性能、生化和营养特性进行了评价。日生长率最高（8.77% /d），生物量产量最高（578 g），其次为乳脂菌、藤毛菌和总状菌。其中碳水化合物（64.51%）、钙（218.20 mg/100 g）、铁（155.30 mg/100 g）、锌（6.24 mg/100 g）、总酚含量（76.89 mg GAE g-1）和抗氧化活性（DPPH: 47.25%; IC50: 15.11 mg/mL）较高，具有很大的营养保健品潜力。绿海藻（Ulva spp.）蛋白质含量高（18 - 20%），生长速度快，适合大规模生物量应用。总状藓生长较慢，但含有更多的蔗糖，这对碳水化合物含量高的食物很有用。因此，我们目前的研究表明，肠芽孢杆菌和乳酸芽孢杆菌适合快速生物量生产，而藤芽孢杆菌因其高抗氧化和高营养含量而具有作为功能性食品成分的强大潜力。

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引用次数: 0

Mechanistic and hormetic insights into the interaction between dietary bioactive compounds and gut microbiota in modulating human health 膳食生物活性化合物和肠道微生物群在调节人类健康中的相互作用的机制和激效见解

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101190

Arunkumar Elumalai, Venkatachalapathy Natarajan

The gut microbiota, a complex ecosystem of microorganisms, plays a pivotal role in maintaining host physiology and preventing disease. Emerging evidence indicates that specific dietary bioactive compounds can modulate gut microbial composition and function, thereby influencing systemic metabolic, immune, and neurological health outcomes. This review focuses on major classes of bioactive substances—carotenoids, phenolics, and terpenoids—and critically examines their interactions with the gut microbiota. Unlike previous reviews that broadly address diet–microbiota relationships, this work adopts a compound-specific and mechanistic approach, linking individual bioactives to microbiota-driven physiological pathways that collectively contribute to the prevention and management of chronic diseases such as obesity, diabetes, and cardiovascular disorders. Notably, many of these bioactive–microbiota interactions exhibit hormetic dose–response behavior, wherein moderate exposures activate adaptive cellular defense mechanisms, while excessive intake may induce metabolic stress. By integrating mechanistic and hormetic perspectives, this review provides novel insights for the development of plant-based therapeutic interventions and functional foods. The innovative framework presented here distinguishes this work from existing reviews and advances the field toward evidence-based, microbiome-centered nutrition and disease prevention strategies.

肠道菌群是一个复杂的微生物生态系统，在维持宿主生理和预防疾病方面起着关键作用。新出现的证据表明，特定的膳食生物活性化合物可以调节肠道微生物的组成和功能，从而影响全身代谢、免疫和神经系统的健康结果。这篇综述主要关注生物活性物质的主要类别——类胡萝卜素、酚类物质和萜类物质，并严格检查它们与肠道微生物群的相互作用。与以往广泛探讨饮食-微生物群关系的综述不同，这项工作采用了一种化合物特异性和机制的方法，将个体生物活性与微生物群驱动的生理途径联系起来，这些途径共同有助于预防和管理慢性疾病，如肥胖、糖尿病和心血管疾病。值得注意的是，许多这些生物活性-微生物群相互作用表现出激效剂量反应行为，其中适度暴露激活适应性细胞防御机制，而过量摄入可能引起代谢应激。本文综述了植物性治疗干预和功能性食品的发展，为植物性治疗干预和功能性食品的开发提供了新的见解。本文提出的创新框架将这项工作与现有的综述区分开来，并将该领域推向以证据为基础、以微生物组为中心的营养和疾病预防策略。

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