Integrative analysis of the fermentation mechanisms, antioxidant properties, and potential health benefits of mulberry wine using multiple bioinformatics approaches

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-19 DOI:10.1016/j.fbio.2025.106185

Chenglong He , Johane Johari Mkunga , Dongsheng Zhang , Yiwen Mao , Liyue Fei , Panpan Chen , Chunhui Shan , Xinquan Yang , Wenchao Cai

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引用次数: 0

Abstract

This study investigated the fermentation mechanism, in vivo antioxidant mechanisms, and potential health effects of mulberry wine. By utilizing yeast to ferment mulberry juice, we revealed changes in antioxidant capacity and metabolite dynamics through non-targeted metabolomics. A total of 718 differential metabolites were identified, with 586 up-regulated and 132 down-regulated during fermentation. Enrichment analysis highlighted pathways such as flavone, flavonol, and isoflavonoid biosynthesis as essential to antioxidant quality control in mulberry wine production. Bioinformatics identified core antioxidant targets in vivo, including IGF1R, BCL2L1, MET, and KDR, which exert antioxidant effects via the PI3K-Akt signaling pathway. The reliability of this analysis was supported by molecular docking, suggesting that pinoquercetin may play a significant role in the antioxidant mechanisms of mulberry wine. Analyses of the KEGG and DO databases suggested that mulberry wine may help prevent bladder cancer and reproductive system tumors, providing valuable insights into its fermentation process and associated health benefits.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.