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{"title":"Warming Disrupts Plant–Fungal Endophyte Symbiosis More Severely in Leaves Than Roots","authors":"Joseph D. Edwards,&nbsp;Melanie R. Kazenel,&nbsp;Yiqi Luo,&nbsp;Joshua S. Lynn,&nbsp;Rebecca L. McCulley,&nbsp;Lara Souza,&nbsp;Carolyn Young,&nbsp;Jennifer A. Rudgers,&nbsp;Stephanie N. Kivlin","doi":"10.1111/gcb.70207","DOIUrl":"https://doi.org/10.1111/gcb.70207","url":null,"abstract":"<div>\u0000 \u0000 <p>Disruptions to functionally important symbionts with global change will negatively impact plant fitness, with broader consequences for species' abundances, distribution, and community composition. Fungal endophytes that live inside plant leaves and roots could potentially mitigate plant heat stress from global warming. Conversely, disruptions of these symbioses could exacerbate the negative impacts of warming. To better understand the consistency and strength of warming-induced changes to fungal endophytes, we examined fungal leaf and root endophytes in three grassland warming experiments in the US ranging from 2 to 25 years and spanning 2000 km, 12°C of mean annual temperature, and 600 mm of precipitation. We found that experimental warming disrupted symbiosis between plants and fungal endophytes. Colonization of plant tissues by septate fungi decreased in response to warming by 90% in plant leaves and 35% in roots. Warming also reduced fungal diversity and changed community composition in plant leaves, but not roots. The strength, but not direction, of warming effects on fungal endophytes varied by up to 75% among warming experiments. Finally, warming decoupled fungal endophytes from host metabolism by decreasing the correlation between endophyte community and host metabolome dissimilarity. These effects were strongest in the shorter-term experiment, suggesting endophyte-host metabolome function may acclimate to warming over decades. Overall, warming-driven disruption of fungal endophyte community structure and function suggests that this symbiosis may not be a reliable mechanism to promote plant resilience and ameliorate stress responses under global change.</p>\u0000 </div>","PeriodicalId":175,"journal":{"name":"Global Change Biology","volume":"31 4","pages":""},"PeriodicalIF":10.8,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co-Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides","authors":"Hsuan-Min Wang,&nbsp;Shwu-Jene Tsai,&nbsp;Jin-Yuarn Lin","doi":"10.1111/1750-3841.70231","DOIUrl":"https://doi.org/10.1111/1750-3841.70231","url":null,"abstract":"<div>\u0000 \u0000 <p>Long-term and excess chronic inflammation is related to most chronic degenerative disorders in the body; however, particular lactic acid bacteria (LAB) fermented foods with anti-inflammatory potential may reduce the risk of these chronic diseases. To develop anti-inflammatory LAB co-fermented cucumbers, a <i>Lactiplantibacillus</i> (<i>Lpb</i>.) <i>plantarum</i> NCHU–FC1 strain was isolated for preparing 5-day <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers and 5-day spontaneously fermented cucumbers were selected to compare their immunomodulatory functions. Water extracts, ethanol extracts, and exopolysaccharides (EPS) from the fermented samples were isolated to treat RAW 264.7 macrophages without or with lipopolysaccharide (LPS) to evaluate their anti-inflammatory potential. Proinflammatory cytokines (interleukin [IL]-1β, IL-6, and tumor necrosis factor [TNF]-α) and anti-inflammatory cytokine (IL-10) produced by treated RAW 264.7 macrophages were determined. The relationships between functional ingredients in ethanol extracts and anti-inflammatory effects were analyzed. The results showed that water and ethanol extracts in both spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers decreased pro-/anti-inflammatory cytokines secretion ratios by LPS-stimulated RAW 264.7 macrophages, exhibiting their anti-inflammatory potential. However, EPS from <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers (LEPS) demonstrated a better anti-inflammatory effect than those from spontaneously fermented cucumbers. Total polyphenol, flavonoid, and saponin contents in the ethanol extracts of spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers were significantly and negatively correlated with IL-6 levels and IL-6/IL-10 secretion ratios by treated corresponding LPS-stimulated RAW 264.7 cells, respectively. Our results suggest that functional ingredients, including polyphenolic components and LEPS, significantly inhibit LPS-stimulated inflammation in macrophages. The novel LAB-fermented cucumbers using <i>Lpb. plantarum</i> NCHU–FC1 strain may have broader implications for developing anti-inflammatory functional foods.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nomogram for Predicting Hemorrhagic Transformation Risk in Acute Ischemic Stroke Patients With Atrial Fibrillation","authors":"Jingjuan Chen,&nbsp;Mingyi Bao,&nbsp;Chengguo Zhang,&nbsp;Dong Pan,&nbsp;Yanting Chen,&nbsp;Yongteng Xu,&nbsp;Feng Zhou,&nbsp;Yamei Tang","doi":"10.1111/cns.70402","DOIUrl":"https://doi.org/10.1111/cns.70402","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Hemorrhagic transformation (HT) is a critical complication in acute ischemic stroke (AIS) patients with atrial fibrillation (AF) awaiting anticoagulation reinitiation. No reliable predictive model exists for assessing HT risk for these patients. Clinical decisions typically rely on NIHSS score and infarct size; however, other relevant risk factors remain insufficiently explored. This study aimed to develop and validate a predictive model for assessing the risk of HT in AIS patients with AF from stroke onset to anticoagulation therapy reinitiation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This retrospective study included AIS patients with AF from two comprehensive medical centers in China. The primary outcome was HT postinfarction confirmed with CT/MRI before anticoagulation reinitiation. Significant predictors were identified via LASSO regression in the training set, followed by multivariable logistic regression for developing a predictive model and generating the nomogram. Model performance was validated in a separate external cohort.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In the training cohort (<i>n</i> = 629), 174 patients (27.7%) developed HT. LASSO logistic regression revealed that infarct size, NIHSS score, diabetes mellitus, reperfusion therapy, left ventricular ejection fraction, and prehospital antihypertensive treatment were significant HT predictors. In the external validation cohort (<i>n</i> = 236), 61 patients (25.8%) developed HT. The nomogram exhibited strong predictive performance, with AUCs of 0.720 in the training set and 0.747 in the validation set.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed nomogram offers a practical tool for predicting HT risk in AIS patients with AF before anticoagulation reinitiation, potentially supporting informed clinical decision-making, though further validation is required.</p>\u0000 </section>\u0000 </div>","PeriodicalId":154,"journal":{"name":"CNS Neuroscience & Therapeutics","volume":"31 4","pages":""},"PeriodicalIF":4.8,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/cns.70402","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights Into the Role of Leuconostoc Mesenteroides SB1075 Fermentation in Enhancing the Shelf-Life of Soy Yogurt","authors":"Sushmita Das,&nbsp;Maloyjo Joyraj Bhattacharjee,&nbsp;Ashis K. Mukherjee,&nbsp;Mojibur Rohman Khan","doi":"10.1111/1750-3841.70220","DOIUrl":"https://doi.org/10.1111/1750-3841.70220","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Fermented foods with extended shelf life, free from synthetic preservatives, offer significant commercial and health advantages. With increasing consumer demand for plant-based alternatives, soy yogurt has gained substantial market interest. However, improving its shelf-life at ambient temperature without compromising quality remains challenging. This study investigates the application of <i>Leuconostoc mesenteroides</i> SB1075, a promising probiotic strain isolated from yellow-cultivar soybean seeds of Manipur (India), as a biopreservative starter culture for soy yogurt fermentation. Unlike conventional dairy-origin lactic acid bacteria, <i>L. mesenteroides</i> SB1075 demonstrated superior adaptability to soy fermentation. The resulting soy yogurt exhibited an impressive shelf-life of 40 days at room temperature (25°C), significantly outperforming the control (spontaneous fermentation without starter, &lt;5 days) while maintaining its organoleptic and nutritional qualities. Sensory evaluation with a hedonic scale of 10 indicated that flavor, aroma, and taste consistently received a score &gt;6, while color, firmness, consistency, syneresis, and overall acceptance were rated &gt;7. Microscopic analysis, including atomic force and scanning electron microscopy, revealed that the flocculation behavior of <i>L</i>. <i>mesenteroides</i> SB1075 effectively inhibited spoilage microbes, thereby extending product stability. Genomic analysis highlighted its heterofermentative and biopreservative potential, while time-course metabolomics identified bioactive compounds, such as monobactam, organic acids, and neomycin, from the 5th day of storage.</p>\u0000 \u0000 <p>This study provides key insights into biopreservation strategies for plant-based fermented foods, offering a valuable alternative to chemical preservatives. The findings support the commercial development of naturally preserved soy yogurt, enhancing the sustainability and market expansion of plant-based dairy alternatives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Our research addresses a critical need in the food industry: prolonging the shelf life of soy yogurt without relying on preservatives, which is achieved using a plant-derived probiotic bacterium <i>L. mesenteroides</i> SB1075. The findings outlined in this manuscript propose an innovative and sustainable approach to improving the quality and shelf life of soy yogurt, meeting the increasing demand for vegan, healthier, and preservative-free food choices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficiency-Oriented Control of LLC Resonant Converter for Grid-Connected Inverter","authors":"Cagdas Hisar,&nbsp;Necmi Altin,&nbsp;Saban Ozdemir,&nbsp;Ibrahim Sefa","doi":"10.1049/rpg2.70050","DOIUrl":"https://doi.org/10.1049/rpg2.70050","url":null,"abstract":"<p>This study proposes an efficiency-oriented control approach for an LLC resonant converter-based high-frequency-link grid-connected inverter. The proposed topology has two stages. In the first stage, the LLC resonant converter generates a rectified sine wave output synchronized with the grid voltage. However, achieving zero gain under this operating condition is a challenge for the LLC resonant converter. To address this, a combination of phase-shift modulation and pulse-frequency modulation is employed without relying on a topology-morphing strategy. This approach enables both zero gain and a wide gain range for the LLC resonant converter. However, integrating two different modulation strategies introduces another challenge. Multiple combinations of phase-shift angles and switching frequency values can yield the same gain. Effectively managing this is crucial to ensure both accurate gain control and optimal system efficiency. Therefore, in the proposed system, a PI controller generates the phase-shift angle value based on the current error. Then, the PSO algorithm dynamically finds the optimal switching frequency value for any instant to maximize efficiency according to the predetermined cost function. This novel efficiency-oriented approach effectively enhances the performance of LLC resonant converters. In the second stage, an unfolder inverter operating at the grid frequency generates a sine wave from the LLC output to achieve grid connection. Since the unfolder operates at the grid frequency, its switching losses are negligible. Experimental results demonstrate that the proposed system successfully tracks reference signals, even under abrupt changes, while maintaining high efficiency under various operating conditions. Additionally, the output current THD remains within internationally specified limits, ensuring compliance with relevant standards.</p>","PeriodicalId":55000,"journal":{"name":"IET Renewable Power Generation","volume":"19 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1049/rpg2.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers","authors":"Olayemi Olubunmi Ojoawo,&nbsp;Bolanle Adenike Adejumo,&nbsp;Samuel Tunde Olorunsogo,&nbsp;Ocheme Boniface Ocheme","doi":"10.1111/1750-3841.70212","DOIUrl":"https://doi.org/10.1111/1750-3841.70212","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; ABSTRACT&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Understanding the impact of processing factors on the pasting properties of flour is critical for optimizing its quality, functionality, and suitability for various food applications. This study investigated the effect of three processing factors: slice thickness, precooking time, and drying temperature on the pasting properties of poundo flour made from precooked tuber crops (sweet potato) using a 3 × 5 central composite rotatable design. Pasting properties, including peak viscosity (PV), final viscosity (FV), trough viscosity (TV), setback viscosity (SBV), breakdown viscosity (BDV), and pasting time (Pt), were analyzed. The measured values ranged as follows: PV (192.46–281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), FV (211.37–298.25 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), TV (75.3–99.37 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), BDV (114.03–195.99 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), SBV (116.09–210.97 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), and Pt (3.86–6.44 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mi&gt;min&lt;/mi&gt;\u0000 &lt;annotation&gt;${mathrm{min}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 ","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen,&nbsp;Yousef Ramezan,&nbsp;Hamidreza Pourramezan,&nbsp;Abbas Najafi,&nbsp;Amir Kamkari,&nbsp;Gulden Goksen,&nbsp;Zhaoxian Huang,&nbsp;Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875684","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}

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen,&nbsp;Yousef Ramezan,&nbsp;Hamidreza Pourramezan,&nbsp;Abbas Najafi,&nbsp;Amir Kamkari,&nbsp;Gulden Goksen,&nbsp;Zhaoxian Huang,&nbsp;Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875524","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}

{"title":"Cover Picture: (ChemistrySelect 17/2025)","authors":"","doi":"10.1002/slct.202581701","DOIUrl":"https://doi.org/10.1002/slct.202581701","url":null,"abstract":"<p>\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":146,"journal":{"name":"ChemistrySelect","volume":"10 17","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/slct.202581701","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Different Drying Techniques on Parkia timoriana Pods: Physicochemical, Nutritional, and Bioactive Insights Through In Vitro and In Silico Approaches","authors":"Nooreen Washmin,&nbsp;Prasanna Sarmah,&nbsp;Parthapratim Konwar,&nbsp;Twinkle Borah,&nbsp;Jadumoni Saikia,&nbsp;Ankana Phukan,&nbsp;Dipanwita Banik","doi":"10.1111/1750-3841.70228","DOIUrl":"https://doi.org/10.1111/1750-3841.70228","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p><i>Parkia timoriana</i> (Yongchak) is a nutrient-rich, underutilized tree bean widely consumed in northeast India and used traditionally against various ailments. In this study, the different parts of <i>P. timoriana</i> pods (outer pulp [OP], seeds, and whole pods) were processed through four different drying techniques: sun-, oven-, microwave-, and freeze-drying. Further, the study aimed to evaluate the effect of these drying techniques on the physicochemical and nutritional properties of <i>P. timoriana</i> pods, along with the antioxidant and antidiabetic potential of their extracts. In addition, a computational approach, incorporating molecular docking and molecular dynamics simulation, was conducted on 42 previously reported bioactive compounds of <i>P. timoriana</i> pods against <i>α</i>-amylase as target protein, with acarbose as reference. The findings indicated that the seeds of <i>P. timoriana</i> showed the highest protein (31.73 mg/100 g dry weight [DW]) and fat (21.48 mg/100 g DW) contents, whereas carbohydrate (42.59 mg/100 g DW), crude fiber (22.40 mg/100 g DW), and ash (10.40 mg/100 g DW) contents were highest in OP. Moreover, highest phenolic contents (47.68 mg GAE/g), with stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging (IC₅₀: 19.12 µg/mL) and <i>α</i>-amylase inhibitory (IC₅₀: 319.55 µg/mL) activities, were observed in OP extracts. Among the drying methods, sun- and freeze-drying provided higher yield, better rehydration, physical stability, enhanced antioxidant properties, and <i>α</i>-amylase inhibition. All the dehydration methods showed good retention of all the minerals. Further, molecular docking and MD simulation determined stigmasterol (−9.5 kcal/mol) as the potential inhibitor against <i>α</i>-amylase. This study can be helpful in the future utilization of the pods as food additives and as dietary supplements for managing diabetes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study validated the nutritional, physicochemical, and antidiabetic properties of <i>Parkia timoriana</i> pods through in vitro and <i>in silico</i> approaches. These pods can be helpful in the future utilization in functional food development as nutrient-rich food additives and dietary supplements for managing diabetes. This study also concluded that sun- and freeze-drying techniques proved to be commercially beneficial in increasing the shelf life and preserving the nutritional quality of <i>P. timorina</i> pods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}