农林科学最新文献

{"title":"Innovative delivery strategies for quercetin: A comprehensive review of advances and challenges","authors":"Runan Zhao,&nbsp;Shumeng Hu,&nbsp;Tao Chen,&nbsp;Yangjing Li,&nbsp;Xuesong Chi,&nbsp;Songfeng Yu,&nbsp;Wenjun Wang,&nbsp;Donghong Liu,&nbsp;Beiwei Zhu,&nbsp;Jiangning Hu","doi":"10.1111/1541-4337.70146","DOIUrl":"https://doi.org/10.1111/1541-4337.70146","url":null,"abstract":"<p>Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties and wide range of functional activities, including anti-inflammatory, antibacterial, anti-tumor, and neuroprotective effects. These attributes make Qu a promising candidate for extending the shelf-life of food, enhancing human health and preventing chronic diseases. However, the practical application of Qu faces challenges such as poor stability during food processing and storage, susceptibility to environmental factors, low water solubility, and poor bioavailability, which limit its effective application potential. To address these challenges, innovative Qu-based delivery systems are being developed, which protect Qu from environmental degradation and improve its absorption in the gastrointestinal tract, maximizing its functional efficacy. Additionally, combinations of these delivery systems are being explored to enhance the functional activity and utilization of Qu by integrating their advantages, increasing its practical application effectiveness. This review comprehensively summarizes the challenges associated with the utilization of Qu in food and biomedicine applications and reviews advanced strategies to overcome these obstacles. It systematically introduces the structure and functional characteristics of Qu and its derivatives, discusses the instability of Qu during food processing, storage, and human digestion, and highlights environmental factors contributing to its degradation. By reviewing recent advances in Qu-based delivery systems, this review provides insights into how these technologies can enhance the stability, bioavailability, and targeted efficacy of Qu, presenting current challenges and future development prospects for more effective utilization of Qu in food safety and health-promoting applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914609","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":"Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions","authors":"Aayushi Kadam,&nbsp;Martin G. Scanlon,&nbsp;Filiz Koksel","doi":"10.1111/1541-4337.70185","DOIUrl":"https://doi.org/10.1111/1541-4337.70185","url":null,"abstract":"<p>The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Flaxseed Mucilage on Physicochemical and Sensorial Properties of Chicken Breast Milk Pudding (Tavukgöğsü)","authors":"Gökçe Ekin Çakır,&nbsp;Ahmet Emirmustafaoğlu","doi":"10.1155/jfpp/1254341","DOIUrl":"https://doi.org/10.1155/jfpp/1254341","url":null,"abstract":"<p>In this study, the effect of the addition of flaxseed mucilage as an alternative to rice flour, starch, and flour used as a thickener on the physicochemical and sensory properties of chicken breast milk pudding (<i>Tavukgöğsü</i>) was evaluated. Chicken breast desserts produced using 50 g/L milk (FM50), 75 g/L milk (FM75), and 100 g/L milk (FM100) flaxseed mucilage and traditional chicken breast dessert (FM0-control) produced using rice flour, corn starch, and flour were stored for 5 days. With the use of flaxseed mucilage in the production of chicken breast dessert, dry matter, mineral matter, protein, and <i>b</i>∗ values in the final product increased (<i>p</i> &lt; 0.05); pH, <i>L</i>∗, water holding capacity, viscosity, firmness, and adhesiveness values decreased (<i>p</i> &lt; 0.05). There was an increase in the dry matter, mineral matter, protein, <i>b</i>∗, viscosity, firmness, and adhesiveness, as well as a decrease in the <i>L</i>∗ value with storage. As a result of the sensory analysis, the FM0 sample scored highest for color–appearance, while FM75 and FM50 had similar scores to the control. It was determined that the FM75 sample had the highest values in terms of structure–consistency, taste–odor, and general acceptability. With this study, it was concluded that FM75 is suitable as a thickener in chicken breast production, and it can be stored for at least 5 days in this way. With the use of flaxseed mucilage, the sensory properties of chicken breast pudding were improved. The use of flaxseed mucilage also made the samples taste sweeter, which is important in reducing the sugar level in this and similar desserts.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1254341","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diverse abietane diterpenoids as multifunctional antimicrobial effects from Salvia castanea.","authors":"Pan-Pan Wang,Song Gao,Shu-Xia Liu,Ze-Rui Li,Xiu-Juan Zhang,Jin-Ming Gao,Chun-Huan Li","doi":"10.1002/ps.8873","DOIUrl":"https://doi.org/10.1002/ps.8873","url":null,"abstract":"BACKGROUNDPhytopathogenic fungal diseases significantly impact the quality of vegetables and fruits in agriculture. Salvia castanea, a Tibetan medicinal plant, possessed anti-inflammatory, antitumor, and antimicrobial activities. Therefore, we investigated the antimicrobial ingredients from this plant and clarified their protective and curative in plants in detail.RESULTSBio-guided isolation of Salvia castanea was conducted to obtain 23 abietane diterpenoids, including three new ones (Castanoids A-C). Most compounds exhibited significant antifungal activity against four fungi. Castanoid C (7) showed remarkable inhibition against Sclerotinia sclerotiorum, Valsa mali, and Botrytis cinerea, with median effective concentration (EC50) values of 1.30, 0.84, and 2.40 μg/mL, respectively, outperforming the commercial antifungal agent trifloxystrobin. In vivo, compound 7 demonstrated 100% protective and 82.26 ± 1.07% curative efficiency against Sclerotinia sclerotiorum on rape leaves at 200 μg/mL. At 300 μg/ mL, it effectively controlled tomato rot with 92.65 ± 2.55% protective activity. The observation by transmission electron microscopy disclosed that compound 7 inhibited the growth of fungi by destroying the cell membrane permeability and caused the leakage of cellular components. Additionally, compound 11 exerted potent inhibitory effects against Staphylococcus aureus and Pseudomonas syringae pv. actinidae (Psa) with minimum inhibitory concentration (MIC) value of 6.25 μm, surpassing gentamicin. Its mechanism against Staphylococcus aureus and Psa may also involve membrane damage.CONCLUSIONThe result highlights the significant antifungal and antibacterial potential of abietane diterpenoids from Salvia castanea, particularly Castanoid C. These findings suggest their broad applicability in agriculture, especially for controlling diseases in rape, apple, and tomato crops. This research provides a foundation for developing natural, effective antimicrobial agents, advancing the field of plant disease management. © 2025 Society of Chemical Industry.","PeriodicalId":218,"journal":{"name":"Pest Management Science","volume":"21 1","pages":""},"PeriodicalIF":4.1,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143915242","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":"Effects of Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of Saccharomyces cerevisiae During Fermentation","authors":"Chao Yang,&nbsp;Lingxuan Huang,&nbsp;Kuo Huang,&nbsp;Stephen Y. K. Seah,&nbsp;Bangzhu Peng","doi":"10.1111/1750-3841.70248","DOIUrl":"https://doi.org/10.1111/1750-3841.70248","url":null,"abstract":"<div>\u0000 \u0000 <p>Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. <i>Saccharomyces cerevisiae</i> CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of <i>S</i>. <i>cerevisiae</i> under PAT stress. This study investigated the effect of different concentrations of PAT on <i>S</i>. <i>cerevisiae</i> in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of <i>S</i>. <i>cerevisiae</i>. PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by <i>S</i>. <i>cerevisiae</i> in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914388","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":"Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack","authors":"María Micaela Ureta,&nbsp;Ricardo Martín Torrez Irigoyen,&nbsp;Bruno Toribio de Lima Xavier,&nbsp;Juan Manuel Faroux,&nbsp;Daniel Granato,&nbsp;Andrea Gómez-Zavaglia","doi":"10.1111/1750-3841.70236","DOIUrl":"https://doi.org/10.1111/1750-3841.70236","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aims to formulate a novel snack based on highly nutritional ingredients: quinoa (<i>Chenopodium quinoa</i>), orange, and prebiotic compounds [fructo and galactooligosaccharides (FOS and GOS, respectively)]. To achieve this goal, five formulations were proposed, incorporating quinoa grains and flour, orange (pulp and peel), and GOS and FOS syrups as sweeteners, compared to sucrose as the control. The final product was evaluated regarding moisture content, water activity, texture, color and antioxidant activity (in vitro and <i>ex vivo</i>). The process uses relatively short baking times and incorporates whole fruit, considering all the nutritional benefits of orange peel contributing to reducing agro-industrial waste. The obtained snack presented a soft, humid texture (soft hardness, cohesiveness, and adhesiveness), and the superficial color was not affected by the incorporation of prebiotics. Prebiotic syrups could replace traditional sweeteners (sucrose), reducing overall calorie intake without compromising physical quality. The values of the antioxidant compounds (polyphenols' content) determined in the snack were comparable to those of similar products (78–95 mg GAE/100 g). The thermal process probably affected this nutritional aspect, but the addition of the orange pulp facilitated the maintenance of the phenolic content like fresh quinoa, the main ingredient. However, the ability to inhibit lipoperoxidation was minimal, underscoring the importance of evaluating antioxidant activity in relevant biological media. The quinoa-based snack is versatile; it could be considered a product suitable for celiacs, it incorporates prebiotic compounds and whole fruits, has a reduced caloric content, does not require additives, and meets the sustainability demands of today's consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>A thermal process was designed to produce a cereal snack with high nutritional value ingredients such as quinoa, orange, and fiber, recognized for their prebiotic effect, as sweeteners. The information provided in this work can contribute to the design of more efficient food manufacturing processes that produce novel and healthier snack foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914401","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":"Optimization of the properties of underutilized buckwheat starch films through different modification approaches","authors":"Ayesha Sarker ,&nbsp;Thomas Rennie ,&nbsp;Md Rayhan Shaheb ,&nbsp;Kristen Matak ,&nbsp;Jacek Jaczynski","doi":"10.1016/j.fpsl.2025.101513","DOIUrl":"10.1016/j.fpsl.2025.101513","url":null,"abstract":"<div><div>The present research explored the film-forming ability and properties of buckwheat (BW) starch films. Further, we studied the effect of different modification strategies, such as citric acid (CA) cross-linking and the inclusion of chitosan nanoparticles (CNP), heat curing of CA and CNP films, and ultrasonication of CA and CNP filmogenic solutions, on the properties of BW starch films. The results indicated that films modified by CA cross-linking and CNP had the lowest water vapor transmission rate (WVTR) and water vapor permeability (WVP). The CA and CNP-treated film with ultrasonic treatment exhibited 147 % higher tensile strength and 70 % lower elongation at break than its unmodified counterpart. Film modifications also resulted in an improved resistance to moisture sorption. The maximum heat seal strength (HSS) (0.08 N/mm) was observed in cured CA and CNP-treated films. A scanning electron microscope revealed that the surface of the CA and CNP-modified films was smooth, validating their compatibility with filmmaking. Fourier Transform Infrared (FTIR) analysis revealed a new peak at 1709 cm⁻¹, exhibiting C<img>O stretching of the ester group, demonstrating the crosslink reactions between the functional groups. This work promotes simple methods to improve underutilized BW starch-based films' tensile and barrier properties for various packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101513"},"PeriodicalIF":8.5,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912339","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":"Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars","authors":"Linghong Shi,&nbsp;Kashif Ghafoor,&nbsp;Claudia Gonzalez Viejo,&nbsp;Sigfredo Augusto Fuentes Jara,&nbsp;Farhad Ahmadi,&nbsp;Hafiz A. R. Suleria","doi":"10.1111/1750-3841.70242","DOIUrl":"https://doi.org/10.1111/1750-3841.70242","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.09 mg GAE/g, higher than that of the medium roasting (3.66–8.65 mg GAE/g) and dark roasting intensity (1.66–6.33 mg GAE/g). Date seed beverages produced from lightly roasted seeds had higher antioxidant capacity than those roasted at medium and dark levels. Using LC-ESI-QTOF-MS/MS, a total of 69 polyphenolic compounds were detected, classified into three groups: 17 phenolic acids, 40 flavonoids, and 12 other phenolic compounds. Our findings demonstrated a decrease in phenolic content as date seed roasting intensity increased from light to dark roasting, accompanied by variations in both phenolic composition and antioxidant capacity across cultivars.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70242","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protecting nutritional value and antioxidant compounds in fresh apricot fruit with low-temperature storage and carboxymethyl cellulose treatments","authors":"Fatemeh Nazoori,&nbsp;Abbas Karimi,&nbsp;Azam Lotfi,&nbsp;Majid Esmaeilizadeh","doi":"10.1111/1750-3841.70068","DOIUrl":"https://doi.org/10.1111/1750-3841.70068","url":null,"abstract":"<p>The objective of this study was to examine the impact of various concentrations (0%, 0.5%, 1%, and 1.5%) of carboxymethyl cellulose (CMC) on the quality of fresh and stored apricots (Felkeeii cultivar) during cold storage (2 ± 0.5°C). At intervals of 0, 8, 16, and 24 days, evaluations were performed on the antioxidant compounds, sensory attribute and postharvest quality of the apricots. According to the findings, the control sample exhibited the highest weight loss (7.6%) after 24 days of storage, while CMC 1% had the lowest weight loss on the 16th days. After 24 days of storage, the control treatment showed a 42.5% decrease in tissue firmness compared to CMC 1.5%. After a 24 day of storage period, control sample demonstrated the highest amounts of carotenoids and anthocyanins. All CMC treatments compare to the control, displayed the highest peroxidase activity, polyphenol oxidase activity, and total phenols, flavonoids, vitamin C, and antioxidant activity, while also preserving taste index, total acid, and firmness. During the storage period, the highest chilling injury (3%) and decay (2.5%) were observed in control sample. Although chilling injury and decay (2%) were low in CMC treatments, it is suggested, based on this study and comparisons with other research, to use CMC in combination with other food coatings and antioxidant compounds to manage chilling injury, decay, and maintain of quantitative and qualitative indicators. According to the research results, apricots treated with CMC 1% maintained the quantitative and qualitative characteristics of apricot fruit for 24 days in cold storage.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914463","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":"Inulin Modulates Gut Microbiota and Increases Short-Chain Fatty Acids Levels to Inhibit Colon Tumorigenesis in Rat Models: A Systematic Review and Meta-Analysis","authors":"Yangyang Yu,&nbsp;Jinling He,&nbsp;Haiqi Fu,&nbsp;Yong Mi,&nbsp;Hao Wu,&nbsp;Yuan Gao,&nbsp;Minhui Li","doi":"10.1111/1750-3841.70250","DOIUrl":"https://doi.org/10.1111/1750-3841.70250","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Colorectal cancer (CRC) incidence rises with age, driven by factors such as diet. Inulin, a soluble fiber found in plants like Jerusalem artichoke and chicory, may influence CRC risk by modulating gut microbiota and improving metabolic profiles. This systematic review and meta-analysis evaluate the effects of inulin on CRC in animal models and explore its underlying mechanisms. A comprehensive search of nine databases led to the selection of 12 studies from an initial pool of 114 articles, based on predefined inclusion criteria. Standardized meta-analyses were performed for eligible studies. Results indicate that inulin supplementation significantly reduced aberrant crypt foci count in rats (SMD = −3.805, 95% CI, −7.348 to −0.262, <i>p</i> &lt; 0.001), increased cecal weight (SMD = 6.723, 95% CI, 3.395–10.051, <i>p</i> = 0.000), enhanced colonic lactobacillus counts (SMD = 1.307, 95% CI, 0.644–1.970, <i>p</i> = 0.000), decreased coliform bacteria (SMD = −1.659, 95% CI, −2.147 to −1.171, <i>p</i> = 0.000), and elevated colonic short-chain fatty acids (SCFAs) levels, including acetate (SMD = 3.50, 95% CI, 1.111–5.890, <i>p</i> &lt; 0.001), propionate (SMD = 3.081, 95% CI, 1.416–4.746, <i>p</i> &lt; 0.001), and butyrate (SMD = 4.471, 95% CI, 2.464–6.478, <i>p</i> &lt; 0.001). This systematic review demonstrates inulin's chemopreventive effects against CRC in animal models by enhancing beneficial gut bacteria (e.g., lactobacillus) and boosting SCFAs. Findings advocate integrating inulin-rich foods/supplements into prevention strategies for precision prebiotic development via SCFA-mediated epigenetic and antitumor mechanisms.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70250","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}