Journal of Future Foods最新文献_第2页

The role of ascorbate metabolism and cell wall degradation in atemoya peel browning: insights from multi-omics analysis under modified atmosphere packaging 抗坏血酸代谢和细胞壁降解在红豆果皮褐变中的作用：改良大气包装下多组学分析的见解

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-27 DOI: 10.1016/j.jfutfo.2024.12.006

Ruoyan Zhang , Yu Zhong , Danfeng Wang , Liang Gong , Feng Guo , Guoping Zhou , Yun Deng

{"title":"The role of ascorbate metabolism and cell wall degradation in atemoya peel browning: insights from multi-omics analysis under modified atmosphere packaging","authors":"Ruoyan Zhang , Yu Zhong , Danfeng Wang , Liang Gong , Feng Guo , Guoping Zhou , Yun Deng","doi":"10.1016/j.jfutfo.2024.12.006","DOIUrl":"10.1016/j.jfutfo.2024.12.006","url":null,"abstract":"<div><div>Atemoya fruit, prized for their flavor and nutritional value, are susceptible to rapid postharvest deterioration, particularly peel browning, limiting their marketability. This browning process, often linked to oxidative stress and cell wall degradation, remains poorly understood at the molecular level. This study investigated the impact of modified atmosphere packaging (MAP) on atemoya peel browning during cold storage using integrated biochemical, metabolomic, and transcriptomic analyses. Results demonstrated that MAP effectively reduced browning index and extended shelf-life by 12 days. Multi-omics analysis revealed that MAP elevated antioxidant enzyme activities and ascorbic acid accumulation while delaying cell wall degradation. Notably, pectinesterase-encoding genes showed strong correlation with ascorbate and phenylpropanoid metabolism. These findings provide new insights into the molecular basis of MAP-mediated browning reduction in atemoya and suggest potential targets for postharvest quality improvement.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 934-950"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Panax notoginseng saponins attenuate oxidative stress-mediated platelet apoptosis in hyperlipidemic conditions via up-regulating cAMP/PKA signaling pathway in vitro and in vivo 三七皂苷通过上调cAMP/PKA信号通路，在体外和体内减弱氧化应激介导的高脂血症血小板凋亡

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-07-02 DOI: 10.1016/j.jfutfo.2024.11.016

Yongjie Ma , Jinqiu Hu , Xiaoyan Bi , Junyu Ma , Mengyao Li , Rong Li , Chunmei Zhang , Fuli Ya

{"title":"Panax notoginseng saponins attenuate oxidative stress-mediated platelet apoptosis in hyperlipidemic conditions via up-regulating cAMP/PKA signaling pathway in vitro and in vivo","authors":"Yongjie Ma , Jinqiu Hu , Xiaoyan Bi , Junyu Ma , Mengyao Li , Rong Li , Chunmei Zhang , Fuli Ya","doi":"10.1016/j.jfutfo.2024.11.016","DOIUrl":"10.1016/j.jfutfo.2024.11.016","url":null,"abstract":"<div><div>Platelet apoptosis is crucial for initiating atherothrombosis and is primarily induced by circulating oxidized lipids in oxidized low-density lipoprotein (ox-LDL) particles under hyperlipidemic conditions. <em>Panax notoginseng</em> has excellent medicinal and food dual-use characteristics. <em>P. notoginseng</em> saponins (PNS), the primary active ingredients extracted from the roots of <em>P. notoginseng</em>, are widely used as nutritional supplements owing to their multiple health benefits. In this study, we investigated the efficacy of PNS in platelet apoptosis under hyperlipidemic conditions <em>in vitro</em> and <em>in vivo. In vitro</em> assays demonstrated that PNS attenuated platelet mitochondrial dysfunction (loss of mitochondrial membrane potential) and subsequent apoptosis (caspase-9/-3 activation and phosphatidylserine exposure) in ox-LDL-stimulated human platelets. Mechanistically, PNS activated cAMP/PKA signaling, leading to decreased NOX2-mediated oxidative stress, and the resultant inhibition of platelet apoptosis. Moreover, 12-week supplementation of PNS (0.02% diet) in hyperlipidemic C57BL/6J mice also significantly alleviated platelet mitochondrial dysfunction and apoptosis <em>in vivo</em>. Studies using pharmacological inhibitors of PKA and NOX2 demonstrated that the efficacy of PNS on platelet dysfunction in mice was primarily modulated by the up-regulation of cAMP/PKA signaling and the resultant inhibition of NOX2-dependent oxidative stress. Thus, these results suggest that PNS attenuate oxidative stress-mediated platelet apoptosis under hyperlipidemic conditions by up-regulating the cAMP/PKA signaling pathway <em>in vitro</em> and <em>in vivo</em>. Our study elucidated a possible novel strategy of involving the use of PNS to prevent atherothrombosis in hyperlipidemia.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 803-817"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantitative analysis of adulterated crop flours in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) using near infrared spectrometry combined with back-propagation neural network algorithm 苦荞（Fagopyrum tataricum， L.）中掺假作物粉的定量分析Gaertn)采用近红外光谱法结合反向传播神经网络算法

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-27 DOI: 10.1016/j.jfutfo.2024.11.015

Yue Yu , Yinghui Chai , Yujie Yan , Zhongyang Ren , Jiating Zhao , Zhanming Li , Lin Chen

{"title":"Quantitative analysis of adulterated crop flours in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) using near infrared spectrometry combined with back-propagation neural network algorithm","authors":"Yue Yu , Yinghui Chai , Yujie Yan , Zhongyang Ren , Jiating Zhao , Zhanming Li , Lin Chen","doi":"10.1016/j.jfutfo.2024.11.015","DOIUrl":"10.1016/j.jfutfo.2024.11.015","url":null,"abstract":"<div><div>Tartary buckwheat flour is esteemed for its high nutritional value and price, yet it is susceptible to adulteration in the market. Near-infrared spectroscopy (NIRS), commonly utilized for nutrient content detection, has recently been applied to authenticate food products This study collected near-infrared spectral data from adulterated samples of whole wheat flour, oat flour, soybean flour, barley flour, and sorghum flour in tartary buckwheat. Utilizing partial least squares regression (PLSR), support vector regression (SVR), and back-propagation neural network (BPNN), we predicted the adulterant content in tartary buckwheat. The results demonstrated that the BPNN algorithm, with an determination coefficient of prediction exceeding 0.97 and root mean square error of prediction below 0.02, surpassed the PLSR and SVR models in predicting adulterated crop flour, showcasing superior accuracy and generalization capabilities. This integration of NIRS and BPNN proved effective for the quantitative analysis of crop flours in tartary buckwheat, exhibiting robust predictive performance and rapid detection of adulteration in agricultural products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 818-830"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the encapsulation mechanism of collagen hydrogel for apigenin 芹菜素胶原水凝胶包封机理的研究

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-27 DOI: 10.1016/j.jfutfo.2024.09.007

Wenya Meng, Yuru Wu, Qian Zhou, Jing Li, Xu Liu, Kang Liu

{"title":"Study on the encapsulation mechanism of collagen hydrogel for apigenin","authors":"Wenya Meng, Yuru Wu, Qian Zhou, Jing Li, Xu Liu, Kang Liu","doi":"10.1016/j.jfutfo.2024.09.007","DOIUrl":"10.1016/j.jfutfo.2024.09.007","url":null,"abstract":"<div><div>Poor stability and low solubility of flavonoids extremely limited their efficient application in functional foods. Hydrogel delivery systems have good stabilizing and enhancing effects on flavonoids. Apigenin has a variety of biological activities and can be used to treat various inflammatory conditions. However, its low water solubility significantly hinders its widespread applications. As an amphoteric electrolyte, collagen can form a hydrogel delivery system with varying loading ability under different concentrations and pH values. Therefore, five different collagen concentrations and five different pH values were selected to investigate the optimal conditions for incorporating apigenin. Results found that when the collagen concentration was 5 mg/mL and the pH was 9, the collagen hydrogels had a good encapsulation effect for apigenin. The interaction between apigenin and collagen was primarily driven by hydrogen bonding and hydrophobic interactions. The binding of apigenin altered the conformation and microenvironment of collagen. Molecular docking analysis suggested that apigenin maintained binding stability in the hydrophobic pocket of proteins by interacting with several key residues. The experiments of <em>in vitro</em> digestion revealed the apigenin within that collagen hydrogels had good digestion stability. This study will provide a theoretical basis for the application of apigenin in the collagen delivery system.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 831-836"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Decoding the oral-flavor axis: from fundamental mechanisms to precision modulation for enhancing flavor perception 解码口腔风味轴：从基本机制到精确调制增强风味感知

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-11-14 DOI: 10.1016/j.jfutfo.2025.11.006

Tong Wu , Haojie Ni , Youming Tan , Ying Sun , Baosong Wang , Song Miao , Dongxiao Sun-Waterhouse , Hong Zeng , Yanbo Wang

引用次数: 0

Investigation of beetroot (Beta vulgaris L.) water-soluble fractions in altering yogurt properties 甜菜根（Beta vulgaris L.）水溶性组分对酸奶特性影响的研究

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-26 DOI: 10.1016/j.jfutfo.2024.11.017

Posman Sibuea , Dewi Restu Sihombing , Connie Daniela , Lumban Siantar V. Natalia , Joncer Naibaho

{"title":"Investigation of beetroot (Beta vulgaris L.) water-soluble fractions in altering yogurt properties","authors":"Posman Sibuea , Dewi Restu Sihombing , Connie Daniela , Lumban Siantar V. Natalia , Joncer Naibaho","doi":"10.1016/j.jfutfo.2024.11.017","DOIUrl":"10.1016/j.jfutfo.2024.11.017","url":null,"abstract":"<div><div>Different beetroot derivatives have been used in yogurt, improved the nutritional-related properties, and challenged the functionality as well as acceptability. However, fresh water-soluble-fraction in beetroot (WFB) in yogurt has never been reported. The study evaluated the functionality and acceptability of yogurt enriched with WFB at different concentrations (10, 20, and 30 g/L), which were evaluated at 5 °C for 0, 6, 12, and 18 days of storage. Compared to control, the addition of WFB significantly decreased the pH from 4.1–4.9 to 2.3–4.2 and increased total acid content from 2.1%–2.5% to 3.0%–3.6%, total lactic acid bacteria (LAB) count from 6.6–6.9 to 6.8–7.1 (lg(CFU/mL)), vitamin C from 2.3–3.1 to 2.4–4.1 mg/100 g, DPPH radical scavenging activity from 23.5%–50.0 % to 61%–69%, and hedonic acceptability. Total LAB count rose from 6.6 (lg(CFU/mL)) to reach the highest at 30 g/L addition which ranged of 6.8–7.1 (lg(CFU/mL)). 20 g/L of WFB generated a more stable vitamin C during the 18 days of storage period. During the 18 days of storage, the 20 and 30 g/L of WFB yogurt had a higher stability of antioxidants. In conclusion, 20 and 30 g/L of WFB can be expected to enhance the stability of nutritional-related properties of the yogurt with a higher acceptability. Low amount of WFB contributed to an attractive performance from consumer perspective.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 964-969"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effects of Bread Fortification with Lupin seeds and Psyllium Husk on Nonalcoholic Fatty Liver Disease in Rats 添加罗苹籽和车前草壳的面包强化剂对大鼠非酒精性脂肪肝的影响

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-30 DOI: 10.1016/j.jfutfo.2025.06.006

Shaimaa H Negm , Walaa A.M. Eid , Hany Gaber El-Masry

{"title":"The Effects of Bread Fortification with Lupin seeds and Psyllium Husk on Nonalcoholic Fatty Liver Disease in Rats","authors":"Shaimaa H Negm , Walaa A.M. Eid , Hany Gaber El-Masry","doi":"10.1016/j.jfutfo.2025.06.006","DOIUrl":"10.1016/j.jfutfo.2025.06.006","url":null,"abstract":"<div><div>Nonalcoholic fatty liver disease (NAFLD) is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers. It's getting prevalent in those who are obese. This study was aimed to investigate effects of the consumption of bread fortified with lupin seeds (LS) and psyllium husk (PSH) on NAFLD. Forty-two male rats were divided into 6 groups of 7 animals including 2 groups served as negative controls were given a basal diet and another a basal diet supplemented with unfortified bread. While, the rest of rats (<em>n</em> = 28) were administration with 25% fructose dissolved in water for 8 weeks to induce NAFLD. Then reclassify into 4 subgroups, only one fed on basal diet containing un-fortified bread served as positive control group and three subgroups fed on bread fortified with 10% of (LS or PSH or their mixture) powder/kg diet respectively, for 28 days. The results observed an improvement in the nutritious qualities of bread with addition of (LS or PSH), especially in terms of proteins, fiber, total phenolic compounds (TPC) and antioxidant (AA). Bread with 10% LS showed highest (TPC and AA), which recorded (2.96 mg GAE/g and 78.15%), while the flavonoids showed highest value in 10% (LS + PSHS) bread. Biological results all treated rat groups revealed improve in body weight, lipid profile and glycemic indices. Similarly, bread fortified with LS and PSH reduced liver (aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase) and kidney function (uric acid, urea, creatinine). Interestingly, LS and PSH effectively prevented the increase thiobarbituric acid reactive substances value, but increased levels of reduced glutathione, superoxide dismutase and catalase. Also effectively protected liver from histological changes. Conclusion, LS or PSH is excellent resources of natural antioxidants that might be added to functional foods an important agent for the protection from NAFLD.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 850-861"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices based on metabolomics 基于代谢组学的10种冻干枣片氨基酸、脂肪酸、酚类物质及其衍生物分析

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-07-25 DOI: 10.1016/j.jfutfo.2025.01.004

Jianxin Song , Junguo Wang , Xiaodong Wang , Li Fu

{"title":"Analysis of amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices based on metabolomics","authors":"Jianxin Song , Junguo Wang , Xiaodong Wang , Li Fu","doi":"10.1016/j.jfutfo.2025.01.004","DOIUrl":"10.1016/j.jfutfo.2025.01.004","url":null,"abstract":"<div><div>Freeze drying can generate high quality food products characterized by good sensory and maximizing the nutritional retention. To mark clear the characteristic compositions of freeze-dried jujubes as affected by varieties, characteristic amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices were analyzed based on metabolomics. Results showed a total of 55 characteristic amino acids and their derivatives, 34 characteristic fatty acids and their derivatives and 22 characteristic phenolics and their derivatives were identified in 10 varieties of freeze-dried jujube slices. <em>D</em>-Proline (7 146‒11 433 mg/100 g), asparagine (1 124‒3 609 mg/100 g), suberic (59.41‒562.60 mg/100 g), dodecanedioic acid (45.44‒304.60 mg/100 g), catechin (6.70‒170.10 mg/100 g) and quercetin (11.51‒293.90 mg/100 g) were common, and significant (<em>P</em> < 0.05) differences of them were presented in 10 varieties of freeze-dried jujube slices. The differences and characteristic compositions of varieties of freeze-dried jujube slices could be well distinguished by principal component analysis. In conclusion, duing to the highest total content of amino acid, fatty acid, phenolic, respectively GTZ (22 560 mg/100 g), NYDZ (4 106 mg/100 g) and JXSZ (3 582 mg/100 g) were potential varieties for freeze-dried jujube slices. Moreover, the acceptable jujube variety for freeze drying could also be selected based on the characteristic individual composition of amino acid, fatty acid, phenolic and their derivatives, respectively.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 862-869"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Tenebrio molitor larval protein as a partial phosphate substitute in frankfurters: emphasis on quality profiles and in vitro protein digestibility 黄粉虫幼虫蛋白作为部分磷酸盐替代品在法兰克福香肠中的应用：着重于品质特征和体外蛋白质消化率

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-10-30 DOI: 10.1016/j.jfutfo.2025.10.013

Xinning Huang , Yutong Liu , Chuanai Cao , Fangda Sun , Qian Liu , Fengxue Zhang

{"title":"Application of Tenebrio molitor larval protein as a partial phosphate substitute in frankfurters: emphasis on quality profiles and in vitro protein digestibility","authors":"Xinning Huang , Yutong Liu , Chuanai Cao , Fangda Sun , Qian Liu , Fengxue Zhang","doi":"10.1016/j.jfutfo.2025.10.013","DOIUrl":"10.1016/j.jfutfo.2025.10.013","url":null,"abstract":"<div><div>This study examined the effects of varying concentrations of <em>Tenebrio molitor</em> larval protein (TMLP) on the quality characteristics of frankfurters, which were formulated with a 50% lower phosphate content. The addition of TMLP significantly reduced the cooking loss of frankfurters with 50% reduced phosphate content (<em>P</em> < 0.05) and enhanced their elastic properties, as confirmed by dynamic rheological analysis. Moreover, both macroscopic and microscopic images revealed that a 2% (<em>m</em>/<em>m</em>) TMLP resulted in a more pronounced pink colour and a denser protein network, with no significant differences noted in flavour or sensory attributes compared to the control group (<em>P</em> > 0.05). Furthermore, <em>in vitro</em> digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content. Therefore, our results suggest that the addition of TMLP is a practical and effective way of producing high-quality, easily digestible frankfurters with reduced phosphate content.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 951-963"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Surfactin alleviates insulin resistance by modulating the AMPK/PI3K/Akt signalling pathway and inactivating inflammatory pathways Surfactin通过调节AMPK/PI3K/Akt信号通路和灭活炎症通路来缓解胰岛素抵抗

IF 7.2

Journal of Future Foods Pub Date : 2026-09-01 Epub Date: 2025-06-28 DOI: 10.1016/j.jfutfo.2024.11.014

Xiaoyu Chen , Hongyuan Zhao , Fanqiang Meng , Juan Shen , Chao Tang , Zhaoxin Lu , Yingjian Lu

{"title":"Surfactin alleviates insulin resistance by modulating the AMPK/PI3K/Akt signalling pathway and inactivating inflammatory pathways","authors":"Xiaoyu Chen , Hongyuan Zhao , Fanqiang Meng , Juan Shen , Chao Tang , Zhaoxin Lu , Yingjian Lu","doi":"10.1016/j.jfutfo.2024.11.014","DOIUrl":"10.1016/j.jfutfo.2024.11.014","url":null,"abstract":"<div><div>Type 2 diabetes mellitus (T2DM) is accompanied by insulin resistance in liver and peripheral tissue. <em>Bacillus amyloliquefaciens</em> fmb50 produces lipopeptide surfactin, which has a wide range of biological activities. However, the effects of surfactin on insulin resistance in any mouse model have not been reported. Our previous research demonstrated that dietary supplementation with surfactin can alleviate high fat diet (HFD)/ streptozotocin (STZ)-induced T2DM in mice by regulating intestinal microbiota. This study aims to explore the detailed mechanism of the effect of surfactin on liver and peripheral tissue. The results indicated that surfactin inhibited hepatic gluconeogenesis and promoted hepatic glycogen synthesis by activating the adenosine monophosphate-activated protein kinase and phosphatidylinositol-3 kinase (PI3K)/protein kinase B (Akt) signalling pathways. Similarly, surfactin also significantly increased muscle glycogen synthesis by activating the PI3K/Akt signalling pathway. The glucose transporter 4 levels of skeletal muscle and adipose tissue, which are insulin-mediated vital organs, was noticeably increased after surfactin treatment. In addition, our results indicate that decreased hepatic fat accumulation and suppressed inflammation and oxidative stress in liver, skeletal muscle and adipose tissue also play critical roles in ameliorating insulin resistance. These findings demonstrate that surfactin not only ameliorates liver dysfunction but also enhances insulin sensitivity in HFD/STZ-induced T2DM mice. Finally, using fasting blood glucose, oral glucose tolerance test and insulin tolerance test, we show that early surfactin intervention can mitigate T2DM in mice. The study results warrant future functional food studies which will provide insight into diet-host interactions.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 881-893"},"PeriodicalIF":7.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0