Journal of Future Foods最新文献

{"title":"Remission of Type 2 Diabetes in Mice via Specific Gut Microbiota Modulation by Lactobacillus plantarum‑Fermented Highland Barley Bread","authors":"Chang Tong, Yang Zhao, Peng Ge, Fengjuan Wang, Wenxiu Wang, Qianyun Ma, Yunping Zhu, Weifang Huang, Jin-Ke Sun","doi":"10.1016/j.jfutfo.2026.02.019","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.02.019","url":null,"abstract":"• The incorporation of Lactobacillus plantarum significantly enhanced the quality of highland barley bread. • Highland barley sourdough bread demonstrated superior hypoglycemic efficacy compared to conventional highland barley bread. • Dietary intervention with highland barley sourdough bread effectively alleviated hyperglycemia and hyperlipidemia in diabetic mice. • Highland barley sourdough bread administration reshaped the gut microbiota profile in diabetic mice. The development of staple foods with low glycemic index (GI) is a promising strategy for diabetes management. This study aimed to enhance the quality of bread formulated with wheat and highland barley flour by incorporating a sourdough fermented with Lactobacillus Plantarum (HBS). The hypoglycemic efficacy of the optimized highland barley sourdough bread (HBSB) was subsequently evaluated in a mouse model of type 2 diabetes mellitus (T2DM). The results indicated that the addition of HBS increased the specific volume, improved the textural properties, and optimized the microstructure of the bread. Furthermore, the optimized HBSB exhibited lower in vitro hypoglycemic activity and a low estimated glycemic index (eGI = 44.71). Dietary intervention with HBSB alleviated hyperglycemia and hyperlipidemia in T2DM mice, suppressed the expression of inflammatory factors, mitigated pathological damage in the pancreas and liver, increase the concentration of SCFAs, and reshaped the gut microbiota of diabetic mice by increasing the relative abundances of Bacteroidota and Lactobacillus . These findings demonstrate that HBSB, developed via targeted fermentation, is a promising functional food for dietary management of diabetes, primarily through gut microbiota modulation.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis","authors":"Changqi Cai ,&nbsp;Fuchao Yan ,&nbsp;Junhong Li ,&nbsp;Baochang Du ,&nbsp;Qingshen Sun ,&nbsp;Xiaoyun Han","doi":"10.1016/j.jfutfo.2024.08.016","DOIUrl":"10.1016/j.jfutfo.2024.08.016","url":null,"abstract":"<div><div>Mulberries (<em>Morus alba</em> L. cv. Longsang 1), rich in various nutrients and bioactive compounds. Fermentation can improve the nutritional value of fruit juice processed from mulberries, making it easier to absorb, and can also improve the taste and aroma, thus promoting further development. This study investigates the differences in aroma and sensory attributes between <em>Pichia kudriavzevii</em> and <em>Weissella confusa</em> mixed bacterial fermentation (PWF) and sequentially fermented (MLF) mulberry juices. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis was employed to examine the volatile metabolites in fermentation juice, while high performance liquid chromatography (HPLC)-MS analysis quantified the free amino acid and organic acid content. Additionally, electronic nose and electronic tongue technologies were utilized for sensory evaluation. Results from HS-SPME-GC-MS analysis revealed a notable 61.06% increase in esters in MLF juice, imparting fruity and floral aromas. HPLC-MS analysis indicated a 52.69% increase in sour amino acids in MLF juice, with umami amino acids being 2.23 times higher compared to PWF, resulting in a more pronounced taste profile. Additionally, succinic acid, citric acid, lactic acid, tartaric acid, and malic acid exhibited reductions of 20%, 50%, 12.66%, 75%, and 43.18%, respectively. Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice. This research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 307-318"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771584","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}

{"title":"Mesoporous bamboo charcoal-gold nanoparticles as a support for efficient enzyme immobilization","authors":"Guihong Yao ,&nbsp;Yun Ling ,&nbsp;Tong Liu ,&nbsp;Shige Xing ,&nbsp;Meiyi Yao ,&nbsp;Wei Guo ,&nbsp;Feng Zhang","doi":"10.1016/j.jfutfo.2024.09.005","DOIUrl":"10.1016/j.jfutfo.2024.09.005","url":null,"abstract":"<div><div>Herein, a green and facile enzyme immobilization method was developed by immobilizing enzymes on the bamboo charcoal (BC) through gold-mediated adsorption under mild conditions (no organic solvents were required). Lipase PS was used as the model enzyme, and the obtained immobilized lipase (PS@BC-Au) exhibited a high immobilization efficiency (93.9%) and enzyme loading capacity (234.78 µg/mg). The half-life of PS@BC-Au was found to be 362.8 min, which is approximately 1.3 and 2 times longer than that of the free enzyme (185.3 min) and the immobilized enzyme without gold (PS@BC, 275.0 min). Furthermore, PS@BC-Au and PS@BC exhibited up to 63.9% and 47.1% of residual activity after 10 cycles, respectively. Interestingly, the gold nanoparticles in the immobilized system can improve the catalytic efficiency. Consequently, BC, with its porous structure, good stability, large surface area, low cost, and environmental-friendly properties, can serve as a promising support for enzyme immobilized application.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 244-250"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771663","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}

{"title":"Strain-Specific Effects of Lactic Acid Bacteria Fermentation on Rice Bran: Physicochemical, Structural, and Metabolomic Analysis","authors":"Yu-Xing Zhou, Yuhang Jiang, Qiao-Yu Hu, Yue Zheng, Wei‐Gang Xin, Zsolt Zalán, Amel Ahmed Ibrahim, Chen Wang, Jiajia Song, Huayi Suo","doi":"10.1016/j.jfutfo.2026.03.010","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.03.010","url":null,"abstract":"• LAB fermentation significantly altered the physicochemical and structural properties of rice bran. • L. plantarum S58 excelled in acid production and comprehensive metabolic modulation. • L. brevis 03 enhanced antioxidant capacity and enzyme inhibitory activities. • LAB fermentation enriched functional components including GABA, phenolics, and flavonoids. • Strain-specific volatile and metabolic profiles were revealed by multi-omics analysis. Rice bran, a nutrient-rich agricultural byproduct, has not yet been fully utilized because it tends to become rancid and has poor storage stability. This study examined the impact of fermentation using three lactic acid bacteria (LAB) strains on the physicochemical attributes, structural features, and metabolomic profiles of rice bran. The findings indicated that LAB fermentation markedly lowered the pH and elevated titratable acidity, with Lactiplantibacillus plantarum S58 demonstrating the strongest acid-generating capability among the LAB. Additionally, fermentation significantly increased the levels of free amino acids (notably gamma-aminobutyric acid), short-chain fatty acids, total phenolic compounds, and flavonoids. These biochemical alterations resulted in a substantially enhanced antioxidant capacity (evaluated using ABTS, DPPH, and FRAP assays) and improved α-glucosidase inhibitory activity. Notably, rice bran fermented with Lactobacillus brevis 03 exhibited superior antioxidant performance, which was attributed to its comparatively higher concentrations of total phenolic compounds and flavonoids. Non-targeted metabolomic analysis identified a broad spectrum of differential metabolites predominantly associated with pathways related to amino acid metabolism, organic acid formation and nucleotide biosynthesis. Overall, this study clarifies the distinct regulatory influences of different LAB strains on the physicochemical behavior, structural organization, and metabolic networks of rice bran, thereby offering a scientific basis for targeted fermentation approaches and the development of high-value functional rice bran products.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of flavonoids on neurodegenerative diseases caused by acrylamide: Based on the perspective of intestinal flora","authors":"Xing Ge ,&nbsp;Yidan Cai ,&nbsp;Haochen Dai ,&nbsp;Yuhan Jiang ,&nbsp;Songmei Luo ,&nbsp;Xin Zhang ,&nbsp;Yuchen Zhu","doi":"10.1016/j.jfutfo.2024.09.003","DOIUrl":"10.1016/j.jfutfo.2024.09.003","url":null,"abstract":"<div><div>Acrylamide (AA) is a typical by-product of the Maillard reaction in food processing. AA can destroy the antioxidant balance, induce neurotoxicity, and affect the occurrence and development of neurodegenerative diseases. Disturbances in the gut microbiota can lead to neurological diseases. Flavonoids have multiple biological activities, such as antioxidant, anti-inflammatory, and regulation of intestinal flora structure, and have a certain intervention effect on the neurotoxicity of AA. The gut microbiota has a variety of mechanisms affecting brain homeostasis and neurodevelopment, and regulating the gut microbiota can effectively improve the severity of neurodegenerative diseases. This article calls for attention to the role of flavonoids in the AA-mediated neurogenic disease prevention and control pathway and proposes a positive effect between plant-based diet and brain health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 173-183"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771660","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}

{"title":"Raffinose reinforces the small intestinal barrier function through intestinal exosomal miRNA reprogramming","authors":"Yuhang Hao, Chennan Wang, Tianchi Duan, Lu Wang, Lili Hu, Xingbin Yang, Ting S. Li","doi":"10.1016/j.jfutfo.2026.03.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.03.003","url":null,"abstract":"","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of foam-mat drying for milk and milk products: an innovative preservation technique","authors":"Dnyaneshwar Devrao Patange ,&nbsp;Shital Appasaheb Patil ,&nbsp;Snehal Pranav Khandekar","doi":"10.1016/j.jfutfo.2024.05.013","DOIUrl":"10.1016/j.jfutfo.2024.05.013","url":null,"abstract":"<div><div>The demand for traditional dairy products in the form of ready to eat with extended shelf life has increased steadily, and to prepare them, minimum moisture has to be maintained by the application of different drying technologies. These technologies have some limitations and these can be overcome by application of foam-mat drying. This method has clear benefits, as it is capable of maintaining nutritional and sensory qualities, providing improved energy efficiency, and reducing costs. This paper covers the applications of foam mat drying in various dairy products, including yogurt, cheese, and whey powder. The challenges linked to foam stability and operational complexity need to be addressed for large scale implementation of foam mat drying.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 184-194"},"PeriodicalIF":7.2,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771661","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}

{"title":"Synthesis and Characterization of Ficus carica Polysaccharide-Gold Nanoparticles for Enhanced Antidiabetic Activity","authors":"Chenxin Zhang, Aobulikasimu Nuerbiye, Yongli Wang, Qingxian Zhao, Yan Yang, Ting Luo, Haibo Mu, Jinyao Li, Weilan Wang","doi":"10.1016/j.jfutfo.2026.02.007","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.02.007","url":null,"abstract":"","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Secondary metabolite of anthocyanin (Protocatechuic acid) mitigates 2-amino-3-methylimidazole [4, 5-F] quinoline-induced hepatotoxicity via AHR/CYP1A2 axis in vitro and in vivo","authors":"Hongting Deng, Lei Chen, Jiang Liu, Shuxian Bai, Yanan Zhao, Hui Teng","doi":"10.1016/j.jfutfo.2026.01.035","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.01.035","url":null,"abstract":"• PCA mitigates IQ-induced oxidative stress and inflammation by inhibiting the NLRP3 inflammasome and NF-κB/MAPK pathways. • The protective role of PCA against IQ cytotoxicity is mediated through the AHR-CYP1A2 pathway, regulating IQ's metabolic activation. • PCA exhibits a dose-dependent alleviating effect on IQ-induced liver inflammation in mice, with low-dose (10 mg/kg) intervention being more effective than a high dose. • PCA demonstrates a dual mechanism of action, concurrently enhancing the hepatic antioxidant defense system and suppressing pro-inflammatory signaling cascades. 2-amino-3-methylimidazole [4, 5-F] quinoline (IQ), a heterocyclic amine (HCA) usually formed in thermal processed meat, is classified as a grade 2A carcinogen. Protocatechuic acid (PCA), a phenolic acid compound, is a secondary metabolite of anthocyanin and possesses anti-inflammatory and antioxidant properties. However, the mechanisms underlying PCA's alleviation of IQ-induced hepatic inflammation remain unclear, prompting this study to investigate its protective effects both in vivo and in vitro. The results demonstrated that IQ treatment decreased the activity of antioxidant enzymes, upregulated the expression of NLRP3 inflammasome, and activated the NF-κB/MAPK signaling pathway in HepG2 cells. PCA intervention significantly enhanced the activity of antioxidant enzymes while suppressing the activation of NLRP3 inflammasome and NF-κB/MAPK signaling pathway. Meanwhile, siRNA transfection experiments further confirmed that the protective effect of PCA against IQ-induced cytotoxicity is mediated through the AHR-CYP1A2 pathway, specifically by regulating the metabolic activation of IQ. Furthermore, low-dose PCA (10 mg/kg) alleviated IQ-induced liver inflammation in mice by regulating AHR-CYP1A2-mediated IQ activation, whereas the high-dose (20 mg/kg) intervention proved less effective. Overall, this study provides valuable scientific insights into the protective effects and mechanisms of PCA in alleviating IQ-induced liver inflammation.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Evaluation of Microbial Proteins from Yeast and Fusarium venenatum TB01 mycelium in vivo","authors":"Songtao Wu, Yuanyuan Peng, Bin Li, Demao Li, Tao Hou","doi":"10.1016/j.jfutfo.2025.12.021","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2025.12.021","url":null,"abstract":"Current studies on microbial proteins had not gone deep into the aspects of nutritional evaluation and in-vivo digestion characteristics. In this study, by comparing with casein protein (CP) and soy protein (SP), the digestion and absorption characteristics in-vivo of two microbial proteins from Yeast (YP) and Fusarium venenatum TB01 mycelium (MP) were explored. The results showed that YP and MP had high Total Essential Amino Acid (TEAA), Essential Amino Acid Index (EAAI), Biological Value (BV) and Nutritional Index (NI) compared with SP, but slightly lower than CP, and there was no significant difference (P > 0.05) in the digestibility of the four proteins in rats. Additionally, the average weight and food intake of four treatment groups of rats gradually increased throughout the experiment. There were no significant differences in bone length or maximum bone stress between rats of the same sex fed different protein diets (P > 0.05). Interestingly, YP and MP could improve the metabolisms of amino acids, regulate the immune oxidation and inflammatory responses in rats. The structure of intestinal microbial community was also regulated by these two microbial proteins, MP-fed group decreased Akkermansia and increased Chlamydia abundance (P < 0.05). Overall, YP and MP are high-quality protein sources and excellent substitutes for traditional proteins.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}