Critical reviews in food science and nutrition最新文献_第4页

Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits. 茉莉花茶：揭开加工的秘密，风味特征，和潜在的健康益处。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-10 DOI: 10.1080/10408398.2025.2556218

Jue Wang, Guimei Yi, Tiyue Zhao, Xiangxiang Huang, Yiqiao Zhao, Mingzhi Zhu, Zhonghua Liu, Kunbo Wang

{"title":"Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.","authors":"Jue Wang, Guimei Yi, Tiyue Zhao, Xiangxiang Huang, Yiqiao Zhao, Mingzhi Zhu, Zhonghua Liu, Kunbo Wang","doi":"10.1080/10408398.2025.2556218","DOIUrl":"https://doi.org/10.1080/10408398.2025.2556218","url":null,"abstract":"Jasmine tea, a further processing tea made by scenting green, black, oolong, or other tea with jasmine flowers, is widely appreciated worldwide for its fragrant aroma, refreshing taste, and beneficial health effects. The production of jasmine tea is a meticulous and complex process that involves chemical reactions, physical adsorption, and flavor interaction effects at the sensory level between jasmine and tea. This paper provides a comprehensive review of the research on the processing technology, characteristic aroma formation, nonvolatile compounds, and health benefits of jasmine tea. The main findings are that the transformation and interaction of volatile and nonvolatile compounds in tea and jasmine flowers during the scenting process provide the distinctive flavor profile of jasmine tea. Therefore, in-depth investigation of the biosynthetic pathways of key flavor compounds is crucial for improving the quality of jasmine tea. Precise regulation of the scenting process is essential for achieving the desired flavor profile. Additionally, jasmine tea contains a wide range of bioactive compounds that offer numerous health benefits, including antioxidant, antidepressant, hypoglycemic, antibacterial, and immunomodulatory effects. This review aims to gain a comprehensive understanding of the importance of jasmine tea processing in optimizing production, improving aroma quality, and increasing its market value and economic potential.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145029220","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}

引用次数: 0

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-09 DOI: 10.1080/10408398.2025.2555425

Ke Xiong, Yi-Qiang Chen, Shu-Can Mao, Jia-Wen Jiang

{"title":"Wheat-related allergic reactions: causes of prevalence differences and allergenicity reduction methods review.","authors":"Ke Xiong, Yi-Qiang Chen, Shu-Can Mao, Jia-Wen Jiang","doi":"10.1080/10408398.2025.2555425","DOIUrl":"https://doi.org/10.1080/10408398.2025.2555425","url":null,"abstract":"Wheat, a significant source of protein, can also induce various wheat-related allergic reactions (WRARs). Statistical data show significant spatiotemporal and geographical variations in the prevalence of WRARs. Studies reveal that hexaploid wheat exhibits notably higher allergenicity. Early childhood is associated with a higher prevalence rate, although some symptoms may alleviate or disappear with age. Additionally, living environments and certain allergic diseases influence the prevalence of WRARs, potentially related to dietary patterns, microbial exposure, and immune regulation. Among methods to reduce wheat protein allergenicity, biological modification is preferred over physical processing and chemical modification. Fermentation and enzymatic treatment are currently mainstream choices, while gene editing holds the most promise for a definitive solution to WRARs. Unfortunately, no effective alternative to a gluten-free diet currently exists as a treatment measure. This article aims to review the prevalence of WRARs and the factors influencing their occurrence, summarize the various methods employed to reduce wheat allergenicity, and offer insights for the development of low-allergenicity wheat products and potential treatments for WRARs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":8.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145029212","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}

引用次数: 0

Molecular engineering for bitterness masking of natural products: from decoding structure-taste relationships to structure-driven bitterness suppression. 天然产物苦味掩蔽的分子工程：从解码结构-味觉关系到结构驱动的苦味抑制。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-09 DOI: 10.1080/10408398.2025.2556220

Linjie Tian, Jiao Song, Jiaxin Li, Jing Wu, Haozhou Huang, Junzhi Lin, Li Han, Hongyan Ma, Dingkun Zhang

{"title":"Molecular engineering for bitterness masking of natural products: from decoding structure-taste relationships to structure-driven bitterness suppression.","authors":"Linjie Tian, Jiao Song, Jiaxin Li, Jing Wu, Haozhou Huang, Junzhi Lin, Li Han, Hongyan Ma, Dingkun Zhang","doi":"10.1080/10408398.2025.2556220","DOIUrl":"https://doi.org/10.1080/10408398.2025.2556220","url":null,"abstract":"Natural products have emerged as a vital source of active ingredients in medicine, food, and cosmetics due to their unique biological activities, safety profiles, and sustainability. However, most bioactive compounds in natural products are intensely bitter, limiting their use in pharmaceuticals and foods. The bitter taste attributes vary markedly among different compound classes, predominantly due to their structural characteristics. By decoding the structure-taste relationships of bitter substances, this paper synthesizes masking strategies tailored to different types of bitter compounds based on prior research findings from our group. Specifically, carrageenan and analogous substances encapsulate bitter alkaloids through electrostatic induction; pectin, gum arabic, and xanthan gum mitigate the bitterness of polyphenols and flavonoids by enhancing water solubility, introducing steric hindrance, and eliciting electrostatic repulsion; stevioside and its counterparts form micelles with bitter saponins, thereby reducing bitterness perception. Compared to conventional multi-flavorant blending, these structure-driven bitterness suppression strategies are simpler, more efficient, and precise, with enhanced specificity and applicability to improve natural products' palatability. Integrated with AI technologies, these strategies can be fully applied, expand the market potential of natural products in pharmaceutical and food applications, and establish a basis for developing versatile bitterness-masking solutions.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145029273","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}

引用次数: 0

Targeting the gut-liver axis with dietary polyphenols to ameliorate metabolic dysfunction-associated steatotic liver disease: advances in molecular mechanisms. 膳食多酚靶向肠-肝轴改善代谢功能障碍相关脂肪变性肝病的分子机制研究进展

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-08 DOI: 10.1080/10408398.2025.2556470

Zuomin Hu, Zeyu He, Yuyan Wang, Zhongxing Chu, Yaping Zhou, Wen Li, Jun Lu, Qinlu Lin, Feijun Luo

{"title":"Targeting the gut-liver axis with dietary polyphenols to ameliorate metabolic dysfunction-associated steatotic liver disease: advances in molecular mechanisms.","authors":"Zuomin Hu, Zeyu He, Yuyan Wang, Zhongxing Chu, Yaping Zhou, Wen Li, Jun Lu, Qinlu Lin, Feijun Luo","doi":"10.1080/10408398.2025.2556470","DOIUrl":"https://doi.org/10.1080/10408398.2025.2556470","url":null,"abstract":"Metabolic dysfunction-associated steatotic liver disease (MASLD) is a condition that results from metabolic disorders. In addition to genetic factors, irregular and high-energy diets may also significantly contribute to its pathogenesis. Dietary habits can profoundly alter the composition of gut microbiota and metabolites. Metabolites can be absorbed into the blood and liver via the gut-liver axis in MASLD. Dietary polyphenols are important bioactive compounds in daily diets that can effectively promote human health. Dietary polyphenols have beneficial effects on MASLD of host, but their mechanism of action is still unclear, and clinical translation is difficult and also affected by individual differences. Accumulating evidence suggest that dietary polyphenols can effectively ameliorate MASLD via the gut-liver axis. In this review, the effects of dietary polyphenols on the gut-liver axis in MASLD models were systematically summarized. Dietary polyphenols can affect the gut microbiota and its metabolites, which can effectively restore the damaged gut barrier. Dietary polyphenols can regulate lipid metabolism, inflammation, autophagy, apoptosis-related signaling pathways, and key gene expression in the liver, thereby alleviating MASLD-induced liver damage. These findings broadens our understanding of how polyphenols improve metabolic disorders, and provides valuable insights for future studies of dietary polyphenols.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":8.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145014132","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}

引用次数: 0

Leveraging dietary fiber's natural physiology: from dietary insights to nanoscale IBD intervention. 利用膳食纤维的自然生理学：从饮食洞察到纳米级IBD干预。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-08 DOI: 10.1080/10408398.2025.2556479

Peilong Liao, Jian Chen, Yanbo Wang, Huan Li

{"title":"Leveraging dietary fiber's natural physiology: from dietary insights to nanoscale IBD intervention.","authors":"Peilong Liao, Jian Chen, Yanbo Wang, Huan Li","doi":"10.1080/10408398.2025.2556479","DOIUrl":"https://doi.org/10.1080/10408398.2025.2556479","url":null,"abstract":"The prevalence of inflammatory bowel disease (IBD), including crohn's disease and ulcerative colitis, is rising worldwide. Among various potential contributors, low dietary fiber (DF) diet habit stands out as a substantial factor in this accelerating trend. Conversely, DF supplementation inhibits the manifestation of IBD pathology and promotes inflammatory remission. It's reported that DF plays a beneficial role in maintaining intestinal health in a variety of ways, including regulating the structure of the intestinal flora, promoting the production of beneficial metabolites, improving intestinal barrier function, modulating immune homeostasis, and so on. Given the inherent physiological benefits, as well as the natural targeting ability of DF to the colon, DF-derived nanoparticles (DF-NPs) have been extensively explored in the treatment of IBD through the integration of bioactives or drugs. In this comprehensive review, we initiate a discussion of common beneficial DFs and their physiological mechanisms for alleviating IBD. On this basis, we elaborate on the targeted drug delivery strategies and interventional approaches developed using DF-NPs, along with their associated clinical challenges. This investigative effort is crucial for understanding and leveraging DF-derived management strategies and fostering their potential to contribute positively to intestinal health and life quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-27"},"PeriodicalIF":8.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145022996","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}

引用次数: 0

Perspectives on two major bioactives in ginger, 6-gingerol and 6-shogaol, focusing on the in vivo metabolic fate and bioactivities. 姜中两种主要生物活性物质6-姜辣素和6-姜酚的研究进展，重点关注其体内代谢命运和生物活性。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-08 DOI: 10.1080/10408398.2025.2550519

Yu Zhou, Jinkai Zheng, Zhenjun Zhu, Peiyi Shen, Hengjun Du, Chujing Fu, Kai Ye, Mingyue Song, Yong Cao, Hang Xiao

{"title":"Perspectives on two major bioactives in ginger, 6-gingerol and 6-shogaol, focusing on the in vivo metabolic fate and bioactivities.","authors":"Yu Zhou, Jinkai Zheng, Zhenjun Zhu, Peiyi Shen, Hengjun Du, Chujing Fu, Kai Ye, Mingyue Song, Yong Cao, Hang Xiao","doi":"10.1080/10408398.2025.2550519","DOIUrl":"https://doi.org/10.1080/10408398.2025.2550519","url":null,"abstract":"Ginger, a globally cultivated spice and medicinal herb, is renowned for its health benefits and distinctive flavor. As ginger's main pungent and bioactive components, 6-gingerol and 6-shogaol share similar physicochemical properties and can be obtained by extraction from ginger or chemical synthesis. After oral ingestion, the biological fate of 6-gingerol and 6-shogaol are influenced by processes including absorption, biotransformation, distribution, and excretion. Both compounds exert multiple health-promoting effects in vivo, such as anti-cancer properties, amelioration of neurological diseases, inhibition of ulcerative colitis, improvement of diabetes, and protection against heart injury. This review summarizes the latest findings on the chemical properties, in vivo metabolic fate, and bioactivities of 6-gingerol and 6-shogaol, providing a comprehensive understanding of their health-promoting effects and offering suggestions for their application in food and nutraceutical fields.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":8.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145014126","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}

引用次数: 0

Choline concentration and composition in human milk across lactation stages: a systematic review and meta-analysis. 乳汁中胆碱的浓度和组成：一项系统综述和荟萃分析。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-06 DOI: 10.1080/10408398.2025.2555409

Mingjia Yang, Yubo Zhou, Shunzhe Wu, Sumiya Aihemaitijiang, Hongtian Li, Jianmeng Liu

{"title":"Choline concentration and composition in human milk across lactation stages: a systematic review and meta-analysis.","authors":"Mingjia Yang, Yubo Zhou, Shunzhe Wu, Sumiya Aihemaitijiang, Hongtian Li, Jianmeng Liu","doi":"10.1080/10408398.2025.2555409","DOIUrl":"https://doi.org/10.1080/10408398.2025.2555409","url":null,"abstract":"An adequate choline intake is essential for infant health. Choline profiles in human milk, critical for setting adequate intake levels and developing infant formulas, varied markedly across studies. This study aimed to systematically review and analyze choline concentrations and compositions in human milk and explore influencing factors. PubMed, Embase, Web of Science, Scopus, and CNKI were searched through August 16, 2025, for studies reporting total choline (TC) or water-soluble choline (WSC) concentrations in milk from healthy mothers within six months postpartum. Three-level meta-analytic models were used. Seventeen studies involving 1747 women were included. The primary analysis of seven studies reporting both TC and WSC showed a pooled TC concentration of 126.2 mg/L (95% CI: 103.7, 148.7), with WSC accounting for 83.3% (76.1%, 90.6%). The secondary analysis included ten additional studies reporting only WSC, estimating TC at 134.2 mg/L (122.6, 145.8), consistent with the primary analysis (p = 0.507). Across all studies, TC significantly increased from 71.5 mg/L in colostrum to 152.2 mg/L in transitional milk, then stabilized at 145.0 mg/L in mature milk. Although TC concentrations varied by assay methods and geographic regions, economic levels of countries demonstrated a significant influence. These findings could provide guidance for infant feeding.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-10"},"PeriodicalIF":8.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145008120","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}

引用次数: 0

Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology. 果酒香气特性研究进展：分析技术、形成机理及增香酿造技术。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-05 DOI: 10.1080/10408398.2025.2548006

Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu

{"title":"Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.","authors":"Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu","doi":"10.1080/10408398.2025.2548006","DOIUrl":"https://doi.org/10.1080/10408398.2025.2548006","url":null,"abstract":"Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production. This review summaries the analytical techniques used for fruit wine aroma profiling and the principal volatile compounds identified in fruit wine and their formation mechanisms. Key factors influencing the aromatic characteristics of fruit wines are also analyzed, emphasizing the critical role of microbial communities in modulating aroma profiles. Significant differences in volatile compounds have been observed between fruit wines produced from different fruit varieties, ripeness levels, origins, and fermentation processes. Alcohols and esters are the primary contributors to the overall aroma, mainly generated through microbial metabolism. And a strong link between multi-microorganism fermentation and enhanced flavor formation has been demonstrated. Future research should focus on using multi-omics techniques to better understand the synergistic interactions between aroma compounds and microbial metabolism. This article can provide a theoretical basis for improving the production processes of fruit wine and enhancing the aroma quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":8.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144999844","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}

引用次数: 0

Preclinical evidence on the impact of sorghum (Sorghum bicolor) genotypes, fractions, and processing methods on intestinal health: a review of an ancient grain rich in phenolic and dietary fiber. 高粱（高粱双色）基因型、组分和加工方法对肠道健康影响的临床前证据：一种富含酚类和膳食纤维的古老谷物的综述

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-05 DOI: 10.1080/10408398.2025.2556229

Vinícius Parzanini Brilhante de São José, Stephanie Michelin Santana Pereira, Álvaro Luiz Miranda Piermatei, Valéria Aparecida Vieira Queiroz, Bárbara Pereira da Silva, Hércia Stampini Duarte Martino, Elad Tako

{"title":"Preclinical evidence on the impact of sorghum (Sorghum bicolor) genotypes, fractions, and processing methods on intestinal health: a review of an ancient grain rich in phenolic and dietary fiber.","authors":"Vinícius Parzanini Brilhante de São José, Stephanie Michelin Santana Pereira, Álvaro Luiz Miranda Piermatei, Valéria Aparecida Vieira Queiroz, Bárbara Pereira da Silva, Hércia Stampini Duarte Martino, Elad Tako","doi":"10.1080/10408398.2025.2556229","DOIUrl":"https://doi.org/10.1080/10408398.2025.2556229","url":null,"abstract":"Sorghum (Sorghum bicolor) is an ancient grain and the fifth most produced cereal worldwide, and the most consumed cereal in the semi-arid regions of Africa and Asia, being a key grain for the diet of about 500 million people. It is rich in phenolic compounds (like flavonoids, 3-deoxyanthocyanidins, phenolic acids), resistant starch, and dietary fiber, which may beneficially influence intestinal health. This systematic review analyzed 22 in vivo studies to assess the effects of sorghum processing on bioactive compounds and their effects on intestinal health. Evidence suggests that sorghum modulates microbiota composition, enhances epithelial barrier integrity, improves intestinal morphology, and alters short-chain fatty acid production. These benefits appear to be influenced by sorghum genotype, grain fraction, and processing method, like refinement, extrusion, and fermentation, which affect the bioavailability of phenolics. Some studies indicated the effects of sorghum phenolics on anti-inflammatory and improved tight junction protein expression. Additionally, we emphasized the lack of complete information in several studies by not specifying genotypes, varieties, processing, and profiles of bioactive compounds of the sorghums used, hindering the understanding of the mechanisms involved in improving intestinal health. Overall, this review supports the potential of sorghum as functional food and ingredient for intestinal health promotion.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":8.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145005923","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}

引用次数: 0

Exploring the mechanism of flavonoid amination and its potential biological implications from an in-vitro and in-vivo perspective. 从体外和体内角度探讨类黄酮胺化的机制及其潜在的生物学意义。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-03 DOI: 10.1080/10408398.2025.2554286

Pengren Zou, Celia Costas, Rui Lu, Carla Cameselle, Shiye Lin, Fan Zhang, Zhaojun Wei, Paz Otero

{"title":"Exploring the mechanism of flavonoid amination and its potential biological implications from an in-vitro and in-vivo perspective.","authors":"Pengren Zou, Celia Costas, Rui Lu, Carla Cameselle, Shiye Lin, Fan Zhang, Zhaojun Wei, Paz Otero","doi":"10.1080/10408398.2025.2554286","DOIUrl":"https://doi.org/10.1080/10408398.2025.2554286","url":null,"abstract":"The discovery of flavonoid amination metabolism has raised research interest in this new biotransformation mechanism. In vitro studies have revealed that flavonoids with pyrogallol structures readily react with N-nucleophilic ammonia, where amination occurs at intermediate -OH position, such as the B ring C4'-OH of epigallocatechin gallate and myricetin, A ring C6-OH of baicalein. Flavonoids are also covalently bound with amino acid residue by Schiff base, Michael addition or Strecker degradation, which are further rearranged to generate -NH2 substituted products. Amination transformation is mainly related to the interaction of flavonoids with amino acids, with the pathway occurring mainly in the liver and gut, where the intestinal microbiota promotes the formation of aminated metabolites. The introduction of -NH2 not only preserves the basic activity of flavonoids, but it also has biological significance in ammonia detoxification. Furthermore, flavonoids serve as an anti-amyloidosis agent by amination, preventing the related diseases. Amination modification alters flavonoid polarity and spatial conformation, which facilitates their target interaction with enzymes (topoisomerase II), molecular docking confirming that they bind to amino acid residues in a pattern similar to that of Adriamycin. It is worth further exploring the biological effects induced by flavonoid amination, which may be a promising modification strategy.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945936","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}

引用次数: 0