Current Research in Food Science最新文献

{"title":"Piperlonguminine inhibits hen egg white lysozyme amyloid fibril formation and mitigates amyloid fibril-induced hepatocellular damage.","authors":"Gangqiang Liu, Haotian Yang, Zhuoheng Xie, Zerui Wang, Shilin Sun, Junyao Chu, Qianrui Zhang, Yalin Dong, Guirong Borijihan, Yun Huang","doi":"10.1016/j.crfs.2026.101429","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101429","url":null,"abstract":"<p><p>Protein misfolding and aggregation into amyloid fibrils (AFs) are critical issues associated with protein stability during food processing and storage, as well as with pathological damage in organisms. Hen egg white lysozyme (HEWL), a widely used protein in egg products, meat processing, and food preservation, serves as a classical model for investigating amyloidogenesis. Piperlonguminine (PPR), a low-toxicity bioactive alkaloid from <i>Piperis Longi Fructus</i> (a medicinal and food-homologous spice), has not yet been reported to regulate amyloid fibrillation in food proteins. This study explored the inhibitory activity of PPR against HEWL-AF formation and its protective effect on AF-induced hepatocellular damage, with a focus on its application potential in food systems. Spectroscopic and microscopic analyses confirmed that PPR effectively inhibited HEWL-AF formation by maintaining α-helical structures, reducing β-sheet transitions, and stabilizing hydrophobic regions of HEWL. Molecular docking and dynamics simulations revealed that PPR interacts with HEWL-AF through hydrogen bonding, π-π stacking, and van der Waals interactions, thereby disrupting the food protein aggregation pathway. Cellular experiments confirmed that HEWL-AF induced membrane damage and cytotoxicity in NCTC1469 cells, whereas PPR significantly mitigated these adverse effects. Collectively, these findings indicate that PPR is a promising natural inhibitor of food protein amyloid fibrillation with hepatoprotective activity, providing a theoretical foundation for its application in functional food development and the improvement of protein stability in food processing systems.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101429"},"PeriodicalIF":7.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147845/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834669","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":"Tea bags as hidden source of micro- and nanoplastics: a systematic review for food safety.","authors":"Mohammad Ehsan Sanei, Amirhossein Abedini, Arezou Khezerlou, Gholamreza Jahed-Khaniki, Nabi Shariatifar, Ebrahim Molaee-Aghaee, Mahmood Alizadeh Sani","doi":"10.1016/j.crfs.2026.101425","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101425","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Background: &lt;/strong&gt;The release of micro- and nanoplastics (MNPs) from tea bags during brewing is a significant, recently identified source of potential human exposure. This systematic review collected global research published up to the end of 2025, indexed in PubMed, ScienceDirect, Web of Science, and Scopus, adhering to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Study objective was to systematically detect, quantify, and characterize MNPs released from various tea bag materials. The review focused exclusively on studies that directly measured MNPs release under brewing conditions.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Methodology: &lt;/strong&gt;A systematic literature search was conducted through specified databases. Inclusion criteria focused on studies quantifying MNPs release (by count or mass) from tea bags during brewing, irrespective of water temperature or time, but studies relying on in-vitro or in-vivo models, review/conference/retracted papers, or books/chapters were excluded. Data extraction included MNPs type, quantity, size range, tea bag material, brewing conditions, and detection methods.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Main findings: &lt;/strong&gt;Our systematic search identified 19 studies meeting the inclusion criteria. A significant finding is the substantial release of MNPs, often in billions of particles per bag, from plastic-containing tea bags (e.g., non-woven polypropylene, nylon) brewed in hot water (typically ≥95 °C). Released particles predominantly ranged from nano-to micrometer sizes. Release quantities were found to be influenced by tea bag material, water temperature, brewing duration, and mechanical agitation. While some materials like paper or woven nylon showed lower release rates, even composite or supposedly \"eco-friendly\" bags contributed measurable MNPs release.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Limitations and gaps: &lt;/strong&gt;Despite the direct evidence of MNPs release, some research gaps persist. Crucially, standardized methodologies for detection and quantification of MNPs, and human health risk assessment are lacking, obstructing comparability across studies. Furthermore, while our review focused on MNPs release, the in-vivo or in-vitro evidence regarding the biological implications remains largely outside the scope of this specific systematic review's direct findings, necessitating separate, targeted investigations. Current global exposure estimates are preliminary due to these methodological and data limitations.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Conclusion: &lt;/strong&gt;This systematic review confirms that tea bags, particularly those containing plastics, are a notable source of MNPs release into beverages and environment. While considerable quantities of MNPs are released, future systematic efforts should highlight developing and implementing standardized detection methodologies to improve the reliability of findings, alongside focused investigations into the biological and toxicological effects of MNPs and human health risk assessment. ","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101425"},"PeriodicalIF":7.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147412/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834796","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":"Complex food matrices reveal microbiota-nutrient balance interactions that modulate gut microbiome diversity <i>in</i> <i>vitro</i>.","authors":"Inseon Hwang, Mikyung Seo","doi":"10.1016/j.crfs.2026.101423","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101423","url":null,"abstract":"<p><p>Diet-microbiome relationships are often evaluated using isolated nutrients, yet microbes encounter complex food matrices in which nutrient accessibility and baseline microbial community context jointly shape gut fermentation outcomes. This study integrated an <i>in vitro</i> digestion and gut fermentation to examine the nutrient-baseline microbiota interaction to modulate community diversity. Nutrient-defined matrix classes were grouped using free saccharides, free amino acids, and free fatty acids content in food digesta. Two machine learning models-a classification model that predicted nutrient-defined matrix class from genus-level relative abundance changes (0-12 h) and regression models that predicted α-diversity change using nutrient and baseline (0 h) community features-were developed. SHAP-based feature attribution revealed that three nutrient-defined matrix classes exhibited distinct microbial response signatures (<i>Turicibacter</i>/<i>Alistipes</i>/<i>Staphylococcus</i>-centered), suggesting post-digestion nutrient associations with gut microbial restructuring patterns. However, α-diversity shifts within the same nutrient class were bidirectional, and inclusion of baseline microbiota features improved model performance for predicting diversity change from R² = 0.34 to R² = 0.72, consistent with a role for baseline-nutrient interactions. Fermented food matrices further illustrated that food-associated microbial contexts can modify restructuring trajectories beyond nutrient profiles. Overall, these findings propose that diversity outcomes during fermentation may depend on baseline-conditioned responses to bioaccessible nutrients, highlighting a matrix-specific but context-dependent diet-microbiome effects.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101423"},"PeriodicalIF":7.0,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147816/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834701","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":"One-pot pH adjustment, derivatization, and extraction using a multi-functional magnetic adsorbent for analysis of furfural compounds in foods.","authors":"Xingyi Jiang, Yanbo Luo, Xiangyu Li, Hongfei Zhang, Fengpeng Zhu, Yuwei Liu, Yongqiang Pang, Di Chen","doi":"10.1016/j.crfs.2026.101422","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101422","url":null,"abstract":"<p><p>Furfural compounds are important markers of thermal processing in foods and herbal products. However, their analysis in complex samples presents substantial challenges due to matrix interferences and limited detectability. This study introduces a multi-functional magnetic adsorbent synthesized via one-pot grinding, integrating pH adjustment, derivatization, and extraction into a single step. The adsorbent releases citric acid and 2,4-dinitrophenylhydrazine upon dispersion, leading to a pH decrease (∼2.5) and a light-yellow color change, which confirms the initiation of pH adjustment and derivatization. Meanwhile, magnetite nanoparticles (Fe₃O₄) and hydroxylated multi-walled carbon nanotubes self-assemble to extract analytes. Combined with liquid chromatography-ultraviolet analysis, the method achieved satisfactory linearity (0.05-5 μg/mL, R² > 0.992), low limits of detection (8.0-13.7 ng/mL), and high recoveries (87.7-99.4%) with relative standard deviations ≤12.1%. It was successfully applied to diverse samples, including teas, juices, coffees, and herbal liquids. Optimization confirmed a 50% ethanol content, a 3 mL sample volume, and 30 min incubation at 30 °C. This strategy integrates derivatization, pH adjustment, and extraction into a self-activated platform suitable for automated operation. It simplifies workflows, improves reproducibility, and shows strong potential for high-throughput food safety and quality monitoring.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101422"},"PeriodicalIF":7.0,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13136725/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834711","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":"Stability of synergistic behavior in ethyl cellulose-glycerol monostearate binary oleogels.","authors":"Mursalin Sajib, Nitin Nitin, Andrew J Gravelle","doi":"10.1016/j.crfs.2026.101421","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101421","url":null,"abstract":"<p><p>This study investigates how synergistic interactions between ethyl cellulose (EC) and glycerol monostearate (GMS) govern the mechanical stability of binary oleogels during storage. Over 14 days at 22 °C, single-component GMS oleogels underwent a polymorphic transition from the metastable sub-α to the more stable β form, resulting in a pronounced loss of mechanical strength. In contrast, the extent of this transition in EC-GMS binary systems depended on whether the EC concentration was below, at, or above its critical gelation concentration (CGC), the threshold required to form a self-supporting polymer network. Formulations prepared with EC below its CGC (e.g., 2% EC) exhibited a significant reduction in hardness during storage, whereas those containing EC at or above its CGC maintained their synergistic enhancement in gel strength, attributable to a delayed GMS polymorphic transition. Moreover, preservation of this synergistic effect was governed by the EC/GMS ratio. When EC was used at its CGC (6%), at least 10% GMS was required to sustain gel strength over time. Increasing EC concentration also produced a greater shift in the GMS O-H stretching bands prior to storage, but was not observed after the polymorphic transition, thus demonstrating the direct contribution of hydrogen bonding to the synergistic behavior of the binary oleogels. Collectively, these findings provide a mechanistic basis for leveraging EC-GMS synergy to design physically stable oleogels with reduced total gelator concentration, thereby enabling the development of cost-effective and functional fat mimetics.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101421"},"PeriodicalIF":7.0,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13136723/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834777","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":"Okra extract as a promising biopolymeric shield for robust <i>Bifidobacterium animalis</i> encapsulation and enhanced viability against processing and gastrointestinal stress.","authors":"Soknin Chhe, Khaetthareeya Sutthanut, Roongrawee Wandee, Jenjira Songsri, Natthida Weerapreeyakul, Pepsi Athikhot, Seint Thwet Yee Htun, Sirawich Hakaew, Kiettipum Phontree, Theera Rittirod","doi":"10.1016/j.crfs.2026.101415","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101415","url":null,"abstract":"<p><p>The viability of probiotics is challenged by processing and digestion. This study aimed to evaluate the potential of okra pod extract as a novel encapsulation matrix to enhance the survival of <i>Bifidobacterium animalis</i> (BA) during extrusion, drying, and gastrointestinal transit. The phytochemically characterized okra extract (OK) was used to fabricate BA-encapsulated bead formulations under pre-optimized conditions, with sodium alginate (SA) as the bead former. The resulting beads were assessed for size, shape, viscosity, encapsulation efficiency (%EE), and BA survival during drying and in simulated gastric and intestinal juices. The results demonstrated that the prepared okra extract contained non-reducing sugars (82.32% of total sugar content) and phenolics as the primary components, offering the merits of superior %EE (95.21 to 104.17%) and near-perfect encapsulation, with enhanced cell recovery during enumeration at optimal concentrations. Compared with the controls (SA-BD, %EE = 76.82), the okra-sodium alginate beads demonstrated superior BA survival in simulated gastric and intestinal conditions (88 to 92% survival within 90 min), with significantly improved survival in intestinal juice. In contrast, the SA-BD control showed complete loss of viability under intestinal conditions. This study demonstrates the potential of okra extract as an effective encapsulation matrix that can boost BA viability, improve the protective capacity of the SA-based bead system during extrusion and drying stress, and increase BA's tolerability to intestinal and gastric stressors. These findings underscore okra extract's considerable potential for functional food development. However, additional investigation on the stability and <i>in vivo</i> efficacy of the BA-encapsulated okra-sodium alginate bead is recommended.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101415"},"PeriodicalIF":7.0,"publicationDate":"2026-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13137906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834713","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":"High-sugar and carrageenan-containing diets synergistically impair the intestinal mucosal barrier through the gut microbiota: <i>in vitro</i> and <i>in vivo</i> studies.","authors":"Yuan Gao, Bibo Fu, Juan Wu, Zhirui Liu, Wenmei Zhang, Qingjuan Tang, Mingqing Wang","doi":"10.1016/j.crfs.2026.101418","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101418","url":null,"abstract":"<p><p>Increased consumption of high-sugar processed foods is accompanied by a higher daily intake of food additives like carrageenan, which is strongly correlated with the development of intestinal diseases. While previous studies indicate long-term consumption of high-sugar and carrageenan-containing foods impairs colonic barrier, the underlying mechanisms remain unclear. In this study, combined <i>in vitro</i> and <i>in vivo</i> models were employed and the mediating role of gut microbiota was elucidated. In animal studies, high-sugar and carrageenan-containing diets decreased antimicrobial substances expression (lysozyme and REG3G), increased intestinal permeability, induced inflammatory cell infiltration and disrupted gut microbiota homeostasis in the colon. Compared to kappa-carrageenan (κ-CGN), iota-carrageenan (ι-CGN) caused more severe gut microbiota disruption and greater elevation of inflammatory cytokines under a high-sucrose diet. To verify the role of gut microbiota in this process, gut microbiota from high-sugar diet-fed mice was used for the <i>in vitro</i> simulated colonic fermentation of carrageenan. The fermentation products disrupted tight junctions, activated STAT3 and NF-κB signaling pathways, and elevated inflammatory cytokines in colonic epithelial cells, confirming the gut microbiota's crucial mediating role in this synergistic damage. Furthermore, 16S rRNA sequencing and LC-MS analysis revealed that both κ- and ι-CGN increased pro-inflammatory and dysbiosis-associated gut microbiota and metabolites within the fermentation products derived from the gut microbiota of high-sugar diet-fed mice, which represented a potential mechanism for the microbiota-mediated synergistic damaging effects. These findings provide a theoretical basis for future public health guidelines and for the food industry to develop healthier formulations, potentially mitigating the risk of diet-related gut diseases.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101418"},"PeriodicalIF":7.0,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13141986/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834731","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":"Liposomal and chitosan-coated liposomal nanocarriers for grape seed proanthocyanidins: Integrated physicochemical, cellular, and rheological characterization.","authors":"Johana López-Polo, Jaime Romero, Alejandro Villasante, Rafael Opazo, Ayleen Hormazábal-Daber, Gonzalo Jorquera, Pamela J Urrutia, Fernando A Osorio, Jocelyn Fuentes, Hernán Speisky, Cristian Patiño Vidal, Jimena Cordero, Juan M Ruso, Felipe A Oyarzun-Ampuero","doi":"10.1016/j.crfs.2026.101416","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101416","url":null,"abstract":"<p><p>Bioactive compounds derived from grape by-products support a circular economy approach and offer valuable opportunities for the nutraceutical and food industries. Among these by-products, grape seeds are of particular interest due to their high content of antioxidant proanthocyanidins (PAs). However, the aqueous solubility and chemical instability of PAs during processing, storage and consumption, limit their commercial viability. We hypothesize that an optimization in the PAs encapsulation would improve their physicochemical and biological performance, and the potential to be included in food formulations. In this study, we developed liposomes (Lip) as delivery systems for grape seed PAs and evaluated the effect of a chitosan (Cs) coating on their physicochemical properties, cellular responses, and rheological behavior. Both Lip and Cs/Lip formulations displayed high encapsulation efficiency (>90%) and presented particle sizes of 120-150 nm with low polydispersity. Storage studies demonstrated excellent colloidal stability, PAs retention, and antioxidant activity. Viability assays in Caco-2 and SH-SY5Y (neuroblastoma) cell lines confirmed the safety of the formulations and revealed increased viability at the highest tested concentrations (50 μg/mL in Caco-2: PAs-Lip increase 32% and PAs-Cs/Lip increase 24%; 1 μg/mL in SH-SY5Y: PAs-Lip increase 27% and PAs-Cs/Lip increase 40%). Notably, PAs encapsulation reduced the cytotoxic effects induced by the oxidant agent tert-butyl hydroperoxide, with Cs/Lip exhibiting the strongest protective activity. In summary, the developed formulations, due to their safety, stability, potential to increase cell viability, and rheological compatibility with aqueous-based formulations, represent interesting ingredients to be included in food products and convert them into functional foods.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101416"},"PeriodicalIF":7.0,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13136772/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834722","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":"Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators.","authors":"Xiaofang Wang, Mengwei Wang, Junpeng Chen, Wenjing Ge, Chengbin Lu, Yanhao Xu, Xifeng Ren","doi":"10.1016/j.crfs.2026.101395","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101395","url":null,"abstract":"<p><p>Wheat starch composition and content significantly influence the processing and end-use quality of flour. In this study, we characterized a novel wheat mutant (M393) generated via γ-ray mutagenesis, which exhibited altered starch content and superior bread-making performance compared to the wild type (WT). Comprehensive comparison analysis shows that the mutant M393 has longer dough stability time, higher tensile strength and better ductility than the wild type, and the volume of bread is larger, the texture of bread is finer, and the taste of bread is better. Microscopic observations, together with laser diffraction particle size analysis, revealed smaller starch granules and an increased proportion of B-type granules in M393.The total starch and amylose content of the mutant M393 were significantly decreased, while the amylopectin content was increased. Transcriptomic analyses revealed downregulated expression of the <i>GBSS</i> gene, which is responsible for amylose synthesis, while genes related to amylopectin synthesis (<i>SBE</i>, <i>SS</i>, and <i>DBE</i>) were upregulated, corresponding to the shifts in starch composition. In addition, a co-expression network of transcription factors and starch synthesis genes was constructed, and new transcription factors such as MYB89, SBP91, bHLH131, HD-ZIP67, and HD-ZIP66 were identified as putative regulators that may be involved in the expression of starch genes. The results of this study provide new insights into the transcriptional regulation of starch biosynthesis and provide a valuable theoretical basis for breeding wheat varieties with better processing quality.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101395"},"PeriodicalIF":7.0,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13137904/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834674","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":"Taste properties and mechanism of umami peptides from bay scallop (<i>Argopecten irradians)</i> by-products based on molecular docking and molecular dynamics simulation.","authors":"Jingxuan Wang, Liyang Chang, Zhiqin Zhang, Yongke Deng, ShengLin Yang, Dan Li, Qin Zhao, Haimei Liu","doi":"10.1016/j.crfs.2026.101412","DOIUrl":"https://doi.org/10.1016/j.crfs.2026.101412","url":null,"abstract":"<p><p>This research investigated the extraction and functional characterization of novel umami peptides from bay scallop by-products and explored the molecular basis of their flavor-enhancing effects. The by-products were subjected to sequential enzymatic hydrolysis using alkaline protease AP200-A and flavor protease FF106, followed by multistep purification. Sensory testing revealed that fraction F2 exhibited the strongest umami intensity. Peptide identification using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) led to the detection of 65 potential umami peptides. Virtual screening subsequently identified three promising candidates: HELPRY, WDGRDGAVD, and AHELPRYG. Sensory evaluation and electronic tongue analysis demonstrated that all three synthetic peptides exhibited significant umami intensity and umami-enhancing effects, with detection thresholds ranging from 0.10 to 0.51 mmol/L and enhancement thresholds from 0.08 to 0.41 mmol/L. Notably, the detection thresholds were relatively low. To elucidate the molecular mechanism underlying their taste, molecular docking and dynamics simulations were performed. The results showed that all three peptides formed stable complexes with the umami receptor T1R1/T1R3, with hydrogen bonding as the primary driving force. Key binding residues, including ASN150, SER158, LYS155, ASP219, PRO57, and ARG255, played critical roles in receptor recognition. Molecular docking and dynamics simulations confirmed stable binding to T1R1/T1R3, with binding energies ranging from -9.353 to -8.476 kcal/mol, and hydrogen bonding was identified as the predominant interaction. This study provides novel umami peptides from a sustainable source and elucidates their interaction mechanism with the taste receptor, offering a theoretical basis for the high-value application of shellfish by-products in the flavoring industry.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"101412"},"PeriodicalIF":7.0,"publicationDate":"2026-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13126457/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812051","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}