Current Research in Food Science最新文献

{"title":"SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst.","authors":"Adriano Rutz ,&nbsp;Pascale Deneulin ,&nbsp;Ivano Tonutti ,&nbsp;Benoît Bach ,&nbsp;Jean-Luc Wolfender","doi":"10.1016/j.crfs.2025.101043","DOIUrl":"10.1016/j.crfs.2025.101043","url":null,"abstract":"<div><div>Analyzing bitterness is challenging because of the diverse range of bitter compounds, the variability in sensory perception, and its complex interaction with other tastes. To address this, we developed an untargeted approach to deconvolute the taste and molecular composition of complex plant extracts. We applied our methodology to an ethanolic extract of <em>Swertia chirayita</em> (Roxb.) H.Karst., a plant recognized for its distinctive bitterness. Chemical characterization was performed through nuclear magnetic resonance spectroscopy experiments together with untargeted liquid chromatography-high resolution tandem mass spectrometry analysis coupled to a charged aerosol detector. After clustering the fractions based on chemical similarity, we performed free sensory analysis and classical descriptive analysis on each cluster. Our results confirmed the attribution of bitterness to iridoids and highlighted the role of other important compounds in the overall taste. This method provides a systematic approach for analyzing and potentially enhancing the taste profiles of plant-based beverages.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101043"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trichosanthes kirilowii Maxim. Polysaccharide attenuates diabetes through the synergistic impact of lipid metabolism and modulating gut microbiota","authors":"Qiaoying Song,&nbsp;Kunpeng Zhang,&nbsp;Shuyan Li,&nbsp;Shaoting Weng","doi":"10.1016/j.crfs.2025.100977","DOIUrl":"10.1016/j.crfs.2025.100977","url":null,"abstract":"<div><div>Polysaccharide, a chain of sugars bound by glycosidic bonds, have a wide range of physiological activities, including hypoglycemic activity. In present study, we established T2DM mice models to explore the effects and mechanism of <em>Trichosanthes kirilowii</em> Maxim polysaccharide (TMSP1) on high-fat diet/streptozotocin (HF-STZ) induced diabetes mice. The results showed that high-fat diet significantly increased the oral glucose tolerance test (OGTT), viscera index, oxidative stress, impaired glucose tolerance, decreased body weight, immune response and short-chain fatty acid (SCFAs) content, and disrupted the balance of intestinal flora structure. However, after 6 weeks of TMSP1 intervention decreased lipid accumulation, ameliorated gut microbiota dysbiosis by increasing SCFAs-producing bacteria and mitigated intestinal inflammation and oxidative stress. Moreover, TMSP1 significantly restored the integrity of the intestinal epithelial barrier and mucus barrier. The results of fecal microbiota transplantation confirmed that TMSP1 exerted hypoglycemic effect through regulating intestinal flora to a certain extent. Collectively, the findings revealed TMSP1 intervention inhibits hyperglycemia by improving gut microbiota disorder, lipid metabolism, and inflammation. Hence, TMSP1 may be an effective measure to ameliorate HF-STZ induced diabetes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100977"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095837","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":"Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice","authors":"Peng Yu ,&nbsp;Weiyin Xu ,&nbsp;Yanqi Li ,&nbsp;Zhaoyang Xie ,&nbsp;Simeng Shao ,&nbsp;Jianing Liu ,&nbsp;Ying Wang ,&nbsp;Long Wang ,&nbsp;Hongmei Yang","doi":"10.1016/j.crfs.2025.100978","DOIUrl":"10.1016/j.crfs.2025.100978","url":null,"abstract":"<div><div>Black ginseng (BG) is of great interest for its anti-cancer property. Its detailed mechanism, however, is still lacking. This study aims to evaluate the effectiveness of ginsenosides 20R-Rg3 and Rg5 enriched BG (Rg3/Rg5-BG), innovatively prepared by low temperature steam-heating process, against colorectal cancer (CRC), and elucidate its potential molecular mechanism. Interestingly, much higher concentrations of rare ginsenosides were detected in this unique BG than those in red ginseng, especially 20R-Rg3 and Rg5, which may contribute to treatment of CRC. As expected, Rg3/Rg5-BG demonstrated a dose-dependent reduction in cancer cell viability, along with the induction of cell apoptosis and cell cycle arrest. Moreover, Rg3/Rg5-BG retarded tumor growth in the model mice, as evidenced by downregulation of anti-apoptotic Bcl-2 protein and phosphatidyl Akt, and upregulation of the apoptotic proteins Bax, caspase-8, and cleaved caspase-3, enhancing apoptosis of tumor cells. Additionally, Rg3/Rg5-BG treatment improved the gut microbiota and intervened with bacteria associated with cancer development, including increasing beneficial probiotics such as <em>Candidatus_Saccharibacteria</em> and <em>Saccharibacteria_genera_incertae_sedis</em> and decreasing pernicious bacteria (<em>Vampirovibrio</em>, <em>Clostridium_XlVb</em>, etc.). Our results manifested for the first time that Rg3/Rg5-BG exerted its anti-cancer effects: through activation of the caspase-3/Bax/Bcl-2 pathway and by altering the gut microbiome composition, thus paving the way for new therapeutic strategies that incorporate natural products in cancer treatment.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100978"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096297","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":"Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure","authors":"Miek Schlangen ,&nbsp;Iris van der Doef ,&nbsp;Atze Jan van der Goot ,&nbsp;Mathias P. Clausen ,&nbsp;Thomas E. Kodger","doi":"10.1016/j.crfs.2025.100980","DOIUrl":"10.1016/j.crfs.2025.100980","url":null,"abstract":"<div><div>Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100980"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096300","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":"Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample","authors":"Camilla Cattaneo ,&nbsp;Sara Spinelli ,&nbsp;Caterina Dinnella ,&nbsp;Cristina Proserpio ,&nbsp;Erminio Monteleone ,&nbsp;Ella Pagliarini ,&nbsp;Monica Laureati","doi":"10.1016/j.crfs.2025.100970","DOIUrl":"10.1016/j.crfs.2025.100970","url":null,"abstract":"<div><div>In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for ‘savory’ stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences. Associations among sensory-hedonic patterns, nutritional status, personality, and psycho-attitudinal traits, as well as food habits, were considered.</div><div>Participants (n = 2878) rated their liking and intensity of salty, umami, and overall flavor sensations for bean purée with varying salt levels and provided anthropometric and food consumption data. K-means clustering identified specific sensory-hedonic patterns: ‘Dislikers’ and ‘Moderate Likers’ in women, and ‘Dislikers’ and ‘Likers’ in men. In both genders, the increased concentration of NaCl in the model food translated in opposite hedonic reactions, which was less evident in men with ‘Likers’ showing a higher preference for the saltiest sample. An overweight condition also characterized this latter group. Both 'Likers' clusters (regardless of gender) showed higher familiarity/consumption of less healthy foods, including high-calorie items, junk foods, meat, and fats (all p &lt; 0.05). Gender-related differences were observed, with women preferring seafood and desserts, while men savory snacks and soft drinks. These results underscore taste's influence on dietary habits and the need to account for gender differences in personalized dietary interventions.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100970"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11773254/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143058347","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":"Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes","authors":"Zhang Wen ,&nbsp;Yu-Hua Wei ,&nbsp;Da-Yong Han ,&nbsp;Liang Song ,&nbsp;Hai-Yan Zhu ,&nbsp;Liang-Chen Guo ,&nbsp;Shen-Xi Chen ,&nbsp;Bin Lin ,&nbsp;Chao-Jiu He ,&nbsp;Zheng-Xiang Guo ,&nbsp;Pei-Jie Han ,&nbsp;Feng-Yan Bai","doi":"10.1016/j.crfs.2025.101063","DOIUrl":"10.1016/j.crfs.2025.101063","url":null,"abstract":"<div><div>Medium-temperature Daqu (MTD) serves as the saccharification and fermentation starter for Nongxiangxing Baijiu. Flipping Daqu (FD) during fermentation is a key craft in traditional MTD preparation. However, the mechanism underlying this flipping craft remains unclear. To address this, we systematically compared FD with non-flipping Daqu (NFD) to elucidate microbial succession dynamics, metabolic phenotypes, and environmental drivers. Our results demonstrated divergent microbial community succession patterns between FD and NFD during the stable fermentation phase (days 9–25). FD exhibited significantly higher enzyme activities and volatile ketone content, along with lower core temperatures compared to NFD. Metabolite production in FD was influenced by both bacteria and fungi, whereas fungi predominantly controlled metabolite production in NFD. Co-occurrence network analysis revealed that the microbial community in FD was simpler yet more stable compared to that in NFD. Microbial succession in MTD was primarily driven by interspecies interactions and environmental factors. Furthermore, deterministic processes and stochastic processes jointly governed microbial assembly both FD and NFD, with temperature, moisture, and acidity as the key driving factors. These findings highlight the pivotal role of the flipping crafts in enhancing microbial functionality and metabolic diversity, offering a theoretical basis for optimizing MTD production and advancing intelligent fermentation systems.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101063"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation","authors":"Lanlan Wei ,&nbsp;Shuaijie Zhu ,&nbsp;Guoyuan Xiong ,&nbsp;Jingjun Li ,&nbsp;Wangang Zhang","doi":"10.1016/j.crfs.2025.100983","DOIUrl":"10.1016/j.crfs.2025.100983","url":null,"abstract":"<div><div>This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) validated the effectiveness nisin encapsulation and molecular interactions. The water vapor permeability (WVP) and oxygen permeability (OP) of zein/PEG/nisin/C are 150.47 ± 7.14 (g m⁻² 24h) and 59.74 ± 3.10 (cm3 m⁻² 24h), respectively. Antibacterial experiments have shown that the antibacterial effect of zein/PEG/nisin/C on <em>Escherichia coli</em> (<em>E. coli</em>) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>) and the diameters of the bacteriostatic circle were 11.52 ± 0.44 mm and 10.67 ± 0.46 mm, respectively. During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g⁻¹), and 0.83 mg kg⁻¹, respectively. These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100983"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095862","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":"Multi-omics analysis reveals the mechanism for galactose metabolism in mutant Streptococcus thermophilus IMAU20551Y","authors":"Jiahui Tai ,&nbsp;Haimin Hu ,&nbsp;Jinhui Liu ,&nbsp;Wenhui Lu ,&nbsp;Tong Dan","doi":"10.1016/j.crfs.2025.101017","DOIUrl":"10.1016/j.crfs.2025.101017","url":null,"abstract":"<div><div><em>Streptococcus thermophilus</em> (<em>S. thermophilus</em>) is a species widely used in the dairy industry to accelerate the acidification rate and improve the texture and flavour characteristics of dairy products. However, most <em>S. thermophilus</em> have galactose-negative (Gal⁻) phenotypes, which can lead to accumulation of free galactose in fermented dairy products. In a previous study, a mutant of <em>S. thermophilus</em> IMAU20551Y was obtained by N-methyl-N′-nitro-N-nitrosoguanidine (NTG) mutagenesis in which key enzymes related to galactose metabolism were significantly changed compared with the wild type. β-galactosidase and galactokinase activity were higher in the mutant while glucokinase and pyruvate kinase activities were significantly decreased compared with the wild type. In this study, the ability of the mutant to metabolize galactose was verified by high performance liquid chromatography (HPLC), and the mechanism for enhanced galactose metabolism elucidated by multi-omics analysis. HPLC analysis showed that accumulation of galactose in milk fermented by mutant <em>S. thermophilus</em> IMAU20551Y was reduced by 41.4%, compared with the wild type. Although no mutations in gene sequences associated with galactose metabolism were detected by genome sequencing, transcriptomic data showed up-regulation in expression of <em>galM</em>, <em>galK</em>, <em>galT</em>, <em>galE</em> (associated with the Leloir pathway) and LacI family transcriptional regulator GalR, resulting in enhanced galactose metabolism in the mutant. This study provides a reference for genetic engineering modification of galactose-positive (Gal⁺) <em>S. thermophilus</em>, which is expected to be used as a starter for the production of low galactose fermented dairy products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101017"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576892","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":"Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for Escherichia coli O157:H7","authors":"Sabrina Capitani,&nbsp;Liam P. Brown,&nbsp;Catherine D. Carrillo,&nbsp;Calvin Ho-Fung Lau","doi":"10.1016/j.crfs.2024.100944","DOIUrl":"10.1016/j.crfs.2024.100944","url":null,"abstract":"<div><div>Towards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food manufacturers and consumers. With these so-called plant-based meat analogues (PBMAs) becoming increasingly available at supermarkets, there is very little known about their microbial properties. In this short report, we characterized the bacterial composition of raw plant-based ground meat imitation retail products using 16S rRNA gene amplicon sequencing. Despite the observed bacterial community dissimilarity between sample brands, a total of 18 shared genera (dominated by Bacilli and Gammaproteobacteria classes) were identified as the core constituents of the bacterial microbiota of these PBMA products. Within the scope of food safety testing, to gain insights on the dynamics of the enrichment process for <em>E. coli</em> O157:H7 in accordance with the Health Canada reference method MFHPB-10, bacterial taxonomic analyses were conducted at different stages of the prescribed cultural procedures. Using both control and <em>E. coli</em> O157:H7-inoculated PBMA samples it was revealed that, independent of the presence of <em>E. coli</em> O157:H7, off-target bacteria of the <em>Clostridium sensu stricto 1</em> genus were significantly enriched from the uncultured samples. Additionally, the abundance of <em>Hafnia-Obesumbacterium</em> bacteria in the PBMA samples was also increased in the enrichment products, but only when <em>E. coli</em> O157:H7 was absent. Consistent with the spread-plating results indicating that the inoculated <em>E. coli</em> O157:H7 cells were capable of reaching a high density (&gt;10⁸ CFU/ml) in the resultant enrichment cultures, the significant enrichment of bacterial 16S rRNA gene sequences belonging to the targeted genus of <em>Escherichia,</em> but not <em>Hafnia-Obesumbacterium</em>. This further highlights the competitive nature of the selective enrichment for <em>E. coli</em> O157:H7 against specific background bacteria associated with the PBMA products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100944"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11664062/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881695","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":"Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential","authors":"Ciro Cannavacciuolo ,&nbsp;Assunta Napolitano ,&nbsp;Verena M. Dirsch ,&nbsp;Elke H. Heiss ,&nbsp;Milena Masullo ,&nbsp;Sonia Piacente","doi":"10.1016/j.crfs.2025.100992","DOIUrl":"10.1016/j.crfs.2025.100992","url":null,"abstract":"<div><div><em>Portulaca oleracea</em> L. (purslane) is a spontaneous herb whose shoots are appreciated in the Mediterranean and Asian diets for their fresh flavor and crunchy texture. In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. This work aimed at investigating the oleracein profile of different ‘green’ extracts of the leaves of <em>Portulaca oleracea</em> and evaluating their antioxidant capacity. An LC-MS screening of different extracts revealed the infusion as the extract richest in oleraceins. Qualitative and quantitative analysis of oleraceins in this extract resulted in the identification of three polyphenolic alkaloids never reported before and in the definition of oleracein A as the most abundant alkaloid. An oleracein-enriched fraction from the infusion and its hydrolysed derivative exhibited radical scavenging activity <em>in vitro</em> and led to activation of the Nrf2 pathway in cells without apparent cytotoxicity. Thus, its oleracein content may make purslane a potential nutraceutical for alleviating redox distress.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100992"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096301","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}