Current Research in Food Science最新文献

{"title":"Unraveling the role of serum metabolites in the relationship between plant-based diets and bone health in community-dwelling older adults","authors":"Yi Zheng ,&nbsp;Ningxin Gao ,&nbsp;Yucan Li ,&nbsp;Min Fan ,&nbsp;Weizhong Tian ,&nbsp;Yanfeng Jiang ,&nbsp;Yingzhe Wang ,&nbsp;Mei Cui ,&nbsp;Chen Suo ,&nbsp;Tiejun Zhang ,&nbsp;Li Jin ,&nbsp;Kelin Xu ,&nbsp;Xingdong Chen","doi":"10.1016/j.crfs.2024.100687","DOIUrl":"10.1016/j.crfs.2024.100687","url":null,"abstract":"<div><p>The potential adverse effects of the plant-based dietary pattern on bone health have received widespread attention. However, the biological mechanisms underlying the adverse effects of plant-based diets on bone health remain incompletely understood. The objective of this study was to identify potential biomarkers between plant-based diets and bone loss utilizing metabolomic techniques in the Taizhou Imaging Study (TIS) (N = 788). Plant-based diet indexes (overall plant-based diet index (PDI), healthy plant-based diet index (hPDI), and unhealthy plant-based diet index (uPDI)) were calculated using the food frequency questionnaire, and bone mineral density (BMD) was measured using dual-energy X-ray absorptiometry. A multinomial logistic regression was used to explore the associations of plant-based diet indexes with bone loss. Furthermore, mediation analysis and exploratory factor analysis (EFA) were performed to explore the mediated effects of metabolites on the association of plant-based diets with BMD T-score. Our results showed that higher hPDI and uPDI were positively associated with bone loss. Moreover, nineteen metabolites were significantly associated with BMD T-score, among them, seven metabolites were associated with uPDI. Except for cholesterol esters in VLDL-1, the remaining six metabolites significantly mediated the negative association between uPDI and BMD T-score. Interestingly, we observed that the same six metabolites mediated the positive association between fresh fruit and BMD T-score. Collectively, our results support the deleterious effects of plant-based diets on bone health and discover the potential mediation effect of metabolites on the association of plant-based diets with bone loss. The findings offer valuable insights that could optimize dietary recommendations and interventions, contributing to alleviate the potential adverse effects associated with plant-based diets.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000133/pdfft?md5=4301f01fd655868668caab6ddc3a2478&pid=1-s2.0-S2665927124000133-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139635754","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":"Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil","authors":"Sohui Jeong,&nbsp;Imkyung Oh","doi":"10.1016/j.crfs.2024.100689","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100689","url":null,"abstract":"<div><p>Edible insects are attracting attention as an alternative food due to their excellent production efficiency, lower carbon consumption, and containing high protein. <em>Tenebrio Molitor</em> larvae (TM), one of the approved edible insects worldwide, contain more than 30 % fat content consisting of 70 % unsaturated fatty acids, and particularly high phospholipids. Most of the research has focused on the utilization of proteins, and there are few studies using oils from TM. Therefore, in this study, to expand the utilization of TM oil in food applications, the oleogel was prepared with TM oil fortified by the incorporation of beeswax (BSW) and glycerol monostearate (GMS), and their structure, rheological and thermal properties were evaluated. The interaction between BSW and GMS contributed to the strength of the oleogel structure. The addition of GMS or the increase of the gelator concentrations resulted in increasing the melting point, which is consistent with the observed increase in viscoelasticity. As the temperature increased, the solid fat content decreased. The result of FT-IR suggests that TM oil is physically solidified without changing chemical composition through oleogelation. This study suggests a new processing direction for edible insects by confirming the rheological, thermal, and physicochemical characteristics of TM oil-based oleogel.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000157/pdfft?md5=ad3bc849fd5cdf65005003c209811e51&pid=1-s2.0-S2665927124000157-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139682624","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":"Rhein against Staphylococcus xylosus by interfering with respiratory metabolism and inducing oxidative stress","authors":"Yuyang Li ,&nbsp;Weiwei Chen ,&nbsp;Jinxin Ma ,&nbsp;Guoying Huang ,&nbsp;Guangquan Li ,&nbsp;Qiumei He ,&nbsp;Xiangyu Kong ,&nbsp;Ling Tang ,&nbsp;Jinqing Chen ,&nbsp;Wenyou Ding ,&nbsp;Zhongbin Zhang ,&nbsp;Wenya Ding","doi":"10.1016/j.crfs.2024.100718","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100718","url":null,"abstract":"<div><p>Currently, dairy mastitis caused by <em>Staphylococcus xylosus</em> poses a serious challenge for dairy farming. In this study, we explored the role and mechanism of rhein against <em>S. xylosus</em> with the hope of providing new research ideas to solve mastitis in dairy cows and ensure the source safety of dairy products. Through in vitro antimicrobial studies, we found that the minimum inhibitory concentration (MIC) of rhein was 64 μg/mL, and it significantly interfered with the formation of <em>S. xylosus</em> biofilm at sub-MIC. In experiments on mastitis in mice, rhein alleviated inflammation in mammary tissue, reduced the levels of TNF-α and IL-6, and decreased the number of <em>S. xylosus</em>. To explore the anti-<em>S. xylosus</em> mechanism of rhein, we identified the relevant proteins involved in carbon metabolism (Glycolysis/gluconeogenesis, TCA cycle, Fatty acid degradation) through proteomics. Additionally, proteins associated with the respiratory chain, oxidative stress (proteins of antioxidant and DNA repair), and nitrate respiration were also found to be upregulated. Thus, rhein may act as an antibacterial agent by interfering with the respiratory metabolism of <em>S. xylosus</em> and inducing the production of ROS, high levels of which alter the permeability of bacterial cell membranes and cause damage to them. We measured the concentrations of extracellular β-galactosidase and nucleic acids. Additionally, SEM observation of <em>S. xylosus</em> morphology showed elevated membrane permeability and damage to the cell membrane. Finally, RT-PCR experiments showed that mRNAs of key proteins of the TCA cycle (odhA, mqo) and nitrate respiration (nreB, nreC, narG) were significantly up-regulated, consistent with proteomic results. In conclusion, rhein has good anti-<em>S. xylosus</em> effects in vitro and in vivo, by interfering with bacterial energy metabolism, inducing ROS production, and causing cell membrane and DNA damage, which may be one of the important mechanisms of its antimicrobial activity.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000443/pdfft?md5=047eac654f2cdfc1b75b46c5847eb2a3&pid=1-s2.0-S2665927124000443-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140180767","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":"Trace level detection of melamine and cyanuric acid extracted from pet liquid food (milk) using a SERS Au nanogap substrate","authors":"Rahul Joshi ,&nbsp;Samir Adhikari ,&nbsp;Minjun Kim ,&nbsp;Yudong Jang ,&nbsp;Hyun Jung Min ,&nbsp;Donghan Lee ,&nbsp;Byoung-Kwan Cho","doi":"10.1016/j.crfs.2024.100726","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100726","url":null,"abstract":"<div><p>This study reported an application of Au nanogap substrates for surface-enhanced Raman scattering (SERS) measurements to quantitatively analyze melamine and its derivative products at trace levels in pet liquid food (milk) combined with a waveband selection approach, namely variable importance in projection (VIP). Six different concentrations of melamine, cyanuric acid, and melamine combined with cyanuric acid were created, and SERS spectra were acquired from 550 to 1620cm⁻¹. Detection was possible up to 200 pM for melamine-contaminated samples, and 400 pM concentration detection for other two groups. The VIP-PLSR models obtained correlation coefficient (R²) values of 0.997, 0.985, and 0.981, with root mean square error of prediction (RMSEP) values of 18.492 pM, 19.777 pM, and 15.124 pM for prediction datasets. Additionally, partial least square discriminant analysis (PLS-DA) was used to classify both pure and different concentrations of spiked samples. The results showed that the maximum classification accuracy for melamine was 100%, for cyanuric acid it was 96%, and for melamine coupled with cyanuric acid it was 95%. The results obtained clearly demonstrated that the Au nanogap substrate offers low-concentration, rapid, and efficient detection of hazardous additive chemicals in pet consuming liquid food.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000522/pdfft?md5=8afbd403fe6ebf2092514d86bcb507cb&pid=1-s2.0-S2665927124000522-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140338985","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":"Learning algorithms for identification of whisky using portable Raman spectroscopy","authors":"Kwang Jun Lee ,&nbsp;Alexander C. Trowbridge ,&nbsp;Graham D. Bruce ,&nbsp;George O. Dwapanyin ,&nbsp;Kylie R. Dunning ,&nbsp;Kishan Dholakia ,&nbsp;Erik P. Schartner","doi":"10.1016/j.crfs.2024.100729","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100729","url":null,"abstract":"<div><p>Reliable identification of high-value products such as whisky is vital due to rising issues of brand substitution and quality control in the industry. We have developed a novel framework that can perform whisky analysis directly from raw spectral data with no human intervention by integrating machine learning models with a portable Raman device. We demonstrate that machine learning models can achieve over 99% accuracy in brand or product identification across twenty-eight commercial samples. To demonstrate the flexibility of this approach, we utilized the same algorithms to quantify ethanol concentrations, as well as measuring methanol levels in spiked whisky samples. To demonstrate the potential use of these algorithms in a real-world environment we tested our algorithms on spectral measurements performed through the original whisky bottle. Through the bottle measurements are facilitated by a beam geometry hitherto not applied to whisky brand identification in conjunction with machine learning. Removing the need for decanting greatly enhances the practicality and commercial potential of this technique, enabling its use in detecting counterfeit or adulterated spirits and other high-value liquids. The techniques established in this paper aim to function as a rapid and non-destructive initial screening mechanism for detecting falsified and tampered spirits, complementing more comprehensive and stringent analytical methods.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000558/pdfft?md5=a0e22fce58b7644e455b6d1ec8842d81&pid=1-s2.0-S2665927124000558-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140347136","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":"Unveiling aromas: Virtual reality and scent identification for sensory analysis","authors":"Abdul Hannan Bin Zulkarnain ,&nbsp;Dalma Radványi ,&nbsp;Dorina Szakál ,&nbsp;Zoltán Kókai ,&nbsp;Attila Gere","doi":"10.1016/j.crfs.2024.100698","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100698","url":null,"abstract":"<div><p>Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) technology with scent identification techniques. The aim is to investigate whether the visual representation of food products affects scent perception. Limited research has explored the use of VR in scent identification, which is especially relevant when altering the food environment setting. A virtual sensory laboratory was developed to mimic MATE's sensory booth. Sixty participants, all MATE students, were involved in this study. This method offers a potential means to streamline scent identification and reduce human bias in sensory analysis. In summary, the combination of VR technology and scent identification presents a fresh methodological approach to sensory analysis, where both scent and exposure are influenced by the environment or imagery. This concept delves into cross-modal correspondences and the role of sensory cues in shaping our perception of food odours within the VR setting.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000248/pdfft?md5=71c1ce9f140751a7b5f0d1ce9c571d6f&pid=1-s2.0-S2665927124000248-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139749361","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":"Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread","authors":"Silvia Cera ,&nbsp;Fabio Tuccillo ,&nbsp;Antti Knaapila ,&nbsp;Finlay Sim ,&nbsp;Jessica Manngård ,&nbsp;Katariina Niklander ,&nbsp;Michela Verni ,&nbsp;Carlo Giuseppe Rizzello ,&nbsp;Kati Katina ,&nbsp;Rossana Coda","doi":"10.1016/j.crfs.2024.100697","DOIUrl":"10.1016/j.crfs.2024.100697","url":null,"abstract":"<div><p>Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially concerning flavor formation, which is one major consumer drivers. This study investigated the effects of sourdough obtained by different lactic acid bacteria and yeast starters consortia on the texture and flavor of 100% oat bread. Four different consortia were selected to obtain four oat sourdoughs, which were analyzed to assess the main features due to the different starter fermentation metabolism. Sourdoughs were added to breads as 30% dough weight. Bread quality was technologically monitored via hardness and volume measurements. Sourdough breads were softer and had higher specific volume. The sensory profile of sourdoughs and breads was assessed by a trained panel in sensory laboratory conditions, and the volatile profile was analyzed by HS-SPME-GC-MS. Sourdoughs were rated with higher intensities than untreated control for most of attributes, especially concerning sour aroma and flavor attributes. Sourdough breads were rated with higher intensities than control bread for sour vinegar flavor and total odor intensity, in addition they had richer volatile profile. Our results confirmed that sourdough addition can lead to an enhanced flavor, moreover, it demonstrated that the use of different consortia of lactic acid bacteria and yeast strains leads to the improvement of texture and altered sensory profile of whole-oat bread.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000236/pdfft?md5=a4ce093b21985835c3c1313406228ce7&pid=1-s2.0-S2665927124000236-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139829833","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":"Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation","authors":"Thadeus L. Beekman,&nbsp;Han-Seok Seo","doi":"10.1016/j.crfs.2023.100635","DOIUrl":"10.1016/j.crfs.2023.100635","url":null,"abstract":"<div><p>Recent studies have shown that the analytic-holistic theory is applicable in sensory science-related areas. Analytic and holistic cognitive style groups have been found to have significantly different perceptions and behaviors within food-related scenarios. These differences were further investigated and identified within the current study, focusing on specific areas of common sensory tests and analyses where analytic and holistic cognitive style groups may differ from one another. Before the main study, 419 volunteers were classified into three groups based on their scores to the Analysis-Holism Scale (AHS). The extreme groups (65 adults for each) were identified as the “analytic” and “holistic” cognitive style groups, respectively. Participants evaluated fruit-flavored beverages and fruit samples for their impression of the intensity or hedonic aspects in the study conducted over two sessions. Each session either employed solely category or line scale for the questions. Analyses focused on the analytic and holistic group comparisons in mean, variance, penalty analysis, and pre- and post-AHS score differences. Results showed that the holistic group exhibited significantly higher mean scores and standard deviations in the hedonic ratings of fruit samples than the analytic group did. Compared to the analytic group, the holistic group showed significantly smaller mean drops in overall liking across the five Just-About-Right (JAR) questions related to flavors or tastes of the mixed-fruit flavored water. A significant difference between the AHS scores measured before and after the sensory evaluation was observed in the holistic group, but not in the analytic group. In conclusion, our findings provide empirical evidence that cognitive styles affect consumer responses to food or beverage samples during sensory evaluation tasks. This implies that sensory professionals may consider these analytic-holistic contrasts while exploring consumer responses to their target samples.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002034/pdfft?md5=573565b21b66ec1e781bcf84b4124ac1&pid=1-s2.0-S2665927123002034-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135614410","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":"In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown","authors":"M. Torp Nielsen,&nbsp;L. Roman ,&nbsp;M. Corredig","doi":"10.1016/j.crfs.2024.100759","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100759","url":null,"abstract":"<div><p>The aim of this work was to investigate the impact of the addition of salivary α-amylase on starch hydrolysis in protein-containing dispersions during an <em>in vitro</em> digestion process. <em>In vitro</em> digestion provides useful insights on the fate of nutrients during gastro-intestinal transit in complex food matrices, an important aspect to consider when developing highly nutritious foods. Many foods contain polysaccharides, and as their disruption in the gastric stage is limited, salivary α-amylase is often neglected in <em>in vitro</em> studies. A reference study on the effect of salivary α-amylase using one of the most advanced and complex <em>in vitro</em> digestion models (INFOGEST) is, however, not available. Hence, this work reports the gastrointestinal breakdown of three mixed dispersions containing whey protein isolate with different polysaccharides: potato starch, pectin from citrus peel and maize starch. The latter was also studied after heating. No polysaccharide or salivary α-amylase-dependent effect on protein digestion was found, based on the free NH₂ and SDS-PAGE. However, in the heat-treated samples, the addition of salivary α-amylase showed a significantly higher starch hydrolysis compared to the sample without α-amylase, due to the gelatinization of the starch granules, which improved the accessibility of the starch molecules to the enzyme. This work demonstrated that the presence of different types of polysaccharides does not affect protein digestion, but also it emphasizes the importance of considering the influence of processing on food structure and its digestibility, even in the simplest model systems.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000856/pdfft?md5=dfa6828baa13521233277a112d02200b&pid=1-s2.0-S2665927124000856-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140894346","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":"Enhancing bacterial cellulose production of Komagataeibacter nataicola through fermented coconut water by Saccharomyces cerevisiae: A metabonomics approach","authors":"Shuangwen Fei ,&nbsp;Meijuan Fu ,&nbsp;Jiamu Kang ,&nbsp;Jiaxi Luo ,&nbsp;Yanmei Wang ,&nbsp;Jia Jia ,&nbsp;Sixin Liu ,&nbsp;Congfa Li","doi":"10.1016/j.crfs.2024.100761","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100761","url":null,"abstract":"<div><p><em>Nata de coco</em>, an edible bacterial cellulose (BC) product, is a traditional dessert fermented in coconut water. Production of <em>Nata de coco</em> by <em>Komagataeibacter nataicola</em> is enhanced by pre-fermented coconut water, but its instability is a challenge. Here, BC production by <em>K. nataicola</em> Y19 was significantly improved by <em>Saccharomyces cerevisiae</em> 84-3 through shaping the metabolite profile of the coconut water. Different fermentation time with <em>S. cerevisiae</em> 84-3 resulted in distinct metabolite profiles and different promoting effect on BC yield. Compared to unfermented coconut water, coconut water fermented by <em>S. cerevisiae</em> 84-3 for 1d and 7d enhanced BC yield by 14.1-fold and 5.63-fold, respectively. Analysis between unfermented coconut water and 1d-fermented coconut water showed 129 significantly different metabolites, including organic acids, amino acids, nucleotides, and their derivatives. Prolonged fermentation for 7d changed levels of 155 metabolites belongs to organic acids, amino acids, nucleotides and their derivatives. Spearman correlation analysis further revealed that 17 metabolites were positively correlated with BC yield and 21 metabolites were negatively correlated with BC yield. These metabolites may affect energy metabolism, cell signaling, membrane integrity, and BC production by <em>K. nataicola</em> Y19. The further verification experiment gave the view that BC yield was not only closely related to the types of metabolites but also the concentration of metabolites. This study provides a novel theoretical framework for a highly efficient BC fermentation system utilizing stable fermented coconut water mediums.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400087X/pdfft?md5=a2f3364176a470ae5767605811239771&pid=1-s2.0-S266592712400087X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140910274","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}