Current Research in Food Science最新文献

{"title":"Genistein improves depression-like behavior in rats by regulating intestinal flora and altering glutamate gene expression","authors":"Chun-min Ma ,&nbsp;Fu-shun Zhang ,&nbsp;Xin-huai Zhao ,&nbsp;Yang Yang ,&nbsp;Bing Wang ,&nbsp;Yan Wang ,&nbsp;Xiao-fei Liu ,&nbsp;Xin Bian ,&nbsp;Zi-Xuan Xu ,&nbsp;Guang Zhang ,&nbsp;Li-zhe Qu ,&nbsp;Na Zhang","doi":"10.1016/j.crfs.2025.101020","DOIUrl":"10.1016/j.crfs.2025.101020","url":null,"abstract":"<div><div>Depression is a mental disorder, and genistein is known to have antidepressant effects, but its mechanism of action is still unclear. Here, the mechanism of genistein improving depression based on gut microbiota was explored using classic behavioral indicators of depression combined with genomic technology. The behavioral evaluation showed that rats gavaged with 20–40 mg/kg genistein showed an increase in body weight, glucose preference, absenteeism score, body temperature, and 5-hydroxytryptamine (5-HT) content, while a decrease in adrenocorticotropic hormone (ACTH) and corticosterone (CORT) content compared to the depression rat model group, but there was no significant difference compared to the positive control (fluoxetine). The results of high-throughput sequencing showed that genistein increased the relative abundance of Firmicutes and Actinobacteriota and decreased the relative abundance of Bacteroidota at the phylum level. At the genus level, the abundance of <em>Bifidobacterium</em>, a short-chain fatty acid producing bacterium, was increased. Furthermore, metagenome results revealed that the antidepressant effect of genistein can be achieved by promoting glutamate metabolism, increasing glutamic acid decarboxylase (GAD) expression levels, promoting γ-aminobutyric acid (GABA) synthesis, and indirectly increasing 5-HT levels.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101020"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563804","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":"Corrigendum to “Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry” [Curr. Res. Food Sci. 10 (2025) 100999]","authors":"Geon-Woo Park,&nbsp;Da-Hye Lee,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.101006","DOIUrl":"10.1016/j.crfs.2025.101006","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101006"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549548","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":"Genistein alleviates colitis by suppressing inflammation and modulating colonic Marvinbryantia formatexigens abundance and metabolites","authors":"Yang He,&nbsp;Xiaoli Qin,&nbsp;Chaoyong Liao,&nbsp;Rafaela Lameira Souza Lima,&nbsp;Qihang Hou,&nbsp;Jiaqi Lei,&nbsp;Yujiao Lai,&nbsp;Qiuyu Jiang,&nbsp;Bo Wang,&nbsp;Bingkun Zhang","doi":"10.1016/j.crfs.2025.101016","DOIUrl":"10.1016/j.crfs.2025.101016","url":null,"abstract":"<div><div>As an active ingredient of leguminous plants, genistein is extremely important for alleviating various human diseases. However, the regulatory effect of genistein on intestinal microbiota in alleviating enteritis is still unclear. In this study, the effect of genistein in alleviating dextran sodium sulfate (DSS)-induced colitis and the potential microbial metabolic regulation mechanism were explored. First, the effect of genistein on DSS-induced colitis was studied in mice. Then antibiotics were used to inhibit intestinal bacteria to verify that intestinal microorganisms play an important role in alleviating colitis of genistein. Finally, mice were administrated with live differential bacterium to confirm that genistein can regulate intestinal microorganisms to treat colitis. The results indicated that genistein alleviated DSS-induced colonic inflammation by inhibiting the Nuclear factor kappa-B and Cyclooxygenase-2/Prostaglandin E2 pathway. Genistein alleviated DSS-induced intestinal injury and decreased Mucin 2 secretion. Supplementation with genistein attenuated the DSS-induced decrease in the alpha diversity of gut bacteria. Genistein increased the abundance of <em>Lachnospiraceae</em> and <em>Marvinbryantia formatexigens</em>, increased the concentration of short chain fatty acids in colitis. After antibiotics depleted the intestinal bacteria, genistein lost the effect of relieving colitis, indicating that genistein must relieve colitis through the intestinal bacteria. Mice fed with living <em>Marvinbryantia formatexigens</em> increased short-chain fatty acids and relieved colitis. The present study demonstrates that genistein alleviated colonic inflammation by regulating intestinal bacterium of <em>Marvinbryantia formatexigens</em> and increasing short-chain fatty acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101016"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681394","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":"Tasting through the lens of the mind: The impact of personality and mental health on wine sensory and psychoactive effects","authors":"Marco Tommasi,&nbsp;Simone Arnò,&nbsp;Chiara di Marcantonio,&nbsp;Laura Picconi,&nbsp;Maria Rita Sergi,&nbsp;Aristide Saggino","doi":"10.1016/j.crfs.2025.101033","DOIUrl":"10.1016/j.crfs.2025.101033","url":null,"abstract":"<div><div>Wine is not only a widely consumed beverage but also a sensory and psychoactive experience influenced by individual characteristics. This study aims to investigate the extent to which personality traits and mental health conditions affect the perception of taste and the psychoactive effects of organic and traditional wine. Specifically, we examine whether differences in wine perception and effects can be attributed to the wine's production method or to individual psychological traits. A total of 133 regular wine consumers participated in a double-blind study, consuming both organic and traditional wine in separate sessions. They rated taste characteristics (intensity, duration, and pleasantness) and the stimulant and sedative effects of each wine. Additionally, personality traits (Big Five and Dark Triad) and mental health conditions (happiness, anxiety, and depression) were assessed to explore their impact on wine perception and effects. Results showed no significant differences in taste intensity or pleasantness between organic and traditional wine, with only a weak difference in taste duration, where traditional wine had a slightly longer-lasting flavor. However, differences emerged in wine effects: organic wine induced a higher stimulant effect, while traditional wine produced stronger sedative effects. Personality traits and mental health played a key role in shaping these effects. Machiavellianism and happiness were associated with increased stimulation for both wine types, while narcissism predicted higher stimulant effects only for organic wine. In contrast, sedative effects were linked to higher levels of narcissism and depression, with extraversion reducing sedative responses in traditional wine. These findings suggest that wine perception is not solely determined by its chemical composition but is shaped by individual psychological factors. This research highlights the importance of considering personality and mental health in understanding consumer experiences, offering insights for both the wine industry and psychological research on alcohol-related behaviors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101033"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704067","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":"Modulation of the human fecal metabolome – Effect of polyphenols depends on the BMI","authors":"Julia Jensen-Kroll ,&nbsp;Tobias Demetrowitsch ,&nbsp;Sabrina Sprotte ,&nbsp;Fynn Brix ,&nbsp;Alexia Beckmann ,&nbsp;Kristina Schlicht ,&nbsp;Matthias Laudes ,&nbsp;Mario Hasler ,&nbsp;Charles M.A.P. Franz ,&nbsp;Karin Schwarz","doi":"10.1016/j.crfs.2025.101060","DOIUrl":"10.1016/j.crfs.2025.101060","url":null,"abstract":"<div><div>Health effects associated with microbial metabolites are influenced by dietary compounds and other environmental factors. Polyphenols derived from plant-based foods reach the large intestine mostly undigested, where they can interact with the gut microbiota. This explorative study investigated the metabolic responses of gut microbiota to the polyphenols rutin and genistein. Ex vivo anaerobic incubations with pooled fecal samples from volunteers with a BMI &lt;25 (n = 7) and a BMI &gt;40 (n = 7) were analyzed by ESI DI-FT-ICR-MS. Differences in metabolic diversity were observed between the two BMI groups, with the obese group showing a less diverse metabolic response.</div><div>Metabolomic profiling identified 361 metabolites in 35 substance classes, with notable effects of the polyphenols on amino acid, carbohydrate, nucleotide, and lipid metabolism. Both BMI groups showed increased levels of dipeptides and amino acids and decreased levels of biogenic amines. Among the key findings, glutamine levels increased, which has been associated with obesity-related metabolic processes, while tryptophan levels were also elevated, a factor previously associated with obesity-related pathways. Glycine levels increased in both groups. Additionally, histamine, cadaverine, putrescine, and trimethylamine were reduced after exposure to the polyphenols.</div><div>Changes in metabolites related to carbohydrate metabolism suggest an influence of rutin and genistein on sugar transport and cell wall synthesis. Furthermore, in the obese group, rutin exposure was associated with increased butyrate levels and decreased lactate levels. These findings contribute to a better understanding of how rutin and genistein interact with the gut microbiota metabolome, with potential implications for metabolic health and obesity-related research.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101060"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890672","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":"The effect of minor components on canola oil oxidation: Oxidation kinetics explained by molecular interactions","authors":"Daniel Golodnizky ,&nbsp;Emil Eshaya ,&nbsp;Carlos E.S. Bernardes ,&nbsp;Maya Davidovich-Pinhas","doi":"10.1016/j.crfs.2025.101056","DOIUrl":"10.1016/j.crfs.2025.101056","url":null,"abstract":"<div><div>This study investigates the effect of various minor components (MCs) on the oxidation kinetics and molecular self-assembly in stripped canola oil during thermal and photo oxidation processes using experimental and simulation tools. The peroxide value (PV) and fatty acid content were measured to evaluate the formation of oxidation products and the consumption rate of unsaturated fatty acids. In the thermal oxidation experiment, adding MCs slightly increased the oxidation rate, while in the photo oxidation experiment, stearic acid (SA) and glycerol monostearate (GMS) significantly decreased it. GMS demonstrated a pronounced ability to self-assemble and form molecular organizations during photo oxidation, resulting in lower critical micelle concentration (CMC) values of lipid hydroperoxides (LOOHs) and reduced oxidation rates. These GMS self-assemblies seem to scatter light, thus decreasing absorbed energy during photo oxidation, leading to lower oxidation rates. SA exhibited the highest surface activity, effectively lowering the LOOH CMC and facilitating the formation of stable reverse micelles at lower concentrations. Interestingly, the addition of MCs did not influence the tendency of LOOHs to form hydrogen bonds with water, suggesting that the lower CMC resulted from the formation of mutual reverse micelles of MCs and LOOHs. Meso-phase formation was observed at very high PVs, indicating a high concentration of secondary oxidation products, which also possess surface activity. These findings underscore the importance of molecular interactions in oxidation stability, providing insights for improving edible oil preservation.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101056"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890671","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":"Sensory and volatile compound profiles in tempeh-like products from faba bean and oats","authors":"Laura Alejandra Fernandez Castaneda ,&nbsp;Shania Saini ,&nbsp;Oskar Laaksonen ,&nbsp;Anna Kårlund ,&nbsp;Su-lin L. Leong ,&nbsp;William R. Newson ,&nbsp;Volkmar Passoth ,&nbsp;Kati Hanhineva ,&nbsp;Maud Langton ,&nbsp;Galia Zamaratskaia","doi":"10.1016/j.crfs.2025.101029","DOIUrl":"10.1016/j.crfs.2025.101029","url":null,"abstract":"<div><div>Faba beans (<em>Vicia faba</em> L.) and whole-grain oats (<em>Avena sativa</em> L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in the Nordic countries, yet face sensory limitations that restrict their wider use in food. This study aimed to overcome these sensory limitations by soaking the faba bean and whole-grain oats with <em>Lactiplantibacillus plantarum</em>, followed by solid-state fermentation with <em>Rhizopus microsporus</em> to produce tempeh-like products. Volatile organic compounds in uncooked and cooked tempeh were analysed using Headspace Solid-Phase Micro-Extraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS). Sensory profiling was combined with texture and moisture measurements from uncooked and cooked tempeh-like products to explore sensory and physicochemical attributes. A hedonic test evaluated overall acceptability of the selected samples. A total of 65 volatile organic compounds were identified and semi-quantified, including 3-methyl-1-butanol, ethanol, 2-butanone, acetic acid, and acetoin. <em>L. plantarum</em> soaking reduced certain volatile organic compounds typically associated with beany off-flavours, while cooking increased certain compounds such as acids and pyrazines, potentially masking off-flavours. The soaking resulted in increased sourness, umami taste, and chewiness, with notable texture variation when whole-grain oats were included compared to only faba bean tempeh. Texture measurements were significantly influenced by <em>L. plantarum</em> soaking, as shown by the panellist. Hedonic testing (<em>n</em> = 107) indicated a higher degree of liking for tempeh made from the faba beans and whole-grain oats mix compared to only faba bean tempeh. These findings emphasise the need to assess how pre-treatments, such as soaking, impact on tempeh-like production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101029"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704068","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":"Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus","authors":"Ritian Jin,&nbsp;Guanglei Wei,&nbsp;Rong Lin,&nbsp;Wenfeng Lin,&nbsp;Jude Juventus Aweya,&nbsp;Duo Liang,&nbsp;Wuyin Weng,&nbsp;Shen Yang","doi":"10.1016/j.crfs.2025.100998","DOIUrl":"10.1016/j.crfs.2025.100998","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> (<em>S. aureus</em>) is a major foodborne pathogen, could lead cause of intestinal infections in humans. Antimicrobial peptides, as emerging antimicrobial agents, are gradually replacing traditional agents due to their highly effective and safe antimicrobial activity. In this study, a novel peptide, designated as FAM286, was identified from TASOR protein of <em>Larimichthys crocea</em>, which had a strong antimicrobial activity against <em>S. aureus</em> with a minimum bactericidal concentration (MBC) of 3.9 μg/mL and completed bacteria killing by treatment for 1.5 h. The FAM286 could increase the permeability and disrupt the integrity of cell membranes. The cell showed aggregation phenomenon and entered the apoptosis stage. In addition, the non-bactericidal concentration of FAM286 could effectively inhibit the formation of biofilm and remove mature biofilm. Molecular docking experiments further verified the binding sites of FAM286 to <em>S. aureus</em> biofilm proteins SarA, AgrA, and Hld. FAM286 could also bind the bacterial DNA in an embedded manner, disrupting the structure of DNA and leading to the death of bacteria. This study comprehensively evaluated the antimicrobial mechanism of the FAM286 against <em>S. aureus</em> and provided a theoretical basis for the prevention and control of <em>S. aureus</em>.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100998"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349533","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":"Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis","authors":"Hayeong Kim ,&nbsp;Jihyeon Jeon ,&nbsp;Jiyeon Lee ,&nbsp;Chaeri Song ,&nbsp;Boncheol Gu ,&nbsp;Nahyun Mariah Kim ,&nbsp;Tae-hui Yang ,&nbsp;Sejin Oh ,&nbsp;Soochul Park ,&nbsp;Kunal Pal ,&nbsp;Ghahyun Jeffrey Kim ,&nbsp;Doman Kim","doi":"10.1016/j.crfs.2025.100996","DOIUrl":"10.1016/j.crfs.2025.100996","url":null,"abstract":"<div><div>Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (<em>Coffea arabica</em>) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (<em>Coffea arabica</em>) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100996"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378933","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":"Antibacterial and antibiofilm activities and mechanisms of Toona sinensis extracts against Bacillus cereus and its application in milk","authors":"Yuru Wei ,&nbsp;Lei Lei ,&nbsp;Honglin Jiang ,&nbsp;Qingquan Du ,&nbsp;Decheng Liu ,&nbsp;Lu Chen ,&nbsp;Xiaoshan Shi ,&nbsp;Yanxiang Wang ,&nbsp;Jingjing Li ,&nbsp;Yuanliang Hu ,&nbsp;Xian Xia ,&nbsp;Junming Tu","doi":"10.1016/j.crfs.2025.101045","DOIUrl":"10.1016/j.crfs.2025.101045","url":null,"abstract":"<div><div><em>Bacillus cereus</em>, a well-known foodborne pathogen, poses an increased risk because of its ability to form biofilms. In this study, we evaluated the antibacterial and antibiofilm activities of <em>Toona sinensis</em> extracts against <em>B. cereus</em>. All tested <em>T</em>. <em>sinensis</em> varieties demonstrated significant antibacterial activity against <em>B. cereus</em>, with inhibition zone diameters exceeding 11 mm (P &lt; 0.05). Notably, the extracts from Sichuan Dazhu exhibited strong antibacterial effects, even against antibiotic-resistant <em>B</em>. <em>cereus</em> strains. 239 compounds were identified in Sichuan Dazhu extracts by LC-MS. The MIC and MBC of the extracts against strain ATCC 11778, BCL043 and BCL047 were 0.195 and 0.391 mg/mL, respectively. These findings were corroborated by growth curve experiments, live/dead cell staining, and scanning electron microscopy observations. Moreover, the extracts demonstrated remarkable antibiofilm activity against <em>B</em>. <em>cereus</em>, reducing biofilm biomass to less than 40 % (P &lt; 0.05). Transcriptome analysis revealed its antibacterial and antibiofilm mechanisms. Additionally, the extracts exhibited potent antibacterial activity against <em>B</em>. <em>cereus</em> in skim milk. Collectively, these results underscore the significant antibacterial and antibiofilm potential of <em>T</em>. <em>sinensis</em> extracts, highlighting their potential applications in food safety. This report provides the first evidence of both antibacterial and antibiofilm activities in <em>T</em>. <em>sinensis</em> extract against <em>B</em>. <em>cereus</em>, while also elucidating the associated mechanisms.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101045"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807591","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}