Current Research in Food Science最新文献

{"title":"Phycocyanin extraction from Limnospira spp.: sustainable source of natural blue color for the food industry","authors":"Mariacristina D'Ascoli ,&nbsp;Antonio L. Langellotti ,&nbsp;Giovanni L. Russo ,&nbsp;Angela Sorrentino ,&nbsp;Prospero Di Pierro","doi":"10.1016/j.crfs.2025.101141","DOIUrl":"10.1016/j.crfs.2025.101141","url":null,"abstract":"<div><div>Phycocyanin (PC) is a blue protein pigment whose interest increased due to its potential as alternative to synthetic food colorants. The cyanobacteria of the genus <em>Limnospira</em> spp. are the main source of commercially available PC. The extraction and purification processes showed high variability in yield, purity, quality and environmental and economic sustainability. During the last years, different extraction methods like freezing and thawing, ultrasound assisted extraction and enzyme assisted extraction have been improved to increase PC yield and reduce purification steps once crude extract is obtained. This review aims to provide a comprehensive analysis of PC extraction techniques from <em>Limnospira</em> biomass. Conventional and innovative technologies are compared to highlight their performances, in terms of yield, purity, feasibility, cost, and environmental impact. Furthermore, separation and purification are reported to elucidate which processes are adopted nowadays and which are the possible improvement to increase the purity grade of protein. This comparative study also aims to provide the basis for the development of alternative methods for the optimization of phycocyanin extraction, using also neural networks and artificial intelligence.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101141"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633562","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":"A systematic review of data and models for predicting food flavor and texture","authors":"Michael Gunning ,&nbsp;Ilias Tagkopoulos","doi":"10.1016/j.crfs.2025.101127","DOIUrl":"10.1016/j.crfs.2025.101127","url":null,"abstract":"<div><div>This review systematically examines the current landscape of data resources and computational models for predicting food flavor and texture. Taste is the most well-defined sensory component, and molecular classification is aligned with the five basic tastes: sweet, sour, bitter, salty, and umami. Odor prediction, while similar in premise, faces greater challenges due to the vast and diverse range of detectable odors and a lack of standardized olfactory metrics. Machine learning models, including graph neural networks and deep learning methods, have shown promise in identifying taste and odor compounds. Texture prediction has seen comparatively less research interest but may prove to be impactful in food quality control pipelines, although more work is needed in creating robust food texture datasets. The review highlights the growing availability of specialized databases which support the development and benchmarking of predictive models. Despite recent advancements, gaps remain in mapping sensory spaces and incorporating receptor-level data. Future directions include creating more extensive and high-quality datasets, improving model explainability, and exploring innovative applications in food design, fragrance, pharmaceuticals, and environmental monitoring. This work provides a comprehensive resource for researchers aiming to advance the field of flavor and texture prediction.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101127"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588660","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":"Use of micronised apple and mandarin bagasse for emulsion stabilisation","authors":"Giuditta de Gennaro,&nbsp;Vega Mora,&nbsp;Amparo Quiles,&nbsp;Isabel Hernando","doi":"10.1016/j.crfs.2025.101180","DOIUrl":"10.1016/j.crfs.2025.101180","url":null,"abstract":"<div><div>Micronised apple and mandarin bagasse were evaluated as natural and sustainable alternatives to synthetic emulsifiers for oil-in-water emulsion production. The study involved the characterisation of both by-products in terms of their bioactive compounds (total phenolic content, antioxidant activity, total carotenoid content) techno-functional properties (water-holding and oil-holding capacity) and microstructure (Field Emission Scanning Electron Microscopy). Four emulsions were then formulated using each type of bagasse at two pH levels (native and acidic). The emulsifying activity index (EAI), kinetic stability, and microstructure (Light Microscopy) were analysed to assess their emulsifying performance. Mandarin bagasse showed higher levels of total phenolics, antioxidant activity, and carotenoids, and apple bagasse demonstrated superior water- and oil-holding capacities. Regarding the emulsions, those stabilised with mandarin bagasse at acidic pH showed the highest EAI and kinetic stability, as well as the smallest and most homogeneous fat globules. These findings underscore the significant influence of pH and by-product type on emulsion performance. The main novelty of this study lies in demonstrating the potential of micronised raw mandarin bagasse as a clean-label, sustainable ingredient for emulsion stabilization, eliminating the need for added emulsifiers and supporting innovation in the food industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101180"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144896049","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":"Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of Aspergillus-type douchi","authors":"Qingyan Guo ,&nbsp;Jingjing Zhao ,&nbsp;Jiabao Peng ,&nbsp;Yukun Huang ,&nbsp;Wenyu Yang","doi":"10.1016/j.crfs.2025.101192","DOIUrl":"10.1016/j.crfs.2025.101192","url":null,"abstract":"<div><div>As a traditional fermented food, <em>Aspergillus</em>-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive production methods traditionally employed for <em>Aspergillus</em>-type Douchi often result in inconsistent quality and increased contamination risks. This study utilized headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-mass spectrometry and high-throughput sequencing techniques to elucidate the dynamic succession of volatile flavor compounds and microbial communities during the fermentation of <em>Aspergillus</em>-type Douchi. The results demonstrated that the total organic acid content increased steadily from 23.33 mg/g to 64.03 mg/g, predominantly comprising succinic acid, lactic acid, and citric acid. Free amino acid levels exhibited an initial rise followed by a decline, with umami amino acids consistently dominating. Alcohols, esters, aldehydes, and acids were the predominant flavor compounds in <em>Aspergillus</em>-type Douchi, with 36 identified as key volatile flavor compounds (VIP &gt;1, p &lt; 0.05). In the microbial community, bacterial communities dominated by Firmicutes, Proteobacteria, and Bacteroidota were the principal fermenting microbiota, whereas fungal communities were predominantly composed of Ascomycota. Correlation analysis results indicated that pH and total acidity were the primary environmental factors influencing bacterial communities, while amino acid nitrogen significantly impacted fungal communities. Furthermore, <em>Corynebacterium</em>, <em>Bacteroides</em>, <em>Wickerhamomyces</em>, <em>Bacillus</em>, <em>Lactobacillus</em>, and <em>Staphylococcus</em> exhibited highly significant positive correlations with at least four key volatile flavor compounds, suggesting their roles as core functional microbiota shaping the distinctive flavor profile of <em>Aspergillus</em>-type Douchi. This research provids a theoretical foundation for targeted quality control and the screening of novel fermentation cultures for <em>Aspergillus</em>-type Douchi.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101192"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145010408","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":"Local perceptions of foodscapes and their representation in visual and texts: A visual content analysis of photography in Japanese coastal area","authors":"Masaki Uchida ,&nbsp;Rei Sugawara ,&nbsp;Ryo Kohsaka","doi":"10.1016/j.crfs.2025.101197","DOIUrl":"10.1016/j.crfs.2025.101197","url":null,"abstract":"<div><div>The term “foodscape” has recently gained prominence in academic discourse, fostering interdisciplinary research into the relationship between food and local environments. This study focuses on the material aspect of foodscapes and aims to clarify how local residents perceive them. We also analyze differences between visual and textual expressions. Targeting university students in the coastal area of Japan, Ishinomaki district, Miyagi Prefecture, the research employs visual materials (photographs) and textual responses (questionnaire).</div><div>First, focusing on landscape aspects of foodscape—particularly visual views—we conducted photo-based analysis based on expert judgement using visual parameters: visual object, viewpoint, visual distance, and perspective. Participants photographed scenes associated with “foodscapes.” Multiple Correspondence Analysis (MCA) categorized images into five types. Results showed relationships between food categories and photo composition, but seafood—an important local industry—appeared across almost all types regardless of visual parameters.</div><div>Second, comparative analysis of photographs and textual responses elucidated how food and place are jointly imagined in local foodscapes. Compared with a preliminary survey of regional specialties and landmarks, photographs showed decreased seafood imagery and increased restaurant and retail scenes, mostly in urban areas. Findings suggest that when foodscapes are visually expressed through non-verbal media such as photography, imagery emphasizes familiar daily settings—particularly sites related to food production and distribution—rather than iconic regional foods or tourist landmarks.</div><div>The analytical perspective of this study provides a framework for developing context-sensitive approaches reflecting residents’ sense of place in food tourism, regional planning, and cultural landscape research.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101197"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145104516","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":"Characterization of antimicrobial resistant Empedobacter from fresh meat and meat preparations","authors":"Alba Puente ,&nbsp;José F. Cobo-Díaz ,&nbsp;Márcia Oliveira ,&nbsp;Coral Barcenilla ,&nbsp;Elena Fernández-Trapote ,&nbsp;Rebeca Cordero-García ,&nbsp;Francesco Asnicar ,&nbsp;Nicola Segata ,&nbsp;Mercedes López ,&nbsp;Miguel Prieto ,&nbsp;Filipa Grosso ,&nbsp;Luisa Peixe ,&nbsp;Avelino Alvarez-Ordóñez","doi":"10.1016/j.crfs.2025.101212","DOIUrl":"10.1016/j.crfs.2025.101212","url":null,"abstract":"<div><div><em>Empedobacter</em> has been identified as an opportunistic pathogen that frequently exhibits resistance to multiple antibiotics, including some of those known as of last-resort. This study describes the phenotypic and genotypic characterization of carbapenem-resistant <em>Empedobacter</em> isolates obtained from retail fresh meat and meat preparations. The antimicrobial susceptibility of 62 isolates to 15 common antibiotics was assessed using the broth microdilution method. Additionally, whole genome sequencing (WGS) was performed on 24 of these isolates to determine their taxonomic classification and to identify antimicrobial resistance genes (ARGs), as well as their chromosomal or plasmid-borne location. Resistance to meropenem, ciprofloxacin, amikacin, gentamicin, chloramphenicol, tetracycline, and/or colistin was frequently detected, with 61.3 % of the <em>Empedobacter</em> strains being classified as multi-drug resistant (MDR) despite the absence of breakpoints for some of the antibiotics tested. WGS revealed the presence of <em>bla</em>_{<em>EBR-1</em>} genes in all <em>Empedobacter falsenii</em> isolates and the single <em>Empedobacter tilapiae</em> isolate, of a chromosomic <em>ere(D)</em> gene in one <em>E. falsenii</em> isolate, and of <em>tet(X2)</em> genes in eight <em>E. falsenii</em> isolates, seven of them harboured in plasmids.</div><div>These findings underscore the need for further research to determine the role of neglected non-ESKAPE bacteria, such as <em>Empedobacter</em>, in the spread of antimicrobial resistance in meat production systems.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101212"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216390","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":"A review on the ecological niche and functional properties of enterococci in health promotion","authors":"Yao He ,&nbsp;Zhigao Liu ,&nbsp;Yina Huang ,&nbsp;Liang Qiu ,&nbsp;Xueying Tao ,&nbsp;Hua Wei","doi":"10.1016/j.crfs.2025.101211","DOIUrl":"10.1016/j.crfs.2025.101211","url":null,"abstract":"<div><div>Enterococci are ubiquitous lactic acid bacteria (LAB) that mainly inhabit the gastrointestinal tracts of humans and animals and are also widely present in foods and the environment due to their robust survival capacity. While many studies have focused on their pathogenic potential, increasing attention is being given to their probiotic properties. In this review, we summarized the ecological niches of enterococci in the genus, habitats, and food systems, and comprehensively discuss their functional metabolites, including organic acids, enterocins, exopolysaccharides, and surface layer proteins, as well as their roles in fermentation and health promotion, such as inhibiting <em>Listeria monocytogenes</em>, alleviating metabolic disorders, hypercholesterolemia, and cancer development. Importantly, unlike previous reviews that emphasized pathogenesis with only a brief mention of probiotic traits, this review provides an integrated and mechanism-oriented perspective on enterococci as probiotics, and highlights future research directions, including their interactions with food matrices and host gastrointestinal systems, as well as the application of artificial intelligence and machine learning for the rigorous screening of safe enterococcal probiotics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101211"},"PeriodicalIF":7.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216389","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":"Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production","authors":"Gemilang Lara Utama ,&nbsp;Novia Rahmah Maulani Sahab ,&nbsp;Siti Nurmilah ,&nbsp;Vira Putri Yarlina ,&nbsp;Edy Subroto ,&nbsp;Roostita L. Balia","doi":"10.1016/j.crfs.2024.100950","DOIUrl":"10.1016/j.crfs.2024.100950","url":null,"abstract":"<div><div>Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18 mg/mL on day 3–139.19 mg/mL on day 14, and GABA rising from 90.49 mg/mL to 106.98 mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16 S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as <em>Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter</em>, and <em>Vagococcus</em> were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100950"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699049/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930812","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":"Effects of prebiotics from diverse sources on dysbiotic gut microbiota associated to western diet: Insights from the human Mucosal ARtificial COLon (M-ARCOL)","authors":"Ophélie Uriot ,&nbsp;Clémence Defois-Fraysse ,&nbsp;Ingrid Couturier ,&nbsp;Charlotte Deschamps ,&nbsp;Claude Durif ,&nbsp;Cyril Chaudemanche ,&nbsp;Assia Dreux-Zigha ,&nbsp;Stéphanie Blanquet-Diot","doi":"10.1016/j.crfs.2024.100968","DOIUrl":"10.1016/j.crfs.2024.100968","url":null,"abstract":"<div><div>Associated to various illnesses, Western Diet (WD) is acknowledged to have deleterious effects on human gut microbiota, decreasing bacterial diversity, lowering gut bacteria associated to health (such as <em>Akkermansia muciniphila)</em>, while increasing those linked to diseases (e.g., <em>Proteobacteria</em>). In this study, we evaluated the potential of two new prebiotics to counteract the negative effect of WD on gut microbiota, namely raffinose family oligosaccharides (RFO) from chickpeas and laminarin (LAM) from algae, when compared to the well-known inulin (INU). The effects of prebiotics on gut microbiota composition and metabolic activities were investigated in the Mucosal-Artificial Colon, set-up to reproduce WD condition, as compared to healthy control (n = 3). None of the prebiotics was able to efficiently offset the shift in microbiota induced by WD. Nevertheless, when compared to non-supplemented WD, all prebiotics showed significant impacts on microbiota composition, that were both prebiotic and donor-dependant. RFO was the only prebiotic to enhance α-diversity, while it led to an increase in <em>Blautia</em> and <em>Butyricicoccaceae</em>, associated with higher amounts of gas and butyrate. LAM and INU did not strongly impact microbial metabolic activities but were associated with a rise in <em>Prevotella_9</em>/<em>Agathobacter</em> and <em>Faecalibacterium,</em> respectively. To conclude, this study showed that all tested prebiotics had different impacts on human gut microbiota structure and activities, which was further donor-dependent. M-ARCOL appears as a suitable <em>in vitro</em> tool to better understand the mechanisms of action of prebiotic compounds in relation to gut microbes and define responders and non-responders to prebiotic supplementation, opening the possibility of customized nutritional strategies.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100968"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001810","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":"Integrated metabolomics and transcriptomics analysis provides insights into biosynthesis and accumulation of flavonoids and glucosinolates in different radish varieties","authors":"Da Cai,&nbsp;Yanjie Dong,&nbsp;Lei Wang,&nbsp;Shancang Zhao","doi":"10.1016/j.crfs.2024.100938","DOIUrl":"10.1016/j.crfs.2024.100938","url":null,"abstract":"<div><div>Radish is an important vegetable worldwide, with wide medicinal functions and health benefits. The quality of radish, strongly affected by phytochemicals like flavonoids and glucosinolates, are quite different depending on the radish varieties. However, the comprehensive accumulation profiles of secondary metabolites and their molecular regulatory mechanisms in different radish cultivars remain unclear thus far. Herein, we comprehensively analyzed the secondary metabolite and gene expression profiles of the flesh and skin of four popular radish varieties with different flesh and/or skin colors, using UPLC-MS/MS-based metabolomics and transcriptomics approach combined with RT-qPCR. The results showed that altogether 352 secondary metabolites were identified in radish, of which flavonoids and phenolic acids accounted for 60.51% of the total. The flesh and skin of each variety exhibited distinct metabolic profiles, making them unique in coloration, flavor, taste, and nutritional quality. The differential metabolites were mostly enriched in flavonoid biosynthesis, flavone and flavonol biosynthesis, phenylpropanoid biosynthesis, and glucosinolate biosynthesis pathway. Further, 19 key genes regulating the differential accumulation of flavonoids among different radish varieties were identified, such as <em>RsCHS</em>, <em>RsCCOAMT</em>, <em>RsF3H</em>, <em>RsFLS</em>, <em>RsCYP75B1</em>, <em>RsDFR</em>, and <em>RsANS</em> that were significantly upregulated in red-colored radish tissue. Also, 10 key genes affecting the differential accumulation of glucosinolates among different varieties were identified, such as <em>RsCYP83B1</em>, <em>RsSUR1</em>, and <em>RsST5a</em> that were significantly increased in the skin of green radish. Moreover, systematical biosynthetic pathways of flavonoids and glucosinolates and co-expression networks between genes and metabolites were constructed based on integrative analysis between metabolomics and transcriptomics. Our findings provide a novel insight into the mechanisms of radish quality formation, thereby providing a molecular basis for breeding and cultivation of radish with excellent nutritional quality.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100938"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11665663/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881696","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}