Food Chemistry: X最新文献

A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production. 新型壳聚糖微球作为食品加工酶固定载体及其在核苷酸生产中的应用。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-27 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102130

Xiao-Yan Yin, Rui-Fan Yang, Zhong-Hua Yang

{"title":"A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production.","authors":"Xiao-Yan Yin, Rui-Fan Yang, Zhong-Hua Yang","doi":"10.1016/j.fochx.2024.102130","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102130","url":null,"abstract":"Developing a robust and safe carrier for enzyme immobilization is crucial for their application in the food processing industry. In this study, a novel crosslinked chitosan microspheres (CSMs) were prepared using glutaraldehyde (GA) as the crosslinking agent, using a newly developed emulsification-neutralization combined method. Nuclease P1 (NP1) was immobilized onto these microspheres, the maximum activity of NP1@CSMs-GA reach to 53,859.4 U/g. The activity recovery yield reach to 75 %. Compared to the free NP1, the stability of NP1@CSMs-GA was significantly enhanced. Its vmax and Km is 895.71 mg/(g·min) and 77.27 mg/mL respectively. This NP1@CSMs-GA was utilized in production of nucleotides through hydrolysis of RNA. In BSTR, NP1@CSMs-GA retained more than 75.1 % initial activity after 10 cycles of reuse. Moreover, in PBR, the RNA hydrolysis conversion rate maintained 81 % after 24 h of continuous operation. These results demonstrate that NP1@CSMs-GA exhibits excellent reusability and production stability in practical processes.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102130"},"PeriodicalIF":6.5,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11750442/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue. 玉米淀粉糖渣中抗性淀粉的理化特性及体外消化率研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-26 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102113

Qianqian Dai, Xiaoke Li, Chuanbo He, Ying Liang, Hejian Xiong, Ying Ma, Shaowei Zhai

{"title":"Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue.","authors":"Qianqian Dai, Xiaoke Li, Chuanbo He, Ying Liang, Hejian Xiong, Ying Ma, Shaowei Zhai","doi":"10.1016/j.fochx.2024.102113","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102113","url":null,"abstract":"This study sought to investigate the thermal stability and digestibility of corn starch sugar residue resistant starch (CSSR-RS) through comparative analysis of the physicochemical properties and structural characteristics among CSSR-RS, high-amylose corn starch (HS), and normal corn starch (NS). CSSR-RS contained 51.76 % resistant starch (RS), with 42.6 % remaining after high-temperature treatment, which was significantly higher than HS, demonstrating strong resistance to gelatinization. CSSR-RS is characterized by highly ordered aggregation of small molecules with a C-type crystalline structure, and irregular granular structures with wrinkled surfaces. Compared with NS and HS, the short-range and long-range order of CSSR-RS were significantly higher, indicating excellent thermal stability. In vitro simulated digestion revealed that the total hydrolysis rate of CSSR-RS was significantly lower than those of NS and HS, and the residual digesta of CSSR-RS also showed better resistance to digestion than HS. CSSR-RS exhibited significant development prospects in healthy food.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102113"},"PeriodicalIF":6.5,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11742812/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine "tea-flavored fish": From macroscopic quality to microscopic variations. 从现代科学的角度看传统菜肴“茶香鱼”中不同茶叶的风味和功能特性：从宏观品质到微观变化。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-25 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102122

Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

{"title":"A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine \"tea-flavored fish\": From macroscopic quality to microscopic variations.","authors":"Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He","doi":"10.1016/j.fochx.2024.102122","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102122","url":null,"abstract":"The historical appreciation of tea dates back to ancient times, while technological limitations have long hindered in-depth exploration of its flavor complexity and functional attributes. This study investigated the effects of various teas on a traditional delicacy, \"tea-flavored fish\", using teas processed via traditional methods. Analysis of functional components revealed that processing and fermentation reduced catechin levels (186.3 mg/g to 58.8 mg/g) while increasing theaflavins (16.6 mg/g to 39.6 mg/g), leading to decreased antioxidant and antimicrobial activities. Tea flavored fish was prepared following traditional techniques. The results indicated that the teas preserved their sensory qualities such as texture and color, inhibited metabolic activity and microbial growth, delayed lipid oxidation and protein degradation, and inhibited biogenic amine accumulation. Furthermore, minor compositional variations were observed in the final product. These findings offer novel insights into the application of modern scientific concepts to elucidate the principles underlying traditional craftsmanship.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102122"},"PeriodicalIF":6.5,"publicationDate":"2024-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741052/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment. 红薯淀粉热湿模拟糊化过程多尺度结构演化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102123

Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao

{"title":"Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.","authors":"Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao","doi":"10.1016/j.fochx.2024.102123","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102123","url":null,"abstract":"The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was found that SPS exhibited the characteristics of pseudoplastic fluids, characterized by shear thinning and thixotropy, belonged to the C-type starch crystal. The gelatinization temperature of SPS was increased to 82.55 °C by HMT. HMT-SPS had better viscoelasticity in S3-S6. The particle size was smaller than that of RAW-SPS during the gelatinization process. The starch paste of S2 was gelatinized by heating at 95 °C, and the original crystalline structure of the starch was destroyed, where layered structure formed by recrystallization was observed. HMT-SPS showed a clear polarization cross, while disappeared after S2. HMT also improved the ordering degree. The results explained the mechanism of changes in HMT modified starch during the gelatinization process.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102123"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741091/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes. 不同表型品种山梨果油品质分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102127

Tianting Luo, Jiaqi Xu, Zhouqin Zhen, Xue Pan, Lang Feng, Likang Qin, Tingyuan Ren

{"title":"Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes.","authors":"Tianting Luo, Jiaqi Xu, Zhouqin Zhen, Xue Pan, Lang Feng, Likang Qin, Tingyuan Ren","doi":"10.1016/j.fochx.2024.102127","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102127","url":null,"abstract":"To study the quality characteristics of Idesia polycarpa fruit oil (IPFO) samples under varying phenotypic traits and their differences, three typical phenotypic fruits of the same cultivar were compared, both morphologically and chemically. The results revealed that the highest water content (51.90 %) occurred in small red fruits (RID-S), and the highest oil content (20.63 %) was obtained in large yellow fruits (YID). A total of 532 aroma compounds were identified via gas chromatography-mass spectrometry (GC-MS), with terpenes as the major contributors. The fatty acid composition was dominated by linoleic acid (LA), palmitic acid and oleic acid, and the LA content was highest in large red fruits (RID-B) (1633.25-1807.21 μg/mL), whereas the palmitic acid and oleic acid contents were highest in YID (863.72-976.70 μg/mL and 505.96-604.04 μg/mL, respectively). The oil quality of I. polycarpa varied according to its phenotypic characteristics, with RID-B identified as an excellent cultivar, followed by YID and RID-S.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102127"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741077/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage. 混合发酵对枣苏梨-梅洛葡萄复合酒精饮料风味品质及体外抗氧化活性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102128

Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

{"title":"Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.","authors":"Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu","doi":"10.1016/j.fochx.2024.102128","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102128","url":null,"abstract":"In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with Metschnikowia pulcherrima 346 and Saccharomyces cerevisiae ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of M. pulcherrima 346 and S. cerevisiae ES488 inoculated 1.13:1, sequential inoculation time 47.02 h and making temperature 19 °C. The optimal mixed fermentation increased the content of terpenes and ethyl esters in pear-grape beverage by 16.5 % and 11.2 % respectively, enhancing floral and fruity aromas and attaining the highest sensory score. Due to the accumulation of flavonoid, anthocyanin, and phenol, the optimized alcoholic beverage exhibited the highest DPPH (97.6 %) and OH (93.3 %) radical scavenging rate as well as iron ion reducing power (3.25), which is conducive to extending the shelf life of beverages.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102128"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741023/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines. 叶面施用γ-聚谷氨酸和褐藻酸对马塞兰葡萄和葡萄酒品质及抗氧化活性的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102112

Huawei Chen, Lijian Zhang, Bowei Yang, Miaomiao Wang, Litao Ma, Jingjing Shi, Zhenwen Zhang, Qingqing Zeng

{"title":"Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines.","authors":"Huawei Chen, Lijian Zhang, Bowei Yang, Miaomiao Wang, Litao Ma, Jingjing Shi, Zhenwen Zhang, Qingqing Zeng","doi":"10.1016/j.fochx.2024.102112","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102112","url":null,"abstract":"This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activity of both grapes and wines in both years. Overall, treatments with 0.45 % (v/v) PGA (PGA3), 0.45 % (v/v) ALA (ALA3), and 0.25 % (v/v) ALA (ALA1) notably increased the total phenolic and anthocyanin content in both grapes and wines. Among these, PGA3 treatment significantly upregulated the levels of Delphinidin-3-O-(6-acetyl)-glucoside, Cyanidin-3-O-(6-acetyl)-glucoside, Peonidin-3-O-glucoside, and Malvidin-3-O-(trans-6-O-coumaryl)-glucoside in both years. Additionally, PGA3 treatment elevated the expression of the VvPAL, VvCHS, VvDFR and VvLDOX genes across both years. In contrast, ALA3 and ALA1 treatments increased anthocyanin content by upregulating the expression of VvCHS, VvF3'H and VvUFGT genes. In summary, PGA3 treatment significantly enhanced the phenolic compounds and antioxidant activity in both grapes and wines. These findings demonstrate the potential of PGA and ALA as biostimulants to significantly enhance grape and wine quality in viticulture.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102112"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732695/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors. 细菌纤维素对香精的吸附和缓释机理的研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102110

Jingyi Hu, Longfei Wang, Menglan Xiao, Weihua Chen, Meng Zhou, Yihan Hu, Yujie Zhang, Miao Lai, Aimin He, Mingqin Zhao

{"title":"Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors.","authors":"Jingyi Hu, Longfei Wang, Menglan Xiao, Weihua Chen, Meng Zhou, Yihan Hu, Yujie Zhang, Miao Lai, Aimin He, Mingqin Zhao","doi":"10.1016/j.fochx.2024.102110","DOIUrl":"10.1016/j.fochx.2024.102110","url":null,"abstract":"The stabilities and sustained-release properties of citral are significant for foods. Herein, bacterial cellulose (BC) was innovatively reported for adsorption and sustained-release of citral via gas-phase adsorption technique, and the adsorption mechanism was disclosed. BC was prepared from tobacco stem waste extract (TSWE), and better adsorption capacity (124.98 mg/g) was obtained through response surface optimization. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Flourier transform Infrared Spectroscopy (FTIR), and Brunauer-Emmett-Teller (BET) were utilized to verify the successful adsorption. Thermo-gravimetry (TG) analysis showed that the release of citral was delayed. Temperature responsiveness indicated the release of citral was controlled by internal diffusion. Density functional theory (DFT) calculations indicated the interactions between BC and citral was mainly composed of van der Waals forces and hydrogen bonds. BC-Citral also exhibited excellent antibacterial capability. This work provided a new approach for constructing controlled-release materials of citral, which offered good application prospects in food industry.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102110"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142983245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration. 香豆叶品质相关关键挥发性成分的变化还有增长持续时间。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102126

Lu Yan, Ang Zhang, Xiaowei Qin, Huan Yu, Xunzhi Ji, Shuzhen He, Ying Zong, Chunhe Gu, Zhen Feng, Lisong Hu, Zhiqing Lu

{"title":"Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration.","authors":"Lu Yan, Ang Zhang, Xiaowei Qin, Huan Yu, Xunzhi Ji, Shuzhen He, Ying Zong, Chunhe Gu, Zhen Feng, Lisong Hu, Zhiqing Lu","doi":"10.1016/j.fochx.2024.102126","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102126","url":null,"abstract":"Pandan (Pandanus amaryllifolius Roxb.) are one of the traditional food materials in Southeast Asian countries. However, there has long been a lack of understanding of the differences in volatile organic compounds (VOCs) of leaves at different growth periods. Gas chromatography-mass spectrometry (GC-MS) was used to identify and analyze VOCs in different leaf positions of Pandan in this study. The content of 2-Acetyl-1-pyrroline (2AP) was higher in L1-L3 and decreased with leaf growth, while squalene showed the opposite trend. The content of neophytadiene first increased and then decreased, reaching the highest in L15. L8 is the critical point at which the content of each major VOCs is balanced. Combining agronomic traits and VOCs content, leaves in L4-L25 position are suitable for harvesting. This study provides data support for scientific judgment of the harvesting site and time of Pandan, and provides theoretical basis for further utilization of VOCs of Pandan.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102126"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741041/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation. 植物乳杆菌HY127发酵提高玉米副产物汁液胆汁酸结合能力的机理研究。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI: 10.1016/j.fochx.2024.102111

Huanyong Lv, Xiaohui Tang, Jian Zhang, Menghan Ma, Xinyi Li, Zhenjie Zheng, Yunhe Xu, Lili Zhang

{"title":"Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation.","authors":"Huanyong Lv, Xiaohui Tang, Jian Zhang, Menghan Ma, Xinyi Li, Zhenjie Zheng, Yunhe Xu, Lili Zhang","doi":"10.1016/j.fochx.2024.102111","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.102111","url":null,"abstract":"Hyperlipidemia is a common endocrine metabolic disease in humans. Long-term medications often have adverse effects, making the search for safer and more effective treatments crucial. This study aimed to explore the impacts and mechanisms of Lactiplantibacillus plantarum HY127 fermentation on enhancing bile acid-binding capacity (BABC). We fermented corn by-product juice (CBJ) by HY127 and investigated the BABC of HY127 bacterial cells and their metabolites. Our results indicated that HY127 cells (95.25 %) played a major role in enhancing BABC, with metabolites (31.50 %-66.41 %) also contributing. Compared to unfermented CBJ, the contents of phenolics, flavonoids, polysaccharides, and organic acids were significantly higher. Non-targeted metabolomics revealed upregulated amino acids, alkaloids, terpenoids, and other bioactive substances associated with BABC in the supernatant. This study confirmed that HY127 fermentation enhances the BABC of CBJ (increased by 32.02 %-78.76 %), providing a research foundation and technical reference for the development of LAB-fermented corn by-product beverages with hypolipidemic activities.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102111"},"PeriodicalIF":6.5,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11742556/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0