Food Chemistry: X最新文献_第3页

Machine learning model interpretability using SHAP values: Applied to the task of classifying and predicting the nutritional content of different cuts of mutton. 使用SHAP值的机器学习模型可解释性：应用于分类和预测不同羊肉块的营养成分的任务。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102739

Li Wang, Xuchun Sun, Jing Liang, Zhiyuan Ma, Fei Li, Shengyan Hao, Baocang Liu, Long Guo, Xiuxiu Weng

{"title":"Machine learning model interpretability using SHAP values: Applied to the task of classifying and predicting the nutritional content of different cuts of mutton.","authors":"Li Wang, Xuchun Sun, Jing Liang, Zhiyuan Ma, Fei Li, Shengyan Hao, Baocang Liu, Long Guo, Xiuxiu Weng","doi":"10.1016/j.fochx.2025.102739","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102739","url":null,"abstract":"The rapid identification and prediction of nutritional components in fresh meat products pose a significant challenge. This study aims to classify different cuts of fresh mutton and predict their nutritional components using SVM and PLS model, focusing on the differences in fatty acid composition among the longissimus lumborum, hindshank, and foreshank. An SVM-SHAP model predicted crude fat, protein, and fatty acids, while interpreting feature contributions. PUFA were significantly higher in the hindshank than in the longissimus lumborum and foreshank. The SVM model achieved a classification accuracy of 92.5 % and successfully predicted key nutritional parameters such as EE, CP, MUFA and PUFA with RPD values exceeding 2.7 in the test set. SHAP value analysis revealed that lipid-related variables and wavelengths in the 2300-2500 nm region were major contributors to the model. Vis-NIR-based SVM modeling technology is a fast, non-destructive, and accurate tool for evaluating fresh mutton.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102739"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275142/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674296","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

Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars. 21种不同树桉果肉酚类成分及抗氧化活性比较。品种。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102735

Ming Cheng, Mengyang Liu, Lehe Tan, Chuan Li, Gang Wu, Bingqiang Xu, Yanjun Zhang, Kexue Zhu

{"title":"Comparison of phenolic profiles and antioxidant activities in the pulps from 21 different Artocarpus heterophyllus Lam. cultivars.","authors":"Ming Cheng, Mengyang Liu, Lehe Tan, Chuan Li, Gang Wu, Bingqiang Xu, Yanjun Zhang, Kexue Zhu","doi":"10.1016/j.fochx.2025.102735","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102735","url":null,"abstract":"Artocarpus heterophyllus Lam. (jackfruit) exhibits important biological activities, with its antioxidant effects are closely associated with rich phenolic compounds. This study evaluated the total phenolic content (TPC), total flavonoid content (TFC), and phenolic components in jackfruit pulp from 21 different cultivars. 58 phenolic compounds were identified with significant variations in their quantity and content among the cultivars by using UPLC-ESI-Q-TOF-MS/MS. Notably, the cultivar \"Malaysia 1\" had the highest TPC and TFC, exhibited the strongest antioxidant capacity. A strong correlation between polyphenol content and antioxidant properties suggests that procyanidins B1 and p-coumaric acid are key contributors to the antioxidant activity of jackfruit pulp. Principal component analysis (PCA) revealed distinct patterns in the phenolic compound profiles across samples. These findings provide a theoretical basis for the precise cultivation of high-antioxidant varieties possible and provide a reference for the processing strategies of targeted functional jackfruit products.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102735"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274677/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674282","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

Biodegradable photosensitive antimicrobial hydrogel film based on curcumin-carbon dots for raw meat preservation. 基于姜黄素碳点的可生物降解光敏抗菌水凝胶膜用于生肉保存。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102730

Xiaoqin Pan, Shan Xiao, Yanxue Cai, Zhouyi Xiong, Bo Wang, Xuan Chen, Jihui Wang

{"title":"Biodegradable photosensitive antimicrobial hydrogel film based on curcumin-carbon dots for raw meat preservation.","authors":"Xiaoqin Pan, Shan Xiao, Yanxue Cai, Zhouyi Xiong, Bo Wang, Xuan Chen, Jihui Wang","doi":"10.1016/j.fochx.2025.102730","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102730","url":null,"abstract":"Biodegradable photodynamic antimicrobial hydrogel films have gained significant attention for food preservation. Konjac glucomannan (KGM) based hydrogels offer commendable biocompatibility and biodegradability but exhibit low antimicrobial activity. While curcumin (Cur) is widely incorporated into biodegradable antimicrobial packaging, it often compromises transparency and shortens the functional lifespan of hydrogel films. In this study, we report a biodegradable photosensitive film based on KGM, polyvinyl alcohol (PVA), D-sorbitol and Curcumin‑carbon dots (Cur-CDs). The water penetrating in the film show the Fick diffusion behavior, and biodegraded 27.90 % within 4 weeks. Cur-CDs enhanced hydrogen bonding between KGM and PVA, resulting in a smoother film surface, a 17.80° reduction in water contact angle, and a 24.91 % increase in transparency. Besides, the light stability of Cur-CDs in film was significantly enhanced. Accordingly, 1.74 × 104 CFU microbial colony was photodynamic eliminated when applied on pork preservation, showing the promising potential application in food preservation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102730"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275136/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674278","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

Maillard reaction products from Tilapia (Oreochromis mossambicus) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics. 罗非鱼（Oreochromis mossambicus）鳞片胶原肽与不同纯度低聚半乳糖结合的美拉德反应产物：表征、抗氧化活性及其对益生菌生长的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102733

Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao

{"title":"Maillard reaction products from Tilapia (Oreochromis mossambicus) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics.","authors":"Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao","doi":"10.1016/j.fochx.2025.102733","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102733","url":null,"abstract":"This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree of grafting, and furosine content showed that lower-purity GOS exhibited higher glycation reactivity. Amino acid composition and advanced glycation end products analyses showed that arginine was the primary amino acid involved in glycation, with abundant formation of methylglyoxal-derived hydroimidazolone 1 (MG-H1). Digested MRPs maintained strong antioxidant activity, particularly in the lower-purity GOS group. Meanwhile, MRPs heated for 150 min enhanced L. casei, L. pentosus, and B. bifidum growth, while those heated for 60 min favored B. longum. MG-H1 level was positively correlated with antioxidant activity and B. bifidum growth (p < 0.01). This study highlights the broad application potential of glycated bioactive peptides with lower-purity GOS.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102733"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275030/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674297","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

Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins from Purple-heart Radish: Process optimization, structural characterization and quantitative analysis. 微波辅助深共晶溶剂萃取和大孔树脂纯化紫心萝卜花青素：工艺优化、结构表征和定量分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-04 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102736

Peiyi Jin, Liping Wang, Jiaju Pi, Tiefeng Yuan, Jinjian Zhong, Linzhou Chen, Jilong Huang, Lin Gan, Chen Lin, Huajun Fan

{"title":"Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins from Purple-heart Radish: Process optimization, structural characterization and quantitative analysis.","authors":"Peiyi Jin, Liping Wang, Jiaju Pi, Tiefeng Yuan, Jinjian Zhong, Linzhou Chen, Jilong Huang, Lin Gan, Chen Lin, Huajun Fan","doi":"10.1016/j.fochx.2025.102736","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102736","url":null,"abstract":"A novel approach for extraction and purification of the anthocyanins from Purple-heart Radish was developed by microwave-assisted deep eutectic solvent extraction (MAE-DES) coupled to macroporous resin separation (MRS). Citric acid-based DES as the extractant was screened and characterized from 13 synthesized deep eutectic solvents due to the excellent performance. Through RSM optimization of MAE-DES process, the anthocyanin yield reached 6.442 ± 0.135 mg/g, demonstrating that MAE-DES significantly superior to that of conventional methods. With AB-8 MRS purification, the anthocyanin purity was increased by 63-fold. By UHPLC-Q-TOF-MS/MS, the anthocyanins obtained from Purple-heart Radish were dominantly composed of pelargonins. Based on composition analysis, pH differential method was first modified by introducing weighting factors, avoiding serious underestimation of the anthocyanins content in Purple-heart Radish. MAE-DES and the modified spectrophotometry were successfully applied for assessment of anthocyanin extraction and sample drying methods, providing an efficient alternative to development and application of the anthocyanins from Purple-heart Radish.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102736"},"PeriodicalIF":6.5,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275140/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674300","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

Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties. 不同品种酿造的柑桔酒理化、植物化学、挥发性特征及生物活性的比较。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-02 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102726

Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang

{"title":"Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.","authors":"Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang","doi":"10.1016/j.fochx.2025.102726","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102726","url":null,"abstract":"This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: Citrus reticulata cv. 'Dahongpao' (CRDW), C. reticulata 'Chun Jian' (CRCW), C. sinensis L. Osbeck 'Jincheng' (CSOJW), C. sinensis L. Osbeck 'Tarocco' (CSOTW), and C. sinensis L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, N-methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102726"},"PeriodicalIF":6.5,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275130/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674283","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

The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines. 赤霞珠葡萄酒工业发酵过程中商业ADYs的优势及其与真菌多样性、挥发性化合物的关系。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-02 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102725

Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun

{"title":"The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines.","authors":"Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun","doi":"10.1016/j.fochx.2025.102725","DOIUrl":"https://doi.org/10.1016/j.fochx.2025.102725","url":null,"abstract":"During the winemaking process, the dominance of commercial active dry yeasts (ADYs) influence the interactions among microorganisms and the profiles of wine aroma. In this study, the implantation percentage of ADYs, fungal diversity and volatile profiles during the industrial Cabernet Sauvignon wine fermentation from four wineries in Ningxia, China were investigated. Four species were identified by the culture-dependent method. A total of 38 volatile aromas were identified through headspace solid phase microextraction gas chromatography mass spectrometry. Interdelta sequence typing showed that FX10 strain used in Winery2 had a lower implantation percentage than that of IONYS-WF strain used in Winery4 during fermentation. High-throughput sequencing further elucidated differences in fungal community structures at different fermentation times between Winery2 and Winery4. Correlation analyses between microbial communities and flavor components highlighted the role of dominant species in shaping characteristic flavor profiles. This study deepens comprehension of how ADYs influence fungal succession and wine characteristics.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102725"},"PeriodicalIF":6.5,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12275055/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674304","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

Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk 超声辅助增强helveticlactobacillus发酵乳的微生物、物理化学和生物活性特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102724

Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi

{"title":"Ultrasound-assisted enhancement of microbial, physicochemical, and bioactive properties in Lactobacillus helveticus-fermented milk","authors":"Aliakbar Gholamhosseinpour , Seyed Mohammad Bagher Hashemi , Hamideh Khosravi Mazydi","doi":"10.1016/j.fochx.2025.102724","DOIUrl":"10.1016/j.fochx.2025.102724","url":null,"abstract":"<div><div>This research assessed the impacts of ultrasound on fermentation dynamics and bioactive properties in milk fermented with Lactobacillus helveticus. Ultrasound was applied to milk (MU + L), bacterial culture (M + LU), both (MU + LU), or the inoculated mixture [(M + L)U], and samples were analysed during a 24 h fermentation. Results demonstrated that ultrasound significantly enhanced microbial viability, especially in MU + LU. Acidification occurred more rapidly in ultrasound-treated samples, with MU + LU achieving the lowest pH(3.31). Ultrasound also improved antioxidant potential, with DPPH radical scavenging and ascorbate oxidation inhibition reaching 79.8 % and 28.4 %, respectively, in MU + LU. Furthermore, inhibitory activities against α-amylase, α-glucosidase, ACE, and lipase were significantly higher in ultrasound-treated samples, again with MU + LU showing the most pronounced effects (47.2 %,43.4 %,42.9 %, and 34.6 %, respectively). These findings highlight the synergistic advantages of applying ultrasound to milk and culture, offering a promising green, non-thermal approach to accelerate fermentation and improve microbial viability, antioxidant activity, and functional health-promoting properties in fermented dairy products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102724"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation 酸解-电渗析-微生物发酵三明治一体化工艺制备的外多糖衍生低聚糖的益生元潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102718

Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou

{"title":"Prebiotic potential of exopolysaccharide-derived oligosaccharides prepared using sandwich-integration bioprocess of acidolysis-electrodialysis and microbial fermentation","authors":"Xinmiao Ren , Qingping Liang , Mengshi Xiao , Dongxing Yu , Jiaming Liu , Ningyang Li , Xiaodan Fu , Haijin Mou","doi":"10.1016/j.fochx.2025.102718","DOIUrl":"10.1016/j.fochx.2025.102718","url":null,"abstract":"<div><div>Fucosylated oligosaccharides (FCOs) from human milk and fucoidan are potential prebiotics. This study established a sandwich-integration bioprocess combining acidolysis-electrodialysis and microbial fermentation to obtain novel prebiotic FCOs from fucose-containing exopolysaccharide (EPS) with a specific backbone structure →3)-β-d-Glcp-(1 → 4)-α-l-Fucp-(1 → 3)-α-l-Fucp-(1 → and α-d-Galp branches. The prebiotic activity of FCOs was analyzed through single-strain cultivation and colonic fermentation. Acidolysis of EPS generated residual acid and free monosaccharides. After electrodialysis for acid removal, Lactococcus lactis fermentation removed over 96 % of glucose and galactose, increasing the fucose molar ratio of FCOs by 25 % compared to the initial hydrolysates. Secondary electrodialysis removed 96.2 % of fermentation-derived organic acids. FCOs promoted lactic acid bacteria in mono-culture, and enhanced Bifidobacterium, Parabacteroides, and Megasphaera in colonic fermentation, enriching short-chain fatty acids (SCFAs) metabolism pathway, especially butyrate metabolism. This study developed an integrated process for EPS-derived FCOs preparation and monosaccharides byproduct removal and provided insights to the development of fucose-rich prebiotic.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102718"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis 基于肽组学分析的丙二醛氧化抑制金鲳鱼肌纤维蛋白消化的分子机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102713

Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu

{"title":"Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis","authors":"Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu","doi":"10.1016/j.fochx.2025.102713","DOIUrl":"10.1016/j.fochx.2025.102713","url":null,"abstract":"<div><div>This study investigated the effects of malondialdehyde (MDA) induced oxidation on the digestion of the Golden Pomfret myofibrillar protein. Results showed that protein digestibility decreased significantly with increased MDA concentration (P < 0.05). Compared with the control group, the digestibility of proteins subjected to treatment with 10 mM MDA declined from 98.66 % to 44.41 %. Moreover, the gastric and intestinal digestibility constants decreased from 6.55 and 7 to 2.12 and 0.72, respectively. Notably, MDA detaches from MP during digestion, and MDA shields the cleavage sites of pepsin and trypsin on tryptophan, arginine, and lysine. Compared to the control group, the number of peptides in the digestive products of proteins treated with 10 mM MDA dropped from 2870 to 901, the total peptide count decreased from 4399 to 1667, and new peptides emerged. These results indicated that the digestion of oxidized protein mediated by MDA was inhibited, and this inhibition of MP digestion was irreversible. Notably, myosin was the protein most profoundly impacted by MDA.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102713"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534196","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0