Foods最新文献

{"title":"Effects of Sulfur Dioxide on Disease Resistance and Storage Quality of Durian (<i>Durio zibethinus</i> L.): A Comprehensive Analysis Integrating GC-IMS, HTS, Physiological and Biochemical Parameters.","authors":"Shuangdi Hou, Xia Wang, Hui Liu, Phebe Ding, Xian Ji, Xiaoshuan Zhang, Zhiqiang Zhu","doi":"10.3390/foods15193574","DOIUrl":"10.3390/foods15193574","url":null,"abstract":"<p><p>In this study, we examined the multifaceted effects of sulfur dioxide (SO₂) on the postharvest preservation of durian and the underlying potential mechanism of disease resistance. Our results show that 2% SO₂ preserved the good quality of durian by inhibiting its respiration rate and ethylene production (day 15), reducing weight loss, and maintaining color, firmness, and ascorbic acid content. Furthermore, the volatile organic compounds (VOCs) were investigated further by gas chromatography-ion mobility spectrometry (GC-IMS). Ester compounds (fruity aroma of durian) were primarily intensified in SO₂-treated samples, while SO₂ weakened the content of volatile sulfur compounds. Certain antioxidant and antifungal VOCs, including alpha-terpinene, benzyl alcohol, 2-decanone, and 2-heptylfuran, may contribute to enhancing the disease resistance of durian. High-throughput sequencing (HTS) analysis indicated that SO₂ may enhance the disease resistance of durian by shifting the fungal community succession, which stabilized the relative abundance of <i>Meyerozyma</i> sp. and decreased the relative abundance of <i>Alternaria</i> sp. (on day 5), <i>Verticillium</i> sp. (on day 5), and <i>Moesziomyces</i> sp. (on day 5 and 10). Additionally, SO₂ induced the activities of defense-related enzymes, such as catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (β-GLU), which may synergize with antifungal VOCs and fungal community succession to enhance durian disease resistance. These results clarify the potential distinct mechanisms of disease resistance of SO₂ and provide a scientific basis for the application of SO₂ in the postharvest preservation of durian fruits.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665371/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192478","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":"Mulberry Polyphenols Ameliorate Metabolic Abnormalities Accompanied by Spatial Microbial and Short-Chain Fatty Acid Alterations in Type 2 Diabetic Mice.","authors":"Tong Zhang, Ping-Ping Wang, Abdulla Yusuf, Fu Xiong, Chun Chen","doi":"10.3390/foods15193568","DOIUrl":"10.3390/foods15193568","url":null,"abstract":"<p><p>The gut microbiota may contribute to the anti-diabetic effects of mulberry polyphenols (MPs), although the associated spatial microbial patterns and metabolic alterations remain unclear. We investigated microbiota composition in fecal, cecal, and colonic samples and temporal changes in fecal short-chain fatty acids (SCFAs) during an 8-week MP intervention in type 2 diabetic (T2DM) mice using 16S rRNA sequencing and gas chromatography. MPs effectively reduced fasting blood glucose and improved diabetes-associated pathological alterations. Spatially, MP administration was associated with distinct changes in the ascending colonic microecology, characterized by an increased relative abundance of <i>Allobaculum</i> in the lumen and a 23.17% reduction in the relative abundance of mucosa-associated <i>Helicobacter</i>. At the phylum level, MPs increased fecal Bacteroidetes by 7.16% and reduced the relative abundance of Actinobacteria in the cecal, transverse, and descending colonic contents (decreased by 17.03%, 27.24%, and 15.08%, respectively). Temporally, MP administration was associated with time-dependent changes in fecal SCFA concentrations, especially acetate, butyrate, and isobutyrate. Collectively, MP administration was associated with improved glycemic control and coordinated spatial microbial alterations and temporal SCFA changes, characterized by pronounced microbial compositional changes in the ascending-colon region and time-dependent increases in SCFA concentrations over time. These findings provide insights into polyphenol-associated microbiota alterations and support further investigation of the microbial and metabolic responses to MPs in T2DM.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665092/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192406","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":"Multi-Matrix Assessment of Potentially Toxic Elements Across Soil and <i>Sambucus nigra</i> Organs: Spatial Patterns, Regulatory Compliance, and Dietary Exposure of Edible Fruits.","authors":"Călin Gheorghe Pășcuț, Szilárd Bartha, Voichița Timiş-Gânsac, Adrian Tunduc, Călin Ioan Iovan, Petrică Tudor Moțiu, Ioana Andra Vlad, Praveen Pandey, Anamaria Călugăr, Claudiu Ioan Bunea, Florin Dumitru Bora","doi":"10.3390/foods15193573","DOIUrl":"10.3390/foods15193573","url":null,"abstract":"<p><p>Urban environments may influence elemental exposure from wild edible fruits. This study evaluated spatial patterns, soil-to-organ concentration ratios, and food-safety implications of potentially toxic elements in soil and four <i>Sambucus nigra</i> organs collected from 94 sites across five ecological sectors in Oradea, Romania (470 samples). Elements were determined by ICP-MS, and the data were evaluated using soil-to-organ concentration ratios, multivariate analyses, regulatory assessment, dietary-exposure assessment, and non-carcinogenic risk analysis. Elemental profiles varied strongly by matrix and sector, with concentrations generally highest in the central urban sector (Z2) and lowest in the woodland-associated sector (Z4). Bark exhibited the highest soil-normalized concentration ratios for potentially toxic elements; however, because bark was analyzed unwashed, these values may include surface deposition and should not be interpreted as evidence of greater internal accumulation relative to the rinsed organs. In fruits, Cr and Ni were detected in 97.9% and 94.7% of samples; Pb, Cd, As, and Sb occurred mainly in Z2, while Hg remained below the detection limit. Z2 fruits contained 5.92 ± 1.10 detected potentially toxic elements per sample, compared with 1.61 ± 0.61 in Z4. No fruit sample exceeded the applicable EU maximum levels for Pb or Cd. For the additional elements evaluated through the screening-level dietary exposure assessment, all calculated THQs and partial HI values were below 1 under the adopted exposure assumptions. The results indicate a pronounced urban multi-element signal but no appreciable non-carcinogenic concern under the adopted assumptions.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192421","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":"Beyond the Eco-Label: How Credibility Shapes Sustainable Food Choice Online.","authors":"Yidong Liu, Bo Wan, Yansong Wen, Xiaozhe Li","doi":"10.3390/foods15193562","DOIUrl":"10.3390/foods15193562","url":null,"abstract":"<p><p>Eco-labels are important information cues for evaluating the environmental attributes of food products online, yet their effectiveness depends on whether consumers perceive these claims as credible and decision-relevant. This study examines how perceived food eco-label credibility shapes sustainable food purchase intention through two complementary cognitive mechanisms-perceived diagnosticity and perceived value-and whether these processes are contingent on food traceability and price sensitivity. Survey data were collected from 496 consumers of Hema Fresh, a major Chinese online grocery retail platform, and analyzed using structural equation modeling, bootstrap mediation analysis, and moderation analysis. Eco-label credibility positively influenced perceived diagnosticity (β = 0.415, <i>p</i> < 0.001) and perceived value (β = 0.417, <i>p</i> < 0.001), which subsequently increased sustainable food purchase intention (β = 0.372 and 0.295, respectively; both <i>p</i> < 0.001). Bootstrap results confirmed significant indirect effects through perceived diagnosticity (effect = 0.154, 95% CI [0.099, 0.215]) and perceived value (effect = 0.123, 95% CI [0.075, 0.179]). Food traceability strengthened the effects of eco-label credibility on both perceived diagnosticity (β = 0.215, <i>p</i> < 0.001) and perceived value (β = 0.103, <i>p</i> < 0.001). Price sensitivity weakened the perceived diagnosticity-purchase intention relationship, whereas its moderation of the perceived value-intention relationship was not significant. These findings reveal how credible eco-label information is translated into sustainable food choice through complementary information-diagnostic and value-evaluation processes, while identifying traceability and price sensitivity as distinct boundary conditions in online grocery retail.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665480/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192355","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":"Effect of Heat-Moisture and Annealing Treatments on the Physicochemical Properties and Enzymatic Hydrolysis of Quinoa Starch.","authors":"Yuxue Zheng, Xiaoning Yu, Shaoyun Wang","doi":"10.3390/foods15193567","DOIUrl":"10.3390/foods15193567","url":null,"abstract":"<p><p>Quinoa starch shows promise for low-glycemic foods, but its rapid digestibility and limited processability constrain its application. While heat-moisture (HMT) and annealing (ANN) treatments are widely used for starch modification, their systematic comparison on quinoa starch across moisture and temperature remains unreported. This study therefore investigated the effects of HMT and ANN on the physicochemical properties and digestibility of quinoa starch. Both treatments changed the starch surface structure, weakened the long-range and short-range ordered structures and impaired the freeze-thaw stability of quinoa starch. HMT reduced starch peak viscosity as moisture content increased, while ANN showed a temperature-dependent response: low-temperature ANN (30-40 °C) increased peak viscosity, whereas high-temperature ANN (50-60 °C) decreased it. In vitro digestion results showed that 15% moisture HMT and 50 °C ANN reduced rapidly digestible starch (RDS) to 40.77 ± 0.96% and 48.57 ± 0.90%, respectively. The cumulative intestinal digestion at 120 min decreased from 69.33% (native starch) to 57.06-63.97% for HMT-treated samples and to 58.20-67.29% for ANN-treated samples. These findings provide a practical basis for designing quinoa starch-based foods with tailored digestibility.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664821/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192360","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":"Biochemical and Molecular Fingerprinting of Newly Developed <i>Phaseolus vulgaris</i> L. Genotypes: Unveiling Superior Germplasm for Food Security.","authors":"Aurora Dobrin, Liliana Bădulescu, Carmen-Gabriela Constantin, Violeta Alexandra Ion, Oana Crina Bujor-Nenița, Andrei Cătălin Petre, Mihai Frîncu, Anca Amalia Udriște, Maria Ojog, Bianca Mușat","doi":"10.3390/foods15193576","DOIUrl":"10.3390/foods15193576","url":null,"abstract":"<p><p>The common bean (<i>Phaseolus vulgaris</i> L.) is a sustainable source of plant protein, dietary fiber, polyphenols, essential minerals, and antioxidant pigments, increasingly valued as a raw material for functional foods and nutraceutical ingredients. Consistent compositional characterization of new lines is therefore essential both for nutritional labeling and authenticating food-grade germplasm. This study characterizes the nutritional profile, bioactive compounds, antioxidant activity, and mineral contribution of three new bean genotypes grown in Buzău County, Romania, across two consecutive harvest years, complemented by ISSR molecular fingerprinting for cultivar authentication. Genotypes were evaluated for dry matter, total soluble solids, titratable acidity, assimilatory pigments, total phenolic content, total flavonoid content, antioxidant capacity, crude fiber, total sugars, protein, starch, ash, and microelements (Mn, Cu, Zn) and macroelements (Na, Mg, K, Ca) with nutrient reference values (NRVs) per 100 g. Distinct compositional profiles supported differentiated food applications: L BEC (green, long pod) recorded the highest protein, soluble sugars, titratable acidity, pigments, total polyphenols, antioxidant capacity, Na, Mg, Mn, and Zn, indicating suitability for functional and nutraceutical formulations. L 301B (purple pod) accumulated the highest dry matter, ash, crude fiber, total flavonoids, K, and Ca, favoring high-fiber and mineral-fortified products. L HELD (green, flattened pod) yielded the highest °Brix, starch, and Cu, suited to starch-rich, energy-dense foods. All genotypes delivered nutritionally significant amounts of Mg, K, Ca, Mn, Cu, and Zn under Regulation (EU) No 1169/2011. ISSR analysis revealed clear polymorphism and genotype-specific banding patterns, and inter-annual compositional consistency indicated the reliability of these lines as standardized food raw materials. Coupling biochemical profiling with molecular fingerprinting provides a practical tool for nutritional valorization, cultivar authentication, and prevention of food fraud or substitution.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665420/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192362","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":"From Chemical Transformations to Cup Quality: Integrated Insights into Key Non-Volatile Compounds, Aroma-Active Compounds and Sensory Evolution During Continuous Roasting Stages in Yunnan Arabica Coffee.","authors":"Yizhi Chen, Siqian Guo, Yilin Wang, Xianwen Wang, Tao Tong, Wentao Gao, Kexi Ma, Liyan Ma","doi":"10.3390/foods15193569","DOIUrl":"10.3390/foods15193569","url":null,"abstract":"<p><p>Although understanding aroma evolution during roasting is essential for optimizing roasting control and coffee quality, most studies have focused on only a few discrete roasting levels. In this study, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), and sensory evaluation were integrated to characterize changes in key non-volatile compounds, odor-active compounds, and cup quality of Arabica coffee from green beans (S0) through eight successive roasting stages (S1-S8). The results show that the total contents of soluble sugars and chlorogenic acids continuously decreased throughout the roasting process. Volatile compound (VOC) diversity increased until S5, while the total VOC concentration peaked at S7. A total of 47 VOCs showed OAVs > 1, and phenylethyl alcohol, furfuryl alcohol, furfural, phenol, and pyridine were identified as key discriminant markers. Cup quality improved progressively and reached its optimum at S4, characterized by balanced nutty, roasted hazelnut-like, and caramel-like notes, but declined thereafter as smoky and burnt-bitter characteristics intensified. The transition from S4 to S5 therefore represents a critical turning point in coffee aroma evolution during roasting. These findings provide a basis for optimizing roasting control and coffee aroma quality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13665445/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192350","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 Freeze-Dried Burdock Root and Ultrasonic Treatment on the Growth and β-Glucosidase Activity of <i>Lactiplantibacillus plantarum</i> FEL112 in the Fermentation of Black Soymilk.","authors":"Chun-Wei Yang, Wen-Ling Hsiao, Chun-Yao Yang","doi":"10.3390/foods15193563","DOIUrl":"10.3390/foods15193563","url":null,"abstract":"<p><p>Burdock (<i>Arctium lappa</i> L.) root, rich in inulin and polyphenols, has physiological activities and can serve as a nutritional source for microorganisms. The aim of this study was to investigate the effects of freeze-dried burdock root powder (BP) and ultrasonic treatment (US) on the growth and β-glucosidase activity (β-GA) of <i>Lactiplantibacillus plantarum</i> FEL112 (<i>Lp</i>-FEL112) in the fermentation of black soymilk (BS). The viable cell counts and β-GA of <i>Lp</i>-FEL112 incubated in different amounts of BP in BS (x% BP/BS, <i>w</i>/<i>v</i>) without US or using US (40 and 120 kHz) for 1% BP/BS were evaluated. The total phenolic content (TPC), antioxidant activity, and isoflavones in the fermented product extract (FE) for 1% BP/BS were analyzed. The β-GA of <i>Lp</i>-FEL112 for 1% BP/BS without US at 24 h was 16.01 ± 1.88 U/mL, higher than those in 3% BP/BS and 7% BP/BS, and was enhanced to 18.62-26.86 U/mL using US. The antioxidant activities, TPC, and the isoflavone aglycones (daidzein and genistein) ratio in the FE of 1% BP/BS were improved with US. This study demonstrated that adding a limiting amount of BP to BS combined with US in the fermentation of BS by <i>Lp</i>-FEL112 could eliminate the need for an extraction step while achieving enhancement in the functionality of the fermented products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664979/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192383","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":"Plasma-Activated Water Dipping of Fresh-Cut <i>Eruca sativa</i>: An Extended Investigation of the Glucosinolate-Myrosinase System and Cellular Responses.","authors":"Veronica Lolli, Salihu Mohammed, Luca Calani, Silvia Tappi, Pietro Rocculi, Massimiliano Rinaldi, Ileana Ramazzina","doi":"10.3390/foods15193565","DOIUrl":"10.3390/foods15193565","url":null,"abstract":"<p><p>Plasma-Activated Water (PAW) is an emerging non-thermal technology with potential applications in fresh-cut vegetable preservation. The present study investigated the effect of PAW dipping on the glucosinolate-myrosinase system of rocket salad (<i>Eruca sativa</i>) and on selected cellular responses in human Caco-2 cells. Leaves were dipped in PAW for 20 min (PAW-20) or in untreated water (UT). Glucosinolates (GLSs) and their corresponding isothiocyanates (ITCs) were determined by UHPLC-ESI-MS/MS and GC-MS, while myrosinase activity was assessed in crude enzyme extracts. Caco-2 cells were exposed to extracts derived from PAW-20 or UT rocket leaf samples. Instrumental analyses revealed higher levels of the precursor GLSs, glucoerucin and glucoraphanin, in the PAW-20 sample compared with the UT one, whereas the corresponding ITCs, erucin and sulforaphane, were present at lower levels despite no detectable differences in myrosinase activity. In Caco-2 cells, PAW-20-derived leaf extracts induced the upregulation of the mRNA levels of specific UDP-glucuronosyltransferases (UGTs), while no significant modulation of glutathione S-transferases (GSTs) or the nuclear factor erythroid 2-related factor 2 (Nrf2) mRNA levels was observed. Moreover, only minor changes were detected in inflammation-related target genes. Overall, under the experimental conditions tested, PAW treatment was associated with changes in the glucosinolate-isothiocyanate balance in rocket leaf extracts and with selective modulation of phase II detoxification gene expression in Caco-2 cells.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664880/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192402","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":"Protein Composition and Postprandial Aminoacidemia of Biscuits Fortified with Brewer's Spent Grain and Fermented Brewer's Spent Grain in Individuals with Metabolic Syndrome.","authors":"Zi Ning Leong, Yujing Xu, Jialin Chen, Yidan Chang, Gregory Chung Tsing Chan, Jung Eun Kim","doi":"10.3390/foods15193558","DOIUrl":"10.3390/foods15193558","url":null,"abstract":"<p><p>Brewer's spent grain (BSG), the main side-stream of beer brewing, is an abundant and low-cost source of plant protein with limited digestibility. Fermentation pre-treatment may improve protein quality by altering amino acid composition and increasing protein accessibility. This study investigated whether the solid-state fermentation of BSG with <i>Rhizopus oligosporus</i> could improve amino acid composition and further elicit a greater postprandial amino acid response after the consumption of BSG-incorporated biscuits in adults with metabolic syndrome (MetS). Control biscuits (100% wheat flour) and biscuits with a 30% substitution of autoclaved BSG and fermented BSG were prepared. Compositional improvements were evaluated via an analysis of total and free amino acids and the amino acid score calculated against adult indispensable amino acid requirements. Fifteen adults with MetS then consumed 90 g of each biscuit in a randomised, double-blind, crossover trial, with postprandial plasma amino acids assessed over 120 min. Incorporating BSG increased the total amino acid content in biscuits, while fermentation further increased free amino acid content. The lysine amino acid score also increased from 0.57 (Control) to 0.81 (fermented BSG). Despite these compositional improvements, postprandial total and essential amino acid responses did not differ between biscuits, indicating a disconnect between improved protein composition and postprandial amino acid responses in individuals with MetS.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 19","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664953/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192486","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}