Foods最新文献

{"title":"Revealing the Response Mechanism of <i>Pediococcus pentosaceus</i> Under Acid and Alcohol Stresses via a Combined Transcriptomic and Metabolomic Analysis.","authors":"Pan Huang, Huan Yang, Yiyang Zhou, Siyuan Zeng, Rongqing Zhou, Chongde Wu","doi":"10.3390/foods14132400","DOIUrl":"10.3390/foods14132400","url":null,"abstract":"<p><p><i>Pediococcus pentosaceus</i>, an important lactic acid bacterium in the brewing of Chinese <i>Baijiu</i> (liquor), usually encounters environmental stresses including ethanol and lactic acid, which severely impact cellular growth and metabolism. In this study, a combined physiological and omics analysis was employed to elucidate the response mechanisms of <i>P. pentosaceus</i> under ethanol and lactic acid stress conditions. The results showed that the biomass of cells decreased by about 40% under single-stress conditions and 70% under co-stress conditions. Analysis of the differentially expressed genes revealed that the cells adjusted various cellular processes to cope with environmental stresses, including modifications in cell wall synthesis, membrane function, and energy production pathways. Meanwhile, the increased expression of genes involved in DNA repair system and protein biosynthesis ensured the normal physiological function of cells. Notably, under ethanol stress, <i>P. pentosaceus</i> upregulated genes involved in unsaturated fatty acid biosynthesis, enhancing membrane stability and integrity. Conversely, under lactic acid stress, cells downregulated F-type ATPase, reducing H⁺ influx to maintain intracellular pH homeostasis. The metabolomic analysis revealed DNA damage under co-stress conditions and further validated the transcriptomic results. Our findings elucidate the molecular and physiological strategies of <i>P. pentosaceus</i> under acid and ethanol stress, providing a foundation for optimizing fermentation processes and enhancing microbial resilience in industrial settings.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249401/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617063","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":"Prebiotic Potential of Dietary Polyphenols in Colorectal Cancer Immunomodulation.","authors":"Bini Sreenesh, Elizabeth Varghese, Peter Kubatka, Samson Mathews Samuel, Dietrich Büsselberg","doi":"10.3390/foods14132392","DOIUrl":"10.3390/foods14132392","url":null,"abstract":"<p><p>Molecular crosstalk between the gut microbiome and human diet represent a potential therapeutic avenue requiring further investigation as it can be applied to human health management and treatment. Colon cancer, the third leading cause of cancer mortality, is often linked to the gut microbiome. In vitro and in vivo studies and metagenomic research have revealed alterations in gut microbial flora among diseased individuals. The human diet is connected to these changes in microbial inhabitants related to the pathophysiology underlying colorectal cancer (CRC). Polyphenols are well-studied, naturally occurring plant secondary metabolites recognized for their anti-inflammatory and antioxidant properties. The anticancer activities of these compounds are increasingly reported, offering insights into the administration of these natural molecules for managing various types of cancer and developing novel medications from them. Recent investigations have highlighted the prebiotic-like effects of these compounds on gut microbial dysbiosis and their metabolism concerning colorectal cancer, influencing colon cancer by interfering with multiple signaling pathways. This review will focus on the existing literature regarding the prebiotic potential of dietary polyphenols, and further research in this area would be valuable, as the integration of artificial intelligence (AI) and machine learning (ML) can enable analysis of the connections between unique gut microbiome profiles and other dependent factors such as physiological and genetic variables, paving the way for personalized treatment strategies in gut microbiome-based health management and precision medicine.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248521/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617090","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":"Nutritional and Organoleptic Characterization of Two Quinoa (<i>Chenopodium quinoa</i>) Cultivars Grown in Quebec, Canada.","authors":"Aria Haiying Huang, Sophie Turcot, Nancy Graveline, Marylène Pelletier, Hugues Plourde, Sébastien Villeneuve, Isabelle Germain","doi":"10.3390/foods14132394","DOIUrl":"10.3390/foods14132394","url":null,"abstract":"<p><p>Quinoa (<i>Chenopodium quinoa</i>) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involved in its production. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions and to provide a nutritional and sensory characterization of two Quebec (Canada) varieties (Sweet and Bitter) in comparison to the Bolivian reference cultivar, Royal White. Analyses included proximate composition, amino acids, fatty acids, phenolics, and anti-nutrients. Sensory evaluations involved hedonic and bitterness ranking tests. Bolivian cultivar had higher omega-3 content, while the Quebec cultivars showed favorable protein and lipid profiles, with better lipid health indexes. Protein quality was comparable between the Bolivian and Sweet cultivars. The overall flavor appreciation was similar among twice-brushed Bitter cultivar and Bolivian samples. The Bolivian sample received a better score for texture. Descriptive flavor data support the development of a quinoa flavor lexicon. Notably, total saponins content, commonly used as a bitterness indicator, did not consistently correlate with perceived bitterness, emphasizing the need for a standardized quantification method for cultivar selection and further investigation into other flavor-contributing compounds.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617131","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 Different Trehalose and Sorbitol Impregnation Methods on Freeze-Thaw Damage to Potato Slices.","authors":"Wenfang Xuan, Yiyang Qi, Xueqian Wan, Xuemei Gao, Haiou Wang, Huichang Wu","doi":"10.3390/foods14132389","DOIUrl":"10.3390/foods14132389","url":null,"abstract":"<p><p>Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen-thawed potato slices. The results showed that both trehalose and sorbitol can significantly improve the quality of frozen-thawed potato slices. Vacuum impregnation resulted in a higher total sugar content in the impregnated potato slices than atmospheric pressure impregnation (<i>p</i> < 0.05). Sorbitol impregnation significantly reduced cell damage and nutrient loss of frozen-thawed potato slices; specifically, under vacuum impregnation conditions, the juice loss rate and relative electrical conductivity decreased to 7.58 ± 0.47% and 32.90 ± 1.83 mS/cm, respectively. Texture analysis showed that sorbitol impregnation resulted in significantly higher puncture hardness and TPA hardness in frozen-thawed potato slices than trehalose impregnation. Furthermore, observations of cell activity and transmission electron microscopy of potato tissues verified sorbitol's advantages in maintaining cell structure integrity and reducing ice crystal damage. Hence, sorbitol vacuum impregnation is highly recommended as a pretreatment in potato quick freezing processes. This study provides a theoretical basis and technical support for the improvement of the quality of quick-frozen potato products, and for the later processing and manufacturing of frozen potato slices.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248878/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617022","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":"Novel Active Films with Semolina and Jatoba (<i>Hymenaea courbaril</i> L.): Preparation, Properties, and Sustainability Aspects.","authors":"Cristiani Viegas Brandão Grisi, Flávia Cosmo Guedes da Silva, Rita de Cassia Andrade Silva, Rene Pinto da Silva, Fábio Anderson Pereira da Silva, Angela Maria Tribuzy de Magalhães Cordeiro","doi":"10.3390/foods14132391","DOIUrl":"10.3390/foods14132391","url":null,"abstract":"<p><p>The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% <i>w</i>/<i>w</i>), pectin extracted from passion fruit (1% <i>w</i>/<i>w</i>), inverted sugar (1% <i>w</i>/<i>w</i>), and sucrose (1% <i>w</i>/<i>w</i>), incorporating hydroalcoholic extracts from jatoba stem bark (X₁) and pods (X₂) at concentrations ranging from 0 to 1% (<i>w</i>/<i>w</i>). The films were characterized in terms of their functional, physical, chemical, structural, and degradation properties. The formulation that showed the best performance, referred to as the optimized formulation (FO), contained 0.5% X₁ and 0.5% X₂, presenting a high phenolic compound content (8.80 mg GAE/g), strong antioxidant activity as determined by the DPPH method (75.28%) and FRAP assay (6.02 mmol FeSO₄/g), good thermal stability (350 °C), and a high soil degradation rate (83.47% in 15 days). These results indicate that the FO film has potential application as a primary packaging material with antioxidant function for oxidation-sensitive foods, meeting the demand for biodegradable and environmentally sustainable solutions in the food industry.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249243/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617127","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":"Total Culturable Microbial Diversity of Food Contact Surfaces in Poultry and Fish Processing Industries After the Pre-Operational Cleaning Process.","authors":"Luiz Gustavo Bach, Gabriela Zarpelon Anhalt Braga, Márcia Cristina Bedutti, Layza Mylena Pardinho Dias, Emanoelli Aparecida Rodrigues Dos Santos, Leonardo Ereno Tadielo, Evelyn Cristine da Silva, Jhennifer Arruda Schmiedt, Virgínia Farias Alves, Elaine Cristina Pereira De Martinis, Fábio Sossai Possebon, Vinicius Cunha Barcellos, Luciano Dos Santos Bersot","doi":"10.3390/foods14132387","DOIUrl":"10.3390/foods14132387","url":null,"abstract":"<p><p>This study assessed the viable and culturable microbial diversity that remained on equipment surfaces after hygiene procedures in Brazilian poultry and fish slaughterhouses. Food-contact surface samples were collected using sterile swabs in poultry (<i>n</i> = 50) and fish (<i>Oreochromis niloticus</i>, <i>n</i> = 50) slaughterhouses. The swab samples were used to prepare culture plates to recover viable and culturable cells. The grown plates were washed, and the total DNA of the cell suspension was extracted with a commercial kit. Sequencing of the total DNA extracted from cultures was targeted at the V3 and V4 regions of the <i>16S rRNA</i>. DNA reads were analyzed by QIIME2 software, with results expressed in relative frequency (%RF). Alpha and beta diversity indexes were analyzed considering the spots of sample collection, type of industry, surfaces (smooth or modular), and materials (polypropylene, stainless steel, or polyurethane). The results showed that in the poultry slaughterhouse, the most abundant genera were <i>Acinetobacter</i> (27.4%), <i>Staphylococcus</i> (7.7%), and <i>Pseudomonas</i> (5.3%), while for the fish slaughterhouse, there was a higher abundance of <i>Staphylococcus</i> (27.7%), <i>Acinetobacter</i> (17.2%), and <i>Bacillus</i> (12.5%). Surface characteristics influenced the microbial diversity, with <i>Acinetobacter</i> spp. dominating modular surfaces and <i>Staphylococcus</i> spp. prevailing on smooth surfaces. The results obtained indicate there is an important resident microbiota that persists even after hygiene processes, and surface-specific cleaning strategies should be developed.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248754/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617204","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":"Modulatory Role of Hesperetin-Copper(II) on Gut Microbiota in Type 2 Diabetes Mellitus Mice.","authors":"Xi Peng, Yushi Wei, Deming Gong, Guowen Zhang","doi":"10.3390/foods14132390","DOIUrl":"10.3390/foods14132390","url":null,"abstract":"<p><strong>Background: </strong>Exploring new strategies to improve type 2 diabetes mellitus (T2DM) is one of the frontier hotspots in the field of healthy food. Flavonoid-metal complexes have become one of the research hotspots in the field of health foods due to their unique structural and functional properties.</p><p><strong>Methods: </strong>In this study, the effect of hesperetin-copper(II) complex [Hsp-Cu(II)] on the gut microbiota of mice with T2DM was investigated by the 16S rRNA high-throughput sequencing.</p><p><strong>Results: </strong>The analyses of α and β diversity indicated that the richness and diversity of gut microbiota in the T2DM mice decreased and the community structure was significantly different from the normal mice. Hsp-Cu(II) increased the abundances of the beneficial bacteria (<i>Lactobacillus</i>, <i>Ligilactobacillus</i>, <i>Romboutsia</i>, <i>Faecalibaculum</i>, and <i>Dubosiella</i>), and decreased the amounts of the harmful bacteria (<i>Desulfobacterota</i>, <i>Corynebacterium</i>, and <i>Desulfovibrio</i>) and the ratio of <i>Firmicutes</i>/<i>Bacteroidetes</i> (from 44.5 to 5.8) in the T2DM mice, which was beneficial for regulating the composition of intestinal microbiota. The linear discriminant analysis effect size analysis showed that the intervention of Hsp-Cu(II) made the short-chain fatty acid (SCFA) producers (<i>o_Lachnospirales</i>, <i>f_Lachnospiraceae</i>, <i>g_Faecalibaculum</i>, <i>g_Romboutsia</i>, and <i>g_Turicibacter</i>) and the lactic acid bacteria producers (<i>f_Lactobacillaceae</i> and <i>o_Lactobacillales</i>) highly enriched, and the production of its metabolite SCFAs (acetic acid, propionic acid, butyric acid, and valeric acid) were increased in a dose-dependent manner, promoting the SCFA metabolism.</p><p><strong>Conclusions: </strong>Hsp-Cu(II) may improve glucose metabolic disorders and alleviate T2DM by modulating gut microbiota composition, promoting probiotics proliferation and SCFAs production, restoring intestinal barrier integrity, and suppressing local inflammation. These research findings may provide a theoretical basis for developing Hsp-Cu(II) as a new hypoglycemic nutritional supplement, and offer new ideas for the dietary food nutritional regulation to alleviate T2DM.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249306/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617121","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":"Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries.","authors":"Yan Zheng, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, Yanyan Zhang","doi":"10.3390/foods14132388","DOIUrl":"10.3390/foods14132388","url":null,"abstract":"<p><p>Red goji berries, reputed worldwide as \"superfruit\", are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (<i>E</i>)-2-nonenal, (<i>Z</i>)-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248973/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616972","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":"Discrimination of <i>Polygonatum</i> Species via Polysaccharide Fingerprinting: Integrating Their Chemometrics, Antioxidant Activity, and Potential as Functional Foods.","authors":"Zhiguo Liu, Wei Zhang, Bin Wang","doi":"10.3390/foods14132385","DOIUrl":"10.3390/foods14132385","url":null,"abstract":"<p><p><i>Polygonati</i> Rhizoma, a renowned edible homologous material, encompasses an array of widely distributed species. Despite their morphological and medicinal similarities, their overlapping distribution and evolving varieties present challenges for their classification and identification. This study provides a comprehensive characterization of the physicochemical and antioxidant properties of polysaccharides extracted from three common species: <i>P. sibiricum</i>, <i>P. cyrtonema</i>, and <i>P. kingianum</i>. An analysis of their monosaccharide composition reveals distinct profiles, with <i>P. kingianum</i> polysaccharides (PKPs) demonstrating a significantly higher glucose content compared to <i>P. sibiricum</i> polysaccharides (PSPs) and <i>P. cyrtonema</i> polysaccharides (PCPs). Infrared (IR) spectroscopy and derivative spectral processing affirm both structural similarities and quantitative differences in functional groups among the species. Multivariate analyses, including HCA, PCA, and OPLS-DA, confidently classify the 12 batches of polysaccharides into three distinct groups (PSPs, PCPs, and PKPs), exhibiting strong model robustness (PCA: R²X = 0.951, Q² = 0.673; OPLS-DA: R²Y = 0.953, Q² = 0.922). Importantly, PKPs from number S11 show exceptional in vitro antioxidant activity (DPPH scavenging), which directly correlates with their high monosaccharide content and distinctive spectral features. These findings establish a robust foundation for the quality assessment of <i>Polygonatum</i> polysaccharides as potential natural antioxidants in functional foods, positioning PKPs as leading candidates for dietary supplement development.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248720/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616950","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":"<i>Artemisia absinthium</i> L. Extract Targeting the JAK2/STAT3 Pathway to Ameliorate Atherosclerosis.","authors":"Jiayi Yang, Tian Huang, Lijie Xia, Jinyao Li","doi":"10.3390/foods14132381","DOIUrl":"10.3390/foods14132381","url":null,"abstract":"<p><p><i>Artemisia absinthium</i> L. contributes to ecological stabilization in arid regions through its deep root system for sand fixation and soil microenvironment modulation, thereby effectively mitigating desertification. Total terpenoids have been extracted from <i>A. absinthium</i> (AATP) and found to have antioxidant and anti-inflammatory activities. Terpenoids are a class of natural products derived from methyl hydroxypropanoic acid, for which their structural units consist of multiple isoprene (C5) units. They are one of the largest and most structurally diverse classes of natural compounds. However, there are still large gaps in knowledge regarding their exact biological activities and effects. Atherosclerosis (AS) is a prevalent cardiovascular disease marked by the chronic inflammation of the vascular system, and lipid metabolism plays a key role in its pathogenesis. This study determined the extraction and purification processes of AATP through single-factor experiments and response surface optimization methods. The purity of AATP was increased from 20.85% ± 0.94 before purification to 52.21% ± 0.75, which is 2.5 times higher than before purification. Studies have shown that the total terpenoids of <i>A. absinthium</i> significantly reduced four indices of serum lipids in atherosclerosis (AS) rats, thereby promoting lipid metabolism, inhibiting inflammatory processes, and hindering aortic wall thickening and hepatic fat accumulation. It is known from network pharmacology studies that AATP regulates the Janus kinase/signal transducer (JAK/STAT) signaling axis. Molecular docking studies have indicated that the active component of AATP effectively binds to Janus kinase (JAK2) and signal transducer (STAT3) target proteins. The results indicate that AATP can inhibit the release of pro-inflammatory mediators (such as reactive oxygen species (ROS)) in LPS-induced RAW264.7 macrophages. It also inhibits the M1 polarization of RAW264.7 macrophages. Protein immunoblotting analysis revealed that it significantly reduces the phosphorylation levels of Janus kinase (JAK2) and the signal transducer and activator of transcription 3 (STAT3). Research indicates that the active components in <i>A. absinthium</i> may exert anti-atherosclerotic effects by regulating lipid metabolism and inhibiting inflammatory responses. It holds potential value for development as a functional food or drug for the prevention and treatment of atherosclerosis.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248903/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616863","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}