Foods最新文献

{"title":"<i>Bacillus</i> <i>thuringiensis</i> Exopolysaccharide BPS-2 Ameliorates Ulcerative Colitis in a Murine Model Through Modulation of Gut Microbiota and Suppression of the NF-κB Cascade.","authors":"Zexin Gao, Huan Li, Jungang Wen, Wenping Ding, Jie Yu, Yue Zhang, Xiaojuan Song, Jianrong Wu","doi":"10.3390/foods14132378","DOIUrl":"10.3390/foods14132378","url":null,"abstract":"<p><p>This study investigated the therapeutic potential of <i>Bacillus thuringiensis</i> extracellular polysaccharide BPS-2 in dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) murine models. BPS-2 demonstrated significant efficacy in ameliorating UC-associated pathologies through three principal mechanisms: (1) attenuating histopathological damage while preserving colon epithelial integrity, (2) modulating immune marker expression patterns in colon tissues, and (3) restoring gut microbiota homeostasis. BPS-2 exhibited multi-faceted protective effects on the gut by mitigating oxidative stress responses and enhancing short-chain fatty acid biosynthesis, leading to an improved gut microbial community structure. Molecular docking analysis displayed strong binding affinity (ΔG = -7.8 kcal/mol) between the BPS-2U fragment and the Nuclear Factor κB (NF-κB) p50/p65 heterodimer, suggesting the potential disruption of NF-κB signaling pathways. Complementary molecular dynamics simulations revealed exceptional conformational stability in the p65-BPS-2U complex. These findings establish BPS-2 as a natural food additive that modulates the microbiota-barrier-inflammation axis through dietary intervention, offering a novel strategy to alleviate UC.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249288/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616864","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":"A Novel PCR-Based Tool to Trace Oenological <i>Saccharomyces cerevisiae</i> Yeast by Monitoring Strain-Specific Nucleotide Polymorphisms.","authors":"Anna Baldisseri, Davide Santinello, Sara Granuzzo, Martina Frizzarin, Fabio De Pascale, Geppo Sartori, Paolo Antoniali, Stefano Campanaro, Raffaele Lopreiato","doi":"10.3390/foods14132379","DOIUrl":"10.3390/foods14132379","url":null,"abstract":"<p><p><i>Saccharomyces cerevisiae</i> plays a fundamental role in winemaking, not only driving alcoholic fermentation but also producing secondary metabolites that contribute to the organoleptic properties of wine. To ensure consistent quality and process efficiency, wineries commonly employ selected starter strains. Accordingly, the ability to control strain purity and traceability is of critical importance. Currently, the inter-delta PCR method is widely used for the strain-specific genotyping of <i>S. cerevisiae</i>. However, its resolution diminishes when analyzing genetically similar strains, such as those isolated from related grape types or during genotyping of large yeast collections. To address this limitation, we developed a novel strategy that integrates computational and experimental approaches to identify highly specific allelic variants (single nucleotide polymorphisms, SNPs) within the <i>S. cerevisiae</i> genome. Comparative genomic analysis of twenty-eight different strains led to the identification of multiple strain-specific SNPs. From these, nine SNPs spanning five strains were selected and validated through targeted PCR assays. These assays confirmed the feasibility of using SNPs as reliable genetic markers for strain discrimination and traceability. Overall, our findings demonstrate that this SNP-based approach, implemented via multiplex allele-specific (AS) PCR assays, offers a rapid, cost-effective, and highly discriminatory alternative to current genotyping methods, particularly for differentiating closely related strains.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248937/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616939","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":"Eutectic Mixtures Based on Oleic Acid and Pulsed Electric Fields: A Strategy for the Extraction of Astaxanthin from Dry Biomass of <i>Xanthophyllomyces dendrorhous</i>.","authors":"Javier Marañés, Alejandro Berzosa, Fernando Bergua, Javier Marín-Sánchez, Javier Raso, Manuela Artal","doi":"10.3390/foods14132371","DOIUrl":"10.3390/foods14132371","url":null,"abstract":"<p><p>The use of astaxanthin (AST) is expanding from its origins as a food coloring to health-related applications. This paper evaluates the efficiency of its extraction from dried <i>Xanthophyllomyces dendrorhous</i> using two combined and consecutive techniques. First, cell membrane permeation is achieved with the application of pulsed electric fields (PEFs). Solid-liquid extraction is then performed with hydrophobic eutectic solvents (hESs) prepared by mixing components of essential oils (linalool, l-menthol, eugenol, geraniol, cinnamyl alcohol, or thymol) and oleic acid. The hESs were characterized by measuring of several thermophysical properties at 25 °C and 0.1 MPa. An initial screening was performed to choose the best solvent and the extraction conditions (composition, extraction time, and temperature) were evaluated using the response surface methodology. The results showed the importance of the electroporation as a preliminary step to the extraction. The more hydrophobic and less compact the hES, the more effective the solvent. Thus, the equimolar mixture of l-menthol and oleic acid achieved an efficiency of 77% for untreated biomass, 83% for that treated with PEF, and 92% for that treated with PEF and later incubated. Molecular dynamics simulations demonstrated the importance of the hydrophobic interactions between AST and the components of the best solvent.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248501/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617038","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":"The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks.","authors":"Yanan Wu, Xinxin Li, Xinyu Ma, Qing Ren, Zhanbin Sun, Hanxu Pan","doi":"10.3390/foods14132374","DOIUrl":"10.3390/foods14132374","url":null,"abstract":"<p><p>Non-thermal processing encompasses a range of emerging food technologies, including high-pressure processing (HPP), pulsed electric field (PEF), cold atmospheric plasma (CAP), high-pressure carbon dioxide (HPCD), and ultrasound (US). Unlike traditional thermal processing or chemical preservatives, these methods offer advantages such as lower energy consumption, enhanced environmental sustainability, and effective microbial inactivation, thereby extending food shelf life. Moreover, they can better preserve the nutritional integrity, color, flavor, and texture of food products. However, a critical concern associated with non-thermal processing is its potential to induce microorganisms into a viable but nonculturable (VBNC) state. These VBNC cells evade detection via conventional culturing techniques and may remain metabolically active and retain virulence, posing hidden food safety risks. Despite these implications, comprehensive reviews addressing the induction of a VBNC state by non-thermal treatments remain limited. This review systematically summarizes the microbial inactivation effects and mechanisms of non-thermal processing techniques, the VBNC state, and their associated hazards. This review aims to support technological innovation and sustainable advancement in non-thermal food processing.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248489/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617183","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":"The Characterization of a Chitosan Coating Enriched with Bamboo-Leaf Flavonoids and Its Effect on Postharvest Preservation of Three Horticultural Products.","authors":"Haoran Wu, Feng Tang, Xi Yao","doi":"10.3390/foods14132364","DOIUrl":"10.3390/foods14132364","url":null,"abstract":"<p><p>Chitosan coatings have been demonstrated to be a highly effective and safe approach to extending the shelf life of food. This study, for the first time, evaluates the effectiveness of bamboo-leaf flavonoids (BLFs) added to a chitosan coating to delay the spoilage of strawberries, blueberries, and bamboo shoots. The addition of BLFs improved the tensile strength of the coatings. Chitosan coating incorporated with 0.1% BLFs had the highest tensile strength (36.38 ± 2.69 MPa). BLFs conferred antioxidant properties to chitosan coatings as determined by DPPH radical scavenging activity. Key quality parameters were measured over the storage period of strawberries, blueberries, and bamboo shoots. The coating significantly affected the impact of storage time on some variables. Chitosan/BLF coatings were particularly effective in limiting changes over time in weight loss, spoilage percentage, and vitamin C content (strawberries and blueberries), as well as crude fiber content (bamboo shoots), although their effect on titratable acid, soluble solids, and soluble protein content was less pronounced. The chitosan/BLFs composite coating demonstrated superior efficacy over pure chitosan in delaying spoilage. In conclusion, the chitosan/BLF coating could be useful for maintaining the quality of strawberries, blueberries, and bamboo shoots.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617182","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":"Plant Growth-Promoting Rhizobacteria Enhance Sweet Cherry Root System Development Through the Production of Volatile Organic Compounds.","authors":"Nan Zeng, Rutao Gai, Dandan Wang, Jiahe Pang, Dingcun Zhang, Junliang Ge, Xinyue Bi, Zhiyong Zhang, Ning Zhang, Bingxue Li","doi":"10.3390/foods14132369","DOIUrl":"10.3390/foods14132369","url":null,"abstract":"<p><p>Sweet cherry (<i>Prunus avium</i> L.), as a high-economic-value fruit with both nutritional and health functions, faces severely constrained plant growth due to underdeveloped root systems and suboptimal orchard site conditions. Plant growth-promoting rhizobacteria (PGPR) demonstrate application potential in regulating plant development and improving soil structure through the release of volatile organic compounds (VOCs). This study systematically evaluated the effects of VOCs from three PGPR strains-<i>Pantoea ananatis</i> D1-28, <i>Burkholderia</i> sp. D4-24, and <i>Burkholderia territorii</i> D4-36-on cherry root development and rhizosphere microbial communities. The results indicate that when D1-28 and D4-24 strains were at 10³ cfu·mL^-1 and D4-36 was at 10⁵ CFU·mL^-1, their VOCs exhibited optimal growth-promoting effects. Compared with the control group, significant improvements were observed in cherry seedling parameters, including plant height, total biomass, root length, root surface area, and root volume. The VOCs from these strains synergistically promoted plant growth by regulating auxin synthesis pathways in cherry roots while enhancing the relative abundance of beneficial rhizosphere microorganisms. This study establishes the strain-concentration-effect relationship, providing a theoretical foundation to optimize soil microbial environments and promote cherry root development using PGPR.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249333/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617086","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":"Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi.","authors":"Yuan Fu, Guochuan Jiang, Xing Sun, Shuibing Yang, Jiahang Yu, Xuejun Liu, Liyan Wang, Shuangjie Zhu","doi":"10.3390/foods14132363","DOIUrl":"10.3390/foods14132363","url":null,"abstract":"<p><p>Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like <i>Hypomesus olidus</i>. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (<i>p</i> < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of <i>Hypomesus solidus</i> surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248930/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617210","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":"Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review.","authors":"Ruiqi Long, Yuanyuan Huang, Mokhtar Dabbour, Benjamin Kumah Mintah, Jiayin Pan, Minquan Wu, Shengqi Zhang, Zhou Qin, Ronghai He, Haile Ma","doi":"10.3390/foods14132360","DOIUrl":"10.3390/foods14132360","url":null,"abstract":"<p><p>The increasing demand for sustainable protein sources has intensified interest in improving the processing efficiency of traditional proteins and developing novel alternatives, particularly those derived from plants and algae. Among various processing technologies, pH shifting has attracted attention due to its simplicity, low cost, and capacity to effectively alter protein structure and functionality. However, employing pH shifting alone requires extremely acidic or alkaline conditions, which can lead to protein denaturation and the generation of undesirable by-products. To address these limitations, this review explores the integration of pH shifting with physical processing techniques such as ultrasound, high-pressure processing, pulsed electric fields, and thermal treatments. Moreover, this review highlights the effects of these combined treatments on protein conformational transitions and the resulting improvements in functional properties such as solubility, emulsification, foaming capacity, and thermal stability. Importantly, they reduce reliance on extreme chemical conditions, providing greater sustainability in industrial applications, particularly in food product development where milder processing conditions help preserve nutritional quality and functional properties. In that sense, this combined treatment approach provides a promising and eco-efficient protein modification strategy, and bridges technological innovation with sustainable resource utilization.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617138","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":"Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health.","authors":"Antonia Terpou, Divakar Dahiya, Poonam Singh Nigam","doi":"10.3390/foods14132361","DOIUrl":"10.3390/foods14132361","url":null,"abstract":"<p><p>The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry's expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617042","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":"Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.","authors":"Teresa Herrera, Aida Pérez-Baltar, Laura Ortiz, Pablo Letón, Eugenio Miguel","doi":"10.3390/foods14132368","DOIUrl":"10.3390/foods14132368","url":null,"abstract":"<p><p>Physico-chemical analyses, fatty acid profiles, microbiological analyses and sensory characteristics (assessed by trained judges and by consumers) were carried out on four types of goat cheese produced in artisanal cheese factories using raw milk from different autochthonous Spanish goat breeds (Malagueña, Florida, Murciano-Granadina and Cabra del Guadarrama). The cheeses studied were different in fat, protein, salt, pH, moisture, acidity and color due to the different production technologies and the properties of the milk of each breed. Saturated fatty acids (SFAs) were the predominant fatty acids in all the goat milk cheeses studied. Cabra del Guadarrama Cheese (CGC) and Malagueña Cheese (MC) showed an n-6/n-3 ratio < 4, and MC was found to have the lowest atherogenic and thrombogenic indices. CGC had a lower fat content than the rest of the cheeses studied. The fatty acid profile of CGC was more similar to MC than to Florida Cheese (FC) and Murciano-Granadina Cheese (MGC). MGC had a higher atherogenic and thrombogenic index, a higher PUFA n-6/n-3 ratio than the rest of the cheeses studied and a higher fat content. Therefore, CGC, MC and FC had a healthier lipid profile than MGC. The texture properties of CGC and FC were more similar to each other than to those of MC and MGC (harder cheeses). Sensory analyses performed with trained judges were in accordance with instrumental texture parameters. Consumer acceptability was similar for all the cheeses under blind conditions and only under informed conditions did consumers score FC significantly higher than MGC. In a rank test FC was chosen as the better cheese for a greater number of consumers both in blind and in informed conditions. The provision of information improved the overall liking of Cabra del Guadarrama Cheese and worsened that of Murciano-Granadina Cheese. The high quality of the cheeses confirms the need to raise consumer awareness of autochthonous goat breeds to increase the consumption of these products in order to contribute to the preservation of these breeds.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 13","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12248980/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144617085","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}