Foods最新文献

{"title":"Differential Regulation of Microbial Community Succession by <i>Bacillus velezensis</i> and Its Impact on Flavor Compound Synthesis During Xiaoqu Baijiu Fermentation Stage.","authors":"Hong Ren, Yingying Xie, Shili Wu, Ren Huang, Qinghua Chen, Feng Chen, Jiajun Zhou, Zonghao Lan, Junheng Lv, Jianwei Zheng, Guidong Huang, Xianfeng Zhong","doi":"10.3390/foods15203714","DOIUrl":"https://doi.org/10.3390/foods15203714","url":null,"abstract":"<p><p>To address the demand for quality improvement in Xiaoqu Baijiu, this study evaluated bioaugmented fermentation using previously screened saccharification-promoting strains, <i>Bacillus velezensis</i> FUBL1 (B1) and FUBL3 (B3), to elucidate their impacts on physicochemical dynamics, microbial succession, and volatile flavor metabolism. High-throughput sequencing, Spearman correlation analysis, and flavor profiling were employed to track fermentation dynamics and cross-kingdom microbial interactions. The results demonstrated that bioaugmentation significantly enhanced sugar utilization efficiency. By the end of fermentation, total ester contents in fermented grains (<i>jiupei</i>) increased by 16.80% (B1) and 11.64% (B3) compared with the control. Upregulated long-chain fatty acid ethyl esters (e.g., ethyl laurate and ethyl palmitate) potentially contribute to enhancing floral/fruity aromatic qualities. From the perspective of microbial dynamics, <i>Bacillus</i> dominated the initial fermentation stage (up to 86.24%) and co-established a dominant niche with <i>Pediococcus</i> in mid-to-late stages. Exogenous inoculation accelerated the ecological dominance of <i>Saccharomyces cerevisiae</i> without competitive inhibition and increased the relative abundance of flavor-associated fungi like <i>Candida.</i> Spearman correlation analysis indicated that the succession of <i>Bacillus</i> was positively correlated with the enrichment of multiple core esters. Overall, this study demonstrates that targeted <i>Bacillus</i> bioaugmentation regulates microecological dynamics and flavor biosynthesis, providing a theoretical foundation for Xiaoqu Baijiu quality enhancement.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pea Yogurt Alternatives: Aroma Modification by Starter Selection and Carbohydrate Addition.","authors":"Gaiwen Yu, Caimeng Zhang, Xingfei Li, Xiangzhen Kong, Yeming Chen, Yufei Hua","doi":"10.3390/foods15203723","DOIUrl":"https://doi.org/10.3390/foods15203723","url":null,"abstract":"<p><p>Pea yogurt alternatives integrate the physiological advantages of lactic acid bacteria (LAB) fermentation and the nutritional properties of pea proteins, but their development is limited by the undesirable beany off-flavor of peas. This study aims to improve the aroma profile of LAB-fermented pea milk samples by applying different starter cultures and supplementing carbohydrates. A total of 140 volatile organic compounds (VOCs) were detected using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Changing starter cultures yielded 26 critical differential VOCs, whereas glucose or lactose supplementation at different levels yielded 27 and 26 critical differential VOCs in fermentations with starters 465 and 061, respectively. The up-regulated critical differential VOCs corresponded to fermentation-generated and biotransformation-generated volatiles, whereas the down-regulated ones were mainly off-odor volatiles in pea milk. Their quantitative patterns were starter culture- and carbohydrate-dependent. Effects of starter selection and carbohydrate addition on sensory characteristics were assessed by summing the relative odor activity values (ROAVs). The creamy, sweet and pungent odors were markedly enhanced by starters used for plant-based yogurt, while glucose or lactose addition at levels of 3% or 5% (<i>w</i>/<i>w</i>) enhanced creamy odor and inhibited the green odor. These findings provide useful strategies for aroma modification of pea yogurt alternatives.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical Constituents of Selected <i>Garcinia</i> Fruits from Tropical Australia.","authors":"Oliver D John, Sunil K Panchal, Lindsay Brown, Peter Mouatt","doi":"10.3390/foods15203720","DOIUrl":"https://doi.org/10.3390/foods15203720","url":null,"abstract":"<p><p><i>Garcinia</i> species grow well in tropical regions and have been widely consumed, especially among local communities. <i>Garcinia</i> fruits and their byproducts contain a range of bioactive compounds that have potential to work as nutraceuticals or functional foods. We have determined the phytochemical constituents of rind, pulp and seeds from <i>G. humilis</i>, <i>G. mangostana</i>, <i>G. dulcis</i> and <i>G. gummi-gutta</i> fruits grown in tropical Queensland, Australia. We used Liquid Chromatography-Mass Spectrometry to define the variations between species in the content of citric acid, hydroxycitric acid, benzophenones, garcinols, flavonoids, biflavonones, tocotrienols and other compounds. <i>G. humilis</i> rind has mainly citric acid (12.14% <i>w</i>/<i>w</i>) and procyanidin B₂ (6% <i>w</i>/<i>w</i>), with the seeds containing guttiferone derivatives (3.56% <i>w</i>/<i>w</i>) and garcinol (2.69% <i>w</i>/<i>w</i>). <i>G. mangostana</i> rind contained xanthones (6.49% <i>w</i>/<i>w</i>; α-mangostin 5.42% <i>w</i>/<i>w</i>), procyanidin B₂ (12.6% <i>w</i>/<i>w</i>), cyanidin glycoside (0.137% <i>w</i>/<i>w</i>) and hydroxycitric acid (0.42% <i>w</i>/<i>w</i>). The rind of <i>G. dulcis</i> contained benzophenones (7.86% <i>w</i>/<i>w</i>; garcinol: 6.35% <i>w</i>/<i>w</i>), citric acid (24% <i>w</i>/<i>w</i>) and morelloflavone (0.55% <i>w</i>/<i>w</i>); the seeds contained morelloflavone (2.9% <i>w</i>/<i>w</i>) and xanthone derivatives. <i>G. gummi-gutta</i> rind contained hydroxycitric acid (28.8% <i>w</i>/<i>w</i>) and citric acid (3.76% <i>w</i>/<i>w</i>/), whereas pulp contained citric acid (5.74% <i>w</i>/<i>w</i>) and seeds contained morelloflavone. <i>G. humilis</i>, <i>G. dulcis</i> and <i>G. mangostana</i> have more complex phytochemical constituents compared to <i>G. gummi-gutta</i>. This study showed that fruits from <i>Garcinia</i> species from tropical Australia are rich sources of phytochemicals that can be processed for the nutraceutical and food industries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanisms of Carrageenan-Induced Immune Inflammation and Thrombosis: A Narrative Review.","authors":"Xiaomu Ma, Daihan Wu, Ren Huang","doi":"10.3390/foods15203727","DOIUrl":"https://doi.org/10.3390/foods15203727","url":null,"abstract":"<p><p>This review summarizes carrageenan (CGN)-induced immune inflammation and thrombosis, route-dependent effects, and studies conducted in animal models, distinguishing experimental conditions from human dietary exposure. PubMed, Web of Science, and CNKI were searched, and studies were stratified by subtype, dose, route, and model. Toll-like receptor 4 (TLR4) is central to CGN-mediated immune activation, but the CGN-TLR4/MD-2 co-crystal structure remains undetermined. MyD88 mediates TNF-α, and TRIF-dependent NLRP3 contributes to IL-1β maturation, but this dual-branch pathway has been confirmed in mouse peritoneal macrophages only and does not activate IRF3/IFN-β. Route determines outcomes: intravenous CGN activates FXII/CLEC-2, causing rapid thrombosis; intraperitoneal CGN triggers macrophage TNF-α/IL-1β release, initiating the inflammation-endothelial injury-coagulation cascade; and oral CGN has been shown under specific experimental model conditions to be degraded by gut microbiota into low-molecular-weight fragments, which may potentially induce colitis. These outcomes have not been confirmed to be the consequences of typical human dietary exposure. These findings were primarily derived from non-oral, high-dose, degraded-product, or in vitro studies and cannot be directly extrapolated to human dietary exposure. Food-grade CGN, low-molecular-weight/degraded CGN, and poligeenan differ fundamentally in metabolism and toxicology. Under conditions of an intact barrier and normal dietary exposure, the current evidence does not indicate a consistent pro-inflammatory or pro-thrombotic risk of food-grade CGN; however, this does not exclude all potential effects, as microbiota degradation efficiency, fragment exposure, and special-population susceptibility have not been fully investigated. Future studies should determine the CGN-TLR4/MD-2 structure, validate the dual-branch pathway independently, and conduct human metabolic tracing and special-population studies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultivar-Specific Phenolic and Fatty-Acid Composition of Albanian Monovarietal Olive Oils.","authors":"Fatjon Hoxha, Mivan Peçi, Concepción Muñoz Díez, Feliciano Priego Capote, Adhurim Lazaj, Anila Kopali, Elisa Peçi, Onejda Kyçyk, Hristofor Miho","doi":"10.3390/foods15203726","DOIUrl":"https://doi.org/10.3390/foods15203726","url":null,"abstract":"<p><p>Albanian olive genetic resources remain under-characterised despite their potential for differentiated oil production. We evaluated 11 authenticated cultivars conserved in the Vlorë germplasm collection under common field, maturity and standardised industrial three-phase extraction conditions. Phenolics profile of those cultivars was quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and fatty-acid composition was determined by gas chromatography with flame-ionisation detection (GC-FID). Also, fruit moisture and oil content were analysed in maturity index 3. All these analytical parameters were integrated through univariate and multivariate statistical analyses. Cultivar factor significantly affected every trait. Total quantified phenolics ranged from 296.5 mg kg^-1 in 'U.K. Berat' to 791.0 mg kg^-1 in 'Managjel FV'; the latter was oleocanthal-rich, whereas 'U.H. Himare', 'Pulazeqin', 'Ulliri i Kuq' and 'Kotruvsi' showed distinctive oleacein-, oleuropein-aglycone/oleomissional-, ligstroside-aglycone/tyrosol-, and luteolin/hydroxytyrosol-rich profiles, respectively. Oleic acid ranged from 65.36% in 'Kotruvsi' to 79.92% in 'Unafka', which also showed the highest oleic/linoleic ratio. All cultivar means in this study exceeded the 250 mg kg^-1 screening reference for the European Food Safety Authority (EFSA)-related phenolic content, thereby showcasing the potential of Albanian monovarietal oils with respect to their health properties. Multivariate analyses provided complementary chemical and technological classification rather than a single quality ranking. These cultivar fingerprints provide a basis for conservation, breeding, authenticity assessment and future Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI) valorisation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biosafety and Fermentation Performance of <i>Wickerhamomyces anomalus</i> Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of <i>Coffea canephora</i>.","authors":"Phansiya Thidnithinon, Titiporn Panyachanakul, Siritron Samosorn, Kulvadee Dolsophon, Rossaporn Jiamjariyatam, Wanlapa Lorliam, Ramida Watanapokasin, Nuttika Suwannasai, Sukhumaporn Krajangsang","doi":"10.3390/foods15203721","DOIUrl":"https://doi.org/10.3390/foods15203721","url":null,"abstract":"<p><p>Fermentation strongly influences coffee quality, yet spontaneous fermentation often results in inconsistent sensory profiles due to uncontrolled microbial dynamics. This study evaluated the biosafety and fermentation performance of two <i>Wickerhamomyces anomalus</i> starter cultures, YWP1-3 and UV22-2, for controlled Robusta coffee fermentation. Biosafety was assessed based on antifungal susceptibility, hemolytic activity, and cytotoxicity toward Caco-2 cells. The starters were subsequently applied at different inoculum levels (OD₆₀₀ 15-45) for 24-72 h using fully washed and modified whole-cherry processes. Both strains exhibited γ-hemolysis, but Caco-2 cell viability remained relatively high at low-to-moderate concentrations (≤12.5% <i>v</i>/<i>v</i>). Controlled inoculation influenced microbial population and physicochemical changes during fermentation; the modified whole-cherry process generally produced higher cup scores and more balanced sensory attributes than the fully washed process. Notably, at the highest inoculum level, <i>W. anomalus</i> YWP1-3 enhanced desirable chocolate, raisin, and sweet notes and improved mouthfeel. Overall, the results demonstrate that selected <i>W. anomalus</i> starters are associated with changes in culturable microbial populations and fermentation characteristics. Integrating controlled yeast inoculation with modified whole-cherry fermentation represents a promising strategy for improving fermentation consistency and the sensory quality of Robusta coffee.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzyme-Assisted Extraction and Hydrolysis of Dulse (<i>Palmaria palmata</i>) Proteins: Characterisation, Antioxidant Activity and Glucose-Management Potential.","authors":"Miryam Amigo-Benavent, Yihong Chen, Anthony Temitope Idowu, Richard J FitzGerald","doi":"10.3390/foods15203717","DOIUrl":"https://doi.org/10.3390/foods15203717","url":null,"abstract":"<p><p>This study investigated the impact of temperature and enzyme-assisted extraction (EAE), specifically using carbohydrase, on protein recovery from <i>Palmaria palmata</i>. It also evaluated the antioxidant and glucose-management potential of enzymatic hydrolysates and simulated gastrointestinal digests (SGIDs) of selected protein extracts. Preincubation at 4 °C with xylanase- and cellulase-containing preparations achieved the highest protein and biomass recovery yields (75.1 ± 2.4% and 17.6 ± 0.6%, respectively). Protein extracts were hydrolysed using food-grade proteases and subsequently subjected to SGID. Both hydrolysates and SGID samples exhibited antioxidant activity, with SGID generally resulting in enhanced oxygen radical absorbance capacity (ORAC) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities. Neutrase^® hydrolysates had the highest dipeptidyl peptidase IV (DPP-IV) inhibitory activity, while similar IC₅₀ values were observed within the SGID samples. All hydrolysate/SGID samples promoted insulin and active glucagon-like peptide-1 (GLP-1) secretion and inhibited DPP-IV activity in cell-based assays. These findings highlight the potential of <i>P. palmata</i> protein extract (PPPE) digests for antioxidant and glucose-management applications, supporting their potential utilisation as multifunctional food ingredients.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beef Heart Inclusion Impacts Physiochemical Stability of Vacuum-Packaged Ground Beef During Refrigerated Storage.","authors":"Savannah L Douglas, Autumn L Armaly, Rilee A Bennett, Xenia M Murillo-Contreras, Don R Mulvaney, Soren P Rodning, Jase J Ball, Jason T Sawyer","doi":"10.3390/foods15203722","DOIUrl":"https://doi.org/10.3390/foods15203722","url":null,"abstract":"<p><p>Edible beef heart may improve whole-animal utilization while enhancing the nutritional value of ground beef; however, its effects on refrigerated storage stability remain unclear. This study evaluated the influence of beef heart on the shelf-life characteristics of vacuum-packaged ground beef. Ground beef was produced in three batches per treatment from beef trimmings (80% lean and 20% fat). Treatments consisted of control (0% heart), 6% heart, or 12% heart. Samples were vacuum packaged and evaluated on days 0, 5, 10, and 15 for instrumental surface color, myoglobin forms, thiobarbituric acid reactive substances (TBARS), and pH. Treatment × storage day interactions were observed for pH (<i>p</i> < 0.05), TBARS (<i>p</i> < 0.05), instrumental color (<i>p</i> < 0.05), and calculated myoglobin forms (<i>p</i> < 0.05). Including beef heart in ground beef altered surface color characteristics, resulting in lower a* values (<i>p</i> < 0.05) and greater hue angle (<i>p</i> < 0.05) on day 0. TBARS values increased with heart addition throughout storage, with the 12% heart treatment exhibiting the greatest TBARS values (<i>p</i> < 0.05). Beef heart inclusion altered some physicochemical characteristics, but these changes did not compromise product stability during 15 days of refrigerated vacuum storage.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Digestive Behavior, Chemical Profiles, and Antioxidant Activities of Coicis Semen Ultrafine Powder Suspension and Water Decoction During In Vitro Gastrointestinal Digestion.","authors":"Yadi Hou, Jun Chi, Haiyang Du, Yixiao Li, Qi Wang, Bingbing An, Manliang Chen, Liping Dai","doi":"10.3390/foods15203711","DOIUrl":"https://doi.org/10.3390/foods15203711","url":null,"abstract":"<p><p>This study compared the digestive behavior, chemical profiles, and antioxidant activity of a Coicis Semen ultrafine powder suspension (CSUP) and water decoction (CSW) during in vitro gastrointestinal digestion using the INFOGEST 2.0 model. Peptide content, lipid profile changes, metabolite profiles, and antioxidant capacity were analyzed by peptide quantification, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)-based lipidomics, untargeted metabolomics, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging assays. Chemical similarity and antioxidant-related differences were further evaluated using study-specific exploratory indices, including the Chemical Equivalence Index (CE*), Bioequivalence Index (BE), and Chemical-Biological Deviation Index (CBDI*). Compared with CSW, CSUP exhibited approximately 4-8 times higher measured peptide-related content during gastric digestion and 7-10 times higher measured peptide-related content during intestinal digestion. Lipidomics revealed stage-dependent changes in the relative MS signal proportions of triacylglycerols (TAGs), diacylglycerols (DAGs), and other lipid-related components, with pronounced changes occurring during the intestinal phase. Metabolomics revealed different profiles between CSUP and CSW, with differential metabolites mainly enriched in steroid metabolism and cytochrome P450-related pathways according to pathway enrichment analysis. CSUP showed lower DPPH and ABTS IC₅₀ values and higher BE values, consistent with greater in vitro radical-scavenging activity under the tested conditions, while CBDI* values increased during the early intestinal phase. Overall, CSUP and CSW exhibited different digestion-associated characteristics under the tested conditions, and CSUP showed higher measured peptide-related content and stronger in vitro radical-scavenging activity than CSW. These findings provide comparative information for evaluating different preparation forms of Coicis Semen.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzyme-Assisted Bacteria-Yeast Co-Fermentation of <i>Ganoderma lucidum</i>: Metabolomic Reprogramming, Sensory Evolution, and Sleep-Promoting Effects.","authors":"Yifan Wang, Yuxue Cui, Rongting Yang, Haoran Wu, An Zhou, Zimeng Ma, Yiping Song, Hui An, Yichang Chen, Huanhuan Ma, Rongxin Zou, Juan Liang","doi":"10.3390/foods15203716","DOIUrl":"https://doi.org/10.3390/foods15203716","url":null,"abstract":"<p><p>To enhance the extraction efficiency and bioactivity of <i>Ganoderma lucidum</i>, this study developed a novel enzyme-assisted bacteria-yeast co-fermentation system utilizing <i>Lactobacillus acidophilus</i> and <i>Saccharomyces cerevisiae</i>. Following optimization using response surface methodology, the maximum yields of polysaccharides and triterpenoids reached 2.07% and 3.55%, respectively, substantially exceeding those obtained by direct extraction. Structural characterization revealed that the integrated process induced substantial changes in the polysaccharides, including increased homogeneity, mannose enrichment, and a more porous microstructure. Furthermore, untargeted metabolomics demonstrated that co-fermentation significantly altered the small-molecule profile, characterized by the differential regulation of specific triterpenoids and the enrichment of peptides and amino acids. These metabolic shifts were associated with the evolution of the sensory profile, particularly increased taste richness. In vivo evaluations using a mouse model of PCPA-induced insomnia revealed that the fermented extract exhibited greater sleep-promoting activity than the direct extract. The fermented extract increased hypothalamic 5-HT and GABA levels and was accompanied by modulated gut microbiota composition by increasing the abundance of <i>Lactobacillus</i> and reducing that of <i>Prevotella</i>. These findings suggest that the combined enzymatic-fermentation strategy alleviates insomnia, potentially involving modulation of the microbiota-gut-brain axis, offering preliminary insights into the potential application of <i>Ganoderma lucidum</i> in functional foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}