Food Bioscience最新文献

{"title":"Isolation, characterization, and bioactive properties of strawberry-derived nanoparticles","authors":"Fang Yuan ,&nbsp;Songlin Ye ,&nbsp;Xiaotong Wang ,&nbsp;Xudong Xia ,&nbsp;Yingying Li ,&nbsp;Qiuping Chen","doi":"10.1016/j.fbio.2025.106483","DOIUrl":"10.1016/j.fbio.2025.106483","url":null,"abstract":"<div><div>Strawberries are nutrient-rich fruits with antioxidant function; however, research on strawberry-derived nanoparticles remains limited. In this study, nanoparticles were successfully isolated and extracted from strawberry juice. The antioxidant properties and active components of these nanoparticles were evaluated and compared using UV photometry and HPLC. SEM analysis revealed that the microstructure of the strawberry nanoparticles exhibit a vesicular microstructure. FTIR and NMR analyses indicated that the nanoparticles were primarily stabilized by hydrogen bonds. Furthermore, processing methods such as intense pulsed light treatment were found to influence molecular interactions during nanoparticle formation, enhancing π-π interactions and hydrophobicity. The <em>P</em>_app values and intestinal absorption rates of pelargonidin-3-glucoside (P3G) and cyanidin-3-glucoside (C3G) within the strawberry nanoparticles were significantly higher compared to their isolated forms. These findings provided valuable insights into the molecular interactions involved in nanoparticle formation and highlighted the physicochemical characteristics and enhanced functional properties of strawberry-derived nanoparticles.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106483"},"PeriodicalIF":4.8,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk","authors":"Zheng Zhang ,&nbsp;Jing-Li Wang ,&nbsp;Yun-Peng Hao ,&nbsp;Yue Meng ,&nbsp;Jun Meng ,&nbsp;Jia-Hui Chen ,&nbsp;Chang-He Ding ,&nbsp;Jun Xi","doi":"10.1016/j.fbio.2025.106482","DOIUrl":"10.1016/j.fbio.2025.106482","url":null,"abstract":"<div><div>Soy, peanut and chickpea contain polyphenols that have multiple beneficial biological activities. In this work, two <em>Lactobacillus</em> strains were employed to ferment the three kinds of bean milk and the effects of fermentation on the polyphenols in them were investigated. After fermentation with <em>L. fermentum</em> GD01 and <em>L. plantarum</em> BHP03, the total phenolic contents were increased by 16.90 % and 14.64 % in soy milk, 18.14 % and 24.28 % in peanut milk, 46.39 % and 51.91 % in chickpea milk, respectively. Specifically, the contents of free phenol, insoluble ester phenol, and insoluble glycosidic phenol increased, while the contents of soluble ester phenol and soluble glycosidic phenol reduced. These changes were positively associated with the antioxidant activities. Further, <em>Lactobacillus</em> fermentation also changed the contents and forms of monomeric phenols in bean milk, with the free monomeric phenols exhibiting the greatest diversity in types. In addition, the fermented bean milk demonstrated a higher release of phenols compared to the unfermented counterparts during simulated digestion, resulting in enhanced antioxidant activities. Notably, the most substantial increase in soluble phenols was detected in fermented chickpea milk (162.66 % by GD01, 137.48 % by BHP03), while the most significant increase in insoluble phenols was observed in fermented peanut milk (147.46 % by GD01, 150.53 % by BHP03). All the results confirmed that <em>Lactobacillus</em> fermentation could alter the structures, compositions, digestive characteristics of the polyphenols in the three kinds of bean milk, ultimately enhancing their antioxidant activities. These results offer a theoretical foundation for the advancement of fermented bean milk products with enhanced biological activity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106482"},"PeriodicalIF":4.8,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical structures, antioxidant capacities, and immunostimulatory activities of pectic polysaccharides from jujube fruits collected from different producing areas","authors":"Jing Feng ,&nbsp;Xiao Luo ,&nbsp;Bo Li ,&nbsp;Xiao-Yan Yang ,&nbsp;Lin Zhang ,&nbsp;Jing-Wei Huang ,&nbsp;Yi-Chen Hu ,&nbsp;Liang Zou ,&nbsp;Ding-Tao Wu","doi":"10.1016/j.fbio.2025.106485","DOIUrl":"10.1016/j.fbio.2025.106485","url":null,"abstract":"<div><div>Pectic polysaccharides are well-recognized as the mainly functional components in jujube fruits, which have garnered considerable attentions to be exploited into functional food products. Nevertheless, the knowledge about the influence of the producing area on their fine structural features and biological functions is still scarce, which may restrict their rational use in the functional food sector. Therefore, the structural and biological properties of pectic polysaccharides from jujube fruits (JP) collected from different producing areas were compared. The results showed that JP's physicochemical properties (e.g., total uronic acids, total bound polyphenols, molecular mass distributions, and ratios of constituent monosaccharides) varied significantly depending on the producing area. However, the primary chemical structures of JPs obtained from various producing areas were largely similar, predominantly composing of homogalacturonan and rhamnogalacturonan-I regions. Furthermore, JP's antioxidant and immunostimulatory effects also varied remarkedly depending on the producing area, primarily attributed to variations in their physicochemical properties. Particularly, JP's antioxidant activity demonstrated a significantly positive correlation with the levels of total uronic acids and total bound polyphenols, and similarly, its immunostimulatory activity was highly dependent on the level of total uronic acids. Moreover, mechanistic investigations revealed that JP could enhance immune responses via activating the Toll-like receptor 4 mediated nuclear factor-κB signaling pathway in RAW 264.7 macrophages. Collectively, the current findings could provide valuable insights for the rational application of jujube fruits and JP in the functional food sector.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106485"},"PeriodicalIF":4.8,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant hormones mediated temperature-induced anthocyanin accumulation in blood oranges (Citrus sinensis L. Osbeck)","authors":"Jin Chen ,&nbsp;Jianle Chen ,&nbsp;Yujing Sun ,&nbsp;Wenjun Wang ,&nbsp;Yanyun Zhu ,&nbsp;Shiguo Chen ,&nbsp;Xingqian Ye ,&nbsp;Donghong Liu ,&nbsp;Zhongxiang Fang ,&nbsp;Huan Cheng","doi":"10.1016/j.fbio.2025.106473","DOIUrl":"10.1016/j.fbio.2025.106473","url":null,"abstract":"<div><div>Anthocyanins are enriched in blood oranges (<em>Citrus sinensis</em> L. Osbeck) in response to external environmental stimulation during postharvest storage, while the role of plant hormones in anthocyanin accumulation in response to low-temperature inducement is still poorly studied. Here, we investigated the anthocyanin profiles and fruit quality of blood oranges treated with different temperatures and then further focused on the mechanisms of plant hormone-mediated anthocyanin biosynthesis induced by low temperatures using proteomics. Total and individual anthocyanins were significantly increased in blood oranges under the low-temperature storage at 8 °C, among which cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) were increased by 6.51 and 6.77 times at the end of storage, respectively. Low temperature effectively delayed the weight loss and maintained the water status. For flavor changes, high levels of sucrose, citric acid, and malic acid were observed in fruits stored at 8 °C, and low temperature delayed the changes of overall volatile flavor compounds, in which aroma-active compounds were closer to those in fresh fruit. The proteomic analysis found that differentially expressed proteins between fruit stored at 8 and 25 °C were enriched in “Phenylalanine metabolism”, “Flavonoid biosynthesis”, “Brassinosteroid biosynthesis” and “Cysteine and methionine metabolism” pathways, indicating that low temperature induced the biosynthesis and signal transduction of brassinosteroids and ethylene (CYP90A1, CYP90C1/D1, CYP92A6, SAMS, ACC oxidase, ETR1), upregulated the expression of anthocyanin-related proteins (PAL, 4CL, CHS1, CHS2, F3′5′H, DFR, ANS, and UFGT), and ultimately promoted anthocyanin accumulation in the postharvest blood oranges.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106473"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cordia africana fruit hydrocolloid alleviates sodium dextran sulfate-induced colitis in mice","authors":"Maria Isabela Ferreira de Araújo ,&nbsp;Francisca Crislândia Oliveira Silva ,&nbsp;Ana Fernandes ,&nbsp;Soraia Pires Silva ,&nbsp;José Josenildo Batista ,&nbsp;Elisabete Coelho ,&nbsp;Manuel António Coimbra ,&nbsp;Viviani Mendes de Almeida ,&nbsp;Angélica Thomaz Vieira ,&nbsp;Jacinto da Costa Silva Neto ,&nbsp;Luzia de Abilio da Silva ,&nbsp;Paulo Antônio Galindo Soares ,&nbsp;Clarisse Nobre ,&nbsp;Maria Tereza dos Santos Correia","doi":"10.1016/j.fbio.2025.106463","DOIUrl":"10.1016/j.fbio.2025.106463","url":null,"abstract":"<div><div><em>Cordia africana</em> fruit contains a mucilaginous pulp rich in hydrocolloid with nutraceutical potential, whose composition and bioactive potential remain uncertain. This study evaluated its structural characterization, toxicity and ability to prevent DSS-induced ulcerative colitis in mice. The hydrocolloid was extracted with hot water and precipitated with ethanol (1:3 <em>v/v</em>), yielding 7.2 % (<em>w/w</em>). The extracted hydrocolloid was administered for 15 days to study its preventive effect on ulcerative colitis, which was subsequently induced by the administration of DSS (3 %) in drinking water. The hydrocolloid (65 kDa) was composed mainly of negatively charged polysaccharides (glucans and uronic acids) with a high degree of esterified phenolic acids, preventing their degradation during digestion (6.6 ± 0.5 and 13.2 ± 0.5 mg GAE/g free and bound, respectively, including syringic, hydroxybenzoic, and dihydrocaffeic acids). At a dose of 2000 mg/kg, the hydrocolloid did not induce systemic toxic effects <em>in vivo</em> and alleviated DSS-induced colitis, reducing clinical symptoms such as colon inflammation. These effects were associated with lower disease activity indices, increased colon length, enhanced myeloperoxidase and eosinophil peroxidase activity, as well as preservation of microvilli and a reduction of inflammatory infiltrate (with a pretreatment dose of 100 mg/kg hydrocolloid). The hydrocolloid has potential as a prebiotic, as it increased the proliferation of probiotic <em>Lactobacillus</em> and <em>Bifidobacterium</em> and reduced Acetobacteraceae and stimulated short-chain fatty acids synthesis in the gut microbiota of mice subjected to colitis. These findings highlight <em>C. africana</em> hydrocolloid's potential as a functional ingredient with prebiotic and anti-inflammatory properties for maintaining colon health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106463"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lemon-derived exosome-like nanovesicles: A promising avenue for drug delivery system and therapeutic applications in biomedical science","authors":"Mansi Khadilkar ,&nbsp;Sanchit Arora ,&nbsp;Rohan Chand Sahu ,&nbsp;Satyavati Rawat ,&nbsp;Dinesh Kumar ,&nbsp;Ashish Kumar Agrawal","doi":"10.1016/j.fbio.2025.106474","DOIUrl":"10.1016/j.fbio.2025.106474","url":null,"abstract":"<div><div>Extracellular vesicles (EVs) are naturally occurring, phospholipid bilayer-enclosed vesicles that offer high bioavailability and minimal invasiveness, making them promising candidates for disease treatment, drug delivery vectors, and effective biomarkers for disease detection and diagnosis. As researchers continue to discover and characterize EVs from various origins and biogenesis, their role in intercellular communication for diagnostic and therapeutic purposes becomes increasingly clear. Plant-derived exosome-like nanovesicles (PELNs) are of particular interest due to their compatibility, low toxicity, high bioavailability, ease of absorption, and inherent therapeutic activities. Among the diverse plant sources, lemons stand out for their high nutritional value and wealth of phytochemicals and bioactive components. Recently, there has been significant research into PELNs, focusing on their pharmacological properties and potential applications in drug delivery. This review centres on lemon-derived exosome-like nanovesicles (LELNs), exploring their extraction methods, biological and therapeutic potential, and applications as effective drug delivery systems. By highlighting these aspects, we aim to encourage further research into LELNs to uncover additional properties and potential biomedical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106474"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Immune restoration mechanism analysis of Akkermansia PROBIO in mice treated with cyclophosphamide through Re-balancing microbiota composition","authors":"Junpeng Zhang ,&nbsp;Xin Ma ,&nbsp;Wenjiao Du ,&nbsp;Guangqing Mu ,&nbsp;Xiaomeng Wu","doi":"10.1016/j.fbio.2025.106450","DOIUrl":"10.1016/j.fbio.2025.106450","url":null,"abstract":"<div><div>Currently, a variety of viruses are assaulting people's bodies, making it especially crucial to enhance immunity. <em>Akkermansia,</em> a potential next-generation probiotic, has been reported to keep human health. <em>Akkermansia</em> PROBIO is a safety stain obtained for improving gut flora health. This study aimed to investigate the protective effects of <em>Akkermansia</em> PROBIO against immunosuppression induced by cyclophosphamide in mice. The findings indicated that <em>Akkermansia</em> PROBIO has the potential to alleviate immune damage caused by cyclophosphamide by restoring cytokine levels and regulating the expression of Claudins-1, ZO-1, and Occludin. Importantly, <em>Akkermansia</em> PROBIO would keep intestinal health via re-balancing microbiota composition including increasing <em>Lactobacillus</em> levels and reducing Proteobacteria levels. Simultaneously, a more in-depth investigation was conducted to reveal important associations between various microbiomes and the levels of short-chain fatty acids, aiming to examine the immune restoration process linked to <em>Akkermansia</em> PROBIO. The findings indicate that <em>Akkermansia</em> PROBIO is vital in influencing the gut microbiome, thus aiding in broader immune defense. This research offers potential probiotic candidates for enhancing human immunity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106450"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of high-intensity ultrasound on cowpea flours optimized by response surface methodology and the impact on their techno-functional properties","authors":"Rocio Milagros Dietz ,&nbsp;María Victoria Traffano-Schiffo ,&nbsp;Marcos Gabriel Maiocchi ,&nbsp;Alberto Edel León ,&nbsp;María Victoria Avanza","doi":"10.1016/j.fbio.2025.106469","DOIUrl":"10.1016/j.fbio.2025.106469","url":null,"abstract":"<div><div>High-intensity ultrasound (HIU) is a sustainable technology that modifies the techno-functional properties of foods, preserving their nutritional quality and aligning with current food trends. HIU was applied to a cowpea flour aqueous suspension (10 % w/v) to optimize the amplitude and time conditions through a response surface methodology, aiming to maximize the techno-functional properties of flours. Compositional, structural, morphological and thermal studies of two optimums C-US/87–15 (87 % amplitude/15 min HIU), C-US/39–52 (39 % amplitude/52 min HIU) and the untreated flour (NC) were carried out. HIU decreased the bulk density and increased the water and oil retention capacity, solubility and swelling power of the flour. HIU did not change the macronutrient content or in starch granule morphology; however, it significantly increased the amylose content due to the cleavage of α(1 → 6) bonds in the amylopectin branches, and increased the total dietary fiber (16.11 ± 0.04 g/100g_flour to 18.3 ± 0.4 g/100g_flour and 17.0 ± 0.4 g/100g_flour), with the conversion of insoluble to soluble fiber. HIU unified the particle size (trimodal to bimodal distribution), increased the starch crystalline structures (FT-IR ratio 1022/995) and the peak viscosity from 1.7755 ± 0.0007 Pa.s to 1.90 ± 0.07 Pa.s and 1.91 ± 0.05 Pa.s. Gelatinization enthalpy reflected a greater molecular order, confirming the increase in crystalline structures as a result of HIU. This research demonstrates that HIU modifies the techno-functional properties of cowpea flour, expanding the possibilities for the production of plant-based foods using legume flours with better technological qualities with a gluten-free approach.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106469"},"PeriodicalIF":4.8,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensitive lateral flow immunoassay enabled by signal amplification strategy with high active oxidase-like nanozymes","authors":"Jie Zhu ,&nbsp;Yunhui Cheng ,&nbsp;Xufeng Wang ,&nbsp;Hao Wu ,&nbsp;Ye Jiao ,&nbsp;Keyu Xing ,&nbsp;Li Yao ,&nbsp;Pei Jia ,&nbsp;Zhou Xu","doi":"10.1016/j.fbio.2025.106470","DOIUrl":"10.1016/j.fbio.2025.106470","url":null,"abstract":"<div><div>The emergence of nanozymes has significantly propelled the advancement of lateral flow immunoassays (LFIAs). Among these, atomically dispersed single-atom nanozymes are considered particularly advantageous for enhancing sensor performance due to their high density of active sites, superior catalytic activity, and favorable surface properties. In this study, we designed a colorimetric-catalytic signal amplification LFIA mediated by the Fe-Fe single atom nanozyme (Fe₂NC) for the detection of capsaicin (CAP), a critical indicator of gutter oil that persists even after rough and fine processing. The Fe₂NC exhibited high oxidase-like activity and was capable of directly catalyzing the conversion of O₂ to reactive oxygen species (•O²⁻ and ¹O₂) without the need of H₂O₂. The V_max of Fe₂NC was 3.73 × 10⁻⁷Ms⁻¹ and the K_m value was 0.199 mM according to the enzymatic reaction kinetics calculation. The colorless 3,3′,5,5′-tetramethylbenzidine (TMB) was oxidized to the blue ox-TMB by Fe₂NC, which was then superimposed on the strip for signal amplification. It was evident that the color intensity of the T-line of Fe₂NC-TMB-LFIA underwent noticeable attenuation when the CAP concentration was 0.05 ng/mL, and the color completely disappeared when the CAP concentration reached 1 ng/mL. Concurrently, the quantitative detection range of Fe₂NC-TMB-LFIA was calculated to be 0.01–1 ng/mL. Compared to AuNPs-LFIA, the Fe₂NC-LFIA and Fe₂NC-TMB-LFIA demonstrated 2.5-fold and 10-fold improvements in sensitivity, respectively, and achieved a 2.5-fold and 5-fold reduction in antigen concentration. As a consequence, antigen cost was effectively decreased. This research offers a valuable reference for enhancing the sensitivity of immunoassay-based detection methods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106470"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interactive mechanism-guided microbial interaction dynamics in food fermentations: Lactic acid bacteria and yeasts as a case example","authors":"Zixuan Cheng ,&nbsp;Junhan Yang ,&nbsp;Ruyu Yan ,&nbsp;Bowen Wang ,&nbsp;Yu Bai ,&nbsp;Zijian Miao ,&nbsp;Jinyuan Sun ,&nbsp;Hehe Li ,&nbsp;Xinlei Wang ,&nbsp;Baoguo Sun","doi":"10.1016/j.fbio.2025.106453","DOIUrl":"10.1016/j.fbio.2025.106453","url":null,"abstract":"<div><div>Microbial interactions play key roles in ecological fermentation, species evolution, and flavor formation during the production of fermented foods. However, the dynamics of microbial interactions and their regulators in these spontaneous fermentations remain unclear. In this study, we carefully reviewed the core lactic acid bacteria (LAB) and yeasts and their interactions distributed in fermented foods worldwide. Furthermore, we indicated that the interactive mechanisms (cross-feeding, nutritional competition, and quorum sensing) drove the dynamics of microbial interactions to affect the quality and flavor formation in food fermentation. Moreover, we proposed the regulation of interactive mechanisms to monitor and improve microbial interactions and food fermentation through the selection of initial strains, sequencing of inoculations, and construction of synthetic micro-ecology. Therefore, we suspected that the regulation of microbial interactions shed light on the development of flavor and healthy-oriented food production through the selection of interactive mechanisms in the modern food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106453"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}