Food Bioscience最新文献

{"title":"Fermentation of chicken carcass hydrolysate by yeast: Effects on composition and Opportunities for value-added products","authors":"Xing Zhang ,&nbsp;Sidi Ma ,&nbsp;Haochi Cui ,&nbsp;Shao-Quan Liu","doi":"10.1016/j.fbio.2025.106262","DOIUrl":"10.1016/j.fbio.2025.106262","url":null,"abstract":"<div><div>Poultry processing generates a substantial amount of chicken carcasses that is still underutilized. To address this issue, this study was conducted to investigate the effects of yeast fermentation on the chemical components in salt-free chicken carcass hydrolysate in order to valorize chicken carcasses with an intent to develop a novel fermented chicken sauce. Six types of yeasts were employed including typical soya sauce yeast, oleaginous dairy yeast, dry-fermented meat and wine yeasts. The yeasts were singly inoculated into the glucose-supplemented chicken hydrolysate and increased by approximately 2.0 log of CFU/mL within 24 h. Compared to other yeasts, <em>Geotrichum candidum</em> 3A showed lower glucose consumption after two days but the highest total organic acid and the lowest bitter amino acid production. The off-odorants (hexanal, octanal and some carboxylic acids) in the hydrolysate were depleted by all six yeasts, with <em>Debaryomyces hasenii</em> LAF 3 and <em>Candida versatilis</em> NCYC1433 producing more pleasant alcohols such as 2-phenylethanol and 2-methyl-1-propanol, while <em>Pichia kluyveri</em> Frootzen and <em>Saccharomyces cerevisiae</em> EC-1118 produced more fruity esters such as isoamyl acetate and 2-phenethyl acetate. This study provided a way to generate value-added sauce-like condiments with favorable flavour from chicken by-products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106262"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Identification and inhibition mechanism of novel collagen-derived hyaluronidase inhibitory peptides","authors":"Wenjun Xue,&nbsp;Xiaoyu Kuang,&nbsp;Xuanzhen Meng,&nbsp;Boyu Sun,&nbsp;Zijun Zhao,&nbsp;Guizhao Liang","doi":"10.1016/j.fbio.2025.106263","DOIUrl":"10.1016/j.fbio.2025.106263","url":null,"abstract":"<div><div>Given the rising incidence rate of chronic allergic diseases and the side effects of traditional anti-allergic drugs, this study aimed to identify novel hyaluronidase inhibitory peptides from various food-derived collagen by an integrated computational screening strategy with <em>in vitro</em> inhibitory activity verification, and to elucidate the inhibition mechanism of peptides based on the simulated dynamic characteristics, quantum chemistry calculation, and weak interaction analysis. Two potent hyaluronidase inhibitory peptides with non-toxicity, non-allergenicity, good water solubility, and good simulate gastrointestinal stability, that is, Pro-Gly-Pro-Ala-Gly-Arg (PGPAGR) from Nile tilapia and Gly-Pro-Ser-Gly-Pro-Arg (GPSGPR) from rainbow trout, Nile tilapia, donkey, bovine, and domestic pig, were identified with IC₅₀ values of 11.98 ± 0.42 mM, 13.64 ± 0.21 mM, respectively. During the 100 ns dynamic interaction, two peptide-hyaluronidase complex systems both remained relatively stable. Additionally, the dynamic binding of these two peptides further enhanced the structural stability and compactness of hyaluronidase, and reduced the inverse movement between different residues of hyaluronidase. The results of residue free energy decomposition showed that residues Tyr75, Tyr202, Trp321, and Trp324 made prominent positive contributions to the binding of peptide GPSGPR, while residues Tyr202, Tyr247, and Arg265 made prominent positive contributions to the binding of peptide PGPAGR. The results of weak interaction analysis showed that hydrogen bond and van der Waals interactions were the dominant weak interaction types in the dynamic binding between the peptides and hyaluronidase. This study will provide theoretical basis and data support for the development of novel anti-allergic functional foods and drugs, and offer novel strategies for the prevention and improvement of allergic diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106263"},"PeriodicalIF":4.8,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534823","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":"Yogurt fermentation through ohmic heating and electrical conductivity based process monitoring","authors":"Ye Won Kim ,&nbsp;Jun Bo Shim ,&nbsp;Yoo Jin Kwon ,&nbsp;Sung Hee Park","doi":"10.1016/j.fbio.2025.106242","DOIUrl":"10.1016/j.fbio.2025.106242","url":null,"abstract":"<div><div>This study investigated the potential of electrical conductivity-based ohmic fermentation monitoring for set yogurt production. A milk-starter culture mixture was prepared by inoculating <em>Streptococcus thermophilus</em> and <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> into ultra-high-temperature sterilized milk. The temperature of this milk-starter culture mixture ohmically increased to a target temperature of 43 °C within 3.20 ± 0.12 min under 10 V/cm. It maintained the ohmic fermentation for 10 h under 5 V/cm. During ohmic fermentation, the conductivity increased from 0.69 ± 0.01 S/m at 0 h to 0.99 ± 0.03 S/m at 10 h. Electrical conductivity was converted to electrical conductivity fermentation index (<em>CF</em>_<em>i</em>), which increased from 0 up to 1 by the end point of fermentation. <em>CF</em>_<em>i</em> values were empirically modeled based on the physicochemical qualities of yogurt (pH, titratable acidity, viscosity, and total soluble solids) and proliferation of lactic acid bacteria (LAB). The <em>CF</em>_<em>i</em> estimation model showed good correlations for physicochemical indices and LAB growth. It successfully estimated the pH drop in the milk-starter culture mixture with a first order coefficient (<em>β</em>_<em>1</em>) of −2.099, second order coefficient (<em>β</em>_<em>2</em>) of −0.335, and coefficient of determination (<em>R</em>^<em>2</em>) of 0.998. Furthermore, <em>CF</em>_<em>i</em> exhibited a good correlation with LAB growth (<em>R</em>^<em>2</em> = 0.963). Thus, the application of electrical conductivity data and its <em>CFi</em> model for real-time monitoring of physicochemical changes and microbial growth during ohmic fermentation reinforces its effectiveness and potential in yogurt production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106242"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529019","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":"Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation","authors":"Peter Ankutse ,&nbsp;Faith Adisa Musumba ,&nbsp;Muhammad Bilal ,&nbsp;Yongbin Han ,&nbsp;Yuqing Duan ,&nbsp;Fang Li ,&nbsp;Isaiah Henry Ibeogu ,&nbsp;Emmanuel Adase","doi":"10.1016/j.fbio.2025.106257","DOIUrl":"10.1016/j.fbio.2025.106257","url":null,"abstract":"<div><div>This research investigated the application of three <em>Lactiplantibacillus</em> strains (<em>Lactiplantibacillus plantarum</em> LSJ-TY-HYB-T7, <em>Lactiplantibacillus pentosus</em> LSJ-TY-HYB-Y3, and <em>Lactiplantibacillus fermentum</em> LSJ-TY-HYB-L16) to improve the functional and sensory qualities of <em>Ananas comosus</em> (pineapple) via fermentation. The process markedly lowered pH while increasing titratable acidity (TA) and organic acid concentrations, with <em>Lactiplantibacillus plantarum</em> LSJ-TY-HYB-T7 demonstrating the most efficient metabolic activity. Lactic acid emerged as the predominant metabolite, along with significant modifications in malic and citric acids. Maximum microbial growth peaked at 36 h, reaching viable counts above 9.0 log CFU/mL. <em>Lactiplantibacillus fermentum</em> LSJ-TY-HYB-L16 excelled in metabolizing polyphenols (60%) and achieving a remarkable antioxidant scavenging rate (93%). Fermentation induced alterations in colorimetric properties, underscoring the interactions between biochemical and microbial activities. A total of 39 compounds were identified as key biomarkers for metabolic transformations, with significant reductions in rutin and quercetin and notable increases in chlorogenic and gallic acid content (<em>P</em> &lt; 0.05). Additionally, 10 volatile compounds with odor relative values (ORV) ≥ 1 were detected. <em>Lactiplantibacillus plantarum</em> LSJ-TY-HYB-T7 notably increased the concentrations of hexanoic acid, ethyl ester, 3-(methylthio)propanoic acid methyl ester, (−)-aristolene, and copaene, resulting in improved flavor attributes of pineapple. These findings offer valuable prospects for developing innovative, health-enhancing fermented fruit products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106257"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534980","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":"Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk","authors":"Jiahao Bie ,&nbsp;Wendi Teng ,&nbsp;Zaisheng Peng ,&nbsp;Jinxuan Cao ,&nbsp;Jinpeng Wang ,&nbsp;Yuemei Zhang ,&nbsp;Ying Wang","doi":"10.1016/j.fbio.2025.106261","DOIUrl":"10.1016/j.fbio.2025.106261","url":null,"abstract":"<div><div>Developing high-quality egg products is of great significance for food industry. Lactic acid bacteria (LAB) fermentation is a simple and sustainable method to improve the function and nutrition of food ingredients. In this research, the effect of fermentation by five LAB (<em>Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus acidophilus,</em> and <em>Lactobacillus bulgaricus</em>) on the physicochemical properties and flavor of egg yolk (EY) was investigated. In addition, mayonnaise was prepared using fermented EY. It was found that the pH of EY decreased significantly after the fermentation treatment, while the changes in solubility, particle size, zeta potential, and surface hydrophobicity indicated the structural changes in EY lipoproteins. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis showed significant differences in the volatiles after fermentation by different LAB. Fermentation reduced the content of oxime-, methoxy-phenyl-l/naphthalene in EY and produced flavor substances such as hexanal, nonanal, and 1-octen-3ol. Heat stabilization of mayonnaise prepared using fermented EY increased from 89.8% to 92.8%. Mayonnaise made from fermented EY exhibited enhanced rheology and sensory acceptability, highlighting that fermentation could be used as an alternative to increase EY's commercial value. This study offers a low-energy, eco-friendly method for enhancing the quality of EY products in the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106261"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534827","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":"Structural characterization of bacterial fucose-containing tetrasaccharide and its potential enhancement on intestinal barrier function","authors":"Mengshi Xiao,&nbsp;Luying Tang,&nbsp;Xiaodan Fu,&nbsp;Qingping Liang,&nbsp;Jian Ma,&nbsp;Min Yang,&nbsp;Changliang Zhu,&nbsp;Haijin Mou","doi":"10.1016/j.fbio.2025.106256","DOIUrl":"10.1016/j.fbio.2025.106256","url":null,"abstract":"<div><div>Fucose-containing oligosaccharides possess prospective application in diverse industries owing to their anti-inflammatory, prebiotic, anticoagulant, and hypoglycemic activities. In this study, an exopolysaccharide (EPS) with a fucose content of 49.48 ± 0.70 mol% and a molecular weight of 1.62 × 10⁶ Da was extracted from <em>Clavibacter michiganensis</em>. Then, an EPS-degrading bacterium was isolated and used for the preparation of EPS-degrading enzyme. Subsequently, fucose-containing oligosaccharide was obtained using EPS-degrading enzyme to depolymerize EPS. Structural characterization demonstrated that the fucose-containing oligosaccharide was a tetrasaccharide (704 Da) composed of glucose, galactose, fucose, and pyruvic acid (Pyr), and its backbone was identified to be α-L-Fuc<em>p</em>-(1→3)-α-<span>l</span>-Fuc<em>p</em>-(1→3)-β-<span>d</span>-Glc<em>p</em>, branched by Pyr-4,6-β-<span>d</span>-Gal<em>p</em> at <em>O</em>-4 position of the second α-<span>l</span>-Fuc<em>p</em>. This study investigated the bioavailability of the fucose-containing tetrasaccharide (FTe) using a Caco-2 cell monolayer model, and results revealed that the transportation of FTe involved both passive and active transport. Furthermore, FTe and 2′-fucosyllactose (2′-FL) was exposed to Caco-2 cell monolayer and Ls174T cell. The results demonstrated that FTe could up-regulate the gene expression of claudin-1, occludin, and zonula occludens of Caco-2, and promoted more mucin secretion of Ls174T than 2′-FL did. This work revealed a novel fucose-rich oligosaccharide and its preparation method, and the obtained tetrasaccharide have good potential in the development and application of foods or drugs that enhance intestinal barrier function.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106256"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529014","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":"Exploring the medicinal potential of Citrus limon var. pompia camarda var. nova: From phytochemicals to therapeutic applications","authors":"Anna Maria Posadino ,&nbsp;Paola Maccioccu ,&nbsp;Roberta Giordo ,&nbsp;Ylenia Spissu ,&nbsp;Ali H. Eid ,&nbsp;Antonio Barberis ,&nbsp;Gianfranco Pintus ,&nbsp;Grazia Fenu","doi":"10.1016/j.fbio.2025.106255","DOIUrl":"10.1016/j.fbio.2025.106255","url":null,"abstract":"<div><div>Citrus limon var. pompia Camarda var. nova, (CLP) an endemic citrus fruit from Sardinia, is emerging as a significant source of bioactive compounds with extensive health benefits. This comprehensive review examines the phytochemical composition of CLP, with a particular focus on its antioxidant, antimicrobial, and potential health-promoting properties. Rich in flavonoids, polyphenols, and essential oils such as limonene, pompia exhibits strong antioxidant activities that counteract oxidative stress, a critical factor in the onset of chronic diseases including cancer, cardiovascular diseases, and neurodegenerative disorders. The antimicrobial properties of CLP essential oils and extracts have been found effective against a variety of pathogens, particularly Gram-positive bacteria and certain fungi, which highlights its potential role in preventing infections. Furthermore, recent advancements in nanotechnology have allowed for the incorporation of CLP extracts into vesicular delivery systems, significantly improving the bioavailability and stability of its bioactive compounds. These vesicles not only enhance skin protection against oxidative damage but also offer novel therapeutic applications in wound healing and skin regeneration. This review underscores the potential of CLP as a versatile natural resource for developing innovative health-promoting products and therapies.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106255"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Probiotics: Health benefits, microencapsulation, and viability, combination with natural compounds, and applications in foods","authors":"Marcieli Peruzzolo ,&nbsp;Giovana Cristina Ceni ,&nbsp;Alexander Junges ,&nbsp;Jamile Zeni ,&nbsp;Rogério Luis Cansian ,&nbsp;Geciane Toniazzo Backes","doi":"10.1016/j.fbio.2025.106253","DOIUrl":"10.1016/j.fbio.2025.106253","url":null,"abstract":"<div><div>The growing consumer interest in functional foods has driven research on probiotics, recognized for providing health benefits such as improving gut microbiota and preventing diseases when consumed in adequate amounts. To ensure the viability of these bacteria during processing, storage, and passage through the gastrointestinal tract, probiotic encapsulation has emerged as an essential strategy. This paper presents a comprehensive a review of the benefits of probiotics, highlighting the main encapsulation methods and materials, as well as the factors affecting their viability. Microencapsulation is emphasized as an effective solution to enhance the stability and resilience of probiotics under adverse conditions, such as the action of digestive enzymes and the acidic environment of the stomach. Various encapsulation techniques are explored, including extrusion, spray drying, and coacervation, along with materials such as natural polymers and innovative combinations with bioactive compounds. The study also analyzes the impact of these techniques on the survival and release of probiotics in the intestine and provides examples of their applications in foods, such as juices and cereal bars, broadening consumption possibilities. Furthermore, the combination of probiotics with active compounds, such as antioxidants and prebiotics, is highlighted as a promising approach for the development of multifunctional products. Finally, the research concludes that technological advances in encapsulation and food formulation can enhance consumer acceptance and provide innovative and sustainable solutions for promoting global health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106253"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526883","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":"Encapsulation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus using sodium alginate improves flavour and the nutritional value of pork broth","authors":"Chun-lei Lu,&nbsp;Hua-xiang Li,&nbsp;Fedrick C. Mgomi,&nbsp;Zhen-quan Yang","doi":"10.1016/j.fbio.2025.106264","DOIUrl":"10.1016/j.fbio.2025.106264","url":null,"abstract":"<div><div>Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product. This study introduces a novel staining technique that allows differentiation of <em>Lacticaseibacillus rhamnosus</em> and <em>Staphylococcus xylosus</em> within sodium alginate (SA) encapsulated microspheres without altering the SA structure. Encapsulation efficiencies were 88.41% for <em>L. rhamnosus</em> and 82.68% for <em>S. xylosus</em>, with the staining technique enhancing thermal stability. Co-fermentation in pork broth resulted in significant increases in organic acids (e.g., lactic acid from 3.209 g/L to 8.673 g/L and acetic acid), thereby improving sensory attributes. Amino acid analysis revealed substantial increases in essential amino acids, including glutamic acid (from 7.493 mg/100 g to 27.422 mg/100 g) and glycine (from 12.435 mg/100 g to 30.632 mg/100 g), which contributed to an improved nutritional profile. Furthermore, significant increases in volatile compounds, such as isophorone (up to 148.25 μg/L), 1-Octanol (up to 39.02 μg/L), and benzaldehyde (up to 570.84 μg/L), enriched the aroma of the pork broth. SA encapsulation maintained probiotic viability throughout the extended fermentation period, while strain interactions further enriched both nutritional and flavour profiles. These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106264"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529012","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":"Fermentation interactions and lipid-lowering potential of Monascus purpureus fermented Ginseng","authors":"Cuiting Yang ,&nbsp;Yingying Zhang ,&nbsp;Mingyue Jia ,&nbsp;Qingsong Qu ,&nbsp;Zhixun Li ,&nbsp;Qing Zhou ,&nbsp;Minfang Feng ,&nbsp;Yuting Tian ,&nbsp;Weishuo Ren ,&nbsp;Xinyuan Shi","doi":"10.1016/j.fbio.2025.106260","DOIUrl":"10.1016/j.fbio.2025.106260","url":null,"abstract":"<div><div><em>Monascus</em> fermented Ginseng exhibits superior lipid-regulation activity compared to the raw materials, which undoubtedly related to fermentation-induced changes. This study aims to elucidate the interactions between <em>Monascus purpureus (M. purpureus)</em> and ginseng during fermentation and identify an effective ginseng fraction optimal for co-fermentation. Initially, the effective fractions extracted from ginseng—total polysaccharides, amino acids, and ginsenosides, were separately added to the basic medium to assess their impact on <em>M. purpureus</em> growth and metabolism. Meanwhile, ginsenoside transformation during fermentation was also investigated. The fermentation product derived from the selected ginseng fraction and <em>M. purpureus</em> was assessed for its lipid-lowering efficacy. The results indicated that total amino acids and total ginsenosides, except for total polysaccharides, facilitated the growth of <em>M. purpureus</em> and enhanced Monacolin K production. The expression levels of genes associated with <em>M. purpureus</em> metabolism exhibited significant alterations. The changes in various ginsenoside monomers revealed potential ginsenoside transformation pathways during the fermentation process. Additionally, <em>Monascus purpureus</em> fermented Ginsenosides exhibited lipid-lowering efficacy comparable to <em>Monascus</em> fermented Ginseng, potentially regulating the lipid metabolism via the Peroxisome proliferator-activated receptor and Sterol regulatory element-binding protein (PPAR/SREBP) signaling pathway. These insights not only elucidate the interaction mechanisms between <em>M. purpureus</em> and ginseng fractions during fermentation but also demonstrate the lipid-lowering potential of <em>Monascus purpureus</em> fermented Ginsenosides at both cellular and molecular levels, highlighting certain significance for the rational utilization of ginseng resources, revealing the key role of microorganisms in the fermentation process.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106260"},"PeriodicalIF":4.8,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534821","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}