Food Bioscience最新文献_第10页

Ginseng oligopeptide alleviates glycolipid metabolism disorders in db/db mice by regulating oxidative stress, inflammatory response and gut microbiota disorder 人参寡肽通过调节氧化应激、炎症反应和肠道菌群紊乱来缓解db/db小鼠糖脂代谢紊乱

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-22 DOI: 10.1016/j.fbio.2025.106905

Tianzhu Liu , Chenhui Zhu , Pei Ma , Xiaoxuan Ma , Daidi Fan

{"title":"Ginseng oligopeptide alleviates glycolipid metabolism disorders in db/db mice by regulating oxidative stress, inflammatory response and gut microbiota disorder","authors":"Tianzhu Liu , Chenhui Zhu , Pei Ma , Xiaoxuan Ma , Daidi Fan","doi":"10.1016/j.fbio.2025.106905","DOIUrl":"10.1016/j.fbio.2025.106905","url":null,"abstract":"<div><div>Ginseng oligopeptide (GOP) have been shown to have hypoglycemic and hypolipidemic effects, although their mechanisms of action are not clear. In this study, we investigated the effects of different concentrations of GOP (30, 60 mg/kg) on glucose and lipid metabolism in male db/db mice (administered by tube-feeding method for 6 weeks). The results showed that GOP supplementation reduced fasting blood glucose levels (24.38–12.37 mM, <em>P<0.01</em>), alleviated insulin resistance, lowered triglycerides (2.85–1.66 mM, <em>P<0.01</em>), total cholesterol (5.75–3.21 mM, <em>P<0.01</em>), and low-density lipoprotein (0.53–0.26 mM, <em>P<0.01</em>), and increased high-density lipoprotein level (1.30–1.74 mM, <em>P<0.05</em>). Meanwhile, GOP could improve the intestinal structure, repair the damaged barrier injury, attenuate the histopathological changes in the liver, reduce the oxidative stress and pro-inflammatory cytokine expression in the liver, and repair the damaged intestinal microbiota, especially the abundance of <em>Bacteroidetes</em> and <em>Bacillota</em> in db/db mice (<em>P<0.01</em>). Further studies revealed that the regulatory effects of GOP on glucose and lipid metabolism can be achieved by acting on the intestinal microbiota and the AMPK signaling pathway. This study is the first to link GOP with AMPK signaling and changes in the gut microbiota, providing a theoretical basis for GOP as a functional food for the prevention and management of metabolic disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106905"},"PeriodicalIF":4.8,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124453","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}

引用次数: 0

A novel integrated bioprocessing strategy for co-production and sequential extraction of menaquinone-7, nattokinase, and γ-polyglutamic acid from Bacillus subtilis natto 从枯草芽孢杆菌纳豆中协同生产和顺序提取甲基萘醌-7、纳豆激酶和γ-聚谷氨酸的新型集成生物加工策略

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-22 DOI: 10.1016/j.fbio.2025.106915

Yunxin Yi , Moutong Chen , Teodora Emilia Coldea , Haifeng Zhao

{"title":"A novel integrated bioprocessing strategy for co-production and sequential extraction of menaquinone-7, nattokinase, and γ-polyglutamic acid from Bacillus subtilis natto","authors":"Yunxin Yi , Moutong Chen , Teodora Emilia Coldea , Haifeng Zhao","doi":"10.1016/j.fbio.2025.106915","DOIUrl":"10.1016/j.fbio.2025.106915","url":null,"abstract":"<div><div><em>Bacillus subtilis</em> natto (<em>B. subtilis</em> natto) can produce various beneficial metabolites, including menaquinone-7 (MK-7), nattokinase (NK), and γ-polyglutamic acid (γ-PGA), which were widely applied in healthcare and food industry. This study developed an integrated bioprocessing strategy combining low-cost soybean meal hydrolysates (SMH) with biofilm-based fermentation to promote the synthesis of these metabolites, and established a sequential extraction system to simultaneously extract all three metabolites from a single fermentation matrix. Specifically, using soybean meal hydrolysates prepared with trypsin (SMH-T) as medium achieved maximum yields of 52.4 g/L for MK-7, 2949.3 U/mL for NK, and 11.7 g/L for γ-PGA at a 20 g/L addition under biofilm-based fermentation mode. This was attributed to SMH-T forming more robust biofilms, where the cells had higher membrane potential and appropriate ROS accumulation compared to other nitrogen sources. Moreover, soybean meal hydrolysates prepared with protamex1.6 (SMH-P) were more suitable for submerged fermentation system, achieving fermentation effects comparable to commercial soy peptone. Additionally, based on the distinction in the precipitation ability of ammonium sulfate for various proteins, including NK and MK-7 protein complexes, a sequential extraction system was established, allowing for the sequential extraction of MK-7, NK, and γ-PGA with extraction rates of 75.4 %, 77.1 %, and 71.9 %, respectively. This study provides a promising strategy for enhancing the production and extraction efficiency of valuable metabolites utilizing low-cost substrates.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106915"},"PeriodicalIF":4.8,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131241","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}

引用次数: 0

Edible nano-film incorporated with lemon essential oil-loaded Pickering emulsion for cold storage improvement of Penaeus vannameia 含柠檬精油皮克林乳剂的可食用纳米膜对凡纳对虾冷藏性能的改善

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106900

Yimeng Li , Jinghe Sun , Chunqing Ai , Shuang Song , Jingfeng Yang

{"title":"Edible nano-film incorporated with lemon essential oil-loaded Pickering emulsion for cold storage improvement of Penaeus vannameia","authors":"Yimeng Li , Jinghe Sun , Chunqing Ai , Shuang Song , Jingfeng Yang","doi":"10.1016/j.fbio.2025.106900","DOIUrl":"10.1016/j.fbio.2025.106900","url":null,"abstract":"<div><div>This study developed a natural nanocomposite edible film for refrigerated shrimp preservation (<em>Penaeus vannamei</em>). A novel chitosan (CS)-whey protein isolate (WPI)-Fe<sup>3+</sup> composite nanoparticles (CWNPs) was fabricated. These nanoparticles prepared a stable LE-loaded Pickering emulsion (NP-LE-PE) for edible film formation. The zeta potential of optimized CWNPs and NP-LE-PE reached 52.19 mV and 58.03 mV, respectively. In the antimicrobial assays against <em>E. coli</em> and <em>S. aureus</em>, the bacterial proliferation rates of NP-LE-PE were reduced by 81.66 % and 72.42 %, respectively, compared to the Blank. The puncture and stretching forces of the fabricated edible films were 1.03 g and 1499 g, respectively. The hemolysis rate of all samples was less than 5 %. In shrimp preservation tests, the PVA-GL-PE film significantly reduced 62.38 % weight loss of shrimp compared with the Blank group. It effectively inhibited pH increase during 6-day refrigeration, and the shrimp hardness was increased by 191.54 g compared with the Blank group. The edible coating markedly suppressed visual deterioration and off-odor formation. The findings offer a novel antimicrobial and antioxidant active packaging system for seafood preservation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106900"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115334","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}

引用次数: 0

Chemometric analysis on the stability of bioactive compounds and antioxidant profile of plant-based foods subjected to digestion and different drying treatment 植物性食品经消化和不同干燥处理后生物活性化合物稳定性及抗氧化特性的化学计量学分析

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106893

Hui Ning Luen , Arron Frederick Darius , Phaik Har Yong , Zhi Xiang Ng

{"title":"Chemometric analysis on the stability of bioactive compounds and antioxidant profile of plant-based foods subjected to digestion and different drying treatment","authors":"Hui Ning Luen , Arron Frederick Darius , Phaik Har Yong , Zhi Xiang Ng","doi":"10.1016/j.fbio.2025.106893","DOIUrl":"10.1016/j.fbio.2025.106893","url":null,"abstract":"<div><div>This study aimed to investigate the impact of <em>in vitro</em> digestion on phytochemicals with antioxidant activity in four commercial plant-based foods dried with three different methods. Fresh <em>Aloe vera</em> (L.) Burm. f. rinds, <em>Centella asiatica</em> (L.) Urban stem and leaves, <em>Cymbopogon citratus</em> (DC.) Stapf stalks, and <em>Psophocarpus tetragonolobus</em> (L.) DC. pods were subjected to hot air oven drying, microwave drying, and freeze drying prior to <em>in vitro</em> digestion. The total flavonoids, phenolics, tannins, polysaccharides and total antioxidant activities, including ferric reducing antioxidant power and radical scavenging activities of digested plant samples were compared to their non-digested counterparts. In general, the digestion process reduced plant's phenolics, polysaccharides and antioxidant activities by 6 %–94 %, irrespective of plant species and drying methods. Among the digested plant samples, freeze-dried <em>C. asiatica</em> and <em>C. citratus</em> retained the highest flavonoid content. Although the polysaccharide content in freeze-dried <em>A. vera</em> samples decreased by 94 % after digestion, this trend was not seen in the flavonoid and tannin content of hot air-dried <em>P. tetragonolobus</em> samples. Principal component analysis showed that digestion induced 58 % of antioxidant activity variation, while drying contributed to 17 % of total activity variation. Considering the overall antioxidant index and impact of digestion, freeze drying was preferred for <em>A. vera</em>, <em>C. asiatica</em>, and <em>C. citratus</em>, while hot air oven drying was ideal for <em>P. tetragonolobus</em>. The current study has demonstrated the importance of considering the impact of digestion process when evaluating suitable drying methods to yield plant-based foods with optimal antioxidant activity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106893"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124355","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}

引用次数: 0

Where does the wine go experiencing regulated deficit irrigation: the effect of RDI on volatile composition and the sensory properties of Cabernet Sauvignon wines 葡萄酒在经历了调控赤字灌溉后会走向何方：RDI对赤霞珠葡萄酒挥发性成分和感官特性的影响

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106869

Guo Cheng , Jianing Li , Zhihao Deng , Ziyin Peng , Dong Li , Mengyuan Wei , Qian Ge , Caihong Li , Xiangyu Sun , Yulin Fang

{"title":"Where does the wine go experiencing regulated deficit irrigation: the effect of RDI on volatile composition and the sensory properties of Cabernet Sauvignon wines","authors":"Guo Cheng , Jianing Li , Zhihao Deng , Ziyin Peng , Dong Li , Mengyuan Wei , Qian Ge , Caihong Li , Xiangyu Sun , Yulin Fang","doi":"10.1016/j.fbio.2025.106869","DOIUrl":"10.1016/j.fbio.2025.106869","url":null,"abstract":"<div><div>Cabernet Sauvignon grapevines are treated with different degrees of water deficit during pre-veraison and post-veraison, and the fruits are brewed into wines after ripening. Where does the wine go experiencing regulated deficit irrigation (RDI)? The study addresses the selection of timing and extent of RDI from the perspective of volatile composition and wine sensory quality, the color parameters is characterized through using the CIELAB color space, the content of volatile compounds is determined by GC-MS and wine aroma style recognition is qualitatively and quantitatively expressed by the combined application of principal component analysis (PCA), hierarchical cluster analysis (HCA) and GB/T 16861-1997 “Sensory Analysis: Identification and Selection of Descriptors for Building sensory Profiles through Multivariate Analysis”. The irrigation amount during post-veraison plays a more critical role compared to the pre-veraison, with its variation significantly impacting in the composition and content of volatile compounds of the wine, and ultimately formed different wine styles. Linalool, phenethyl acetate and 1-heptanol are common upregulated differential metabolites among all RDI treatments, while ethyl butyrate and ethyl hexanoate mean common down-regulating, among all the groups, 8060P treatment is most conducive to the improvement of fruit flavor and the reduction of green flavor, demonstrating better improvement in sensory style, while taking into account the preservation of wine color, and also realize water-saving irrigation, which is the most appropriate treatment in this experiment.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106869"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124360","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}

引用次数: 0

A novel strategy of gifting antibacterial activity to the waste from food processing: Probiotic fermentation combining with enzymatic hydrolysis of rice wine residue 一种赋予食品加工废弃物抗菌活性的新策略：益生菌发酵结合酶解米酒渣

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106899

Yuzhi Zhang , Jinnan Luo , Lei Du , Bei Gao , Li Zhao , Jingli Xie

{"title":"A novel strategy of gifting antibacterial activity to the waste from food processing: Probiotic fermentation combining with enzymatic hydrolysis of rice wine residue","authors":"Yuzhi Zhang , Jinnan Luo , Lei Du , Bei Gao , Li Zhao , Jingli Xie","doi":"10.1016/j.fbio.2025.106899","DOIUrl":"10.1016/j.fbio.2025.106899","url":null,"abstract":"<div><div>This study proposed a strategy combining enzymatic hydrolysis and probiotic fermentation for sustainable utilization of the residue from the processing of Chongming Baijiu, a kind of traditional glutinous rice wine in China. The residue is featured with abundant hydrophobic amino acids content, thereby taken advantage for the production of antimicrobial peptides (AMPs). After the comparison of the hydrolysis with pepsin and alkaline protease, the hydrolysate of alkaline protease with higher hydrolysis degree and more plenty of peptides less than 1 kDa was chosen as the substance for the further fermentation by <em>Lactiplantibacillus plantarum</em> X7022 possessing 84 types of peptidases or proteases among its genome. The product (RRPHF) can effectively inhibit the growth of <em>Staphylococcus aureus</em> by penetrating the biofilm, and then inhibiting the cell survivability as well as damaging the cellular integrity. There are 646 peptides identified from the RRPHF through Nano HPLC MS/MS, with 75 pieces of high-scoring AMPs predicted. Moreover, enzyme cleavage site analysis and peptide molecular weight determination confirmed that the peptidases or proteases of <em>L. plantarum</em> X7022 could effectively produce AMPs rich in hydrophobic amino acids.</div><div>The results demonstrated that combining enzymatic hydrolysis with probiotic fermentation is a prospect approach for the AMPs yielding, offering a feasibly substantial pathway for the high-value application of by-product in food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106899"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131238","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}

引用次数: 0

Impact of Aspergillus cristatus dominated fermentation on fungal communities and metabolite profiling in large-leaf Tea: Insights into quality formation via post-fermentation “flowering” process 葡萄曲霉主导发酵对大叶茶真菌群落和代谢物谱的影响：发酵后“开花”过程中品质形成的见解

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106890

Zhong Wang , Qifang Jin , Liyuan Peng , Hongzhe Zeng , Yang Liu , He Xie , Xingchang Ou , Zhonghua Liu , Jian'an Huang

{"title":"Impact of Aspergillus cristatus dominated fermentation on fungal communities and metabolite profiling in large-leaf Tea: Insights into quality formation via post-fermentation “flowering” process","authors":"Zhong Wang , Qifang Jin , Liyuan Peng , Hongzhe Zeng , Yang Liu , He Xie , Xingchang Ou , Zhonghua Liu , Jian'an Huang","doi":"10.1016/j.fbio.2025.106890","DOIUrl":"10.1016/j.fbio.2025.106890","url":null,"abstract":"<div><div>Large-leaf tea is an important raw material for tea processing. The post-fermentation process of Fu brick tea with <em>Aspergillus cristatus</em> as the dominant microorganism is described as \"flowering\", which can strongly alter the metabolites in tea. However, the changes in fungal community abundance and metabolites of large-leaf tea after flowering are not clear at present. In this work, fungal communities, nonvolatile metabolites and volatile metabolites were detected in large-leaf tea before and after flowering using full-length nuclear ribosomal internal transcribed spacer region sequencing and untargeted metabolomic techniques. The full-length sequencing revealed that the percentage of unclassified_f_Aspergillaceae in large-leaf tea after flowering reached 92.31 %, and the dominant fungus among them was confirmed to be <em>Aspergillus cristatus</em> based on the multilocus sequences. The content of epigallocatechin, catechin gallate, and catechin decreased by 24.88 %, 22.42 %, and 45.11 % (w/w), respectively, while the content of gallic acid increased by 98.75 % after flowering. A total of 30 key differential volatile metabolites were identified. Among them, α-ionone, linalool, linalool oxide II, methyl salicylate and geranyl acetone increased by 172.4 %, 110.6 %, 200.0 %, 349.8 %, and 176.9 % (w/w) after flowering. These increased volatiles were mainly described as flowery odors. Correlation analyses of metabolites and microorganisms showed an extremely strong correlation between changes in fungal abundance and metabolite content. Our findings provided experimental evidence for the alteration of metabolite profiles in large-leaf tea by flowering and a new strategy for the post-fermentation process of large-leaf tea.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106890"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131240","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}

引用次数: 0

Cinnamaldehyde triggers fungal apoptosis in Fusarium solani by impairing cell structures and antioxidant defense through restricting glucose availability 肉桂醛通过限制葡萄糖的可用性来破坏细胞结构和抗氧化防御，从而引发茄枯菌的凋亡

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106889

Chao Pan , Yan Ye , Yingchun Ma , Shuolong Li , Yixue Zhu , Yanzi Chu , Fajuan Wang , Ling Shen , Jun Tian

{"title":"Cinnamaldehyde triggers fungal apoptosis in Fusarium solani by impairing cell structures and antioxidant defense through restricting glucose availability","authors":"Chao Pan , Yan Ye , Yingchun Ma , Shuolong Li , Yixue Zhu , Yanzi Chu , Fajuan Wang , Ling Shen , Jun Tian","doi":"10.1016/j.fbio.2025.106889","DOIUrl":"10.1016/j.fbio.2025.106889","url":null,"abstract":"<div><div><em>Fusarium solani</em> is the primary causative agent of <em>Fusarium</em> root rot, one of major postharvest diseases of sweet potato. Cinnamaldehyde (CA) is a natural product isolated from cinnamon essential oil (EO). To combat the damage caused by <em>F. solani</em>, it is necessary to assess the antifungal activity of CA. The minimum inhibitory concentration (MIC) of CA against <em>F. solani</em> spores was 0.12 g/L, while addition of 2 % glucose increased the MIC to 0.16 g/L. A volatile concentration of CA at 0.12 g/L suppressed <em>F. solani</em>-induced root rot in sweet potatoes. Glucose addition alleviated CA-induced structural damage to cell walls and membranes. Moreover, CA reduced intracellular levels of glucose and glucose-6-phosphate (G6P), promoted oxidative stress, and induced cell apoptosis. However, glucose addition enhanced the gene expression of <em>hexokinase</em> and contents of glucose and G6P, thereby potentiating glycolytic flux. Further, sufficient glucose increased the gene expression of <em>glutathione</em> (<em>GSH</em>) <em>reductase</em>, GSH level, catalase activity, and decreased the contents of reactive oxygen species (ROS) and malondialdehyde in the presence of CA. Inhibition of glucose utilization using hexokinase inhibitor lonidamine (0.25 g/L) promoted ROS accumulation and exacerbated the reduction in cell viability of <em>F. solani</em> caused by 0.08 g/L CA. Altogether, these findings demonstrated that CA triggers fungal apoptosis by disrupting cell structures and antioxidant defense in <em>F. solani</em> mediated by glucose metabolism interference. Therefore, CA holds promise as a green preservative for sweet potato roots, and inhibition of glucose metabolism can serve as a novel strategy for enhancing the antifungal efficacy of EOs.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106889"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134381","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}

引用次数: 0

Supercritical CO2 extraction and fractionation of turmeric polyphenols: Antioxidant capacity and inhibition of lipid oxidation in sunflower oil 姜黄多酚的超临界CO2萃取和分馏：抗氧化能力和抑制葵花籽油中的脂质氧化

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106906

Hoang Le Tan, Giovanna Ferrentino, Ksenia Morozova, Maria Concetta Tenuta, Matteo Scampicchio

{"title":"Supercritical CO2 extraction and fractionation of turmeric polyphenols: Antioxidant capacity and inhibition of lipid oxidation in sunflower oil","authors":"Hoang Le Tan, Giovanna Ferrentino, Ksenia Morozova, Maria Concetta Tenuta, Matteo Scampicchio","doi":"10.1016/j.fbio.2025.106906","DOIUrl":"10.1016/j.fbio.2025.106906","url":null,"abstract":"<div><div>Turmeric (<em>Curcuma longa</em>) is a rich source of antioxidants, including polyphenols and curcuminoids. This study investigates the antioxidant capacity and oxidative stability of a polyphenol-rich fraction obtained via supercritical fluid extraction (SFE) with supercritical CO<sub>2</sub>. Optimized extraction conditions (300 bar, 40 °C, CO<sub>2</sub> flow rate: 1 L/h, 20 % w/w ethanol) yielded 11.4 ± 0.3 % (w/w) crude extract. Fractionation separated a hydrophilic Fraction B, rich in polyphenol and weak in curcuminoids, and a Fraction C, weak in polyphenol and rich in curcuminoids. Fraction B showed the highest total phenolic content (476 ± 6 mmol/L GAE/g dry matter) and superior antioxidant activity in DPPH, ABTS, and ORAC assays. HPLC-MS identified curcumin, demethoxycurcumin, bis-demethoxycurcumin, phenolics, and phenolic terpenoid hybrids, highlighting their potential contributions to antioxidant efficiency and the synergistic radical-scavenging interactions that influence oxidative stability. Turmeric fractions were added to the stripped sunflower oil. Isothermal calorimetry confirmed that an oil enriched with Fraction B prolonged the induction period of lipid oxidation (11.4 ± 0.3 h) at 30 °C in the presence of AIBN (20 mmol/L) as a free radical initiator, outperforming Fraction C. These findings highlight the potential application of turmeric extracts in functional foods and nutraceuticals to increase their stability against oxidation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106906"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124452","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}

引用次数: 0

Multi-omics evaluation of feeding strategies on yak meat quality: insights from eDNA, metagenomics, and metabolomics 饲养策略对牦牛肉质的多组学评价：来自eDNA、宏基因组学和代谢组学的见解

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-05-21 DOI: 10.1016/j.fbio.2025.106909

Zhengwen Wang, Haitao Yu, Yuxin Meng, Suxing Liu, Rong Dai, Xiayan Zhou, Shangli Shi, Wenxia Cao

{"title":"Multi-omics evaluation of feeding strategies on yak meat quality: insights from eDNA, metagenomics, and metabolomics","authors":"Zhengwen Wang, Haitao Yu, Yuxin Meng, Suxing Liu, Rong Dai, Xiayan Zhou, Shangli Shi, Wenxia Cao","doi":"10.1016/j.fbio.2025.106909","DOIUrl":"10.1016/j.fbio.2025.106909","url":null,"abstract":"<div><div>This study investigates how seasonal grazing and housed feeding regimes alter the rumen microbiome and metabolite networks in yaks, thereby influencing meat quality. We evaluated the effects of these feeding strategies on Warner-Bratzler shear force (WBSF) and other key meat quality parameters using an integrated approach combining eDNA-metagenomics and metabolomics. This study revealed that warm-season forages, which are abundant in n-3 polyunsaturated fatty acids (n-3 PUFA), promote rumen metabolites associated with PUFA retention. This process resulted in an increased n-3 PUFA content in yak meat. Housed yaks fed high-energy diets exhibited increased Bacillota abundance and acetate biosynthesis, changes that enhanced IMF and crude protein levels, thereby improving meat tenderness and marbling. In contrast, cold-season grazing yaks ingested a higher proportion of Fabaceae and Ranunculaceae species. A high-fibre diet increased the abundance of <em>Prevotella</em> and <em>Fibrobacter</em>, genera that mitigate cold stress through enhanced propionate production and fatty acid catabolism. However, this dietary pattern led to a reduction in key meat quality indicators. In conclusion, the yak rumen microbiome employs distinct adaptive strategies under different feeding systems, thereby exerting differential effects on meat quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106909"},"PeriodicalIF":4.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124358","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}

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