Food Bioscience最新文献

{"title":"Synergistic antimicrobial effect of ultrasound and carvacrol nanoemulsion against Listeria monocytogenes and its application in cabbage preservation","authors":"Yajing Kong ,&nbsp;Xiaolin Cai ,&nbsp;Chang Gao ,&nbsp;Jiahui Zhu ,&nbsp;Yimeng Li ,&nbsp;Runyang Sun ,&nbsp;Hui Yang ,&nbsp;Fahad Al-Asmari ,&nbsp;Jaza Maqbl Alshammari ,&nbsp;Chunling Zhang ,&nbsp;Chao Shi","doi":"10.1016/j.fbio.2025.106359","DOIUrl":"10.1016/j.fbio.2025.106359","url":null,"abstract":"<div><div>In this study, carvacrol nanoemulsion (CN) was prepared using ultrasonic emulsification and the synergistic bactericidal effect of ultrasound (US) and CN on <em>Listeria monocytogenes</em> and its mechanism were investigated. The results showed that the combined treatment of US and CN had a significant (<em>P</em> &lt; 0.05) synergistic effect on the inactivation of <em>L. monocytogenes</em>, with synergistic values (SV) of 1.345 and 1.325, respectively. US + CN disrupts mononucleosis cell membranes and increases their permeability, as demonstrated by confocal laser scanning microscopy, flow cytometry and cell content release assays. N-phenyl-1-naphthylamine, reactive oxygen species and malondialdehyde assays showed that the combined treatment accelerated cellular oxidative stress and peroxidation, thereby affecting membrane lipid homeostasis. Field emission scanning electron microscopy showed that US + CN caused cell membranes to dry out and crumble. In addition, US + CN effectively kill <em>L. monocytogenes</em> on the surface of cabbages, reduce the weight loss of cabbages during storage, and had no significant (<em>P</em> &gt; 0.05) effect on its color and hardness. This study demonstrated that US + CN has the potential to inactivate foodborne pathogens and improve the safety of fresh produce, providing theoretical possibilities for its application.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106359"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143641992","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":"Characterization of two pectic polysaccharides from Rosa roxburghii Tratt fruit and their protection on Bifidobacterium against antibiotic damage","authors":"Ting-Ting Tu ,&nbsp;Xiao-Hui Yuan ,&nbsp;Yu-Heng Mao ,&nbsp;Yan-Chun Wang ,&nbsp;Zheng-Hao Chen ,&nbsp;Lei Wang ,&nbsp;You Luo ,&nbsp;Chun-Xiao Wang ,&nbsp;Shu-Yi Qiu ,&nbsp;Ang-Xin Song","doi":"10.1016/j.fbio.2025.106340","DOIUrl":"10.1016/j.fbio.2025.106340","url":null,"abstract":"<div><div>This study aimed to investigated the structural and physicochemical properties of two pectic polysaccharide fractions (RTFP1-2 &amp; RTFP2) isolated from <em>Rosa roxburghii</em> Tratt fruit by anion-exchange and size-exclusion chromatography purification, as well as their protection on Bifidobacterium spp. against antibiotic damage. RTFP1-2 had a relatively lower molecular weight of 1.12 × 10⁵ Da and RTFP2 had a higher molecular weight of 5.06 × 10⁵ Da. Chemical composition analysis revealed that both RTFP1-2 and RTFP2 consisted of galacturonic acid (53.13 %, 64.73 %), galactose (27.26 %, 20.04 %), arabinose (3.57 %, 2.94 %), rhamnose (2.32 %, 1.67 %) and glucose (13.73 %, 10.62 %), respectively. These two pectic polysaccharides mainly contained homogalacturonan and rhamnogalacturonan I domain. RTFP1-2 and RTFP2 were resistant to <em>in vitro</em> gastrointestinal digestion with no more than 18 % (w/w) hydrolysis. Minimum inhibitory and bactericidal concentration (MIC and MBC) determination showed RTFPs could notably promote bifidobacterial survivals against three commonly used antibiotics with MIC increasing to ≥ 64 μg/mL and MBC to ≥ 512 μg/mL. The protection attributed to the viscous layers formed by the RTFPs surrounding the bacterial cells to prevent antibiotics from accessing to the bacteria. The viscous RTFP1-2 and RTFP2 also promoted the cohesion among bacterial cells and enhanced bacterial biofilm formation. The results suggested that RTFPs could be potential prebiotic additives used alone or supplemented with probiotic bacteria.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106340"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644230","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":"Enhanced bacteriocin production by lactic acid bacteria by co-culture of Lactiplantibacillus plantarum and Limosilactobacillus fermentum","authors":"Weining He ,&nbsp;Yi Zeng ,&nbsp;Jiamin Shen ,&nbsp;Kexiang Li ,&nbsp;Yuwen Zhou ,&nbsp;Xiaoqun Zeng ,&nbsp;Daodong Pan","doi":"10.1016/j.fbio.2025.106358","DOIUrl":"10.1016/j.fbio.2025.106358","url":null,"abstract":"<div><div>Low yield is a significant bottleneck preventing widespread application of bacteriocins from lactic acid bacteria (LAB). Co-culturing different species of LAB is an effective strategy to enhance bacteriocin production. This study aimed to investigate the mechanisms underlying this enhancement, focusing on the metabolic pathways involved and identifying effector metabolites that improve the yield of bacteriocins from LAB. The results indicated that bacteriocin production was highest when <em>Lactiplantibacillus plantarum</em> ZY-1 was co-cultured with <em>Limosilactobacillus fermentum</em> RC4 at a seed liquid age of 16 h. Metabolomic analysis of co-cultured and separately cultured LAB revealed 984 significantly differentially abundant metabolites, including organic acids, lipids, amino acids, and vitamins. The primary metabolic pathways involved were amino acid metabolism, ABC transporters, and purine metabolism. Co-culture enhanced the synthesis of metabolites including ascorbic acid, <em>N-</em>acetyl-L-glutamic acid, butyryl trihexyl citrate, <em>N-</em>acetyl aspartate, and L-gulonolactone, as demonstrated through metabolic analysis and validation experiments. Compared to the control group, the addition of a mixture containing 0.2 % ascorbic acid, 0.2 % <em>N</em>-acetyl-L-glutamic acid, 0.1 % butyryl trihexyl citrate, 0.1 % <em>N</em>-acetyl aspartic acid, and 0.3 % L-gulonolactone to the co-culture system demonstrated a 1.9-fold enhancement in the inhibition zone diameter. Similarly, a combination of 0.3 % ascorbic acid, 0.3 % butyryl trihexyl citrate, 0.1 % <em>N</em>-acetyl aspartate, and 0.1 % L-gulonolactone achieved a 2.1-fold amplification in bacteriostatic activity within the monoculture system. This is the first report on the mechanism of enhancing bacteriocin production via co-culture of different LAB species. Furthermore, a strategy to augment bacteriocin production was developed by adding key metabolites to monocultured and co-cultured LAB.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106358"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687167","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":"Characterization, mechanism, and application of aldolase: A Patulin-degrading enzyme from Kluyveromyces Marxianus YG-4","authors":"Mengge Ning ,&nbsp;Qi Guo ,&nbsp;Peng Guo ,&nbsp;Yuanyuan Cui ,&nbsp;Kai Wang ,&nbsp;Gengan Du ,&nbsp;Zhouli Wang ,&nbsp;Yuan Wang ,&nbsp;Yahong Yuan ,&nbsp;Tianli Yue","doi":"10.1016/j.fbio.2025.106345","DOIUrl":"10.1016/j.fbio.2025.106345","url":null,"abstract":"<div><div>Patulin (PAT) is a mycotoxin produced by <em>Penicillium</em> species, which mainly contaminates fruit and fruit-derived products, posing a serious threat to food safety. A novel heat-resistant PAT degrading enzyme, aldolase (PATY, 16.9 kDa), was isolated and identified from <em>Kluyveromyces marxianus</em> YG-4 (<em>K</em>. <em>marxianus</em> YG-4) isolated from Kefir grain. The whole genome sequencing of <em>K</em>. <em>marxianus</em> YG-4, heterologous expression, purification, and bioinformatics were utilized to study the properties of PATY. PATY showed the highest catalytic efficiency (22.8 U/mg) towards PAT at pH8.0 and 35 °C, and maintained over 80 % relative activity at 70 °C. Bioinformatics analysis revealed that the catalytic reaction is achieved through the hydrogen bonding between the amino acids His19, Arg22, Tyr57, Lys60, and His61 of PATY and PAT. PAT was degraded by PATY into desoxypatulinic acid (DPA), which has no cytotoxicity. PATY can effectively degrade PAT in apple juice, significantly increasing the content of total phenolic and improving the quality of apple juice. In addition, PATY can also degrade Ochratoxin A (OTA, 7.20 %), Zearalenone (ZEN, 31.46 %) and Aflatoxin B₁ (AFB₁, 32.57 %) to a certain extent. In summary, PATY can effectively degrade PAT in contaminated apple juice. PATY provides a feasible and promising solution for achieving PAT detoxification of fruit juice and improving its quality and safety, and is also a potential candidate for simultaneously degrading multiple fungal toxins.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106345"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629162","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":"HIPE-gels performance: Role of sodium hyaluronate conformation and concentration in structure and 3D printing","authors":"Zhuangzhuang Chen,&nbsp;Suhao Sun,&nbsp;Qian Zhou,&nbsp;Xitong Wang,&nbsp;Jinhua Hu,&nbsp;Peng Zhou","doi":"10.1016/j.fbio.2025.106361","DOIUrl":"10.1016/j.fbio.2025.106361","url":null,"abstract":"<div><div>The rising demand for innovative food structure design has highlighted the potential of high internal phase emulsion gels (HIPE-gels) for 3D food printing due to their tunable rheological properties and high oil content. However, challenges such as inadequate mechanical strength, rheological instability, and environmental sensitivity limit their performance. In this study, we investigated the role of sodium hyaluronate (HA) with varying conformations and concentrations in stabilizing HIPE-gels formulated with micellar casein concentrate (MCC). HA significantly improved the structural and functional properties of the gels, with its molecular weight and concentration critically affecting viscosity, rheology, and printability. The entanglement of HA chains at the emulsion interface enhanced viscoelasticity, resulting in superior mechanical strength and high-fidelity 3D printing. Notably, the H-HA_1.0-MCC gel achieved a printing accuracy of 98.28 ± 0.99 % and stability of 98.49 ± 0.49 %. This study provides a polysaccharide-mediated stabilization strategy to address key limitations in food-grade HIPE-gels, paving the way for complex texture design and the development of high-value food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106361"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629163","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":"Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles","authors":"Xing Zhou ,&nbsp;Yanxin Chen ,&nbsp;Miaomiao Fu ,&nbsp;Zhengye Sun ,&nbsp;Tizazu Yirga Bereka ,&nbsp;Mudassar Hussain ,&nbsp;Guo Chen ,&nbsp;Ren Wang ,&nbsp;Zhengyu Jin","doi":"10.1016/j.fbio.2025.106351","DOIUrl":"10.1016/j.fbio.2025.106351","url":null,"abstract":"<div><div>This study developed a novel method to prepare high-adsorbency V-type porous starch (VPS) through the pullulanase hydrolysis of V-type maize starch (VS) in 45°% (v/v) ethanol-water solution. Unlike conventional applications where pullulanase fails to hydrolyze native starch to produce porous starch, we discovered that pullulanase retains 41.60°% relative activity in 45°% ethanol when V-type maize starch (VS) is used as the substrate. Key parameters were systematically optimized, with enzyme concentration identified as the dominant factor. Under optimal conditions (0.4°% enzyme, 500 r/min stirring, and 2 h hydrolysis), the resulting VPS exhibited a high yield (80.81°%) and exceptional oil adsorption capacity (344.60°%). XRD analysis confirmed the improved V-type relative crystallinity, while SEM observations revealed VPS had a unique porous granular structure with nano-spherical particles attachment which may contribute to the high yield and oil adsorption capacity. Overall, pullulanase-catalyzed hydrolysis of VS in 45°% ethanol solution offers an efficient and scalable route to produce high oil-adsorptive VPS for versatile applications in food and pharmaceuticals industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106351"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643694","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":"Microencapsulation of ultrasound-extracted betalains: Invitro anti-oxidant activity, thermal behavior & release profile","authors":"Bushra Bashir ,&nbsp;Monica Reshi ,&nbsp;Syed Zameer Hussain ,&nbsp;Tashooq Ahmad Bhat","doi":"10.1016/j.fbio.2025.106344","DOIUrl":"10.1016/j.fbio.2025.106344","url":null,"abstract":"<div><div>This study explores the influence of Ultrasound-Assisted Extraction (UAE) on enhancing the extraction efficiency of total betalains (betacyanins and betaxanthins). Optimal ultrasound-assisted extraction parameters were determined as 20 min at 50 % amplitude through optimization experiment. The encapsulation process involved freeze-drying, using maltodextrin, xanthan gum, and their combination as wall materials.The resulting microcapsules were evaluated for encapsulation efficiency, total betalain content, and antioxidant activity. Microcapsules produced with a combination of wall materials, compared to individual wall materials, exhibited superior betalain stability, higher encapsulation efficiency (90.05 %), high betalain content (535.15 mg/100g), and high antioxidant activity (41.22 % DPPH inhibition and 84.13 % ABTS inhibition). The combination of wall materials resulted in enhanced stability and excellent physical properties, with high retention of bioactive compounds and antioxidants, offering promising applications in the food and nutraceutical industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106344"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629160","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":"Sustainable antimicrobial and antioxidant packaging: Environmental implications and solutions","authors":"Sandip Mondal ,&nbsp;Manish Gautam ,&nbsp;Rakesh Das ,&nbsp;Naga Raju Maddela ,&nbsp;Ram Prasad","doi":"10.1016/j.fbio.2025.106347","DOIUrl":"10.1016/j.fbio.2025.106347","url":null,"abstract":"<div><div>The packaging industry is undergoing a transformation driven by the need to enhance supply chain profitability while minimizing environmental impact. In order to meet these problems, packaging has developed into a medium of communication as well as a vital part of practical, long-term solutions for environmental impact and food safety. Simultaneously, escalating environmental concerns have triggered recycling initiatives and the emergence of innovative packaging solutions, such as biodegradable and compostable alternatives. This review explores the environmental implications and solutions surrounding sustainable antimicrobial and antioxidant packaging. We highlight the use of biopolymers like carrageenan, cellulose, chitosan, collagen, and starch, which offer biodegradability, biocompatibility, and non-toxicity advantages. A combination of biodegradable polymers with natural antioxidants and antimicrobials improves the sustainability profile, making natural resources-based agents superior to conventional synthetic ones. This review underscores the significant progress made in environmentally friendly antimicrobial and antioxidant packaging. Sustainable solutions and innovations have been comprehensively addressed. Innovations in sustainable materials and designs offer a promising path to reduce waste, resource consumption, and environmental impacts. As the global population continues to grow, the demand for food and its associated packaging materials will rise in tandem. Therefore, collective efforts from consumers, legislators, and industry stakeholders are imperative to promote sustainable packaging practices. Industry leaders must invest in research and development to create cutting-edge sustainable packaging solutions that adhere to safety and environmental regulations, while policymakers play a pivotal role in fostering and regulating sustainable packaging practices. Consumers have the power to drive change by choosing products with eco-friendly packaging, contributing to waste reduction and resource preservation. Embracing sustainable antimicrobial and antioxidant packaging is not merely a trend but a necessity for a greener and more sustainable future, reflecting our shared responsibility to protect both our products and the planet.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106347"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643691","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":"Pea protein sensitization: Insights from allergy model experiment in BALB/c mice","authors":"Peipei Li ,&nbsp;Yongli Ye ,&nbsp;Jian Ji ,&nbsp;Jiayi Wang ,&nbsp;Jia-Sheng Wang ,&nbsp;Xiulan Sun","doi":"10.1016/j.fbio.2025.106357","DOIUrl":"10.1016/j.fbio.2025.106357","url":null,"abstract":"<div><div>Pea protein is recognized as having high nutritional value but still carries a risk of allergenicity. Given ethical limits in population studies, <em>in vivo</em> studies of pea protein sensitivities can be conducted in mouse models, however determining the best modeling approach requires further investigation. In the present study, BALB/c mice were sensitized orally with pea protein, followed by intragastric stimulation to induce immunoglobulin E (IgE)-mediated food allergy. The extent of allergy was assessed by clinical signs, specific antibodies and cytokines, immune cell subsets, and changes in intestinal barrier function and fecal short-chain fatty acids. Mice in the Pea group exhibited allergic symptoms. The results indicated that mice in the pea protein group demonstrated elevated serum levels of IgE, IgG, and histamine levels in the pea protein group. In addition, a stronger Th2 bias was observed in splenocyte restimulation experiments. Histological analyses of the intestinal tract and decreased levels of fecal short-chain fatty acids (SCFAs) revealed a disruption of the physical barrier and homeostasis of the intestinal tract. This study developed a mouse model of oral pea protein allergy to provide new perspectives for allergenicity evaluation of pea protein-containing related products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106357"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687260","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":"Study on the synthesis and application of homogentisic acid in tocopherol enrichment through Monascus purpureus fermentation","authors":"Nana Zhang ,&nbsp;Anyan Wen ,&nbsp;Xin Yang ,&nbsp;Xinxin Zhang ,&nbsp;Likang Qin ,&nbsp;Haiying Zeng","doi":"10.1016/j.fbio.2025.106349","DOIUrl":"10.1016/j.fbio.2025.106349","url":null,"abstract":"<div><div>Homogentisic acid (HGA), a product of the L-tyrosine metabolic pathway, serves as a substrate for tocopherol synthesis. Previous studies revealed that the fermentation of coix seeds by <em>M</em>. <em>purpureus</em> could simultaneously upregulate tocopherol and HGA levels. Therefore, this study focused on HGA to investigate its specific effect on tocopherol production during the fermentation process. The results showed that 0.02 % Exo-HGA significantly increased tocopherol yield by 53.11 %, reaching 184.808 μg/g. Based on the seed culture medium, the optimal formulation of key factors for promoting End-HGA synthesis in <em>M. purpureus</em> was determined. It was obtained through single-factor experiments and uniform design: D-fructose (36.816 g/L), L-tyrosine (0.656 %), yeast extract powder (7 g/L), ZnSO₄ (0.654 g/L). Under these conditions, <em>M. purpureus</em> exhibited good growth, with an End-HGA yield reaching 844.461 μg/mL. In addition, fermentation of coix seeds with End-HGA led to an increase in the total tocopherol yield by 57.36 %, reaching 181.303 μg/g. This result was comparable to that achieved with Exo-HGA addition. Therefore, enhancing End-HGA synthesis is an effective strategy to achieve a high tocopherol yield through <em>M. purpureus</em> fermentation. In conclusion, this study demonstrated that the regulation of microorganisms can enable high-level synthesis of target products and improve the efficiency of deep conversion and utilization of plant substrates.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106349"},"PeriodicalIF":4.8,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686462","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}