Food Bioscience最新文献

{"title":"Multi-omics approaches for advancing edible fungi: from genomics-enabled strain development to metabolomics-guided postharvest preservation","authors":"Muyun Xie ,&nbsp;Feixiang Wang ,&nbsp;Xiaoyun Zhou ,&nbsp;Jiapeng Zeng ,&nbsp;Yue Zhou ,&nbsp;Tao Wei ,&nbsp;Bai-Xiong Chen","doi":"10.1016/j.fbio.2025.107161","DOIUrl":"10.1016/j.fbio.2025.107161","url":null,"abstract":"<div><div>Edible fungi are globally significant sources of food and bioactive compounds, but realizing their full potential is constrained by challenges in cultivation and postharvest preservation. This review comprehensively examines the transformative impact of omics technologies (genomics, transcriptomics, proteomics, and metabolomics) on advancing the edible fungi industry. It explores how genomic insights are enabling the development of improved fungal strains, with an emphasis on functional and comparative genomics for identifying genes related to desirable traits such as enhanced bioactive compound production and disease resistance. The integration of transcriptomic, proteomic, and metabolomic data is detailed, demonstrating how multi-omics approaches elucidate complex regulatory networks controlling fungal development, metabolism, and stress responses. A major focus is given on how understanding fungal-microbial interactions, both beneficial and detrimental, can lead to optimized cultivation strategies. The review also discusses how an omics-driven understanding of postharvest physiology, particularly metabolomics identifying key spoilage biomarkers like specific volatile organic compounds or enzyme activity changes, is informing the development of targeted preservation techniques, including physical, chemical, and biological methods to reduce quality loss. By addressing current limitations, identifying research gaps, and outlining future directions, this review highlights the critical role of systems biology approaches in driving innovation for enhanced food security and sustainability within the edible fungi industry. Ultimately, the consistent application of multi-omics provides a powerful, data-driven toolkit for holistically improving both pre-harvest mushroom quality and yield, and post-harvest longevity and value.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107161"},"PeriodicalIF":4.8,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144550071","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":"Comparative antimicrobial activity of ethanol and aqueous extracts of Ziziphus lotus against bacteria and fungi","authors":"Haifa Dhif ,&nbsp;Jalila ben Salah-Abbès ,&nbsp;Ahmed Al-Amiery ,&nbsp;Kamel Chaieb ,&nbsp;Mara Calleja-Gómez ,&nbsp;Houda Berrada ,&nbsp;Samir Abbès","doi":"10.1016/j.fbio.2025.107149","DOIUrl":"10.1016/j.fbio.2025.107149","url":null,"abstract":"<div><h3>Background</h3><div><em>Ziziphus lotus (L.)</em> is a medicinal plant known by its potential antioxidant activities. Its fruits, leaves, and roots have been employed to treat various deseases including inflammation, gastrointestinal intoxication, anxiety, diabetes, and tuberculosis infection.</div></div><div><h3>Objective</h3><div>This study investigates the antibacterial and antifungal activities of aqueous and ethanol extracts from different parts of <em>Ziziphus lotus</em> (roots, stems, leaves, flowers, and fruits) against a range of bacterial and fungal strains. Eight bacterial strains (<em>Staphylococcus aureus</em>, <em>Micrococcus luteus</em>, <em>Listeria monocytogenes</em>, <em>Enterococcus faecalis</em>, <em>Bacillus cereus</em>, <em>Escherichia coli</em>, <em>Pseudomonas aeruginosa</em>, and <em>Salmonella typhimurium</em>) and five fungal strains (<em>Candida albicans</em>, <em>Candida krusei</em>, <em>Candida neoformans</em>, <em>Aspergillus brasiliensis</em>, and <em>Aspergillus fumigatus</em>) were tested.</div></div><div><h3>Results</h3><div>The ethanol fruit extract exhibited the most potent antibacterial activity, with a minimum inhibitory concentration (MIC) of 0.012 mg/mL against <em>Staphylococcus aureus</em> and strongest antibacterial activity against <em>Bacillus cereus</em>. Leaf and flower extracts showed activity against <em>Enterococcus faecalis</em>. Aqueous extracts demonstrated moderate antibacterial effects, with the leaf extract showing an MIC of 1.23 mg/mL against <em>Staphylococcus. aureus</em>, and the flower extract being effective against <em>Listeria monocytogenes</em> and <em>B. cereus</em> (MIC of 18.75 mg/mL). For antifungal activity, the ethanol fruit extract exhibited the strongest effects, with a MIC of 0.012 mg/mL against <em>C. albicans</em>, and significant activity against <em>C. krusei</em> and <em>A. brasiliensis</em> (0.11 mg/mL). The aqueous leaf extract showed the best antifungal activity, with an MIC of 1.23 mg/mL against <em>C. albicans</em>, and notable effects against <em>Aspergillus</em> spp. (11.11 mg/mL).</div></div><div><h3>Conclusion</h3><div>These results confirm the traditional use of <em>Ziziphus lotus</em> in treating bacterial and fungal infections, demonstrating the activity of its extracts against a wide range of pathogens.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107149"},"PeriodicalIF":4.8,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501958","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":"Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review","authors":"Mingtang Tan ,&nbsp;Yingyu Zhou ,&nbsp;Zhongqin Chen ,&nbsp;Huina Zheng ,&nbsp;Wenhong Cao","doi":"10.1016/j.fbio.2025.107152","DOIUrl":"10.1016/j.fbio.2025.107152","url":null,"abstract":"<div><div>Although freezing extends the shelf life of muscle foods, it causes myofibrillar protein (MP) denaturation, leading to quality deterioration. Therefore, the consequences, influencing factors, and preservation strategies of freezing-induced MP denaturation in muscle foods were comprehensively summarized. MP denaturation is mainly attributed to ice crystal formation and is accompanied by changes in solute concentration in the unfrozen water fraction. The relative contribution of cold denaturation at low temperatures to overall freezing denaturation is insufficient and negligible. Attempts have been undertaken to control ice crystals (shape and growth, nucleation and recrystallization), controlled temperature fluctuations, appropriate packaging, and emerging thawing technology for better cryopreservation. Notably, the deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of protein denaturation. This review provides an in-depth understanding of MP denaturation and suggests directions for future research on frozen muscle food quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107152"},"PeriodicalIF":4.8,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510816","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":"Stimulatory effects of Ultraviolet-B irradiation on bioactives, phenolics, beta-glucans, vitamin D2 and antioxidant activities in submerged fermented Pleurotus eryngii mycelia","authors":"Umesh Singh ,&nbsp;Ravi Kant ,&nbsp;Arinjay Kumar Jain ,&nbsp;Satyawati Sharma","doi":"10.1016/j.fbio.2025.107148","DOIUrl":"10.1016/j.fbio.2025.107148","url":null,"abstract":"<div><div>This study explores how ultraviolet-B (UV-B) light can boost the nutritional and medicinal benefits of <em>Pleurotus eryngii</em> mycelia. By exposing freeze-dried <em>P. eryngii</em> mycelia to UVB light for various durations (0–60 min), a significant rise in vitamin D2 levels was observed, peaking at 314.75 μg/g after 40 min. Total phenols increased from 12.52 to 17.54 mg GAE/g, flavonoids from 1.19 to 1.72 mg QE/g, and beta-glucans from 26.18 % to 32.21 %, along with notable improvements in antioxidant activities. UVB exposure also enhanced the amino acid profile, with substantial boosts in essential amino acids like glutamic acid, arginine, and threonine. Significant changes were observed when comparing the metabolite profiles of control and UV-treated <em>P. eryngii</em> mycelia. Some key compounds, like Isosorbide Dinitrate, increased from 1.56 % to 3.24 %, while n-hexadecanoic acid rose from 19.91 % to 27.73 %, and octadecanoic acid jumped from 0.36 % to 1.09 %. These changes suggest enhanced antioxidant and anti-inflammatory properties. Other compounds, such as phenol, 3,5-bis(1,1-dimethylethyl)-, eicosane, Pyrrolo [1,2-a]pyrazine-1,4-dione, and ergosta-5,7,9 (11),22-tetraen-3-ol, also significantly increased, indicating enhanced health benefits and potential anti-cancer properties. Analyses using FTIR spectroscopy and SEM revealed molecular and structural changes due to UVB treatment, and GC-MS confirmed the presence of significant medicinal bioactives. These findings suggest that UVB irradiation can significantly enhance the health-promoting qualities of <em>P. eryngii</em> mycelia, making them even more beneficial as functional foods and nutraceuticals.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107148"},"PeriodicalIF":4.8,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510769","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":"The effects of probiotics and exercise on preventing neurodegenerative diseases associated with circadian rhythm disruption: Focus on gut-brain axis","authors":"Xinrong Gong ,&nbsp;Yili Chen ,&nbsp;Youmeng Chen ,&nbsp;Changxi Chen ,&nbsp;Xin Zhang","doi":"10.1016/j.fbio.2025.107147","DOIUrl":"10.1016/j.fbio.2025.107147","url":null,"abstract":"<div><div>Circadian rhythm disruption is increasingly recognized as a contributing factor in the onset and progression of neurodegenerative diseases (NDs). Emerging evidence highlights the critical role of the gut microbiota in regulating brain function via the gut-brain axis (GBA), particularly in modulating neuroinflammation and glial cell homeostasis. Probiotics can remodel the gut microbial composition, restore microbial homeostasis, and promote the production of beneficial microbial metabolites, such as short-chain fatty acids (SCFAs) and tryptophan-derived compounds, which play vital roles in maintaining brain health. This review explores the neuroprotective effects of probiotics, emphasizing their role in modulating the GBA and glial cells. We also discuss the synergistic potential of combining probiotics with exercise as a strategy to mitigate circadian rhythm-related neurodegeneration, providing new insights into their preventive role in NDs.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107147"},"PeriodicalIF":4.8,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501954","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":"Influence of monoglyceride on curcumin-loaded nanostructured lipid carriers: stability, antioxidant activity, digestion behavior, and intestinal absorption","authors":"Yufeng Sun ,&nbsp;Rui Qin ,&nbsp;Yuan Gao ,&nbsp;Qianru He ,&nbsp;Rui Sun","doi":"10.1016/j.fbio.2025.107150","DOIUrl":"10.1016/j.fbio.2025.107150","url":null,"abstract":"<div><div>The impact of solid lipids in the lipid phase on the performance of lipid nanoparticles is closely associated with the type of solid lipids. This study aimed to investigate the effect of monoglyceride on curcumin-loaded nanostructured lipid carriers (NLC). Curcumin-loaded NLC with different glycerol monostearate (GMS) contents were developed using the hot high-pressure homogenization method. The study of physicochemical characteristics indicated that the particle size and crystallinity of NLC were related to the GMS content. The photostability study demonstrated that increasing the GMS content in the lipid phase from 0 % to 70 % resulted in an approximately 20 % enhancement in the retention ratio of curcumin in the system. GMS content influenced the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of curcumin-loaded NLC but had no significant effect on cellular antioxidant activity. During <em>in vitro</em> digestion, a higher GMS content led to an increase in particle size. After increasing the GMS content in the system from 0 % to 85 %, both the degree of lipolysis and the bioaccessibility decreased by over 30 %. The combination of the digestion and permeation study was used to evaluate the intestinal absorption of curcumin from NLC. There was no significant difference in the intestinal absorption of curcumin between the system with a moderate GMS content (55 %) and those without GMS. Overall analysis showed that 55 % GMS in the lipid phase might be optimal, ensuring stability and improving intestinal absorption. These results might facilitate the formulation development of NLC for the encapsulation of hydrophobic active ingredients in functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107150"},"PeriodicalIF":4.8,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490337","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":"Comparative genomic analysis and fermentation performance of Lactiplantibacillus plantarum strains in blueberry (Vaccinium spp.) juice","authors":"Yunuo Li ,&nbsp;Junlong Li ,&nbsp;Yuxuan Zhu ,&nbsp;Jie Wang ,&nbsp;Baoqing Zhu","doi":"10.1016/j.fbio.2025.107132","DOIUrl":"10.1016/j.fbio.2025.107132","url":null,"abstract":"<div><div>As a versatile lactic acid bacterium, <em>Lactiplantibacillus plantarum</em> is a prominent probiotic, widely recognized for its beneficial roles in fermented juice.This study investigated the fermentation performance in blueberry (<em>Vaccinium</em> spp.) juice of three <em>L. plantarum</em> strains: two novel isolates from our laboratory (B4 and SS6) and one commercial strain LP39. All strains were suitable for growth in blueberry juice, with activity influenced by inoculation method. This research's originality stems from its innovative application of whole-genome sequencing and comparative genomic analysis to elucidate the specific genetic diversity, metabolic capabilities, and crucial safety aspects of these <em>L. plantarum</em> strains for blueberry juice fermentation. Genome analysis revealed no virulence genes; strains showed natural resistance to vancomycin and streptomycin and no hemolytic activity. A simple, easy-to-implement, highly reproducible, and linear method based on PMA-CELL-qPCR was developed for the real-time quantitative monitoring of the aforementioned specific strains at the strain level in blueberry juice. Further research found that B4 and SS6 exhibited better growth abilities in blueberry juice than LP39, due to their additional acid stress tolerance genes. Furthermore, inoculation with <em>L. plantarum</em> improved the antioxidant capacity of blueberry juice, with mixed inoculation of B4 and LP39 significantly increasing total anthocyanin content, while B4 with SS6 increased total phenol content. A total of 86 aroma compounds were detected by using HS-SPME-GC-MS and inoculation with B4 significantly increased mono-terpenoids. The conduct of this study provides scientific evidence and technical support for the selection and application of strains suitable for the fermentation of blueberry functional beverages.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107132"},"PeriodicalIF":4.8,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510725","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":"Physicochemical and sensory properties of dry-fermented sausages as influenced by the surface inoculation with non-traditional molds","authors":"José María Martín-Miguélez ,&nbsp;Josué Delgado ,&nbsp;Jorge Ruiz-Carrascal ,&nbsp;Lary Souza Olegario ,&nbsp;Alberto González-Mohino","doi":"10.1016/j.fbio.2025.107144","DOIUrl":"10.1016/j.fbio.2025.107144","url":null,"abstract":"<div><div>This study evaluated the impact of inoculating <em>Aspergillus oryzae</em>, <em>Penicillium camemberti</em>, <em>Penicillium roqueforti</em>, and <em>Penicillium nalgiovense</em> on the physicochemical and sensory characteristics of dry-cured fermented sausages (\"salchichón\"). Five experimental groups of sausages were prepared: one control and four others, each individually inoculated with a different mold species. Microbial growth, physicochemical parameters, texture profile, and sensory attributes were analyzed throughout a 31-day ripening period. Results showed significant differences in mold implantation on the final day of ripening, with <em>P. roqueforti</em> and <em>P. nalgiovense</em> achieving the highest development. Inoculated sausages exhibited higher pH values and moisture retention compared to the control. Texture analysis revealed lower hardness in sausages inoculated with <em>P. nalgiovense</em>. Sensory evaluation using Check-All-That-Apply and Rate-All-That-Apply methods demonstrated distinct flavor profiles for each experimental group, with mold-inoculated sausages developing unique attributes such as cheese or floral notes. Despite these differences, overall acceptability did not significantly vary between experimental groups. This research highlights the potential of non-traditional mold species to create innovative dry-cured sausages with diverse sensory nuances while maintaining product safety and quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107144"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490339","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":"Natural inhibitor combinations targeting α-amylase and α-Glucosidase: A food-derived strategy for safer type 2 diabetes management","authors":"Ruonan Liu ,&nbsp;Zhuo Pei ,&nbsp;Dongmei Liu ,&nbsp;Xianfeng Zhao ,&nbsp;Jiangyi Mao ,&nbsp;Yi Wang ,&nbsp;Jinhua Hu ,&nbsp;Peng Zhou","doi":"10.1016/j.fbio.2025.107116","DOIUrl":"10.1016/j.fbio.2025.107116","url":null,"abstract":"<div><div>The urgent need for safer alternatives to conventional enzyme inhibitors (e.g., acarbose) in type 2 diabetes mellitus (T2DM) management is consistent with the emerging paradigm favoring natural therapeutics over synthetic drugs. This study systematically evaluates the therapeutic potential of natural plant extracts by identifying synergistic combinations that concurrently inhibit α-amylase and α-glucosidase, two key enzymes in carbohydrate digestion. A preliminary screening of 96 plant materials yielded seven promising candidates, and this study focuses on the combination of epigallocatechin gallate (EGCG) with other bioactive extracts. <em>In vitro</em> enzyme inhibition assays demonstrated that the combination of EGCG and <em>Ampelopsis grossedentata</em> extract (EGCG–AG) exhibited synergistic effects against both α-amylase (CI = 0.72; IC₅₀ = 105.5 μg/mL) and α-glucosidase (CI = 0.95; IC₅₀ = 12.16 μg/mL), indicating enhanced cooperative inhibition of both enzymatic targets. Fluorescence quenching analysis confirmed that the EGCG–AG complex induced maximal quenching rates of 98 % and 99 % for α-amylase and α-glucosidase, respectively. These effects were accompanied by characteristic redshifts of 17 nm and 36 nm in the emission peaks, respectively, suggesting pronounced conformational rearrangements at the enzyme active sites upon binding. Molecular docking analysis identified that dihydromyricetin, the primary bioactive compound in AG, and EGCG bind to distinct sites on the target enzymes, cooperatively inducing conformational changes that enhance inhibition. Compared with conventional chemical modification strategies, this naturally derived combination offers a safer approach for the development of functional foods, nutraceuticals, and specialized dietary formulations. We present a promising food-derived intervention strategy for complementary T2DM management.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107116"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481528","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":"The oral delivery of avenanthramide-C encapsulated by barley self-assembly peptides reduces high-fat diet-induced brain oxidative stress and inflammation","authors":"Li Sen ,&nbsp;Wanqing Cao ,&nbsp;Ze Zhang ,&nbsp;Qianqian Wang ,&nbsp;Hongdong Song ,&nbsp;Hui-Min David Wang ,&nbsp;Xiao Guan","doi":"10.1016/j.fbio.2025.107140","DOIUrl":"10.1016/j.fbio.2025.107140","url":null,"abstract":"<div><div>Avenanthramide-C (AVN-C) is a phenolic compound derived from oats with numerous biological activities, such as anti-oxidant, anti-inflammation, neuroprotection, etc. However, the bioavailability of AVN-C is low due to poor water solubility and stability in the gastrointestinal tract, which restricts its application. In this study, the barley self-assembly peptides were employed to load AVN-C to improve its stability and bioavailability as the form of nanoparticles. The results showed that the bioaccessibility of AVN-C in nanoparticles reached nearly 50%, while that of the free AVN-C was less than 10% during gastrointestinal digestion, and the pharmacokinetic studies indicated that the C_max and area under curve (AUC) of AVN-C-loaded nanoparticles were about 3 times as free AVN-C, indicating a significantly increased bioavailability. Notably, the T_max changed from 30 min to 45 min, indicating a sustained release of the AVN-C-loaded nanoparticles. Moreover, the brain delivery effects of AVN-C-loaded nanoparticles were determined by using high-fat diet (HFD)-induced mice. The results showed that the AVN-C-loaded nanoparticles could suppress oxidative stress and inhibit the expression of inflammatory factors, TNF-α and IL-1β, in the HFD mice brain. Transcriptomic analysis indicated an alteration of gene expression profiles after the delivery of nanoparticles. In a word, the nanoparticles formed by barley self-assembling peptides improved the <em>in vivo</em> stability and bioavailability of AVN-C and facilitated the exertion of its biological activity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107140"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501956","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}