Food Bioscience最新文献

{"title":"Transcriptomic and metabolomic analysis of Lactiplantibacillus plantarum growth phase Transition: Key pathways and metabolites","authors":"Jiahe Kang ,&nbsp;Shuaili Zheng ,&nbsp;Yangbo Jiao ,&nbsp;Jie Zhao","doi":"10.1016/j.fbio.2025.106823","DOIUrl":"10.1016/j.fbio.2025.106823","url":null,"abstract":"<div><div>The changes in the gene expression profiles and metabolite levels of <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) are critical factors that influence its growth stages. Despite the significance of these factors, the specific genes and metabolites that influence growth stage transitions remain poorly understood with limited available data. To address this knowledge gap, we conducted transcriptomic and metabolome sequencing analyses using Illumina technology on six <em>L. plantarum</em> strains (MGA9-2, MGA9-3, KNY-16, KNY-17, R3-4 and SNR-9) during the logarithmic and stationary growth phases. Our analysis revealed 342 differentially expressed genes (FDR&lt;0.05, | log (Fold Change) |&gt;1) and 144 differentially expressed metabolites (VIP&gt;1, <em>p</em> &lt; 0.05). Compared to the logarithmic phase, the stationary phase exhibited 254 up-regulated and 88 down-regulated genes. KEGG pathway enrichment analysis and GO functional annotation revealed that 16 key differentially expressed genes were primarily linked to purine metabolism (<em>p</em> &lt; 0.05). Additionally, the stationary growth phase displayed 39 up-regulated and 105 down-regulated metabolites. Additional screening using a threshold of | log2 (Fold Change) |&gt;1 identified 4 up-regulated and 12 down-regulated key differentially expressed metabolites. The down-regulated metabolites, such as taurine, were linked to cysteine metabolism, which preserves the integrity of the cell membrane. By analyzing the interactions between these key differentially expressed genes and metabolites, we identified four key pathways, including d-amino acid metabolism, tryptophan metabolism, ABC transporters, and sulfur metabolism, involved in the transition of <em>L. plantarum</em> from the logarithmic to the stationary growth phase. These results provide theoretical basis for the industrial application of <em>L. plantarum</em>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106823"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of organic acids on the physico-chemical and functional characteristics of mung bean globulin amyloid fibrils","authors":"Peng Jiang ,&nbsp;Shu Zhang ,&nbsp;Tianxin Fu ,&nbsp;Jingru Sun ,&nbsp;Rui Ma ,&nbsp;Xuejian Song ,&nbsp;Jingjing Diao ,&nbsp;Zhijiang Li ,&nbsp;Changyuan Wang","doi":"10.1016/j.fbio.2025.106837","DOIUrl":"10.1016/j.fbio.2025.106837","url":null,"abstract":"<div><div>Amyloid fibers have valuable physicochemical properties for food and biomaterial applications, but research on their aggregation and fibrillation in different acidic environments is limited. This study integrated spectroscopic techniques, visual imaging, and molecular dynamic (MD) simulations to investigate the effect of different acidic environments on the structural transformation and fibrillation of mung bean globulin (MBG). The results indicated that acidic environments significantly affect the hydrolysis, self-assembly, and functional properties of MBG. Among them, mung bean protein amyloid fibrils (MBGF) formed from HCl exhibited the strongest fibrillation ability, with thioflavin T (ThT) fluorescence intensity 6 times higher than that induced by organic acids (lactic acid (LA), malic acid (MA), and citric acid (CA)). Transmission electron microscopy revealed that HCl-MBGF formed compact and uniform fibrils (∼5 nm in diameter), while organic acid-induced MBGF formed entangled fibrils with gel-like networks (∼20 nm in diameter). Functional analysis further showed that HCl-MBGF had the highest emulsifying activity index (EAI) of 17.25 ± 0.13 m²/g, an increase of about 260 % compared to MBG (4.79 ± 0.23 m²/g), and enhanced rheological properties. In contrast, MBGF formed from organic acids exhibited weaker fibrillation abilities, but a rapid gelation process was promoted. MD simulations revealed that HCl disrupted the secondary structure of the protein, promoting the formation of β-sheets, which were crucial for fibrillation. In contrast, organic acids (especially MA) facilitated protein unfolding and increased protein flexibility. This study highlights the impact of acidic conditions on MBG fibrillation and provides insights into its structural-functional design in food systems.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106837"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072049","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":"Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs","authors":"Valquíria Cardoso da Silva Ferreira ,&nbsp;Deocleciano Cassiano de Santana Neto ,&nbsp;Miriane Moreira Fernandes Santos ,&nbsp;Anna Júllia Bezerra da Silva ,&nbsp;Gleyce Swellen de Azevedo Moura ,&nbsp;José Evangelista Santos Ribeiro ,&nbsp;Marcos dos Santos Lima ,&nbsp;Marciane Magnani ,&nbsp;Fábio Anderson Pereira da Silva","doi":"10.1016/j.fbio.2025.106792","DOIUrl":"10.1016/j.fbio.2025.106792","url":null,"abstract":"<div><div>This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (<em>Spondias bahiensis</em>), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the <em>umbu-cajá</em> bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106792"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071773","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":"Identification of a novel calcium transport-promoting peptide from phosvitin Hydrolysate: Establishment of a Caco-2 cell monolayer, sequence determination, and molecular interaction analysis","authors":"Wei Liu ,&nbsp;Songming Li ,&nbsp;Zhaoxia Cai ,&nbsp;Yi Wang ,&nbsp;Meiyu Liu ,&nbsp;Xi Huang","doi":"10.1016/j.fbio.2025.106825","DOIUrl":"10.1016/j.fbio.2025.106825","url":null,"abstract":"<div><div>This research aimed to purify and identify calcium transport-promoting peptides from phosvitin hydrolysate (PPPs) using anion-exchange chromatography, Caco-2 cell monolayer assays, determining peptide sequence, and molecular docking. Four fractions were obtained from PPPs using anion-exchange chromatography. The third fraction (PPP3) exhibited the highest calcium chelating capacity (98.10 ± 0.92 %) at a peptide to calcium mass ratio of 6 to 1. Based on the Caco-2 cell monolayers, PPP3 exhibited the highest calcium transport-promoting activity compared to PPPs, which might be associated with the transient receptor potential vanilloid 6 (TRPV6) channel. The sequences of peptides were identified from PPP3 using chromatography-tandem mass spectrometry. Eight peptides with &lt;1 kDa molecular weights and &lt;10 amino acids were docked to TRPV6 protein. Among them, LSKIWGR, a water-soluble peptide, showed the highest binding affinity with TRPV6 through hydrogen bonds and hydrophobic interactions, which was −8.4 kcal/mol. Compared to the PPP3 component, LSKIWGR showed a stronger enhancement of calcium transport (10.55 ± 0.10 μg/well) on the Caco-2 cell monolayer. In summary, this study isolated a novel peptide (LSKIWGR) from PPPs that promotes calcium transport <em>via</em> the TRPV6 channel. It provides a theoretical basis for further investigation of its calcium transport-promoting activity <em>in vivo.</em></div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106825"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072050","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":"Impact of filtration processes on the key chemical components of Shanxi aged vinegar","authors":"Ping Lin ,&nbsp;Fanfan Lang ,&nbsp;Yufeng Yan ,&nbsp;Jian Chen ,&nbsp;Zheng Peng ,&nbsp;Juan Zhang","doi":"10.1016/j.fbio.2025.106827","DOIUrl":"10.1016/j.fbio.2025.106827","url":null,"abstract":"<div><div>Shanxi aged vinegar, a traditional Chinese solid-state fermented vinegar, is widely recognized for its unique flavor and high quality, attributed to its complex chemical composition. Filtration is essential for improving vinegar clarity and stability, yet its impact on bioactive and flavor-related compounds remains unclear. In this study, high-performance liquid chromatography and gas chromatography-mass spectrometry were used to analyze compositional changes in Zilin Shanxi aged vinegar before and after filtration. Results showed that filtration, through membrane retention and interfacial adsorption, selectively modulated organic acids, amino acids, flavonoids, volatile compounds, and taste-active peptides, thereby altering the sensory profile. Post-filtration, total acidity, amino acid nitrogen, and salt-free solids slightly decreased but remained within national standards. In contrast, reducing sugars and total esters increased significantly, improving the sugar-acid balance and enhancing taste smoothness. The total content of volatile pyrazines increased, although some individual compounds decreased. High-molecular-weight flavonoids were partially removed, while low-molecular-weight monomers increased. Peptide profiles also shifted, particularly for umami-related peptides. These findings provide a scientific basis for optimizing filtration protocols in traditional vinegar processing and support the development of standardized strategies that preserve functional compounds while improving sensory quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106827"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068837","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":"In vitro digestion simulation of the meat of Chinese mitten crab: From the perspectives of origin and cooking time","authors":"Yulong Zhao ,&nbsp;Zehui Qiu ,&nbsp;Yuyao Shi ,&nbsp;Miaoyiqing Xu ,&nbsp;Qingqing Jiang ,&nbsp;Wenzheng Shi ,&nbsp;Xichang Wang ,&nbsp;Mingyu Yin","doi":"10.1016/j.fbio.2025.106782","DOIUrl":"10.1016/j.fbio.2025.106782","url":null,"abstract":"<div><div>The aim of this study is to evaluate the nutritional quality and protein composition differences of Chinese mitten crabs from two production areas, Chongming in Shanghai (CM) and Taixing in Jiangsu (TX), as well as the effects of three different heating times of 15 min (15M), 20 min (20M), and 25 min (25M) on their protein degradation characteristics <em>in vitro</em>. The analysis of nutritional quality showed that the CM group had better amino acid composition than the TX group, and the random coil content of the CM group was lower than that of the TX group, resulting in a more stable protein structure in the CM group. The digestion characteristics of 15M reached the best among the three groups, as prolonged heating can disrupt protein structure and cause aggregation, resulting in fewer enzyme cleavage sites and poorer digestion characteristics. In terms of microstructure observation, CM has smaller protein particles than TX group, and in other similar digestive characteristics, the particle size is smaller. Therefore, a heating time of 15 min can improve the digestion characteristics of Chinese mitten crab meat, and the CM group has better nutritional quality and digestion characteristics than the TX group.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106782"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072304","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":"A DHH/DHHA1 family 3′-phosphoadenosine 5′-monophosphate (pAp) phosphoesterase Vp2835 is essential for regulating motility, biofilm formation and type III secretion system 1 in Vibrio parahaemolyticus","authors":"Chenzhi Zhuhuang ,&nbsp;Chenxi Wang ,&nbsp;Yu Sun ,&nbsp;Min Chu ,&nbsp;Menghua Yang ,&nbsp;Guangzhi Xu","doi":"10.1016/j.fbio.2025.106836","DOIUrl":"10.1016/j.fbio.2025.106836","url":null,"abstract":"<div><div><em>Vibrio parahaemolyticus</em>, a predominant seafood-borne pathogen responsible for acute gastroenteritis worldwide, employs sophisticated regulatory networks to adapt to environmental stresses. However, the molecular mechanisms connecting environmental signals to coordinated regulation of motility, biofilm formation, and virulence effectors expression remain to be elucidated. In this study, we identified <em>vp2835</em>, a gene encoding a putative phosphoesterase of the DHH/DHHA1 family, from a swarming-deficient mutant library. Biochemical studies revealed that Vp2835 could specifically cleave 3′-phosphoadenosine 5′-monophosphate (pAp) into AMP and phosphate. Deletion of <em>vp2835</em> significantly attenuated both swimming and swarming motility while enhancing biofilm formation. Transmission electron microscopy (TEM) revealed impaired lateral flagellar biosynthesis in the mutant strain when it was cultured on agar surfaces. RNA-seq analysis demonstrated that the deletion of <em>vp2835</em> triggered differential expression of 1142 genes (|Log₂FC|≥1, <em>p</em> &lt; 0.05), which was characterized by upregulation of extracellular polysaccharide (EPS) biosynthesis operons (<em>e.g.</em>, <em>cpsA-cpsK</em> and <em>scvD-scvF</em>, Log₂FC = 1.7–3.7), downregulation of polar/lateral flagellar systems (<em>e.g.</em>, <em>pomAB</em>, <em>flgTOP</em>, <em>flgCEGHJKL</em>, Log₂FC = −1.1-3.0; <em>fliN</em>, Log₂FC = −2.5), as well as all Type III Secretion System 1 (T3SS1) virulence components (Log₂FC = −2.8-7.0). Cytotoxicity assays corroborated these findings, showing a 90 % reduction in HeLa cell lactate dehydrogenase (LDH) release, which was associated with T3SS1 suppression in the mutant. Collectively, our findings establish <em>vp2835</em> as a critical regulator of motility and behavioral transitions, biofilm development, and virulence mediated by T3SS1 in <em>V. parahaemolyticus</em>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106836"},"PeriodicalIF":4.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068838","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":"Unveiling the cardiopreventive effect of the parasitic weed Orobanche crenata Forsk. extract against isoproterenol-induced myocardial infarction in rats","authors":"Arij Bedoui ,&nbsp;Anouar Feriani ,&nbsp;Amal Bouallegue ,&nbsp;Hanene Baccari ,&nbsp;Mohamed Ali Borgi ,&nbsp;Mohamed Kharrat ,&nbsp;Nihad Sahri ,&nbsp;Mansour Sobeh ,&nbsp;Moez Amri ,&nbsp;Zouhaier Abbes","doi":"10.1016/j.fbio.2025.106820","DOIUrl":"10.1016/j.fbio.2025.106820","url":null,"abstract":"<div><div>This study explored the preventive effects of <em>Orobanche crenata</em> extract (OCE) against myocardial infarction. LC-MS/MS profiling revealed the presence of 27 metabolites, including phenolic acids, flavonoids and phenylethanoid glycosides. <em>In vitro</em>, OCE exhibited significant antioxidant activity via DPPH and ABTS assays, attributed to its noteworthy TPC = 48.02 mg GAE/g and TFC = 20.83 mg QE/g. <em>In vivo</em>, rats were subjected to isoproterenol injections (29th and 30th days), following pretreatments with OCE (20 and 60 mg/kg) or Pidogrel (Pid 2 mg/kg). Most of the changes were dose-dependent, with a pronounced impact at 60 mg/kg compared to 20 mg/kg. Compared to ISO-treated group, the pretreatment with OCE at (60 mg/kg bw) reduced CK-MB, LDH, AST and cTn-I by 45 %, 43.5 %, 48.3 % and 67 %, respectively (<em>p</em> &lt; 0.0001) and normalized the lipid profile, by alleviating LDL-C levels by 59 % and enhancing HDL-C levels by 67 % (<em>p</em> &lt; 0.01). OCE promoted antioxidant enzymes (CAT, SOD and GPX) by 53 %, 168 % and 209 %, respectively, reducing lipid peroxidation by 65 % (<em>p</em> &lt; 0.0001). Additionally, the findings revealed the inhibitory activity of the extract against ACE and the reduction of plasmatic fibrinogen level, indicating an anti-remodeling activity. Moreover, Molecular docking revealed strong binding affinities (−7 and −9.8 kcal/mol) of orobanchoside, isorhamnetin rhamnosyl glucoside, crenatoside, quercetin coumaroyl glucoside and apigenin with cardiotoxicity related proteins: ACE, TGF-β1, PDI, MAPK14 and CaMK II. Overall, OCE represents a potential source of cardioprotective agents, supported by its richness in phenolic compounds, capable of reducing cardiac damage by countering oxidative stress, inflammation, fibrosis, calcium overload, cardiac remodeling.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106820"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084674","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 and molecular identification of probiotic bacteria and their proliferation analysis on treatment with metformin from home-made and commercial curd of south India","authors":"Soorya Periyatt Veettil,&nbsp;Sreelekshmi Presanna Kumar,&nbsp;Thejaswini Venkatesh","doi":"10.1016/j.fbio.2025.106809","DOIUrl":"10.1016/j.fbio.2025.106809","url":null,"abstract":"<div><div>Probiotics have gained much attention for their health benefits, which has led to the widespread use of food products containing probiotic bacteria and probiotic supplements. Since most South Indian households regularly consume curd, this study aims to investigate the probiotic potential of bacteria from different homemade curd (HMC), commercial curd (CC), and commercial oral probiotic supplements (CP). In the current study, a total of 25 strains were isolated and evaluated for probiotic properties. Strains from CP showed the highest bile acid tolerance, whereas strains from CC had more propensity to form biofilms. Antibiotic sensitivity was seen across all samples. Also, molecular characterization by 16 S rRNA sequencing identified <em>Lactobacillus</em> sp.(n = 14), <em>Enterococcus</em> sp.(n = 5), <em>Bacillus</em> sp.(n = 4), and <em>Acetobactor</em> sp.(n = 1). Furthermore, though probiotics are clinically explored in diabetic therapeutics, no study has addressed the question of whether metformin can affect the probiotic strains. Our results showed no change in bacterial growth at 5 mmol/L, 6 mmol/L, 12 mmol/L, 30 mmol/L, 45 mmol/L, and 60 mmol/L of metformin. MTT assay revealed that cell viability was lower in CP than CC at 5 mmol/L of metformin. HMC had enhanced adhesion to A549 cells on metformin treatment (30 mmol/L) than CC or CP strains. There was no difference in α-amylase activity across the three groups. To conclude, our findings suggest that probiotic bacteria isolated from HMC, CC, and CP sources offer health benefits for both non-diabetic individuals and diabetic patients undergoing metformin therapy, and future studies should elucidate the metformin-mediated pathways in probiotics.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106809"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948962","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":"Formation and regulatory network of fruit aroma components of Rosaceae plants","authors":"Mingyue Wang ,&nbsp;Yaqiong Wu ,&nbsp;Haiyan Yang ,&nbsp;Chunhong Zhang ,&nbsp;Wenlong Wu ,&nbsp;Lianfei Lyu ,&nbsp;Fuliang Cao ,&nbsp;Weilin Li","doi":"10.1016/j.fbio.2025.106400","DOIUrl":"10.1016/j.fbio.2025.106400","url":null,"abstract":"<div><div>The Rosaceae family of angiosperms contains a wide variety of plants, including important economic fruits such as apples, peaches, pears, strawberries, blackberries and raspberries. These fruits are popular among consumers because of their rich nutrition, delicious and juicy pulp and pleasant aroma. In recent years, breeders have been committed to improving fruit quality, and the aroma of fruits has attracted much attention as a key factor in quality control. The formation of aroma components is the result of multigene regulation and is closely related to genetic background, environmental climate, cultivation management and postharvest treatment. Many studies on the formation of aroma components in Rosaceae fruit trees have been conducted. In this paper, the methods for detecting aroma compounds are summarized, as are the main volatile components of Rosaceae fruit trees and the key factors affecting aroma formation. In particular, this paper focuses on important research on aroma biosynthesis pathways, key genes, transcription factors and epigenetic factors related to the formation of aroma compounds, aiming to improve the understanding of fruit aroma formation and provide a reference for the breeding of Rosaceae fruit trees.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106400"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084673","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}