Food Bioscience最新文献

{"title":"Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole","authors":"Xing Gao ,&nbsp;Yue Duan ,&nbsp;Huanlu Song ,&nbsp;Ping Yang","doi":"10.1016/j.fbio.2025.107137","DOIUrl":"10.1016/j.fbio.2025.107137","url":null,"abstract":"<div><div>The formation mechanisms of key aroma-active compounds in Wuyi rock tea (WRT)—furfural, tea pyrrole, and 1-ethyl-1H-pyrrole, which contribute to its roasted aroma and low sensory thresholds—remain unclear. This study employed the carbon module labeling (CAMOLA) technique to simulate medium-fire roasting conditions (130 °C, 5 h) of WRT, enabling the elucidation of the formation pathways within a theanine-glucose Maillard system. Aroma components were identified using solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-mass spectrometry. Results showed that the carbon skeletons of furfural and 5-hydroxymethylfurfural were primarily derived from glucose, while the glutamic acid component of theanine also contributed to the formation. The carbon skeleton of pyrrole compounds was entirely supplied by glucose, with the N-ethylamine group originating from the ethylamine moiety of theanine. Epigallocatechin gallate modulated pyrrole formation by promoting the Strecker degradation pathway and altering glucose cleavage patterns. Glucose significantly influenced furfural formation, while theanine played a crucial role in generating tea pyrrole and 1-ethyl-1H-pyrrole. Thus, these compounds can serve as critical indicators for monitoring the roasting process.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107137"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490338","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":"Salacia as a functional bioactive food ingredient: Insights into dietary phytonutrients, phytochemistry, health-promoting attributes and innovation potential","authors":"Jaykumar J. Chavan ,&nbsp;Nikhil B. Gaikwad ,&nbsp;Umesh B. Jagtap ,&nbsp;Claudete Santa-Catarina ,&nbsp;Lovedeep Kaur","doi":"10.1016/j.fbio.2025.107125","DOIUrl":"10.1016/j.fbio.2025.107125","url":null,"abstract":"<div><div><em>Salacia</em>-based dietary supplements and health foods have been gaining popularity due to the accumulation of bioactive compounds commonly practiced in traditional medicine and the human diet. This review aims to discuss the available evidences on the distribution, botanical characteristics, dietary phytonutrients, phytochemicals, health-promoting attributes, and innovation potential of <em>Salacia</em> species in the food and pharmaceutical industries. The nutritional value of <em>Salacia</em> species is defined by its proximate components, which include carbohydrates, proteins, sugars, fiber, lipids etc, as well as its elemental composition, vitamins, and carotenoids present in their different parts. Phytochemical investigations revealed the presence of 645 phytochemicals from diverse groups, wherein the majority are terpenes. Crude extracts of fresh and dry plant parts and isolated compounds have been reported to exhibit a broad spectrum of health-promoting benefits, including lowering blood sugar, protecting the liver, antioxidant, lipid-lowering, and weight loss properties. This review revealed that <em>Salacia</em> is a rich source of dietary supplements and phytoconstituents that can be employed as multi-functional ingredients to develop health-promoting food formulations.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107125"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501955","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":"Enhancing collagen synthesis in porcine smooth muscle cells for cultured meat","authors":"Beomjun Kim ,&nbsp;Minsu Kim ,&nbsp;Hyun Young Jung ,&nbsp;Cheorun Jo","doi":"10.1016/j.fbio.2025.107134","DOIUrl":"10.1016/j.fbio.2025.107134","url":null,"abstract":"<div><div>Cultured meat production has made significant progress, but its texture still differs from that of conventional meat. Since collagen plays a key role in meat texture, smooth muscle cells (SMCs), known for producing high levels of collagen, may provide a way to address this issue. This study aimed to improve the culture conditions for SMCs to enhance collagen synthesis. SMCs isolated from the aorta of Berkshire piglets showed high purity, as confirmed by SMC-specific marker analysis. The SMCs were cultured on dishes coated with various materials. Fibronectin-coated dishes showed significantly higher cell proliferation than porcine gelatin (p &lt; 0.05). However, there was no significant difference in extracellular matrix (ECM)-related gene expression (p &gt; 0.05). Since porcine gelatin is more cost-effective, it was chosen despite its lower proliferation rate. Supplementation with 250 μM ascorbic acid 2-phosphate (AA2P) in the culture medium significantly increased both the proliferation rate and ECM-related gene expression (p &lt; 0.05). Higher fetal bovine serum (FBS, 10%) increased collagen content compared to lower FBS (2%, p &lt; 0.05). Using porcine gelatin as a coating material, AA2P supplementation, and a higher concentration of FBS effectively enhanced collagen synthesis. Although, this provides a promising foundation for improving the texture of cultured meat by enhancing collagen production. Further three-dimensional (3D) culture studies of SMCs are needed to verify the potential for actual texture improvement.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107134"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490336","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":"Salt reduction-driven biogenic amine accumulation in broad bean paste: Insights into physicochemical properties, key enzyme activity, and microbial community dynamics","authors":"Shenglan Liao ,&nbsp;Jiayao Lin ,&nbsp;Xiaoyi Wang ,&nbsp;Yunhao Lu ,&nbsp;Weiqin Deng ,&nbsp;Qiang He ,&nbsp;Yuanlong Chi ,&nbsp;Zhenghong Xu","doi":"10.1016/j.fbio.2025.107138","DOIUrl":"10.1016/j.fbio.2025.107138","url":null,"abstract":"<div><div>The mechanisms governing biogenic amine (BA) production and the excessive accumulation of BAs in response to reduced salt content during broad bean paste (BBP) fermentation remain inadequately elucidated. This study conducted a comparative analysis of BBP fermentation under low- (LS, 6 %), medium- (MS, 9 %), and high-salt (HS, 12 %) conditions, emphasizing the dynamic changes in physicochemical properties, key enzyme activity, and microbial community dynamics, as well as their correlations with BA formation. The findings revealed that salt reduction accelerated the fermentation process, with LS samples exhibiting the most pronounced variations in pH, total acidity, and amino acid nitrogen. By the end of fermentation, these values reached 4.17, 0.64 g/100g, and 0.84 g/100g, respectively, whereas HS samples exhibited minimal changes, with final values of 4.90, 0.29 g/100g, and 0.67 g/100g. Additionally, LS samples displayed heightened protein hydrolysis activity, as evidenced by the highest acid protease activity (1.84 U/g vs. 1.47 U/g in HS) and protein degradation rates (44.45 % vs. 24.70 % in HS), resulting in a 1.55-fold greater accumulation of free amino acids at the end of fermentation (2.59 g/100g vs. 1.67 g/100g in HS). Moreover, the elevated amino acid decarboxylase activity in LS samples promoted substantial BA accumulation, with total BA content reaching 1346.81 mg/kg, compared to 854.69 mg/kg in MS and 764.22 mg/kg in HS samples. <em>Mammaliicoccus</em>, <em>Tetragenococcus</em>, and <em>Staphylococcus</em> were the dominant genera in the HS and MS samples, whereas <em>Mammaliicoccus</em>, <em>Weissella</em>, and <em>Bacillus</em> were predominant in the LS samples. Correlation analysis identified significant associations between pH reduction, protein hydrolysis, and BA formation patterns under different salt concentrations (P &lt; 0.05). Differential analysis further indicated that the intensified pH decline and accelerated protein hydrolysis induced by salt reduction were primary contributors to the excessive accumulation of phenylethylamine, histamine, spermidine, and spermine, while the upregulation of amino acid decarboxylase activity specifically accounted for the elevated tyramine levels in reduced-salt samples. Microbial analysis indicated that <em>Weissella</em>, <em>Bacillus</em>, <em>Companilactobacillus</em>, and <em>Pichia</em> were key microbial factors involved in or promoting BA formation under reduced-salt conditions. These findings provide novel insights into the mechanisms underlying BA formation under varying salt concentrations and offer a scientific basis for improving the safety and quality of reduced-salt BBP.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107138"},"PeriodicalIF":4.8,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514088","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":"Nanoemulsion of Satureja battandieri L. Briq essential oil: antioxidant and biological activities for food preservation","authors":"Ilham Noui Mehidi ,&nbsp;Abdenour Ait Ouazzou ,&nbsp;Amine Belbahi ,&nbsp;Marc Lebrun ,&nbsp;Abdallah Kherbache ,&nbsp;Kamel Seghiri ,&nbsp;Djamel Sarri ,&nbsp;Erica Siguemoto","doi":"10.1016/j.fbio.2025.107135","DOIUrl":"10.1016/j.fbio.2025.107135","url":null,"abstract":"<div><div>This study investigates the formulation, stability, and multifunctional bioactivity of <em>Satureja battandieri</em> essential oil-based nanoemulsions (SbEO-NE), highlighting their enhanced antifungal, antibacterial, antioxidant, anti-inflammatory and toxicity profiles compared to pure SbEO. Gas chromatography-mass spectrometry (GC-MS) analysis identified thymol (45.49 %) and carvacrol (30.11 %) as the predominant constituents, both known for their potent bioactivities. Nanoemulsions were prepared using high-energy ultrasonication with three different concentrations of Tween 80 “1 %, 2 %, and 3 %“, with 2 % providing optimal colloidal stability and submicron droplet size (PDI &lt;0.3). <em>In vitro</em> assays demonstrated that SbEO-NE exhibited superior antimicrobial efficacy compared to pure SbEO, with a stronger inhibition of <em>Fusarium oxysporum</em> spore germination was observed (delayed by 64.2 h at 1.3 mg/mL) and significantly lower minimum inhibitory concentrations (MICs) against <em>Escherichia coli</em> and <em>Listeria monocytogenese</em>. Antioxidant activity, assessed by DPPH assay, was notably higher in SbEO-NE, likely due to improved dispersibility and bioavailability of phenolic compounds. <em>In vivo</em> anti-inflammatory effects, evaluated using a xylene-induced ear edema model in mice, showed that SbEO-NE reduced edema by 64 %, compared to 32 % with pure SbEO, indicating enhanced therapeutic potential. Acute oral toxicity assessments revealed no adverse effects, supporting the safety of SbEO-NE for potential food applications. These findings suggest that nanoemulsification significantly enhances the bioactive properties and stability of SbEO, positioning SbEO-NE as a promising natural alternative to synthetic additives in food preservation and bioactive food packaging, with assured biocompatibility and consumer safety.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107135"},"PeriodicalIF":4.8,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481530","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":"Encapsulated black rice anthocyanins by mildly heat-induced egg yolk immunoglobulin and fucoidan with electrostatic interaction to enhance stability and delay the oxidation of yak meat","authors":"Xuepeng Li ,&nbsp;Fuyao Li ,&nbsp;Yu Zeng ,&nbsp;Hong Zhang ,&nbsp;Xuepeng Lv ,&nbsp;Yiwei Tang","doi":"10.1016/j.fbio.2025.107127","DOIUrl":"10.1016/j.fbio.2025.107127","url":null,"abstract":"<div><div>This study enhanced the stability of black rice anthocyanins (ANS) by gently inducing the formation of electrostatic encapsulation particles through the synergistic interaction of egg yolk immunoglobulin (IGY) and fucoidan. Results showed that after heat induction at 40 °C, the increasing α-helices content in the protein facilitated its binding with anthocyanins, and effectively improved thermal stability by 20.16 %. Additionally, fucoidan effectively reduced anthocyanin degradation caused by illumination (15.01 %) and vitamin C (46.87 %) by forming of a dense surrounding layer on the complex's surface through electrostatic interactions with IGY, which promoted the aggregation of protein and anthocyanin, while maintaining a high anthocyanin retention rate and total reducing capacity during <em>in vitro</em> digestion. Moreover, the results of yak meat storage demonstrated that the stable complex structure of fucoidan/egg yolk immunoglobulin complex facilitated the slow release of anthocyanins, thereby effectively delaying lipid oxidation during the preservation of yak meat. This study provides a theoretical basis for enhancing the stability of anthocyanins.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107127"},"PeriodicalIF":4.8,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490389","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":"Regulatory effect of transcriptional regulator GalR and LysR on diacetyl biosynthesis in Lacticaseibacillus casei TCS","authors":"Qian Chen,&nbsp;Haifen Cheng,&nbsp;Haiyan Yu,&nbsp;Huaixiang Tian,&nbsp;Chen Chen","doi":"10.1016/j.fbio.2025.107128","DOIUrl":"10.1016/j.fbio.2025.107128","url":null,"abstract":"<div><div>Diacetyl, a key flavor compound in fermented dairy products, is mainly synthesized endogenously by microorganisms. While its biosynthetic pathway in microbes has been well-elucidated, the transcriptional regulatory mechanism remains elusive. In this study, GalR (UniProt ID: A0A806E8E8) and LysR (UniProt ID: A0A806ETL9) were preliminarily identified as potential regulators of <em>alsS</em> (NCBI gene ID: 45548984) in <em>Lacticasibacillus casei</em> TCS (GenBank ID: <span><span>CP038153.1</span><svg><path></path></svg></span>) via DNA pull-down screening combined with LC-MS identification and functional annotation analysis, and hypothesized to influence diacetyl synthesis. Bioinformatics analysis predicted potential binding sites for GalR and LysR in the <em>alsS</em> promoter region, which were validated by electrophoretic mobility shift assay (EMSA) and DNase I footprinting to identify two distinct specific binding sites. Experimental results showed that GalR exerted an inhibitory effect when its binding site was positioned adjacent to the −35 box of the <em>alsS</em> promoter. Conversely, LysR mediated transcriptional activation when its binding site was located between the −10 box nd −35 box. Phenotypic analysis showed that <em>galR</em> (NCBI gene ID: 57090079) deletion led to a significant increase in diacetyl production, indicating its repressive role in diacetyl synthesis. Conversely, overexpression of <em>lysR</em> (NCBI gene ID: 57089290) significantly enhanced diacetyl yield, confirming its activating function. RT-qPCR results revealed that GalR negatively regulated <em>alsS</em> expression, while LysR markedly activated it. This study demonstrates that GalR and LysR modulate endogenous diacetyl biosynthesis by specifically binding to the regulatory region of the <em>alsS</em> gene.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107128"},"PeriodicalIF":4.8,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501957","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":"Bacillus altitudinis Q7 in alleviating postharvest abiotic stress of 'Nanguo' pears by modulating both respiratory and organic acid metabolism","authors":"Jing Wang ,&nbsp;Yuke Liu ,&nbsp;Keyu Sun ,&nbsp;Shuhong Ye","doi":"10.1016/j.fbio.2025.107133","DOIUrl":"10.1016/j.fbio.2025.107133","url":null,"abstract":"<div><div>This study indicated that <em>Bacillus altitudinis</em> Q7 resists chilling injury (CI) and mechanical injury (MI) in postharvest 'Nanguo' pears. Q7 inhibited the EMP pathway and increased the percentage of the PPP pathway to resist chilling injury (CI). Q7 inhibited the TCA cycle and anaerobic fermentation but increased malic acid content to resist mechanical injury (MI). Correlation analysis of organic acid metabolism showed that quinic acid had a strong correlation with citric acid and malic acid. Q7 improves fruit resistance by simultaneously activating the PPP and inhibiting the TCA cycle, unlike existing preservatives that inhibit pathogens or a single metabolic pathway. It is promising as an environmentally friendly alternative to extend fruit freshness and reduce economic losses.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107133"},"PeriodicalIF":4.8,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501959","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":"Simultaneous production of food additives ferulic acid and xylose from wheat bran by bifunctional enzyme catalysis","authors":"Donglai Fang ,&nbsp;Zhiwei Zeng ,&nbsp;Jintao Lu ,&nbsp;Beibei Cao ,&nbsp;Beining Wang ,&nbsp;Ruzhe Zhang ,&nbsp;Xiqiang Liu ,&nbsp;Jianing Wu ,&nbsp;Xiaoji Liu ,&nbsp;Chunjie Gong","doi":"10.1016/j.fbio.2025.107124","DOIUrl":"10.1016/j.fbio.2025.107124","url":null,"abstract":"<div><div>High-value food additives including ferulic acid and xylose production from biomass conversion was a reliable strategy. In this study, a putative bifunctional xylanase/feruloyl esterase was detected in <em>Sphingobacterium soilsilvae</em> Em02 which rapidly showed cellulose degradation. For further grasping its function, the gene cloning and expression of this bifunctional enzyme were performed using an exogenous host <em>Escherichia coli</em>. The bifunctional enzyme with molecular mass of 44 kDa was obtained from cytoplasmic components. The enzyme activity of xylanase was detected using xylan. Meanwhile, feruloyl esterase activity was analyzed with 4-nitrophenyl trans-ferulate. The optimum activity of xylanase and feruloyl esterase were exhibited at 60 °C and pH 7. Furthermore, the bifunctional enzyme exhibited activity using the substrate de-starched wheat bran. A maximum of 6.1 mg/g of ferulic acid and 148 mg/g of xylose could be obtained from de-starched wheat bran. The bifunctional enzyme has application prospects in food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107124"},"PeriodicalIF":4.8,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366693","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":"Antitumor properties of an ethanolic extract from seeds of Solanum melongena L.: in vitro and in vivo study in colon cancer","authors":"Cristina Mesas ,&nbsp;Ana Guzmán-Carrasco ,&nbsp;Kevin Doello ,&nbsp;Jesús M. Porres ,&nbsp;Rosario Martínez ,&nbsp;Mercedes Peña ,&nbsp;Consolación Melguizo ,&nbsp;Jose Prados","doi":"10.1016/j.fbio.2025.106970","DOIUrl":"10.1016/j.fbio.2025.106970","url":null,"abstract":"<div><div>Natural compound research is a promising area to develop new agents with higher efficacy for the treatment of colon cancer (CRC), the second most common cause of cancer deaths worldwide. In this context, <em>Solanum melongena</em> L., also known as eggplant, is a widely consumed vegetable with numerous health benefits, including antioxidant, anti-inflammatory and antiproliferative properties. <em>S. melongena</em> L. S0506, a new material with a striated pattern on the skin, was selected to determine its antitumor capacity and the molecular mechanisms underlying the therapeutic effects. An ethanolic extract from <em>S. melongena</em> L. S0506 defatted seeds was assayed in CRC, glioblastoma and pancreatic cancer cells lines showing a high antiproliferative activity. The extract showed a high content of bioactive compounds, highlighting the presence of kaempferol 3-sophorotrioside, capsianoside III and protodiosin which induced cell cycle arrest in cancer cell lines and quercetin capable of reducing inflammation and oxidative stress in AOM/DSS colon cancer model. Analysis of the extract action mechanism showed a clear activation of the apoptotic and autophagic pathways. Interestingly, a decrease in angiogenesis and a reduction of cancer stem cell subpopulations were detected. <em>In vivo</em> studies using an experimental model of AOM/DSS-induced CRC corroborated the antitumor effect of the ethanolic extract of <em>S. melongena</em> L. S0506, which was able to reduce number of polyps by 62.5 %. Our findings suggest that <em>S. melongena</em> L. S0506 could be a potential source of new antitumor agents in colon cancer treatment although further research will be necessary to determine its applicability in clinical settings.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 106970"},"PeriodicalIF":4.8,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470422","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}