Food Bioscience最新文献

{"title":"Identification of ochratoxin A metabolites and species metabolism differences based on microsomal model","authors":"Yongqi Wang ,&nbsp;Yongli Ye ,&nbsp;Jingdong Shao ,&nbsp;Jian Ji ,&nbsp;Jiadi Sun ,&nbsp;Jia-Sheng Wang ,&nbsp;Zhenmin Liu ,&nbsp;Xiulan Sun","doi":"10.1016/j.fbio.2025.106811","DOIUrl":"10.1016/j.fbio.2025.106811","url":null,"abstract":"<div><div>This study aimed to elucidate the metabolic pathways, interspecies differences and ochratoxin A (OTA) metabolism. The metabolism of OTA was investigated in liver microsomes derived from rat, human, mouse, beagle dog, chicken and pig, and in rat intestinal microsomes, using ultra–high–performance liquid chromatography–quadrupole/time–of–flight method. Additionally, the mechanism of action of OTA and the involvement of key metabolic enzymes were examined <em>in vitro</em> to clarify the pharmacological and toxicological mechanisms, thereby facilitating a better risk assessment of OTA in humans and animals. Seven metabolites were identified, comprising four phase Ⅰ hydroxylated metabolites and three phase Ⅱ glucosylated metabolites. All liver microsomes exhibited the presence of these seven metabolites, with 10-OH-OTA being identified for the first time in species other than rabbit liver microsomes. Interspecies metabolic variations were noted; the major metabolite in rat, mouse, and human liver microsomes was 4(R)-OH-OTA, whereas the beagle dog liver microsomes showed the highest ability for OTA metabolism. The ability of rat intestine microsomes to metabolize OTA was found to be limited. Furthermore, enzyme kinetic analysis indicated that CYP3A4 serves as the key metabolic enzyme for OTA, with evidence suggesting that OTA acts as a non-competitive inhibitor of CYP3A4.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106811"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068836","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 food waste stream by harnessing bioactive compounds: A comprehensive review on the process, challenges and solutions","authors":"Rachan Karmakar ,&nbsp;Sonal Aggarwal ,&nbsp;Deepika Kathuria ,&nbsp;Narpinder Singh ,&nbsp;Vijay Tripathi ,&nbsp;Pradeep Kumar Sharma ,&nbsp;Debasis Mitra ,&nbsp;Sunil Kumar ,&nbsp;Sourish Bhattacharya","doi":"10.1016/j.fbio.2025.106833","DOIUrl":"10.1016/j.fbio.2025.106833","url":null,"abstract":"<div><div>The issue of food waste has emerged as a critical global challenge, affecting economies, the environment, and societies worldwide. The food waste squanders valuable resources and significantly contributes to greenhouse gas emissions. However, recent studies have highlighted the potential of utilizing food waste as a source of bioactive compounds with significant health benefits. These compounds possess properties that could mitigate diseases and promote well-being. The multifaceted impact of food waste extends throughout the supply chain, from production and distribution to consumer behavior, resulting in substantial economic losses globally. Efforts to address this challenge require a comprehensive approach involving enhanced public awareness, efficient supply chain management, innovative packaging solutions, and responsible consumption practices. Many products from food waste include citrus fiber, pectin, polyphenols, antioxidants, lycopene, and banana peel flour. Bioactive compounds derived from food waste offer a promising avenue for value creation and environmental sustainability. Various extraction methods have been explored to isolate these compounds efficiently, presenting challenges due to their diverse nature. Valorization strategies, converting waste into high-value products, showcase economic benefits and environmental advantages. Looking ahead, the integration of artificial intelligence (AI) and machine learning (ML) holds promise across diverse fields, from healthcare to enhanced diagnostics and treatment strategies. Tools such as TensorFlow and IBM Watson are revolutionizing food waste valorization by enabling real-time optimization and predictive modeling enhancing yield, and streamlining food-bioprocesses. The present study comprehensively examines food waste valorization by detailing extraction methods, addressing challenges, and proposing solutions for harnessing bioactive compounds. Its novel and holistic approach offers valuable insights into transforming food waste into sustainable resources.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106833"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084677","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":"Label-free and compact approach for bacterial detection in beverages using a dielectrophoresis-integrated 65-GHz inductor-capacitor-oscillator array sensor chip1","authors":"Siyao Chen ,&nbsp;Yoshihisa Yamashige ,&nbsp;Naoshi Kondo ,&nbsp;Keiichiro Shiraga ,&nbsp;Yuichi Ogawa","doi":"10.1016/j.fbio.2025.106803","DOIUrl":"10.1016/j.fbio.2025.106803","url":null,"abstract":"<div><div>Food safety remains a critical concern, with bacterial contamination in beverages posing significant health risks due to rapid bacterial proliferation. Traditional bacterial detection methods, such as plate culture, require days of cultivation, while molecular and optical techniques demand complex pretreatment and specialized equipment, limiting their practicality for routine food inspection. To address these challenges, we developed a rapid, label-free bacterial detection method using a dielectrophoresis (DEP)-integrated 65-GHz inductor-capacitor (LC) oscillator array sensor chip. The sensor chip, fabricated using 65 nm CMOS technology, consists of 1488 sensor elements arranged in a zigzag pattern, each incorporating 5-μm DEP electrodes and a 50-μm LC oscillator. The set up allows for distributed bacterial collection and measurement. We evaluated the sensor's DEP collection patterns for <em>Escherichia coli (E. coli)</em> and <em>Saccharomyces cerevisiae</em>, optimizing conditions for <em>E. coli</em> detection in various beverage matrices, including mineral water, green tea, and bovine milk. The method achieved detection limits of 1.3 × 10⁵ bacterial cells/mL in mineral water and green tea and 5.4 × 10⁶ cells/mL in bovine milk, with an enrichment rate reaching up to 20-fold. The entire detection process was completed within 30 min without the need for pretreatment, external analyzers, or temperature control. Overall, we demonstrated the utility of our simplified and cost-effective bacterial detection technique that enables efficient separation and enrichment of bacteria from food matrices. The sensor's compact design, reusability, and speed make it well-suited for on-site industrial food safety inspections, laying the groundwork for further improvements in real-world applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106803"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071776","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":"Plant-derived peptides and bioactive compounds: Mechanisms of AGEs formation, detection, and innovative approaches for prevention in food processing","authors":"Su Hlaing Phyo ,&nbsp;Mohammad Shariful Siddique ,&nbsp;Anam Mushtaq ,&nbsp;Mst Nushrat Yiasmin ,&nbsp;Kamal Alahmad ,&nbsp;Imad Khan ,&nbsp;Mohamed Ghamry ,&nbsp;Wei Zhao","doi":"10.1016/j.fbio.2025.106818","DOIUrl":"10.1016/j.fbio.2025.106818","url":null,"abstract":"","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106818"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069412","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 microgeographical and seasonal variation in the microbiome and proteome of Fen-flavored Daqu","authors":"Pan Zhen,&nbsp;Mengjiao Cao,&nbsp;Jihong Jiang,&nbsp;Ke Yue","doi":"10.1016/j.fbio.2025.106829","DOIUrl":"10.1016/j.fbio.2025.106829","url":null,"abstract":"<div><div>Fen-flavored Daqu (FFD) serves as a pivotal fermentation starter in producing Fen-flavored Baijiu, yet the impacts of geography and season on its microbiome and functional potential remain incompletely understood. In this study, we conducted integrated metagenomic and metaproteomic analyses of FFD samples from distinct locations and seasons. Our findings revealed that both factors significantly influenced microbial community composition: fungal genera (<em>Lichtheimia</em>, <em>Rhizopus</em>, and <em>Pichia</em>) often predominated, whereas <em>Streptomyces</em> and <em>Lactobacillus</em> were among the major bacterial contributors. Differential protein-expression analyses showed that carbohydrate transport and metabolism contained the largest number of significantly changing proteins in both the microgeographical and seasonal comparisons, underscoring the vital roles of glycolytic and polysaccharide-degrading enzymes. Seasonal shifts—particularly from summer to winter—altered key enzymes such as alpha-glucosidase, beta-glucosidase, and glucoamylase. Cross-kingdom comparisons revealed that genera abundant in metagenomic data do not always mirror those in metaproteomic profiles, pointing to functional complexity and complementarity between datasets. Our results highlight how microgeographical and seasonal factors modulate FFD's microbial ecosystem and drive the expression of crucial enzymes, ultimately affecting the quality and flavor of Fen-flavored Baijiu.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106829"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072303","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":"Nanocarrier potential of small cardamom-derived exosome-like nanovesicles for the delivery of appetite-enhancing peptide, Ghrelin","authors":"Soundaram Rajendran ,&nbsp;Yashaswini Jayaram ,&nbsp;Janakiraman Narayanan ,&nbsp;Gopinath M. Sundaram","doi":"10.1016/j.fbio.2025.106830","DOIUrl":"10.1016/j.fbio.2025.106830","url":null,"abstract":"<div><div>Human appetite is tightly regulated by Ghrelin (GHRL), a 28aa peptide hormone. In an empty stomach, GHRL is secreted by the stomach epithelial glandular cells which acts on the hypothalamus, leading to appetite stimulation and food intake. Loss of appetite, known as anorexia is a debilitating problem in patients undergoing chemotherapy as well as soldiers working at high altitudes (HA), primarily caused by lower plasma GHRL. Though restoration of plasma GHRL may re-establish appetite, naked GHRL delivery via enteral route is not possible due to its degradation in the gastrointestinal (GI) tract while parenteral route administration is discouraged due to its low plasma half-life. Plant-derived nanovesicles (PDNVs) are exosome-mimetic vesicles naturally present in plants. PDNVs are emerging as natural nanocarriers for the delivery of distinct cargoes for both <em>in vitro</em> and <em>in vivo</em> applications. Cardamom seeds are a nutraceutical spice with known appetite-stimulating attributes. Herein, we encapsulated GHRL peptide in small cardamom-derived PDNVs (SCDNVs) by active sonication and evaluated its <em>in vitro</em> bioavailability and gastrointestinal stability. SCDNVs exhibited high encapsulation efficiency for GHRL and were non-toxic to Caco-2 cells. Compared to native GHRL, SCDNV-encapsulated GHRL displayed better intracellular delivery potential in Caco2 cells and was resistance to the simulated gastrointestinal digestion process <em>in vitro</em>. Further, SCDNVs also possessed appetite-stimulating phytochemicals such as α-terpinyl acetate and α-terpinol. Hence, GHRL-encapsulated SCDNVs represent a synergistic cocktail of an appetite-inducing hormone and phytochemicals in bioavailable form for anorexia therapy.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106830"},"PeriodicalIF":4.8,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069410","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 key molecular mechanisms and therapeutic targets of lentinan for asthma: A novel computational-experimental approach","authors":"Huiyan Ying ,&nbsp;Mingxiang Jiang ,&nbsp;Wanlu Shi ,&nbsp;Xiangwei Xu","doi":"10.1016/j.fbio.2025.106819","DOIUrl":"10.1016/j.fbio.2025.106819","url":null,"abstract":"<div><div>Lentinan, a polysaccharide derived from Lentinula edodes, has garnered attention for its anti-inflammatory and immunomodulatory properties, yet its therapeutic mechanisms in asthma remain inadequately characterized. Our study employs a novel integrative pipeline combining network pharmacology, machine learning, Mendelian randomization (MR), molecular docking, and <em>in vitro</em> experimental validation to unravel lentinan's molecular mechanisms and therapeutic potential in asthma. Initial bioinformatics analyses identified seven hub genes through protein-protein interaction (PPI) network construction, which were further refined to four candidate targets using LASSO regression, random forest (RF), and support vector machine-recursive feature elimination (SVM-RFE). Subsequent MR analysis prioritized STAT3 and TP53 as key therapeutic targets in asthma. Molecular docking and dynamics simulations revealed strong binding affinities of lentinan to STAT3 and TP53, corroborating their functional relevance. Experimental validation using LPS-induced RAW264.7 macrophage cells demonstrated that lentinan significantly downregulated phosphorylation levels of STAT3 and TP53, inhibited macrophage activation, and suppressed TNF-α, IL-6, IL-1β secretion. Additionally, lentinan modulated the PI3K/Akt signaling pathway, further substantiating its anti-inflammatory effects. This comprehensive computational-experimental framework highlights lentinan's therapeutic potential in asthma by targeting critical inflammatory pathways, warranting further investigation into its clinical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106819"},"PeriodicalIF":4.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948958","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":"Preparation of high-adsorptive V-type starch and the application in producing powdered flaxseed oil","authors":"Guo Chen ,&nbsp;Hongcao Yan ,&nbsp;Xinyu Yan ,&nbsp;Xiaolin An ,&nbsp;Zhengye Sun ,&nbsp;Lele Li ,&nbsp;Xintong Meng ,&nbsp;Xing Zhou","doi":"10.1016/j.fbio.2025.106814","DOIUrl":"10.1016/j.fbio.2025.106814","url":null,"abstract":"<div><div>This study reports on the preparation of high-adsorptive V-type starch (HAVS) through the hydrolysis of normal maize starch using thermal-stable α-amylase in a 40 % (v/v) ethanol solution. The resulting HAVS was then utilized to produce powdered flaxseed oil (FO) via dry heating. HAVS prepared in 40 % ethanol solution with 0.250 % thermal-stable α-amylase (w/w, dry matter basis) at 90°C for 90 min, yielding an oil adsorption rate of 308.15 %. Single-factor experiments determined the optimal conditions for powdered FO production as an oil addition ratio of 130 % (v/w), a heating temperature of 80°C and a heating time of 10 min. In comparison, the maximum adsorption capacity of commercial porous starch (CPS) for FO under identical heating conditions was only 80 % (v/w). XRD, DSC and FTIR analysis confirmed that powdering of FO using HAVS as a carrier was through physical adsorption. Laser particle size analysis revealed that the powdered FO prepared with HAVS exhibited a more uniform particle size distribution compared to CPS. Storage stability tests demonstrated that HAVS significantly delayed the oxidative rancidity of FO, offering substantial protection. These findings suggest that HAVS is an effective carrier for FO, enhancing its stability and potentially its application in various industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106814"},"PeriodicalIF":4.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144071774","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":"Aroma-producing Saccharomyces cerevisiae improved the quality of Dangshan pear (Pyrus spp.) wine through the biosynthesis of key esters","authors":"Hua Yang ,&nbsp;Tong Qu ,&nbsp;JiaoJiao Liu ,&nbsp;CuiYing Zhang ,&nbsp;Ming Chen","doi":"10.1016/j.fbio.2025.106799","DOIUrl":"10.1016/j.fbio.2025.106799","url":null,"abstract":"<div><div>The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed. The results showed that isoamyl acetate, ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine, and their OAV (odor activity value) &gt; 1. The high accumulation of esterase activity with p-NPA (C₂), p-NPH (C₆) and p-NPO (C₈) as substrates resulted in significantly higher content of ethyl acetate, isoamyl acetate, ethyl caproate and ethyl caprylate in JN3 fermented pear wine. JN3 also had certain advantages in the biosynthesis of isoamyl acetate and ethyl butyrate by alcoholysis. The excellent ester production ability of JN3 had the important contributions to the aroma and typicality of pear wine. This research laid the foundation for the flavor regulation and quality improvement of pear wine and other fruit wines.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106799"},"PeriodicalIF":4.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948999","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":"Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality","authors":"Ângela Liberal ,&nbsp;Ângela Fernandes ,&nbsp;Tânia S.P. Pires ,&nbsp;Isabel C.F.R. Ferreira ,&nbsp;Ana Maria Vívar-Quintana ,&nbsp;Lillian Barros","doi":"10.1016/j.fbio.2025.106720","DOIUrl":"10.1016/j.fbio.2025.106720","url":null,"abstract":"<div><div>This study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (<em>Furfurilactobacillus rossiae</em> and <em>Lactobacillus brevis</em>) and a probiotic yeast (<em>Saccharomyces boulardii</em>) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with <em>L. brevis</em>. Also, in Beluga lentils, germination followed by fermentation with <em>F. rossiae</em> and <em>S. boulardii</em> reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physicochemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106720"},"PeriodicalIF":4.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948956","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}