Food Bioscience最新文献_第3页

Investigation of dietary supplementation with Tricholoma matsutake on immunoregulation: The underlying direct mechanism 日粮中添加松茸对免疫调节的研究：潜在的直接机制

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-24 DOI: 10.1016/j.fbio.2025.107632

Renzhi Lv , Yifei Wang , Qunyan Fan , Zhijie Bao , Songyi Lin

{"title":"Investigation of dietary supplementation with Tricholoma matsutake on immunoregulation: The underlying direct mechanism","authors":"Renzhi Lv , Yifei Wang , Qunyan Fan , Zhijie Bao , Songyi Lin","doi":"10.1016/j.fbio.2025.107632","DOIUrl":"10.1016/j.fbio.2025.107632","url":null,"abstract":"<div><div><em>Tricholoma matsutake</em> is an edible fungus rich in bioactive compounds, while the immunoactive properties of functional components remain largely unexplored. This study investigated the immunomodulatory effects of incorporating <em>Tricholoma matsutake</em> or its equivalent amount of bioactive components into the daily diet, analyzed the dominant factor that play the regulating role and the main regulation paths. The findings revealed that although <em>Tricholoma matsutake</em> polysaccharide (TPS) demonstrated better DPPH and ·OH clearance activity in vitro experiments, due to its lower content in <em>Tricholoma matsutake</em>, water extract (TWE) showed better protection of immune organs by increasing splenic T lymphocytes and the number of thymic corpuscles, also enhanced nonspecific and specific immunity in vivo. Specifically, TWE increased the phagocytic index to 4.13 ± 0.09, enhanced splenic lymphocyte proliferation to 1.84 ± 0.16, elevated the delayed-type hypersensitivity response to 0.61 ± 0.02 mm, also raised serum hemolysin levels to 15.27 ± 0.06. Furthermore, TWE elevated immunoglobulin G (IgG) and immunoglobulin M (IgM) levels in mouse serum with the extension of oral administration time. Additionally, the principal component analysis (PCA) and correlation analysis revealed that TWE is the primary immunoactive component of <em>Tricholoma matsutake</em> that regulates immune function, and that increasing IgG and IgM levels may represent a direct mechanism for enhancing immune function. Generally, TWE is a superior immune active factor that holds the potential as an immunomodulator, and the discovery of this article also revealed the pathways and nutritional functions of adding <em>Tricholoma matsutake</em> into daily dietary consumption to exert immunomodulatory effects.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107632"},"PeriodicalIF":5.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156173","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}

引用次数: 0

Limosillactobacillus reuteri C501 modulates tryptophan metabolism and alleviates obesity-induced gut-adipose tissue axis metabolic disorders through AhR and Bmal1/Pparγ signaling 罗伊氏芽孢杆菌C501通过AhR和Bmal1/Pparγ信号调节色氨酸代谢，缓解肥胖引起的肠-脂肪组织轴代谢紊乱

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-24 DOI: 10.1016/j.fbio.2025.107653

Shufeng Wu , Xiang Kuang , Haizhao Song , Zhigang Liu , Ling Xiong , Bo Ren , Fang Wang , Xinchun Shen , Luanfeng Wang

{"title":"Limosillactobacillus reuteri C501 modulates tryptophan metabolism and alleviates obesity-induced gut-adipose tissue axis metabolic disorders through AhR and Bmal1/Pparγ signaling","authors":"Shufeng Wu , Xiang Kuang , Haizhao Song , Zhigang Liu , Ling Xiong , Bo Ren , Fang Wang , Xinchun Shen , Luanfeng Wang","doi":"10.1016/j.fbio.2025.107653","DOIUrl":"10.1016/j.fbio.2025.107653","url":null,"abstract":"<div><div><em>Limosillactobacillus reuteri</em> (<em>L. reuteri</em>) is known to play a beneficial role in various aspects of human health, including diabetes, inflammatory bowel disease, and neurological disorders. However, its role in regulating obesity-induced metabolic disorders remains poorly understood. We demonstrate that administering <em>L. reuteri</em> C501 to male mice for 10 weeks significantly alleviates high-fat diet (HFD)-induced obesity and related metabolic disorders. Treatment with L. <em>reuteri</em> C501 led to reduced body weight gain, improved insulin sensitivity, and attenuated inflammatory responses. Moreover, the treatment activated the aryl hydrocarbon receptor (AhR) and the circadian rhythm regulator brain and muscle ARNT-like protein 1 (Bmal1)-two key players in immune function and energy metabolism-thereby influencing lipid metabolism in HFD-fed mice. In addition, <em>L. reuteri</em> C501 modulated gut microbiota composition and enhanced the production of indole derivatives. Supplementation with indole-3-lactic acid (ILA), one such derivative, also improved obesity outcomes in HFD-fed mice. Notably, administering <em>L. reuteri</em> C501 at zeitgeber time 0 (ZT0, the beginning of the light cycle) resulted in stronger therapeutic effects, suggesting that timing of intake may critically influence its efficacy. These findings highlight <em>L. reuteri</em> C501 as a promising probiotic intervention for obesity, with chronobiological factors playing a key role in optimizing its metabolic benefits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107653"},"PeriodicalIF":5.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217811","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}

引用次数: 0

Exploring the functional supplement potential of the Thai herbal formula Tri-Ka-Tuk via metabolomic and proteomic profiling in Drosophila 通过果蝇代谢组学和蛋白质组学分析，探索泰国草药配方Tri-Ka-Tuk的功能补充潜力

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-24 DOI: 10.1016/j.fbio.2025.107637

Ananya Dechakhamphu , Nattapong Wongchum , Pariyapat Singthong , Theeraphan Chumroenphat , Alongklod Tanomtong , Sirithon Siriamornpun

{"title":"Exploring the functional supplement potential of the Thai herbal formula Tri-Ka-Tuk via metabolomic and proteomic profiling in Drosophila","authors":"Ananya Dechakhamphu , Nattapong Wongchum , Pariyapat Singthong , Theeraphan Chumroenphat , Alongklod Tanomtong , Sirithon Siriamornpun","doi":"10.1016/j.fbio.2025.107637","DOIUrl":"10.1016/j.fbio.2025.107637","url":null,"abstract":"<div><div>Tri-Ka-Tuk is a traditional Thai polyherbal formula composed of <em>Zingiber officinale</em>, <em>Piper nigrum</em>, and <em>Piper retrofractum</em>, historically used to promote digestive health, circulation, and systemic balance. Despite its long-standing traditional use, its molecular mechanisms remain poorly understood. This study aimed to elucidate the biological effects of Tri-Ka-Tuk using an integrative omics approach in <em>Drosophila melanogaster</em>, a well-established in vivo model. Adult male flies were fed with diets supplemented with Tri-Ka-Tuk at various concentrations. Toxicity and feeding behavior were evaluated, followed by in vivo oxidative stress assays using paraquat and hydrogen peroxide. Proteomic and metabolomic analyses were performed to investigate molecular changes induced by the formula. The formula was non-toxic at concentrations up to 20 mg/mL and did not significantly affect feeding behavior below 10 mg/mL. Supplementation significantly enhanced survival under oxidative stress, supporting its antioxidant activity. Proteomic analysis revealed differential expression of proteins associated with DNA repair, mitochondrial function, and cellular stress responses, including enrichment of Fanconi anemia and mTOR signaling pathways. Metabolomics profiling indicated a Warburg-like metabolic reprogramming, with altered levels of glycolytic and TCA cycle intermediates, suggesting improved metabolic efficiency and stress adaptation. These findings provide the first systems-level insight into the molecular mechanisms underlying the traditional use of Tri-Ka-Tuk formula. This research supports the application of spicy herbal formulations that include Tri-Ka-Tuk in functional food research focused on enhancing health and disease prevention.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107637"},"PeriodicalIF":5.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156172","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}

引用次数: 0

Fermentation-derived dihydroferulic acid from Cordyceps militaris binds AKT1 to protect intestinal epithelial health 蛹虫草发酵衍生的二氢阿魏酸结合AKT1保护肠上皮健康

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-24 DOI: 10.1016/j.fbio.2025.107655

Rong Huang , Jixing Gao , Zelin Wang , Jie Cai , Zhenjun Zhu , Qingping Wu , Juan Wang , Fen Zhang , Yu Ding

{"title":"Fermentation-derived dihydroferulic acid from Cordyceps militaris binds AKT1 to protect intestinal epithelial health","authors":"Rong Huang , Jixing Gao , Zelin Wang , Jie Cai , Zhenjun Zhu , Qingping Wu , Juan Wang , Fen Zhang , Yu Ding","doi":"10.1016/j.fbio.2025.107655","DOIUrl":"10.1016/j.fbio.2025.107655","url":null,"abstract":"<div><div>Disruption of the intestinal epithelial barrier is a pivotal event of inflammatory bowel disease (IBD); however, effective therapeutic strategies to restore this barrier integrity remain elusive. In this study, we demonstrate that <em>Cordyceps militaris</em> (CM) modulates the gut microbiota by increasing the abundance of <em>Megamonas</em> and decreasing the <em>Escherichia-Shigella</em> genera, thereby promoting a microbiota profile conducive to gut health. Additionally, dihydroferulic acid (DHFA) was identified as a key microbiota metabolite derived from CM. Computational analyses revealed that protein kinase B (AKT1) serves as a direct binding target for DHFA in IBD. Cell-based experiments further demonstrated that pretreatment with DHFA reduces reactive oxygen species (ROS) levels and prevents AKT1 dysregulation, thus reducing hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>)-induced apoptosis in intestinal epithelial cells, ultimately alleviating epithelial injury. These results delineate the anti-inflammatory effects of CM and shed light on the development of strategies for the prevention and treatment of IBD.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107655"},"PeriodicalIF":5.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156313","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}

引用次数: 0

Development of a bilayer starch/chitosan film for food packaging applications 食品包装用淀粉/壳聚糖双层膜的研制

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-24 DOI: 10.1016/j.fbio.2025.107652

Sarah Siciliano , Catia Giovanna Lopresto , Olga Mileti , Maria Gabriela De Paola

{"title":"Development of a bilayer starch/chitosan film for food packaging applications","authors":"Sarah Siciliano , Catia Giovanna Lopresto , Olga Mileti , Maria Gabriela De Paola","doi":"10.1016/j.fbio.2025.107652","DOIUrl":"10.1016/j.fbio.2025.107652","url":null,"abstract":"<div><div>Food packaging plays a crucial role in preserving food quality throughout distribution. This study developed a starch/chitosan bilayer as a bio-packaging material. Compared to previous studies, the characterization of film-forming dispersions has been significantly improved, demonstrating their suitability for producing high-quality bilayer films. After preparing and characterizing the starch and chitosan dispersions and the resulting films, the bilayer was obtained by depositing the chitosan dispersion onto a pre-formed starch film. The bilayer was analyzed using microscopy, contact angle measurements, Fourier Transform Infrared Spectroscopy, tensile strength tests, thermogravimetric analysis, gas permeability assessments, total solids, and solubility tests. Results show the bilayer possesses mechanical and physical properties comparable to commercial plastics, even after refrigerated or frozen storage. Notably, it exhibited high hydrophobicity, with a contact angle of 100°, and good thermal stability, with only 10 % mass loss up to 200 °C, making it suitable for domestic oven use. Additionally, the bilayer is entirely impermeable to carbon dioxide at atmospheric pressure and shows a permeability of 15.16 barrer under a transmembrane pressure of 5 bar, contributing to extended food shelf life. It also remains insoluble in water for at least 24 h at room temperature and resists acidic and alkaline environments, maintaining integrity with wet or reactive foods. These findings suggest that the starch/chitosan bilayer could be a viable, eco-sustainable alternative to conventional plastics, offering promising applications in the food sector. This study contributes to the advancement of sustainable food packaging through the development of a durable, environmentally friendly bilayer material with industrial potential.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107652"},"PeriodicalIF":5.9,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156184","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}

引用次数: 0

Improvement of walnut-derived peptides on inflammation and oxidative stress in BV-2 microglia and cognitive impairment in mice 核桃源肽改善小鼠BV-2小胶质细胞炎症和氧化应激及认知障碍

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-23 DOI: 10.1016/j.fbio.2025.107648

Cheng Ning , Cailing He , Ling Yan , Changhong Liu , Aijin Ma , Lei Zheng

{"title":"Improvement of walnut-derived peptides on inflammation and oxidative stress in BV-2 microglia and cognitive impairment in mice","authors":"Cheng Ning , Cailing He , Ling Yan , Changhong Liu , Aijin Ma , Lei Zheng","doi":"10.1016/j.fbio.2025.107648","DOIUrl":"10.1016/j.fbio.2025.107648","url":null,"abstract":"<div><div>The research aimed to investigate the underlying anti-inflammatory and antioxidative mechanisms of walnut-derived peptides in BV-2 microglia with H<sub>2</sub>O<sub>2</sub>-induced injury, and to further assess their neuroprotective properties against cognitive impairments caused by lipopolysaccharide (LPS) in mice. The findings indicated that both walnut-derived peptides NPFD and LDAF significantly inhibited ROS production in H<sub>2</sub>O<sub>2</sub>-injured BV-2 microglia and attenuated oxidative stress in BV-2 microglial cells via the Nrf2/keap1 signaling pathway. In addition, LDAF showed greater improvement in inflammatory than NPFD in H<sub>2</sub>O<sub>2</sub>-injured BV-2 microglia. Meanwhile, The MWM demonstrated that LDAF had the potential to mitigate memory impairments caused by LPS through normalizing the brain's inflammatory responses and reducing oxidative stress. And LDAF treatment improved neuronal cell morphology in the hippocampal region of mouse brain tissue and increased the number of Nissl bodies in neurons of injured mice. These results showed that LDAF was able to improve spatial cognitive ability in mice by reducing inflammation and oxidative stress.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107648"},"PeriodicalIF":5.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156306","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}

引用次数: 0

Novel antibacterial peptide LPP produced by the probiotic Lacticaseibacillus paracasei GY1 specifically inhibits Staphylococcus aureus 副干酪乳杆菌GY1产生的新型抗菌肽LPP对金黄色葡萄球菌具有特异性抑制作用

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-23 DOI: 10.1016/j.fbio.2025.107639

Zhengyan Lei , Kaihui Shen , Jun Wang , Luchan Gong

{"title":"Novel antibacterial peptide LPP produced by the probiotic Lacticaseibacillus paracasei GY1 specifically inhibits Staphylococcus aureus","authors":"Zhengyan Lei , Kaihui Shen , Jun Wang , Luchan Gong","doi":"10.1016/j.fbio.2025.107639","DOIUrl":"10.1016/j.fbio.2025.107639","url":null,"abstract":"<div><div><em>Staphylococcus (S.) aureus</em> is an important microorganism that causes foodborne poisoning, which threatens food safety. However, few studies have investigated novel natural antibacterial peptides produced by the probiotic <em>Lactobacillus</em> sp., which effectively inhibits <em>S. aureus</em>. In mulberry orchard soil used as a screening resource, 28 LAB were isolated and found to have antibacterial effects on <em>S. aureus</em>. Among them, the antibacterial activity of <em>Lacticaseibacillus (L.) paracasei</em> GY1 reached 103 % when 40 g/L sucrose and 15 g/L yeast extract was used, the initial pH was 7, and the temperature was 37 °C for 48 h. This strain maintains cell viability in gastric and intestinal fluids as well as in 4 % NaCl, with its self-aggregation ability reaching 94 %. A novel antibacterial peptide (EKSQAHLDAGAK) was separated and purified by macroporous resin D101, DEAE Focusose 6FF anion exchange chromatography, Sephadex G-15 gel filtration chromatography, and preparative HPLC. Its EC<sub>50</sub> and MIC values were 117.57 and 176.64 μg/mL, respectively. Its inhibitory effect is achieved by destroying the cell membrane, enhancing cell permeability, and reducing cell division. The probiotic L. <em>paracasei</em> GY1 can be used to develop functional foods, and the antibacterial peptide serves as an important reference for the precise control of foodborne pathogens.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107639"},"PeriodicalIF":5.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156189","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}

引用次数: 0

Elucidating the mechanisms of texture thinning in compound seasoning sauce: Microbial isolation, identification, and spoilage potential assessment 复合调味酱质地变薄的机理研究：微生物的分离、鉴定和变质潜力评估

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-23 DOI: 10.1016/j.fbio.2025.107640

Qiqi Xiao , Yanshun Xu , Xiaojing Zhang , Yuan Qi , Yingying Sun , Xin Wang , Tao Guo , Qian Hua

{"title":"Elucidating the mechanisms of texture thinning in compound seasoning sauce: Microbial isolation, identification, and spoilage potential assessment","authors":"Qiqi Xiao , Yanshun Xu , Xiaojing Zhang , Yuan Qi , Yingying Sun , Xin Wang , Tao Guo , Qian Hua","doi":"10.1016/j.fbio.2025.107640","DOIUrl":"10.1016/j.fbio.2025.107640","url":null,"abstract":"<div><div>Compound seasoning sauce, a type of Chinese semi-solid condiment, is widely used in catering. However, it occasionally undergoes quality deterioration during storage, typically manifesting as thinning of the paste with reduction in viscosity. Existing studies regarding the seasoning sauce predominantly focused on quality deterioration in terms of gas production and flavor changes. The mechanisms underlying texture degradation for various sauces, particularly the role of microbial activity in this process, remain poorly understood. Thus, the commercially available samples with texture thinning were collected and analyzed for physicochemical and microbial characteristics. It was found that the liquefied sauce samples exhibited high levels of reducing sugar and TCA-soluble peptide. By employing selective medium cultivation and 16S rRNA sequencing, three predominant spoilage bacterial strains were successfully isolated and identified as <em>B</em>. <em>amyloliquefaciens</em>, <em>B</em>. <em>velezensis</em>, and <em>B. haynesii.</em> Metabolic phenotypic characterization demonstrated that all the three strains exhibited robust extracellular protease production capabilities. Notably, the amylase activities of <em>B</em>. <em>amyloliquefaciens</em> and <em>B</em>. <em>haynesii</em> were dramatically higher than that of <em>B</em>. <em>velezensis</em> (<em>p</em> < 0.05). Microbial inoculation experiments found that the three strains caused significant increase in reducing sugar and TCA-soluble peptide content, ultimately resulting in a 60 %–79 % reduction in sauce viscosity after 10 days of storage. This study identified the key microorganisms responsible for the texture thinning of compound seasoning sauce, providing critical guidance for the quality control of compound seasoning sauce.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107640"},"PeriodicalIF":5.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156304","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}

引用次数: 0

Bifidobacterium bifidum FL-228.1 enhances mucus barrier via succinic acid-mediated PI3K-Akt/MUC2 signaling pathway in vitro 两歧双歧杆菌FL-228.1通过琥珀酸介导的PI3K-Akt/MUC2信号通路增强体外粘液屏障

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-23 DOI: 10.1016/j.fbio.2025.107645

Guoyan Wang , Jiajia Ye , Wenjing Du , Yang Li , Yongping Wang , Huaxi Yi , Lanwei Zhang , Tongjie Liu

{"title":"Bifidobacterium bifidum FL-228.1 enhances mucus barrier via succinic acid-mediated PI3K-Akt/MUC2 signaling pathway in vitro","authors":"Guoyan Wang , Jiajia Ye , Wenjing Du , Yang Li , Yongping Wang , Huaxi Yi , Lanwei Zhang , Tongjie Liu","doi":"10.1016/j.fbio.2025.107645","DOIUrl":"10.1016/j.fbio.2025.107645","url":null,"abstract":"<div><div><em>Bifidobacterium bifidum</em> is widely recognized for its beneficial effects on gut health. Our previous work identified <em>B. bifidum</em> FL-228.1, a strain isolated from infant feces, as particularly effective in protecting intestinal barrier function; however, the underlying mechanisms remained unclear. In this study, treatment with <em>B. bifidum</em> FL-228.1 significantly enhanced MUC2 expression in LS174T cells. Non-targeted metabolomic profiling revealed a marked elevation of succinic acid among the metabolites of <em>B. bifidum</em> FL-228.1. Exogenous supplementation with succinic acid similarly promoted MUC2 expression in LS174T cells, and transcriptomic analysis implicated the PI3K-Akt pathway in this process. Moreover, inhibition of PI3K with LY294002 suppressed succinic acid-induced MUC2 upregulation, confirming the essential role the pathway. Collectively, these findings elucidate a mechanism by which <em>B. bifidum</em> FL-228.1 enhances MUC2 expression, providing a theoretical foundation for its potential application in improving intestinal barrier function.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107645"},"PeriodicalIF":5.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156185","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}

引用次数: 0

Decoding flavor precursors in channel catfish (Ictalurus punctatus): Lipidomics-guided discovery of phosphatidylcholine oxidation pathways under thermal processing 解码通道鲶鱼（Ictalurus punctatus）的风味前体：脂质组学指导下热处理下磷脂酰胆碱氧化途径的发现

IF 5.9 1区农林科学

Food Bioscience Pub Date : 2025-09-23 DOI: 10.1016/j.fbio.2025.107647

Dawei Yu , Haifeng Zhang , Pei Gao , Fang Yang , Dongxing Yu , Wenshui Xia , Qixing Jiang

{"title":"Decoding flavor precursors in channel catfish (Ictalurus punctatus): Lipidomics-guided discovery of phosphatidylcholine oxidation pathways under thermal processing","authors":"Dawei Yu , Haifeng Zhang , Pei Gao , Fang Yang , Dongxing Yu , Wenshui Xia , Qixing Jiang","doi":"10.1016/j.fbio.2025.107647","DOIUrl":"10.1016/j.fbio.2025.107647","url":null,"abstract":"<div><div>This original research integrated lipidomics and HS-SPME-GC-MS to unravel lipid-flavor interplay in channel catfish under steaming (ST) and roasting (RO) processing. 1085 kinds of lipids were identified using lipidomics, and phosphatidylcholine (PC) emerged as a critical flavor precursor, showing significant downregulation (Log2FC: −0.71 to −1.40) post-processing. Lipidomics revealed thermal-driven polarization, during which medium-chain fatty acids (C<sub>8</sub>–C<sub>10</sub>) declined, while long-chain species (C<sub>16</sub>–C<sub>22</sub>) increased. Correlation analysis highlighted PC's strong association with aldehydes (hexanal, nonanal), confirmed by chemical simulations where PC (C18:2/C16:0) oxidation generated key flavor compounds like hexanal, octanal, acetone, which were highly consistent with key VOCs from authentic channel catfish flesh. Dual degradation pathways were identified: (1) glycerol backbone cleavage yielding acetone and (2) linoleic acid autoxidation via radical-mediated β-scission, producing hexanal and trans-2-heptenal. RO intensified aldehyde formation due to higher thermal stress. Notably, 1-octen-3-ol was absent in PC oxidation products, suggesting alternative enzymatic or non-lipid pathways. This work established PC as a pivotal flavor precursor and mapped its oxidation routes, offering novel insights into lipid-driven flavor chemistry in thermally processed fishery foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107647"},"PeriodicalIF":5.9,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156252","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}

引用次数: 0