Food Bioscience最新文献

{"title":"Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex","authors":"Mengyuan Li,&nbsp;Sen Ma,&nbsp;Xueling Zheng,&nbsp;Li Li","doi":"10.1016/j.fbio.2025.106219","DOIUrl":"10.1016/j.fbio.2025.106219","url":null,"abstract":"<div><div>The effects of wheat bran dietary fiber (WBDF) particle sizes and additional amounts on the formation mechanism and multiscale structures of the WBDF-gluten protein complex were investigated. Fluorescence spectra confirmed that the complex was controlled by static quenching. Thermodynamic analysis, noncovalent interactions, and surface hydrophobicity studies indicated that hydrophobic interaction and hydrogen bond were the primary interaction forces driving the formation of WBDF-gluten protein complex. Multispectral techniques and visual analysis showed that the complex facilitated the embedding of unfolded gluten protein when added at 3%, 6%, and 9%, which reduced the disruption of gluten network structure by WBDF. However, at higher additions (12% and 15%), more WBDF interacted with gluten protein, causing the gluten network structure to collapse. Furthermore, the microstructure showed that the complex formed by WBDF (particle size &lt;54 μm) and gluten protein could maintain the integrity of gluten network even at 15%, thus reducing the damage to the gluten network structure. This work provides a promising theoretical basis for the mechanism of WBDF-gluten protein complex formation driven by noncovalent interaction, and contributes to the development of new functional flour products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106219"},"PeriodicalIF":4.8,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526886","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":"Antifungal activity of cinnamon, clove, and star anise essential oils against Aspergillus flavus and Aspergillus niger, and their potential application in chilli paste to inhibit fungal growth","authors":"Syamilah Nordin,&nbsp;Effarizah Mohd Esah,&nbsp;Norlia Mahror","doi":"10.1016/j.fbio.2025.106217","DOIUrl":"10.1016/j.fbio.2025.106217","url":null,"abstract":"<div><div>Spices are highly susceptible to fungal contamination and mycotoxin production, leading to economic losses and health risks for consumers. Plant essential oils (EOs) have gained attention as potential natural antimicrobial agents due to their ability to inhibit microbial growth. This study evaluated the antifungal activity of cinnamon, clove, and star anise EOs against <em>Aspergillus flavus</em> and <em>Aspergillus niger,</em> and assessed their efficacy in controlling fungal growth in chilli paste. The antifungal activity was screened using a disk diffusion assay, while the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined via broth and agar dilution methods. The most effective EO was selected for <em>in situ</em> study in chilli paste. Results showed that cinnamon EO exhibited the highest antifungal activity against <em>A. niger,</em> with complete inhibition, followed by clove EO (17 ± 3.1 mm) and star anise EO (9.3 ± 1.2 mm). Cinnamon EO recorded the lowest MIC (0.008–0.03%) and MFC (0.06–1.0 %) values for both fungi. Chilli paste supplemented with 0.5% cinnamon EO significantly reduced <em>A. flavus</em> and <em>A. niger</em> counts to &lt;1.0 log CFU/g at ambient (30 °C) and chilled (4 °C) storage. <em>A. flavus</em> growth was notably suppressed at 4 °C across all treatments. Additionally, no significant differences (<em>p</em> &gt; 0.05) were observed in pH, and water activity during 15 days of storage. However, cinnamon EO led to noticeable changes in the color of the chilli paste. These findings suggest that cinnamon EO is an effective natural antifungal agent and a promising preservative for chilli paste.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106217"},"PeriodicalIF":4.8,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526884","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":"Upcycling fish byproducts for skin health: An enzymatic approach to sustainable nutricosmetics","authors":"Jimin Hyun ,&nbsp;Yujin Rho ,&nbsp;D.P. Nagahawatta ,&nbsp;Geumbin Lee ,&nbsp;Seokmin Lee ,&nbsp;Bomi Ryu ,&nbsp;You-Jin Jeon","doi":"10.1016/j.fbio.2025.106205","DOIUrl":"10.1016/j.fbio.2025.106205","url":null,"abstract":"<div><div>Forget cream, start ingesting your skincare! This study delves into the potential of olive flounder fish byproducts hydrolysate (OFBP) as a sustainable nutricosmetic ingredient with significant antioxidant, anti-inflammatory, and anti-aging properties. Utilizing enzymatic conversion with Prozyme-2000P®, we valorize fish byproducts, contributing to a circular economy. The nutritional analysis of OFBP revealed a high protein content (84.45%) and a rich amino acid profile, including essential amino acids (39.75%) and branched-chain amino acids (15.19%), vital for reducing oxidative stress and enhancing skin elasticity. In vitro studies showed that OFBP reduces UVB-induced reactive oxygen species (ROS) production by up to 15.30% and enhances cell viability by 19.53% at 1000 μg/mL, while decreasing collagenase activity by 23.94%, suggesting its role in preventing collagen degradation. It also lowers UVB-induced pro-inflammatory cytokines and cellular senescence biomarkers. In vivo experiments presented that aged mice supplemented with OFBP exhibit improved skin structure, with increased dermal thickness and panniculus carnosus muscle layer, indicating to improved skin sagging against skin aging phenomenon. In silico molecular docking Studies demonstrated an identification of peptides within OFBP with superior binding affinities to the active site within mammalian target of rapamycin (mTOR) protein structure compared to leucine. This research not only contributes to the circular economy by valorizing fish byproducts and reducing environmental impact but also aligns with the Sustainable Development Goals (SDGs) of “zero hunger” and climate change mitigation, offering a sustainable approach to enhancing skin health from within.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106205"},"PeriodicalIF":4.8,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508428","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":"Advancements and perspectives of antimicrobial effects of combination mode nonthermal strategies - A review","authors":"Ruyu Zhang ,&nbsp;Yong Deng ,&nbsp;Ruiling Lv ,&nbsp;Wenjun Wang ,&nbsp;Donghong Liu","doi":"10.1016/j.fbio.2025.106215","DOIUrl":"10.1016/j.fbio.2025.106215","url":null,"abstract":"<div><div>Nonthermal disinfection technologies, including ultrasound, nonthermal plasma, and pulsed electric field offer promising paths for food safety and health. They are nonthermal, energy-efficient, nutrient-maintained, and broad food compatibility, making them attractive compared to traditional thermal strategies. However, challenges like incomplete inactivation and techniques-induced microbial responses arise during stand-alone use, prompting the need for innovative combinations to address these shortcomings. This review highlights the need for advanced nonthermal control strategies, focusing on combination patterns tailored to overcome such challenges. The combined strategy of these three technologies was evaluated in terms of antimicrobial efficacy and elimination of technology-induced unlethal intermediates, including viable but non-culturable and sublethal states. By leveraging the specific disinfection mechanisms and advantages of each technology, combined strategies show improved disinfection capacity, safety, and cost-effectiveness, making bacteria more susceptible. Moreover, combining technologies can mitigate the occurrence of bacteria in viable but non-culturable and sublethal states, depending on environmental factors and disinfection techniques. Future developments in mechanisms, applications, manufacturing, and food policy are crucial for further harnessing these technologies across food safety domains.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106215"},"PeriodicalIF":4.8,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511687","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":"Green extraction of phenolics from Pouteria caimito using microwave-assisted techniques","authors":"Jean Paul Miranda ,&nbsp;Nicolas Cifuentes ,&nbsp;Daniela Bárcenas-Pérez ,&nbsp;Jan Hájek ,&nbsp;José Cheel ,&nbsp;Mario J. Simirgiotis ,&nbsp;Beatriz Sepúlveda ,&nbsp;Carlos Areche","doi":"10.1016/j.fbio.2025.106182","DOIUrl":"10.1016/j.fbio.2025.106182","url":null,"abstract":"<div><div>Green solvents are being used to replace the conventional organic solvents in combination with green technologies. In this context, Peruvian <em>Pouteria caimito</em> fruit was used as a model for our study. The main objective was to explore an environmentally friendly strategy for the extraction of phenolics, by microwave or maceration using ethyl lactate and methanol as extraction solvents. Thus, each extract was compared by liquid chromatography coupled to tandem mass spectrometry (LC-ESI-MS/MS) to propose an alternative for the extraction processes and their antioxidant activity. The results showed that the two extraction methods had effects on the extraction yields, with microwave-assisted extraction (17.5% in MeOH and 8.0% in ethyl lactate) proving to be a better method for extracting the phenolic compounds than maceration extraction (12.2% in MeOH and 4.3% in ethyl lactate). In the case of LC/ESI/MS/MS studies the same trend was detected. Microwave extraction detected the presence of twenty-three compounds mainly including dicaffeoylquinic acid, monocaffeoyl quinic acids, feruloylquinic acids, galloylquinic acid, protocatechuic acid hexoside, ferulic acid and quercetin; while on maceration extraction between 15 up to 17 metabolites were identified. In this sense, microwave-assisted extraction was more efficient than maceration in terms of the number of metabolites extracted. The quantitative analysis of quercetin by high-performance liquid chromatography (HPLC) of all extracts showed no significant differences (around 8.704 up to 8.707 ± 0.019 mg/g extract). Finally, the antioxidant activity, in terms of ORAC (oxygen radical absorbance capacity) was higher in extracts prepared by microwave (93.51–97.05 mg TE/g extract) than in those prepared by maceration (77.25–86.88 mg TE/g extract). In the case of DPPH (2,2-diphenyl-1-picrylhydrazyl), the antioxidant activity was higher in extracts prepared by microwave (IC₅₀: 50.40–53.80 μg/mL) than in those prepared by maceration (IC₅₀: 67.6–74.10 μg/mL). Therefore, based on our results, a green extraction technique such as microwave-assisted extraction, compared to maceration, is faster, greener, and more sustainable alternative and could replace classical extraction techniques reducing negative side effects for both the environment and the analyst. These findings could be seen as a great potential for industrial and pharmaceutical processes to reduce the negative impact of using toxic organic solvents.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106182"},"PeriodicalIF":4.8,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474618","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":"Do phenolic contents relate to their in-vitro cytotoxicity against colorectal cancer cell lines from Calvatia lilacina (puffball mushroom)?","authors":"Jie-Ling Cao ,&nbsp;Jie-He Guo ,&nbsp;Will Leung ,&nbsp;Ya-Ting Liu ,&nbsp;I-Lin Tsai ,&nbsp;Shu-Ling Huang ,&nbsp;Yi-Sheng Wang ,&nbsp;Yin-Hung Lai","doi":"10.1016/j.fbio.2025.106193","DOIUrl":"10.1016/j.fbio.2025.106193","url":null,"abstract":"<div><div>Phenolic compounds found in mushrooms are regarded as valuable phytochemicals due to their potential health benefits, including anti-cancer potential. While antioxidant activity has traditionally served as a proxy for assessing anti-cancer potential, intrinsic variations (developmental stages) and extrinsic factors (analytical methods) complicate the establishment of clear relationships between phenolic contents and cytotoxicity against cancer cell lines. This case study thoroughly examines the correlations between phenolic contents and <em>in-vitro</em> cytotoxicity against colorectal cancer cell lines using fruiting bodies of <em>Calvatia lilacina</em> (<em>C. lilacina</em>) at two distinct growth stages, highlighting the potential of <em>C. lilacina</em> as a source of novel anti-cancer agents. Two widely used methods, high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and colorimetric assays, are employed to profile phenolic compounds and estimate associated <em>in-vitro</em> antioxidant capacities. This comparative analysis revealed discrepancies both within different colorimetric assays (intra-method variation) and between colorimetric and HPLC-MS/MS analyses (inter-method variation). Notably, the total abundance of phenolic compounds of an extract measured via HPLC-MS/MS exhibited a strong correlation with its cytotoxicity against colorectal cancer cell lines, whereas the antioxidant capabilities determined by colorimetric assays showed no significant correlation with cytotoxic effects. This study identified crude extracts containing 2-hydroxycinnamic acid as potentially crucial cytotoxic agents against the cancer cell lines. These findings underscore the importance of temporal analysis in monitoring the dynamic changes in the composition and content of phenolic compounds in mushrooms, coupled with balanced extraction methods across a broad range of solvent polarity. Furthermore, the results indicate that antioxidant capabilities determined using colorimetric assays are not suitable for estimating anti-cancer potential, even for preliminary screenings, as interferences (such as pigments) and non-specific reactions can lead to misestimation of antioxidant capacities. In contrast, owing to the superb capability to eliminate interference in target analysis, HPLC-MS/MS emerges as a valuable tool to unambiguously identify phenolic compounds for screening nutraceuticals with anti-cancer potential.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106193"},"PeriodicalIF":4.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487041","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":"Potential mechanisms underlying the protective effects of lily bulbs extract and characteristic ingredients against LPS-induced inflammation in HaCaT cells","authors":"Mengyao Hu ,&nbsp;Sheng Zhang ,&nbsp;Feijun Luo ,&nbsp;Zuomin Hu ,&nbsp;Yuxiu Chen","doi":"10.1016/j.fbio.2025.106142","DOIUrl":"10.1016/j.fbio.2025.106142","url":null,"abstract":"<div><div>Lily bulbs are a type of food raw material, but they are less studied as a cosmetic raw material. This study explored the specific components with such inhibitory effects in lily bulbs, to provide a basis for developing functional cosmetic ingredients with skin-soothing properties.</div><div>High-performance liquid chromatography (HPLC) analysis revealed that the lily bulbs extract (LBE) contains specific components regaloside A, regaloside B, and regaloside C at 2.506 mg/g, 1.405 mg/g, and 0.621 mg/g, respectively. Furthermore, network pharmacology analysis showed that these three components acted on key inflammation-related targets such as tumor necrosis factor-alpha (TNF-α), matrix metalloproteinase 2 (MMP2), estrogen receptor 1 (ESR1), AKT (Protein Kinase B) serine/threonine kinase 1 (AKT1), toll-like receptor 4 (TLR4), and heat shock protein 90-alpha (HSP90AA1), to regulate signaling pathways, including Pathways in cancer, TNF signaling pathway, Inflammatory mediator regulation of TRP (Transient Receptor Potential) channels, for anti-inflammation. Among them, these components exhibited binding energies of −25.02 kJ/mol, −22.63 kJ/mol, and −22.13 kJ/mol, respectively, with TNF-α. Notably, molecular docking studies demonstrated that, compared to regaloside B and regaloside C, regaloside A bound more closely to key anti-inflammatory targets, including TNF-α, AKT1, TLR4, HSP90AA1, albumin (ALB), and matrix metalloproteinase 9 (MMP9).</div><div>This study pioneered the use of lipopolysaccharide (LPS) to induce HaCaT cells to construct an inflammation model. Additionally, the real-time quantitative polymerase chain reaction (RT-qPCR) analysis of regaloside A at 25 μg/mL, 50 μg/mL, and 100 μg/mL revealed a negative correlation between expression levels and sample concentrations, with a 61% reduction in interleukin 6 (IL-6) relative mRNA expression and a 60% reduction in inducible nitric oxide synthase (iNOS) relative mRNA expression in the model group at 100 μg/mL.</div><div>These findings indicated that regaloside A was superior to LBE in its anti-inflammatory effect on human skin cells. Combined with findings from molecular docking studies, regaloside A was identified as a functional cosmetic ingredient with skin-soothing properties, offering significant potential for further development.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106142"},"PeriodicalIF":4.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487036","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":"Hypoglycemic mechanism of foxtail millet prolamin hydrolysate in type 2 diabetic mice revealed by metabolomics and 16S rRNA sequencing","authors":"Yiqing Zhu ,&nbsp;Tong Wu ,&nbsp;Yongxia Fu ,&nbsp;Qingyu Zhao ,&nbsp;Li Yue ,&nbsp;Liangxing Zhao ,&nbsp;Li Zhi ,&nbsp;Xiaomeng Wu ,&nbsp;Yong Xue ,&nbsp;Qun Shen","doi":"10.1016/j.fbio.2025.106187","DOIUrl":"10.1016/j.fbio.2025.106187","url":null,"abstract":"<div><div>Foxtail millet prolamin hydrolysate (FMPH) has demonstrated hypoglycemic effects, though its underlying mechanisms remain unclear. This study used 16S rRNA sequencing and serum metabolomics to investigate the effects of FMPH on blood glucose metabolism in type 2 diabetes (T2D) mice (male, C57BL/6J). The results showed that FMPH supplementation improved weight loss, hyperglycemia, hyperlipidemia, insulin resistance, serum hormone levels, and inflammatory markers while mitigating liver, kidney, and pancreatic damage in T2D mice. FMPH shifted gut microbiota composition, increasing the abundance of Firmicutes and Actinomycetota while reducing Bacteroidota, which was associated with elevated concentrations of short-chain fatty acids, particularly acetic and propionic acids. Furthermore, FMPH normalized serum metabolites related to glycerophospholipid and tryptophan metabolism. Key metabolites, including PC(18:0/0:0) and PE(20:0/20:3(5Z,8Z,11Z)), were closely associated with specific bacteria (<em>Ileibacterium</em> and <em>Bifidobacterium</em>) and T2D indicators. These findings recommend that the hypoglycemic effects of FMPH may be mediated through gut microbiota alteration and metabolic regulation, highlighting its potential as a functional food for the prevention and management of T2D.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106187"},"PeriodicalIF":4.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487038","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":"Alkaline, acid and acid-wet ball milling extraction of dietary fiber from kiwi berry (Actinidia arguta): Structural, rheological, physicochemical and functional properties","authors":"Guihun Jiang ,&nbsp;Kashif Ameer ,&nbsp;Karna Ramachandraiah ,&nbsp;Xiaoyu Feng ,&nbsp;Huicheng Xu ,&nbsp;Yang Yang ,&nbsp;Shaonan Zhou ,&nbsp;Xiaolan Zang","doi":"10.1016/j.fbio.2025.106202","DOIUrl":"10.1016/j.fbio.2025.106202","url":null,"abstract":"<div><div>Dietary fiber (DF) has gained significant attention due to its potential health benefits, highlighting the need for optimized extraction techniques from various plant sources. In this study, the objective of the study was to evaluate the effects of several extraction techniques, such as alkaline (AL), acid (AC) and acid-wet ball milling (ACWB) on structural, rheological, physicochemical and functional characteristics of dietary fiber (DF) extracted from kiwi berry. The alkaline method involved using a NaOH solution, while the acid extraction utilized citric acid. The acid-wet ball milling method combined acid treatment with ball-milling to enhance fiber extraction. AL-DF had higher total dietary fiber and thermal stability than AC-DF and ACWB-DF. The Fourier transform infrared spectroscopy (FT-IR) spectra indicated peak intensity variation in three extracted DF fractions. The scanning electron microscopy (SEM) observation indicated that ACWB-DF exhibited a looser microstructure, and ACWB-DF had the smallest particle size (359.1 nm) as compared to those of AL-DF and AC-DF. In addition, ACWB-DF exhibited the lowest ζ-potential (−23.40 mV) and maximum viscosity (19.11 mPa s) among all samples. Furthermore, ACWB-DF has stronger water holding (3.91 g/g), oil holding (1.78 g/g), water swelling (6.47 mL/g), bile acid adsorption (387.75 mg/g), nitrite ion adsorption (720–785 μg/g) and glucose adsorption (193.41–374.87 mg/g) capacities than AL-DF and AC-DF fractions. Hence, ACWB-DF may have tremendous potential to be functional food additives in the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106202"},"PeriodicalIF":4.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143479941","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":"Bavachin ameliorates HFD-induced obesity through enhancing gut microbiota-regulated adipose thermogenesis","authors":"Zhenyu Wang ,&nbsp;Yao Chen ,&nbsp;Xianjun Dai","doi":"10.1016/j.fbio.2025.106212","DOIUrl":"10.1016/j.fbio.2025.106212","url":null,"abstract":"<div><div>Promising approaches to combat obesity through dissipating energy are offered <em>via</em> activating thermogenic programs in brown adipose tissue (BAT). Bavachin (Bav) is a naturally occurring flavonoid isolated from the seeds and fruits of <em>Psoralea corylifolia</em> L., a functional food and also a traditional herbal medicine, which may ameliorate obesity. Here, the effects of Bav on the activation of BAT were investigated in high-fat-diet (HFD)-fed mice. Here, our results showed that Bav for 12 weeks significantly inhibited body weight gain, alleviated blood glucose/lipid levels, and reduced lipid accumulation in BAT. Importantly, Bav upregulated the expression of uncoupling protein 1 (UCP1) and other thermogenic factors in BAT and inguinal white adipose tissue (iWAT). Further microbiota analysis revealed that Bav restored HFD-evoked microbial dysbiosis and Spearman correlation showed specific bacterial communities such as <em>Bacteroidetes</em>, <em>Firmicutes</em>, <em>Lactobacillus</em>, <em>unitified_Clostridia</em>, <em>Romboutsia</em>, and <em>Ligilactobacillus</em> strongly associated with obesity-related traits and brown markers. Importantly, Bav markedly increased the fetal concentration of short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate, enhanced SCFAs-producing enzymes (acetate kinase (<em>Ack</em>), methylmalonyl-CoA decarboxylase (<em>Mcd</em>) and butyryl-CoA (<em>But</em>), and upregulated the free fatty acid receptor 2 (GRP43) in colon, iWAT, and BAT. Collectively, our findings revealed that Bav alleviated obesity <em>via</em> activations of BAT and WAT browning, which may be associated with gut microflora-regulated SCFAs production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106212"},"PeriodicalIF":4.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511704","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}