Food Bioscience最新文献

{"title":"Screening of natural products targeting PBP3 and their synergistic effects with antibiotics in inhibiting Streptococcus pneumoniae","authors":"Zhuodi Wu ,&nbsp;Yimeng Chen ,&nbsp;Yu Cui ,&nbsp;Doudou Yang ,&nbsp;Guanjie Zhao ,&nbsp;Qian Li ,&nbsp;Dandan Zhang ,&nbsp;Yinku Liang","doi":"10.1016/j.fbio.2025.107054","DOIUrl":"10.1016/j.fbio.2025.107054","url":null,"abstract":"<div><div>With the increasing resistance of <em>Streptococcus pneumoniae</em> (<em>S. pneumoniae</em>) to <em>β</em>-lactam antibiotics (BLAs), combination therapy has become an effective strategy to address this challenge. This study evaluated the inhibitory activity of ten natural medicines against <em>S. pneumoniae</em> using <em>in vitro</em> antibacterial assays. Seven herbs, including <em>Galla chinensis</em>, <em>Coptidis rhizoma</em>, <em>Scutellaria baicalensis</em>, <em>Phellodendri chinensis cortex, Sophora flavescens</em>, <em>Salviae miltiorrhizae radix et rhizoma</em>, and <em>Houttuynia cordata Thunb</em>, were found to be effective, with <em>Coptidis rhizoma</em>, <em>Scutellaria baicalensis</em>, and <em>Phellodendri chinensis cortex</em> showing the most significant activity. Additionally, surface plasmon resonance (SPR) technology was employed to couple the PBP3 target to a CM5 chip for target-guided fishing of potential active compounds and evaluation of their PBP3-binding capabilities. The ethanol extract of <em>Scutellaria baicalensis</em> exhibited the highest binding response, reaching 20,000 RU. The target-bound components were eluted and identified by UPLC-MS, confirming Oroxindin as the most potent target compound. Its dissociation constant (KD) with PBP3 was determined to be 5.049 × 10⁻⁷ mol/L, indicating stable binding and high affinity. Finally, it is noteworthy that <em>in vitro</em> antibacterial assays demonstrated a significant enhancement of antibiotic efficacy by Oroxindin: co-administration with cefquinome (CEF) reduced the minimum inhibitory concentration (MIC) for <em>S. pneumoniae</em> from 32 μg/mL to 1 μg/mL (a 32-fold increase in sensitivity), while co-administration with ampicillin (AMP) reduced the MIC from 32 μg/mL to 0.5 μg/mL (a 64-fold increase in sensitivity). This study identified and validated the sensitizing efficacy of Oroxindin in inhibiting <em>S. pneumoniae</em>, providing a new approach to addressing BLAs resistance and laying a foundation for mechanistic research and clinical translation of combination therapy strategies.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107054"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290845","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":"Development of fermented beverage based on pistachio (Pistacia vera) extract: Effect of functional compounds on kefir growth and microbial metabolism","authors":"Giovanna Camile Vaz Gonçalves ,&nbsp;Giselle Nobre Costa ,&nbsp;Thiago Okagawa ,&nbsp;Tânia Somera ,&nbsp;Gustavo Henrique Rodrigues da Silva ,&nbsp;Larissa Capeletti Romani ,&nbsp;Vitoria Dassoler Longo ,&nbsp;Luciano Tormen ,&nbsp;Helen Treichel ,&nbsp;Larissa Canhadas Bertan","doi":"10.1016/j.fbio.2025.107051","DOIUrl":"10.1016/j.fbio.2025.107051","url":null,"abstract":"<div><div>The increasing interest in plant-based, functional, and probiotic-rich foods has driven the development of alternative dairy-free fermented beverages. This study aimed to formulate a vegan fermented beverage using a water-soluble pistachio extract (WSVP) as a substrate for water kefir grains, evaluating the effects of selected functional ingredients on microbial growth, fermentation performance, and the production of bioactive compounds. A Plackett-Burman experimental design assessed the impact of a sucrose/cocoa honey blend, calcium chloride, inulin, xanthan gum, matcha, and raw and roasted pumpkin seed protein on eight key fermentation parameters. The sucrose/cocoa honey blend and pumpkin seed protein had a significantly positive effect on kefir grain growth and metabolite production. At the same time, matcha exerted inhibitory effects due to its high catechin content. The optimized formulation resulted in a 309 % increase in kefir grain biomass, a lactic acid production of 0.96 g/100 mL, an ethanol content of 1.60 g/100 mL, and a final pH of 4.47 after 17 h of fermentation. Metabolomic profiling via ¹H NMR identified 23 metabolites, including organic acids, amino acids, and sugars, with an increase in bioactive compounds and antioxidant capacity following fermentation. In vitro, simulated digestion confirmed the survival of lactic acid bacteria and yeasts, and the fermented beverage maintained a significant level of antioxidant activity throughout the digestive process. These findings demonstrate the viability of WSVP as a fermentation medium for producing innovative, nutritionally enriched, plant-based functional beverages, contributing to diversification within the vegan product market and offering sustainable, health-promoting alternatives to traditional dairy-based fermented products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107051"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296916","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":"Refining xylo-oligosaccharide profiles by combining hot-water pre-hydrolysis with endoxylanase post-hydrolysis of corncob","authors":"Jing Li ,&nbsp;Jianming Guo ,&nbsp;Jianchun Jiang ,&nbsp;Qiang Yong ,&nbsp;Yong Xu","doi":"10.1016/j.fbio.2025.107008","DOIUrl":"10.1016/j.fbio.2025.107008","url":null,"abstract":"<div><div>In this work, a two-step combined method (TSCM) combining hot-water pre-hydrolysis and endoxylanase post-hydrolysis was developed to directly and efficiently produce xylo-oligosaccharides (XOS) from corncob. Hot-water hydrolysis was employed to break down lignocellulosic xylan into soluble XOS, but this process resulted in the formation of larger molecules and more complex compositions of XOS. Endoxylanase hydrolysis disrupts the β-1, 4-glycosidic bonds of the main chain of xylan, which is capable of refining the XOS profiles into the desired degree of polymerization (DP) by selectively post-hydrolyzing the hot-water hydrolysate. Various kinetic models were simulated for the calculation and prediction of different preparation objectives using uniform design experimentation (UDE), and temperature was found to predominate in xylan degradation to XOS and by-products. A yield of 56.4 % XOS was obtained at 178 °C and 61 min of hot-water pre-hydrolysis of corncob. Endoxylanase could efficiently hydrolyze more than 70 % of larger xylo-oligomers to X2 and X3, but it had difficultly degrading the xylan in solid residues to XOS. Finally, 138.7 g of X2 and X3, accounting for 81 % of the XOS components, were produced from 1000 g of corncob. The approach combines hot water and enzymatic hydrolysis, making XOS production more sustainable, efficient and commercially viable, particularly with regard to direct production from straw-like agricultural residues, in addition to reducing chemical consumption and improving biomass conversion.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107008"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296917","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":"Bioactive properties of filamentous fungus Paecilomyces variotii KCL-24: New insights into modulation of Atlantic salmon health and welfare after seawater transfer","authors":"Dominic Duncan Mensah ,&nbsp;Byron Morales-Lange ,&nbsp;Malin Neteland ,&nbsp;Marte Røsvik ,&nbsp;Margareth Øverland ,&nbsp;Charles McLean Press ,&nbsp;Henning Sørum ,&nbsp;Liv Torunn Mydland","doi":"10.1016/j.fbio.2025.107053","DOIUrl":"10.1016/j.fbio.2025.107053","url":null,"abstract":"<div><div>We assessed the potential impact of Filamentous fungus <em>Paecilomyces variotii</em> KCL-24 on health and welfare of Atlantic salmon (<em>Salmo salar</em>) post-smolts. Fish were fed a control diet (CD) or one of three experimental diets where <em>P. variotii</em> replaced crude protein at 5 % (PV5), 10 % (PV10) or 20 % (PV20) for five weeks in seawater (SW). Prior to SW transfer, fish were fed these same diets for four weeks in freshwater (FW). No significant differences in fish performance was detected between dietary groups. However, fish fed PV10 and PV20 showed an increase in intestinal simple fold length. By contrast, PV5 decreased vacuole size, while PV20 reduced Goblet cell (GC) density but increased vacuole count. Moreover, fish fed PV5 showed a higher level of Muc-like proteins in the skin mucus and the upregulation of anti-inflammatory cytokine <em>il10</em> in the head kidney. Interestingly, fish fed PV20 had higher total immunoglobulin M (IgM) (in serum and skin mucus) and specific IgM against <em>Vibrio anguillarum</em> (in serum), as well as a lower serum creatine kinase. Also, the prevalence of mild to moderate welfare disorders (e.g., fin damage, skin haemorrhage and scale loss) were prevalent in fish fed PV20. Overall, the results suggest that moderate <em>P. variotii</em> KCL-24 inclusion can modulate the immune response of Atlantic salmon post-smolts during an early stage after SW transfer, but high inclusion level (PV20) may have a deleterious effect on fish welfare durng SW phase.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107053"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296919","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":"The optimization of quality in soybean paste: A study based on combining lactic acid bacteria isolation and purification technology with multi-sensor technology","authors":"Kangyong Zhang ,&nbsp;Yuxing Li ,&nbsp;Linxue Zhang ,&nbsp;Huimin Zhang ,&nbsp;Bailiang Li ,&nbsp;Fei Liu","doi":"10.1016/j.fbio.2025.107013","DOIUrl":"10.1016/j.fbio.2025.107013","url":null,"abstract":"<div><div>As a traditional fermented food, soybean paste is influenced by various factors in terms of its quality characteristics, among which microorganisms serve as the core driving force during the fermentation process, playing a crucial role. However, most commercial fermentation agents for soybean paste currently focus primarily on fungi, with relatively limited research on lactic acid bacteria. Therefore, this study integrated lactic acid bacteria isolation and purification technology with multi-sensor technology to thoroughly investigate the role of lactic acid bacteria in the fermentation process of soybean paste and successfully screened a high-quality auxiliary starter culture for soybean paste-<em>Lactiplantibacillus plantarum</em> DJ-2-4. This strain exhibits remarkable salt tolerance, being capable of growing well at a salt concentration of 8 %–12 %. Its high acid-producing ability enables the pH of the fermentation broth to drop to the range of 3.5–4.0 within 14 h, and it also possesses strong proteolytic activity. When co-cultured with <em>Aspergillus oryzae</em>, it shows a good growth status. In addition, employing <em>Lactiplantibacillus plantarum</em> DJ-2-4 as an auxiliary starter can significantly enhance the quality, safety, and flavor of soybean paste. Specifically, it can reduce the levels of aflatoxin B1, nitrite, and biogenic amines in soybean paste to safe thresholds, elevate the amino nitrogen content during the early stage of fermentation, increase the content of flavor compounds such as 3-methylbutyric acid and ethyl 3-methylbutyrate, and improve the texture of soybean paste. Moreover, it was also found that 1-octen-3-ol, 2-methylbutanoic acid, 3-methylbutanoic acid, and butanoic acid play a key role in the flavor profile of soybean paste. These research findings offer crucial theoretical foundations and technical supports for optimizing the production process of soybean paste and enhancing its product quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107013"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366689","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":"Smoking hot – Heat-induced uncoupling of growth & acidification in yoghurt production helps save costs and results in reduced post-acidification and improved shelf life","authors":"Liuyan Gu ,&nbsp;Belay Tilahun Tadesse ,&nbsp;Christian Solem ,&nbsp;Shuangqing Zhao","doi":"10.1016/j.fbio.2025.107046","DOIUrl":"10.1016/j.fbio.2025.107046","url":null,"abstract":"<div><div>Yoghurt is a popular fermented milk that is consumed worldwide. Industrial production is typically carried out using thermophilic starters comprised of two Lactic Acid Bacteria (LAB), namely <em>Streptococcus thermophilus</em> and <em>Lactobacillus bulgaricus</em>. We propose a novel approach for manufacturing yoghurt, which alleviates problems associated with the traditional approach, i.e., post-acidification and growth of spoilage yeast during storage. The novel approach is based on the observation that non-growing LAB, at elevated temperatures, retain a capacity for producing lactic acid. First, the capacity of a commercial yoghurt culture to acidify milk was evaluated at different temperatures, and it was found that growth was hampered at temperatures above 50 °C, while lactic acid could still be produced. By increasing the inoculum, it was possible to reach the desired pH of 4.6, even at 51 °C. This prompted us to test a novel way of producing yoghurt. Freshly prepared yoghurt was added to milk, pre-warmed to 51 °C, in different amounts. Using as little as 20 % yoghurt, the milk acidified to the desired pH of 4.6 within 2 h. Thus, by using this approach, it was possible to reduce the extent of microbial growth and to reduce culture expenses by a factor of 5. It was observed that post-acidification could be virtually eliminated, which helps prolong shelf-life. The 51 °C treatment also helped reduce yeast and mold content in the yoghurt, which is important for prolonging shelf life. To summarize, we have developed a simple method for producing long shelf-life yoghurt at a lower cost to the benefit of dairies and consumers.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107046"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279490","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":"Recent advances in bioprocessing of medicinal plants through fermentation: A promising approach to maximize nutritional/functional value, bioactive potential, and health benefits","authors":"Ehsan Divan Khosroshahi ,&nbsp;Seyed Hadi Razavi ,&nbsp;Maryam Salami ,&nbsp;Ali Ubeyitogullari","doi":"10.1016/j.fbio.2025.107045","DOIUrl":"10.1016/j.fbio.2025.107045","url":null,"abstract":"<div><div>Medicinal plants are acknowledged as vital resources for human health, given their therapeutic efficacy in addressing numerous diseases. Due to their antioxidant, antimicrobial, antitumor, and anti-inflammatory properties, medicinal plants find extensive use in food, beverages, pharmaceuticals, cosmetics, animal feed, and other industries. Medicinal plants are the primary source of the richest bio-resources for drugs in both traditional and modern medical systems. Statistics indicate that around 45,000 plants are utilized for medicinal purposes, providing a rich reservoir for discovering active ingredients and novel drugs. Medicinal plants may be utilized in raw or processed form. Effective processing techniques can maximize their nutraceutical and therapeutic potential and are vital for fully valorizing these potential natural resources. Fermentation, a highly traditional, natural, and cost-effective process and a pioneer in modern biotechnology, presents a promising strategy to enhance the nutritional, bioactive, and health potential of medicinal plants. Therefore, the purpose of this comprehensive review is to highlight recent advances in the effects of fermentation on nutritional/functional characteristics, phytochemical properties, therapeutic effects, antimicrobial activity, and flavor profile of medicinal plants. Furthermore, it presents the fermentation effect as an emerging extraction technology for bioactive compounds and a promising tool for the reclamation of medicinal plant waste and residues. The application of fermented medicinal plants in animal feed is also discussed. In conclusion, this bioprocessing turns raw medicinal plants and their waste into promising functional ingredients for food, beverage, pharmaceutical, cosmetic, and feed industries that promote health and well-being.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107045"},"PeriodicalIF":4.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279470","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":"Probiotic characteristics and whole genome sequence analysis of Lactiplantibacillus plantarum L168","authors":"Wenye Huang ,&nbsp;Xiaoyi Wang ,&nbsp;Zhan Su ,&nbsp;Xinyu Chen ,&nbsp;Xuhua Mao ,&nbsp;Xingyin Liu","doi":"10.1016/j.fbio.2025.107044","DOIUrl":"10.1016/j.fbio.2025.107044","url":null,"abstract":"<div><div><em>Lactiplantibacillus plantarum</em> L168 has been characterized as a novel probiotic and exhibited robust gastrointestinal tolerance, with survival of 65.61 % at pH 3.0 and 75.27 % resistance to intestinal fluid. Its cell-free supernatant exhibits potent antimicrobial activity against <em>Staphylococcus aureus</em> and <em>Staphylococcus argenteus</em>, producing inhibition zones exceeding 10 mm. Safety assessments confirmed no hemolysis, biogenic amine production, or mobile antibiotic resistance genes, alongside sensitivity to ampicillin and cephalosporins. Genomic analyses utilizing hybrid Illumina/Nanopore sequencing revealed a 3.37 Mb chromosome with 44.47 % GC content, four plasmids, and 3502 genes, including 87 host-defense genes (CRISPR, stress-response) and 29 unique clusters associated with DNA repair, carbohydrate metabolism, and secondary metabolites. Comparative genomic analysis revealed over 99 % average nucleotide identity with probiotic strains 299v, PS128, and WCFS1, yet L168 carried distinct bacteriocin clusters, containing four clusters with 22 genes, predicted to encode broad-spectrum antimicrobial peptides, including PlnA/PlnEF precursors. Metabolomic profiling further identified bioactive metabolites such as Nicotinamide adenine dinucleotide (NAD) and indole-3-lactic acid (ILA), and exogenous tryptophan supplementation significantly enhanced ILA production. These findings highlight L168’s safety and genetic traits supporting gut microbiota modulation. Its genomic structure, resistance to acid and bile, and antimicrobial potential position make it a promising candidate for functional foods in treating intestinal inflammations and preventing pathogen infections.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107044"},"PeriodicalIF":4.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279491","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":"The relationship between pH, pigments production, and citrinin synthesis by Monascus purpureus during red fermented rice fermentation","authors":"Abdul Halim Farawahida,&nbsp;Jon Palmer,&nbsp;Steve Flint","doi":"10.1016/j.fbio.2025.107034","DOIUrl":"10.1016/j.fbio.2025.107034","url":null,"abstract":"<div><div>Red fermented rice (RFR) is consumed as a traditional medicine in many countries. Consumption of food contaminated with citrinin (CIT) has adverse effects on the liver cells and the kidneys. This study aimed to understand the relationship between pH, pigments, and CIT levels during the fermentation of RFR. The rice underwent soaking, steaming, and autoclaving before being inoculated with <em>Monascus purpureus</em> isolates (MF1 or MS1) and fermented at 30 °C for 30 days. The difference between these isolates was that MF1 and MS1 required 4 days and 7 days, respectively, to produce light blue fluorescence on Coconut Cream Agar (CCA), an indicator of the presence of CIT. The pH, pigments, and CIT levels were recorded during fermentation using a pH meter, spectrophotometer, and Ultra-High-Performance Liquid Chromatography with a Fluorescence Detector (UHPLC-FLD), respectively. The pH dropped from 6.8 to 5.3 after 9 days of fermentation. The CIT levels increased from day 4 until day 5 and then decreased during the fermentation period. The pigments increased after 5 days of fermentation, suggesting a relationship between pigments production and CIT reduction. Mixing the CIT standards and pigments extracted from MF1 and MS1 (a mixture of yellow, orange, and red pigments) showed that there was a reduction in CIT of 26–68 % and 16−45 %, respectively. It is suggested that future work should determine which pigments are responsible for CIT reduction. The optimization of pigments production with the control of pH at 5.5 may help to control CIT levels during the fermentation of RFR.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107034"},"PeriodicalIF":4.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322701","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":"Cultivar-dependent variation in metabolomic profiles and sensory characteristics of Zhuyeqing green tea (Camellia sinensis)","authors":"Chen Liu ,&nbsp;Mengyi Ren ,&nbsp;Meiyi Ning ,&nbsp;Yihong Liao ,&nbsp;Xiao Du ,&nbsp;Li Qin ,&nbsp;Wei Chen ,&nbsp;Xiangyun Liu ,&nbsp;Aimin Wu ,&nbsp;Dejian Feng ,&nbsp;Daiwen Chen ,&nbsp;Liqiang Tan ,&nbsp;Qian Tang","doi":"10.1016/j.fbio.2025.107023","DOIUrl":"10.1016/j.fbio.2025.107023","url":null,"abstract":"<div><div>Zhuyeqing (ZYQ) green tea, a renowned Chinese tea, lacks comprehensive studies on its chemical composition and ideal processing cultivars. This study examined the quality of ZYQ tea from three cultivars—‘Fudingdabai’ (JFD), ‘Fuxuan No.9’ (JF9), and ‘Wuniuzao’ (JWZ)—and their blended product (P), using sensory evaluation and metabolomics. A total of 2459 metabolites, including 1979 non-volatile and 480 volatile compounds, were identified through UPLC-ESI-MS/MS and GC-MS. JFD excelled in quality metrics like sensory scores, amino acid content, and phenolic-to-amino acid ratio. Refinement processes further enhanced sensory attributes, increasing scores for fruity, rich, and harmonious aromas, and mellow, chestnut-like tastes, though tender and faint aroma notes decreased slightly. Multivariate analysis identified δ-nonalactone, 4-pentenyl acetate, and isophorone as major contributors to improved aroma. These findings offer key insights into cultivar selection and highlight the role of blending and refinement in enhancing ZYQ tea quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107023"},"PeriodicalIF":4.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296914","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}