Food Bioscience最新文献_第6页

Clove essential oil and eugenol: A review of their significance and uses 丁香精油和丁香酚：其意义和用途综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-13 DOI: 10.1016/j.fbio.2024.105112

Marina Vinhas Silva , Alice da Conceição Alves de Lima , Marina Gomes Silva , Viviane Fonseca Caetano , Michelle Felix de Andrade , Rafael Gleymir Casanova da Silva , Luiz Emílio Pessôa Timeni de Moraes Filho , Ivo Diego de Lima Silva , Glória Maria Vinhas

{"title":"Clove essential oil and eugenol: A review of their significance and uses","authors":"Marina Vinhas Silva , Alice da Conceição Alves de Lima , Marina Gomes Silva , Viviane Fonseca Caetano , Michelle Felix de Andrade , Rafael Gleymir Casanova da Silva , Luiz Emílio Pessôa Timeni de Moraes Filho , Ivo Diego de Lima Silva , Glória Maria Vinhas","doi":"10.1016/j.fbio.2024.105112","DOIUrl":"10.1016/j.fbio.2024.105112","url":null,"abstract":"<div><div>The present review provides a comprehensive overview of clove essential oil, including an outline of extraction methods, a review of its medical applications, an approach to toxicity and antimicrobial activity of eugenol, an exploration of recent advancements in polymeric materials, and an emphasis on important methodologies for assessing the antimicrobial properties of films in active food packaging incorporating clove oil extracts into polymer formulations. By employing bibliometric research methods, the review also explores the evolution of scientific production on clove oil, highlighting significant contributions to the field. Specifically, in the field of active packaging, the integration of clove oil and eugenol to produce antimicrobial packaging offers substantial benefits for food preservation, yet it also presents several challenges that must be addressed through continued research. By overcoming these challenges and navigating the regulatory landscape, eugenol-based packaging could play a significant role in the future of sustainable food preservation, offering both enhanced safety and extended shelf life for a wide range of food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312039","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

The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats 中国传统发酵食品中的草酸和降解尿酸益生菌结合使用，可减少大鼠体内的钙积累并防止肾结石形成

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105099

Yanyi Chen , Zhenmin Ling , Jing Ji , Zemin Wang , Ying Wu , Jingjing Fan , El-Sayed Salama , Sourabh Kulshreshtha , Pu Liu , Xiangkai Li

{"title":"The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats","authors":"Yanyi Chen , Zhenmin Ling , Jing Ji , Zemin Wang , Ying Wu , Jingjing Fan , El-Sayed Salama , Sourabh Kulshreshtha , Pu Liu , Xiangkai Li","doi":"10.1016/j.fbio.2024.105099","DOIUrl":"10.1016/j.fbio.2024.105099","url":null,"abstract":"<div><p>Kidney stones, often resulting from a complex interplay of factors including oxalic acid, uric acid, and calcium. Current treatments lack comprehensive consideration of these factors and come with side effects. In this study, <em>Lactobacillus paracasei</em> GR-10 and <em>Pediococcus acidilactici</em> GR-11 were isolated from the fermented food “Jiangshui”. GR-10 demonstrated the ability to degrade 62.70% of oxalic acid (10 mM) within 24 h, while GR-11 degraded 28.60% of uric acid (4 mM). Combined treatment with GR-10 and GR-11 significantly reduced the number of stones in rats with ethylene glycol-induced kidney stones. This reduction was accompanied by a 57.19% decrease in urinary oxalate and a 52.80% decrease in serum uric acid levels. Simultaneously, urinary calcium level decreased by 27.18%. Inflammatory markers and indicators of oxidative stress associated with kidney stones were restored. Furthermore, the combined treatment effectively regulated the microbiota imbalance induced by kidney stones, resulting in reduced purine nucleoside accumulation in rat feces. This study offers promising insights into probiotics as an adjunct therapy for the prevention of kidney stones in the future.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232207","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

The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights 鸡蛋营养素在阿尔茨海默病中的作用：探索潜在益处和生物学见解

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105096

Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare

{"title":"The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights","authors":"Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare","doi":"10.1016/j.fbio.2024.105096","DOIUrl":"10.1016/j.fbio.2024.105096","url":null,"abstract":"<div><div>This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015268/pdfft?md5=749b9cc996496cf25a8d5e35f5891d05&pid=1-s2.0-S2212429224015268-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural aggregation of Lactobacillus: Mechanisms and influencing factors 乳酸菌的自然聚集：机制和影响因素

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105007

Shunhe Wang , Lulu Li , Leilei Yu , Fengwei Tian , Jianxin Zhao , Qixiao Zhai , Wei Chen

{"title":"Natural aggregation of Lactobacillus: Mechanisms and influencing factors","authors":"Shunhe Wang , Lulu Li , Leilei Yu , Fengwei Tian , Jianxin Zhao , Qixiao Zhai , Wei Chen","doi":"10.1016/j.fbio.2024.105007","DOIUrl":"10.1016/j.fbio.2024.105007","url":null,"abstract":"<div><p><em>Lactobacillus</em> aggregation is a bacterial behavior, in which <em>Lactobacillus</em> cells adhere to each other or other strains to form aggregates. Substantial evidence indicates that <em>Lactobacillus</em> aggregation is closely related to biofilm formation, adhesion, colonization, and host physiological functions. Current reviews on <em>Lactobacillus</em> aggregation are often limited to a few aspects, or serve as a single step to address other related problems. In this paper, we review the current state and characteristics of self- and co-aggregations, including aggregation percentages, influencing factors, molecular mechanisms, and functions. <em>Lactobacillus</em> aggregation is a strain-specific behavior, rather than a species-specific one, and the characteristics of both aggregations are similar. The same species of <em>Lactobacillus</em> exhibits a relatively broad range of aggregation percentage, and involved in different influencing factors and mechanisms. Moreover, the same factors and mechanisms also participate in different <em>Lactobacillus</em> aggregations. This is mainly because of the complexity of aggregations. Meanwhile, we also summarize the functions of aggregation, including enhancing bacterial survival, promoting biofilm formation and involving in host physiological regulation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241041","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

Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju 豆瓣酱发酵过程中产生的微生物菌属和挥发性物质的元基因组和元转录组分析

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105100

Liang Zhang , Yan Zeng , Jin Yu , Yufeng Li , Peibin Zeng

{"title":"Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju","authors":"Liang Zhang , Yan Zeng , Jin Yu , Yufeng Li , Peibin Zeng","doi":"10.1016/j.fbio.2024.105100","DOIUrl":"10.1016/j.fbio.2024.105100","url":null,"abstract":"<div><p>Fermented broad beans (<em>Vicia faba</em> L.), commonly known as meju, serve as a crucial raw material for producing Pixian Doubanjiang (DBJ), a traditional condiment in Chinese cuisine. However, there is limited information on the dynamics of fungal populations and the activity shifts of key enzymes during DBJ meju fermentation. This study aimed to elucidate the microbial composition, active genera, expressed genes and pathways during the DBJ meju fermentation. The general chemical components, free amino acids, enzymes and volatile compounds were also investigated; the correlations between active genera and physicochemical factors were analyzed, at different fermentation stages. The results demonstrated that protease was the predominant enzyme during meju fermentation. A total of 32 major volatile compounds were identified, with most alcohols and aldehydes showing a sharp increase from the early to the middle stages, followed by stabilization until the end of fermentation. Significant shifts in metatranscriptomic composition at the genus level were observed, with <em>Aspergillus</em>, <em>Staphylococcus</em>, and <em>Tulasnella</em> emerging as the core active genera in the process. Notably, cellulase activity was positively correlated with the presence of <em>Tulasnella</em>. Additionally, <em>Aspergillus</em> and <em>Tulasnella</em> were found to play a crucial role in developing the unique aroma of DBJ meju. Our findings on the succession of active genera and their correlation with physicochemical factors are expected to provide substantial evidence for potential quality control and enhancement of this renowned Chinese condiment.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240946","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

Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota 安赛蜜钾通过干扰肉碱代谢和肠道微生物群诱发肝脏炎症和脂肪酸积累

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105101

Na Shou , Christopher Rensing , Qiwen Lin , Wenqian Xu , Keyi Fu , Xuefeng Yuan , Dandan Wu , Fan Wang , Yanzhong Li , Zunji Shi

{"title":"Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota","authors":"Na Shou , Christopher Rensing , Qiwen Lin , Wenqian Xu , Keyi Fu , Xuefeng Yuan , Dandan Wu , Fan Wang , Yanzhong Li , Zunji Shi","doi":"10.1016/j.fbio.2024.105101","DOIUrl":"10.1016/j.fbio.2024.105101","url":null,"abstract":"<div><p>The controversy surrounding the impact of acesulfame potassium (Ace-K) on metabolic health has been growing. Here, male C57BL/6 mice were given Ace-K for 11 weeks (sterile water as the control group, 40 mg/kg body weight as the low dose group, 120 mg/kg as the high dose group), subsequently gut microbiome and targeted metabolomics were conducted to evaluate the effect of Ace-K on host health. Gut microbiota was perturbed by Ace-K, as evidenced by the down-regulation of beneficial bacteria and the increased abundance of <em>Collinsella</em> associated with inflammation. Fatty acids metabolism was altered by Ace-K, as evidenced by elevated long chain fatty acids (LCFAs) in liver and serum. Notably, the reduction of related genes and proteins correlated to carnitine metabolism and hepatic carnitine metabolites by Ace-K led to a reduction in the <em>β</em>-oxidation of LCFAs, ultimately causing the accumulation of LCFAs. These findings uncovered new perspectives on Ace-K-induced hepatic inflammation and fatty acids accumulation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233892","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

Extraction of apple pomace polyphenols using natural deep eutectic solvents: A sustainable approach 使用天然深共晶溶剂萃取苹果渣多酚：一种可持续的方法

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105083

Mengzhen Han , Mengxin Hou , Zhenpeng Gao

{"title":"Extraction of apple pomace polyphenols using natural deep eutectic solvents: A sustainable approach","authors":"Mengzhen Han , Mengxin Hou , Zhenpeng Gao","doi":"10.1016/j.fbio.2024.105083","DOIUrl":"10.1016/j.fbio.2024.105083","url":null,"abstract":"<div><p>To effectively utilize apple pomace resources, we extracted apple pomace polyphenols using natural deep eutectic solvent (NADES) as the medium, with a solvent-to-solid ratio of 50 mL/g, for a duration of 120 min. Compared to conventional extraction solvents (ethanol and methanol), four NADES significantly enhanced the extraction efficiency of polyphenols from apple pomace. Notably, NADES 1 (betaine: urea = 1:1, 30% water) and NADES 2 (betaine: malic acid = 1:1, 30% water) exhibited superior extraction capabilities, with maximum values reaching 5.245 ± 0.124 mg GAE/g pomace and 5.157 ± 0.164 mg GAE/g pomace, respectively, in Qinguan apple pomace. Both solvents reached their maximum extraction efficiency within 120 min, with NADES 1 achieving a maximum extraction amount of 4.8325 mg GAE/g and NADES 2 achieving 5.3039 mg GAE/g from Fuji apple pomace. NADES 1 and NADES 2 were more efficient in extracting monophenols such as quercetin, rutin, gallic acid, and procyanidin, whereas organic solvents (methanol and ethanol) were more effective for monophenols like methyl gallate and phlorizin. Furthermore, polyphenol extracts obtained using NADES from Fuji apple pomace displayed varying levels of antibacterial effectiveness, with NADES 4 (glucose: lactic acid = 1:5, 60% water) and NADES 2 showing superior efficacy against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. This comprehensive study not only demonstrated the potential of NADES in extracting polyphenols from apple pomace but also highlighted their applicability as natural preservatives in the food industry.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172420","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

Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications 作为可持续植物蛋白新兴来源的草豌豆蛋白：结构、改性、功能和应用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-11 DOI: 10.1016/j.fbio.2024.105092

Mahmood Alizadeh Sani , Rassoul Mozafarpour , Ala Ghasemi kia , Sepideh Khorasani , Arash Dara , David Julian McClements

{"title":"Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications","authors":"Mahmood Alizadeh Sani , Rassoul Mozafarpour , Ala Ghasemi kia , Sepideh Khorasani , Arash Dara , David Julian McClements","doi":"10.1016/j.fbio.2024.105092","DOIUrl":"10.1016/j.fbio.2024.105092","url":null,"abstract":"<div><div>Grass pea is a legume crop with a protein content ranging from 20% to 30%, primarily composed of approximately 66% globulin, along with glutelin (15%), albumin (14%), and prolamin (5%). Grass pea protein (GPP) ingredients are commonly isolated using alkaline extraction and acid precipitation methods. The water solubility of GPP ingredients is approximately 60% at neutral pH. However, the resulting functional attributes of these ingredients are relatively poor, which limits their application in numerous food and beverage products. This review describes the grass pea protein as an emerging source of plant proteins including structure, modification, functionality, as well as its applications in food systems.</div><div>The functional attributes of GPP can be enhanced using various physical, chemical, and biological modification methods that alter the conformation, aggregation, or molecular weight of the proteins. Physical methods like ultrasonication, cold plasma, heat treatment, and high-pressure treatment, as well as chemical methods like protein-polysaccharide conjugation and enzymatic modification, have been used for this purpose. Modification techniques such as ultrasonication has the potential to enhance protein solubility by over 90% and also significantly improve emulsifying, foaming, and gelation properties of GPPs by more than two-fold. The properties of GPPs can be characterized using a variety of analytical methods including UV–visible spectroscopy, surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In conclusion, GPP holds great potential for application in the formulation of plant-based foods and beverages in the food industry due to its good functional and nutritional properties.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312033","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

Intelligent quality control of gelatinous polysaccharide-based fresh products during cold chain logistics: A review 冷链物流过程中基于凝胶多糖的生鲜产品的智能质量控制：综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-11 DOI: 10.1016/j.fbio.2024.105081

Shize Lu , Min Zhang , Baoguo Xu , Zhimei Guo

{"title":"Intelligent quality control of gelatinous polysaccharide-based fresh products during cold chain logistics: A review","authors":"Shize Lu , Min Zhang , Baoguo Xu , Zhimei Guo","doi":"10.1016/j.fbio.2024.105081","DOIUrl":"10.1016/j.fbio.2024.105081","url":null,"abstract":"<div><p>Gelatinous polysaccharide-based fresh products are influenced by environmental and temperature changes, and maintaining their quality and freshness has always been a challenge. Intelligent management and control of cold chain logistics systems have been extensively used in transporting and storing these goods to overcome the problem. This review introduces common quality deterioration issues, including those encountered during the transportation and storage of these products, such as softening, water loss, and color changes. The application of intelligent detection technologies, including gas detection, intelligent label, and spectral detection is reviewed to achieve real-time monitoring and evaluation of product status. This article also introduces the Internet of Things, wireless sensor networks, and radio frequency identification for product data transmission. It utilizes artificial neural networks and digital twins to build quality models, achieving better management of gelatinous polysaccharide-based fresh products in the cold chain. Moreover, some preservation techniques are used to increase the longevity of these products in storage and reduce losses in the cold chain. These techniques include irradiation, chemical treatment, and coating preservation. This review will, hopefully, encourage additional work that may help reach the goal of having better intelligent quality control of gelatinous polysaccharide-based fresh products during cold chain logistics.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167857","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

Investigating transcriptomics and metabolomics differences offers insights into the mechanisms of muscular fat deposition in common carp (Cyprinus carpio) 研究转录组学和代谢组学的差异有助于了解鲤鱼肌肉脂肪沉积的机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-11 DOI: 10.1016/j.fbio.2024.105082

Kexin Zhang , Tianqi Liu , Zhipeng Sun, Cuiyun Lu, Rongbin Na, Yanchun Sun, Xianhu Zheng

{"title":"Investigating transcriptomics and metabolomics differences offers insights into the mechanisms of muscular fat deposition in common carp (Cyprinus carpio)","authors":"Kexin Zhang , Tianqi Liu , Zhipeng Sun, Cuiyun Lu, Rongbin Na, Yanchun Sun, Xianhu Zheng","doi":"10.1016/j.fbio.2024.105082","DOIUrl":"10.1016/j.fbio.2024.105082","url":null,"abstract":"<div><p>With the global population increasing and lifestyle improving, the demand for high-quality nutritional aquatic foods has been rising. Muscle fat is a crucial nutritional index for evaluating the quality of fish flesh. However, the comprehensive and systematic understanding of the molecular mechanism underlying differences in muscle fat deposition remains insufficient. In this study, we integrated transcriptomics and metabolomics of selected samples with extremely high and low muscle fat in common carp (<em>Cyprinus carpio</em>), the major freshwater aquaculture fish in Asia, to identify critical genes, metabolites and metabolic pathways. We totally identified 204 differentially expressed genes (DEGs) and 1528 differentially accumulated metabolites (DAMs). Glycerolipid, glycerophospholipid and glyoxylate and dicarboxylate metabolisms were enriched through both transcriptomics and metabolomics. These lipid metabolism pathways may be regulated by some critical signal transduction pathways, including Extracellular matrix [ECM]-receptor interaction, mTOR signaling pathway and FoxO signaling pathway. Combined with the validation of gene expression and biochemical indices, a supposed regulatory network was established. To our knowledge, it is the first study to apply a multi-omics approach in fish with naturally different muscle fat to comprehensively elucidate the mechanism. This study could deepen our understanding of the molecular mechanism of muscle fat deposition and be helpful for improving the quality of fish.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233894","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