Food Bioscience最新文献

{"title":"Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation","authors":"Xinyu Hu ,&nbsp;Mengke Cheng ,&nbsp;Meng Zhang ,&nbsp;Biyue Yang ,&nbsp;Rong Wang ,&nbsp;Juan Bai ,&nbsp;Jiayan Zhang ,&nbsp;Wei Wei ,&nbsp;Lin Zhu ,&nbsp;Xiang Xiao","doi":"10.1016/j.fbio.2025.106410","DOIUrl":"10.1016/j.fbio.2025.106410","url":null,"abstract":"<div><div>Chinese paocai features diverse vegetable substrates and distinct regional flavors but is prone to food safety issues caused by non-lactic acid bacteria (non-LAB). LAB starter cultures are a key strategy for regulating fermentation, yet developing LAB strains that suppress non-LAB while preserving regional flavors across different paocai types remains a challenge. This study investigated microbial community succession in six vegetable substrates during natural and LAB-inoculated fermentation through dynamic monitoring of pH, nitrite levels, and microbial composition, complemented by genotypic, phenotypic, and direct-inoculation analyses of representative LAB strains. The results revealed that <em>Lactobacillaceae</em>, the dominant group during paocai fermentation (relative abundance increasing from 0.18 %-8.11 % to 58.57 %–81.85 %), can be phylogenetically divided into the <em>Leuconostoc</em>-clade (dominating initial-to-middle stages with a relative abundance of 0.18 %–48.36 %) and the <em>Lactobacillus</em>-clade (dominating late stage with a relative abundance of 3.6 %–71.09 %). Unlike <em>Lactobacillus</em>-clade, which exclusively metabolizes glucose to produce lactic acid via the homofermentation pathway, the <em>Leuconostoc</em>-clade can metabolize glucose, fructose, and sucrose in vegetables indiscriminately, thereby rapidly producing diverse organic acids via the obligate heterofermentative pathway, which initiated fermentation and nitrite degradation while inhibiting <em>Enterobacteriaceae</em>, <em>Erwiniaceae</em>, <em>Pseudomonadaceae</em>, and <em>Micrococcaceae</em>. Meanwhile, as a starter culture, the limited acid tolerance of <em>Leuconostoc</em>-clade prevents over-acidification and preserves the indigenous LAB community, maintaining organic acid and volatile compound profiles similar to natural fermentation. Therefore, the <em>Leuconostoc</em>-clade represents a valuable resource for starter strains that can adapt to various vegetable substrates, rapidly initiate fermentation, inhibit non-LAB, prevent over-acidification, and preserve the regional flavors of Chinese paocai.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106410"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715086","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":"Artificial intelligence enhances food testing process: A comprehensive review","authors":"Haohan Ding ,&nbsp;Zhenqi Xie ,&nbsp;Wei Yu ,&nbsp;Xiaohui Cui ,&nbsp;David I. Wilson","doi":"10.1016/j.fbio.2025.106404","DOIUrl":"10.1016/j.fbio.2025.106404","url":null,"abstract":"<div><div>This study explores the transformative role of artificial intelligence (AI) in food testing, focusing on its applications in food safety, quality assessment, and authenticity verification. Addressing the limitations of traditional detection methods in efficiency and cost-effectiveness, the research systematically analyzes how machine learning (ML) and deep learning (DL) technologies synergize with advanced measurement techniques such as sensor detection, spectral imaging, and molecular analysis to achieve rapid, non-destructive testing. The paper emphasizes the critical role of data preprocessing and feature engineering in optimizing model performance, while comparing the advantages of supervised, unsupervised, and semi-supervised learning algorithms across diverse detection scenarios. It highlights the necessity of Explainable Artificial Intelligence (XAI) to enhance system transparency and trustworthiness. Future directions are proposed, including the integration of multimodal data, development of adaptive AI systems, and establishment of predictive safety indicators. The study provides a theoretical framework and technical roadmap for advancing AI applications in food testing, offering significant insights for driving intelligent transformation in the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106404"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686378","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":"Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways","authors":"Xinyu Wang ,&nbsp;Xinyue Liu ,&nbsp;Zhijia Liu ,&nbsp;Chuanqi Chu ,&nbsp;Ming Du ,&nbsp;Junjie Yi","doi":"10.1016/j.fbio.2025.106408","DOIUrl":"10.1016/j.fbio.2025.106408","url":null,"abstract":"<div><div>Stinky fermented foods, a unique category within traditional fermented foods, have garnered considerable research attention for their distinct flavor profiles. However, a comprehensive review of stinky fermented foods is currently lacking. It is crucial to explore the variety of stinky fermented foods, understand the characteristics and formation mechanisms of stinky-producing compounds, and anticipate future advancements in the food industry. Drawing on thorough literature reviews, this review investigates the connections among the processes, flavor characteristics, fermentation microbiomes, and metabolic pathways found in stinky fermented foods. Notably, the review delves into the key stinky compounds and their production pathways in various fermented foods, with a specific emphasis on the microorganisms responsible for stinky generation. A wide variety of stinky fermented foods exist, categorized into fermented aquatic products, dairy products, soybean products, and vegetables based on raw materials. Common stinky compounds in stinky fermented foods include butyric acid, indole, trimethylamine, sulfide, and <em>p</em>-cresol. Diverse microorganisms predominantly drive the fermentation process of stinky fermented foods through their metabolic activities, including fatty acid oxidation, amino acid metabolism, and sulfur metabolism. Furthermore, future perspectives on stinky fermented foods were proposed to provide valuable suggestions for researchers and industry professionals interested in the production of these foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106408"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687209","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":"Farnesol regulates morphogenesis and squalene biosynthesis in Saccharomycopsis fibuligera: A multi-omics perspective","authors":"Ning Tang ,&nbsp;Xiaolong Xing ,&nbsp;Huipin Li ,&nbsp;Shujing Wang ,&nbsp;Shengxin Ji ,&nbsp;Yong Yang ,&nbsp;Zhilu Ai","doi":"10.1016/j.fbio.2025.106412","DOIUrl":"10.1016/j.fbio.2025.106412","url":null,"abstract":"<div><div>Our previous research found that farnesol, a fungal quorum-sensing molecule, may simultaneously regulate the yeast-to-hypha transition and promote squalene biosynthesis in <em>Saccharomycopsis fibuligera</em>. To confirm this, in this study, we conducted farnesol exposure experiments and analyzed the changes in morphology and squalene content of <em>S. fibuligera</em>. The structure and function of <em>S. fibuligera</em> squalene synthase (<em>SfSQS</em>) were analyzed using molecular docking simulations and protein expression. Metabolomics and tandem mass tag (TMT)-labeling proteomics were employed to investigate the mechanisms underlying farnesol-induced morphogenesis and metabolic changes in <em>S. fibuligera</em>.</div><div>The results showed that treatments with 50 μmol/L and 100 μmol/L farnesol significantly increased squalene content by over 1.67-fold in <em>S. fibuligera</em>. High concentrations of farnesol promoted hyphal elongation while suppressing yeast-form cell growth in <em>S. fibuligera</em>. Analysis of <em>SfSQS</em> demonstrated that it forms stable binding complexes with farnesyl pyrophosphate (FPP) and presqualene diphosphate and exhibits catalytic activity in converting FPP to squalene.</div><div>Metabolomic and proteomic analyses revealed that farnesol enhances squalene biosynthesis and regulates sterol metabolism by modulating the mevalonate pathway in <em>S. fibuligera</em>. Furthermore, the morphologic changes in <em>S. fibuligera</em> are linked to the regulation of its response to farnesol-induced stresses, including oxidative stress and DNA replication stress. This research advances our understanding of quorum sensing in dimorphic yeasts and provides a theoretical basis for yeast-based squalene production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106412"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687898","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":"Maturity-dependent variations in metabolites and taste quality of Hainan mulberry leaf green tea by using metabolomics and e-tongue analysis","authors":"Jian Deng ,&nbsp;Wei Lin ,&nbsp;Tian Li ,&nbsp;Jing Wei ,&nbsp;Jingtao Cui ,&nbsp;Huaizhong Chen ,&nbsp;Weimin Zhang","doi":"10.1016/j.fbio.2025.106413","DOIUrl":"10.1016/j.fbio.2025.106413","url":null,"abstract":"<div><div>Current research on mulberry leaf tea primarily focuses on biological activity studies, while limited research has been conducted on its taste quality. In this study, we evaluated the taste quality of Hainan mulberry leaf (HNSY) green tea at three maturity levels using sensory evaluation, an electronic tongue, quantitative chemical composition analysis, and metabolomics. Sensory evaluation and e-tongue analysis revealed that astringency decreased while acidity increased with advancing maturity. Moderate bitterness and astringency were identified as favorable taste characteristics of HNSY green tea. Metabolomic analysis identified 185 differential metabolites, and 11 characteristic taste components were subsequently determined through correlation analysis. Specifically, asparagine, leucine, and isoleucine contributed to enhanced umami perception and bitterness intensity in young mulberry leaf tea. Conversely, l-tyrosine, 4-hydroxystachydrine, rutin, kaempferol 3-o-sophoroside, 6-hydroxy luteolin 7-glucoside, isoquercitrin, kaempferol 3-neohesperidoside, and magnolioside were associated with reduced astringency in high maturity tea. Therefore, strategic regulation of harvesting maturity in mulberry leaf tea production could optimize metabolite profiles and improve overall flavor quality. This study provides a theoretical basis for raw material selection and quality control in HNSY green tea processing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106413"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714973","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":"Effect of thermostatic freezing on physicochemical indexes and metabolism of shrimp (Solenocera melantho)","authors":"Yongfa Cheng ,&nbsp;Xinling Liu ,&nbsp;Juan Shi ,&nbsp;Shiqian Fu ,&nbsp;Huicheng Yang ,&nbsp;Liqing Wu ,&nbsp;Yongjiang Lou ,&nbsp;Yongyong Li","doi":"10.1016/j.fbio.2025.106403","DOIUrl":"10.1016/j.fbio.2025.106403","url":null,"abstract":"<div><div>The temperature fluctuations caused by the frequent starting and stopping of the cold storage compressor have become a significant factor leading to a decrease in freezing shrimp quality. The present study aimed to achieve thermostatic freezing of shrimp using cold storage agents. The results showed that, with the extension of freezing time, the texture characteristics (hardness, elasticity), salt-soluble protein, total volatile basic nitrogen (TVB-N) value, polyphenol oxidase (PPO) activity, total bacterial count, and pH of <em>Solenocera melantho</em> stored under both thermostatic and conventional freezing exhibited similar trends. While, the changes in these physicochemical indexes were consistently slower in shrimp stored under thermostatic freezing compared to conventional freezing. Additionally, the content of volatile components was lower in shrimp stored at thermostatic freezing. The number of metabolites in shrimp stored under conventional freezing was significantly higher than that stored under thermostatic freezing. Notably, glutamate, which contributes to a pleasant flavor, exhibited a higher VIP value in thermostatic freezing-stored shrimp (2.37) compared to conventional freezing (2.12), whereas L-isoleucine and L-leucine showed lower VIP values under thermostatic freezing (8.75 and 3.69, respectively) relative to conventional freezing (10.13 and 3.90, respectively). Therefore, thermostatic freezing is more conducive to the storage and preservation of <em>S. melantho</em>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106403"},"PeriodicalIF":4.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715081","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":"Effect of linoleic acid on oxidation of beef myofibrillar and sarcoplasmic proteins and heterocyclic amines production","authors":"Yongliang Ma ,&nbsp;Yajun Zhou ,&nbsp;Xinyu Jiang ,&nbsp;Zhiyuan Ma ,&nbsp;Qingshu Ma ,&nbsp;Zongping Li ,&nbsp;Shujie Wang","doi":"10.1016/j.fbio.2025.106401","DOIUrl":"10.1016/j.fbio.2025.106401","url":null,"abstract":"<div><div>The oxidation of lipids and proteins is closely associated with the formation of heterocyclic amines (HAs). This study investigated the effect of linoleic acid (LA) on oxidation of myofibrillar protein (MP) and sarcoplasmic protein (SP) and HAs formation in model systems at various temperatures. HAs content was quantified by HPLC-MS/MS. The results demonstrated that LA significantly promoted HAs production in SP compared to MP, accompanied by the consumption of HAs precursors and an increase in intermediates content. At 175 °C, LA exhibited the most significant effect on HAs formation, with the total contents of bound and free HAs in MP increased by 50.98 % and 72.32 %, respectively, while in SP, the corresponding increases were 65.97 % and 121.47 %. The increase of carbonyl and malondialdehyde contents indicated an enhanced degree of lipid and protein oxidation. LA underwent oxidative interactions with myoglobin (Mb) in SP. Additionally, the factors influencing the production of HAs were identified through Pearson correlation analysis. This is the first study to link LA-induced oxidation in MP/SP model systems to HAs formation. The potential pathways by which LA affects the HAs formation have been revealed, thereby enhancing our understanding of the role of lipid-protein oxidation in HAs production. These findings provide insights into potential strategies for reducing HAs levels in cooked meat, such as optimizing cooking temperatures or using antioxidants to counteract LA oxidation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106401"},"PeriodicalIF":4.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686463","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":"Therapeutic potential of curcuminoids in type 2 diabetes mellitus (T2DM): Insights from network pharmacology, molecular docking, and dynamics simulations","authors":"Ankit Pokhrel ,&nbsp;Kil To Chong ,&nbsp;Hilal Tayara","doi":"10.1016/j.fbio.2025.106406","DOIUrl":"10.1016/j.fbio.2025.106406","url":null,"abstract":"<div><div>This study investigates the theraupetic potential of bioactive components of <em>Curcuma longa</em> (turmeric) for managing Type 2 Diabetes Mellitus (T2DM). A comprehensive literature review identified 10 key curcuminoid compounds, which were analyzed for their molecular interactions with T2DM related targets. A total of 437 overlapping targets between curcuminoids and diabetes-related genes were found. The interaction of protein-protein analysis highlighted 22 core targets, including AKT1, TNF, IL6, and EGFR. The fuctional annotation analysis using GO and KEGG pathway indicated that curcuminoids modulate oxidative stress, apoptosis, and insulin receptor signaling, significantly enriching the AGE-RAGE and PI3K-Akt pathways. Molecular docking simulations assessed the binding interactions between curcuminoids and the identified targets, revealing significant binding to 15 targets. Among these, Bis-demethoxyCurcumin exhibited strong binding with the GSK3B protein (7.14 kcal/mol), while DihydroCurcumin exhibited strong binding with the PI3KCA protein (−7.49 kcal/mol). Also, HexahydroCurcuminol showed favorable interactions with MAPK3 (−7.47 kcal/mol) and HexahydroCurcumin showed favorable interactions with PPARG protein (−8.17 kcal/mol). We conducted molecular dynamics simulations to further validate these interactions, thus confirming the stability of the most promising protein-ligand complexes. Bis-demethoxyCurcumin- GSK3B DihydroCurcumin-PIK3CA, HexahydroCurcuminol-MAPK3, and HexahydroCurcumin-PPARG complexes exhibited remarkable stability with average RMSD value between 2.4 Å −2.8 Å and favorable interactions during the simulation. These results suggest that curcuminoids may effectively target key molecular pathways involved in T2DM, offering significant therapeutic potential for diabetes management and drug development.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106406"},"PeriodicalIF":4.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714968","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":"Nanofiltration applied for the selective obtention of attractive natural products from Luma apiculata fruit and their identification by using MS/MS spectrometry","authors":"Nicolás Cifuentes-Araya ,&nbsp;Beatriz Sepúlveda ,&nbsp;Carlos Areche","doi":"10.1016/j.fbio.2025.106335","DOIUrl":"10.1016/j.fbio.2025.106335","url":null,"abstract":"<div><div>Green membrane separation processes, such as nanofiltration (NF) are promising alternatives for the selective purification of bioactive molecules from pretreated liquid extracts. The conventional extraction methods (Soxhlet, maceration, hydrodistillation, ultrasonication, high pressure extraction, etc.) are time-consuming, expensive, and have shown a poor extraction selectivity. Membrane technology is a novel alternative to obtain bioactive compounds contained in plant and food matrices. The NF of an Arrayán (<em>Luma apiculata</em>) fruit juice was realized to fractionate and identify natural products mainly phenolic compounds. Three different membranes (DL, NFW, and NDX) were used sequentially (molecular weight cut-offs (MWCO): 150–300, 300–500, and 500–700 Da, respectively). ESI/MS/MS allowed the tentative identification of the target metabolites. The results showed an effective fractionation of the target metabolites according to their particular molecular weights and chemical properties. During the three NF stages carried out, the phenolics quercetin, ferulic acid, gallic acid, epicatechin, catechin, myricetin, chrysin, among others were identified in the treated Arrayán juice. Rejection percentages (RP) reaching up to an 100 % were found for various phenolics. However, lower RP occurred in the cases of ferulic acid (−3.22 ± 1.46 % (NDX)), syringic acid (−100.00 ± 0.00 % (NDX)), and cryptochlorogenic acid (88.71 ± 14.02 % (NFW), 95.96 ± 3.75 % (NDX)). The quantification of phenolics was performed through UHPLC-ESI/MS/MS. The membrane DL allowed the selective permeation of some amino acids with the MW range of about 300∼100 Da (aspartic acid, valine, proline) creating valuable permeate fractions. The membrane DL generated the most important permeate flux ((DL: 21.64–30.42 L/m²h) &gt; (NDX: 17.08–21.65 L/m²h) &gt; (NFW: 12.30–16.64 L/m²h)). The membrane DL allowed the highest recovery of total compounds in the permeate (22.95 %), followed by the NFW (12.75 %) and NDX membranes (17.61 %). Attractive liquid fractions composed of specific phenolics (ferulic acid, syringic acid, cryptochlorogenic acid) and amino acids (aspartic acid, proline, valine, and asparagine) were identified as the membrane permeates DL, NFW and NDX. Permeate liquid fractions of high interest to the pharmaceutical, food and phytochemicals industries were obtained, and appropriate for further process optimization and future scale up.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106335"},"PeriodicalIF":4.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715083","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 effects and mechanism of collagen peptide and elastin peptide on photoaging of skin cells induced by ultraviolet radiation","authors":"Junye Liu ,&nbsp;Liang Zhao ,&nbsp;Xin Xing ,&nbsp;Yuhan Zhang ,&nbsp;Baoping Ji ,&nbsp;Feng Zhou","doi":"10.1016/j.fbio.2025.106405","DOIUrl":"10.1016/j.fbio.2025.106405","url":null,"abstract":"<div><div>In this study, we investigated the effects of collagen peptides (CP) and elastic peptides (EP) on UV-induced photoaging in HaCaT, B16, and ESF cells. We measured hyaluronic acid (HA), melanin, and collagen levels, as well as the expression of related genes and proteins, to evaluate their potential and combined effects. Compared with UV-irradiated controls, HA content increased by 87.57 % (CP), 39.13 % (EP), and 97.60 % (combined treatment). Both peptides enhanced collagen levels, reduced melanin content, and exhibited synergistic effects. Additionally, CP and EP significantly increased Superoxide Dismutase (SOD) and Glutathione Peroxidase (GSH-Px) activities in HaCaT cells, decreased Malondialdehyde (MDA) levels, upregulated <em>H</em><em>as</em><em>2</em> mRNA, and downregulated <em>H</em><em>ayl</em><em>1</em> mRNA. In B16 cells, they downregulated key melanogenesis-related genes and proteins (MITF, CREB, PKA, TYR, TRP-2). In ESF cells, they upregulated genes involved in collagen metabolism (<em>T</em><em>gf</em><em>-β</em>, <em>Smad3</em>, <em>P4</em><em>ha</em><em>2</em>, <em>A</em><em>damts</em><em>2</em>, <em>B</em><em>mp</em><em>1</em>, <em>L</em><em>ox</em>). The combination index method confirmed their synergistic effects on improving skin photoaging. Our findings suggest that CP and EP can ameliorate skin photoaging by modulating key biomolecules in hydration, melanogenesis, and collagen metabolism, providing a basis for developing anti-photoaging strategies.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106405"},"PeriodicalIF":4.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687894","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}