Food Bioscience最新文献

{"title":"Influence mechanism of oxygen on browning of sorbitol-glycine system by regulating reducing sugar generation and deoxyglucosone degradation","authors":"Yilin Zhang ,&nbsp;Xiaotian Huang ,&nbsp;Yuhan Yan ,&nbsp;Khizar Hayat ,&nbsp;Shuqin Xia ,&nbsp;Heping Cui ,&nbsp;Jingyang Yu","doi":"10.1016/j.fbio.2025.106196","DOIUrl":"10.1016/j.fbio.2025.106196","url":null,"abstract":"<div><div>To elucidate the impact of oxygen concentration on the browning reactions containing sugar alcohols and amino acids, the sorbitol-glycine model system was investigated. The color changes under varying oxygen levels were observed. The melanoidin formation and evolution of browning precursors including reducing sugar, Amadori rearrangement product (ARP), and α-dicarbonyl compounds were traced during the accelerated incubation process at 60 °C. Compared with the system under 2% O₂, the browning index decreased by about 2.5 times after 28-day storage at 30% O₂, with the accumulation rate of fluorescent compounds decreasing by 3.9 times. Furthermore, the content of pyrazine compounds decreased by 20.7 times after six months of storage at 30% O₂. This was related to the competition between oxidation reactions and dehydration reactions. Although a higher oxygen concentration promoted the conversion of sorbitol to glucose and the formation of ARP and 3-deoxyglucosone, it also accelerated the oxidative cleavage of α-dicarbonyl to organic acids and inhibited the retroaldolization of deoxyglucosones into shorter dicarbonyl compounds. Moreover, the inhibitory effect of oxygen on the generation of dicarbonyl compounds was more pronounced, ultimately leading to the suppression of browning. This study proposes a new strategy for maintaining the quality of low-sugar beverages containing sorbitol through modified atmosphere packaging.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106196"},"PeriodicalIF":4.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487643","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":"Identification of key taste and nutrient components in 12 blueberry varieties using widely targeted metabolomics","authors":"Xu Xie,&nbsp;Yuehua Wang,&nbsp;Bosu Wen,&nbsp;Xin Guo,&nbsp;Zhen Cheng,&nbsp;Xu Si,&nbsp;Zhiying Li,&nbsp;Yujie Nie,&nbsp;Jiaqi Yang,&nbsp;Bin Li","doi":"10.1016/j.fbio.2025.106194","DOIUrl":"10.1016/j.fbio.2025.106194","url":null,"abstract":"<div><div>China ranks first in the world in blueberry production, but a comprehensive evaluation of taste- and nutrition-related metabolites of blueberry varieties is still lacking. In this study, 858 taste- and nutrition-related metabolites of 12 blueberry cultivars from three major production areas (northern, central, and southern) in China were analyzed by widely targeted metabolomics based on ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that Bluecrop had obvious advantages in sour and sweet taste (total carbohydrates = 1.97 × 10⁹, total organic acids = 8.20 × 10⁸ and total amino acids = 7.40 × 10⁸, expressed in peak area), while O'Neal, Legacy and Lanmei#1 were rich in anthocyanins (total anthocyanin content, expressed in peak area, all &gt;4.52 × 10⁸). In addition, there were 348 differential metabolites among blueberry varieties from the three main production regions, with citraconic acid was significantly different among all regions (|log2FC| all &gt;1.22), and can be used as a key biomarker to distinguish the three main production areas. Other differential metabolites were mainly concentrated in the biosynthesis and degradation pathways of amino acids and the biosynthesis of flavonoid secondary metabolites based on the TCA cycle. Among them, amino acids were higher in northern varieties, while flavonoids were higher in both northern and southern varieties. This study can provide theoretical reference and data support for the processing adaptation of blueberry varieties.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106194"},"PeriodicalIF":4.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143479940","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":"Metabolic profiling and amino acid evolution in fermented oats: Insights from UPLC-MS/MS and PLS-DA analysis","authors":"Juan Sun ,&nbsp;Xue LaMei ,&nbsp;Waleed AL-Ansi ,&nbsp;Mingcong Fan ,&nbsp;Yan Li ,&nbsp;Haifeng Qian ,&nbsp;Liuping Fan ,&nbsp;Li Wang","doi":"10.1016/j.fbio.2025.106172","DOIUrl":"10.1016/j.fbio.2025.106172","url":null,"abstract":"<div><div>Oats are a nutritious and versatile cereal, but their potential as a functional food can be enhanced through solid-state fermentation (SSF). This study investigates the impact of SSF on the soluble proteins, peptides, molecular weight (<em>M</em>_<em>W</em>), and free amino acids of oats, aiming to explore the complex relationship between amino acid composition and metabolic profiles. By utilizing advanced metabolomics techniques, this study highlights the influence of fermentation on the nutritional and functional properties of oats, providing insights into its potential applications in the food industry. Results showed that fermented samples had lower pH values, soluble protein and peptide, and total amino-acid contents. Additionally, fermentation significantly altered the M_W distribution, as high M_W proteins and peptides decreased while medium and small M_W increased. Similarly, fermentation changed amino-acid composition, increasing the proportions of sweet and umami amino acids while decreasing the bitter amino acids, enhancing the oats-based food taste. Moreover, based on the KEGG database, a number of metabolic pathways were identified in the fermented oats, and protein metabolism was found to be more active. Correlation analyses revealed complex relationships between amino acids and various metabolites, providing insights into the biochemical mechanisms that shape oat taste profiles during fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106172"},"PeriodicalIF":4.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474614","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":"Changes of lactones in milk and their correlation with lipids under different heating treatments","authors":"Huaixiang Tian,&nbsp;Chang Xu,&nbsp;Wenqian Yao,&nbsp;Haiyan Yu,&nbsp;Xin Pan,&nbsp;Chen Chen","doi":"10.1016/j.fbio.2025.106190","DOIUrl":"10.1016/j.fbio.2025.106190","url":null,"abstract":"<div><div>Lactones, particularly those with γ- and δ-structures, play a pivotal role in shaping the sensory attributes of dairy products, with their formation being strongly influenced by the intensity of heat treatment. This study investigated the changes of lactones in milk under different heating treatments and analyzed their correlation with lipids. Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was used to analyze the types and concentrations of lactones. The results revealed that lactone content increased with increasing temperature. Lipidomic analysis identified 73 triglycerides that exhibited notable variations across the samples, highlighting their role in lipid degradation processes that modify free fatty acid profiles. Principal component analysis further demonstrated how specific triglycerides and free fatty acids undergo differential decomposition under varying heat conditions, thereby influencing lactone profiles. This study provided new insights into the mechanisms of lactone formation and their regulation during milk processing, offering strategies to optimize lactone composition in dairy products through precise heat treatment control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106190"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463607","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":"Sialylated IgG mediates the colonization of Bifidobacterium bifidum through the “FcRn-Sialylated IgG-SiaBb2” axis, alleviating high-fructose diet-induced neuroinflammation in mice by activating the cAMP/PKA signaling pathway","authors":"Tao Zhang ,&nbsp;Guijie Chen ,&nbsp;Jianhua Zeng ,&nbsp;Guoyuan Xiong ,&nbsp;Chuanlai Du ,&nbsp;Yi Sun ,&nbsp;Xiaoxiong Zeng ,&nbsp;Chunxu Chen","doi":"10.1016/j.fbio.2025.106189","DOIUrl":"10.1016/j.fbio.2025.106189","url":null,"abstract":"<div><div><em>Bifidobacterium</em> can alleviate neuroinflammation but is hindered by physiological barriers, such as pH and oxygen levels, limiting its long-term colonization in the gut. Therefore, this study developed a W/O oleogel emulsion formulated with β-sitosterol and glyceryl monostearate (GMS) effectively stabilized Sialylated IgG (SIgG) and <em>Bifidobacterium bifidum</em> under gastric conditions while enabling the targeted release in intestine. Furthermore, SIgG released from the oleogel emulsion facilitated the colonization of <em>B. bifidum</em> in the gut by mediating interactions between the surface protein SiaBb2 of <em>B. bifidum</em> and the FcRn receptor on intestinal epithelial cells. This colonization significantly enhanced intestinal barrier integrity, suppressed systemic and neuroinflammatory cytokines, and activated the cAMP/PKA signaling pathway, thereby alleviating neuroinflammation and neuronal damage in the model of male C57BL/6J mice induced by a high-fructose diet (HFrD). The colonization of <em>B. bifidum</em> mediated through the “FcRn-Sialylated IgG-SiaBb2” axis not only highlights the role of SIgG in facilitating bacterial colonization but also offers a novel and promising strategy for combating neuroinflammatory disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106189"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453071","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":"Integrative analysis of the fermentation mechanisms, antioxidant properties, and potential health benefits of mulberry wine using multiple bioinformatics approaches","authors":"Chenglong He ,&nbsp;Johane Johari Mkunga ,&nbsp;Dongsheng Zhang ,&nbsp;Yiwen Mao ,&nbsp;Liyue Fei ,&nbsp;Panpan Chen ,&nbsp;Chunhui Shan ,&nbsp;Xinquan Yang ,&nbsp;Wenchao Cai","doi":"10.1016/j.fbio.2025.106185","DOIUrl":"10.1016/j.fbio.2025.106185","url":null,"abstract":"<div><div>This study investigated the fermentation mechanism, <em>in vivo</em> antioxidant mechanisms, and potential health effects of mulberry wine. By utilizing yeast to ferment mulberry juice, we revealed changes in antioxidant capacity and metabolite dynamics through non-targeted metabolomics. A total of 718 differential metabolites were identified, with 586 up-regulated and 132 down-regulated during fermentation. Enrichment analysis highlighted pathways such as flavone, flavonol, and isoflavonoid biosynthesis as essential to antioxidant quality control in mulberry wine production. Bioinformatics identified core antioxidant targets <em>in vivo</em>, including IGF1R, BCL2L1, MET, and KDR, which exert antioxidant effects via the PI3K-Akt signaling pathway. The reliability of this analysis was supported by molecular docking, suggesting that pinoquercetin may play a significant role in the antioxidant mechanisms of mulberry wine. Analyses of the KEGG and DO databases suggested that mulberry wine may help prevent bladder cancer and reproductive system tumors, providing valuable insights into its fermentation process and associated health benefits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106185"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508422","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":"Bifidobacterium longum subspecies infantis CCFM111 mitigates allergic rhinitis in mice through adjusting intestinal microecology and elevating indole-3-carboxaldehyde levels","authors":"Yu Wang ,&nbsp;Zhangming Pei ,&nbsp;Xiaomeng Li ,&nbsp;Xiao Lei ,&nbsp;Hongchao Wang ,&nbsp;Wenwei Lu","doi":"10.1016/j.fbio.2025.106188","DOIUrl":"10.1016/j.fbio.2025.106188","url":null,"abstract":"<div><div>The development of allergic rhinitis (AR) is intimately associated with disturbances in intestinal microbiota and abnormalities in tryptophan (Trp) metabolism. Probiotics have been shown to effectively modulate the intestinal microecology and alleviate AR symptoms. However, current research has yet to elucidate whether probiotics are linked to metabolites of the Trp-indole pathway in their capacity to ameliorate AR. This study aimed to investigate the alleviating effects of probiotics that produce abundant indole derivatives on female specific-pathogen-free grade BALB/c mice with AR. The results demonstrated that the ameliorative effect of probiotics on AR was strain-dependent. Notably, <em>Bifidobacterium longum subspecies infantis</em> CCFM111 enhanced the abundance of beneficial bacteria <em>Akkermansia</em> and <em>Ruminiclostridium 6</em>, and significantly elevated indole-3-carboxaldehyde (IAld) levels (<em>p</em> &lt; 0.001) in the intestines of AR mice. Concurrently with the up-regulation of IAld, which activates the aryl hydrocarbon receptor and modulates immune responses, in the CCFM111-treated AR mice, the levels of ovalbumin-specific immunoglobulin E (IgE) were markedly down-regulated (<em>p</em> &lt; 0.001). Similarly, total IgE levels (<em>p</em> &lt; 0.05) and pro-inflammatory cytokines (interleukin (IL)-4, IL-13, IL-6, and IL-17; <em>p</em> &lt; 0.01) were significantly reduced. Conversely, the concentration of the anti-inflammatory cytokine IL-10 was significantly increased (<em>p</em> &lt; 0.01). Collectively, these alterations effectively mitigated allergic symptoms, lung inflammation, and prevented body weight loss in AR mice. In conclusion, our findings suggested that IAld may serve as an efficacious material foundation for alleviating AR through the administration of probiotics. This provided a strong scientific rationale for the development of probiotic resources with AR-mitigating properties.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106188"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463606","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 potential of lactic acid bacteria with antioxidant properties in modulating health: Mechanisms, applications, and future directions","authors":"Yuan Gao ,&nbsp;Qimeng Liang ,&nbsp;Junqi Sun ,&nbsp;Xiaomeng Wu ,&nbsp;Yinglong Song ,&nbsp;Yunpeng Xu ,&nbsp;Hui Nie ,&nbsp;Jun Huang ,&nbsp;Guangqing Mu","doi":"10.1016/j.fbio.2025.106181","DOIUrl":"10.1016/j.fbio.2025.106181","url":null,"abstract":"<div><div>Biological systems are inherently dynamic, continuously engaging in redox reactions. However, when reactive oxygen species (ROS) accumulate beyond physiological limits, they disrupt redox homeostasis, potentially triggering oxidative stress and cellular damage. Lactic acid bacteria (LAB), widely associated with fermented foods, are recognized for their diverse health benefits, making them a focal point of research in food and health sciences. They are thought to mitigate oxidative stress-related disorders via intrinsic antioxidant mechanisms, including free radical scavenging and modulation of key pathways, such as nuclear factor-erythroid 2 (NF-E2)-related factor 2 (Nrf2) and nuclear factor kappa B (NF-κB) pathway. This review presents an in-depth analysis of the methodologies employed to assess the antioxidant potential of LAB, investigates their underlying biochemical mechanisms, and underscores their health-modulating effects. Additionally, it explores emerging applications, identifies current challenges, and outlines potential future research directions in LAB-based antioxidant science. The primary aim of this review is to consolidate recent progress in understanding LAB antioxidant capacity, pinpoint research gaps, and suggest forward-looking research priorities. It strives to support the development of a standardized framework for evaluating LAB antioxidant potential and to illuminate their broader implications and applications within health and food science domains.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106181"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463555","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":"Study of the early regulatory mechanism of the Pichia kudriavzevii-induced resistance response in cherry tomato fruits","authors":"Shanwei Zhou ,&nbsp;Xuanqing Zhang ,&nbsp;Naixuan Han ,&nbsp;Keyu Sun ,&nbsp;Xiaoyu Liu ,&nbsp;Jun Guo ,&nbsp;Qiong Tang","doi":"10.1016/j.fbio.2025.106167","DOIUrl":"10.1016/j.fbio.2025.106167","url":null,"abstract":"<div><div>Inducing fruit resistance helps control postharvest diseases effectively. The early signal response plays a crucial role in the subsequent series of fruit resistance reactions. <em>Pichia kudriavzevii</em> was identified as the effective biological elictior for enhancing induced resistance of cherry tomato fruit in this study and the early response signal and its regulatory mechanism subsequently was investigated by RNA sequencing analysis and reverse transcription quantitative real-time PCR (RT-qPCR). Profile trend analysis revealed that, in the early stages of induction (0.5 h and 1 h), the genes related to fruit Ca²⁺ signalling (CML1, CDPK4, CIPK1, and GLR2.9), MAPK signalling (MPK9), the ethylene signalling pathway (ETR2 and EFR1B), and the phenylpropane biosynthesis pathway (PAL5 and 4CL6) respond first. Moreover, the transcription of glutathione pathway genes (GSTU7 and HSP26-A) was upregulated to maintain the balance of reactive oxygen species (ROS) in fruits. After 24 h of induction by <em>P. kudriavzevii</em>, secondary metabolites such as lignin and terpenes in the phenylpropanoid biosynthesis pathway (4CL2, 4CL6, CCOAOMT, HMG2, and FPS1), as well as salicylic acid (SA), jasmonic acid (JA), and brassinosteroid (BR) signalling pathways in the plant hormone signalling pathway (TGA1A, TGA9, GH3.5, BAK1, CURL1), were activated. Additionally, upstream genes (PAL5 and 4CL6) in the phenylpropanoid pathway directly activate downstream gene transcription, promoting the production of resistance-related metabolites. <em>P. kudriavzevii</em> induces the activation of early signals such as Ca²⁺ signalling, MAPK signalling, and ethylene signalling, which in turn promote the activation of secondary metabolism and JA, BR, and SA hormone signalling in fruits to regulate resistance responses in fruits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106167"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463557","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":"Poria cocos polysaccharide and lotus seedpod polyphenols synergistically inhibit CRFK cell damage induced by magnesium ammonium phosphate via activating Nrf2/HO-1 signaling pathway","authors":"Mingyue Yang ,&nbsp;Yang Xiao ,&nbsp;Ziqi Yan ,&nbsp;Yuqing Duan ,&nbsp;Kai Hu ,&nbsp;Meihong Cai ,&nbsp;Haihui Zhang","doi":"10.1016/j.fbio.2025.106184","DOIUrl":"10.1016/j.fbio.2025.106184","url":null,"abstract":"<div><div>This study investigated the synergistic protective effects and underlying mechanisms of <em>Poria cocos</em> polysaccharide (PCP) and lotus seedpod polyphenols (LSPP) against Crandell-Rees feline kidney (CRFK) cells damage induced by magnesium ammonium phosphate (MAP) crystals. Therefore, a combination of PCP and LSPP was tested for its impact on the Nrf2/HO-1 signaling pathway, oxidative stress, and apoptosis. The results demonstrated that combining PCP (100 μg/mL) with LSPP (20 μg/mL) at a volume ratio of 3:7 significantly activated the Nrf2/HO-1 pathway, reduced intracellular ROS and MDA levels, and increased SOD levels, thereby mitigating oxidative stress. Furthermore, this combination effectively inhibited MAP-induced cell apoptosis and crystal adhesion, thereby enhancing cellular protection. Overall, these findings suggest that the combination of PCP and LSPP may alleviate MAP-induced renal damage by activating the Nrf2/HO-1 pathway, exhibiting antioxidant and anti-inflammatory properties, and providing a promising approach for preventing MAP stone-related kidney injury.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106184"},"PeriodicalIF":4.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453268","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}