Food Bioscience最新文献

{"title":"Dietary ginsenoside compound K alleviates renal inflammation and metabolic dysfunction induced by gut microbiota-derived imidazole propionate in diabetic mice","authors":"Zhiyu Zhang ,&nbsp;Jiahui Wu ,&nbsp;Luokun Liu ,&nbsp;Jingge Xu ,&nbsp;Haiyang Yu ,&nbsp;Yuzheng Wu ,&nbsp;Dan Wang ,&nbsp;Ruixia Bao ,&nbsp;Yi Zhang ,&nbsp;Tao Wang ,&nbsp;Qian Chen","doi":"10.1016/j.fbio.2025.107107","DOIUrl":"10.1016/j.fbio.2025.107107","url":null,"abstract":"<div><div>Ginsenoside compound K (CK), a gut microbiota-transformed bioactive metabolite from ginseng saponins, exhibits dual roles as a food-derived bioactive and therapeutic agent. This study investigated CK's capacity to counteract imidazole propionate (IMP)—a microbial histidine metabolite linked to diabetic kidney disease (DKD). Diabetic male db/db mice received daily intraperitoneal IMP injections (16 mg/kg) to exacerbate DKD, alongside CK oral administration (20 mg/kg) for 17 weeks. IMP aggravated renal dysfunction (serum creatinine: +33 %; urinary albumin: +41 %; vs. db/db controls, <em>p</em> &lt; 0.001), while CK significantly reversed these effects (−49 % and −53 %, <em>p</em> &lt; 0.001 respectively). Mechanistically, IMP activated the toll-like receptor 4 (TLR4)/nuclear factor-κB (NF-κB) pathway in renal tissues, elevating pro-inflammatory cytokines (interleukin-1β (IL-1β): +57 %; tumor necrosis factor-α (TNF-α): +45 %; <em>p</em> &lt; 0.01), whereas CK suppressed TLR4 signaling (−50 % phosphorylation of inhibitor of NF-κB α (IκB-α), <em>p</em> &lt; 0.05) and shifted macrophage M2 polarization (cluster of differentiation 163+ cells: +3.3-fold, <em>p</em> &lt; 0.001). Critically, CK's prebiotic-like effects were evidenced by its interaction with gut microbiota-derived IMP, disrupting the “dysbiosis-metabolite-inflammation” axis characteristic of metabolic syndrome. <em>In vitro</em>, CK blocked IMP-induced NF-κB activation in macrophages and renal mesangial cells, confirming direct anti-inflammatory targeting. These findings position CK as a novel dietary bioactive that concurrently addresses gut microbiota imbalance and metabolic organ inflammation. By elucidating the CK-IMP-TLR4 interplay, this work advances the application of food-origin ginsenosides in preventing microbiota-related metabolic disorders, offering dual utility in functional foods and DKD therapeutics.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107107"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366694","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":"Paeoniae Radix alba polysaccharide modulates gut microbiota to restore metabolites and promote the enteric nervous system development in colitis mice","authors":"Chao-Wen Zhang ,&nbsp;Si-Zhe Shui ,&nbsp;Shuang Liao ,&nbsp;Yu-Chao Kuang ,&nbsp;Dai-Zheng Yin ,&nbsp;Yi Gu ,&nbsp;Banaz Jalil ,&nbsp;Michael Heinrich ,&nbsp;Xing-Fu Chen ,&nbsp;Zhong-Qiong Yin ,&nbsp;Chun Wu ,&nbsp;Xu Song ,&nbsp;Meng-Liang Tian ,&nbsp;Yuan-Feng Zou","doi":"10.1016/j.fbio.2025.107093","DOIUrl":"10.1016/j.fbio.2025.107093","url":null,"abstract":"<div><div>Paeoniae Radix alba polysaccharide (PRP-AP), a pectic polysaccharide, has shown potential for treating intestinal damage <em>in vitro</em>. However, the role and mechanism of PRP-AP <em>in vivo</em> remained unclear. The 6-week-old C57BL/6 male mice and Dextran sulfate sodium salt (DSS) were selected to construct a colitis mouse model. Using DSS-induced colitis mice, we observed that 7-days’ PRP-AP administration (i.g, 50, 100, 200 mg/kg) significantly (<em>p</em> &lt; 0.001) alleviated colitis in a dose-dependent manner. This was achieved by restoring gut microbiota balance, particularly involving <em>Akkermansia muciniphila</em>, and modulating both microbial and peripheral metabolites. PRP-AP also improved colonic barrier function by increasing the expression of Zonula occludens-1 (<em>p</em> = 0.004) and the number of goblet cells (<em>p</em> &lt; 0.001). In addition, PRP-AP promoted the Enteric Nervous System (ENS) function by regulating dopamine metabolism in enteric glial cells and enhancing acetylcholine and vasoactive intestinal peptide biosynthesis in neurons. Further analysis suggested a link between gut microbiota, fatty acid biosynthesis, and gene expression, particularly the upregulation of Phox2a by microbial activity. Collectively, our findings demonstrate the potential of PRP-AP to serve as a novel strategy for colitis by targeting the gut microbiota-metabolite-ENS axis, revealing that PRP-AP is a promising prebiotic agent for the maintenance of gut health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107093"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322700","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":"Exploring the survival mechanisms of some functional lactic acid bacteria under stress conditions: morphological changes and cross-protection","authors":"Iulia-Roxana Angelescu,&nbsp;Emanuela-Catalina Ionetic,&nbsp;Georgiana Necula-Petrareanu,&nbsp;Silvia-Simona Grosu-Tudor,&nbsp;Medana Zamfir","doi":"10.1016/j.fbio.2025.107059","DOIUrl":"10.1016/j.fbio.2025.107059","url":null,"abstract":"<div><div>Three functional lactic acid bacteria, namely <em>Lactococcus lactis</em> 19.3, <em>Leuconostoc citreum</em> P109 and <em>Lactobacillus helveticus</em> 34.9, which have been previously shown to produce bacteriocins, exopolysaccharides, and S-layer proteins, respectively, were used to study the survival mechanisms under stress conditions. Scanning electron microscopy observation revealed several morphological alterations, including elongated, shorter, shrunken, or curved cells, suggesting these may be adaptations meant to enhance cells fitness in stressful environments. All three strains demonstrated good survival rates when exposed to most of the stress conditions, including high temperatures (up to 50 °C), low pH (2.0–3.0), high concentrations of NaCl (up to 10 %) or bile salts (0.4 %), with no clear link to the presence of specific stress genes in their genome. However, <em>L. citreum</em> P109, which contains three stress-related genes (<em>groEL</em> and <em>LBA1272</em> associated with low pH resistance, and <em>LBA1446</em> linked to bile salts resistance), exhibited the most significant cross-protective effect. The upregulation of the three evaluated genes under sub-lethal stress conditions may play an important role in this cross-protection.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107059"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470382","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":"Current progress of p-coumaric acid production using bioengineering technologies","authors":"Ruzhe Zhang ,&nbsp;Aamer Ali Shah ,&nbsp;Beining Wang ,&nbsp;Chunjie Gong","doi":"10.1016/j.fbio.2025.107109","DOIUrl":"10.1016/j.fbio.2025.107109","url":null,"abstract":"<div><div><em>p</em>-Coumaric acid is a common food additive synthesized by the plants. Due to its biological activities, <em>p-</em>coumaric acid has a wide range of applications in food, cosmetic and pharmaceutical industries. Traditionally, <em>p-</em>coumaric acid is mainly extracted from plants as well as synthesized chemically. However, the <em>p-</em>coumaric acid obtained by alkaline hydrolysis is influenced by various environmental factors. On the other hand, the chemical synthesis requires high energy and ultimately leads to environmental pollution. The bio-based production of <em>p-</em>coumaric acid has gained more attention after the development of bioengineering strategies. Biosynthesis of <em>p-</em>coumaric acid exhibited advantages of low cost, high efficiency, and suitable to large-scale production in industry. This review comprehensively summarized the bioengineering technologies for the production of <em>p</em>-coumaric acid, such as enzyme engineering, metabolic pathway reconstruction, and tolerance improvement. At last, the economic-techno feasibility of bioengineering technologies to <em>p</em>-coumaric acid production is analyzed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107109"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331495","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":"Comparative study on the efficacy of Panax japonicus and its stem-leaf saponins in alleviating renal fibrosis and vascular calcification in mice with chronic kidney disease","authors":"Ruijiao Yao ,&nbsp;Zhengyou He ,&nbsp;Wenyi Jiang ,&nbsp;Xia Zeng ,&nbsp;Miao Zheng ,&nbsp;Jing Wang ,&nbsp;Zhengwen Li ,&nbsp;Yong Jiang ,&nbsp;Jia Li","doi":"10.1016/j.fbio.2025.107100","DOIUrl":"10.1016/j.fbio.2025.107100","url":null,"abstract":"<div><div>The bioactive potential of <em>Panax japonicus</em> stems and leaves remained underexplored. As an essential component of <em>Panax japonicus</em>, the stems and leaves demonstrated significantly enhanced bioactive utility when utilized for medicinal or dietary applications. This study compared the two parts, emphasizing the untapped potential of the stems and leaves as valuable functional food ingredients. High-performance liquid chromatography (HPLC) was used to evaluate the compositional similarity between the stems and leaves of <em>Panax japonicus</em> and the herb itself. A chronic kidney disease (CKD) model was established in C57BL/6 mice by feeding them adenine-supplemented chow. The therapeutic effects of Panax japonicus, its stem and leaf extracts, and Chikusetsusaponin Ⅴ were compared to assess their overall anti-CKD efficacy in mice. <em>Panax japonicus</em>, its stem and leaf extracts, and Chikusetsusaponin Ⅴ inhibited vascular calcification in vivo by upregulating α-SMA and downregulating RUNX2 and OCN. Additionally, they suppressed renal fibrosis by reducing TGF-β1 expression and increasing p-Smad3 expression. The stem and leaf extracts of <em>Panax japonicus</em>, along with Chikusetsusaponin Ⅴ, alleviated chronic kidney disease (CKD) symptoms by modulating molecular signaling pathways that may have been associated with vascular calcification and renal fibrosis.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107100"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366687","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":"Network-based insights into the temperature-driven mechanisms of bacterial self-assembly in the solid-state fermented vinegar seed Pei","authors":"Mingchao Jiang ,&nbsp;Yiyang Zou ,&nbsp;Yuhang Wang ,&nbsp;Yunsong Yang ,&nbsp;Dong Han ,&nbsp;Wenting Li ,&nbsp;Yuanyuan Zhu ,&nbsp;Yuqin Wang ,&nbsp;Zhen Yu ,&nbsp;Ke Wang ,&nbsp;Chunchi Rong ,&nbsp;Peng Liu ,&nbsp;Yongjian Yu","doi":"10.1016/j.fbio.2025.107104","DOIUrl":"10.1016/j.fbio.2025.107104","url":null,"abstract":"<div><div>Seed <em>Pei</em>, the fermentation starter used in the traditional solid-state acetic acid fermentation of vinegar, is produced via cyclic inoculation. Although environmental temperature is a known driver of microbial community dynamics in fermented foods, its role in shaping the assembly of seed <em>Pei</em> microbiota remains unclear. In this study, we simulated the assembly process of bacterial communities in seed <em>Pei</em> from the same source over five successive inoculation rounds under three temperatures (25 °C, 30 °C, and 35 °C). Results showed no significant differences in total acid content at the fermentation endpoint, though minor differences in non-volatile acid content were observed. Bacterial communities stabilized by the third round, displaying similar taxa but with significant structural divergence across temperatures. Distinct lactic acid and acetic acid bacteria dominated under each temperature, consistent with their thermal adaptation profiles. Molecular ecological network analysis revealed that self-assembled communities under different temperatures exhibited comparable stability but varied in complexity. Lower temperature (25 °C) generated the most complex ecological networks with the lowest maximum vulnerability, while networks at 30 °C and 35 °C exhibited reduced complexity but higher connectivity. These findings suggest that during microbial assembly in seed <em>Pei</em>, environmental temperature acts as a thermal filter that preferentially replaces original taxa with metabolically similar acid-producing species. Additionally, keystone species contributed to community structuring by mediating interspecies interactions. This study provides new insights into temperature-driven self-assembly of seed <em>Pei</em> bacterial communities and informs the rational design of functional fermentation starters.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107104"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335828","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":"Integrated transcriptomic and physiological and biochemical analysis reveal the molecular mechanism of proline regulating the resistance of Saccharomyces cerevisiae to tannic acid stress","authors":"Mengxiang Li ,&nbsp;Yin Wan ,&nbsp;Haowei Fan ,&nbsp;Jingjing Liu ,&nbsp;Wenqin Cai ,&nbsp;Jiayi Yuan ,&nbsp;Hao Wang ,&nbsp;Guiming Fu","doi":"10.1016/j.fbio.2025.107083","DOIUrl":"10.1016/j.fbio.2025.107083","url":null,"abstract":"<div><div>Tannic acid has a significant inhibitory effect on the growth and fermentation of <em>Saccharomyces cerevisiae</em>, which in turn affects the quality of fruit wine. Proline is an amino acid that can effectively alleviate stress in <em>S. cerevisiae</em> under environmental stress conditions. This study aimed to evaluate the effects of proline on the fermentation characteristics, cell structure, and gene expression of <em>S. cerevisiae</em> NCUF309.5 under tannic acid stress. The results showed that the growth and ethanol production of <em>S. cerevisiae</em> NCUF309.5 treated with 500 mg/L proline increased by 30 % and 27.87 %, respectively. Additionally, the relative conductivity of the cell membrane of <em>S. cerevisiae</em> NCUF309.5 was significantly reduced (<em>P</em> &lt; 0.05), and the non-specific leakage of macromolecular substances, such as proteins and polysaccharides, was decreased. Transcriptomic analysis revealed that proline upregulated the expression of glycolysis-related genes, thereby increasing ATP production. The upregulation of ribosomal pathway genes helped maintain the stability of protein synthesis and regulate intracellular metabolic balance. Additionally, the up-regulation of <em>ERG1</em> and <em>ECM22</em> genes promoted ergosterol synthesis, which in turn maintained the normal physiological function of the <em>S. cerevisiae</em> cell membrane. This research enriches the strategies for producing high-quality fruit wines made from fruits containing high tannic acid, such as grapes and myrtle.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107083"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322324","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":"Genomic and transcriptomic analyses identify three new citrate transporters in Pichia fermentans with potential for citric acid reduction in fruit wines","authors":"Jingjing Yi ,&nbsp;Chenchen Guo ,&nbsp;Erhu Li","doi":"10.1016/j.fbio.2025.107099","DOIUrl":"10.1016/j.fbio.2025.107099","url":null,"abstract":"<div><div>Excess citric acid accumulation in fruit wines, particularly those made from kiwi fruit and citrus, contributes to high acidity, adversely impacting sensory properties such as taste balance and consumer acceptance. In this study, <em>Pichia fermentans</em> JT-1-3, a non-<em>Saccharomyces</em> yeast capable of efficiently metabolizing citric acid, was investigated through whole-genome sequencing and transcriptomic analysis. The genome of <em>P. fermentans</em> JT-1-3 was assembled into 15 contigs (12.14 Mb) and annotated with 7728 protein-coding genes. Transcriptome analysis revealed metabolic adaptations in <em>P</em>. <em>fermentans</em> JT-1-3 and identified three putative citric acid transporters (contig1.236, contig1.237, and contig1.238). The expression of these predicted genes was upregulated in response to citric acid, as confirmed by quantitative reverse transcription PCR (RT-qPCR). Fluorescence microscopy confirmed the localization of the three candidate proteins to the plasma membrane. Bioinformatic analysis further revealed their sequence homology and predicted secondary structures. These findings establish a molecular foundation for optimizing <em>P. fermentans</em> as a fermentation adjunct to modulate acidity in fruit wines, thereby enhancing product quality and broadening its potential application in the wine industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107099"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481525","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":"Antibacterial mechanism and computer simulation analysis of a novel antimicrobial peptide inducing membrane disintegration in Gram-positive bacteria","authors":"Meili Cui,&nbsp;Haoyan Sun,&nbsp;Xia Liu,&nbsp;Zirong Huang,&nbsp;Zhenhua Su,&nbsp;Yu Zheng,&nbsp;Yanbing Shen,&nbsp;Min Wang","doi":"10.1016/j.fbio.2025.107101","DOIUrl":"10.1016/j.fbio.2025.107101","url":null,"abstract":"<div><div>LAB-4, a novel antimicrobial peptide screened from the microbiome of Shanxi aged vinegar, has been shown to inhibit Gram-positive bacterial infections, but its antibacterial mechanism remains unclear. This study aimed to elucidate the antibacterial mechanism of LAB-4 against Gram-positive bacteria at the cellular and molecular levels. A series of <em>in vitro</em> assays (including antibacterial activity, safety, stability, membrane integrity, and membrane permeability analyses) and computational simulation techniques (molecular docking and molecular dynamics simulations) were employed to systematically investigate the antibacterial efficacy and mechanism of LAB-4. The results showed that LAB-4 exhibited potent antimicrobial activity, rapid bactericidal effects, minimal hemolytic activity, no cytotoxicity, and high stability under various adverse conditions. <em>In vitro</em> assays revealed that LAB-4 inhibited bacterial growth in a concentration-dependent manner, primarily causing irreversible membrane damage in Gram-positive bacteria by disrupting membrane integrity, increasing membrane permeability, and inducing intracellular content leakage. Computational simulations indicated that LAB-4 initially bound to peptidoglycan, after which its positively charged amino acid residues (primarily Arg, His, and Lys) were drawn to negatively charged membrane phospholipids through electrostatic interactions and extensive hydrogen bonding. LAB-4 subsequently inserted into the phosphatidyl-phosphate headgroups of the POPG and POPE bilayers via hydrophobic interactions, causing an increase in the area per lipid and a decrease in the membrane thickness. These findings demonstrated that LAB-4 exerted its antibacterial effect by inducing membrane disruption and underscored its potential as a safe and effective natural antimicrobial agent for applications in the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107101"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312963","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":"Redox enhancement of lactic acid bacteria by natural betalain pigments derived from agro-industrial residues for health-oriented food solutions","authors":"Elias Benramdane ,&nbsp;Fabiane O. Farias ,&nbsp;Nadia Chougui ,&nbsp;Abderezak Tamendjari ,&nbsp;Cassamo U. Mussagy","doi":"10.1016/j.fbio.2025.107102","DOIUrl":"10.1016/j.fbio.2025.107102","url":null,"abstract":"<div><div>This study explores the valorization of <em>Beta vulgaris</em> and <em>Opuntia ficus</em>-indica residues as natural sources of betalains—primarily betacyanins (Btc) and betaxanthins (Btx), respectively—for application in bioactive coatings of <em>Lactobacillus bulgaricus</em> (L.b) and <em>Lactococcus lactis</em> (L.lac). To identify the most suitable green solvent for extracting the target compounds, the COSMO-SAC thermodynamic model was employed, providing a predictive and sustainable approach to solvent selection. Subsequently, the extracted betalains were incorporated into bacterial coatings. Antioxidant capacity, evaluated via DPPH and ABTS assays, showed significant enhancement in radical scavenging activity for coated strains compared to uncoated controls (10–20 %). Coatings containing Btc from <em>B. vulgaris</em> and the reference compound catechin achieved the highest antioxidant performance, reaching ∼85 % scavenging. Btc-based coatings consistently outperformed Btx-based ones, with IC₅₀ values approximately three times lower for L.b strains. Viability assessments demonstrated that coatings protected and supported bacterial growth. When applied to yogurt formulations, the coated bacteria maintained their antioxidant enhancement, increasing radical scavenging activity from ∼45 % (control) to ∼63 % at the highest concentration (Sx3 = 3-fold 1–2 × 10⁹ CFU/mL), also imparting increased redness. These findings highlight the potential of betalain-rich coatings from agro-industrial residues as a sustainable strategy for developing functional dairy products with improved probiotic viability, antioxidant properties, and tailored sensory appeal.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107102"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322758","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}