Food Bioscience最新文献

{"title":"Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process","authors":"Yihan Mu ,&nbsp;Hui Kang ,&nbsp;Xueying Song ,&nbsp;Chenchen Cao ,&nbsp;Dongxiao Sun-Waterhouse ,&nbsp;Geoffrey I.N. Waterhouse ,&nbsp;Mouming Zhao ,&nbsp;Guowan Su","doi":"10.1016/j.fbio.2025.107105","DOIUrl":"10.1016/j.fbio.2025.107105","url":null,"abstract":"<div><div>This research aimed to develop umami enhancers through solid-state fermentation of soybean meal with <em>Aspergillus oryzae</em> then enzymatic hydrolysis. The enzymatic hydrolysate of fermented soybean meal possessed significant umami taste and umami-enhancing capacity. Addition of soybean protein isolate hydrolysate (SPIH) before fermentation enhanced the fermentation system's neutral protease, alkaline protease, acidic protease, aminopeptidase and glutaminase activities, increased the release of umami-active peptides/amino acids, thereby enhancing the umami intensity and umami-enhancing capacity of the final hydrolysate of fermented soybean meal (FSHE). The peptide Asp, peptide Glu, ME, EV, EA, and EA of FSHE showed improvements of 10.0 %, 6.6 %, 54.5 %, 75.2 %, 232.0 %, and 17.5 %, respectively, compared to the SPIH-free final hydrolysate of fermented soybean meal (FSHC). The critical stage for generating umami components in FSHE was the first 8 h of enzymatic hydrolysis, and SPIH mainly affected the release of umami components during this period. The peptides smaller than 1000 Da and peptide sized 1000–3000 Da in the FSHE accounted mainly for rapid increase of FSHE's umami intensity and umami-enhancing capacity during the first 8 and 12 h of enzymatic hydrolysis, respectively. FSHE's umami characteristics were influenced by free amino acids (Glu and Asp), peptide amino acids (Glu and Asp), and umami-enhancing peptides (ME, EL, EA and EV). Besides neutral protease, alkaline protease and acidic protease, aminopeptidase and glutaminase from <em>Aspergillus oryzae</em> were also the key contributing enzymes to the production of umami components in FSHE.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107105"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366695","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":"Revealing the inhibitory mechanism of carvacrol on physiological function and virulence expression of L. monocytogenes by transcriptome analysis","authors":"Xiaona Gao ,&nbsp;Xinke Gao ,&nbsp;Tengteng Wang ,&nbsp;Rentai Song ,&nbsp;Yanshen Li ,&nbsp;Nada K. Alharbi ,&nbsp;Ashwag Shami ,&nbsp;Fahad Al-Asmari ,&nbsp;Fakhria A. Al-Joufi ,&nbsp;Yulin Zhu","doi":"10.1016/j.fbio.2025.107111","DOIUrl":"10.1016/j.fbio.2025.107111","url":null,"abstract":"<div><div>Foods in our daily life are susceptible to contaminate by <em>L. monocytogenes</em> due to its high stress resistance and wide distribution, which poses great risks to food safety. Carvacrol is the natural compound that has been recognized as the safe additives and can be utilized safely by food industry. The current study aimed to study the inhibitory effect and mechanism of carvacrol against <em>L. monocytogenes</em>. The results showed that carvacrol treatment resulted in disruption of cell integrity of <em>L. monocytogenes</em>, further led to leakage of intracellular substances. In addition, carvacrol treatment inhibited the activity of topoisomerase and β-galactosidase, which in turn affected the gene duplication and energy utilization of <em>L. monocytogenes</em>. Based on transcriptome analysis, it was found that 126 differential expression genes (DEGs) were existed between carvacrol treated groups and control groups, which were highly enriched in transmembrane transporter activity and transporter activity. In addition, those DEGs were enriched in 4 metabolic pathways with obvious enrichment including phosphotransferase system, starch and sucrose metabolism, quorum sensing, alanine, aspartic acid and glutamic acid metabolism. Finally, carvacrol treatment can inhibit the secretion or activity of hemolysin in <em>L. monocytogenes</em>, which was consistent with the result in transcriptome analysis. In conclusion, carvacrol could be a potential antimicrobial substance to inhibit the contamination of <em>L. monocytogenes</em> in foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107111"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366690","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":"Degradation of aflatoxin B1 by recombinant laccase AnLI from Aspergillus niger SF951 expressed in Escherichia coli BL21: a mechanism assessment in silico and in vitro","authors":"Wencheng Zhao ,&nbsp;Yanhong Wu ,&nbsp;Hai Wang ,&nbsp;Zhuyun Yan","doi":"10.1016/j.fbio.2025.107082","DOIUrl":"10.1016/j.fbio.2025.107082","url":null,"abstract":"<div><div>There are approximately 25 % of global cereals contaminated with mycotoxins. As an extremely toxic carcinogen, aflatoxin B₁ (AFB₁) poses a serious threat to public health. Thus, efficient aflatoxin removal remains an urgent issue. Biological detoxification methods have become highly regarded. Because they are non - polluting, highly specific, gentle in operation, and environmentally friendly. In this study, the metagenomic data of the cultured microbiome of <em>Salvia miltiorrhiza</em> Bunge was utilized to excavate the strains carrying laccase genes. Through the mixed culture of coumarin medium and AFB₁, the fungus <em>Aspergillus niger</em> SF951 was successfully screened out. By means of cloning based on the conserved sequence, the full-length gene of a novel laccase AnLI was characterized, along with its deduced amino acid sequences. After heterologously expressing in <em>Escherichia coli</em> BL21 and purification, the recombinant laccase rAnLI was successfully obtained. Under optimized reaction conditions, recombinant laccase rAnLI degraded up to 94.72 % of AFB₁. UHPLC-MS/MS analysis detected four AFB₁ degradation products. Cytotoxicity assays demonstrated that enzymatic degradation of AFB₁ by rAnLI reduced toxicity. Molecular docking analysis further revealed that the binding of AnLI to AFB₁ involved six amino acid residues. Collectively, this research has characterized a novel laccase exhibiting high efficiency in degrading AFB₁. It also offers fresh perspectives on the molecular mechanisms underlying the degradation of AFB₁.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107082"},"PeriodicalIF":4.8,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366691","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":"Novel mechanistic insights into Luteolin and its analogues as potent inhibitors of xanthine oxidase activity: Inhibition thermodynamics, kinetics and docking simulation","authors":"Yuanyong Yao ,&nbsp;Meng Zhang ,&nbsp;Jiarong Chen ,&nbsp;Ao Ma ,&nbsp;Qi Huang ,&nbsp;Jiangzhou Yan ,&nbsp;Hai Yang ,&nbsp;Shixue Chen","doi":"10.1016/j.fbio.2025.107087","DOIUrl":"10.1016/j.fbio.2025.107087","url":null,"abstract":"<div><div>The utilization of potent flavonoid inhibitors for systematically investigating their inhibitory mechanisms on Xanthine oxidase (XOD) offers significant potential for the development of functional foods from a novel perspective. The deprotonation of Luteolin and its analogues into corresponding phenolates has been confirmed as effective inhibitory agents, exhibiting differential effects on superoxide production originating from XOD. However, the Stern-Volmer plots of <em>F</em>₀/<em>F</em> versus [Q] at various temperatures failed to demonstrate polynomial-linear fitting, instead approaching the X-axis to varying extents, which deviates from the anticipated good linearity. This indicates that the thermodynamics of inhibition may be concentration-dependent. At lower inhibitor concentrations, the formation of the ground-state complex is characterized by static fluorescence quenching within an accessible interaction region, as evidenced by linear-fitting plots. As the concentration increases, inaccessible interactions are observed, indicated by curves in the Stern-Volmer plots that approached the X-axis, suggesting a reduction in fluorescence quenching intensity. Furthermore, in the inhibition kinetics, Luteolin and its analogues exhibit mixed-type inhibition (both non-competitive and competitive) at higher concentrations, contrasting with non-competitive inhibition at lower concentrations. Simultaneously, the binding interaction between the inhibitor and enzyme is validated through synchronous fluorescence analysis and molecular docking simulations. Consequently, this study successfully redefines the novel inhibition mechanism of flavonoids from a new perspective.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107087"},"PeriodicalIF":4.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322698","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":"Multifunctional packaging based on gelatin/hydroxyethyl cellulose and green synthetic carbon dots for simultaneous preservation and visual freshness monitoring of pork","authors":"Yongshi Chen ,&nbsp;Shuaifan Qin ,&nbsp;Zhixin Xie ,&nbsp;Ming Cao ,&nbsp;Long Cheng ,&nbsp;Bo Tian ,&nbsp;Jiukai Zhang","doi":"10.1016/j.fbio.2025.107088","DOIUrl":"10.1016/j.fbio.2025.107088","url":null,"abstract":"<div><div>Carbon dots (CDs), as multifunctional nanofillers for intelligent packaging, are receiving increasing attention. Curcumin based CDs (Cur-CDs) derived from curcumin and zinc oxide retained the functional properties of curcumin and improved its dispersibility in water. Adding Cur-CDs to gelatin/modified hydroxyethyl cellulose matrix (GH) could improve surface morphology, structure, and functional properties. GH/Cur-CDs films exhibited good hydrophobic properties, outstanding UV-blocking ability (100 % in the range of 200 nm–400 nm), excellently antioxidant properties (84.73 % of DPPH and 68.78 % of ABTS scavenging activities), and good antimicrobial properties. All the films with Cur-CDs displayed a color response to ammonia. GH/Cur-CDs film was used for pork preservation to delay the spoilage. Furthermore, the change in color of GH/Cur-CDs films from yellow to reddish brown achieved visual freshness monitoring of pork. The CDs-based film packaging has the potential as an environmentally friendly intelligent food packaging material.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107088"},"PeriodicalIF":4.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331498","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 allulose on the quality characteristics of sugar-free bread","authors":"Jingming Hu ,&nbsp;Aiyan Ni ,&nbsp;Xinhao Cai ,&nbsp;Xiaohan Zhang ,&nbsp;Weichao Cao ,&nbsp;Nuo Chen ,&nbsp;Cong Liu ,&nbsp;Xiao Hua","doi":"10.1016/j.fbio.2025.107089","DOIUrl":"10.1016/j.fbio.2025.107089","url":null,"abstract":"<div><div>As a C-3 epimer of D-fructose, D-allulose does not increase blood glucose and insulin levels. As awareness of healthy eating grows, there is a growing demand for sugar-free options, especially in baked goods. Due to its low calories, allulose (Alu) can reduce the free sugar in bread. However, compared with sucrose bread, allulose bread required a longer fermentation time to reach a similar volume. At the same fermentation time, the baking loss rate of allulose bread was reduced by approximately 21 %, while the specific volume decreased by 48.5 %. Meanwhile, the allulose bread fermented for 1 h (Alu-55-1) had high hardness and a weak Maillard reaction. The browning index (BI) of allulose bread is also very low, far less than that of sucrose bread. Extending the fermentation duration for allulose samples to 3 h (Alu-55-3) resulted in improvements across nearly all evaluated parameters of the bread, including specific volume, texture and stomatal distribution. The addition of Alu also affected the rheological properties of the dough. At high frequencies, the fluid properties of allulose dough were enhanced, and the dough was soft and viscous. In the allulose environment, the yeast grew slowly, and there was no obvious exponential phase, indicating that the yeast was inhibited by allulose. This also explained the small size and high hardness of allulose bread.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107089"},"PeriodicalIF":4.8,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322321","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 reveals enrichment of health-related metabolites in yoghurt by variation of strain consortium","authors":"Sandro Christensen ,&nbsp;David Biedermann ,&nbsp;Zahra Sattari ,&nbsp;Thomas Roder ,&nbsp;Mireille Tena-Stern ,&nbsp;Carola Blaser ,&nbsp;Pascal Fuchsmann ,&nbsp;Ueli von Ah ,&nbsp;Barbara Walther ,&nbsp;Rémy Bruggmann ,&nbsp;Stephanie C. Ganal-Vonarburg ,&nbsp;Guy Vergères ,&nbsp;Grégory Pimentel ,&nbsp;Cornelia Bär","doi":"10.1016/j.fbio.2025.107047","DOIUrl":"10.1016/j.fbio.2025.107047","url":null,"abstract":"<div><div>Enrichment of yoghurts with additional bacterial strains holds the potential to improve the nutritional value of the product. By incorporating an adjunct strain in combination with the starter culture, 183 enriched yogurts were produced, covering 19 species from 9 different genera. Interestingly, this enrichment substantially increased the total number of metabolites produced. Moreover, the set of newly produced metabolites alone was sufficient for a clear cluster-separation of yoghurts enriched with adjunct strains from the same genus. Furthermore, 35 metabolites known to be aroma compounds or associated with beneficial health effects were identified by targeted metabolomics. Determination of the relative concentration of these metabolites revealed that a set of enriched yoghurts produced high concentrations of DL-indole-3-lactic acid, 3-phenyllactic acid, short-chain fatty acids, amino acids and the neurotransmitter gamma-aminobutyric acid, particularly in yoghurts enriched with <em>Lactobacillus, Propionibacterium</em>, or <em>Acidipropionibacterium</em> strains, having the potential to further improve the health benefits associated with consumption of yoghurt. This study is the first in which a comprehensive series of enriched yoghurts were produced by adding an adjunct strain, followed by a metabolic profiling using three different platforms (LC-MS, GC-MS, and GC-MS volatiles), allowing the identification of a wide variety of different compounds.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107047"},"PeriodicalIF":4.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335925","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":"Safety evaluation of Bifidobacterium pseudocatenulatum E−0810 and its synbiotic formulation with xylooligosaccharides in alleviating LPS-induced inflammation in intestinal epithelial cells","authors":"Zhenyu Yang ,&nbsp;Xinyu Wang ,&nbsp;Shan Wu ,&nbsp;Yu Xin ,&nbsp;Peng Du ,&nbsp;Guofang Zhang ,&nbsp;Chun Li ,&nbsp;Libo Liu","doi":"10.1016/j.fbio.2025.107069","DOIUrl":"10.1016/j.fbio.2025.107069","url":null,"abstract":"<div><div>This study systematically evaluated the safety of the probiotic <em>Bifidobacterium pseudocatenulatum</em> E−0810 and its synergistic anti-inflammatory effects when combined with xylooligosaccharides (XOS). I<em>n vitro</em> drug susceptibility tests, hemolysis assays, metabolic product analysis, and cytotoxicity evaluations revealed that the strain exhibited non-transferable resistance to clindamycin, cefixime, ceftriaxone, and rifampicin, while showing no production of hemolysins, indole, or biogenic amines, and demonstrating no cytotoxicity. Whole-genome sequencing confirmed the absence of mobile antibiotic resistance elements, virulence factors, or biogenic amine biosynthesis-related genes in <em>B. pseudocatenulatum</em> E−0810. <em>In vitro</em> fermentation assays demonstrated that XOS significantly enhanced the strain's proliferative capacity and short-chain fatty acid (SCFA) production (<em>P</em> &lt; 0.05). Adhesion assays showed that XOS supplementation markedly increased bacterial adhesion to Caco-2 cells (<em>P</em> &lt; 0.05). In the LPS-induced inflammation model using intestinal epithelial cell line 6 (IEC-6) cells, both <em>B. pseudocatenulatum</em> E−0810 and XOS individually or in combination alleviated intestinal inflammation, with their co-administration exhibiting optimal synergistic efficacy. The E−0810 + XOS combination effectively suppressed LPS-induced oxidative stress and pro-inflammatory cytokine release while restoring mRNA and protein expression levels of tight junction proteins in damaged cells (<em>P</em> &lt; 0.05). Mechanistic studies indicated that this synbiotic formulation exerted intestinal barrier-protective effects by inhibiting the MyD88/NF-κB pathway and activating the Wnt/β-catenin signaling pathway (<em>P</em> &lt; 0.05). These findings indicate that <em>B. pseudocatenulatum</em> E−0810 is a safe probiotic strain, and its synbiotic combination with XOS exhibits anti-inflammatory and gut barrier-protective properties. This study reveals probiotic-prebiotic synergy in regulating gut inflammation, advancing <em>Bifidobacterium</em>-based anti-inflammatory synbiotic development.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107069"},"PeriodicalIF":4.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313069","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 research progress of Ganoderma as a medicinal and edible product","authors":"Meilin Wang ,&nbsp;Ding Li ,&nbsp;Xu Gao,&nbsp;Xinze Wang,&nbsp;Li Zhang,&nbsp;Jiaxin Ding,&nbsp;Ke'er Xuan,&nbsp;Ge Wang,&nbsp;Yan Bai,&nbsp;Jian Gong","doi":"10.1016/j.fbio.2025.107055","DOIUrl":"10.1016/j.fbio.2025.107055","url":null,"abstract":"<div><div>Ganoderma, as a representative resource of both food and medicine, has held a significant place in traditional medicine since ancient times. It is rich in various bioactive compounds such as polysaccharides, triterpenoids, sterols, and proteins, and exhibits a wide range of pharmacological activities including immunomodulatory, anti-tumor, antioxidant, and hypoglycemic effects. This review focuses on the chemical characteristics and molecular mechanisms of the major active constituents of <em>G. lucidum</em>, and briefly outlines the development trends of its product types, with particular emphasis on its potential applications in the prevention and management of chronic diseases and in health promotion. Based on this, the current trends in <em>G. lucidum</em> product development are further summarized. Future research should concentrate on elucidating the synergistic mechanisms of active components, accumulating clinical evidence, and establishing standardized evaluation systems to promote the scientific application of <em>G. lucidum</em> as a medicinal and edible product.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107055"},"PeriodicalIF":4.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322703","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":"A comprehensive review of key requirements and analytical methods for tracking genetically modified (GM) ingredients in processed food products","authors":"Monika Singh,&nbsp;Kushaldeep Kaur,&nbsp;Raghavendra Aminedi,&nbsp;Deepa Pal","doi":"10.1016/j.fbio.2025.107015","DOIUrl":"10.1016/j.fbio.2025.107015","url":null,"abstract":"<div><div>With the rise in the global market of processed food products, many countries have approved genetically modified (GM) food crops with desired traits. However, the acceptability of these crops for commercial usage varies widely across the nations because of differing regulatory frameworks. Unauthorized GM (UGM) refers to those GM crops or products that have not received approval in a particular country. Monitoring the entry of UGM into the marketplace as well as in the suspected shipments is imperative from the regulatory aspect. DNA-based methods are preferred for testing of raw or partially processed food products, provided the quality of DNA to be ensured as its amplifiability may get hampered by the processing procedures or presence of inhibitors or due to complexity in composition in terms of ingredients. This review focused on possible approaches for adhering to the regulatory requirements while verifying UGM in food products. To this end, considering DNA extraction a crucial step, technical challenges and approaches for extracting purified DNA and necessary quality checks were briefly described for quality assurance. In view of the complexity and wide range of ingredients in these products, this article proffers both the amplification-as well as sequencing-based methods, which can be efficiently and reliably applied to check for presence of UGM ingredients. We also shed light on the comparative assessment of these methods so that their suitability in GM detection by a testing laboratory could be explored on the basis of regulatory requirement and availability of information of transgenic DNA.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107015"},"PeriodicalIF":4.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291450","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}