Food Bioscience最新文献_第9页

Influence of polishing ratio on the rice brewing characteristics and the flavour quality of sake

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106145

Zifei Zhao , Yafeng Ding , Xiaofeng Zhang , Xinxia Zhang , Ting Li , Qinlu Lin , Li Wang

{"title":"Influence of polishing ratio on the rice brewing characteristics and the flavour quality of sake","authors":"Zifei Zhao , Yafeng Ding , Xiaofeng Zhang , Xinxia Zhang , Ting Li , Qinlu Lin , Li Wang","doi":"10.1016/j.fbio.2025.106145","DOIUrl":"10.1016/j.fbio.2025.106145","url":null,"abstract":"<div><div>The rice polishing ratio has an essential effect on the flavour quality of sake. This study comprehensively describes the relationship between the polishing ratio and sake quality. As the polishing ratio decreased, the outer layer of rice suffered more structural damage. Moisture was more readily accessible to the interior of the rice. The pasting properties of the rice were significantly improved, resulting in a more complete fermentation. The above results decreased the aldehydes and ketones content in steamed rice from 65.61 μg/mL to 51.82 μg/mL, leading to a reduction of off-flavours caused by their over-accumulation. The polishing ratio also had a significant effect on sake flavour. A lower polishing ratio reduced higher alcohols, like 3-methyl-1-butanol. The flavour perceived in the sake changed from herbal to alcohol aroma. The final results showed that the flavour compounds in the sake were highest when the polishing ratio was 50%. Among them, the contents of key flavour compounds such as ethyl acetate and ethyl caproate were peaked. And the content of bitter amino acids was low. Therefore, rice with a polishing ratio of 50% is the most suitable for sake brewing. The results of this study provide a scientific basis for the accuracy of rice processing in sake brewing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106145"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143508419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compendium of lactopontin: Molecular structure, manufacturing process and biological functions

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106155

Yipin Lyu , Xin Wen , Jianqiang Hu , Yinbo Huang , Yongsheng Qiao , Jie Zhang

引用次数: 0

Morin attenuates high-fat diet induced inflammation and enhances the Akkermansiaceae richness in the gut of C57BL/6J mice

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106153

Venkat Prashanth , Arun Kumar Devarajan , Madan Kumar Perumal

{"title":"Morin attenuates high-fat diet induced inflammation and enhances the Akkermansiaceae richness in the gut of C57BL/6J mice","authors":"Venkat Prashanth , Arun Kumar Devarajan , Madan Kumar Perumal","doi":"10.1016/j.fbio.2025.106153","DOIUrl":"10.1016/j.fbio.2025.106153","url":null,"abstract":"<div><div>Obesity is a complex metabolic disorder associated with chronic low-grade inflammation and gut microbiota dysbiosis. This study evaluated the therapeutic effects of morin, a natural flavonoid, in mitigating inflammation and metabolic disturbances induced by a high-fat diet in male C57BL/6 mice. Mice were fed either a control diet or high-fat diet for 16 weeks, and after obesity was induced, a subset of high-fat diet fed mice received morin via oral gavage at a dose of 100 mg/kg body weight for an additional 8 weeks. Gut microbiota diversity and composition were assessed by bacterial 16S rRNA amplicon sequencing while colonic tissue was subjected to histopathological staining. Pro-inflammatory gene and cytokine expression were quantified by real-time PCR and ELISA methods. Morin treatment significantly enhanced the abundance of beneficial bacterial taxa, especially Akkermansiaceae, and reduced the prevalence of potentially harmful taxa. Histological evaluation showed that morin attenuated high-fat diet induced colonic hyperplasia and preserved colonic integrity. Moreover, morin administration reduced the expression of key pro-inflammatory genes and cytokines such as TNF-α, IL-6, and increased the anti-inflammatory cytokine, IL-10 in the colon tissue. These findings suggest that morin mitigated high-fat diet induced inflammation by modulating gut microbiota composition thereby reducing colonic inflammation, thereby highlighting its potential as a therapeutic candidate for obesity-related metabolic disorders and warranting further clinical investigation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106153"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of β-cyclodextrin inclusion complexes embedded with lemongrass and basil essential oils and their modified sustained-release pads for large yellow croaker (Larimichthys crocea) fillet preservation

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106157

Yun-Fang Qian , Cheng-Jian Shi , Lu Sun , Run-Jian Gao , Sheng-Ping Yang

{"title":"Characterization of β-cyclodextrin inclusion complexes embedded with lemongrass and basil essential oils and their modified sustained-release pads for large yellow croaker (Larimichthys crocea) fillet preservation","authors":"Yun-Fang Qian , Cheng-Jian Shi , Lu Sun , Run-Jian Gao , Sheng-Ping Yang","doi":"10.1016/j.fbio.2025.106157","DOIUrl":"10.1016/j.fbio.2025.106157","url":null,"abstract":"<div><div>To study the characteristics of the inclusion complexes (ICs) of lemongrass essential oil (LEO) and basil essential oil (BEO) using β-cyclodextrin (β-CD) as wall and their application potential in preservation of large yellow croaker (<em>Larimichthys crocea</em>), the ICs with different weight ratios (8:92, 11:89, 14:86, and 17:83 w/w) were prepared. The ICs were successfully prepared according to the results of differential scanning calorimetry and scanning electron microscopy. The DPPH scavenging rates of pure LEO and BEO at 0.1 mg/mL were 43.84% and 77.64%, respectively. Their inclusion complexes (LEO-IC and BEO-IC) had the DPPH scavenging rates of 57.27% and 67.17%, respectively. And both inclusion complexes (LEO-IC and BEO-IC) have good antibacterial potential, with the ratio of 14:86 (w/w) being the optimal. Subsequently, the modified sustained-release pads with LEO/BEO-ICs were applied to preserve large yellow croaker, and the effect was evaluated in comparison with EOs and commercial absorption pad (AP). The total viable counts of fillets without any treatment reached 8.70 log CFU/g on day 6, but those of samples placed on sustained-release pads (LEO-IC/AP and BEO-IC/AP) were only 7.16 log CFU/g and 7.33 log CFU/g, respectively. The modified sustained-release pads also showed effectiveness on inhibiting the increase of pH, maintaining texture properties and the decrease of water-holding capacity of the fillets. It can be a potential method for commercial application, but further study on odor and muscle changes should be conducted.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106157"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanism of γ-aminobutyric acid production from the enzymatic hydrolysis of urea-solubilized glutenin by mung bean sprout juice

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106149

Cong Chen, Xinhua Liu, Nana Wang, Changjiangsheng Lai, Xijun Lian

{"title":"Mechanism of γ-aminobutyric acid production from the enzymatic hydrolysis of urea-solubilized glutenin by mung bean sprout juice","authors":"Cong Chen, Xinhua Liu, Nana Wang, Changjiangsheng Lai, Xijun Lian","doi":"10.1016/j.fbio.2025.106149","DOIUrl":"10.1016/j.fbio.2025.106149","url":null,"abstract":"<div><div>γ-aminobutyric acid (GABA) has been recognized for its pivotal role in inhibiting neural excitability and is used considerably in foods and pharmaceuticals. Synthetic GABA may result in significant adverse effects, such as drowsiness and dizziness. In contrast, natural GABA supplementation is associated with minimal side effects. In this paper, GABA was prepared by hydrolyzing gluten fractions using multiple enzymes in bean sprout juice. After enzymatic hydrolysis with mung bean sprout juice, the order of GABA content in the gluten fractions was as follows: urea-soluble glutenin (USG) > αβγ-gliadin > ω-gliadin > alkali-soluble glutenin (ASG). The highest GABA content (2.72 mg/g) was achieved by hydrolyzing USG with 2 % bean sprout juice at 40 °C for 8 h. The maximum UV absorbance of mung bean sprout juice was close to that of ASG. The α-helical structure of USG with a higher content of disulfide bonds, corresponding to an X-ray diffraction angle of 22.2°, disappeared after hydrolysis. The exposure of isoleucine in USG possibly enhances the structural stability of succinic semi-aldehyde dehydrogenase. After hydrolysis, C<sub>γ</sub> of phenylalanine and histidine from USG were present. The substrates for converting GABA in USG, along with the precursors catalyzing glutamate decarboxylase, GABA transaminase, and succinate dehydrogenase, were denoted as Q5D862, P10387, Q10464, and P02863 by label-free quantification (LFQ), respectively. A novel, cost-effective, and eco-friendly method to produce GABA was developed, and the application fields of USG would be broadened.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106149"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant properties and colonic degradation of Moringa oleifera phenolics by HPLC-triple detection

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106144

Yubin Ding , Mutasem Razem , Lisa Althuber , Abdessamie Kellil , Ksenia Morozova , Giovanna Ferrentino , Letizia Bresciani , Daniele Del Rio , Matteo Scampicchio

{"title":"Antioxidant properties and colonic degradation of Moringa oleifera phenolics by HPLC-triple detection","authors":"Yubin Ding , Mutasem Razem , Lisa Althuber , Abdessamie Kellil , Ksenia Morozova , Giovanna Ferrentino , Letizia Bresciani , Daniele Del Rio , Matteo Scampicchio","doi":"10.1016/j.fbio.2025.106144","DOIUrl":"10.1016/j.fbio.2025.106144","url":null,"abstract":"<div><div><em>Moringa oleifera</em> is a typical officinal plant that is widely used in the supplementary and pharmaceutical industries as a natural ingredient because of its bioactive compounds. This study analyzed the main bioactive compounds in <em>Moringa oleifera</em> extracts (MOLE), particularly caffeoylquinic acid and quercetin derivatives, using high performance liquid chromatography-diode array detector-high resolution mass spectroscopy (HPLC-CAD-HRMS). An <em>in vitro</em> fecal batch fermentation was used to analyze the colonic catabolism of phenolic compounds. Compounds with the highest antioxidant capacity (3-caffeoylquinic acid and quercetin derivatives) were degraded within the first 2 h, whereas the concentration of vitexin derivatives gradually decreased during the 24 h of fermentation. The results were validated by kinetic reactivity analysis using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH) and redox properties measured using cyclic voltammetry. Notably, the correlation between electron transfer capacity and microbial degradation was observed, suggesting that electrochemical behavior can provide insights into the bioaccessibility and transformation of MOLE compounds during fermentation. These findings highlight the potential of MOLE in nutraceutical and pharmaceutical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106144"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation, identification and in vivo study of antioxidant peptides from Haematococcus pluvialis residue

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106140

Yuling Zhang , Mengjia Zhu , Qingxin Zhou , Yuhong Yang , Lei Du , Xiang Gao

{"title":"Preparation, identification and in vivo study of antioxidant peptides from Haematococcus pluvialis residue","authors":"Yuling Zhang , Mengjia Zhu , Qingxin Zhou , Yuhong Yang , Lei Du , Xiang Gao","doi":"10.1016/j.fbio.2025.106140","DOIUrl":"10.1016/j.fbio.2025.106140","url":null,"abstract":"<div><div><em>Haematococcus pluvialis</em> (<em>H. pluvialis</em>) residue is a by-product of astaxanthin extraction and has not been sufficiently utilized. Herein, we aimed to prepare novel antioxidative peptides from <em>H. pluvialis</em> residue (HPRP) and evaluate the ameliorative effects of HPRP on liver injury in D-Gal induced aging mice. The results indicated that neutral protease was the best protease and the optimal enzymatic conditions was determined. Peptides fractions with molecular weights below 5 kDa (HPRP-1) showed better antioxidant activity and excellent stability. Animal studies indicated that HPRP-1 and HPRP alleviated D-Gal-induced liver tissue oxidative injury. Potential mechanisms were the regulation of hepatic Keap1-Nrf2/HO-1 pathway and regulation of intestinal microbiota. Finally, three novel peptides (GVFHPGPF, IDPGTWRPL and APIIGKPAPGFK) with high antioxidant activity were screened based on LC-MS/MS, molecular docking and <em>in vitro</em> activity validation. Our findings provide new insights into the high-value utilization of <em>H. pluvialis</em> residue and exploitation of novel antioxidant functional ingredients.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106140"},"PeriodicalIF":4.8,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New insights into the antiadipogenic effect of dihydromyricetin by restoring lipid homeostasis between TG and PE in white adipose tissue

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-15 DOI: 10.1016/j.fbio.2025.106151

Lu Liu , Nanxi Dong , Houxue Cui, Sihong Li, Xiang Ma, Dong Niu

引用次数: 0

Identification and antidiabetic activity of peptides in protein Morus alba leaf proteolytic hydrolysates: A novel functional food ingredient for ameliorating type 2 diabetes mellitus

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-14 DOI: 10.1016/j.fbio.2025.106139

Ping Li , Tianli Cao , Zongshuo Li , Weidong Li

{"title":"Identification and antidiabetic activity of peptides in protein Morus alba leaf proteolytic hydrolysates: A novel functional food ingredient for ameliorating type 2 diabetes mellitus","authors":"Ping Li , Tianli Cao , Zongshuo Li , Weidong Li","doi":"10.1016/j.fbio.2025.106139","DOIUrl":"10.1016/j.fbio.2025.106139","url":null,"abstract":"<div><div>Diabetes mellitus, a chronic metabolic disorder, has become a global health concern due to its increasing prevalence and associated complications. Mulberry (<em>Morus alba</em>), widely used in the food and nutraceutical industries, has shown potential in alleviating metabolic disorders through its protein. This study aimed to analyze the composition of the protease hydrolysate of a new resource species, the protein mulberry, and investigate its activity in ameliorating type 2 diabetes mellitus (T2DM). Proteolytic hydrolysis of protein mulberry leaf proteins increased total amino acid content (TAA) by 11.58%, with significant increases in 14 amino acids. Chromatography and mass spectrometry indicated that the main peptides in hydrolyzed proteins with molecular weight was less than 10 kDa and 802 bioactive peptides were identified. Moreover, this study constructed a mouse model of streptozotocin (STZ)/high-fat diet-induced T2DM.Two peptides showed tolerance to digestive enzymes. Protein mulberry leaf proteolytic hydrolysate (MLPH) effectively improved the blood sugar level and glucose tolerance of diabetic mice; increased the activities of serum C-peptide, liver glycogen, and antioxidant enzymes; reduced the indices of blood lipid and oxidative stress; and improved the morphology of liver and islet cells. Transcriptome analysis showed that the genes upregulated in the MLPH group were primarily involved in the synthesis and metabolism of sterols and cholesterol. These findings suggest that MLPH, rich in amino acids and bioactive peptides, holds promise as a functional food ingredient for managing T2DM and developing antidiabetic foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106139"},"PeriodicalIF":4.8,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deciphering food proteins: The applications of SDS-PAGE in food science

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-02-14 DOI: 10.1016/j.fbio.2025.106126

Aroma Joshi , Amardeep Singh Virdi , Ravneet Kaur , Arun Kumar , Narpinder Singh

引用次数: 0