Food Bioscience最新文献_第9页

Exploring the response mechanism of Pseudomonas plecoglossicida to high-temperature stress by transcriptomic analyses for 2-keto gluconic acid production 通过2-酮基葡萄糖酸产生的转录组分析探索褶皱假单胞菌对高温胁迫的响应机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105063

Da-Ming Wang , Xi Chen , Hao Guo , Qing-Hong Wang , Lei Sun , Wen-Jing Sun

{"title":"Exploring the response mechanism of Pseudomonas plecoglossicida to high-temperature stress by transcriptomic analyses for 2-keto gluconic acid production","authors":"Da-Ming Wang , Xi Chen , Hao Guo , Qing-Hong Wang , Lei Sun , Wen-Jing Sun","doi":"10.1016/j.fbio.2024.105063","DOIUrl":"10.1016/j.fbio.2024.105063","url":null,"abstract":"<div><p>High temperatures, particularly in summer, lead to decreased yields in the industrial application of <em>Pseudomonas plecoglossicida</em> for 2-keto gluconic acid (2KGA) fermentation. To address this, the alterations in the transcriptomics of <em>P. plecoglossicida</em> in response to high-temperature stress were examined at temperatures of 32 °C, 36 °C, and 40 °C. The analysis of differential expression revealed substantial discrepancies in the number of differentially expressed genes (DEGs) at 36 °C (357) and 40 °C (1,487), primarily affecting vital biological functions. Elevated temperatures resulted in a shift in the metabolic processing of glucose, transitioning from extracellular oxidation to intracellular phosphorylation. Notable changes were observed in metabolic pathways, including the pentose phosphate pathway and tricarboxylic acid cycle. A significant observation was the decline in the activity of genes associated with extracellular glucose oxidation, accompanied by an increase in the activity of genes involved in intracellular phosphorylation pathway. This indicates a prompt and dynamic response to high-temperature stress. The investigation revealed notable alterations in genes linked to glucose metabolism, emphasizing the strain's adaptive capabilities to endure high temperatures. The reveal of adaptations are crucial for optimizing 2KGA production in challenging industrial environments.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105063"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240951","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

Molecular docking and transcriptomic analysis reveal the mechanism of myosin-derived peptides activating bitter receptor of hT2R1 分子对接和转录组分析揭示肌球蛋白衍生肽激活 hT2R1 苦味受体的机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105067

Xinge Wang , Aiyue Xiang , Daodong Pan , Qiang Xia , Yangying Sun , Ying Wang , Wei Wang , Jinxuan Cao , Changyu Zhou

{"title":"Molecular docking and transcriptomic analysis reveal the mechanism of myosin-derived peptides activating bitter receptor of hT2R1","authors":"Xinge Wang , Aiyue Xiang , Daodong Pan , Qiang Xia , Yangying Sun , Ying Wang , Wei Wang , Jinxuan Cao , Changyu Zhou","doi":"10.1016/j.fbio.2024.105067","DOIUrl":"10.1016/j.fbio.2024.105067","url":null,"abstract":"<div><p>To better understand the bitterness effect and molecule mechanism of myosin-derived peptides activating bitter receptors, the interaction between myosin-derived peptides of dry-cured ham and bitter receptors was investigated by molecular docking and molecular dynamics simulation; the signal transduction mechanism of myosin-derived peptides was explored by HEK-293T cells using calcium imaging and transcriptomics analysis. Lower CDOCKER energy was observed during the interaction between myosin-derived peptides and hT2R1 by molecular docking compared with hT2R4, hT2R5, hT2R8, hT2R14 and hT2R16. Hydrogen bonds and hydrophobic interaction were the most important interaction forces which stabilized the interaction of hT2R1 and myosin-derived peptides. Compared with LEKEKSELK and TEELEEAKK, the RMSF values and EC<sub>50</sub> values of HVLATLGEK were lower, indicating that hT2R1 was more sensitive to HVLATLGEK stimulation. Transcriptomics and KEGG analyses showed that 767 differentially expressed genes were found and mainly involved in cAMP signaling pathway, neuroactive ligand-receptor interaction, calcium signaling pathway and MAPK signaling pathway after stimulating of HVLATLGEK. Protein-protein interaction network further demonstrated that DDIT3, FOS, FOSB, MYC, EGR1 and CCN2 were the key genes to connect the six functional clusters including ligand-receptor interaction and signal transduction.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105067"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158255","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

Anti-melanogenic effect of a novel oligosaccharide derived from almond on forskolin-stimulated melanogenesis in B16F10 melanoma cells 杏仁中提取的一种新型寡糖对 B16F10 黑色素瘤细胞中由福斯可林刺激的黑色素生成具有抗黑色素生成作用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105013

Mayila Kamilijiang , Nuermaimaiti Abudukelimu , Mahinur Bakri , Deng Zang , Nannan Xu , Jiangyu Zhao , Haji Akber Aisa

{"title":"Anti-melanogenic effect of a novel oligosaccharide derived from almond on forskolin-stimulated melanogenesis in B16F10 melanoma cells","authors":"Mayila Kamilijiang , Nuermaimaiti Abudukelimu , Mahinur Bakri , Deng Zang , Nannan Xu , Jiangyu Zhao , Haji Akber Aisa","doi":"10.1016/j.fbio.2024.105013","DOIUrl":"10.1016/j.fbio.2024.105013","url":null,"abstract":"<div><p>The application of natural products for regulating skin pigmentation is increasingly being acknowledged due to their security and proven efficacy. Almond (<em>Amygdalus communis</em> L.) is an edible nut plant with significant nutritional value and medicinal attributes. In this research, oligosaccharide (ACO-II-1) was extracted and isolated applying gel chromatography techniques from the aqueous extract of almond kernel. Structural characterization of ACO-II-1 was conducted using ESI-MS, methylation analysis and 1D/2D-NMR. The findings indicated that ACO-II-1 was composed of fructose and glucose and the glycosidic bond predominantly featured <em>β</em>-D-Fruf-(1 → 2)-<em>β</em>-D-Fru-(1 → 6)-<em>α</em>-D-Glcp-(1 → 1)-<em>α</em>-D-Glcp. Moreover, ACO-Ⅱ-1 possessed strong antioxidant activity and notable inhibitory effect on melanogenesis in forskolin (FSK)-induced B16F10 melanoma cells. Subsequent mechanism investigation was conducted and suggested that the <em>anti</em>-melanogenic properties of ACO-Ⅱ-1 might be attributed to its modulation of the Mitogen-activated protein kinases (MAPKs) and β-catenin signaling pathways. These results indicated that edible plant derived ACO-II-1 might be served as promising inhibitor of hyperpigmentation with potential application in pharmaceutical and skin-care sector.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105013"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229917","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

Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS 利用 HS-GC-IMS 和 HS-SPME-GC-MS 研究广西竹笋发酵过程中的特征指纹和挥发性风味化合物变化

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105071

Hailin He , Cuiwen Jian , Baoxin Yang , Jinxuan Wang , Xiaochun Su , Beibei Lv , Minghao Sun , Shubo Li , Yuan Guo

{"title":"Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS","authors":"Hailin He , Cuiwen Jian , Baoxin Yang , Jinxuan Wang , Xiaochun Su , Beibei Lv , Minghao Sun , Shubo Li , Yuan Guo","doi":"10.1016/j.fbio.2024.105071","DOIUrl":"10.1016/j.fbio.2024.105071","url":null,"abstract":"<div><p>Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots (GFBS). However, the dynamics of volatile organic compounds (VOCs) during GFBS fermentation remain poorly understood. Thus, we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation, providing clear differentiation for the fermentation stages of GFBS. We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS, among which 11 VOCs were concurrently detected by both methods. Most of these VOCs were produced during the early and mid-fermentation stages. In addition, 24 VOCs were marker VOCs of GFBS during different fermentation stages. Notably, acetic acid, nonenal, (+)-beta-cedrene, 2-pinene, 2, 6-dimethylpyrazine, and trimethylbenzene can be used as markers for the late fermentation of GFBS. These results not only illuminate the complex changes in VOCs, but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105071"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167860","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

Advances in extraction, structural design, functional activity and application of yeast protein peptides 酵母蛋白肽的提取、结构设计、功能活性和应用研究进展

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105026

Tong Meng , Xuchun Zhu , Shan He , Xiaoyong Liu , Pranabendu Mitra , Hongzhi Liu

{"title":"Advances in extraction, structural design, functional activity and application of yeast protein peptides","authors":"Tong Meng , Xuchun Zhu , Shan He , Xiaoyong Liu , Pranabendu Mitra , Hongzhi Liu","doi":"10.1016/j.fbio.2024.105026","DOIUrl":"10.1016/j.fbio.2024.105026","url":null,"abstract":"<div><div>Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105026"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142314935","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

Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles 用β-葡聚糖微凝胶颗粒稳定的皮克林乳液凝胶的脂质消化曲线

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-07 DOI: 10.1016/j.fbio.2024.105069

Jiajia Gong, Wen Dai, Yixiang Sun, Bin Liao, Yuanfa Liu, Yong-Jiang Xu

{"title":"Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles","authors":"Jiajia Gong, Wen Dai, Yixiang Sun, Bin Liao, Yuanfa Liu, Yong-Jiang Xu","doi":"10.1016/j.fbio.2024.105069","DOIUrl":"10.1016/j.fbio.2024.105069","url":null,"abstract":"<div><p>Pickering emulsion gels (PEGs) stabilized by microgel particles (MPs) have a wide range of applications. However, the extent and mechanisms of lipid digestion in these PEGs are still unclear. In this study, we explored how the concentration of β-glucans MPs and different stabilizers influence the lipid digestion profiles. Our findings revealed a significant role of β-glucans MPs in modulating lipid digestion, with a reduction in lipid digestion rate and extent correlated with an increase in MPs concentration. Notably, compared to droplets stabilized by other agents, emulsions stabilized by β-glucans MPs exhibited the lowest initial release rate (0.81 ± 0.08 FFA%/min) and final degree of digestion (18.96% ± 0.42%) of free fatty acids. Lipid droplets stabilized by β-glucan MPs were able to effectively resist the effects of high ionic strength and complex components in the oral and gastric environments, maintaining their structural integrity and preventing droplet aggregation. Our results indicated that β-glucans MPs are not only effective stabilizers but also provide a novel approach to controlling lipid digestibility.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105069"},"PeriodicalIF":4.8,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172423","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

Dietary heme-enriched Corynebacterium extract exerts health benefits by reshaping gut microbiota 膳食血红素富集棒状杆菌提取物通过重塑肠道微生物群对健康有益

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-06 DOI: 10.1016/j.fbio.2024.105062

Seungki Lee , Youngjin Cho , Sehyeon Park , Kyung-Hoon Park , Mihye Kim , Seohyeon Lee , Min Jeong Cha , Suhwan Chang , Hyunjin Yoon , Pil Kim

{"title":"Dietary heme-enriched Corynebacterium extract exerts health benefits by reshaping gut microbiota","authors":"Seungki Lee , Youngjin Cho , Sehyeon Park , Kyung-Hoon Park , Mihye Kim , Seohyeon Lee , Min Jeong Cha , Suhwan Chang , Hyunjin Yoon , Pil Kim","doi":"10.1016/j.fbio.2024.105062","DOIUrl":"10.1016/j.fbio.2024.105062","url":null,"abstract":"<div><p>We previously reported that a heme-enriched <em>Corynebacterium</em> extract (hSCP) alleviated weight gain and lowered subcutaneous fat mass in a murine model. To understand the mechanisms underlying the beneficial effects of dietary hSCP, we investigated the histological and microbiological changes in the guts of mice after hSCP administration in this study. Dietary hSCP lowered serum triglyceride and cholesterol levels and restrained adipose tissue expansion in mice fed a normal diet (ND) or a high-fat diet (HFD). The colonic mucosa was prominently lined with acidic and neutral mucin-enriched goblet cells and Muc2 transcription was increased by dietary hSCP in HFD-fed mice. Given the nutritional content of hSCP, microbial shifts triggered by dietary hSCP were dissected from the cecum and colon of the mice. Bacterial community compositions in the luminal contents were significantly reshaped by hSCP supplementation in HFD-fed mice and also differed between intestinal loci, that is, the cecum and colon. Dietary hSCP enriched short-chain fatty acid-producing bacterial genera in ND-fed mice, while attenuating other mucin-degrading bacteria in HFD-fed mice. The addition of hSCP to a co-culture of a defined microbiota community promoted <em>Lactobacillus gasseri</em> proliferation compared with nine other species. An <em>in vitro</em> culture medium supplemented with hSCP increased bile salt hydrolase activity and cholesterol assimilation by <em>L. gasseri</em>, which is reminiscent of the beneficial effects of <em>Lactobacillus</em> spp. as cholesterol-lowering probiotics. Our findings demonstrate the potential of hSCP as a dietary supplement with beneficial effects on lipid metabolism and gut health.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105062"},"PeriodicalIF":4.8,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224014925/pdfft?md5=88d9a89574782eebe783672b90c48b74&pid=1-s2.0-S2212429224014925-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158336","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

Interesterified palm oil leads to distinct variation in the intestinal microbiota of mice 酯化棕榈油导致小鼠肠道微生物群发生明显变化

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-06 DOI: 10.1016/j.fbio.2024.105032

Penélope Lacrísio dos Reis Menta , Alexander Umanets , Josiane Erica Miyamoto , Beatriz Piatezzi Siqueira , Adilson Sartoratto , Letícia Ignácio-Souza , Adriana Souza Torsoni , Marcio Alberto Torsoni , Raquel Franco Leal , Adriane Elisabete Costa Antunes , Marciane Milanski

{"title":"Interesterified palm oil leads to distinct variation in the intestinal microbiota of mice","authors":"Penélope Lacrísio dos Reis Menta , Alexander Umanets , Josiane Erica Miyamoto , Beatriz Piatezzi Siqueira , Adilson Sartoratto , Letícia Ignácio-Souza , Adriana Souza Torsoni , Marcio Alberto Torsoni , Raquel Franco Leal , Adriane Elisabete Costa Antunes , Marciane Milanski","doi":"10.1016/j.fbio.2024.105032","DOIUrl":"10.1016/j.fbio.2024.105032","url":null,"abstract":"<div><p>Interesterified fat (IF) has been established as a substitute for trans-fat in ultra-processed foods. Preclinical studies have demonstrated that IF increases intestinal barrier permeability and bacterial translocation, but it is still unknown its impacts on the intestinal microbiota. Thus, this study aimed to evaluate if IF modulates the intestinal microbiota and the production of short-chain fatty acids (SCFAs) by the intestinal bacteria of male Swiss mice fed control or high-fat diet, with or without IF. Animals were divided into groups that received anormolipidic control diet (10% of calories from lipids) or high-fat diet (45% of calories from lipids) containing unmodified fat or IF, both obtained from palm oil: CT (Control diet); ICT (Interesterified Control diet); HF (High-fat diet); IHF (Interesterified High-fat diet) for eight weeks. Fecal samples were collected directly from the animals' colons for processing. The SCFA production was analyzed by gas chromatography. For microbiota diversity, bioinformatics analysis was carried out. Significant differences in microbiota composition at the phylum level were not observed between diet groups. However, a reduction in abundance of the <em>Lactobacillus</em> and <em>Enterococcus</em> genera, and an increase in the <em>Peptococcus</em> genus were found in high-fat diet groups. Interestingly, in the normolipid diet group with IF (ICT group), the animals showed microbiota composition similar to those found in animals that consumed high-fat diets. These alterations negatively interfered with the production of acetate and butyrate and may influence intestinal homeostasis and compromise metabolism. This study opens important discussions about the physiological impact of IF in health.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105032"},"PeriodicalIF":4.8,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232280","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

Sinensetin from citrus peel alleviates DSS-induced inflammation by regulating gut microbiota and serum metabolism in mice 柑橘皮中的西奈素通过调节小鼠肠道微生物群和血清代谢来缓解 DSS 诱导的炎症

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-06 DOI: 10.1016/j.fbio.2024.105066

Zuomin Hu, Zhongxing Chu, Xuke Ling, Yuchi Wu, Dandan Qin, Feiyan Yang, Xudong Yu, Yaping Zhou, Yiping Tang, Feijun Luo

{"title":"Sinensetin from citrus peel alleviates DSS-induced inflammation by regulating gut microbiota and serum metabolism in mice","authors":"Zuomin Hu, Zhongxing Chu, Xuke Ling, Yuchi Wu, Dandan Qin, Feiyan Yang, Xudong Yu, Yaping Zhou, Yiping Tang, Feijun Luo","doi":"10.1016/j.fbio.2024.105066","DOIUrl":"10.1016/j.fbio.2024.105066","url":null,"abstract":"<div><p>Sinensetin is a polymethoxylated flavone, which is considered to be an important functional composition in citrus peels. In this study, the anti-inflammatory effect and potential mechanism of sinensetin were evaluated by multi-omics analysis in the dextran sulfate sodium (DSS)-induced colitis model. The results showed that sinensetin significantly inhibited inflammation and alleviated gut microbiota imbalance in the DSS-induced mice. Sinensetin supplementation increased the abundance of <em>Faecalibaculum</em>, <em>Colidextribacter</em>, <em>Lachnospiraceae_NK4A136_group</em>, <em>norank_f_norank_Clostridia_UCG-014</em> and <em>Christensenella</em>, reduced abundance of <em>Bacteroides</em>, <em>Escherichia-Shigella</em>, <em>Parasutterella</em> and <em>Clostridium_sensu_stricto_1</em>. The metabolome of serum samples showed 117 differential metabolites were significantly altered by sinensetin supplementation in colitis mice, and 24 of these metabolites were involved in the Kyoto Encyclopedia of Genes and Genomes (KEGG) signaling pathway. KEGG predictions based on both gut microbiota and serum metabolites suggested that cysteine and methionine metabolism are mainly affected by sinensetin supplementation. These results indicate that sinensetin inhibit DSS-induced colitis by modulating gut microbiota and ameliorating serum metabolism.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105066"},"PeriodicalIF":4.8,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172421","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

Structural characterization and prebiotic activity evaluation of novel fucosylated disaccharides prepared from bacterial exopolysaccharides 从细菌外多糖制备的新型岩藻糖基化二糖的结构表征和益生活性评估

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-06 DOI: 10.1016/j.fbio.2024.105055

Shihao Nan , Xinmiao Ren , Mengshi Xiao , Lin Zhu , Haijin Mou , Ningyang Li , Rong Li , Shaoping Nie , Xiaodan Fu

{"title":"Structural characterization and prebiotic activity evaluation of novel fucosylated disaccharides prepared from bacterial exopolysaccharides","authors":"Shihao Nan , Xinmiao Ren , Mengshi Xiao , Lin Zhu , Haijin Mou , Ningyang Li , Rong Li , Shaoping Nie , Xiaodan Fu","doi":"10.1016/j.fbio.2024.105055","DOIUrl":"10.1016/j.fbio.2024.105055","url":null,"abstract":"<div><p>The deoxyhexose sugar <span>l</span>-fucose and fucosylated oligosaccharides (FCO) are essential for various biological processes in human body and associated gut microbiota. Bacterial exopolysaccharides offer a promising new source for preparing functional oligosaccharides. Here, FCO were obtained through acidolysis of fucose-containing exopolysaccharides with a molecular weight of 5.9 × 10<sup>3</sup> kDa, derived from <em>Clavibacter michiganensis</em> M2. Structural analysis revealed that the main disaccharide components of FCO exhibited a molecular weight of 326 Da and a monosaccharide composition of fucose, galactose, and glucose in a 3:1:2 ratio. Nuclear magnetic resonance indicated that the disaccharide fragments consisted of two backbones of α-<em>Galp</em>-(1 → 2)-α-<em>Fucp</em> and β-<em>Glcp</em>-(1 → 4)-β-<em>Fucp</em>, respectively. <em>In vitro</em> fermentation of FCO with human fecal cultures resulted in an increased abundance of <em>Bifidobacterium</em> and <em>Bacteroides</em>, and a reduction in <em>Escherichia-Shigella</em> and <em>Fusobacterium</em>. This research outlines a novel structural fucosylated oligosaccharide and its preparation method, suggesting its potential application as a promising new prebiotic.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105055"},"PeriodicalIF":4.8,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158277","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