Food Science & Nutrition最新文献

{"title":"Effects of Supplementing the Diets of Mice With Different Concentrations of Conjugated Linoleic Acid on the Anti-Inflammatory Function of the Mammary Gland","authors":"Zheming Ren,&nbsp;Wenqi Liang,&nbsp;Hang Zhang,&nbsp;Minghui Liu,&nbsp;Yuqiong Wang","doi":"10.1002/fsn3.72367","DOIUrl":"10.1002/fsn3.72367","url":null,"abstract":"<p>In this study, we evaluated the impact of the dietary addition of different concentrations of conjugated linoleic acid (CLA) on the antioxidant capacity and anti-inflammatory effects of serum and breast tissue in mice. Twenty-four ICR mice (BW = 37.79 ± 2.17 g) at 7 days of pregnancy were divided into four groups (<i>n</i> = 6 per group): a control (CN) group, which was fed a normal diet, and three groups fed a normal diet supplemented with 0.5% CLA, 1% CLA, or 2% CLA. Each mouse had free access to food and water. After 49 days of feeding, mice were injected with lipopolysaccharide (LPS) to induce inflammation, and 24 h later, the experimental animals were anesthetized by intraperitoneal injection of pentobarbital sodium (40–50 mg/kg). After achieving deep anesthesia, blood was collected from the posterior orbital venous plexus. Subsequently, an excessive dose of pentobarbital sodium (total dose of 150–200 mg/kg) was administered to euthanize the animals. After confirming the cessation of breathing and heartbeat, breast tissues were collected for analysis. The expression levels of antioxidant and inflammatory factors in serum and mammary gland tissues were measured by ELISA, and the mRNA expression levels of mammary inflammatory factors were further quantified by RT-PCR. Parts of the tissue samples were retained for histopathological observation. The results showed that compared with the control treatment, CLA supplementation significantly increased both the total antioxidant capacity (T-AOC) and the levels of superoxide dismutase (SOD), with the 1% CLA group exhibiting the most pronounced increase (<i>p</i> &lt; 0.001). The contents of interleukin 1β (IL-1β), tumor necrosis factor (TNF-α) and interleukin 6 (IL-6), decreased significantly, with the lowest levels in the 1% CLA group (<i>p</i> &lt; 0.001). Both MDA and GPx levels showed significant decline, with the lowest levels in the 1% CLA group (<i>p</i> &lt; 0.001). The relative expression of the PPAR-γ gene (<i>p</i> &lt; 0.05) was significantly higher in the 2% CLA group than in the CN group, and the 1% CLA group showed certain promoting effect. Compared with the CN group, the relative expression levels of the TNF-α and IL-8 genes were significantly decreased in the 1% CLA group (<i>p</i> &lt; 0.05). Histopathological analysis revealed that the mammary acinar structure of mice in the 1% CLA group remained intact, with minimal inflammatory infiltration in the acinar lumen. In conclusion, the dietary addition of CLA exerted marked antioxidant and anti-inflammatory effects in the serum and mammary gland tissues of mice, with the best results observed with the 1% supplementation level. This study focuses on the dose optimization of CLA, and the results provide a foundational dose reference for the translational application of CLA in dairy cow farming.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13628288/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conjugation of Coffee Phenolics With Milk Bioactive Peptides: Characterization of Coffee and Apple Phenolics and Evaluation of Polyphenol Oxidase as a Natural Biocatalyst.","authors":"Bandar N Hamadneh, Entisar D Mustafa, Mohamed E Alkafafy, Ebtihal Khojah, Bassem N Samra, Daniel Eutyche Mbadjoun Wapet, Mohamed Metwally Mahmoud, Waleed Z Badawy, Mahmoud Khalil, Mohamed A Salama, Mohamed Abdin, Mostafa Ali","doi":"10.1002/fsn3.72435","DOIUrl":"https://doi.org/10.1002/fsn3.72435","url":null,"abstract":"<p><p>This study aimed to characterize phenolic compounds from green coffee beans and apple juices and to evaluate polyphenol oxidase (PPO) from different apple cultivars as a natural biocatalyst for phenolic-milk bioactive peptide conjugation. Phenolic profiling by HPLC-MS analysis showed that chlorogenic acids were the major phenolic compounds in green coffee beans, with 5-CQA being predominant. Among the tested apple cultivars, Braeburn exhibited the highest PPO activity (6262.4 ± 462.6 U/L) and a moderate chlorogenic acid content. BioZate1 (BZ1) and Glycomacropeptide (GMP) peptides were modified under alkaline and PPO-mediated conditions. A significant reduction in free CQA levels was observed after 24 h, particularly in alkaline-treated samples. MALDI-TOF-MS and RP-HPLC analyses provided evidence consistent with the formation of peptide-CQA conjugates, with alkaline modification yielding the highest bound phenolic content (14.95 μg/mg protein for ABZ1 and 10.14 μg/mg for AGMP). These findings indicate that apple-derived PPO can promote coffee phenolic conversion under the tested conditions and support its potential as a natural biocatalytic system for peptide-phenolic modification. However, the lower CQA-associated fraction observed with PPO-mediated treatment compared with alkaline treatment, together with the absence of a heat-inactivated PPO control, limits definitive attribution of the observed modification specifically to PPO or confirmation of covalent conjugation. Further structural investigations are therefore required to establish the nature and specific sites of peptide-phenolic interactions. Moreover, the developed modification system may provide a basis for future studies on the functional and technological properties of the modified peptides.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72435"},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13627869/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Evaluation of White Quinoa and Tri-Color Quinoa on Indomethacin-Induced Gastrointestinal Damage.","authors":"Nasser S Alqahtani, Hanaa M Hassan, Hanaa M Mohamed, Fawzia M Gazaly, Ragaa A Sadeek","doi":"10.1002/fsn3.72418","DOIUrl":"https://doi.org/10.1002/fsn3.72418","url":null,"abstract":"<p><p>Nonsteroidal anti-inflammatory drugs (NSAIDs), such as indomethacin, frequently cause gastric injury, often characterized by ulceration. This study investigated the comparative gastroprotective effects of white quinoa and tri-color quinoa (a combination of red, black, and white varieties) in mitigating indomethacin-induced gastric damage in male rats. Thirty-six male rats were divided into dietary groups and administered quinoa-supplemented diets for 21 days before gastric injury was induced using indomethacin. Biochemical markers, including TNF-α and IL-6, were assessed, and molecular docking was employed to examine the interactions of quinoa-derived compounds, such as procyanidin B2 and cinchonain IB, with target proteins Atp4a, COX-2, and NF-κB. Tri-color quinoa demonstrated greater efficacy than white quinoa, reducing mucosal necrosis by 83%, attenuating oxidative stress, and significantly enhancing anti-inflammatory markers (<i>p</i> < 0.05). Furthermore, bioactive compounds showed strong binding affinities (-7.1 to -8.9 kcal/mol) to target proteins through hydrogen and hydrophobic interactions. Histological examination confirmed superior protection for the tri-color group, displaying near-normal mucosa (lesion score 0.4 vs. 2.4) and minimal submucosal edema. In conclusion, tri-color quinoa provides more effective protection against NSAID-induced gastric injury than white quinoa, likely due to its enhanced phytochemical profile and broader range of plant-derived compounds that collectively reduce inflammation and preserve gastric mucosal integrity.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72418"},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13628155/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multidimensional Quality Assessment of Guizhou Teas Integrating Thermogravimetric, Amino Acid, and Trace Element Analyses","authors":"Libing Zhou,&nbsp;Chunli Huang","doi":"10.1002/fsn3.72431","DOIUrl":"10.1002/fsn3.72431","url":null,"abstract":"<p>The constituents of tea leaves are crucial determinants of the quality and nutritional value of tea. Traditional evaluation methods, which depend on sensory assessment or isolated indicators, have certain limitations. Consequently, this project aimed to develop a multidimensional and systematic comprehensive evaluation system for assessing tea nutrition and quality. In this study, the quality of five tea varieties from Guizhou, China, namely, Qingyu tiny kuding tea, Guiding yunwu tribute tea, Suiyang mountain silver flower tea, Shiqian moss tea, and Pu'an black tea, was comprehensively evaluated by integrating combustion heat, combustibility/combustion stability, ash, crude fiber, fat, trace element (ICP–OES), amino acid (A300 analyzer), and thermogravimetric parameter information. The results indicated that Qingyu tiny kuding tea was the highest quality, followed by Shiqian moss tea, according to the results of the multi-indicator evaluation (<i>F</i> = −0.5711–0.9953). Gray pattern recognition (GPR) revealed that the most stable combustion occurred for Suiyang Mountain silver flower tea, followed by Guiding Yunwu tribute tea, Shiqian moss tea, Qingyu tiny kuding tea, and Pu'an black tea (<i>F</i> = 0.8102–0.8023). EFCA revealed that the tea samples could be categorized into three distinct groups, while the 38 variables could be classified into three clusters. OPLS–DA achieved strong discrimination (<i>R</i>²<i>X</i> = 0.887) and identified 21 key differentiators (VIP &gt; 1) as key differentiators among the five tea types. This study provides a solid scientific foundation for the large-scale development of tea resources, research on tea classification, and the comprehensive evaluation of tea quality in Guizhou, China.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13624708/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improved Antioxidant Properties of Pistacia lentiscus L. Oleo-gum Resin Essential Oil Extracted by Superheated Steam: Process Optimization and Chemical Characterization","authors":"Muhammad Adnan Ayub,&nbsp;Iqra Iram,&nbsp;Khayala Mammadova,&nbsp;Osama A. Mohammed,&nbsp;Rameen Waseem,&nbsp;Mohamed Fawzy Ramadan,&nbsp;Muhammad Zubair,&nbsp;Mazhar Abbas,&nbsp;Nasrin Choobkar","doi":"10.1002/fsn3.72383","DOIUrl":"10.1002/fsn3.72383","url":null,"abstract":"<p>This study aimed to optimize the antioxidant activity of <i>Pistacia lentiscus</i> L. oleo-gum resin essential oil (EO) extracted through superheated steam extraction (SHSE) using Response Surface Methodology (RSM). The SHSE process parameters were fine-tuned to the maximum antioxidant activity of EO by applying a central composite design (CCD). The extraction parameters were temperature (140°C–180°C), particle size (0.5–1 mm), and extraction time (90–150 min). Gas chromatography–mass spectrometry (GC–MS) analysis was used to investigate the chemical makeup of EO obtained by hydro-distillation (HD), steam distillation (SD), as well as SHSE. These outcomes confirmed that the EO's chemical profile and antioxidant potential primarily depended on the extraction procedure. DPPH free radical scavenging capacity (DPPH-FRSA), ferric reducing antioxidant power (FRAP), and hydrogen peroxide scavenging efficiency (H₂O₂-FRSA) were employed to evaluate the antioxidant potential of the EOs. The highest antioxidant activity, DPPH-FRSA (88.64%), H₂O₂-FRSA (78.64%), and FRAP (120.42%), was achieved using SHSE under optimized conditions: 160°C for temperature, 120 min for time, and 0.75 mm for the particle size. A 2nd-order polynomial equation was fitted using the experimental results to ensure the validation of the optimization model. α-pinene, verbenol, cis-verbenone, limonene, and β-myrcene dominated the <i>Pistacia lentiscus</i> L. EO composition. Therefore, the SHSE has been identified as an improved and effective method for obtaining the antioxidant-rich EO of <i>Pistacia lentiscus</i> L. In addition, the extraction conditions were well optimized with the help of RSM, which significantly improved the antioxidant potential of the EO regarding its functional application.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13624843/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relative Validity of Food Frequency Questionnaires in Adult Populations: A Systematic Review and Meta-Analysis","authors":"Carmelo Pujia,&nbsp;Yvelise Ferro,&nbsp;Alessia Placanica,&nbsp;Rossella Bruno,&nbsp;Fiorella Guadagni,&nbsp;Giulia Malaguarnera,&nbsp;Elisa Mazza,&nbsp;Tiziana Montalcini,&nbsp;Arturo Pujia","doi":"10.1002/fsn3.72381","DOIUrl":"10.1002/fsn3.72381","url":null,"abstract":"<p>Accurate dietary assessment is essential in nutritional research and epidemiology. Food Frequency Questionnaires (FFQs) are widely used to estimate habitual intake; however, their performance may vary according to questionnaire design, administration procedures, and the dietary components being assessed. This systematic review and meta-analysis evaluated the relative validity of FFQs designed to assess overall dietary intake in adults and explored methodological characteristics associated with their performance. A meta-analysis was conducted on studies validating FFQs against reference methods, including 24-h recalls and food records. A comprehensive search of the PubMed, Web of Science, and Scopus databases was conducted for publications from January 2000 to February 1, 2026. Pooled estimates were calculated for correlation coefficients and mean differences for energy and nutrients between FFQs and reference methods. The literature search identified 43 articles that included 8467 participants. Subgroup analyses according to the sample size, administration methods, FFQ items, quality of the studies, and regions were also performed. Overall, FFQs showed moderate-to-good relative validity for most nutrients. Performance was relatively consistent for energy and macronutrients, particularly carbohydrates, whereas greater variability was observed for micronutrients, although some, including magnesium and riboflavin, showed high correlations. Systematic overestimation of certain nutrient intakes was observed, particularly when FFQs were compared with 24HRs. Interviewer-administered FFQs and questionnaires with a greater number of items tended to yield slightly higher correlations, while studies of higher methodological quality also tended to report stronger correlations. These findings support the use of FFQs primarily for ranking individuals according to habitual dietary intake and suggest that administration mode, questionnaire comprehensiveness, and methodological quality should be carefully considered in future FFQ development and validation. Greater caution may be warranted when overall-diet FFQs are used to estimate specific micronutrient intakes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13624932/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chocolate Processed by Extrusion Cooking Affects Glucose and Lipid Metabolism in Humans: A Randomized, Double-Blind, Crossover Trial","authors":"Yasuyoshi Kinta,&nbsp;Hiroko Maruki-Uchida,&nbsp;Masahiro Umehara,&nbsp;Ryoichi Ito,&nbsp;Ryotaro Shiga,&nbsp;Yuki Yasumoto,&nbsp;Sadao Mori,&nbsp;Takashi Koikeda","doi":"10.1002/fsn3.72409","DOIUrl":"10.1002/fsn3.72409","url":null,"abstract":"<p>Promoting positive and well-being-centered eating behavior in humans has recently garnered considerable attention. If the postprandial metabolic response of nutrients, especially sugars that are deleterious to health, can be controlled through processing, we can enjoy food without restrictions. To our knowledge, no study has reported the effect of extrusion cooking on the digestive response of sugars other than starch. Hence, we aimed to examine the effects of consuming extrusion-processed chocolate on glucose, insulin, and triglyceride blood levels through a randomized, double-blind, crossover trial using compositionally identical chocolate processed without extrusion. We hypothesized that extrusion processing is associated with the postprandial metabolic response of sugars. Participants who consumed chocolate processed by extrusion cooking exhibited typically lower blood glucose concentration (17.8 ± 6.0 mg/dL) at 45 min and significantly lower blood insulin (20.6 ± 3.1 μU/mL) at 30 min than those who consumed chocolate processed without extrusion (25.1 ± 6.4 mg/dL and 26.8 ± 3.9 μU/mL, respectively). Serum triglyceride concentrations continued to increase until 180 min following chocolate ingestion, with levels in participants who consumed extrusion-processed chocolate being significantly lower than those in the group that consumed chocolate processed without extrusion. The appetite survey revealed a sustained feeling of fullness after consuming extrusion-processed chocolate. In simulated dissolution, extrusion-processed chocolate yielded less sucrose equivalent than processing-free chocolate, indicating a dissolution rate influence on human digestion. In conclusion, our findings suggest that glucose and lipid metabolism can be controlled through food processing, which has implications for the development of simultaneously palatable and healthy foods.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13625205/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation","authors":"Manuel Chinello,&nbsp;Ragy Nader Ragheb Tawfik,&nbsp;Elisa Canazza,&nbsp;Chiara Nadai,&nbsp;Frederico Augusto Ribeiro de Barros,&nbsp;Giovanna Lomolino,&nbsp;Anna Lante,&nbsp;Viviana Corich,&nbsp;Alessio Giacomini","doi":"10.1002/fsn3.72433","DOIUrl":"10.1002/fsn3.72433","url":null,"abstract":"<p>This study investigated kombucha as an innovative functional starter for sourdough breadmaking. A kombucha-based sourdough was prepared and reached technological maturity in just 5 days, significantly faster than conventional spontaneous fermentation. Its performance was compared against a traditional artisanal sourdough control. Bread quality was comprehensively evaluated through physicochemical, structural, and sensory assessments. Results demonstrate that kombucha breads exhibit specific volume, crumb structure, texture, and staling behavior comparable to traditional sourdough bread. Sensory analysis confirmed high overall acceptability and similarity between the products. Notably, kombucha breads displayed significantly higher total phenolic content and antioxidant capacity with respect to the traditional artisanal sourdough bread. These findings highlight kombucha as a highly promising alternative starter capable of accelerating sourdough production while enhancing the potential functional and nutritional properties of bread.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13624710/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gastrodia elata Polysaccharide Attenuates Aging by Modulating Oxidative Stress, Inflammation, and Gut Microbiota","authors":"Huihuang Shi,&nbsp;Shunqiang Yang,&nbsp;Yue Chen,&nbsp;Biting Shaog,&nbsp;Rui Gong,&nbsp;Zhu Li","doi":"10.1002/fsn3.72413","DOIUrl":"10.1002/fsn3.72413","url":null,"abstract":"<p>Aging is a natural, progressive physiological process accompanied by systemic multi-organ dysfunction, for which effective intervention strategies remain limited. <i>Gastrodia elata</i> is a well-known food and medicine homologous resource with extensive bioactive properties. <i>Gastrodia elata</i> polysaccharide (GEP), a bioactive macromolecule isolated from <i>G. elata</i>, is a promising candidate for the development of anti-aging functional products. In this study, we first verified the preliminary anti-aging effects of GEP in vitro and in <i>Caenorhabditis elegans</i>, and further administered GEP to natural aging mice to explore its anti-aging effects and underlying mechanisms. The results showed that GEP significantly alleviated <span>d</span>-galactose (<span>d</span>-gal)-induced senescence of BV2 microglia, prolonged the lifespan of nematodes, and in aging mice, it markedly ameliorated cognitive impairment, muscle dysfunction, and hippocampal neuronal damage, while upregulating the expression of neuroprotective BDNF. Moreover, GEP reduced the level of malondialdehyde (MDA) and increased the activities of superoxide dismutase (SOD) and catalase (CAT), and activated the Nrf2/Keap1 signaling pathway by downregulating Keap1 and upregulating HO-1 and NQO1, suggesting that GEP may ameliorate aging by reversing oxidative stress imbalance. GEP also significantly decreased the levels of pro-inflammatory factors tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6) in both serum and brain tissue, which may be the result of the alleviation of chronic inflammation by the inactivation of the TLR4/NF-κB pathway. Furthermore, our results revealed a significant association between GEP-mediated gut microbial remodeling and its neuroprotective phenotypes. GEP normalized aging-induced gut dysbiosis, recovered microbial diversity, restored the abundance of beneficial genera including <i>Akkermansia</i> and <i>Lactobacillus</i>, and elevated intestinal tight junction proteins ZO-1 and occludin. Such intestinal improvements may partially contribute to GEP's anti-aging capacity through the gut–brain axis, though definitive causal evidence such as fecal microbiota transplantation is lacking in the present study. Collectively, these findings provide a theoretical foundation for the development and application of GEP-based functional products targeting aging intervention.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13627868/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant-Derived Polyphenol Salvianolic Acid B Attenuates Cardiomyocyte Pyroptosis by Modulating the MMP12–NLRP3 Signaling Axis","authors":"Zilong Xie,&nbsp;Zhi-Kai Yang,&nbsp;Longhui Zheng,&nbsp;Pinghua Wu,&nbsp;Shengxian Chen,&nbsp;Xiaotong Ye,&nbsp;Yi Gao","doi":"10.1002/fsn3.72300","DOIUrl":"10.1002/fsn3.72300","url":null,"abstract":"<p>Plant-derived polyphenols are widely investigated as bioactive compounds with potential relevance to cardiometabolic health. Salvianolic acid B (Sal B), a major phenolic compound from <i>Salvia miltiorrhiza</i>, has been reported to exhibit antioxidant and anti-inflammatory activities; however, its role in cardiomyocyte pyroptosis remains uncertain. In this study, a high glucose (HG)-stimulated AC16 cardiomyocyte injury model was established to recapitulate the hyperglycemic injury phenotype observed in metabolic cardiomyopathy. Combined functional assays, bioinformatic mining, molecular docking, and matrix metalloproteinase 12 (MMP12) overexpression rescue experiments were performed to explore the protective effects and underlying molecular mechanisms of Sal B activity. The results revealed that Sal B mitigated HG-triggered oxidative stress and inflammatory response and repressed nucleotide-binding domain, leucine-rich–containing family, pyrin domain–containing-3 (NLRP3)-dependent cardiomyocyte pyroptosis. MMP12 was identified as a key molecular mediator associated with the protective effects of Sal B, and MMP12 overexpression abrogated the cytoprotective effects of Sal B. These findings provide mechanistic evidence that Sal B modulates MMP12–NLRP3-associated pyroptotic signaling in cardiomyocyte injury models, supporting further investigation of plant-derived polyphenols in cardiometabolic nutrition research.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13624705/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}