Food Science & Nutrition最新文献

{"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}

{"title":"Harnessing <i>Terminalia arjuna</i> in Next Generation Phytomedicine: Cutting Edge Nutraceutical Trends Shaping Food and Health.","authors":"Ishani Banerjee, Fahika Nazeerulla, Manash Kumar Paul, Sujit Kumar Bhutia, Deblina Basu, Subhadip Mukhopadhyay","doi":"10.1002/fsn3.72352","DOIUrl":"10.1002/fsn3.72352","url":null,"abstract":"<p><p>Phytomedicines are increasingly favored as alternatives to modern treatment due to their enhanced efficacy and cultural relevance in preserving traditional healing knowledge while supporting sustainable healthcare practices. Among them, <i>Terminalia arjuna</i> stands out as a widely consumed dietary and Ayurvedic remedy. This review explores the pharmacological evidence for <i>T. arjuna</i> and its relevance to food science and toxicology, unveiling its molecular mechanisms in health and disease. They target the axis of p53-PARP mediated apoptosis, endoplasmic reticulum stress mechanisms, mitochondrial integrity, and TGF-β mediated remodeling processes. <i>T. arjuna</i>'s major bioactive constituents like arjunic acid, arjunolic acid, and casuarinin, to name a few, possess antioxidant, anti-inflammatory, cardioprotective, renal, and liver-protective capacities. In this work, we critically evaluate the strength of preclinical versus clinical evidence and identify the gaps in bioavailability, safety, and herb-drug interaction data, beyond its pharmacological profile, to establish <i>T. arjuna</i>'s translational potential. This study further explores <i>T. arjuna</i> as a candidate for modern nutraceutical and functional food development while highlighting the need for future validations before its full potential is confirmed.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72352"},"PeriodicalIF":5.0,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13621932/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149080263","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":"Protective Effects of Nongxiang-Type Tieguanyin on the Liver of D-Galactose-Induced Aging C57BL/6 Mice via the NF-κB Signaling Pathway","authors":"Weihong Chen,&nbsp;Mingmei Li,&nbsp;Lingxiao Ye,&nbsp;Dongqin Huang,&nbsp;Jianjia Xiao,&nbsp;Yuchao Sang,&nbsp;Zizhen Wang,&nbsp;Jiehong Yang,&nbsp;Chengyong He,&nbsp;Jiabin Chen,&nbsp;Zhenghong Zuo,&nbsp;Xintan Chen","doi":"10.1002/fsn3.72396","DOIUrl":"10.1002/fsn3.72396","url":null,"abstract":"<p>This research aimed to investigate the hepatoprotective and anti-senescence effects of Nongxiang-type Tieguanyin (Tgy-N) on D-galactose (D-gal)-induced aging C57BL/6 mice and to elucidate the underlying mechanisms. The chemical composition of Tgy-N was characterized by colorimetric assays and HPLC. An aging mouse model was established by daily intraperitoneal injection of D-gal (200 mg/kg) for 8 weeks, with simultaneous intragastric administration of Tgy-N at 110 or 550 mg/kg/day. Behavioral tests, serum biochemical analyses, hepatic oxidative stress markers, histopathological examination, transcriptomic profiling, and western blotting were performed. The anti-senescence effect was further validated in Nutlin-3a-induced senescent AML12 and HepG2 cells. Tgy-N contained abundant tea polyphenols (286.91 mg/g) and catechins (137.89 mg/g). HPLC analysis with authentic external standards revealed that the absolute contents of EGCG, catechin, catechin gallate, gallic acid, and epigallocatechin in Tgy-N extract were 7.96, 5.79, 4.06, 1.67, and 4.91 mg/g, respectively. In vivo, Tgy-N significantly improved exercise endurance and energy metabolism, reduced the hepatosomatic index, attenuated hepatic oxidative stress (elevated SOD and GSH, reduced MDA), and decreased serum ALT and AST levels. Histologically, Tgy-N ameliorated hepatic lobule disorganization, reduced fibrosis, decreased SA-β-gal-positive areas, downregulated P16/P21/P53, and upregulated Sirt1. Transcriptomic and western blot analyses revealed that Tgy-N suppressed the NF-κB signaling pathway by reducing phosphorylation of IKKα/β and p65. Cellular experiments confirmed that Tgy-N reduced p16/p21 expression and SA-β-gal-positive cell numbers in Nutlin-3a-induced senescent hepatocytes. Tgy-N protects against D-gal-induced hepatic senescence through oxidative stress mitigation and NF-κB pathway inhibition, supporting its potential as a natural functional food for liver health.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13621814/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149080244","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}