Food Science of Animal Resources最新文献

{"title":"Cross-stress adaptation enhances the survival and stability of freeze-dried lactic acid bacteria.","authors":"Pin Chen, Chenjie Guo, Huan Cheng, Xingqian Ye, Jianle Chen","doi":"10.1007/s44463-025-00007-y","DOIUrl":"10.1007/s44463-025-00007-y","url":null,"abstract":"<p><p>Lactic acid bacteria (LAB), widely used as probiotics in the food industry, are typically freeze-dried to extend shelf life, although this process often compromises cell viability. While individual stress treatments have been shown to enhance bacterial survival, the potential of combined stresses remains underexplored. In this study, we investigated the effect of acid-cold cross-stress adaptation on the freeze-drying tolerance of LAB. The results demonstrated that cross-stress pretreatment significantly improved survival rates, fermentation performance, and storage stability. Specifically, <i>Lacticaseibacillus rhamnosus</i> exhibited a 1.65-fold increase in survival and 20% higher viability after 21 days of storage. Mechanistic analysis revealed that this strategy preserved cell membrane integrity, elevated lactate dehydrogenase and ATPase activity, and increased the unsaturated-to-saturated fatty acid ratio. These findings highlight the synergistic benefits of multi-stress conditioning and provide a promising strategy for improving the industrial preservation of probiotic cultures.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s44463-025-00007-y.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":"2"},"PeriodicalIF":4.9,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12977304/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu.","authors":"Rui Wang, Malina Kuerman, Chengjie Ma, Kun Wang","doi":"10.1007/s44463-025-00005-0","DOIUrl":"10.1007/s44463-025-00005-0","url":null,"abstract":"<p><p>Matzhu is a novel natural raw food rich in flavonoids, polysaccharides, and other bioactive compounds; however, its potential applications in the food industry remain largely underexplored. Milk supplemented with 0%, 0.5%, 1%, and 1.5% (w/v) Matzhu was fermented using <i>Lacticaseibacillus casei</i> LC2W. The survival of bacteria and the antioxidant activity in the resulting fermented dairy products were assessed during storage and following simulated gastrointestinal digestion in vitro. Notably, the inclusion of Matzhu significantly enhanced the viable counts of <i>L. casei</i> LC2W throughout the 21-day storage period, as well as after simulated gastrointestinal digestion. Furthermore, DPPH⁺ scavenging activity of the four groups (L₀, L_0.5, L₁, and L_1.5) were 20.87%, 31.26%, 36.17%, and 40.94%, respectively. ABTS⁺ scavenging activity also increased, following a similar trend. These results suggest that dairy products treated with Matzhu exhibited markedly increased antioxidant activity compared with those without Matzhu treatment (<i>p</i> < 0.05). Untargeted metabolomic analysis identified 1269 differentially expressed metabolites across 14 classes, including unsaturated fatty acids, flavonoids, amino acids, and their derivatives. These metabolites predominantly participate in linoleic acid metabolism, amino acid metabolism, flavonoid and flavonol biosynthesis pathways, and ABC transport mechanisms. Consequently, Matzhu improves the functionality of fermented dairy products by promoting the proliferation of <i>L. casei</i> LC2W, enhancing their antioxidant properties, and influencing the production of various beneficial metabolites. In conclusion, integrating Matzhu with probiotics in fermented dairy products presents an exemplary model offering numerous potential health benefits.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s44463-025-00005-0.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":"33"},"PeriodicalIF":4.9,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12977300/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Development of future-oriented alternative poultry livestock products utilizing <i>Protaetia brevitarsis seulensis</i> larvae.","authors":"Ju Yi Shin, Hyeong Sang Kim","doi":"10.1007/s44463-025-00006-z","DOIUrl":"10.1007/s44463-025-00006-z","url":null,"abstract":"<p><p>Integration of advanced technologies from the Fourth Industrial Revolution is accelerating the growth of the food technology sector. Rising global meat consumption driven by population growth raises concerns about food security, environmental impact, and animal ethics, increasing interest in alternative protein sources. Among these, <i>Protaetia brevitarsis seulensis</i> larvae have drawn attention due to their high nutritional value and functional properties such as antioxidant, anti-inflammatory, and anticancer effects. Compared with conventional livestock, they offer enhanced sustainability, efficient resource use, and high-quality protein and micronutrient content. In the Republic of Korea, <i>Protaetia brevitarsis seulensis</i> larvae are approved as food ingredients and are increasingly applied to processed products. Incorporating these larvae into meat products, particularly chicken-based items like sausages and patties, has shown improvements in nutritional and functional quality. Unlike general reviews of edible insects, this study focuses specifically on their potential in poultry-based applications, offering a novel perspective. This targeted approach highlights their advantages as functional ingredients in health-oriented meat alternatives. Despite promising attributes, challenges such as consumer acceptance, regulatory clarity, and mass production remain. Future research should aim to optimize rearing and processing technologies and develop public education strategies to facilitate adoption. Overall, <i>Protaetia brevitarsis seulensis</i> larvae represent a promising alternative protein that could support sustainable food systems while reducing the environmental footprint of livestock production.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":"37"},"PeriodicalIF":4.9,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12977307/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Review on kefir beverages from milk and water: health benefits, processing and applications.","authors":"Joyce Jen Li Lim, Nyuk Ling Chin, Chun Wie Chong, Adiratna Mat Ripen, Syahmeer How, Sze Qi Teoh","doi":"10.1007/s44463-025-00004-1","DOIUrl":"10.1007/s44463-025-00004-1","url":null,"abstract":"<p><p>Kefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention. Although milk kefir is more heard of than water kefir, it is essential to understand both in greater details in terms of similarities and differences. The key health benefits such as probiotics, protection in the gastrointestinal tract, control of glucose level, antioxidant, antimutagenic, anticarcinogenic, regulating cholesterol, antimicrobial and improving lactose digestion are discussed and supported with recent in-vivo or in-vitro scientific evidences. This review addresses the gap of individual focus of each kefir by direct comparison of its microbial diversity, processing and physicochemical qualities. It provides updated information on lactic acid bacteria by species from advanced techniques of metagenomic analysis and also highlights the potential of kefiran, exopolysaccharides of milk kefir grains in food, biopharmaceutical and packaging industries.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":"31"},"PeriodicalIF":4.9,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12977308/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology.","authors":"Jinmo Park, Da-Young Lee, Ermie Jr Mariano, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Seung Yun Lee, Hye Won Lee, Hyo Jin Lee, Sun Jin Hur","doi":"10.1007/s44463-025-00003-2","DOIUrl":"10.1007/s44463-025-00003-2","url":null,"abstract":"<p><p>The industrialization of cultured meat requires not only the mass production of cells but also the development of alternative materials to serum, which is the most expensive of the required media constituents. Through a literature review, this paper investigates the potential of spinach-derived phytoecdysteroids (PEs) as a substitute for fetal bovine serum (FBS). PEs are analogs of ecdysteroids, insect-molting hormones synthesized by many plant species to defend against insects. PEs have been shown to stimulate protein synthesis in mammalian skeletal muscle, primarily through Akt activation, leading to increased muscle mass and fiber size. And PEs also inhibit collagenolytic enzyme activity, which may contribute to improved cell culture efficiency. Therefore, PEs may be utilized as a partial replacement of FBS for cultured meat production or as a material to increase cell culture efficiency. However, the in vivo effects of PEs on muscle protein synthesis may be limited by factors such as bioavailability and metabolic half-life, and further studies are needed.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":"1"},"PeriodicalIF":4.9,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12977311/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147443248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"MuSC cultivation for cultured meat production: recent advances, current limitations, and future directions.","authors":"Eun Ju Lee, Khurshid Ahmad, Sibhghatulla Shaikh, Jeong Ho Lim, Syed Sayeed Ahmad, Min-Soo Seo, Inho Choi","doi":"10.1007/s44463-026-00108-2","DOIUrl":"https://doi.org/10.1007/s44463-026-00108-2","url":null,"abstract":"<p><p>Cultured meat is being investigated as a potential alternative to conventional livestock production by cultivating animal cells under controlled conditions to reproduce key components and structural characteristics of meat. Muscle stem cells (MuSCs), which proliferate, differentiate, and fuse into multinucleated myofibers, are the principal cell source for muscle tissue engineering. However, commercial-scale production remains limited by the restricted proliferative and myogenic potential of MuSCs during extended in vitro expansion, the lack of cost-effective and food-safe culture media, and the challenge of recreating the complex architecture of native skeletal muscle. Addressing these limitations requires integrated advances in serum-free media optimization, identification of functional components via in silico and artificial intelligence (AI)-driven approaches, biomaterial scaffold engineering, and scalable bioprocessing. Current evidence suggests that no single technological breakthrough is sufficient; rather, convergence across cell biology, computational media design, and bioprocess engineering is essential. This review provides a comprehensive framework for addressing these scientific and technical barriers and discusses strategies that may support the development of safe, affordable, and structurally relevant cultured meat products.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13634025/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Important bioactives carnitine and betaine in milk and dairy products: a systematic review based on text mining and topic analysis.","authors":"Lucia Trapanese, Angela Salzano, Nunzio Antonio Cacciola, Gianluca Neglia, Giovanna Bifulco, Marialuisa Balestrieri, Michael J D Occhio, Giuseppe Campanile","doi":"10.1007/s44463-026-00112-6","DOIUrl":"https://doi.org/10.1007/s44463-026-00112-6","url":null,"abstract":"<p><p>A systematic review traced the evolution of research on carnitines and betaines in milk and dairy products. A bibliometric search of the Scopus^® database, using keywords such as \"milk/dairy products and biomolecules\", \"milk/dairy products and carnitine/betaine\" retrieved 1.965 publications spanning January 1970 to December 2024. After screening, 179 records were selected for analysis. The most recurrent terms were \"metabolit\" \"cow\" and \"infant\", highlighting the role of milk in the human diet. Topic analysis identified three main themes: Topic 1 grouped studies on metabolic regulation in ruminants and the diet-driven modulation of the milk metabolome; Topic 2 grouped studies on carnitine and betaine as conditionally essential nutrients in early-life nutrition and infant development; Topic 3 grouped studies on dairy bioactives as nutraceuticals in adult chronic disease prevention and therapy. This systematic review recognized the main research themes on the bioactive properties of carnitine and betaine and identified gaps in knowledge and areas for future basic and translational research on the functional role of these bioactives in human and animal health.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13631165/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Preliminary optimization and quality assessment of high-pressure processing for venison preservation.","authors":"Beatriz García-Béjar, José Luis González-Fernández, Marina Alarcón, Blanca Delgado, Clara Peinado, Almudena Soriano","doi":"10.1007/s44463-026-00117-1","DOIUrl":"https://doi.org/10.1007/s44463-026-00117-1","url":null,"abstract":"<p><p>The treatment conditions of a High-Pressure Processing (HPP) method were optimized for wild deer meat, considering both microbial reduction load and the impact on physicochemical and sensory characteristics. Different pressure levels (350, 450 and 550 MPa) and treatment times (3 and 6 min) were evaluated. Microbial reduction increased with higher pressure levels, however, undesirable effects on colour and sensory characteristics were also observed. The most suitable treatment was 350 MPa for 6 min, achieving a 99.9% reduction in mesophilic aerobic bacteria, Enterobacteriaceae, E. coli, and Staphylococcus spp., as well as the complete elimination of Salmonella spp. and Listeria spp. in the analysed wild deer loins. This treatment caused slight increases in L*, b* and water-holding capability, while pH and moisture content remained unaffected. Significant sensory differences were observed among raw samples, mainly related to texture and colour; however, these differences were not evident after cooking. Cryo-SEM analysis revealed structural modifications in the muscle microstructure induced by HPP, which are likely associated with the observed changes in texture. The preliminary results are promising and provide a solid basis for future studies involving a larger number of samples.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13631218/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Recent trends in encapsulated bioactives for improving the delivery of infant milk fortifiers.","authors":"Samreen Latif, Muhammad Sadiq Naseer, Nauman Khalid, Khashayar Sarabandi","doi":"10.1007/s44463-026-00114-4","DOIUrl":"https://doi.org/10.1007/s44463-026-00114-4","url":null,"abstract":"<p><p>Low birth weight and preterm infants have increased nutritional requirements due to their limited nutrient reserves and physiological immaturity. However, both preterm mother's milk and donor human milk are often deficient in bioactive compounds which are necessary for immune protection, gastrointestinal maturation, and neurodevelopment. Fortifiers are frequently incorporated into human milk to improve its nutritional and functional qualities. This review discusses key bioactive compounds with potential for incorporation into infant milk fortifiers and looks at encapsulating technologies designed to protect bioactives throughout processing and gastrointestinal transit because of the physiological immaturity of preterm newborns. However, the lack of studies on GRAS-approved carriers for infants limits confidence in the applicability of current encapsulation approaches, although some safe encapsulation techniques and carriers have been investigated in infant formulas; data on their use in milk fortifiers remain limited. Encapsulation may be a promising strategy for increasing the efficacy of milk fortifiers. However, this review still identifies existing challenges, including limited clinical validation, safety concerns, and regulatory hurdles, and proposes practical solutions to support the safe and effective clinical application of encapsulated bioactives in neonatal nutrition.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13627566/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Exploratory screening of wild-game tissues in Japan toward value-added utilization: estimated soluble protein/peptide yields and DPPH radical-scavenging and ACE-inhibitory activities after in vitro digestion.","authors":"Hikaru Ogi, Takehiko Terashima, Ryo Mannen, Naoko Otsuki, Yoko Ichikawa","doi":"10.1007/s44463-026-00118-0","DOIUrl":"10.1007/s44463-026-00118-0","url":null,"abstract":"<p><p>This exploratory study aimed to compare estimated soluble protein/peptide yields and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and angiotensin-converting enzyme (ACE)-inhibitory activities after in vitro digestion of eight tissues from wild-caught sika deer and wild boar and corresponding cattle and pig tissues, with relevance to value-added utilization in Japan. Eight tissues were obtained from sika deer and wild boar (n = 5 each) and commercially sourced cattle and pigs (n = 3 per tissue per species). Heated samples underwent gastric and intestinal digestion. DPPH and ACE activities were expressed as IC₅₀ values and analyzed using Kruskal-Wallis tests followed by Dunn's tests with Holm adjustment. Estimated soluble protein/peptide yields differed among species groups in six tissues. Wild boar had higher yields in the stomach than sika deer, in the liver than sika deer and cattle, and in the round than pigs, but a lower yield in the small intestine than pigs. Sika deer spleen had a lower yield than wild boar and cattle spleens. DPPH IC₅₀ values were lower in wild boar liver than cattle liver and in wild boar loin than sika deer and cattle loin. ACE IC₅₀ was lower in sika deer spleen than wild boar spleen. Differences were tissue dependent, and estimated soluble protein/peptide yield did not consistently correspond to either activity. Wild boar liver and loin and sika deer spleen may warrant further characterization as candidates for value-added utilization in Japan.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13620102/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149073999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}