Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Anti-obesity peptides from food: Production, evaluation, sources, and commercialization","authors":"Mona Hajfathalian,&nbsp;Sakhi Ghelichi,&nbsp;Charlotte Jacobsen","doi":"10.1111/1541-4337.70158","DOIUrl":"10.1111/1541-4337.70158","url":null,"abstract":"<p>The global obesity epidemic has heightened interest in natural solutions, with anti-obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability. The aim of this review is to explore their sources, mechanisms, measurement, and synthesis methods, including innovative approaches such as de novo synthesis, proteomics, and bioinformatics. Its unique contribution lies in critically analyzing the current state of research while highlighting novel synthesis techniques and their practical relevance in addressing commercialization challenges, offering valuable insights for advancing anti-obesity peptide development. Diverse methods for assessing the anti-obesity properties of these peptides are discussed, encompassing both in vitro and in vivo experimental approaches, as well as emerging alternatives. The review also explores the integration of cutting-edge technologies in peptide synthesis with the potential to revolutionize scalability and cost-effectiveness. Key findings assert that despite the great potential of peptides from various food sources to fight against obesity and advances in their identification and analysis, challenges like scalability, regulatory hurdles, bioavailability issues, high production costs, and consumer appeal persist. Future research should explore the use of bioinformatics tools and advanced peptide screening technologies to identify and design peptides with enhanced efficacy and bioavailability, efficient and cost-effective extraction and purification methods, sustainable practices such as utilizing byproducts from the food industry, and the efficacy of products containing isolated anti-obesity peptides versus whole materials in clinical settings.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924896/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661674","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}

{"title":"Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutrality","authors":"Zhichang Qiu,&nbsp;Zhenjia Zheng,&nbsp;Hang Xiao","doi":"10.1111/1541-4337.70151","DOIUrl":"10.1111/1541-4337.70151","url":null,"abstract":"<p>Large-scale garlic planting and processing activities generate considerable amounts of agro-food waste and pose serious environmental and economic challenges. These byproducts are rich in bioactive compounds with promising applications in the food, medicine, and agriculture sectors. This review provides a comprehensive overview of the generation, classification, chemical composition, and valorization of garlic byproducts. Garlic agricultural waste is derived from all stages of garlic harvesting and post-harvest processing and contain abundant soluble polysaccharides, polyphenols, proteins, insoluble dietary fiber, and organic sulfur compounds. The valorization of garlic waste can be achieved through tailoring processing technologies to extract and utilize individual components or applying the whole matter. Using traditional and emerging extraction and modification technologies, a variety of bioactive constituents can be transformed into functional foods, nutraceuticals, or other high-value products with exceptional functional properties and health benefits. Moreover, garlic waste can be converted into N/S/O self-doped carbon dots and biochar or be utilized directly in applications such as biocomposite films for food packaging, fluorescence sensors for food safety detection, biosorbents for food wastewater purification, agricultural quality enhancers, or nutritional supplements. Despite these opportunities, there are still several knowledge gaps regarding assessment and grading of materials, clean and low-cost production, efficient applications, long-term performance evaluation of products, and well-establishment of a robust industrial chain. Therefore, more research is required to advance the valorization of garlic agricultural waste, fostering a win–win scenario for the effective utilization of garlic byproducts and progress toward carbon neutrality.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661789","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}

{"title":"Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain","authors":"Tingting Li,&nbsp;Cheng Yang,&nbsp;Lianfu Zhang","doi":"10.1111/1541-4337.70149","DOIUrl":"https://doi.org/10.1111/1541-4337.70149","url":null,"abstract":"<p>Amadori compounds, pivotal intermediates in the Maillard reaction, act as flavor enhancer, browning precursor, and functional component. Amadori compounds consisting of diverse amino and carbonyl groups might show distinct flavor attributes and functional activities. Food production involves many supply chain stages where thermal treatment might produce Amadori compounds, and processing techniques and circumstances might affect the generation and stability of Amadori compounds. Moreover, gastrointestinal digestion might also influence the stability of Amadori compounds. To date, there is a lack of comprehensive review on the impact of various supply chain stages and digestion on Amadori compounds. This paper reviewed all reported Amadori compounds derived from diverse reducing sugars (glucose, xylose, ribose, maltose) and amino-containing compounds (common and specific amino acids, peptides), and compared differences in synthetic efficiency, flavor property, and functional activity among them; aggregated qualitative techniques; encapsulated quantitative techniques including indirect quantification and direct quantification, and intuitively compared strengths and weaknesses of these techniques; and outlined influence of processing, cooking, storage, and digestion on formation and stability of Amadori compounds. Appropriate processing techniques and conditions favored the generation and stability of Amadori compounds. Baking, frying, and roasting greatly facilitated Amadori compounds accumulation compared to steaming and boiling. Prolonged cooking at relatively low temperature favored Amadori compounds accumulation, whereas high-temperature cooking for a short duration resulted in fewer accumulation. Amadori compounds showed greater digestion resistance and could be absorbed by the intestine. This review offers scientific instruction for producing high-quality products with abundant Amadori compounds, or extracting plentiful Amadori compounds from processed foods as versatile food additives.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632836","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}

{"title":"A systematic review/meta-analysis of xenobiotics in apple products highlights lack of compliance with European Food Safety Authority Regulation","authors":"Alexis Noel,&nbsp;Rosa-Maria Guéant-Rodriguez,&nbsp;Olivier Cachard,&nbsp;Sandra El Kouche,&nbsp;Paul-Henri Graindorge,&nbsp;Nadine El Wanny,&nbsp;David H. Alpers,&nbsp;Nathalie Grova,&nbsp;Jean-Louis Guéant","doi":"10.1111/1541-4337.70153","DOIUrl":"https://doi.org/10.1111/1541-4337.70153","url":null,"abstract":"<p>Apples and their derivatives are among the most widely consumed fruit products in the world and iconic examples of food-safety issues. By using a systematic search in the PubMed, Web of Science, and Embase databases, we extracted 1374 publications on pesticides, mycotoxins, and heavy metal contents in apple products, which represented 44%, 48%, and 26% of publications on fruit, respectively. We selected 90 articles in which we were able to assess compliance with the European Food Safety Authority's (EFSA) regulations and found a 42.8% overall rate of checks exceeding the Maximum Residue Limit (MRL), a 51.6% rate for pesticides, a 42.55% rate for heavy metals, and a 40.2% rate for mycotoxins. Over 60% of the 92 pesticides considered were banned by the European Union. The rate of noncompliance was much higher in the Middle East (65.2%), Africa (50%), Asia (43.9%), Europe (37.5%), and South America (33.3%) than in North America (12.5%). We observed an influence of the climate Köppen classification and the 2024 Human Development Index (HDI) on the rate of exceeding MRLs. Our data raise questions about the compliance with production regulation requirements and the efficacy of controls. According to the criteria that define MRLs, we also question non-negligible public health issues generated by the high rate of noncompliance.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632682","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}

{"title":"Resiliency","authors":"","doi":"10.1111/1541-4337.70159","DOIUrl":"https://doi.org/10.1111/1541-4337.70159","url":null,"abstract":"<p>Only five years ago, the world began to realize that the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), also called COVID-19, was spreading wildly. Laboratories were closed, and most food science research was halted. Researchers responded by writing more review papers, leading this journal to expand our editorial board to accommodate the rising submissions. Today, different strains of avian influenza are decimating poultry flocks in China and the United States. The virus has spread to cattle and humans, and the price of hen eggs has more than doubled. However, food scientists in the United States are facing other challenges. Every change in national leadership is accompanied by concerns about how research and education policies will be affected. This year has been characterized by many executive orders changing funding policies and the unilateral firing of all federal employees with 2 years or less of tenure in their positions. Food scientists have been among the casualties of these mass terminations. How these and future cuts will affect America's ability to remain an international food exporter and innovator in food science and food safety is unknown.</p><p>I am one of the researchers who has lost sleep worrying about whether current projects will be cut and if proposals will be funded. The outlook was also dim in the spring of 2020. This year is another time for researchers to keep hope and persevere. I advise colleagues to explore alternative research funding sources, such as private foundations and food commodity organizations. If research funding is cut further, untenured faculty members may have to return to writing reviews to generate publications for their tenure applications. The United States is not alone in funding problems; other nations face research interruptions due to natural disasters or war. <i>Comprehensive Reviews in Food Science and Food Safety</i> provides authors with a credible, respected outlet for review papers on unique food science topics. Publishing in the journal is free for members of the Institute of Food Technologists, and publication fees may be waived for residents of some nations. I hope your situation is secure while you read this editorial. However, if you have experienced funding cuts or employment termination, I am sincerely concerned. </p><p>Sincerely,</p><p>Mary Ellen Camire,</p><p>PhD</p><p>Editor in Chief,</p><p><i>Comprehensive</i></p><p><i>Reviews in</i></p><p><i>Food Science and</i></p><p><i>Food Safety</i></p><p>Professor,</p><p>University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143633005","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}

{"title":"Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non-intestinal functions","authors":"Qingxue Chen,&nbsp;Xiangxin Wang,&nbsp;Peng Zhang,&nbsp;Bailiang Li","doi":"10.1111/1541-4337.70147","DOIUrl":"https://doi.org/10.1111/1541-4337.70147","url":null,"abstract":"<p>Recently, the non-intestinal functions of human milk oligosaccharides (HMOs) have been widely documented, including their roles in promoting brain development and growth, as well as ameliorating anxiety, allergies, and obesity. Understanding their mechanisms of action is becoming increasingly critical. Furthermore, these effects are frequently associated with the type and structure of HMOs. As an innovative technology, “plant factory” is expected to complement traditional synthesis technology. This study reviews the novel “plant factory” synthesis techniques. Particular emphasis is placed on the processes, advantages, and limitations of “plant factory” synthesis of HMOs. This technology can express genes related to HMO synthesis instantaneously in plant leaves, thereby enabling the rapid and cost-effective generation of HMOs. However, “plant factory” technology remains underdeveloped, and challenges related to low yield and unsustainable production must be addressed. Furthermore, we present an overview of the most recent clinical and preclinical studies on the non-intestinal functions of HMOs. This review emphasizes the mechanisms of action underlying the non-intestinal functions of HMOs. HMOs primarily exert non-intestinal functions through the cleavage of beneficial monomer components, metabolism to produce advantageous metabolites, and regulation of immune responses.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632681","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}

{"title":"Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives","authors":"Guillermo Eduardo Sedó Molina,&nbsp;Geoffrey Ras,&nbsp;Denise Felix da Silva,&nbsp;Lene Duedahl-Olesen,&nbsp;Egon Bech Hansen,&nbsp;Claus Heiner Bang-Berthelsen","doi":"10.1111/1541-4337.70134","DOIUrl":"https://doi.org/10.1111/1541-4337.70134","url":null,"abstract":"<p>Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant-based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant-derived off-flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the industry for their effect on consumer acceptance. The adaptation of plant-derived lactic acid bacteria (LAB) species into plant niches is relevant when developing starter cultures for PBFDA products due to their evolutionary acquired ability to degrade plant-based undesirable compounds (off-flavors and antinutrients). Some plant-isolated species, such as <i>Lactiplantibacillus plantarum</i> and <i>Limosilactobacillus fermentum</i>, have been associated with the degradation of phytates, phenolic compounds, oxalates, and raffinose-family oligosaccharides (RFOs), whereas some animal-isolated species, such as <i>Lactobacillus acidophilus</i> strains, can metabolize phytates, RFOs, saponins, phenolic compounds, and oxalates. Some proteolytic LAB strains, such as <i>Lacticaseibacillus paracasei</i> and <i>Lacticaseibacillus rhamnosus</i>, have been characterized to degrade phytates, protease inhibitors, and oxalates. Other species have also been described regarding their abilities to biotransform phytic acid, RFOs, saponins, phenolic compounds, protease inhibitors, oxalates, and volatile off-flavor compounds (hexanal, nonanal, pentanal, and benzaldehyde). In addition, we performed a blast analysis considering antinutrient metabolic genes (42 genes) to up to 5 strains of all qualified presumption of safety-listed LAB species (55 species, 240 strains), finding out potential genotypical capabilities of LAB species that have not conventionally been used as starter cultures such as <i>Lactiplantibacillus pentosus, Lactiplantibacillus paraplantarum</i>, and <i>Lactobacillus diolivorans</i> for plant-based fermentations. This review provides a detailed understanding of genes and enzymes from LAB that target specific compounds in plant-based materials for plant-based fermented food applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70134","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143633004","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}

{"title":"Plant polysaccharide-capped nanoparticles: A sustainable approach to modulate gut microbiota and advance functional food applications","authors":"Gafar Babatunde Bamigbade,&nbsp;Mohamed Abdin,&nbsp;Athira Subhash,&nbsp;Maduni Paththuwe Arachchi,&nbsp;Naeem Ullah,&nbsp;Ren-You Gan,&nbsp;Abdelmoneim Ali,&nbsp;Afaf Kamal-Eldin,&nbsp;Mutamed Ayyash","doi":"10.1111/1541-4337.70156","DOIUrl":"https://doi.org/10.1111/1541-4337.70156","url":null,"abstract":"<p>Plant-derived polysaccharides have emerged as sustainable biopolymers for fabricating nanoparticles (polysaccharide-based nanomaterials [PS-NPs]), presenting unique opportunities to enhance food functionality and human health. PS-NPs exhibit exceptional biocompatibility, biodegradability, and structural versatility, enabling their integration into functional foods to positively influence gut microbiota. This review explores the mechanisms of PS-NPs interaction with gut microbiota, highlighting their ability to promote beneficial microbial populations, such as Lactobacilli and Bifidobacteria, and stimulate the production of short-chain fatty acids. Key synthesis and stabilization methods of PS-NPs are discussed, focusing on their role in improving bioavailability, stability, and gastrointestinal delivery of bioactive compounds in food systems. The potential of PS-NPs to address challenges in food science, including enhancing nutrient absorption, mitigating intestinal dysbiosis, and supporting sustainable food production through innovative nanotechnology, is critically evaluated. Barriers such as enzymatic degradation and physicochemical stability are analyzed, alongside strategies to optimize their functionality within complex food matrices. The integration of PS-NPs in food systems offers a novel approach to modulate gut microbiota, improve intestinal health, and drive the development of next-generation functional foods. Future research should focus on bridging knowledge gaps in metagenomic and metabolomic profiling of PS-NPs, optimizing their design for diverse applications, and advancing their role in sustainable and health-promoting food innovations.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565011","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}

{"title":"A comprehensive review on the promising purple leaf tea","authors":"Gaozhong Yang,&nbsp;Jiang Shi,&nbsp;Liqiang Tan,&nbsp;Ying Yang,&nbsp;Li Guo,&nbsp;Liyuan Wang,&nbsp;Xinqiang Zheng,&nbsp;Zhi Lin,&nbsp;Haipeng Lv","doi":"10.1111/1541-4337.70142","DOIUrl":"https://doi.org/10.1111/1541-4337.70142","url":null,"abstract":"<p>Purple leaf tea products (PTPs) are processed from purple tea leaves (PTLs) and combine unique color, flavors, and superior health benefits, holding promising market potential. However, PTLs contain unique chemical compositions, and the lack of systematic generalization of PTPs processing techniques has led to the under-representation of their unique qualities. Compared to traditional green leaf tea products, knowledge about PTPs is extremely limited and lacks a systematic framework linking chemical composition, processing techniques, and health benefits, which has largely limited the exploitation of PTPs. This review summarizes the chemical composition of PTLs, highlights variations across tea processing techniques, and their effects on the flavor qualities of PTPs. It also explores the potential health benefits of PTPs and examines the challenges of incorporating PTPs into the food industry, offering insights into potential applications. The chemical composition of PTLs is characterized by its unique polyphenolic profile, rich in anthocyanins, catechins, <i>O</i>-methyl catechins, and aroma components such as α/β-ionone and linalool. This unique chemical composition requires suitable processing methods to maximize its flavor qualities and health-promoting effects. PTPs offer notable potential health benefits, including antioxidant, anti-inflammatory, anticancer, neuroprotective, and anti-obesity effects, primarily due to their polyphenolic components. Additionally, PTPs show great potential as natural colorants and in applications such as dietary supplements and tea-flavored beverages. Based on these overviews, key challenges and possible future research directions are also outlined, especially in advancing production techniques, systematically evaluating health benefits, and expanding food applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554855","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}

{"title":"Food substances alter gut resistome: Mechanisms, health impacts, and food components","authors":"Ze Liang,&nbsp;Zijian Liang,&nbsp;Hang-Wei Hu,&nbsp;Kate Howell,&nbsp;Zhongxiang Fang,&nbsp;Pangzhen Zhang","doi":"10.1111/1541-4337.70143","DOIUrl":"https://doi.org/10.1111/1541-4337.70143","url":null,"abstract":"<p>Antibiotics are effective in treating bacterial infections, but their widespread use has spurred antibiotic resistance, which is linked closely with human disease. While dietary components are known to influence the gut microbiome, specific effects on the gut resistome—the collection of antibiotic-resistant genes in the gut—remain underexplored. This review outlines the mechanisms of antibiotic action and the development of resistance, emphasizing the connection between the gut resistome and human diseases such as metabolic disorders, cardiovascular disease, liver disease, and nervous system disorders. It also discusses the effects of diet habits and dietary components, including bioactive macronutrients, phytochemicals, and probiotics, on the composition of the gut resistome by enhancing antibiotic efficacy and potentially reducing resistance. This review highlights the emerging trend of increasing interest in functional foods aimed at targeting the gut resistome and a growing focus on bioactive plant compounds with the potential to modulate antibiotic resistance.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70143","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554889","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}