Journal of Food Biochemistry最新文献

{"title":"Ultrasonic-Assisted Deep Eutectic Solvent Extraction of Polyphenols From Tea Parts: A Green Assessment","authors":"Yusuf Can Gerçek,&nbsp;Fatma Nur Baştürk,&nbsp;Betül Gıdık,&nbsp;Tuğba Elbir Abca,&nbsp;Bayram Yurtvermez,&nbsp;Adrián Fuente-Ballesteros,&nbsp;Naciye Kutlu,&nbsp;Nesrin Ecem Bayram","doi":"10.1155/jfbc/6957941","DOIUrl":"https://doi.org/10.1155/jfbc/6957941","url":null,"abstract":"<p>Deep eutectic solvents (DESs) have emerged as green alternatives to conventional solvents for extracting bioactive compounds from plants. This study evaluated nine choline chloride–based DESs for recovering antioxidant polyphenols from four parts of the tea plant (<i>Camellia sinensis</i>): seed, bud, leaf, and flower. Total phenolic content, antioxidant activity, and individual polyphenolic profiles were determined, and the greenness of the sample preparation was assessed using AGREEprep. The highest total phenolic content (53.28 mg GAE/g) and antioxidant activity (141.17 mg TE/g) were obtained from leaves using ChCl:formic acid, outperforming ethanol and methanol. Leaves also exhibited the highest total quantified polyphenolic content (up to 95,813 mg/kg DW, corresponding to the sum of the quantified polyphenols), with epicatechin gallate and gallocatechin + epigallocatechin being the major contributors. Flowers and buds showed notable polyphenolic diversity, while seeds contained the lowest levels. Statistical analysis confirmed clear clustering patterns according to plant part and solvent type. AGREEprep evaluation yielded scores up to 0.54, highlighting the environmental benefits of DES-based extraction. We demonstrated that tea leaves were the richest source of bioactive polyphenols, and selected DESs, particularly formic acid–based and ethylene glycol–based, exhibited superior efficiency and sustainability compared to conventional solvents. These findings support the wider adoption of DESs for green, high-yield extraction of pharmacologically important compounds from tea and other medicinal plants.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/6957941","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784915","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":"Study on the Effect of Enzymatic Hydrolyzate of Duck Meat on the Quality and Flavor of Duck Meat Sauce Using Chemometric Techniques","authors":"Youwei Ai,&nbsp;Xue Yan,&nbsp;Jiamin Liu,&nbsp;Yihan Lu,&nbsp;Yan Chen,&nbsp;Mingjiang Tian,&nbsp;Jie Li,&nbsp;Yahong Han,&nbsp;Wenfu Hou","doi":"10.1155/jfbc/4095209","DOIUrl":"https://doi.org/10.1155/jfbc/4095209","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Enzymatic hydrolysis can enhance the flavor of food. The amino acids and peptides generated through enzymatic hydrolysis of poultry protein not only enhance protein absorption and utilization but also improve flavor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>This study utilized duck meat enzymatic hydrolysate as the primary additive for the preparation of duck meat sauce. Raw duck minced meat and the duck meat sauce without enzymatic hydrolysate were used as the control group to analyze the influence of the enzymatic hydrolysis process itself on the characteristics of duck meat, as well as the impact of adding enzymatic hydrolysate on the quality and flavor of duck meat sauce at each production stage. To evaluate the impact of enzymatic hydrolysis on product quality, a comparative analysis was conducted using multiple indicators, including amino acid composition, electronic tongue, electronic nose, and gas chromatography–ion mobility spectrometry (GC–IMS). These indicators were analyzed to assess the quality, taste, and flavor changes during the preparation process of the duck meat sauce.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The free amino acid content of duck meat prepared with enzymatic hydrolysate was higher than those without enzymatic hydrolysate. The electronic tongue analysis showed that umami, saltiness, acidity, astringency, and richness were elevated in comparison with the control group. The electronic nose analysis revealed that the response values of the electronic nose sensors in the group with enzymatic hydrolysate were also higher than that without enzymatic hydrolysate. GC–IMS identified 39 differential components, mainly including alcohols, aldehydes, esters, and ketones. Both enzymatic hydrolysis and hydrolysate addition increased the content of volatile components.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Enzymatic hydrolysis effectively released flavor precursor substances and generated new volatile components, thereby significantly enriching the overall flavor profile of the product. Furthermore, the integration of free amino acid content determination, electronic nose, electronic tongue, and GC–IMS technology offered a theoretical reference for the targeted design and precise regulation of meat product flavors.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/4095209","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784914","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":"GC–MS Phytochemical Composition With Molecular Docking and Bioactivity Study of Eucalyptus globulus Labill. Essential Oil: Insecticidal, Antimicrobial, and Allelopathic Effects","authors":"Laila El Hanafi,&nbsp;Chaimae Slimani,&nbsp;Mohamed Chebaibi,&nbsp;Youness El Abdali,&nbsp;Rachid Flouchi,&nbsp;Meriem Soussi,&nbsp;Chaimae Rais,&nbsp;Saadia Rais,&nbsp;Kawtar Fikri-Benbrahim,&nbsp;Miroslava Kačániová,&nbsp;Stefania Garzoli","doi":"10.1155/jfbc/2517745","DOIUrl":"https://doi.org/10.1155/jfbc/2517745","url":null,"abstract":"<p>This study employed GC–MS to analyze the chemical composition of <i>Eucalyptus globulus</i> essential oil (EGEO) and evaluated its insecticidal, antimicrobial, and allelopathic effects. A total of 34 phytoconstituents were identified, accounting for 100% of the oil’s composition, with eucalyptol (18.52%), azulene (6.82%), and p-cymene (6.74%) as the principal components. Insecticidal assays demonstrated strong toxicity of EGEO against <i>Rhyzopertha dominica</i> and <i>Sitophilus oryzae</i>, with LC50 values of 175.24 and 193.56 μL/L of air, respectively. Antimicrobial tests revealed that <i>Staphylococcus aureus</i> was the most resistant strain, requiring higher EGEO concentrations for inhibition, while <i>Bacillus subtilis</i> was the most sensitive. Allelopathic evaluations showed significant suppression of seed germination and growth parameters in <i>Sesamum indicum</i> L. Additionally, molecular docking studies indicated that major phytochemicals in EGEO exhibited strong binding affinities with acetylcholinesterase, glutamine synthetase, and acetohydroxyacid synthase, which may explain the observed biological activities. Taken together, these findings indicate that EGEO is a promising plant-based candidate for the management of stored-grain pests and for antibacterial applications, while its marked allelopathic effect on <i>Sesamum indicum</i> highlights both an opportunity for bioherbicidal use and a potential ecological risk for neighboring crops that should be considered in field deployment.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/2517745","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784890","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":"Lactofermentation of Vegetables: Interactive Effects of Kombucha Starter Culture and Salinity on Culturable Microbial Dynamics, Safety-Related Chemistry, and Sensory Quality of White and Purple Cabbage Sauerkraut","authors":"Ramazan Ulku Cetin,&nbsp;Melike Ciniviz,&nbsp;Zeynep Kilci,&nbsp;Tufan Unal","doi":"10.1155/jfbc/3560018","DOIUrl":"https://doi.org/10.1155/jfbc/3560018","url":null,"abstract":"<p>The quality of sauerkraut is determined by the combined effects of plant matrix, salinity, and starter culture ecology. However, there is limited literature on how kombucha-assisted fermentation modulates these responses in white and purple cabbage systems. This study evaluated the interactive effects of cabbage matrix, brine NaCl concentration, and kombucha starter culture on fermentation performance, culturable microbial dynamics, safety-related chemistry, antioxidant-related responses, and descriptive sensory quality. White and purple sauerkraut samples were generated using a three-factor full factorial design incorporating three salt concentrations (2.5%, 5.0%, and 7.5%, w/v) and two fermentation strategies (spontaneous and kombucha-assisted fermentation). Fermentations were performed at 25°C ± 0.5°C for 28 days. Across all treatments, pH ranged from 2.83 to 5.42, titratable acidity ranged from 0.09% to 2.34% as lactic acid, and salt content ranged from 2.11% to 13.81%, confirming a treatment-dependent acidification trend. At 28 days, reducing sugar, soluble protein, and nitrite levels ranged from 0.3940 to 0.9250 mg/100 mg, 0.6533 to 3.3700 mg/100 g, and 5.9433 to 13.2433 mg/kg, respectively. Total phenolic content, ascorbic acid, and DPPH IC₅₀ values ranged from 39.9067 to 84.5733 mg GAE/100 g, 128.6170 to 156.3170 mg/100 g, and 26.1800 to 46.8367 ppm, respectively. Moderate salinity, particularly 5.0% NaCl, resulted in the most consistent process yield, supporting acidification, microbial control, nitrite reduction, antioxidant-related performance, and sensory integration. Kombucha-assisted applications improved the selected response patterns, especially under moderate salinity, but the effect was largely matrix-dependent. The findings suggest that kombucha-assisted sauerkraut should be interpreted not as a simple inoculated product but as an interaction-oriented fermentation system.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/3560018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783512","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 Effects of Fresh and Vinegar-Aged Garlic Extracts on DNA Glycation and AGE Formation In Vitro","authors":"Motahare Piri,&nbsp;Mousa Bohlooli,&nbsp;Mostafa Khajeh,&nbsp;Mansour Ghaffari-Moghaddam,&nbsp;Neda Poormolaie,&nbsp;Fatemeh Ghamari,&nbsp;Halil Şenol","doi":"10.1155/jfbc/8340953","DOIUrl":"https://doi.org/10.1155/jfbc/8340953","url":null,"abstract":"<p>Advanced glycation end products (AGEs) generated during food processing and storage compromise nutritional quality and contribute to metabolic risk. Garlic (<i>Allium sativum</i>), a source of phenolic and organosulfur bioactives, was examined for its ability to counteract glycation-driven DNA damage. Fresh garlic extract (FGE) and vinegar-aged garlic extract (VGE) were tested with calf-thymus DNA under sugar-induced stress for 28 days, using AGE-linked fluorescence, nitro blue tetrazolium assay, reactive oxygen species (ROS) quantification, circular dichroism spectroscopy, and agarose gel electrophoresis. Both extracts markedly reduced AGE formation and ROS generation (up to ≈ 58% versus control) while preserving the native B-form DNA conformation. At the 28-day endpoint, FGE produced a greater overall suppression of glycation and AGE-related markers than VGE. This work provides a comparative assessment of garlic-derived preparations at the DNA-glycation level—a scarcely explored target—and characterizes, in a cell-free system, the comparative in vitro chemical and biophysical effects of these garlic preparations on glucose-induced DNA glycation and AGE formation. These findings represent preliminary in vitro screening evidence and do not establish efficacy in cellular systems, physiological conditions, or food matrices.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8340953","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783511","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":"Analgesic, Anti-Inflammatory, Antipyretic, and Antioxidant Activity of Lophopetalum wightianum Leaf Extract: A Phytochemical and Biological Study","authors":"Zubaer Ahmed,&nbsp;Mohiminul Adib,&nbsp;Sania Ashrafi,&nbsp;Md. Saiful Islam,&nbsp;Muhammad Rakib Al-Mamun,&nbsp;Monira Ahsan","doi":"10.1155/jfbc/4312846","DOIUrl":"https://doi.org/10.1155/jfbc/4312846","url":null,"abstract":"<p><i>Lophopetalum wightianum</i> Arn. has previously been identified as a medicinal plant reported to contain promising anti-inflammatory and anticancer compounds, including lupeol and pristimerin. Compared to other species of the <i>Lophopetalum</i> genus, <i>L. wightianum</i> remains largely unstudied, and this study aimed to assess the analgesic, anti-inflammatory, antipyretic, and antioxidant potential of the methanolic extract of its leaves and undertake a phytochemical investigation. Gas chromatography–mass spectrometry (GC–MS) analysis of the crude extracts indicated the presence of steroids, triterpenoids, and fatty acid esters. Lupeol, a triterpenoid, was isolated from the hexane fraction of the bark. In the writhing test of analgesic potential, 400 and 500 mg/kg dose groups of the leaf extract showed reduced mean writhing counts of 35.60 ± 0.87 (<i>p</i> &lt; 0.01) and 27.20 ± 1.59 (<i>p</i> &lt; 0.001), respectively, compared to the control group (42.20 ± 1.16). At the 500 mg/kg dose, the extract reduced licking duration by 40.09 ± 0.02% in phase one and 44.66 ± 0.01% in phase two of the licking test. Significant protection level (38.21 ± 1.56%, <i>p</i> &lt; 0.001) was observed in the hotplate test at a dose of 500 mg/kg at 0.5 h, which was close to diclofenac sodium (40.70 ± 1.10%). A dose-dependent effect was evident in the writhing, licking, and hotplate tests. In the anti-inflammatory test, the highest anti-inflammatory effect (36.79 ± 0.01%) was observed at 3 h at the highest dose, and a dose-dependent effect was apparent. Finally, in the antipyretic activity test, the crude extract was most effective at a dose of 500 mg/kg. Overall, the findings indicate the presence of potential therapeutic bioactive compounds in the plant.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/4312846","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753348","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":"Antioxidant and Anti-Inflammatory Effects of Camellia nitidissima Chi Ethanolic Extract in DSS-Induced Ulcerative Colitis: Phenolic Profiling and In Silico Docking Insight Into Fisetin’s Molecular Targets","authors":"Hui Sun,&nbsp;Sam Al-Dalali,&nbsp;Fei Pan,&nbsp;Long Huang,&nbsp;Min Wei,&nbsp;Jinghan Wang,&nbsp;Rui Dai,&nbsp;Lingyun Wen,&nbsp;Miying Du,&nbsp;Zhigui He","doi":"10.1155/jfbc/1491407","DOIUrl":"https://doi.org/10.1155/jfbc/1491407","url":null,"abstract":"<p>This study investigated the effect of a polyphenolic ethanolic extract from <i>Camellia nitidissima</i> Chi (CNFC) flowers on the reduction of DSS-induced ulcerative colitis in a C57BL/6 mouse model by regulating antioxidant and anti-inflammatory mechanisms. The interaction of the fisetin molecule with essential anti-inflammatory proteins (NF-κB and NLRP3) and the antioxidant protein Keap1 was examined through molecular docking analysis. The phenolic content in CNFC was measured at 2.09 mg/g, while the flavonoid content was 2.80 mg/g. The ethanolic extract of CNFC showed IC₅₀ values of 0.605, 0.862, and 0.299 mg/mL against DPPH, ABTS, and OH·, respectively, indicating robust antioxidant activity. Three phenolic compounds have been identified for the first time in CNFC flowers: 6-hydroxyflavone, fisetin, and (2S,3S,4S,5R,6S)-6-[2-(3,4-dihydroxyphenyl)-5-hydroxy-4-oxochromen-7-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid. The model group mice experienced greater weight loss and had a colon length of 45 mm, much shorter than the intervention group’s 65 mm. The spleen inflammation index was 62.1 mg/10 g, markedly higher than the 44.2 mg/10 g in the intervention group. Additionally, the histopathology score of 7 exceeded that of the intervention group, as did the disease activity index score of 7, compared with the intervention group’s score of 1. The binding interactions of fisetin with NF-κB, Keap1, and NLRP3 proteins indicate a potential affinity for these proteins. CNFC exhibits notable antioxidant and anti-inflammatory properties, and this study offers a technical reference and theoretical foundation for advancing CNFC as a functional and therapeutic food. The present study was designed to elucidate the antioxidant and anti-inflammatory mechanisms of CNFC in DSS-induced colitis, which may serve as a reference for future studies of the multiomics profiles of CNFC’s therapeutic activity, such as gut microbiome profiling, Western blotting, and qPCR-based assessment of related gene expression, for a more detailed understanding.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1491407","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753540","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":"Mechanistic Study of the Preventive Effect of Bovine Colostrum SIgA on Acute Alcohol-Induced Liver Injury in Mice: An Exploration Based on the Nrf2 Pathway and Ultrastructural Protection","authors":"Xiaojun Wang,&nbsp;Lingling Zhao,&nbsp;Wenjin Ge,&nbsp;Qingguo Lu,&nbsp;Jiaxin Lei,&nbsp;Mengxuan Wu,&nbsp;Yu Wang,&nbsp;Shuang Tian,&nbsp;Qun Zhang,&nbsp;Guangyu Cheng,&nbsp;Rongchang Wang,&nbsp;Mingxuan Tao","doi":"10.1155/jfbc/2918208","DOIUrl":"https://doi.org/10.1155/jfbc/2918208","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Objective</h3>\u0000 \u0000 <p>The mechanism by which bovine colostrum secretory immunoglobulin A (SIgA) prevents alcoholic liver injury, particularly whether it acts through the nuclear factor E2-related factor 2 (Nrf2) pathway in a dose-dependent manner, remains unclear. This study investigated the preventive effects of SIgA against acute alcoholic liver injury in mice and tested the hypothesis that SIgA activates the Keap1/Nrf2/HO-1 (heme oxygenase-1) pathway in a dose-dependent manner, with optimal protection achieved at an intermediate dose via maximal hepatic accumulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Mice were pretreated with SIgA (20, 40, 80 mg/kg) for 28 days before ethanol challenge. Serum biochemistry, hepatic antioxidant enzymes, inflammatory cytokines, histopathology, and ultrastructure were assessed. Hepatic SIgA content was measured by ELISA. Keap1, Nrf2, and HO-1 mRNA were detected by RT-PCR. The Nrf2 inhibitor ML385 was used to verify pathway dependence.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>SIgA pretreatment significantly reduced serum transaminases, triglycerides, and hepatic malondialdehyde, while enhancing superoxide dismutase, glutathione, and catalase and suppressing tumor necrosis factor-α and interleukin-6. Protective effects showed a bell-shaped dose–response, with the medium dose (40 mg/kg) being most effective. Hepatic SIgA content correlated strongly with Nrf2 and HO-1 expression. ML385 coadministration reversed SIgA-induced Keap1 downregulation and Nrf2/HO-1 upregulation, confirming Nrf2/ARE (antioxidant response element) pathway dependence.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Bovine colostrum SIgA exerts dose-dependent protection against acute alcoholic liver injury. The optimal effect at the medium dose is attributable to maximal hepatic SIgA accumulation, driving robust activation of the Keap1/Nrf2/HO-1 pathway.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/2918208","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753125","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":"Drying-Driven Modulation of Bioactive Phenolics From Lignocellulosic Pea Biomass and Their Application in Pea Protein Isolate–Based Bio-Packaging","authors":"Nushrat Yeasmen,&nbsp;Md. Hafizur Rahman Bhuiyan,&nbsp;Yvan Gariépy,&nbsp;Valérie Orsat,&nbsp;Marie-Josée Dumont","doi":"10.1155/jfbc/1949842","DOIUrl":"https://doi.org/10.1155/jfbc/1949842","url":null,"abstract":"<p>This study investigates the influence of drying conditions (freeze-drying [FD], 40°C–140°C oven drying) on pea biomass (PB) phenolic content, antioxidant activity, and their application in pea protein isolate (PPI)–based antioxidant-enriched biofilms. Moisture decreased from 12.6% (40°C) to 1.7% (140°C), while protein increased from 13.3% to 17.4%. Phenolic profiling revealed that the highest catechin concentrations were at 120°C–140°C (511.53–515.95 μg/g DM), the highest rutin content at 120°C (648.09 μg/g DM), while quercetin was highest at 40°C (1205.87 μg/g DM). The highest FRAP antioxidant activity was observed in extracts obtained from both 120°C oven-dried and FD biomass, which shared the same statistical significance group (<i>p</i> &lt; 0.05), indicating comparable reducing antioxidant capacity. PPI films incorporating PB phenolic extracts (5%) exhibited improved tensile strength (11.5 MPa at 120°C), reduced water solubility (25.64%–33.66%), and enhanced antioxidant activity (FRAP: 174.25 μM TE/g DM). FD extracts preserved thermolabile compounds, while controlled oven drying (100°C–120°C) provided a practical compromise between phenolic recovery and process simplicity, although comprehensive sustainability assessments remain necessary for industrial implementation.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1949842","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752593","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":"Exploring Neuropharmacological, Analgesic, Anti-Inflammatory, and Antipyretic Potentials: The Multifunctional Role of Pueraria phaseoloides Fruit in Livestock Health","authors":"Md. Safayat Hossen Momen,&nbsp;Neamul Hoque,&nbsp;Mohammed Zahidul Islam,&nbsp;Monir Khan,&nbsp;Shakil Ahmed,&nbsp;Md. Marouf Hossen Titu,&nbsp;Hridoy Chowdhury,&nbsp;S. M. Moazzem Hossen","doi":"10.1155/jfbc/2129654","DOIUrl":"https://doi.org/10.1155/jfbc/2129654","url":null,"abstract":"<p>The fruit of <i>Pueraria phaseoloides</i> exhibits significant potential as a multifunctional animal feed due to its rich nutritional and bioactive compound profile. GC-MS analysis identified major constituents, including 11,14,17-eicosatrienoic acid (76.25%), stigmasterol (8.52%), gamma-tocopherol (3.03%), and medicarpin (1.22%), which are associated with antioxidant, anti-inflammatory, and neuroprotective effects. The high content of polyunsaturated fatty acids (PUFAs) and tocopherols suggests benefits for immune function, growth, and reproductive performance in livestock. Pharmacological evaluation demonstrated that aqueous extract of <i>P. phaseoloides</i> fruit (AEPP) produced anxiolytic, sedative, and mild antidepressant effects: time spent in open arms of the elevated plus maze increased to 126.67 ± 3.75 s at 200 mg/kg (<i>p</i> &lt; 0.01 vs. control 68.1 ± 1.73 s), and head-dipping in the hole board test rose significantly. Locomotor activity was reduced in the hole cross and open field tests, and immobility time in forced swimming and tail suspension tests decreased. AEPP also exhibited dose-dependent anti-inflammatory (97.53% inhibition at 400 mg/kg), analgesic (55.11% inhibition in writhing tests), and antipyretic activities. In silico docking confirmed the strong binding affinities of key compounds with COX-1, COX-2, GABA receptors, and MAO-A, supporting the observed pharmacological effects, while ADME/T predictions indicated nontoxic, nonmutagenic, and bioavailable properties. These results suggest that <i>P. phaseoloides</i> fruit can improve animal welfare by reducing stress, inflammation, and oxidative damage, while enhancing growth, immunity, and productivity. Its safety and multifunctional benefits make it a promising natural feed additive for livestock and poultry.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2026 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/2129654","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616505","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}