Journal of the Science of Food and Agriculture最新文献

{"title":"Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano-selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao.","authors":"Yuting Yuan, Defen Liu, Jiefei Mao, Hejiang Liu, Rongrong Wang, Yanjun Ju, Wanjin Sun, Wenzhao Jia, Yi Fang, Canping Pan, Shengjun Ma, Lu Kang","doi":"10.1002/jsfa.14203","DOIUrl":"https://doi.org/10.1002/jsfa.14203","url":null,"abstract":"<p><strong>Background: </strong>Jujube (Zizyphus jujuba), belonging to the Rhamnaceae, contains various bioactive components including flavonoids and polysaccharides. In our previous study, jujube quality was improved by application of nano-selenium (Nano-Se) and melatonin; however, little research has been conducted on the induced molecular mechanisms. Zizyphus jujuba cv. Huizao was used as experimental materials to compare and analyze the transcriptomics and metabolomics mechanisms.</p><p><strong>Results: </strong>Compared with the control, 305, 422, and 240 metabolites and 24, 281, and 44 genes were significantly changed at the metabolic and transcriptional levels in Nano-Se, melatonin, and Nano-Se with melatonin treatments, respectively. The metabolomics indicated that the differentially expressed metabolites were involved in phenylpropanoid biosynthesis, fructose, and mannose metabolic pathways. The Nano-Se with melatonin treatment group increased the contents of glucose and total Se by 1.8 and 5.4 times, respectively. Transcriptomics showed that differentially expressed genes of Nano-Se and melatonin treatment were mainly enriched in phenylpropanoid biosynthesis, pentose, and glucuronate interconversions pathways. In addition, several transcription factors from the NAC, WRKY, MYB, and WRKY families were identified in melatonin versus control and melatonin versus Nano-Se. Furthermore, combined transcriptomic and metabolomic analysis showed that phenylpropanoid biosynthesis, starch and sucrose metabolism, the mutual conversion pathway of pentose, and glucuronate interconversions were the vital pathways in response to Nano-Se and melatonin treatment.</p><p><strong>Conclusion: </strong>Overall, these results provide new insights into jujube response to Nano-Se and melatonin, and improve our understanding of the jujube molecular mechanisms induced by Nano-Se and melatonin. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143567562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro and in vivo effects of Centella asiatica on intestinal inflammatory models and identification of its bioactive components.","authors":"Hyun Young Shin, Yeon Suk Kim, Mi Yeun Joung, Woo Jung Kim, Kwang-Soon Shin, Kwang-Won Yu","doi":"10.1002/jsfa.14213","DOIUrl":"https://doi.org/10.1002/jsfa.14213","url":null,"abstract":"<p><strong>Background: </strong>The family Apiaceae (genus Centella) includes approximately 50 species, many of which are used in traditional medicine to treat various inflammatory diseases. Traditionally, Centella asiatica has been widely used as a medicinal herb in Ayurvedic medicine. The efficacy of C. asiatica in treating intestinal inflammation remains poorly explored.</p><p><strong>Results: </strong>This study investigated the effects of a hot-water extract of C. asiatica (CA-HE) on inflammation-induced intestinal epithelial cell lines and animal models. CA-HE effectively alleviated IL-1β-induced inflammatory factors and tight junction (TJ) proteins. In a dextran sulfate sodium (DSS)-induced mouse model of colitis, oral administration of CA-HE induced no toxicological effects and significantly alleviated major clinical symptoms of colitis. Examination of colon specimens revealed that oral administration of CA-HE significantly prevented DSS-induced inflammatory and TJ-associated factors in mice. Histopathological examination of hematoxylin and eosin- and periodic acid-Schiff/Alcian blue-stained colon sections showed that CA-HE alleviated crypt destruction, submucosal edema, inflammatory infiltration and mucin secretion compared to the DSS group. Oral administration of CA-HE increased the total levels of short-chain fatty acids in the cecum and feces. Finally, UHPLC-MS analysis predicted that CA-HE comprises five phenolic compounds (neochlorogenic acid, cryptochlorogenic acid, 1,5-dicaffeoylquinic acid (DCQA), 3,5-DCQA and 4,5-DCQA) and one flavonoid (miquelianin) as key bioactive components.</p><p><strong>Conclusion: </strong>Our results suggest that CA-HE could be an alternative candidate to prevent and treat intestinal inflammation. Furthermore, our findings provide foundational data for the use of CA-HE as a bioactive component. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143573344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the complex coacervation behavior and interaction mechanism of nisin and rhamnolipid.","authors":"Jing-Kun Yan, Zi-Wei Wang, Lin Wang, Zheng-Cai Liu, Ya-Hui Yu, Mingyu Jin, Long-Qing Li, Lin Li","doi":"10.1002/jsfa.14204","DOIUrl":"https://doi.org/10.1002/jsfa.14204","url":null,"abstract":"<p><strong>Background: </strong>Nisin is a natural, safe and highly effective food preservative that can inhibit the growth and reproduction of most gram-positive bacteria. However, the antimicrobial effect of nisin shows poor stability, which is a disadvantage in practical applications. Microencapsulation of nisin through complex coacervation addresses its poor antibacterial stability and limited spectrum. This study investigated the phase behavior, microstructural properties, and interaction mechanisms between nisin and rhamnolipid (RL).</p><p><strong>Results: </strong>The results showed that the characteristic boundary pH values (pH_c, pH_φ1, pH_opt, pH_φ2) of the nisin/RL complex coacervates increased significantly by decreasing the RL to nisin mass ratio from 1:12 to 1:16 (w/w). At different critical pH values, nisin/RL complexes and coacervates exhibited varied microstructural properties, with those formed at pH_opt (4.4-4.8) displaying the most intense microstructures. Electrostatic attractions were the primary driving force to give nisin/RL complex coacervation, with hydrophobic and hydrogen bond interactions playing fewer roles. Notably, complex coacervation, particularly at pH_opt, enhanced the thermal stability of nisin but reduced its crystallinity and secondary structure.</p><p><strong>Conclusion: </strong>Therefore, our findings offer a theoretical basis for stabilizing the antibacterial agent nisin through complex coacervation. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transforming plant-based alternatives by harnessing precision fermentation for next-generation ingredients.","authors":"Daniel Rice, Ranjit Singh, Himani Priya, Johnmel Valerozo, Anil Kumar Anal","doi":"10.1002/jsfa.14168","DOIUrl":"https://doi.org/10.1002/jsfa.14168","url":null,"abstract":"<p><p>Global levels of critical food insecurity continue to rise as the projected population is expected to reach approximately 10 billion in 2050. Meeting the growing demands for food protein, improved nutritional quality, and environmental sustainability requires transitioning from animal-sourced products. Plant-based products have emerged as the most prominent and major alternative solution toward improving the current food production system; however, plant-based products come with their flaws. Generating flavorful, nutritious, and high-protein products derived entirely from plant sources typically lacks consumer acceptance. However, the growing field of precision fermentation within food systems offers a substantial field toward enhancing and revolutionizing current plant-based products to derive more nutritious, flavorful, and textural analogs. Precision fermentation entails genetically modifying microorganisms such as yeast, bacteria, microalgae, fungi, and more to generate specific products such as proteins, carbohydrates, lipids, vitamins, and flavonoids. Precision fermentation is critical for closing the nutritional and flavor gap between plant and traditional animal-based products. This process provides controlled production of key ingredients that may improve the final product's safety, quality, sustainability, and sensory value. Currently, the most well-known example of precision fermented products integrated into plant-based foods is the heme protein integrated into plant-based burgers, but there is even greater potential. This review highlights the current production of food ingredients through microbial sources that enhance the organoleptic and nutritional quality of plant-based alternatives. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ion-pairing reversed-phase chromatography with inductively coupled plasma-mass spectrometry applied to simultaneous determination of arsenic and selenium species in functional food American ginseng.","authors":"Jianjie Wu, Yuanyuan Zhang, Ping Sheng, Chunjiao He, Hao Liu, Shanyong Gu, Jiaoyang Luo, Meihua Yang","doi":"10.1002/jsfa.14211","DOIUrl":"https://doi.org/10.1002/jsfa.14211","url":null,"abstract":"<p><strong>Background: </strong>The toxicity of heavy metals and harmful elements is highly dependent on their chemical species. However, research on the simultaneous analysis of inorganic and organic species in complex matrices remains limited. This study presents a rapid and sensitive method for the concurrent determination of arsenic and selenium species using reversed-phase chromatography with inductively coupled plasma-mass spectrometry. Enzyme-assisted extraction was employed to enhance the efficiency of target analyte recovery.</p><p><strong>Results: </strong>By utilizing ion-pairing reagents and a mobile phase consisting of 20 mmol L^-1 citric acid with 2.0% methanol at pH 4.0, six arsenic species and five selenium species were simultaneously analyzed in kinetic energy discrimination mode within 10 min. The limits of detection for arsenic and selenium species ranged from 0.058 to 0.6 μg kg^-1 and 0.083 to 0.283 μg kg^-1, respectively. The precision of the spiked American ginseng samples ranged from 1.07% to 11.08%, with recovery rates between 72.13% and 107.2%. The method successfully identified and quantified 11 elemental species.</p><p><strong>Conclusion: </strong>The analysis of real American ginseng samples revealed that the predominant arsenic species were inorganic arsenic(V), while the primary selenium species was organic selenomethionine. This study provides a valuable and efficient method for the simultaneous monitoring of elemental species in functional foods, contributing to their safety assessment and quality control. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interaction of glycosylated legumin with EGCG and quercetin: structure and stability analysis.","authors":"Yue Li, Jincan Wu, Jiaqi Ding, Mengyao Liu, Rui Yang","doi":"10.1002/jsfa.14212","DOIUrl":"https://doi.org/10.1002/jsfa.14212","url":null,"abstract":"<p><strong>Background: </strong>Polyphenols have a strong binding capacity with proteins, but the binding behavior of polyphenols with glycosylated proteins and the effects of binding on the structure of glycosylated proteins have been less studied.</p><p><strong>Results: </strong>This study used enzymatic modification to prepare an oligochitosan-legumin complex (OLC) to investigate its interaction with (-)-epigallocatechin gallate (EGCG) and quercetin. Fluorescence spectroscopy experiments showed that the binding site of OLC to EGCG was 27.7 ± 2.47 and that of quercetin to OLC was 19.5 ± 2.92; the binding of one polyphenol affected the other's ability to bind to OLC. The FTIR and CD results showed secondary structural changes in OLC after incorporating polyphenols, with a decrease in the content of α-helix and an increase in the content of β-sheet. The OLC and OLC-polyphenol complexes showed smaller particle size and denser micromorphology. Moreover, OLC had a protective effect on EGCG and quercetin against thermal and ultraviolet light treatments compared to polyphenols alone.</p><p><strong>Conclusion: </strong>Transglutaminase was used to catalyze the crosslinking of legumin and oligochitosan. The interaction between OLC and two polyphenols with different properties was studied, and OLC was successfully developed as a carrier to protect two bioactive substances. This study demonstrated the interaction mechanism between glycosylated proteins and polyphenols, providing a basis for the application of glycosylated proteins in encapsulation, protection, and delivery of bioactive substances. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Engineering UDP-sugar synthesis pathways for exopolysaccharide biosynthesis in Streptococcus thermophilus AR333.","authors":"Yizhou Fan, Junkang Shi, Xin Song, Guangqiang Wang, Yongjun Xia, Lianzhong Ai, Zhiqiang Xiong","doi":"10.1002/jsfa.14206","DOIUrl":"https://doi.org/10.1002/jsfa.14206","url":null,"abstract":"<p><strong>Background: </strong>Exopolysaccharide (EPS) produced by Streptococcus thermophilus can significantly improve the viscosity, texture and taste of dairy products, which have broad application potential in the food industry. However, EPS production is typically low (< 100 mg L^-1) in S. thermophilus, making it difficult to meet industrialization requirements. The utilization of metabolic engineering for genetic modification of S. thermophilus is an efficient approach to enhance EPS biosynthesis.</p><p><strong>Results: </strong>To our knowledge, there is lack of systematic investigation on engineering UDP-sugar synthetic pathways for EPS production in S. thermophilus. In the present study, the biosynthetic genes of EPS precursors UDP-glucose and UDP-galactose were regulated for improving EPS production in S. thermophilus AR333. Compared with the control, engineered strains by single overexpression of eight EPS precursor genes increased EPS production by 7-31%, respectively. Among of them, overexpressing glk encoding glucokinase and galE1 encoding UDP-galactose-4-epimase led to 275.37 and 288.65 mg L^-1 of EPS production, respectively. Moreover, co-overexpression of lacZ encoding β-galactosidase and galE1 achieved a remarkable 49% increase in the EPS production (329.51 mg L^-1). Transcriptional analysis further suggested that enhanced EPS synthesis in engineered strain can attributed to the upregulation of precursor genes and clusters of EPS genes.</p><p><strong>Conclusion: </strong>Our results showed that engineered UDP-sugar synthesis is an efficient strategy to boost EPS production in S. thermophilus. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143542440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanism.","authors":"Cuihua Chang, Junhua Li, Yi Wang, Zhen Wei, Yujie Su, Luping Gu, Yanjun Yang","doi":"10.1002/jsfa.14197","DOIUrl":"https://doi.org/10.1002/jsfa.14197","url":null,"abstract":"<p><strong>Backgroud: </strong>Freezing is a commonly used method to prolong the storage duration of egg yolk, which induces irreversible gelation after being stored below -6 °C. The present study examined the effects of pre-freezing and thawing conditions on the gelation of egg yolk liquid, accessing its rheological properties, molecular structure and water mobility.</p><p><strong>Results: </strong>The results indicated that pre-freezing at -40 °C for 7 days followed by storage at -18 °C was a cost-effective method, with the consistency coefficient being decreased by approximately 30% compared to that of egg yolk liquid frozen directly at -18 °C. Pre-freezing was beneficial in generating smaller ice crystals, preventing the protein denaturation and aggregation caused by mechanical damage from larger ice crystals, and reducing the loss of protein molecular bound water. On the other hand, thawing in a 50 °C water bath was found to be the most effective method. The consistency coefficient of egg yolk liquid pre-freezed at -40 °C for 3 days and then thawed at 50 °C decreased by 73% compared to the sample directly frozen at -18 °C and then thawed at room temperature. The increase in fluidity of egg yolk after freezing was related to protection of bonding water and less cross-linking, as verified by the higher content of β-sheet and smaller particle size.</p><p><strong>Conclusion: </strong>The pre-freezing process promoted the formation of a greater number of small ice crystals, which mitigated the mechanical damage to proteins and the consequent denaturation and aggregation. Additionally, thawing at elevated temperatures could effectively avoid recrystallization, protecting proteins from denaturation and aggregation, leading to a further reduction in gel strength and an increase in fluidity. The findings of the present study contribute to a better understanding of the factors influencing egg yolk gelation and offer insights into the development of enhanced freezing and thawing techniques for egg yolk. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143542537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis and characterization of anthocyanin-loaded bovine serum albumin nanoparticles: unveiling the encapsulation mechanisms with computational insights.","authors":"Liang Zhao, Qian Fan, Zehui Zhu, Mingxin Zhang, Na Zhou, Fei Pan, Ou Wang, Lei Zhao","doi":"10.1002/jsfa.14199","DOIUrl":"https://doi.org/10.1002/jsfa.14199","url":null,"abstract":"<p><strong>Background: </strong>Black rice anthocyanins (BRA) offer significant health benefits but are limited in application due to their low bioavailability. Bovine serum albumin (BSA) nanoparticles (NPs) have been shown to effectively enhance the stability of encapsulated BRA. However, the mechanism of BRA-BSA NP formation and their molecular interactions remain unclear. This study prepared and characterized BRA-BSA NPs and investigated the formation mechanisms using computational simulations.</p><p><strong>Results: </strong>The optimized BRA-BSA NPs had a particle size of 128.37 ± 4.10 nm, a zeta potential of -18.93 ± 0.32 mV and an encapsulation efficiency of 81.10 ± 0.08%. Characterization showed that the NPs were stabilized through hydrophobic interactions and hydrogen bonds. BRA-BSA NPs exhibited a slow release in the upper gastrointestinal tract. Molecular dynamics simulations, both all-atom and coarse-grained, revealed that anthocyanins bound to four primary sites on the BSA surface through hydrogen bonds and van der Waals forces. Furthermore, ethanol was shown to modulate the dissociation of amino acids, promoting BSA aggregation and self-assembly into NPs.</p><p><strong>Conclusion: </strong>The results demonstrate that BSA NPs loaded with BRA serve as effective carriers with high encapsulation efficiency. Molecular dynamics simulations elucidated the molecular basis of cyanidin-3-O-glucoside-BSA interactions, as well as the self-assembly process of BSA. This study therefore provides valuable insights for developing BSA-based delivery systems for BRA, advancing the fields of bioactive encapsulation of nutraceuticals. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143541273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of co-fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch.","authors":"Yu-Ting Zhao, Yu-Hang Jiang, Wei-Gang Xin, Ming Liang, Jia-Jia Song, Chen Wang, Xiao-Yong Chen, Hua-Yi Suo","doi":"10.1002/jsfa.14201","DOIUrl":"https://doi.org/10.1002/jsfa.14201","url":null,"abstract":"<p><strong>Background: </strong>Microbial fermentation is regarded as the best bioimprovement technique for changing the physicochemical characteristics and structural makeup of carbohydrates. In the present study, lotus root starch (LRS) was co-fermented with Saccharomyces cerevisiae and Lactiplantibacillus plantarum. The effects of single- and mixed-strain fermentation on the structure, physicochemical properties and digestibility of starch were investigated at different fermentation times.</p><p><strong>Results: </strong>The results showed that cracks and grooves appeared on the surface of fermented LRS, particularly with prolonged mixed fermentation. Additionally, the particle size, dissociation, freeze-thaw dehydration shrinkage and hydration characteristics of starch significantly decreased. Structural characterization showed that fermentation promoted the alignment of LRS long chains towards shorter sequence structures, enhanced hydrogen-bonding interactions and increased the relative crystallinity of LRS by degradation of the amorphous region. Mixed fermentation also increased the viscosity, springiness, thermal stability and shear stability of LRS gels compared to single fermentation, effectively improving the digestive performance.</p><p><strong>Conclusion: </strong>This study has confirmed that co-fermentation with L. plantarum and S. cerevisiae significantly influences both the multiscale structure and physicochemical properties of LRS. These results provide promising strategies for processing and nutritional enhancement of fermented lotus root products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143531645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}