Journal of the Science of Food and Agriculture最新文献

{"title":"Protein content and flour viscosity predict pasta quality in pinto bean germplasm.","authors":"Sharon Hooper, Hannah Peplinski, Anna P Akariza, Sydney Burtovoy, Hannah Jeffery, Juan M Osorno, Phillip Miklas, Phillip McClean, Karen Cichy","doi":"10.1002/jsfa.70084","DOIUrl":"https://doi.org/10.1002/jsfa.70084","url":null,"abstract":"<p><strong>Background: </strong>Pinto bean (Phaseolus vulgaris L.) is the most widely grown dry bean market class in the USA. While traditionally consumed as whole pulses, making products from pinto bean flour is being explored to increase appeal and consumption by consumers. There is a need to understand the effects that macronutrients, flour functionality, genotype and production environment have on pinto bean pasta characteristics, particularly characteristics that improve the quality of the pasta, such as texture. Here, pinto bean germplasm from major bean breeding programs in North Dakota and Washington were evaluated for whole bean, flour and pasta characteristics. Forty-six pinto bean genotypes were grown in Carrington and Hatton, North Dakota, and 106 genotypes were grown in Othello, Washington, over 2 years.</p><p><strong>Results: </strong>Bean flour pasting viscosities (peak, trough, setback, final) were significantly (P < 0.0001) correlated with each other and were negatively correlated with cooked pasta texture. Bean flour protein concentration varied from 169 to 261 g kg^-1 and was moderately correlated (r = 0.41, P < 0.0001) with pasta cooked texture firmness. Analysis of variance showed that genotypic and environmental effects controlled most traits under investigation, but genotype × environment interactions did not significantly affect protein concentration.</p><p><strong>Conclusion: </strong>Pinto bean with higher protein content made pastas with firmer texture for better quality. This study provides breeders with information about using protein concentration as well as pasting viscosity as screening criteria to select cultivars that can improve pasta texture. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144742407","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":"Cucurbita pepo cv Dayangua supplementation ameliorates high-fat diet-induced obesity in mice, modulates gut microbiota and attenuates inflammation.","authors":"Huan Zhang, Jianghui Tong, Likun Wang, Yafang Tan, Xiaoming Qin, Dong Li, Zichuang Hao, Jingling Guo, Teng Liu, Jin Zhou, Zhiguang Jian, Lei Yang, Yujing Bi, Ruifu Yang","doi":"10.1002/jsfa.70083","DOIUrl":"https://doi.org/10.1002/jsfa.70083","url":null,"abstract":"<p><strong>Background: </strong>Cucurbita pepo cv Dayangua (CPD), a variant of zucchini, has been recognized for its anti-inflammatory, antibacterial and analgesic properties. However, its potential to mitigate obesity has been largely unexplored. The present study delves into CPD's capacity to alleviate obesity and its related metabolic disorders induced by a high-fat diet (HFD) and uncovers the mechanisms at play involving gut microbiota modulation and inflammation regulation.</p><p><strong>Results: </strong>First, the mouse model of obesity was established: C57BL/6 mice were randomly assigned to two groups: a normal chow diet (NCD) group and a HFD group. After 12 weeks, the weight of mice in the HFD group exceeded 20% of that in the NCD group, which represented a successful establishment of mouse model of obesity. Mice with obesity were then randomly allocated to the HFD group, and HFD with 600 mg kg^-1 CPD (HFD + CPD) group. Following 14 weeks of intervention, CPD supplementation significantly reduced weight gain, as well as lipid accumulation in epididymal white adipose tissue (eWAT) and inguinal white adipose tissue (iWAT), and also inhibited hepatic steatosis and improved dyslipidemia and glucose homeostasis compared to the HFD group. Additionally, CPD reduced the expression of inflammatory markers C-C motif chemokine ligand 2 (CCL-2), F4/80 and tumor necrosis factor-α (TNF-α) in adipose tissue. A detailed examination of gut microbiota showed that CPD significantly regulated gut microbiota composition, and reversed the high ratio of Firmicutes and Bacteroidetes in the state of obesity. The presence of Alloprevotella, Parasutterella and Coriobacteriaceae_UCG_002 at the genus level was notably enhanced by CPD.</p><p><strong>Conclusion: </strong>The results suggest that CPD may exert beneficial effects on obesity management by modulating the gut microbiota and reducing inflammation. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144742406","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":"Anserine alleviates atherosclerosis in ApoE^-/- mice by regulating lipid metabolism.","authors":"Jing Luo, Ming Chen, Hongwu Ji, Di Zhang, Weiming Su, Shucheng Liu","doi":"10.1002/jsfa.70092","DOIUrl":"https://doi.org/10.1002/jsfa.70092","url":null,"abstract":"<p><strong>Background: </strong>Anserine is a bioactive and nutritional food supplement, widely used in the food health supplement, athletic nutrition, and medical fields. The aim was to investigate the mechanism of anserine in alleviating atherosclerosis. ApoE^-/- mice were fed a high-fat diet and orally administered anserine at doses of 30, 60, and 120 mg kg^-1 d^-1 for 16 weeks.</p><p><strong>Results: </strong>Anserine showed the effect of inhibiting the synthesis of low-density lipoprotein cholesterol based on reduced Surfeit 4 (Surf4) expression levels in the liver. Anserine showed the effect of accelerating cholesterol metabolism based on increased scavenger receptor class B type (SR-B1), cholesterol 7α-hydroxylase (CYP7A1), cholesterol 27α-hydroxylase (CYP27A1), and ATP-binding cassette subfamily G member 8 (ABCG8) expression levels in the liver. Anserine exhibited the effect of inhibiting exogenous cholesterol absorption based on reduced hepatocyte nuclear factor 4 alpha (HNF-4α)-Niemann-Pick C1-Like 1 (NPC1L1)-Gramd1b/Gramd1c expression levels in small intestine. Correlation analysis showed that the plaque area was positively correlated with the Surf4 and NPC1L1, and negatively correlated with CYP7A1.</p><p><strong>Conclusion: </strong>These results suggested that anserine might be a novel strategy to alleviate atherosclerosis by regulating lipid metabolism. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144742405","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":"Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes.","authors":"Pınar Kadiroglu, Betül Kılınçlı, Ceren Ilgaz, Zerrin Sezgin Bayındır, Haşim Kelebek, Selin Helvacioglu, Gunes Ozhan","doi":"10.1002/jsfa.70087","DOIUrl":"https://doi.org/10.1002/jsfa.70087","url":null,"abstract":"<p><strong>Background: </strong>Olive leaves are rich in bioactive compounds with potential health benefits; however, their limited bioavailability and stability hinder their effective utilization. Emerging technologies, nanocarrier-based delivery systems, have shown promise in enhancing these properties.</p><p><strong>Results: </strong>The optimal conditions for proniosome formulation were 50 rpm rotational speed and 35 °C, achieving 81.20 ± 0.80% encapsulation efficiency. Particle sizes ranged from 188.6 to 248.9 nm, with a zeta potential of ~-30 mV, indicating high stability and resistance to aggregation. Advanced instrumental analysis confirmed interactions between the extract and proniosome components. After 30 days at 4 °C, extract-loaded proniosomes maintained better homogeneity and lower polydispersity index. Cytotoxicity studies showed that both the extract and its proniosomal form were nontoxic to HEK293T cells up to 200 μg mL^-1. In zebrafish assays, minimal larval mortality was observed up to 3200 μg mL^-1 for the extract, while no mortality occurred up to 1600 μg mL^-1 for the proniosomal extract, highlighting its improved safety profile.</p><p><strong>Conclusion: </strong>The findings from this research could contribute to the advancement of sustainable and health-promoting food innovations by integrating cutting-edge nanotechnology-driven encapsulation strategies into plant-based food formulations. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732022","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":"An optimized SPE-UPLC-MS/MS method for simultaneous quantification of 11 tetracyclines in dairy products.","authors":"Pengfei Gao, Boxing Yin, Renqin Yang, Yiwei Hong, Yang Cao, Yawen Guo, Hao Ding, Junjie Xu, Lu Hong, Jingjing Cai, Sihui Cheng, Genxi Zhang, Xiaodong Guo, Xing Xie, Kaizhou Xie","doi":"10.1002/jsfa.70088","DOIUrl":"https://doi.org/10.1002/jsfa.70088","url":null,"abstract":"<p><strong>Background: </strong>The global rise in antibiotic use, particularly tetracyclines (TCs) in animal husbandry, poses significant risks to food safety and public health due to residual accumulation and bacterial resistance. Existing detection methods for TCs in dairy products often lack efficiency, sensitivity, or the capability for simultaneous multi-residue analysis. Developing a rapid, precise, and cost-effective method to monitor TCs in compliance with international maximum residue limits remains an urgent need.</p><p><strong>Results: </strong>We developed a streamlined approach integrating a three-step purification process (PRiME HLB cartridges) with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The method utilizes 0.1 mol L^-1 Na₂EDTA-McIlvaine buffer for extraction, achieving 83.11-107.61% recovery rates with < 5.43% relative standard deviation (RSD). Optimized chromatographic separation on a bridged ethyl-siloxane and silica hybrid (BEH) C₁₈ column enabled simultaneous detection of 11 TCs (including parent compounds and metabolites) within 9 min. Sensitivity was exceptional, with limits of detection and limits of quantification of 0.02-0.83 μg kg^-1 and 0.07-2.78 μg kg^-1, respectively. Intra-/inter-day precision (RSD 3.03-9.33%) and compliance with European Union/Food and Drug Administration (EU/FDA) were validated using real milk and milk powder samples.</p><p><strong>Conclusions: </strong>This method combines rapid sample preparation with UPLC-MS/MS for simultaneous quantification of 11 TCs in dairy products. Its high accuracy, sensitivity, and compliance with global regulatory standards make it indispensable for large-scale food safety monitoring, effectively addressing antibiotic residue risks and supporting international trade harmonization. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732016","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":"Integrative physicochemical and metabolic profiling of grain components related to nutritional quality in Yunnan hulled wheat and common wheat.","authors":"Chuan-Li Zhang, Li Li, Qian-Chao Wang, Liang-Zhong Hong, Ping Zhang, Xue-Song Zhang, Jun-Na Liu, Han-Xue Li, Shun-He Cheng, Peng Qin","doi":"10.1002/jsfa.70063","DOIUrl":"https://doi.org/10.1002/jsfa.70063","url":null,"abstract":"<p><strong>Background: </strong>Yunnan hulled wheat (YHW) is a semi-primitive wheat. It retains many nutrients lost in modern common wheat (CW) and has received increasing attention because it is proposed to have higher nutritional values than CW. However, information on the chemical composition and metabolic profiles of nutrient components in YHW and CW is limited. The present study aimed to analyze several whole grain component traits related to nutritional quality differences in 55 YHW and CW genotypes, and compared screened five different colored-grain representative cultivars metabolites using a ultra-high-performance liquid chromatography electrospray ionization-tandem mass spectrometry-based metabolomics approach.</p><p><strong>Results: </strong>Within the compared two sets of species, flavonoids, phenolic acids and amino acids were found to the main differential nutrient and bioactive metabolites. Considerable crucial differences were observed in the 15 amino acids, 39 flavonoids, 26 phenolic acids among five cultivars at filling stage, and 18 amino acids, 42 flavonoids, 26 phenolic acids crucial differences were screened among five cultivars at maturity stage. These differential metabolites were significantly enriched in the biosynthesis of amino acids, phenylproapnoid biosynthesis, flavone and flavonol biosynthesis, and flavonoid biosynthesis pathways. Additionally, correlation analysis showed most amino acids, and derivatives, and phenolic acids were significantly negative associated with the five chemical indicators. By contrarst, most flavonoids were significantly positive correlated.</p><p><strong>Conclusion: </strong>There were notable differences in the most nutritional compounds within the two species compared and the metabolic profiles of the five cultivars. This study provides a deeper insights into the potential nutritional and health benefits of YHW compared to CW. Furthermore, it provides comprehensive insights into the utilization and development of novel wheat-based functional foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732021","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":"Climate change and the antinutrient-antioxidant puzzle in common bean seeds.","authors":"Juan Vorster, Eleonora Cominelli, Francesca Sparvoli, Alessia Losa, Tea Sala, Karl Kunert","doi":"10.1002/jsfa.70095","DOIUrl":"https://doi.org/10.1002/jsfa.70095","url":null,"abstract":"<p><p>Non-proteinaceous and proteinaceous antinutrients in common bean (Phaseolus vulgaris L.) seeds can negatively affect human nutrition by reducing mineral bioavailability and impairing protein digestibility during digestion, respectively. However, many of these compounds also possess strong antioxidant properties that can help protect the plant from oxidative stress. While strategies to reduce antinutrient levels have been proposed to enhance the nutritional value of beans, less attention has been given to their potential protective functions, particularly under abiotic stress conditions. In the context of ongoing global climate change - marked by more frequent and prolonged drought and heat stress - there is a significant research gap concerning the influence of these environmental stresses on the accumulation and function of seed antinutrients in common beans. This perspective paper reviews current knowledge on the production of antioxidative antinutrients in response to abiotic stress and highlights the dual role of these compounds. It also outlines key research directions needed to better understand how climate-induced stress may alter antinutrient levels, and the implications this may have for both human nutrition and plant resilience. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732018","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":"Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms.","authors":"Mingyue Lu, Jiaying Huo, Xin Liu, Xiongwei Yu, Qinli Fu, Ying Gao, Lulu Ma, Shugang Li","doi":"10.1002/jsfa.70082","DOIUrl":"https://doi.org/10.1002/jsfa.70082","url":null,"abstract":"<p><strong>Background: </strong>Egg white protein (EWP) can be used to enhance the thermal gel properties of pumpkin seed protein (PSP), but the underlying molecular mechanism and potential for foods for individuals with dysphagia remain unexplored. This study aims to investigate the texture properties of PSP-EWP co-gelation.</p><p><strong>Results: </strong>Egg white protein significantly improved disulfide bond formation (from 31.74% to 41.70%) and promoted hydrophobic group folding within the composite system. These structural modifications enhanced the protein-water binding capacity, as evidenced by a 94.19% increase in bound water content, thus exhibiting marked improvements in hardness (from 27.63 to 599.72 g), springiness (from 28.32% to 87.55%), and water-holding capacity (from 16.06% to 68.04%) of the dual protein composite gel. Multiple techniques, including secondary structure analysis, fluorescence spectroscopy, particle size measurement, surface hydrophobicity assessment, atomic force microscopy (AFM), and scanning electron microscopy (SEM), collectively revealed the mechanism of dual-protein aggregate formation. These aggregated function within the gel system by enabling proteins to regulate aggregation behavior through the synergistic effects of electrostatic interactions and hydrogen bonding. Egg white protein dominated the construction of dense gel network scaffolds in the composite gels, whereas PSP hindered cross-linking through physical obstruction, resulting in a porous structure. When the PSP:EWP ratio was 8:4, 6:6, or 4:8, the International Dysphagia Dietary Standardization Initiative (IDDSI) test showed that the composite gel could be classified into six or seven grades. Such result indicated that the composite gel was suitable for people with mild dysphagia.</p><p><strong>Conclusion: </strong>The results showed that the properties of PSP-EWP composite gels could be controlled by adjusting the PSP:EWP ratio, indicating the potential use in transitional foods for patients with dysphagia. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732023","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":"Effects of roller milling on the composition, physicochemical properties, and microstructure of corn flour.","authors":"Linghui Jiang, Li Cheng, Yan Hong, Ruixuan Li, Yi Wang, Yue Wang, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu","doi":"10.1002/jsfa.70090","DOIUrl":"https://doi.org/10.1002/jsfa.70090","url":null,"abstract":"<p><strong>Background: </strong>Milling technique critically determines corn flour functionality, yet comparative impacts of roller and pulverizer systems on microstructure-property relationships remain unexplored. This study aimed to elucidate how roller and pulverizer milling affect the composition, physicochemical properties, and microstructure of corn flour, thereby providing a theoretical basis for its application in foods. Corn endosperm was milled using one to five passes through a single roller mill (R-1 to R-5) or a high-speed pulverizer (P-1 to P-5). All samples were sieved to 60-mesh. Parameters measured included moisture, starch, and protein contents; particle size distribution; free and damaged starch; X-ray crystallinity; swelling power, solubility, and water absorption; rapid viscosity analyzer pasting profiles; differential scanning calorimetry thermal properties; and microstructure via scanning electron microscopy and confocal laser scanning microscopy.</p><p><strong>Results: </strong>Roller-milled corn flour showed broader particle size distribution, lower damaged starch (3.4-6.6% vs. 8.7-12.4%), reduced free starch (<20% vs. >25%), higher swelling power (10.3-12.7 vs. 8.2-10.5 g g^-1), lower setback viscosity (557-739 vs. 786-912 cP), and greater gelatinization enthalpy (8.0-8.5 vs. 3.7-6.7 J g^-1). Microscopy revealed roller milling-induced tear-like cell rupture with intact starch-protein matrices; pulverizer milling produced smooth shear planes with extensive starch damage and protein separation.</p><p><strong>Conclusion: </strong>Roller milling preserves starch/protein integrity, yielding superior hydration, thermal stability, and paste functionality, positioning it as the preferred route for high-quality corn flour in steamed or baked foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732019","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":"Assessment of the determinants of agricultural greenhouse gas emissions in selected Organisation for Economic Co-operation and Development countries within the framework of the environmental Kuznets curve hypothesis.","authors":"Onur Şeyranlıoğlu, Arif Çilek, Serdar Yaman, Samet Gürsoy, Azad Erdem, Abdulkadir Barut","doi":"10.1002/jsfa.70071","DOIUrl":"https://doi.org/10.1002/jsfa.70071","url":null,"abstract":"<p><strong>Background: </strong>This study examines the relationship between agricultural greenhouse gas (GHG) emissions, economic growth (EG), and financial development (FD) within the framework of the environmental Kuznets curve (EKC) hypothesis in Organisation for Economic Co-operation and Development (OECD) countries. Using data from 2000 to 2020, the panel data analysis evaluates variables including EG, FD, foreign direct investment (FDI), agricultural energy consumption (EC), population (POP), agricultural land (LAND), and environmental policy stringency (EPS).</p><p><strong>Results: </strong>Long-run elasticity estimates obtained using bias-adjusted ordinary least squares (BA-OLS) demonstrate an inverted U-shaped relationship between EG, FD, and GHG emissions. A panel Fisher test reveals causal patterns among the variables. The findings indicate that EG and FD initially increased GHG emissions by boosting investments in the agricultural sector but emissions declined once a certain income or development level was reached, supporting the EKC hypothesis. Stricter environmental policies were found to be effective in reducing emissions. Population growth was also found to reduce emissions by enhancing agricultural productivity, and the expansion of LAND increased emissions. One of the important findings of the study is that the interactions between environmental policies, EG, and FD can reduce GHG emissions significantly.</p><p><strong>Conclusion: </strong>The study emphasizes the need to adopt sustainable EG strategies, tightening environmental policies, and promoting sustainable agricultural technologies in OECD countries. Sharing agricultural sustainability and low-carbon development strategies through knowledge and technology transfer among OECD countries is recommended to combat global climate change effectively. In conclusion, coordinated efforts by OECD countries are required in order to enhance low-carbon agricultural development. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732017","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}