Journal of the Science of Food and Agriculture最新文献

{"title":"Construction of edible dock protein-polysaccharide micelles for delivering myricetin.","authors":"Qian Zhou, Yu-Jia Shen, Shan-Dan Zhao, Lei Cao, Si-Qi Li, Ming Yang, Kang Liu","doi":"10.1002/jsfa.70222","DOIUrl":"https://doi.org/10.1002/jsfa.70222","url":null,"abstract":"<p><strong>Background: </strong>Myricetin (Myr), a flavonoid compound exhibiting antioxidant, anti-inflammatory, antibacterial, antiviral and anti-obesity properties, suffers from limited bioavailability due to inherent hydrophobicity, thermosensitivity and photosensitivity. To overcome these limitations, we engineered edible dock protein (EDP)-edible dock polysaccharide (EDPS) composite micelles to enhance Myr's encapsulation efficiency and stability.</p><p><strong>Results: </strong>The highest encapsulation efficiency of Myr was 92.5% when the concentration of EDPS was 7.5 g kg^-1. The zeta potential, particle size and polydispersity index of the Myr-EDP-EDPS composite micelles were - 21.3 mV, 512.6 nm and 0.35 under this condition, respectively. Meanwhile the hydrophilicity and surface tension of the composite micelles were increased with the enhancement of EDPS concentration. Both Fourier transform infrared and X-ray diffraction spectroscopy indicated that EDPS was successfully coated on the surface of the Myr-EDP micelles. The encapsulation by EDPS further enhanced stability of Myr, resulting in 98.42% retention after 3 months at 4 °C and a 2.7-fold increase in ultraviolet stability. In addition, the main driving forces were hydrogen bonding and van der Waals forces during the formation of the Myr-EDP-EDPS composite micelles. In vitro experiments exhibited that the EDPS-coated Myr-EDP composite micelles enhance gastric stability of Myr by 1.38-fold and enable its effective release in the small intestine.</p><p><strong>Conclusion: </strong>The EDP-EDPS composite micelle system effectively enhances the encapsulation and stability of Myr. This nanotechnology represents a highly promising strategy for developing functional food ingredients featuring optimized stability. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145192078","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 inhibitors on flour fortification: a nutritional approach.","authors":"Shital A Patil, Iranna S Udachan, Siddharth M Lokhande, Rahul C Ranveer, Gurunath V Mote, Snehal P Khandekar","doi":"10.1002/jsfa.70210","DOIUrl":"https://doi.org/10.1002/jsfa.70210","url":null,"abstract":"<p><p>The aim of this review is to examine various aspects of flour fortification. Modern industrialization and lifestyle changes have led to a reliance on a limited variety of foods, reducing micronutrient intake and potentially affecting health. Fortification offers a cost-effective approach to address these micronutrient deficiencies and their associated health impacts. Flour, as one of the most widely consumed foods, serves a strategic role in this context. Common fortificants include water- and fat-soluble vitamins, zinc, iron, and calcium. Inhibitors can affect the bioavailability of minerals and nutrients, so selecting an appropriate dietary vehicle for fortification is important. Factors such as fiber, phosphates, oxalates, and phytates can reduce fortificant absorption and limit micronutrient uptake. Further research is therefore needed on the bioavailability of fortificants in specific dietary vehicles. Optimizing the compatibility of fortificants with food vehicles is also essential to enhance absorption. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186253","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":"A study on structural, functional properties and allergenicity of β-lactoglobulin by malondialdehyde during milk processing.","authors":"Xin Qu, Ni Yang, Ying Zhang, Tianjiao Xu, Liangtao Lv","doi":"10.1002/jsfa.70202","DOIUrl":"https://doi.org/10.1002/jsfa.70202","url":null,"abstract":"<p><strong>Background: </strong>β-;actoglobulin (βLG) is the main component of milk. Milk βLG is highly susceptible to lipid peroxidation during processing and preservation. Notably, malondialdehyde (MDA) is one of the main lipid peroxidation products, which could influence the structure, functional properties and allergenicity of βLG. In the present study, the structure of different samples was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, fluorescence spectroscopy, circular dichroism, and liquid chromatography-tanndem mass spectrometry. Functional properties were determined by foaming and emulsifying properties. Allergenicity was assayed by cell and animal models.</p><p><strong>Results: </strong>The results revealed that MDA induced changes in the structural profile of βLG. The special amino acids, lysine, histidine, arginine, glycine and phenylalanine were modified. These structural changes of βLG influence foaming and emulsifying properties. Furthermore, KU812 cell results showed that the release of histamine and β-hexosaminidase decreased by 55.6% and 43.3% with 20 mm MDA treatment, respectively. The BALB/c mouse model showed that the MDA-βLG group had decreased levels of antibodies, histamine and mMCP-1 in sera. Notably, the allergenicity was substantially reduced by promoting Th1-related cytokines and suppressing Th2-related cytokines.</p><p><strong>Conclusion: </strong>The present study has revealed that MDA treatment induced changes in the functional and allergic properties during milk processing. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186222","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":"Preparation and anti-fatigue activity of polypeptides from sea cucumber viscera.","authors":"Yuxuan Zhao, Xiaotong Zhang, Ye Wang, Jun Zhang, Xiaojie Gong, Xuesheng Ma, Deqiang Dou","doi":"10.1002/jsfa.70225","DOIUrl":"https://doi.org/10.1002/jsfa.70225","url":null,"abstract":"<p><strong>Background: </strong>In the industrial processing of sea cucumbers, the nutrient-rich viscera are often discarded as by-products, leading to resource waste and environmental pollution. To achieve high-value utilization of these resources, the present study aimed to optimize an enzymatic process to extract anti-fatigue bioactive peptides from sea cucumber viscera for use in functional foods.</p><p><strong>Results: </strong>The hydrolysis conditions with neutral protease were optimized using response surface methodology and the optimal conditions were determined as follows: an enzyme addition of 3 μL g^-1, a temperature of 65 °C, pH 7.0, a duration of 4 h and a material-to-liquid ratio of 1:4 (g mL^-1). Under these conditions, a high polypeptide yield of 303.0 mg g^-1 was obtained. The resulting enzymatic hydrolysate (EH) contained small peptides (< 1000 Da) at a concentration of 775.40 mg g^-1, which was significantly higher than that in the non-enzymatic hydrolysate (491.21 mg g^-1). Furthermore, the EH exhibited increased levels of branched-chain and functional amino acids along with improved nutritional indices. The anti-fatigue effects of EH were evaluated in a murine model using an exhaustive swimming test combined with biochemical analyses. The results demonstrated that EH treatment significantly prolonged thorough swimming time and elevated levels of liver glycogen, lactate dehydrogenase, tumor necrosis factor-α and interleukin-2, at the same time as reducing blood urea nitrogen levels.</p><p><strong>Conclusion: </strong>Bioactive peptides derived from sea cucumber viscera exhibit strong anti-fatigue activity, demonstrating great potential as functional food ingredients. This work provides a sustainable and efficient strategy for valorizing seafood processing by-products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186271","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":"Circular economy opportunities in the yerba mate industry: a review.","authors":"Isabela Maria Macedo Simon Sola, Maria Beatriz Macedo Simon Sola, Alessandro Nogueira, Aline Alberti","doi":"10.1002/jsfa.70224","DOIUrl":"https://doi.org/10.1002/jsfa.70224","url":null,"abstract":"<p><p>Yerba mate (Ilex paraguariensis A. St.-Hil.) is a tree with simple, evergreen leaves, whose infusion, consumed either hot or cold, is widely popular in South America in the forms of chimarrão, tereré and mate tea. Commercially cultivated in Brazil, Argentina and Paraguay, its production reaches thousands of tons annually. The use of yerba mate dates back to pre-Columbian populations, and its popularity increased with the arrival of colonizers who also appreciated its natural properties. The cultivation and industrialization of yerba mate generate byproducts such as fruits, stems and leaves with inappropriate granulometry and post-consumption residues, all of which have significant potential for reuse in various sectors. This study aims to explore sustainable strategies for reusing discarded plant parts to develop value-added products, with a focus on data published over the past decade. These byproducts can be converted into materials such as fertilizers and sustainable packaging. Biorefineries play a critical role in converting these residues into value-added products, such as bioplastics and nanoparticles, using a variety of technologies ranging from biological approaches to thermochemical processes. In the food, pharmaceutical and materials industries, the extraction of bioactive compounds from yerba mate, such as chlorogenic acid and caffeine, enables their application in products ranging from biodegradable films to antioxidant additives. Research and development of technologies to utilize these byproducts promotes innovation and efficient use of resources, highlighting yerba mate as a renewable resource with multiple industrial applications. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186261","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":"Impacts of long-term planting on the microbial community of phosphorus mineralization in citrus orchard soil.","authors":"Xiaoming Wang, Yuanyi Qin, Zhenglun Yang, Xiuhua Chen","doi":"10.1002/jsfa.70198","DOIUrl":"https://doi.org/10.1002/jsfa.70198","url":null,"abstract":"<p><strong>Background: </strong>Citrus is one of the most economically significant fruit crops in China, with the largest global planting area and production. However, long-term intensive planting has led to nutrient imbalances and soil-related problems in citrus orchards. Phosphorus (P)-mineralizing microorganisms are crucial for soil P cycling and plant growth. Despite their importance, the impact of long-term citrus planting on these microbial communities of P mineralization and their ecological functions remains poorly understood. This study investigated phosphatase activity, the abundance of P-mineralizing genes and the microbial community structure related to P mineralization in soils from citrus orchards with 5, 15 and 25 years of continuous planting in a typical citrus-producing region of China. We also analyzed the factors that influence changes in microbial composition.</p><p><strong>Results: </strong>Our results revealed that prolonged citrus planting exacerbated soil acidification and increased P accumulation. The reduced soil pH and enhanced soil P bioavailability negatively impacted the diversity of phoC- and phoD-harboring bacteria, phoD gene abundance and alkaline phosphatase activity. Moreover, we observed an increase in antibiotic-producing bacteria and pathogenic citrus bacteria in the microbial community of P mineralization, particularly in soils with a longer planting year.</p><p><strong>Conclusion: </strong>This study underscores the detrimental effects of long-term citrus planting on microbial community structure, highlighting the potential risks to soil health and the long-term sustainability of citrus production. These findings provide important insights into how prolonged agricultural practices can disrupt soil microbial dynamics and may inform strategies for mitigating negative impacts in citrus orchards. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145186301","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":"Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties.","authors":"Qian Zeng, Bingxin Yang, Dezhuang Yu, Zhendong Ye, Xin Liu, Qin Wang, Jijun Wu, Shijian Dong, Jiaying Huo, Shugang Li","doi":"10.1002/jsfa.70214","DOIUrl":"https://doi.org/10.1002/jsfa.70214","url":null,"abstract":"<p><strong>Background: </strong>Yellow preserved eggs (YPE) require precise pickling conditions to achieve their unique color and texture. The alkalinity of the pickling solution significantly affects the gel properties of the egg whites, but its underlying mechanism remains unclear. This study systematically investigated the effects of varying alkaline concentrations on the gel characteristics of yellow preserved egg whites (YPEW) through integrated proteomic and physicochemical characterization techniques.</p><p><strong>Results: </strong>The results indicated that the textural properties of YPEW gels first increased and then decreased with increasing alkaline concentration, reaching their peak at 60 g kg^-1 sodium hydroxide (NaOH) (PEW-60). Both the PEW-60 group and PEW-45 (45 g kg^-1 NaOH) group exhibited larger particle sizes and higher absolute zeta potential than fresh egg white, with PEW-60 showing greater values than PEW-45. Fourier-transform infrared (FTIR) spectroscopy analysis indicated reduced proportions of α-helix and random coil structures, while β-sheet and β-turn conformations increased to 22.39% and 36.46%, respectively. The enhanced hydrophobic interactions and disulfide bond crosslinking collectively contributed to the formation of a reinforced gel network. Proteomic analysis identified 329 proteins, with 21 differentially expressed proteins between the group of PEW-45 and PEW-60, 17 showing decreased abundance and four exhibiting increased levels. Notably, the reduced abundance of key proteins including ovalbumin, lysozyme and ovomucin played a pivotal regulatory role in gel network formation.</p><p><strong>Conclusion: </strong>These findings further revealed the mechanistic basis of alkaline concentration in governing gel quality through structural protein modification, intermolecular interaction regulation, and functional protein expression modulation, providing theoretical guidance for optimizing YPE processing technology. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145176247","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 succinylated gelatin on transglutaminase-catalyzed gel network formation.","authors":"Haoyan Fang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Zhan Bao, Fang Qin, Jie Chen, Zhiyong He","doi":"10.1002/jsfa.70226","DOIUrl":"https://doi.org/10.1002/jsfa.70226","url":null,"abstract":"<p><strong>Background: </strong>The melting and gelation temperatures of gelatin, as well as its transglutaminase (TGase)-catalyzed gelation capacity, collectively determine its functional properties in food systems. However, the relatively high gelation temperature of mammalian gelatin restricts its applicability in low-temperature processing scenarios, such as those involving meat, poultry, aquatic products, and soy-based formulations. Succinylation represents a promising approach for modifying gelatin properties; nonetheless, its influence on the glutamine TGase-catalyzed gelation reaction, particularly within low-temperature plant-protein hybridization systems, remains inadequately understood. This knowledge gap limits the ability to conduct functional design and optimization of food products.</p><p><strong>Results: </strong>Increasing succinic anhydride (5-300 mg g^-1 gelatin) reduced gelatin's gelation/melting temperatures. Notably, when anhydride addition exceeded 45 mg g^-1, nearly complete elimination of ε-amino groups in lysine residues was observed. Despite the absence of ε-amino groups, which are a substrate for TGase, the succinylated gelatin demonstrated a remarkable capacity to enhance TGase-catalyzed crosslinking with soy protein under low-temperature conditions, with the G-C100 group exhibiting 1.2-fold greater gel strength than that of the control. Mechanistic analysis suggested that glutamine residues remain accessible as crosslinking sites for TGase, while the reduced helix structure increases the conformational flexibility of succinylated gelatin chains.</p><p><strong>Conclusion: </strong>This research establishes a theoretical foundation for developing functional foods based on gelatin-plant-protein composite systems, particularly for low-temperature gelation applications. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145176225","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":"Salt-induced nutritional and metabolic shifts in halophytes: implications for food security.","authors":"Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos","doi":"10.1002/jsfa.70212","DOIUrl":"https://doi.org/10.1002/jsfa.70212","url":null,"abstract":"<p><p>Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes - whether wild or cultivated - are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce secondary metabolites posing nutritional challenges for human consumption. Moreover, halophytes often accumulate high concentrations of sodium and chlorides. However, a clear understanding of how salinity modulates the production of both the beneficial and non-nutritional factors is limited because widely variable in relation to specific environments and species. This review, written in the framework of the COST Action SUSTAIN (CA22144) on the sustainable use of salt-affected land, explores the main potential and challenges associated with the introduction of halophytes in the human diet through a revision of the effects of salinity on salt tolerant plants' secondary metabolism and mineral elements' accumulation. Moreover, the potential antioxidant, anti-inflammatory and anticancer properties of halophytes are discussed. © 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":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145149742","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 probiotic administration of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ATCC 14917 on metabolic profiles in an IBS-D rat model: a metabolomic analysis approach.","authors":"Nazila Dardmeh, Ali A Moazzami, Masoud Yavarmanesh, Maryam M Matin, Hamid Noorbakhsh","doi":"10.1002/jsfa.70190","DOIUrl":"https://doi.org/10.1002/jsfa.70190","url":null,"abstract":"<p><strong>Background: </strong>Gut microbiota dysbiosis is associated with diarrhea-predominant irritable bowel syndrome (IBS-D). Visceral hypersensitivity (VH) is a hallmark symptom.</p><p><strong>Methods: </strong>Twenty-five female rats were allocated to either a control group (sham stress, n = 5) or a stressed group exposed to a 10-day water avoidance (WA) stress protocol to induce VH (n = 20). After stress induction, stressed rats received a 4 week intervention with phosphate-buffered saline (PBS), Bifidobacterium animalis subsp. lactis BB-12 (P1), Lactiplantibacillus plantarum ATCC 14917 (P2), or their combination (P1P2). Control rats were administered PBS. Visceral hypersensitivity was assessed using abdominal withdrawal reflex (AWR) scores, and metabolic changes in plasma, liver, and distal colon were analyzed using proton nuclear magnetic resonance (¹H NMR)-based metabolomics.</p><p><strong>Findings: </strong>Water avoidance stress induced VH, as evidenced by higher AWR scores (P < 0.05) and lower pain thresholds compared to controls (38.47 ± 3.78 versus 29.48 ± 2.52; P < 0.001). Probiotics significantly reduced AWR scores at 20 and 80 mmHg and increased pain thresholds in comparison with the WA + PBS group (P < 0.05). Metabolomic profiling revealed that WA + PBS rats showed significant dysregulation in energy, amino acid, one-carbon, and lipid metabolism. Notable changes included elevated sarcosine, acetate, taurine, glutamate, tryptophan, 2-hydroxybutyrate, urea, and allantoin, with reduced O-acetylcarnitine in plasma; increased succinate, myo-inositol, isoleucine, threonine, glutamine, betaine, pyroglutamate, and O-phosphocholine with decreased taurine in the liver; and various amino acids, ketone bodies, glucose, glycerol, and one-carbon metabolites in the colon (P < 0.001). Probiotic supplementation largely restored these metabolic changes, with clustering analyses supporting the normalization of metabolic signatures.</p><p><strong>Conclusions: </strong>Probiotic supplementation ameliorated VH and reversed IBS-D-associated metabolic disruptions, illustrating its therapeutic potential and providing insights into the underlying mechanisms. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145149825","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}