Journal of the Science of Food and Agriculture最新文献

{"title":"Multicolor fluorescent sensors based on a mixture of CdTe quantum dots and ionic liquid for the visual detection of sulfur dioxide residues in food.","authors":"Xiangyu Zhao, Yue Wu, Wei Lan, Siying Che, Yanmin Rao, Xinyi Min, Yi Zhao, Hengye Chen, Wanjun Long, Yuanbin She, Haiyan Fu","doi":"10.1002/jsfa.14418","DOIUrl":"https://doi.org/10.1002/jsfa.14418","url":null,"abstract":"<p><strong>Background: </strong>Sulfur dioxide (SO₂) is commonly used as a preservative and antioxidant in food processing; however, its residues can pose significant health risks. The accurate and rapid detection of SO₂ residues in food is crucial for ensuring food safety and protecting consumer health. In this study, we have developed a novel multicolor fluorescent sensor system that combines N-acetyl-l-cysteine-modified CdTe quantum dots with a trihexyl(tetradecyl)phosphonium hydroxyphenylbenzoxazole ionic liquid.</p><p><strong>Results: </strong>The developed dual-response sensor exhibits a remarkable fluorescent color transition, shifting from blue to purple, pink and finally yellow, in response to SO₂ concentrations ranging from 10 to 800 mg kg^-1 in acid-distilled samples. This color transition enables the semiquantitative visual detection of SO₂ residues, providing a rapid and intuitive assessment method. Furthermore, a smartphone application integrated with advanced machine learning algorithms has been developed to facilitate the precise quantification of SO₂ through the red-green-blue analysis of fluorescence images, achieving a limit of detection of 9.22 mg kg^-1. The sensor system exhibited high accuracy with recovery rates ranging from 94.86% to 109.28% for complex food matrices.</p><p><strong>Conclusion: </strong>The proposed multicolor fluorescent sensor represents a significant advancement in the intelligence, simplicity and efficiency of SO₂ residue detection in food samples. This method also offers a valuable reference for improving food safety and quality assurance. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266560","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 novel strategy utilizing waste glucose mother liquor to prepare gentiooligosaccharide-based functional syrup by β-glucosidase catalysis.","authors":"Zexi Li, Haocun Kong, Xuan Liu, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li","doi":"10.1002/jsfa.14434","DOIUrl":"https://doi.org/10.1002/jsfa.14434","url":null,"abstract":"<p><strong>Background: </strong>Crystalline glucose mother liquor is an industrial by-product generated in large quantities, and finding a green, efficient method for utilizing this resource is of great concern to sugar enterprises. Normally, gentiooligosaccharides are prepared from high-concentration glucose, which is a major component of glucose mother liquor. Therefore, we creatively used mother liquor as an alternative to prepare gentiooligosaccharide-based functional syrup through β-glucosidase catalysis.</p><p><strong>Results: </strong>The product catalyzed by β-glucosidase could be further enriched through yeast fermentation, achieving a gentiooligosaccharide content of 67.38%, the highest concentration reported to date. In vitro fermentation revealed that the product with high gentiooligosaccharide content significantly enhanced the levels of short-chain fatty acids and intestinal microbial diversity. Moreover, the product restructured the composition of intestinal flora, increasing the relative abundance of probiotics (Bifidobacterium and Lactobacillus) by 271 times compared to the control.</p><p><strong>Conclusion: </strong>The functional syrup developed in this study has the potential to serve as a prebiotic to modulate the intestinal environment, and offers a novel approach to the high-value utilization of glucose mother liquor, advancing the green industry. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266559","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":"Impact of pullulanase concentration on resistant starch formation in whole oat grain flour through dual extrusion-debranching.","authors":"Tizazu Yirga Bereka, Xing Zhou, Zhenye Sun, Xing Xin, Zhengyu Jin","doi":"10.1002/jsfa.14430","DOIUrl":"https://doi.org/10.1002/jsfa.14430","url":null,"abstract":"<p><strong>Background: </strong>Resistant starch type 5, also known as amylose-lipid complex, is a functional component that offers recognized health benefits, particularly in preventing non-communicable diseases such as diabetes. This study examined the formation of type 5 resistant starch in whole oat grain flour using a dual-extrusion process with pullulanase-assisted debranching, leveraging its inherent lipids and starch content. Whole oat grains were first extruded to gelatinize the starch, followed by a second extrusion of the resulting flour with pullulanase to debranch the starch and promote amylose-lipid complex formation.</p><p><strong>Results: </strong>Results showed amylose content increased from 21.20% to 32.53%, rapidly digestible starch decreased from 64.62% to 49.60% and resistant starch rose from 17.59% to 33.41% (peaking at 80 U g^-1). The starch relative crystallinity of the flour increased from 11.8% to 18.25% during enzymatic extrusion, reaching a peak at 80 U g^-1, with melting peaks observed between 115 and 125 °C. Moreover, the flour's ability to absorb water and expand decreased, whereas its solubility significantly increased.</p><p><strong>Conclusion: </strong>The findings highlight the potential of pullulanase-assisted extrusion-debranching as an effective strategy for developing resistant starch in lipid-rich starchy foods, offering a promising approach to enhance health benefits and support scalable industrial applications. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144258374","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":"Chinese yam starch and non-starch polysaccharides alleviated antibiotic-associated diarrhea by ameliorating intestinal inflammation and regulating intestinal microbiotas.","authors":"Qing Zhang, Qing Wang, Fei Zhang, Suiqing Chen","doi":"10.1002/jsfa.14337","DOIUrl":"https://doi.org/10.1002/jsfa.14337","url":null,"abstract":"<p><strong>Background: </strong>Yam is a typical food and can also be used as traditional medicine in treating diarrhea. Yam non-starch polysaccharides (SYP) and starch (SYS) are the most abundant ingredients in yam. The present study aimed to study the antidiarrheal effects and potential mechanisms of SYP and SYS on antibiotic-associated diarrhea (AAD) rats.</p><p><strong>Results: </strong>A rat model of antibiotic-associated diarrhea was prepared by orally administering a mixed antibiotic solution once a day for 10 consecutive days. Then, the rats were orally administered with SYS and SYP once a day for 7 consecutive days to treat antibiotic associated diarrhea. Fecal water content, colonic histopathology, inflammatory cytokines and intestinal microbiotas were used to evaluate the antidiarrheal effect and elucidate the potential mechanism. SYP and SYS reduced the fecal water content, improved the integrity of the colonic mucosa and alleviated the colonic inflammatory response of AAD rats. Moreover, SYP and SYS significantly increased the abundance and diversity of intestinal microbiotas in AAD rats. The relative abundance of Enterococcus, Lachnoclostridium, Bacteroides, Clostridioides, Clostridiales_unclassified, Serratia and Lachnospiraceae_NK4A136_group had significantly changed in the model (antibiotic control) group. The abundance of Enterococcus, Bacteroides, Clostridioides, Clostridiales_unclassified, Serratia and Lachnospiraceae_NK4A136_group was restored after treatment with SYS. The abundance of Enterococcus, Clostridioides and Serratia was recalled after SYP treatment.</p><p><strong>Conclusion: </strong>SYS and SYP could improve antibiotic-associated diarrhea by ameliorating the colon inflammatory response and rebuilding intestinal microbiotas. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144258373","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":"Serine governs metabolic homeostasis and microbial crosstalk to promote the utilization of urea nitrogen in rumen fermentation in vitro.","authors":"Yunan Weng, Yueyue Qin, Haoran Cao, Ziyi Tang, Xiujuan Zhao, Hosameldeen Mohamed Husien, Ahmed A Saleh, Hongrong Wang","doi":"10.1002/jsfa.14425","DOIUrl":"https://doi.org/10.1002/jsfa.14425","url":null,"abstract":"<p><strong>Background: </strong>Urea is commonly used as a protein substitute in ruminant diets due to its nitrogen utilization efficiency and cost-effectiveness. Serine-derived downstream metabolism contributes to urea-enriched metabolic pathways in rumen fluid.</p><p><strong>Results: </strong>This study examined the effects of 7.50 g kg^-1 dry matter serine supplementation on fermentation parameters and microbial communities in urea-based substrates. Fifteen amino acids were detected in the fermentation fluid. Urea-based substrates exhibited distinct amino acid profiles compared to the control basal substrate, with lower levels of most amino acids except cysteine (Cys), leucine (Leu), and phenylalanine (Phe). Serine supplementation increased propionate production, microbial protein synthesis, and dry matter digestibility, while decreasing isovalerate, isoleucine (Ile), and Leu levels. Additionally, serine supplementation altered microbial populations, increasing Ruminobacter and Bacteroidales_BS11_gut_group by 24.47% and 26.42%, respectively, while decreasing Prevotella and WCHB1-41 by 9.30% and 24.15%, respectively. Glycine and folate, which are downstream metabolites of serine, exhibited partial similarity to serine regarding their influence on fermentation profiles. Notably, serine reduced the fermentation of Leu and Ile into isovalerate, irrespective of their supplementation, exhibiting a dosage-dependent effect.</p><p><strong>Conclusions: </strong>In short, serine supplementation in urea-based substrates enhances fermentation, promoting the utilization of urea nitrogen and amino acids. Serine mediated crosstalk between the 'serine-glycine-folate' metabolic pathway and reshaped microbial communities to improve the utilization of urea nitrogen and amino acids. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144258375","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":"Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storage.","authors":"Bin Xu, Yiran Huang, Xiaoqian Zhou, Di An, Alkassoumi Hassane Hamadou, Yajing Qi","doi":"10.1002/jsfa.14422","DOIUrl":"https://doi.org/10.1002/jsfa.14422","url":null,"abstract":"<p><strong>Background: </strong>Fresh noodles are prone to adhesion during storage, causing a quality deterioration that affects their edible quality. Coating with starch is one of the commonly used measures to solve the problem. However, the coating process has not been optimized, and the mechanism of reducing adhesion of noodles has not yet been clarified. In the present study, various starch sources (A-type wheat, potato and maize) were coated on the surface of fresh noodles in different ways.</p><p><strong>Results: </strong>Only the coating using maize starch significantly reduced the adhesion of fresh noodles from 182.15-217.14 g s^-1 to 1.16-21.16 g s^-1 during a storage period of 0-2 weeks. That situation was attributed to small and flat particle shape of maize starch, which facilitated the combination with the surface of fresh noodles during coating, as well as the strong absorption of water migrating from the inside to the surface of noodles during storage. However, because of its large particle size and strong hygroscopicity, potato starch needed to be coated twice (before and after cutting) to the surface of noodles to allow a good anti-adhesion effect throughout the storage period, especially during 2-8 weeks, by maintaining an adhesiveness below 30.29 g s^-1. More importantly, potato starch with a high gelatinization temperature could reduce the negative effect of the starch coating on the smoothness of noodles after cooking.</p><p><strong>Conclusion: </strong>The present study has demonstrated that a single-layer maize starch coating and a double-layer potato starch coating effectively resolved the adhesion issues of fresh noodles during short-term and long-term storage periods, respectively. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144248549","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":"Synergistic effects of compound plant extracts and Lactobacillus plantarum on osteogenesis: prebiotic potential and mechanistic insights from metabolomics and molecular docking.","authors":"Mingjie Jia, Jiayuan Luo, Yihong Bao, Xu Zhang, Yangyang Chai, Fangfei Li, Shilong Jiang, Qinggang Xie","doi":"10.1002/jsfa.14412","DOIUrl":"https://doi.org/10.1002/jsfa.14412","url":null,"abstract":"<p><strong>Background: </strong>Osteoporosis is a major public health challenge and innovative dietary strategies are needed to support bone health.</p><p><strong>Results: </strong>This study aimed to develop a functional food by promoting osteogenesis through the synergistic effects of compound plant extracts (CPE) and Lactobacillus plantarum. First, it was determined that CPE could promote the growth, metabolic activity, biofilm formation, calcium enrichment, and antioxidant properties of L. plantarum, improving the bioavailability of calcium. Cell experiments showed that the combined application of CPE and L. plantarum (CPEL) significantly promoted the proliferation, differentiation, and extracellular matrix mineralization of MC3T3-E1 cells. Mechanistically, CPEL activated the Wnt/β-catenin and BMP2/Smad signaling pathways, which are essential for bone formation. The multi-omics integration of metabolomics and molecular docking revealed key metabolic changes, particularly in amino acid and carbohydrate metabolic pathways, contributing to enhanced osteogenic activity. Molecular docking also clarified the strong binding interactions between differential metabolites (leucine, salicylic acid, and fumaric acid) and osteogenic targets, providing new insights into plant component-microbe synergy in functional food development.</p><p><strong>Conclusion: </strong>The combined application of CPE and L. plantarum could promote bone formation through multiple targets and pathways. These findings highlight the potential of plant extract-probiotic synergy in developing functional foods for bone health, offering a promising dietary strategy to prevent osteoporosis. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144248550","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 polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi.","authors":"Mingyuan Li, Xin Jiang, Yurui Zhang, Xuehua Zhang, Jianrong Ma, Yuan Gu, Xin Song, Wenzheng Shi","doi":"10.1002/jsfa.14413","DOIUrl":"https://doi.org/10.1002/jsfa.14413","url":null,"abstract":"<p><strong>Background: </strong>Squid has characterized by high protein, low fat and no intermuscular bones, which makes it an ideal raw material for making surimi. However, the gel quality of squid surimi is inferior because of its high endogenous enzyme activity and low content of myosin and transglutaminase, which makes myofibrillar protein easy to be degraded and the degree of cross-linking of myosin heavy chain low. Although the cost of starch is low, its addition may lead to the reduction of protein content and the increase of heat of the gel product, and excessive addition may even reduce the quality of the product. Therefore, it is necessary to find additives with clean labels.</p><p><strong>Results: </strong>The present study determined the optimal formulation for squid surimi gel as 6 g kg^-1 inulin (IN), 8 g kg^-1 sodium alginate (SA), and 60 g kg^-1 soy protein isolate (SPI) through orthogonal testing. The combination achieved a water-holding capacity of 90.28% and gel strength of 1592.78 g·mm, which is significantly higher than that of the traditional starch modification system. The transition from α-helix to β-sheet conformation enhanced hydrophobic interactions, whereas SPI acted as a molecular scaffold synergizing with IN-SA complexes to stabilize the gel network through hydrogen bonding and electrostatic bridging, yielding a dense microstructure.</p><p><strong>Conclusion: </strong>In conclusion, this starch-free strategy, with its superior functionality and clean label benefits, provides an innovative approach for the development of sustainable aquatic gel products and an important opportunity to further understand the mechanism by which polysaccharides and SPI influence the gel properties of squid surimi. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144234473","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":"Development of a rice glutelin-based nanoparticle delivery system: fabrication, characterization, and stability.","authors":"Qiongqiong Wu, Shaokang Li, Hengling Ai, Shuangli Wang, Weidong Lin, Xiaodan Zang","doi":"10.1002/jsfa.14377","DOIUrl":"https://doi.org/10.1002/jsfa.14377","url":null,"abstract":"<p><strong>Background: </strong>Curcumin has been shown to regulate the expression of receptor complexes, growth factors, and other pathways, ultimately displaying biological functions such as anti-inflammatory, anticancer, and antidiabetic effects. However, it is precarious and susceptible to damage by complex environmental factors both inside and outside the body, making the development of biocompatible delivery systems critical.</p><p><strong>Results: </strong>Rice glutelin-rhamnolipid-curcumin (RG-Rha-Cur) nanoparticles were constructed using a pH-driven method. The results indicate that the nanoparticle composites (CNPs) made with RG and Rha mass ratios of 5:1 had good encapsulation efficiency (EE) for curcumin (93.5 ± 0.17%). Scanning electron microscopy (SEM) findings demonstrated that curcumin was successfully incorporated. Fluorescence spectroscopy (FS) revealed that rice glutelin (RG) underwent fluorescence quenching upon interaction with curcumin and rhamnolipids, indicating that RG was combined with curcumin and rhamnolipids through hydrophobic interactions. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy indicated that hydrogen bonding, hydrophobic interactions, and electrostatic attraction were the main forces driving complex formation. X-ray diffraction (XRD) data confirmed that the complexes' curcumin was amorphous. According to the results of the stability experiments, the suspensions of nanoparticles remained stable between pH 6.0 and 9.0. The nanoparticles aggregated at increasing electrolyte concentrations at neutral pH but remained stable at low ionic strengths (< 300 mM NaCl). Curcumin encapsulated in the CNPs also showed improved stability against ultraviolet light, heat, and storage conditions.</p><p><strong>Conclusion: </strong>These results suggested that hydrophobic active ingredients might be encapsulated and protected by RG-Rha nanoparticles, which could constitute a viable and effective delivery method. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144216286","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":"Heterologous expression and characterization of a fumarate reductase from Lactobacillus panisapium with activity toward trans-10-hydroxy-2-decenoic acid.","authors":"Hayate Itatani, Nao Takeda, Yukihiro Kimura, Ayanori Yamaki, Shinji Takenaka","doi":"10.1002/jsfa.14416","DOIUrl":"https://doi.org/10.1002/jsfa.14416","url":null,"abstract":"<p><strong>Background: </strong>Lactobacillus panisapium, isolated from the gastrointestinal tract of a queen honeybee, converts trans-10-hydroxy-2-decenoic acid (10H2DA) into 10-hydroxydecanoic acid (10HDAA) in royal jelly. 10HDAA has shown significant anti-inflammatory potential. This study aimed to identify the reductase responsible for this bioconversion and characterize its properties.</p><p><strong>Results: </strong>An enzyme was partially purified from L. panisapium cell extracts based on its 10H2DA-reducing activity. Liquid chromatography-mass spectrometry and phylogenetic analyses identified the enzyme as a water-soluble fumarate reductase (~40% identity to reductases from Shewanella frigidimarina and Klebsiella pneumoniae). The reductase was heterologously expressed in Escherichia coli. The recombinant enzyme displayed activity toward fumarate and 10H2DA in the presence of flavin adenine dinucleotide and nicotinamide adenine dinucleotide hydride. The enzyme exhibited optimal stability at 50 °C and pH 6.0. An active-site glycine residue in the L. panisapium reductase likely facilitates the binding of large substrates such as 10H2DA. Substituting this residue with threonine decreased activity toward 10H2DA while maintaining activity toward fumarate. Structural modeling revealed that, compared with the homologous reductase from S. frigidimarina, the enzyme from L. panisapium lacks a heme-binding domain, again consistent with enhanced access for larger substrates. Whole cells of E. coli expressing the recombinant reductase effectively converted 10H2DA to 10HDAA, offering a scalable alternative to using purified recombinant enzyme.</p><p><strong>Conclusion: </strong>This study provides insights into the structure-function relationship of a novel fumarate reductase-family enzyme from L. panisapium and demonstrates its potential for biocatalytic applications in producing 10HDAA-enriched royal jelly, contributing to the development of functional foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144225837","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}