Journal of the Science of Food and Agriculture最新文献

{"title":"Effect of xylo-oligosaccharide on the in vitro proliferation of lactic acid bacteria from rabbits.","authors":"Jian-Xia Yang, Hai-Ying Guo, Kexin Zhang, Yong Zuo, Yuan-Ting Zhu, Yan Zeng, Gui-Zhen Gong, Lin-Zhi Zeng, Yi-Xin Wang, Lan-Yue Chen, Yang Chen","doi":"10.1002/jsfa.70162","DOIUrl":"10.1002/jsfa.70162","url":null,"abstract":"<p><strong>Background: </strong>Rabbits often suffer from diarrhea post-weaning, necessitating eco-friendly alternatives to banned antibiotic feed additives. This study aimed to investigate the effect of xylo-oligosaccharide (XOS) on the in vitro proliferation of 94 lactic acid bacteria (LAB) strains derived from the gut of rabbits.</p><p><strong>Results: </strong>XOS significantly enhanced the growth of 34 LAB strains (36.2%, 34/94), with Lactobacillus sp. YT155 demonstrating robust XOS metabolism. The genome of strain YT155 harbored xylABCPRT and xylCFGHT gene clusters, encoding intracellular β-xylosidase for XOS degradation. Additionally, strain YT155 exhibited tolerance to varying conditions, including temperature (37-50 °C), pH (5.0-10.0) and salinity (2-6%), and gastric and intestinal fluids. Strain YT155 also showed strong antagonistic activity against Escherichia coli and Staphylococcus aureus, and high antioxidant capacity with DPPH and hydroxyl radical scavenging rates of 100.39 ± 1.82% and 34.09% ± 1.57%, respectively. Furthermore, strain YT155 was sensitive to nine commonly used antibiotics and lacked transferable resistance genes.</p><p><strong>Conclusion: </strong>XOS is a viable prebiotic for improving rabbit gut health by promoting beneficial LAB. Lactobacillus sp. YT155's ability to metabolize XOS and its excellent probiotic characteristics suggest it could be combined with XOS as a synbiotic to modulate gut microbiota. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959134","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":"Association between paramyosin and the heat-induced toughening of adductor muscle in Pacific oysters (Crassostrea gigas).","authors":"Zepeng Liu, Yao Zhang, Yue Gao, Zhifan Zhang, Jiawei Lu, Maninder Meenu, Hui Zhao, Hang Lu, Yuanyong Tian","doi":"10.1002/jsfa.70118","DOIUrl":"10.1002/jsfa.70118","url":null,"abstract":"<p><strong>Background: </strong>The phenomenon of increased toughness of adductor muscle of Pacific oysters (Crassostrea gigas) during heat treatment considerably impacts their palatability. Thus, the present study was conducted aiming to investigate the relationship between the adductor muscle proteins and observed toughness.</p><p><strong>Results: </strong>During heat treatment with boiling, the smooth muscle exhibited greater difficulty in detaching from the shell compared to the striated muscle, indicating more pronounced toughness. The hardness and shear force values of both muscle types were significantly enhanced with an increase in heat treatment duration, with smooth muscle exhibiting markedly higher hardness and shear force than striated muscle. Differential scanning calorimetry analysis showed three thermal absorption peaks in both striated and smooth muscles. However, after heat treatment at 100 °C for 10-20 min, only one endothermic peak was detected, which is presumably attributed to paramyosin. At this time, the enthalpy of paramyosin in smooth muscle (61.90 ± 1.96 J kg^-1) was higher than that observed in striated muscle (40.16 ± 5.28 J kg^-1). In addition, the salt solubility of fresh striated muscle was approximately 89%, whereas it was 48% in the case of smooth muscle. Liquid chromatography-tandem mass spectrometry revealed a 4.54-fold higher concentration of paramyosin in smooth muscle (9.29 × 10⁹) compared to striated muscle (2.04 × 10⁹).</p><p><strong>Conclusion: </strong>Based on textural properties and protein denaturation characteristics, oysters that have undergone 5 min of heat treatment are deemed optimal quality for consumption. The high content of paramyosin and its thermal stability are likely key determinants contributing to the toughening of the adductor muscles. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959141","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":"Analyses of the formation and characteristics of flavor and taste in a sesame meal-based soy sauce.","authors":"Yi Chu, Tian-Liang Zhang, Qian Yang, Ming-Xuan Zou, Shuang-Yue Shi, Xue Dong, Rui-Fu Cui, Lei Wang, Jin-Yue Sun, Feng-Xiang Zhang, Xia Wang","doi":"10.1002/jsfa.70137","DOIUrl":"https://doi.org/10.1002/jsfa.70137","url":null,"abstract":"<p><strong>Background: </strong>Sesame meal, characterized by high moisture, viscosity and oxidative instability, presents utilization challenges and is frequently relegated to farmland fertilizer - a practice that underutilizes its rich protein content.</p><p><strong>Methods: </strong>This study developed three types of soy sauce using sesame meal supplemented with soybeans. For the first time, a dual-strain co-fermentation system employing Aspergillus oryzae 3.042 and Aspergillus niger AS3.350 was applied to sesame meal. The dynamic evolution of taste and volatile flavor compounds during fermentation was systematically analyzed via electronic tongue technology and gas chromatography-mass spectrometry. The sesame meal soy sauces were benchmarked against four commercial premier-grade products, with flavor profiles evaluated using principal component analysis and orthogonal partial least squares discriminant analysis. Notably, the physicochemical indices of the sesame meal soy sauce complied with Chinese premier-grade standards.</p><p><strong>Results: </strong>The dual-strain-fermented soy sauce demonstrated outstanding flavor complexity, sweetness and richness, achieving parity with premier-grade soy sauce. Notably, it contained 2,3,5-trimethylpyrazine and 3-hydroxy-2-butanone, key compounds imparting distinctive roasted grain and creamy flavors, which collectively defined its unique sensory profile.</p><p><strong>Conclusion: </strong>This research significantly elevates the utilization value of sesame meal while establishing a viable pathway for its commercial adoption in soy sauce production. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959098","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":"Recent developments in the valorization of agri-food waste and byproducts by fermentation.","authors":"Fatih Tornuk, Perihan Kubra Akman","doi":"10.1002/jsfa.70160","DOIUrl":"https://doi.org/10.1002/jsfa.70160","url":null,"abstract":"<p><p>The agri-food industry generates huge amounts of waste and byproducts (AFWBs), which threaten the environment if not properly managed. Biological approaches such as fermentation have been proven to be versatile routes for increasing the nutritional potential of AFWBs and production of value-added bioactive compounds. The present paper reviews the results of recent studies that have been conducted on the effect of fermentation of AFWBs from different origins and fermentation techniques on generation of bioactive compounds. The study focuses specifically on studies conducted from 2020 to present. Types of microorganisms used in fermentations, fermentation routes as well as challenges towards upscaling and commercialization strategies for fermentation of AFWBs are also reviewed in this paper. Studies have indicated the production of diverse bioactive compounds including bioactive peptides, phenolics, single-cell proteins, polyunsaturated fatty acids by fermentation of AFWBs with selected bacteria, filamentous fungi and yeasts. Filamentous fungi, especially Aspergillus niger strains, have been used as starter cultures for improving the polyphenolic potential of AFWBs by fermentation, while mainly yeasts have been utilized for single-cell protein production. Peptides such as bioactive peptides and amino acids have been produced by bacterial cultures such as lactic acid bacteria and Bacillus sp. using a variety of plant- or animal-based AFWBs. Lactic acid, citric acid, essential fatty acids and flavoring compounds were also among the compounds aimed for production from AFWBs. Although the scale-up and commercialization of fermentation processes have been studied for a long time, there are still many obstacles and challenges. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959120","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":"Identification of pathogenic bacteria in saffron (Crocus sativus L.) by high-throughput sequencing and the evaluation of the antifungal properties of different plant essential oils.","authors":"Zhiwen Zhang, Xinhui Weng, Tao Lv, Zhicheng Zhang, Bingbing Ma, Fujia Luan, Shaoxian Wang, Yanqi Xu, Ping Wang, Zijin Xu","doi":"10.1002/jsfa.70145","DOIUrl":"https://doi.org/10.1002/jsfa.70145","url":null,"abstract":"<p><strong>Background: </strong>Saffron (Crocus sativus L.), a Chinese herbal medicine of significant medicinal value, is extensively cultivated worldwide. However, fungal pathogen-induced corm rot disease poses a major challenge to saffron cultivation, causing substantial economic losses and long-standing concern among researchers and industry professionals. The presemt study aimed to accurately and rapidly identify Fusarium oxysporum f. sp. crocus (FOSC) as a crocus-specific pathogen using high-throughput sequencing technology.</p><p><strong>Results: </strong>High-throughput sequencing successfully confirmed FOSC as the pathogen responsible for crocus corm rot, with subsequent tolerance gene predictions indicating its resistance to multiple antibiotics. Among eight tested plant essential oils, Cinnamomum cassia essential oil (CC-EO) exhibited the strongest antifungal activity against FOSC. Cellular-level investigations revealed that CC-EO combats FOSC by compromising spore cell membrane integrity, inducing nuclear DNA fragmentation and promoting reactive oxygen species accumulation.</p><p><strong>Conclusion: </strong>This study represents the first application of high-throughput sequencing to identify the crocus-specific FOSC, and demonstrates that CC-EO holds significant potential for preventing and controlling saffron corm rot through its multi-target antifungal mechanism. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959180","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":"Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content.","authors":"Ziyang Zhang, Shengnan Wang, Jingyi Long, Zhengqi Hao, He Liu","doi":"10.1002/jsfa.70153","DOIUrl":"https://doi.org/10.1002/jsfa.70153","url":null,"abstract":"<p><strong>Background: </strong>Soy protein isolate is often used to make adhesives. Inspired by the adhesion mechanism of mussel proteins, this study developed a plant-based adhesive composed of soy protein isolate (SPI), low-ester pectin, tannic acid (TA), and transglutaminase (TGase) for bonding simulated fat and muscle in plant-based meat analogues.</p><p><strong>Results: </strong>The results demonstrated that TA enhanced the viscosity, thermal stability, and fluidity of the adhesive by forming a cohesive network. Structural analyses revealed that covalent interactions between SPI and TA peaked at 2.5 wt%. The apparent viscosity results demonstrated that the TA concentration had a significant effect on the viscosity of the adhesive, lower concentrations (0-1.0 wt%) reduced the viscosity of the adhesive, whereas higher concentrations (1.5-3.0 wt%) increased it. Tensile adhesion tests showed that the mechanical properties of the adhesive reached their optimum value when the TA content was 2.0 wt%. Thermodynamic analysis indicated that TA improved the stability of the adhesive and reduced heat loss; however, excessive TA (3.0 wt%) led to aggregate formation, weakening the binding force between TA and protein molecules, and decreasing the thermal stability of the adhesive.</p><p><strong>Conclusion: </strong>Tannic acid content is a key factor affecting the viscosity, thermal stability, and fluidity of SPI/TGase/pect in/TA (SPTTA) adhesives. This study provides a new formulation and methodology for the development of plant-based adhesives for meat 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":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959146","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":"Ulva lactuca polysaccharides alleviate constipation in mice through repairing the intestinal barrier and regulating the gut microbiota.","authors":"Ke Liu, Yuying Zhang, Han Cai, Shuang Song, Chunqing Ai, Jingfeng Yang","doi":"10.1002/jsfa.70108","DOIUrl":"https://doi.org/10.1002/jsfa.70108","url":null,"abstract":"<p><strong>Background: </strong>Constipation is a frequent chronic disease in the community, and osmotic laxatives can effectively alleviate symptoms. However, it is not suitable for long-term use. Dietary fiber is an alternative option, with a capacity to address intestinal barrier dysfunction and sustained microbial dysbiosis. Ulva lactuca polysaccharide (ULP) is an algal fiber. It contains high alduronic acid and sulfate groups and may contribute to constipation alleviation owing to its strong water retention capabilities.</p><p><strong>Results: </strong>Administration of 0.1 g kg^-1 ULP to mice increased fecal water content and gastrointestinal propulsion rate. It enhanced hydrophilic interactions and restored intestinal motility-related peptides; motilin, gastrin and 5-hydroxytryptamine rose by 50.71%, 123.70% and 185.74%, respectively. ULP also decreased the TNF-α and IL-6 inflammatory factors by 37.8% and 49.1%, and sustained the integrity of the intestinal barrier. The 16S rRNA sequencing and metabolomics showed that ULP enhanced the enrichment of Lactobacillus (7.6-fold) and Muribaculum (5.4-fold). It synergistically increased levels of arginine and S-adenosylmethionine.</p><p><strong>Conclusion: </strong>ULP alleviated constipation by water retention, microbial modulation and metabolic signaling regulation. It offers a novel, multi-target strategy for constipation management. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959219","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 Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine.","authors":"Maria Tiziana Lisanti, Sheridan L Woo, Angelita Gambuti, Roberta Marra, Giada d'Errico, Francesco Vinale, Gelsomina Manganiello, Luigi Moio, Nadia Lombardi","doi":"10.1002/jsfa.70139","DOIUrl":"https://doi.org/10.1002/jsfa.70139","url":null,"abstract":"<p><strong>Background: </strong>As environmental awareness grows, interest in sustainable agriculture is increasing. A promising alternative is the use of plant-beneficial microorganisms such as Trichoderma spp., which suppress pathogens, promote growth and enhance productivity. In viticulture, Trichoderma species have been studied mainly for pathogen control, but their impact on wine composition and quality remains underexplored. The present study evaluates the effects of Trichoderma afroharzianum T22 and its metabolite, 6-pentyl-α-pyrone (6PP) on Vitis vinifera cv. Aglianico over 2 years. Biometric parameters (grape yield per vine, 100-berry weight), basic chemical parameters (soluble solids, pH, titratable acidity) and polyphenols (anthocyanins, high-molecular-weight tannins, vanillin-reactive flavans) were analyzed in grapes. The resulting wines were assessed for phenolic composition and sensory attributes.</p><p><strong>Results: </strong>Treatments increased anthocyanin content in both grapes and wine, at the same time as reducing low-molecular-weight tannins in grape skins, potentially decreasing bitterness. Despite an increase in high-molecular-weight tannins, no significant differences in astringency perception were detected. The wines from treated vines showed enhanced odor complexity, with stronger floral, tobacco and black pepper notes, likely a result of the increased terpenic volatile compounds. The effect of T. Afroharzianum T22 spores was more pronounced than that of 6PP.</p><p><strong>Conclusion: </strong>This study highlights the potential of Trichoderma-based treatments as eco-friendly alternatives to synthetic chemicals in viticulture. Beyond disease control, Trichoderma spp. and their metabolites may positively influence grape composition and wine quality, contributing to a more sustainable viticultural model. Further research is needed to better understand their effects on grapevine physiology and metabolism. © 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":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959114","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 heterogenetic mechanism in physicochemical driving factors, microbial community and volatile metabolites during high-temperature Daqu fermentation by traditional stacking and shelf stacking.","authors":"Feifan Chen, Yun Zhao, Huairui Ge, Chunhui Wei, Jiqi Li, Ang Li, Huan Zhang, Lin Yuan, Zhiguo Huang, Liping Du, Lijuan Ma","doi":"10.1002/jsfa.70128","DOIUrl":"https://doi.org/10.1002/jsfa.70128","url":null,"abstract":"<p><strong>Background: </strong>Research on shelf-stacking fermentation is growing, with the aim of reducing labor and improving Daqu stability, but it still falls short compared to traditional stacking fermentation, especially for high-temperature Daqu (HTD). The heterogenetic mechanisms underlying+ these two Daqu remain unclear.</p><p><strong>Results: </strong>The improved micro-oxygen environment in shelf-stacking fermentation significantly reduced acidity and increased liquefaction and esterification activities compared to traditionally stacked HTD (HTD-T). These changes substantially impacted the bacterial community and its succession, though fungi were minimally affected. Specifically, shelf-stacked HTD (HTD-S) showed higher relative abundances of Weissella and Thermoactinomyces in later stages than HTD-T, whereas Bacillus and Kroppenstedtia prevailed under traditional conditions. Redundancy analysis indicated that moisture and acidity mainly drove the differentiation of the bacterial community. Shelf-stacking fermentation also reduced the contents of furfuryl alcohol, furfural, acetic acid and isovaleric acid. Thermoactinomyces, Aspergillus and Thermoascus significantly contributed to these changes in characteristic flavor compounds. Functional prediction further revealed that microbial communities in HTD-T demonstrated enhanced abilities in glycolysis, 2,3-butanediol synthesis and phenylalanine metabolism.</p><p><strong>Conclusion: </strong>The findings provide potential control targets for precision regulation to improve the quality of shelf-stacked HTD and will contribute to mechanized HTD production. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959123","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":"Design and experimental verification of novel angiotensin-converting enzyme and dipeptidyl peptidase IV inhibitory peptides from Ziziphus jujuba peptide KALVAP.","authors":"Huan Wen, Jing Lan, Kuo Dang, Yanli Wang, Daodong Pan, Xinchang Gao, Yali Dang","doi":"10.1002/jsfa.70156","DOIUrl":"https://doi.org/10.1002/jsfa.70156","url":null,"abstract":"<p><strong>Background: </strong>KALVAP is an angiotensin-converting enzyme inhibitor derived from Ziziphus jujuba, but shows poor dipeptidyl peptidase (DPP)-IV inhibitory activity. To remedy this shortcoming, KALVAP was modified according to the distinctive features of DPP-IV inhibitory peptides, yielding nine novel peptides. The DPP-IV inhibitory activity of the peptides was further verified in vitro and in vivo.</p><p><strong>Results: </strong>The in vitro DPP-IV inhibitory activities of WALVAP and WPLVAP were respectively 6.25- and 3.52-fold higher than that of KALVAP (360.39 ± 14.39 μmol L^-1) after screening through molecular docking. Moreover, WALVAP (201.88 ± 8.27 μmol L^-1) and WPLVAP (450.61 ± 16.83 μmol L^-1) displayed superior DPP-IV inhibitory activity to KALVAP (1372.57 ± 49.52 μmol L^-1) in Caco-2 cells. On the basis of in vitro and cellular experiments, oral glucose tolerance tests indicated that WALVAP and WPLVAP significantly improved glucose metabolism in C57BL/6 mice by promoting the secretion of insulin (11.13 ± 0.89% and 11.61 ± 0.44%), GLP-1 (11.12 ± 0.89% and 11.61 ± 0.44%) and GIP (7.58 ± 0.78% and 7.66 ± 0.11%). Molecular dynamics simulations revealed that WALVAP and WPLVAP mainly inhibited DPP-IV through Glu205, Trp629, Glu206, Arg125 and Arg429.</p><p><strong>Conclusion: </strong>In summary, two new peptides, WALVAP and WPLVAP, were screened and exhibited excellent DPP-IV inhibitory activity. The results implied that the optimization strategy is feasible and can provide a reference for drug design. Thus WALVAP and WPLVAP could serve as potential drug candidates for patients with hypertension and diabetes mellitus. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144959110","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}