Journal of Food Science最新文献

{"title":"Comparing in vitro digestion-fermentation characteristics and in vivo lipid-lowering effects of hot water and alkali-extracted polysaccharides from Volvariella volvacea","authors":"Shangyuan Li,&nbsp;Juan Bai,&nbsp;Jie Yuan,&nbsp;Zihan Yang,&nbsp;Qiulong Du,&nbsp;Beibei Pan,&nbsp;Ying Zhu,&nbsp;Xiang Xiao,&nbsp;Yu Li,&nbsp;Changtian Li","doi":"10.1111/1750-3841.70175","DOIUrl":"https://doi.org/10.1111/1750-3841.70175","url":null,"abstract":"<p>In this study, the different characteristics of in vitro digestion and fermentation were investigated and compared with polysaccharides extracted by hot water and alkali in sequence from <i>Volvariella volvacea</i> (VWEP and VAEP, respectively), as well as the in vivo lipid-reducing effects. The results indicated that simulated saliva-gastrointestinal digestion altered the reducing sugar contents, molecular weights (from 7.398 × 10⁴ D to 3.080 × 10³ D, from 4.110 × 10⁴ D to 6.080 × 10³ D), chemical components, and antioxidant activities of VWEP and VAEP, respectively. However, profound distinctions in the preliminary structural characteristics between VWEP and VAEP were hardly observed during in vitro digestion. Furthermore, in vitro fermentation by human gut microbiota elicited greater differences in the short-chain fatty acids (SCFAs)-producing and gut microbiota-regulating properties of VWEP and VAEP (<i>p </i>&lt; 0.05). This was evidenced by VWEP's tendency to enhance acetate and propionate production via facilitating the reproduction of <i>Prevotella</i> and <i>Roseburia</i> genera, while VAEP was more likely to increase valerate level by inhibiting <i>Subdoligranulum</i>, <i>Dialister</i>, and <i>Enterobacter</i> genera. Ultimately, in vivo lipid-lowering effects of VWEP and VAEP were also estimated in <i>Caenorhabditis elegans</i>, where VWEP exerted higher activity in reducing fat accumulation than VAEP (<i>p </i>&lt; 0.05). Overall, these results provide a better understanding of the digestion-fermentation characteristics and saccharide preferences of gut microbes for VWEP and VAEP, which are valuable for functional foods as promising bioactive ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770031","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":"Comparing in vitro digestion-fermentation characteristics and in vivo lipid-lowering effects of hot water and alkali-extracted polysaccharides from Volvariella volvacea","authors":"Shangyuan Li,&nbsp;Juan Bai,&nbsp;Jie Yuan,&nbsp;Zihan Yang,&nbsp;Qiulong Du,&nbsp;Beibei Pan,&nbsp;Ying Zhu,&nbsp;Xiang Xiao,&nbsp;Yu Li,&nbsp;Changtian Li","doi":"10.1111/1750-3841.70175","DOIUrl":"https://doi.org/10.1111/1750-3841.70175","url":null,"abstract":"<p>In this study, the different characteristics of in vitro digestion and fermentation were investigated and compared with polysaccharides extracted by hot water and alkali in sequence from <i>Volvariella volvacea</i> (VWEP and VAEP, respectively), as well as the in vivo lipid-reducing effects. The results indicated that simulated saliva-gastrointestinal digestion altered the reducing sugar contents, molecular weights (from 7.398 × 10⁴ D to 3.080 × 10³ D, from 4.110 × 10⁴ D to 6.080 × 10³ D), chemical components, and antioxidant activities of VWEP and VAEP, respectively. However, profound distinctions in the preliminary structural characteristics between VWEP and VAEP were hardly observed during in vitro digestion. Furthermore, in vitro fermentation by human gut microbiota elicited greater differences in the short-chain fatty acids (SCFAs)-producing and gut microbiota-regulating properties of VWEP and VAEP (<i>p </i>&lt; 0.05). This was evidenced by VWEP's tendency to enhance acetate and propionate production via facilitating the reproduction of <i>Prevotella</i> and <i>Roseburia</i> genera, while VAEP was more likely to increase valerate level by inhibiting <i>Subdoligranulum</i>, <i>Dialister</i>, and <i>Enterobacter</i> genera. Ultimately, in vivo lipid-lowering effects of VWEP and VAEP were also estimated in <i>Caenorhabditis elegans</i>, where VWEP exerted higher activity in reducing fat accumulation than VAEP (<i>p </i>&lt; 0.05). Overall, these results provide a better understanding of the digestion-fermentation characteristics and saccharide preferences of gut microbes for VWEP and VAEP, which are valuable for functional foods as promising bioactive ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770193","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":"Comparative study on the flavor characteristics of diploid and triploid oysters (Crassostrea gigas) before and after breeding","authors":"Cunxi Lu,&nbsp;Yanjin Li,&nbsp;Gaoqin Mo,&nbsp;Shijie Bi,&nbsp;Xiaoyi Li,&nbsp;Jing Du,&nbsp;Lingzhao Wang","doi":"10.1111/1750-3841.70189","DOIUrl":"https://doi.org/10.1111/1750-3841.70189","url":null,"abstract":"<p>In this work, the nonvolatile and volatile compounds were analyzed to investigate the effects of breeding and ploidy on the flavor of oysters. The oysters after breeding (November) exhibited enhanced flavor complexity characterized by malty and mushroom aromas, with diploid oysters displaying nutty aroma profiles, whereas triploid oysters demonstrated significantly higher intensity of fruity notes. Among oysters of different periods and ploidy, the November diploid oyster (ND) exhibited the most desirable flavor. This was primarily attributed to its significantly higher contents of adenosine 5′-monophosphate (AMP; 112.84 ± 1.56 mg/100 g), lactic acid (147.79 ± 8.98 mg/100 g), aspartic acid (45.28 ± 2.22 mg/100 g), and calcium ions (Ca²⁺; 1.45 ± 0.05 mg/g) compared to November triploid oyster (NT), March diploid oyster (MD), and March triploid oyster (MT). The equivalent umami concentration also showed a similar result (EUC: ND &gt; NT &gt; MD &gt; MT), which was also confirmed by the results of the electronic tongue. The oysters included 14 aldehydes, 11 alcohols, 13 ketones, and 21 other compounds as analyzed by gas chromatography-ion mobility spectrometry. This study conducted the first comparative analysis of flavor profiles between diploid and triploid oysters through the lens of breeding, determined the optimal flavor period for each oyster, and provided scientific recommendations for the selection of raw materials for oyster products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770249","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":"Flaxseed oligosaccharides-derived conjugates for chlorogenic acid delivery with enhanced stability, antioxidant activity, and bioavailability","authors":"Nanjie Jiang,&nbsp;Min Li,&nbsp;Guangqi Guo,&nbsp;Yujie Mu,&nbsp;Xiaoyang Xia,&nbsp;Zhenxia Xu,&nbsp;Xia Xiang","doi":"10.1111/1750-3841.70165","DOIUrl":"https://doi.org/10.1111/1750-3841.70165","url":null,"abstract":"<p>Flaxseed oligosaccharide-chlorogenic acid (FGOS-CGA) conjugates were synthesized by covalently attaching CGA to the FGOS backbone, facilitating the targeted delivery of CGA. The chemical integrity of the conjugates was meticulously verified through nuclear magnetic resonance spectroscopy, the successful ultraviolet-visible spectroscopy, and scanning electron microscopy, which collectively confirmed the successful conjugation between FGOS and CGA. Compared to free CGA, the resulting FGOS-CGA conjugates exhibited markedly enhanced stability across a range of conditions, including variations in pH, thermal fluctuations, ionic strength, and light exposure. Employing both chemical assays and cellular models, the conjugates demonstrated robust antioxidant activity, with DPPH and ABTS radical scavenging efficiencies of 63.74 ± 1.46% and 58.67 ± 0.50%, respectively, at a concentration of 1 mg/mL—surpassing the performance of free CGA (49.73 ± 1.96% and 23.18 ± 1.60%). Furthermore, FGOS-CGA exhibited superior efficacy in scavenging excessive reactive oxygen species in ethanol-induced HepG2 cells. Notably, after a 6-h incubation with Caco-2 cells, the bioavailability of CGA in the FGOS-CGA conjugate increased by an impressive factor of 7.81. These findings underscore the potential of FGOS as a promising delivery vehicle to enhance the antioxidant properties and bioavailability of CGA.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770111","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":"Intermittent fasting applied in combination with astaxanthin alleviates D-galactose-induced aging in rats: Comparison in oxidative stress, immune response, and metabolomics","authors":"Zhiqing Chen,&nbsp;Jie Xiao,&nbsp;Kaixin Zhao,&nbsp;Yulu Lao,&nbsp;Han Liu,&nbsp;Yong Cao,&nbsp;Xiaojuan Liu","doi":"10.1111/1750-3841.70170","DOIUrl":"https://doi.org/10.1111/1750-3841.70170","url":null,"abstract":"<p>Effective anti-aging strategies involving dietary restriction and antioxidant supplementation are gaining increasing research attention, while the health effects of their combined intervention are rarely reported. In this study, for the first time, we investigated the anti-aging effects and underlying mechanisms of intermittent fasting (IF), astaxanthin (AX), and their combination in D-galactose-induced aging rats. Our results demonstrated that these three treatments effectively inhibited malondialdehyde levels and improved the activity of endogenous antioxidant enzymes in the brain, liver, and serum of aging rats. Simultaneously, the combination of IF and AX had a synergistic effect on the recovery of brain mitochondrial injury as evidenced by permeability transition pore openness, membrane potential, respiratory chain complex enzyme activity, and cortical and hippocampal lesions. Notably, the combination significantly increased the levels of Immunoglobulin M (55.66 ± 3.23%), immunoglobulin G (34.41 ± 2.65%), and IL-2 (23.49 ± 1.78%) compared with the model group. Moreover, AX reduced the accumulation of pro-inflammatory factor IL-6 (23.06 ± 2.02%), while the combination induced more remarkable reduction in the accumulation of IL-1β (35.92 ± 3.06%) in the serum. Considering the serum metabolomics analysis, we hypothesized that IF and AX played a positive role in the regulation of the nervous system, which was associated with the differential metabolites lysope 16:0, N-Acety-L-tyrosine, and L-Alanyl-L-Lysine. This research reveals that the combination therapy provided synergistic anti-aging efficacy by enhancing resistance to oxidative stress, ameliorating mitochondrial dysfunction, and restoring the immune system. These findings might have significant implications for further studies on the exploration of effective anti-aging therapy.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770255","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":"Optimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract","authors":"Motahharesadat Amiri,&nbsp;Bahram Hassani,&nbsp;Hamid Babapour,&nbsp;Ali Nikmanesh,&nbsp;Seyed Ebrahim Hosseini,&nbsp;Gholamhassan Asadi,&nbsp;Ahmadreza Abedinia","doi":"10.1111/1750-3841.70129","DOIUrl":"https://doi.org/10.1111/1750-3841.70129","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study aimed to optimize the hydrolysis conditions for converting bioactive peptides from the microalgae <i>Scenedesmus obliquus</i> isolated protein (SOIP) using pepsin. The SOIP was first characterized using sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC) for amino acid profiles. Response surface methodology (RSM) with a central composite design (CCD) was then employed to determine the optimal hydrolysis parameters of enzyme concentration and time for pepsin. Hydrolysates were fractionated based on molecular weight and evaluated for antioxidant, emulsifying, fat binding, and foaming properties. Statistical analysis using RSM showed that both hydrolysis time and enzyme concentration positively influenced the yield of bioactive peptides. Peptides in the 5–10  kDa range demonstrated the highest antioxidant activity, while lower molecular weight peptides (&lt;5 kDa) exhibited superior fat-binding and emulsifying properties. Overall, hydrolysis significantly enhanced the functional properties compared to the unhydrolyzed control. This study demonstrated that <i>Scenedesmus obliquus</i> is a promising source of bioactive peptides and defined optimized conditions for their enzymatic extraction using pepsin.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>Scenedesmus obliquus</i> shows promise as a source of bioactive peptides, aligning with the demand for sustainable food ingredients. Our research optimizes pepsin hydrolysis parameters, enhancing efficiency for industrial-scale peptide extraction. Peptides from <i>Scenedesmus obliquus</i> exhibit antioxidant, emulsifying, fat binding, and foaming properties, supporting their use in functional food development. These peptides offer opportunities for innovative, health-enhancing food formulations. Generally, microalgae-derived ingredients contribute to sustainable food production practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770432","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":"Optimizing extraction of Citrus aurantium leaves and assessing immunomodulatory effects of the extract on BALB/c mice PBMCs","authors":"Naim Kattour,&nbsp;Sawssan Maksoud,&nbsp;Marc Karam,&nbsp;Roula M. Abdel-Massih,&nbsp;Anna-Maria Abi-Khattar,&nbsp;Samer Bazzi,&nbsp;Nicolas Louka,&nbsp;Espérance Debs","doi":"10.1111/1750-3841.70178","DOIUrl":"https://doi.org/10.1111/1750-3841.70178","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Plant extracts, rich sources of biomolecules, exhibit potent antioxidant activity and diverse health benefits. This study explored the bioactive potential of <i>Citrus aurantium</i> L. (bigarade) leaf extract (CALE) through focused investigations. A conventional water bath was first used to maximize the yield of phenolic compounds extracted from bigarade leaves. Key parameters, including extraction time, particle size of the ground leaves, temperature, solvent type, and solid-to-liquid ratio, were varied to evaluate their impact on the extraction efficiency. Longer extraction times and smaller particle sizes resulted in higher extraction yields. The optimal extraction conditions for maximizing both total phenolic compounds and anti-radical activity were identified as 80°C, 100% distilled water, with a solid-to-liquid ratio of 1:40. Subsequently, the immunomodulatory effects of bigarade leaf extract on mice peripheral blood mononuclear cells (PBMCs), including cytotoxicity, cell viability, and the production of seven cytokines, were examined. CALE extract at concentrations below 250 µg/mL did not significantly affect PBMCs proliferation or viability, thus highlighting its safety profile at low concentrations. However, CALE markedly elevated the production of the anti-inflammatory cytokine IL-4 at a concentration of 50 µg/mL, while concurrently reduced levels of the proinflammatory cytokine IFN-γ. Additionally, CALE treatment led to a significant decrease in IL-17A secretion in the culture supernatants of PBMCs, accompanied by an increase in IL-10 levels, both of which showed a dose-dependent response with increasing CALE concentrations. Our findings underscored the valuable bioactive properties of <i>C. aurantium</i> leaves and their potential applications in functional foods and therapeutic settings for promoting human health and well-being.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical application</h3>\u0000 \u0000 <p>This study investigates the potential of <i>Citrus aurantium</i> L. (bigarade) leaf extract as a natural source of bioactive compounds with promising antioxidant and immune-regulating properties. The antioxidant activity of the extract could benefit the food and cosmetic industries by enhancing product stability and promoting skin health. On the other hand, its ability to modulate the immune responses suggests possible applications in formulations, including functional foods and herbal supplements, aimed at supporting immune balance, and managing inflammation-related conditions. The optimal experimental conditions of extraction, as identified in this study, can be scaled up for industrial applications, ensuring efficient production of bioactive-rich extracts.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770245","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":"Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking","authors":"Kunming Cheng,&nbsp;Bin Xu,&nbsp;Yue Niu,&nbsp;Meng Sun,&nbsp;Danjun Guo,&nbsp;Wei Xu,&nbsp;Yang Yi,&nbsp;Hongguang Wang","doi":"10.1111/1750-3841.70187","DOIUrl":"https://doi.org/10.1111/1750-3841.70187","url":null,"abstract":"<p>The laws and interrelationships of lipid and protein oxidation in duck meat during sous vide cooking (SVC) are still unclear. In this study, the oxidation mechanisms of the muscle of duck legs during SVC were investigated from the aspects of fatty acid (FA) profile, antioxidant system activity, enzyme activity, and iron element. Lipid oxidation predominantly occurred within the initial 0–2 h of the SVC process, during which the Thiobarbituric acid reactive substances (TBARS) value escalated to 10-fold of its initial level. Protein oxidation was mainly observed between 0 and 4 h, with the carbonyl content increasing by 23.3%. The FAs profile underwent changes primarily within the initial 0–2 h, and then their proportions continued to evolve in a manner that was favorable for oxidative stability. Following 4 h of SVC, the scavenging rates of ·OH and DPPH· free radicals decreased to the lowest, decreasing by 92.9% and 45.6%. As cooking time increased, lipoxygenase activity increased by more than six times, while Total superoxide dismutase (T-SOD) and GSH-Px activity decreased by 31.7% and 75.2%, respectively. The heme iron content was decreased by 26.1% after 8 h of SV treatment. These data can provide a theoretical foundation for optimizing parameters of the SVC process and improving the oxidative stability of SVC meat products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770204","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":"Postharvest α-lipoic acid treatment delayed the softening of strawberry fruit by regulating cell wall and energy metabolism","authors":"Yaqian Wang,&nbsp;Chenchen Wu,&nbsp;Chuanlong Men,&nbsp;Changhong Liu,&nbsp;Lei Zheng","doi":"10.1111/1750-3841.70183","DOIUrl":"https://doi.org/10.1111/1750-3841.70183","url":null,"abstract":"<p>After ripening, strawberry fruit is prone to softening, which seriously affects its commercial value. This study investigated the effects of α-lipoic acid (α-LA) treatment on firmness, cell wall metabolism, and energy metabolism of postharvest strawberry fruit. The results demonstrated that 0.5 g L⁻¹ α-LA treatment significantly delayed the softening process by decreasing the content of water-soluble pectin (WSP) and increasing the contents of chelate-soluble pectin (CSP), sodium carbonate-soluble pectin (NSP), hemicellulose, and cellulose. Furthermore, α-LA treatment significantly reduced the activities of polygalacturonase (PG), pectin methyl esterase (PME), β-galactosidase (β-GAL), and cellulase (Cx), and the expression levels of <i>FaPG1</i>, <i>FaPME1</i>, and <i>Faβ-GAL4</i>. α-LA treatment enhanced the activities of H⁺-ATPase, Ca²⁺-ATPase, cytochrome c oxidase (CCO), and succinic dehydrogenase (SDH), thereby maintaining higher ATP and energy charge levels. The upregulation of related gene expression further confirmed that α-LA maintained energy supply, which was essential for maintaining cell wall structural integrity and delaying softening. These findings indicated that α-LA delayed the softening of strawberries by inhibiting cell wall component degradation and promoting energy metabolism, demonstrating its potential as a postharvest preservation strategy.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770295","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":"Postharvest α-lipoic acid treatment delayed the softening of strawberry fruit by regulating cell wall and energy metabolism","authors":"Yaqian Wang,&nbsp;Chenchen Wu,&nbsp;Chuanlong Men,&nbsp;Changhong Liu,&nbsp;Lei Zheng","doi":"10.1111/1750-3841.70183","DOIUrl":"https://doi.org/10.1111/1750-3841.70183","url":null,"abstract":"<p>After ripening, strawberry fruit is prone to softening, which seriously affects its commercial value. This study investigated the effects of α-lipoic acid (α-LA) treatment on firmness, cell wall metabolism, and energy metabolism of postharvest strawberry fruit. The results demonstrated that 0.5 g L⁻¹ α-LA treatment significantly delayed the softening process by decreasing the content of water-soluble pectin (WSP) and increasing the contents of chelate-soluble pectin (CSP), sodium carbonate-soluble pectin (NSP), hemicellulose, and cellulose. Furthermore, α-LA treatment significantly reduced the activities of polygalacturonase (PG), pectin methyl esterase (PME), β-galactosidase (β-GAL), and cellulase (Cx), and the expression levels of <i>FaPG1</i>, <i>FaPME1</i>, and <i>Faβ-GAL4</i>. α-LA treatment enhanced the activities of H⁺-ATPase, Ca²⁺-ATPase, cytochrome c oxidase (CCO), and succinic dehydrogenase (SDH), thereby maintaining higher ATP and energy charge levels. The upregulation of related gene expression further confirmed that α-LA maintained energy supply, which was essential for maintaining cell wall structural integrity and delaying softening. These findings indicated that α-LA delayed the softening of strawberries by inhibiting cell wall component degradation and promoting energy metabolism, demonstrating its potential as a postharvest preservation strategy.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770244","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}