NPJ Science of Food最新文献

Microbial fermentation for riboflavin biofortification in African traditional fermented foods. 非洲传统发酵食品中核黄素生物强化的微生物发酵研究。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-01 DOI: 10.1038/s41538-026-01099-6

Giuseppe Spano, Pasquale Russo, Mariagiovanna Fragasso

引用次数: 0

Freeze structuring unlocks minimal-processing strategies for legume texturization. 冷冻结构解锁豆类纹理化的最小加工策略。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-01 DOI: 10.1038/s41538-026-00991-5

Andrea Bach, Elin Perler, Lenja S Lemcke, Patrick A Rühs

{"title":"Freeze structuring unlocks minimal-processing strategies for legume texturization.","authors":"Andrea Bach, Elin Perler, Lenja S Lemcke, Patrick A Rühs","doi":"10.1038/s41538-026-00991-5","DOIUrl":"10.1038/s41538-026-00991-5","url":null,"abstract":"Legumes are sustainable, nutrient-rich, and affordable, yet their potential remains underused because conventional food processing often fails to utilize the entire raw material or achieve desirable textures. Here, we demonstrate that whole-legume suspensions can be structured into gels with increased firmness and a distinct anisotropic architecture using directional freezing. The method leverages directional ice crystal growth to exclude legume components from the advancing ice phase, thereby redistributing them within aligned interstitial regions. Upon thawing, these concentrated domains interlink to form a continuous network, reinforcing the gel and generating anisotropic textures. This approach was successfully applied to legumes representing 96% of global production, including chickpeas, soybeans, peas, lentils, lupins, common beans, and mung beans, underscoring its versatility. By eliminating fractionation and additive use, freeze structuring offers a decentralized, sustainable solution for producing nutritious, texturized plant-based foods using standard freezing technologies, accessible for industrial and home-scale production worldwide.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534525/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148875474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of walnut proteins extracted from meals and cakes with different oil production methods 不同制油方法提取核桃粕和核桃饼蛋白的特性研究

1区农林科学

NPJ Science of Food Pub Date : 2026-08-26 DOI: 10.1038/s41538-026-01101-1

Yunkun Zhu, Min Yang, Sanoyev Akbar Isomidinovich, Kodirova Dilobarkhon Rustamovna, Sagdullaev Shamansur Shahsaidovich, Zhongkai Zhao, Liang Wang, Jie Yang, Jianguo Chen, Jun Liu, Minwei Zhang

{"title":"Characterization of walnut proteins extracted from meals and cakes with different oil production methods","authors":"Yunkun Zhu, Min Yang, Sanoyev Akbar Isomidinovich, Kodirova Dilobarkhon Rustamovna, Sagdullaev Shamansur Shahsaidovich, Zhongkai Zhao, Liang Wang, Jie Yang, Jianguo Chen, Jun Liu, Minwei Zhang","doi":"10.1038/s41538-026-01101-1","DOIUrl":"https://doi.org/10.1038/s41538-026-01101-1","url":null,"abstract":"This study investigated the effects of three industrial oil extraction methods (solvent extraction, cold pressing, and hot pressing) on the structural, physicochemical, techno-functional, and digestive properties of walnut meal or cake protein, as well as their regulatory effects on rat intestinal microbiota. The protein contents of raw materials were 57.50% for solvent-extracted walnut meal, 48.65% for cold-pressed walnut cake, and 37.45% for hot-pressed walnut cake. The purity of the extracted proteins was 88.02% (WP), 86.51% (CWP), and 70.21% (HWP), respectively. Hot pressing induced protein unfolding and improved solubility and emulsifying activity. The total amino acid contents of the three walnut protein samples ranged from 100 to 108 mg/g, and the hydrophilic amino acid contents of CWP and HWP were significantly higher than WP. In vitro digestibility of HWP was the highest (37.40%), followed by CWP (30.05%) and WP (27.83%). Moreover, differences in digestibility further mediated the regulatory effects of walnut proteins on intestinal microbiota in SD rats. This work clarified the relationships among oil extraction processing, protein structure, techno-functionalities, in vitro digestibility, and regulation of intestinal microbiota, which would facilitate the valorization and potential food application of proteins from walnut meal and cake.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-026-01101-1_reference.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Zeaxanthin as a potential regulator of intestinal immunity: effects on barrier function and metabolic profiles in diet-induced obesity 玉米黄质作为肠道免疫的潜在调节剂：对饮食性肥胖的屏障功能和代谢谱的影响

1区农林科学

NPJ Science of Food Pub Date : 2026-08-21 DOI: 10.1038/s41538-026-00997-z

Hao Zhang, Yuechen 晉越辰 Jin, Hongyu Zhao, Zhina Hao, Yuan Chen, Weiyuan Ren, Qianxi Zang, Meihong Liu

{"title":"Zeaxanthin as a potential regulator of intestinal immunity: effects on barrier function and metabolic profiles in diet-induced obesity","authors":"Hao Zhang, Yuechen 晉越辰 Jin, Hongyu Zhao, Zhina Hao, Yuan Chen, Weiyuan Ren, Qianxi Zang, Meihong Liu","doi":"10.1038/s41538-026-00997-z","DOIUrl":"https://doi.org/10.1038/s41538-026-00997-z","url":null,"abstract":"Abstract Long-term high-fat diet (HFD) leads to metabolic disorders and disrupts intestinal immune regulation. Zeaxanthin, a bioactive carotenoid known for antioxidant and immunomodulatory effects, has limited evidence regarding its role in obesity-triggered gut immune dysfunction. This study investigated zeaxanthin’s effects on intestinal barrier function, immune homeostasis, and metabolic profiles in HFD-induced obese mice. Results showed that zeaxanthin enhanced intestinal tight junction protein expression and elevated immune factors such as interleukin-10, secretory immunoglobulin A, and lysozyme. Flow cytometry revealed that zeaxanthin improved small intestinal antigen-presenting capacity, promoted CD4⁺ T cell activation, and partially reversed the HFD-induced Th17/Treg imbalance. By modulating the JAK/STAT signaling pathway, zeaxanthin improved the CIITA-MHC II axis, thereby restoring immune balance. A STAT1 inhibition assay using Fludarabine confirmed that zeaxanthin acts through STAT1 to upregulate CIITA and MHC II expression. Additionally, zeaxanthin altered intestinal metabolic profiles, particularly affecting tryptophan and phenylalanine metabolism. These findings demonstrate that zeaxanthin alleviates intestinal immune dysregulation in obesity via multiple pathways, providing a theoretical foundation and substantial support for developing functional foods targeting intestinal health.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-026-00997-z_reference.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A machine learning-derived dietary pattern for aging. 一种机器学习衍生的衰老饮食模式。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-08-07 DOI: 10.1038/s41538-026-01048-3

Yating Miao, Zhirong Li, Xinyao Zhang, Zuyun Liu, Yanan Ma

{"title":"A machine learning-derived dietary pattern for aging.","authors":"Yating Miao, Zhirong Li, Xinyao Zhang, Zuyun Liu, Yanan Ma","doi":"10.1038/s41538-026-01048-3","DOIUrl":"10.1038/s41538-026-01048-3","url":null,"abstract":"Diet is a modifiable determinant of aging. We develop and validate the Machine-learning YouTHful (MYTH) Diet, a dietary pattern associated with reduced aging-related mortality. Using data from 191,689 participants in the UK Biobank, we conducted a food-wide association analysis and identified 18 food groups significantly associated with aging-related mortality. A Light Gradient Boosting Machine (LightGBM) model was used to rank food importance, leading to the construction of a 10-component MYTH Diet score (range: 0-10). Higher MYTH scores were consistently associated with reduced aging-related mortality in both internal (Quartile 4 vs. 1: hazard ratio [HR] = 0.79; 95% CI: 0.75-0.84) and external (Q4 vs. Q1: HR = 0.68; 95% CI: 0.58-0.80) validation cohorts. Multi-omics analyses revealed that the diet's protective effects were partly mediated through proteomic, metabolic, and inflammatory pathways, with mediators including TNFRSF4, the proportion of polyunsaturated fatty acids (PUFA%), and lipid-related metabolites such as medium very-low-density lipoprotein phospholipids (M-VLDL-PL). Higher MYTH scores were also linked to slower biological aging in the lungs, liver, pancreas, as well as lower risks for 15 aging-related diseases. These findings suggest that the MYTH Diet may offer a biologically informed, scalable framework for developing personalized nutrition strategies aimed at supporting healthy aging and longevity.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13522610/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148841059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive chemical characterization of Alcoholic beverages and discovery of bioactive components regulating alcohol metabolism enzyme activities 酒精饮料的综合化学特性及调节酒精代谢酶活性的生物活性成分的发现

1区农林科学

NPJ Science of Food Pub Date : 2026-08-04 DOI: 10.1038/s41538-026-01015-y

Yingrui Gao, Weiman Zhao, Ruonan Tong, Ge Yin, Ya Zhang, Xiaojun Wu (466801), 王峥涛, Longchan Liu, Li Yang

{"title":"Comprehensive chemical characterization of Alcoholic beverages and discovery of bioactive components regulating alcohol metabolism enzyme activities","authors":"Yingrui Gao, Weiman Zhao, Ruonan Tong, Ge Yin, Ya Zhang, Xiaojun Wu (466801), 王峥涛, Longchan Liu, Li Yang","doi":"10.1038/s41538-026-01015-y","DOIUrl":"https://doi.org/10.1038/s41538-026-01015-y","url":null,"abstract":"Baijiu is a traditional Chinese alcoholic beverages with significant dietary and medicinal value, including sauce, strong, light and rice four primary flavors. Baijiu contains an exceptionally complex mixture of volatile and non-volatile compounds that contribute to its diverse flavor profiles and potential biological activities. This study employed HS-SPME-Arrow-GC-MS and UPLC-QTOF-MS to systematically analyze four major Baijiu flavor types. We identified 122 components via GC-MS and characterized 134 compounds via UPLC-QTOF-MS, of which 32 were tentatively characterized for the first time in Baijiu. Non-targeted analysis identified 44 differential components across types, and correlation analysis with key enzymes involved in alcohol metabolism (ADH, ALDH) activation revealed that pyrazines positively correlate with enzyme activity. In vitro experiments confirmed that major pyrazines (e.g., tetramethylpyrazine, trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine) effectively promote the metabolism of ethanol and acetaldehyde. This research enriches the Baijiu component database and provides a theoretical basis for a more scientific evaluation system for its quality and health effects.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-026-01015-y_reference.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tannic acid enhances postharvest resistance of Korla fragrant pears to Alternaria alternata by modulating membrane lipid and reactive oxygen species metabolism. 单宁酸通过调节膜脂和活性氧代谢增强库尔勒香梨采后对稻瘟菌的抗性。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-08-03 DOI: 10.1038/s41538-026-01028-7

Yisong Tang, Weida Zhang, Wanting Yang, Tongrui Sun, Jiankang Cao, Shaobo Cheng, Guogang Chen

{"title":"Tannic acid enhances postharvest resistance of Korla fragrant pears to Alternaria alternata by modulating membrane lipid and reactive oxygen species metabolism.","authors":"Yisong Tang, Weida Zhang, Wanting Yang, Tongrui Sun, Jiankang Cao, Shaobo Cheng, Guogang Chen","doi":"10.1038/s41538-026-01028-7","DOIUrl":"https://doi.org/10.1038/s41538-026-01028-7","url":null,"abstract":"Tannic acid (TA), a naturally occurring polyphenol, exhibits broad-spectrum antimicrobial and antioxidant activities. This study elucidates the mechanisms by which TA controls Alternaria alternata in Korla fragrant pears. In vitro, TA at 10 mg mL-1 directly inhibited fungal growth by inducing hyphal deformation. In vivo, TA treatment significantly attenuated blackhead disease development. The underlying protective mechanism involved two coordinated pathways: first, TA enhanced the activity and gene expression of key antioxidant enzymes [Ascorbate peroxidase (APX), Glutathione reductase (GR), Catalase (CAT), Superoxide dismutase (SOD)], sustaining the ascorbic acid-glutathione (AsA-GSH) cycle to scavenge excessive reactive oxygen species (ROS). Second, TA suppressed the activity and gene expression of lipid-degrading enzymes [Lipoxygenase (LOX), lipase, Phospholipase C (PLC), Phospholipase D (PLD), Phospholipase A2 (PLA2)] while elevating fatty acid desaturation enzymes (FADS) activity. This regulation preserved membrane lipids [phosphatidylcholine (PC), phosphatidylinositol (PI), and unsaturated fatty acids (USFAs)], reduced harmful metabolites [phosphatidic acid (PA), free fatty acids (FFAs), and malondialdehyde (MDA)], and thereby maintained membrane integrity. Our findings demonstrate that TA functions as a multi-target postharvest treatment, primarily through the dual regulation of redox homeostasis and membrane lipid metabolism to reinforce fruit resistance.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13493781/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148796088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation. 固相微萃取作为咖啡中挥发性有机化合物分析的绿色样品制备策略：基于agreeprep评价的综述。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-31 DOI: 10.1038/s41538-026-00984-4

Yerkanat Syrgabek, Adrián Fuente-Ballesteros, Vânia G Zuin Zeidler

引用次数: 0

Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats. 发芽大麦的微生物生物染色提高酚类物质和b族维生素，并改善msg处理大鼠的神经行为。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-29 DOI: 10.1038/s41538-026-01022-z

Ahmed Y Salem, Jilan A Nazeam, Manal M Sabry, Magdy M Awny, Lina Jamil M Abdelhafez, Soad Z El-Emam, Sabah H El-Gayed

{"title":"Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.","authors":"Ahmed Y Salem, Jilan A Nazeam, Manal M Sabry, Magdy M Awny, Lina Jamil M Abdelhafez, Soad Z El-Emam, Sabah H El-Gayed","doi":"10.1038/s41538-026-01022-z","DOIUrl":"10.1038/s41538-026-01022-z","url":null,"abstract":"Biopriming is a seed-level biotechnological intervention with considerable potential to enhance the nutritional, phytochemical, and functional attributes of cereal grains. In this study, microbial biopriming was investigated as a targeted approach to modulate the phytochemical composition, antioxidant capacity, and neuroprotective efficacy of barley-derived extracts. Germinated barley extract (GBE) was comparatively evaluated against two bioprimed derivatives produced by inoculating barley seeds with Bacillus subtilis (GBB) and Aspergillus niger (GBF) prior to germination. Comprehensive physicochemical characterization was performed using chromatographic and spectroscopic profiling, and functional efficacy was evaluated through in vitro antioxidant assays and in vivo assessment using a monosodium glutamate (MSG)-induced attention-deficit/hyperactivity disorder-like rat model. The GBB exhibited the most pronounced bioactivity, characterized by marked enrichment in phenolic acids and B-complex vitamins, particularly vitamins B2, B9, and B12. This enhanced compositional profile was associated with significant improvements in locomotor activity and spatial memory, restoration of neurotransmitter homeostasis, attenuation of oxidative stress and neuroinflammatory signaling, and activation of autophagy-associated survival pathways. This study identifies B. subtilis biopriming as a promising and sustainable method for amplifying the neuroprotective properties of germinated barley, advocating its development as a functional food ingredient derived from cereals.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13421475/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148620846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers. 用小麦胚芽、米糠和南瓜籽作为脂肪替代品的低脂蛋糕配方和表征。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-24 DOI: 10.1038/s41538-026-01011-2

Maha I K Ali, Seham Y Gebreil, Saadia M Hashem

{"title":"Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.","authors":"Maha I K Ali, Seham Y Gebreil, Saadia M Hashem","doi":"10.1038/s41538-026-01011-2","DOIUrl":"10.1038/s41538-026-01011-2","url":null,"abstract":"In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. Therefore, the present study aimed to investigate wheat germ (WG), pumpkin seeds (PS), and rice bran (RB) powders as natural fat replacers in cakes, incorporated at levels of 60% WG, 60% PS, and 40% RB. The formulated cakes were evaluated for physicochemical properties, mineral and vitamin composition, color attributes, texture profile, microbial stability, and sensory quality. Cakes containing WG showed the highest levels of protein, dietary fiber, phenolic and flavonoid contents, as well as elevated vitamins (E and B-complex) and minerals. These samples also exhibited increased firmness, gumminess, and chewiness compared to the control. Cakes with RB showed higher antioxidant activity and improved mineral content. No significant differences were observed in overall sensory acceptability among all formulations. Moreover, all fortified cakes demonstrated improved microbial stability during storage. Overall, wheat germ, pumpkin seeds, and rice bran powders can be effectively utilized as natural fat replacers to produce nutritionally enhanced, antioxidant-rich, and microbiologically stable cake products with acceptable sensory properties.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13396188/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148579661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0