NPJ Science of Food最新文献

Temporal intervention of yeast β-glucan and ellagic acid drives low-inflammatory trained immunity phenotype. 酵母β-葡聚糖和鞣花酸的时间干预驱动低炎症训练免疫表型。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-08 DOI: 10.1038/s41538-026-00877-6

Rui Huo, Xue Bai, Ying Miao, Minjun Sun, Qixin Gu, Xiangbo Wu, Sarina Ma, Meili Zhang

{"title":"Temporal intervention of yeast β-glucan and ellagic acid drives low-inflammatory trained immunity phenotype.","authors":"Rui Huo, Xue Bai, Ying Miao, Minjun Sun, Qixin Gu, Xiangbo Wu, Sarina Ma, Meili Zhang","doi":"10.1038/s41538-026-00877-6","DOIUrl":"https://doi.org/10.1038/s41538-026-00877-6","url":null,"abstract":"Trained immunity enhances the host innate immune response; however, prolonged stimulation or metabolic stress conditions such as a Western diet readily provoke persistent inflammation. In this study, we established a temporal intervention strategy in Western diet-fed mice by alternating yeast β-glucan and ellagic acid to generate repeated cycles of inflammatory activation and resolution, and evaluated whether this co-intervention could support a trained-immunity-associated phenotype while limiting inflammatory burden. Compared with single interventions, the temporal β-glucan-ellagic acid regimen induced coordinated lipid metabolic remodeling centered on sphingolipid and glycerophospholipid pathways, enhanced oxidative phosphorylation, and increased the expression of genes involved in amino acid and cofactor metabolism. These changes were accompanied by enrichment of Akkermansiaceae and Dubosiella, two taxa associated with barrier support and energy metabolism. At the phenotypic level, temporally coordinated intervention increased H3K4me3, p300, PGC-1α, and p-mTOR, elevated IL-10, and reduced NLRP3 expression, attenuated hepatic injury, and supported a low-inflammatory, energy metabolism-associated trained-immunity-like phenotype. The work provides mechanistic clues and a practical framework for rhythm-based immunometabolic intervention.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147856910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications. 用于吞咽困难的多糖-蛋白复合凝胶的开发和表征。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-08 DOI: 10.1038/s41538-026-00873-w

Muxi Chen, Yi Cheng, Juan Duan, Zhengyun Shang, Wen Hu, Yuan Liu

{"title":"Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications.","authors":"Muxi Chen, Yi Cheng, Juan Duan, Zhengyun Shang, Wen Hu, Yuan Liu","doi":"10.1038/s41538-026-00873-w","DOIUrl":"https://doi.org/10.1038/s41538-026-00873-w","url":null,"abstract":"Developing dysphagia-oriented foods requires texture-modified gel matrices with adequate structural integrity and stable viscoelastic properties, whereas single-thickener systems often provide limited control over overall gel performance. Here, we developed and characterized a fermented polysaccharide-protein composite gel system based on high-acyl gellan gum (HA-GG) and hydroxypropyl methylcellulose (HPMC). Candidate food-grade polysaccharides permitted under GB 2760-2014 were first screened, followed by single-factor experiments and a three-factor, four-level L16 (4³) orthogonal design to optimize formulation composition and fermentation time. Among twelve candidates, only HA-GG and HPMC satisfied all screening criteria. The optimal condition was 0.3 wt% HPMC, 0.3 wt% HA-GG, and 13 h fermentation, and all three factors significantly affected screening performance. Under the optimized condition, gel hardness increased at moderate polysaccharide incorporation but declined at higher levels. Rheological analysis confirmed elastic-dominant gel behavior across formulations, while scanning electron microscopy revealed improved network continuity at moderate incorporation but excessive compactness at higher levels. These findings demonstrate that balanced polysaccharide-protein network organization is critical for the rational design of stable fermented gel matrices with potential relevance to dysphagia-oriented food applications.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147840773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Keystone microbial taxa in the formation of stale aroma during pile fermentation of ripened Pu-erh tea. 熟普洱茶堆发酵过程中陈香形成的关键微生物类群。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-07 DOI: 10.1038/s41538-026-00794-8

Yiwei Weng, Shiqiang He, Zhengfei Luo, Jin Sun, Qinghua Cheng, Yingjuan Chen, Huarong Tong

{"title":"Keystone microbial taxa in the formation of stale aroma during pile fermentation of ripened Pu-erh tea.","authors":"Yiwei Weng, Shiqiang He, Zhengfei Luo, Jin Sun, Qinghua Cheng, Yingjuan Chen, Huarong Tong","doi":"10.1038/s41538-026-00794-8","DOIUrl":"https://doi.org/10.1038/s41538-026-00794-8","url":null,"abstract":"Ripened Pu-erh tea is prized for its distinctive stale aroma. Methoxy-phenolic compounds, key contributors to this aroma, are produced during pile fermentation; however, the specific microorganisms responsible for their synthesis remain unclear. In this study, we identified the dominant taxa (Aspergillus luchuensis, A. fumigatus, Staphylococcus gallinarum, and S. kloosii) during pile fermentation through morphological analysis and metagenomic profiling. Gas Chromatography-Mass Spectrometry (GC-MS) analysis demonstrated the pivotal role of methoxy-phenolic compounds in the stale aroma. Moreover, using a metagenomic-based Weighted Gene Co-expression Network Analysis (WGCNA) combined with bivariate correlation network analysis, we identified key microbial taxa (Trichomonascus ciferrii, Heyndrickxia coagulans and Enterococcus sp.) involved in the generation of these compounds. Finally, we found that solid-state fermentation involving both dominant and keystone microbial taxa produced the highest levels of methoxy-phenolic compounds. Our findings reveal an inconsistency between dominant high-abundance taxa and keystone microbial taxa responsible for methoxy-phenolic compound synthesis during pile fermentation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147840952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Potential Renal Acid Load of Edible Marine and Land Snails. 食用海生和陆生蜗牛的潜在肾酸负荷。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-07 DOI: 10.1038/s41538-026-00878-5

Maximilian Andreas Storz

引用次数: 0

Author Correction: Different coffee consumption patterns affect HbA1c via propionic acid-producing gut microbiota. 作者更正：不同的咖啡消费模式通过产生丙酸的肠道微生物群影响HbA1c。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-07 DOI: 10.1038/s41538-026-00834-3

Zhaoming Cao, Yu An, Yage Du, Guangyi Xu, Jingya Wang, Yanhui Lu

引用次数: 0

The association of time-restricted eating and indices of organ-specific aging in relation to metabolic health and obesity. 限时饮食与器官特异性衰老指标与代谢健康和肥胖的关系

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-06 DOI: 10.1038/s41538-026-00862-z

Liuzexuan Sheng, Enze Li, Hongwei Ji, Susan Cheng, Alan Kwan, Evelyne Bischof, Yifan Chen, Jun Pu

{"title":"The association of time-restricted eating and indices of organ-specific aging in relation to metabolic health and obesity.","authors":"Liuzexuan Sheng, Enze Li, Hongwei Ji, Susan Cheng, Alan Kwan, Evelyne Bischof, Yifan Chen, Jun Pu","doi":"10.1038/s41538-026-00862-z","DOIUrl":"https://doi.org/10.1038/s41538-026-00862-z","url":null,"abstract":"This cross-sectional study explored how time-restricted eating (TRE) interacts with metabolic health and obesity (MH&O) in relation to biological age indices of different organs. Data from the National Health and Nutrition Examination Survey (2003-2018) were analyzed, including 4890 participants. TRE strategies were assessed based on eating frequency and meal timing. Indices of organ-specific biological age (heart, kidney, liver, overall), frailty index, life's essential 8, and cardiometabolic index were evaluated. Metabolic dysfunction and obesity were associated with elevated indices of organ-specific biological age and impaired cardiovascular health, with MU status related to more rapid advancement of cardiovascular biological age indices. Excessively long or short fasting durations were associated with a decline in indices of liver metabolic health and worsened cardiovascular risk markers. Moderate eating frequencies and fasting durations were associated with lower biological age indices and better health metrics across subgroups. The association between better cardiovascular health and healthy metabolism was more pronounced in individuals who ate breakfast on time. This study underscores the independent relationship of MU&O with advancement in indices of organ-specific biological age and impaired cardiovascular health metrics. It also highlights the potential role of personalized TRE in relation to modulated biological age indices across various MH&O statuses.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Publisher Correction: Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion. 出版者更正：在体外消化过程中加工海藻Ulva sp .的结构和流变学的演变。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-06 DOI: 10.1038/s41538-026-00855-y

Antonio Souto-Prieto, Angel Cobos, Tania Ferreiro, Zuriel Castillo, Laura Díaz-Piñero, Marta Martínez-Sanz, Patricia Lopez-Sanchez

引用次数: 0

Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India. 有毒食品掺假的系统性驱动因素：印度东部姜黄中的铬酸铅。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-06 DOI: 10.1038/s41538-026-00867-8

Jenna E Forsyth, Manu Sinha, Amogh Bandekar, Dinsha Mistree, Manoj Parida, Emily Nash, Lavanya Nambiar, Christlee Elmera, Stephen P Luby

{"title":"Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India.","authors":"Jenna E Forsyth, Manu Sinha, Amogh Bandekar, Dinsha Mistree, Manoj Parida, Emily Nash, Lavanya Nambiar, Christlee Elmera, Stephen P Luby","doi":"10.1038/s41538-026-00867-8","DOIUrl":"https://doi.org/10.1038/s41538-026-00867-8","url":null,"abstract":"Food adulteration poses a growing threat to the integrity of food systems and public health globally. This study investigated turmeric adulteration with lead chromate across five eastern Indian states through a combination of sample analysis and qualitative supply chain assessments. We collected 503 turmeric samples from 34 cities and conducted 128 stakeholder interviews between 2021-2023. In total, 30% of turmeric samples exceeded India's permissible lead limit of 10 µg g⁻¹, with the highest levels in the state of Bihar (geometric mean: 48 µg g⁻¹, maximum: 6,416 µg g⁻¹). Adulteration primarily served to enhance turmeric root color and extend shelf life. Although regulations prohibit lead in turmeric, enforcement has been inconsistent-hindered by limited capacity and the prioritization of more immediate or visible issues. Using population-level exposure modeling, we estimate that halting the practice of turmeric adulteration with lead chromate could increase child IQ by up to 2.3 points, resulting in future income gains of US$ 239 million to 1.6 billion annually in Bihar alone. If cardiovascular disease mortality reductions are included, there would be an additional benefit of approximately US$ 430 million to 2.8 billion per year. Our findings underscore the urgent need for strengthened governance and targeted supply chain interventions.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147840996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis. 生普洱茶和熟普洱茶经肠-脑轴对d -半乳糖诱导衰老小鼠的神经保护作用比较。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-05 DOI: 10.1038/s41538-026-00872-x

Liyuan Peng, Hongzhe Zeng, Xiaomei Yang, Liwei Wan, Qixian Bai, Linmei Liu, Hui Rao, Hui Li, Xingrui Xiong, Linlin Li, Jiuyun Chu, Weitao Wang, Songtao Pu, Jian'an Huang, Zhonghua Liu

{"title":"Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis.","authors":"Liyuan Peng, Hongzhe Zeng, Xiaomei Yang, Liwei Wan, Qixian Bai, Linmei Liu, Hui Rao, Hui Li, Xingrui Xiong, Linlin Li, Jiuyun Chu, Weitao Wang, Songtao Pu, Jian'an Huang, Zhonghua Liu","doi":"10.1038/s41538-026-00872-x","DOIUrl":"https://doi.org/10.1038/s41538-026-00872-x","url":null,"abstract":"Prevention of age-related cognitive decline by tea consumption is of great interest. This study systematically compared the neuroprotective efficacy of raw Pu-erh tea (RPT) and ripened Pu-erh tea (FPT) against D-galactose-induced aging in mice, focusing on the modulation of the gut-brain axis. To enhance translational relevance, mice were provided with ad libitum access to RPT or FPT infusions, mimicking human drinking habits. Results showed that both RPT and FPT significantly ameliorated cognitive impairment and hippocampal damage in aging mice, with comparable efficacy despite their distinct phytochemical profiles. Both teas reversed gut microbiota dysbiosis, consistently enriching core taxa such as Lachnospiraceae_NK4A136_group and Alistipes, and restored host sphingolipid metabolism, leading to reduced cerebral ceramide levels and Aβ deposition. Notably, the key difference lay in polyphenol components: RPF acted mainly via native monomeric catechins, whereas FPT relied on fermentation-derived polymers (theaflavins, thearubigins, theabrownins) and gallic acid. Despite fundamental compositional differences imposed by pile fermentation, both teas provided similar protection against age-related cognitive decline, primarily through the gut microbiota-sphingolipid-brain axis. Our findings highlight that both RPT and FPT represent effective dietary interventions for cognitive health, with the choice being a matter of preference.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147840668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gut microbiota-driven remodeling of fresh and oxidized edible oils revealed by integrated GC-MS and UPLC-HRMS/MS metabolomics. 综合GC-MS和UPLC-HRMS/MS代谢组学揭示了新鲜和氧化食用油肠道微生物群驱动的重塑。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-05-05 DOI: 10.1038/s41538-026-00861-0

Sherine El-Shamy, Sherien M Bakry, Ahmed Zayed, Mohamed A Farag

{"title":"Gut microbiota-driven remodeling of fresh and oxidized edible oils revealed by integrated GC-MS and UPLC-HRMS/MS metabolomics.","authors":"Sherine El-Shamy, Sherien M Bakry, Ahmed Zayed, Mohamed A Farag","doi":"10.1038/s41538-026-00861-0","DOIUrl":"https://doi.org/10.1038/s41538-026-00861-0","url":null,"abstract":"Thermal processing and storage of edible oils promote lipid oxidation, generating compounds that may affect nutritional quality and consumer safety. After ingestion, these compounds are further transformed by gut microbiota, altering their chemical fate and biological impact. The current study applied an integrated gas chromatography-mass spectrometry (GC-MS) and ultra-high-performance liquid chromatography-high-resolution mass spectrometry-tandem mass spectrometry (UPLC-HRMS/MS) workflow coupled with feature-based molecular networking (FBMN) and chemometric analysis to simultaneously track primary and secondary metabolites formed during oil oxidation and subsequent gut microbial metabolism in corn, sesame, and sunflower oils. Metabolite profiling enabled the annotation of 89 primary metabolites by GC-MS and 55 secondary metabolites by UPLC-HRMS/MS-FBMN. Gut microbiota incubation markedly reduced several oxidation-related compounds, including 2,4-decadienal (0.05-0.11%), 2,4-nonadienal (0.01-0.25%), N-nitrosodiethanolamine (0.03-0.05%), 3,5-diethyl-2-methylpyrazine (0.02-0.24%), oxalic acid (1.2-1.8%), and diethylene glycol (0.2-0.4%), compared with uninoculated controls. In contrast, microbial incubation increased phenol (39-46%) and indole (18.2-22.6%), indicating active microbial metabolism of aromatic amino acids. These findings demonstrate how oxidation-derived oil metabolites are dynamically reshaped by human gut microbiota using a unified multi-platform metabolomics strategy, providing insight into the post-ingestion chemical fate of thermally processed edible oils.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13144732/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841041","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