NPJ Science of Food最新文献

Greenhouse gas emissions reduction potential by increasing aquatic food consumption in China. 中国增加水产食品消费的温室气体减排潜力。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-24 DOI: 10.1038/s41538-025-00457-0

Yixin Chen, Feng Wu, Hui Zeng

{"title":"Greenhouse gas emissions reduction potential by increasing aquatic food consumption in China.","authors":"Yixin Chen, Feng Wu, Hui Zeng","doi":"10.1038/s41538-025-00457-0","DOIUrl":"10.1038/s41538-025-00457-0","url":null,"abstract":"Aquatic food production plays a crucial role in ensuring global food security, improving the quality of life, and reducing greenhouse gas (GHG) emissions. In this study, we have comprehensively evaluated the GHG emissions associated with China's fisheries, considering both production and consumption. Scenario analysis was used to compare the potential of GHG emissions reduction under two conditions: maintaining current protein intake levels, and increasing the consumption of aquatic foods to align with global average. Our findings reveal that in 2020, the total GHG emissions from aquatic foods in China reached approximately 64.51 million tonnes CO2e (45.69 kg CO2e/per capita). However, when calculated from the consumption side, emissions amounted to just 19.32 million tonnes CO2e (13.69 kg CO2e/per capita). Increasing the consumption of aquatic foods could reduce GHG emissions by 24.55 million tonnes CO2e (17.39 kg CO2e/per capita). Effective strategies to achieve these reductions include minimizing waste in production and consumption, modifying dietary habits, and substituting terrestrial animal meat with aquatic foods.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"85"},"PeriodicalIF":6.3,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12103600/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144143141","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

Emerging biosensors integrated with microfluidic devices: a promising analytical tool for on-site detection of mycotoxins. 集成微流体装置的新兴生物传感器：一种有前途的真菌毒素现场检测分析工具。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-23 DOI: 10.1038/s41538-025-00444-5

Jingwen Zhang, Xiru Zhang, Yu Zhang, Xinyan Yang, Ling Guo, Chaoxin Man, Yujun Jiang, Wei Zhang, Xianlong Zhang

引用次数: 0

AI for food: accelerating and democratizing discovery and innovation. 食品人工智能：加速发现和创新并使之民主化。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-22 DOI: 10.1038/s41538-025-00441-8

Ellen Kuhl

引用次数: 0

Compartmentalization of heme biosynthetic pathways into yeast mitochondria enhances heme production. 进入酵母线粒体的血红素生物合成途径的区隔化提高了血红素的生产。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-22 DOI: 10.1038/s41538-025-00453-4

Jae Yoon Won, Hyun-Jae Lee, Eun Bi Yoon, Young-Wook Chin, Sun-Ki Kim

{"title":"Compartmentalization of heme biosynthetic pathways into yeast mitochondria enhances heme production.","authors":"Jae Yoon Won, Hyun-Jae Lee, Eun Bi Yoon, Young-Wook Chin, Sun-Ki Kim","doi":"10.1038/s41538-025-00453-4","DOIUrl":"10.1038/s41538-025-00453-4","url":null,"abstract":"Saccharomyces cerevisiae is a generally recognized as safe (GRAS) workhorse strain widely used in the food industry for the cost-effective production of food ingredients. However, the heme production yield in yeast is significantly lower than in bacteria for two main reasons: (1) the heme biosynthetic pathway is bifurcated into the cytosol and mitochondria, and (2) yeast's heme biosynthetic protoporphyrin-dependent (PPD) pathway is thermodynamically unfavorable compared with bacteria's coproporphyrin-dependent (CPD) pathway. To overcome these limitations, the PPD and CPD pathways were compartmentalized into the mitochondria by attaching mitochondria-targeting sequences (MTSs) to the N-terminus of the enzymes. All the enzyme activities required for the CPD pathway are present in S. cerevisiae, except for copro-heme decarboxylase (HemQ); therefore, bacterial HemQ with the N-terminal MTS was introduced to complete the CPD pathway. The resulting S. cerevisiae H4+MTS9HemQCg strain with mitochondrial PPD and CPD pathways showed 65% higher heme concentration than the engineered strain with only the mitochondrial PPD pathway. Furthermore, the functional expression level of HemQ from Corynebacterium glutamicum was significantly enhanced in vitro and in vivo by the co-expression of Group-I HSP60 chaperonins (GroEL and GroES) derived from Escherichia coli. The engineered S. cerevisiae H4+MTS9HemQCg+GroELS strain containing the mitochondrial PPD and CPD pathways and the Group-I HSP60 chaperonins produced the highest heme concentration (4.6 mg/L), which was 17% higher than that produced by the H4+MTS9HemQCg strain.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"83"},"PeriodicalIF":6.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12098746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144128190","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

Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus. 花青素-3- o -葡萄糖苷通过PPARβ/δ-β-catenin-TCF-4途径促进2型糖尿病GLP-1分泌

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-20 DOI: 10.1038/s41538-025-00445-4

Xiang Ye, Wen Chen, Fujie Yan, Xiaodong Zheng, Pengcheng Tu

引用次数: 0

The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model. 食物类型影响单核细胞增生李斯特菌在食物-胃肠道感染模型中的行为。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-19 DOI: 10.1038/s41538-025-00436-5

Nadja Pracser, Andreas Zaiser, Luminita Ciolacu, Franz-Ferdinand Roch, Narciso M Quijada, Sarah Thalguter, Monika Dzieciol, Beate Conrady, Martin Wagner, Kathrin Rychli

{"title":"The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model.","authors":"Nadja Pracser, Andreas Zaiser, Luminita Ciolacu, Franz-Ferdinand Roch, Narciso M Quijada, Sarah Thalguter, Monika Dzieciol, Beate Conrady, Martin Wagner, Kathrin Rychli","doi":"10.1038/s41538-025-00436-5","DOIUrl":"10.1038/s41538-025-00436-5","url":null,"abstract":"Food contaminated with Listeria (L.) monocytogenes is the main source of human listeriosis, but how different food matrices affect the survival and invasion in the gastrointestinal (GI) tract is still unclear. This study examined three ready-to-eat foods - soft-cheese, smoked salmon, and sausage - using a food-GI-infection model. We observed strain-dependent growth rates, but food matrices did not significantly impact growth. However, nutrient sources altered gene expression. Passage through the GI model upregulated 23 stress genes and 29 virulence genes (e.g., clpE, hly, and plcB). L. monocytogenes survival was higher in cheese and fish compared to sausage, due to their lower buffer capacity. Invasion efficiency into Caco-2 cells was highest in fish, potentially linked to its fatty acid composition. Food matrices and GI conditions influenced the transcriptional profiles of stress-associated and virulence genes. This study highlights the significant role of food matrices in L. monocytogenes survival and infection.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"79"},"PeriodicalIF":6.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12089613/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102306","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

Controlled preparation of fish oil powders via complex coacervation and genipin crosslinking. 用复合凝聚法和吉尼平交联法制备鱼油粉末。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-19 DOI: 10.1038/s41538-025-00448-1

Lijia Chen, Wenjie Zhang, Qiqi Bian, Xichang Wang, Jian Zhong

{"title":"Controlled preparation of fish oil powders via complex coacervation and genipin crosslinking.","authors":"Lijia Chen, Wenjie Zhang, Qiqi Bian, Xichang Wang, Jian Zhong","doi":"10.1038/s41538-025-00448-1","DOIUrl":"10.1038/s41538-025-00448-1","url":null,"abstract":"The application of fish oil is limited by its unpleasant fishy flavour, sensitivity to environments (e.g., oxygen, light, and heat), and poor water solubility. The complex coacervation-based encapsulation of fish oil in powders is a promising method to improve the behavior of fish oil in food science and engineering. Controlled preparation of fish oil powders has become an important topic in improving their properties. Herein, the fish oil-encapsulated powders were controlled prepared by combining a fish gelatin (FG)-alginate complex coacervation method with an intra-particulate genipin-crosslinking method. The genipin crosslinking did not affect the particle morphologies, moisture contents, and fish oil encapsulation ability. However, it did affect other physicochemical properties, fish oil oxidation ability, and in vitro digestion behaviors. Especially, the genipin-to-FG mass ratio of 1.0% induced the lowest water activity (0.45 ± 0.01), highest tapped density (0.107 ± 0.007 g/cm3), highest Carr indexes (58% ± 2%), highest Hausner ratios (2.43 ± 0.13), lowest peak value (636.0 ± 10.0 μm) of the powder sizes, and lowest peroxide peak value (442 ± 3 mmol/kg oil). This work provided useful information to understand the relationship between genipin modification and the properties of the fish oil-encapsulated powders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"80"},"PeriodicalIF":6.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12089318/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102305","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

Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance. 去除副干酪乳杆菌的腺嘌呤甲基化能力可提高其抗冻干性和储存性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-19 DOI: 10.1038/s41538-025-00409-8

Hui Qiao, Mingkun You, Jiaming Yan, Meng Zhang, Kwok Lai-Yu, Wenyi Zhang

{"title":"Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance.","authors":"Hui Qiao, Mingkun You, Jiaming Yan, Meng Zhang, Kwok Lai-Yu, Wenyi Zhang","doi":"10.1038/s41538-025-00409-8","DOIUrl":"10.1038/s41538-025-00409-8","url":null,"abstract":"Freeze-drying is a widely adopted method for the long-term storage of starter cultures in the food industry but can cause cell instability and a decline in post-storage viability. We used an unmethylated Lacticaseibacillus paracasei Zhang mutant lacking adenine-specific DNA-methyltransferase. This mutant was subjected to freeze-drying and stored at 30 °C for two distinct durations (30 and 60 days), Our analysis revealed the unmethylated mutant outperformed the wild-type in cell viability and survival following freeze-drying and post-freeze-drying storage. And significant metabolic pathway differences between the stored mutant and wild-type bacteria. These differences were evident in the phosphotransferase system, carbohydrate, and amino acid metabolism, and fatty acid biosynthesis, and were consistent across transcriptomic, proteomic, and metabolomic analyses. This is achieved by modulating key metabolic pathways within the bacteria. This study contributes to the limited literature on the role of bacterial adenine methylation in industrial strain application and starter culture storage.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"78"},"PeriodicalIF":6.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12089573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102304","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

Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. 伊朗传统面包中羟甲基糠醛的含量及风险评估。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-17 DOI: 10.1038/s41538-025-00446-3

Hamed Sahebi, Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Hossein Rastegar, Majid Aminzare, Mehran Mohseni

{"title":"Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.","authors":"Hamed Sahebi, Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Hossein Rastegar, Majid Aminzare, Mehran Mohseni","doi":"10.1038/s41538-025-00446-3","DOIUrl":"10.1038/s41538-025-00446-3","url":null,"abstract":"This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"76"},"PeriodicalIF":6.3,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12084364/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144086636","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

Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis. 通过综合分析挖掘腌制辣椒的特征微生物和品质。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-17 DOI: 10.1038/s41538-025-00442-7

Jiayue Xu, Zhiyuan Zeng, Xiaolei Zheng, Zejun Chu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao

{"title":"Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.","authors":"Jiayue Xu, Zhiyuan Zeng, Xiaolei Zheng, Zejun Chu, Sijia Peng, Dong Yang, Siwei Wu, Liang Zhao, Xiaojun Liao","doi":"10.1038/s41538-025-00442-7","DOIUrl":"10.1038/s41538-025-00442-7","url":null,"abstract":"Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis. The results revealed that Lactiplantibacillus and Weissella were the dominant microbes in pickled and salted chili peppers respectively. Additionally, pickled chilli peppers contained 6 key unique volatiles, with geraniol and β-myrcene showing significant positive correlation with Lactiplantibacillus. In contrast, salted chilli peppers contained 3 key unique volatiles, with no significant correlation with Weissella. Naringenin, trans-ferulic acid, and DL-p-hydroxyphenyllactic acid in pickled chili peppers exhibited significant positive correlation with Lactiplantibacillus. The weak correlation between Weissella and qualities in salted chili peppers may result from the inhibition of high-salt environment. This study provides insights for inoculated fermentation strategies to preserve microbial diversity and distinct flavors in different fermented chili peppers.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"77"},"PeriodicalIF":6.3,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12085669/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144094414","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