NPJ Science of Food最新文献

Profiling of pollen in honey using multispectral imaging flow cytometry. 用多光谱成像流式细胞术分析蜂蜜中的花粉。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-10-30 DOI: 10.1038/s41538-026-01188-6

Franziska Walther, Martin Hofmann, Martina Janke, Silvio Erler, Elsa Friedrich, Manuel Treder, Demetra Rakosy, W Stanley Harpole, Patrick Mäder, Alicia Berdún, Thomas Hornick, Susanne Dunker

{"title":"Profiling of pollen in honey using multispectral imaging flow cytometry.","authors":"Franziska Walther, Martin Hofmann, Martina Janke, Silvio Erler, Elsa Friedrich, Manuel Treder, Demetra Rakosy, W Stanley Harpole, Patrick Mäder, Alicia Berdún, Thomas Hornick, Susanne Dunker","doi":"10.1038/s41538-026-01188-6","DOIUrl":"10.1038/s41538-026-01188-6","url":null,"abstract":"Pollen identification from honey (melissopalynology) is of great economic and consumer relevance. Traditional microscopy is time-consuming and dependent on expert knowledge, thus limiting high-throughput analyses. We tested whether pollen images generated with Multispectral Imaging Flow Cytometry (MIFC) classified by machine learning (ML) (convolution neural networks (CNNs) and random forest (RF)) can serve as a fast and reproducible method for identifying pollen in honey. We examined how the classification of honey pollen is affected by images from different matrices (anther and honey samples), how results compare with traditional microscopic analysis and used a set of human-interpretable image features to better explain ML results. The study focused on the six common target pollen in honey Brassica, Castanea, Centaurea, Helianthus, Phacelia and Tilia type. A classifier trained with a combination of anther and honey brightfield and fluorescence images provided the best predictions for 13 monofloral and 10 polyfloral honeys. Yielding pollen identification results comparable to microscopy, three times more pollen can be evaluated, and a measurement time of a maximum of 10 min, the method demonstrates its high potential as a powerful screening tool in melissopalynology.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13722696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149299429","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

Solution-blown PAN/Congo red nanofibrous sensors for colorimetric detection of soybean oil oxidation. 溶液吹制PAN/刚果红纳米纤维传感器用于大豆油氧化比色检测。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-10-05 DOI: 10.1038/s41538-026-01157-z

Shamous M Ibrahim, Ayat F Hashim, Ayman El Said, Tamer Hamouda

{"title":"Solution-blown PAN/Congo red nanofibrous sensors for colorimetric detection of soybean oil oxidation.","authors":"Shamous M Ibrahim, Ayat F Hashim, Ayman El Said, Tamer Hamouda","doi":"10.1038/s41538-026-01157-z","DOIUrl":"10.1038/s41538-026-01157-z","url":null,"abstract":"Recognizing the importance of cooking oil quality and the potential health risks associated with oxidation, this study developed an indirect-contact nanofiber-based system for detecting cooking oil oxidation. The effects of spinning parameters on sensor sensitivity were investigated. Eight nanofiber mats (MAT I-VIII) were fabricated using different needle sizes (21 G and 18 G), polymer concentrations (12% and 15%), and air pressures (0.5 and 2 MPa). Congo red was incorporated into polyacrylonitrile (PAN) nanofiber mats using a solution-blowing technique. The mats were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and colorimetric analysis. Sensor performance was evaluated during soybean oil heating at 180 ± 2 °C for 7 h. Peroxide value, para-anisidine value, total oxidation value, and acid value were monitored as oxidation indicators. After 7 h, peroxide value, para-anisidine value, and acid value increased to 14.55 meq O2/kg oil, 9.48, and 0.84 mg KOH/g, respectively. Nanofiber diameter strongly influenced oxidation detection. MATs VI-VIII, produced with the smaller 21 G needle, exhibited faster and more stable responses. MAT VIII (21 G, 15% PAN, 0.5 MPa) showed the most favorable sensitivity and response stability. The findings demonstrate the potential of PAN/Congo red nanofiber mats as an indirect-contact approach for visual monitoring of cooking oil oxidation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13639062/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149112104","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

From rhizosphere to gut: microbial drivers of tea flavor and bioactivity. 从根际到肠道：茶叶风味和生物活性的微生物驱动因素。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-25 DOI: 10.1038/s41538-026-01156-0

Miao Qi, Jizhou Xie, Shujun Li, Liang Zeng, Liyong Luo

引用次数: 0

Mycotoxin exposure following an eight-week vegan or meat-rich dietary intervention: a randomized-controlled trial. 八周纯素或多肉饮食干预后的霉菌毒素暴露：一项随机对照试验。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-18 DOI: 10.1038/s41538-026-01152-4

Pia Sophie Kanonier, Stefanie Kowarschik, Roman Huber, Maximilian Andreas Storz

{"title":"Mycotoxin exposure following an eight-week vegan or meat-rich dietary intervention: a randomized-controlled trial.","authors":"Pia Sophie Kanonier, Stefanie Kowarschik, Roman Huber, Maximilian Andreas Storz","doi":"10.1038/s41538-026-01152-4","DOIUrl":"10.1038/s41538-026-01152-4","url":null,"abstract":"Mycotoxin exposure in humans has important food safety implications. We analyzed crude and creatinine-adjusted mycotoxin excretion in urine samples obtained from a two-arm, randomized-controlled trial in healthy adults. N = 63 participants were allocated to a vegan diet (VD) or a meat-rich diet (MD) for eight weeks. After the dietary intervention (DI), median deoxynivalenol concentrations were higher in the VD group (7.15 (IQR: 8.10) vs. 2.85 (IQR: 6.04) µg/g in the MD group, p = 0.004) whereas median T-2 toxin concentrations were higher in the MD group (5.15 (IQR: 5.81) vs. 3.44 (IQR: 3.67) µg/g in the VD group, p = 0.047). Higher creatinine-adjusted ochratoxin A (0.45 (IQR: 0.37) vs. 0.20 (IQR: 0.28) µg/g) and zearalenone concentrations (1.34 (IQR: 1.52) vs. 0.49 (IQR: 1.01) µg/g) were observed in the VD group (p = 0.003 and 0.001, respectively). For deoxynivalenol, ochratoxin A and zearalenone, mixed model repeated measures pointed in the same direction. Mycotoxin exposure for vegans differed from omnivores subsequent to an isocaloric DI and requires attention from a food safety perspective.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13594211/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149017645","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

Riboflavin activates the Bmp4/Bmpr1α signaling to reverse arsenic-induced male reproductive toxicity: in vivo and in vitro studies. 核黄素激活Bmp4/Bmpr1α信号以逆转砷诱导的男性生殖毒性：体内和体外研究

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-16 DOI: 10.1038/s41538-026-01162-2

Yunxiao Zhou, Yiguang Lu, Qing Xiang, Xiaochao Song, Wei Yang, Yangfei Zhao, Chen Liang, Jian Bai, Mengyu Cheng, Jianhai Zhang

{"title":"Riboflavin activates the Bmp4/Bmpr1α signaling to reverse arsenic-induced male reproductive toxicity: in vivo and in vitro studies.","authors":"Yunxiao Zhou, Yiguang Lu, Qing Xiang, Xiaochao Song, Wei Yang, Yangfei Zhao, Chen Liang, Jian Bai, Mengyu Cheng, Jianhai Zhang","doi":"10.1038/s41538-026-01162-2","DOIUrl":"10.1038/s41538-026-01162-2","url":null,"abstract":"As a widely distributed hazardous substance in agriculture and food, arsenic has become a global public health concern. Riboflavin is known for its anti-inflammatory and antioxidant properties, but whether it mitigates arsenic-induced male reproductive damage remains unclear. To clarify arsenic's reproductive toxicity, network toxicology was first used to identify potential targets. Subsequently, thirty-six 4-week-old male mice were administered arsenic trioxide (5 mg/L in drinking water) and/or riboflavin (10 mg/kg in diet) for 22 weeks to establish a riboflavin intervention model. Network toxicology identified that arsenic induces male infertility via multiple signaling pathways, such as the TGF-β signaling pathway. In vivo, arsenic diminished sperm quality, caused histopathological damage, and impaired both blood-testis barrier integrity and Sertoli cell proliferation, while riboflavin effectively mitigated these detrimental effects. In vitro, TM4 cell experiments further confirmed that riboflavin reversed arsenic-induced decline in cell viability and cytoskeletal damage. This study is the first to demonstrate that the protective effect of riboflavin is mainly attributed to its ability to mediate the binding of Bmp4 to Bmpr1α, thereby reversing arsenic-induced toxicity, providing a new perspective for exploring riboflavin's role in alleviating arsenic toxicity.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13619607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149075506","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

Microwave-assisted extraction and optimization of pectin from Aegle marmelos using response surface methodology and metaheuristic algorithms. 利用响应面法和元启发式算法微波辅助提取和优化甜瓜果胶。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-15 DOI: 10.1038/s41538-026-01128-4

Snigdha Satabdi Dixit, Muruganandam L, Ganesh Moorthy I

{"title":"Microwave-assisted extraction and optimization of pectin from Aegle marmelos using response surface methodology and metaheuristic algorithms.","authors":"Snigdha Satabdi Dixit, Muruganandam L, Ganesh Moorthy I","doi":"10.1038/s41538-026-01128-4","DOIUrl":"10.1038/s41538-026-01128-4","url":null,"abstract":"The present study aimed to evaluate the microwave-assisted extraction (MAE) of pectin from Aegle marmelos peel. The response surface methodology (RSM), genetic algorithm (GA), and particle swarm optimization (PSO) were used to optimize the process parameters to obtain a higher pectin yield. The effect of irradiation time (5-25 min), solid-to-liquid ratio (5-25 mL g-1), microwave power (150-750 W), and pH (1.0-3.0) was investigated. The results showed that the RSM, GA, and PSO models provided the best predicted optimum yields of pectin, namely 13.52%, 18.12%, and 17.97%, respectively. The optimum conditions were experimentally validated, showing good agreement with predictions (p > 0.05). Comprehensive characterization confirmed the preserved structural and physicochemical properties of the pectin, with a galacturonic acid content of 72.0 ± 0.22%. Functional evaluation revealed strong emulsifying activity (89.21%), oil-holding capacity (1.56 g g-1), and water-holding capacity (0.48 g g-1). Antioxidant and antinutritional analyses supported its potential for food and pharmaceutical applications, while its structural, physicochemical, and functional properties demonstrated similarity to commercial pectin, highlighting its sustainability.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13710956/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149271233","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

Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance. 细菌对食物系统中精油及其主要化合物的适应：与抗菌耐药性有关的机制。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-07 DOI: 10.1038/s41538-026-01119-5

Rim Rais, Nadia Ziyate, Hiba Mahir, Zineb Soubai, Oumayma Aguerd, Tarik Aanniz, Waleed Al Abdulmonem, Mohammed Alorini, Learn-Han Lee, Abdelhakim Bouyahya

引用次数: 0

Dynamic flavor profiles in sweet cherry during cold storage: integrated multi‑omics and volatile profiling reveals regulatory networks underlying flavor deterioration. 冷藏过程中甜樱桃的动态风味特征：综合多组学和挥发性分析揭示了风味恶化的调控网络。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-04 DOI: 10.1038/s41538-026-01121-x

Chen Feng, Jing Wang, Chuanbao Wu, Wei Wang, Kaichun Zhang, Xiaoming Zhang, Xuwei Duan

{"title":"Dynamic flavor profiles in sweet cherry during cold storage: integrated multi‑omics and volatile profiling reveals regulatory networks underlying flavor deterioration.","authors":"Chen Feng, Jing Wang, Chuanbao Wu, Wei Wang, Kaichun Zhang, Xiaoming Zhang, Xuwei Duan","doi":"10.1038/s41538-026-01121-x","DOIUrl":"10.1038/s41538-026-01121-x","url":null,"abstract":"Cold storage induces flavor deterioration in sweet cherry, while cultivar-specific regulatory mechanisms are poorly understood. In this study, two mainstream commercial cultivars, 'Rainier' and 'Tieton', were stored at 4 °C for 21 days. We comprehensively integrated physiological phenotyping, transcriptomics, metabolomics, and volatile compound profiling to explore their flavor deterioration patterns. Physiological results demonstrated that fruit softening and sugar-acid imbalance were typical deterioration symptoms, and 'Tieton' reached a 100% decay rate at the end of storage, far higher than 51.55% of 'Rainier'. Metabolomic analysis identified 1876 metabolites, and the two cultivars showed asynchronous metabolic reprogramming. 'Tieton' underwent dramatic metabolic changes at the early storage stage, while obvious metabolic shifts occurred in 'Rainier' at the mid stage. \"Starch and sucrose metabolism\" and \"phenylpropanoid biosynthesis\" were confirmed as two universally core pathways associated with flavor variation. We also detected 45 differential volatile compounds linked to fruit aroma. Furthermore, a flavor regulatory network was constructed, verifying that PavMYB3/13 as candidate positive regulators and PavC2H2 is a candidate negative regulator of flavor maintenance. This work elaborates on the genotype-specific patterns of cold-induced flavor decay and provides a theoretical foundation for developing variety-targeted postharvest preservation technologies for sweet cherries.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13550408/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148906847","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

Machine learning reveals structural determinants of odor detection thresholds and identifies high-potency food odorants. 机器学习揭示了气味检测阈值的结构决定因素，并识别出高效的食物气味。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-03 DOI: 10.1038/s41538-026-01125-7

Xin Hou, Zhilei Zhou, Peiqin Shi, Yan Wang, Shuangping Liu, Zhongwei Ji, Dachuan Zhang, Jian Mao

{"title":"Machine learning reveals structural determinants of odor detection thresholds and identifies high-potency food odorants.","authors":"Xin Hou, Zhilei Zhou, Peiqin Shi, Yan Wang, Shuangping Liu, Zhongwei Ji, Dachuan Zhang, Jian Mao","doi":"10.1038/s41538-026-01125-7","DOIUrl":"10.1038/s41538-026-01125-7","url":null,"abstract":"Odor detection threshold (ODT) quantifies the perceptual potency of volatile compounds and is a key parameter in flavor chemistry. It is widely used to identify key food odorants, calculate odor activity values, and evaluate the contribution of volatiles to overall aroma perception. However, reliable ODT data remain sparse and inconsistent, and are unavailable for many volatiles detected in metabolomics analyses, complicating the identification of key food odorants and the quantitative interpretation of aroma contributions. Here we developed a machine learning framework to predict aqueous ODTs using a curated dataset of 1003 compounds, achieving a test-set R² of 0.83. External validation with 177 independently measured compounds supported the model's predictive utility, with 87.0% of predictions falling within a 10-fold deviation and 97.7% within a 100-fold deviation. Structural analysis suggested that aliphatic acids and nitrogen-containing compounds exhibit relatively high ODTs, whereas acyclic sulfur compounds, methoxypyrazines, haloanisoles, and exocyclic esters display low ODTs. Model-guided screening prioritized candidate high-potency odorants, and human sensory evaluation of 12 representative compounds provided preliminary prospective support for the prioritization workflow. These results provide a computational framework for prioritizing potent food odorants and offer data-driven insights into molecular features associated with odor potency in food aroma chemistry.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13558726/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148920341","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

High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice. 高温处理的大豆分离蛋白降低了氨基酸的可用性并改变了小鼠的社会新颖性。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-09-03 DOI: 10.1038/s41538-026-01091-0

Tomoko T Asai, Takayo Mannari-Sasagawa, Yuichi Yabe, Mami Yamada, Hitoshi Takamura, Noriko Horii-Hayashi, Satoshi Mochizuki, Mayumi Nishi, Kenji Sato

{"title":"High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice.","authors":"Tomoko T Asai, Takayo Mannari-Sasagawa, Yuichi Yabe, Mami Yamada, Hitoshi Takamura, Noriko Horii-Hayashi, Satoshi Mochizuki, Mayumi Nishi, Kenji Sato","doi":"10.1038/s41538-026-01091-0","DOIUrl":"10.1038/s41538-026-01091-0","url":null,"abstract":"High-temperature (HT) treatments above 100 °C are important in food processing; however, their effects on the nutritional value of moist heat-treated proteins are less understood. Therefore, this study examined the impact of HT at 121 °C on soy protein isolate (SPI) in water. After 20 min of HT treatment, most amino acid levels in SPI decreased significantly, despite minimal nitrogen loss. HT also increased insoluble protein and larger soluble peptides after in vitro digestion. Mice administered HT-treated SPI showed lower serum levels of free amino acids, thereby reducing bioavailability. Long-term feeding with a 20% protein diet based on HT-treated SPI impaired social novelty recognition and decreased peripheral serotonin levels, while anxiety-like behavior, object close-range exploration, sociability, and serum tryptophan (Trp) remained unaffected. These findings indicate that HT treatment not only reduces the nutritional value of SPI but may also generate Maillard-type compounds or modified peptides that interfere with Trp metabolism and social behavior.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"10 1","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13690705/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149245548","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