NPJ Science of Food最新文献_第3页

Curcumin alleviates visceral adiposity via inhibiting GIP release from hypoxic intestinal damage in MASH rats. 姜黄素通过抑制缺氧肠道损伤的GIP释放来减轻内脏脂肪。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-11 DOI: 10.1038/s41538-025-00466-z

Yingyi Liao, Xingyu Xie, Zixin Lin, Ning Huang, Guilan Wei, Jiazhen Wu, Yucui Li, Jiannan Chen, Ziren Su, Xiuting Yu, Liping Chen, Yuhong Liu

{"title":"Curcumin alleviates visceral adiposity via inhibiting GIP release from hypoxic intestinal damage in MASH rats.","authors":"Yingyi Liao, Xingyu Xie, Zixin Lin, Ning Huang, Guilan Wei, Jiazhen Wu, Yucui Li, Jiannan Chen, Ziren Su, Xiuting Yu, Liping Chen, Yuhong Liu","doi":"10.1038/s41538-025-00466-z","DOIUrl":"10.1038/s41538-025-00466-z","url":null,"abstract":"Visceral adiposity is an important characteristic of metabolic dysfunction-associated steatohepatitis (MASH) that affects its development. Curcumin (Cur) attenuates MASH through microbial biotransformation. However, antibiotics (Abx) do not weaken but rather enhance the resistance to weight gain of Cur on MASH rats. The resistance to weight gain mechanism of Cur is different from its anti-MASH effect, which may relate to alleviate visceral adiposity. Here we investigated the mechanism of Cur against visceral adiposity in high-fat diet-induced MASH rats. The results demonstrated that Cur and Abx reduced body, liver and visceral fat weights of MASH rats. Unlike Abx, which induces resistance to weight gain by reducing appetite, Cur mainly reduced the weight of visceral fat, especially that of perirenal fat. Intriguingly, the reduction in perirenal fat caused by Cur was attributed to its specific inhibition of gastric inhibitory polypeptide (GIP) release. The Cur-induced decrease in intestinal GIP release inhibited the activation of GIP receptors to alleviate adipogenesis and inflammation in perirenal adipose tissue. Moreover, Cur alleviated intestinal epithelium and vascular barrier disruption-mediated hypoxia to inhibit GIP release. In summary, the pharmacological effects of Cur on visceral adiposity were mainly contributed by inhibiting gut barrier disruption-mediated hypoxia to attenuate GIP release.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"99"},"PeriodicalIF":6.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12159147/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144275491","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

Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside. 通过使用甜菊糖苷的共无定形体系提高辅酶Q10的溶解度和生物利用度。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-07 DOI: 10.1038/s41538-025-00465-0

Yingting Luo, Yuxin Li, Xuening Song, Yuzhuo Wang, Simiao Liu, Fazheng Ren, Hao Zhang

{"title":"Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside.","authors":"Yingting Luo, Yuxin Li, Xuening Song, Yuzhuo Wang, Simiao Liu, Fazheng Ren, Hao Zhang","doi":"10.1038/s41538-025-00465-0","DOIUrl":"10.1038/s41538-025-00465-0","url":null,"abstract":"Coenzyme Q10 (CoQ10) plays a vital role in aerobic respiration and cardiovascular diseases; however, its application is limited owing to poor water solubility. In this study, equimolar CoQ10 and stevioside (STE) formed a co-amorphous (CM) system by lyophilization, and its solubility was approximately 63 times higher than that of CoQ10. Through crystal, thermodynamic, and morphological characterization of the formula, the formation of the CM system was confirmed. The intermolecular interactions were investigated by spectroscopies. The relationship of 8 intermolecular interaction sites between the two was confirmed via molecular dynamics simulation, firmly indicating the strong intermolecular forces. Further, CM products remained stable even under accelerated storage conditions, equivalent to 1 year at room temperature. Meanwhile, the area under curve (AUC) values increased by 5 times in the in vivo bioavailability study. In conclusion, the CoQ10 was transformed into an amorphous structure by initially employing STE through intermolecular interactions to enhance solubility.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"98"},"PeriodicalIF":6.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145421/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144248952","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

Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification. 发酵因子影响耐高温葡萄球菌转录反应和葡萄酒酸化。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-06 DOI: 10.1038/s41538-025-00467-y

Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos

{"title":"Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification.","authors":"Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos","doi":"10.1038/s41538-025-00467-y","DOIUrl":"10.1038/s41538-025-00467-y","url":null,"abstract":"Climate change is affecting grape must composition by increasing sugars and reducing organic acids, leading to sluggish fermentations and lower wine quality. Among biological solutions, Lachancea thermotolerans is widely studied for its ability to improve acidity through lactic acid production. This study evaluated how biotic and abiotic factors relevant to climate change influence both wine acidification and the transcriptomic response of L. thermotolerans. We assessed the effects of varying sugar concentrations, pH levels, and organic/inorganic nitrogen ratios, individually and combined. Additionally, we examined how fermentative partners (Saccharomyces cerevisiae and Schizosaccharomyces pombe) affect L. thermotolerans during co-fermentations. Results showed enhanced lactic acid production under high sugar and low organic nitrogen, with Sch. pombe promoting acidification and S. cerevisiae reducing it. These findings provide key insights into the metabolic response of L. thermotolerans and highlight the need to manage fermentation conditions and microbial interactions to improve wine quality in the face of climate change.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"97"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12144311/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144248954","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

Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing. 通过同轴3D食品打印同时封装，增强叶黄素和花青素的稳定性和生物可及性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-06 DOI: 10.1038/s41538-025-00439-2

Safoura Ahmadzadeh, Sorour Barekat, Ali Ubeyitogullari

{"title":"Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing.","authors":"Safoura Ahmadzadeh, Sorour Barekat, Ali Ubeyitogullari","doi":"10.1038/s41538-025-00439-2","DOIUrl":"10.1038/s41538-025-00439-2","url":null,"abstract":"This study investigated the use of 3D printing to co-encapsulate, protect, and enhance the bioaccessibility of lutein and anthocyanins. Coaxial extrusion 3D printing in a spiral-cube geometry was utilized with lutein-loaded zein as the core material and anthocyanins-loaded corn starch paste as the shell material. The research examined various printing conditions, including starch concentrations of 10% and 11%, and printing temperatures ranging from 45 °C to 85 °C. A comprehensive analysis of the inks' properties, such as printability, viscosity, microstructural characteristics, storage stability, and bioaccessibility of the encapsulated compounds, was conducted. Encapsulated lutein showed only a 29-55% degradation rate after 21 days at 25 °C, while 97% of crude lutein was degraded under the same conditions. Similarly, encapsulated anthocyanins had 42-55% degradation rates depending on the 3D printing conditions compared to 70% for crude anthocyanins. Furthermore, the bioaccessibilities of encapsulated lutein (9.8%) and anthocyanins (37.5%) were significantly higher compared to their crude counterparts (1.5% and 20.3%, respectively). This innovative 3D printing encapsulation system effectively enhances the chemical stability and bioaccessibility of these model bioactive compounds, presenting a promising method for their integration into food products.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"96"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12144210/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144248953","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

Raman on the palm: handheld Raman spectroscopy for enhanced traceability of palm oil. 手掌拉曼：手持式拉曼光谱，增强棕榈油的可追溯性。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-05 DOI: 10.1038/s41538-025-00462-3

Joe Stradling, Cassio Lima, Rudi Grosman, Igor Barsukov, Yun Xu, Ernest Teye, Chris Elliott, Howbeer Muhamadali, Royston Goodacre

{"title":"Raman on the palm: handheld Raman spectroscopy for enhanced traceability of palm oil.","authors":"Joe Stradling, Cassio Lima, Rudi Grosman, Igor Barsukov, Yun Xu, Ernest Teye, Chris Elliott, Howbeer Muhamadali, Royston Goodacre","doi":"10.1038/s41538-025-00462-3","DOIUrl":"10.1038/s41538-025-00462-3","url":null,"abstract":"Determining the geographic origin of palm oil in West Africa is vital for economic, environmental, and health reasons. It enhances traceability, protects local farmers, supports conservation by monitoring deforestation, and reduces food fraud, ensuring quality and regulatory compliance. Portable Raman spectroscopy offers a rapid method to identify the origin of palm oils from West Africa. Using principal component analysis (PCA), distinct clusters in scores plots were observed which reflected the geographic origin of the palm oils, with loadings from the first principal component (PC-1) highlighting β-carotene as a major source of variation among the samples. To quantify β-carotene content, a partial least squares regression (PLS-R) model was developed in coconut oil as the base oil as it is known to be β-carotene free. Once calibrated, PLS-R was used to rank the palm oil from West Africa based on their β-carotene levels. The resulting models in coconut oil demonstrated strong linearity and predictive performance, with R² and Q² values of 0.9848 and 0.9552, respectively, alongside low root mean square errors of cross-validation (0.1282 mM) and prediction (0.0747 mM); moreover, this model allows the palm oils to be ranked based on β-carotene content which was entirely reflective of the oils position in PC-1 from PCA. These findings underscore the potential of Raman spectroscopy as an effective tool for authenticating the geographic origin of palm oil from West Africa.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"95"},"PeriodicalIF":6.3,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12141510/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144234669","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

Publicly tasting cultivated meat and socially constructing perceived value politics and identity. 公开品尝栽培肉和社会建构感知价值政治和身份。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-04 DOI: 10.1038/s41538-025-00449-0

Suzannah Gerber, Hyeryeon Bae, Isabella Ramirez, Sean B Cash

{"title":"Publicly tasting cultivated meat and socially constructing perceived value politics and identity.","authors":"Suzannah Gerber, Hyeryeon Bae, Isabella Ramirez, Sean B Cash","doi":"10.1038/s41538-025-00449-0","DOIUrl":"10.1038/s41538-025-00449-0","url":null,"abstract":"Cultivated meat (CM), derived from animal cells without traditional animal agriculture, offers potential to address vulnerabilities and reduce negative impacts of meat production. However, CM faces consumer skepticism, regulatory hurdles, and bans in some U.S. and European states. Key gaps in understanding include acceptance, sensory evaluation, and political alignment with existing research relying primarily on hypothetical, experiment-based evaluations. This study is the first to observe consumer acceptance in a public tasting of CM. We conducted an ethnographic analysis combining semi-structured interviews, field observations, and secondary data from media and social media including additional interviews. Using Grounded Theory, we identified themes-American identity, verisimilitude, and the role of government-that inform pathways for CM acceptance. Results reveal the importance of aligning CM with ethical priorities while meeting sensory and transparency expectations to build consumer trust. Widespread adoption may require further innovation, evidence-based communication, and consumer inclusion for CM to be seen as a valuable alternative to conventional meat.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"94"},"PeriodicalIF":6.3,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12137609/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144226089","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

Improving the oxygen and water vapour barrier properties of PLA via a novel interface engineering. 通过新型界面工程改善聚乳酸的阻氧阻水蒸汽性能。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-04 DOI: 10.1038/s41538-025-00450-7

Yan Zhu, Wangli Du, Jian Cui, Hong Shao, Yakun Guo, Changyu Tang, Run Xu

引用次数: 0

Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat. 基于机器学习的酿酒酵母菌模拟罐装肉发酵挥发性化合物谱预测。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-06-02 DOI: 10.1038/s41538-025-00435-6

Lin Du, Shujie Wang, Yongyan Chen, Zhongxu Zhu, Hai-Xi Sun, Tsan-Yu Chiu

{"title":"Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat.","authors":"Lin Du, Shujie Wang, Yongyan Chen, Zhongxu Zhu, Hai-Xi Sun, Tsan-Yu Chiu","doi":"10.1038/s41538-025-00435-6","DOIUrl":"10.1038/s41538-025-00435-6","url":null,"abstract":"Aroma and precision fermentation converge in exciting ways, enabling the precise production of aromatic compounds. Precision fermentation employs engineered microorganisms to create and refine scents and aromas with high accuracy, allowing for customizable aromas and opening new possibilities for both culinary experiences and consumer products. Structured data on volatile compounds from canned meat and fermented products was compiled to train machine learning (ML) models aimed at predicting volatile compounds and simulating meat aroma in Saccharomyces cerevisiae. We proposed a framework encompassing data generation and preprocessing, feature selection, model construction, and evaluation. Principal Component Analysis ensured data quality control, while embedding-based feature selection identified key volatile compounds. A two-stage model was developed to quantify the importance of volatile compounds and predict meat aroma and the gradient-boosted decision trees (GBDT) model demonstrated optimal performance. Our study guides simulating meat aroma through fermentation, offering a promising approach for plant-based meat flavoring.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"92"},"PeriodicalIF":6.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12130176/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144209054","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

Honey bulk DNA metagenomic analysis to identify honey biological composition and monitor honey bee pathogens. 蜂蜜散装DNA宏基因组分析鉴定蜂蜜生物成分和监测蜜蜂病原体。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-30 DOI: 10.1038/s41538-025-00464-1

Priit Paluoja, Mihkel Vaher, Hindrek Teder, Kaarel Krjutškov, Andres Salumets, Kairi Raime

{"title":"Honey bulk DNA metagenomic analysis to identify honey biological composition and monitor honey bee pathogens.","authors":"Priit Paluoja, Mihkel Vaher, Hindrek Teder, Kaarel Krjutškov, Andres Salumets, Kairi Raime","doi":"10.1038/s41538-025-00464-1","DOIUrl":"10.1038/s41538-025-00464-1","url":null,"abstract":"Honey's DNA mixture originates from various organisms like plants, arthropods, fungi, bacteria, and viruses. Conventional methods like melissopalynological analysis and targeted honey DNA metabarcoding offer a limited view of honey's biological composition. We conducted a honey bulk DNA metagenomic analysis to characterize the honey's taxonomic composition and identify honey bee-related pathogens and parasites based on 266 Estonian and 103 foreign honey samples. 70.4% of the DNA in Estonian honey was derived from green plant families like Brassicaceae, Rosaceae, Fabaceae, and Pinaceae. Geographical distribution analysis revealed distinct botanical compositions between Estonian mainland and island samples. The bacterial family Lactobacillaceae was prevalent overall, reflecting the honey bee microbiota in honey. We detected 12 honey bee pathogens and parasites, including Paenibacillus larvae, Nosema ceranae, Varroa destructor, and Aethina tumida. In conclusion, the study underscores the potential of bulk DNA-based non-targeted metagenomic approaches for monitoring honey bee health, environment, and honey composition, origin, and authenticity.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"91"},"PeriodicalIF":6.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12125302/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144187388","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

Transcriptomic analysis reveals molecular mechanism by which Chinese olive fruit prolongs lifespan of Caenorhabditis elegans. 转录组学分析揭示了橄榄果延长秀丽隐杆线虫寿命的分子机制。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-30 DOI: 10.1038/s41538-025-00456-1

Yuanxin Miao, Yan Xu, Jia Gao, Xu Ai, Rui Duan, Rong Li

{"title":"Transcriptomic analysis reveals molecular mechanism by which Chinese olive fruit prolongs lifespan of Caenorhabditis elegans.","authors":"Yuanxin Miao, Yan Xu, Jia Gao, Xu Ai, Rui Duan, Rong Li","doi":"10.1038/s41538-025-00456-1","DOIUrl":"10.1038/s41538-025-00456-1","url":null,"abstract":"Chinese olive (Canarium album L.) contains various phytochemical compositions, exhibiting multiple health-promoting bioactivities. In this study, we used Caenorhabditis elegans (C. elegans) as model organisms to investigate the anti-aging functions of Chinese olive fruit extract (COFE). The results showed that COFE contained large amounts of flavonoids and polyphenols, and thus it could strengthen stress resistance, delay aging, and promote the health of C. elegans. Furthermore, COFE improved the locomotion ability of C. elegans and reduced lipofuscin deposition. COFE also prolonged the survival time of C. elegans by affecting the Insulin/IGF-1 signaling pathway, DAF-16/FOXO, and SKN-1/Nrf2 transcription factors. Transcriptome analysis indicated that COFE treatment induced differential expression of genes related to defense response, immune response, stress response, oxidoreductase activity, and intracellular oxygen homeostasis in C. elegans. The positive results provide a theoretical basis and valuable reference for developing Chinese olive into functional food to delay aging and treat aging-related diseases.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"90"},"PeriodicalIF":6.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12125234/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144187389","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