NPJ Science of Food最新文献_第4页

From phytochemicals to recipes: health indications and culinary uses of herbs and spices. 从植物化学物质到食谱：草药和香料的健康指示和烹饪用途。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-29 DOI: 10.1038/s41538-025-00458-z

Rishemjit Kaur, Shuchen Zhang, Bhavika Berwal, Sonalika Ray, Ritesh Kumar, Lav R Varshney

{"title":"From phytochemicals to recipes: health indications and culinary uses of herbs and spices.","authors":"Rishemjit Kaur, Shuchen Zhang, Bhavika Berwal, Sonalika Ray, Ritesh Kumar, Lav R Varshney","doi":"10.1038/s41538-025-00458-z","DOIUrl":"10.1038/s41538-025-00458-z","url":null,"abstract":"Herbs and spices each contain about 3000 phytochemicals on average, and there is much traditional knowledge on their health benefits. However, there is a lack of systematic studies to understand the relationship among herbs and spices, their phytochemical constituents, their potential health benefits, and their usage in regional cuisines. Here, we use a network-based approach to elucidate established relationships and predict novel associations between the phytochemicals present in herbs and spices and health indications. Our top 100 inferred indication-phytochemical relationships rediscover 40% known relationships and 20% that have been inferred via gene-chemical interactions with high confidence. The remaining 40% are hypotheses generated in a principled way for further experimental investigations. We also develop an algorithm to find the minimum set of spices needed to cover a target group of health conditions. Drawing on spice usage patterns in several regional Indian cuisines and a copy-mutate model for regional cuisine evolution, we characterize the spectrum of health conditions covered by existing regional cuisines. The spectrum of health conditions can expand through the nationalization/globalization of culinary practice.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"89"},"PeriodicalIF":6.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12122677/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144182388","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

Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine. 感官和组学方法揭示了发酵前热处理对猕猴桃酒的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-28 DOI: 10.1038/s41538-025-00438-3

Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu, Luca Laghi

{"title":"Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.","authors":"Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu, Luca Laghi","doi":"10.1038/s41538-025-00438-3","DOIUrl":"10.1038/s41538-025-00438-3","url":null,"abstract":"The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW groups were involved, namely with/without PFHT for green (GWH/GW), yellow (YWH/YW), and red (RWH/RW) kiwifruit. E-tongue analysis effectively distinguished the taste profiles across these KW groups, identifying significant variations. A total of 97 volatile components were characterized using GC-MS and GC-IMS, 12 of them were identified as key volatile compounds based on a combination of t-tests (p < 0.05) and variable importance in projection (VIP) scores. GC-MS and GC-IMS results demonstrated that PFHT significantly altered volatile profiles, specifically decreasing ester content while increasing aldehyde levels in comparison to untreated samples. Furthermore, 71 non-volatile compounds were identified by 1H-NMR, with 10 key metabolites (p < 0.05, VIP > 1) contributing to the observed differences. PFHT notably influenced metabolomic profiles, particularly in carbohydrate and organic acid levels, displaying cultivar-specific differences. Green kiwifruit-derived KW showed the most pronounced sensitivity to PFHT, as reflected in both flavor and metabolic profiles. These findings offer valuable insights for optimizing KW production processes and scaling up industrial production.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"88"},"PeriodicalIF":6.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12117099/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144160232","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

Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study. 葡萄多酚在健康人群中降低空腹血糖并增加胆酸：一项元组学研究。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-27 DOI: 10.1038/s41538-025-00443-6

Esther Mezhibovsky, Guojun Wu, Yue Wu, Zhibin Ning, Karen Bacalia, Sriya Sadangi, Riddhi Patel, Alexander Poulev, Rocio M Duran, Marie Macor, Susette Coyle, Yan Y Lam, Ilya Raskin, Daniel Figeys, Liping Zhao, Diana E Roopchand

{"title":"Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study.","authors":"Esther Mezhibovsky, Guojun Wu, Yue Wu, Zhibin Ning, Karen Bacalia, Sriya Sadangi, Riddhi Patel, Alexander Poulev, Rocio M Duran, Marie Macor, Susette Coyle, Yan Y Lam, Ilya Raskin, Daniel Figeys, Liping Zhao, Diana E Roopchand","doi":"10.1038/s41538-025-00443-6","DOIUrl":"10.1038/s41538-025-00443-6","url":null,"abstract":"Grape polyphenols (GPs) are rich in B-type proanthocyanidins, which promote metabolic resilience. Longitudinal metabolomic, metagenomic, and metaproteomic changes were measured in 27 healthy subjects supplemented with soy protein isolate (SPI, 40 g per day) for 5 days followed by GPs complexed to SPI (GP-SPI standardized to 5% GPs, 40 g per day) for 10 days. Fecal, urine, and/or fasting blood samples were collected before supplementation (day -5), after 5 days of SPI (day 0), and after 2, 4 and 10 days of GP-SPI. Most multi-omic changes observed after 2 and/or 4 days of GP-SPI intake were temporary, returning to pre-supplementation profiles by day 10. Shotgun metagenomics sequencing provided insights that could not be captured with 16S rRNA amplicon sequencing. Notably, 10 days of GP-SPI decreased fasting blood glucose and increased serum hyocholic acid (HCA), a glucoregulatory bile acid, which negatively correlated with one gut bacterial guild. In conclusion, GP-induced suppression of a bacterial guild may lead to higher HCA and lower fasting blood glucose.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"87"},"PeriodicalIF":6.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12116990/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144159749","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

Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour. 添加小麦粉对酸江豆腐的微生物群落及品质的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-05-27 DOI: 10.1038/s41538-025-00454-3

Shan Yu, Jiangli Wu, Fuyi Hui, Jin Fan, Wei Zhang, Zhengbin Yang, Ziru Dai, Xuefeng Zeng

{"title":"Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour.","authors":"Shan Yu, Jiangli Wu, Fuyi Hui, Jin Fan, Wei Zhang, Zhengbin Yang, Ziru Dai, Xuefeng Zeng","doi":"10.1038/s41538-025-00454-3","DOIUrl":"10.1038/s41538-025-00454-3","url":null,"abstract":"In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore the correlation between wheat flour content and bacterial population. The results demonstrated that wheat flour supplementation not only increased tofu yield but also enhanced the formation of a dense and uniform three-dimensional protein network, reduced protein aggregate size, and significantly improved hardness (p < 0.05). Additionally, the hydrophobic interactions and disulfide bonds playing a more critical role than ionic and hydrogen bonds in stabilizing the gel network. Moreover, higher wheat flour concentrations reduced bacterial diversity, with Acetobacter rapidly proliferating and becoming the dominant genus (97% relative abundance). These findings provide valuable insights into the between wheat flour and soy whey and practical guidance for specialty tofu production.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"86"},"PeriodicalIF":6.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12117159/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144160228","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

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