NPJ Science of Food最新文献_第5页

Deep learning enable precision authentication of seasonal and processing signatures in tieguanyin tea. 深度学习实现了铁观音茶季节和工艺特征的精准认证。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-10 DOI: 10.1038/s41538-026-00837-0

Chao Zheng, Xiaohe Zhou, Ningning Shao, Jiayi Cheng, Wei Xin, Ying Liu, Junling Zhou

{"title":"Deep learning enable precision authentication of seasonal and processing signatures in tieguanyin tea.","authors":"Chao Zheng, Xiaohe Zhou, Ningning Shao, Jiayi Cheng, Wei Xin, Ying Liu, Junling Zhou","doi":"10.1038/s41538-026-00837-0","DOIUrl":"https://doi.org/10.1038/s41538-026-00837-0","url":null,"abstract":"Authenticating specialty tea products remains a critical challenge in premium food markets, yet current analytical approaches are constrained by limited reproducibility and susceptibility to instrumental variation. Here, we present a deep learning framework that transforms liquid chromatography-mass spectrometry (LC-MS) metabolomic data into image representations, enabling robust authentication of tea products under real-world analytical conditions. Profiling 274 Tieguanyin tea samples across seasonal harvests (spring and autumn) and processing methods (light-scented and strong-scented), our approach achieved 90.9% (95% confidence interval [CI]: 80.4%-96.0%) classification accuracy-substantially outperforming conventional multivariate and machine learning methods (sPLS-DA: 85.5%; random forest: 87.3%). Critically, when subjected to chromatographic drift-a pervasive source of analytical irreproducibility-our model maintained 78.2% accuracy while traditional methods degraded to 69.1%. This framework addresses fundamental limitations in untargeted metabolomics, offering a generalizable solution for food authentication that extends beyond tea to broader applications in agricultural product verification and systems biology.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147654785","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

A novel "tea nurturing flowers" perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma. 新颖的“茶养花”视角：茶池控湿保存桂花活力，获得上乘的花茶香气。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-10 DOI: 10.1038/s41538-026-00821-8

Yani Pan, Lin Xiang, Li Yang, Xinxin Wang, Xinyu Feng, Jian Lu, Dong Wang, Jingjing Zhang, Ming Chen, Anran Yan, Haowei Guo, Ranran Zhao, Huiyuan Zhang, Jiancheng Yuan, Guohua Ren, Qiang Chu, Ping Chen

{"title":"A novel \"tea nurturing flowers\" perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma.","authors":"Yani Pan, Lin Xiang, Li Yang, Xinxin Wang, Xinyu Feng, Jian Lu, Dong Wang, Jingjing Zhang, Ming Chen, Anran Yan, Haowei Guo, Ranran Zhao, Huiyuan Zhang, Jiancheng Yuan, Guohua Ren, Qiang Chu, Ping Chen","doi":"10.1038/s41538-026-00821-8","DOIUrl":"https://doi.org/10.1038/s41538-026-00821-8","url":null,"abstract":"The ability of flowers to sustain fragrance release during the scenting process dominates the aroma quality of scented tea, rather than the capacity of tea dhool to passively adsorb volatiles. Plucked flowers remain metabolically active, whose physiological status governs the persistence and intensity of fragrance emission. Traditional practice has focused on maximizing aroma uptake by a low‑moisture tea dhool, inadvertently accelerating floral dehydration and metabolic collapse, thereby prematurely terminating peak fragrance release. This study introduces a novel \"tea nurturing flowers\" perspective, investigating how tea dhool moisture content modulates Osmanthus physiology and shapes the aroma quality of Osmanthus black tea (OBT). An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission. By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure, while over‑hydration (45%) induced cell rupture and blockage of the porous tea dhool, impairing volatile transfer. Consequently, OBT produced at 25% moisture exhibited a more intense and persistent floral aroma, with elevated levels of key volatiles such as β‑ionone. Overall, this study repositions tea dhool from a merely passive adsorbent to a moisture‑mediated regulator of flower vitality, providing a mechanistic foundation and practical guidelines for improving scented tea quality.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147654768","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

Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components. 乌拉叶加工绿茶的潜力：主要营养成分和生物活性成分的综合分析。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-10 DOI: 10.1038/s41538-026-00836-1

Bin Wang, Ishtiaq Ahmad, Danhua Lin, Shiguo Chen, Xingqian Ye, Ming Zhang

{"title":"Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components.","authors":"Bin Wang, Ishtiaq Ahmad, Danhua Lin, Shiguo Chen, Xingqian Ye, Ming Zhang","doi":"10.1038/s41538-026-00836-1","DOIUrl":"https://doi.org/10.1038/s41538-026-00836-1","url":null,"abstract":"Lingmu tea, produced from Eurya alata Kobuski leaves, is a traditional non-Camellia sinensis tea, yet the chemical basis underlying its quality formation during green tea-type processing remains unclear. This study systematically investigated the effects of processing on sensory quality, chemical composition, and antioxidant capacity of Lingmu tea. Processed tea exhibited a bright orange-yellow infusion, a mellow and umami-dominant taste, and a mature, harmonious aroma characterized by chestnut-like, sweet, woody, and floral notes. Green tea-type processing increased total phenolic content from 183.20 to 224.59 mg/g and total flavonoid content from 87.31 to 120.11 mg/g. Metabolomic analysis revealed significant remodeling of non-volatile metabolites, characterized by flavonoid enrichment and catechin reduction. The major aroma contributors (ROAV > 1), included linalool, 1-octen-3-one, dimethyl sulfide, nonanal, and ethanol, with their dominant contributors differing markedly between fresh leaves and processed tea. Antioxidant capacity was functionally redistributed after processing: DPPH and superoxide anion scavenging activities decreased, whereas total antioxidant capacity increased substantially (from 208.31 to 346.77 μmol/g), while hydroxyl radical scavenging activity showed no significant difference. Overall, this study elucidates the chemical basis of quality formation in Lingmu tea and supports its evaluation, development, and standardization as a functional specialty tea.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147654778","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

Tea intake among adults in 185 countries between 1990 and 2018: population based study. 1990年至2018年间185个国家成年人的茶摄入量：基于人口的研究

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-10 DOI: 10.1038/s41538-026-00817-4

Xunliang Li, Jingjing Zhang, Zhuqing Jin, Guangyan Nie, Lu Xu, Yamei Cheng, Haifeng Pan, Deguang Wang

{"title":"Tea intake among adults in 185 countries between 1990 and 2018: population based study.","authors":"Xunliang Li, Jingjing Zhang, Zhuqing Jin, Guangyan Nie, Lu Xu, Yamei Cheng, Haifeng Pan, Deguang Wang","doi":"10.1038/s41538-026-00817-4","DOIUrl":"https://doi.org/10.1038/s41538-026-00817-4","url":null,"abstract":"Tea is the world's second most consumed beverage, yet comprehensive global data on intake patterns remain limited. Using individual-level dietary data from the Global Dietary Database 2018, encompassing 1224 surveys across 185 countries, we assessed tea intake among adults aged ≥20 years from 1990 to 2018, stratified by age, sex, education, and urbanicity. In 2018, estimated global mean intake was 6.18 cups/week (95% uncertainty interval: 5.66-6.82), with threefold regional variation ranging from 3.85 cups/week in Latin America and the Caribbean to 8.95 in the Middle East and North Africa. The highest national intakes were in Iran (17.46 cups/week), Japan (14.95), and Afghanistan (13.74). Intake increased modestly with age but showed minimal differences by sex, education, or urbanicity. Globally, estimated intake rose from 1990 to 2018 (estimated annual percentage change [EAPC]: 0.94%), with the largest regional increase in Southeast and East Asia (EAPC: 1.68%), driven primarily by China (EAPC: 3.04%), while traditionally high-consuming countries such as Georgia showed declining trends (EAPC: -5.91%). These findings highlight substantial global heterogeneity in tea consumption and provide a foundation for nutritional surveillance worldwide.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147654730","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 association between the Prospective Urban Rural Epidemiology (PURE) healthy diet score and cognitive decline in Chinese older adults. 前瞻性城市农村流行病学（PURE）健康饮食评分与中国老年人认知能力下降的关系

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-09 DOI: 10.1038/s41538-026-00829-0

Xinyue Su, Yuanxiu Wei, Gangling Wang, Qiguo Meng, Cheng Zu, Ziliang Ye, Yuanyuan Zhang, Xianhui Qin

{"title":"The association between the Prospective Urban Rural Epidemiology (PURE) healthy diet score and cognitive decline in Chinese older adults.","authors":"Xinyue Su, Yuanxiu Wei, Gangling Wang, Qiguo Meng, Cheng Zu, Ziliang Ye, Yuanyuan Zhang, Xianhui Qin","doi":"10.1038/s41538-026-00829-0","DOIUrl":"https://doi.org/10.1038/s41538-026-00829-0","url":null,"abstract":"The Prospective Urban Rural Epidemiology (PURE) healthy diet score emphasizes six protective food groups, yet its association with cognitive decline in aging populations remains unclear. This longitudinal analysis of 3106 participants used data from the 1997, 2000, 2004, and 2006 waves of the China Health and Nutrition Survey (CHNS). Dietary quality was measured using the PURE healthy diet score (range 0-6) based on fruits, vegetables, nuts, legumes, fish, and dairy. Cognitive function was assessed repeatedly using modified Telephone Interview for Cognitive Status-modified (TICS-m), yielding global (0-27) and standardized composite cognitive scores. Cognitive decline was defined as the annual rate of change in these scores over time. Linear mixed‑effects models evaluated the association between PURE score and cognitive decline. Over a median of 5.3 years, a higher score was associated with a slower rate of cognitive decline. Compared to a score of 0, those scoring 5-6 had an adjusted 0.42-points/year slower decline in global cognitive score (95%CI: 0.22-0.62; P < 0.001) and a 0.06-SDU/year slower decline in composite cognitive score (95%CI:0.03-0.09; P < 0.001). Higher adherence to the PURE healthy diet score was associated with a modest but statistically significant attenuation of cognitive decline in Chinese older adults, supporting its potential utility for cognitive health promotion.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147645398","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

Cinnamaldehyde mitigates MASLD through SIRT1/FOXO1-induced autophagy and synergistic gut microbiota modulation. 肉桂醛通过SIRT1/ fox01诱导的自噬和协同肠道微生物群调节来减轻MASLD。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-09 DOI: 10.1038/s41538-026-00815-6

Xiaoran Wang, Yagang Song, Wenyu Zhao, Yuting Liu, Yiping Fu, Yu Zhang, Quanyou Zhao, Mingsan Miao, Wenxia Zhao, Xianbo Wang, Zhanzhan Li

{"title":"Cinnamaldehyde mitigates MASLD through SIRT1/FOXO1-induced autophagy and synergistic gut microbiota modulation.","authors":"Xiaoran Wang, Yagang Song, Wenyu Zhao, Yuting Liu, Yiping Fu, Yu Zhang, Quanyou Zhao, Mingsan Miao, Wenxia Zhao, Xianbo Wang, Zhanzhan Li","doi":"10.1038/s41538-026-00815-6","DOIUrl":"https://doi.org/10.1038/s41538-026-00815-6","url":null,"abstract":"Metabolic dysfunction-associated steatotic liver disease (MASLD) is a global health burden with limited therapeutic options. Cinnamomum cassia, a medicinal-food homologous plant, contains principal bioactive cinnamaldehyde (CA), whose anti-MASLD mechanisms require clarification. ‌This study employed both a high-fat diet (HFD)-induced MASLD model and a free fatty acid (FFA)-stimulated cell model. CA administration attenuated intracellular lipid accumulation in vitro and ameliorated both hepatic steatosis and systemic hyperlipidemia in vivo, while inhibiting hepatic lipid peroxidation. Mechanistically, integrated RNA-seq, network pharmacology, siRNA, immunofluorescence, and transmission electron microscopy analyses identified the SIRT1/FOXO1-autophagy axis as CA's key regulatory pathway. Gut microbiome profiling revealed CA's capacity to ameliorate HFD-induced dysbiosis, particularly enriching Lachnospiraceae_NK4A136. Fecal microbiota transplantation (FMT) and Spearman correlations link serum lipids and hepatic injury factors to gut microbiota, indicating partially microbiota-mediated metabolic modulation by CA. Collectively, CA ameliorates MASLD through coordinated autophagy enhancement and microbial homeostasis restoration, holding promise as a functional food ingredient for ‌metabolic liver disease prevention.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147645413","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

Genomic diversity, functional differentiation and prophage dynamics in Lactiplantibacillus paraplantarum. 拟植物乳杆菌的基因组多样性、功能分化和前噬菌体动力学。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-08 DOI: 10.1038/s41538-026-00830-7

Ruirui Lv, Wenxin Ma, Yan Lei, Mengjun Cui, Xia Chen

{"title":"Genomic diversity, functional differentiation and prophage dynamics in Lactiplantibacillus paraplantarum.","authors":"Ruirui Lv, Wenxin Ma, Yan Lei, Mengjun Cui, Xia Chen","doi":"10.1038/s41538-026-00830-7","DOIUrl":"https://doi.org/10.1038/s41538-026-00830-7","url":null,"abstract":"Lactiplantibacillus (L.) paraplantarum is widely distributed in fermented foods and the gastrointestinal tract of mammals. However, its genomic diversity, evolutionary relationships, functional potential, and ecological adaptation strategies remain poorly understood. In this study, 42 genomes [isolated in this study (n = 20) + retrieved from NCBI (n = 22)] were analyzed to characterize species-level genomic structure, metabolic versatility, and prophage diversity. Pan-genome analysis revealed an open pan-genome with extensive accessory gene content. Phylogenomic and Average Nucleotide Identity (ANI) analyses showed that strains clustered by clade rather than by isolation habitat. KEGG and CAZy databases indicated enrichment in carbohydrate metabolism and core glycoside hydrolase families, consistent with a fermentative lifestyle, with distinct clade-associated functional signatures. Prophage ANI analysis demonstrated lineage-structured phage diversity closely aligned with host phylogeny. Prophage-associated functional genes also exhibited clade-specific distribution patterns. Phenotypic validation of selected strains exhibited pronounced condition-dependent phenotypic variation, with carbohydrate source, environmental pH, and simulated gastrointestinal stress significantly influencing acid production, growth performance, and survival in a strain-specific manner. This study provides a genomic and phenotypic framework for understanding clade-associated diversification in L. paraplantarum and supports its application in fermentation and probiotic development.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147639433","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

Predicting schoolchildren's willingness to eat insect-based snacks: effects of information provision psychological and cognitive traits. 预测学童吃昆虫零食的意愿：信息提供心理和认知特征的影响。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-08 DOI: 10.1038/s41538-026-00826-3

Jatziri Mota-Gutierrez, Lotte Pater, Sabien Journée, Manouk Grevelman, Karthika Srikanthithasan, Claudio Forte, Paola Toschi, Maryia Mishyna

{"title":"Predicting schoolchildren's willingness to eat insect-based snacks: effects of information provision psychological and cognitive traits.","authors":"Jatziri Mota-Gutierrez, Lotte Pater, Sabien Journée, Manouk Grevelman, Karthika Srikanthithasan, Claudio Forte, Paola Toschi, Maryia Mishyna","doi":"10.1038/s41538-026-00826-3","DOIUrl":"https://doi.org/10.1038/s41538-026-00826-3","url":null,"abstract":"Disgust and neophobia limit insect-food acceptance, while education has variable effects on entomophagy attitudes. This study examined how food neophobia, disgust, educational information, entomophagy awareness, and eating behaviour profiles influence Italian children's (8-10 years old) acceptance of insect-based foods and how these traits moderate educational effects. Children participated in two in-person lectures and completed questionnaires before and after, featuring images of buffalo worms, crickets, and protein bars and chocolates containing these insects. Results showed that educational information increased willingness to eat insect-based foods. Children low in food neophobia and disgust were more likely to accept these products, and educational information reduced the negative influence of neophobia, particularly for cricket protein bars. These findings indicate that targeted education can partially offset reluctance. It offers practical guidance for snack producers, healthcare professionals, and policymakers to promote sustainable, nutritious eating in children by addressing psychological barriers and fostering openness to novel foods.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147639390","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

Lactobacillus salivarius li01 alleviates premature ovarian insufficiency via gut microbiota-mediated modulation of tryptophan metabolism. 唾液乳杆菌li01通过肠道菌群介导的色氨酸代谢调节缓解卵巢功能不全。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-08 DOI: 10.1038/s41538-026-00823-6

Lingnv Yao, Siyuan Xie, Shuobo Zhang, Furong Ba, Huijuan Jing, Bo Qiu, Lvwan Xu, Shengyi Han, Hang Xiao, Ming Zhao, Xiaowei Shi, Lanjuan Li, Mingfei Yao

{"title":"Lactobacillus salivarius li01 alleviates premature ovarian insufficiency via gut microbiota-mediated modulation of tryptophan metabolism.","authors":"Lingnv Yao, Siyuan Xie, Shuobo Zhang, Furong Ba, Huijuan Jing, Bo Qiu, Lvwan Xu, Shengyi Han, Hang Xiao, Ming Zhao, Xiaowei Shi, Lanjuan Li, Mingfei Yao","doi":"10.1038/s41538-026-00823-6","DOIUrl":"https://doi.org/10.1038/s41538-026-00823-6","url":null,"abstract":"Premature ovarian insufficiency (POI) threatens women's reproductive health. Emerging evidence implicates the gut-ovary axis in POI pathogenesis. This study explored the probiotic Lactobacillus salivarius Li01 in a Tripterygium wilfordii glycosides-induced POI mouse model. Li01 effectively mitigated POI progression by restoring hormone levels, increasing functional follicle numbers, and improving ovarian antioxidant function. These beneficial effects were primarily mediated through modulation of the gut microbiota and host tryptophan metabolism. Notably, a tryptophan-enriched diet alone did not improve POI. When combined with Li01, it synergistically amplified the kynurenine pathway. This shift promoted ovarian NAD⁺ production by upregulating the levels of NAMPT, while attenuating NAD⁺ depletion through downregulation of CD38 expression. The elevated NAD⁺ levels subsequently activated SIRT1 expression, stimulated the synthesis of SOD and other antioxidants, and inhibited the Caspase-1/IL‑1β inflammasome axis. These findings highlight Li01 as a potential POI therapy through microbiota-metabolic regulation, offering new mechanistic insights into gut-ovarian interactions.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147639395","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

Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars. 从绿豆、大豆和豌豆中提取的酶水解植物蛋白的特性及其与还原糖热相互作用形成挥发性化合物的作用。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-06 DOI: 10.1038/s41538-026-00804-9

Yunji Lee, Young-Suk Kim

{"title":"Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.","authors":"Yunji Lee, Young-Suk Kim","doi":"10.1038/s41538-026-00804-9","DOIUrl":"https://doi.org/10.1038/s41538-026-00804-9","url":null,"abstract":"The development of plant-based foods with desirable meaty and savory flavors remains challenging due to differences in protein composition and flavor precursors compared with animal proteins. The objective of this study was to systematically compare the physicochemical properties and flavor-producing potentials of enzyme-hydrolyzed vegetable proteins (EVPs) derived from mung bean, soybean and pea. Degree of hydrolysis, molecular weight distribution, and free amino acid profiles were determined, and volatile compounds generated through Maillard reactions with reducing sugars were analyzed. Our results showed that the mung bean EVP exhibited the highest degree of hydrolysis, whereas that from soybean showed the lowest. Pea EVP contained the highest total content of free amino acids, while that of soybean contained the lowest. Leucine and lysine were abundant in all EVPs, whereas sulfur-containing amino acids were relatively limited. Principal component analysis revealed that both EVP type and reducing sugar significantly influenced volatile compound profiles. EVPs from mung bean and pea produced greater amounts of Strecker aldehydes, heterocyclic compounds, and sulfur-containing compounds than soybean hydrolysate. These findings demonstrate that the intrinsic properties of EVPs critically influence Maillard reaction-driven flavor formation and provide practical insights for selecting plant protein sources to enhance flavor characteristics in plant-based food applications.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147628079","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