NPJ Science of Food最新文献_第5页

Protein-rich food matrices from alternative and conventional sources differentially shape gut microbiota, metabolic function, and muscle protein synthesis. 来自替代和传统来源的富含蛋白质的食物基质对肠道微生物群、代谢功能和肌肉蛋白质合成的影响不同。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-11 DOI: 10.1038/s41538-026-00995-1

Mariana Villegas-Romero, Mónica Sánchez-Tapia, Julieta Hernández-Acosta, Omar Granados-Portillo, Israel García-Cano, Natalia Vázquez-Manjarrez, Diana Coutiño-Hernández, María Antonia Hernández-Aguirre, Armando R Tovar, Nimbe Torres

{"title":"Protein-rich food matrices from alternative and conventional sources differentially shape gut microbiota, metabolic function, and muscle protein synthesis.","authors":"Mariana Villegas-Romero, Mónica Sánchez-Tapia, Julieta Hernández-Acosta, Omar Granados-Portillo, Israel García-Cano, Natalia Vázquez-Manjarrez, Diana Coutiño-Hernández, María Antonia Hernández-Aguirre, Armando R Tovar, Nimbe Torres","doi":"10.1038/s41538-026-00995-1","DOIUrl":"https://doi.org/10.1038/s41538-026-00995-1","url":null,"abstract":"The functional consequences of consuming conventional and alternative protein rich food matrices remain poorly understood. This study characterized diverse protein rich food matrices and investigated their effect on gut microbiota, muscle protein synthesis, and host metabolic function in rats. Arthropods and lentils contained chitin, resistant starch, polyphenols, and antioxidant activity, whereas egg and picanha were enriched in cholesterol and precursors of trimethylamine N-oxide (TMAO). Lentils and crickets consumption resulted in the lowest fat mass gain, glucose area under the curve and serum lipopolysaccharide (LPS) concentration and lentils the highest fecal butyrate. Gut microbiota alpha diversity was similar among rats fed casein, cricket, acocil, and beef diets, whereas diets containing higher amounts and different types of fat, including egg, picanha, and chinicuil, reduced alpha diversity. Cricket consumption increased the abundance of Faecalibacterium, whereas lentil consumption promoted Bifidobacterium. Rats fed picanha or egg exhibited the highest serum LPS concentrations, while acocil and beef induced the greatest stimulation of muscle protein synthesis followed by cricket, egg, and lentil diets. Biological effects of dietary protein depend on the entire food matrix rather than content alone and cricket and lentil matrices emerge as sustainable protein sources.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422837","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

Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex. 磷酸化和琥珀化乳铁蛋白纳米复合物木犀草素酸洗乳的设计、制备和分子动力学模拟。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-10 DOI: 10.1038/s41538-026-00952-y

Tianzhu Guan, Ning Li, Yining Feng, Ya Gao, Wei Xue, Shengqi Rao, Changyang Ma, Wenyi Kang

{"title":"Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex.","authors":"Tianzhu Guan, Ning Li, Yining Feng, Ya Gao, Wei Xue, Shengqi Rao, Changyang Ma, Wenyi Kang","doi":"10.1038/s41538-026-00952-y","DOIUrl":"https://doi.org/10.1038/s41538-026-00952-y","url":null,"abstract":"Chemically modified protein-based nanocomplexes are widely used as food-grade carriers, but their molecular mechanisms remain unclear. This study developed Pickering emulsions (PEs) composed of phosphorylated (PLF) or succinylated (SLF) lactoferrin (LF) complexed with luteolin (LUT) via a pH-driven method, integrating experimental and computational approaches. SLF-LUT PEs showed superior physicochemical properties, including smaller droplet sizes, encapsulation efficiency up to 80% under neutral conditions, and enhanced storage stability at pH 8 over 30 days. SLF-LUT also significantly inhibited lipid oxidation, with reduced primary and secondary oxidation products. Multi-ligand docking and 100 ns molecular dynamics simulations revealed that LUT binds multiple flaxseed oil fatty acids within lactoferrin's hydrophobic pocket, positioning it for radical scavenging at the oil-water interface. The LF-LUT complex remained stable in a lipid-rich environment, with key residues (LEU320, PRO251, SER252) critical for stabilization. Network pharmacology further linked these interactions to antioxidant pathways (KEAP1/NRF2, FoxO, AGE-RAGE). These findings highlight the potential of nanocomplex-based oil-in-water PEs for delivering hydrophobic bioactives in food and pharmaceutical applications.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422801","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

Dietary proanthocyanidins ameliorate age-related cognitive decline and neuroinflammation in thyroxine-induced accelerated aging-like mice via the gut microbiota-SCFAs-5-HTP axis. 膳食原花青素通过肠道微生物群- scfas -5- htp轴改善甲状腺素诱导的加速衰老样小鼠的年龄相关认知能力下降和神经炎症。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-10 DOI: 10.1038/s41538-026-00993-3

Chong Yuan, Na Wang, Kunmiao He, Tiantian Xu, Hanshuo Wang, Hongtao Ren, Shuangjuan Xue, Qiuying Yu, Linlin Chen, Gaiping Zhang

{"title":"Dietary proanthocyanidins ameliorate age-related cognitive decline and neuroinflammation in thyroxine-induced accelerated aging-like mice via the gut microbiota-SCFAs-5-HTP axis.","authors":"Chong Yuan, Na Wang, Kunmiao He, Tiantian Xu, Hanshuo Wang, Hongtao Ren, Shuangjuan Xue, Qiuying Yu, Linlin Chen, Gaiping Zhang","doi":"10.1038/s41538-026-00993-3","DOIUrl":"https://doi.org/10.1038/s41538-026-00993-3","url":null,"abstract":"Age-related cognitive impairment is a major public health concern associated with neuroinflammation and gut microbiota dysbiosis. Proanthocyanidins (PC), a class of dietary polyphenols, have been suggested to modulate the gut-brain axis. Here, we investigated the mechanisms by which PC alleviate cognitive deficits in a thyroxine-induced accelerated aging-like mouse model. PC supplementation significantly improved spatial learning and memory, as assessed by the Morris water maze. These effects were accompanied by modulation of gut microbiota composition and altered fecal short-chain fatty acids (SCFAs), particularly butyrate and propionate. PC also improved intestinal barrier function, increased colonic tryptophan hydroxylase 1 (TPH1) expression, and regulated 5-hydroxytryptophan (5-HTP)/serotonin (5-HT)-related pathways. In parallel, hippocampal neuroinflammatory responses were attenuated. Collectively, these findings suggest that the neuroprotective effects of PC are associated with a gut microbiota-SCFAs-5-HTP/5-HT axis. This study highlights the potential of dietary proanthocyanidins as a nutritional strategy for mitigating cognitive impairment under thyroxine-induced accelerated aging-like conditions.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422880","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

Extraction, characterization, and antimicrobial potential of Kappa-Carrageenan from Kappaphycus alvarezii with HasA-targeted molecular docking validation. Kappa-Carrageenan的提取、表征及抑菌潜力研究

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-10 DOI: 10.1038/s41538-026-00964-8

Jerin James, Ameer Abbas Mohammed, Amar Yasser Jassim, Joseph S Gboyo, Ashiya Naaz, Harish Chandra Joshi, Arun Karnwal, Nishesh Sharma

{"title":"Extraction, characterization, and antimicrobial potential of Kappa-Carrageenan from Kappaphycus alvarezii with HasA-targeted molecular docking validation.","authors":"Jerin James, Ameer Abbas Mohammed, Amar Yasser Jassim, Joseph S Gboyo, Ashiya Naaz, Harish Chandra Joshi, Arun Karnwal, Nishesh Sharma","doi":"10.1038/s41538-026-00964-8","DOIUrl":"https://doi.org/10.1038/s41538-026-00964-8","url":null,"abstract":"Kappa-carrageenan is a hydrocolloid from red algae and has bioactive properties for food, pharmaceutical, and biomedical uses. The present study comprises efficient extraction of κ-carrageenan from Kappaphycus alvarezii with a yield of 52.3 ± 2.1% (dry weight) using a mild alkaline method (CA) with superior viscosity (0.285 ± 0.018 Pa·s) compared to commercial carrageenan (CC) (0.198 ± 0.012 Pa·s) with gel strength (85 ± 16.4 g/cm²). Sulfate analysis revealed lower content in the extracted sample (11.02 ± 0.90 mg/g, 3.0 wt% S) than the commercial carrageenan (14.87 ± 0.70 mg/g; 4.5 wt% S). Whereas higher total phenolic content (25.79 ± 0.31 mg GAE/g) was observed in the extracted carrageenan. Structural characterization confirmed slightly higher crystallite size in the extracted carrageenan (~57.3 nm), which improved molecular ordering. Morphological and particle size analyses showed larger but more uniform particles in CA (154.25 ± 26.6 μm) from SEM analysis, dynamic light scattering size (687.6 nm), and greater colloidal stability (-32.9 mV). Antibacterial evaluation demonstrated strain-specific bactericidal activity against S. marcescens and Staphylococcus aureus with protein leakage and SEM-based membrane damage. Molecular docking further revealed binding of κ-carrageenan to the HasA heme-binding protein (-6.9 kcal/mol), suggesting a putative secondary mechanism involving computationally predicted interference of bacterial iron acquisition, which needs experimental validation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422898","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

Magnetic particle-assisted solid-liquid separation: a rapid and centrifugation-free strategy for the analysis of plant-derived powders and viscous extracts. 磁颗粒辅助固液分离：一种快速和无离心的策略，用于分析植物源性粉末和粘性提取物。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-10 DOI: 10.1038/s41538-026-00980-8

Dingzhong Wang, Deshou Mao, Yuyang Wang, Bingbiao Cai, Yingjie Fu, Zhiyu Li, Wenjuan Zhang, Weichen Zhang, Hui Xi, Di Chen

{"title":"Magnetic particle-assisted solid-liquid separation: a rapid and centrifugation-free strategy for the analysis of plant-derived powders and viscous extracts.","authors":"Dingzhong Wang, Deshou Mao, Yuyang Wang, Bingbiao Cai, Yingjie Fu, Zhiyu Li, Wenjuan Zhang, Weichen Zhang, Hui Xi, Di Chen","doi":"10.1038/s41538-026-00980-8","DOIUrl":"https://doi.org/10.1038/s41538-026-00980-8","url":null,"abstract":"Plant-derived powders and viscous extracts used in spices, herbal medicines, and foods typically require organic solvent extraction prior to chromatographic analysis, while centrifugation increases operational complexity. Herein, a magnetic particle-assisted solid-liquid separation (MPAS) strategy based on Fe₃O₄ nanoparticles is proposed for rapid, centrifugation-free pretreatment of plant samples. Efficient clarification was achieved using ~50 nm Fe₃O₄ nanoparticles at sample-to-particle mass ratios of 1:15 for powdered samples and 1:5 for viscous extracts, combined with 10 min ultrasonication. The resulting extract compositions were highly consistent with those obtained by conventional centrifugation in both GC-MS and LC-MS analyses, confirming the analytical reliability of MPAS. The method was further applied to monitor drying and heat-treatment processes of herbal medicines and spice powders, enabling dynamic profiling of active constituents and flavor compounds. Overall, MPAS offers a simple and effective centrifugation-free solution for the analysis and quality control of complex plant-derived products.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422869","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

Microwave-assisted natural deep eutectic solvents extraction of saponins from the fibrous roots of American ginseng: process optimization, antioxidant activity, and metabolomics analysis. 微波辅助天然深共晶溶剂萃取西洋参纤维根皂苷：工艺优化、抗氧化活性及代谢组学分析。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-09 DOI: 10.1038/s41538-026-00983-5

Ping Yu, Haiyan Wang, Xin Wang, Ting Bai, Chuanzhi Kang, Jie Zhou, Lei Fang

{"title":"Microwave-assisted natural deep eutectic solvents extraction of saponins from the fibrous roots of American ginseng: process optimization, antioxidant activity, and metabolomics analysis.","authors":"Ping Yu, Haiyan Wang, Xin Wang, Ting Bai, Chuanzhi Kang, Jie Zhou, Lei Fang","doi":"10.1038/s41538-026-00983-5","DOIUrl":"https://doi.org/10.1038/s41538-026-00983-5","url":null,"abstract":"This study established an efficient method for the microwave-assisted natural deep eutectic solvent (NADES) extraction of saponins from the fibrous roots of American ginseng (SFRAG). The proposed method achieved a saponin yield of 18.68% within only 15 minutes. Notably, the obtained extract exhibited superior in vitro antioxidant activity compared to that of the traditional method, with DPPH IC50 values of 0.49 mg/mL vs. 1.92 mg/mL ABTS IC50 values of 1.29 mg/mL vs. 2.72 mg/mL, and FRAP values of 88.96 vs. 36.69 μmol TE/g, respectively. Comprehensive analyses using widely targeted metabolomic analysis, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis, and correlation analysis indicated that the microwave-assisted NADES extract was enriched with rare saponins (e.g., ginsenoside Rg3, showing approximately a 2.0-fold increase based on relative peak area). Furthermore, the total content of saponins was higher than that obtained via the traditional extraction method. Upregulated metabolites in the microwave-assisted NADES extracts included ginsenoside Rg3, oleanolic acid, and dihydrophaseic acid, which are involved in the biosynthesis of various plant secondary metabolites, general metabolic pathways, and carotenoid biosynthesis. These upregulated metabolites exhibited a significant positive correlation with antioxidant activity. In conclusion, microwave-assisted NADES represents an efficient method for extraction of SFRAG.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148422855","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

Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks. 定制吞咽困难友好的3D打印淀粉基凝胶：莲藕乳清蛋白墨水的橄榄油调制。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-08 DOI: 10.1038/s41538-026-00979-1

Jinfeng Wang, Xueyu Jiang, Houze Gan, Siyu Li, Hongxun Wang, Yang Yi

{"title":"Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks.","authors":"Jinfeng Wang, Xueyu Jiang, Houze Gan, Siyu Li, Hongxun Wang, Yang Yi","doi":"10.1038/s41538-026-00979-1","DOIUrl":"https://doi.org/10.1038/s41538-026-00979-1","url":null,"abstract":"Abstact: Developing dysphagia-oriented 3D-printed foods requires balancing extrudability during printing and shape retention after deposition while maintaining macronutrient balance. This study proposes a composite ink system combining whole lotus root powder, whey protein, and an unsaturated liquid oil phase to explore lipid-mediated modulation of printability and texture. Oil incorporation reduced apparent viscosity and altered viscoelastic responses, revealing a formulation-dependent trade-off between flowability and structural integrity. Based on an integrated evaluation of printing fidelity and texture performance, a printable-and-swallowable formulation window was identified, with the formulations at solid-to-oil ratios of 10:0 and 10:1 exhibiting similarly low printing deviations and improved water-holding capacity. Multi-technique characterization indicated a predominantly amorphous matrix and a redistribution of bonding environments within aqueous domains, alongside droplet-matrix interactions that facilitated extrusion and post-printing structural evolution. The present results provide mechanistic insights and a preliminary quantitative basis for understanding how structural evolution relates to rheology, printability, and quality-related properties in dysphagia-oriented 3D-printed foods.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148405328","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

Observability of gustatory information in scalp EEG. 头皮脑电图中味觉信息的可观察性。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-07 DOI: 10.1038/s41538-026-00957-7

Yifei Zhang, Tianyu Dong, Yunhao Gong, Xinyu Wang, Zhongren Wei, Xianghao Wu, Weijia Li, Hongwei Yu, Jingjing Liu

引用次数: 0

Volatile flavoromics and metabolomics reveal quality evolution mechanism of Zhenghe white peony tea during storage. 挥发性风味组学和代谢组学研究揭示了政和白芍茶在贮藏过程中的品质进化机制。

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-07 DOI: 10.1038/s41538-026-00973-7

Wenlong Li, Yashu Wei, Wenmiao Wu, Yaqi Zhao, Feng Yang, Jian Chen, Juan Zhang, Zheng Peng

{"title":"Volatile flavoromics and metabolomics reveal quality evolution mechanism of Zhenghe white peony tea during storage.","authors":"Wenlong Li, Yashu Wei, Wenmiao Wu, Yaqi Zhao, Feng Yang, Jian Chen, Juan Zhang, Zheng Peng","doi":"10.1038/s41538-026-00973-7","DOIUrl":"https://doi.org/10.1038/s41538-026-00973-7","url":null,"abstract":"Long-term storage (aging) is considered a crucial process for improving white tea quality, yet insights into the quality formation of Zhenghe white peony tea (WPT) during storage remain insufficient. This study systematically investigates the metabolite-driven quality evolution of WPT stored for 0-12 years. Newly produced WPT was characterized by high levels of amino acids, catechins, and volatile aldehydes, ketones and alcohols contributing to umami-sweet taste and grassy-fruity aroma, while cedrol, 3-methylbutanoic acid, and total flavonoids increased with storage, potentially promoting mellow taste and aged flavor. Metabolomics identified 2522 metabolites, predominantly flavonoids, amino acids, and peptides. Storage years 4, 8, and 10 were identified as critical periods for WPT quality transformation. Notably, while proanthocyanidins decreased during storage, functional flavonoids (e.g., astilbin, hesperetin glucuronides) and specific peptides, particularly those rich in glutamate, histidine, proline, and tyrosine residues, were enriched. Furthermore, metabolic pathway enrichment analysis highlighted glycerophospholipid metabolism and phenylalanine biosynthesis as key pathways potentially involved in the flavor development and quality formation of WPT during long-term storage. Finally, the transformation networks of key flavor-associated and non-volatile metabolites during storage were integrated to provide scientific insights into the quality evolution mechanism of Zhenghe WPT.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148405303","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

Dissipation behavior and risk assessment of four pesticides in shiitake mushrooms from cultivation to processing. 4种农药在香菇从种植到加工过程中的耗散行为及风险评价

IF 9.7 1区农林科学

NPJ Science of Food Pub Date : 2026-07-06 DOI: 10.1038/s41538-026-00975-5

Jingyun Liang, Shuai Guan, Mengmeng Yan, Junhua Liu, Liping Fang, Jiangsheng Mao, Zhan Dong, Kai Cui, Changhan Zhang

{"title":"Dissipation behavior and risk assessment of four pesticides in shiitake mushrooms from cultivation to processing.","authors":"Jingyun Liang, Shuai Guan, Mengmeng Yan, Junhua Liu, Liping Fang, Jiangsheng Mao, Zhan Dong, Kai Cui, Changhan Zhang","doi":"10.1038/s41538-026-00975-5","DOIUrl":"https://doi.org/10.1038/s41538-026-00975-5","url":null,"abstract":"Through field trials, this study comprehensively investigated the dissipation, metabolism, processing factors (PFs), and risk assessment of dinotefuran, imidacloprid, pyraclostrobin, thiamethoxam, and their metabolites in shiitake mushrooms from cultivation to postharvest processing. In the laboratory, common postharvest industrial and household processing methods were simulated, including washing, boiling, pickling, stir-frying, sauce processing, hot-air processing, and crisp processing. Understanding the fate of residues is crucial for ensuring food safety and safeguarding human health. The limit of quantification (LOQ) for 6-chloronicotinic acid, thiamethoxam and clothianidin was 10 μg/kg, while the LOQs for other analytes were 2 μg/kg. Field trials showed that the degradation of the four pesticides followed first-order kinetics, with half-lives ranging from 1.1 to 1.8 days. After washing, boiling, pickling, stir-frying, and sauce processing, the concentrations of all pesticides-except for a metabolite of pyraclostrobin (BF-500-3)-were reduced to varying degrees (PF < 1). Hot air processing led to 4.3- and 4.6-fold increases in the concentrations of dinotefuran and 6-chloronicotinic acid, respectively, while the concentrations of all other pesticides decreased (PF < 1). Crisp processing increased the concentration of all pesticide residues by a factor of 2.0 to 4.0. Additionally, the content of BF-500-3 increased significantly by 2.9-4.9 times after washing, boiling, pickling, and stir-frying. However, it decreased after hot air processing and sauce processing. The risk quotient values of all pesticides were below 1, indicating that both chronic and acute dietary risks were acceptable. This study provides valuable data for the control of pesticide residues in processed products, which has both theoretical and practical significance in ensuring the quality and safety of shiitake mushrooms and protecting human health.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":9.7,"publicationDate":"2026-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148397190","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