NPJ Science of Food最新文献_第6页

A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat. 用于红烧鸡肉视觉新鲜度监测的明胶稳定纳米银颗粒。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-06 DOI: 10.1038/s41538-026-00816-5

Ya-Lin Peng, Yong-Zhan Wang, Yu-Cong Li, Li-Ting Zeng, Xin-Yi Song, Xue-Qing Li, Ao-Jing Lv, Rui-Ling Dong, Wen-Hao Gao, Lu Feng, He-Shuai Li, Jun Qi, Guo-Yuan Xiong, Chun-Hui Zhang

引用次数: 0

Dietary silver nanoparticle supplementation induces Alzheimer-like lesions through Bifidobacterium deficiency-dominated gut microbiota dysbiosis and neuroinflammation. 膳食补充纳米银通过双歧杆菌缺乏主导的肠道菌群失调和神经炎症诱导阿尔茨海默病样病变。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-04 DOI: 10.1038/s41538-026-00820-9

Rongshang Shou, Ziyue Wang, Zige Han, Anyao Li, Jiaxin Shang, He Lou, Fangmin Zhang, Yingqi Zhan, Guofang Shen, Xiaoyan Lu, Haiping Jiang, Xiaohui Fan

{"title":"Dietary silver nanoparticle supplementation induces Alzheimer-like lesions through Bifidobacterium deficiency-dominated gut microbiota dysbiosis and neuroinflammation.","authors":"Rongshang Shou, Ziyue Wang, Zige Han, Anyao Li, Jiaxin Shang, He Lou, Fangmin Zhang, Yingqi Zhan, Guofang Shen, Xiaoyan Lu, Haiping Jiang, Xiaohui Fan","doi":"10.1038/s41538-026-00820-9","DOIUrl":"https://doi.org/10.1038/s41538-026-00820-9","url":null,"abstract":"Dietary supplement silver nanoparticles have recently drawn attention following reports of hazards associated with long-term use. However, their biosafety, especially their effects on the gut-brain axis, remains largely unexplored. This study demonstrated that dietary supplement silver nanoparticles can accumulate in the intestines, brain, and liver of mice. Chronic exposure to these nanoparticles leads to Alzheimer-like lesions, primarily by disrupting gut microbiota balance. Specifically, this exposure depletes Bifidobacterium and Ruminococcaceae, resulting in reduced intestinal metabolites such as sphingomyelin (d18:1/20:0), tryptophan, and indole. Consequently, this disruption causes neuroinflammation, cognitive impairment, and amyloid-β deposition in mice. Moreover, Bifidobacterium was identified as a key microbial group contributing to Alzheimer-like lesions after exposure, whereas supplementation with Bifidobacterium breve MCC1274 effectively alleviated these lesions. Therefore, the potential risks of silver nanoparticles in dietary supplements should be carefully evaluated. This study provides a promising new direction for the prevention and treatment of Alzheimer-like lesions through microbial interventions.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147618915","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

Reframing the substrate as an active process component in fungal solid-state fermentation of foods. 将底物重塑为真菌固态发酵食品的活性过程成分。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-04 DOI: 10.1038/s41538-026-00827-2

Simon Müller, Carole Zermatten, Till Germerdonk, Patrick A Rühs

引用次数: 0

High prevalence of antimicrobial residues in broiler meat in Bangladesh, India and Vietnam. 在孟加拉国、印度和越南，肉鸡中普遍存在抗生素残留。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-04 DOI: 10.1038/s41538-026-00806-7

Ludovic Pelligand, Kelyn Lee Ghee Seow, Saira Butt, Thuy Thi Hoang, Huong Quynh Luu, Son Thi Thanh Dang, Ngoc Thi Pham, Hoa Thi Thanh Pham, Anne Conan, Akash Vinubhai Golaviya, Haidaruliman Ismail Paleja, Prakash Koringa, Ketankumar Joitaram Panchal, Ankit Tulsidas Hinsu, Md Abu Shoieb Mohsin, Mahmudul Hasan, Mohammed Abdus Samad, Sri Rajiv Kumar Roy, Pangkaj Kumar Dhar, Md Helal Uddin, Rashed Mahmud, Skm Azizul Islam, Paritosh Kumar Biswas, Md Ahasanul Hoque, Yeong Cheng Cheah, Yulan Wang, Damer Blake, Dominique Hurtaud-Pessel, Patricia Lynne Conway, Guillaume Fournié, Fiona Tomley

引用次数: 0

Resistant starch-enriched rice varieties improve glucose homeostasis in diabetic mice via modulation of the intestine-liver-pancreas axis. 抗性富含淀粉的水稻品种通过调节肠-肝-胰轴改善糖尿病小鼠的葡萄糖稳态。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-03 DOI: 10.1038/s41538-026-00792-w

Jiarui Zeng, Ping Li, Hao Chen, Feiting Li, Xiuying He, Guang Liu, Pengfei Zhou, Zhihao Zhao, Yan Zhang, Mingwei Zhang, Yuanyuan Deng

{"title":"Resistant starch-enriched rice varieties improve glucose homeostasis in diabetic mice via modulation of the intestine-liver-pancreas axis.","authors":"Jiarui Zeng, Ping Li, Hao Chen, Feiting Li, Xiuying He, Guang Liu, Pengfei Zhou, Zhihao Zhao, Yan Zhang, Mingwei Zhang, Yuanyuan Deng","doi":"10.1038/s41538-026-00792-w","DOIUrl":"https://doi.org/10.1038/s41538-026-00792-w","url":null,"abstract":"Diabetes mellitus is a prevalent chronic metabolic disease. At present, the efficacy and mechanism of different varieties of resistant-starch-rich rice (RSRR) diet in improving diabetes have not yet been thoroughly analyzed. This study evaluated the effects of a 6-week feeding period with two RSRR varieties, Yueyitang 1 (YYT) and Kangtangdao 1 (KTD), alongside a common rice cultivar, Meixiangzhan 2 (MXZ), using a high-fat diet-induced type 2 diabetic mouse model. Results demonstrated that RSRR reduced fasting blood glucose, blood lipids, and postprandial blood glucose response, with KTD being most effective. RSRR alleviated pancreatic tissue pathology, reduced serum insulin levels, and improved insulin resistance. It also mitigated hepatic steatosis and decreased gluconeogenesis via the AMPK-FoxO1-PEPCK-G6Pase pathway. Additionally, RSRR enhanced colon mucous cell count, up-regulated tight junction proteins ZO-1 and Occludin, and repaired intestinal barrier function. It activated the expression of GPR43, inhibited inflammatory factors Caspase-1 and ASC, promoted the secretion of intestinal hormones PYY and GLP-1, improved gut flora composition, and increased short-chain fatty acid production. Therefore, different RSRR varieties exhibited varying efficacy and mechanisms in improving diabetes, providing a theoretical basis for developing novel dietary interventions for diabetes.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147616359","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

Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques. 不同发酵技术生产的羽扇豆素饮料代谢谱的差异。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-03 DOI: 10.1038/s41538-026-00822-7

Jasmin Raita, Hany Ahmed, Malviina Nikola, Retu Haikonen, Niina Kelanne, Oskar Laaksonen, Baoru Yang, Ville Koistinen, Kati Hanhineva

{"title":"Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.","authors":"Jasmin Raita, Hany Ahmed, Malviina Nikola, Retu Haikonen, Niina Kelanne, Oskar Laaksonen, Baoru Yang, Ville Koistinen, Kati Hanhineva","doi":"10.1038/s41538-026-00822-7","DOIUrl":"https://doi.org/10.1038/s41538-026-00822-7","url":null,"abstract":"Plant-based beverages made from protein-rich raw materials are gaining popularity due to the increasing demand for sustainable food production. However, these beverages may suffer from undesirable sensory or nutritional properties. To address these challenges, fermentation could be employed in their production. We employed lactic acid bacteria, spontaneous fermentation, and kombucha fermentation, followed by LC-MS metabolomics analysis, to investigate the changes in the biochemical composition of fermented beverages using lupin, a less-utilized protein-rich plant, as the raw material. After fermentation with individual lactic acid bacteria strains, as well as with spontaneous and kombucha fermentations involving various microbial species, we observed distinct differences among these fermentations. For instance, the relative abundances of biogenic amines and raffinose family oligosaccharides (RFOs) varied depending on the fermentation technique used. Additionally, the relative abundances of lactic acid derivatives increased in all fermentations. The results of this study demonstrate that fermentation can effectively modify the biochemical composition of lupin-based beverages. By selecting the appropriate fermentation technique, lupins could be used to produce sustainable protein-rich beverages with possibly improved nutritional content.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147616403","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

Human milk and infant formula influence lactobacilli metabolism in a species-specific manner. 人乳和婴儿配方奶粉以一种特定的方式影响乳酸菌的代谢。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-02 DOI: 10.1038/s41538-026-00759-x

Alyssa Gutierrez, Katherine E Chetta, Brenton Puckett, Sigmund J Haidacher, Thomas D Horvath, Melinda A Engevik

{"title":"Human milk and infant formula influence lactobacilli metabolism in a species-specific manner.","authors":"Alyssa Gutierrez, Katherine E Chetta, Brenton Puckett, Sigmund J Haidacher, Thomas D Horvath, Melinda A Engevik","doi":"10.1038/s41538-026-00759-x","DOIUrl":"https://doi.org/10.1038/s41538-026-00759-x","url":null,"abstract":"The neonatal gut is colonized by commensal bacteria, including lactobacilli, that play a critical role in promoting host health. While lactobacilli are known for producing bioactive metabolites, species-specific responses to neonatal diets remain unclear. We hypothesized that human milk and infant formula would differentially influence lactobacilli metabolite production. Six species (Lactobacillus acidophilus, Levilactobacillus brevis, Lactobacillus johnsonii, Lacticaseibacillus paracasei, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus) were cultured in defined media with human milk, formula, or water, and supernatants were analyzed via untargeted LC-MS/MS metabolomics. Principal coordinates analyses showed distinct metabolomic profiles among lactobacilli species and across dietary treatments. Human milk enhanced the production of several metabolites, including hydroxyphenyllactic acid, tyrosine, indoles, vaccenic acid, and di-peptides. Interestingly, several unique metabolites were upregulated in the presence of infant formula, including isonicotinic acid. These results highlight the differential effects of human milk and infant formula on the metabolomic profiles of lactobacilli species, emphasizing significant species-specific variation and pronounced production of potentially beneficial compounds in response to human milk. This work underscores the importance of understanding diet-microbe interactions to optimize neonatal gut health.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147609362","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

Proactive surveillance of foodborne bioactives by integrated dietary exposure and urinary excretion assessment. 通过综合饮食暴露和尿排泄评估主动监测食源性生物活性。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-02 DOI: 10.1038/s41538-026-00818-3

Hana Park, Junghyun Son

{"title":"Proactive surveillance of foodborne bioactives by integrated dietary exposure and urinary excretion assessment.","authors":"Hana Park, Junghyun Son","doi":"10.1038/s41538-026-00818-3","DOIUrl":"https://doi.org/10.1038/s41538-026-00818-3","url":null,"abstract":"Unintentional ingestion of pharmacologically-active substances through foods and dietary supplements presents growing challenges for food safety and anti-doping regulation. We developed a high-throughput LC-MS/MS platform to simultaneously screen 331 compounds and quantify 214 analytes, with matrix-matched validation in pork, oat, and beverage. The method showed applicability across ten food types and was applied to seventy-eight commercial products, revealing frequent detection of bioactives such as octopamine, coclaurine, and olodaterol. Simulations of dietary exposure and urinary excretion demonstrated that some of these substances exceed World Anti-Doping Agency reporting thresholds under realistic consumption scenarios, risking adverse analytical findings even without intentional use. This study presents an integrated framework linking analytical detection with exposure assessment, enabling proactive identification of regulatory-relevant substances across complex food matrices. The approach provides a practical tool for monitoring foodborne chemical exposure and supports risk management for both the general population and athletes subject to strict doping control standards.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147609381","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

Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white wines. 有机白葡萄酒与常规白葡萄酒香气特征的比较分析及主要成分的测定。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-01 DOI: 10.1038/s41538-026-00811-w

Tomáš Bajer, Pavel Šmejda, Jana Kubáleková, Petra Bajerová

{"title":"Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white wines.","authors":"Tomáš Bajer, Pavel Šmejda, Jana Kubáleková, Petra Bajerová","doi":"10.1038/s41538-026-00811-w","DOIUrl":"https://doi.org/10.1038/s41538-026-00811-w","url":null,"abstract":"This study compares the aromatic profiles of Czech white wines produced under conventional and organic practices and identifies the volatile compounds most relevant for distinguishing these production systems. Seventy-eight wines (49 conventional, 29 organic) were analyzed by HS-SPME/GC-FID, with GC-MS used for compound identification, and data were evaluated using OPLS with the logarithm of likelihood ratio as the response variable. The calibration model (n = 122) explained 96.7% of the total variation and achieved 92.3% cross-validated predictability, with both sensitivity and specificity reaching 1.000 for conventional and organic wines; external validation (n = 34) confirmed perfect classification accuracy (RMSE = 0.17). Among the 20 most influential predictors, 16 volatile compounds were identified as significant markers. Organic wines exhibited substantially higher concentrations of malolactic fermentation indicators, with ethyl lactate and isoamyl lactate averaging 39-fold and 7-fold higher levels, respectively. Conversely, hexyl acetate was 9-fold more abundant in conventional wines, which aligned with the contrasting hexanol:hexyl acetate ratios (48.0 organic vs. 4.5 conventional). Organic wines also contained 29-fold higher caprylic acid, accompanied by a markedly different ethyl caprylate:caprylic acid ratio (280 vs. 20). These compositional patterns provide a robust chemical fingerprint enabling reliable differentiation of production systems.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147593412","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

Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications. 蔬菜发酵作为一个被忽视的温室气体来源：从微生物机制到全球预算影响。

IF 7.8 1区农林科学

NPJ Science of Food Pub Date : 2026-04-01 DOI: 10.1038/s41538-026-00825-4

Pan Huo, Xinyu Zhang, Chunyan Xu, Tianyi Han, Pengcheng Gao

{"title":"Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications.","authors":"Pan Huo, Xinyu Zhang, Chunyan Xu, Tianyi Han, Pengcheng Gao","doi":"10.1038/s41538-026-00825-4","DOIUrl":"https://doi.org/10.1038/s41538-026-00825-4","url":null,"abstract":"Vegetable fermentation represents a globally ubiquitous yet overlooked source of greenhouse gas (GHG) emissions. This study quantified GHG fluxes and integrated 16S rRNA sequencing to elucidate the potential microbial mechanisms using a 90-day cabbage fermentation model. High-salt conditions enhanced cumulative CO₂ emissions 2.1-fold relative to the low-salt treatment. This amplification was driven by salt-induced osmotic dehydration accelerating dissolved organic carbon release from vegetable tissues, which likely fueled heterofermentative guilds (e.g., Leuconostoc) and resulted in elevated CO₂ production. Conversely, low-to-medium salt concentrations favored N₂O generation via nitrification and denitrification by salt-sensitive Proteobacteria (e.g., Enterobacter), whereas high salinity shifted nitrogen flux toward dissimilatory nitrate reduction to ammonium (DNRA), thereby minimizing gaseous losses. Globally, vegetable fermentation is estimated to contribute between 16,483 and 56,872 tonnes of CO₂-equivalent annually. These findings establish vegetable fermentation as an important GHG source, offering new insights for mitigating the food industry's environmental footprint.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":""},"PeriodicalIF":7.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147593413","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