Molecular Nutrition & Food Research最新文献

Whole‐Food Protein Sources Differentially Modulate Postprandial Plasma Dileucine Profiles in the Post‐Exercise State 全食物蛋白质来源对运动后状态下餐后血浆二亮氨酸分布的差异调节

IF 5.2 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-19 DOI: 10.1002/mnfr.70628

Žan Zupančič, Geoffrey M. Provenzano, Calvin Chen, Gena L. Irwin, Alexander V. Ulanov, Nicholas A. Burd

{"title":"Whole‐Food Protein Sources Differentially Modulate Postprandial Plasma Dileucine Profiles in the Post‐Exercise State","authors":"Žan Zupančič, Geoffrey M. Provenzano, Calvin Chen, Gena L. Irwin, Alexander V. Ulanov, Nicholas A. Burd","doi":"10.1002/mnfr.70628","DOIUrl":"https://doi.org/10.1002/mnfr.70628","url":null,"abstract":"Dileucine, a leucine‐containing dipeptide, may enhance anabolic signaling more than leucine alone. This study examined postprandial plasma dileucine and leucine concentrations after ingesting animal‐ and plant‐ whole foods and their association with muscle protein synthesis rates (MPS). Secondary analysis was performed on plasma samples collected from two randomized controlled trials totaling 26 healthy adults (25 ± 4.3 y). Participants consumed low‐fat pork (LFP), high‐fat ground pork (HFP), complementary rice and beans (COMP), an iso‐nitrogenous mixed nutrient beverage (ISO), or a carbohydrate control (CHO). Plasma concentrations and MPS was measured. Plasma dileucine increased significantly only after LFP ingestion ( p < 0.05), with a greater 300‐min iAUC compared to CHO ( p = 0.038). Plasma leucine increased in all conditions except COMP and CHO with LFP demonstrating the highest concentrations ( p < 0.05). A modest correlation was observed between dileucine C max and the change in MPS (ΔMPS; r = 0.436, p = 0.037), whereas leucine C max showed no significant association (r = 0.265, p = 0.102). Whole‐food protein sources generally do not elevate plasma dileucine, except for LFP. While dileucine C max correlated with ΔMPS, the strength of this relationship suggests dileucine is likely one of several postprandial factors influencing MPS beyond free leucine.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"65 1","pages":""},"PeriodicalIF":5.2,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149218617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Bitter 2,5-Diketopiperazines From Cocoa Activate Human Bitter Taste Receptors 可可中的苦味2,5-二酮哌嗪激活人类苦味感受器

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-19 DOI: 10.1002/mnfr.70618

Silvia Schaefer, Adolfo Luna, Maik Behrens

{"title":"Bitter 2,5-Diketopiperazines From Cocoa Activate Human Bitter Taste Receptors","authors":"Silvia Schaefer, Adolfo Luna, Maik Behrens","doi":"10.1002/mnfr.70618","DOIUrl":"https://doi.org/10.1002/mnfr.70618","url":null,"abstract":"The human taste system enables a rapid analysis of nutritional and non-nutritional food constituents. Although a bitter taste is considered a warning signal against ingesting potentially harmful substances, not all bitter substances are toxic, and a moderate bitterness is frequently tolerated or even preferred. Responsible for the detection of bitter substances in food are the ∼25 human bitter taste receptors residing in the oral cavity. An important class of bitter compounds found in thermally treated foods is the 2,5-diketopiperazines, cyclic dipeptides made from two L-amino acids, which are frequently formed as degradation products of polypeptides. Although 2,5-diketopiperazines are established as major contributors to the bitter taste of many food items, it is still unknown which of the human bitter taste receptors mediate their detection. Using functional calcium-mobilization assays, we identified two human bitter taste receptors, TAS2R14 and TAS2R43, being responsive to 2,5-diketopiperazines. Of the two identified 2,5-diketopiperazines activating TAS2R43, cis-cyclo(L-Leu-L-Phe) exhibited the highest potency with a threshold concentration of 100 µM. Further testing of 2,5-diketopiperazine-related linear dipeptides revealed that 2,5-diketopiperazines represent their own class of bitter compounds, as no overlapping activation patterns with the corresponding dipeptides were evident.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 20","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.70618","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Flavonoids as Modulators of Lipid Mediator Signaling: A Narrative Review on Mechanisms, Current Evidence, and Gaps in the Literature 类黄酮作为脂质介质信号的调节剂：对机制、现有证据和文献空白的叙述综述

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-19 DOI: 10.1002/mnfr.70630

Joseph Arballo, Mary Ann Lila

{"title":"Flavonoids as Modulators of Lipid Mediator Signaling: A Narrative Review on Mechanisms, Current Evidence, and Gaps in the Literature","authors":"Joseph Arballo, Mary Ann Lila","doi":"10.1002/mnfr.70630","DOIUrl":"https://doi.org/10.1002/mnfr.70630","url":null,"abstract":"Oxylipins are bioactive lipid mediators derived from polyunsaturated fatty acids that regulate the initiation and resolution of inflammation across the body. Dysregulated oxylipin signaling is implicated in numerous chronic diseases, yet dietary strategies capable of modulating these pathways remain poorly defined. Flavonoids, a diverse class of plant-derived polyphenols, are widely consumed and exhibit anti-inflammatory properties, but their influence on oxylipin metabolism as an integrated network has not been comprehensively evaluated. This narrative review synthesizes current evidence describing how flavonoids and flavonoid-rich foods interact with oxylipin biosynthesis through multiple mechanisms, including modulation of phospholipase activity, remodeling of upstream fatty acid pools, and direct modulation of cyclooxygenase (COX), lipoxygenase (LOX), and cytochrome P450 enzymes. Evidence from in vitro systems, animal models, and emerging human trials suggests that flavonoids can alter oxylipin profiles under conditions of basal, metabolic, inflammatory, and exercise-induced stress, with some studies indicating shifts away from pro-inflammatory species and toward pro-resolving mediator intermediates. However, the literature remains fragmented and heavily weighted toward supraphysiological dosing and limited mediator panels, with minimal assessment of tissue-specific effects or flavonoid metabolites. We highlight critical gaps and propose priorities for future research, emphasizing the need for physiologically relevant flavonoid interventions, comprehensive lipidomics, flavonoid-metabolite profiling, and systems-level integration.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 20","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.70630","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Issue Information: Mol. Nutr. Food Res. 20'26 发布信息：Mol. Nutr。Food Res. 2026

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-19 DOI: 10.1002/mnfr.70635

引用次数: 0

Ergothioneine Mediated Neuroprotective Effects in the Nervous System 麦角硫因介导的神经系统保护作用

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-15 DOI: 10.1002/mnfr.70619

Tanusree Saha, Robert D. Frisina, Xiaoxia Zhu, Collin Park, Bo Ding, Joseph P. Walton, Parveen Bazard

{"title":"Ergothioneine Mediated Neuroprotective Effects in the Nervous System","authors":"Tanusree Saha, Robert D. Frisina, Xiaoxia Zhu, Collin Park, Bo Ding, Joseph P. Walton, Parveen Bazard","doi":"10.1002/mnfr.70619","DOIUrl":"10.1002/mnfr.70619","url":null,"abstract":"<div>\u0000 \u0000 Ergothioneine (EGT), a micromolecular derivative of histidine containing sulfur, is found in various organisms, including humans. It demonstrates antioxidant properties, reduces inflammation, and potentially possesses antiaging effects for neurodegenerative conditions, positioning EGT as a potential candidate for health enhancement and healthy aging. EGT appears to offer strong protective properties at the cellular level and shows decreased concentration levels in blood plasma in different neurological conditions such as cognitive impairment, Parkinson's disease, macular degeneration, and other neurodegenerative diseases. Further, emerging evidence from both preclinical and currently limited clinical studies indicates EGT's therapeutic potential for neurological disorders. For instance, EGT treatment slowed the progression of age-related hearing loss and alleviated the cisplatin-induced hearing loss in mouse models, especially in male mice. Similarly, EGT intervention in older adults (aged 60 years or older) has shown some effectiveness in improving cognitive ability, memory, and sleep quality. In this review, we present a thorough examination of its function in neuroprotection, particularly within the nervous system and explore its potential intracellular targeting pathways and their underlying mechanisms.\u0000 </div>","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149172938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Phytopharmacological and Functional Insights Into the Bioactive Compounds of Grape (Vitis vinifera L.): An Integrated Review of In Vitro, In Vivo, and Clinical Studies 葡萄（Vitis vinifera L.）生物活性化合物的植物药理学和功能研究：体外、体内和临床研究的综合综述。

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-12 DOI: 10.1002/mnfr.70626

Gudisa Bereda, Javed Ahamad, Soma Safeen Awla

{"title":"Phytopharmacological and Functional Insights Into the Bioactive Compounds of Grape (Vitis vinifera L.): An Integrated Review of In Vitro, In Vivo, and Clinical Studies","authors":"Gudisa Bereda, Javed Ahamad, Soma Safeen Awla","doi":"10.1002/mnfr.70626","DOIUrl":"10.1002/mnfr.70626","url":null,"abstract":"<div>\u0000 \u0000 Grapes (Vitis vinifera L.) are abundant in polyphenols, flavonoids, and other bioactive constituents. They exhibit a wide range of health-promoting properties, including antioxidant, anti-inflammatory, anticancer, cardioprotective, antidiabetic, and skin anti-aging effects. We review and summarize the phytopharmacological and functional effects of grape-derived compounds. This review includes in vitro, in vivo, and clinical studies. The search combined the terms “V. vinifera” OR “grape” with keywords related to traditional uses, phytochemistry, and pharmacological activities. Peer-reviewed English-language studies published between 2000 and 2025 reporting ethnobotanical uses, phytochemical composition, or pharmacological effects were included. The findings were synthesized qualitatively. This review showed that grape seed and red grape extracts inhibited the growth of MCF-7 and MDA-MB-231 breast cancer cells. Leaf and seed extracts reduced blood glucose in diabetic models, with antioxidant activity IC50 values ranging from 35–41 µg/mL. Biogenic carbon quantum dots derived from V. vinifera enhanced glucose uptake and inhibited α-glucosidase and α-amylase. In hypertensive rats, systolic blood pressure decreased from greater than 200 mmHg to less than 150 mmHg. Resveratrol-enriched grape seed oil improved adipose tissue function, enhanced glucose tolerance, and reduced inflammatory markers. Future research should prioritize standardized extracts, optimized dosing strategies, and robust clinical trials to validate their translational potential.\u0000 </div>","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Eicosapentaenoic Acid-Acylated Astaxanthin Ameliorates DSS-Induced Chronic-Like Relapsing Colitis Associated With Gut Microbiota and Bile Acid Metabolism 二十碳五烯酸酰化虾青素改善与肠道微生物群和胆汁酸代谢相关的dss诱导的慢性样复发性结肠炎。

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-12 DOI: 10.1002/mnfr.70598

Shusen He, Xiaoran Li, Miaomiao Zhou, Baolian Jing, Chunsen Xia, Jiaxin Duan, Hongyan Li, Hongxia Che

{"title":"Eicosapentaenoic Acid-Acylated Astaxanthin Ameliorates DSS-Induced Chronic-Like Relapsing Colitis Associated With Gut Microbiota and Bile Acid Metabolism","authors":"Shusen He, Xiaoran Li, Miaomiao Zhou, Baolian Jing, Chunsen Xia, Jiaxin Duan, Hongyan Li, Hongxia Che","doi":"10.1002/mnfr.70598","DOIUrl":"10.1002/mnfr.70598","url":null,"abstract":"<div>\u0000 \u0000 The role of eicosapentaenoic acid (EPA) in improving ulcerative colitis (UC) has been extensively studied. EPA-acylated astaxanthin (EA), a novel fish oil, has unclear effects on UC. This study constructed a DSS-induced chronic-like relapsing colitis model in mice induced by 2% dextran sulfate sodium (DSS) and primarily concentrated on the changes in gut microbiota and intestinal bile acids (BA) to investigate the anti-UC mechanisms of EA. The results indicated that EA effectively upregulated the expressions of tight junction proteins, ZO-1 and Occludin, while restraining the triggering of the NLRP3 inflammasome. Additionally, EA treatment increased the diversity of the gut microbiota and increased the proportion of Firmicutes, Actinobacteria, and Bifidobacterium, while decreasing the proportion of Bacteroidota, Proteobacteria, and Enterobacteriaceae, which are related to BA metabolism. The metabolomic analysis of BA indicated that EA elevated the concentrations of secondary BA, such as LCA, UDCA, and TUDCA, while decreasing primary BA, such as CA, CDCA, and β-MCA, thereby activating the intestinal ASBT/FXR/TGR5 pathway. In conclusion, EA alleviated DSS-induced colitis, and this protective effect was associated with the modulation of gut microbiota and BA metabolism. The present results laid the foundation for EA as a prospective functional component for UC.\u0000 </div>","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Unlocking the Potential of Nutritional Approaches and Bioactive Compounds to Modulate Oxidative Stress and Inflammation in Systemic Arterial Hypertension 释放营养途径和生物活性化合物调节全身性动脉高血压氧化应激和炎症的潜力。

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-12 DOI: 10.1002/mnfr.70627

Agnes Ciafrino, Denise Mafra, Marcia Ribeiro, Karen S. Coutinho-Wolino, Thais Ionara, Victor Côrtes, Ronaldo A. O. C. Gismondi, Ludmila F. M. F. Cardozo

{"title":"Unlocking the Potential of Nutritional Approaches and Bioactive Compounds to Modulate Oxidative Stress and Inflammation in Systemic Arterial Hypertension","authors":"Agnes Ciafrino, Denise Mafra, Marcia Ribeiro, Karen S. Coutinho-Wolino, Thais Ionara, Victor Côrtes, Ronaldo A. O. C. Gismondi, Ludmila F. M. F. Cardozo","doi":"10.1002/mnfr.70627","DOIUrl":"10.1002/mnfr.70627","url":null,"abstract":"Systemic arterial hypertension (SAH) remains a leading global cause of premature death, significantly increasing the risk of cardiovascular, cerebrovascular, and renal diseases. While non-modifiable factors, such as age and genetics, contribute to its development, lifestyle changes are crucial for prevention and management. Dietary modifications, such as reducing sodium intake, increasing potassium, and adopting a diet rich in fruits and vegetables, combined with regular physical activity, weight management, smoking cessation, and reduced alcohol intake are effective strategies for lowering blood pressure. Recent research has increasingly focused on bioactive compounds with antioxidant and anti-inflammatory properties for the management of SAH. Substances such as polyphenols, curcumin, and other plant-derived compounds, as well as live microorganisms such as probiotics, are being actively studied for their potential to improve endothelial function, modulate nitric oxide production, and reduce oxidative stress. This narrative review summarizes the current evidence on dietary interventions and bioactive compounds as complementary approaches to traditional treatments, examining their mechanisms of action.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13655641/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Physicochemical Stability and Sensory Properties of Salad Dressing Formulated With Fish Oil-in-Water Pickering Emulsions 鱼油水浸酸洗乳剂配制沙拉酱的理化稳定性和感官性能。

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-12 DOI: 10.1002/mnfr.70612

Thang Tran, Grethe Hyldig, Betül Yesiltas, Ana C. Mendes, Ioannis S. Chronakis, Charlotte Jacobsen

{"title":"Physicochemical Stability and Sensory Properties of Salad Dressing Formulated With Fish Oil-in-Water Pickering Emulsions","authors":"Thang Tran, Grethe Hyldig, Betül Yesiltas, Ana C. Mendes, Ioannis S. Chronakis, Charlotte Jacobsen","doi":"10.1002/mnfr.70612","DOIUrl":"10.1002/mnfr.70612","url":null,"abstract":"Pickering emulsions stabilized with food-grade particles have gained attention for food applications to deliver bioactive compounds. Fish oil, a rich source of omega-3 PUFAs, offers numerous health benefits, but it is highly prone to lipid oxidation. While fish oil Pickering emulsions have shown potential in enhancing oxidative stability, their application in real food systems has not been explored extensively. This study investigated the physicochemical stability and sensory properties of salad dressings fortified with fish oil Pickering emulsions in comparison with other dressings fortified with neat fish oil and conventional emulsions. The dressings were stored for 4 weeks at room temperature in the dark. Analysis of droplet size indicated structural stability of Pickering emulsions in the dressings. Analysis of peroxide value and tocopherols showed that salad dressings fortified with fish oil Pickering emulsions exhibited the slowest formation of lipid hydroperoxides. In addition, the formation of volatile compounds also emphasized the effects of fish oil Pickering emulsions. Sensory evaluation revealed no significant physical deterioration across samples, and salad dressings fortified with Pickering emulsions received the lowest scores for rancid-associated odors. These findings highlight the potential of Pickering emulsions to enhance both the oxidative and sensory stability of omega-3 delivery systems when incorporated in salad dressing.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13655645/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Metabolomics Based Biomarkers of Green Beans Intake 基于代谢组学的四季豆摄入生物标志物。

IF 4.5 2区农林科学

Molecular Nutrition & Food Research Pub Date : 2026-10-12 DOI: 10.1002/mnfr.70625

Rebecca Finlay, Ya Gao, Qi Sun, Frank Hu, Jayne Woodside, Xiaofei Yin, Lorraine Brennan

{"title":"Metabolomics Based Biomarkers of Green Beans Intake","authors":"Rebecca Finlay, Ya Gao, Qi Sun, Frank Hu, Jayne Woodside, Xiaofei Yin, Lorraine Brennan","doi":"10.1002/mnfr.70625","DOIUrl":"10.1002/mnfr.70625","url":null,"abstract":"While there is considerable interest in legumes as a food source, there are no validated biomarkers for green beans (Phaseolus vulgaris, L.) intake. The objective of the current work is to identify and assess the dose–response of food intake biomarkers of green beans. In an acute intervention study, 27 participants consumed green beans in the study center and urine samples were collected pre- and post-consumption. Metabolites were measured by nuclear magnetic resonance (1H-NMR) and liquid chromatography–mass spectrometry (LC–MS). Statistical analysis determined features that changed post-consumption of green beans. Selected metabolites were assessed for dose–response in a follow-up study (n = 16). Analysis revealed 745 1H-NMR spectral regions and 318 LC–MS features that increased in intensity over time following consumption of green beans. Three 1H-NMR and 12 LC–MS metabolites displayed a dose–response relationship to increasing portion size of green beans (p <0.05), including amino acid conjugates (glycine conjugate, N-phenylacetylglutamine), hydroxyabscisic acid glucuronide and amino-hydroxybenzoic acid. Partial least squares discriminant analysis predicted low or high green bean intake with 91.6% accuracy. We identified 15 urinary food intake biomarkers of green beans. A biomarker panel classified individuals as low or high green bean consumers with good accuracy, progressing ongoing efforts to improve dietary assessment methods.","PeriodicalId":212,"journal":{"name":"Molecular Nutrition & Food Research","volume":"70 19","pages":""},"PeriodicalIF":4.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13655637/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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