Food Research International最新文献

Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-07 DOI: 10.1016/j.foodres.2025.115944

Thais Juliana Tobias , Tiago Bueno Moraes , Luiz Alberto Colnago

{"title":"Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples","authors":"Thais Juliana Tobias , Tiago Bueno Moraes , Luiz Alberto Colnago","doi":"10.1016/j.foodres.2025.115944","DOIUrl":"10.1016/j.foodres.2025.115944","url":null,"abstract":"<div><div>The physical and chemical properties of solid triacylglycerols (fats) have been investigated through the use of <sup>13</sup>C solid-state nuclear magnetic resonance (SS-NMR). However, the <sup>13</sup>C SS-NMR experiments performed with cross-polarization (CP), magic angle sample spinning (MAS) and high power for <sup>1</sup>H decoupling (DEC), known as CPMAS, have the potential to increase sample temperature, which may disrupt the solid–liquid content, crystallization dynamics, and polymorphism of the fat samples. While the heating effects observed in CPMAS experiments have been well documented, they have not yet been studied in fat samples. Accordingly, the present study examines the influence of sample spinning frequencies (SF) and radio frequency irradiation (RFI) due to DEC, on sample heating using cocoa butter (CB), chocolate, and animal fats. The results of the variation in the <sup>1</sup>H chemical shift of the water peak in the butter sample indicate that the use of routine CPMAS parameter results in an increase in sample temperature of up to 15 °C. This temperature is sufficient to affect various physicochemical properties of fats, including partial or total melting when the experiments are performed with an air stream at ambient temperature. The results demonstrate that a SF of approximately 3 kHz and a recycle delay exceeding 10 s for a decoupler power of 70 W for 50 ms result in an increase of less than 1 °C in sample temperature in <sup>13</sup>C CPMAS experiments. These experimental conditions were successfully employed to study the CB crystallization process, which exhibited the presence of the α form at the beginning of the process and the β form at its conclusion.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115944"},"PeriodicalIF":7.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372100","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

Hydroxylation of dihydromyricetin via Beauveria bassiana fermentation enhances its efficacy in improving insulin signaling: Insights into inflammation, oxidative stress, and endoplasmic reticulum stress

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-07 DOI: 10.1016/j.foodres.2025.115940

Yong Cheng , Junhao Wu , Yueqing Gao , Beijun Ang , Liduan Yin , Tong Wang , Qiuming Chen , Zhaojun Wang , Maomao Zeng , Jie Chen , Zhiyong He , Fengfeng Wu

{"title":"Hydroxylation of dihydromyricetin via Beauveria bassiana fermentation enhances its efficacy in improving insulin signaling: Insights into inflammation, oxidative stress, and endoplasmic reticulum stress","authors":"Yong Cheng , Junhao Wu , Yueqing Gao , Beijun Ang , Liduan Yin , Tong Wang , Qiuming Chen , Zhaojun Wang , Maomao Zeng , Jie Chen , Zhiyong He , Fengfeng Wu","doi":"10.1016/j.foodres.2025.115940","DOIUrl":"10.1016/j.foodres.2025.115940","url":null,"abstract":"<div><div>Chronic metabolic diseases, particularly insulin resistance (IR) and diabetes, pose significant global health challenges. This study introduces a novel hydroxylated dihydromyricetin (DHM) derivative, 8-hydroxy-DHM (H-DHM), produced <em>via</em> microbial fermentation using <em>Beauveria bassiana</em>. Notably, hydroxylation significantly enhances the efficacy of DHM in glucose consumption, glycogen synthesis, and glucose transport, while inhibiting gluconeogenesis in an IR-HepG2 cell model. This indicates that hydroxylation of DHM can enhance its regulation of glucose metabolism. Mechanistic investigations reveal that H-DHM regulates the JNK/PI3K/AKT signaling pathway by reducing inflammation, oxidative stress, and endoplasmic reticulum stress. These findings highlight the potential of hydroxylated DHM as a promising candidate for dietary and clinical interventions in IR management. Furthermore, this research provides new insights into the modification of natural flavonoids through microbial fermentation, presenting an innovative strategy for managing and preventing chronic metabolic diseases.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115940"},"PeriodicalIF":7.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372189","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

Corrigendum to “Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata” [Food Res. Int. (201) (2025) 115646]

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-07 DOI: 10.1016/j.foodres.2025.115938

Irene Molina-Gilarranz , Vera Cebrián-Lloret , Isidra Recio , Marta Martínez-Sanz

引用次数: 0

Effects of Diaphragma Juglandis Fructus polysaccharide against advanced glycation end-products: Structural characterization and underlying anti-glycation mechanism

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-06 DOI: 10.1016/j.foodres.2025.115880

Mengge Ma , Yuanrong Zhan , Lixiang Zheng , Zhou Chen , Aijin Ma , Siting Li , Yingmin Jia

{"title":"Effects of Diaphragma Juglandis Fructus polysaccharide against advanced glycation end-products: Structural characterization and underlying anti-glycation mechanism","authors":"Mengge Ma , Yuanrong Zhan , Lixiang Zheng , Zhou Chen , Aijin Ma , Siting Li , Yingmin Jia","doi":"10.1016/j.foodres.2025.115880","DOIUrl":"10.1016/j.foodres.2025.115880","url":null,"abstract":"<div><div>Advanced glycation end-products (AGEs) generated during protein glycation trigger significant concerns for human health. Exploring safe and effective natural ingredients exhibiting excellent AGEs inhibition has become a promising way to overcome this issue. This research focused on the structural features of <em>Diaphragma Juglandis</em> Fructus polysaccharide (FJP-1) as well as its AGE-inhibiting capacity and mechanisms. The results demonstrated that FJP-1 with a Mw of 22.54 kDa was composed of galactose (Gal), rhamnose (Rha), glucuronic acid (Glc-UA), galacturonic acid (Gal-UA), glucose (Glc) and arabinose (Ara) at a molar ratio of 9.58:3.52:2.72:74.95:1.52:7.71. Its backbone was probably composed of → 4)-Galp-UA-(1→, with branches of → 4,6)-Galp-(1 → and → 4)-Glcp-(1→. And the terminal branches were T-Rhap-(1→), T-Galp-(1→) and T-Araf. In three in vitro models of anti-glycosylation, FJP-1 effectively inhibited the formation of total and special fluorescent AGEs, reduced fructosamine levels, and prevented structural modifications, oxidation, and cross-linking of the protein. Mechanistic and multispectral assays elucidated that the anti-glycative mechanisms of FJP-1 were achieved by capturing methylglyoxal, scavenging free radicals, and binding to bovine serum albumin to form adducts. Pearson’s correlation analyses showed that there were positive correlations between FJP-1′s antioxidant property with the AGEs formation. This study demonstrated that FJP-1 is a potential AGEs inhibitor for development of functional foods and treatment various diseases mediated by AGEs and oxidative stress.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115880"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372186","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

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-06 DOI: 10.1016/j.foodres.2025.115954

Jinjin Xue , Panpan Liu , Yongquan Xu , Anhui Gui , Xueping Wang , Fei Ye , Lin Feng , Shengpeng Wang , Jing Teng , Shiwei Gao , Pengcheng Zheng

{"title":"Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis","authors":"Jinjin Xue , Panpan Liu , Yongquan Xu , Anhui Gui , Xueping Wang , Fei Ye , Lin Feng , Shengpeng Wang , Jing Teng , Shiwei Gao , Pengcheng Zheng","doi":"10.1016/j.foodres.2025.115954","DOIUrl":"10.1016/j.foodres.2025.115954","url":null,"abstract":"<div><div>Astringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs quantitative descriptive analysis, multivariate statistical analysis, dose over threshold (Dot) values, and sensory verification to comprehensively analyze changes in flavonoid profiles during the processing of two cultivars (Longjing 43 and Zhongcha 108) and their effects on matcha’s astringency. 679 flavonoid metabolites were identified, predominantly comprising flavones and flavonols. Longjing 43 fresh leaves predominantly contain glycosylated flavonoids, whereas Zhongcha 108 has a higher proportion of <em>O</em>-methylated modifications. Drying is a critical process, significantly boosting flavonoid glycoside content. Cultivar emerges as the primary and most influential factor determining matcha astringency, with processing techniques exerting a lesser impact. Furthermore, by utilizing Dot values and sensory verification, it was determined that quercetin-3-O-glucoside, kaempferol-3-O-rutinoside, (−)-epigallocatechin gallate, and kaempferol-3-O-glucoside are pivotal components of matcha’s astringency.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115954"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372099","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

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-06 DOI: 10.1016/j.foodres.2025.115953

Wei Cui , Yong Xie , Yinghui Zhang , Xinlian Su , Tianqi Cui , Xingguang Chen , Zhaoming Wang , Feiran Xu , Hui Zhou , Baocai Xu

{"title":"Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations","authors":"Wei Cui , Yong Xie , Yinghui Zhang , Xinlian Su , Tianqi Cui , Xingguang Chen , Zhaoming Wang , Feiran Xu , Hui Zhou , Baocai Xu","doi":"10.1016/j.foodres.2025.115953","DOIUrl":"10.1016/j.foodres.2025.115953","url":null,"abstract":"<div><div>Achieving the therapeutic goal of treating diseases by effectively controlling the excessive accumulation of intracellular free radicals is still very challenging, which motivates researchers to develop efficient novel antioxidant peptides from sustainable resources continuously. This study first pioneered a probiotic-assisted enzymatic hydrolysis of hemoglobin, which obtained 149 peptides. Two antioxidant peptides were rapidly screened using advanced molecular dynamics simulation techniques, revealing their molecular interaction mechanisms with Keap1. It was found that GLWGKV occupied six binding sites for Keap1 to form hydrogen bonds with Nrf2, whereas LIVYPW occupied two binding sites, and the binding free energy of GLWGKV to Keap1 was lower binding more stable. Cellular experiments confirmed that GLWGKV up-regulated the expression of related proteins and increased antioxidant enzyme activities, thereby attenuating H<sub>2</sub>O<sub>2</sub>-induced oxidative damage in Caco-2 cells. This research increases the economic added value of animal blood and demonstrates its great potential for development in functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115953"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372187","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

Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-06 DOI: 10.1016/j.foodres.2025.115946

Huixuan Yang , Pengcheng Dong , Shengnan Huo , George-John E. Nychas , Xin Luo , Lixian Zhu , Yanwei Mao , Guangxing Han , Minze Liu , Yunge Liu , Yimin Zhang

{"title":"Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces","authors":"Huixuan Yang , Pengcheng Dong , Shengnan Huo , George-John E. Nychas , Xin Luo , Lixian Zhu , Yanwei Mao , Guangxing Han , Minze Liu , Yunge Liu , Yimin Zhang","doi":"10.1016/j.foodres.2025.115946","DOIUrl":"10.1016/j.foodres.2025.115946","url":null,"abstract":"<div><div>Natural essential oils have received widespread attention as promising microbial inhibitors, whereas a comprehensive understanding of their mechanisms underlying biofilm control and impact on biofilm cross-contamination on meat remains poorly understood. In this study, <em>Listeria monocytogenes</em> (<em>Lm</em>) biofilms were treated with sub-inhibitory concentrations of cinnamaldehyde (CA) and characterized over a 4-day period. Both 1/2 MIC (160 μg/mL) and 1/4 MIC (80 μg/mL) CA delayed the development of <em>Lm</em> biofilm on abiotic surfaces and reduced the maximum biofilm formation. The limited effect of 1/4 MIC CA on the flagellar-mediated motility of <em>Lm</em> during initial adhesion indicated that hindering bacterial motility was not the main reason for CA inhibition of biofilm formation. Transcriptomics results showed that CA was involved in inhibitory pathways dominated by energy metabolism and peptidoglycan synthesis during the initial adhesion period and the maturation period of the biofilm, respectively. This posed an obstacle to the polymers required for biofilm cell adhesion and the energy consumption required for their production. Down-regulation of genes associated with multiple signalling systems and virulence factors also suggested that CA further mitigated resistance and virulence in residual biofilm cells. In addition, quantification of biofilm cells transferred to beef surfaces confirmed that CA significantly reduces the biomass transferred and the risk of persistent biofilm contamination. This study provided the theoretical basis for the control of <em>Lm</em> biofilm and its cross-contamination in the food industry by natural essential oils.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115946"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350877","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

Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-06 DOI: 10.1016/j.foodres.2025.115941

Lihua Chen , Qinghua Peng , Yuhang Chen , Fuhong Che , Zhanxiu Chen , Shengbao Feng

{"title":"Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics","authors":"Lihua Chen , Qinghua Peng , Yuhang Chen , Fuhong Che , Zhanxiu Chen , Shengbao Feng","doi":"10.1016/j.foodres.2025.115941","DOIUrl":"10.1016/j.foodres.2025.115941","url":null,"abstract":"<div><div>Daqu plays a crucial role in Qingke Baijiu production by providing essential raw materials, microorganisms, and enzymes for fermentation. In order to further investigate the impact of microorganisms and enzymes in Qingke Baijiu Daqu, the physicochemical properties, dominant microorganisms, as well as enzyme system composition of Qingke Baijiu Daqu were studied. The results revealed 8 dominant bacterial genera and 4 dominant fungal genera in Daqu. Through the analysis of metaproteomics, 422 enzyme proteins were identified, including 121 oxidoreductases, 108 transferases, 74 hydrolases, 33 lyases, 41 isomerases, 32 ligases and 13 translocase. The activity of key enzymes in the main metabolic pathways of Daqu was measured, and it was found that the activity of saccharifying enzyme was the highest, which was the primary hydrolase of Daqu. Finally, correlation analysis showed that <em>Erwinia</em> was positively correlated with saccharification power. This study can provide valuable insights for controlling the quality of Daqu and Qingke Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115941"},"PeriodicalIF":7.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372101","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

Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-05 DOI: 10.1016/j.foodres.2025.115890

Changlin Zhou , Yashu Yu , Jingya Ai , Chuan Song , Zhiyong Cui , Quanlong Zhou , Shilong Zhao , Rui Huang , Zonghua Ao , Bowen Peng , Panpan Chen , Xiaoxiao Feng , Dong Li , Yuan Liu

{"title":"Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS","authors":"Changlin Zhou , Yashu Yu , Jingya Ai , Chuan Song , Zhiyong Cui , Quanlong Zhou , Shilong Zhao , Rui Huang , Zonghua Ao , Bowen Peng , Panpan Chen , Xiaoxiao Feng , Dong Li , Yuan Liu","doi":"10.1016/j.foodres.2025.115890","DOIUrl":"10.1016/j.foodres.2025.115890","url":null,"abstract":"<div><div>Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wines including 5 grape wine (SJ, LS, HY, TJ, FT), 1 fermented plum wine (FZ), 1 blueberry wine (HZ), as well as 1 configured plum wine (LM). A total of 281 compounds were identified through GC-TOF/MS, with esters and acids constituting over 80% of all samples. GC-IMS identified 60 compounds, predominantly including 16 esters, 11 alcohols, and 6 ketones, and 7 sulfur-containing compounds. This observation leads to the assumption that the IMS and MS data contain different information about the composition of the volatile profile. 37 and 18 differential compounds for TOF/MS data and IMS data were obtained, respectively. Three ranking algorithms combined with five machine learning models Neural Networks (NN), Random Forests (RF), Support Vector Machines (SVM), K-Nearest Neighbors (KNN), Logistic Regression (LR) applied and identified both 58 key features from volatiles. LR and KNN achieved an overall classification of 0.95 and an F1 score greater than 0.9. For the IMS data, NN, LR, and KNN models exhibited accuracies and F1 scores greater than 0.9. This study advances fruit wine classification, benefiting the beverage industry and food chemistry research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115890"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350043","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

Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells

IF 7 1区农林科学

Food Research International Pub Date : 2025-02-05 DOI: 10.1016/j.foodres.2025.115943

Zehao Ma , Yuhan Li , Ziqiao Zhao , QianQian Song , Qingling Wang , Shiling Lu , Jingyun Wang

{"title":"Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells","authors":"Zehao Ma , Yuhan Li , Ziqiao Zhao , QianQian Song , Qingling Wang , Shiling Lu , Jingyun Wang","doi":"10.1016/j.foodres.2025.115943","DOIUrl":"10.1016/j.foodres.2025.115943","url":null,"abstract":"<div><div>In this study, we purified and identified antioxidant peptides from equine plasma protein hydrolysates and assessed their protective effects against H<sub>2</sub>O<sub>2</sub>-induced oxidative stress in Caco-2 cells. Four antioxidant peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in equine plasma protein hydrolysate, namely: GTMVGC (567.69 Da), FGMTST (662.88 Da), VGYHSHF (847.01 Da) and ALSPFFKE (939.18 Da). Among them, ALSPFFKE showed the strongest antidigestive properties after modelled digestion studies. Moreover, ALSPFFKE enhanced intracellular superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities while significantly reducing reactive oxygen species accumulation and malondialdehyde formation in Caco-2 cells. The molecular docking analysis suggested that ALSPFFKE achieves regulation of the Keap1-Nrf2 pathway mainly by forming multiple hydrogen bonds and hydrophobic interactions with key amino acids (Arg380, Ser555, Gln530, Tyr334) in Keap1. These findings suggested that equine plasma peptides hold significant promise for the development of novel, potent, and stable antioxidant functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"204 ","pages":"Article 115943"},"PeriodicalIF":7.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372188","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