Food Research International最新文献_第10页

A phylogenetic perspective on the performance of Lactococcus lactis as starter culture in milk and plant milks 乳球菌在牛奶和植物乳中作为发酵剂性能的系统发育研究

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117562

Zheng Zhao , Yuxin Zhang , David J. Simpson , Michael G. Gänzle

{"title":"A phylogenetic perspective on the performance of Lactococcus lactis as starter culture in milk and plant milks","authors":"Zheng Zhao , Yuxin Zhang , David J. Simpson , Michael G. Gänzle","doi":"10.1016/j.foodres.2025.117562","DOIUrl":"10.1016/j.foodres.2025.117562","url":null,"abstract":"<div><div><em>Lactococcus lactis</em> is used as a starter culture in dairy fermentations but also occurs in spontaneous plant fermentations. Phylogenetic analyses have differentiated <em>Lc. lactis</em> into distinct clades. One clade consists exclusively of dairy isolates, which evolved from a more ancestral clade comprising both plant and dairy isolates. However, it remains unclear whether strains from these clades differ in their ability to ferment milk and plant-based milk. This study aimed to compare the fermentative properties of <em>Lc. lactis</em> from a phylogenetic perspective. A core genome phylogenetic tree based on high-quality <em>Lc. lactis</em> genomes revealed distinct ancestral, plant, and dairy lineages which were not congruent with the current subspecies classification. The phylogeny of the dairy lineage and the geographic origin of the isolates supported domestication of the dairy lineage. A phenotypic analysis of 12 representative strains from the lineages (ancestral, plant and dairy) demonstrated that sugar metabolism and acidification profiles aligned with genotypic differences. Dairy-lineage strains acidified bovine milk more effectively and produced higher levels of lactic acid. In contrast, most strains of the plant-lineage were unable to acidify bovine milk below pH 5.4, or to produce lactic acid in milk. These strains, however, exhibited efficient metabolism of raffinose family oligosaccharides and rapidly acidified lupin milk. <em>Lc. lactis</em> FUA3579, classified within the ancestral lineage, effectively acidified both plant-based and dairy matrices and metabolized sugars in both. This study highlights the metabolic divergence among <em>Lc. lactis</em> lineages and provides insights for selection of starter cultures tailored for milk or plant-based dairy alternatives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117562"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095895","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

Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism 青科白酒特征香气化合物及其生物合成机理研究

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117544

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

{"title":"Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism","authors":"Lihua Chen , Qinghua Peng , Yuhang Chen , Fuhong Che , Zhanxiu Chen , Shengbao Feng","doi":"10.1016/j.foodres.2025.117544","DOIUrl":"10.1016/j.foodres.2025.117544","url":null,"abstract":"<div><div>In this study, the electronic tongue, electronic nose, GC–MS, and GC-IMS technologies were used to analyze the raw materials, Daqu, and raw liquor of Qingke Baijiu throughout the entire brewing process. Similar to other alcoholic beverages, esters and alcohols were the main volatile flavor components. It was worth noting that in these samples, benzaldehyde and ethyl palmitate were the common aroma components. Among them, benzaldehyde had a toasted flavor, and ethyl palmitate had a waxy aroma. Important flavor compounds were identified based on their odor activity values (OAVs), while variable importance in projection (VIP) scores helped identify the different compounds. The biosynthesis pathways of important flavor compounds in Qingke Baijiu primarily involve butyrate metabolism, glycolysis, gluconeogenesis, phenylalanine metabolism, and fatty acid elongation. The results can not only deepen the understanding of the characteristics of aroma compounds and the flavor formation mechanism of Qingke Baijiu, but also provide scientific basis for optimizing the production process and improving the aroma of Qingke Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117544"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227641","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

Elucidating the antioxidative mechanisms by blending rice bran oil with canola oil at ambient temperature 研究了米糠油与菜籽油常温共混的抗氧化机理

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117509

Shota Koishi , Sari Honda , Midori Matsuki , Kazue Sawada , Hiroyuki Hashimoto , Yuki Kadono , Halida Rahmania , Yurika Otoki , Shunji Kato , Kiyotaka Nakagawa

{"title":"Elucidating the antioxidative mechanisms by blending rice bran oil with canola oil at ambient temperature","authors":"Shota Koishi , Sari Honda , Midori Matsuki , Kazue Sawada , Hiroyuki Hashimoto , Yuki Kadono , Halida Rahmania , Yurika Otoki , Shunji Kato , Kiyotaka Nakagawa","doi":"10.1016/j.foodres.2025.117509","DOIUrl":"10.1016/j.foodres.2025.117509","url":null,"abstract":"<div><div>Oil blending is a useful way to modify the unique properties of vegetable oils such as oxidative stability. Rice bran oil (RBO) has excellent oxidative stability due to its fatty acid (FA) composition with relatively more saturated FA and less polyunsaturated FA along with a variety of antioxidants and is therefore expected to be used in blend with other vegetable oils. However, there are limited studies demonstrating the benefits of blending RBO. Our earlier study revealed that blending RBO, even with a small amount, can significantly suppress volatile aldehydes (propanal and acrolein) during oxidation, especially at ambient temperature (around 40 °C). In this study, the potential antioxidative effect and mechanism responsible for the prior condition were investigated using canola oils (CO) blended with two types of RBO (original form and antioxidant-stripped), focusing on oxidation products (aldehyde and hydroperoxide), unoxidized FAs, and antioxidants (tocopherol (Toc), tocotrienol (T3), and γ-oryzanol (OZ)). The results showed that aldehydes, hydroperoxides (peroxide value), and FA degradation were significantly suppressed in CO blended with 10 % RBO but not with 10 % antioxidant-stripped RBO during oxidation at 40 °C. The analysis of triacylglycerol hydroperoxide isomers and antioxidant profile revealed that blending RBO could preserve the antioxidant activity (proton donation ability) and maintain Toc. This might be attributed to the maintained antioxidant activity of primary antioxidants (Toc), possibly sustained by other certain antioxidants in RBO (e.g., OZ). Consequently, RBO-blended oil exhibited prolonged antioxidant activity, especially at ambient temperature, demonstrating a promising practice to extend shelf-life across multiple applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117509"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117583","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

Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers: Structural characterization, molecular interactions, and applications in emulsion products 磷酸化蛋壳膜肽和原花青素聚集体可作为乳液稳定剂：结构表征、分子相互作用及其在乳液制品中的应用

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117535

Weiyi Ma, Jingbo Liu, Metta Cita Andriani, Shengrong Dang, Chenman Li, Qi Yang, Ting Zhang, Siwen Lyu

{"title":"Phosphorylated eggshell membrane peptides and proanthocyanidin aggregates could be used as emulsion stabilizers: Structural characterization, molecular interactions, and applications in emulsion products","authors":"Weiyi Ma, Jingbo Liu, Metta Cita Andriani, Shengrong Dang, Chenman Li, Qi Yang, Ting Zhang, Siwen Lyu","doi":"10.1016/j.foodres.2025.117535","DOIUrl":"10.1016/j.foodres.2025.117535","url":null,"abstract":"<div><div>Stability is the vital factor affecting the quality and storage period of emulsion products. Aggregates formed by bioactive peptides and polyphenols improve emulsion stability and prolong storage. Eggshell membrane (ESM) is an important by-product of the egg industry. The aggregation of phosphorylated eggshell membrane peptides (P-ESMP) with procyanidins (PC) could enhance emulsion stability. Herein, this study aimed to probe the physicochemical, structural, and functional characteristics of P-ESMP. In addition, the structural characterization of P-ESMP-PC aggregates during their formation process was detected, and the role on the stability and storage period of emulsion were also investigated. Our results revealed that the incorporation of PC promoted intermolecular cross-linking and aggregation, resulting in the formation of P-ESMP-PC aggregates, and improving the homogeneity of the system. In addition, the P-ESMP-PC aggregates could enhance the emulsion stability. The P-ESMP-PC system can maintain system stability during storage at different temperatures and pH environments. Under different storage conditions (1–5 days of storage, 40 °C to 80 °C, and different pH environments, respectively), the P-ESMP-PC aggregates can maintain the stability of the emulsion, with a stable CI value and a high absolute value of ζ-potential. Our research could provide a theoretical basis for the induced aggregation between bioactive peptides and polyphenols, and provide new methods and strategies for improving the stability of emulsion.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117535"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095443","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

Antifungal peptide APTs exerts its fungistatic effect against Candida albicans through interaction with lipid rafts 抗真菌肽APTs通过与脂筏相互作用对白色念珠菌发挥抑菌作用

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117561

Shuai Wang, Mandlaa, Ziyu Sun, Zhongjun Chen

{"title":"Antifungal peptide APTs exerts its fungistatic effect against Candida albicans through interaction with lipid rafts","authors":"Shuai Wang, Mandlaa, Ziyu Sun, Zhongjun Chen","doi":"10.1016/j.foodres.2025.117561","DOIUrl":"10.1016/j.foodres.2025.117561","url":null,"abstract":"<div><div>Antimicrobial peptides derived from lactic acid bacteria have gained attention for their antibacterial properties, yet their antifungal mechanisms remain underexplored. This research investigated the fungistatic mechanism of antifungal peptide APTs, isolated from <em>Lacticaseibacillus paracasei</em> ALAC-4, against <em>Candida albicans</em>, through interaction with lipid rafts as the potential mediator. Molecular docking revealed stable interactions between APTs and lanosterol 14α-demethylase (RMSF 0.99 Å). Laser scanning confocal microscopy revealed that APTs colocalized with ergosterol in the <em>C. albicans</em> membrane (Pearson's r 0.79). Proteomic analysis identified significant metabolic disruptions, including the downregulation of key enzymes involved in energy and phosphate metabolism, as well as alterations in amino acid and carbohydrate metabolism. Lipid metabolism exhibited marked disruption, as demonstrated by the upregulation of glycerol-3-phosphate dehydrogenase and serine palmitoyl transferase. Furthermore, suppression was observed in both stress response proteins and the ABC transporter pathway. These findings indicate that APTs exerts antifungal activity against <em>C. albicans</em> by interacting with lipid rafts and disrupting multiple metabolic pathways, including energy, phosphate, amino acid, carbohydrate, and lipid metabolism.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117561"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117522","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

Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel 超临界流体萃取<s:1>亚马孙树（Astrocaryum acleatum）果皮废油

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117499

Luciedry Matheus Souza Carvalho , Mateus Leite Pessine , Patricia Tonon de Souza , Eduardo Augusto Caldas Batista , Tatiane Pereira de Souza , Ana Carolina de Aguiar , Julian Martínez

{"title":"Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel","authors":"Luciedry Matheus Souza Carvalho , Mateus Leite Pessine , Patricia Tonon de Souza , Eduardo Augusto Caldas Batista , Tatiane Pereira de Souza , Ana Carolina de Aguiar , Julian Martínez","doi":"10.1016/j.foodres.2025.117499","DOIUrl":"10.1016/j.foodres.2025.117499","url":null,"abstract":"<div><div>Supercritical fluid extraction (SFE) was applied to obtain oil from the tucumã-do-Amazonas (<em>Astrocaryum aculeatum</em>) peel (TAP). SFE was performed using CO<sub>2</sub> as solvent at different pressures and temperatures. The extracts were characterized for their global yield, lipid content, fatty acid and triacylglycerol profiles, carotenoid and tocopherol content and infrared spectra by FTIR. Mathematical modeling of the SFE curves was also performed using the three-line Spline model. The global yield was approximately 17 g/100 g TAP, with the oil consisting mainly of triacylglycerols of oleic, linoleic, palmitic, and stearic acids, and carotenoid content of 80.62 mg β-carotene/100 g extract and 13.49 mg β-carotene/100 g TAP obtained at 35 MPa and 40 °C. The observed FTIR spectra are similar to those reported in the literature for other vegetable oils, exhibiting minor differences in band frequency and transmittance intensity. The three-line Spline model successfully described the kinetic behavior of SFE for TAP, indicating that SFE at 35 MPa and 40 °C is an efficient method for obtaining oil from TAP with an extraction time of 40 min. Therefore, TAP can be considered a potential source of bioactive compounds that can be recovered using SFE, an environmentally sustainable extraction method, allowing this residue to be repurposed into a potential oil suitable for food, health, and cosmetic applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117499"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The influence of dietary structures composed of different fat globule interfaces on lipid metabolism in mice with a high-fat diet 不同脂肪球界面组成的膳食结构对高脂饮食小鼠脂质代谢的影响

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117527

Jiaxin Qiu , Yue Pan , Meiyun Li , Jinglong Xu , Lu Liu , Xiaodong Li , Yimeng Geng , Zhixing Zhang , Xuejiao Huang

{"title":"The influence of dietary structures composed of different fat globule interfaces on lipid metabolism in mice with a high-fat diet","authors":"Jiaxin Qiu , Yue Pan , Meiyun Li , Jinglong Xu , Lu Liu , Xiaodong Li , Yimeng Geng , Zhixing Zhang , Xuejiao Huang","doi":"10.1016/j.foodres.2025.117527","DOIUrl":"10.1016/j.foodres.2025.117527","url":null,"abstract":"<div><div>The composition of the fat globule interface significantly affects the lipid metabolism in infants. To investigate the effects of dietary structures with different fat globule interface compositions on lipid metabolism in mice fed a high-fat diet (HFD), mice were fed a diet supplemented with milk fat globule membrane (MFGM), milk polar lipid (MPL), and milk protein concentrate (MPC) from 21 to 42 days after birth, and a high-fat diet from 42 to 63 days after birth. The results showed that the three intervention groups improved the effects of HFD on the body weight and organ indices of mice to varying degrees, among which the MFGM intervention group had the best effect. MFGM was more effective than the other two groups in reducing the FFA content in the serum <em>(P</em> <em><</em> <em>0.05)</em>, while the MPC group had no effect. MFGM and MPL ameliorated the disruption of adipose tissue morphology induced by a HFD, reduced hepatic lipid accumulation in mice by modulating key lipid metabolism genes (including Fas, Srebp-1c, Scd1, Pparα, Cpt-1α, and Mcad), and enhanced thermogenesis in brown adipocytes via upregulation of BAT-related genes (UCP1, Pgc-1α, Prdm16, and Pparγ) along with UCP1 protein expression. Additionally, they induced a brown adipocyte-like phenotype in white adipocytes by regulating WAT-associated genes (Fas, Srebp-1c, Pparα, and Cpt-1α) and elevating the expression of beige fat markers (Tmem26, Tbx1, and CD137). The overall intervention effect was MFGM ≈ MPL > MPC. In summary, early supplementation with MFGM and MPL can effectively improve metabolic disorders induced by high fat, with MFGM having the most significant effect. This study provides a theoretical basis for the development of new fat-based infant formula.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117527"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095438","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

Phlorizin–diosmetin supramolecular hybrid hydrogel: Structural design, functional properties, and applications in dairy thickening 根连素-薯蓣皂苷超分子杂化水凝胶：结构设计、功能特性及其在乳制品增稠中的应用

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-18 DOI: 10.1016/j.foodres.2025.117534

Qiuru Tan , Jiao Wang , Yuxia Mo , Shuang Tian , Jin Ke , Anguo Hou , Yanni Ma , Wenping Wang

{"title":"Phlorizin–diosmetin supramolecular hybrid hydrogel: Structural design, functional properties, and applications in dairy thickening","authors":"Qiuru Tan , Jiao Wang , Yuxia Mo , Shuang Tian , Jin Ke , Anguo Hou , Yanni Ma , Wenping Wang","doi":"10.1016/j.foodres.2025.117534","DOIUrl":"10.1016/j.foodres.2025.117534","url":null,"abstract":"<div><div>As consumer demand for functional dairy products continues to rise, there is growing interest in formulations that provide both nutritional value and added health benefits. In this study, a novel supramolecular hybrid hydrogel was developed from phlorizin (PHL) and diosmetin (DIO), two natural bioactive flavonoids, to enhance the texture and antioxidant properties of dairy products. The hydrogel was formed via co-assembly through non-covalent interactions such as hydrogen bonding and π-π stacking. Optimized at a 1:2 PHL:DIO molar ratio and 2 % concentration, the hydrogel exhibited improved solubility, thermal stability, and mechanical strength, with a storage modulus exceeding 2.8 kPa, pronounced shear-thinning behavior (viscosity 976,000 to 330 mPa·s at 0.1–10 s<sup>−1</sup>), and rapid self-healing (103 % recovery). In vitro antioxidant assessments showed significantly enhanced activity compared to individual flavonoids, including 74.43 % DPPH, 57.65 % hydroxyl radical, 80 % ABTS, and 94.92 % superoxide anion scavenging. In vivo experiments using <em>Caenorhabditis elegans</em> demonstrated improved locomotion, a 28.6 % extension in lifespan under oxidati<em>v</em>e stress, and a 9-fold reduction in ROS levels. When applied in dairy systems, the hydrogel increased milk viscosity by 230-fold at low shear (0.5 % <em>w</em>/<em>v</em>) and improved yogurt texture, achieving 98.89 % water-holding capacity while promoting beneficial <em>Lactobacillus</em> growth. These findings highlight the potential of this dual-function hydrogel as a natural, multifunctional additive for enhancing both the sensory quality and health value of dairy products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117534"},"PeriodicalIF":8.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117578","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

Commercial milk kefir exerts immunomodulatory TLR-mediated responses on in vitro models of the human intestinal epithelium 商品牛奶开菲尔在体外人肠上皮模型上发挥tlr介导的免疫调节作用

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-17 DOI: 10.1016/j.foodres.2025.117528

Silvia Moriano-Gutierrez , Elena Rengel Gómez , Giulia Menzio , Beatriz de la Fuente Miguel , José V. Gimeno-Alcañiz , María José Gosalbes , Nuria Jiménez-Hernández , Marta Arroyo

{"title":"Commercial milk kefir exerts immunomodulatory TLR-mediated responses on in vitro models of the human intestinal epithelium","authors":"Silvia Moriano-Gutierrez , Elena Rengel Gómez , Giulia Menzio , Beatriz de la Fuente Miguel , José V. Gimeno-Alcañiz , María José Gosalbes , Nuria Jiménez-Hernández , Marta Arroyo","doi":"10.1016/j.foodres.2025.117528","DOIUrl":"10.1016/j.foodres.2025.117528","url":null,"abstract":"<div><div>The human gut microbiota plays a critical role in maintaining health and homeostasis. Kefir, a traditional fermented beverage, is recognized for its health benefits, yet the underlying mechanisms remain incompletely understood. This study aimed to investigate the microbial composition, functional profiles, viability, and immunomodulatory properties of 11 commercial kefir beverages compared to 4 pharmaceutical probiotic formulations. Samples were analyzed both before and after <em>in vitro</em> gastrointestinal digestion, and their effects on intestinal immune signaling pathways, including Aryl Hydrocarbon Receptor (AhR), Toll-like Receptor 4 (TLR4), and Toll-like Receptor 9 (TLR9), were assessed. Our findings revealed high variability in kefir microbiomes, with significant differences in bacterial and fungal communities across samples. A negative correlation was found between fungal diversity, bacterial diversity, and immune receptor responses, suggesting that microbe-microbe interactions play a key role in kefir's immunomodulatory potential. Differences between kefirs and pharmaceutical probiotics, particularly in TLR9 modulation, highlight the distinct immunoregulatory effects of kefir. Future research should focus on strain-specific contributions, bioactive metabolites, long-term health effects of kefir consumption and synergic outcomes derived from milk matrix-microbial elements interactions. This study provides a foundation for further exploration into the therapeutic potential of fermented foods in promoting immune balance and gut homeostasis.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117528"},"PeriodicalIF":8.0,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117824","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

Interfacial behavior of lupin protein and its complexes with polysaccharides at different oil-water interfaces analyzed by general stress decomposition 用一般应力分解法分析了罗苹蛋白及其与多糖配合物在不同油水界面上的界面行为

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-17 DOI: 10.1016/j.foodres.2025.117526

Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis

{"title":"Interfacial behavior of lupin protein and its complexes with polysaccharides at different oil-water interfaces analyzed by general stress decomposition","authors":"Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis","doi":"10.1016/j.foodres.2025.117526","DOIUrl":"10.1016/j.foodres.2025.117526","url":null,"abstract":"<div><div>In this study, we studied the interfacial behavior of lupin proteins (LPI) and lupin protein-polysaccharide complexes (LPI-PS) (with sodium alginate, pectin, and κ-carrageenan), at different oil-water interfaces using interfacial dilatational rheology. Interfacial mechanical properties were investigated using large amplitude oscillatory dilatation (LAOD) and analyzed with the general stress decomposition (GSD) method. LPI and LPI-PS complexes adsorbed faster at apolar oil-water interfaces than at more polar oil-water interfaces. A significant change in the GSD parameters, E<sub>τ1L</sub> and E<sub>τ4</sub>, was observed across different hydrophobic subphases (i.e., more polar oil, apolar oil, and air). At more polar oil-water interfaces, the E<sub>τ4</sub> moduli were highly positive (1.6–5.2 mN/m), and E<sub>τ1L</sub> was very low (11.4–17.9 mN/m). At more apolar oil-water interfaces, the E<sub>τ4</sub> moduli became slightly negative (between −2.7 and −3.7 mN/m), and E<sub>τ1L</sub> was considerably increased (37.8–51.4 mN/m). At air-water interfaces, the E<sub>τ4</sub> moduli were most negative (between −11.9 mN/m and −13.1 mN/m), and E<sub>τ1L</sub> was highest (77.8–150.4 mN/m). These results suggested that the LPI-PS complexes may behave more similar to particles and form soft glass-like structures at polar oil-water interfaces, and more gel-like networks may form at apolar oil- and air-water interfaces. At the air-water interface such networks have previously been observed using atomic force microscopy. LPI showed a more substantial increase in E<sub>d</sub>’ with reduced oil polarity than LPI-PS with lower structural flexibility. Emulsions prepared with more polar oils also showed worse emulsion flow stability than the others, due to the lower stiffness of their oil-water interfaces.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117526"},"PeriodicalIF":8.0,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095894","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}

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