Food Research International最新文献_第2页

Characterizing variations in resistance of Serratia species to sodium hypochlorite: Cell membrane and oxidative stress responses 表征沙雷氏菌对次氯酸钠的抗性变化：细胞膜和氧化应激反应

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-27 DOI: 10.1016/j.foodres.2025.117629

Boyuan Wang , Fei Xiong , Wei Rao , Chongyang Lyu , Hui Chen , Xinglian Xu , Huhu Wang

{"title":"Characterizing variations in resistance of Serratia species to sodium hypochlorite: Cell membrane and oxidative stress responses","authors":"Boyuan Wang , Fei Xiong , Wei Rao , Chongyang Lyu , Hui Chen , Xinglian Xu , Huhu Wang","doi":"10.1016/j.foodres.2025.117629","DOIUrl":"10.1016/j.foodres.2025.117629","url":null,"abstract":"<div><div>Sodium hypochlorite (NaOCl) has widely used in food processing to control microbial contamination. However, the resistant variations among strains leads to incomplete sterilization and poses potential food safety risks, which remains poorly understood. This study investigated the cellular mechanisms underlying the variations in resistance among three <em>Serratia</em> strains (5S7, AP6, and F5) isolated from a fresh chicken production line, which were selected based on MIC determination, time-kill curves evaluation and growth recovery curves analysis. The results demonstrated that the most chlorine-resistant strain (5S7) exhibited the lowest sterilization efficiency and the strongest recovery ability after 50 mg/L NaOCl. Meanwhile, 5S7 showed lower membrane permeability and fluidity, higher membrane hydrophobicity compared with others post-NaOCl treatment. Flow cytometry (FCM) analysis revealed that the F5 (with the weakest resistance) had the highest damage to membrane integrity. Furthermore, based on the measurement of intracellular reactive oxygen species (ROS) levels and the activities of antioxidant enzymes (SOD and CAT) in strains exposed to NaOCl, this study revealed that the enzyme activities in the most resistant strain 5S7 were less impaired compared with those in the less resistant one. Meanwhile, the degree of lipid peroxidation in the 5S7 membrane is even lower. These findings highlight the significant intragenus chlorine-resistant variations, offering key insights into strain-specific resistance mechanisms and guiding optimized disinfection for food safety.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117629"},"PeriodicalIF":8.0,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216680","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

Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season 基于大规模样本的中国茶叶氨基酸组成特征：产地、茶类和收获季节

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-27 DOI: 10.1016/j.foodres.2025.117616

Wenyan Li , Zhouping Fu , Liyan Chen , Sujuan Zhou , Yiwei Hong , Guicen Ma , Xiangchun Zhang , Hongping Chen

{"title":"Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season","authors":"Wenyan Li , Zhouping Fu , Liyan Chen , Sujuan Zhou , Yiwei Hong , Guicen Ma , Xiangchun Zhang , Hongping Chen","doi":"10.1016/j.foodres.2025.117616","DOIUrl":"10.1016/j.foodres.2025.117616","url":null,"abstract":"<div><div>Amino acids are key contributors to the flavor of tea, and their levels and types vary depending on processing methods, growing regions, and harvest times. Despite their importance, comprehensive studies on these factors remain limited. Here, this study aims to systematically characterize the distribution and influencing factors of 32 free amino acids across major tea categories. A total of 2983 tea samples representing 7 types including green, yellow, white, black, oolong, dark and raw Pu-erh teas were analyzed based on cation-exchange chromatography with post-column derivatization using ninhydrin with multivariate statistical analysis to assess the effects of processing, origin, and harvest season. This study is the first to compare the total amount of 32 amino acids across seven tea categories. Yellow tea showed the highest levels, followed by white, green, black, raw Pu-erh, oolong, and dark tea. Low fermentation teas have higher levels of umami amino acids like theanine and glutamic acid. The total amino acid content ranks as Jiangnan > Jiangbei > Southwest > South China tea regions. Spring tea exhibited the highest total amino acid content, significantly exceeding that of summer and autumn teas. L-Tryptophan and L-Methionine levels were notably higher in summer than in spring, while β-Alanine increased significantly during autumn compared to spring and summer. These findings provide a deeper understanding of the role amino acids play in shaping tea flavor and offer valuable insights for improving tea quality and refining processing techniques.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117616"},"PeriodicalIF":8.0,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227642","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

Photocatalytic ZnO-doped polyester filters for reducing airborne cross-contamination by foodborne pathogens in storage environments 光催化zno掺杂聚酯过滤器用于减少储存环境中食源性病原体的空气交叉污染

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117628

So-Seum Yong , Sunna Jyung , Do-Kyun Kim , Soo-Hwan Kim , Dong-Hyun Kang

{"title":"Photocatalytic ZnO-doped polyester filters for reducing airborne cross-contamination by foodborne pathogens in storage environments","authors":"So-Seum Yong , Sunna Jyung , Do-Kyun Kim , Soo-Hwan Kim , Dong-Hyun Kang","doi":"10.1016/j.foodres.2025.117628","DOIUrl":"10.1016/j.foodres.2025.117628","url":null,"abstract":"<div><div>Effective air purification is crucial for controlling airborne contamination, especially in food storage environments where microbial cross-contamination can compromise food safety. Conventional filtration methods often suffer from microbial accumulation, leading to decreased efficiency and potential recontamination. This study aimed to develop a polyester-based nonwoven filter doped with zinc oxide nanoparticles (ZnO NPs) synthesized using a green method involving banana peel extract. Two embedding methods, padding and <em>in situ</em> synthesis, were optimized for pH and temperature to enhance nanoparticle deposition and antimicrobial activity. The optimal conditions were determined to be pH 12 at 25 °C for <em>in situ</em> synthesis, achieving superior ZnO loading and photocatalytic activity under UVA irradiation. ZnO-doped filters were assembled into the UVLED module in a 512 L aerobiology chamber simulating refrigerator conditions, achieving more than 3-log reduction against aerosolized foodborne pathogens, <em>Escherichia coli</em> O157:H7, <em>Salmonella Typhimurium</em>, and <em>Listeria monocytogenes</em>. Structural characterization using SEM and FT-IR confirmed uniform nanoparticle distribution and stable embedding within the polyester matrix. The developed ZnO-doped polyester filters provide robust and reusable air purification capabilities, highlighting their potential as sustainable and effective solutions for improving microbial safety in food preservation environments.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117628"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216904","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

Establishment of a continuous Atlantic salmon muscle cell line for cell-cultured fish meat and characterization of its adipogenic transdifferentiation induced by n-3 and n-6 fatty acids 用于细胞培养鱼肉的大西洋鲑鱼连续肌细胞系的建立及其n-3和n-6脂肪酸诱导成脂转分化的研究

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117610

Yingxin Wei , Dongyu Song , Jingru Teng , Jie Xu , Zhaojie Li , Minghao Wang , Xiaohui Liu , Tianhong Liu , Hongwei Zheng , Changhu Xue

{"title":"Establishment of a continuous Atlantic salmon muscle cell line for cell-cultured fish meat and characterization of its adipogenic transdifferentiation induced by n-3 and n-6 fatty acids","authors":"Yingxin Wei , Dongyu Song , Jingru Teng , Jie Xu , Zhaojie Li , Minghao Wang , Xiaohui Liu , Tianhong Liu , Hongwei Zheng , Changhu Xue","doi":"10.1016/j.foodres.2025.117610","DOIUrl":"10.1016/j.foodres.2025.117610","url":null,"abstract":"<div><div>The precise regulation of fatty acid (FA) synthesis and lipid metabolism is crucial for adipogenesis in cell-cultured fish meat (CFM). In this study, a continuous muscle cell line from Atlantic salmon (SsMCs) was established and characterised, and the effects of n-3 and n-6 fatty acids (n-3/n-6 FAs) on adipogenic transdifferentiation were also elucidated. The SsMCs exhibited myogenic differentiation, adipogenic transdifferentiation capacity and transfection potential. n-3/n-6 FAs differentially affected adipogenic transdifferentiation in SsMCs, with linoleic acid (LA) showing the most pronounced effect. Furthermore, n-3/n-6 FAs promoted adipogenic transdifferentiation in SsMCs through the activation of the adipogenic transcriptional cascade. LA induced lower carnitine palmitoyltransferase I and higher FA synthase activity, and elevated cellular lipid peroxidation levels, which may collectively enhance LA-driven adipogenic transdifferentiation. FA profiling analysis revealed that SsMCs could effectively absorb and deposit n-3/n-6 FAs and possessed a certain capacity for synthesising polyunsaturated FAs. This study provides a suitable seed cell line for CFM and lays a foundation for regulating lipid composition in cell-cultured fish fat.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117610"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216771","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

Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu 多模态积分：大曲地区温度动力学与质量形成关键期机制

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117622

Runjie Cao , Qingwu Zhou , Yesheng Ma , Xingyu Yan , Anjun Li , Hai Du , Yan Xu

{"title":"Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu","authors":"Runjie Cao , Qingwu Zhou , Yesheng Ma , Xingyu Yan , Anjun Li , Hai Du , Yan Xu","doi":"10.1016/j.foodres.2025.117622","DOIUrl":"10.1016/j.foodres.2025.117622","url":null,"abstract":"<div><div>The quality of medium-high temperature <em>Daqu,</em> the core starter for strong-aroma <em>Baijiu</em>, is regulated by the synergistic mechanisms of temperature, physicochemical properties, and microbial activity. In this study, we aimed to integrate dynamic monitoring of indicators, metagenomic analysis, and machine learning modeling to establish a multimodal approach. The systematic analysis of the differential contributions of spatiotemporal factors to <em>Daqu</em> fermentation temperature highlighted the dynamic changes in physicochemical and microbial processes during <em>Daqu</em> fermentation, as well as the critical period for quality control. The influence of temporal factors on <em>Daqu</em> temperature was significantly higher than that of spatial heterogeneity. Additionally, the temperature difference generated by the interaction of dual pathways between environmental changes and microbial metabolic heat production could regulate the <em>Daqu</em> fermentation through a heat-flow positive feedback mechanism. By combining temperatural and physicochemical data, machine learning models identified and validated the early fermentation stage (S2–S3) as the critical period for <em>Daqu</em> quality formation. Consequently, the quality control of <em>Daqu</em> can be effectively predicted and guided through monitoring the temperature in the early stage of fermentation. Metagenomic analysis revealed the two-phase characteristics of medium-high temperature <em>Daqu</em> fermentation: the core microbiota construction was completed in the S1–S3 stages, and the microbiota function then entered a stable period in the S4–S6 stages. This explains the dynamic change regularity of <em>Daqu</em> quality critical period formative from a microscopic perspective.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117622"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216774","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

Unrevealing the impact of impaired mastication capacity on the kinetics of proteolysis of egg white gel boluses formed using the bio-inspired oral mastication system (iBOMS-III) 未揭示咀嚼能力受损对使用仿生口腔咀嚼系统（ioms - iii）形成的蛋清凝胶丸的蛋白质水解动力学的影响

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117621

Boya Lv , Yuanhao Xu , Peng Wu , Xiao Dong Chen

{"title":"Unrevealing the impact of impaired mastication capacity on the kinetics of proteolysis of egg white gel boluses formed using the bio-inspired oral mastication system (iBOMS-III)","authors":"Boya Lv , Yuanhao Xu , Peng Wu , Xiao Dong Chen","doi":"10.1016/j.foodres.2025.117621","DOIUrl":"10.1016/j.foodres.2025.117621","url":null,"abstract":"<div><div>Understanding how oral mastication influences the digestion of food is essential for designing diets and products suited to populations with varying chewing abilities. In this study, we used an innovative <em>in vitro</em> bionic oral mastication system (iBOMS-III) to replicate different chewing conditions by adjusting mastication force and saliva flow rate. Egg white gel (EWG) was used as a model protein-rich food. Comparative analyses showed that the iBOMS-III operating under standard adult-like conditions (A1B1C: 400 N force, 1.2 mL/min saliva flow) produced EWG boluses with a median particle size of 3.17 mm, closely matching the <em>in vivo</em> median of 3.29 mm. Boluses formed under reduced mastication conditions (A2B2C and A3B3C) had larger particle sizes of 4.16 mm and 4.83 mm, respectively. Subsequent <em>in vitro</em> digestion revealed that the free amino group release after gastric and intestinal phases was significantly higher for A1B1C (1.36 mmol/g protein) and <em>in vivo</em> (1.38 mmol/g protein) boluses compared to A2B2C (1.18 mmol/g) and A3B3C (1.06 mmol/g) (<em>p</em> < 0.05). Rheological analysis confirmed that boluses produced with lower mastication force and saliva flow showed higher hardness and viscoelastic moduli, making them more resistant to enzymatic breakdown. These findings confirm that iBOMS-III can realistically mimic human mastication and quantify its downstream effects on digestion. The findings provide mechanistic evidence that chewing performance directly influences protein digestibility, offering insights for the development of foods tailored to older adults and individuals with impaired oral function.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117621"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216908","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

Glycyrrhiza uralensis Fisch: A novel source of analgesic activity through NaV1.8 sodium channel modulation 乌拉尔甘草：通过NaV1.8钠通道调节镇痛活性的新来源

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117620

Yalan Han , Shutong Wu , Hejiang Zhou , Xiancui Lu , Susu Cheng , Jiaojiao Li , Meiquan Li , Yin Nian , Ling-Yan Su

{"title":"Glycyrrhiza uralensis Fisch: A novel source of analgesic activity through NaV1.8 sodium channel modulation","authors":"Yalan Han , Shutong Wu , Hejiang Zhou , Xiancui Lu , Susu Cheng , Jiaojiao Li , Meiquan Li , Yin Nian , Ling-Yan Su","doi":"10.1016/j.foodres.2025.117620","DOIUrl":"10.1016/j.foodres.2025.117620","url":null,"abstract":"<div><div><em>Glycyrrhiza uralensis</em> Fisch. (<em>G. uralensis</em>) is a “medicine food homology” herbal medicine widely used in the pharmaceutical and food industries. <em>G. uralensis</em> has a variety of biological functions, including antioxidant, antiviral, anti-inflammation and analgesic effects. However, the specific mechanism underlying the pain-relieving effects of <em>G. uralensis</em> remains to be explored. Here we investigated the analgesic properties of <em>G. uralensis</em> using rodent models of pain. The crude extracts of <em>G. uralensis</em> effectively alleviated acetic acid-induced inflammatory and paclitaxel-induced neuropathic pain. Further screening studies identified licoisoflavone A as the key bioactive compound of <em>G. uralensis</em> responsible for its analgesic activity, which inhibits the Na<sub>V</sub>1.8 sodium channel (IC<sub>50</sub> = 7.53 μM). Combining electrophysiological experiments with molecular docking revealed that licoisoflavone A acts as a novel, highly potent pore blocker of the Na<sub>V</sub>1.8 channel by obstructing ion flow through the pore region. Moreover, in various murine pain models, licoisoflavone A showed a significant dose-dependent analgesic effect in reducing inflammatory and neuropathic pain, including those pain models induced by acetic acid, heat, complete Freund's adjuvant, and paclitaxel. Cell cytotoxicity assays, open-field tests, and rotarod tests confirmed licoisoflavone A exhibits a favorable safety profile. Our study uncovers the underlying mechanism of <em>G. uralensis</em> analgesia and suggests that licoisoflavone A is a promising candidate for targeting Na<sub>V</sub>1.8 for pain therapy.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117620"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227594","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

Sensory evaluation methods for food products targeting different age groups: A review 不同年龄段食品感官评价方法综述

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117608

Maryam Shariati , Fateme Asadi Touranlou , Mitra Rezaie

{"title":"Sensory evaluation methods for food products targeting different age groups: A review","authors":"Maryam Shariati , Fateme Asadi Touranlou , Mitra Rezaie","doi":"10.1016/j.foodres.2025.117608","DOIUrl":"10.1016/j.foodres.2025.117608","url":null,"abstract":"<div><div>The sensory evaluation of food products is a critical tool for understanding consumer preferences and ensuring market success across diverse age groups. This narrative review examined sensory evaluation methods tailored for children, adults, and the elderly, aiming to provide practical solutions for designing accurate questionnaires and selecting appropriate evaluation techniques. For children, simplified hedonic scales (e.g., 3-point scales) and nonverbal techniques such as emoji-based assessments and facial expression analysis were effective, given their limited verbal and cognitive capacities. Adults benefited from comprehensive methods like the 9-point hedonic scale, descriptive analysis, and emotion profiling, which provide nuanced insights into preferences. For the elderly, sensory evaluation accounted for age-related declines in olfactory and gustatory sensitivity, as well as the impact of medications and cognitive changes. Tailored methods, including rapid profiling techniques like Check-All-That-Apply (CATA) and texture-modified food evaluations, were essential to address their unique needs. This review highlighted the importance of adapting sensory evaluation protocols to each age group's developmental and physiological characteristics, offering practical recommendations for researchers and industry professionals to improve product development and consumer satisfaction.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117608"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216632","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

pH-activated liquid microdroplet carrier for enhanced phycocyanin oral delivery and sustained bioactivity post-digestion ph活化液体微滴载体增强藻蓝蛋白口服递送和持续的生物活性后消化

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117611

Eun Young Jeon , Yoo Jeong Choi , Jae Hoon Lee , Yong Gi Chun , Bum-Keun Kim

{"title":"pH-activated liquid microdroplet carrier for enhanced phycocyanin oral delivery and sustained bioactivity post-digestion","authors":"Eun Young Jeon , Yoo Jeong Choi , Jae Hoon Lee , Yong Gi Chun , Bum-Keun Kim","doi":"10.1016/j.foodres.2025.117611","DOIUrl":"10.1016/j.foodres.2025.117611","url":null,"abstract":"<div><div>Although C-phycocyanin (PC) possesses various therapeutic functions, it is highly unstable under gastrointestinal (GI) conditions involving digestive enzymes and pH variations, leading to rapid degradation and subsequent loss of bioactivity before absorption. A protective oral delivery system is therefore essential to enhance its bioavailability and delivery efficiency. In this study, a water-immiscible, pH-responsive microdroplet system was developed using fish gelatin (FG) and fucoidan (FC) as carriers to protect and deliver PC to the small intestine. Stable complex coacervation between FG and FC at pH 3.3 and a mixing weight ratio of 80:20 formed liquid microdroplets, whereas the combination of bovine gelatin type B (GB) and FC yielded solid precipitates. Under these optimized conditions, PC was successfully encapsulated with high efficiencies (> 98 %). During sequential simulated digestion, COA exhibited pH-triggered dissociation and enzymatic degradation, enabling sustained PC retention in gastric fluid and selective release in the intestinal environment (pH 7).Importantly, PC released from COA preserved its structural stability during simulated digestion and demonstrated superior bioactivities, confirmed by nitric oxide generation in macrophages and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assays, compared to unprotected PC. Taken together, this study establishes marine-derived coacervates as pH-activated, sustainable carriers that ensure protection of delicate bioactive proteins and targeted intestinal delivery.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117611"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227592","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

Naturaldream brown rice cultivated with deep-sea mineral fertiliser: Integrating sustainable agriculture and functional food science for colorectal cancer prevention 深海矿物肥料培育的天然梦想糙米：融合可持续农业与功能食品科学，预防大肠癌

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-26 DOI: 10.1016/j.foodres.2025.117626

Nathkapach Kaewpitoon Rattanapitoon , Phatsakul Thitimahatthanakusol , Thawatchai Aeksanti , Schawanya Kaewpitoon Rattanapitoon

{"title":"Naturaldream brown rice cultivated with deep-sea mineral fertiliser: Integrating sustainable agriculture and functional food science for colorectal cancer prevention","authors":"Nathkapach Kaewpitoon Rattanapitoon , Phatsakul Thitimahatthanakusol , Thawatchai Aeksanti , Schawanya Kaewpitoon Rattanapitoon","doi":"10.1016/j.foodres.2025.117626","DOIUrl":"10.1016/j.foodres.2025.117626","url":null,"abstract":"<div><div>This correspondence comments on the recent study by Lee et al. (2025) published in <em>Food Research International</em>, which investigated Naturaldream Brown Rice (NBR) cultivated with deep-sea mineral fertiliser for its potential in colorectal cancer (CRC) prevention. NBR demonstrated enriched mineral and γ-oryzanol content, enhanced antioxidant capacity, and significant modulation of pro- and anti-apoptotic markers in in vitro HT-29 colon cancer cells and in vivo AOM/DSS mouse models. The study further revealed potent anti-inflammatory effects and gut microbiota reprogramming towards a eubiotic profile. However, limitations remain regarding the translation of these findings, as rodent AOM/DSS models do not fully recapitulate the complexity of human CRC pathogenesis. Future studies should critically assess human applicability before broad claims are made. These findings highlight NBR as a promising functional food developed through sustainable agriculture, bridging ecological crop production with targeted disease prevention. Moreover, the integration of deep-sea mineral fertiliser should be evaluated not only for nutrient enrichment but also for long-term soil health, carbon footprint reduction, and life-cycle sustainability metrics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117626"},"PeriodicalIF":8.0,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216675","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