Food Research International最新文献

{"title":"Unveiling the components, physiological functions and emerging trends of hydroxycinnamic acid amides in goji berry (Lycium)","authors":"Siyuan Wei ,&nbsp;Yuying Wang ,&nbsp;Shiyu Zhou ,&nbsp;Shina Luo ,&nbsp;Yunuo Lin ,&nbsp;Ruixi Wang ,&nbsp;Qinyue Jia ,&nbsp;Tingting Feng ,&nbsp;Guoping Zhao ,&nbsp;Xuefeng Yin ,&nbsp;Fangwei Yang","doi":"10.1016/j.foodres.2025.116696","DOIUrl":"10.1016/j.foodres.2025.116696","url":null,"abstract":"<div><div>Goji berries (<em>Lycium</em>), recognized globally as nutraceutical supplements, have traditionally been investigated for their polysaccharide and anthocyanin profiles, yet emerging phytochemical evidence reveals critical knowledge gaps in novel bioactive constituents. This review addresses such limitations by systematically evaluating hydroxycinnamic acid amides (HCAAs), a novel class of phenolic acid derivatives (phenolamides) recently identified in <em>Lycium</em> species. Through critical synthesis of the peer-reviewed studies related to goji berry HCAAs or phenolamides from 2010 to 2024, 114 structurally characterized amides have been cataloged across four taxonomically validated species (<em>L. ruthenicum</em>, <em>L. barbarum</em>, <em>L. chinense</em>, and <em>L.</em> <em>yunnanense</em>), with <em>p</em>-coumaric acid and feruloyltyramine derivatives being identified as predominant subtypes. The biosynthetic framework governing these compounds has been elucidated, revealing phenylalanine ammonia-lyase-mediated pathways as key regulatory nodes in amide metabolism. Multidimensional bioactivity profiles are systematically documented, mainly including antioxidation <em>via</em> phenolic hydroxyl groups, anti-inflammatory effects, regulation of lipid and glucose homeostasis, receptor antagonism for neuroprotection, gut microbiota modulation through prebiotic activity, and caspase-3-dependent anticancer mechanisms. However, current investigations into goji berry HCAAs predominantly focus on the <em>in vitro</em> bioactivity profiling, with critical deficiencies in the <em>in vivo</em> activity, metabolic process, and bioavailability. This methodological imbalance substantially impedes their commercial application and nutraceutical innovation. Future research imperatives should address: (1) comprehensive utilization of each part of the goji berry, (2) high-value utilization of <em>Lycium</em> plants and HCAA products, (3) application expansion of goji berry HCAAs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116696"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144105958","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}

{"title":"Baru (Dipteryx alata) proteins as plant-based carriers for flavanones: Exploring the kinetics and thermodynamics of complex formation","authors":"Gláucia Valéria Fonseca Leonel ,&nbsp;Hauster Maximiler Campos de Paula ,&nbsp;Nayara Matiko Reis Miyashita ,&nbsp;Eliara Acipreste Hudson ,&nbsp;Jaqueline de Paula Rezende ,&nbsp;Luis Henrique Mendes da Silva ,&nbsp;Ana Clarissa dos Santos Pires","doi":"10.1016/j.foodres.2025.116685","DOIUrl":"10.1016/j.foodres.2025.116685","url":null,"abstract":"<div><div>Few studies have investigated the dynamics and energetics of interactions between bioactive molecules and plant-based proteins (PBP), especially those from unconventional sources. This knowledge gap hinders the broader application of PBP as biocarriers. For this, the kinetics and the thermodynamics of nanocomplex formation between baru proteins (BP) and the flavanones naringin (NR) and naringenin (NG) were evaluated at pH 7.4 using surface plasmon resonance. The chemical structure of the flavanones significantly influenced both the thermodynamics and kinetics of complex formation. Notably, NR, which is more hydrophilic, bound to BP 6–12 times faster than NG. The glycosidic group in NR increased the kinetic parameters (<span><math><mo>∆</mo><msubsup><mi>H</mi><mi>x</mi><mo>‡</mo></msubsup></math></span> and <span><math><mi>T</mi><mo>∆</mo><msubsup><mi>S</mi><mi>x</mi><mo>‡</mo></msubsup></math></span>) indicating an additional energetic barrier in BP-flavanone complex formation. NG formed less stable complexes with BP (ΔG°_{298.15 K} = −20.86 kJ.mol⁻¹) compared to NR (ΔG°_{298.15 K} = −26.22 kJ.mol⁻¹). Regardless of the temperature analyzed, the complexation between BP and NR was driven by hydrophilic interactions (ΔH° = −78.54 kJ.mol⁻¹ and TΔS° ∼ −52.00 kJ.mol⁻¹), such as hydrogen bonding and van der Walls forces, while increasing temperature intensifies the hydrophobic forces that drive BP-NG interactions (ΔH° from −44.61 to −2.27 kJ.mol⁻¹ and TΔS° from −23.72 to 18.76 kJ.mol⁻¹). The thermodynamic and kinetic binding parameters of BP-flavone interaction are of the same order of magnitude as those reported in the literature for milk protein-flavone interaction, demonstrating that BP shows potential as plant-based carrier for flavanones.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116685"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144116829","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}

{"title":"Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads","authors":"Lorenzo De Berardinis ,&nbsp;Stella Plazzotta ,&nbsp;Lara Gibowsky ,&nbsp;Baldur Schroeter ,&nbsp;Daniel Alexander Méndez ,&nbsp;Irina Smirnova ,&nbsp;Lara Manzocco","doi":"10.1016/j.foodres.2025.116683","DOIUrl":"10.1016/j.foodres.2025.116683","url":null,"abstract":"<div><div>Bioaerogels bear high potential in the development of fat-replacers, due to their oil-structuring capacity. However, current aerogel preparation from biopolymeric gels requires a complex and resource-intensive process, which might limit their adoption as oil-structuring food ingredients. A simpler and more sustainable process to produce bioaerogels could be based on their direct preparation from plant tissues rather than from biopolymeric gels. Similar to gels, also in plant tissues, water is embedded into a fibrous network, so water removal while preserving tissue structure can lead to porous materials with bioaerogel properties, avoiding biopolymer extraction, purification and sol-gel steps. This work aimed to demonstrate the potential of tissue-derived aerogels as fat-replacement ingredients in cocoa spreads. To this aim, strawberry pulp was subjected to water-to-ethanol exchange, wet milling, and supercritical-CO₂-drying. This process resulted in bioaerogel particles with high mesopore volume (0.69 cm³ g⁻¹), low density (0.03 g cm⁻³) and high surface area (233 m² g⁻¹). The particles showed an oil absorption capacity higher than 90%, leading to a self-standing material retaining 80% oil upon centrifugation. Strawberry bioaerogel particles were used to formulate low-saturated fat cocoa spreads. A bioaerogel particle amount as low as 0.2–0.4 g/100 g_spread was enough to obtain spreads covering a wide range of rheological and spreadability properties. Preliminary techno-economic assessment demonstrated the technical and economic feasibility of the proposed process to produce bioaerogels from plant tissues intended as fat-replacement ingredients.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"215 ","pages":"Article 116683"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167032","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}

{"title":"Magnetic nanosystems modified with natural polyphenol for white wine stability via efficient haze protein removal","authors":"Junyao Wang ,&nbsp;Peng An ,&nbsp;Yanlin Liu ,&nbsp;Zhiyong Wang","doi":"10.1016/j.foodres.2025.116628","DOIUrl":"10.1016/j.foodres.2025.116628","url":null,"abstract":"<div><div>Protein haze is a significant concern for the white wine industry, impacting sensory quality, stability, and consumer experience. The predominant treatment currently employed in production is bentonite, which leads to high costs and significant wine production losses, while also adsorbing certain aroma and flavor compounds. Therefore, there is a need for cost-effective and efficient methods that do not compromise the wine's flavor and aroma. In this study, spherical superparamagnetic iron oxide (SPIO) particles, with a diameter of 26.0 ± 4.1 nm, were synthesized via a microwave heating method, and further modified with tannic acid (TA) to create structurally stable SPIO-TA. By leveraging the protein-binding properties of tannic acid via hydrogen and covalent bonds, and SPIO's magnetic function, a novel magnetic separation technology was devised to rapidly and efficiently remove hazy proteins from wine. Sauvignon Blanc (SB) and Petit Manseng (PM) wines were selected for experimental evaluation. The study demonstrated that SPIO-TA effectively prevents protein turbidity, as shown by assessments of wine color, turbidity, and thermal stability. The analysis of the main volatile compounds, organic acids, and polyphenolic substances in the treated wines revealed that SPIO-TA had minimal impact on the wine's primary aroma and flavor compounds. Moreover, SPIO-TA demonstrated the potential for regenerative reuse, and exhibited good biocompatibility, indicating its potential as an alternative method for white wine clarification.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116628"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138369","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}

{"title":"Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus","authors":"Hongxin Zhou ,&nbsp;Xuanxuan Pang ,&nbsp;Panpan Han ,&nbsp;Zhixin Wang ,&nbsp;Shijie Wang ,&nbsp;Yingmin Jia ,&nbsp;Yawei Ning","doi":"10.1016/j.foodres.2025.116688","DOIUrl":"10.1016/j.foodres.2025.116688","url":null,"abstract":"<div><div>Excessive post-acidification can adversely affect taste acceptance and shorten yogurt shelf life. Herein, the inhibitory effect of phenyllactic acid (PLA) on yogurt post-acidification was investigated using <em>Lactobacillus bulgaricus</em> as indicator. The results demonstrated that PLA effectively inhibited <em>L. bulgaricus</em> growth and acid production. Mechanism assays revealed that PLA compromised cell membrane integrity and fluidity, resulting in proton dynamic potential dissipation and altered ultrastructure. Furthermore, PLA inhibited key enzymes including F₀F₁-ATPase, lactate dehydrogenase, β-galactosidase, and 6-phosphofructokinase, thereby slowing lactic acid production and reducing acid resistance. Transcriptomic analysis indicated that PLA primarily blocked Embden-Meyerhof-Parnas pathway, suppressed acid-resistant pathway, disturbed amino acid metabolism, and interfered with material transport across cell membranes via ABC transporters. Finally, PLA at 1.25 mg/mL effectively controlled yogurt post-acidification by decreasing titratable acidity by 5°T after 21 days of storage at 15 °C. Conclusively, this investigation could provide evidences for the application of PLA in managing yogurt post-acidification.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116688"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138370","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}

{"title":"Prebiotic roles and anti-aging effects of xylo-oligosaccharide: Keystone responsive bacteria and their metabolic interactions","authors":"Yingxuan Feng ,&nbsp;Yue Xiao ,&nbsp;Xianting Li ,&nbsp;Min Guo ,&nbsp;Lijuan Huang ,&nbsp;Wenwei Lu ,&nbsp;Jianxin Zhao ,&nbsp;Wei Chen","doi":"10.1016/j.foodres.2025.116673","DOIUrl":"10.1016/j.foodres.2025.116673","url":null,"abstract":"<div><div>Xylo-oligosaccharide (XOS), a prebiotic oligosaccharide, has been reported to exert the beneficial effects on the host, primarily by modulating the gut microbiota and associated metabolism. However, the specific microbes, their metabolic interactions and mechanistic insights remain understudied. In this study, we aim to investigate the response of gut microbiota to XOS at the fine-grained level using combined approaches of microbiome sequencing, genomic analyses, and metabolomic analyses based on <em>in vitro</em> fecal fermentation using healthy human fecal samples. The results showed that XOS significantly altered the composition of the gut microbiota and enriched numerous bacterial taxa, such as <em>Blautia, Bifidobacterium longum</em> subsp. <em>longum</em>, and <em>Faecalibacterium prausnitzii</em>. Functional genomic analyses further confirmed that specifically identified XOS-responsive bacteria harbored varied XOS-utilizing capacities, consistent with the levels of their abundance elevation. The fecal metabolomics analysis revealed that XOS intervention significantly altered the metabolic profile (γ-aminobutyric acid, serotonin, and inosine). The microbe-microbe and microbe-metabolite interaction networks consistently identified three independent groups, potentially representing different levels of XOS degradation and/or other response mechanisms. Finally, the beneficial effects of XOS on the gut microbiota and metabolism were confirmed by the alleviation D-galactose-induced aging in mouse model. This study supports the role of XOS as prebiotics and highlights the potential of XOS in alleviating host aging-associated phenotypes in a D-galactose-induced aging mouse model in terms of improvements on cognitive function, inflammatory markers, and oxidative stress levels.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"215 ","pages":"Article 116673"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154753","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}

{"title":"The spoilage characteristics and key metabolites of Lactobacillus brevis and Lactobacillus plantarum in ready-to-eat chicken feet","authors":"Xin Jia ,&nbsp;Peng Gao ,&nbsp;Ailian Meng ,&nbsp;Yi Fu ,&nbsp;Hao Chen ,&nbsp;Min Huang","doi":"10.1016/j.foodres.2025.116689","DOIUrl":"10.1016/j.foodres.2025.116689","url":null,"abstract":"<div><div><em>Lactobacillus brevis</em> and <em>Lactobacillus plantarum</em> are key spoilage microorganisms in vacuum-packaged ready-to-eat chicken feet (RTECF). This study explored the impact of single-strain inoculation with  <em>L. brevis</em> and<em>L. plantarum</em> on the physicochemical properties, volatile organic compounds (VOCs), and non-volatile metabolites of RTECF. The results showed that inoculation with <em>L. brevis</em> and <em>L. plantarum</em> decreased the pH, <em>L</em>^<em>⁎</em> value, and textural properties of RTECF while having little effect on TVBN, TBARS, <em>a</em>^<em>⁎</em>, and <em>b</em>^<em>⁎</em> values. A total of 62 VOCs were identified across all samples, with <em>L. brevis</em> primarily increasing alcohol concentrations, while <em>L. plantarum</em> elevated the levels of acids, esters, and alcohols. The results of metabolomics analysis revealed that 403 and 370 metabolites with significant differences, were identified in RTECF inoculated <em>L. brevis</em> and <em>L. plantarum</em>, respectively. In addition, nucleotide metabolism, purine metabolism, pyrimidine metabolism, tyrosine metabolism, and phenylalanine metabolism were key pathways with <em>L. brevis</em> spoilage, whereas phenylalanine metabolism, nucleotide metabolism, tyrosine metabolism, and lysine degradation were key pathways with <em>L. plantarum</em> spoilage. This study characterized the spoilage behaviors of <em>L. brevis</em> and <em>L. plantarum</em>, providing deeper insights into microbial spoilage mechanisms in vacuum-packed RTECF.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116689"},"PeriodicalIF":7.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144155152","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}

{"title":"Static and dynamic controlled atmosphere storage and 1-methylcyclopropene treatment of ‘Cripps Pink’ apples: Linking sensory perception, volatile compounds, and quality","authors":"Fernanda de Candido de Oliveira ,&nbsp;Manoela Meira Balzan ,&nbsp;Barbara Cecconi Deon ,&nbsp;Madison Willy Cordeiro ,&nbsp;Carine Borges Batista ,&nbsp;Francis Júnior Soldateli ,&nbsp;Lucas Mallmann Wendt ,&nbsp;Fabio Rodrigo Thewes ,&nbsp;Vanderlei Both ,&nbsp;Auri Brackmann ,&nbsp;Daniel Alexandre Neuwald ,&nbsp;Roger Wagner","doi":"10.1016/j.foodres.2025.116669","DOIUrl":"10.1016/j.foodres.2025.116669","url":null,"abstract":"<div><div>Volatile compounds, key odors, quality parameters, and the sensory profile of ‘Cripps Pink’ apples stored for nine months under a controlled atmosphere (CA) and dynamic controlled atmosphere by respiratory quotient (DCA-RQ1.3), with and without the use of 1-methylcyclopropene (1-MCP), were evaluated at 1, 7, and 14 days of shelf life. The volatile compounds were analyzed by gas chromatography–mass spectrometry (GC/MS) and gas chromatography-olfactometry (GC-O), and these results were correlated with sensory attributes throughout the Preferred Attribute Elicitation evaluation. The volatile compounds profile showed that apples stored under CA had higher concentrations of aldehydes, while those under DCA displayed a greater concentration of esters. 1-MCP application led to a reduction in the principal compounds in both storage environments. GC-O showed that CA-stored apples had more odor-impact compounds, specifically 3 alcohols, 6 aldehydes, and 6 esters above 40 % of modified frequency, compared with DCA-stored apples, which had only 1 alcohol, 2 aldehydes, and 3 esters above 40 % of modified frequency. Furthermore, preferred attribute elicitation demonstrated that, by day 7, apples stored under DCA conditions were less crunchy and juicy than those stored under CA. Additionally, apples stored under CA with 1-MCP were characterized by their juiciness, green color, and herbal odor. Thus, ‘Cripps Pink’ apples exposed to an atmosphere with greater O₂ availability had a more complex aroma profile and maintained quality attributes better. However, storage under DCA, despite leading to a higher concentration of ethyl esters, was associated with lower-quality attributes. Applying 1-MCP mitigated the main volatile/odor compounds from both storage atmospheres while maintaining physicochemical parameters. In summary, the volatile profile, key odors, and sensory characterization of ‘Cripps Pink’ apples depend on the storage atmospheric condition, the use of 1-MCP, and shelf life duration.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116669"},"PeriodicalIF":7.0,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144131342","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}

{"title":"Polysaccharide from Aloe vera gel improves intestinal stem cells dysfunction to alleviate intestinal barrier damage via 5-HT","authors":"Duoduo Zhang ,&nbsp;Kunying Chen ,&nbsp;Yongkang Yu ,&nbsp;Ruting Feng ,&nbsp;Steve W. Cui ,&nbsp;Xingtao Zhou ,&nbsp;Shaoping Nie","doi":"10.1016/j.foodres.2025.116675","DOIUrl":"10.1016/j.foodres.2025.116675","url":null,"abstract":"<div><div>Metabolites of dietary fibers which consist of non-digestible carbohydrates (usually as plant-based polysaccharides) exert many benefits on gastrointestinal health. Previous studies proved that polysaccharides can change intestinal metabolic pathways, increase metabolite levels and alleviate intestinal inflammation. Our previous studies have shown that polysaccharide from <em>Aloe vera</em> gel (AGP) alleviated intestinal barrier dysfunction. However, whether intestinal protective function of AGP was related to metabolites need further exploration. Therefore, the effects of AGP on intestinal metabolites and the relevant mechanisms for subsequent mitigation of intestinal damage was investigated in this work. Metabolomics analysis results showed that AGP promoted tryptophan metabolism to 5-hydroxytryptamine (5-HT). Intriguingly, antibiotics treatment decreased the expression of tryptophan hydroxylase 1 (TPH1) in the intestinal epithelium of mice, and TPH1 inhibitor (PCPA) down-regulated 5-HT level in colonic contents, proving that AGP up-regulated TPH1 expression in the intestinal epithelium by restoring intestinal microbiota homeostasis, thus promoted the intestinal tryptophan metabolism to 5-HT. Combination of bioinformatics analysis of RNA-sequencing (RNA-Seq) in mice colon and the reported relationship among “5-HT, Htr4 (one of the 5-HT receptors), Kit⁺ goblet cells, canonical Wnt pathway and intestinal stem cells (ISCs)” guided the confirmation of related mechanism in intestinal organoids (IOs) that 5-HT regulated ISCs function and intestinal barrier via Htr4-Kit-Wnt3 axis. Overall, AGP promoted 5-HT production to alleviate intestinal injury. This study revealed the effects of polysaccharides on intestinal health, which was critical and may provide new insights for the reasonable selection of dietary fiber to prevent intestinal inflammation and maintain intestinal function.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116675"},"PeriodicalIF":7.0,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138367","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}

{"title":"Harnessing the microbiota of vegetables and ready-to-eat (RTE) vegetables for quality and safety","authors":"Oluwadara Alegbeleye,&nbsp;Danilo Moreira Vilas Boas,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.foodres.2025.116667","DOIUrl":"10.1016/j.foodres.2025.116667","url":null,"abstract":"<div><div>The microbiota of vegetables and Ready-to-Eat (RTE) vegetable salads can have significant implications for quality and safety. Some microbial groups occurring on vegetables can cause foodborne illnesses, while others can potentially influence the shelf life of vegetables and vegetable salad products. The comprehensive assessment of the microbial structure and diversity of vegetables requires sensitive detection and characterization techniques, and this review discusses some of the strengths and limitations of conventional culture dependent approaches and the promise of some contemporary microbial detection/characterization approaches. Some bacterial groups recovered from vegetables have exhibited resistance to important antibiotics and without adequate safeguards, consumption of vegetables and salad products can potentially contribute to the spread and burden of antibiotic resistance. Studies summarised herein indicate that bacterial groups including <em>Pseudomonas</em>, <em>Erwinia</em>, and Lactic Acid Bacteria which contain common spoilage species are predominant in vegetables. Some possible sources of these bacteria to vegetables include agricultural input and post-harvest handling. Viruses and fungi contribute significantly to shaping microbiota of vegetables but also contain some species that are relevant for public health safety and vegetable shelf-life. Inspite of the relevance of these groups on the phylloshpere of vegetables, there is a comparative dearth of data on the incidence and prevalence of fungal and viral groups on vegetablesComprehensive understanding of the microbial profile of vegetables offers a more accurate assessment of potential food safety, and spoilage risks, and studies should aim to assess the total microbiome of vegetables and vegetable salads.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"214 ","pages":"Article 116667"},"PeriodicalIF":7.0,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125033","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}