Food Research International最新文献

{"title":"Molecular interactions and binding mechanisms of the homogalacturonan and rhamnogalacturonan-I fractions of pectin and different anthocyanins","authors":"Ying Xing ,&nbsp;Jiahui Yan ,&nbsp;Shichun Ji ,&nbsp;Xingyi Li ,&nbsp;Liping Kou ,&nbsp;Jun Wang ,&nbsp;Huaide Xu","doi":"10.1016/j.foodres.2025.116298","DOIUrl":"10.1016/j.foodres.2025.116298","url":null,"abstract":"<div><div>This study investigated the interactions between different structural regional fractions of pectin, specifically homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions, and three anthocyanin monomers: cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (P3G), and pelargonidin-3-O-malonylglucoside (P3M). The binding ratios, physicochemical and structural characteristics of these pectin-anthocyanin complexes, and their binding mechanisms were analyzed. The HG fraction exhibited the highest binding ratio with C3G. Zeta potential and particle size analyses indicated that the HG fraction had a significantly higher negative charge compared to RG-І at pH 3.7, and the complexes exhibited an increase in particle size relative to the individual pectin fractions. Furthermore, data from ¹H NMR and isothermal titration calorimetry (ITC) confirmed that hydrogen bonding, electrostatic interactions, and hydrophobic interactions primarily facilitated the binding interactions. In the binding interactions involving HG/RG-І and C3G/P3G, the Δδ_max, binding constant, and Gibbs free energy (ΔG) of the HG fraction were greater than those of the RG-І fraction, while C3G exhibited stronger binding characteristics than P3G. However, the RG-І fraction demonstrated stronger binding to P3M than to HG. The interactions between pectin and anthocyanins are highly dependent on the structural characteristics of both components. These results offer further insights into the interactions between pectin fractions and anthocyanins at the molecular level.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116298"},"PeriodicalIF":7.0,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777416","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":"Synbiotics of encapsulated Limosilactobacillus fermentum K73 promotes in vitro favorable gut microbiota shifts and enhances short-chain fatty acid production in fecal samples of children with autism spectrum disorder","authors":"Katherine Bauer Estrada ,&nbsp;Natalia Conde-Martínez ,&nbsp;Alejandro Acosta-González ,&nbsp;Luis Eduardo Díaz-Barrera ,&nbsp;Gina Paola Rodríguez-Castaño ,&nbsp;María Ximena Quintanilla-Carvajal","doi":"10.1016/j.foodres.2025.116227","DOIUrl":"10.1016/j.foodres.2025.116227","url":null,"abstract":"<div><div>Modulation of the gut microbiota has emerged as a promising approach for addressing the gastrointestinal and neurodevelopmental symptoms associated with autism spectrum disorder (ASD). Consequently, this study aimed to evaluate the impact of four formulated synbiotics comprising <em>Limoscilactobacillus fermentum</em> K73, high-oleic palm oil and whey, on the gut microbiota composition of Colombian children with and without ASD. These components were encapsulated through high-shear emulsification and spray drying. The four synbiotics and their individual components were subjected to <em>in vitro</em> digestion and fermentation using samples of Colombian children gut microbiota. Short-chain fatty acids (SCFAs), including lactic, acetic, propionic, and butyric acids, were quantified using HPLC-DAD, while serotonin was determined by an ELISA kit after <em>in vitro</em> fermentations. Changes in microbial structure were assessed by the sequencing of the 16S rRNA gene <em>via</em> next-generation sequencing (NGS). The results revealed a decrease in the abundance of genera like <em>Bacteroides</em> and <em>Dorea</em> in ASD-associated samples after the treatment with the synbiotics. Conversely, an increase in the relative abundance of probiotic-related genera, including <em>Lactobacillus, Streptococcus</em>, and <em>Anaerostipes</em>, was observed. Furthermore, the analysis of SCFAs and serotonin indicated that the synbiotic intervention resulted in an elevated butyric acid and microbial serotonin synthesis, alongside a decrease in propionic acid, which is changes considered beneficial in the context of ASD. This evidence suggests that synbiotics of <em>L. fermentum</em> K73 could represent a promising live biotherapeutic strategy for modulating the gut microbiota of children with ASD.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116227"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products","authors":"Tiago Negrão Andrade ,&nbsp;Clara Takayama Arbach ,&nbsp;Aline de Oliveira Garcia ,&nbsp;Laricia Domingues ,&nbsp;Tainá Vieira Marinho ,&nbsp;Elizabeth Nabeshima ,&nbsp;Bruna Fernanda Damasceno Ramirez ,&nbsp;Maria Teresa Bertoldo Pacheco","doi":"10.1016/j.foodres.2025.116158","DOIUrl":"10.1016/j.foodres.2025.116158","url":null,"abstract":"<div><div>In response to growing consumer demand for sustainable and plant-based food options, sunflower meal, a byproduct of oil extraction, emerges as a promising protein source. This study explores the potential of sunflower semi-defatted meal to create meat alternative mixes (MAMs) with a balanced nutritional profile and desirable sensory attributes. Two MAM formulations were developed: one incorporating toasted sunflower kernels (MAMk) and the other utilizing texturized protein sunflower (MAMt). Both formulations were enriched with tomato powder, spices, and a lipid matrix comprising sunflower, olive, and linseed oils. The doughs were shaped into mini-burger format and baked. Sensory evaluation revealed a preference for the MAMt formulation, which exhibited superior texture. Physical-chemical analysis confirmed MAMt's nutritional value, highlighting its high lipid (38.15 %) particularly monounsaturated fatty acids (41.98 % of the total lipid composition) and protein (20.10 %) content all essential amino acids (lysine limiting amino acid with 0.8 score). Moreover, MAMt demonstrated significant mineral content, especially iron, zinc, magnesium, and manganese (49 %, 68 %, 95 % and 89 %, respectivally, regarding recommended daily intake). While further refinement is necessary to optimize flavor, the study underscores the potential of sunflower meal to contribute to a more sustainable food system and provide consumers with a nutritious and appealing plant-based protein alternative.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116158"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777417","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":"Corrigendum to “Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat” [Food Research International 188 (2024) 114465]","authors":"Caroline Giezenaar ,&nbsp;Rebekah E. Orr ,&nbsp;A. Jonathan R. Godfrey ,&nbsp;Robyn Maggs ,&nbsp;Meika Foster ,&nbsp;Joanne Hort","doi":"10.1016/j.foodres.2025.116325","DOIUrl":"10.1016/j.foodres.2025.116325","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116325"},"PeriodicalIF":7.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanisms of formation and consumption of VSCs in thermal dehydration of Lentinula edodes: A transcriptomic analysis utilizing WGCNA","authors":"Jiapei Xi ,&nbsp;Hailan Sun ,&nbsp;Yirong Qian ,&nbsp;Xiao Chen ,&nbsp;Liyan Zhao","doi":"10.1016/j.foodres.2025.116264","DOIUrl":"10.1016/j.foodres.2025.116264","url":null,"abstract":"<div><div>The aroma of <em>Lentinula edodes</em>, primarily attributed to volatile sulfur compounds (VSCs), is a crucial factor influencing its commercial and culinary quality. This study investigated cellular activity and transcriptomic changes during gradient hot-air drying (40–60 °C) at various stages. AO/EB staining and tissue culture confirmed cell viability throughout the drying process. Transcriptomic analysis identified 4255 significantly different expressed genes (|log₂FC| &gt; 1, <em>p</em> &lt; 0.05), including 366 associated with sulfur metabolism. WGCNA, KEGG, and GO analyses revealed that glutathione synthesis and degradation were inhibited during drying. The gene <em>LeGGT</em>_3 (C8R40DRAFT_1158952) was identified as a regulator of <em>γ-</em>GTase synthesis. Five cysteine desulfurase (C-Dase)-encoding genes were enriched in the cysteine and methionine pathways, with <em>LeNifs</em>_3 (C8R40DRAFT_1079603) transcriptionally modulating C-Dase activity, which positively correlates with the production of cyclic thioethers (<em>p</em> &lt; 0.05). The upregulation of DNA repair genes between 4 and 8 h enhanced cyclic thioethers (e.g., lentinionine). Early drying (0–4 h) suppressed methionine biosynthesis but activated cys synthesis. Compared to fresh samples, changes in sulfur assimilation genes during 6–8 h of drying consumed VSCs. The upregulation of <em>LeNifs</em>_3 increased C-Dase activity, thereby promoting the formation of cyclic thioethers. This study underscores the pivotal role of <em>LeNifs</em>_3 in the biosynthesis of cyclic sulfides in hot-air-dried <em>Lentinula edodes</em>, providing valuable insights for the development of high-quality mushroom products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116264"},"PeriodicalIF":7.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715896","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":"Multi-omics joint analysis: Pachymic acid ameliorated non-alcoholic fatty liver disease by regulating gut microbiota","authors":"Guilin Ren ,&nbsp;Yiyou Lin ,&nbsp;Yilong Fu,&nbsp;Fucai Liu,&nbsp;Ruiqi Wang,&nbsp;Congcong Zhang,&nbsp;Jiannan Qiu,&nbsp;Lin Chen,&nbsp;Xiaobing Dou","doi":"10.1016/j.foodres.2025.116178","DOIUrl":"10.1016/j.foodres.2025.116178","url":null,"abstract":"<div><div><em>Poria cocos</em> a traditional Chinese medicinal material with both culinary and therapeutic applications, contains pachymic acid (Pac) as one of its main active compounds, which has demonstrated anti-lipid accumulation and hypoglycemic effects. However, its impact on the biochemical changes in the enterohepatic axis induced by a high-fat diet remains poorly understood. This study investigated the protective mechanism of Pac using a high-fat diet-induced non-alcoholic fatty liver disease (NAFLD) mouse model. 16S rRNA sequencing of gut microbiota revealed that Pac administration reduced the <em>Firmicutes</em> to <em>Bacteroidetes</em> ratio, restored <em>Akkermansia</em> abundance, decreased <em>Desulfovibrio</em> and <em>Streptococcus</em> population, and ameliorated gut dysbiosis. Concurrently, Pac treatment reduced the expression of hepatic inflammatory factors by mainly adjusted LPS/TLR4/MYD88/NFκB pathway. Liver transcriptome analysis indicated that Pac primarily affects genes involved in lipid metabolism, apoptosis, and inflammatory responses. Specifically, Pac inhibited FASN, SREBP1c, and SCD1 expression while upregulating PPARα and CPT1α, thereby improving high-fat diet-induced hepatic steatosis in mice. Additionally, Pac treatment reduced hepatocellular apoptosis. Non-targeted liver metabolomics analysis following Pac intervention revealed increased levels of acylcarnitine and oleic acid. Collectively, these findings suggest that Pac alleviates high-fat diet-induced hepatic lipid accumulation and damage by modulating gut microbiota, lipid metabolism, inflammation, and apoptosis. This comprehensive study provides valuable insights into the therapeutic potential of Pac and offers a reference for the development and utilization of <em>Poria cocos</em> resources in addressing NAFLD.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116178"},"PeriodicalIF":7.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705881","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":"Virtual screening and characterization of novel myogenic peptides from bovine collagen hydrolysates: Targeting myomaker","authors":"Hanfeng Li ,&nbsp;Yunci Wang ,&nbsp;Xiao Yong Ran ,&nbsp;Qi Hao ,&nbsp;Jianing Wang ,&nbsp;Bing Zhang ,&nbsp;Yanchuan Guo","doi":"10.1016/j.foodres.2025.116267","DOIUrl":"10.1016/j.foodres.2025.116267","url":null,"abstract":"<div><div>The increasing prevalence of muscle aging, exacerbated by an aging population, poses a significant threat to public health, necessitating the development of more effective interventions. This study primarily aimed to elucidate the mechanism by which bovine bone collagen facilitates muscle differentiation and regeneration. Initially, peptide sequences within bovine bone collagen hydrolysate were identified using peptidomics. Molecular docking and dynamics simulations subsequently demonstrated that the peptide AGPPGPPGPAGK could form a stable complex with Myomaker, suggesting its potential to regulate myoblast differentiation by targeting Myomaker. The physicochemical properties of AGPPGPPGPAGK were predicted using various deep learning tools, providing insight into its functional capabilities. Further molecular and cellular experiments confirmed that the peptide could enhance myoblast differentiation by regulating energy metabolism. Transcriptome analysis further supported these findings, revealing that the peptide modulated energy metabolism during myoblast differentiation. Finally, a combined bioinformatic and transcriptomic analysis indicated a potential regulatory role of Hrh1 in energy metabolism during cell differentiation, a finding that warrants further investigation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116267"},"PeriodicalIF":7.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715985","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":"Starch hydrolysates, their impurities and the role of membrane-based technologies as a promising sustainable purification method at industrial scale","authors":"Camila Cabeza ,&nbsp;Amal El Gohary Ahmed ,&nbsp;Mario Minauf ,&nbsp;Karin Wieland ,&nbsp;Michael Harasek","doi":"10.1016/j.foodres.2025.116300","DOIUrl":"10.1016/j.foodres.2025.116300","url":null,"abstract":"<div><div>Starch hydrolysates are syrups obtained through the hydrolysis of starch with a defined carbohydrate composition and concentration. Annual harvest conditions and the availability of raw materials, such as corn, wheat, rice, potato, and certain plant roots, influence their quality. High-quality starch hydrolysate products serve numerous applications, including ingredients in food, textiles, paper, cosmetics, bioplastics, pharmaceuticals and construction. However, impurities such as colour molecules, characteristic flavours, salts, and proteins encountered in the solution along the starch processing steps can compromise product quality. With increasing emphasis on organic and sustainable production, starch hydrolysates must meet higher health and environmental standards. This review provides a comprehensive overview of starch hydrolysates production and purification. It explores the chemical processes leading to the formation of impurities and their impact on the final product composition and specific characteristics. Downstream processing methods for recovery, purification, and concentration are also investigated, comparing traditional techniques with emerging membrane-based technologies. Membrane technologies offer a potential solution for purifying plant-based starch hydrolysates efficiently and sustainably by enhancing purification while reducing energy consumption and waste generation. They operate at lower temperatures, avoiding phase transitions, extra heating, chemicals, and solvent exchanges. Although membrane technologies are widely used in various food industries, minimal research exist on their applications in starch hydrolysate processing, with limited experimental validation available. Addressing this gap, this review compiles established applications and discusses challenges hindering industrial adoption—including membrane fouling, the selection of appropriate membranes, the operational lifespan, and replacement costs,— while also identifying areas requiring further experimental research and development.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116300"},"PeriodicalIF":7.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816362","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":"Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics","authors":"Xin Li ,&nbsp;Tianhui Huang ,&nbsp;Feng Xiong ,&nbsp;Pengjing Cui ,&nbsp;Guang Gao ,&nbsp;Xiaoting Ye ,&nbsp;Xiaodong Zhai ,&nbsp;Zhenming Lu ,&nbsp;Xiaobo Zou","doi":"10.1016/j.foodres.2025.116310","DOIUrl":"10.1016/j.foodres.2025.116310","url":null,"abstract":"<div><div>Multi-strain microbial fermentation plays an important role in the formation of rich flavor of cereal vinegar, but it also brings challenges to the control of fermentation process and the judgment of fermentation end point. In this study, the differences of microbial community structure and metabolites composition in fermented grains (termed <em>CuPei</em> in Chinese) of Zhenjiang aromatic vinegar before and after acetic acid fermentation were compared. First, the physical and chemical indicators of <em>CuPei</em> during acetic acid fermentation of Zhenjiang aromatic vinegar were used to identify the fermentation endpoint. Second, the changes of metabolites in <em>CuPei</em> before and after the fermentation endpoint were investigated using metabolomics. A total of 43 differentially expressed metabolites were identified, including 18 esters, 9 acids, 2 alcohols, 5 ketones and 3 aldehydes. Hereinto, formamide, pyrazine and dibutylphthalate were the key intermediate metabolites. Furthermore, five species, including <em>Komagataeibacter</em> sp.<em>, Limosilactobacillus panis, Lactobacillus acetoolerans, Limosilactobacillus pontis</em> and <em>Acetilactobacillus jinshanensis</em> were identified as key functional microorganisms involved in the production of these unique metabolites by metatranscriptomics. These findings improve our understanding of the relationship between microbial succession and flavour formation in the acetic acid fermentation process of Zhenjiang aromatic vinegar, thereby improving the accuracy of judging the fermentation endpoint of Zhenjiang aromatic vinegar, and improving the flavour quality of the product.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116310"},"PeriodicalIF":7.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725832","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":"Integrated proteomics and metabolomics to clarify the essential beneficial mechanisms of L-theanine in alleviating ISO-induced cardiac damage in mice","authors":"Guoping Wang ,&nbsp;Luwen Zhang ,&nbsp;Wei Li ,&nbsp;Xingxing Liu ,&nbsp;Jichang Huang","doi":"10.1016/j.foodres.2025.116235","DOIUrl":"10.1016/j.foodres.2025.116235","url":null,"abstract":"<div><div>L-theanine (L-Thea), a bioactive amino acid found in tea, demonstrates remarkable nutraceutical properties. Isoproterenol (ISO) has been utilized as a reliable and potent agent to induce heart failure (HF) in murine models. The aim of this study was to explore the mechanisms through which L-Thea alleviates ISO-induced cardiac damage via the examination of proteomic and metabolomic data. Herein, we first successfully developed an ISO-induced cardiac injury model in mice. Then, the intervention with L-Thea demonstrated an improvement in cardiac performance and enhanced ventricular function. The results of histological assessments suggested that L-Thea has the potential to mitigate inflammatory infiltration, cardiomyocytes loss, and myocardial fibrosis in heart tissue affected by ISO-induced cardiac injuries in mice. Moreover, the proteomic data indicated that L-Thea led to a significant reduction in apoptosis, the p53 signaling pathway, and the IL-17 signaling pathway within cardiac tissue. Significantly, there were five KEGG pathways that were shown in both the proteome and metabolome, including apoptosis, purine metabolism, cAMP signaling pathway, ABC transporters and cytochrome P450. The western blot results further confirmed that L-Thea induced the downregulation of BAX (pro-apoptotic protein) and the upregulation of BCL-2 (anti-apoptotic protein), thereby suppressing apoptosis in the cardiac tissue of mice. Collectively, L-Thea possesses the capacity to function as a dietary supplement for the prevention or management of cardiac damage induced by ISO.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"209 ","pages":"Article 116235"},"PeriodicalIF":7.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696973","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}