Food Research International最新文献

{"title":"Impact of yeast-yeast interactions among autochthonous agave strains on acetate and ethyl ester production during agave juice fermentation.","authors":"Edwin J. Barbosa-Hernández ,&nbsp;Melchor Arellano-Plaza ,&nbsp;Jorge Verdín ,&nbsp;Alejandro Pereira-Santana ,&nbsp;Manuel Kirchmayr","doi":"10.1016/j.foodres.2026.118588","DOIUrl":"10.1016/j.foodres.2026.118588","url":null,"abstract":"<div><div>Yeast-yeast interactions in mixed cultures can strongly influence the synthesis of secondary metabolites. Among these, synthesis of volatile esters and alcohols not only are regulated by microbial community dynamics but also define the sensory profile of fermented beverages. Despite their importance, little is known about how autochthonous yeasts from agave fermentations interact and contribute to aroma formation. Here, we investigated pairwise interactions among nine yeast species isolated from tequila production. Sequential fermentations in metabolized media were used to assess growth responses, and mixed fermentations in agave juice were performed to evaluate their impact on volatile production. Our results revealed pronounced interaction effects: media derived from <em>Saccharomyces cerevisiae</em> inhibited the growth of most other yeasts, whereas <em>Hanseniaspora lachancei</em> and <em>Zygosaccharomyces bailii</em> often stimulated growth. In co-cultures, specific strain pairings significantly altered volatile profiles. For instance, <em>S. cerevisiae</em> with <em>Pichia kluyveri</em> produced 2–3 times higher levels of isoamyl acetate and ethyl acetate than either monoculture and, in several cases, esters appeared exclusively in mixed fermentations. Multivariate analysis confirmed that such combinations, particularly <em>S. cerevisiae - P. kluyveri</em>, were strongly associated with elevated medium-chain ethyl esters. These findings highlight that exploiting the interaction dynamics among native agave yeasts offers a promising strategy to tailor aroma composition, with implications extending to a broad range of alcoholic fermentations.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118588"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172309","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":"Unlocking the Feng-flavor baijiu code: Single-strain yeast inoculants outperform co-cultures in enhancing sweet honey-ester aroma","authors":"Yan Zhang ,&nbsp;Kaihui Liu ,&nbsp;Xiaowei Ding ,&nbsp;Yafang Feng ,&nbsp;Chengyong Jing ,&nbsp;Yongli Zhang ,&nbsp;Liyuan Bai","doi":"10.1016/j.foodres.2026.118518","DOIUrl":"10.1016/j.foodres.2026.118518","url":null,"abstract":"<div><div>The addition of exogenous functional microbial strains during Feng-flavor Baijiu fermentation influences the organoleptic profile of Baijiu, but its regulatory mechanisms remain unclear. In this study, three yeast species, <em>Wickerhamomyces anomalus</em> (<em>W. anomalus</em>, T1 group), <em>Saccharomyces cerevisiae</em> (<em>S. cerevisiae</em>, T2 group), and <em>Geotrichum candidum</em> (<em>G. candidum,</em> T3 group), isolated from Feng-flavor Daqu were inoculated into the solid-state fermentation system of Feng-flavor Baijiu to explore their enrichment impacts on the physicochemical properties of fermented grains, microbial community structure, and the modulation of base Baijiu flavor profiles. The results demonstrated that inoculation with <em>G. candidum</em> promoted ethanol accumulation (from 40.3% (<em>v</em>/<em>v</em>) to 43.4% (<em>v</em>/<em>v</em>)) and enhanced the utilization of reducing sugars (from 1.65% (<em>w</em>/<em>w</em>) to 1.35% (<em>w</em>/<em>w</em>)), whereas opposite trends were observed with <em>W. anomalus</em> and <em>S. cerevisiae</em>. All inoculated groups exhibited a significant enhancement in the content of ester aroma compounds (ethyl acetate from 1412.16 mg/L to 3379.46 mg/L in T1 and ethyl hexanoate from 176.83 mg/L to 273.25 mg/L in T2) along with sweet honey-like aroma compounds (phenethyl acetate from 0.47 mg/L to 1.97 mg/L in T1, 2-phenylethanol from 17.33 mg/L to 42.50 mg/L in T2, and ethyl 3-phenylpropanoate from 6.53 mg/L to 13.47 mg/L in T3) in the base Baijiu (<em>p</em> &lt; 0.05). Notably, single-strain inoculations exerted stronger modulation effects than mixed-culture fermentation. Analysis of microbial community diversity revealed that targeted yeast fortification significantly modulated the community compositions of bacteria and fungi; many genera within these communities indicated a positive correlation with the content of ethyl acetate and phenethyl acetate (|<em>r</em>| &gt; 0.6, <em>p</em> &lt; 0.05). These shifts are likely driven by altered microbial interactions, such as the competitive exclusion of certain native taxa by <em>W. anomalus or S. cerevisiae</em>, and the synergistic co-existence in the designed ternary consortium. These results revealed the potential mechanisms through which functional microbial strains modulate the community structure and shape the flavor characteristics of Feng-flavor Baijiu.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118518"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172305","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":"Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pH","authors":"Matthias Funke ,&nbsp;Zsofia Megmondja ,&nbsp;Remko Boom ,&nbsp;Jochen Weiss","doi":"10.1016/j.foodres.2026.118542","DOIUrl":"10.1016/j.foodres.2026.118542","url":null,"abstract":"<div><div>In this study, two air classified lentil protein concentrates (LPC) of different purities (43 and 54% protein) were separated into their soluble and insoluble fraction, which altered their basic composition, protein solubility profile, and amino acid composition. Proteomic analysis showed a shift in protein composition towards higher proportions of albumin and vicilin in the soluble fractions and increased proportions of legumin, glutelin and prolamin in the insoluble fractions. Interfacial shear rheology was used to compare the interfacial adsorption behavior and interfacial layer cohesiveness of LPC and its soluble and insoluble fractions at different pH (3.0, 5.0, 7.0). A viscoelastic, gel-like interfacial layer formed within seconds to minutes in all samples and pH values. The presence of insoluble components coupled with electrostatic repulsive forces resulted in thin (G_i’: 0.1–5.8 mPa m), but cohesive interfacial layers with interfacial crossover strains (ICS) in the range of 65–169%, while the insoluble fractions formed comparatively fragile interfaciallayers (ICS: 7–19%) in absence of electrostatic repulsion. In contrast, the soluble fractions formed strong and cohesive interfacial layers (G_i’: 10–24 mPa m, ICS: 73–226%) at all investigated pH values, showing that the soluble components were crucial for maintaining elasticity and interfacial layer cohesiveness near the isoelectric point. The study demonstrated that the aqueous extraction at native pH of soluble and insoluble fractions from dry-fractionated LPC is suited to modify the protein composition and interfacial properties in a way that might alter the stability of colloidal systems under varying pH conditions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118542"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102819","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 “Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration”. [229 (2026) 118495/FRIN 118495]","authors":"Nan Zhang ,&nbsp;Yong jian Yu ,&nbsp;Ke Wang ,&nbsp;Yuan yuan Zhu ,&nbsp;Yu qin Wang ,&nbsp;Dong Han ,&nbsp;Xue zhi Wu ,&nbsp;Yun song Yang ,&nbsp;Shuai wei Dou ,&nbsp;Shi yuan Lin","doi":"10.1016/j.foodres.2026.118770","DOIUrl":"10.1016/j.foodres.2026.118770","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118770"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147373692","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 transcriptomic and metabolomic analyses reveal the antibacterial mechanism of whey fermentation powder against Bacillus cereus L18 and its efficacy in Liangpi preservation","authors":"Shijia Fan ,&nbsp;Jie Wang ,&nbsp;Jieyue Zhou ,&nbsp;Zhimin Deng ,&nbsp;Pai Peng ,&nbsp;Xiaojie Wang ,&nbsp;Zequn Zhang ,&nbsp;Zhen Li ,&nbsp;Biao Suo","doi":"10.1016/j.foodres.2026.118606","DOIUrl":"10.1016/j.foodres.2026.118606","url":null,"abstract":"<div><div>Liangpi, a high-moisture and nutrient-rich wheat starch-based food, is prone to spoilage by spore-forming bacteria such as <em>Bacillus cereus</em>, presenting significant food safety risks. Whey fermentation powder (WFP) exhibits natural antibacterial properties and broad applicability, yet its mechanism for inhibiting <em>Bacillus</em> spp. remains unclear. This study employed integrated transcriptomic and metabolomic analyses to elucidate the antimicrobial mechanism of WFP against <em>B. cereus</em> L18, a starch-degrading strain isolated previously from Liangpi with notable amylolytic activity. WFP exhibited potent antibacterial activity, effectively inhibiting bacterial growth and inflicting substantial damage to cellular integrity. Multi-omics analyses revealed that WFP induces a multi-faceted antibacterial response: it triggers acute energy exhaustion by hyperactivating flagellar synthesis/assembly and cell wall synthesis/repair pathways, while simultaneously disrupting membrane integrity via interference with lipid metabolism. Concurrently, WFP provoked extensive metabolic dysregulation, characterized by perturbations in purine metabolism, restricted amino acid availability, suppression of the TCA cycle and oxidative phosphorylation, and aberrant activation of the pentose phosphate pathway. These collective disruptions led to critical failures in nucleotide, amino acid, and energy metabolism. Furthermore, key bacterial adaptive stress response pathways were significantly suppressed. Our findings demonstrate that WFP exerts its antibacterial effects through multiple synergistic mechanisms. In application studies, the addition of 0.10% WFP extended the shelf-life of fresh Liangpi by approximately 10 h without compromising its sensory properties. This research provides novel insights into strategies for controlling microbial spoilage in starch-based foods and offers a scientific foundation for optimizing industrial production and extending shelf-life.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118606"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171884","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":"Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages","authors":"Ying Yue,&nbsp;Xu Yan,&nbsp;Bingrui Guo,&nbsp;Yiyao Wang,&nbsp;Siqi Zhang,&nbsp;Chaofan Ji,&nbsp;Yiwei Dai,&nbsp;Beiwei Zhu,&nbsp;Xinping Lin","doi":"10.1016/j.foodres.2026.118581","DOIUrl":"10.1016/j.foodres.2026.118581","url":null,"abstract":"<div><div>Nitrosamines are potential carcinogens commonly found in Northeastern Chinese dried sausages. This study evaluated the efficacy of co-inoculating <em>Lacticaseibacillus rhamnosus</em> H7 and <em>Rhodotorula mucilaginosa</em> SY-AN-9 to enhance the safety and quality of these products. Results indicated that equal-ratio co-inoculation significantly mitigated nitrosaimes, biogenic amines, and residual nitrite while preserving nitrite-derived flavor, enhancing taste richness, and reducing bitterness. Microbial community and correlation analyses revealed that co-inoculation was associated with the mutual enrichment of the two inoculated strains, an increased relative abundance of beneficial microorganisms such as <em>Latilactobacillus sakei</em>, and a reduced relative abundance of spoilage-associated microorganisms. These ecological shifts were statistically associated with reduced nitrosamine accumulation. Collectively, this study suggests that lactic acid bacteria–yeast co-fermentation may contribute to improved sausage safety through a combination of direct degradation by functional strains and microbial community modulation that is potentially associated with nitrosamine suppression. The findings provide a practical fermentation strategy and a hypothesis-generating framework for understanding strain-mediated microbial interactions in fermented meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118581"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172072","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":"Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS","authors":"Rui Yang,&nbsp;Shihao Huang,&nbsp;Wei Wang,&nbsp;Tongle Sun,&nbsp;Mingxun Ai,&nbsp;Xinyao Han,&nbsp;Langhan Zhao","doi":"10.1016/j.foodres.2026.118656","DOIUrl":"10.1016/j.foodres.2026.118656","url":null,"abstract":"<div><div>Conventional thermal sterilization often results in nutritional loss and flavor deterioration in prune jam, whereas the impact of emerging non-thermal technologies on such products has not been fully elucidated. This study systematically evaluated the effects of pasteurization (PT), ultra-high temperature (UHT), ultra-high pressure (UHP), and a low-voltage electrostatic field (LVEF) on the quality and flavor of prune jam, employing physicochemical analysis, sensory evaluation, and a combination of instrumental techniques, including electronic nose, GC-IMS, and HS-SPME-GC–MS. Results showed that all treatments successfully achieved commercial sterility. The non-thermal treatments, specifically UHP and LVEF, significantly inhibited color degradation (ΔE values of 3.21 ± 0.45 and 4.12 ± 0.38, respectively, vs. 11.11 ± 0.89 for UHT) and more effectively retained heat-sensitive nutrients like ascorbic acid (retention rates of 96.8% and 92.3%, respectively) and total phenolics (retention rates of 98.5% and 94.7%, respectively), along with superior sensory attributes. A total of 157 volatile organic compounds (VOCs), with 20 common to all samples, were identified. UHT treatment promoted the formation of off-flavor compounds such as furfural, whereas UHP and LVEF treatments preserved key fruity aroma components like hexanal. Partial Least Squares-Discriminant Analysis (PLS-DA) revealed that key VOCs with a Variable Importance in Projection (VIP) score &gt; 1 were significantly correlated (<em>P</em> &lt; 0.05) with nutritional and sensory indicators, thus uncovering the chemical mechanism behind the flavor variations. Overall, UHP demonstrated superior performance in preserving the physicochemical quality and characteristic flavor of prune jam compared with the other sterilization treatments evaluated in this study. LVEF also demonstrated considerable potential as an emerging technology. This study fills a knowledge gap regarding the application of non-thermal sterilization in prune jam, providing a theoretical basis and technical guidance for the development of high-quality processed fruit and vegetable products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118656"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172059","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":"Effects of fermentation on protein digestion and peptide release in an in vitro adult digestion model","authors":"Qing Ren ,&nbsp;Jian Zhang ,&nbsp;Xiaoyan Chen ,&nbsp;Jinzhu Pang ,&nbsp;Harry J. Wichers ,&nbsp;Yongping Wen ,&nbsp;Kasper A. Hettinga","doi":"10.1016/j.foodres.2026.118670","DOIUrl":"10.1016/j.foodres.2026.118670","url":null,"abstract":"<div><div>Fermented milk is considered a functional food, while how the fermentation influences the protein digestion and especially the peptide formation during digestion is not fully understood. Therefore, pasteurized whole milk (W) was compared with two fermented samples obtained by fermenting W with <em>Lactobacillus bulgaricus</em> in combination with <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> (Y1) or with <em>Lactobacillus bulgaricus</em> alone (Y2). This study compared the digestion of yoghurt and whole milk, especially focusing on the peptides profile of gastric and intestinal digesta. Y1 and Y2 showed higher protein hydrolysis degree and higher intensity of overall peptides than W, both in gastric and intestinal digesta. PCA analysis of peptidomics data showed that fermentation altered the peptide profile of the gastric digesta but not that of the intestinal digesta. Further analysis of gastric digesta peptides showed that subgroup of peptides significantly more abundant and only present in fermented milk samples was generally longer than those more abundant in whole milk. The cleavage site patterns of these peptide subgroups also differed between fermented and unfermented samples. According to <em>in silico</em> analysis, the intensity and diversity of both bioactive peptides and epitopes were higher in the gastric digesta of fermented milk samples, consistent with the overall trend observed for total peptides. Whole milk digesta showed higher overall epitope intensity than fermented milk after intestinal digestion, suggesting a potentially lower allergenicity of fermented milk; however, further validation is required. This study provides insight into how milk fermentation influences protein digestion and peptide formation, with implications for the bioactivity and allergenic properties of fermented milk products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118670"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172057","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":"Structural characterization, digestive and fermentative properties of Pleurotus ferulae polysaccharides and their effects on human gut microbiota","authors":"Luxi Jiang ,&nbsp;Bin Wang ,&nbsp;Wenkang Wang ,&nbsp;Bingyao Bai ,&nbsp;Zhiqiang Hou ,&nbsp;Xingqian Ye ,&nbsp;Zengliang Jiang ,&nbsp;Shiguo Chen","doi":"10.1016/j.foodres.2026.118633","DOIUrl":"10.1016/j.foodres.2026.118633","url":null,"abstract":"<div><div>The study isolated and characterized the water-extracted and alkali-extracted polysaccharides (WEPP and AEPP) from a medicinal edible mushroom <em>Pleurotus ferulae</em>, and investigated their gastrointestinal digestive and fermentative properties and the effects on gut microbiota. Both WEPP and AEPP shared a core composition of glucose(Glc), galactose(Gal), and mannose(Man). They resisted gastrointestinal digestion but were readily fermented by human gut microbiota <em>in vitro</em>. Notably, the degradation of WEPP and AEPP selectively degraded the Glc, Gal and Man linkages, with Glc linkage for the first utilization. Compared with the prebiotic inulin, WEPP and AEPP yielded significantly higher propionic acid levels. Simultaneously, WEPP primarily enhanced the enrichment of <em>Parabacteroides</em>, whereas AEPP predominantly modulated <em>Paraclostridium</em> enrichment. Collectively, these results indicated that WEPP and AEPP possessed prebiotic potential, supporting gut health <em>via</em> specific modulation of the intestinal microbial community.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118633"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172161","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":"High-density branched α-amylase hydrolyzates from α-glucans exhibit distinct glucose and appetite-regulatory functions in vivo","authors":"Young-Bo Song ,&nbsp;Moon-Gi Hong ,&nbsp;Sang-Ho Yoo ,&nbsp;Byung-Hoo Lee","doi":"10.1016/j.foodres.2026.118640","DOIUrl":"10.1016/j.foodres.2026.118640","url":null,"abstract":"<div><div>This study explored a production strategy for α-amylase hydrolyzates through enzymatic synthesis and modification of carbohydrates, and evaluated their slow digestibility and positive metabolic effects in the mammalian digestive tract, particularly regarding blood glucose regulation, hormone responses, and appetite control. This material exhibited a high α-1,6 linkage ratio (17.7 ± 0.2%) and larger molecular size (0.55 × 10⁷ g mol⁻¹) compared to α-amylase hydrolyzates from enzymatically synthesized/modified starches and α-glucans. This unique structure enabled it to largely bypass α-amylolysis and be degraded primarily by the small intestinal α-glucosidase complex, resulting in a significantly slower hydrolysis rate to glucose, approximately 42% lower than that of the rapidly digestion control. This material suppressed the initial postprandial glucose spike by up to 65% compared to rapidly digestible control and extended the glycemic response in a mouse model, while the gradual increase in blood glucose also moderated insulin levels and prevented excessive secretion. Additionally, the prolonged glucose release throughout the small intestine stimulated ileal L-cells to significantly increase peptide tyrosine tyrosine (PYY) secretion, while long-term consumption of this material promoted anorexigenic neuropeptide, contributing to sustained appetite suppression. Consequently, the strategy of producing α-amylase hydrolyzates with significantly reduced α-1,4 linkages hold great potential as a functional ingredient for preventing metabolic disorders, such as obesity and type 2 diabetes, caused by impaired glycemic and hormonal homeostasis due to rapidly increasing glycemic responses.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118640"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172157","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}