Food Research International最新文献_第7页

Polyphenol-enriched yam bean via vacuum impregnation: enhanced antioxidant activity and metabolite bioconversion during in vitro colonic fermentation 真空浸渍富多酚山药豆：提高体外结肠发酵过程中抗氧化活性和代谢物的生物转化

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-23 DOI: 10.1016/j.foodres.2025.117578

Saúl González-Moya, Alba Cecilia Durán-Castañeda, Rita María Velázquez-Estrada, Francisco Javier Blancas-Benitez, Jorge Alberto Sánchez-Burgos, Sonia Guadalupe Sáyago-Ayerdi, Victor Manuel Zamora-Gasga

{"title":"Polyphenol-enriched yam bean via vacuum impregnation: enhanced antioxidant activity and metabolite bioconversion during in vitro colonic fermentation","authors":"Saúl González-Moya, Alba Cecilia Durán-Castañeda, Rita María Velázquez-Estrada, Francisco Javier Blancas-Benitez, Jorge Alberto Sánchez-Burgos, Sonia Guadalupe Sáyago-Ayerdi, Victor Manuel Zamora-Gasga","doi":"10.1016/j.foodres.2025.117578","DOIUrl":"10.1016/j.foodres.2025.117578","url":null,"abstract":"<div><div>Yam bean (<em>Pachyrhizus erosus</em> L.) is an underutilized Mexican tuber valued for its dietary fiber but limited in polyphenols, reducing its functional potential. This study evaluated the effect of vacuum impregnation (VI) with mango seed polyphenolic extract on its in vitro colonic fermentation. Mango seed extract was obtained via ultrasound-assisted extraction and incorporated into yam bean slices through VI (150 mBar, 15 min), followed by dehydration and in vitro gastrointestinal digestion to isolate the indigestible fraction. Four treatments were tested: T1 (extract + vacuum), T2 (extract without vacuum), and two water controls (T3 and T4). Digested samples were fermented with pooled human fecal microbiota for 24 h under anaerobic conditions. T1 showed significantly higher total soluble phenols (6.30 ± 0.48 mg GAE/g at 3 h), antioxidant activity (5.94 ± 0.12 μmol TE/g at 6 h by DPPH), and pH reduction (4.59 ± 0.04 at 24 h), compared to T2 and controls. HPLC-DAD-MS identified 24 phenolic compounds and metabolites, with T1 showing greater abundance and earlier appearance of gallic acid, pentagalloyl glucose, ellagic acid, and urolithins A and C. GC–MS revealed that esters dominated early fermentation in T1, while fatty acids predominated after 12 h in all treatments. The higher metabolite diversity and concentration in T1 suggests a stronger interaction of polyphenols with the yam bean matrix via VI, enhancing microbial bioconversion. These results demonstrate that VI is a promising strategy for improving the functional properties of plant matrices using polyphenol-rich by-products, contributing to the development of functional foods aimed at intestinal health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117578"},"PeriodicalIF":8.0,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154585","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

Bio-inspired nanocarriers for oral delivery: Applications in intestinal health 生物启发的口服纳米载体：在肠道健康中的应用

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-23 DOI: 10.1016/j.foodres.2025.117589

Jia Guo , Zijun Wang , Li Huan , Haiying Yang , Shikai Zhang , Ying Xie , Saiqing Xu , Qiutan Cui , Yang Shan , Shenghua Ding

引用次数: 0

New insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation 速冻降低蓝莓风味损失机制的新见解：细胞微观结构维持与脂肪酸代谢调节的耦合

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117581

Haiying Yang , Jia Guo , Shuhua Lin , Lvhong Huang , Xiaomei Cheng , Wenzhi Yi , Rongrong Wang , Yang Shan , Ning Jiang , Shenghua Ding

{"title":"New insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation","authors":"Haiying Yang , Jia Guo , Shuhua Lin , Lvhong Huang , Xiaomei Cheng , Wenzhi Yi , Rongrong Wang , Yang Shan , Ning Jiang , Shenghua Ding","doi":"10.1016/j.foodres.2025.117581","DOIUrl":"10.1016/j.foodres.2025.117581","url":null,"abstract":"<div><div>High perishability and strong seasonality of blueberries provide challenges for annual supply, and freezing is key to solving these issues. Conventional slow freezing (SF) often causes severe flavor quality loss, whereas in this study, quick freezing (QF) can alleviate this by maintaining cellular microstructure (fruit texture and cellular integrity via smaller ice crystal formation) and regulating fatty acid metabolism (inhibited LOX activity). Metabolomics based on GC–MS and UPLC-MS/MS showed that typical biomarkers in volatile organic compounds (VOCs) were fatty acid-VOCs hexanal (18.25-fold higher in QF than SF) and (<em>E</em>)-2-hexenal (5.71-fold higher in QF than SF) with ‘green’, ‘sweet’, and ‘grassy’ odor and in non-VOCs was <em>α</em>-linolenic acid (1.34-fold higher in SF than QF). Moreover, fatty acid metabolism with <em>VcFADs</em>, <em>VcLOXs</em>, and <em>VcADHs</em> could integrate microstructure preservation with metabolic reprogramming. Hence, QF reduced blueberry flavor loss by virtue of this structural-metabolic coupling effect. This study provides a theoretical reference for regulating the flavor loss and enhancing the freeze-thaw stability of frozen blueberries during processing and storage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117581"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154590","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

Exploring the mechanisms of torularhodin in alleviating diabetic kidney disease: a microbiome and metabolomics approach through the gut-kidney axis 通过肠道-肾脏轴的微生物组学和代谢组学方法，探索环鲁霍丁缓解糖尿病肾病的机制

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117597

Wenlong Deng , Yi Guo , Qigui Mo , Jiaqi Liu , Yanting Su , Zhihao Wei , Runtao Ma , Jiaqi Chen , Yue Song , Tianqi Chen , Peng Wang , Wei Yu , Surui Lu

{"title":"Exploring the mechanisms of torularhodin in alleviating diabetic kidney disease: a microbiome and metabolomics approach through the gut-kidney axis","authors":"Wenlong Deng , Yi Guo , Qigui Mo , Jiaqi Liu , Yanting Su , Zhihao Wei , Runtao Ma , Jiaqi Chen , Yue Song , Tianqi Chen , Peng Wang , Wei Yu , Surui Lu","doi":"10.1016/j.foodres.2025.117597","DOIUrl":"10.1016/j.foodres.2025.117597","url":null,"abstract":"<div><div>This study primarily investigates the pivotal role of torularhodin in alleviating diabetic nephropathy in mice. Oral administration of torularhodin at a dose of 30 mg/kg/day for 8 weeks significantly improved diabetic symptoms and mitigated kidney tissue damage in a mouse model of diabetic nephropathy. Integrating findings from both network pharmacology and in vivo experiments, the study confirmed that torularhodin activates the Nrf2 signaling pathway, thereby promoting the expression of multiple antioxidant enzymes to directly reduce oxidative stress and mitochondrial damage in renal tissues. Moreover, combined analyses of metabolomics and gut microbiota profiling revealed that torularhodin increased the abundance of <em>Muribaculaceae</em>, <em>Moraxellaceae</em>, and <em>Erysipelotrichaceae</em>, while decreasing the abundance of <em>Lactobacillaceae</em> and <em>Enterobacteriaceae</em>. These microbial shifts were accompanied by increased levels of key metabolites, such as Glycerol 3-Phosphate and <span>d</span>-Fructose 6-Phosphate, which helped alleviate amino acid metabolic disorders, restore energy metabolism, and reduce oxidative stress in the kidneys via the gut-kidney axis. This study demonstrates that the protective effects of torularhodin against diabetic nephropathy arise both from its direct antioxidant and mitochondrial protective actions, and partly from modulation of the gut microbiota and their metabolites. These findings provide new insights into the mechanisms of torularhodin and establish a theoretical basis for its potential use as a therapeutic strategy for diabetic nephropathy.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117597"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154526","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

Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles 背最长肌内脂肪高、低的杜×长×大猪肉风味化合物、结肠微生物组和代谢组的差异特征

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117579

Dongfang Wang , Yangguang Ren , Yiyan Liao , Long Pan , Yong Su , Weiyun Zhu

{"title":"Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles","authors":"Dongfang Wang , Yangguang Ren , Yiyan Liao , Long Pan , Yong Su , Weiyun Zhu","doi":"10.1016/j.foodres.2025.117579","DOIUrl":"10.1016/j.foodres.2025.117579","url":null,"abstract":"<div><div>Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) content remain unclear. This study aimed to investigate differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low IMF using multi-omics analyses. High IMF (H-IMF) pork had higher marbling scores, tenderness, and overall acceptability than low IMF (L-IMF) pork. The overall flavor profiles were similar between H-IMF and L-IMF pork. The main enriched volatile flavor compounds (VOCs) in H-IMF pork belonged to esters and were mainly represented by 3-methylbutanal, ethyl acetate, (<em>E</em>)-2-decenal, ethyl nonanoate, 2-nonanone, methional, and ethyl decanoate. <em>Dorea</em> was significantly enriched and showed a positive correlation with main VOCs, whereas <em>Treponema</em>, <em>Alloprevotella</em>, and <em>Cryptobacteroides</em> were significantly reduced in the colon of H-IMF pigs. Differential metabolites were mainly enriched in nucleotide and pyrimidine metabolic pathways. <em>Dorea</em> and metabolites cytidine, 2′-deoxycytidine-5′-monophosphate, and 2′-deoxythymidine-5′-monophosphate participated in nucleotide and pyrimidine metabolic pathways and potentially influenced the production of flavor compounds. Overall, the results imply that IMF influences pork flavor compounds and is closely associated with the gut microbiota, indicating potential to improve flavor attributes through microbial regulation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117579"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117579","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

Co-culture strategies for muscle–fat tissue development from caprine satellite cells: a step toward sustainable cultivated meat 从山羊卫星细胞中培养肌肉脂肪组织的共同培养策略：迈向可持续培养肉类的一步

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117590

Toka Elhaddad , Eman Thabet , Marwa M. Essawy , Amira M. Embaby , Ahmed Hussein , Hoda Elkhenany

{"title":"Co-culture strategies for muscle–fat tissue development from caprine satellite cells: a step toward sustainable cultivated meat","authors":"Toka Elhaddad , Eman Thabet , Marwa M. Essawy , Amira M. Embaby , Ahmed Hussein , Hoda Elkhenany","doi":"10.1016/j.foodres.2025.117590","DOIUrl":"10.1016/j.foodres.2025.117590","url":null,"abstract":"<div><div>Cultivated meat offers a sustainable alternative to conventional livestock production, yet caprine species remain underexplored. This study investigates the bipotential differentiation capacity of muscle satellite cells (MuSCs) isolated from Aleppo goats (<em>Capra hircus</em>), aiming to optimize dual myogenic-adipogenic tissue generation from a single cell source. MuSCs were isolated via mechanical and enzymatic digestion, displaying spindle-shaped morphology and positive expression of CD56, while negative for CD31.</div><div>To investigate dual-lineage specification, five co-culture models were established, two simultaneous (M1: mixed co-culture, M2: layered co-culture) and three sequential (M3: adipogenic-to-myogenic, M4: same as M3 but long adipogenic priming, M5: myogenic-to-adipogenic). Simultaneous models involved combining or layering lineage-committed cells, while sequential models exposed a single MuSC population to staged adipogenic and myogenic cues. Gene expression analysis and histological staining revealed that M3 yielded optimal myogenic differentiation, characterized by high <em>MyoD</em> and <em>MyoG</em> expression. Model 5 favored adipogenesis, as evidenced by <em>PPARγ</em> expression and lipid accumulation alongside late myogenic traits. These findings present an efficient strategy for generating tailored muscle–fat constructs from caprine MuSCs and highlight their potential for cost-effective, sustainable cultivated meat production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117590"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117762","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

Investigation of the spoilage effects of interactions between dominant spoilage bacteria W. viridescens and P. agglomerans on marinated beef 优势腐败菌W. viri下降菌与P.团聚菌相互作用对腌制牛肉腐败效应的研究

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117593

Wenyan Ding , Miaoyun Li , Zhiyuan Sun , Yaodi Zhu , Lijun Zhao , Lingxia Sun , Huimin Niu , Fukang Dong , Yanxia Liu , Gaiming Zhao

{"title":"Investigation of the spoilage effects of interactions between dominant spoilage bacteria W. viridescens and P. agglomerans on marinated beef","authors":"Wenyan Ding , Miaoyun Li , Zhiyuan Sun , Yaodi Zhu , Lijun Zhao , Lingxia Sun , Huimin Niu , Fukang Dong , Yanxia Liu , Gaiming Zhao","doi":"10.1016/j.foodres.2025.117593","DOIUrl":"10.1016/j.foodres.2025.117593","url":null,"abstract":"<div><div>The industrial production of marinated beef frequently encounters challenges such as short shelf-life and high risk. Traditional studies have primarily focused on the spoilage capacity of a single dominant bacterium, while overlooking microbial interactions. In this study, isolated <em>W. viridescens</em> and <em>P. agglomerans</em> were inoculated into marinated beef individually and in combination to analyze their main metabolic pathways and interaction mechanisms. Results showed that <em>P. agglomerans</em> exhibited stronger motility and environmental adaptability compared to the W group, enabling rapid decomposition of proteins and lipids. Its metabolic pathways were mainly related to amines, phospholipids, and lipids, which promote deamination and transamination, resulting in significant changes in TVB-N, TCA-soluble peptides, and texture. Compared with single-strain groups, the coexistence of both bacteria did not further enhance spoilage capacity but induced remarkable metabolic pathway alterations. In the WP group, the group's main differential metabolites were proline, leucine, lysine, phenylalanine, riboflavin, inosinic acid, and guanine. Under the combined action of <em>W. viridescens</em> and <em>P. agglomerans</em>, the ABC transporter, leucine, isoleucine, and valine metabolic pathways were significantly up-regulated, while the FoxO signaling pathway and aminoacyl-tRNA biosynthesis were downregulated. The two bacteria compete for nutrients to maintain intracellular metabolic balance. This study revealed the metabolic pathway and mechanism of microbial spoilage of <em>W. viridescens</em> and <em>P. agglomerans</em> in the spoilage process of marinated beef, which can optimize the production process, reduce spoilage, and lay a theoretical foundation for the precise preservation strategy of the marinated beef industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117593"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216907","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

Solvent-based mid-infrared spectroscopy paired with modern machine learning approaches for saffron authentication 基于溶剂的中红外光谱与藏红花认证的现代机器学习方法相结合

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117592

Hadi Parastar , Linus Busse , Andreas Wolf , Philipp Weller

{"title":"Solvent-based mid-infrared spectroscopy paired with modern machine learning approaches for saffron authentication","authors":"Hadi Parastar , Linus Busse , Andreas Wolf , Philipp Weller","doi":"10.1016/j.foodres.2025.117592","DOIUrl":"10.1016/j.foodres.2025.117592","url":null,"abstract":"<div><div>This study demonstrates the use of solvent mid-infrared (MIR) spectroscopy with a MIRA analyzer, combined with modern machine learning/chemometric techniques for saffron quality and authenticity control. A total of 111 authentic saffron samples from six distinct geographical regions in Iran were analyzed. Saffron metabolite extraction was conducted using a modified solvent extraction protocol based on ISO 3632 standard, screened and optimized through design of experiments (DOE). The study focused on two main objectives: geographical origin discrimination and adulteration detection. For exploratory data analysis, principal component analysis (PCA) was applied. Partial least squares-discriminant analysis (PLS-DA) was used for geographical origin discrimination, achieving a 93.0 % accuracy in the test set, with the first derivative as one important preprocessing step. However, a higher accuracy of 95.5 % was obtained using random subspace discriminant ensemble (RSDE) without the need for preprocessing the MIR data. In the next phase, the detection of four common plant-based saffron adulterants, including safflower, marigold, rubia and even saffron style was carried out using the MIRA analyzer. Data-driven soft independent modeling of class analogy (DD-SIMCA) successfully differentiated between authentic and adulterated samples, achieving 100 % sensitivity and specificity. PLS-DA and RSDE were then employed to identify the type and level of adulterants, with RSDE clearly outperforming PLS-DA, achieving accuracy above 94.0 %, as compared to PLS-DA's accuracy of over 90.0 %. In conclusion, the combination of solvent-based MIR spectroscopy and modern chemometric techniques shows great potential as a reliable tool for saffron quality control at the point of need.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117592"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154527","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

Prevalence of Hepatitis A and E viruses in ready-to-eat foods: A meta-analysis 即食食品中甲型和戊型肝炎病毒的流行：一项荟萃分析

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117595

Temitope C. Ekundayo , Bright E. Igere , Feroz M. Swalaha , Oluwatosin A. Ijabadeniyi

{"title":"Prevalence of Hepatitis A and E viruses in ready-to-eat foods: A meta-analysis","authors":"Temitope C. Ekundayo , Bright E. Igere , Feroz M. Swalaha , Oluwatosin A. Ijabadeniyi","doi":"10.1016/j.foodres.2025.117595","DOIUrl":"10.1016/j.foodres.2025.117595","url":null,"abstract":"<div><div>The presence of Hepatitis A (HAV) and Hepatitis E (HEV) viruses in ready-to-eat foods (RTEFs) poses significant public health risk. The incidence of HEV in plant-based RTEFs particularly represents another emerging public health concern. There is a need for effective decontamination strategies to halt HAV and HEV exposure via RTEFs. The present study aimed at assessing the prevalence of foodborne HAV and HEV in RTEFs. A total of 2089 HAV/HEV-RTEFs related data from four integrated repositories was fitted to a mixed-effects model to estimate HAV and HEV prevalence. The prevalence of HEV in pork RTEFs was 22.67 % (95 %CI: 3.96–67.60; I<sup>2</sup> = 97.2 %, 95.6–98.2, <em>p</em> < 0.0001) and 0.71 % (0.17–2.95, I<sup>2</sup> = 0.0 %, 0.0 %–89.6 %; <em>p</em> = 0.66) in vegetable-based RTEFs. HAV prevalence in vegetable-based and meat-based RTEFs was 1.67 % (0.94–2.95; I<sup>2</sup> = 0 %, 0.0–79, <em>p</em> = 1) and 0 %, respectively. In conclusion, the analysis suggests that 22.67 % of RTE pork products carried HEV, highlighting a possible health risk and the need for effective decontamination measures. Meanwhile, HAV and HEV were very rarely found in vegetable-based RTEFs, suggesting they have a much smaller risk of HAV/HEV that cannot be neglected.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117595"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154530","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

Peptides from Pithecellobium dulce (guamúchil) and Inga jinicuil (jinicuil) proteins: In silico prediction and in vitro validation of their antioxidant and anti-inflammatory properties 从细绳菌dulce （guamúchil）和Inga jinicuil （jinicuil）蛋白中提取的多肽：其抗氧化和抗炎特性的计算机预测和体外验证

IF 8 1区农林科学

Food Research International Pub Date : 2025-09-22 DOI: 10.1016/j.foodres.2025.117584

C. Valencia-Olivares , G. Franca-Oliveira , D.A. Luna-Vital , B. Hernández-Ledesma

{"title":"Peptides from Pithecellobium dulce (guamúchil) and Inga jinicuil (jinicuil) proteins: In silico prediction and in vitro validation of their antioxidant and anti-inflammatory properties","authors":"C. Valencia-Olivares , G. Franca-Oliveira , D.A. Luna-Vital , B. Hernández-Ledesma","doi":"10.1016/j.foodres.2025.117584","DOIUrl":"10.1016/j.foodres.2025.117584","url":null,"abstract":"<div><div>Underutilized legumes are a source of bioactive compounds, such as peptides with antioxidant properties that can prevent non-communicable diseases (NCDs) and be valorized in the food and health industries. This study aimed to evaluate, by <em>in silico</em> and <em>in vitro</em> approaches, the antioxidant and inflammatory potential of peptide fractions released during the simulated gastrointestinal digestion of <em>Pithecellobium dulce</em> (guamúchil, GM) and <em>Inga jinicuil</em> (jinicuil, JN) protein seeds. These seeds are obtained as natural by-products after the edible aril of the fruit is consumed. A proteomic analysis was conducted, evaluating the functionality of the identified legume proteins by the OmicsBox software. In addition, <em>in silico</em> tools (Rapid Peptide Generator, Peptide Ranker, AnoxPP, AnOxPePred 1.0, and PreAIP) were employed to simulate gastrointestinal digestion and estimate the antioxidant and anti-inflammatory properties of the released peptides. These approaches revealed that after the action of digestive enzymes on GM and JN proteins, 21 peptides with potential antioxidant and anti-inflammatory activity were released. These activities were attributed to their high content of hydrophobic, aromatic and positively charged amino acids. Biochemical and cell assays were used to determine selected bioactivities of the peptide fractions. High and low molecular peptide fractions exerted radical scavenging activity. The < 5 kDa fraction of JN significantly (<em>p</em> < 0.05) reduced the reactive oxygen species (ROS) levels under basal and stimulated conditions, and demonstrated anti-inflammatory effects by reducing tumor necrosis factor (TNF)-α levels in macrophages. These findings suggested that seeds of GM and JN could be a sustainable source of health promoting molecules.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117584"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216903","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