Food Research International最新文献

{"title":"Changes of low-abundance peptides in frozen orange juice before and after frozen storage and pasteurization processing, and their contribution to ACE inhibition activity","authors":"Kewen Wang ,&nbsp;Xiangyang Zhu ,&nbsp;Xiaojun Liao ,&nbsp;Zhenzhen Xu","doi":"10.1016/j.foodres.2025.115739","DOIUrl":"10.1016/j.foodres.2025.115739","url":null,"abstract":"<div><div>The direct-to-business product is the core sector for the sustainable production of all kinds of direct-to-consumer fruit and vegetable products. Additionally, it’s also an effective way to reduce fruit and postharvest loss. However, unlike other agri-foods, few studies focus on the quality of frozen fruit juice. Fruit juice freezing is a vital practice to ensure sustainable supply chain in food and beverage industry. Our research centered on a six-year monitoring analysis of unpasteurized and pasteurized frozen orange juice. We examined the metabolite and peptide profiles using metabolomics and peptidomics approaches, as well as assessing angiotensin-converting enzyme (ACE) inhibition activity through a rapid ACE assay. Based on metabolomics and peptidomics analysis of orange juice, low-abundance peptides in orange juice have demonstrated a heightened sensitivity to frozen storage and pasteurization processing, outperforming overall metabolites. Frozen storage and pasteurization processing affect the level of predicted bioactive peptides as well as ACE inhibition activity in orange juice, and the peptide-rich fraction contributes to the ACE inhibition activity of orange juice. We synthesized 14 peptides and measured their ACE inhibition activity. Five strong ACE inhibitory peptides with IC₅₀ values ranging from 0.31 to 1.93 mg/mL were identified, and their concentrations were found to decrease after frozen storage and pasteurization. As far as we know, this study is the first to focus on low-abundance peptides in industrial samples of orange juice, providing data on their alterations during a six-year monitoring analysis of frozen storage and before and after pasteurization.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115739"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162268","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":"Photocatalytic degradation of the pesticide pyridaben: Identification of degradation pathways using SERS and GC–MS","authors":"Meng-Lei Xu ,&nbsp;Songning Zhao ,&nbsp;Wenshuo Ren ,&nbsp;Mengmeng Zhang ,&nbsp;Xiao Xia Han ,&nbsp;Liang Su ,&nbsp;Chengcong Chen ,&nbsp;Yunfei Xie ,&nbsp;Yu Gao","doi":"10.1016/j.foodres.2025.115738","DOIUrl":"10.1016/j.foodres.2025.115738","url":null,"abstract":"<div><div>Degradation pathways of the pesticide pyridaben in tea caused by ultraviolet photocatalytic degradation were identified using SERS and GC–MS. Pyridaben in tea decreased from 4.50 mg/kg to 3.46 mg/kg after 2 h and to 0.62 mg/kg after 5 h, with a degradation rate of 86.22 % and a recovery rate of 90.00 %. The pyridaben degradation process involved C–S cleavage, with a SERS band of ν(C–S) at 710 cm⁻¹ disappearing in the first hour. This was followed by cleavage of the N atom and the attached tert butyl group, resulting in the cleavage of the C-N bond in the ring, causing ring opening degradation. The presence of residual pyridaben was not necessarily related to the content of tea polyphenols; however, the UV light significantly reduced the content of theobromine, EGC, EC, and ECG but increased the content of EGCG. Ultraviolet irradiation slightly reduced the moisture content of oolong tea samples and did not significantly affect the total ash content. The content of water extract increaseing irradiation time due to the influence of moisture. UV irradiation time at the range of 60–360 min could degrade pyridaben while reducing its impact on tea quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115738"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162269","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":"Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility","authors":"Ingrid Contardo ,&nbsp;Sofía Gutiérrez ,&nbsp;John Hurtado-Murillo ,&nbsp;Natalia Escobar","doi":"10.1016/j.foodres.2025.115702","DOIUrl":"10.1016/j.foodres.2025.115702","url":null,"abstract":"<div><div>The relationship between structural protein differences and changes in legumin, vicilin, and chickpea globulin during digestion and protein digestibility has not yet been fully explored. In this study, we characterized the conformational properties and the secondary structures of chickpea protein isolates (globulin), legumin, and vicilin before and after <em>in vitro</em> digestion to understand their roles in protein digestibility. The globulins were characterized by size, surface charge, hydrophobicity, sulfhydryl group content, and solubility. Protein hydrolysis was determined by the OPA method and electrophoresis. The structural changes were elucidated using FTIR spectroscopy. Vicilin had a bimodal particle size distribution and high polydispersity, indicating more heterogeneous particles with lower surface hydrophobicity, fewer free SH groups, and higher solubility (62%) than those of legumin and globulin. Turbidity was correlated with the aggregation index, with legumin exhibiting the highest value. During the gastric phase, in contrast to legumin (34.2%) and vicilin (31.4%), the protein hydrolysis was the highest in globulin fraction (42.2%). However, at the intestinal level, vicilin exhibited highly digested proteins (99%), as confirmed by SDS-PAGE. FTIR analysis demonstrated differences in secondary structure changes between vicilin with an increase in random coils (22%) and globulin and legumin, which displayed highly parallel β-sheet structures (28.7% and 26%, respectively). These results highlight the importance of conformational switching in the secondary structure of globulins for protein digestibility. Promoting unorganized secondary structures, high solubility, and low aggregation improves globulin protein digestibility. Examination of the structure and digestion of chickpea globulins provides valuable information for the development of plant-based products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115702"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162459","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":"Research advancements on theaflavins: Isolation, purification, synthesis, gut microbiota interactions, and applications potentials","authors":"Sashuang Dong ,&nbsp;Sitong Wu ,&nbsp;Fanyu Hao ,&nbsp;Jinsong Wu ,&nbsp;Zhenlin Liao ,&nbsp;Qingping Zhong ,&nbsp;Ruimin Zhong ,&nbsp;Xiang Fang","doi":"10.1016/j.foodres.2025.115692","DOIUrl":"10.1016/j.foodres.2025.115692","url":null,"abstract":"<div><div>Theaflavins (TFs), specific polyphenolic compounds found in tea, including TF, TF-3-G, TF-3′-G, and TFDG, are renowned for their health-promoting effects. The growing interest in TFs among researchers necessitates a comprehensive review of their properties and impacts. This review systematically examines the chemical and physical properties of TFs, covering their isolation, purification, synthesis, safety, and bioavailability, as well as their implications for health. Special attention is paid to the dynamic interactions between TFs and gut microbiota (GM), exploring how GM metabolizes TFs and the consequent effects on the microbial community. An in-depth understanding of these interactions is crucial for realizing the full health benefits of TFs. Additionally, this review summarizes the well-documented health benefits of TFs, including their roles in ameliorating metabolic diseases, exhibiting anti-inflammatory properties, reducing viral infections, and potential applications in treating cancer and neurological diseases. It also explores the potential industrial applications of TFs, underscoring the need for further research to enhance their benefits for human health and well-being. The primary goal of this review is to support and inspire further detailed investigations into TFs.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115692"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162708","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":"Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS","authors":"Tengjie He ,&nbsp;Chaoxu Wang ,&nbsp;Miner Wang,&nbsp;Ketao Wang,&nbsp;Chunying Huang,&nbsp;Wenli Guo,&nbsp;Duanshun Shi,&nbsp;Huangpeng Hu,&nbsp;Yuanpeng Wu,&nbsp;Jiani Wang,&nbsp;Qishuang Zhou,&nbsp;Chen Ding,&nbsp;Jianqin Huang,&nbsp;Yan Li","doi":"10.1016/j.foodres.2025.115727","DOIUrl":"10.1016/j.foodres.2025.115727","url":null,"abstract":"<div><div>Hickory (<em>Carya cathayensis</em> Sarg.) is a unique economic tree species in China, and its nuts are rich in nutrition. However, its seed coat harbors abundant astringent compounds including phenolic compounds, flavonoids, tannins, and others, necessitating their removal prior to consumption. Traditional high-temperature boiling, while effective in reducing astringency, incurs nutrient loss, environmental pollution, and elevates processing costs. Consequently, there is a pressing need to improve de-astringency techniques for hickory nuts. Using widely-targeted metabolomics, electronic nose analysis and other techniques, the effects of microbial tannase on the astringency, nutrient composition and flavor of hickory nuts were explored. Herein, it was found that the astringency, total phenol and condensed tannins of hickory nut were significantly reduced after the treatment with microbial tannase. Widely-targeted metabolomics analysis further unveiled that most of the phenols, flavones and tannins containing gallic ester linkages in hickory were degraded upon microbial tannase treatment, suggesting that the primary mechanism by which microbial tannase exerts its de-astringent effects may lie in the targeted hydrolysis of galloyl-containing compounds. Notably, the tannase-treated hickory kernels demonstrated a notable retention of nutrients such as soluble proteins and total oils compared to boiled hickory kernels, highlighting its gentle processing nature. In terms of aroma, the tannase-treated hickory kernels were more similar to the non-treated, owing to the preservation of a higher content of pyrazines, pyrans, furans, esters, and alcohols associated with fruity, floral, butterscotch, and sweetness of hickory nuts. These results suggest that microbial tannase can effectively reduce the astringency and preserve the volatile<!--> <!-->compounds of hickory nut, providing a theoretical basis for developing a novel and green de-astringent technology for the hickory nut processing industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115727"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162712","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":"Effect of lipid addition on the physiochemical, structural, and photoactive antibacterial properties of cornstarch-chlorophyllin composite film","authors":"Ruchika Hansanie Ukwatta ,&nbsp;Ruhuan Yuan ,&nbsp;Yan Ma ,&nbsp;Xiaohui Xiong ,&nbsp;Yonghong Hu ,&nbsp;Chen Li ,&nbsp;Feng Xue","doi":"10.1016/j.foodres.2025.115699","DOIUrl":"10.1016/j.foodres.2025.115699","url":null,"abstract":"<div><div>The study aimed to prepare cornstarch-chlorophyllin (CS-Chl) composite films with coconut oil (CO), oregano essential oil (OEO), and beeswax (BW) at percentages of 0.5 %, 1.0 % and 1.5 %, to address the key limitation of the hydrophilic nature of the CS-Chl matrix, and the physiochemical, structural and photoactive antibacterial properties of the films were evaluated. The moisture content, water solubility, swelling ability, and water vapor permeability were significantly reduced in all CO_x/OEO_x/BW_x samples, with average values of 12.58 %, 15.41 %, 29.30 %, and 1.78 × 10⁻¹⁰ gm⁻¹s⁻¹Pa⁻¹, respectively. Regarding mechanical properties, the tensile strength (TS) in CO_x and BW_x films increased, while the elongation at break (EAB) decreased with the increasing CO and BW percentages. However, in OEO_x films, initially, the TS was increased, then reduced with the rising OEO percentage. The FTIR spectrum indicated better CO, OEO, and BW molecule integration with the CS matrix and Chl molecules. XRD spectrum showed low crystallinity, while SEM images visualized rough surfaces with heterogenous structures in the cross-section. Despite the similarity in reactive oxygen species (ROS) production in CO_x/OEO_x/BW_x films, shrimp wrapped in these films were safe for consumption after 5 days. The results highlighted the impact of lipid concentration and ROS generation, confirming that CS-Chl films with CO_x/OEO_x/BW_x offer enhanced antibacterial properties compared to polyethylene (PE) films, positioning them as innovative solutions for food packaging in practical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115699"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163125","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":"Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation","authors":"Li Liu ,&nbsp;Tianhong Liu ,&nbsp;Yuanhui Zhao ,&nbsp;Mingyong Zeng ,&nbsp;Xinxing Xu","doi":"10.1016/j.foodres.2025.115712","DOIUrl":"10.1016/j.foodres.2025.115712","url":null,"abstract":"<div><div>The study investigates the impacts of indigenous bacterial strains inoculation specifically <em>L. pentosus</em>, on the flavor characteristics, microbial composition, and metabolite profiles of fermented oyster hydrolysates. This research aimed to elucidate potential mechanisms underlying the reduction of off-flavors in fermented hydrolysates. A total of 46 and 57 volatile compounds were detected by GC–MS and GC-IMS in hydrolysates inoculated with different core microbes, respectively. The 9 key volatile compounds detected by GC–MS analysis. (<em>E</em>, <em>E</em>)-2,4-heptadienal, heptanal, octanal, pentanal, and (<em>E</em>)-2-octenal reduced the off-flavor of the fermented oyster hydrolysate. Meanwhile 1-octen-3-ol, 3-octanone, 4-octanone, and (<em>E</em>, <em>Z</em>)-2,6-nonadienal enhanced the direct contribution of desirable flavors. Variation in 16 amino acids, 10 organic acids and 3 nucleotides were monitored to further understand the metabolic changes affecting flavor quality. Moreover, pyruvate decarboxylase [EC 4.1.1.1], phosphomannanase [EC 3.2.1.109], lipoyl-CoA synthetase [EC 6.3.2.4], and arginine kinase [EC 2.7.3.3] were the main microbiologically active enzymes. An increase in the content of aromatic compounds and a decrease in the content of C6-C9 unsaturated aldehydes through Lys, Phe, Asp, Glu, phosphoenolpyruvate, oleic acid, and linoleic acid metabolism pathways improved the flavor of oyster hydrolysates fermented <em>by L. pentosus</em>. This research provides a theoretical basis for leveraging autochthonous microbial fermentation to systematically improve flavor characteristics in fermented products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115712"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163130","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":"Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken","authors":"Haijing Hu ,&nbsp;Linlin Cai ,&nbsp;Liangting Shao ,&nbsp;Xinglian Xu ,&nbsp;Huhu Wang ,&nbsp;Guanghong Zhou","doi":"10.1016/j.foodres.2024.115544","DOIUrl":"10.1016/j.foodres.2024.115544","url":null,"abstract":"<div><div><em>Pseudomonas</em> stands out as the dominant spoilage bacteria in chilled meat. Bacteriophages are anticipated to emerge as a novel bactericidal preservative, offering a solution to the issue of antibiotic resistance. In this work, the <em>Pseudomonas</em> phages named P1, P9 and P20 were obtained from 84 samples collected from slaughtering environments and 24 chilled chicken products. The three phages displayed high strain specificity and a limited host spectrum. The latent period for all three phages was less than 10 min under the optimal MOI condition (0.0001), while the lysis periods were 60, 90, and 120 min respectively. The tested phages could maintain stable survival within a temperature range of 4 to 40 °C and a pH range of 5 to 11. Combined with morphological and genomic comparison, the three phages belonged to the order <em>Caudovirales</em>, family <em>Podoviridae</em>, subfamily <em>Autographivirinae</em>, and genus <em>T7virus</em>. Their genomes comprised linear dsDNA ranging from 40,000 to 50,000 bp, devoid of genes encoding toxins, virulence factors, antibiotic resistance, and lysogen markers. The finding indicated that the three phages were lytic bacteriophages, showing promise as safe bacteriostatic agents for inhibiting <em>Pseudomonas</em> in food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115544"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163132","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":"Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters","authors":"Jingming Zhang ,&nbsp;Xin Li ,&nbsp;Cheng Li ,&nbsp;Baohua Kong ,&nbsp;Fangda Sun ,&nbsp;Chuanai Cao ,&nbsp;Hongwei Zhang ,&nbsp;Qian Liu ,&nbsp;Xinning Huang","doi":"10.1016/j.foodres.2025.115731","DOIUrl":"10.1016/j.foodres.2025.115731","url":null,"abstract":"<div><div>This study was designed to investigate the promotive effect of transglutaminase (TG) on the gelling properties and sensorial attributes of lysine (Lys)-rich salt-reduced frankfurters. The results revealed that the addition of 0.3% TG yielded acceptable cooking loss and emulsion stability in Lys-rich salt-reduced frankfurters, significantly improved their textural parameters, and visibly optimised their microstructure. Moreover, combination treatment with TG and Lys also promoted the gelling properties of the thermally induced gels, conferring greater viscoelasticity and stability. Meanwhile, TG and Lys positively transformed their protein conformations by promoting the generation of isopeptide bonds and enhancing the predominant molecular forces (hydrogen bonds and hydrophobic interactions). Additionally, combination treatment with 0.3% TG and Lys increased the overall sensory score of the salt-reduced frankfurters from 45.4 to 82.6. In summary, the combined application of TG and Lys potentially serves as an efficient salt-replacement strategy in emulsified meat products, providing superior product quality and health benefits.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115731"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163199","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":"Depolymerized peanut skin-derived proanthocyanidins alleviate cognitive dysfunction by inhibiting Aβ42 aggregation in Alzheimer’s disease","authors":"He Liu ,&nbsp;ZiYan Zhang ,&nbsp;XiaoQing Li ,&nbsp;LianYing Zhang ,&nbsp;AiYun Zhao ,&nbsp;Zheng Zheng ,&nbsp;Hui Gao ,&nbsp;Shengbo You ,&nbsp;Jialei Zhang ,&nbsp;Jie Sun","doi":"10.1016/j.foodres.2025.115747","DOIUrl":"10.1016/j.foodres.2025.115747","url":null,"abstract":"<div><div>Peanut skin proanthocyanidins (PSP) are natural polyphenols with antioxidant properties that mitigate Alzheimer’s disease (AD), a complex progressive neurodegenerative disorder whose underlying biological mechanisms includes the aggregation of insoluble amyloid plaques. However, the high degree of polymerization of PSP, extracted using conventional methods, limits its bioavailability. This study established the optimal processes for ultrasound-assisted alkaline depolymerization to produce oligomeric proanthocyanidins (OPSP) from PSP content (2.7 mg/mL), depolymerization temperature (54.8 °C), ultrasonic power (480 W, 28 Hz), ultrasonic duration (28.7 min), and pH (12.1). Under these conditions, the degree of polymerization of the proanthocyanidins decreased from 6.74 to 2.87. Physicochemical characteristics of PSP and OPSP were analyzed. Both PSP and OPSP exhibited shared structural bonding and a repeating 288 Da unit, with Proanthocyanidin A identified as the predominant type. Furthermore, compared with PSP, OPSP demonstrated enhanced stability and antioxidant activity. Using <em>in vitro</em> detection of amyloid-beta (Aβ42) inhibition, this study demonstrated that OPSP exhibited greater inhibition of Aβ42 fibrillogenicity than underpolymerized PSP, and OPSP significantly inhibited Aβ42-induced cytotoxicity. In addition, the effect of OPSP was investigated in a rat model of Alzheimer’s disease. The results indicated that OPSP improved the memory performance of AD rats in the water maze and decreased the levels of inflammatory factors IL-6, IL-1β, and TNF-α. Moreover, OPSP ameliorated histopathological changes and reduced Aβ42 plaque deposition in the brains of AD rats. These findings regarding OPSP are anticipated to facilitate high-value utilization of peanut by-products, expand their applications, and provide guidance for the use of OPSP in the development of natural healthcare pharmaceuticals and mitigation and treatment of Alzheimer’s disease.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115747"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143176627","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}