Food Chemistry Molecular Sciences最新文献

Identification of S-1-propenyl-L-cysteine as the catalytic product of AfGGT1 and a key intermediate in isoalliin biosynthesis in Allium fistulosum. L

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-03-18 DOI: 10.1016/j.fochms.2025.100255

Mingzhao Zhu , Huanhuan Xu , Zhili Deng , Menglu Hou , Lecheng Liu , Yongqin Wang

引用次数: 0

Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-03-14 DOI: 10.1016/j.fochms.2025.100254

Prem Prakash Das , Caishuang Xu , Yuping Lu , Enyu Liu , Zahra Jafarian , Takuji Tanaka , Darren Korber , Michael Nickerson , Nandhakishore Rajagopalan

{"title":"Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates","authors":"Prem Prakash Das , Caishuang Xu , Yuping Lu , Enyu Liu , Zahra Jafarian , Takuji Tanaka , Darren Korber , Michael Nickerson , Nandhakishore Rajagopalan","doi":"10.1016/j.fochms.2025.100254","DOIUrl":"10.1016/j.fochms.2025.100254","url":null,"abstract":"<div><div>Pulses are a sustainable source of plant-based proteins, but they often fall short in terms of sensory attributes and functionality. Fermentation has been investigated as a natural food processing method to address these limitations. Spontaneous fermentation, where native microflora grow without the addition of specific microbes, has been traditionally used in food processing by various cultures around the world. However, there is a knowledge gap regarding the changes that occur in protein composition during spontaneous fermentation. This study used capillary gel electrophoresis and liquid chromatography coupled to tandem mass spectrometry to examine the changes in protein size distribution, identify microbial proteins and understand proteome-level changes that occurred during the spontaneous fermentation of three protein isolate substrates: chickpea, faba bean, and lentil. The findings revealed that proteins from a variety of bacterial and fungal species were identified in all substrates, and the number and quantity of these microbial proteins increased during spontaneous fermentation. This rise in microbial protein content was associated with the hydrolysis of proteins from the pulse substrates, which could potentially alter the functionality of the protein ingredient.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100254"},"PeriodicalIF":4.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Triglyceride-lowering effect of rice protein due to the regulation of fatty acid uptake and transport of triglyceride in rats fed normal/oil-enriched diets

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-03-06 DOI: 10.1016/j.fochms.2025.100253

Bingxiao Liu, Zhengxuan Wang, Mingcai Liang, Lin Yang

{"title":"Triglyceride-lowering effect of rice protein due to the regulation of fatty acid uptake and transport of triglyceride in rats fed normal/oil-enriched diets","authors":"Bingxiao Liu, Zhengxuan Wang, Mingcai Liang, Lin Yang","doi":"10.1016/j.fochms.2025.100253","DOIUrl":"10.1016/j.fochms.2025.100253","url":null,"abstract":"<div><div>Dysregulation of fatty acid uptake and triglyceride transport can induce excess triglyceride accumulation. We propose that rice protein might suppress fatty acid uptake and/or triglyceride transport. To elucidate potential mechanisms, expressions of cluster determinant 36 (CD36), microsomal triglyceride transfer protein (MTP), fatty acid transport protein-2 (FATP-2), fatty acid-binding protein-1 (FABP-1), lipoprotein lipase (LPL) and Niemann-Pick C1-like 1 (NPC1L1) were investigated in growing and adult male Wistar rats fed with caseins and rice proteins under normal and oil-enriched dietary conditions. After two weeks of feeding, rice protein depressed the gene and protein expressions of CD36, MTP, FATP-2, FABP-1 and NPC1L1, whereas rice protein up-regulated those of LPL. As a result, rice protein significantly reduced the concentrations of triglyceride and fatty acid in the plasma and liver (<em>P</em> < 0.05) as well as the deposit of perirenal, epididymal and mesenteric fat (<em>P</em> < 0.05). The present study demonstrates an association between the depression of fatty acid uptake and triglyceride transport and the triglyceride-lowering effect of rice protein.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100253"},"PeriodicalIF":4.1,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive study on the fruit quality of a late-ripening mutant variety of plum

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-21 DOI: 10.1016/j.fochms.2025.100251

Huifen Zhang , Ying Du , Yinyin Meng, Xiaofu Tang, Jie Niu, Hongxia Wang, Yihua Ren, Penghan Yi, Xian Luo, Qunxian Deng

{"title":"A comprehensive study on the fruit quality of a late-ripening mutant variety of plum","authors":"Huifen Zhang , Ying Du , Yinyin Meng, Xiaofu Tang, Jie Niu, Hongxia Wang, Yihua Ren, Penghan Yi, Xian Luo, Qunxian Deng","doi":"10.1016/j.fochms.2025.100251","DOIUrl":"10.1016/j.fochms.2025.100251","url":null,"abstract":"<div><div>The fruit ripening period is an important factor affecting fruit quality and commercial value.To investigate why WSQCL ripens about 15 days later than QCL and why WSQCL has a more astringent flavor. This study analyzed the dynamics of fruit development and quality of three plum varieties, including “Late-maturing Qiangcuili” (WSQCL), ‘Qiangcuili’ (QCL), and ‘Cuihongli’ (CHL), to explore the differences in plums quality formation and the ripening period between the late-maturing variant WSQCL and its parental cultivars. The results indicated that the order of the fruit growth rate was QCL > WSQCL > CHL. During fruit development of the three plum varieties, the changes in soluble sugar (SS), titratable acid (TA), starch, chlorophyll, carotenoids, and phenolic contents were consistent, while the accumulation of total phenols, SS, and TA differed significantly between WSQCL and QCL. WSQCL had higher expression of genes related to phenolic compound synthesis than QCL, and phenolic compound synthesis was closely associated with the expression of <em>PAL3, 4CL</em>, <em>HCT1,</em> and <em>CHS</em>. Principal component analysis revealed differences between WSQCL and the other two varieties during the middle and late stages of fruit development. This study provides a reference for quality formation and development of the potential value of WSQCL.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100251"},"PeriodicalIF":4.1,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

What do microRNA concentrations tell us about the mechanical damage and storage period of strawberry fruits?

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-19 DOI: 10.1016/j.fochms.2025.100250

Mahdieh Sharbati, Keyvan Asefpour Vakilian, Mohsen Azadbakht

{"title":"What do microRNA concentrations tell us about the mechanical damage and storage period of strawberry fruits?","authors":"Mahdieh Sharbati, Keyvan Asefpour Vakilian, Mohsen Azadbakht","doi":"10.1016/j.fochms.2025.100250","DOIUrl":"10.1016/j.fochms.2025.100250","url":null,"abstract":"<div><div>Although much research has been performed to investigate the effects of storage conditions, such as mechanical damage and storage period, on the morphological and physiological properties of strawberry fruits, almost all of them have considered severe stress conditions. Finding fruit characteristics that exert significant changes even toward mild and moderate stress conditions can help provide valuable information about the fruit quality during storage. This study aims to investigate various characteristics of strawberry fruits during storage to determine which type of fruit characteristics exert such significant changes toward stress conditions. Identical strawberry samples were subjected to mechanical loading at three levels (1, 2, and 3 N) and then stored at 6 °C for 13 days. Morphological and physiological features, as well as the concentration of several microRNAs involved in strawberry storage, were measured at three-day intervals. The effects of mechanical loading on morphological and physiological characteristics were not significant, while their effects were significant on miR-164, miR-167, and miR-399a. Moreover, while low correlation coefficients were observed between the fruit morphophysiological traits (< 0.6) toward storage conditions, high correlations were obtained between the concentrations of microRNAs. Instead of measuring the morphological and physiological characteristics of fruits, whose behavior is not generally specific toward the stresses, the results show that microRNA concentrations, which can be measured by an electrochemical biosensor, provide us with noteworthy information about fruit quality during storage. These small non-coding molecules exhibited remarkable responses even in mild and moderate stress conditions, making them reliable markers of fruit quality assessment.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100250"},"PeriodicalIF":4.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel SCAR markers for accurate diagnosis of toxic Chlorophyllum molybdites and C. globosum

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-19 DOI: 10.1016/j.fochms.2025.100252

Sittiporn Parnmen , Onanong Pringsulaka , Sutheewan Binchai , Khwanruan Naksuwankul , Achariya Rangsiruji

{"title":"Novel SCAR markers for accurate diagnosis of toxic Chlorophyllum molybdites and C. globosum","authors":"Sittiporn Parnmen , Onanong Pringsulaka , Sutheewan Binchai , Khwanruan Naksuwankul , Achariya Rangsiruji","doi":"10.1016/j.fochms.2025.100252","DOIUrl":"10.1016/j.fochms.2025.100252","url":null,"abstract":"<div><div>Toxic <em>Chlorophyllum molybdites</em> and <em>C. globosum</em> are mistaken for wild edible mushroom species under the same genus, and those under <em>Macrolepiota</em>. These species have similar morphological characteristics and occupy the same ecosystems. Accidental ingestion of <em>C. molybdites</em> and <em>C. globosum</em> can lead to gastrointestinal syndromes including nausea, vomiting, and diarrhea. In severe cases, clinical manifestations, such as dehydration, bloody stools, and profuse sweating, may occur. Given that diagnostic characteristics of poisonous mushrooms are inadequate, the use of molecular techniques is needed. In this study, we developed specific SCAR markers for toxic <em>C. molybdites</em> and <em>C. globosum</em> and used to simultaneously distinguish these toxic species via multiplex PCR. Thirty-five <em>Chlorophyllum</em> and <em>Macrolepiota</em> mushroom samples were obtained, and phylogenetic analysis of the internal transcribed spacer region confirmed their taxonomic entities. High annealing temperature-random amplified polymorphic DNA profiling of all samples using 30 arbitrary primers resulted in nine distinct fragments of <em>C. molybdites</em> and <em>C. globosum</em>, which were further analyzed using the sequence-characterized amplified region (SCAR) technique. Two SCAR primer sets were selected for the accurate discrimination of <em>C. molybdites</em> and <em>C. globosum</em> with expected sizes of 288 and 183 bp, respectively. In the sensitivity tests, both species-specific SCAR markers were detected at DNA template concentration as low as 3 pg/μL in simplex PCR. The presence of these toxic species was detected at 1 % in cooked mushroom samples. Thus, the developed SCAR markers are ideal for the rapid diagnosis of gastrointestinal irritant mushrooms, which may help minimize the risk of severe foodborne illnesses.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100252"},"PeriodicalIF":4.1,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantity of Cu(II) ions in a copper pot by a DNAzyme-based fluorescent sensor

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-18 DOI: 10.1016/j.fochms.2025.100249

Dazhi Jiang , Shijin Wang , Changrong Yang , Ziyi Jia , Fulong Wang , Yongjie Sheng , Yongxing Ai , Jiacui Xu

引用次数: 0

Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-16 DOI: 10.1016/j.fochms.2025.100247

Majida AL-Wraikat , Mohamed Aamer Abubaker , Yingli Liu , Xiping Shen , Yu He , Linqiang Li , YongFeng Liu

引用次数: 0

Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-14 DOI: 10.1016/j.fochms.2025.100248

Jingyang Wang , Changyun Zhang , Min Li , Xiucai Fan , Ying Zhang , Jianfu Jiang , Chonghuai Liu , Lei Sun

{"title":"Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters","authors":"Jingyang Wang , Changyun Zhang , Min Li , Xiucai Fan , Ying Zhang , Jianfu Jiang , Chonghuai Liu , Lei Sun","doi":"10.1016/j.fochms.2025.100248","DOIUrl":"10.1016/j.fochms.2025.100248","url":null,"abstract":"<div><div>‘Queen Nina’ is a popular grape variety, but the fruit flavor profile and its evolution and regulatory mechanism remain unclear. The flavor profile of ‘Queen Nina’ was systematically investigated by analyzing the soluble sugars, organic acids, free amino acids, and aroma volatiles at 6 different stages. A total of 55 aroma volatiles were identified, with esters being the predominant volatiles in mature berries. The flavor profile of ‘Queen Nina’ was elucidated by constructing a flavor radar chart based on the results of OAV, which identified 5 volatiles as reliable indicators of berries ripening. Additionally, we identified 29 genes associated with esters metabolism and reported for the first time the involvement of the CXE gene family in aroma esters decomposition in grapes. The results contribute to a more comprehensive understanding of the dynamics underlying the flavor profile of ‘Queen Nina’, thereby providing novel insights into enhancing the grape aroma.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100248"},"PeriodicalIF":4.1,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inosine-5′-monophosphate interacts with the TAS1R3 subunit to enhance sweet taste detection

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-02-11 DOI: 10.1016/j.fochms.2025.100246

Christine Belloir, Lucie Moitrier, Adeline Karolkowski, Nicolas Poirier, Fabrice Neiers, Loïc Briand

{"title":"Inosine-5′-monophosphate interacts with the TAS1R3 subunit to enhance sweet taste detection","authors":"Christine Belloir, Lucie Moitrier, Adeline Karolkowski, Nicolas Poirier, Fabrice Neiers, Loïc Briand","doi":"10.1016/j.fochms.2025.100246","DOIUrl":"10.1016/j.fochms.2025.100246","url":null,"abstract":"<div><div>Umami and sweet taste detection is mediated by the activation of the TAS1R1/TAS1R3 and TAS1R2/TAS1R3 receptors, respectively. TAS1R2-Venus flytrap domain (VFT) constitutes the primary ligand-binding site for most of the sweeteners whereas TAS1R1-VFT contains the orthosteric binding site for umami compounds. Inosine-5′-monophosphate (IMP), previously known to potentiate umami taste, binds to a site of TAS1R1-VFT adjacent to the L-glutamate site leading to umami synergy. However, the involvement of the TAS1R3 subunit in umami receptor-ligand interactions or in synergy with IMP has never been demonstrated. To elucidate the VFT contribution to umami and sweet detection, we expressed human TAS1R1- and TAS1R3-VFTs in bacteria. Ligand binding studies quantified by intrinsic tryptophan fluorescence revealed that both TAS1R1- and TAS1R3-VFTs are able to interact with umami compounds. Cellular assays revealed that IMP is able, like cyclamate, to modulate the response of TAS1R2/TAS1R3 and TAS1R3 alone stimulated by calcium ions. IMP also acted as an enhancer of TAS1R2/TAS1R3 when stimulated with sucralose, neotame and cyclamate. Taking together, our data demonstrated that IMP modulates sweet compound detection at the receptor level acting via the TAS1R3 subunit. This research suggests more complex receptor interactions between umami and sweet taste qualities and paves the way for development of new sweetness enhancers.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100246"},"PeriodicalIF":4.1,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0