Food Chemistry Molecular Sciences最新文献_第2页

Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines 大豆转基因系与野生系杂交的表型和化学特性

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-24 DOI: 10.1016/j.fochms.2025.100271

Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim

{"title":"Phenotypic and chemical characterization of soybean hybrids between genetically modified and wild lines","authors":"Kyong-Hee Nam , Jin Ho Heo , Do Young Kim , In Soon Pack , Seong-Jun Chun , Chang-Gi Kim","doi":"10.1016/j.fochms.2025.100271","DOIUrl":"10.1016/j.fochms.2025.100271","url":null,"abstract":"<div><div>This study investigated the morphological, physical, and chemical characteristics of hybrid soybean seeds derived from genetically modified (GM) soybeans (<em>Glycine</em> max) and wild soybeans (<em>Glycine soja</em>), with a primary focus on their nutritional and functional potential in comparison to GM soybeans. The hybrids exhibited reduced stem diameter, smaller leaf area, and delayed flowering compared to their GM parents, but produced higher seed yields despite smaller seed size, indicating a trade-off between vigor and productivity. While amino acid profiles were largely comparable to those of GM soybeans, the hybrids showed significantly higher levels of <em>α</em>-linolenic acid (up to 36.1 %), daidzin (up to 222.6 %), genistin (up to 194.4 %), and daidzein (up to 153.6 %). In contrast, saturated and monounsaturated fatty acids, as well as sucrose, were substantially lower. Structural equation modeling identified daidzein and genistein as major contributors to seed weight. These results suggest that hybrid soybeans, evaluated primarily against GM soybeans in this study, offer promising potential for enhancing nutritional value and may serve as valuable resources in the development of functional food products.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100271"},"PeriodicalIF":4.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Species-level enumeration of low-concentration lactic acid bacteria in breast milk 母乳中低浓度乳酸菌的种级计数

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-24 DOI: 10.1016/j.fochms.2025.100269

Yue Sun , Qiming Li , Mengling Hu , You Wu , Yunchao Wa , Hai Lu , Shilong Jiang , Hui Wang , Qiaosi Wei , Yujun Huang , Ruixia Gu , Chenchen Zhang

{"title":"Species-level enumeration of low-concentration lactic acid bacteria in breast milk","authors":"Yue Sun , Qiming Li , Mengling Hu , You Wu , Yunchao Wa , Hai Lu , Shilong Jiang , Hui Wang , Qiaosi Wei , Yujun Huang , Ruixia Gu , Chenchen Zhang","doi":"10.1016/j.fochms.2025.100269","DOIUrl":"10.1016/j.fochms.2025.100269","url":null,"abstract":"<div><div>It is crucial to identify the distribution of lactic acid bacteria (LAB) in breast milk which is a source of live probiotics for the infant gut. Quantitative PCR (qPCR) is a powerful technique for selectively counting LAB at the species or strain level. However, the limit of quantification (LoQ) of qPCR is inadequate for human milk samples. To address this issue, nested primer pairs for <em>Lactobacillus</em> and <em>Bifidobacterium</em> species were designed to enable 15 cycles of preamplification Subsequent qPCR assays using the preamplification products (with 10-fold dilution) as templates reduced the LoQ for enumeration plasmids to one-thousandth of the original concentration. Importantly, preamplification did not enhance the detection capability for low biomass samples because the efficiency of DNA extraction was too low. To mitigate the variation in bacteria concentration, inert bacteria were added to the samples. Incorporating <em>Lactococcus lactis</em> at 10<sup>7</sup> CFU mL<sup>−1</sup> into the samples helped expand the linear range between the cycle threshold values and the concentration of target bacteria. By combining preamplification with inert <em>Lc. lactis</em>, probiotic LAB cells could be detected at single-digit levels in breast milk, while also minimizing the requirements for primer quality and DNA extraction kits. This qPCR-based approach is a reliable tool for studying the potential distribution patterns of LAB in low biomass samples, and it enabled approximately a tenfold increase in the number of breast milk samples in which <em>Lactobacillus</em> and <em>Bifidobacterium</em> species were detected, indicating the ubiquitous <em>Lactobacillus</em> and <em>Bifidobacterium</em> in breast milk.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100269"},"PeriodicalIF":4.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of fermented liquid feed supplementation on grower-fattening pigs production: Insights into growth performance, carcass traits, meat quality, and metabolite profiles 发酵液体饲料补充对生长肥猪生产的影响：对生长性能、胴体性状、肉品质和代谢物谱的见解

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-13 DOI: 10.1016/j.fochms.2025.100268

Aoran Zhang , Yunfan Zheng , Wang Yin , Xiaoqing Pu , Aibing Yu , Hongmei Wang , Bing Yu , Jianping Li , Wenli Chen , Yunxiang Liang

{"title":"Impact of fermented liquid feed supplementation on grower-fattening pigs production: Insights into growth performance, carcass traits, meat quality, and metabolite profiles","authors":"Aoran Zhang , Yunfan Zheng , Wang Yin , Xiaoqing Pu , Aibing Yu , Hongmei Wang , Bing Yu , Jianping Li , Wenli Chen , Yunxiang Liang","doi":"10.1016/j.fochms.2025.100268","DOIUrl":"10.1016/j.fochms.2025.100268","url":null,"abstract":"<div><div>This study investigates the effects of supplementing grower-fattening pig diets with fermented liquid feed (FLF) on growth performance, carcass traits, meat quality attributes, and metabolite profiles. Seventy-five crossbred gilts were randomly allocated to groups receiving dry pellet feed (control) or liquid feed with 15 % or 30 % FLF supplementation. FLF supplementation significantly increased final body weight, while decreasing crude protein and ash content in pork. Notably, FLF elevated intramuscular fat and ether extract levels, promoting muscle fat metabolism and resulting in increased backfat thickness and tenderness without compromising storage stability. Metabolomics analysis revealed significant alterations in amino acid and lipid metabolism pathways associated with FLF. Gene expression analysis highlighted changes in key lipid metabolism regulators, providing mechanistic insights into the improved meat quality. Overall, this study underscores FLF as a promising dietary strategy with implications for sustainable and consumer-centric pork production.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100268"},"PeriodicalIF":4.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144314343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat 德州驴肉不同切段的多组学综合表征

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-12 DOI: 10.1016/j.fochms.2025.100267

Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu

{"title":"Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat","authors":"Yu Tian , Wei Zhang , Chenxi Gao , Han Wang , Junjie Wang , Shunfeng Cheng , Shuer Zhang , Min Zhang , Jianjun Li , Yujiang Sun , Wei Shen , Shuqin Liu","doi":"10.1016/j.fochms.2025.100267","DOIUrl":"10.1016/j.fochms.2025.100267","url":null,"abstract":"<div><div>This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes <em>DLD</em> and <em>GOT1</em> were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, <em>HACD1</em>, <em>LPIN1</em>, and <em>TECR</em> were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100267"},"PeriodicalIF":4.1,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of AcCdc42-overexpressing strain individual inoculation on volatile profile in fermentation of liquid-state malt yeast agar and dark tea soup accdc42过表达菌株单次接种对液态麦芽、酵母、琼脂和黑茶汤发酵挥发谱的影响

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-06 DOI: 10.1016/j.fochms.2025.100262

Jie Wang , Zhenglin Fei , Changfa Yang , Rui Zhang , Junren Xu , Yaya Yuan , Caiyan Tang , Qilan Hu , Zhonghua Liu , Mingzhi Zhu , Yongyi Ge

{"title":"Influence of AcCdc42-overexpressing strain individual inoculation on volatile profile in fermentation of liquid-state malt yeast agar and dark tea soup","authors":"Jie Wang , Zhenglin Fei , Changfa Yang , Rui Zhang , Junren Xu , Yaya Yuan , Caiyan Tang , Qilan Hu , Zhonghua Liu , Mingzhi Zhu , Yongyi Ge","doi":"10.1016/j.fochms.2025.100262","DOIUrl":"10.1016/j.fochms.2025.100262","url":null,"abstract":"<div><div>The sexual developmental process of <em>Aspergillus cristatus</em> contributes to the unique “arohid flavor” of Fu brick tea. We hypothesize that the <em>AcCdc42</em> involved in sexual development is functionally associated with the biosynthesis of volatile compounds during dark tea broth fermentation. Overexpression of the <em>AcCdc42</em> resulted in the darker color of colony, larger of cleistothecium and more of ascospores in <em>Aspergillus cristatus</em>. Liquid MYA (Malt Yeast Agar) and dark tea soup were inoculated separately with OE::<em>AcCdc42</em> and wild-type (WT) strains. Volatile profiles were analyzed by headspace solid-phase microextraction-gas chromatography–mass spectrometry and chemometrics. 41 and 31 different volatile metabolites were tentatively identified in the MYA and dark tea soup fermentation broths, respectively. In the context of relative changes, the total profile of differential volatile metabolites in the MYA fermentation broth of OE::<em>AcCdc42</em> was 0.23 times higher than that of WT; and the largest changes in profile were Alcohol and Aromatic compoud, which increased by 6.05 times and decreased by 4.67 times than that of WT, respectively. The total profile of differential volatile metabolites in the dark tea soup fermentation broth of OE::<em>AcCdc42</em> was 3.20 times higher than that of WT; and the largest changes in profile were Phenols and Terpene, which increased by 137.34 times and decreased by 2.38 times than that of WT, respectively. This study allows clarification the function of <em>AcCdc42</em> in the process of sexual reproduction and its influence on volatile profile in liquid fermented MYA and dark tea soup.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"11 ","pages":"Article 100262"},"PeriodicalIF":4.1,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptome reveals the role of ELONGATED HYPOCOTYL 5 in the regulation of glucosinolate metabolism in broccoli 转录组揭示了细长下胚轴5在西兰花硫代葡萄糖苷代谢调控中的作用

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-06 DOI: 10.1016/j.fochms.2025.100266

Wenzheng Gao , Guangmin Liu , Shangxiang Lai , Hongju He , Yumei Liu , Fengqing Han , Yafei He , Zhansheng Li

引用次数: 0

Unraveling bitter peptides in wheat protein hydrolysates 解开小麦蛋白水解物中的苦肽

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-01 DOI: 10.1016/j.fochms.2025.100263

Wenmeng He , Shiqin Wang , Beibei Wang , Mingming Wang , Pan Liao

{"title":"Unraveling bitter peptides in wheat protein hydrolysates","authors":"Wenmeng He , Shiqin Wang , Beibei Wang , Mingming Wang , Pan Liao","doi":"10.1016/j.fochms.2025.100263","DOIUrl":"10.1016/j.fochms.2025.100263","url":null,"abstract":"<div><div>Wheat protein hydrolysates (WPHs) hold promise for functional food applications, but papain (EC 3.4.22.2)-mediated hydrolysis often results in undesirable bitterness and low yields of small peptides. To address this, we employed <em>in silico</em> strategies to systematically characterize bitter peptides in papain-derived WPHs and elucidate their molecular interactions with the human bitter taste receptor TAS2R14. Enzymatic hydrolysis of wheat proteins was simulated using the BIOPEP-UWM database, identifying 36 potential bitter peptides. Molecular docking studies revealed four critical binding residues (Asn157, Ile262, Trp89, and Phe247) on TAS2R14 that mediate bitterness perception. Notably, peptides rich in proline (Pro), phenylalanine (Phe), and tryptophan (Trp) exhibited heightened bitterness, while glycine (Gly)- and glutamic acid (Glu)-containing peptides were associated with reduced bitterness. These findings provide a mechanistic basis for mitigating bitterness in WPHs through selective enrichment or exclusion of peptides with specific amino acid profiles. By enabling targeted design of hydrolysis processes, this work advances the application of WPHs as palatable, bioactive ingredients in the food industry.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100263"},"PeriodicalIF":4.1,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive microRNA analysis toward exploring a new functional component in Matcha green tea 对抹茶绿茶新功能成分的综合microRNA分析

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-01 DOI: 10.1016/j.fochms.2025.100265

Yi-Lan Huang , Tomomi Morikawa-Ichinose , Seong-Uk Lee , Yuka Tatsumi , Masaki Ichitani , Motofumi Kumazoe , Hirofumi Tachibana , Yoshinori Fujimura

{"title":"Comprehensive microRNA analysis toward exploring a new functional component in Matcha green tea","authors":"Yi-Lan Huang , Tomomi Morikawa-Ichinose , Seong-Uk Lee , Yuka Tatsumi , Masaki Ichitani , Motofumi Kumazoe , Hirofumi Tachibana , Yoshinori Fujimura","doi":"10.1016/j.fochms.2025.100265","DOIUrl":"10.1016/j.fochms.2025.100265","url":null,"abstract":"<div><div>Matcha, a traditional Japanese green tea, has health-promoting effects. However, little is known about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of functional RNAs, as new components of Matcha, using next-generation sequencing. Quantitative reverse-transcription PCR analysis of 10 different Matcha showed that miRNA levels varied depending on the cultivar and harvest season. As extraction methods of miRNAs, we found that soaking at 95 °C significantly enhanced total RNA and miRNA yields. Furthermore, a positive correlation was observed between total RNA and miRNA yields extracted from 27 plant-based dried powders. Notably, Matcha exhibited the highest levels of four representative miRNAs: lja-miR166-3p, csn-miR396d-5p, gma-miR396e, and csn-miRn409. The miRNA yields in Matcha were correlated with the major Matcha components. These results highlight Matcha as a source of miRNAs and candidate bioactive components. These findings provide new insights into the functionality of Matcha.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100265"},"PeriodicalIF":4.1,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144204889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying 热机械混合和喷雾干燥对乳清蛋白中杉木素包封的机理和效率分析

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-01 DOI: 10.1016/j.fochms.2025.100261

Aleksander A. Borisenko , Tatyana N. Bobrysheva , Marina S. Zolotoreva , Georgiy S. Anisimov , Aleksey A. Borisenko , Dmitry G. Alexeev , Victoria G. Razinkova , Ekaterina G. Greseva , Svetlana S. Avanesyan , Marina N. Sizonenko , Natasa Poklar Ulrih , Itai S. Dzinamarira

{"title":"Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying","authors":"Aleksander A. Borisenko , Tatyana N. Bobrysheva , Marina S. Zolotoreva , Georgiy S. Anisimov , Aleksey A. Borisenko , Dmitry G. Alexeev , Victoria G. Razinkova , Ekaterina G. Greseva , Svetlana S. Avanesyan , Marina N. Sizonenko , Natasa Poklar Ulrih , Itai S. Dzinamarira","doi":"10.1016/j.fochms.2025.100261","DOIUrl":"10.1016/j.fochms.2025.100261","url":null,"abstract":"<div><div>Taxifolin (TXL) is a minor bioactive compound from the polyphenol class that may significantly impact human metabolism when included in food products. However, its application is limited by a bitter taste and low bioavailability. We hypothesized that encapsulating TXL in whey proteins using thermomechanical mixing or spray drying could effectively mask its bitterness and enhance bioavailability. Computational simulations indicated that each molecule of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) can bind at least one TXL molecule. Consequently, experiments used an equimolar ratio of whey proteins to TXL (1:1). Thermomechanical stirring of liquid whey protein concentrate (WPC) at 80 ± 2 °C followed by lyophilisation formed protein aggregates up to 160 μm in size, incorporating large TXL crystals. Encapsulation efficiency was 63 ± 3 %, and the bitter flavour remained unmasked. In contrast, encapsulation via spray drying achieved up to 71 ± 2 % efficiency at an inlet air temperature of 150 °C. The resulting WPC microcapsules, up to 30 μm in size, did not contain large TXL crystals, and bitterness was fully masked. This aligns with the observed reduction in TXL's antioxidant activity. After disrupting WPC microcapsules with ethanol, antioxidant activity of the polyphenol was nearly fully restored. These findings suggest that when such microcapsules are ingested with food, the antioxidant activity of TXL will be expressed in the intestine following proteins breakdown. The results may support the development of novel food products containing whey proteins with encapsulated TXL.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100261"},"PeriodicalIF":4.1,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combining metabolomics and transcriptomics to study selenium response mechanisms in germinating watermelon seeds (Citrullus mucospermus) 结合代谢组学和转录组学研究西瓜种子萌发过程中硒的响应机制

IF 4.1

Food Chemistry Molecular Sciences Pub Date : 2025-06-01 DOI: 10.1016/j.fochms.2025.100264

Xiaolong Zhou , Yuehui Wang , Huixing Liang , Shuai Chen , Wenping Ding , Kun Zhuang

{"title":"Combining metabolomics and transcriptomics to study selenium response mechanisms in germinating watermelon seeds (Citrullus mucospermus)","authors":"Xiaolong Zhou , Yuehui Wang , Huixing Liang , Shuai Chen , Wenping Ding , Kun Zhuang","doi":"10.1016/j.fochms.2025.100264","DOIUrl":"10.1016/j.fochms.2025.100264","url":null,"abstract":"<div><div>Watermelon seeds are readily accepted even after selenium enrichment, thereby potentially helping meet daily selenium requirements of adults. However, no existing studies have elucidated the molecular-level metabolic changes in watermelon seeds induced by selenium enrichment. In this study, UPLC-MS/MS was employed to identify and quantify metabolite alterations in watermelon seeds. A total of 1036 metabolites were identified, and 81 differentially expressed metabolites (DEMs) being screened out. Gene identification and expression analysis were conducted using the Illumina NovaSeq 6000 platform. A total of 18,686 genes were identified, and 999 differentially expressed genes (DEGs) were screened out. Joint omics analysis revealed that DEMs and DEGs were enriched in 25 pathways, primarily involving flavonoid biosynthesis and amino acid metabolism. Genes like PAL, 4CL, CYP73A, and CHS were the key genes for the biosynthesis of flavonoids under selenium treatment, resulting in a significant decrease in the expression level of chlorogenic acid in the pathway. In the amino acid metabolism pathway, genes such as AGXT2, glnA, speE, and thrC played crucial roles, causing significant alterations in the expression levels of metabolites such as L-Alanine, Threonine, and Tryptophan in the pathway. This study provides a theoretical basis for developing watermelon seeds with both selenium-enrichment function and balanced nutrition. The selenium enrichment process can be improved by regulating the expression levels of key genes such as PAL and AGXT2, and the amino acid composition can also be regulated.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"10 ","pages":"Article 100264"},"PeriodicalIF":4.1,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0