Food Chemistry Molecular Sciences最新文献_第3页

Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat 碳水化合物代谢和磷酸化级联调节鸡肉风味的形成

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.fochms.2026.100361

Xin Yang , Xuewen Chai , Jishang Gong , Wen Luo , Jiguo Xu

{"title":"Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat","authors":"Xin Yang , Xuewen Chai , Jishang Gong , Wen Luo , Jiguo Xu","doi":"10.1016/j.fochms.2026.100361","DOIUrl":"10.1016/j.fochms.2026.100361","url":null,"abstract":"<div><div>The flavor of chicken meat is a major determinant of consumer preference, yet its genetic basis remains poorly understood. Here, we integrated volatile metabolomics, RNA-seq, proteomics, and phosphoproteomics of breast muscle from Qingyuan partridge chicken (QPC) and Cobb broiler (CB). 318 volatile compounds were detected, among which eight (2-pentylfuran, isophorone, 2-undecanone, benzaldehyde, pentanal, 2-heptanone, ethyl acrylate, and 1-octanol) were key differentiators between breeds. Multi-omics analysis revealed carbohydrate metabolism genes (GPI, PGM1, FBP2, LDHA, PGAM1, PGK2, LDHB, PFKM, PKLR, ALDOA, LOC107050559) significantly correlated with key volatile compounds, with GPI and LDHA correlated with all key compounds across expression and phosphorylation levels. Importantly, we identified a PPP1R3A-PPP1CA-GYS1 phosphorylation axis that regulates glycogen metabolism and thereby influences precursor content for Maillard reactions. These findings suggest that carbohydrate metabolism and its phosphorylation cascades may contribute to meat flavor, providing a molecular basis for genetic improvement in poultry.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100361"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077453","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

Integrated transcriptomic and metabolomic profiling reveals sex-specific regulation of breast muscle development during sexual maturation in Huanglang chicken 综合转录组学和代谢组学分析揭示了黄郎鸡性成熟过程中乳房肌肉发育的性别特异性调控

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.fochms.2026.100366

Qingyuan Ouyang , Yuanbo Song , Jing Li , Jian Xiao , Zehe Song , Haihan Zhang , Xi He

{"title":"Integrated transcriptomic and metabolomic profiling reveals sex-specific regulation of breast muscle development during sexual maturation in Huanglang chicken","authors":"Qingyuan Ouyang , Yuanbo Song , Jing Li , Jian Xiao , Zehe Song , Haihan Zhang , Xi He","doi":"10.1016/j.fochms.2026.100366","DOIUrl":"10.1016/j.fochms.2026.100366","url":null,"abstract":"<div><div>To better understand the regulatory mechanisms of breast muscle growth in small-sized local breeds, this study aimed to investigate metabolic and transcriptional networks during the initiation of sexual maturation in Huanglang chickens. We hypothesized that sex-specific metabolic and gene expression patterns regulate muscle growth and fat deposition in these chickens. To test this hypothesis, multi-omics approaches were used to analyze chickens at 80 and 120 days post-hatch (dph). Both male and female chickens showed a significant increase in intramuscular fat (IMF) at 120 dph, but with sex-specific changes: females exhibited a significantly higher liver index, while males had a significantly greater breast muscle index. We identified 2627 differentially expressed genes (DEGs) in males and 2991 in females, along with 473 and 232 differentially abundant metabolites (DAMs), respectively. The sex-shared ABC transporter pathway supports muscle growth via substrate transport, while the Steroid biosynthesis pathway is female-specific, and the Glycerophospholipid metabolism pathway is male-specific. These results demonstrate that sex-specific regulatory networks shape muscle growth and fat deposition during early sexual maturation, and they provide potential molecular targets for improving intramuscular fat content and meat quality in local chicken breeding programs.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100366"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077533","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

Wheat landraces and microbiome endophytic phytases: In vitro/in silico study for iron bioavailability 小麦地方品种和微生物内生植酸酶：铁生物利用度的体外/硅内研究

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.fochms.2026.100363

Imane EL Houssni , Ahmed Zahidi , Salma Mortada , Ayoub El-Mrabet , My El Abbes Faouzi , Amal Haoudi , Khadija Khedid , Rachida Hassikou

{"title":"Wheat landraces and microbiome endophytic phytases: In vitro/in silico study for iron bioavailability","authors":"Imane EL Houssni , Ahmed Zahidi , Salma Mortada , Ayoub El-Mrabet , My El Abbes Faouzi , Amal Haoudi , Khadija Khedid , Rachida Hassikou","doi":"10.1016/j.fochms.2026.100363","DOIUrl":"10.1016/j.fochms.2026.100363","url":null,"abstract":"<div><div>This study proposes an innovative biotechnological strategy to enhance iron bioavailability in wheat by leveraging the untapped potential of phytase-producing endophytic lactic acid bacteria and yeasts isolated from Moroccan wheat landraces. The research was predicated on the hypothesis that the endophytic microbiota of indigenous wheat landraces possesses a specialized and highly efficient catalytic profile capable of surpassing the structural and kinetic limitations of endogenous wheat enzymes. To validate this hypothesis, the investigation involved: (<em>i</em>) molecular characterization of endophytes via 16S and 18S rRNA sequencing; (<em>ii</em>) quantification of specific phytase activity for ferric phytate degradation; (<em>iii</em>) identification of phytase-encoding genes; and (<em>iv</em>) molecular docking simulations to elucidate enzyme-substrate interactions. Findings confirmed the hypothesis, demonstrating that these microbial phytases possess a superior capacity for ferric phytate hydrolysis, significantly exceeding endogenous wheat activity. Three distinct microbial phytase classes were identified – Histidine Acid Phosphatase (HAP), Protein Tyrosine Phosphatase (PTP), and β-Propeller Phosphatase (βPP) – which complement the native Purple Acid Phosphatase (PAP) found in wheat. Molecular docking results further substantiated the hypothesis by revealing high binding affinities and identifying key catalytic residues within these microbial taxa. These results suggest that the identified strains can be utilized as bio-priming agents or functional fermentation starters to naturally biofortify wheat-based products, providing a scalable biotechnological solution to mitigate global iron deficiency.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100363"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188827","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

Revealing the antibacterial mechanism of dielectric barrier discharge cold plasma and lactic acid synergy against Pseudomonas fragi based on molecular docking and oxidative damage 基于分子对接和氧化损伤，揭示介质阻挡放电冷等离子体和乳酸协同作用对fragi假单胞菌的抑菌机制

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-02-01 DOI: 10.1016/j.fochms.2026.100370

Zhen Li , Xincheng Mei , Linlin Cai , Huhu Wang , Xinglian Xu , Peng Wang

{"title":"Revealing the antibacterial mechanism of dielectric barrier discharge cold plasma and lactic acid synergy against Pseudomonas fragi based on molecular docking and oxidative damage","authors":"Zhen Li , Xincheng Mei , Linlin Cai , Huhu Wang , Xinglian Xu , Peng Wang","doi":"10.1016/j.fochms.2026.100370","DOIUrl":"10.1016/j.fochms.2026.100370","url":null,"abstract":"<div><div>Slaughter process of broiler is a major source of microbial contamination and chilling is one of the most important steps for carcasses' sterilization. However, limited research has focused on the carcasses' sterilization technology. Furthermore, the use of sodium hypochlorite in chilling operations can pose risks to human health. Therefore, we hypothesized that synergistic application of dielectric barrier discharge cold plasma (DBD) combined with lactic acid (LA) (DBD + LA) can effectively inhibit the growth of proliferation of specific spoilage bacteria in carcasses. Based on this hypothesis, this study first verified that <em>Pseudomonas</em> is the dominant genus responsible for chicken spoilage and that DBD + LA effectively inhibits its growth. Subsequently, the antibacterial mechanism of DBD + LA against <em>Pseudomonas fragi</em> (<em>P. fragi</em>) was further investigated. After 145 s of DBD + LA treatment, a marked decline in the total viable counts was observed, accompanied by the disruption of cell membrane integrity. Furthermore, DBD + LA treatment considerably increased reactive oxygen species levels while reducing the activities of catalase and superoxide dismutase (SOD), intensifying oxidative damage to membrane lipids, proteins, and DNA. Molecular docking revealed that active species, including H<sub>2</sub>O<sub>2</sub> and ·OH, interact with the outer membrane protein A, amino acid residues in SOD, and nucleobases in DNA through hydrogen bonding, compromising the structural stability of bacterial proteins and DNA. Collectively, these findings indicate that DBD + LA induces oxidative stress in <em>P. fragi</em> and suppressing bacterial activity. The results are expected to decrease microbial contamination of chicken carcasses and provide insights for the application of DBD in the food industry.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100370"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188829","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

Dietary isothiocyanates as redox-active bioactives: A comprehensive review of chemistry 膳食异硫氰酸盐作为氧化还原活性生物活性物：化学综合综述。

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-01-26 DOI: 10.1016/j.fochms.2026.100364

Yuyun Lu

{"title":"Dietary isothiocyanates as redox-active bioactives: A comprehensive review of chemistry","authors":"Yuyun Lu","doi":"10.1016/j.fochms.2026.100364","DOIUrl":"10.1016/j.fochms.2026.100364","url":null,"abstract":"<div><div>Isothiocyanates (ITCs, R-NCS), abundant in cruciferous vegetables, are bioactive compounds showing notable reduced cancer risk at the dietary and population levels, primarily attributed to their antioxidant activity. Although numerous studies reported that ITCs can act as radical scavengers or redox agents in various antioxidant tests, it is not known which products are formed at the end of these reactions, the reaction mechanisms, and which groups or atoms are directly involved in the reaction. Additionally, some ITC derivatives can be converted into disulfide, thiourea, or thio-oxide derivatives after reacting with radicals. The cellular effects of these products may be very different from those of the original ITCs. Therefore, a chemical evidence chain identifying the reaction products should be clarified. This work explored various <em>in vitro</em> methods available for measuring antioxidant activity of ITCs, with a particular focus on the underlying chemistry mechanisms of these assays. ITCs exerted their antioxidant activity through mechanisms involving electron-transfer (ET) and/or hydrogen atom transfer (HAT)-based reactions, which occurred on either the -NCS group and/or the R group depending on the structure of ITCs. The reaction pathways and corresponding reaction products were summarized/proposed. Overall, this review provided a theoretical foundation for future research into the health-promoting effects of ITCs.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100364"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146167065","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

Post-transcriptional effects of leptin 3′UTR polymorphisms on Milk traits in dairy cattle 瘦素3′utr多态性对奶牛乳性状的转录后影响

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-08 DOI: 10.1016/j.fochms.2025.100335

Mingxun Li, Peng Chen, Yangyang Wang, Liangying Zhu, Haoran Jia, Lei Zhang, Shimeng Wang, Yongjiang Mao, Zhangping Yang

{"title":"Post-transcriptional effects of leptin 3′UTR polymorphisms on Milk traits in dairy cattle","authors":"Mingxun Li, Peng Chen, Yangyang Wang, Liangying Zhu, Haoran Jia, Lei Zhang, Shimeng Wang, Yongjiang Mao, Zhangping Yang","doi":"10.1016/j.fochms.2025.100335","DOIUrl":"10.1016/j.fochms.2025.100335","url":null,"abstract":"<div><div>Leptin plays a central role in regulating energy balance and lactation in dairy cattle. This study aimed to identify single nucleotide polymorphisms (SNPs) in the coding and 3′ untranslated regions (3′UTR) of the <em>leptin</em> gene, evaluate their associations with milk production traits, and functionally validate the regulatory effects of key 3′UTR variants on gene expression. Genotyping of 1337 Chinese Holstein cows revealed that c.120 T > C, c.1215 T > C, and c.1761 G > A were polymorphic. The c.120 T > C and c.1215 T > C loci were associated with milk fat, protein, and urea nitrogen levels, whereas c.1761 G > A was associated with increased 305-day milk yield, with cows carrying the GG genotype producing approximately 500 kg more milk than those with the AA genotype. Bioinformatic analyses indicated that the c.1215 T and c.1761 G alleles create potential binding sites for bta-miR-205 and bta-miR-502b, respectively. Dual-luciferase reporter assays confirmed allele-specific miRNA regulation, and Quantitative real-time PCR (qRT-PCR) analysis in mammary tissues and MAC-T cells demonstrated genotype-dependent <em>leptin</em> expression differences. These findings support the hypothesis that 3′UTR polymorphisms modulate <em>leptin</em> expression through miRNA-mediated post-transcriptional regulation. The results provide functional markers, particularly c.1761 G > A, with potential utility for marker-assisted and genomic selection in dairy cattle breeding.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100335"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739051","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

Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss 纳米硒增强韭菜苔叶面抗氧化能力和调节感官性状

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-11 DOI: 10.1016/j.fochms.2025.100341

Mufan Hu , Hongmei Wang , Cuina Fu , Kouhua Yu , Fengqiong Liu , Qingwei Tan , Yijie Li , Qinyong Dong , Feng Zhang , Shenkui He , Jingcheng Wu , Gengsheng Mo , Yuanhui Xiao , Canping Pan

{"title":"Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss","authors":"Mufan Hu , Hongmei Wang , Cuina Fu , Kouhua Yu , Fengqiong Liu , Qingwei Tan , Yijie Li , Qinyong Dong , Feng Zhang , Shenkui He , Jingcheng Wu , Gengsheng Mo , Yuanhui Xiao , Canping Pan","doi":"10.1016/j.fochms.2025.100341","DOIUrl":"10.1016/j.fochms.2025.100341","url":null,"abstract":"<div><div>Nano‑selenium presents a promising biofortification strategy for improving the nutritional and sensory quality of Leek moss (the flower stem of <em>Allium tuberosum</em>), yet its molecular basis remains unclear. In a randomized field trial, foliar nano‑selenium application enhanced antioxidant capacity—elevating T-AOC by 45%, SOD/POD/CAT by 20–35% at medium to high concentrations (7.5–10 mg/L), and GSH by 50%—while reducing MDA by 25%. Metabolomic profiling identified 170 differential metabolites, including upregulated flavonoids, phenolic acids, and vitamins (C, B5, B6), alongside reduced sulfurous volatiles such as ACSO and allicin, indicating enhanced nutritional quality and moderated pungency. Transcriptomic analysis revealed 4225 differentially expressed genes, with nano‑selenium specifically activating phenylpropanoid and MAPK signaling pathways, stimulating secondary metabolism and lignin biosynthesis, and repressing CSO biosynthetic genes responsible for pungent flavor. Weighted gene co-expression analysis confirmed nano‑selenium's unique regulatory modules enriched in phenylpropanoid metabolism and reactive oxygen species (ROS) responses. These multi-omics findings demonstrate that nano‑selenium outperforms sodium selenite in promoting antioxidant defense, enhancing beneficial metabolites, and modulating flavor and texture through coordinated transcriptional and metabolic reprogramming. Collectively, this study establishes nano‑selenium foliar biofortification as an effective, sustainable approach for improving both health-promoting and sensory traits of Leek moss.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100341"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791490","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

Environmental control of anthocyanin biosynthesis in mulberry: unraveling gene networks for food applications 桑树花青素生物合成的环境控制：揭示食品应用的基因网络

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-02-01 DOI: 10.1016/j.fochms.2026.100368

Xuefei Chen, Xingxing Liu, Wei Fan, Aichun Zhao

引用次数: 0

Transcriptional networks shaping malting quality in barley: From grain development to brewing performance 影响大麦麦芽品质的转录网络：从谷物发育到酿造性能

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-30 DOI: 10.1016/j.fochms.2025.100348

Bahman Panahi , Rasmieh Hamid , Zahra Ghorbanzadeh , Saber Golkari , Mehmet Yildirim , Feba Jacob

{"title":"Transcriptional networks shaping malting quality in barley: From grain development to brewing performance","authors":"Bahman Panahi , Rasmieh Hamid , Zahra Ghorbanzadeh , Saber Golkari , Mehmet Yildirim , Feba Jacob","doi":"10.1016/j.fochms.2025.100348","DOIUrl":"10.1016/j.fochms.2025.100348","url":null,"abstract":"<div><div>Barley (<em>Hordeum vulgare</em> L.) is a cornerstone of the malting and brewing industry, yet the molecular regulation of its key quality traits remains incompletely understood. While the biochemical mechanisms governing starch metabolism, storage protein turnover, β-glucan remodeling, and hydrolytic enzyme activity are well characterized, the transcriptional networks orchestrating these processes during grain development and germination remain less defined. This review hypothesises that transcription factors (TFs) serve as central regulatory hubs, integrating hormonal signals with metabolic pathways to modulate malting quality. Advances in functional genomics, transcriptomics, and network biology increasingly support this model, highlighting the roles of MYB (e.g., GAMYB), DOF, bZIP, NAC, WRKY, and AP2/ERF TFs in regulating starch biosynthesis, endosperm protein dynamics, cell wall degradation, and enzyme induction, particularly under gibberellin–abscisic acid crosstalk. Multi-omics integration, weighted gene co-expression network analysis, and natural allelic variation have identified key regulatory modules associated with malt extract yield, fermentability, free amino nitrogen, and wort viscosity. These insights offer promising targets for genome editing, predictive breeding, and synthetic modulation of malting pathways. By linking TF biology to critical brewing performance traits, this review presents a mechanistic framework for leveraging these findings to develop climate-resilient barley cultivars with consistent and enhanced malting quality, paving the way for innovations in malting science.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100348"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926707","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

Integrated microbial–metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee 综合微生物代谢组学分析揭示了发酵如何有助于非洲阿拉比卡咖啡的独特风味

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.fochms.2025.100344

Gilberto Vinícius de Melo Pereira , Alexander da Silva Vale , Ana Isabel Ribeiro-Barros , Luiz Roberto Saldanha Rodrigues , Gisela Manuela de França Bettencourt Mirção , Bernadete Camilo , Inocência da Piedade Ernesto Tapaça , Vitoria de Mello Sampaio , Satinder kaur Brar , Carlos Ricardo Soccol

{"title":"Integrated microbial–metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee","authors":"Gilberto Vinícius de Melo Pereira , Alexander da Silva Vale , Ana Isabel Ribeiro-Barros , Luiz Roberto Saldanha Rodrigues , Gisela Manuela de França Bettencourt Mirção , Bernadete Camilo , Inocência da Piedade Ernesto Tapaça , Vitoria de Mello Sampaio , Satinder kaur Brar , Carlos Ricardo Soccol","doi":"10.1016/j.fochms.2025.100344","DOIUrl":"10.1016/j.fochms.2025.100344","url":null,"abstract":"<div><div>Post-harvest fermentation is a decisive stage in shaping the flavor complexity of Arabica coffee. In this study, we mapped for the first time the microbial-driven flavor metabolic network underlying the fermentation of high-quality African coffee, using a combined metabolomic, meta-barcoding, and metagenomic approach applied to samples from Chimanimani National Park, Mozambique. Over 72 h of spontaneous fermentation, chemical analyses revealed rapid sucrose hydrolysis, lactic acid accumulation, and the formation of 74 volatile compounds. These transformations were driven by a previously unreported core microbiome (<em>Leuconostoc–Hanseniaspora–Galactomyces</em> axis), whose functional repertoire (1791 genes) highlighted the Ehrlich pathway and ester biosynthesis as central flavor routes. Among the volatiles formed, linalool, phenylethyl alcohol, and ethyl acetate were most abundant, emerging as predictive drivers of the floral and fruity notes identified in the resulting high-quality coffee beverage (score 87.25 ± 0.25). This study underscores microbial terroir as a key factor adding value to emerging African origins.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100344"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077454","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