LWT - Food Science and Technology最新文献

{"title":"Surface modification of gliadin nanoparticles by natural tea infusions improves the whipping performance of clean-label creams","authors":"Wenxin Chen,&nbsp;Zhichang Deng,&nbsp;Shuxin Ye,&nbsp;Jing Li,&nbsp;Wei Gao,&nbsp;Bin Li,&nbsp;Hongshan Liang","doi":"10.1016/j.lwt.2026.120029","DOIUrl":"10.1016/j.lwt.2026.120029","url":null,"abstract":"<div><div>Producing stable plant-based whipped cream without low-molecular-weight emulsifiers (LMWEs) requires protein stabilizers that support both emulsion stability and efficient aeration. This study investigated natural tea infusions as modifiers of gliadin nanoparticles (GNPs) to improve whipped-cream performance at a reduced protein addition level. Green tea infusion enabled a high overrun (&gt;250%), enhanced firmness (&gt;190 g), and low serum loss (&lt;20%) at 3 g/kg added GNP protein. These properties did not differ significantly from those of a benchmark system containing 5 g/kg added protein. The improvements were associated with increased GNP surface hydrophobicity, enhanced foaming capacity, and changes in fat aggregation and serum-phase microrheology, supporting contributions from both interfacial and continuous-phase interactions. A knock-out/knock-in strategy identified epigallocatechin gallate (EGCG) as a key functional component. Across the selected tea infusions, EGCG content decreased with increasing fermentation degree, broadly paralleling the changes in GNP functionality and overall whipped-cream performance. These findings support the use of natural tea infusions to tailor protein functionality in whipped creams without LMWEs and connect the functional effects of complex tea matrices with the contribution of a specific constituent.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120029"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A simplified method for determining sn-2 fatty acid composition of triacylglycerol oils by UPLC-Q-TOF-MS","authors":"Qingqing Xu,&nbsp;Qian Zou,&nbsp;Lei Zheng,&nbsp;Dongming Lan,&nbsp;Menglei Yan,&nbsp;Weifei Wang,&nbsp;Yonghua Wang","doi":"10.1016/j.lwt.2026.119946","DOIUrl":"10.1016/j.lwt.2026.119946","url":null,"abstract":"<div><div>Positional distribution of fatty acids determines the nutritional value of edible oils, and can be reflected by the <em>sn</em>-2 fatty acid composition. Traditional determination methods generally involve three steps: hydrolysis, separation, and gas chromatography analysis. The separation process is complex and consumes large amounts of organic solvents. To address this issue, we developed a separation-free method. In this approach, triacylglycerol oils were first hydrolyzed by a <em>sn</em>-1,3 regioselective lipase, which retains the first step of the traditional method. The fatty acids originally esterified at the <em>sn</em>-2 position are retained and form 2-monoacylglycerol, and the 2-monoacylglycerol composition has conventionally been considered as the <em>sn</em>-2 fatty acid composition. However, we also took into account that the majority of 1-monoacylglycerol in the hydrolysate actually originate from acyl migration of 2-monoacylglycerol. We propose that the fatty acid composition of monoacylglycerols in the hydrolysate directly represents the <em>sn</em>-2 fatty acid composition. A UPLC-Q-TOF-MS-based method for directly determining the composition of monoacylglycerols was developed, with mass spectrometry parameters and formic acid concentration in the mobile phase optimized, followed by method validation. Finally, the new method was applied to various triacylglycerol oils and compared with the traditional method to confirm its validity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119946"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water uptake and texture formation in tiny cereal grains during cooking: The case of fonio (Digitaria exilis)","authors":"Paloma Babadoudou,&nbsp;Julien Petit,&nbsp;Fernande G. Honfo,&nbsp;Nadia Fanou Fogny,&nbsp;Waliou B. Amoussa Hounkpatin,&nbsp;Christian Mestres,&nbsp;Comlan Evariste Simon Mitchikpè,&nbsp;Philippe Bohuon","doi":"10.1016/j.lwt.2026.120042","DOIUrl":"10.1016/j.lwt.2026.120042","url":null,"abstract":"<div><div>Understanding heat and mass transfer in cereal grains is essential for optimizing cooking, yet the underlying mechanisms remain poorly understood. This study used fonio (<em>Digitaria exilis</em>) as a case study to investigate water transfer, starch conversion, and texture development during soaking, steaming, and absorption cooking. Gravimetry, texture analysis, optical microscopy, and X-ray microtomography were combined to characterize hydration and structural changes. Fonio grains (equivalent diameter 0.83 ± 0.05 mm; specific surface area = 7598 ± 428 1/m; porosity 7.7 ± 2.7 %) exhibited a dense microstructure. Water uptake followed a biphasic pattern, with rapid initial water uptake within 1 min (0.11 to ∼ 0.55 kg/kg db), followed by slower diffusion-controlled hydration (∼0.70 kg/kg db after 24 h), without measurable swelling. Filling-ratio analysis suggested that part of the retained water was located outside the μCT-resolved pore volume. Repeated soaking–steaming cycles increased hydration to ∼1.50 kg/kg db and starch conversion to ∼82 %, while steaming caused little additional water uptake. Absorption cooking increased stickiness up to tenfold through solute leaching, whereas hardness depended mainly on hydration and starch conversion. Decoupling hydration from heating improves texture control while reducing steaming time in fonio processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120042"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mitochondrial complex II as a self-resistance probe uncovers antifungal 2-pyridones from Penicillium oxalicum","authors":"Chengcheng Kong,&nbsp;Wei Zhang,&nbsp;Xiaoxi Zhang,&nbsp;Yajing Liang,&nbsp;Zhui Tu,&nbsp;Xuenian Huang,&nbsp;Xuefeng Lu","doi":"10.1016/j.lwt.2026.120031","DOIUrl":"10.1016/j.lwt.2026.120031","url":null,"abstract":"<div><div>Mitochondrial complex II (SDH), a key enzyme in the tricarboxylic acid cycle and oxidative phosphorylation, represents a validated target for agricultural fungicide development. Capitalizing on filamentous fungi as valuable sources of bioactive metabolites, we employed the subunit B of SDH as a probe in the self-resistance gene-directed strategy to rapidly discover antifungal natural products. The <em>apn</em> biosynthetic gene cluster (BGC), harboring the SDHB homolog gene <em>apnS</em>, was identified in <em>Penicillium oxalicum</em>. Overexpression of the pathway-specific transcription factor gene <em>apnH</em> successfully activated the silent <em>apn</em> BGC in a marine-derived <em>P. oxalicum</em> strain, yielding four new 2-pyridones (<strong>1</strong>-<strong>3</strong> and <strong>9</strong>) and five known analogues (<strong>4</strong>-<strong>8</strong>). Antifungal profiling revealed broad-spectrum activity of 2-pyridones against phytopathogenic fungi. Importantly, compound <strong>6</strong> showed strong in vivo activity against <em>B. cinerea</em>-induced gray mold in tomatoes, with inhibition levels similar to those of carbendazim. Concurrently, gene knockout-complementation and heterologous expression confirmed <em>apnS</em> as a self-resistance gene. Leveraging this mechanism, we established a selectable system for fungal genetic transformation by combining <em>apnS</em> expression with 2-pyridone exposure. This work enables efficient discovery of antifungal 2-pyridones by targeting energy metabolism pathways, providing valuable lead compounds for agrochemical and food preservative development.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120031"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of volatile compounds and glycation products in thermally processed chestnut protein–sugar systems: Effects of water activity and temperature","authors":"Haoxin Cui,&nbsp;Jingli Xin,&nbsp;Yazhou Ji,&nbsp;Ruican Wang,&nbsp;Yi Sun,&nbsp;Zhenting Yu,&nbsp;Fan Wei,&nbsp;Xianghong Wang,&nbsp;Yan Zhang,&nbsp;Shuo Wang","doi":"10.1016/j.lwt.2026.120020","DOIUrl":"10.1016/j.lwt.2026.120020","url":null,"abstract":"<div><div>Thermal processing (100–200°C) of chestnut promotes the Maillard reaction (MR) between proteins and free sugars, generating both desirable aromas and potentially hazardous advanced glycation end-products (AGEs). As the two free sugars whose levels change most markedly during processing, maltose and sucrose may interact with chestnut protein isolate (CPI) via distinct pathways. This study co-heated CPI with maltose or sucrose under varied water activities (<em>a</em>_<em>w</em> 0.53, 0.75, 0.97) and temperatures (100, 150, 200°C), characterizing changes via colorimetry, SDS-PAGE, FTIR, and LC-MS/GC-MS quantification of α-dicarbonyls (α-DCs), AGEs, and volatile compounds. Maltose systems showed stronger browning and crosslinking at <em>a</em>_<em>w</em> 0.53–0.75, whereas at <em>a</em>_<em>w</em> 0.97, sucrose hydrolysis drove α-DC and AGE levels matching or exceeding maltose. CEL (N^ε- (Carboxyethyl)lysine) was the dominant AGE (CEL/CML ≈ 1.7:1). Temperature and <em>a</em>_<em>w</em> jointly organized reactions into distinct kinetic regimes, converging by 200°C for non-volatile endpoints while volatiles remained sugar-type differentiated. 150°C at intermediate <em>a</em>_<em>w</em> emerged as a condition of pronounced hazard–flavor co-formation. Multivariate analysis linked aroma and hazardous compounds via MGO (methylglyoxal), identifying temperature as the master organizing variable. These findings provide a mechanistic framework for optimizing chestnut thermal processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120020"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation and mechanistic control over fish gelatin hydrogelation using the variety of different ionic groups found on naturally occurring anionic polysaccharides","authors":"Xianni Su,&nbsp;Qiaoli Zhao,&nbsp;Zhuo Wang,&nbsp;Qiuyu Xia,&nbsp;Baojun Xu,&nbsp;Saiyi Zhong,&nbsp;Rui Li,&nbsp;Richard Williams,&nbsp;Colin J. Barrow","doi":"10.1016/j.lwt.2026.120011","DOIUrl":"10.1016/j.lwt.2026.120011","url":null,"abstract":"<div><div>Modifying fish gelatin (FG) with natural, functional polysaccharides is a cost-effective strategy for enhancing its gel properties for food applications. However, the mechanistic role of different ionic group types within polysaccharides in driving these enhancements remains unclear. In this study, three categories of commonly utilized anionic polysaccharides were selected: carboxylated polysaccharides (pectin, PEC; xanthan gum, XG; sodium alginate, SA); a glycosaminoglycan polysaccharide (hyaluronic acid, HA); and sulfated polysaccharides (fucoidan, Fu; carrageenan, κ-CG) were chosen as candidates to modulate molecular assembly by enhancing electrostatic, hydrogen-bonding, and hydrophobic interactions, ultimately optimizing gel properties. Of these, the Fu-FG composite hydrogel exhibited a marked ζ-potential decrease from −3.75 ± 0.25 mV (FG alone) to −24.23 ± 0.60 mV (<em>p</em> &lt; 0.05). Sulfated polysaccharides (Fu, κ-CG) exhibited the most significant enhancement in the elastic modulus of the FG gel (583.8 Pa at 10 Hz). Carboxylated polysaccharides and the glycosaminoglycan polysaccharide were less effective. The Fu-FG composite gel exhibited the highest apparent viscosity (5126 mPa s at a shear rate of 100 s⁻¹). Structural characterization revealed that κ-CG-FG uniquely stabilized tightly bound water populations (T_2b1), while FTIR and circular dichroism analyses confirmed increased ordered secondary structures accompanied by a reduction in random coils. This study provides a theoretical foundation for designing functional protein gel materials based on ionic group types.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120011"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiling of coffee roasting: Integrating routine chromatography and UV/vis colorimetry to monitor key bioactives and achieve chemometric classification","authors":"Le-Thi Anh-Dao,&nbsp;Vuong Hau Tran,&nbsp;Do Minh-Huy,&nbsp;Le Nhon-Duc,&nbsp;Ut Dong Thach,&nbsp;Tran Bui-Phuc,&nbsp;Nguyen Cong-Hau","doi":"10.1016/j.lwt.2026.120051","DOIUrl":"10.1016/j.lwt.2026.120051","url":null,"abstract":"<div><div>Monitoring thermal degradation of key bioactives during coffee roasting is essential for quality control. While sophisticated analytical platforms offer comprehensive profiling, they are often cost-prohibitive for routine application. This study proposed an integrated approach exploiting liquid chromatography (for caffeine and chlorogenic acid), UV/vis spectrophotometry (for total phenolic contents and <em>in vitro</em> antioxidant capacities via various mechanisms), and multivariate analysis to monitor bioactive dynamics and achieve sample discrimination for <em>Coffea arabica</em> (Arabica) and <em>Coffea canephora</em> (Robusta) coffee under different roasting conditions (180–220 °C, 30–90 min). The results revealed that extreme thermal stress (220 °C) severely depleted moisture (∼0%), and there was an overall inverse correlation between titratable acidity and pH. While Robusta exhibited superior baseline bioactivity, both varieties underwent drastic bio-depletion during prolonged high-temperature roasting. Chlorogenic acid thermolysis followed first-order kinetics, with activation energy values of E_a = 98 and 58 kJ/mol for Arabica and Robusta, respectively. In contrast, caffeine exhibited profound thermostability (1.1–2.2% w/w across all roasting conditions), serving as a reliable genetic marker. Furthermore, applying multivariate analysis successfully discriminated coffee samples by roasting temperatures and botanical origins. Ultimately, the proposed integrated platform opens an opportunity to reduce the analytical workload and dependence on high-end instrumentation for coffee quality monitoring.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120051"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sodium alginate–gum Arabic microcapsules for corn antioxidant peptides: Wall matrix characteristics, controlled gastrointestinal release, and digestion-associated antioxidant activity","authors":"Yan Jing,&nbsp;Zedan Liu,&nbsp;Yating He,&nbsp;Baolong Weng,&nbsp;Xiaolan Liu,&nbsp;Jinyu Wang","doi":"10.1016/j.lwt.2026.120067","DOIUrl":"10.1016/j.lwt.2026.120067","url":null,"abstract":"<div><div>Microencapsulation serves as an effective strategy to enhance the stability, bioaccessibility, and controlled release of food-derived bioactive compounds. In this study, corn antioxidant peptide microcapsules (CAPMs) were fabricated via extrusion-ionotropic gelation using sodium alginate (SA) and gum arabic (GA) as composite wall materials. The physicochemical properties, encapsulation efficiency, structural characteristics, <em>in vitro</em> antioxidant activity, gastrointestinal release behavior, and corresponding release kinetics of CAPMs were systematically investigated. The microcapsules exhibited a high encapsulation efficiency of 86.18%, a mean particle size of 0.70 mm, favorable flowability, low moisture content, and satisfactory aqueous solubility. Optical microscopy and scanning electron microscopy showed that CAPMs retained a relatively continuous and compact structure after freeze-drying, suggesting that peptide incorporation may have contributed to the structural stability of the SA/GA matrix. FTIR, XRD, and UV-Vis confirmed that the peptides were successfully incorporated into the matrix via hydrogen bonding, electrostatic interactions, and physical entrapment, without destroying their primary structure. <em>In vitro</em> digestion revealed that CAPMs exhibited restricted release in the gastric phase but enhanced release in the intestinal phase, with the release profile following zero-order kinetics (R² = 0.9559), confirming a sustained-release behavior. Furthermore, CAPMs showed digestion-induced increases in DPPH and ABTS radical scavenging activities and total reducing power. Overall, these findings demonstrate that SA/GA-based microencapsulation effectively improves the digestive stability, controlled release behavior, and functional bioavailability of CAPs, highlighting its promising potential as a delivery system for bioactive peptides in functional food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120067"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrolysis-Driven interfacial modification regulates the functional transition of Idesia polycarpa oil bodies during aqueous enzymatic extraction","authors":"Yuhan Liu,&nbsp;Juncai Hou,&nbsp;Zhanmei Jiang","doi":"10.1016/j.lwt.2026.120000","DOIUrl":"10.1016/j.lwt.2026.120000","url":null,"abstract":"<div><div>Oil bodies (OBs) are natural lipid-based structures with unique interfacial properties; however, achieving efficient recovery while maintaining their structural and functional integrity remains challenging. This study investigated the hydrolysis-time-dependent regulation of <em>Idesia polycarpa</em> oil bodies (IPOBs) during Viscozyme® L-assisted aqueous enzymatic extraction (0–180 min). Cell-wall modification and changes in IPOB-associated non-lipid components were assessed by measuring IPOB-bound total sugars and total phenolics, which peaked at 120 min (135.20 ± 2.80 g/kg DW and 5.40 ± 0.15 g GAE/kg DW, respectively). IPOBs treated for 150 min exhibited the smallest particle size (2.21 μm) and the most negative zeta potential (−16.21 mV), making this condition advantageous when emulsifying activity is prioritized. In contrast, IPOBs treated for 120 min (IPOBs-120) showed the most favorable overall balance, with higher oxidative stability during storage, a lower peroxide value (∼2.9 mmol/kg oil), reduced TBARS formation (∼0.67 mmol/kg oil), and high ABTS radical scavenging activity (93.76%). Excessive hydrolysis (180 min) reduced IPOB-bound sugars to 95.50 g/kg DW and was accompanied by deterioration in colloidal and functional stability. Multivariate analysis revealed a clear transition from insufficient matrix disruption to functional optimization and, ultimately, over-hydrolysis-induced deterioration. These findings demonstrate that hydrolysis time is a critical processing parameter for producing stable IPOBs with tunable functional properties and provide a theoretical basis for their development as natural emulsifiers, plant-derived lipid ingredients, and carriers of lipophilic nutrients or bioactive compounds in complex food systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120000"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated transcriptomic and proteomic analysis reveals antagonistic mechanisms of Paenibacillus polymyxa J60 against Botrytis cinerea","authors":"Huizhen Wang,&nbsp;Shiran Sun,&nbsp;Zaizhu Yuan,&nbsp;Ye Li,&nbsp;Wanru Chen,&nbsp;Xuewei Shi,&nbsp;Bin Wang,&nbsp;Yu Chen","doi":"10.1016/j.lwt.2026.120015","DOIUrl":"10.1016/j.lwt.2026.120015","url":null,"abstract":"<div><div><em>Botrytis cinerea</em> is a globally devastating phytopathogenic fungus. Although the previously isolated <em>Paenibacillus polymyxa</em> exhibits antagonistic activity against <em>B</em>. <em>cinerea</em>, its mechanisms for controlling postharvest decay in fruits and vegetables remain largely unexplored. Scanning electron microscopy confirmed that <em>Paenibacillus polymyxa</em> J60 disrupted the mycelial and spore structures of <em>B</em>. <em>cinerea</em>. Furthermore, it controlled postharvest diseases in grapes, cherry tomatoes, and apples. To elucidate J60’s antagonistic mechanism, the transcriptome and proteome of <em>B. cinerea</em> were analyzed. J60 treatment resulted in 1190 differentially expressed genes and 1040 differentially expressed proteins, with 131 overlapping DEGs/DEPs, of which 102 and 29 showed consistent and opposing trends, respectively. Multi-omics integration indicated that J60 suppresses <em>B. cinerea</em> growth through a multi-target mechanism, including attenuation of ATP production, destabilization of cell wall homeostasis, impairment of cell membrane integrity, and disruption of amino acid metabolic pathways. Additionally, the MAPK pathway’s key components showed aberrant expression, which reduced the fungal capacity for cell wall integrity stress repair. This study delineates the molecular basis of the antagonistic activity of J60 through the coordinated disruption of core metabolic networks and signal transduction pathways in <em>B</em>. <em>cinerea</em>, providing a theoretical foundation for its development as a biocontrol agent.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120015"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}