Trends in Food Science & Technology最新文献

{"title":"Artificial dyes: Health risks, environmental concerns, and the rise of natural alternatives","authors":"Fernanda Thaís Vieira Rubio ,&nbsp;Giselle Maria Maciel ,&nbsp;Débora Gonçalves Bortolini ,&nbsp;Isabela de Andrade Arruda Fernandes ,&nbsp;Alessandra Cristina Pedro ,&nbsp;Isabela Sampaio Ribeiro ,&nbsp;Carmen Sílvia Fávaro-Trindade ,&nbsp;Rosane Marina Peralta ,&nbsp;Charles Windson Isidoro Haminiuk","doi":"10.1016/j.tifs.2025.105085","DOIUrl":"10.1016/j.tifs.2025.105085","url":null,"abstract":"<div><h3>Background</h3><div>The color of a product or its packaging plays a significant role in shaping consumer perception and preference. Although artificial dyes have been widely used in the cosmetic, pharmaceutical, and food industries to enhance product appeal or create associations, they have raised global concerns due to their association with allergies, health issues, and environmental disposal problems.</div></div><div><h3>Scope and approach</h3><div>This review brings the main problems associated with artificial dyes, the challenges in replacing them with natural options, and current regulations.</div></div><div><h3>Key findings</h3><div>The presence of artificial dyes in effluents threatens the aquatic biota and may pose risks to humans who consume seafood. Furthermore, although artificial dyes are applied in safe concentrations for human consumption, they are related to health disorders, for humans and animals – such as colitis, renal insufficiency, hepatotoxicity, pathological changes in the gut and liver, and oxidative stress – and they can accumulate in the body over time, especially if regularly consumed. Thus, there is a growing market trend to replace artificial dyes with natural alternatives in response to the demand for healthier options. On the other side, natural dyes face stability challenges and must compete with the low cost of artificial dyes.</div></div><div><h3>Conclusions</h3><div>Natural dyes can be extracted from agri-food byproducts as a manner to reduce their cost, add value, and overcome the environmental disposal of wastes. Many efforts have been made to improve the stability of pigments extracted from natural sources, highlighting the freeze-drying technique, packaging strategies, and especially encapsulation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105085"},"PeriodicalIF":15.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144114816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Systematic review on functional umami peptides: Physiological perceptions, bioinformatics and peptidomics approaches, developments and applications","authors":"Changhua Xu,&nbsp;Haodong Tang,&nbsp;Xichang Wang","doi":"10.1016/j.tifs.2025.105068","DOIUrl":"10.1016/j.tifs.2025.105068","url":null,"abstract":"<div><h3>Background</h3><div>Given the unique sensory attributes and potential health benefits of functional umami peptides (FUPs), they have emerged as a focal point in food science research. However, challenges remain in their taste perception mechanism elucidation and discovery, thereby highlight the necessity of interdisciplinary integration, particularly with advanced fields such as peptidomics and metagenomics, to deepen our understanding of FUPs and accelerate their identification and functional characterization.</div></div><div><h3>Scope and approach</h3><div>This paper begins by reviewing recent progress on the taste perception mechanisms and key influencing factors of FUPs. It then summarizes the latest advancements in high-throughput FUPs discovery, driven by cutting-edge technologies including bioinformatics, metagenomics, protein engineering and peptidomics. Finally, an elaboration is provided on the current applications of FUPs in the food industry, along with an anticipation of potential future development trajectories.</div></div><div><h3>Key findings and conclusions</h3><div>Umami receptors are activated through dynamic binding-dissociation interactions with FUPs, with their conformational changes governed by either a stepwise activation model or an orthosteric-allosteric cooperative mechanism. The resultant neural signals undergo gustatory encoding via peripheral-central neural pathways. This sensory processing is collectively modulated by nonlinear cross-modal perceptual characteristics and physicochemical parameters within food matrices, including ionic, pH, and temperature. Integrated peptidomics elucidates the global peptide repertoire for further unraveling and consummating the above mechanisms, while microbial-proteomic multi-omics integration establishes a novel paradigm for targeted FUPs biosynthesis. Therefore, the integration of cross-disciplinary technologies will accelerate the discovery and rational design of novel FUPs, hence driving their scalable applications in flavor enhancers and functional ingredients industries.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105068"},"PeriodicalIF":15.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144137869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Overview of clams packaging systems sustainability","authors":"A. Carneiro ,&nbsp;C.B. Goes ,&nbsp;I. Mota ,&nbsp;R. Ferreira ,&nbsp;A. Cruz ,&nbsp;Begonya Marcos ,&nbsp;M. Sivertsvik ,&nbsp;F. Poças","doi":"10.1016/j.tifs.2025.105080","DOIUrl":"10.1016/j.tifs.2025.105080","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Background&lt;/h3&gt;&lt;div&gt;This work analyses the protection requirements and options for primary and transportation packaging of shellfish. It considers the properties of materials and the most recent developments and innovations in the arena created by legislation shaping packaging practices and frameworks of circularity and sustainability. A short review of the environmental profiles of typical packaging systems is provided. Fresh clams must be alive when sold, and the shelf-life period is defined based on the time the clams are alive. This product is highly perishable and valued, and losses and waste must be reduced.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Scope and approach&lt;/h3&gt;&lt;div&gt;a multidisciplinary approach was followed, bringing together data from the product, material properties, and packaging design. These were integrated in the analysis of the impact of non-fossil plastic alternatives, reusability, recyclability and incorporation of recycled in the clams packaging. This work provides a global view of the packaging system, focusing not only on the materials developments but also on the trends regarding primary packaging, labels, and secondary packaging for transport. Scientific reports from the last 10 years were used as well as an interview with major stakeholders in Europe (a retailer and a packaging supplier).&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Key findings and conclusions&lt;/h3&gt;&lt;div&gt;there are a large body of research dedicated to studying the shelf-life of other bivalves, but studies focusing on clams are scarce. Furthermore, many studies do not consider the FAO recommendations on the need to keep the clams alive up to the purchasing time, and therefore conclusions are biased because they are based on monitoring parameters that are less relevant for this product. Novel packaging materials, such as bioplastics and bio-polymers functionalised with smart components seem very attractive and they have been targeted in several reviews and many published studies. However, results reported show that there is a gap between the performance required and effectively delivered by many of these new developed materials. Much less effort has been dedicated to optimising the more traditional materials, to improve their recyclability, thereby extending the usage cycle to save resources. This research need has been clearly identified for transportation packaging, particularly foamed materials, crucial for thermal insulation, and for nets used for primary packaging of bivalves. Optimisation of the mechanical properties under humid conditions are needed to permit the use of biobased materials, such as cellulosic fibres, as clams nets. MAP technology is not a sustainable solution for increasing the shelf-life of clams. The barrier materials required and the limited recyclability represent an unbalanced environmental impact. A critical analysis of the environmental profiles associated with different packaging systems highlights challenges and opportunities within the industry when addres","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105080"},"PeriodicalIF":15.1,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving flavor, safety, and sustainability of coffee substitute: Challenges and future research directions","authors":"Prakoso Adi ,&nbsp;Rizka Mulyani ,&nbsp;Bara Yudhistira ,&nbsp;Fuangfah Punthi ,&nbsp;Ratna Sari Listyaningrum ,&nbsp;Chao-Kai Chang ,&nbsp;Mohsen Gavahian ,&nbsp;Chang-Wei Hsieh","doi":"10.1016/j.tifs.2025.105083","DOIUrl":"10.1016/j.tifs.2025.105083","url":null,"abstract":"<div><h3>Background</h3><div>Consumer preferences for coffee are influenced by a combination of price, sustainability, and health considerations in shaping purchasing decisions. In this context, previous research focused on food substitutes using ingredients with minimal environmental impact to promote the Sustainable Development Goals (SDGs). However, the rising demand for coffee was unmet due to a decline in global production, primarily driven by climate change. This condition advocated for developing coffee substitutes (CS) to supplant traditional coffee (TC).</div></div><div><h3>Scope and approach</h3><div>This review aimed to identify the key challenges in CS development. In addition, the strategies to mitigate the problems of CS development have been outlined along with future research directions to enhance the overall quality of CS.</div></div><div><h3>Key findings and conclusion</h3><div>CS holds considerable promise for health advantages, including personalized coffee, to enhance market acceptance. The substitutes faced several obstacles, such as the replication of intricate sensory attributes of coffee, safety issues, and sustainability considerations. The results showed that future research direction could be examined using artificial intelligence (AI) and non-thermal emerging technologies, such as atmospheric cold plasma (ACP), ultrasound (US), pulsed electric field (PEF), high pressure processing (HPP), and pulsed light (PL), to improve the flavor, safety, and sustainability of CS.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105083"},"PeriodicalIF":15.1,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144098909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease","authors":"Yanhui Han ,&nbsp;Xiaojing Guo ,&nbsp;Hengjun Du ,&nbsp;Yuxin Guo ,&nbsp;Qiao Ding ,&nbsp;Fengchen Li ,&nbsp;Yonghong Meng ,&nbsp;Hang Xiao","doi":"10.1016/j.tifs.2025.105075","DOIUrl":"10.1016/j.tifs.2025.105075","url":null,"abstract":"<div><h3>Background</h3><div>Bile acids and Farnesoid X Receptor (FXR) are critical regulators of metabolic homeostasis and health. The intricate interplay between bile acids, FXR, and gut microbiota forms a key axis in health and disease. Dietary polysaccharides have emerged as key modulators of this axis, influencing both bile acid metabolism and FXR activation, with potential therapeutic implications. Despite their significance, this topic has been scarcely reviewed.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive analysis of how dietary polysaccharides modulate bile acid metabolism and FXR activity. It covers the reciprocal manners between bile acids and gut microbiota. The review further delves into the pathways by which FXR regulates bile acid metabolism, and how gut microbiota and dietary polysaccharides influence FXR activity. Particular attention is given to the differential effects of soluble and insoluble polysaccharides on bile acid metabolism and the resultant health outcomes.</div></div><div><h3>Key findings and conclusions</h3><div>Dietary polysaccharides influence bile acid metabolism by directly binding to bile acids and indirectly modulating gut microbiota, thereby altering bile acid synthesis, secretion, and biotransformation. These changes modulate bile acid profiles and impact FXR activation, with significant consequences for metabolic regulation and overall health. Moreover, this review highlights the dual nature of dietary polysaccharides interventions, which can yield both positive and negative outcomes, especially regarding the role of bile acids. Understanding the complex interactions between dietary polysaccharides, bile acids, and FXR is crucial for employing polysaccharides in therapeutic strategies aimed at modulating bile acids and FXR activity for optimal health outcomes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105075"},"PeriodicalIF":15.1,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advancements in crop straw cellulose: Sustainable extraction, modification, and active film performance enhancement, and food preservation application","authors":"Yuxin Zhang ,&nbsp;Jiaxin Chen ,&nbsp;Yue Ren ,&nbsp;Jiajun Guo ,&nbsp;Mei Guo ,&nbsp;Xu Yang ,&nbsp;Xingchen Kong ,&nbsp;Yuqin Feng ,&nbsp;Giushan Liu","doi":"10.1016/j.tifs.2025.105079","DOIUrl":"10.1016/j.tifs.2025.105079","url":null,"abstract":"<div><h3>Background</h3><div>The rapid development of modern agriculture has highlighted the challenge of managing crop straw. Traditional incineration, while quick, causes significant air pollution. In the context of circular economy and sustainable development, high-value utilization of agricultural waste is crucial. Recent studies show that cellulose from straw has excellent film-forming properties and biodegradability, making it a viable alternative to petroleum-based plastic packaging. This reduces white pollution and creates economic value, offering a promising new pathway for utilizing straw waste.</div></div><div><h3>Scope and approach</h3><div>In this review, we outline technological pathways for transforming crop straw into functional packaging materials. Specifically, We evaluated the extraction effects of different extraction processes on cellulose from crop straw; explored the chemical modification methods of cellulose; studied the enhancing effect of cellulose on the performance of packaging films; and summarized the role of cellulose active packaging in food preservation, which was used for quality preservation and real-time freshness monitoring.</div></div><div><h3>Key findings and conclusions</h3><div>Cellulose in crop straw can be efficiently extracted by physical, chemical, and biological methods, and its properties can be enhanced by structural modification. Combined with innovative processing technologies, modified cellulose forms high-performance films/coatings that outperform conventional packaging materials in terms of mechanical strength, gas barrier efficiency, and multifunctional adaptability. However, straw cellulose still faces severe challenges in terms of technology, regulation, consumer acceptance and biodegradation, and a systematic solution is needed.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105079"},"PeriodicalIF":15.1,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress of biopolymer-based food packaging films/coatings functionalized with edible photosensitizers","authors":"Junyan Guo ,&nbsp;Saroat Rawdkuen ,&nbsp;Wanli Zhang ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Guanghua Xia","doi":"10.1016/j.tifs.2025.105078","DOIUrl":"10.1016/j.tifs.2025.105078","url":null,"abstract":"<div><h3>Background</h3><div>Packaging is essential for protecting food from environmental factors and contamination. However, the overuse and improper disposal of petroleum-based plastics have caused serious environmental pollution and health risks. To address these issues, biopolymer-based films and coatings with antimicrobial properties have attracted attention in food science, aiming to reduce waste and improve food safety by inhibiting spoilage microorganisms. Traditionally, antimicrobial agents are directly added to films. However, the use of photodynamic inactivation (PDI) provides a promising emerging approach for creating highly effective antimicrobial food packaging films.</div></div><div><h3>Scope and approach</h3><div>This work focuses on the progress of biopolymer-based food packaging films (BFPF) functionalized with edible photosensitizers (PSs), including curcumin, riboflavin, and chlorophyll. First, the antimicrobial mechanism of PDI and the characteristics of common edible PSs are briefly introduced, and the effects of different edible PSs on the comprehensive properties of BFPF, including mechanical properties, barrier properties, antioxidant properties, and antimicrobial properties, are discussed in detail. Finally, this work also systematically summarizes the application progress of edible coatings functionalized with edible PSs in food preservation.</div></div><div><h3>Key findings and conclusions</h3><div>This work found that edible PSs can not only provide PDI antimicrobial activity for BFPF, but also serve as multifunctional additives, such as antioxidants and crosslinkers, to improve the comprehensive properties of composite films. In addition, food packaging films with multi-mode synergistic antimicrobial properties can be developed through the modification of edible PSs.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105078"},"PeriodicalIF":15.1,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Size reduction and particle size influence the quantification of phenolic-type compounds and antioxidant activity in plant food matrices","authors":"Alberto Baldelli ,&nbsp;Jose Miguel Aguilera","doi":"10.1016/j.tifs.2025.105081","DOIUrl":"10.1016/j.tifs.2025.105081","url":null,"abstract":"<div><h3>Background</h3><div>Particle size reduction is a critical step in analytical methods used to evaluate bioactive compounds and antioxidant activity in plant foods. In laboratory assays, reducing particle size enhances the efficiency of solvent extraction, which is essential for accurately quantifying and identifying target bioactive compounds. However, many current analytical methodologies fail to report detailed size reduction processes, leading to inconsistent particle sizes and potentially unreliable results. This lack of standardization may significantly impact the extraction process, as inadequate particle reduction can limit solvent access to target molecules, ultimately affecting both the bioavailability and bioactivity of the compounds under study.</div></div><div><h3>Scope and approach</h3><div>This article examines the crucial role of particle size reduction in analytical methods for evaluating bioactive compounds and antioxidant activity in plant food matrices. It explores the fundamental principles of particle size reduction and solid-liquid extraction, emphasizing the influence of the plant's cellular matrix on these processes. Given that variability in analytical outcomes may arise from inefficient extraction due to particle size differences, we argue that inconsistencies in reporting can lead to inaccurate conclusions about the potential health benefits of plant-based bioactive compounds. To enhance reliability, we suggest that methodologies for quantifying phenolic compounds and antioxidant activity should include specific particle size parameters to ensure comparability and reproducibility of results.</div></div><div><h3>Key findings and conclusions</h3><div>By reviewing existing literature, we illustrate the significant impact of particle size on analytical accuracy and the interpretation of health-related data. Studies that fail to control or report particle size variation may introduce errors in bioactive compound quantification, leading to misleading conclusions about their health-promoting properties. Standardizing particle size reduction protocols in analytical methods can improve the consistency and reliability of research findings, ultimately strengthening the scientific basis for understanding the role of plant-based bioactive compounds in human health.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"162 ","pages":"Article 105081"},"PeriodicalIF":15.1,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mannoprotein, a novel food ingredient from biosynthesis, preparation and nutritional aspects","authors":"Bowen Diao ,&nbsp;Zhaojie Zhang ,&nbsp;Changhong Huo ,&nbsp;Wanlu Liu ,&nbsp;Xinyu Guo ,&nbsp;Anqi Wang ,&nbsp;Padraig Strappe ,&nbsp;Chris Blanchard ,&nbsp;Natalia Murina ,&nbsp;Zhongkai Zhou","doi":"10.1016/j.tifs.2025.105084","DOIUrl":"10.1016/j.tifs.2025.105084","url":null,"abstract":"<div><h3>Background</h3><div>Mannoproteins, a type of complex glycoproteins, are predominantly present in yeast cell walls and have been attracted considerable attention in recent years owing to their distinctive properties and wide-ranging applications within the food industry.</div></div><div><h3>Scope and approach</h3><div>Recent advances in analytical techniques have enabled the researchers to perform a deeper understanding of mannoprotein structure and functionality in term of revealing their complicated branching patterns and specific glycosylation sites. Various extraction methodologies, including enzymatic, heat treatment, chemical and mechanical disruption approaches, have also been developed to efficiently isolate mannoproteins while maintaining their structural integrity.</div></div><div><h3>Key findings and conclusions</h3><div>The unique structure makes mannoproteins to be suitable for acting as stabilization agent and emulsifier accompanied with antioxidant activity and prebiotic effects in food matrix. Importantly, their functionality have been revealed in recent years, indicating that mannoproteins could modulate the structure of gut microbiota, followed by a reduced ratio of <em>Firmicutes</em> to <em>Bacteroidetes</em> and an increased abundance of <em>Faecalibacterium</em> and <em>Butyricicoccus</em>. Furthermore, mannoproteins not only promote mitosis of macrophages, but also induce nitric oxide production in macrophages, thus stimulating immune response and realizing fine regulation of immunity to the body. Therefore, this review summarizes recent advances in mannoprotein research and highlights the existing knowledge gaps to enhance the understanding of this functional ingredient.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"161 ","pages":"Article 105084"},"PeriodicalIF":15.1,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143936560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Uric acid metabolism regulation mechanism by probiotics and prebiotics: from a new perspective","authors":"Jiageng Cheng ,&nbsp;Yuan Su ,&nbsp;Yifan Wu ,&nbsp;Longjiao Zhu ,&nbsp;Linyan Chen ,&nbsp;Shimin Chang ,&nbsp;Kunlun Huang ,&nbsp;Wentao Xu","doi":"10.1016/j.tifs.2025.105076","DOIUrl":"10.1016/j.tifs.2025.105076","url":null,"abstract":"<div><h3>Background</h3><div>The metabolism of uric acid in the human body primarily involves its synthesis and excretion. Excessive production or impaired excretion of uric acid can lead to various diseases such as hyperuricemia, gout, and renal impairment. Given the potential side effects of current pharmacological treatments for hyperuricemia, recent years have seen an increasing focus on screening probiotics and prebiotics with the ability to regulate uric acid metabolism.</div></div><div><h3>Scope and approach</h3><div>This review offers a comprehensive analysis of the biosynthesis and metabolic pathways of uric acid within the human body. Moreover, probiotics regulating uric acid metabolism are categorized into six genera, while prebiotics are classified into four families. Additionally, this paper provides a comprehensive overview of the six mechanisms involved in regulating uric acid metabolism and outlines the challenges and future directions for screening probiotics and prebiotics that regulate uric acid metabolism.</div></div><div><h3>Key findings and conclusions</h3><div>This article systematically reviews probiotics regulating uric acid metabolism, categorized by genera including <em>Lactobacillus</em>, <em>Streptococcus</em>, <em>Bacillus</em>, <em>Pediococcus, Bifidobacterium</em>, and <em>Escherichia</em>. Additionally, it provides an in-depth analysis of prebiotics regulating uric acid metabolism, such as polyphenols, bioactive peptides, natural organic acids, and polysaccharides. Furthermore, this article classifies and summarizes the mechanisms regulating uric acid metabolism: degrading uric acid directly, degrading upstream precursors of uric acid, regulating the activity of key enzymes, modulating the expression of uric acid transporters, maintaining intestinal microbial homeostasis, and alleviating oxidative stress and inflammation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"161 ","pages":"Article 105076"},"PeriodicalIF":15.1,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}