European Food Research and Technology最新文献_第3页

Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides 植物蛋白肽调控发酵青梅酒风味特性的机理研究

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-04-17 DOI: 10.1007/s00217-026-05126-4

Zhenbao Shi, Shaojie Yang, Mingjun Jiang, Jinglong Zhang, Dianhui Wu

{"title":"Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides","authors":"Zhenbao Shi, Shaojie Yang, Mingjun Jiang, Jinglong Zhang, Dianhui Wu","doi":"10.1007/s00217-026-05126-4","DOIUrl":"10.1007/s00217-026-05126-4","url":null,"abstract":"<div>\u0000 \u0000 <p>Fermented green plum wine (GPW) is a typical high-acid fruit wine in which nitrogen source regulation plays an important role in yeast metabolism and flavor formation. However, the effects of peptide-based nitrogen sources in such systems remain insufficiently understood. This study systematically compared the effects of six plant-derived protein peptides on fermentation performance and flavor formation in GPW. Corn protein peptides showed the most pronounced effect, reducing fermentation time from 18 days to 11–12 days and enhancing ethanol production efficiency. A total of 103 volatile compounds were identified, with esters and higher alcohols accounting for 76–84% of total volatiles. Corn peptides promoted the accumulation of fruity and floral esters and aromatic higher alcohols. Ethyl octanoate reached 1052.40 µg·L⁻¹, approximately twice that of the control. Relative odor activity value (ROAV) analysis identified six key aroma-active compounds (ROAV ≥ 1.0), with β-damascenone and β-ionone contributing prominently in the corn peptide group. Untargeted metabolomics indicated enrichment of fatty acid degradation and L-phenylalanine metabolism, suggesting enhanced aroma precursor formation. These findings provide experimental evidence for flavor optimization of high-acid fruit wine through nitrogen source regulation.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins 淀粉和β-葡聚糖降解对燕麦蛋白产量、组成、表面性质和溶解度的影响

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-04-13 DOI: 10.1007/s00217-026-05108-6

Cristiane Grella Miranda, Jhustine Cardenas, Michael T. Nickerson

{"title":"Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins","authors":"Cristiane Grella Miranda, Jhustine Cardenas, Michael T. Nickerson","doi":"10.1007/s00217-026-05108-6","DOIUrl":"10.1007/s00217-026-05108-6","url":null,"abstract":"<div>\u0000 \u0000 <p>Oat proteins have shown potential as sustainable alternatives to animal-derived proteins; however, their extraction efficiency and functional properties are strongly influenced by raw material composition and processing conditions. This study evaluated protein extraction from two oat varieties with contrasting protein, β-glucan, and starch contents using enzymatic, ultrasound, and enzymatic–ultrasound treatments prior to alkaline extraction. Oat protein concentrates (OPCs) were characterized in terms of protein content and yield, structural attributes, and solubility. Ultrasound-assisted extractions, with or without enzymes, improved protein yield in both varieties (from 57 to 68% for Camden and from 57 to 81% for Morrison). The response to pretreatments was variety dependent, reflecting differences in initial β-glucan and starch contents. None of the pretreatments increased the protein content of OPCs from Camden (maximum 64%), whereas in Morrison all β-glucanase-based pretreatments increased protein content (from 42 to 68%), consistent with the mitigation of β-glucan–induced limitations on protein separation. In contrast, α-amylase pretreatment reduced both protein content and yield in both varieties, likely due to starch hydrolysis into low-molecular-weight carbohydrates that promoted protein precipitation via macromolecular crowding. In Morrison, reductions in β-glucan and starch contents increased the absolute value of zeta potential (from − 16 to − 46 mV). All pretreatments decreased surface hydrophobicity. Solubility in Camden was improved by enzymatic pretreatments without ultrasound (from 49 to 82%), while in Morrison β-glucan reduction decreased solubility (from 54 to 45%). Overall, the results highlight the critical role of oat variety and pretreatment strategy in protein recovery and functionality.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction: Mechanistic insights into the synergistic role of cysteine in enhancing the ferric reducing antioxidant power of catechol derivatives 更正：半胱氨酸在增强儿茶酚衍生物的铁还原抗氧化能力中的协同作用的机制见解

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-04-13 DOI: 10.1007/s00217-026-05124-6

Haoran Xing, Yuman Jiao, Yingjie Qiao, Tianshuo Feng, Yunfeng Hu, Varoujan Yaylayan

引用次数: 0

Quince and persimmon vinegars as functional foods: phenolic characterization and bioactivity assessment 作为功能性食品的木瓜和柿子醋：酚类特性和生物活性评价

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-04-13 DOI: 10.1007/s00217-026-05101-z

Güleyfe Beyza Yıldırım, Çağlayan Ünsal Gürer, İnci Kurt Celep, Ismail Yener, Mehmet Akdeniz, Serkan Yigitkan, Mustafa Abdullah Yilmaz, Suzan Tireki, Abdulselam Ertas, Aslı Barla Demirkoz

{"title":"Quince and persimmon vinegars as functional foods: phenolic characterization and bioactivity assessment","authors":"Güleyfe Beyza Yıldırım, Çağlayan Ünsal Gürer, İnci Kurt Celep, Ismail Yener, Mehmet Akdeniz, Serkan Yigitkan, Mustafa Abdullah Yilmaz, Suzan Tireki, Abdulselam Ertas, Aslı Barla Demirkoz","doi":"10.1007/s00217-026-05101-z","DOIUrl":"10.1007/s00217-026-05101-z","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study aimed to characterize the phenolic composition and in vitro biological potential of quince and persimmon vinegars in comparison with their unfermented ethanolic extracts. The highest total phenolic and total flavonoid contents were recorded as 102.18 ± 1.86 µg PEs/mg in Quince Vinegar 2 and 171.36 ± 1.45 µg/mg in Persimmon Vinegar 3, respectively, whereas the corresponding alcoholic extracts contained markedly lower phenolic levels (e.g., 5.70 µg PEs/mg in Q Extract 1). LC–MS/MS analysis identified quinic, caffeic, chlorogenic and gallic acids, together with quercetin and catechins, as major organic acids and phenolic constituents. Antioxidant assays revealed a strong inverse relationship between phenolic content and IC₅₀ values, with fermented vinegar samples consistently exhibiting higher activity than their unfermented counterparts. Both quince and persimmon vinegars showed pronounced inhibition of α-glucosidase, while additional in vitro inhibitory effects were observed against cholinesterase and urease enzymes. Moderate inhibition of tyrosinase, elastase and collagenase was also detected. Overall, fermented vinegars displayed broader phenolic diversity and stronger multifunctional bioactivities compared to non-fermented extracts, indicating that fermentation-related matrix effects enhance phenolic availability and biological response. These findings provide a compositional and functional basis for further investigation of fermented fruit vinegars as functional food matrices, with potential applications pending validation through in vivo and clinical studies.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05101-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147737496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of feeding substrate, larval weight and drying procedures on the volatile profile of yellow mealworm larvae (T. molitor L.) 取食基质、幼虫重量和干燥方式对黄粉虫幼虫挥发谱的影响

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-04-10 DOI: 10.1007/s00217-026-05039-2

L. Böckstiegel, K. Oehlke, R. Rüsch, B. Egert, C. H. Weinert

{"title":"Effect of feeding substrate, larval weight and drying procedures on the volatile profile of yellow mealworm larvae (T. molitor L.)","authors":"L. Böckstiegel, K. Oehlke, R. Rüsch, B. Egert, C. H. Weinert","doi":"10.1007/s00217-026-05039-2","DOIUrl":"10.1007/s00217-026-05039-2","url":null,"abstract":"<div>\u0000 \u0000 <p>Larvae of the yellow meal beetle, <i>Tenebrio molitor</i> L., have been authorized as novel food in the European Union in 2021. The aroma, determined by volatile compounds, strongly influences consumer acceptance of insects. We therefore investigated the impact of rearing substrate, harvest weight and oven drying procedure on the volatile profile of <i>T. molitor</i> larvae. The larvae were reared on five different substrates, harvested at two different weights and subjected to two oven drying procedures with and without previous blanching. Using a dual column approach, we detected > 300 volatiles via headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), included 269 volatiles in the data analysis and annotated 151 thereof. Color, moisture content, primary lipid oxidation products and carbonyl proteins were additionally determined. The drying procedure strongly impacted the volatile profile and modulated the influence of the factors feed and larval weight. Nitrogen- and sulfur-containing analytes were prominent in the samples exposed to a higher temperature while the volatile profile of the blanched larvae was richer in, e.g., hydrocarbons and aldehydes. Feed related differences between the groups were more pronounced in the smaller larvae. Furthermore, feed and weight affected 65 qualitative markers and the contribution to the volatile profile of 90 analytes. Possible reasons for the observed changes are discussed also considering the physico-chemical parameters.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05039-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147643160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How process and raw materials shape the flavour instability of German wheat beer: an exploratory study 工艺和原料如何影响德国小麦啤酒风味的不稳定性：一项探索性研究

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-03-31 DOI: 10.1007/s00217-026-05116-6

Florian Lehnhardt, Hubertus Schneiderbanger, Martina Gastl

{"title":"How process and raw materials shape the flavour instability of German wheat beer: an exploratory study","authors":"Florian Lehnhardt, Hubertus Schneiderbanger, Martina Gastl","doi":"10.1007/s00217-026-05116-6","DOIUrl":"10.1007/s00217-026-05116-6","url":null,"abstract":"<div>\u0000 \u0000 <p>Flavour instability is a critical quality attribute of beer, as consumers expect a consistent sensory profile throughout shelf life. Even small changes in aroma-active compounds can markedly reduce product acceptance, making the control of beer ageing a central technological challenge for brewers. While lager beer stability has been extensively studied, much less is known about German wheat beer, despite its high market relevance and unique composition. In this study, 25 commercial wheat beers were examined in forced and natural ageing up to nine months. Analytical focus was set on esters, volatile phenols, and carbonyls, complemented by sensory evaluation using trained panels over the course of ageing. In fresh beers various other parameters including precursors for ageing compounds were assessed.Principal component analysis confirmed aldehydes as the main drivers of ageing, with Strecker aldehydes (3-methylbutanal, 2-methylpropanal, methional) and furfural showing the highest increase. In contrast, yeast-derived esters (isoamyl acetate, ethyl acetate) proved largely stable, while volatile phenols (4-vinylguaiacol, 4-vinylphenol) showed continuous degradation. Sensory deterioration was reflected in increasing descriptors such as <i>buttermilk</i>, <i>sherry</i>, <i>sweetish</i> and <i>sour</i>, while <i>cardboard</i> remained negligible. Technological parameters influenced the course of ageing: yeast strain, pitching rate, fermentation method and flash pasteurization showed significant impact. Raw material factors, such as wheat malt proportion and specialty malt use, showed moderate, non-significant impact on flavour instability. Overall, German wheat beer displayed a high variability of ageing behaviour across breweries, underlining the complex interaction of matrix composition, yeast activity, and process choices.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05116-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Next-generation non-thermal processing technologies for fruit and vegetable juices: a review of quality, safety, and sustainability 新一代果蔬汁非热加工技术：质量、安全性和可持续性综述

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-03-31 DOI: 10.1007/s00217-025-04931-7

Nameer Khairullah Mohammed, Meliza Savira, Anis Shobirin Meor Hussin

{"title":"Next-generation non-thermal processing technologies for fruit and vegetable juices: a review of quality, safety, and sustainability","authors":"Nameer Khairullah Mohammed, Meliza Savira, Anis Shobirin Meor Hussin","doi":"10.1007/s00217-025-04931-7","DOIUrl":"10.1007/s00217-025-04931-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Fresh and high-quality juice is gaining increasing demand among consumers; however, issues such as food safety and shelf life continue to be a concern. Sterilisation is typically associated with high-temperature processes that eliminate pathogenic microorganisms and inactivate enzymes responsible for food deterioration. Applying high temperatures on food may result in off-odours and off-flavours that leads to adverse effects on thermolabile nutrients. As a result, food technologists have been investigating non-thermal treatment processes as alternatives to achieve food safety without compromising the nutrients in food products. Non-thermal processes have gained popularity for their capability to preserve both food safety and quality. These methods facilitate the food production process that exhibit properties similar to fresh foods since they undergo minimal treatment. Fruits and vegetables are rich in antioxidants, vitamins, and other nutritive compounds beneficial for human health. Therefore, converting fruits and vegetables into juice is one of the preferred methods for consumption. This article reviews the principles, effects, and applications of non-thermal preservation technologies in juice production and preservation, including high-pressure processing (HPP), ultrasound processing (US), ionising irradiation processing (IR), and pulsed electric field processing (PEF). These non-thermal processing technologies seem to be as effective as thermal treatments in preserving food quality and safety. However, these technologies also have strengths and weaknesses, which may lead to challenges, and they require further research for improvement.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach 利用分子印迹聚合物从葡萄酒工业残留物中选择性回收和富集儿茶素：一种环保的固相萃取方法

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-03-31 DOI: 10.1007/s00217-026-05118-4

Şeyda Karaman Ersoy, Seda Özen, Esma Tütem

{"title":"Selective recovery and preconcentration of catechins from wine industry residues using molecularly imprinted polymers: an eco-friendly solid phase extraction approach","authors":"Şeyda Karaman Ersoy, Seda Özen, Esma Tütem","doi":"10.1007/s00217-026-05118-4","DOIUrl":"10.1007/s00217-026-05118-4","url":null,"abstract":"<div><p>Molecularly imprinted polymers (MIPs) are engineered materials that provide exceptional selectivity and stability for target molecule recognition. While most previous catechin-imprinted polymer (CAT-MIP) studies have focused on tea matrices, the present study applies CAT-MIP technology to wine industry residues, particularly grape seeds, which represent sustainable and underutilized sources of bioactive compounds. CAT-MIP was synthesized using CAT as the template molecule and polymerization parameters including functional monomer type, porogen composition, and template-to-monomer-to-crosslinker molar ratios were systematically optimized. Among the tested conditions, 4-vinylpyridine (4-VP) and an acetonitrile: dimethyl sulfoxide (ACN: DMSO, 98:2, v/v) solvent system provided the most favorable imprinting performance. Adsorption studies revealed heterogeneous binding behavior consistent with the Freundlich model, while Langmuir parameters were used for comparative evaluation. The optimized CAT-MIP was successfully applied as a molecularly imprinted solid-phase extraction (MISPE) sorbent, achieving selective recovery of 69.20 ± 2.45% for CAT and 52.50 ± 1.77% for epicatechin (ECAT) from white grape seed extracts, with comparable performance observed for red grape seed extracts. This MISPE based approach offers the first comprehensive study applying CAT-MIP technology to wine industry waste valorization, comparing red and white grape varieties, and establishing a fully validated HPLC-PDA (high performance liquid chromatography-photodiode array detection) method for CAT quantification. The eco-friendly approach addresses the growing need for sustainable extraction of valuable high-value natural antioxidants. from agro-industrial byproducts.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05118-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health 植物性乳制品替代品：全面了解技术、功能、营养和健康

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-03-31 DOI: 10.1007/s00217-026-05122-8

Zeynep Ece Kulaksız Gunaydı, Gokce Cakmak Kafadar

{"title":"Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health","authors":"Zeynep Ece Kulaksız Gunaydı, Gokce Cakmak Kafadar","doi":"10.1007/s00217-026-05122-8","DOIUrl":"10.1007/s00217-026-05122-8","url":null,"abstract":"<div><p>Plant-based milk and dairy alternatives have attracted increasing attention as substitutes for conventional dairy products due to lactose intolerance, milk protein allergy, environmental sustainability concerns, and the wider adoption of plant-based diets. This review addresses plant-based milk and fermented dairy alternatives in terms of their nutritional composition, production technologies, functional properties, and reported health effects. Milk-like beverages derived from various plant-based sources show substantial variability in protein and mineral content, as well as in sensory and technological performance. Compared with cow’s milk, which provides approximately 3.0–3.5 g of protein and about 120 mg of calcium per 100 g, most plant-based alternatives contain lower levels of these nutrients, highlighting the need for fortification, particularly with calcium, iodine, and vitamin B12. Fermentation improves nutrient bioavailability, reduces antinutritional factors, and enhances microbial viability in plant-based products. These products may support cardiovascular and digestive health through low saturated fat content and bioactive compounds such as β-glucans and phytosterols, however, challenges related to formulation, structural stability, texture, and sensory acceptance remain. Overall, by evaluating plant-based milks alongside fermented yogurt- and kefir-like alternatives, this review offers a current synthesis of the field, clarifying variability across product types and processing strategies while outlining key technological challenges and opportunities for future product development.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05122-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system 香菇多糖对BSA-Fru模型和烘焙食品系统的抗糖基化作用及其潜在机制

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2026-03-31 DOI: 10.1007/s00217-026-05123-7

Pin Gong, Jie Wang, Hui Long, Yingying Ke, Wenjuan Yang, Nan Li, Yanni Zhao, Fuxin Chen, Xuefeng Chen, Yuxi Guo

{"title":"The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system","authors":"Pin Gong, Jie Wang, Hui Long, Yingying Ke, Wenjuan Yang, Nan Li, Yanni Zhao, Fuxin Chen, Xuefeng Chen, Yuxi Guo","doi":"10.1007/s00217-026-05123-7","DOIUrl":"10.1007/s00217-026-05123-7","url":null,"abstract":"<div>\u0000 \u0000 <p>The increasing focus on healthy living has elevated concerns about food safety quality. Foodborne toxic substances, particularly dietary advanced glycation end products (dAGEs), play a crucial role in the development of various inflammatory diseases. This study investigated the anti-glycation effect of Lentinan polysaccharide (LEP) using fructose-bovine serum albumin (BSA-Fru) and a biscuit model through experimental and in silico approaches. The results indicated that the addition of LEP to BSA-Fru led to an inhibition of AGE production, particularly at the late glycation stage, where fluorescent AGEs were inhibited by approximately 60%. It is hypothesized that LEP protects protein functional groups in a dose-dependent manner. When the concentration of LEP reached up to 1 mg/mL, the content of sulfhydryl groups was 1.08%. The ability of LEP to effectively attenuated the structural glycation deformation of BSA was confirmed by the Thioflavin T assay and circular dichroism (CD) spectroscopy. Molecular docking and molecular dynamics simulations were conducted as qualitative and illustrative analyses to visualize possible spatial proximity between LEP and BSA and were not interpreted as evidence of thermodynamically meaningful binding interactions. In addition, LEP exhibited inhibitory effects on AGE formation in baked food models. Overall, these results suggest that LEP may serve as a potential functional ingredient for modulating AGE formation in food systems.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0