Food Science and Biotechnology最新文献

Optimization of ultrasonic-assisted extraction of anthocyanins from Prunus yedoensis fruit and evaluation of antioxidant and anti-inflammatory activity

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-17 DOI: 10.1007/s10068-025-01843-w

Kyeoung Cheol Kim, Ji-Hyang Kim, Ju-Sung Kim, Dong-Sun Lee

{"title":"Optimization of ultrasonic-assisted extraction of anthocyanins from Prunus yedoensis fruit and evaluation of antioxidant and anti-inflammatory activity","authors":"Kyeoung Cheol Kim, Ji-Hyang Kim, Ju-Sung Kim, Dong-Sun Lee","doi":"10.1007/s10068-025-01843-w","DOIUrl":"10.1007/s10068-025-01843-w","url":null,"abstract":"<div><p><i>Prunus yedoensis</i> Matsumura is an important medicinal species in traditional Korean medicine, commonly employed for addressing a range of health issues. The fruit of <i>Prunus yedoensis</i> is abundant in anthocyanins, which possess strong antioxidant activity and effectively neutralize free radicals. In the present investigation, to optimize the extraction parameters for anthocyanins obtained from the fruit of <i>P. yedoensis</i>, response surface methodology was employed. Extraction time, ethanol concentration, and extraction temperature were carefully examined as key parameters to determine their influence on the yield and efficiency of anthocyanin extraction. Ultrasonic-assisted extraction extracted in this way showed higher antioxidant activity than conventional extract. In addition, the anti-inflammatory activity of UAE was confirmed, and changes in nitric oxide, inducible nitric oxide synthase, tumor necrosis factor alpha, and Interleukin-1 beta were observed. In conclusion, the extraction method of anthocyanins from <i>P. yedoensis</i> was optimized, and UAE extracted in this way had high antioxidant and anti-inflammatory activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2039 - 2049"},"PeriodicalIF":2.4,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784285","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

Application of teatree oil nanoemulsion pads in Lateolabrax japonicas fillets

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-08 DOI: 10.1007/s10068-024-01812-9

Qian Feng, Ying Song, Xinyu Liu, Yanru Huang, Junyi Yang, Yingchang Li, Qiuying Li, Tong Sun

{"title":"Application of tea\u0000tree oil nanoemulsion pads in Lateolabrax japonicas fillets","authors":"Qian Feng, Ying Song, Xinyu Liu, Yanru Huang, Junyi Yang, Yingchang Li, Qiuying Li, Tong Sun","doi":"10.1007/s10068-024-01812-9","DOIUrl":"10.1007/s10068-024-01812-9","url":null,"abstract":"<p>To improve the efficiency of biological preservatives, a novel slow-release system was constructed. The oil-in-water (O/W) nanoemulsions were prepared with tea tree essential oil (TTO) and its main components, 1,8-cineole (CN) and terpinen-4-oil (T4O) as core materials, and with tea saponin as surfactant. The preservation properties of the pad containing nanoemulsion slow-release system on <i>Lateolabrax japonicus</i> fillets were measured. The results showed that the nanoemulsion had good stability and can delay the release of essential oil, and the cumulative release percentage of TTO was as high as 81 % at 72 h. The establishment of nanoemulsions slow-release system effectively improved the preservation properties of the pad, and TTO nanoemulsion pad (TTO-NE-P) had the optimal preservation properties due to the synergistic effect of preservative ingredients and the sustained release system of the nanoemulsion. This study can provide technical support for the combined application of biological preservative agent and aquatic product pads.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1921 - 1933"},"PeriodicalIF":2.4,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784235","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

Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cells

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-06 DOI: 10.1007/s10068-024-01787-7

Ha Young Park, Sunhye Lee, So Hee Kim, Jung Eun Park, Youn Seon Hwang, Min Ho Kang, Seo Yeon Chae, Jin Woo Kim

引用次数: 0

Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-02 DOI: 10.1007/s10068-025-01821-2

Yao Zhang, Dongsheng Zhang, Wenchao Cai, Fengxian Tang, Qin Zhang, Xinxin Zhao, Ruijie Huang, Chunhui Shan

{"title":"Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine","authors":"Yao Zhang, Dongsheng Zhang, Wenchao Cai, Fengxian Tang, Qin Zhang, Xinxin Zhao, Ruijie Huang, Chunhui Shan","doi":"10.1007/s10068-025-01821-2","DOIUrl":"10.1007/s10068-025-01821-2","url":null,"abstract":"<div><p>The main objective of this study was to investigate the effect of mixed fermentation of blended grapes on the organic acid and volatile content of mulberry fruit wines before and after fermentation. Rose-scented grapes and blackberry grapes were chosen to produce fruit wines through mixed fermentation with mulberries, respectively. HPLC was employed for the content of organic acids, whereas the concentrations of volatile compounds in the mulberry wines were determined using HS–SPME–GC–MS. The results showed that yeast fermentation could effectively reduce the content of malic acid and citric acid while generating rich aroma substances. During compound grape blend fermentation, the organic acid content decreases, and more volatile compounds are produced. Among them, mulberry rosé grapefruit wine exhibits a more complex array of volatile compounds, including phenylethanol, ethyl caprylate, and ethyl caprate, alongside recently discovered compounds like isobutanol, (+)-3-methyl-2-butanol, and α-pinitol. These compounds contribute to the enhanced flavor of mulberry wine.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1957 - 1968"},"PeriodicalIF":2.4,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784111","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

Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-24 DOI: 10.1007/s10068-025-01822-1

Jaeeun Shin, Ji-Sun Kim, Young Jae Jung, Yeonho Lee, Haeyoung Yoo, Seong Hun Ju, Daehyeon Sim, Yebean Kim, Gun Won Bae, Sun Myung Yoon, Sung-Joon Lee

{"title":"Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats","authors":"Jaeeun Shin, Ji-Sun Kim, Young Jae Jung, Yeonho Lee, Haeyoung Yoo, Seong Hun Ju, Daehyeon Sim, Yebean Kim, Gun Won Bae, Sun Myung Yoon, Sung-Joon Lee","doi":"10.1007/s10068-025-01822-1","DOIUrl":"10.1007/s10068-025-01822-1","url":null,"abstract":"<div><p>Alcohol consumption causes severe liver damage and oxidative stress. This study investigated the hepatoprotective effects of enzymatic porcine placenta hydrolysate (EPPH) in Sprague–Dawley rats under acute alcohol administration. EPPH significantly reduced plasma ethanol and acetaldehyde levels in a dose-dependent manner. Furthermore, EPPH decreased the hepatic levels of malondialdehyde and thiobarbituric acid reactive substances and suppressed <i>Cyp2e1</i> mRNA expression. EPPH decreased the plasma alanine transaminase and aspartate transaminase levels and increased the hepatic NAD<sup>+</sup>/NADH ratio. Hepatic transcriptome analysis revealed the significant regulation of key genes involved in inflammation, alcohol response, and apoptosis. Phosphokinase array analysis demonstrated that EPPH reduced phosphorylation of CASP9, BAX, TP53, and CHK2, thereby facilitating reactive oxygen species removal and suppressing apoptosis. Additionally, qPCR confirmed EPPH reduced <i>Bax</i> and <i>Caspase9</i> mRNA levels, while immunoblotting showed decreased phosphorylation of TP53 and CHK2. These findings suggest that EPPH improves hepatic alcohol metabolism and reduces alcohol-induced hepatotoxicity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2025 - 2038"},"PeriodicalIF":2.4,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784137","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

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-14 DOI: 10.1007/s10068-025-01829-8

Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li

{"title":"Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China","authors":"Xiaoqing Zhang, Ketao Jia, Jingjing Yi, Erhu Li","doi":"10.1007/s10068-025-01829-8","DOIUrl":"10.1007/s10068-025-01829-8","url":null,"abstract":"<div><p>Fangxian Huangjiu is a Chinese rice wine fermented by the unique local starter Xiaoqu with the addition of <i>Polygonum orientale</i> L. (<i>P. orientale</i> L.) flower. This research aimed to elucidate the influence of <i>P. orientale</i> flower on the enzyme activity and microbial community of Fangxian Xiaoqu, and consequently on the physicochemical indicators and volatiles of Fangxian Huangjiu. The results revealed that the <i>P. orientale</i> flower significantly enhanced the acid protease activity and declined the α-amylase activity of Xiaoqu. Additionally, it improved microbial community diversity and the species of the dominant bacterial genus in Xiaoqu. For fermentation broth, the types of volatile substances have improved. Furthermore, Spearman correlation analysis revealed that <i>Pediococcus</i>, <i>Kosakonia, Saccharomycopsis, Mucor</i>, <i>Cyberlindnera</i>, and <i>Wickerhamomyces</i> were closely related to the synthesis of volatiles. These findings clarify the role of <i>P. orientale</i> flower and provide the practical basis for the future production of Fangxian Xiaoqu.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1969 - 1980"},"PeriodicalIF":2.4,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784272","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

Flavor biotransformation of “Uiseong” garlic during the fermentation process by lactic acid bacteria

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-14 DOI: 10.1007/s10068-025-01820-3

Tae-Eun Kwon, Sukyung Sung, Augustine Yonghwi Kim, Byung-Hoo Lee

{"title":"Flavor biotransformation of “Uiseong” garlic during the fermentation process by lactic acid bacteria","authors":"Tae-Eun Kwon, Sukyung Sung, Augustine Yonghwi Kim, Byung-Hoo Lee","doi":"10.1007/s10068-025-01820-3","DOIUrl":"10.1007/s10068-025-01820-3","url":null,"abstract":"<div><p>This study investigates the biotransformation of Uiseong garlic, a South Korean variety renowned for its distinct sulfur compounds, by lactic acid bacteria (LAB) during kimchi fermentation. Using GC–MS, 26 volatile compounds, including 3-vinyl-1,2-dithiocyclohex-4-ene and 3-vinyl-1,2-dithiocyclohex-5-ene, were identified in garlic extracts. Four LAB strains active in early-stage kimchi fermentation degraded primary sulfur compounds and produced unique metabolites, such as pyrazine and allyl methyl disulfide. These biotransformed compounds reduced garlic’s pungency while enhancing savory and umami flavors, creating a balanced and complex sensory profile. Strain-specific differences and fermentation conditions, especially temperature, significantly influenced flavor development. The findings underscore Uiseong garlic’s pivotal role in flavor modulation and its potential for consistent quality in commercial kimchi production. This research can be applied to flavor transformation mechanisms and supports precision fermentation strategies to optimize sensory profiles and meet consumer preferences.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2005 - 2010"},"PeriodicalIF":2.4,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784270","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

Ginsenoside Rg5 inhibits the proliferation of HeLa cell through cell cycle pathway

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-14 DOI: 10.1007/s10068-025-01817-y

Qianwen Mi, Hang Sun, Heyu Wang, Qiuyang Li, Pei Yin, Qiannan Wang, Jian Tong, Shuang Liu, Yunfeng Bi, Lei Yu

{"title":"Ginsenoside Rg5 inhibits the proliferation of HeLa cell through cell cycle pathway","authors":"Qianwen Mi, Hang Sun, Heyu Wang, Qiuyang Li, Pei Yin, Qiannan Wang, Jian Tong, Shuang Liu, Yunfeng Bi, Lei Yu","doi":"10.1007/s10068-025-01817-y","DOIUrl":"10.1007/s10068-025-01817-y","url":null,"abstract":"<div><p>The issue of Cervical cancer has received considerable critical attention. It was the leading cause of death in female cancer patients. Ginsenoside Rg5 has been implicated in the growth of human cancer cells, but the lack of research to determine the influence mechanism has been a significant challenge for many years. In this study, ginsenoside Rg5 was used to treat HeLa cells, and RT-qPCR, Western Blotting and RNA-seq were used to analyze the differentially expressed genes in HeLa cells to study the preliminary mechanism of ginsenoside Rg5 on cervical cancer. The results of RT-qPCR and Western Blotting were in agreement with RNA-seq analysis, which showed a down-regulation of proteins in the cell cycle pathway. These results all indicate that the expression of Minichromosome Maintenance Complex Component 6 (MCM6), Cyclin A2 (CCNA2), Cyclin-dependent kinase 6 (CDK6) and Cell division cycle 6 (CDC6) in HeLa cells treated with ginsenoside Rg5 is significantly reduced, with MCM6 exhibiting the most significant inhibitory effect, making it a potential target for the treatment of cervical cancer.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2011 - 2024"},"PeriodicalIF":2.4,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784271","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

Water-soluble carotenoid: focused on natural carotenoid crocin

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-12 DOI: 10.1007/s10068-025-01832-z

Yosub Lee, Chi Young Hwang, Eui-Sang Cho, Myung-Ji Seo

{"title":"Water-soluble carotenoid: focused on natural carotenoid crocin","authors":"Yosub Lee, Chi Young Hwang, Eui-Sang Cho, Myung-Ji Seo","doi":"10.1007/s10068-025-01832-z","DOIUrl":"10.1007/s10068-025-01832-z","url":null,"abstract":"<div><p>Carotenoids are natural isoprenoid compounds with diverse health benefits, widely used in food, cosmetics, and pharmaceuticals. However, low bioavailability and chemical instability limit their effect according to their fat-soluble property. Some strategies such as nanoencapsulation, emulsions, complexation, and glycosylation have been explored to enhance carotenoid bioavailability. In addition, there is growing interest in water-soluble carotenoids in nature. This review focuses on recent advancements in improving the water solubility of carotenoids, with special attention to naturally occurring water-soluble carotenoids like crocin. Research progress on the biosynthetic pathways of crocin derived from natural plants is summarized. In addition, heterologous production using genetic and metabolic engineering in plants and microorganisms is discussed, along with its potential applications in bio-industries. Finally, the promising pharmacological properties of crocin, including antioxidant, anti-inflammatory and anticancer effects, are presented. The sustainable production of water-soluble carotenoids through biological synthesis offers a potential for improved absorption and functionality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing","pages":"1119 - 1138"},"PeriodicalIF":2.4,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602360","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

Informatics-assisted proteomics revealing the anti-inflammatory effects of satsuma orange (Citrus unshiu) peel flavonoid extract in LPS-stimulated RAW 264.7 cells

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-12 DOI: 10.1007/s10068-025-01830-1

Adhimoolam Karthikeyan, Hun Hwan Kim, Sureshbabu Anjana, Smirnova Elena, Mohammad Moniruzzaman, Senthil Kalaiselvi, Gon Sup Kim, Taesun Min

{"title":"Informatics-assisted proteomics revealing the anti-inflammatory effects of satsuma orange (Citrus unshiu) peel flavonoid extract in LPS-stimulated RAW 264.7 cells","authors":"Adhimoolam Karthikeyan, Hun Hwan Kim, Sureshbabu Anjana, Smirnova Elena, Mohammad Moniruzzaman, Senthil Kalaiselvi, Gon Sup Kim, Taesun Min","doi":"10.1007/s10068-025-01830-1","DOIUrl":"10.1007/s10068-025-01830-1","url":null,"abstract":"<div><p><i>Citrus unshiu</i> peel (CUP), rich in flavonoids, has been traditionally used for its health benefits. This study investigated the anti-inflammatory effects of CUP flavonoid extract (CUPFE) in lipopolysaccharide (LPS)-activated RAW 264.7 cells through proteomics analysis. CUPFE significantly reduced the inflammatory mediators and cytokines (nitric oxide, IL-6, and CCL-2) production. Quantitative proteomics analysis using LC–MS/MS identified 140 differentially expressed proteins between the CUPFE and LPS groups, with 86 proteins upregulated and 54 downregulated. Notably, CUPFE negatively regulated 56 proteins induced by LPS. Functional enrichment analysis using gene ontology and Kyoto Encyclopedia of Genes and Genomes revealed that most of these proteins are involved in signal transduction pathways (TNF-α, NF-κB, PI3K-Akt, mTOR, and MAPK) regulating inflammatory processes. Further analysis showed that CUPFE interferes these signaling pathways in a dose-dependent manner, counteracting the LPS-induced effects. Collectively, this study reveals CUPFE’s anti-inflammatory effects, laying basis for future research on treating inflammation-related conditions.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing","pages":"1207 - 1218"},"PeriodicalIF":2.4,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602359","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