Food Science and Biotechnology最新文献_第10页

Carbohydrate-mediated appetite regulation: physiological mechanisms, gut hormone-based therapies, and nutritional interventions 碳水化合物介导的食欲调节：生理机制、肠道激素治疗和营养干预

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-02 DOI: 10.1007/s10068-026-02166-0

Je-Hyun Park, Young-Bo Song, Yu-Ra Kang, Byung-Hoo Lee

{"title":"Carbohydrate-mediated appetite regulation: physiological mechanisms, gut hormone-based therapies, and nutritional interventions","authors":"Je-Hyun Park, Young-Bo Song, Yu-Ra Kang, Byung-Hoo Lee","doi":"10.1007/s10068-026-02166-0","DOIUrl":"10.1007/s10068-026-02166-0","url":null,"abstract":"<div><p>Recently, glycemic carbohydrates have received increasing attention for their roles in regulating postprandial glycemic responses and appetite through coordinated digestive, hormonal, and neural mechanisms. This review provides an overview of how carbohydrate digestion rate influences gut-derived hormonal responses and appetite regulation. The physiological roles of gut hormones, such as glucagon-like peptide-1 (GLP-1), peptide YY (PYY), and glucose-dependent insulinotropic polypeptide (GIP), are discussed in relation to the nutrient-sensing, gut-brain axis, and intestinal feedback (ileal and colonic brakes) mechanisms. Furthermore, this review highlights food-level approaches for modulating carbohydrate digestion rate using structurally modified carbohydrates with slow digestive properties. Phytochemicals and non-starch polysaccharides are also discussed as inhibitory factors in carbohydrate digestion and absorption. This work offers a theoretical framework for future research aimed at long-term appetite regulation through dietary strategies rather than therapeutic interventions, thereby contributing to sustained glycemic control and long-term metabolic health.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 12","pages":"3435 - 3447"},"PeriodicalIF":3.9,"publicationDate":"2026-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148981310","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

Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties 乳酸菌发酵葡萄（Vitis labrusca B.）副产品的生物活性潜力：挥发性化合物、抗氧化活性和抗炎特性

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-30 DOI: 10.1007/s10068-026-02167-z

Geonhak Lee, Beomkyung Cho, Kwang-Geun Lee

{"title":"Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties","authors":"Geonhak Lee, Beomkyung Cho, Kwang-Geun Lee","doi":"10.1007/s10068-026-02167-z","DOIUrl":"10.1007/s10068-026-02167-z","url":null,"abstract":"<div><p>This study investigated the antioxidant and anti-inflammatory activities, along with the volatile compounds, in bioconverted grape by-products (<i>Vitis labrusca</i> B.). Antioxidant activity, measured by DPPH and ABTS radical scavenging assays, increased by 36% and 21%, respectively, compared to the control. The highest increase was observed in <i>Lactobacillus rhamnosus</i> GG at 72 h for DPPH and <i>Leuconostoc citreum</i> HW02 at 72 h for ABTS. The mRNA expression levels of the pro-inflammatory cytokines tumour necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), and interleukin-6 (IL-6), as well as the chemokine monocyte chemoattractant protein-1 (MCP-1), were analysed. Bioconverted grape by-products inhibited the mRNA expression of these cytokines and the chemokine by 40.9%, 60.2%, 52.1%, and 63.1%, respectively. Inhibitory effects on TNF-α, IL-6, and MCP-1 increased by 35.7%, 59.6%, and 49.8%, respectively, as determined by enzyme-linked immunosorbent assay. Fermentation significantly increased the levels of total acids, alcohols, esters, and ketones, while reducing the levels of aldehydes, including 2-hexenal and furfural. These findings indicate that lactic acid bacteria enhance the antioxidant and anti-inflammatory activities of grape by-products while also improving their volatile compound profile.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1803 - 1817"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924255","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 plant-based ingredients on physicochemical quality and microbial safety of plant-based liquid egg alternatives 植物性成分对植物性液蛋替代品理化品质及微生物安全性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-28 DOI: 10.1007/s10068-026-02161-5

Se Eun Park, Soo Jin Kong, Ki Sun Yoon

引用次数: 0

Effects of Lactobacillus plantarum, Lactobacillus fermentum, and Lactococcus lactis supplementation on lipid profiles: a systematic review and meta-analysis 补充植物乳杆菌、发酵乳杆菌和乳酸乳球菌对脂质谱的影响：一项系统综述和荟萃分析

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-27 DOI: 10.1007/s10068-026-02164-2

Sungmin Chung, Yujung Lee, Chaeyhyun Oh, Bogyeong Lee, Hyun Kyung Kim, Sumin Kang, Gwang-woong Go

{"title":"Effects of Lactobacillus plantarum, Lactobacillus fermentum, and Lactococcus lactis supplementation on lipid profiles: a systematic review and meta-analysis","authors":"Sungmin Chung, Yujung Lee, Chaeyhyun Oh, Bogyeong Lee, Hyun Kyung Kim, Sumin Kang, Gwang-woong Go","doi":"10.1007/s10068-026-02164-2","DOIUrl":"10.1007/s10068-026-02164-2","url":null,"abstract":"<div><p>This systematic review and meta-analysis assesses the effects of <i>Lactobacillus plantarum</i>, <i>Lactobacillus fermentum</i>, and <i>Lactococcus lactis</i> on lipid profiles using four major databases, following PRISMA 2020 guidelines. Standardized mean differences (SMDs) were pooled using a random-effects model. A total of 38 studies were included. In animal models, probiotic supplementation was associated with improvements in lipid profiles, reducing triglyceride (TG) (SMD: − 1.84), total cholesterol (TC) (SMD: − 2.26), and low-density lipoprotein cholesterol (LDL-C) (SMD: − 1.89) levels, while increasing high-density lipoprotein cholesterol (HDL-C) levels (SMD: + 1.01; all <i>p</i> < 0.05). Significant heterogeneity was observed (<i>I</i><sup><i>2</i></sup> > 70%); however, the pooled estimates remained robust in sensitivity analyses. Subgroup analysis suggested <i>Lactobacillus plantarum</i> as exhibiting the most consistent lipid-lowering efficacy in preclinical models. In contrast, the pooled clinical data, derived from a limited number of RCTs (n = 4), showed only a modest reduction in TG levels, whereas changes in TC and LDL-C levels were not significant. These results indicate potential probiotic-mediated pathways.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3077 - 3089"},"PeriodicalIF":3.9,"publicationDate":"2026-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859786","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

Preparation, characterization and anti-fatigue activity of polysaccharides from Pleurotus eryngii 杏鲍菇多糖的制备、表征及抗疲劳活性研究

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-26 DOI: 10.1007/s10068-026-02145-5

Jianrui Sun, Linlin Yao, Ruirui Ren, Li Tong, Jiaqi Fan, Shanshan Tie, Dahong Wang, Shaobin Gu

{"title":"Preparation, characterization and anti-fatigue activity of polysaccharides from Pleurotus eryngii","authors":"Jianrui Sun, Linlin Yao, Ruirui Ren, Li Tong, Jiaqi Fan, Shanshan Tie, Dahong Wang, Shaobin Gu","doi":"10.1007/s10068-026-02145-5","DOIUrl":"10.1007/s10068-026-02145-5","url":null,"abstract":"<div><p>The <i>Pleurotus eryngii</i> polysaccharides (PEP1) were isolated and purified. The structure of PEP1 was characterized, and its anti-fatigue activity was studied. PEP1 had an average molecular weight of 145.0 kDa and consisted of six monosaccharides. The highest scavenging activities of PEP1 against ·DPPH, ·OH, and ·ABTS<sup>+</sup> free radicals were 71.37%, 64.73%, and 83.53%. PEP1 significantly improved exhaustive swimming time, muscle and liver glycogen levels, and the activities of catalase, superoxide dismutase, and glutathione peroxidase. Meanwhile, it effectively reduced blood urea nitrogen, blood lactic acid, and malondialdehyde levels, as well as the lactate dehydrogenase and creatine kinase activities. In addition, PEP1 significantly increased the concentrations of short-chain fatty acids. In conclusion, this study demonstrated that the anti-fatigue activity of PEP1 was associated with its multifaceted regulatory effects, including the enhancement of glycogen storage, reduction in the accumulation of harmful metabolites, alleviation of oxidative damage, and promotion of beneficial intestinal metabolites.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1919 - 1930"},"PeriodicalIF":3.1,"publicationDate":"2026-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924202","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

Development of a SYBR Green-based quantitative PCR assay for the detection of Undaria pinnatifida and Endarachne binghamiae using chloroplast markers in processed seaweed products 基于SYBR green的海带加工产品中裙带菜和滨藻芽胞杆菌荧光定量PCR检测方法的建立

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-25 DOI: 10.1007/s10068-026-02152-6

Su Yeon Kim, Ju Hee Kim, Cheol Seong Jang

{"title":"Development of a SYBR Green-based quantitative PCR assay for the detection of Undaria pinnatifida and Endarachne binghamiae using chloroplast markers in processed seaweed products","authors":"Su Yeon Kim, Ju Hee Kim, Cheol Seong Jang","doi":"10.1007/s10068-026-02152-6","DOIUrl":"10.1007/s10068-026-02152-6","url":null,"abstract":"<div><p>The global seaweed industry has expanded rapidly owing to increasing demand for sustainable food resources and bioactive compounds. <i>Undaria pinnatifida</i>, a widely cultivated brown seaweed in East Asia, possesses nutritional and medicinal properties; however, it is often misidentified as the morphologically similar non-commercial brown alga <i>Endarachne binghamiae</i>, leading to accidental admixture during harvesting and processing. Herein, we developed a SYBR Green-based quantitative PCR (qPCR) assay targeting species-specific single-nucleotide polymorphisms and insertions/deletions to accurately distinguish the two species. Six primer sets were designed and validated, yielding correlation coefficients over 0.99, amplification slopes of − 3.23 to − 3.43, and efficiencies of 95.41%–103.98%. The primers exhibited high specificity without false-positive reactions when tested against two target and 13 non-target seaweed species. The assay was successfully applied to 15 commercial <i>U. pinnatifida</i> products. This qPCR assay is a rapid, sensitive, and cost-effective tool for authenticating similar seaweed species, ensuring food safety and quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"2013 - 2021"},"PeriodicalIF":3.1,"publicationDate":"2026-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924262","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

Geraniol alleviates benzo[a]pyrene-induced neurotoxicity by regulating the NLRP3/Caspase-1 pathway and gut microbiome in mice 香叶醇通过调节NLRP3/Caspase-1通路和肠道微生物组减轻苯并[a]芘诱导的小鼠神经毒性

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-24 DOI: 10.1007/s10068-026-02149-1

Yali Niu, Yushuang Li, Xiaoru Zhou, Weijing Kong, Bangyuan Zhou, Xiaoqin Hu, Jianquan Guo

{"title":"Geraniol alleviates benzo[a]pyrene-induced neurotoxicity by regulating the NLRP3/Caspase-1 pathway and gut microbiome in mice","authors":"Yali Niu, Yushuang Li, Xiaoru Zhou, Weijing Kong, Bangyuan Zhou, Xiaoqin Hu, Jianquan Guo","doi":"10.1007/s10068-026-02149-1","DOIUrl":"10.1007/s10068-026-02149-1","url":null,"abstract":"<div><p>Benzo[a]pyrene (BaP) exposure has been associated with an increased risk of neurotoxicity, including learning and memory impairment. As an antioxidant and a potential prebiotic, geraniol is speculated the potential preventive agent against neurotoxicity. This study aims to reveal the neuroprotection of geraniol on BaP-induced neurotoxicity. The results indicate geraniol increases immunofluorescence intensity of PSD-95, and decreases the immunofluorescence intensity of Iba-1 and GFAP, as well as the level of inflammatory cytokines, and pyroptosis biomarkers. Geraniol also up-regulates the expression of tight junction proteins markedly. In addition, lipopolysaccharide (LPS), might originate from intestinal flora and closely correlated with inflammation and pyroptosis, varies in brain and serum between each group. It is summarized that the underlying mechanism of neuroprotection effect of geraniol might be located on improving intestinal physical barrier function, decreasing LPS releasing, down-regulating pyroptosis and inflammatory response, thereby alleviating neurotoxicity induced by BaP in mice model.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1905 - 1918"},"PeriodicalIF":3.1,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878372","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 intense pulsed light on apples and pears for convenience infant food: inactivation of Bacillus cereus spores and changes of antioxidant activity 强脉冲光对方便婴儿食品苹果和梨的影响：蜡样芽孢杆菌孢子的失活和抗氧化活性的变化

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-24 DOI: 10.1007/s10068-026-02163-3

Hyeon min Ryu, Je-Hyeok Jeon, Chan-Ick Cheigh

{"title":"Effects of intense pulsed light on apples and pears for convenience infant food: inactivation of Bacillus cereus spores and changes of antioxidant activity","authors":"Hyeon min Ryu, Je-Hyeok Jeon, Chan-Ick Cheigh","doi":"10.1007/s10068-026-02163-3","DOIUrl":"10.1007/s10068-026-02163-3","url":null,"abstract":"<div><p>This study evaluated the sterilization effect of intense pulsed light (IPL) on <i>Bacillus cereus</i> spore-inoculated apples and pears, and the changes of antioxidant activity over a 12-day post-treatment period. The spore reduction rate for both fruits significantly increased with increasing treatment fluences (0–12 J/cm<sup>2</sup>). No shoulder phenomenon was observed, and the tail phenomenon appeared at 2.19 J/cm<sup>2</sup>. At a 12 J/cm<sup>2</sup>, 2.34- and 2.83-log reductions of spores occurred with associated temperature increases of 2.3 and 3.5 °C in apples and pears, respectively. During storage of 0–12 days, IPL treated-fruits exhibited the highest antioxidant activity on day 3, followed by a gradual decline. IPL treatment of apples and pears increased the ABTS radical scavenging capacity by up to 1.22 and 1.34% and the DPPH by up to 0.53 and 2.06%, respectively. The total polyphenol and flavonoid contents of IPL-treated fruits were higher than those of their untreated counterparts throughout the storage period.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"2023 - 2032"},"PeriodicalIF":3.1,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02163-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924263","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

Evaluation of antimicrobial activity of natural antimicrobials against antibiotic-sensitive and resistant phytopathogens 天然抗菌剂对抗生素敏感和耐药植物病原菌的抗菌活性评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-22 DOI: 10.1007/s10068-026-02130-y

Ji-Yeon Kim, Sun-Young Lee

引用次数: 0

Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white 鸭蛋清长时间碱浸过程中美拉德反应产物抗氧化活性增强

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-04-19 DOI: 10.1007/s10068-026-02156-2

Xiaomin Huang, Yaqi Meng, Russell Keast, Yuqin Liu, Ning Qiu

{"title":"Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white","authors":"Xiaomin Huang, Yaqi Meng, Russell Keast, Yuqin Liu, Ning Qiu","doi":"10.1007/s10068-026-02156-2","DOIUrl":"10.1007/s10068-026-02156-2","url":null,"abstract":"<div><p>Egg white proteins are susceptible to glycation and degradation reactions during alkaline pickling, and it has been shown that both glycated proteins and hydrolyzed peptides will affect a series of functional activities. In this study, the egg white antioxidant activity was investigated during the a prolonged alkaline pickling process. A positive correlation between the content of glycated proteins and antioxidant activities was demonstrated. Also, a peptidomic analysis was performed to compare the difference in proteolytic cleavage sites between the prolonged alkali pickled egg white and the traditional preserved egg white. These results indicated that the glycation process impeded the intrinsic degradation process of proteins by increasing the spatial site resistance. Thus, it was speculated that the alkali induced protein glycations played a pivotal role in providing antioxidant activity.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 7","pages":"1777 - 1788"},"PeriodicalIF":3.1,"publicationDate":"2026-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147924178","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