Food Science and Biotechnology最新文献_第2页

Development of a nitrate-responsive whole-cell biosensor based on engineered probiotic Saccharomyces boulardii 基于工程益生菌博氏酵母菌的硝酸盐响应全细胞生物传感器的研制

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-12 DOI: 10.1007/s10068-025-01850-x

Woohyuk Lee, Sang-Hun Do, Jonghyeok Shin, Sun-Ki Kim

{"title":"Development of a nitrate-responsive whole-cell biosensor based on engineered probiotic Saccharomyces boulardii","authors":"Woohyuk Lee, Sang-Hun Do, Jonghyeok Shin, Sun-Ki Kim","doi":"10.1007/s10068-025-01850-x","DOIUrl":"10.1007/s10068-025-01850-x","url":null,"abstract":"<div>This study aimed to construct a probiotic Saccharomyces boulardii-based biosensor that can sense and respond to nitrate, a biomarker of gut inflammation. To this end, a portion of the nitrate assimilation pathway in Ogataea polymorpha required for the designed nitrate-responsive genetic circuit was introduced into S. boulardii, which lacks the corresponding pathway. Specifically, the genes involved in nitrate transport (YNT1) and nitrate-responsive transcriptional activation (YNA1 and YNA2) were introduced into S. boulardii using the CRISPR/Cas9-based genome editing system to construct the SKSC499 strain. Next, we investigated whether YNT1, YNI1, and YNR1 promoters, which are activated by nitrate-bound YNA1/YNA2 transcription factor in O. polymorpha, induced expression of the reporter gene (G418 resistance marker) in the SKSC499 strain in a nitrate concentration-dependent manner. Among the candidate promoters, the YNR1 promoter effectively induced growth of the SKSC499 strain only when nitrate was present in the medium containing the G418 antibiotic.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2249 - 2253"},"PeriodicalIF":2.4,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929971","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

Determination of polycyclic aromatic hydrocarbons (PAH4) in licorice root (Glycyrrhiza uralensis Fisch.) using dispersive solid–liquid extraction coupled with HPLC-FLD 分散固液萃取- HPLC-FLD法测定甘草中多环芳烃（PAH4）的含量

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-12 DOI: 10.1007/s10068-025-01844-9

Yun-Jin Cho, Tae Gyu Nam

{"title":"Determination of polycyclic aromatic hydrocarbons (PAH4) in licorice root (Glycyrrhiza uralensis Fisch.) using dispersive solid–liquid extraction coupled with HPLC-FLD","authors":"Yun-Jin Cho, Tae Gyu Nam","doi":"10.1007/s10068-025-01844-9","DOIUrl":"10.1007/s10068-025-01844-9","url":null,"abstract":"<div>This study aimed to quantify four polycyclic aromatic hydrocarbons (PAH4) in licorice roots. A novel analytical method, referred to as “dispersive solid–liquid extraction,” was applied to detect the PAH4 in licorice roots by HPLC coupled with fluorescence detector (FLD). Extraction solvent, adsorbent type, and amount were optimized to improve the extraction efficiency and achieve satisfactory clean-up. The satisfactory linearity, limit of detection, limit of quantification, recovery, and precision of PAH4 were acquired. Benzo[a]anthracene, chrysene, and benzo[a]pyrene were detected in some licorice root samples, whereas benzo[b]fluoranthene was not detected in any sample. None of the samples contained PAH4 levels higher than the maximum limit (MLs) established by the European Commission and Korean Ministry of Food and Drug Safety. These results suggest that the dispersive solid–liquid extraction method combined with HPLC-FLD is effective for the analysis of PAH4 in licorice roots and can be applied to a wide range of herbal medicines.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2157 - 2166"},"PeriodicalIF":2.4,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929973","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 茶树油纳米乳垫片在刺槐鱼片中的应用

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":"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 Lateolabrax japonicus 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.","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

Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper 冷常压等离子体、真空包装和热水联合处理对黑胡椒上大肠杆菌O157:H7和鼠伤寒沙门氏菌灭活的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-06 DOI: 10.1007/s10068-025-01845-8

Won-Jae Song

引用次数: 0

Anticancer effects of purple carrot extract via induction of apoptotic genes on human breast cancer cells 紫胡萝卜提取物通过诱导凋亡基因对人乳腺癌细胞的抗癌作用

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 复合葡萄混合发酵对桑椹酒中有机酸及挥发物的影响

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>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.</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

Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation 苦荞白酒发酵过程中微生物群落与风味品质的动态变化及相关性分析

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-01 DOI: 10.1007/s10068-025-01842-x

Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su

{"title":"Analysis of dynamic changes and correlation between microbial community and flavor quality during Fagopyrum tataricum Baijiu fermentation","authors":"Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su","doi":"10.1007/s10068-025-01842-x","DOIUrl":"10.1007/s10068-025-01842-x","url":null,"abstract":"<div>This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of Fagopyrum tataricum Baijiu. 14 dominant microorganisms were identified. Lactobacillus gradually replaced Weissella and Bacillus, while Rhizopus declined at day 6 of tank fermentation (TF6). Starch content and pH decreased significantly (P < 0.05), while acidity and moisture increased and reducing sugar content fluctuated in FG. Furthermore, 64 volatile compounds were identified, with 14 key compounds, including ethyl palmitate, ethyl oleate, and phenethyl alcohol, which significantly increased at TF6 (P < 0.05). Pearson correlation coefficient revealed Lactobacillus and Candida significantly affected (P < 0.05) physicochemical properties and volatile compounds. Finally, a metabolic network was constructed to predict the metabolic pathways in FG. These findings provide multidimensional insight into the FG, and laid a theoretical foundation for Fagopyrum tataricum Baijiu quality improvement.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2237 - 2247"},"PeriodicalIF":2.4,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929957","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

Isolation of xylanase-producing yeast Pseudozyma tsukubaensis from chrysanthemum 菊花产木聚糖酶酵母菌的分离

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-03-01 DOI: 10.1007/s10068-025-01840-z

Jeong-Ah Yoon, Eun-Hee Park, Yi-Yong Yoon, Myoung-Dong Kim

引用次数: 0

Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice 富含儿茶素的绿茶通过调节BALB/c小鼠的铁凋亡来预防pm2.5暴露引起的心血管细胞毒性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-27 DOI: 10.1007/s10068-025-01831-0

Jong Min Kim, Hyo Lim Lee, Min Ji Go, Mi Jeong Sung, Ho Jin Heo

{"title":"Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice","authors":"Jong Min Kim, Hyo Lim Lee, Min Ji Go, Mi Jeong Sung, Ho Jin Heo","doi":"10.1007/s10068-025-01831-0","DOIUrl":"10.1007/s10068-025-01831-0","url":null,"abstract":"<div>This study was conducted to assess the protective effects of the aqueous green tea extract (GTE) against particulate matter (PM)2.5-induced cardiac dysfunction in BALB/c mice. The GTE treatment ameliorated PM2.5-induced ferroptosis and vascular smooth muscle cells (VSMC) switching in cardiovascular A7r5 cells. The administration of GTE regulated the body weight change, heart index, serum biomarkers, and cardiac antioxidant system. GTE downregulated the inflammatory reaction by inhibiting the protein expression levels of TLR2, TLR4, NOX4, p-Akt, p-JNK, p-IκB-α, Cas-1, iNOS, Ptgs2, HO-1, TNF-α, and IL-1β. In addition, the supplement of GTE ameliorated cardiac damage by regulating the ferroptotic biomarkers such as p53, xCT, GPX4, TFR, and FtH, and mitochondrial apoptosis indicators such as Cas-3, BCl-2, and BAX. It also protected VSMC phenotype levels of SM22α, αSMA, and calponin. This study suggests that GTE might be a potential material to protect PM2.5-induced cardiac damage via ferroptosis and inflammation pathway.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2255 - 2267"},"PeriodicalIF":2.4,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930014","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 plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment 用大豆分离蛋白和麦芽糊精偶联物制备植物性雪纺蛋糕：湿热处理的效果

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-02-25 DOI: 10.1007/s10068-025-01839-6

Sophorlkun Yim, Hyun Woo Choi, Jungwoo Hahn

引用次数: 0