Food Science and Biotechnology最新文献_第4页

Anti-inflammatory effects of Pyrus pyrifolia extract via modulation of Src/Syk-mediated NF-κB signaling 梨叶提取物通过Src/ syk介导的NF-κB信号通路的抗炎作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-15 DOI: 10.1007/s10068-026-02241-6

Jinghan Su, Lei Huang, Yena Oh, Jianmei Zhang, Long You, Dilda Kaskadamova, Ah Young Cho, Yerkyesh Khamit, Sarah Lee, Byoung-Hee Lee, Eun Sil Kim, Leyi Fu, Tianyi Zhou, Fangfang Wang, Fan Qu, Byong Chul Yoo, Jongsung Lee, Jae Youl Cho

{"title":"Anti-inflammatory effects of Pyrus pyrifolia extract via modulation of Src/Syk-mediated NF-κB signaling","authors":"Jinghan Su, Lei Huang, Yena Oh, Jianmei Zhang, Long You, Dilda Kaskadamova, Ah Young Cho, Yerkyesh Khamit, Sarah Lee, Byoung-Hee Lee, Eun Sil Kim, Leyi Fu, Tianyi Zhou, Fangfang Wang, Fan Qu, Byong Chul Yoo, Jongsung Lee, Jae Youl Cho","doi":"10.1007/s10068-026-02241-6","DOIUrl":"10.1007/s10068-026-02241-6","url":null,"abstract":"<div><p><i>Pyrus pyrifolia</i> (Asian pear) is widely consumed in East Asia and has reported anti-inflammatory properties, but its molecular mechanisms remain unclear. In this study, we investigated the anti-inflammatory effects of an ethanol extract of <i>P. pyrifolia</i> (Pp-EE) using cellular and animal models. Network pharmacology predicted NF-κB signaling as a major target. In macrophages stimulated with Toll-like receptor ligands, Pp-EE suppressed nitric oxide production, reduced iNOS, IL-6, and COX-2 expression, and inhibited NF-κB activity without cytotoxicity. Mechanistically, Pp-EE attenuated early activation of Src and Syk kinases and inhibited downstream PI3K-AKT-IKK signaling. Molecular docking and cellular thermal shift assays supported interactions between phenolic constituents and these kinases. In vivo, Pp-EE alleviated gastric mucosal injury and reduced neutrophil infiltration in inflammatory models. These findings suggest that <i>P. pyrifolia</i> exerts anti-inflammatory effects through modulation of Src/Syk-mediated NF-κB signaling.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"3021 - 3035"},"PeriodicalIF":3.9,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810919","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

Ethanol-assisted rice protein–curcumin complexes as a natural encapsulation system to improve solubility and stability of curcumin 乙醇辅助水稻蛋白-姜黄素复合物作为天然包封体系，提高姜黄素的溶解度和稳定性

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-15 DOI: 10.1007/s10068-026-02243-4

Sujin Jeon, Manhee Baek, Semin Jeong, Saehun Mun

{"title":"Ethanol-assisted rice protein–curcumin complexes as a natural encapsulation system to improve solubility and stability of curcumin","authors":"Sujin Jeon, Manhee Baek, Semin Jeong, Saehun Mun","doi":"10.1007/s10068-026-02243-4","DOIUrl":"10.1007/s10068-026-02243-4","url":null,"abstract":"<div><p>Curcumin, a bioactive polyphenol from turmeric, exhibits strong antioxidant potential but has poor solubility and stability in water. This study developed ethanol-assisted rice protein–curcumin (RP–Cur) complexes to enhance curcumin dispersibility and stability. Complexes prepared with different ethanol ratios were characterized by zeta potential, fluorescence, and FT-IR analyses. Increasing ethanol content decreased surface charge and ANS fluorescence, indicating strengthened hydrophobic interactions and hydrogen bonding between RP and curcumin. Encapsulation efficiency exceeded 90% at ≥ 30% ethanol. DPPH assays showed that antioxidant activity was retained in RP–Cur complexes, with the highest activity and curcumin retention observed at 40–50% ethanol. These results demonstrate that ethanol-assisted complexation effectively improved curcumin solubility and stability while maintaining its antioxidant capacity. RP therefore represents a promising, sustainable encapsulant for curcumin in functional food and nutraceutical applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2933 - 2942"},"PeriodicalIF":3.9,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810917","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

Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes 改善沙丁鱼（沙丁鱼）鱼糜凝胶特性的先进技术：洗涤和脱水过程的作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-13 DOI: 10.1007/s10068-026-02222-9

Theeraphol Senphan, Soottawat Benjakul, Kittima Leelapongwattana

{"title":"Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes","authors":"Theeraphol Senphan, Soottawat Benjakul, Kittima Leelapongwattana","doi":"10.1007/s10068-026-02222-9","DOIUrl":"10.1007/s10068-026-02222-9","url":null,"abstract":"<div><p>The effects of different washing processes, including conventional washing (CW), single alkaline-saline washing (SAW), and double alkaline-saline washing (DAW), without and with dewatering after the initial wash, on the properties of sardine (<i>Sardinella gibbosa</i>) surimi gel were investigated. All washing treatments enhanced the thermal stability of myosin, as indicated by increased transition temperature (<i>T</i><sub>max</sub>) and enthalpy (Δ<i>H</i>), whereas a reduction in actin <i>T</i><sub>max</sub> was observed. The SAW process most effectively removed myoglobin and water-soluble proteins, resulting in the highest whiteness (<i>p</i> < 0.05). CW combined with initial dewatering produced surimi with superior mechanical properties compared to SAW and DAW treatments (<i>p</i> < 0.05). In contrast, DAW adversely affected gel-forming ability, yielding lower breaking force and higher expressible moisture content. These results indicate that appropriate washing strategies, particularly when combined with dewatering during the initial wash, can improve both gel quality and color of sardine surimi.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2919 - 2931"},"PeriodicalIF":3.9,"publicationDate":"2026-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811004","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

Real-time spoilage detection of climacteric fruits using a potassium permanganate-based ethylene indicator and deep learning-based mobile application 基于高锰酸钾乙烯指示剂和基于深度学习的移动应用程序的更年期水果实时腐败检测

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-12 DOI: 10.1007/s10068-026-02200-1

Byeol Yi Kim, Chahn-Mee Moh, Sea Cheol Min

{"title":"Real-time spoilage detection of climacteric fruits using a potassium permanganate-based ethylene indicator and deep learning-based mobile application","authors":"Byeol Yi Kim, Chahn-Mee Moh, Sea Cheol Min","doi":"10.1007/s10068-026-02200-1","DOIUrl":"10.1007/s10068-026-02200-1","url":null,"abstract":"<div><p>This study explored the application of a potassium permanganate (KMnO<sub>4</sub>)-based ethylene indicator to assess the freshness of bananas and kiwifruit, alongside the integration of deep learning for interpreting indicator responses. A mobile application was developed using a trained deep learning model for real-time fruit freshness detection. The KMnO<sub>4</sub> concentrations in the indicator were 0.1, 0.5, and 1.0% (w/v), and the fruits were stored at 25 C for 10 days in polypropylene pouches containing the indicator. The highest correlation was observed between the ethylene concentration and color change in the 0.5% KMnO<sub>4</sub> indicator. The ResNet50 model exhibited high accuracy in predicting the freshness of both fruits. The developed mobile application enabled rapid and accurate real-time detection of freshness by analyzing indicator images of fruit packaging. These results demonstrate that the KMnO<sub>4</sub>-based ethylene indicator is reliable for assessing the freshness of fruits, with mobile software offering a solution for rapid freshness evaluation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2557 - 2570"},"PeriodicalIF":3.9,"publicationDate":"2026-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613216","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

Non-contact preservation of chilled beef using cinnamaldehyde nanoemulsion stabilized by cinnamic acid/Tween-80 肉桂酸/吐温-80稳定肉桂醛纳米乳对冷冻牛肉的非接触保鲜

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-11 DOI: 10.1007/s10068-026-02226-5

Yating Liu, Jie Zhong, Na Gan, Lijuan Chen, Peiran Liu, Junjie Xu, Fang Geng, Tingting Li, Di Wu

{"title":"Non-contact preservation of chilled beef using cinnamaldehyde nanoemulsion stabilized by cinnamic acid/Tween-80","authors":"Yating Liu, Jie Zhong, Na Gan, Lijuan Chen, Peiran Liu, Junjie Xu, Fang Geng, Tingting Li, Di Wu","doi":"10.1007/s10068-026-02226-5","DOIUrl":"10.1007/s10068-026-02226-5","url":null,"abstract":"<div><p>To tackle the high volatility, hydrophobicity and instability that limited cinnamaldehyde (CMA) in practical applications, CMA nanoemulsion (CNE) synergistically stabilized by cinnamic acid (CA) and Tween-80 were successfully prepared and characterized by ultrasonic emulsification treatment. The results showed that the CNE particle size was uniform (105.54 ± 2.14 nm). The CMA in CNE showed better slow-release properties under sealed conditions (22.68 ± 2.81% on day 10). The heat stability, freeze–thaw stability and storage stability of CNE showed good stability during 10 d storage period. Sensory and physicochemical property analyses indicated that the CNE was released headspace under non-contact conditions, reducing the impact on the flavor of chilled beef. It also effectively mitigated the increase in pH, juice loss and the increase in total volatile base nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS), and total number of microbial colonies (TNC) of chilled beef during refrigeration.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2905 - 2917"},"PeriodicalIF":3.9,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810916","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

Anti-hypoxic activity of Biyang floral mushroom polyphenols: deep eutectic solvent-based ultrasound-assisted extraction versus ethanol extraction 泌阳花香菇多酚的抗缺氧活性：深共晶溶剂超声辅助提取与乙醇提取

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-11 DOI: 10.1007/s10068-026-02230-9

Yingying Zhao, Chengyuan Xie, Yuqing Wang, Ting Wang, Juanjuan Yi, Jike Lu

{"title":"Anti-hypoxic activity of Biyang floral mushroom polyphenols: deep eutectic solvent-based ultrasound-assisted extraction versus ethanol extraction","authors":"Yingying Zhao, Chengyuan Xie, Yuqing Wang, Ting Wang, Juanjuan Yi, Jike Lu","doi":"10.1007/s10068-026-02230-9","DOIUrl":"10.1007/s10068-026-02230-9","url":null,"abstract":"<div><p>This study evaluated the anti-hypoxic activity of Biyang floral mushroom polyphenols (BFMPs) extracted using deep eutectic solvent (DES)-based ultrasound-assisted and ethanol methods. <i>In vitro</i>, BFMPs-DES (200 μg/mL) increased the viability of CoCl<sub>2</sub>-induced PC12 cells by 73.40% vs. the hypoxia group. <i>In vivo</i>, BFMPs-DES (200 mg/kg) prolonged the survival duration of mice under normobaric hypoxia by 54.24% vs. the hypoxia group. Chromatography analysis revealed a higher relative abundance of propyl gallate (PG, 22.58 ng/mg) in BFMPs-DES. PG pretreatment effectively increased cell viability, elevated GSH level, and reduced MDA production and LDH activity in CoCl<sub>2</sub>-induced PC12 cells. Integrated network pharmacology, bioinformatics, and immunohistochemistry validation indicated that PG pretreatment could regulate effectively the protein expression level of HIF-1α, EPO, and VEGF, thereby ameliorating hypoxia injury. These findings suggest that BFMPs-DES possess notable anti-hypoxic properties, with PG as the pivotal bioactive compound. This work expands the application potential of Biyang floral mushrooms against hypoxia.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"3007 - 3020"},"PeriodicalIF":3.9,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810918","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

Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition 分析商品速溶咖啡风味模式的化学计量学方法：咖啡豆品种和甜味剂添加的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-11 DOI: 10.1007/s10068-026-02209-6

Younglan Ban, Seong Jun Hong, Hee Sung Moon, Se Young Yu, Hyeonjin Park, Gwang-Ju Jang, Ho Eun Kim, Sang-Hee Lee, Eui-Cheol Shin

{"title":"Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition","authors":"Younglan Ban, Seong Jun Hong, Hee Sung Moon, Se Young Yu, Hyeonjin Park, Gwang-Ju Jang, Ho Eun Kim, Sang-Hee Lee, Eui-Cheol Shin","doi":"10.1007/s10068-026-02209-6","DOIUrl":"10.1007/s10068-026-02209-6","url":null,"abstract":"<div><p>Commercial instant coffees with different coffee bean varieties (Arabica 100% and Arabica-Robusta) and added sweeteners were analyzed for physicochemical properties and flavor patterns using instrumental and human sensory analyses through chemometric approaches. Analysis of physicochemical properties revealed chlorogenic acid and glucose (scores ≥ 1). Flavor analysis using electronic sensors and chemometric approaches revealed that samples were mainly distinguished by the type of added sweetener, with alcohols, pyrazines, and furans (scores ≥ 1).Odor-active compound (OAC) analysis based on gas chromatography–olfactometry revealed that black coffee exhibited the highest aroma intensity. Partial least squares discriminant analysis (PLS-DA), integrating sensory data with taste active values (TAVs) and odor active values (OAVs) clearly separated black coffee from sugar-added samples, and debiased sparse partial correlation (DSPC) algorithm revealed direct chemical–sensory associations driven by sweeteners addition. These findings provide fundamental insights into understanding the effects of sweetener addition on flavor characteristics.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2527 - 2545"},"PeriodicalIF":3.9,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613376","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

A qPCR-based method based on a chloroplast atpF gene SNP for the accurate authentication of Salvia miltiorrhiza and Salvia yunnanensis in herbal products 基于叶绿体atpF基因SNP的定量pcr方法对丹参和云南丹参药材进行准确鉴别

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-09 DOI: 10.1007/s10068-026-02234-5

Yu Kyong Hu, Nguyen Viet Phong, Hong-Ju Lee, Mi-Ran Cha, Sukjin Song, Jungmin Ha, Seo Young Yang, Sung Don Lim

{"title":"A qPCR-based method based on a chloroplast atpF gene SNP for the accurate authentication of Salvia miltiorrhiza and Salvia yunnanensis in herbal products","authors":"Yu Kyong Hu, Nguyen Viet Phong, Hong-Ju Lee, Mi-Ran Cha, Sukjin Song, Jungmin Ha, Seo Young Yang, Sung Don Lim","doi":"10.1007/s10068-026-02234-5","DOIUrl":"10.1007/s10068-026-02234-5","url":null,"abstract":"<div><p><i>Salvia miltiorrhiza</i> is a widely used Asian medicinal plant valued for its bioactive compounds and therapeutic benefits. However, it is often adulterated with the closely related species <i>S. yunnanensis</i>, complicating identification by conventional PCR and HPLC because of overlapping genetic and chemical profiles. To address this issue, we developed a qPCR assay using SNP-specific primers targeting chloroplast <i>atpF</i> variation between the two species. The assay showed high sensitivity and specificity, detecting <i>S. yunnanensis</i> adulteration at 0.1% in binary mixtures. HPLC analysis provided complementary chemical profiling data and supported the molecular results. Overall, the <i>atpF</i> SNP-based qPCR assay enables accurate identification of <i>S. miltiorrhiza</i> and detection of potential adulteration in herbal products. Compared with conventional PCR and HPLC-based approaches, this method offers a rapid, sensitive, and species-specific authentication strategy applicable to processed commercial herbal products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2995 - 3006"},"PeriodicalIF":3.9,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810924","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

Probiotic cell-based encapsulation of natural pigments for maintaining texture and color quality in functional jelly 益生菌细胞包封天然色素，维持功能性果冻的质地和颜色品质

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-08 DOI: 10.1007/s10068-026-02232-7

Jihoon Kim, Jaewoo Bai

{"title":"Probiotic cell-based encapsulation of natural pigments for maintaining texture and color quality in functional jelly","authors":"Jihoon Kim, Jaewoo Bai","doi":"10.1007/s10068-026-02232-7","DOIUrl":"10.1007/s10068-026-02232-7","url":null,"abstract":"<div><p>The simultaneous incorporation of probiotics and natural pigments into food matrices often causes undesirable changes in texture and appearance. This study aimed to develop a functional jelly containing probiotics and natural colorants without compromising quality by encapsulating carrot and red paprika extracts within probiotic cells. The extracts were prepared with ethanol solutions of different concentrations and encapsulated into commercial probiotic cells using a vacuum-assisted method. The highest encapsulation efficiencies were obtained at 50% ethanol (58.6% for carrot and 27.2% for paprika). When probiotics and free colorants were added together, the jellies became excessively firm. However, encapsulating the colorants within probiotic cells mitigated this effect, resulting in texture properties similar to the control. The encapsulated pigments also provided uniform and natural color appearance in the jelly. These findings suggest that probiotic cell-based encapsulation enables simultaneous incorporation of probiotics and natural colorants into jelly products while maintaining desirable texture and visual quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2873 - 2880"},"PeriodicalIF":3.9,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810997","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

Digestive stability and prebiotic potential of radish green polysaccharide via mucin-associated intestinal barrier modulation 通过黏液相关肠道屏障调节萝卜绿多糖的消化稳定性和益生元潜力

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-01 DOI: 10.1007/s10068-026-02228-3

Miri Park, Wonchan Yoon, Hee-Jin Kim, Yu Ra Lee, Jinyoung Hur, Duyun Jeong, Ho-Young Park

{"title":"Digestive stability and prebiotic potential of radish green polysaccharide via mucin-associated intestinal barrier modulation","authors":"Miri Park, Wonchan Yoon, Hee-Jin Kim, Yu Ra Lee, Jinyoung Hur, Duyun Jeong, Ho-Young Park","doi":"10.1007/s10068-026-02228-3","DOIUrl":"10.1007/s10068-026-02228-3","url":null,"abstract":"<div><p>The gut microbiota and intestinal barrier are critical determinants of metabolic health. Radish greens (<i>Raphanus sativus</i>), an underutilized agricultural byproduct, are a promising source of functional polysaccharides, yet their digestive stability, prebiotic activity, and mucin-associated epithelial responses remain poorly defined. Here, we evaluated the digestive fate and intestinal functional properties of radish green polysaccharides (RGP). Under simulated gastrointestinal digestion, RGP showed partial structural degradation while largely preserving monosaccharide composition, indicating relative digestive stability. Both intact and digested RGP significantly promoted the growth of beneficial gut bacteria, lowered culture pH, and exhibited prebiotic effects comparable to or greater than those of inulin. In mucin-secreting LS174T cells, RGP enhanced mucin production and upregulated mucin-associated genes, whereas digested RGP elicited similar but weaker responses. Transcriptomic profiling further showed selective modulation of epithelial regulatory programs without broad transcriptional disruption. These findings support RGP as a sustainable gut barrier–oriented functional ingredient with retained activity after digestion.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2881 - 2891"},"PeriodicalIF":3.9,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811003","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