Food Science and Biotechnology最新文献_第7页

Progress on water-in-oil-in-water (w/o/w) double emulsions: bioactive delivery, stability optimization, and sports nutrition applications 水包油包水（w/o/w）双乳的研究进展：生物活性传递、稳定性优化和运动营养应用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-30 DOI: 10.1007/s10068-026-02181-1

Meng Cao, Weilin Liu, Junru Du

{"title":"Progress on water-in-oil-in-water (w/o/w) double emulsions: bioactive delivery, stability optimization, and sports nutrition applications","authors":"Meng Cao, Weilin Liu, Junru Du","doi":"10.1007/s10068-026-02181-1","DOIUrl":"10.1007/s10068-026-02181-1","url":null,"abstract":"<div>There is a growing global demand for healthy and nutritious foods, especially among specialized groups such as athletes and bodybuilders. Water-in-oil-in-water (W/O/W) double emulsions have garnered significant interest due to their ability to simultaneously deliver both hydrophilic and hydrophobic bioactive compounds. This review discusses the cargo release mechanism of W/O/W emulsions, along with their inherent advantages and limitations. The primary preparation methods and fabrication techniques for such emulsions are subsequently summarized. Additionally, the instability mechanisms of W/O/W emulsions are verified, and corresponding strategies to enhance their stability are proposed. Furthermore, the application of double emulsions as nutritional supplements in sports nutrition is critically reviewed, alongside key directions for future research. This review provides a theoretical foundation for the design and development of stable, functionally tailored double emulsions intended for application in athlete-specific food nutrition.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3113 - 3136"},"PeriodicalIF":3.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02181-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859788","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

Impacts of dietary patterns on the gut microbiome: comparing a priori dietary indices and a posteriori dietary patterns 饮食模式对肠道微生物群的影响：比较先天饮食指数和后天饮食模式

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-30 DOI: 10.1007/s10068-026-02186-w

Nayeong Kim, Haram Eom, Hyeonjeong Lee, Junghoon Moon, Yeonjae Jung, Hyun-Seok Oh, Namil Kim, Jongsik Chun, Dongmin Lee

{"title":"Impacts of dietary patterns on the gut microbiome: comparing a priori dietary indices and a posteriori dietary patterns","authors":"Nayeong Kim, Haram Eom, Hyeonjeong Lee, Junghoon Moon, Yeonjae Jung, Hyun-Seok Oh, Namil Kim, Jongsik Chun, Dongmin Lee","doi":"10.1007/s10068-026-02186-w","DOIUrl":"10.1007/s10068-026-02186-w","url":null,"abstract":"<div>This study examined the associations of a priori dietary indices and a posteriori dietary patterns with gut microbiome diversity and taxonomic composition. Primary stool samples were combined with long-term food purchase data from 142 households collected between 2017 and 2020. A priori indices, including the alternative Mediterranean Diet Score and revised Healthy Purchase Index, were calculated using predefined criteria, while a posteriori patterns were derived using principal component analysis. The revised Healthy Purchase Index and prudent dietary pattern were positively associated with microbial diversity, whereas the alternative Mediterranean Diet Score and overall food consumption intensity were not. At the genus level, the high alternative Mediterranean Diet Score group showed greater abundances of short-chain fatty acid-producing genera, including Anaerostipes, Faecalibacterium, and Roseburia, whereas these differences were not observed for the revised Healthy Purchase Index or prudent dietary pattern. These findings suggest that dietary quality and patterns may contribute to gut microbiome composition.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2345 - 2360"},"PeriodicalIF":3.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281883","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

Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread 酿酒酵母菌和发酵毕赤酵母的共发酵可以提高面包的风味

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-30 DOI: 10.1007/s10068-026-02198-6

Hye-Jin Hong, Chan-Haeng Lee, Jeong-Ah Yoon, Sang-Min Shim, Myoung-Dong Kim

{"title":"Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread","authors":"Hye-Jin Hong, Chan-Haeng Lee, Jeong-Ah Yoon, Sang-Min Shim, Myoung-Dong Kim","doi":"10.1007/s10068-026-02198-6","DOIUrl":"10.1007/s10068-026-02198-6","url":null,"abstract":"<div>Saccharomyces cerevisiae is widely used in food fermentation for its reliable fermentation performance. However, using it as the sole starter in the bakery industry limits the range of flavor compounds. In this study, the co-fermentation of S. cerevisiae Saf-instant with P. fermentans NIYL31404 was examined with respect to fermentation performance and volatile compound production. The co-fermentation of P. fermentans NIYL31404 with Saf-instant produced approximately 1.4-, 1.5-, and 1.3-fold higher concentrations of isoamyl alcohol, isobutanol, and phenylethyl alcohol, respectively, than fermentation with Saf-instant alone. Principal component analysis indicated clear distinctions in flavor profiles, demonstrating that co-fermentation with P. fermentans NIYL31404 and S. cerevisiae yielded a distinctive aromatic quality. Thus, the present study demonstrates that co-fermenting S. cerevisiae with P. fermentans NIYL31404 improves the aromatic quality of bread and overcomes limitations in aroma diversity associated with conventional bread fermentation.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2571 - 2580"},"PeriodicalIF":3.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614787","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

Solid-state fermentation of wheat bran using tea-derived starters improves dietary fiber composition and whole wheat bread quality 利用茶源发酵剂对麦麸进行固态发酵，可改善膳食纤维组成和全麦面包品质

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-29 DOI: 10.1007/s10068-026-02189-7

Jianing Chen, Yaxuan Peng, Ao Wang, Shiyi Lu, Hongyan Li, Jing Wang

{"title":"Solid-state fermentation of wheat bran using tea-derived starters improves dietary fiber composition and whole wheat bread quality","authors":"Jianing Chen, Yaxuan Peng, Ao Wang, Shiyi Lu, Hongyan Li, Jing Wang","doi":"10.1007/s10068-026-02189-7","DOIUrl":"10.1007/s10068-026-02189-7","url":null,"abstract":"<div>Wheat bran is an important source of dietary fiber in whole wheat products, yet the high content of insoluble dietary fiber (IDF) drastically impairs dough rheology and bread quality. In this study, solid-state fermentation was applied to wheat bran using ten tea-derived starters. All starters promoted IDF degradation and induced a transient increase in soluble dietary fiber. Among them, QD and FY showed superior modification efficiency, remarkably reducing the crystallinity of cellulose. Consequently, the dough prepared with fermented bran exhibited reduced viscoelastic stiffness and improved flow behavior, while the corresponding breads showed increased specific volume and reduced crumb hardness. Microbiome analysis of QD and FY showed that fermentation markedly reduced bacterial and fungal diversity, selectively enriching the genera of Bacillus and Aspergillus with cellulolytic and xylanolytic potential. Overall, this study provided new insights for modifying wheat bran composition and structure, thereby improving the processing quality of whole wheat bread.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2165 - 2177"},"PeriodicalIF":3.9,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281616","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

Fucosterol-standardized extract of Sargassum fulvellum attenuates immobilization-induced skeletal muscle atrophy via PI3K/Akt/mTOR signaling 马尾草浓缩物通过PI3K/Akt/mTOR信号通路减轻固定诱导的骨骼肌萎缩

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-29 DOI: 10.1007/s10068-026-02195-9

Mi-Bo Kim, Jieun Hwang, Hyunju Kang, Chae Young Moon, Lei Cao, Jae-Kwan Hwang

{"title":"Fucosterol-standardized extract of Sargassum fulvellum attenuates immobilization-induced skeletal muscle atrophy via PI3K/Akt/mTOR signaling","authors":"Mi-Bo Kim, Jieun Hwang, Hyunju Kang, Chae Young Moon, Lei Cao, Jae-Kwan Hwang","doi":"10.1007/s10068-026-02195-9","DOIUrl":"10.1007/s10068-026-02195-9","url":null,"abstract":"<div>This study investigated whether a fucosterol-standardized Sargassum fulvellum extract (SFE) attenuates muscle atrophy by regulating inflammatory responses and muscle protein turnover in vitro and in vivo. In tumor necrosis factor-α–stimulated C2C12 myotubes, SFE suppressed inflammatory cytokine expression (Tnf and Il6) and attenuated protein degradation by downregulating muscle-specific ubiquitin ligases (Trim63 and Fbxo32) via restored forkhead box O3a phosphorylation. SFE also restored myogenic regulatory factors (Myod1 and Myog) and reactivated the phosphoinositide 3-kinase/protein kinase B/mechanistic target of rapamycin (PI3K/Akt/mTOR) signaling pathway, indicating recovery of anabolic signaling. In immobilization-induced muscle atrophy mice, SFE improved grip strength and preserved skeletal muscle mass, accompanied by an increase in muscle fiber cross-sectional area. At the molecular level, SFE mitigated inflammatory responses and restored imbalance between protein synthesis and degradation in the tibialis anterior muscle. Collectively, these findings demonstrate that SFE attenuates immobilization-induced muscle atrophy by suppressing inflammation and restoring PI3K/Akt/mTOR-mediated muscle protein homeostasis.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2667 - 2678"},"PeriodicalIF":3.9,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614913","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

Carbohydrates as encapsulation materials for food applications 碳水化合物作为食品包封材料的应用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-29 DOI: 10.1007/s10068-026-02183-z

Siyavash Amini, Javad Hesari, Hamed Hamishehkar, Jong-Whan Rhim

引用次数: 0

Characterization of ether-linked phosphatidylcholine from boiled ark shell (Scapharca subcrenata) lipids using different extraction and recovery solvent systems 不同提取和回收溶剂体系对水煮方舟壳（Scapharca subcrenata）脂中醚链磷脂酰胆碱的表征

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-28 DOI: 10.1007/s10068-026-02196-8

Ga-Eun Choi, Hae-Se Lee, Min-Jeong Kim, Sung-Kwang Lee, Ki-Teak Lee

{"title":"Characterization of ether-linked phosphatidylcholine from boiled ark shell (Scapharca subcrenata) lipids using different extraction and recovery solvent systems","authors":"Ga-Eun Choi, Hae-Se Lee, Min-Jeong Kim, Sung-Kwang Lee, Ki-Teak Lee","doi":"10.1007/s10068-026-02196-8","DOIUrl":"10.1007/s10068-026-02196-8","url":null,"abstract":"<div>Crude lipids from boiled ark shell (Scapharca subcrenata) were extracted using either Folch solvent (chloroform:methanol, 2:1, v/v) at room temperature or 95% ethanol under heating conditions. After phospholipase A1 (PLA1) treatment, lipids were recovered using either Folch solvent or HIP solvent (hexane:isopropanol, 3:2, v/v). Accordingly, three experimental conditions were established based on the extraction and recovery solvent combinations, namely F-F, E-F, and E-HIP. Highest lipid recovery rate (71.1%) was observed under the E-HIP, and HPLC-ELSD analysis revealed that the ethanol extracts (E-F: 24.4 mg/g, E-HIP: 28.2 mg/g) exhibited higher ether-linked PC contents than the Folch extract (F-F: 15.2 mg/g). GC-FID analysis of the sn-2 fatty acid composition of ether-linked PC showed that unsaturated fatty acids accounted for more than 70% in all samples. LC-ESI-MS analysis revealed a dominant ion at m/z 792 in all samples, corresponding to ether-linked PC species containing a polyunsaturated fatty acid at the sn-2 position.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2495 - 2506"},"PeriodicalIF":3.9,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614420","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

Validation of Phytolacca americana contamination in commercial root products of Platycodon grandiflorus, Panax ginseng, and Codonopsis lanceolata using species-specific molecular markers 利用物种特异性分子标记验证桔梗、人参和参风参商品根制品中的美洲植物污染

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-28 DOI: 10.1007/s10068-026-02197-7

Su Yeon Kim, Ju Hee Kim, Cheol Seong Jang

{"title":"Validation of Phytolacca americana contamination in commercial root products of Platycodon grandiflorus, Panax ginseng, and Codonopsis lanceolata using species-specific molecular markers","authors":"Su Yeon Kim, Ju Hee Kim, Cheol Seong Jang","doi":"10.1007/s10068-026-02197-7","DOIUrl":"10.1007/s10068-026-02197-7","url":null,"abstract":"<div>Platycodon grandiflorus, Panax ginseng, and Codonopsis lanceolate are widely used medicinal plants across East Asia owing to the well-established pharmacological properties of their roots. However, morphological similarities between the roots of these medicinal plants and those of the toxic species, Phytolacca americana, can result in unintentional admixtures during harvesting or distribution. To validate Ph. americana adulteration, this study aimed to develop species-specific DNA markers suitable for quantitative real-time PCR analysis for the accurate detection of Ph. americana in commercial products containing Pl. grandiflorus, P. ginseng, or C. lanceolata. The designed primers showed amplification efficiencies of 92.27–105.09%, slopes between − 3.21 and − 3.52, and high linearity (R2 > 0.99) between Cq values and DNA concentrations. Robustness and reproducibility were validated using 15 commercial products and 24 blind test samples. The developed primers could function as reliable molecular tools to prevent adulteration with toxic plant species, enhancing food safety and public health.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2679 - 2689"},"PeriodicalIF":3.9,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614464","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

Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response 肠道单向缓释水凝胶贴剂，基于pH响应设计，用于稳定口服给药活性营养大分子

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-27 DOI: 10.1007/s10068-026-02194-w

Minquan Xia, Zhengfeng Fang, Lu Wang, Yi Wang, Yan Zhu, Tao Zeng, LiZhi Lu, Zhaoxia Cai

{"title":"Intestinal unidirectional sustained-release hydrogel patch designed for stable oral delivery of active nutrient macromolecules based on pH response","authors":"Minquan Xia, Zhengfeng Fang, Lu Wang, Yi Wang, Yan Zhu, Tao Zeng, LiZhi Lu, Zhaoxia Cai","doi":"10.1007/s10068-026-02194-w","DOIUrl":"10.1007/s10068-026-02194-w","url":null,"abstract":"<div>Stable oral delivery of macromolecules, which easily lose conformation and activity, is far more carrier-demanding than small molecules and a long-standing food science challenge. This study developed a cellulose-based IUSRHP to address this issue. Tests under separate independent conditions showed IUSRHP stayed stable in simulated gastric fluid (pH 3.0) for over 3 h, and achieved unidirectional load release in simulated intestinal fluid (pH 7.2). Its loading capacity (96, 125, 200 mg/piece at 10%, 30%, 50% sodium carboxymethylcellulose (NaCMC)) and thermal stability (glass transition temperature (Tg) from 219 °C to 302 °C) rose with NaCMC content. In the gastrointestinal tract, water permeated the pH-responsive layer, swelling the patch into a 3D hydrogel for unidirectional release of proteins (isoelectric point < 7.2) (release rate tunable via protein negative charge). IUSRHP enhances local effective loads concentration, stability and bioavailability, key for stable oral delivery of food nutrient macromolecules or pharmaceutical active proteins.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2477 - 2493"},"PeriodicalIF":3.9,"publicationDate":"2026-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614441","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

Comprehensive genotypic and phenotypic safety assessment of Lactococcus lactis subsp. lactis CAB701 as a probiotic candidate 乳酸乳球菌亚种基因型和表型安全性综合评价。乳酸杆菌CAB701作为益生菌候选物

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-26 DOI: 10.1007/s10068-026-02191-z

Huijin Jeong, Young-Seo Park, Jong Hun Lee

{"title":"Comprehensive genotypic and phenotypic safety assessment of Lactococcus lactis subsp. lactis CAB701 as a probiotic candidate","authors":"Huijin Jeong, Young-Seo Park, Jong Hun Lee","doi":"10.1007/s10068-026-02191-z","DOIUrl":"10.1007/s10068-026-02191-z","url":null,"abstract":"<div>This study evaluated the safety of Lactococcus lactis subsp. lactis CAB701 for probiotic application using integrated phenotypic and genotypic approaches. Phenotypic evaluations demonstrated the absence of hemolytic activity, bile salt deconjugation, mucin degradation, gelatin liquefaction, D-lactic acid production, and β-glucuronidase activity. Minimum inhibitory concentration testing showed that the strain was susceptible to clinically relevant antibiotics, with all values below the European Food Safety Authority cut-off thresholds. In vitro assays further confirmed that L. lactis subsp. lactis CAB701 did not exert cytotoxic effects on Caco-2 intestinal epithelial cells and did not produce biogenic amines. Whole-genome sequencing revealed no acquired antimicrobial resistance genes, virulence determinants, or genes associated with toxic metabolite production. Collectively, these phenotypic and genomic findings indicate that L. lactis subsp. lactis CAB701 fulfills established safety criteria and supports its suitability for use as a probiotic strain.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2313 - 2323"},"PeriodicalIF":3.9,"publicationDate":"2026-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281792","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