Food Science and Biotechnology最新文献_第8页

Technological and safety characterization of Staphylococcus saprophyticus NHY-25 isolates from high-temperature Daqu, a starter of Jiangxiangxing Baijiu 江香星白酒高温发酵剂大曲腐生葡萄球菌NHY-25分离株工艺及安全性研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-25 DOI: 10.1007/s10068-026-02172-2

Fenglian Zeng, Xingxing Deng, Yingdong Pan, Luolin Bao, Xin Xie, Bangnian Xu, Chan Zhang, Chi Zhao, Feng Xie, Ying Huang, Hongbo Yang, Yu Mu

{"title":"Technological and safety characterization of Staphylococcus saprophyticus NHY-25 isolates from high-temperature Daqu, a starter of Jiangxiangxing Baijiu","authors":"Fenglian Zeng, Xingxing Deng, Yingdong Pan, Luolin Bao, Xin Xie, Bangnian Xu, Chan Zhang, Chi Zhao, Feng Xie, Ying Huang, Hongbo Yang, Yu Mu","doi":"10.1007/s10068-026-02172-2","DOIUrl":"10.1007/s10068-026-02172-2","url":null,"abstract":"<div><p><i>Daqu</i> is critical for <i>Baijiu</i> quality, and bioaugmentation is an effective strategy for improving its properties. Although <i>Staphylococcus</i> is a dominant bacterial genus in high-temperature <i>Daqu</i>, its diversity and functional roles remain poorly understood. In this study, 35 <i>Staphylococcus</i> strains spanning nine species were isolated from high-temperature <i>Daqu</i>, and 31 strains tested negative for coagulase, hemolytic, and amino acid decarboxylase activities. Five strains exhibited high protease and/or lipase activities, among which <i>S. saprophyticus</i> NHY-25 produced the highest levels of total flavor (4959.79 ± 732.01 μg/L) and acetoin (1244.32 ± 242.06 μg/L). NHY-25 also demonstrated tolerance to high temperature, acidity, and ethanol, without detectable antibiotic resistance. Whole-genome sequencing revealed complete biosynthetic pathways for acetoin, 2,3-butanediol, and tetramethylpyrazine, while genomic safety assessment identified no virulence genes and only a few intrinsic antibiotic resistance genes (<i>alrR</i>, <i>norA</i>, <i>mgrA</i>, <i>gyrA</i>). These findings support the potential application of <i>S. saprophyticus</i> NHY-25 for <i>Daqu</i> quality improvement.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2299 - 2311"},"PeriodicalIF":3.9,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281811","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

Structural and physicochemical properties of hydrothermally treated starch microparticle (SMP) 水热处理淀粉微粒（SMP）的结构和理化性质

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-23 DOI: 10.1007/s10068-026-02192-y

Sunghyun Ha, Seon-min Oh, Jae-Sung Shin, Ji-Eun Bae, Sang-Jin Ye, Hyun-Wook Choi, Moo-Yeol Baik

{"title":"Structural and physicochemical properties of hydrothermally treated starch microparticle (SMP)","authors":"Sunghyun Ha, Seon-min Oh, Jae-Sung Shin, Ji-Eun Bae, Sang-Jin Ye, Hyun-Wook Choi, Moo-Yeol Baik","doi":"10.1007/s10068-026-02192-y","DOIUrl":"10.1007/s10068-026-02192-y","url":null,"abstract":"<div><p>This study investigated the effects of hydrothermal treatments on the structural and physicochemical properties of starch microparticles (SMP) to enhance their functionality. SMP was treated by heat moisture treatment (HMT; 90℃, 30% moisture) and annealing (ANN; 50℃, 70% moisture). HMT induced surface melting, particle agglomeration, and increased water holding capacity, whereas ANN produced denser and more uniform particles with improved dispersion stability. All samples retained B-type crystallinity, although relative crystallinity decreased from 11.47 to 8.50% after HMT, indicating disruption of double helices. Thermal analysis showed narrowed melting ranges and increased onset temperatures, with decreased melting enthalpy in HMT-SMP and increased enthalpy in ANN-SMP. In vitro digestibility revealed reduced enzymatic accessibility and elevated resistant starch content in HMT-SMP (~ 55.99%). These findings indicate that HMT promotes helix disruption and aggregation, while ANN enhances molecular rearrangement in SMP. Overall, hydrothermal processing is an effective post-processing strategy for tailoring SMP functionality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2243 - 2253"},"PeriodicalIF":3.9,"publicationDate":"2026-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281849","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

Formulation and functional performance of edible chitosan films incorporating Clausena lansium leaf essential oil 含香茅叶精油的食用壳聚糖薄膜的配方及功能性能

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-23 DOI: 10.1007/s10068-026-02184-y

Jie Li, Vindya Perera, Shihao Cao, Mengluo Zhang, Yuheng Ding, Minmin Tang, Tingting Zhu

{"title":"Formulation and functional performance of edible chitosan films incorporating Clausena lansium leaf essential oil","authors":"Jie Li, Vindya Perera, Shihao Cao, Mengluo Zhang, Yuheng Ding, Minmin Tang, Tingting Zhu","doi":"10.1007/s10068-026-02184-y","DOIUrl":"10.1007/s10068-026-02184-y","url":null,"abstract":"<div><p>Edible composite films were developed by incorporating <i>Clausena lansium</i> leaf essential oil (CLEO) into chitosan (CS) matrix to enhance the functionality of food-contact films. The optimal formulation (2.0% CS, 1.5% glycerol and 0.4% CLEO) was determined using principal component analysis and response surface methodology. The optimized films exhibited favorable physicochemical, mechanical, and barrier properties. Fourier transform infrared spectroscopy and SEM verified successful CLEO incorporation into the polymer matrix without compromising structural integrity. Furthermore, CLEO significantly enhanced antioxidant and antibacterial activities, with DPPH and ABTS⁺ scavenging rates of 49.15 ± 1.25 and 52.25 ± 3.33%, respectively, and inhibition rates of 72.84 to 98.63% against tested pathogenic bacteria. Preliminary biological evaluation indicated good cytocompatibility, with cell viability above 90%; however, this does not constitute a comprehensive food safety assessment. Overall, CLEO represents a promising natural functional additive for chitosan-based edible films, although further validation in real food systems is required to confirm practical preservation efficacy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2255 - 2269"},"PeriodicalIF":3.9,"publicationDate":"2026-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281844","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

Evaluation of hydrophobicity, binding affinity, and removal efficiency of commercial brewer’s yeast for potential use as biocontrol agents against bacterial biofilms and peanut allergens 评价商业啤酒酵母的疏水性、结合亲和力和去除效率，以作为潜在的生物防治剂对抗细菌生物膜和花生过敏原

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-21 DOI: 10.1007/s10068-026-02176-y

Minyeong Jung, Jieun Jung, Hani Ji, Jaewoo Bai

{"title":"Evaluation of hydrophobicity, binding affinity, and removal efficiency of commercial brewer’s yeast for potential use as biocontrol agents against bacterial biofilms and peanut allergens","authors":"Minyeong Jung, Jieun Jung, Hani Ji, Jaewoo Bai","doi":"10.1007/s10068-026-02176-y","DOIUrl":"10.1007/s10068-026-02176-y","url":null,"abstract":"<div><p>Food safety incidents associated with bacterial biofilms and peanut allergies continue to increase annually. Although yeasts have been proposed as biocontrol agents, the effectiveness of commercial brewer’s yeasts against bacterial biofilms and peanut allergens remains insufficiently explored. This study evaluated the biocontrol potential of brewer’s yeasts by characterizing their properties and determining removal efficiencies. Cell surface hydrophobicity was measured, and binding and removal efficiencies toward biofilms formed by <i>Escherichia coli</i> and <i>Listeria monocytogenes</i> and peanut allergens were assessed. The hydrophobicity of <i>Saccharomyces cerevisiae</i> (2.75‒90.52%) was higher and broader than that of <i>S. pastorianus</i> (10.92‒43.79%). Both species exhibited binding efficiencies to bacterial biofilms (7.11‒26.68%) and peanut allergens (3.57‒22.03%). Removal efficiencies reached 99.30% for <i>L. monocytogenes</i> biofilms and 86.07% for peanut allergens. Higher hydrophobicity and binding affinity were positively correlated with improved removal performance. These findings support the potential application of commercial brewer’s yeasts as yeast-based cleaning agents for food safety management.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2325 - 2332"},"PeriodicalIF":3.9,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281842","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-fermented deer antler extract protects against inflammation-induced muscle atrophy in C2C12 myotubes 益生菌发酵鹿茸提取物对C2C12肌管炎症性肌肉萎缩具有保护作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-21 DOI: 10.1007/s10068-026-02190-0

Suin Kim, Huijin Jeong, Bong Soo Ko, Young-Seo Park

{"title":"Probiotic-fermented deer antler extract protects against inflammation-induced muscle atrophy in C2C12 myotubes","authors":"Suin Kim, Huijin Jeong, Bong Soo Ko, Young-Seo Park","doi":"10.1007/s10068-026-02190-0","DOIUrl":"10.1007/s10068-026-02190-0","url":null,"abstract":"<div><p>This study investigated the muscle-protective effects of deer antler hot-water extract fermented with <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> SST-9961 and <i>Leuconostoc mesenteroides</i> SST-9962 in a tumor necrosis factor-α-induced muscle atrophy model using C2C12 myotubes. Both strains exhibited probiotic properties including acid and bile tolerance, strong adhesion to Caco-2 cells, and antioxidant activity. Fermented extracts preserved myotube morphology and fusion index, upregulated mRNA levels of insulin-like growth factor 1, myogenic differentiation 1, myogenin, and mechanistic target of rapamycin, and downregulated muscle RING-finger protein-1, nuclear factor kappa-light-chain-enhancer of activated B cells, and tumor necrosis factor-α. In addition, phosphorylation of phosphatidylinositol 3-kinase, protein kinase B, and forkhead box protein O1 was enhanced, while intracellular reactive oxygen species levels were reduced and glucose uptake was improved. These results suggest that microbial fermentation enhances the biofunctional properties of deer antler extract and may contribute to development of functional materials for inflammation-associated muscle wasting.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2373 - 2386"},"PeriodicalIF":3.9,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281841","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 biological activities and microencapsulation properties of black soybean oligopeptides 黑豆寡肽的生物活性及微胶囊化特性分析

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-21 DOI: 10.1007/s10068-026-02187-9

Yue Yang, Yuzhu Shen, Yakun Shan, Yudi Song, Jiaxin Liu, Xi Wang, Yanbo Hu

引用次数: 0

Variation in hexaconazole and indoxacarb residues in rice by washing, cooking and storage period, and risk assessment 大米中六硝唑和茚虫威残留量随水洗、蒸煮和贮存期的变化及风险评估

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-21 DOI: 10.1007/s10068-026-02178-w

Changhyeon Park, Myungheon Kim, Mihyun Cho, Jaebin Im, Moo-Hyeog Im

{"title":"Variation in hexaconazole and indoxacarb residues in rice by washing, cooking and storage period, and risk assessment","authors":"Changhyeon Park, Myungheon Kim, Mihyun Cho, Jaebin Im, Moo-Hyeog Im","doi":"10.1007/s10068-026-02178-w","DOIUrl":"10.1007/s10068-026-02178-w","url":null,"abstract":"<div><p>We evaluated the dissipation of hexaconazole and indoxacarb residues in brown and polished rice during processing using gas chromatography-micro electron capture detection, and assessed risk using processing factors (PFs). Initial residue levels were 6.55/0.56 mg/kg (hexaconazole) and 1.04/0.12 mg/kg (indoxacarb) for brown and polished rice, respectively. Higher washing water temperature, ratio, and cycles increased residue reduction (23.5–89.3% for hexaconazole; 6.7–100% for indoxacarb), while cooking further reduced levels to 61.5–100% and 57.7–100%, respectively. During 180-day storage at 13, 23, and 38 °C, hexaconazole decreased by 6% (brown) and 14.3–28.6% (polished), whereas indoxacarb dissipation was 3.8 and 0%, respectively. Chronic exposure assessment showed that applying PFs lowered the acceptable daily intake by 29.9–99%, and the acute risk of indoxacarb was negligible (0.19–1.50% of acute reference dose). Therefore, incorporating PFs enables realistic risk assessment of processed staple foods and provides baseline data for establishing maximum residue limits for new pesticides.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2151 - 2164"},"PeriodicalIF":3.9,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281843","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

Chrysanthemum coronarium suppresses ferroptosis-driven vascular hyperplasia following carotid artery ligation in mice 菊花对小鼠颈动脉结扎后致铁中毒的血管增生有抑制作用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-20 DOI: 10.1007/s10068-026-02185-x

Jong Min Kim, Yiseul Kim, Hyun-Jin Na, Jin Hee Kim, Sang-Hee Lee, Mi Jeong Sung

{"title":"Chrysanthemum coronarium suppresses ferroptosis-driven vascular hyperplasia following carotid artery ligation in mice","authors":"Jong Min Kim, Yiseul Kim, Hyun-Jin Na, Jin Hee Kim, Sang-Hee Lee, Mi Jeong Sung","doi":"10.1007/s10068-026-02185-x","DOIUrl":"10.1007/s10068-026-02185-x","url":null,"abstract":"<div><p>Vascular remodeling is a key process involved in arterial dysfunction. Ferroptosis, a regulated cell death driven by iron-dependent lipid peroxidation, is emerging as a central mechanism in vascular injury. <i>Chrysanthemum coronarium</i> (CC), a traditional edible plant, is known for its potent antioxidant and anti-inflammatory properties. This study evaluated the vascular protective effects of CC against ferroptosis and inflammation in a carotid artery ligation (CAL) mouse model, focusing on sex-specific responses. CC administration significantly attenuated neointimal hyperplasia by inhibiting cell proliferation in ligated carotid arteries, with more pronounced effects observed in male mice. Additionally, CC markedly suppressed the increase in lipid peroxidation and reversed the decrease in ferroptosis-related markers, including xCT, GPX4, and the transferrin receptor, with stronger ferroptotic signatures evident in male mice. Furthermore, CC supplementation downregulated Ptgs2 and 4-HNE expression, suppressed inflammatory responses, and prevented abnormal vascular smooth muscle cell phenotype switching observed in males. Importantly, CC reduced fibrotic markers, with a significant reduction observed in females. These findings suggest that CC provides vascular protection by targeting ferroptosis, inflammation, and fibrosis in a sex-dependent manner and could be developed as a functional food or nutraceutical for preventing vascular dysfunction.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 8","pages":"2361 - 2372"},"PeriodicalIF":3.9,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281825","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

Dual-coating strategies for improving the storage stability of bioactive-loaded liposomes 提高生物活性脂质体储存稳定性的双包覆策略

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-19 DOI: 10.1007/s10068-026-02179-9

Jiseon Lee, Ji-Hyang Kim, Sena Jung, Mi-Jung Choi

引用次数: 0

Intelligent monitoring technologies for food fermentation processes: transformation from traditional experience to multimodal approaches and challenges 食品发酵过程的智能监控技术：从传统经验到多模式方法的转变和挑战

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-05-19 DOI: 10.1007/s10068-026-02182-0

Junchao Zhou, Lei Gan, Lin Du, Xuan Liu, Pan Song, Xiaoxue Tang, Ke Wang, Bo Yang, Tao Chen, Yuancheng He, Xianguo Tou, Haiping Du

{"title":"Intelligent monitoring technologies for food fermentation processes: transformation from traditional experience to multimodal approaches and challenges","authors":"Junchao Zhou, Lei Gan, Lin Du, Xuan Liu, Pan Song, Xiaoxue Tang, Ke Wang, Bo Yang, Tao Chen, Yuancheng He, Xianguo Tou, Haiping Du","doi":"10.1007/s10068-026-02182-0","DOIUrl":"10.1007/s10068-026-02182-0","url":null,"abstract":"<div><p>Fermentation is a key process in food manufacturing that determines product quality, safety, and nutrition. Traditional offline and manual monitoring methods are inefficient and lack real-time adaptability. Advances in intelligent food processing have made real-time monitoring and control essential for precise regulation, improved consistency, and higher production efficiency. This review summarizes recent developments in intelligent fermentation monitoring, focusing on spectroscopic and sensing technologies. Artificial intelligence (AI), data-driven modeling, and the Internet of Things (IoT) are highlighted as enabling tools for data integration and intelligent decision-making. Applications in beverages, tea, coffee, and dairy systems are also discussed. These technologies improve monitoring accuracy and reduce response time, enhancing process consistency and efficiency. However, challenges remain, including limited model generalization, sensor instability, and fragmented data systems. Future work should focus on robust miniaturized sensors, interoperable platforms, and integrated IoT–cloud frameworks for scalable real-time fermentation management.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3137 - 3157"},"PeriodicalIF":3.9,"publicationDate":"2026-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859789","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