Food Science and Biotechnology最新文献_第9页

Anti-adipogenic and antioxidant activities of spent coffee grounds extracts: impacts of chlorogenic acid and caffeic acid 废咖啡渣提取物的抗脂肪和抗氧化活性：绿原酸和咖啡酸的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-30 DOI: 10.1007/s10068-025-01886-z

Gamin Kim, Ho Jeong Jeong, Sook-Young Kim, Gi Dong Han

引用次数: 0

Impact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sources 烹调方法对富含溶剂特异性抗氧化剂鱼丸氧化稳定性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01882-3

Jiyea Lee, Jeonghee Surh

引用次数: 0

Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria 小麦和黑麦的益生元潜力：肠道菌群和短链脂肪酸产生菌的调节。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01889-w

Jinwoo Kim, Jiwoon Kim, Gyungcheon Kim, Seongok Kim, Hakdong Shin

{"title":"Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria","authors":"Jinwoo Kim, Jiwoon Kim, Gyungcheon Kim, Seongok Kim, Hakdong Shin","doi":"10.1007/s10068-025-01889-w","DOIUrl":"10.1007/s10068-025-01889-w","url":null,"abstract":"<div><p>The consumption of whole grains supports metabolic health in the gut and reduces the risk of chronic diseases. Dietary fiber derived from whole grains is one of the key factors contributing to these benefits. These fibers act as prebiotics, promoting the growth of beneficial bacteria and shaping microbial composition in the gut. This study examined the effects of wheat and dark rye, two fiber-rich whole grains, on the gut microbiota using an in vitro fecal incubation system. Following whole grain treatment, the gut microbiota showed an increase in the relative abundances of <i>Bifidobacterium</i>, <i>Faecalibacterium</i>, <i>Blautia</i>, and <i>Lachnospiraceae</i>. These bacteria are known short-chain fatty acid producers, suggesting a potential role in supporting host health. Additionally, functional pathway analysis predicted the upregulation of metabolic pathways related to specific carbohydrate metabolism. Taken together, these findings enhance our understanding of how wheat and dark rye consumption influences gut microbiota composition.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2563 - 2570"},"PeriodicalIF":3.1,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257050","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

Fucoidan JHCF4s from Hizikia fusiformis against ethanol-induced damage in vitro and in vivo fususiformhizikia褐藻聚糖JHCF4s抗乙醇损伤的体外和体内研究

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01865-4

Tongchuan Wu, Yichao Liu, Xindan Ai, Sixuan Wang, Aixia Hou, Fei Zheng, Hao Yue, Yulin Dai

引用次数: 0

Isolation and identification of the lactase (β-galactosidase) from the soil bacterium Weizmannia coagulans and its expression and production in the expression system of Escherichia coli 土壤细菌凝固魏兹曼菌中乳糖酶（β-半乳糖苷酶）的分离鉴定及其在大肠杆菌表达系统中的表达与生产。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01891-2

Xiuling Li, Tiantian Wang, Zhenzhu Shao, Jiajia Yin, Tengyu Ma, Yu Tian, Hongguang Zhu, Haixin Sun

{"title":"Isolation and identification of the lactase (β-galactosidase) from the soil bacterium Weizmannia coagulans and its expression and production in the expression system of Escherichia coli","authors":"Xiuling Li, Tiantian Wang, Zhenzhu Shao, Jiajia Yin, Tengyu Ma, Yu Tian, Hongguang Zhu, Haixin Sun","doi":"10.1007/s10068-025-01891-2","DOIUrl":"10.1007/s10068-025-01891-2","url":null,"abstract":"<div><p>Lactase plays an important role in biotechnology and food industry, and the development of a lactase with high enzymatic activity and stability is the key to its industrial application. In this study, we isolated a lactase-producing strain from a dairy farm raw milk storage room. Whole genome sequencing analysis showed that the strain was <i>Weizmannia coagulans</i>, named <i>Weizmannia coagulans</i> LXL310-1, with a lactase activity of 0.817 U/mL. The lactase gene <i>bgaB</i> from <i>W. coagulans</i> was amplified by PCR and expressed in an <i>Escherichia coli</i> expression system. The enzyme was further purified following fermentation using ammonium sulfate precipitation, gel filtration and ion exchange chromatography. Lactase activity was enhanced 72.6 fold to 59.35 U/mL using this heterologous expression system. The lactase activity obtained in this study reached a high level. This study successfully established a systematic lactase recombinant expression system to provide a foundation for industrial lactase production and further theoretical investigations.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2831 - 2841"},"PeriodicalIF":3.1,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625195","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

Industrial-scale antifungal film incorporated with Cinnamomum cassia oil: enhancing bread quality attributes and evaluation of organoleptic properties 工业规模肉桂决明子油抗真菌膜：提高面包品质属性及感官特性评价。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-28 DOI: 10.1007/s10068-025-01883-2

Yuncheong Choi, Ji Sou Lyu, Jung-Soo Lee, Yoonjee Chang, Jaejoon Han

{"title":"Industrial-scale antifungal film incorporated with Cinnamomum cassia oil: enhancing bread quality attributes and evaluation of organoleptic properties","authors":"Yuncheong Choi, Ji Sou Lyu, Jung-Soo Lee, Yoonjee Chang, Jaejoon Han","doi":"10.1007/s10068-025-01883-2","DOIUrl":"10.1007/s10068-025-01883-2","url":null,"abstract":"<div><p>This research aims to develop an antifungal packaging film to mitigate the quality deterioration of mass-produced bread for industrial purposes. Various antifungal agents were tested against four target fungi; <i>Aspergillus niger</i>, <i>A. flavus</i>, <i>Penicillium corylophilum</i>, and <i>Neurospora</i> sp.; commonly found in bread, to replace the commercial antifungal film. Among them, <i>Cinnamomum cassia</i> essential oil (CEO) exhibited strong antifungal activity, with MIC values below 100 ppm against all tested strains. We implemented the CEO-incorporated powder onto the multilayered packaging film and subsequent packaging trials were conducted on the industrial packaging machinery. Organoleptic analyses using electronic tongue and electronic nose revealed that the application of CEO maintained the bread’s flavor and aroma throughout storage, implying the newly developed CEO-treated film was comparably preferred to the conventional material. Therefore, this investigation highlights the promising potential of CEO’s effective antifungal agent to combat bread quality deterioration during distribution for industrial operations.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2519 - 2528"},"PeriodicalIF":3.1,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257045","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 functional variations of octenyl succinylated clustered amylopectin produced by distinctive glycogen branching enzymes 不同糖原分支酶产生的辛烯基琥珀酰化簇状支链淀粉的结构和功能变化。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-28 DOI: 10.1007/s10068-025-01892-1

Kyeong-Ok Choi, Cheul-Soon Yim, Phu Cuong Nguyen, Jong-Tae Park

{"title":"Structural and functional variations of octenyl succinylated clustered amylopectin produced by distinctive glycogen branching enzymes","authors":"Kyeong-Ok Choi, Cheul-Soon Yim, Phu Cuong Nguyen, Jong-Tae Park","doi":"10.1007/s10068-025-01892-1","DOIUrl":"10.1007/s10068-025-01892-1","url":null,"abstract":"<div><p>Clustered amylopectins (CAPs) were produced using recombinant glycogen branching enzymes from <i>Escherichia coli</i> K12 (EcGBE) and <i>Vibrio vulnificus</i> (VvGBE). The CAPs were esterified with octenyl succinic anhydride (OSA), introducing novel functional characteristics. Vv-CAP demonstrated a reduced apparent molecular weight and a higher prevalence of both short (degree of polymerization (DP) ≤ 5, 13.3%) and medium branches (5 < DP ≤ 12, 58.2%) compared to Ec-CAP. FT-IR spectra confirmed the successful esterification of CAPs with OSA. <sup>1</sup>H-NMR analysis showed the degree of substitution (DS) for OSA-CAPs varied based on the CAP to OSA ratio (DS 0.021–0.058 for Ec-CAP and 0.011–0.066 for Vv-CAP). Esterification with OSA on shortened branches resulted in a slower digestion rate and increased resistant starch proportion. Additionally, this process enhanced the emulsifying properties of CAPs and improved the aqueous solubility of puerarin. OSA-modified CAPs are promising for pharmaceutical applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2445 - 2453"},"PeriodicalIF":3.1,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257053","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

Effect of rice protein on the retrogradation of waxy rice starch gels 大米蛋白对糯米饭淀粉凝胶降解的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-23 DOI: 10.1007/s10068-025-01887-y

Manhee Baek, Semin Jeong, Sujin Jeon, Saehun Mun

引用次数: 0

Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions 中国林蛙卵分离蛋白与市售分离蛋白的理化、结构和功能特性对稳定皮克林乳剂的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-23 DOI: 10.1007/s10068-025-01870-7

Hang Li, Mengyuan Li, Manman Zhang, Ruixue Liu, Nan Li, Yongsheng Wang, Zhihan Wang, Shihan Wang

{"title":"Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions","authors":"Hang Li, Mengyuan Li, Manman Zhang, Ruixue Liu, Nan Li, Yongsheng Wang, Zhihan Wang, Shihan Wang","doi":"10.1007/s10068-025-01870-7","DOIUrl":"10.1007/s10068-025-01870-7","url":null,"abstract":"<div><p>This study demonstrated the commercialization potential of <i>Rana chensinensis</i> ovum protein isolates (RCOPI) by comparing it with commercially available proteins from physicochemical, structural, and functional properties to stabilizing Pickering emulsions. The size of RCOPI colloids nanoparticles reached 65 nm which is much smaller than the commercially available proteins. Besides, RCOPI exhibited incredible emulsion ability with the emulsion drop around 22 μm diameters and the zeta potential approximately − 50 mV. The emulsions stabilized by RCOPI showed remarkable stability and the Lactalysis index was about 21% after 100 days storage. In the encapsulation test, scanning electron microscopy (SEM) showed the size of the microcapsule ranging from 20 to 50 μm. The encapsulated efficiency of RCOPI stabilized emulsion was as good as the compared proteins, up to 75%. Furthermore, the results of the sensory evaluation showed that RCOPI stabilized emulsions received the highest approval ratings for appearance, taste, flavor and overall acceptability.</p><h3>Graphic 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":"34 11","pages":"2455 - 2467"},"PeriodicalIF":3.1,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257056","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

Supercritical fluid treatment for egg white protein modification: a comprehensive review 超临界流体处理技术在蛋清蛋白改性中的应用综述

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-21 DOI: 10.1007/s10068-025-01856-5

Syed Mansha Rafiq, Reshab Majumder, Deepak Joshi, Soumita Bag, Aamir Hussain Dar, Kshirod Kumar Dash, Urba Shafiq Sidiqi

引用次数: 0