Food & Function最新文献

{"title":"The hypoglycemic effect of mulberry (<i>Morus atropurpurea</i>) fruit lacking fructose and glucose by regulation of the gut microbiota.","authors":"Ya-Ting Wang, Hong Wu, Ji-Jun Wu, Yuan-Shan Yu, Jing Wen, Bo Zou, Lu Li, Jian Peng, Li-Na Cheng, Zhi-Bin Bu, Yu-Juan Xu, Teng-Gen Hu","doi":"10.1039/d4fo02781g","DOIUrl":"https://doi.org/10.1039/d4fo02781g","url":null,"abstract":"<p><p>Mulberries are known to be rich in hypoglycemic active substances such as anthocyanins and dietary fiber, which primarily aid in regulating gut microbiota. However, their high sugar content, such as fructose, hinders their application in hypoglycemic functional foods. This research utilized microbial fermentation technology to remove the fructose and glucose in mulberries (FM), subsequently evaluating their hypoglycemic properties and balancing gut microbiota. Results indicated that administering varying doses of FM to type 2 diabetic mice for five weeks notably decreased blood sugar and insulin levels, improved dyslipidemia and insulin resistance, enhanced antioxidant capacity, repaired organ damage, and regulated hypoglycemic activity by influencing mRNA expression of key signaling factors in the PI3K/Akt and AMPK pathways. Analysis of the intestinal microbiota composition revealed that FM can modulate specific bacterial populations, increasing beneficial bacteria like <i>Lactobacillus</i>, <i>Bifidobacterium</i> and <i>Akkermansia</i> while inhibiting harmful bacteria like <i>Escherichia</i>-<i>Shigella</i> and <i>Helicobacter</i>. This restoration of the intestinal microecological balance helped regulate host sugar metabolism homeostasis and affect the secretion of short chain fatty acid (SCFA) synthase in the gut microbiota to increase the production of SCFAs. These findings offer significant support for the potential use of FM in the treatment of diabetes.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Irradiation alters the structure and reduces the sensitization of sesame proteins in the liquid state.","authors":"Xintong Yang, Tian Yu, Yunpeng Shen, Hui Liu, Youdou Cheng, Ruoyan Dai, Dongxia Yan, Jinyan Gao, Hongbing Chen, Yong Wu","doi":"10.1039/d4fo05355a","DOIUrl":"https://doi.org/10.1039/d4fo05355a","url":null,"abstract":"<p><p>Irradiation is extensively utilized in food processing as an effective and convenient method. At present, numerous studies have investigated the potential of irradiation to reduce food allergenicity. The objective of this study was to investigate the effects of irradiation treatment on the structure and allergenicity of liquid and solid sesame proteins. Sesame protein extracts and lyophilized powders were irradiated at doses of 0, 2.5, 5, 7.5, and 10 kGy, respectively. The effects of irradiation on sesame proteins were investigated by CD spectroscopy, fluorescence spectroscopy, indirect competitive ELISA, western blot and degranulation experiments on KU812 cells. The experimental results demonstrated that irradiation had a more pronounced effect on liquid sesame proteins. Irradiation altered the secondary structure and increased the surface hydrophobicity, with the α-helix content decreasing from 14.27% to 13.53% and the β-sheet content increasing from 33.91% to 39.53%. Additionally, protein aggregation resulted in a reduction of free sulfhydryl groups. Following irradiation, the IC50 value obtained by indirect competitive ELISA increased from 0.695 μg mL^-1 to 18.546 μg mL^-1, while the release of cellular β-Hex and IL-6 was reduced, indicating that irradiation diminished the IgE binding capacity of liquid sesame proteins and their ability to induce cell degranulation. Western blotting results corroborated the findings from the ELISA assay. In conclusion, irradiation modifies the structure and reduces the potential allergenicity of liquid sesame proteins.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The association between overall, healthy, and unhealthy plant-based diet indexes and risk of all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective cohort studies.","authors":"Elahe Etesami, Ali Nikparast, Jamal Rahmani, Mitra Rezaei, Matin Ghanavati","doi":"10.1039/d4fo04741a","DOIUrl":"https://doi.org/10.1039/d4fo04741a","url":null,"abstract":"<p><p><i>Background</i>: recent dietary guidelines recommend a diet that mainly includes plant-based foods and a moderate amount of animal products. Therefore, we hypothesized that plant-based diet indices (overall plant-based diet index (oPDI), healthy plant-based diet index (hPDI), and unhealthy plant-based diet index (uPDI)) might be associated with risk of all-cause and cause-specific mortality. <i>Methods</i>: a systematic review was conducted using PubMed, Web of Science, Scopus, and Embase databases until December 2024. Meta-analysis was performed utilizing random-effects models to calculate relative risk (RR) with the corresponding 95% confidence intervals (95% CIs). <i>Results</i>: from 436 initial records, 25 prospective studies met the inclusion criteria. The findings of our study indicated a modest inverse association between the adherence to oPDI and risk of all-cause mortality (RR [95% CI]: 0.89 [0.83-0.94]; <i>n</i> = 15 studies) as well as mortality related to cardiovascular diseases, chronic heart disease, and total cancer. Also, adherence to hPDI was found to reduce risk of all-cause (RR [95% CI]: 0.86 [0.82-0.90]; <i>n</i> = 21 studies), cardiovascular disease, chronic heart disease, total-cancer, and prostate cancer mortality, whereas uPDI was associated with higher risk of all-cause (RR [95% CI]: 1.20 [1.13-1.27]; <i>n</i> = 19 studies), cardiovascular disease, chronic heart disease, and total-cancer mortality. Our dose-response meta-analysis showed a monotonic inverse association between adherence to oPDI and hPDI and a positive linear association between adherence to uPDI and risk of all-cause mortality. <i>Conclusion</i>: our findings highlight the importance of evaluating the quality of plant-based foods as either healthy or unhealthy in relation to the risk of all-cause and cause-specific mortality.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary methionine restriction restores wheat gluten-induced celiac-associated small intestine damage in association with affecting butyric acid production by intestinal flora.","authors":"Tian Yu, Jinyan Gao, Juanli Yuan, Zicheng Yin, Xiao Chen, Yang Wu, Ruoyan Dai, Dongxia Yan, Hongbing Chen, Yong Wu","doi":"10.1039/d4fo05757k","DOIUrl":"https://doi.org/10.1039/d4fo05757k","url":null,"abstract":"<p><p>Methionine restriction has received some attention in recent years as a novel mode of dietary intervention. Our previous study found that methionine restriction could inhibit the celiac toxic effects of wheat gluten in an <i>in vitro</i> model. However, the role of methionine restriction in gluten-induced celiac intestinal damage remains unclear. The aim of this study was to explore whether dietary methionine restriction could suppress the celiac toxic effects of gluten in an <i>in vivo</i> model, thereby mitigating intestine damage. This study systematically investigated the effects of dietary methionine restriction on celiac characteristic indicators such as symptoms, small intestine damage, and intestinal TG2 and IL-15 expression in a gluten-induced C57BL/6 mouse model. The availability of dietary methionine restriction in different ages (adolescent and adult) was also evaluated. Moreover, mouse cecum contents were assayed and co-analyzed for the metagenome of intestinal flora and target short-chain fatty acid metabolomics, with the goal of further exploring and elucidating critical pathways by which dietary methionine restriction plays a role. We discovered that dietary methionine restriction could effectively ameliorate the gluten-induced celiac-associated small intestine damage by modulating intestinal flora to inhibit butyric acid production. Specifically, dietary methionine restriction could inhibit butyric acid production with the help of <i>s_CAG</i>-<i>485 sp002493045</i> and <i>s_CAG</i>-<i>475 sp910577815</i>, which in turn affected the mitochondrial function within the intestinal epithelial cells to assist in the repair of intestine damage. This study might provide new insights into modulating dietary patterns to mitigate intestinal damage in celiac disease and the production of novel gluten-free products.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationships of sarcopenia symptoms and dietary patterns with lung cancer risk: a prospective cohort study.","authors":"Huijun Zhou, Fubin Liu, Jingyi Xu, Xixuan Wang, Yu Peng, Peng Wang, Changyu Si, Jianxiao Gong, Jiale Gu, Ailing Qin, Fangfang Song","doi":"10.1039/d4fo03332a","DOIUrl":"https://doi.org/10.1039/d4fo03332a","url":null,"abstract":"<p><p><i>Background</i>: Few studies focused on the effects of sarcopenia on lung cancer in the general population and optimizing nutritional intake may be a feasible way to manage sarcopenia. We sought to systematically investigate the associations of sarcopenia symptoms with lung cancer incidence and mortality in the general population, and whether dietary patterns could modify these risks. <i>Methods</i>: A total of 361 763 participants (mean age: 56.2 years; and men: 46.7%) were included in this prospective UK Biobank study. Sarcopenia symptoms (low handgrip strength, low muscle mass and slow walking pace) were determined according to European Working Group of Sarcopenia in Older People 2 (EWGSOP2) criteria. Individuals without any of the three sarcopenia symptoms were classified as the normal control group. Based on the baseline data from food frequency questionnaires, primary dietary patterns were identified through principal component analysis. Cox proportional hazards models were used to examine associations between sarcopenia symptoms as well as dietary patterns and lung cancer. Then we explored the joint effects of sarcopenia symptoms and dietary patterns on lung cancer risk. <i>Results</i>: A total of 3532 incident lung cancer cases and 2073 deaths were documented during a median follow-up of 12 years. All the sarcopenia symptoms were associated with a higher risk of lung cancer incidence than the normal control group, especially in people aged <60 (<i>P</i>_interaction < 0.05). Particularly, a stronger association was observed for slow walking pace with incidence (hazard ratio [HR]: 1.49, 95% confidence interval [CI]: 1.34-1.65) and mortality (HR: 1.54, 95% CI: 1.35-1.75) of lung cancer. Higher adherence to the wholegrain pattern was associated with a greater reduction in the risk of lung cancer incidence (HR_{Q4<i>vs.</i>Q1}: 0.71, 95% CI: 0.65-0.79) and mortality (HR_{Q4<i>vs.</i>Q1}: 0.68, 95% CI: 0.60-0.77). The joint analysis demonstrated that the risk of lung cancer-related outcomes associated with low handgrip strength gradually reduced as the quartile of wholegrain pattern scores increased (<i>P</i>_trend < 0.05). <i>Conclusions</i>: Our study indicated that individuals with sarcopenia symptoms suffered a higher risk of lung cancer incidence and mortality even in younger age. A diet abundant in whole grains may help to improve sarcopenia symptoms and reduce adverse lung cancer-related outcomes associated with low handgrip strength.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143514220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"<i>Bifidobacterium adolescentis</i> FJSSZ23M10 modulates gut microbiota and metabolism to alleviate obesity through strain-specific genomic features.","authors":"Bo Zhang, Jiayin Qiu, Zhihao Qu, Rui Xiao, Linlin Wang, Peijun Tian, Hao Zhang, Wei Chen, Gang Wang","doi":"10.1039/d4fo06449f","DOIUrl":"https://doi.org/10.1039/d4fo06449f","url":null,"abstract":"<p><p>Obesity is a major global public health challenge, affecting billions and serving as a primary risk factor for many chronic diseases. Certain probiotics have shown promise in regulating energy balance and enhancing fat metabolism, offering potential strategies for managing obesity. In this study, we evaluated three strains of <i>Bifidobacterium adolescentis</i> and identified <i>B. adolescentis</i> FJSSZ23M10 as the most effective in alleviating high-fat diet (HFD)-induced obesity. This strain significantly reduced weight gain, improved abnormal serum biochemical indicators, decreased lipid accumulation in adipocytes, and enhanced energy expenditure. Furthermore, <i>B. adolescentis</i> FJSSZ23M10 treatment modulated the gut microbiota, notably increasing the abundance of <i>Bifidobacterium</i> and <i>Faecalibaculum</i>. Untargeted metabolomic analysis revealed that <i>B. adolescentis</i> FJSSZ23M10 uniquely upregulated beneficial metabolites, such as butyrate and pyruvic acid, suggesting its superior metabolic impact. Genomic analysis indicated that <i>B. adolescentis</i> FJSSZ23M10 harbored the highest abundance of unassigned genes and carbohydrate-active enzymes (CAZymes) compared to the other strains, highlighting its superior functional potential. Combining the shared and unique modifications in gut microbiota, metabolites, and genomic annotations, the study highlights that genomic differences among probiotics could shape their effects on gut microbiota and metabolites. Conclusively, the study underscores the critical role of probiotic genomic characteristics in determining their functional efficacy and suggests that the intake of the <i>B. adolescentis</i> FJSSZ23M10 strain with enriched genomic features, such as CAZymes, could represent a novel genomic-based strategy for alleviating obesity through gut microbiota modulation and metabolic regulation.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incremental effects of <i>Eurotium cristatum</i> fermentation of soybean on its nutrients, flavor profile and laxative regulation in experimental constipated rats.","authors":"Chengcheng Yang, Xuefeng Chen, Pengfei Niu, Xingbin Yang, Yalong Lu","doi":"10.1039/d4fo06067a","DOIUrl":"https://doi.org/10.1039/d4fo06067a","url":null,"abstract":"<p><p>This study developed a probiotic <i>Eurotium cristatum</i>-fermented soybean powder (EFSP) and analyzed its nutrient profile, volatile components, and laxative efficacy in rats. After 8 days fermentation, polysaccharide contents significantly decreased, while total flavonoid levels initially increased in the first 6 days, and then decreased rapidly. Isoflavone glycosides were reduced, accompanied by an increase in isoflavone aglycones. Additionally, marked changes were observed in the composition and content of short-chain fatty acids, protein-based amino acids, and volatile compounds. Furthermore, EFSP demonstrated superior laxative effects to non-fermented soybean powder (NFSP) in diphenoxylate-induced constipated rats, primarily by modulating the aquaporins, mucin and enteric neuro factor levels in the colonic tissue. Metabolomics indicated that linoleic acid, primary bile acid synthesis, and taurine and sulfinic acid might be involved in constipation regulation. These findings suggested that <i>Eurotium cristatum</i> fermentation enhances the nutritional properties of soybean, contributing to its distinctive nutritional quality.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut microbiota modulation and inflammation mitigation in a murine model through a hull-less and purple grain barley genotype.","authors":"María-Engracia Cortijo-Alfonso, Houda Laghouaouta, Ramona N Pena, Mariona Martínez, Silvia Yuste, Laura Rubió-Piqué, Carme Piñol-Felis","doi":"10.1039/d4fo05524a","DOIUrl":"https://doi.org/10.1039/d4fo05524a","url":null,"abstract":"<p><p>Barley, increasingly recognized for its health benefits, contains bioactive compounds like beta-glucans and (poly)phenols. Newly developed purple barley varieties, enriched with anthocyanins, offer potential gut health benefits. This study examined the effects of a hull-less, purple-grain barley genotype, consumed as whole-grain or isolated fractions (bran and endosperm), on gut microbiota and inflammation in a murine model. Fifty male and female BALB/cB&J mice were assigned to five diets over six weeks: standard diet (SD), rice diet (RD), whole-grain barley (WGB), anthocyanin-rich barley bran (BB), and beta-glucan-rich endosperm (PG). The BB diet triggered anti-inflammatory signals as it reduced IFN-γ and IL-4 in females, lowered TNF-α in both sexes, and decreased C-Reactive Protein (CRP) in males compared to SD. The PG diet improved gut barrier integrity by lowering LPS-binding protein levels. Barley-based diets enhanced gut microbiota diversity, particularly, by increasing beneficial bacteria like <i>Lactobacillus</i>, <i>Lachnospiraceae UCG-001</i>, and <i>Akkermansia</i>. Notably, BB and PG elicited stronger effects than WGB, suggesting that grain fractionation modifies the food matrix, potentially enhancing the bioaccessibility and bioavailability of key bioactive compounds. These results underscore the benefits of purple barley-derived fractions in promoting gut health and reducing inflammation, supporting their potential role to protect against inflammation-related conditions.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soluble chickpea and lentil powders: a solution for elderly consumers interested in enriching their meals with protein.","authors":"Celia Badia-Olmos, Laura Laguna, Catalina Daniela Igual, Amparo Tárrega","doi":"10.1039/d4fo03297g","DOIUrl":"https://doi.org/10.1039/d4fo03297g","url":null,"abstract":"<p><p>Protein intake in the elderly is often inadequate; one solution is to enrich meals with sustainable proteins. This can be difficult, especially when aiming to retain the product's sensory appeal. In this study, we investigated the use of a novel soluble pulse powder derived from pre-cooked and dried chickpea or lentil grains. The composition, rheological, and sensory properties of chickpea and lentil powders were studied as potential ingredients for enriching protein and fibre purees. Two types of powder were initially selected: whole powder and sieved powder (containing particles <354 μm). The composition of these powders varied in terms of the fibre and protein content. The viscosity of the purees increased linearly with powder addition, depending on whether it was the whole or sieved powder, which contained only particles with a diameter of less than 354 μm. Compared with the control puree, the addition of 7.5% sieved pulse powder did not affect consumer preference and transformed the purees into a source of protein and high-fibre food. Therefore, 7.5% sieved powder was selected to study the perceptions of the elderly consumers. The liking of, and willingness to eat purees enriched with chickpea powder was not significantly different from that of the control puree, but was significantly higher than purees with lentil powder. A significant increase in the perception of healthiness was observed with enriched purees. Elderly individuals who were protein-concerned and non-neophobic had a favourable reaction to the soluble pulse product. Therefore, chickpea powder could be an easy and sustainable option for improving and increasing protein and pulse intake in elderly individuals.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanism of salt effect on flavor formation in <i>Lactiplantibacillus plantarum</i> fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.","authors":"Ke Zhang, Ting-Ting Zhang, Xin-Yi Qi, Bao-Cai Xu, Lei Qin, Bei-Wei Zhu, Xu-Hui Huang","doi":"10.1039/d4fo05224b","DOIUrl":"https://doi.org/10.1039/d4fo05224b","url":null,"abstract":"<p><p>Improving the flavor and texture of low-salt fermented products addresses the demands of the health-conscious era and consumers' preferences. In this study, the characteristic flavor formation of dry-cured tilapia fermented by <i>Lactiplantibacillus plantarum</i> with different concentrations of NaCl was studied using flavor omics. The results showed that an appropriate concentration of NaCl improved the sensory and texture properties of the product. The 4% NaCl concentration increased the aroma intensity of the fermented tilapia. Under the action of 4% salt, the metabolism of <i>Lactiplantibacillus plantarum</i> promoted the formation of alcohols and aldehydes. The concentrations of 1-octen-3-ol and hexanal were significantly increased, enhancing the aroma of roasted meat. Meanwhile, low NaCl treatment promoted <i>Lactiplantibacillus plantarum</i> to degrade proteins and convert them into more free amino acids and nucleotides. Fermentation of tilapia with 4% salt significantly promoted the production of umami and sweet amino acids, such as glutamic acid and glycine. Additionally, it inhibited the production of bitter amino acids, such as leucine. Furthermore, the results contribute to a better understanding of the effects of NaCl on flavor formation in fermented tilapia and facilitate the development of flavor in low-salt foods.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}