Food & Function最新文献

{"title":"New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics†","authors":"Jiarun Han, Hangjia Zhang, Qi Wang, Lina Ding, Jiaqi Yin, Jinfeng Wu, Shi Hu, Ping Li and Qing Gu","doi":"10.1039/D5FO00247H","DOIUrl":"10.1039/D5FO00247H","url":null,"abstract":"<p >Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce. However, the uncertain taste mechanisms of peptides hinder the efficient identification of high-intensity taste peptides in fish sauce. Our study investigated the taste mechanisms of umami or bitter peptides from low-salt fish sauce fermented with <em>Tetragenococcus halophilus</em>. Herein, a total of 10 umami and 50 bitter peptides were identified from low-salt fish sauce by peptidomics, of which 6 umami peptides and 14 bitter peptides were primarily associated with <em>Tetragenococcus</em>, <em>Lactobacillus</em>, and <em>Staphylococcus</em>. Based on the low molecular docking energy with T1R1/T1R3 and TAS2R14, core umami (U6-RDEDLAP, U10-EPAEREFEFI, U18-PDEWEVAR) and bitter (B11-LAGICFV, B26-IGVNLTFF, B68-KTGPDPIPP) peptides were selected with hydrogen bonds and salt bridges as the primary forces, of which amino acid residues Arg, Glu, Asn, Lys, Gly, and Phe were mainly involved in ligand–receptor binding. Six novel taste peptides were further verified using the electronic tongue technique, among which U10 and B68 exhibited higher taste intensity, which might be related to their effective binding with the corresponding receptors. This study offers a theoretical foundation for screening novel high-intensity taste peptides in low-salt fish sauce, providing valuable insights into peptide-based taste enhancement based on microbial metabolism.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 7","pages":" 2750-2767"},"PeriodicalIF":5.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143639356","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":"Phenethyl isothiocyanate ameliorates liver injuries secondary to inflammatory bowel disease","authors":"Congcong Ma, Li Zhang, Qingde Huang, Qianchun Deng, Fenghong Huang and Jiqu Xu","doi":"10.1039/D4FO04931D","DOIUrl":"10.1039/D4FO04931D","url":null,"abstract":"<p >Inflammatory bowel disease (IBD) is often accompanied by secondary liver injury which further evolves into various hepatobiliary disorders. The pathogenesis of secondary liver injury involves many different mechanisms including inflammation, pyroptosis, oxidative stress, and heat shock response. Here, we tested the effect of administration of phenethyl isothiocyanate (PEITC) on secondary liver injury in DSS-induced IBD mice. PEITC supplementation reversed liver injury as determined by hepatic injury-related parameters and histopathological examinations. Severe hepatic inflammation with IBD, evidenced by ubiquitously distributed activated macrophages, increased secretion of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6), enhanced expression of inflammation-related proteins (iNOS and COX-2), and augmented activation of the TLR4/NF-κB signaling pathway, was inhibited by PEITC treatment. PEITC also prevented IBD-induced increases in pyroptosis and oxidative stress in the liver. In addition, impairments of hepatic heat shock response elicited by IBD were restored by PEITC treatment. Taken together, these results suggested that PEITC may be effective as a therapeutic reagent to attenuate secondary liver injury caused by IBD.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 6","pages":" 2589-2597"},"PeriodicalIF":5.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565559","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":"Structural modification of lactoferrin by epigallocatechin gallate: elucidation of its structure and exploration of its potential in promoting osteoblast proliferation","authors":"Zhenni Zhai, Xiaoni Lian, Fengjiao Fan, Peng Li, Jian Ding, Xinyang Sun, Xiaoyi Jiang, Ziqian Li and Yong Fang","doi":"10.1039/D4FO05973E","DOIUrl":"10.1039/D4FO05973E","url":null,"abstract":"<p >Lactoferrin (LF) and epigallocatechin gallate (EGCG) are recognized for their potent osteogenic properties. However, the osteogenic activity of LF–EGCG complexes is not fully understood. In this study, both non-covalent and covalent LF–EGCG complexes with different LF : EGCG ratios were prepared, and their effects on the LF structure and thermal stability were investigated using circular dichroism, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and differential scanning calorimetry. The results indicated that covalent binding had a more pronounced effect on protein structure modification. The covalent complex with an LF : EGCG ratio of 5 : 1 demonstrated maximum hydrophilicity; the particle size reduced to 19.31 nm; and the denaturation temperature increased to 56.96 °C. This complex at a 100 μg mL<small>⁻¹</small> concentration significantly enhanced osteoblast proliferation, increasing the rate to 1.34-fold. The proliferation rate of osteoblasts was significantly correlated with the tyrosine residue microenvironment and hydrophobicity of the complexes. This study provides valuable insights and strategies for enhancing the nutritional efficacy of LF.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 7","pages":" 2768-2779"},"PeriodicalIF":5.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143612705","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":"Transcriptomic analysis reveals the mechanisms underlying the differential effects of caffeine, theophylline, and theobromine in regulating hepatic fat accumulation†","authors":"Jinya Dong, Xiaocui Du, Ruijuan Yang, Linxian Shan, Xiuli Lu, Yan Shen, Yanmei Li, Shengjie Duan, Zezhu Du, Jianyang Fu, Jun Sheng and Chongye Fang","doi":"10.1039/D4FO04001E","DOIUrl":"10.1039/D4FO04001E","url":null,"abstract":"<p >Nonalcoholic fatty liver disease (NAFLD) is a common chronic liver disease, characterized by excessive fat accumulation in the liver. Caffeine, theophylline, and theobromine are the primary naturally occurring methylxanthines found in various foods and beverages such as coffee, tea, and chocolate. They exhibit diverse pharmacological effects. Although caffeine can inhibit hepatic fat accumulation in mice, the effects and regulatory mechanisms of theophylline and theobromine remain unclear. In this study, we observed that theophylline significantly reduced body weight and triglyceride levels and attenuated hepatic fat accumulation in mice fed a high-fat diet. Conversely, theobromine did not exhibit these effects. Transcriptomic results showed that caffeine and theophylline significantly activated the TNF signaling pathway in C2C12 myoblasts, induced p38MAPK expression and increased <em>Il1b</em> and <em>Il6</em> secretion, but did not elevate <em>Tnfa</em> and <em>Mcp1</em> expression. Notably, theobromine neither activated the TNF pathway nor significantly induced p38MAPK expression and <em>Il1b</em> and Il6 secretion. In conclusion, the differences in the regulating NAFLD activity of caffeine, theophylline, and theobromine—three structurally similar compounds used as food ingredients, may be attributed to their distinct regulation of the TNF signaling pathway.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 6","pages":" 2503-2514"},"PeriodicalIF":5.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143539359","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":"Probiotics isolated from the fermented grains of Chinese baijiu alleviate alcohol-induced liver injury by regulating alcohol metabolism and the gut microbiota in mice","authors":"Jiali Wang, Qiang Xu, Chengshun Lu, Jun Cao, Lin Zhuang, Yuechan Li, Zhongyuan Li, Yajian Song, Sa Zhou, Feiliang Zhong, Tongcun Zhang and Xuegang Luo","doi":"10.1039/D4FO03094J","DOIUrl":"10.1039/D4FO03094J","url":null,"abstract":"<p >Alcoholic liver disease is one of the diseases with a high mortality rate worldwide, resulting from excessive and chronic alcohol consumption. With the rapid rise of intestinal microbial research, more and more researchers have begun to focus on the role of probiotics in preventing, alleviating or treating diseases. In this study, effects of lactic acid bacteria (LAB), a general type of probiotic, isolated from the fermented grains of Chinese baijiu, on alcohol-induced liver injury and alcohol metabolism were investigated, and the results showed that <em>Lactiplantibacillus pentosus</em> LTJ12, <em>Pediococcus acidilactici</em> LTJ28, <em>Lactiplantibacillus plantarum</em> LTJ30, and <em>Pediococcus acidilactici</em> LTJ32 could prevent drunkenness and sober up, and had a good protective effect on alcoholic liver injury. These LAB, especially <em>Lactiplantibacillus</em>, can reduce the drunken rate and mortality of drinking mice, shorten the sobriety time, decrease the content of ethanol in serum, reduce the activity or content of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), triglyceride (TG) and malondialdehyde (MDA), increase the activity or content of superoxide dismutase (SOD), glutathione (GSH) and nitric oxide (NO), and also improve the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) of the liver. The LAB intervention basically reversed the changes in the mRNA levels of genes related to ethanol/drug metabolism (CYP2E1, ADH1 and ALDH2), antioxidant markers (SOD2 and CAT), cellular inflammation, apoptosis and proliferation (SIRT1, SMYD3 and BRD4) and lipid metabolism (SREBP1 and FASn). In addition, we have found that the regulatory effect of these probiotics may be related to the SMYD3/BRD4 pathway, which needs further detailed research. Besides, the probiotics increased the abundance of gut microbes, restored the imbalance of the intestinal flora caused by alcohol consumption, and regulated the changes in the intestinal short-chain fatty acid content caused by chronic alcohol consumption. These results suggested that these baijiu-derived probiotics can effectively prevent drunkenness and chronic alcoholic liver injury. It is of great significance to provide scientific basis for subsequent research and development of new anti-alcoholism health products based on probiotics and the intestinal microecological regulation mechanism.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 6","pages":" 2545-2563"},"PeriodicalIF":5.1,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143539702","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":"Comment on “The quercetin metabolite 4-methylcatechol causes vasodilation via voltage-gated potassium (Kv) channels” by Patrícia Dias, Rudy Salam, Jana Pourová, Marie Vopršalová, Lukáš Konečný, Eduard Jirkovský, Jurjen Duintjer Tebbens and Přemysl Mladěnka, Food & Function, 2024, 15, 11047","authors":"Rían W. Manville, Hanh A. Nguyen and Geoffrey W. Abbott","doi":"10.1039/D4FO06086E","DOIUrl":"10.1039/D4FO06086E","url":null,"abstract":"<p >Voltage-gated potassium (Kv) channels in the Kv1 and Kv7 gene families are expressed in vascular smooth muscle, where they can modulate cellular excitability and potentially act as targets for antihypertensive drugs and botanicals. In an article recently published in <em>Food &amp; Function</em>, Dias and colleagues concluded that “<em>in silico</em> reverse docking confirmed that 4-MC [4-methylcatechol] binds to Kv7.4” and that “4-MC exerts vasorelaxation by opening Kv channels with the involvement of Kv7.4”. Here, we tested their conclusions using heterologous expression experiments, an important step in target validation, and found that Kv7.4 is in fact insensitive to 4-MC.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 7","pages":" 2909-2913"},"PeriodicalIF":5.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143646722","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":"Bifidobacterium adolescentis 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 and Gang Wang","doi":"10.1039/D4FO06449F","DOIUrl":"10.1039/D4FO06449F","url":null,"abstract":"<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 <em>Bifidobacterium adolescentis</em> and identified <em>B. adolescentis</em> 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, <em>B. adolescentis</em> FJSSZ23M10 treatment modulated the gut microbiota, notably increasing the abundance of <em>Bifidobacterium</em> and <em>Faecalibaculum</em>. Untargeted metabolomic analysis revealed that <em>B. adolescentis</em> FJSSZ23M10 uniquely upregulated beneficial metabolites, such as butyrate and pyruvic acid, suggesting its superior metabolic impact. Genomic analysis indicated that <em>B. adolescentis</em> 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 <em>B. adolescentis</em> 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":" 6","pages":" 2415-2431"},"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":"Improving dietary energy and antioxidative properties benefit early maternal BMI and further manage adverse pregnancy outcomes with better weight gain†","authors":"Hang-Yu Li, Bing-Jie Ding, Jia Wang, Xin-Li Yang, Zhi-Wen Ge, Nan Wang, Ya-Ru Li, Yan-Xia Bi, Cong-Cong Wang, Zheng-Li Shi, Yu-Xia Wang, Yi-Si Wang, Cheng Li, Ze-Bin Peng and Zhong-Xin Hong","doi":"10.1039/D4FO06451H","DOIUrl":"10.1039/D4FO06451H","url":null,"abstract":"<p >Dietary characteristics affect maternal status in early pregnancy, which is important for later outcomes. However, Chinese dietary guidelines for pregnant women are not specific to obesity, overweight, and underweight. Moreover, since pregnancy is a prolonged process, an intermediate factor is needed to connect early maternal BMI with pregnancy outcomes. In this cohort of 1785 Chinese pregnant women from 2020 to 2022, 37.98% of participants had abnormal BMI in early pregnancy. A lower energy intake from carbohydrates (&lt;50%) but higher intake from protein (&gt;20%) and fat (&gt;30%) resulted in excessive energy consumption, which was a risk factor for maternal obesity (adjusted OR (AOR): 1.49, 95%CI: 1.02–2.17) and overweight (AOR: 1.47, 95%CI: 1.00–2.18). Furthermore, the risk of maternal underweight was increased by a poor antioxidative diet (AOR: 2.80, 95%CI: 1.02–7.66) with a 20.28% lower intake of isoflavones and an imbalanced dietary structure (AOR: 3.95, 95%CI: 1.42–10.95) with less energy from fat (&lt;20%) and unsaturated fatty acids (&lt;3%). Following the timeline from gestation to delivery, early maternal obesity, overweight, and underweight increased the risk of abnormal body weight gain during pregnancy (AOR: 1.91–3.62, 95%CI: 1.20–6.12). Subsequently, abnormal weight gain further provoked adverse pregnancy outcomes, such as gestational diabetes mellitus, hypertensive disorders, cesarean section, and macrosomia (AOR, 1.33–2.58; 95%CI, 1.04–4.17). To minimize these threats, obese/overweight pregnant women in China might have more energy from carbohydrates (&gt;65%) while reducing energy intake from protein (&lt;10%) and fat (&lt;20%). Meanwhile, underweight pregnant women are advised to increase their intake of dietary antioxidants (especially isoflavones) and consume more energy from fat (&gt;30%) and unsaturated fatty acids (&gt;11%). Finally, gestational body weight gain, as a potential intermediate bridge, should receive more attention.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 7","pages":" 2687-2702"},"PeriodicalIF":5.1,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d4fo06451h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143584024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","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 and Yong Wu","doi":"10.1039/D4FO05757K","DOIUrl":"10.1039/D4FO05757K","url":null,"abstract":"<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 <em>in vitro</em> 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 <em>in vivo</em> 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 <em>s_CAG</em>−<em>485 sp002493045</em> and <em>s_CAG</em>−<em>475 sp910577815</em>, 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":" 6","pages":" 2461-2473"},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","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":"Time-dependent changes in the early salivary proteome after oral stimulation with wine differs by the individual 6-n-propylthiouracil (prop) taster status†","authors":"Rafael I. Velázquez-Martínez, Carolina Muñoz-González, Anabel Marina-Ramírez and María Ángeles Pozo-Bayón","doi":"10.1039/D4FO05082G","DOIUrl":"10.1039/D4FO05082G","url":null,"abstract":"<p >Differences in the oral responsiveness to the bitter compound 6-<em>n</em>-propylthiouracil (PROP) between taster (T) and non-taster (NT) individuals have also been related to differences in the long-lasting wine astringency perception, which could be linked to differences in the dynamics of the salivary protein profile upon wine stimulation, depending on the individual PROP taste status (PTS). To check this, the time-course changes in the early protein salivary profile (30 and 60 seconds) after the oral stimulation with a red wine (CRW) and with the same tannin-enriched wine (TRW) in Ts and NTs (young women) were tested by using an untargeted proteomic approach. Results showed that Ts exhibited more pronounced protein changes (measured as the ratio of protein abundance before and after wine stimulation), compared to NTs, including proteins such as cystatins (SN, S, SA and D), α-amylase, prolactin (PIP), carbonic anhydrase VI (CA-VI) and acid proline-rich proteins (aPRP). These changes were more evident in 30 s (<em>t</em>1) than 60 s (<em>t</em>2) after the oral exposure to the wine and they were of higher magnitude after the exposure to TRW. These results suggest that differences in the salivary proteome profile induced by the oral stimulation with wine depending on PTS might contribute to explain individual variations in wine astringency perception over time.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 6","pages":" 2598-2610"},"PeriodicalIF":5.1,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d4fo05082g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143571612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}