Annual review of food science and technology最新文献_第2页

Predicting Fiber Specificity on Gut Microbiome Modulation. 预测肠道微生物组调节的纤维特异性。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1146/annurev-food-053124-092050

Rajsri Raghunath, Miguel A Alvarez, Sajal Bhattarai, Anurag Pujari, Camila Solorzano Castillo, Seda Arioglu-Tunçil, Yuxin Wang, Yunus E Tunçil, Stephen R Lindemann

{"title":"Predicting Fiber Specificity on Gut Microbiome Modulation.","authors":"Rajsri Raghunath, Miguel A Alvarez, Sajal Bhattarai, Anurag Pujari, Camila Solorzano Castillo, Seda Arioglu-Tunçil, Yuxin Wang, Yunus E Tunçil, Stephen R Lindemann","doi":"10.1146/annurev-food-053124-092050","DOIUrl":"10.1146/annurev-food-053124-092050","url":null,"abstract":"Dietary fibers are crucial in shaping gut microbial composition and functionality. Physical complexity and chemical interactions between fibers and the gut environment lead to diverse and specialized responses that involve entire food webs of gut bacteria; however, there is comparatively less emphasis on understanding ecological dynamics to predict these outcomes. These responses may potentially promote either a broader (less specific) or narrower (more specific) group of gut bacterial taxa, which may vary across individuals. This review examines fiber specificity at the organismal and community levels by exploring mechanistic interactions among dietary fibers and gut bacteria. We discuss the interplay of exogenous and endogenous factors and the structure-function relationships influencing fiber specificity. We establish a mathematical framework to describe specificity in fiber-microbiome interactions based on directionality, magnitude, and stochasticity of fiber-microbiome ecological responses. Finally, we identify research gaps to enhance fiber-microbiota predictions, with implications for strategies aimed at optimizing fiber design.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"319-348"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146155899","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}

引用次数: 0

Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability. 减少霉菌毒素污染和提高食品系统可持续性的合成生物学方法。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-053124-084835

Lina Sheng, Song Gao, Yang Yang, Honglin Yan, Wancheng Ma, Xiulan Sun

{"title":"Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability.","authors":"Lina Sheng, Song Gao, Yang Yang, Honglin Yan, Wancheng Ma, Xiulan Sun","doi":"10.1146/annurev-food-053124-084835","DOIUrl":"10.1146/annurev-food-053124-084835","url":null,"abstract":"Extreme climate events are escalating mycotoxin contamination-toxic secondary metabolites from filamentous fungi-posing severe threats to human/animal health and causing significant global food losses. Synthetic biology offers transformative solutions for mycotoxin mitigation and sustainable utilization of food and by-products from food processing. Key advances in mycotoxin control integrate artificial intelligence and multi-omics to develop recognition elements, antimicrobial agents, and degrading enzymes, which enable rapid detection and effective control of both mycotoxin-producing fungi and mycotoxins. Sustainability applications span three domains: by-product valorization via engineered microbial upcycling, new edible materials (e.g., fungal proteins), and enhancement of crop yield and disease resistance, highlighting emerging technologies like CRISPR-based multiplex editing and microbial cell factories. Collectively, this work underscores synthetic biology's critical role in mycotoxin degradation and value-added conversion of food and its by-products, driving progress toward food security and circular bioeconomy.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"17 1","pages":"379-396"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147760432","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}

引用次数: 0

Functional Diversity of Probiotic Effector Molecules: Insights into Their Role in Improving Gut Health. 益生菌效应分子的功能多样性：它们在改善肠道健康中的作用

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-02-02 DOI: 10.1146/annurev-food-053124-111149

Xiaoyue Bai, Yizhi Jing, Ming Zhang, Liang Zhao, Yanling Hao, Zhengyuan Zhai

{"title":"Functional Diversity of Probiotic Effector Molecules: Insights into Their Role in Improving Gut Health.","authors":"Xiaoyue Bai, Yizhi Jing, Ming Zhang, Liang Zhao, Yanling Hao, Zhengyuan Zhai","doi":"10.1146/annurev-food-053124-111149","DOIUrl":"10.1146/annurev-food-053124-111149","url":null,"abstract":"Probiotics exert many effects through probiotic effector molecules (PEMs), which are secreted or surface-associated bioactive compounds. Key classes of PEMs include bacterial glycan polymers (e.g., exopolysaccharides), surface proteins and pili, secreted peptides and enzymes, extracellular vesicles, and small-molecule metabolites. These bioactive compounds mediate host-microbe crosstalk, reinforcing epithelial barrier integrity, shaping gut microbial communities, and modulating immune responses. Their production is strain-specific and influenced by environmental conditions, whereas their activities depend on receptor interactions such as with Toll-like receptors, G protein-coupled receptors, and aryl hydrocarbon receptors. Major challenges include high-throughput identification of novel PEMs, in situ verification of their gut production, and determination of effective doses. Emerging approaches, including comparative genomics, synthetic biology, and next-generation probiotics, promise to unlock PEMs' therapeutic potential. A mechanistic understanding of PEM diversity and function will facilitate the design of targeted probiotic therapies and innovative functional foods.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"287-317"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146103722","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}

引用次数: 0

Culinary Herbs and Spices: Uses Across the World, Nutritional and Health Benefits. 烹饪香草和香料：在世界各地的使用，营养和健康的好处。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-27 DOI: 10.1146/annurev-food-053124-124422

Luis Mojica, Ivan Luzardo-Ocampo, David Fonseca Hernandez, Linglin Fu, Qiaozhi Zhang

{"title":"Culinary Herbs and Spices: Uses Across the World, Nutritional and Health Benefits.","authors":"Luis Mojica, Ivan Luzardo-Ocampo, David Fonseca Hernandez, Linglin Fu, Qiaozhi Zhang","doi":"10.1146/annurev-food-053124-124422","DOIUrl":"10.1146/annurev-food-053124-124422","url":null,"abstract":"Culinary herbs and spices have been valued globally for both flavor enhancement and health benefits. This review synthesizes the health-promoting benefits of these culinary materials, focusing on bioactive compounds such as phenolics, terpenoids, and alkaloids, which demonstrate validated potential in promoting metabolic health and preventing chronic diseases, including obesity, diabetes, cardiovascular disorders, and neurodegenerative conditions. We discuss their roles in food processing and functional food development, emphasizing innovative thermal and nonthermal approaches to integrate these natural ingredients into modern food systems. From delivery systems and preservation techniques to their incorporation into food matrices, herbs and spices offer versatile applications that extend shelf life, improve safety, and enhance nutritional value. By bridging traditional knowledge with contemporary food science, this review highlights the potential of culinary herbs and spices in functional foods, preventive nutrition, and sustainable food production, providing valuable insights to researchers, industry professionals, and consumers navigating the intersection of gastronomy, nutrition science, and food innovation.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"155-179"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146050053","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}

引用次数: 0

Downstream Processing of Food Proteins from Precision Fermentation. 精密发酵食品蛋白的下游加工。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-12-22 DOI: 10.1146/annurev-food-060424-091647

J K Keppler, R M Boom

引用次数: 0

Bioactive Phytochemicals: Sources, Production, and Delivery of Betalains, Carotenoids, Organosulfur Compounds, Phenolics, and Phytosterols. 生物活性植物化学物质：甜菜素、类胡萝卜素、有机硫化合物、酚类物质和植物甾醇的来源、生产和输送。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-21 DOI: 10.1146/annurev-food-060424-091706

Antonio J Meléndez-Martínez, Alejandra B Camargo, Antonio Cilla, Renan Danielski, Fernando Gandía-Herrero, Guadalupe Garcia-Llatas, Pedro Martínez-Rodríguez, David Julian McClements, Diego A Moreno, Vanesa Núñez-Gómez, Daniela A Ramirez, Fereidoon Shahidi, Paula Mapelli-Brahm

{"title":"Bioactive Phytochemicals: Sources, Production, and Delivery of Betalains, Carotenoids, Organosulfur Compounds, Phenolics, and Phytosterols.","authors":"Antonio J Meléndez-Martínez, Alejandra B Camargo, Antonio Cilla, Renan Danielski, Fernando Gandía-Herrero, Guadalupe Garcia-Llatas, Pedro Martínez-Rodríguez, David Julian McClements, Diego A Moreno, Vanesa Núñez-Gómez, Daniela A Ramirez, Fereidoon Shahidi, Paula Mapelli-Brahm","doi":"10.1146/annurev-food-060424-091706","DOIUrl":"10.1146/annurev-food-060424-091706","url":null,"abstract":"Bioactive compounds are naturally occurring food constituents with potentially health-promoting properties, although no official daily intake recommendations have currently been established for them. Among these, phytochemicals-such as betalains, carotenoids, organosulfur compounds, phenolics, and phytosterols-stand out due to their biological relevance. Interdisciplinary collaboration is crucial for advancing phytochemical research, from identifying novel sources and optimizing production to evaluating their biological functions and potential applications. This review summarizes conventional and emerging sources of these key phytochemicals, including wild edible plants, microorganisms, algae, insects, and food industry by-products, emphasizing their potential under sustainability and climate change contexts. Advances in extraction technologies and the use of green solvents are also discussed. Furthermore, genetic and agronomic strategies to enhance bioactive content are considered. The article also addresses formulation approaches focused on delivery systems to improve dispersibility, stability, and bioavailability.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"103-131"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146017130","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}

引用次数: 0

Environmental and Physiological Determinants of Microbial Lag Phase: Implications for Predictive Microbiology. 微生物滞后期的环境和生理决定因素：对预测微生物学的影响。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-01-02 DOI: 10.1146/annurev-food-060424-091757

Harsimran Kaur Kapoor, Juan Gao, Abhinav Mishra

引用次数: 0

Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome. 谷物食品的植物蛋白强化：市场洞察和膳食暴露的营养意义。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2026-02-05 DOI: 10.1146/annurev-food-052924-062915

Florencia Parle, Mario M Martinez, Laura Roman

{"title":"Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome.","authors":"Florencia Parle, Mario M Martinez, Laura Roman","doi":"10.1146/annurev-food-052924-062915","DOIUrl":"10.1146/annurev-food-052924-062915","url":null,"abstract":"Plant proteins can meet dietary needs when properly combined, but individuals who avoid legumes, tofu, or tempeh may struggle to maintain adequate protein intake. Some may turn to ultraprocessed foods, reducing their intake of fiber-rich, micronutrient-dense protein sources and increasing exposure to additives and processing-derived contaminants. These factors can disrupt the nutritional exposome, referring to the totality of dietary exposure that an individual faces throughout life. To evaluate whether the food industry addresses these issues, we analyzed the nutrition labels of 240 protein-fortified bread and pasta products from 29 countries across diverse geographic regions. Although protein fortification can improve amino acid balance, increase dietary fiber, lower glycemic response, and increase satiety, its potential is limited by the excessive reliance on functional but lysine-poor gluten, the presence of antinutritional factors, and technological, economic, or cultural barriers to incorporating more diverse plant-protein sources. Strategic ingredient blending, precision processing, and AI-assisted formulation approaches are new tools poised to help produce nutritionally balanced, safe, and sustainable cereal products aligned with plant-forward diets.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"51-77"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146123509","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}

引用次数: 0

Food-Derived Peptides: Neuropeptides and the Diet-Microbiome-Brain Axis. 食物来源的多肽：神经肽和饮食-微生物-脑轴。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 DOI: 10.1146/annurev-food-053124-011258

A Jimena Velarde-Salcedo, Osvaldo Serrato-Alemán, A Paulina Barba-de la Rosa

{"title":"Food-Derived Peptides: Neuropeptides and the Diet-Microbiome-Brain Axis.","authors":"A Jimena Velarde-Salcedo, Osvaldo Serrato-Alemán, A Paulina Barba-de la Rosa","doi":"10.1146/annurev-food-053124-011258","DOIUrl":"10.1146/annurev-food-053124-011258","url":null,"abstract":"Food-derived peptides are short chains of amino acids encrypted in the proteins of several plant sources. Several functions of food-derived peptides, or bioactive peptides (BPs), such as antioxidant, antihypertensive, antidiabetic, antiobesity, and antimicrobial, have been well studied. However, at the beginning of the twenty-first century, due to stressful situations such as prolonged aging and pandemic diseases, the study of BPs with the potential to mitigate the impact of anxiety, cognitive impairment, and the progression of neurodegenerative diseases has received increased attention. Classical processes such as enzymatic hydrolysis, fermentation, the use of probiotics, and the simulation of gastrointestinal digestion are used to release BPs. Heating, high pressure, and in silico design are methods proposed to obtain novel peptides. In addition, gut microbiota play a key role in the metabolism of dietary proteins; therefore, through cross-kingdom communication, the diet-gut-brain axis is a fundamental mechanism in maintaining health status that is only just beginning to be understood. Furthermore, attention is being paid to small peptides, or noncoding peptides, which can be found in dietary foods, as new players capable of modulating the diet-gut-brain axis.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"17 1","pages":"79-101"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147760407","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}

引用次数: 0

Microbe-Diet Interactions and Personalized Nutrition. 微生物-饮食相互作用和个性化营养。

IF 15.4 1区农林科学

Annual review of food science and technology Pub Date : 2026-04-01 Epub Date: 2025-12-09 DOI: 10.1146/annurev-food-111523-121845

Magdalena Kujawska, Lindsay J Hall

{"title":"Microbe-Diet Interactions and Personalized Nutrition.","authors":"Magdalena Kujawska, Lindsay J Hall","doi":"10.1146/annurev-food-111523-121845","DOIUrl":"10.1146/annurev-food-111523-121845","url":null,"abstract":"Nutrition plays a fundamental role in shaping human health across the life course, influencing both host physiology and the composition and function of the gut microbiota. In turn, the gut microbiota modulates the effects of dietary intake, creating complex bidirectional interactions with profound implications for metabolic health. Although the concept of personalized nutrition offering tailored dietary advice based on observable traits, environmental factors, and genotype has gained prominence, growing evidence supports the promise of precision nutrition that also considers individual microbiome profiles. This approach is particularly relevant for addressing diet-related conditions such as obesity and type 2 diabetes, where interindividual variability in response to the same diet is well documented. Advances in high-throughput sequencing, metabolomics, and machine learning are driving predictive models that can forecast personalized dietary outcomes. However, methodological heterogeneity, lack of consistency, and limited representation of diverse populations in current studies present significant barriers. Ethical challenges, including data privacy and equitable access to personalized nutrition tools, also warrant urgent attention. To realize the full potential of microbiome-informed nutrition, greater harmonization of research methods, robust validation across large and diverse cohorts, and an interdisciplinary framework are essential.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":" ","pages":"233-253"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145713182","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}

引用次数: 0