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Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus Food Biosci. (IF 5.2) Pub Date : 2024-03-15 Qiuxiao Li, Binghao Du, Xi Chen, Yanan Zhao, Lining Zhu, Huifeng Ma, Baoguo Sun, Jianxiong Hao, Xiuting Li
Biofortification of Baijiu fermentation process using exogenous functional strains can change the microbial community structure in the fermentation system, which in turn affects the flavor of Baijiu. In this study, we used a simulated solid-state fermentation of Baijiu to investigate the effects of the addition of strain YM001 on the improvement of Baijiu flavor compounds and its mechanism. The results
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Metabolome and ROAV analysis reveal the effective flavor improvement in the golden biomass of chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa Food Biosci. (IF 5.2) Pub Date : 2024-03-15 Xiangru Shi, Yunzi Feng, Xiao Chen, Dong Wei
The green microalga is realized a promising source of alternative protein due to its high protein content and fermentable property, but the deep green color and off-odor are the bottlenecks for its application in foods. Using atmospheric and room temperature plasma (ARTP) mutagenesis, a novel chlorophyll-deficient mutant, A4-1 strain with golden color and better flavor, was successfully obtained in
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Comparative UHPLC-MS/MS-based untargeted metabolomics analysis, antioxidant, and anti-diabetic activities of six walnut cultivars Food Biosci. (IF 5.2) Pub Date : 2024-03-15 Alam Zeb, Gauhar Ali, Salim Al-Babili
Walnuts are important stone fruits that are commonly consumed as food or used in food products. However, most studies have focused on specific compounds found in walnuts. Therefore, this study aimed to compare untargeted UHPLC-MS/MS metabolite profiles and determine the antioxidant and antidiabetic properties of six walnut cultivars. A total of 135 metabolites belonging to fourteen different classes
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In vivo and in vitro insights into the anti-hyperuricemic effects of sacha inchi (plukenetia volubilis l.) leaves extract rich in polyphenols Food Biosci. (IF 5.2) Pub Date : 2024-03-15 Yujie Chen, Hehua Lei, Zheng Cao, Cui Zhang, Lijun Liu, Xin Gao, Quanzhi Qin, Limin Zhang, Gang Chen
Sacha inchi (SI, L.) is a South American oleaginous crop with multiple health benefits and has been traditionally used to treat various ailments due to its bioactive ingredients such as polyphenols and flavonoids. In this study, a variety of compounds including three flavonoids (epigallocatechin, luteolin-3′,7-di-O-glucoside and cosmosiin), two polyphenols (gallic acid and 4-hydroxycoumarin) and three
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Effects of carnosine combined with lactobacillus on the antioxidant capacity of liver and kidney in normal or stressed mice Food Biosci. (IF 5.2) Pub Date : 2024-03-14 Jian Qin, Yue Ma, Conghui Wang, Huiying Li, Zhiqiang Zou, Yunqing Zhang, Jing Ma, Rong Du
Massive secretion of glucocorticoids or excessive use of dexamethasone (Dex) can cause oxidative stress and negatively affect the health status of animals. The objective of this study was to investigate whether the use of Lactobacillus (LAB) or/and carnosine (CAR) can effectively improve the antioxidant capacity of the liver and kidneys of normal or dexamethasone-induced stress mice and its potential
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Senotherapeutic effect of Agrimona pilosa Ledeb. In targeting senescent cells in naturally aged mice Food Biosci. (IF 5.2) Pub Date : 2024-03-14 Tomomichi Watanabe, Misato Yazaki, Tomoaki Yazaki, Megumi Furukawa, Nobuo Izumo
The accumulation of senescent cells induces age-related dysfunction in various organs, and the selective clearance of senescent cells is a potential approach for treating age-related diseases. Hence, identifying natural foods that provide senolytic benefits is important because they may serve as a preventative measure and an alternative to pharmaceutical interventions for aging that mitigates the potential
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Insights into the molecular mechanisms of Spirulina platensis against rheumatoid arthritis through integrative serum pharmacochemistry and network pharmacology analysis Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Dina S. Ghallab, Eman Shawky, Asmaa A. Khalifa, Reham S. Ibrahim
traditionally and increasingly consumed as a premium food and complementary medicine in many Asian countries on account of its nutritive and pharmacological attributes. So far, holds promise as a potential therapeutic agent for RA alleviation. However, the mechanistic basis of against RA remains poorly clarified.
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Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Yuhan Yan, Xiaotian Huang, Xinshuo Wang, Yilin Zhang, Heping Cui, Jingyang Yu, Shuqin Xia, Hanjiang Zhu
Unexpected browning was observed in sorbitol and amino acid system under high-temperature process and long-term storage. The effect of glycerol on the browning reaction of sorbitol-glycine model system under different heat treatment time was explored. The results confirmed that partial sorbitol was converted to glucose and fructose, which underwent a Maillard reaction with glycine to produce the melanoidins
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Integrated microbiomic and metabolomics insight into the ameliorating mechanisms of dietary Polygonatum cyrtonema saponin on ulcerative colitis Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Jindan Xiao, Liuming Xie, Bing Zheng, Yi Chen, Jianhua Xie, Hairong Huang, Xiaobo Hu, Qiang Yu
The occurrence and evolution of colitis can cause prejudicial damage to the intestinal barrier, with studies reporting positive effects of saponins on intestinal inflammation. Nevertheless, there is a lack of evidence regarding whether Saponin (PCS) can be employed as a food supplement ingredient to restore the intestinal barrier caused by dextran sodium sulfate (DSS). Here, the potential repair mechanisms
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Preparation and characterization of TiO2 photocatalyst films and their application for preservation of Agaricus bisporus in combination with blue-violet LEDs Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Lan Zhang, Min Zhang, Arun S. Mujumdar, Zhimei Guo
This study aims to prepare and characterize non-metallic nitrogen-modified titanium dioxide (–TiO), film and expand its photocatalytic excitation wavelength to the visible blue-violet region. The film uses corn starch as a carrier. It is combined with blue-violet LED light to explore the effect of this combination on the quality of during storage. This study found that the mechanical properties and
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Investigating the effect of lattice design on sauce adhesion in 3D printed durum wheat pasta Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Min Jin Chung, Su Hyun Lee, Hyun Woo Kim, Mi Sun Cung, Hyun Jin Park
Pasta has been one of the beloved foods for many years, and recently, attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles. This study investigated the effect of freeze-dried spinach powder on the quality of pasta dough used for 3D printing while focusing on improving the quality of 3D printing and post-processing characteristics and also the sauce
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Comparison of glycation and glycosylation level between bovine milk-based and goat milk-based infant formula through label-free proteomics techniques Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Hongyang Han, Jingjing Pei, Jianhui Feng, Huifang Yao, Binsong Han, Yanmei Hou, Kui Xie, Jinjing Zhong, Lina Zhang, Kasper Hettinga, Peng Zhou
Heat treatment is unavoidable in the processing of infant formula; however, heat treatment causes the proteins to undergo Maillard reaction and form glycation products, which can negatively affect the nutrition and function of the protein. At the same time, glycosylation is a broad post-translational protein modification that is important in a variety of biological processes. However, glycated proteins
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Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.) Food Biosci. (IF 5.2) Pub Date : 2024-03-13 Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu
Rice, as an important staple food consumed by people, is gradually becoming a concern for many consumers in terms of its eating quality. Many studies have found that protein is an important factor to determine the edible quality of rice. However, the protein changes during rice cooking have not been compared and studied in detail. In this study, the structural and functional characteristics of rice
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Selective biosynthesis and evaluation of rebaudioside M8 with improved organoleptic property and significant inhibition on inflammatory factor TNF-α Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Lifeng Yang, Mengliang Yang, Xiangting Zheng, Qian Ping, Yunfei Song, Yongfu Xie, Yijian Rao, Jinsong Shi, Yan Zhang
Steviol glycoside (SG), derived from leaves, is the third-largest global source of sweetener. However, its lingering bitterness and metallic aftertaste limit its applications. Enzymatic glycosylation of natural SGs is a promising approach for resolving this flavor-related issue. Herein, a novel mono -1,6-glycosylated rebaudioside D (Reb D) derivative Reb M8 was selectively produced from Reb D using
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Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Miriane Moreira Fernandes Santos, Cristiani Viegas Brandão Grisi, Eike Guilherme Torres de Souza, Josué de Morais Lima, Valquíria Cardoso da Silva Ferreira, Louise Emy Kurozawa, Marta Suely Madruga, Fábio Anderson Pereira da Silva
Chicken feathers has great potential to produce functional peptides. However, due to the highly rigid structure of keratin, the biotransformation of feathers is hindered. In this study, we aimed to evaluate the influence of microwave-alkaline pretreatment (MAP) on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms. Four protein hydrolysates
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Systems engineering of Escherichia coli for high-level l-alanine production Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Yupeng Nie, Mingjing Yao, Guozheng Jiang, Yi Yang, Shenbiao Wang, Hui Xu, Jiayuan Liang, Xuebing Ren, Yanjun Tian
-alanine is a critical natural amino acid that is widely used in the food, pharmaceutical, and personal care industries. However, low titer and long fermentation period limits the industrial viability of -alanine production. In this study, we engineered a microbial cell factory for efficient -alanine synthesis using a variety of metabolic engineering strategies. Initially, -alanine was biosynthesized
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Lactiplantibacillus plantarum and Lactiplantibacillus paraplantarum postbiotics: Assessment of the biotic-derived metabolites with cytocompatibility and antitumoral potential Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Leontina Grigore-Gurgu, Mihaela Cotârleț, Marina Pihurov, Bogdan Păcularu-Burada, Aida Mihaela Vasile, Elena Enachi, Carmen Lidia Chițescu, Brândușa Alina Petre, Loredana Dumitrașcu, Daniela Borda, Nicoleta Stănciuc, Gabriela-Elena Bahrim
In this study, the postbiotics production ability of MIUG BL21 (Lpb.21) and MIUG BL74 (Lpb.74), was demonstrated through the fermentation of different media based on agri-foods by-products, gluten free flours, and bovine colostrum. Three categories of postbiotics were identified, such as bioactive peptides, a wide spectrum of polyphenols with antioxidant activity and short chain fatty acids. After
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Regulation of myogenic differentiation of myoblasts by groove structure for the design of cell culture meat scaffolds Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Yawen Chen, Wenjing Dai, Wanli Xiong, Yi Zhou, Ziying Chen, Chengxin Ge, Yan Zhou
As a meat substitute, cell cultured meat aims to simulate the composition of real meat to provide nutrient substance. The myotube formation efficiency of myoblasts is the key for simulating the structure and composition of muscle tissue. Therefore, this study is aimed to explore the most effective groove widths for myoblasts fusion and related molecular mechanism. The results of immunofluorescence
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Roles of two new transcription factors in the synergistic effect of combined cinnamaldehyde and nonanal against Aspergillus flavus Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Wei Zhang, Cuixiang Li, Yangyong Lv, Shan Wei, Yuansen Hu
, an opportunistic pathogen, is renowned for colonizing agricultural crops, leading to aflatoxin contamination. In this study, the inhibitory potency of combined cinnamaldehyde and nonanal (S) against on stored grains was evaluated, and the mechanism of action at the molecular level was explored. S exhibited synergistic action against on wheat, resulting in a 99.17% decrease in spore production. This
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Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Jiaxing Li, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Mengjie Kong, Lijuan Zhu, Xiaoyun Xu, Siyi Pan
In this study, we applied widely targeted metabolomics and physiological analysis to investigate the non-volatile metabolites changes and regulatory mechanisms of high-pressure carbon dioxide (HPCD) treatment on the yellowing of fresh-cut Chinese water chestnut (CWC). A total of 349 non-volatile metabolites were identified and subjected to principal component analysis (PCA), OPLS-DA and KEGG enrichment
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Profiling of fungal communities in functional food Cistanches herba using high–throughput sequencing Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Chune Fan, Rong Xu, Mengyue Guo, Wenjun Jiang, Meihua Yang, Yujie Dao, Xiaohui Pang
Cistanches Herba (CH), known as Roucongrong, is a widely used health food supplement and medicinal herb. In recent years, fungal and mycotoxin contamination has affected the quality and safety of CH, posing a potential threat to consumer health. In this study, the Illumina MiSeq PE300 platform and targeted the internal transcribed spacer 2 sequences were used to investigate fungal communities in CH
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Differences in monophenolic content and composition of persimmon fruit slices from different regions under fresh and microwave drying Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Wenyi Hou, Zhenhua Duan, Yi Yi, Xiaoxian Tang
The browning of moon persimmons during the drying process was primarily caused by the oxidation of phenolic compounds. Additionally, microwave drying led to uneven browning of the fruit slices. This study aimed to evaluate effect of microwave drying on the content of 19 monophenolic compounds in moon persimmon fruit slices from six different regions (A1, A2, B1, B2, C1 and C2). The analysis was conducted
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Optimization of flavonoids extracted from hawthorn (Crataegus pinnatifida) by ultrasonic-assisted deep eutectic solvent Food Biosci. (IF 5.2) Pub Date : 2024-03-12 Xiaojing Sun, Meiling Fu, Shihao Lou, Dandan Li, Xue Han, Shan Gao, Jianhua Xiu, Junfeng Wang, Yuanyuan Ren
Hawthorn flavonoids have received extensive attention in agriculture, pharmaceutical and food industries due to their rich biological activities. In this study, deep eutectic solvent (DES) was used to extract flavonoids from hawthorn. Under optimal conditions, with a molar ratio of ethylene glycol to choline chloride at 2:1, DES volume fraction 70%, the solid-liquid ratio of 30:1 (mL/g), and an Ultrasound
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Comparison of the regulatory effects of flavonoids and saponins from Eclipta prostrate on insulin resistance in HepG2 cells Food Biosci. (IF 5.2) Pub Date : 2024-03-11 Li Yang, Xiao-mei Zhan, Si-Bo Zhao, Xi-Lin Xu, Jian-Guo Jiang, Wei Zhu
Type 2 diabetes mellitus (T2DM) is prevalent in the world while research on its pathogenesis and treatment is still unsatisfactory. Active ingredients of traditional Chinese medicines including have been gradually applied to cure various diseases and many in vitro studies have revealed that has a good hypoglycemic effect. The main objective of this research was to investigate the isolation of flavonoids
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Study on improving flavor and antioxidant capacity of 3D printed spinach gel system by combining modified atmosphere and ambient temperature Food Biosci. (IF 5.2) Pub Date : 2024-03-11 Xin Wang, Min Zhang, Arun S. Mujumdar, Zhimei Guo
This study aimed to control printing ambient temperature and oxygen content collaboratively to achieve synchronous improvement of the sensory and nutritional quality of printed products. In this study, spinach juice and potato snowflake powder were used as raw materials to prepare printing materials. The results showed that the printing material with a 20% addition of potato snowflake powder had the
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Effective and food-grade detoxification of multiple mycotoxins using yeast expressed manganese peroxidases Food Biosci. (IF 5.2) Pub Date : 2024-03-11 Yang You, Yangyu Qiu, Huidong Xu, Rui He, Lili Zhang, Zhouping Wang, Yu Xia
Mycotoxins in grains pose severe threat to human and animal health. Previous studies showed that manganese peroxidases had degradation capability for various mycotoxins. In this work, to effectively detoxify aflatoxin B (AFB), zearalenone (ZEN) and deoxynivalenol (DON), the manganese peroxidases PhcMnp and IrlMnp from and were successfully expressed in s in a food-grade manner, and were used for degradation
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Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp. Food Biosci. (IF 5.2) Pub Date : 2024-03-11 Gozde Gungor, Asli Akpinar, Oktay Yerlikaya
The popularity and demand for cow's milk substitutes has increased in recent years. Plant-derived beverages appear to be among the most important substitutes for cow's milk. By breaking down legumes, grains and nuts and homogenizing them with water, liquids similar to cow's milk in terms of appearance, taste and shelf life are used in the production of different beverages and fermented foods. This
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Qualitative traits and peel essential oil profiles of 24 Italian and international lemon varieties Food Biosci. (IF 5.2) Pub Date : 2024-03-10 Giulia Modica, Tonia Strano, Edoardo Napoli, Sebastiano Seminara, Marlene Aguilar-Hernández, Pilar Legua, Alessandra Gentile, Giuseppe Ruberto, Alberto Continella
Lemon ( L. Burm. f.) is used for fresh consumption because it is rich in several nutraceutical products especially vitamin C. The physicochemical properties and the bioactive compounds of the peel, such as the essential oil, are strictly depended on the genotype. In this context, peel and juice qualitative traits of 24 lemon cultivars were described: 20 varieties of the Italian germplasm, mostly belonging
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An effective method fusing electronic nose and fluorescence hyperspectral imaging for the detection of pork freshness Food Biosci. (IF 5.2) Pub Date : 2024-03-10 Jiehong Cheng, Jun Sun, Lei Shi, Chunxia Dai
Multi-sensor data fusion aims to integrate information about an object from various sources to make more effective decisions. In this study, the feasibility of combining fluorescence hyperspectral imaging (F–HSI) with electronic nose (E-nose) for non-destructive detection of pork freshness was explored. Fusion methods become crucial considering the correlation and potential redundancy in multi-sensor
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Metabolomic and chemometrics depict to understand the nutraceutical potential of different flaxseed varieties Food Biosci. (IF 5.2) Pub Date : 2024-03-09 Abdul Mueed, Akhtar Ali, Philippe Madjirebaye, Jing Li, Zeyuan Deng
Flaxseeds phytochemical and nutraceutical composition is influenced by climatic conditions that possibly impact flaxseed fingerprinting authentication. Therefore, this research aimed to discriminate flaxseeds phytochemical and nutraceutical value among eight different varieties (originating from China and Pakistan). Metabolomic fingerprint and chemometrics revealed discrimination among these varieties
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Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization Food Biosci. (IF 5.2) Pub Date : 2024-03-08 Meixuan Li, Honghong Zhang, Lingyi Lyu, Qing Deng, Haoran Fan, Xueming Xu, Dan Xu
In the present study, we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough. Three sourdough types, which were fermented using , , and strains, were added to bread dough at a 25% ratio. Compared with regular bread, sourdough bread (SDB) exhibited a lower hardness value and slower
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Immunomodulatory peptides from thick-shelled mussel (Mytilus coruscus): Isolation, identification, molecular docking and immunomodulatory effects on RAW264.7 cells Food Biosci. (IF 5.2) Pub Date : 2024-03-08 Zhen Wang, Yue Fang, Yu Zeng, Xu Yang, Fang-Miao Yu, Bin Wang
Low molecular weight (MW) peptide fraction (<1 kDa, MCP) from protein hydrolysate of thick-shelled mussel () exhibited significant proliferative and phagocytic effects on macrophages. However, the immunomodulatory peptides in MCP have not been identified. Therefore, 60 specific immunomodulatory peptides with MWs ranged from 428.30 Da to 935.46 Da were purified from MCP by series chromatography methods
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Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation Food Biosci. (IF 5.2) Pub Date : 2024-03-08 Jingyao Li, Chengguo Sun, Mengli Zhang, Jing He, Zhanyu Shen, Lihua Geng, Liufeng Yuan, Shuo Wang, Chunling Wang
Soybean paste is widely used as a seasoning for authentic Asian cuisine due to its rich and savory sauce flavor. However, the primary components of the soybean paste sauce-flavor compounds and the fermentation regulation mechanisms are still unclear. Therefore, the present study sought to systematically explore the factors affecting the sauce flavor in terms of substrate, external microorganisms, brine
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A higher butyrate-generation capacity of water-extractable substrates from wheat bran as evidenced by in vitro and in vivo fermentation Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Min Zhuang, Gaoheng Li, Sheng Ke, Anqi Wang, Xuanyu Wang, Zhongkai Zhou
Gut microbiota is influenced by the dietary composition and plays important roles in the pathogenesis of metabolic disorders. Thus, wheat bran extract was prepared by either water extraction or enzymatic pre-treatment extraction (referred as AEWB and EHWB, respectively), and then their corresponding impact on short-chain fatty acids generation and gut microbiota was investigated both fermentation model
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Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Ruitong Hou, Shuyu Liu, Na Lv, Baozhong Cui, Yongxue Wei, Feiyang Long, Hongfei Fu, Yunyang Wang
To investigate the feasibility of applying spp. production of biomass in juice to enhance juices’ nutrient and flavor properties of juices. In this study, six strains of spp. were selected to be inoculated into eight fruit juices, and according to their physicochemical properties and carotenoid production, cantaloupe juice was selected as the juice for the subsequent study The carotenoid composition
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The SlpX protein plays a crucial role in the intestinal juice tolerance of Lactobacillus acidophilus CICC6074 Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Zihang Shi, Xiefei Li, Xiankang Fan, Xiaoqun Zeng, Tao Zhang, Zhen Wu, Xiang Wu, Daodong Pan
The survival ability of lactic acid bacteria (LAB) in the gastrointestinal tract is low, and the mechanism of LAB resistance to the gastrointestinal tract's harsh environment is unclear. Therefore, this study used simulated gastrointestinal juices and transcriptomics approaches to identify proteins in CICC6074 that can enhance the strain's tolerance to gastrointestinal juices and verify the function
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Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Hui Liao, Yunchuan Luo, Hussain Asif, Yi Luo, Xiaole Xia
Microbial interactions, with their impact on community structure and function, emerge as a promising strategy for regulating low-salt fermented foods' safety and quality. Here, the mechanisms of microbial interaction on the safety and quality improvement of low-salt fermented chilies (LSFC) were untangled through high-throughput sequencing, gas chromatography-mass spectrometry, interaction networks
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A rapid and sensitive time-resolved fluorescence microsphere immunochromatographic test strip for bongkrekic acid detection in edible fungi Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Wanxin Lin, Jiadi Sun, Ting Zhang, Jia Xu, Weitao Huang, Xiulan Sun
Bongkrekic acid (BA) is a prevalent biological toxin in black fungus, tremella and fermented rice flour food. BA usually causes acute poisoning. Developing a rapid on-site detection method for BA is essential for timely prevention. This work proposed a time-resolved fluorescent microsphere immunochromatographic test strip (TRFM-ICTS) for the quantitative determination of BA in edible fungi. The process
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Effect of exogenous tannic acid on reduction of biogenic amines and citrinin in monascal soybean and metabolomics analysis Food Biosci. (IF 5.2) Pub Date : 2024-03-07 Chiravoot Pechyen, Narissara Uthai, Kitisart Kraboun
Biogenic amines (BAs) are often involved in human pathologies such as hypersensitivity symptoms. This research studied the effect of exogenous tannic acid (ETA) supplementation at various concentrations (0–20 mg/mL) on BA and mycotoxin citrinin levels in monascal soybean (MSB) and conducted a metabolomics analysis to estimate the metabolites in MSB. Addition of 20 mg/mL ETA decreased BA and citrinin
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Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin Food Biosci. (IF 5.2) Pub Date : 2024-03-06 Tingting Hong, Tian Yang, Xinying Huo, Dan Xu, Yamei Jin, Fengfeng Wu, Junhui Zhang, Xueming Xu
This study comparatively investigated the heat-triggered molecular and structural changes of wheat gluten in the presence of zein to clarify the gluten and zein interaction mechanism from the perspective of gluten, glutenin, and gliadin polymerization behavior during heating. Scanning electron microscopy (SEM) images showed that zein induced more uniform dispersion of the gluten network during heating
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Preparation and identification of novel DPP-IV inhibitory peptides from Musculus senhousei: Peptidomic analysis, molecular simulation, and validation Food Biosci. (IF 5.2) Pub Date : 2024-03-06 Liuyang Zhou, Chuqiao Xiao, Jie Gao, Mouming Zhao, Xiang-Guang Li, Leticia Mora, Fidel Toldrá
Bioactive peptides have been considered effective alternatives for the treatment of type 2 diabetes targeting the dipeptidyl peptidase-IV (DPP-IV). In this study, novel DPP-IV inhibitory peptides were prepared and identified from through two-stage chromatographic purification, peptidomic analysis, screening, and validation. Furthermore, molecular simulation was employed to analyze the interaction from
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Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus Food Biosci. (IF 5.2) Pub Date : 2024-03-06 Hüseyin Ender Gürmeriç, Mustafa Şengül, Tuba Erkaya-Kotan
In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture ( and ssp. ) (S), starter culture + probiotic ATCC 4356 (SLA), and probiotic ATCC 4356 (LA) were produced and ripened at 6 ± 2 °C for 150 days. The physicochemical, microbiological, proteolysis, electrophoretic (Urea-PAGE), ACE-inhibitory, and antioxidant activity analyses of vacuum-packed Kaşar cheeses were
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Shotgun proteomics and in silico analysis of potential allergens in mature seeds and sprouts of purple winged bean Food Biosci. (IF 5.2) Pub Date : 2024-03-06 Pantipa Subhasitanont, Daranee Chokchaichamnankit, Kamolwan Watcharatanyatip, Pharima Phiriyangkul, Papada Chaisuriya, Jisnuson Svasti, Chantragan Srisomsap
Winged bean ( (L.) DC.) is a tropical legume crop found in Southeast Asian countries including Thailand. The mature seeds have high protein content and have been targeted as a protein source, and germination has been used to increase the value of nutrition. We used nanoLC/timsTOF Pro 2 combined with PEAKS® studio Xpro software to explore the proteomes of mature seeds and sprouts of purple winged bean
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Modification of the structure and physicochemical properties of goat myosin by catechin Food Biosci. (IF 5.2) Pub Date : 2024-03-06 Guanxu Liu, Zekun Li, Changchun Hao, Yongfeng Liu
In this study, the effects of catechins on the structure and physicochemical properties of myosin were examined, and they can serve as a guide for the use of catechins in the processing of goat meat products. The interactions between catechins and goat myosin have been studied by molecular dynamics, spectroscopy, digestion, and real-time PCR. The spectroscopic results showed that catechins and myosin
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Systematic engineering for efficient production of nicotinamide mononucleotide from d-xylose and nicotinamide in Escherichia coli Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Chang Su, Lin Cheng, Jin-Song Gong, Heng Li, Zheng-Hong Xu, Jin-Song Shi
β-Nicotinamide mononucleotide (NMN) is a direct precursor of the important coenzyme NAD in the human body and has broad application prospects in healthcare. This study engineered an BL21 (DE3) strain to efficiently biosynthesize NMN from nicotinamide (NAM) and xylose. Firstly, the nicotinamide phosphoribosyltransferase (Nampt) from was selected and heterologous expressed to construct the NAD remediation
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Inhibitory potential of recombinant and native peanut Bowman-Birk inhibitor against proteases of human blood coagulation pathway Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Vadthya Lokya, Marri Swathi, Soundappan S. Mohanraj, Kollipara Padmasree
Plant proteinase/protease inhibitors (PIs) have therapeutic potential besides their role in regulating endogenous protease activity in several physiological processes. They exert their function by inhibiting the catalytic activity of specific proteases. The use of PIs for inhibiting coagulation factors and slowing down the blood coagulation process has emerged as a critical intervention point for developing
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Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Qian Yu, Jiaqin Qian, Qinwei Xu, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng
Lactic acid bacteria (LAB) fermentation has the potential to be an effective way to improve the flavor of foods. In this study, (), () and () co-fermented oat beverage was prepared and both the molecular and biochemical basis for its unique flavor formation were investigated by using cross-correlation analysis combined with untargeted flavoromics. Results showed that via co-fermentation main flavor
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Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Xuening Chen, Weiqing Lan, Zhenfei Xu, Huanyu Li, Jing Xie
There has been a growing interest in employing active films for fish preservation due to the environmental concern of plastic packaging and the high perishability of fish. This work aimed to develop active films (CPB) based on chitosan/polyvinyl alcohol integrated with ginger essential oil (GEO) -loaded bacterial cellulose, and to evaluate the preservation effect of the films on refrigerated sea bass
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Effects of dietary supplementation with green lentil (Lens culinaris) hulls on NAFLD: Focus on intestinal and hepatic metabolism Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Fanghua Guo, Dongying Chen, Rong Tsao, Fereidoon Shahidi, Hua Xiong, Hua Zhang, Li Jiang, Yong Sun
Lentil hulls, a by-product of lentil processing, are rich in polyphenols and dietary fiber. In this study, a mouse model of nonalcoholic fatty liver disease (NAFLD) induced by dextran sulfate sodium (DSS) and high-fat diet (HFD) was used to investigate the intervention effect of green lentil hulls (GLH) from the perspective of intestinal and hepatic metabolism. Results suggest that DSS-induced gut
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Soluble and insoluble fractions of soy protein isolate affect the properties of its high-moisture extrudates Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Liwei Fu, Zhaojun Wang, Benu Adhikari, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
This research focused the impact of the variation in insoluble soy protein isolate (ISPI) and soluble soy protein isolate (SSPI) contents on the the rheological properties of highly-concentrated SPI during extrusion-like conditions and the physiochemical, mechanical, and morphological characteristics of its extrudates. Results showed that increased ISPI content could resist great shear forces and increase
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Multi-omics analysis revealed the effect of leucine treatment on nucleic acid metabolism and its potential mechanism in postharvest broccoli Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Yunqiao Wang, Yuxiao Zhang, Yanyin Guo, Ying Chen, Yupeng Sun, Zhengli Wang, Lingxing Guan, Qingwen Shang
To understand the effects and potential regulatory mechanism of leucine treatment on nucleic acid metabolism in yellowing and senescence process of postharvest broccoli, an integration profiling of transcriptome and metabolome was performed. Results showed that 5 mM leucine treatment delayed the increase in malondialdehyde content and inhibited the degradation of DNA and RNA, thus prolonging the shelf
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Imbalances in the gut microbiota and metabolome are associated with functional constipation in pregnancy Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Ruili Pan, Ying Chen, Guopeng Lin, Haojue Wang, Xiaopeng Xu, Linlin Wang, Peijun Tian, Jianxin Zhao, Wei Chen, Gang Wang
Functional constipation in pregnancy (FCP) is a common gastrointestinal disorder unique to pregnant women. The gut microbiota supports gastrointestinal function and maintains immune homeostasis, suggesting gut microbiota can become the target for FCP prevention and treatment. However, it remains unclear whether and how the gut microbiota and its correlated metabolites change for FCP. In this study
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Expression of an endo-type β-agarase AgaDcat in Pichia pastoris and its biochemical characterization Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Wei Guo, Xingfei Li, Xing Zhou, Long Chen, Chao Qiu, Cheng Lu, Zhengyu Jin, Zhengjun Xie, Jie Long
Neoagarooligosaccharides (NAOS), derived from the hydrolysis of agarose by β-agarases, have been found to have various biological activities. Herein, AgaDcat, originated from marine agar-degrading bacterium , was for the first time successfully recombined and expressed in a eukaryotic () system. Compared with other -β-agarase, AgaDcat has potential applications in producing neoagarotetraose (NA4) and
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Study on the bacteriostatic property and bacteriostatic mechanism of rosemarinic acid compounded bacteriostatic agent Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Jinhua Zhang, Xinyi Liu, Tianyang Zhang, Baoqing Bai, Yukun Yang, Tao Bo, Min Chen, Sanhong Fan
In this study, a composite bacteriostatic agent (0.1250 g/L rosemarinic acid and 0.0555 g/L citral) was prepared to enhance the utilization of rosemarinic acid by synergistically making it more effective against common contaminating bacteria. The mechanism of bacterial inhibition was analyzed using GC-MS technology and metabolomics. The results showed that rosemarinic acid was able to affect the energy
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Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating Food Biosci. (IF 5.2) Pub Date : 2024-03-05 Celso F. Balthazar, Sinara Teixeira, Mirella R.V. Bertolo, C.S. Ranadheera, Renata S.L. Raices, Pasquale Russo, Giuseppe Spano, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant’Ana
This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were processed using conventional heating (CH) and three different ohmic heating (OH). Microbiological analysis demonstrated
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Therapeutic potential of seaweed extracts: In vitro and in vivo studies on alleviating inflammation and enhancing intestinal barrier function. Food Biosci. (IF 5.2) Pub Date : 2024-03-04 Yu Rim Kim, Soo-yeon Park, Ji Yeon Kim
Rich in diverse compounds such as polysaccharides, pigments, and phenols, seaweed offers not only nutritional benefits but also functional elements such as fucoidan, which demonstrates anticoagulant, anticancer, and anti-inflammatory properties. This investigation screened 22 seaweed extracts obtained using either water or ethanol as solvents from a total of fourteen seaweed species to evaluate their
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Differences among Lactiplantibacillus plantarum strains isolated from different fermented foods in their potential cholesterol-lowering properties Food Biosci. (IF 5.2) Pub Date : 2024-03-03 Shu-Jun Guo, Chang-Cheng Li, Yu-Ting Feng, Yan-Ru Zhou, Bin Liu, Zhen-Peng Gao, Chun-Feng Guo
Elevated levels of plasma low-density lipoprotein (LDL) cholesterol have been associated with incident atherosclerotic cardiovascular disease. Animal studies and clinical trials have demonstrated that several strains are effective in reducing plasma LDL cholesterol levels. However, it is unclear whether the habitats from which strains are isolated have an impact on their potential cholesterol-lowering
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Exploring the mechanism of allicin in lowering blood lipids based on the CSE/H2S pathway Food Biosci. (IF 5.2) Pub Date : 2024-03-03 Yixuan Du, Min Zhang, Fangqing He, Zhuangguang Pan, Junyi Wang, Yuanming Sun, Meiying Li
This study aims to elucidate the mechanism by which allicin modulates lipid metabolism in HFD (High-Fat Diet) mice through the CSE/HS pathway. Allicin intervention (120 mg/kg) significantly reduced mouse body weight and serum total cholesterol (TC) and triglyceride (TG) levels ( < 0.05), while enhancing hepatic antioxidant levels ( < 0.05). Transcriptomic analysis of the liver indicated that allicin
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Review of probiotics, gut microorganisms, and their enzymes involved in the conversion of ginsenosides Food Biosci. (IF 5.2) Pub Date : 2024-03-03 Mingjun Li, Zunxi Huang, Rui Zhang, Junpei Zhou
In traditional practices, roots of ginseng and notoginseng are directly eaten as tonics or for the prevention and treatment of chronic diseases in the elderly. Research indicates that the bioactive secondary metabolites of ginseng and notoginseng are mainly ginsenosides. Ginsenosides exhibit a broad spectrum of preventive and therapeutic effects on various diseases related to the immune, nervous, and
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Screening of E. coli O157:H7 AI-2 QS inhibitors and their inhibitory effect on biofilm formation in combination with disinfectants Food Biosci. (IF 5.2) Pub Date : 2024-03-03 Chenghui Zhang, Changzhu Li, Tariq Aziz, Metab Alharbi, Haiying Cui, Lin Lin
Food processing environments contaminated with :H7 and forming biofilms will be a continuous source of contamination, leading to foodborne illness and food spoilage. Now, the main countermeasure is chemical disinfectants, but the use of disinfectants may cause the development of drug-resistant bacteria and other negative effects. Therefore, there is an urgent need to find novel antimicrobial agents