Abstract This study utilized 60 rats subjected to chronic unpredictable mild stress (CUMS) for 21 days to investigate the chemical profiles, pharmacodynamic characteristics, and antidepressant effects of raw Ziziphi Spinosae Semen (ZSS) and stir-fried Ziziphi Spinosae Semen (FZSS). Behavioural assessments revealed that both ZSS and FZSS alleviated depression-like behaviours in CUMS rats, as evidenced by increased exploratory activity in the open field test, reduced immobility time in the forced swim test, and elevated sucrose preference (all P < 0.01). ELISA results demonstrated that both treatments regulated HPA axis hormone levels, decreased pro-inflammatory cytokine concentrations, and restored neurotransmitter balance in the brain. Additionally, they upregulated the BDNF–TrkB-CREB signalling pathway and enhanced ERK1/2 phosphorylation in the hippocampus, with FZSS and a 1:1 mixture of raw and stir-fried ZSS exhibiting more pronounced effects. Furthermore, GC–MS was employed to SCFAs, and 16S rRNA gene sequencing was conducted to analyse gut microbiota diversity. These findings suggest that the frying process may enhance the antidepressant efficacy of ZSS, potentially through the enrichment of bioactive components present in the raw material, as well as the modulation of neurotransmitter homeostasis, anti-inflammatory responses, neurotrophic signalling pathways, and gut microbiota metabolic functions.
{"title":"Chemical Characteristics and Antidepressant Mechanism of Fresh and Stir-fried <i>Ziziphi Spinosae Semen</i> in Chronic Unpredictable Mild Stress Rats: Effects on Neurotransmitters, Inflammation and Gut Microbiota","authors":"Yurou Feng, Yuan Zhang, Jing Lian, Kexu Dong, Zihang Peng, Guoshun Shan, Yuexin Zhu, Yuejian Zhu, Ji Shi, Pengpeng Liu, Tianzhu Jia","doi":"10.1093/ijfood/vvag079","DOIUrl":"https://doi.org/10.1093/ijfood/vvag079","url":null,"abstract":"Abstract This study utilized 60 rats subjected to chronic unpredictable mild stress (CUMS) for 21 days to investigate the chemical profiles, pharmacodynamic characteristics, and antidepressant effects of raw Ziziphi Spinosae Semen (ZSS) and stir-fried Ziziphi Spinosae Semen (FZSS). Behavioural assessments revealed that both ZSS and FZSS alleviated depression-like behaviours in CUMS rats, as evidenced by increased exploratory activity in the open field test, reduced immobility time in the forced swim test, and elevated sucrose preference (all P &lt; 0.01). ELISA results demonstrated that both treatments regulated HPA axis hormone levels, decreased pro-inflammatory cytokine concentrations, and restored neurotransmitter balance in the brain. Additionally, they upregulated the BDNF–TrkB-CREB signalling pathway and enhanced ERK1/2 phosphorylation in the hippocampus, with FZSS and a 1:1 mixture of raw and stir-fried ZSS exhibiting more pronounced effects. Furthermore, GC–MS was employed to SCFAs, and 16S rRNA gene sequencing was conducted to analyse gut microbiota diversity. These findings suggest that the frying process may enhance the antidepressant efficacy of ZSS, potentially through the enrichment of bioactive components present in the raw material, as well as the modulation of neurotransmitter homeostasis, anti-inflammatory responses, neurotrophic signalling pathways, and gut microbiota metabolic functions.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Siyu He, Hang Ye, Yi Yang, J H Zhang, Yongliang Zhuang
Abstract To enhance iron chelation capacity, walnut peptides-ferrous chelates were prepared by ultrasound-assisted chelation based on single-factor optimization, with investigations into their chelation mechanisms and stability. Results demonstrated that ultrasonication significantly enhances chelation efficiency, with U-LLECHS-Fe with the highest ferrous ion content of 100.48 ± 3.79 μg/mg. The coordination bond between LLECHS and Fe2+ was predominantly mediated by Glu3, involving coordination bonds formed by the N-H, C=O, and -COOH. Stability analysis indicated that LLECHS-Fe and U-LLECHS-Fe exhibited high Fe2+ retention rates at 25 ~ 55 °C, exceeding 70% and 85%, respectively. At pH 10, iron retention rates reached 96.91% and 98.12%. The final iron released levels in the intestinal phase were 77.87 ± 0.61 μg/ml and 74.63 ± 1.05 μg/ml. The cellular transport efficiency of U-LLECHS-Fe was 2.5 and 5.8 times that of LLECHS-Fe and FeCl2·4H2O, respectively. This study provides a theoretical basis for developing novel, highly efficient iron supplements using ultrasound-assisted chelation technology, providing a theoretical basis for their application in functional foods and iron-fortified products.
{"title":"Ultrasound-assisted walnut ( <i>Juglans sigillata</i> ) peptide-iron chelates (U-LLECHS-Fe): preparation, characterization, stability analyses, and iron absorption promotion","authors":"Siyu He, Hang Ye, Yi Yang, J H Zhang, Yongliang Zhuang","doi":"10.1093/ijfood/vvag144","DOIUrl":"https://doi.org/10.1093/ijfood/vvag144","url":null,"abstract":"Abstract To enhance iron chelation capacity, walnut peptides-ferrous chelates were prepared by ultrasound-assisted chelation based on single-factor optimization, with investigations into their chelation mechanisms and stability. Results demonstrated that ultrasonication significantly enhances chelation efficiency, with U-LLECHS-Fe with the highest ferrous ion content of 100.48 ± 3.79 μg/mg. The coordination bond between LLECHS and Fe2+ was predominantly mediated by Glu3, involving coordination bonds formed by the N-H, C=O, and -COOH. Stability analysis indicated that LLECHS-Fe and U-LLECHS-Fe exhibited high Fe2+ retention rates at 25 ~ 55 °C, exceeding 70% and 85%, respectively. At pH 10, iron retention rates reached 96.91% and 98.12%. The final iron released levels in the intestinal phase were 77.87 ± 0.61 μg/ml and 74.63 ± 1.05 μg/ml. The cellular transport efficiency of U-LLECHS-Fe was 2.5 and 5.8 times that of LLECHS-Fe and FeCl2·4H2O, respectively. This study provides a theoretical basis for developing novel, highly efficient iron supplements using ultrasound-assisted chelation technology, providing a theoretical basis for their application in functional foods and iron-fortified products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"61 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract The study aimed to compare cultivated and wild Dioscorea alata resources about the physiochemical properties and in vitro digestibility in South China. The isolated and characterised starches were four cultivated D. alata starches (CZP, CXW, CMM, and CXH) and two wild samples, D. alata and Dioscorea japonica (WXH and WMM). The granules of the starches varied significantly from elliptical/oval/elongated to steamed bun in shape. All these six starches displayed a B-type pattern with crystallinity in the range of 15.49%–42.27%. In vitro digestion kinetics indicated that CXH and CMM have a lower digestibility rate constant and lower rapidly digestible starch content (9.59% and 12.27%). No obvious differences were observed in the hydrolysis parameters between cultivated and wild yam starches. Notably, CMM and CXH starches have high levels of resistant starch + slowly digestible starch and a low digestion rate (k = 0.0151 and 0.0082 min−1). These attributes make them promising candidates for the development of functional foods with controlled digestibility—particularly low-glycaemic index products tailored for metabolic health management. Furthermore, the findings provide valuable insights for crop improvement programmes, supporting the breeding of D. alata cultivars with enhanced nutritional profiles suitable for both food and medicinal applications.
{"title":"Cultivated and wild yam ( <i>Dioscorea alata</i> L.) starches: physicochemical properties, <i>in vitro</i> digestibility, and related correlations","authors":"Shaoyu Liang, Yong Zeng, Lin Wang, Junhong Wu, Meiqun Cao, Xuetao Chen, Qianqian Jiang","doi":"10.1093/ijfood/vvag006","DOIUrl":"https://doi.org/10.1093/ijfood/vvag006","url":null,"abstract":"Abstract The study aimed to compare cultivated and wild Dioscorea alata resources about the physiochemical properties and in vitro digestibility in South China. The isolated and characterised starches were four cultivated D. alata starches (CZP, CXW, CMM, and CXH) and two wild samples, D. alata and Dioscorea japonica (WXH and WMM). The granules of the starches varied significantly from elliptical/oval/elongated to steamed bun in shape. All these six starches displayed a B-type pattern with crystallinity in the range of 15.49%–42.27%. In vitro digestion kinetics indicated that CXH and CMM have a lower digestibility rate constant and lower rapidly digestible starch content (9.59% and 12.27%). No obvious differences were observed in the hydrolysis parameters between cultivated and wild yam starches. Notably, CMM and CXH starches have high levels of resistant starch + slowly digestible starch and a low digestion rate (k = 0.0151 and 0.0082 min−1). These attributes make them promising candidates for the development of functional foods with controlled digestibility—particularly low-glycaemic index products tailored for metabolic health management. Furthermore, the findings provide valuable insights for crop improvement programmes, supporting the breeding of D. alata cultivars with enhanced nutritional profiles suitable for both food and medicinal applications.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147900824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Shaoxing Huangjiu contains bioactive compounds mediating its health benefits. To investigate these compounds during fermentation, 500 mL fermentation broth were collected at four time points (Days 1, 5, 15, and 19) with three biological replicates each. Quantitative analysis confirmed six target bioactive compounds. Total polyphenols, total flavonoids, and gamma-aminobutyric acid (GABA) remained above 100 mg/L throughout fermentation; total polyphenols and GABA reached maxima on Day 15 at 576.83 ± 10.41 mg/L and 215.12 ± 4.76 mg/L, respectively. Glutathione (GSH) and individual phenolic acids were below 4 mg/L. Isomaltooligosaccharides peaked on Day 5 at 6.62 ± 1.73 g/L. GC–MS analysis identified nine potential volatile bioactive compounds (such as terpenoid alcohols and medium-chain fatty acids) at μg/L levels. This compositional shift was accompanied by microbial succession, with Saccharomyces cerevisiae becoming dominant (4.25% to 43.38%). Based on this, S. cerevisiae N85 was subjected to 60Co gamma-ray mutagenesis to screen for GABA-enhanced mutants. The optimized mutant C59 exhibited a 72.09% increase in GABA yield. In this study, a traditional mutagenesis approach was employed to generate the GABA-enhanced mutant strain C59, offering a potential microbial candidate for future industrial application.
{"title":"Characterization of bioactive compounds (GABA, glutathione, phenolic acids and isomaltooligosaccharides) and enhancement of GABA <i>via</i> mutagenesis during Shaoxing Huangjiu fermentation","authors":"Shufen Zhang, Jianghua Li, Jian Chen, Guocheng Du, Guochang Sun, Zhifang Yu, Qingzhong Mao, Qizhong Wu, Ming Zhao, Wei Yan, Mengsha Hu, Xinrui Zhao","doi":"10.1093/ijfood/vvag063","DOIUrl":"https://doi.org/10.1093/ijfood/vvag063","url":null,"abstract":"Abstract Shaoxing Huangjiu contains bioactive compounds mediating its health benefits. To investigate these compounds during fermentation, 500 mL fermentation broth were collected at four time points (Days 1, 5, 15, and 19) with three biological replicates each. Quantitative analysis confirmed six target bioactive compounds. Total polyphenols, total flavonoids, and gamma-aminobutyric acid (GABA) remained above 100 mg/L throughout fermentation; total polyphenols and GABA reached maxima on Day 15 at 576.83 ± 10.41 mg/L and 215.12 ± 4.76 mg/L, respectively. Glutathione (GSH) and individual phenolic acids were below 4 mg/L. Isomaltooligosaccharides peaked on Day 5 at 6.62 ± 1.73 g/L. GC–MS analysis identified nine potential volatile bioactive compounds (such as terpenoid alcohols and medium-chain fatty acids) at μg/L levels. This compositional shift was accompanied by microbial succession, with Saccharomyces cerevisiae becoming dominant (4.25% to 43.38%). Based on this, S. cerevisiae N85 was subjected to 60Co gamma-ray mutagenesis to screen for GABA-enhanced mutants. The optimized mutant C59 exhibited a 72.09% increase in GABA yield. In this study, a traditional mutagenesis approach was employed to generate the GABA-enhanced mutant strain C59, offering a potential microbial candidate for future industrial application.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Macadamia is cultivated globally, and its nuts contain abundant monounsaturated fatty acids. Oil bodies (OBs), storage units of lipids in plant seeds, which exhibit favourable stability, emulsification and weak gelation properties. Macadamia oil body (MOB) emulsion gels were prepared by using κ-carrageenan (κ-Car) and konjac glucomannan (KGM) of different ratios (1:0, 1:0.5, 1:1, 0.5:1, 0:1) and different composite polysaccharide contents (0, 0.1, 0.2, 0.3, 0.4 wt%) through microgel particle compaction (particulate gels) and natural gelation (filled gels), respectively. Characteristics of MOB emulsion gels were investigated by CLSM, rheology, storage stability, and oxidative stability. MOB emulsion particulate gels exhibited enhanced G’ and apparent viscosity with the incorporation of microgel particles (MGPs) or an elevated KGM proportion. However, MGPs caused a deterioration of storage stability (30/60/90 days), while KGM improved storage stability. MOB emulsion filled gels presented lower G’ and apparent viscosity than particulate gels with equivalent composite polysaccharide content and complex ratio (except 1:0). Nevertheless, filled gels exhibited superior storage stability and antioxidant properties than particulate gels. Moreover, KGM can lead to a decline in G’, apparent viscosity, and storage stability of filled gels. Alternatively, the antioxidant properties of MOB emulsion gels could be significantly enhanced by loading resveratrol.
{"title":"Study on macadamia oil body emulsion particulate gels and filled gels: comparison of rheology, storage stability, and oxidative stability","authors":"Zhenke Chen, Wen‐Yong Lou","doi":"10.1093/ijfood/vvaf142","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf142","url":null,"abstract":"Abstract Macadamia is cultivated globally, and its nuts contain abundant monounsaturated fatty acids. Oil bodies (OBs), storage units of lipids in plant seeds, which exhibit favourable stability, emulsification and weak gelation properties. Macadamia oil body (MOB) emulsion gels were prepared by using κ-carrageenan (κ-Car) and konjac glucomannan (KGM) of different ratios (1:0, 1:0.5, 1:1, 0.5:1, 0:1) and different composite polysaccharide contents (0, 0.1, 0.2, 0.3, 0.4 wt%) through microgel particle compaction (particulate gels) and natural gelation (filled gels), respectively. Characteristics of MOB emulsion gels were investigated by CLSM, rheology, storage stability, and oxidative stability. MOB emulsion particulate gels exhibited enhanced G’ and apparent viscosity with the incorporation of microgel particles (MGPs) or an elevated KGM proportion. However, MGPs caused a deterioration of storage stability (30/60/90 days), while KGM improved storage stability. MOB emulsion filled gels presented lower G’ and apparent viscosity than particulate gels with equivalent composite polysaccharide content and complex ratio (except 1:0). Nevertheless, filled gels exhibited superior storage stability and antioxidant properties than particulate gels. Moreover, KGM can lead to a decline in G’, apparent viscosity, and storage stability of filled gels. Alternatively, the antioxidant properties of MOB emulsion gels could be significantly enhanced by loading resveratrol.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf142/63817969/vvaf142.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shaoqian Cao, Zheng-Hao Hua, Long Xu, Cunkuan Shen, Hesheng Liu, Yang Hua, Xiangyang Qi
Abstract Mackerel sauce was prepared by enzymolysis-fermentation method using mackerel as raw material. Then, the key umami-related compounds were identified, and the umami peptides were separated by column chromatography. A total of 17 free amino acids, 5 organic acids, and 3 nucleotides were detected in mackerel sauce, and the equivalent umami concentration was 6.90 g MSG/100 g. The taste recombinant of mackerel sauce was based on sensory evaluation, and 12 compounds, including Glu, Ala, Val, Ile, His, Pro, citric acid, malic acid, succinic acid, lactic acid, inosine 5′-monophosphate (IMP), and guanosine 5′-monophosphate (GMP), were identified as key umami-related compounds by omission test and addition test. Except for His and citric acid, the concentrations of these compounds were positively correlated with the umami of mackerel sauce, especially IMP and GMP. The peptides in mackerel sauce were separated by two-step column chromatography with DA201-C resin and cellulose DE-52, and the F1 fraction with good umami intensity was important for the umami enhancement of mackerel sauce. LC–MS/MS analysis showed that F1 mainly consisted of peptides, such as EEQCSSS, TSPGPAANY, and STPGNFTGP. This study provided some theoretical basis for the high-quality utilisation of low-value fish and the development of flavour enhancers.
摘要以鲭鱼为原料，采用酶解发酵法制备鲭鱼酱。然后，鉴定关键鲜味相关化合物，并用柱层析法分离鲜味肽。在鲐鱼酱中检测出17种游离氨基酸、5种有机酸和3种核苷酸，等效鲜味浓度为6.90 g MSG/100 g。通过感官评价对鲐鱼酱进行味觉重组，通过遗漏试验和添加试验确定了Glu、Ala、Val、Ile、His、Pro、柠檬酸、苹果酸、琥珀酸、乳酸、5′-单磷酸肌苷（IMP）、5′-单磷酸鸟苷（GMP）等12种化合物为关键鲜味相关化合物。除His和柠檬酸外，其余化合物的浓度均与鲐鱼酱的鲜味呈显著正相关，尤其是IMP和GMP。采用DA201-C树脂和DE-52纤维素两步柱层析对鲐鱼酱中的多肽进行分离，发现具有较好鲜味强度的F1馏分对提高鲐鱼酱的鲜味具有重要意义。LC-MS /MS分析显示F1主要由多肽组成，如EEQCSSS、TSPGPAANY、STPGNFTGP等。本研究为低价值鱼类的高品质利用和风味增强剂的开发提供了一定的理论依据。
{"title":"Identification of taste active compounds in mackerel sauce prepared by enzymolysis-fermentation","authors":"Shaoqian Cao, Zheng-Hao Hua, Long Xu, Cunkuan Shen, Hesheng Liu, Yang Hua, Xiangyang Qi","doi":"10.1093/ijfood/vvaf135","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf135","url":null,"abstract":"Abstract Mackerel sauce was prepared by enzymolysis-fermentation method using mackerel as raw material. Then, the key umami-related compounds were identified, and the umami peptides were separated by column chromatography. A total of 17 free amino acids, 5 organic acids, and 3 nucleotides were detected in mackerel sauce, and the equivalent umami concentration was 6.90 g MSG/100 g. The taste recombinant of mackerel sauce was based on sensory evaluation, and 12 compounds, including Glu, Ala, Val, Ile, His, Pro, citric acid, malic acid, succinic acid, lactic acid, inosine 5′-monophosphate (IMP), and guanosine 5′-monophosphate (GMP), were identified as key umami-related compounds by omission test and addition test. Except for His and citric acid, the concentrations of these compounds were positively correlated with the umami of mackerel sauce, especially IMP and GMP. The peptides in mackerel sauce were separated by two-step column chromatography with DA201-C resin and cellulose DE-52, and the F1 fraction with good umami intensity was important for the umami enhancement of mackerel sauce. LC–MS/MS analysis showed that F1 mainly consisted of peptides, such as EEQCSSS, TSPGPAANY, and STPGNFTGP. This study provided some theoretical basis for the high-quality utilisation of low-value fish and the development of flavour enhancers.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf135/63712350/vvaf135.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Resveratrol (Res) has many potential benefits for human health. This investigation employed a complex protein system comprising pea protein isolate (PPI) and whey protein isolate (WPI) as an innovative carrier for Res delivery. The effect of PPI and WPI binding on protein conformation was investigated and differences in Res delivery by PW (pea protein isolate-whey protein isolate) complex protein and single PPI and WPI proteins were compared. The secondary structure and surface hydrophobicity results showed that the formation of PW complex protein increased the flexibility and surface hydrophobicity. Fluorescence spectroscopy results indicated that compared to single proteins, PW complex protein could bind more efficiently to Res through hydrophobic interactions. The PW-Res complex achieved higher encapsulation efficiency, improving by 59.17% and 25.80% over PPI and WPI, respectively, and more significantly increased the antioxidant activity of Res by 36.89%. Furthermore, the smaller average particle size (173.95 ± 10.94 nm) and larger absolute value of ζ-potential (27.07 ± 0.49 mV) of the PW-Res complex resulted in better stability compared to the PPI-Res and WPI-Res complexes. This study has significant implication for encapsulation of hydrophobic active ingredients such as Res using complex protein systems.
{"title":"Effect of interaction between pea protein isolate and whey protein isolate on encapsulation of resveratrol","authors":"Qiong Zhang, Ying Yu, Keyun Cheng, Dan Deng, Shiming He, Chao Chen, Yingqian Wang, Danping Jin, Qing Shen","doi":"10.1093/ijfood/vvaf190","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf190","url":null,"abstract":"Abstract Resveratrol (Res) has many potential benefits for human health. This investigation employed a complex protein system comprising pea protein isolate (PPI) and whey protein isolate (WPI) as an innovative carrier for Res delivery. The effect of PPI and WPI binding on protein conformation was investigated and differences in Res delivery by PW (pea protein isolate-whey protein isolate) complex protein and single PPI and WPI proteins were compared. The secondary structure and surface hydrophobicity results showed that the formation of PW complex protein increased the flexibility and surface hydrophobicity. Fluorescence spectroscopy results indicated that compared to single proteins, PW complex protein could bind more efficiently to Res through hydrophobic interactions. The PW-Res complex achieved higher encapsulation efficiency, improving by 59.17% and 25.80% over PPI and WPI, respectively, and more significantly increased the antioxidant activity of Res by 36.89%. Furthermore, the smaller average particle size (173.95 ± 10.94 nm) and larger absolute value of ζ-potential (27.07 ± 0.49 mV) of the PW-Res complex resulted in better stability compared to the PPI-Res and WPI-Res complexes. This study has significant implication for encapsulation of hydrophobic active ingredients such as Res using complex protein systems.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf190/64460118/vvaf190.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147888521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kaiyu Ou, Benjamin W.B. Holman, Li Cui, Pengcheng Dong, Yunge Liu, Yimin Zhang, Wenqing Ma, Weizhong Jin, Yukun Sun, Yanwei Mao
Abstract Pseudomonas fragi, widely present in chilled meat and meat products, is one of the primary microorganisms that cause meat spoilage. Although garlic essential oil (GEO) has demonstrated antibacterial effects, its mechanism of action remains unclear. The aim of this study was to explore the antibacterial effect and mechanism of GEO on P. fragi isolated from pork. According to field emission scanning electron microscopy (FESEM), alkaline phosphatase (AKP) activity, 1-N-phenyl-naphtylamine (NPN) assay, fluorescein diacetate (FDA) and flow cytometry (FCM) results, it was confirmed that the GEO destructed of P. fragi cell structure. Intracellular adenosine triphosphate (ATP), membrane potential (MP), succinate dehydrogenase (SDH) and pyruvate kinase (PK) activities were measured to confirm that GEO inhibited respiration and cell metabolism of P. fragi. At the same time, metabolomics analysis showed the changes of P. fragi intracellular metabolic activity after GEO treatment. Through the above experimental results, it is concluded that GEO can destroy the cell wall and membrane structure and inhibit P. fragi by interfering with nucleic acid metabolism, inhibiting respiratory chain and energy metabolism. These results revealed the bacteriostatic mechanism of GEO against P. fragi and provided a theoretical basis for the use of GEO as a natural preservative to control P. fragi.
摘要fragi假单胞菌是引起肉类腐败的主要微生物之一，广泛存在于冷藏肉和肉制品中。虽然大蒜精油具有抗菌作用，但其作用机制尚不清楚。本研究旨在探讨GEO对猪肉中分离的fragi杆菌的抑菌作用及其作用机制。根据场发射扫描电镜（FESEM）、碱性磷酸酶（AKP）活性、1- n -苯基萘胺（NPN）测定、双乙酸荧光素（FDA）和流式细胞术（FCM）结果，证实GEO破坏了fragi的细胞结构。测定了胞内三磷酸腺苷（ATP）、膜电位（MP）、琥珀酸脱氢酶（SDH）和丙酮酸激酶（PK）活性，证实了GEO对fragi P.的呼吸和细胞代谢的抑制作用。同时，代谢组学分析显示了GEO处理后fragi P.胞内代谢活性的变化。通过以上实验结果可知，GEO通过干扰核酸代谢、抑制呼吸链和能量代谢，破坏细胞壁和膜结构，抑制fragi假单胞菌。这些结果揭示了GEO对fragi的抑菌机理，为GEO作为天然防腐剂防治fragi提供了理论依据。
{"title":"The inhibitory mechanism and metabolomics of garlic essential oil when applied to <i>Pseudomonas fragi</i> isolated from pork","authors":"Kaiyu Ou, Benjamin W.B. Holman, Li Cui, Pengcheng Dong, Yunge Liu, Yimin Zhang, Wenqing Ma, Weizhong Jin, Yukun Sun, Yanwei Mao","doi":"10.1093/ijfood/vvaf128","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf128","url":null,"abstract":"Abstract Pseudomonas fragi, widely present in chilled meat and meat products, is one of the primary microorganisms that cause meat spoilage. Although garlic essential oil (GEO) has demonstrated antibacterial effects, its mechanism of action remains unclear. The aim of this study was to explore the antibacterial effect and mechanism of GEO on P. fragi isolated from pork. According to field emission scanning electron microscopy (FESEM), alkaline phosphatase (AKP) activity, 1-N-phenyl-naphtylamine (NPN) assay, fluorescein diacetate (FDA) and flow cytometry (FCM) results, it was confirmed that the GEO destructed of P. fragi cell structure. Intracellular adenosine triphosphate (ATP), membrane potential (MP), succinate dehydrogenase (SDH) and pyruvate kinase (PK) activities were measured to confirm that GEO inhibited respiration and cell metabolism of P. fragi. At the same time, metabolomics analysis showed the changes of P. fragi intracellular metabolic activity after GEO treatment. Through the above experimental results, it is concluded that GEO can destroy the cell wall and membrane structure and inhibit P. fragi by interfering with nucleic acid metabolism, inhibiting respiratory chain and energy metabolism. These results revealed the bacteriostatic mechanism of GEO against P. fragi and provided a theoretical basis for the use of GEO as a natural preservative to control P. fragi.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf128/64825642/vvaf128.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Polyphenols, as a bioactive components with both anti-inflammatory and enzyme-inhibitory activities, have significant potential for application in regulating abnormal glucose metabolism diseases. Resveratrol, gallic acid, caffeic acid, quercetin, and catechin were analysed for their stability during simulated digestion, their inhibitory effects on starch-digesting enzymes, and their anti-inflammatory properties, revealing that the degradation of free phenolics was related to the environment of the gastrointestinal tract. There existed a quantitative relationship between the inhibitory activity of polyphenols on starch-digestive enzymes, with resveratrol being second only to acarbose in its overall effect. Treatment of cells with 25 mmol/L D-glucose for 24 hr induced glycositis injury in HBZY-1 cells. Compared to the high-glucose group, 5–100 μmol/L resveratrol exhibited significant inhibitory effects on the secretion of inflammatory factors. These findings provide useful information on the use of polyphenols, especially resveratrol, as food-grade ingredients for the prevention and management of diabetic nephropathy.
摘要多酚作为一种具有抗炎和抑制酶活性的生物活性成分，在调节糖代谢异常疾病方面具有重要的应用潜力。分析了白藜芦醇、没食子酸、咖啡酸、槲皮素和儿茶素在模拟消化过程中的稳定性、对淀粉消化酶的抑制作用和抗炎特性，揭示了游离酚类物质的降解与胃肠道环境有关。多酚类物质对淀粉消化酶的抑制活性之间存在一定的定量关系，其中白藜芦醇的总体抑制作用仅次于阿卡波糖。用25 mmol/L d -葡萄糖处理细胞24小时可诱导HBZY-1细胞的糖体炎损伤。与高糖组相比，5 ~ 100 μmol/L的白藜芦醇对炎症因子的分泌有明显的抑制作用。这些发现为使用多酚，特别是白藜芦醇作为预防和管理糖尿病肾病的食品级成分提供了有用的信息。
{"title":"The stability of different free polyphenols during multi-stage simulated digestion and their inhibitory properties on starch digestion enzymes and cellular inflammation","authors":"Yaru Zhao, Zhendong Chen, Yueyue Yang, Pei Lin, Aiquan Jiao, Zhengyu Jin","doi":"10.1093/ijfood/vvaf162","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf162","url":null,"abstract":"Abstract Polyphenols, as a bioactive components with both anti-inflammatory and enzyme-inhibitory activities, have significant potential for application in regulating abnormal glucose metabolism diseases. Resveratrol, gallic acid, caffeic acid, quercetin, and catechin were analysed for their stability during simulated digestion, their inhibitory effects on starch-digesting enzymes, and their anti-inflammatory properties, revealing that the degradation of free phenolics was related to the environment of the gastrointestinal tract. There existed a quantitative relationship between the inhibitory activity of polyphenols on starch-digestive enzymes, with resveratrol being second only to acarbose in its overall effect. Treatment of cells with 25 mmol/L D-glucose for 24 hr induced glycositis injury in HBZY-1 cells. Compared to the high-glucose group, 5–100 μmol/L resveratrol exhibited significant inhibitory effects on the secretion of inflammatory factors. These findings provide useful information on the use of polyphenols, especially resveratrol, as food-grade ingredients for the prevention and management of diabetic nephropathy.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf162/64088627/vvaf162.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Citri Reticulatae pericarpium (CRP) has attracted much attention due to its abundant flavonoids, while its antitumor activity has not been sufficiently studied. Effects of CRP flavonoids on the proliferation, apoptosis, and migration of hepatocellular carcinoma cells (HepG2) were investigated by assessing cell activity, cell migration, cellular reactive oxygen species (ROS) levels, mitochondrial membrane potential, and cell cycle. Results indicated that three purified flavonoids, including hesperidin, nobiletin, and tangeretin, significantly inhibited HepG2 cell activity and migration, promoted ROS production, decreased mitochondrial membrane potential, and arrested the cell cycle at the G2/M and S phases. These compounds also induced apoptosis by upregulating pro-apoptotic proteins (Bax, Caspase 9, Caspase 3, Cytochrome C) and downregulating antiapoptotic factors (Bcl-2, PARP). Molecular docking revealed strong binding affinities between these flavonoids and the proteins Bax and Bcl-2. Results provide new perspectives for utilisation of active ingredients from CRP with antihepatocellular carcinoma characteristics and understanding their underlying mechanisms.
{"title":"Understanding the antihepatocarcinogenic activity of typical flavonoids from <i>Citri Reticulatae</i> pericarpium and their mechanism <i>via</i> HepG2 cells apoptosis experiment and molecular docking","authors":"Min Qian, Yanxin Li, Jiali Li, Zhi Lü, Jia Lai, Yuhui Zeng, Bing Zhu, Weidong Bai, Yinghua Li, Hao Dong","doi":"10.1093/ijfood/vvaf146","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf146","url":null,"abstract":"Abstract Citri Reticulatae pericarpium (CRP) has attracted much attention due to its abundant flavonoids, while its antitumor activity has not been sufficiently studied. Effects of CRP flavonoids on the proliferation, apoptosis, and migration of hepatocellular carcinoma cells (HepG2) were investigated by assessing cell activity, cell migration, cellular reactive oxygen species (ROS) levels, mitochondrial membrane potential, and cell cycle. Results indicated that three purified flavonoids, including hesperidin, nobiletin, and tangeretin, significantly inhibited HepG2 cell activity and migration, promoted ROS production, decreased mitochondrial membrane potential, and arrested the cell cycle at the G2/M and S phases. These compounds also induced apoptosis by upregulating pro-apoptotic proteins (Bax, Caspase 9, Caspase 3, Cytochrome C) and downregulating antiapoptotic factors (Bcl-2, PARP). Molecular docking revealed strong binding affinities between these flavonoids and the proteins Bax and Bcl-2. Results provide new perspectives for utilisation of active ingredients from CRP with antihepatocellular carcinoma characteristics and understanding their underlying mechanisms.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147897920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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