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Advances in Food Nutritional Biochemistry: Omics, Bioavailability and Gut Health
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Advances in Food Nutritional Biochemistry: Omics, Bioavailability and Gut Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 5 February 2026 | Viewed by 1106

Special Issue Editors

Dr. Gianfranco Picone

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum–University of Bologna, Bologna, Italy
Interests: metabonomic studies; nuclear magnetic resonance; biomarkers; food chemistry; in vitro digestion; microbiota
Special Issues, Collections and Topics in MDPI journals
Dr. Mattia Santoni

E-Mail Website
Guest Editor Assistant
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum–University of Bologna, Bologna, Italy
Interests: in vitro digestion; human intestinal cell line models; food biochemistry; cell differntiation studies; in vitro nutrient bioavailability

Special Issue Information

Dear Colleagues,

The biochemical composition of foods, their transformation during digestion, and their ultimate biological effects on the human body are at the heart of nutritional biochemistry. In recent years, the integration of omics technologies has opened new frontiers in understanding the complex interplay between nutrients, metabolism, and gut microbiota. This Special Issue highlights advances in food nutritional biochemistry, with a focus on food-based investigations that integrate omics technologies, in vitro digestion modelling, and interactions at the gastrointestinal level. Particular attention is given to studies addressing the molecular and metabolic characterization of traditional and functional foods, the bioaccessibility and bioavailability of food-derived compounds, and the impact of food components (such as food-grade nanoparticles) on gut health and epithelial function. In keeping with the interdisciplinary spirit of this Special Issue, contributions are encouraged to maintain a strong connection to food matrices, processing, composition, and functionality, ensuring relevance to both food science and human nutrition.

Dr. Gianfranco Picone
Guest Editor

Dr. Mattia Santoni
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutritional biochemistry
  • food bioactive compounds
  • omics technologies
  • nutrigenomics
  • metabolomics
  • bioavailability
  • food digestion
  • gut microbiota
  • diet and gut health
  • functional foods

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

18 pages, 4877 KB  
Article
Eurotium cristatum Ameliorates Glucolipid Metabolic Dysfunction of Obese Mice in Association with Regulating Intestinal Gluconeogenesis and Microbiome
by Weirong Yang, Ning Han and Xiangnan Zhang
Foods 2025, 14(24), 4273; https://doi.org/10.3390/foods14244273 - 12 Dec 2025
Abstract
Eurotium cristatum (EC), a fungus derived from Fu brick tea, exhibits anti-obesity potential, but its mechanisms regulating intestinal gluconeogenesis (IGN) remain unclear. This study aimed to elucidate whether EC alleviates obesity and glucolipid metabolic disorders by modulating the gut microbiota and activating the [...] Read more.
Eurotium cristatum (EC), a fungus derived from Fu brick tea, exhibits anti-obesity potential, but its mechanisms regulating intestinal gluconeogenesis (IGN) remain unclear. This study aimed to elucidate whether EC alleviates obesity and glucolipid metabolic disorders by modulating the gut microbiota and activating the IGN pathway. The 8-week EC administration at low (104 CFU/mL), medium (106 CFU/mL), and high doses (108 CFU/mL) ameliorated high-fat-diet (HFD)-induced metabolic abnormalities, including aberrant weight gain, dyslipidemia, glucose intolerance and hepatic injury with effects showing a dose-dependent trend. EC treatment significantly activated IGN, as indicated by increased colonic levels of short-chain fatty acids (SCFAs) and succinate (key IGN substrates) and the upregulation of IGN-key enzymes (PEPCK, FBPase, and G6Pase). In addition, EC treatment significantly alleviated the HFD-induced gut dysbiosis by reducing the Firmicutes/Bacteroidetes ratio and enriching beneficial bacteria such as Lachnospiraece_NK4A136_group, Bacteroidota and Alloprevotella. Non-targeted metabolomics analysis revealed that EC significantly altered the linoleic acid metabolism, specifically decreasing the relative levels of bile acid and chenodeoxycholic acid (p < 0.01) while increasing those of linoleic acid and ricinoleic acid (p < 0.05). EC treatment reshaped the gut microbiome, promoted the production of beneficial metabolites (e.g., SCFAs), and consequently activated the IGN pathway, ultimately ameliorating host glucose and lipid metabolic disorders. Our findings provide mechanistic insights into the anti-obesity effects of EC, suggesting its potential for further investigation as a dietary intervention for metabolic diseases. Full article
(This article belongs to the Special Issue Advances in Food Nutritional Biochemistry: Omics, Bioavailability and Gut Health)
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19 pages, 1064 KB  
Article
Effect of Plastein Reaction on Physical and Chemical Characteristics of Corn Glutelin Peptides and Quality of Chiffon Cake
by Yang Sun, Wan-Ying Zhang, Chun-Li Song, Zhi-Qin Pan, Guo-Jun Du, Zhi-Qiang Song, Jian Ren, Li-Ying Bo, Jing-Jing An and Meng Wang
Foods 2025, 14(19), 3392; https://doi.org/10.3390/foods14193392 - 30 Sep 2025
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Abstract
Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) [...] Read more.
Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The effects of the modifiers on batter density, specific volume, and textural properties of chiffon cake were investigated. This study aimed to enhance the functional characteristics of corn glutelin and provide a theoretical basis for the development of functional products or green food additives. Corn glutelin hydrolysate supplemented with His-CGH and Trp-CGH exhibited improved solubility, foaming stability, and emulsifying capacity. Compared with CGH, the foamability (FC) of Trp-CGH increased by 9%, the foaming stability (FS10) at 10 min elevated by 8.41%, the foaming stability (FS20) at 20 min improved by 14.79%, and the foaming stability at 30 min (FS30) raised by 14.14%. The emulsifying activity of Trp-CGH improved by 10.65 m2/g, and the emulsifying stability increased by 10.57 min. Furthermore, the batter density of the cake sample with Trp-CGH decreased by 0.028 g/cm3, the specific volume increased by 0.29 cm3/g, the baking loss rate lowered by 0.99%, and the hardness reduced by 0.36 N. The improvement of these quality indexes remarkably enhanced the sensory acceptance and texture of the cake sample. Overall, it also reveals that the addition of the Plastein reaction modifiers before baking also highlights their potential as green food additives in baking products. Full article
(This article belongs to the Special Issue Advances in Food Nutritional Biochemistry: Omics, Bioavailability and Gut Health)
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