Search Results (2,978)

Zanthoxylum species, commonly known as Sichuan pepper, are valued as food ingredients for their unique aroma and pungency. However, a comprehensive understanding of their lipid composition, which may serve as both flavor precursors and nutritional components, remains limited. In this study, we performed a comparative lipidomic analysis of three economically important Zanthoxylum species (Z. bungeanum, Z. schinifolium, and Z. armatum) using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry. Fatty acids were concurrently analyzed by gas chromatography. A total of 315 lipid molecules were identified and categorized into 53 fatty acyls, 132 glycerolipids, 50 glycerophospholipids, 46 sphingolipids, and 34 sterol lipids. Triacylglycerols (22.84–54.25%) and free fatty acids (28.07–39.61%) were the most abundant lipid subclasses. Multivariate statistical analysis revealed 44 significantly different lipid molecules among the species, and pathway enrichment analysis indicated glycerolipid metabolism as the most significantly altered pathway. Furthermore, fatty acid profiling showed a nutritionally balanced n-6/n-3 polyunsaturated fatty acid ratio (1.04–1.12). These species-specific lipid signatures not only provide a basis for varietal authentication but also highlight the potential of Zanthoxylum lipids in shaping flavor profiles and contributing to nutritional value, supporting their diversified application in food products. Full article

Background/Objectives: Carotenoids are bioactive pigments with well-established antioxidant and immunomodulatory properties, yet their impact on gut microbiota remains poorly understood from a chemical standpoint. This study explores how carotenoid structure and gastrointestinal stability shape microbial responses combining in vitro fermentation with bioinformatic analyses. Methods: Individual carotenoids (beta (β)-carotene, lutein, lycopene) and combined carotenoids, as well as algal-derived extracts were subjected to 48 h in vitro fermentation, and microbial composition and activity were assessed through sequencing and computational analysis. Results: β-carotene and lycopene promoted acid-tolerant taxa such as Escherichia-Shigella, whereas lutein, due to its higher polarity, supported more transient fluctuations. Mixtures and algal carotenoids exhibited synergistic effects, sustaining beneficial genera including Bifidobacterium and Bacteroides and promoting structured ecological trajectories. Conclusions: These findings provide a chemistry-driven perspective on how carotenoids act as modulators of microbial ecosystems, with direct implications for the formulation of carotenoid-enriched functional foods and dietary interventions. Full article

Due to improper nutrition, high-density lipoproteins (HDLs) can be subjected to structural changes, acquiring a dysfunctional phenotype. Therefore, research efforts are currently focused on improving HDL functionality despite its blood level. The aim of this study was to evaluate the effect of phycocyanin concentrate (as part of a food matrix) on the functional properties of HDL. Male Wistar rats were fed a high-fat diet containing 2% cholesterol for 113 days. Experimental animals were treated with 30 and 300 mg/kg b.w. of phycocyanin concentrate mixed with soy protein isolate. Serum and hepatic cholesterol and triglyceride levels, and the content of protein, triglycerides, choline-containing phospholipids, malondialdehyde, sphingosine-1-phosphate, and paraoxonase-1 in HDL fractions were assessed. The decrease in protein in HDL particles is characteristic for dysfunctional phenotype of these particles. Phycocyanin concentrate diet prevented the depletion of protein in HDL particles, regardless of the dosage. The functionality of HDL is associated with paraoxonase-1 activity, which inhibits lipid peroxidation in lipoproteins. Our results have shown a significant increase in the level of paraoxonase-1 in HDL particles in groups treated with phycocyanin. HDL particles become more enriched with triglycerides with the development of hyperlipidemia. Triglycerides in HDL particles and in serum decreased by two times in animals receiving 30 mg/kg b.w. of phycocyanin. The MDA content in HDL particles decreased in all animals receiving a high-fat diet with the addition of 2% cholesterol. The introduction of 300 mg/kg of phycocyanin returned this indicator to the values of the Control group. Thus, biomarkers of dysfunctional changes in HDL in rodent hyperlipidemia models may be a useful tool for assessing lipid metabolism disorders. Also, the results confirm the potential ability to use phycocyanin concentrate as part of lipid-lowering products. Full article

The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and deep-frying) on the nutritional composition, fatty acid profile, total polyphenol content (TPC), antioxidant capacity (ORAC, FRAP, and DPPH), and sensory acceptability of vegetable patties. Patties were prepared with or without EVOO and cooked using the three methods. Deep-frying markedly increased fat content (45–75%), whereas baking and air-frying effectively limited oil absorption (0–10%). EVOO addition increased monounsaturated fatty acids, particularly oleic acid (37.2 g/100 g DW), and enhanced the transfer of phenolic compounds to the patties. Deep-fried, EVOO-enriched samples showed the highest TPC (3.93–5.22 mg GAE/100 g DW), while raw patties exhibited the highest ORAC values (5.17–6.02 µmol TE/100 g DW). Sensory evaluation indicated that EVOO-enriched patties achieved the highest overall preference when air-fried or baked (77–89%). Overall, enriching EVOO with less oil-intensive cooking methods improved the lipid profile, antioxidant capacity, and sensory quality of vegetable patties. These findings should be interpreted within the context of a single frying cycle representative of domestic cooking practices and a sensory evaluation conducted with an untrained panel mainly composed of young adults. Full article

Background: Polycystic ovary syndrome (PCOS) is commonly associated with psychological disorders, including depression and anxiety. Women with PCOS also tend to experience poorer sleep quality and greater daytime sleepiness than healthy individuals. To the best of our knowledge, no systematic reviews have investigated the impact of probiotic supplementation on mental health and sleep patterns in women with PCOS. Emerging evidence indicates that probiotic therapy may be a promising adjunct for enhancing mental well-being and sleep quality within this population. Objectives: This systematic review aimed to evaluate the effects of probiotic supplementation on depression, anxiety, and sleep quality in adult women with PCOS. Methods: PubMed, Cochrane, and Scopus were searched for randomized controlled trials (RCTs) involving women aged 18–45 years old, with diagnosed PCOS, who received probiotic/synbiotic supplements and enriched foods compared with placebo. Studies had to assess mental health, depressive symptoms, or sleep disorders using validated questionnaires. Five publications met the Population, Intervention, Comparison, and Outcome inclusion criteria (PICO) and were included in the final analysis. Results: Probiotic supplementation was associated with significant improvements in sleep quality (assessed by Pittsburgh Sleep Quality Index, PSQI), depressive symptoms (assessed by Depression, Anxiety and Stress Scale, DASS 21) and quality of life (measured by Polycystic Ovary Syndrome Health Related Quality of Life Questionnaire, PCOSQ-26). Conclusions: Although probiotic supplementation may benefit mental health and sleep parameters in women with PCOS, this evidence is limited due to the small number of studies, modest sample sizes, and methodological variability. Further research with larger, more rigorous studies is needed to confirm these findings. Full article

Background/Objectives: Watermelon (Citrullus lanatus) processing generates substantial quantities of rind, seeds, and residual pulp that are typically discarded despite being rich in polyunsaturated fatty acids, polar lipids, carotenoids, and phenolic compounds. These amphiphilic bioactives are increasingly recognized for their roles in modulating oxidative stress, inflammation, and platelet activation; however, the lipid fraction of watermelon by-products remains insufficiently characterized. This study examined organic watermelon juice and its by-products to isolate, characterize, and evaluate extracts enriched in amphiphilic and lipophilic bioactives, with emphasis on their in vitro antioxidant, anti-inflammatory, and antithrombotic properties. Methods: total lipids were extracted using a modified Bligh–Dyer method and fractionated into total amphiphilic compounds (TAC) and total lipophilic compounds (TLC) via counter-current distribution. Phenolic and carotenoid levels were quantified, and antioxidant capacity was assessed using DPPH, ABTS, and FRAP assays. Anti-platelet and anti-inflammatory activities were evaluated against ADP- and PAF-induced platelet aggregation. Structural characterization of polar lipids was performed using ATR–FTIR, and LC–MS was used to determine fatty acid composition and phospholipid structures. Results and Discussion: Carotenoids were primarily concentrated in the TLC fractions with high ABTS values for antioxidant activity, while phenolics mostly in the juice, the TACs of which showed the strongest total antioxidant capacity based on DPPH. TAC fractions of both samples showed also higher FRAP values of antioxidant activity, likely due to greater phenolic content. TAC extracts also exhibited notable inhibition of PAF- and ADP-induced platelet aggregation, associated with their enriched ω-3 PUFA profiles and favorable ω-6/ω-3 ratios based on their LC-MS profiles. Conclusions: Overall, watermelon products (juice) and by-products represent a valuable and sustainable source of amphiphilic bioactives with significant antioxidant, anti-inflammatory, and anti-platelet potential, supporting their future use in functional foods, nutraceuticals, and cosmetic applications. Full article

Wine lees, a byproduct of winemaking, represent an underutilized source of β-glucans with potential functional applications in food. This study aimed to extract β-glucans using two methods—acid–alkaline treatment and autolysis assisted by ultrasound—and evaluate their effects when incorporated into low-fat stirred yogurt. The extracted β-glucans were added at a concentration of 0.3% (w/w), and rheological measurements were conducted over 20 days of storage. All yogurt samples showed shear-thinning behavior, with apparent viscosity decreasing from 10⁵ mPa·s at low shear rates (0.1 s⁻¹) to 10³ mPa·s at 100 s⁻¹. Yogurt with β-glucans from autolysis retained higher viscosity and viscoelastic moduli (G′ and G″), indicating better structural integrity. Time-dependent tests showed up to 45% decrease in shear stress over 10 min of continuous shearing in the sample with chemically extracted β-glucans, compared to only 28% for autolysis-derived ones. Oscillatory tests confirmed that all samples behaved as weak gels (G′ > G″). These findings suggest that β-glucans obtained via autolysis can improve the textural stability of yogurt, offering potential for functional dairy development and valorization of wine industry byproducts. Full article

Vagococcus species have been isolated from diverse environments, including aquatic, terrestrial, food-associated, and clinical sources; however, plant- and flower-associated representatives remain poorly characterized at the genomic level. In this study, we report the complete genomic sequence and analysis of Vagococcus sp. JNUCC 83, isolated from flowers of Camellia japonica collected on Jeju Island, Republic of Korea. The genome comprises a single circular chromosome of 2,472,896 bp with a GC content of 33.5 mol% and was assembled at high depth (555.43×), resulting in a high-quality complete genome. Genome-based phylogenomic analysis using the Type (Strain) Genome Server (TYGS) showed that strain JNUCC 83 forms a distinct lineage within the genus Vagococcus. Digital DNA–DNA hybridization (dDDH) values were far below the 70% species threshold, and 16S rRNA gene-based phylogeny consistently supported its independent placement, suggesting that JNUCC 83 represents a previously undescribed genomic species. Functional annotation based on EggNOG/COG analysis indicated the enrichment of genes involved in core metabolism and genome maintenance, while antiSMASH analysis identified a terpene-precursor-type biosynthetic locus encoding a polyprenyl synthase. Overall, this study expands the genomic understanding of flower-associated Vagococcus lineages and provides a foundation for future investigations into their ecological roles and potential applications as plant-derived microbial resources. Full article

Background:The genus Artocarpus includes about 70 species, such as the economically important jackfruit and breadfruit, which serve as vital sources of food, timber, and medicine in the tropics. However, systematic research and genetic improvement have been restricted by the scarcity and fragmentation of available genomic data. Methods: Here, we developed the Artocarpus Genome Database (ArGD), a publicly accessible, comprehensive research platform dedicated to this genus. ArGD centrally integrates high-quality genomic sequences from seven Artocarpus genomes, along with related transcriptomic data and detailed functional annotations. Results: Beyond basic data retrieval, ArGD features a suite of advanced visualization and analysis modules, including BLAST, JBrowse, expression heatmaps, volcano plots, synteny viewers, ArtocarpusCYC metabolic interface, and Gene Ontology (GO)/KEGG enrichment analyses. Additionally, ArGD provides online identification tools for gene families related to fruit aroma and secondary metabolism. Conclusions: Overall, ArGD serves as a valuable resource for functional genomics and comparative studies in Artocarpus, facilitating future research and data-driven studies of genetic improvement. Full article

Staphylococcus aureus (S. aureus) is a common pathogen that threatens healthcare and food safety. Vine tea extract (VTE) and its major active component, dihydromyricetin (DMY), show antibacterial activity. However, their mechanisms of action are not fully understood. In this study, we combined proteomics and lipidomics, with RT–qPCR validation of selected differentially expressed genes, to investigate how DMY and VTE affect S. aureus. Proteomics identified 210 and 535 differentially expressed proteins (DEPs) in the DMY-treated and VTE-treated groups, respectively. These DEPs were mainly enriched in cell wall- and membrane-associated pathways. DMY markedly increased proteins involved in fatty acid degradation, glyceride metabolism, and cell wall synthesis. In contrast, VTE increased proteins related to heme/iron acquisition and cell wall degradation. In addition, VTE altered proteins involved in pyrimidine metabolism and aminoacyl-tRNA biosynthesis, suggesting that non-DMY components in VTE may contribute to the antibacterial activity through additional pathways. Lipidomics further indicated membrane lipid remodeling, including increased fatty acid unsaturation and shorter acyl chain length. Collectively, DMY and VTE may inhibit S. aureus growth by remodeling membrane lipids and disturbing cell wall–cell membrane homeostasis. These findings provide mechanistic support for further development of DMY and VTE as natural antimicrobial candidates. Full article

Rice bran oil (RBO) is increasingly valued for its bioactive constituents and associated health benefits. This study presents a comprehensive comparative analysis of RBOs derived from purple (PRBO), red (RRBO), and white (WRBO) rice bran, focusing on their physicochemical properties, fatty-acid profiles, bioactive components, antioxidant activity, oxidative stability, and lipidomics. Our results demonstrate that PRBO consistently exhibited a more favorable fatty-acid composition, characterized by a higher proportion of unsaturated fatty acids and significantly greater concentrations of bioactive compounds (including tocopherols/tocotrienols, γ-oryzanol, phytosterols, and squalene). Accordingly, PRBO showed the highest radical-scavenging activity and storage oxidative stability, followed by RRBO and WRBO. Additionally, untargeted lipidomics using UPLC–MS–MS identified 2908 lipid species spanning 57 subclasses and revealed distinct variety-specific lipid signatures. PRBO was uniquely enriched in lipid species such as ceramide phosphate (CerP) and monogalactosyldiacylglycerol (MGDG). RRBO was characterized by a distinct abundance of sitosteryl esters (SiE), phosphatidic acid (PA), and cardiolipin (CL), while WRBO was distinguished by phosphatidylethanol (PEt), lysodimethylphosphatidylethanolamine (LdMePE), and sphingomyelin (SM). Overall, PRBO possessed not only a broader repertoire of lipid species but also higher relative abundances of nutritionally significant lipids. These results enable quality evaluation and varietal authentication of colored RBOs and guide their targeted use in health-oriented foods and nutritional interventions. Full article

The increasing demand for sustainable and functional plant-based foods has driven interest in 3D food printing technologies, which require bioinks with tailored rheological and structural properties. This study investigated the effects of transglutaminase (TGase) on the structure–function relationships of plant protein bioinks from fava bean, mung bean, pea, and soybean. TNBS assays showed a dose-dependent increase in crosslinking (27.46–64.57%), with soybean and pea proteins exhibiting the highest reactivity (p < 0.05). ¹H-NMR confirmed protein-specific ε-(γ-glutamyl)lysine bond formation, and synchrotron FTIR revealed TGase-induced α-helix reduction and β-sheet enrichment, indicative of network formation across all proteins. SDS-PAGE analysis demonstrated TGase-mediated polymerization with high-molecular-weight aggregates, particularly pronounced in soybean, while SEM images revealed denser, more continuous protein networks compared to untreated samples. Rheological characterization showed enhanced viscoelasticity and shear-thinning behavior in all bioinks, supporting extrusion and post-printing stability. Textural analysis indicated improvements in hardness, springiness, cohesiveness, and chewiness across all proteins, with soybean and fava showing the most pronounced increases. These results demonstrate that TGase is a versatile tool for reinforcing plant protein networks, improving printability, structural integrity, and texture in 3D-printed foods, while highlighting protein-specific differences in response. Full article

In today’s world, unhealthy living habits have contributed to the rise in metabolic disorders like hyperlipidemia. Recognized as a popular edible and medicinal mushroom in China and various eastern nations, Ganoderma lucidum is a promising high-value functional and medicinal food with multiple biological activities. Our earlier research has demonstrated that G. lucidum polysaccharides (GLP) showed distinct lipid-lowering abilities by enhancing the response to oxidative stress and inflammation, adjusting bile acid production and lipid regulation factors, and facilitating reverse cholesterol transport through Nrf2-Keap1, NF-κB, LXRα-ABCA1/ABCG1, CYP7A1-CYP27A1, and FXR-FGF15 pathways, hence we delved deeper into the effects of GLP on hyperlipidemia, focusing on its structural characterization, gut microbiota, and fecal metabolites. Our findings showed that GLP changed the composition and structure of gut microbiota, and 10 key biomarker strains screened by LEfSe analysis markedly increased the abundance of energy metabolism, and cell growth and death pathways which were found by PICRUSt2. In addition, GLP intervention significantly altered the fecal metabolites, which enriched in amino acid metabolism and lipid metabolism pathways. The results of structural characterization showed that GLP, with the molecular weight of 12.53 kDa, consisted of pyranose rings and was linked by α-type and β-type glycosidic bonds, and its overall morphology appeared as an irregular flaky structure with some flecks and holes in the surface. Collectively, our study highlighted that the protective effects of GLP were closely associated with the modification of gut microbiota and the regulation of metabolites profiles, thus ameliorating dyslipidemia. Full article

On a planet intending to move toward carbon neutrality while ensuring food security, maximizing water and nutrient use efficiency in agriculture is essential. Soilless cultivation offers a promising solution for food production, yet in substrate-based systems, excess nutrient solution (drainage) is often discarded to maintain phytosanitary safety, resulting in considerable water and nutrient waste. Reusing this drainage requires disinfection to eliminate pathogens. Among available methods, slow sand filtration (SSF) is ecological, economical, and simple, showing strong biological control potential, though not always fully effective against Fusarium oxysporum. Trichoderma atroviride, an antagonistic fungus, may enhance SSF performance. Its antagonistic capacity was evaluated in vitro via direct confrontation assays and in vivo using a closed-loop soilless cucumber cultivation system with eight treatment combinations of SSF, T. atroviride, and F. oxysporum. SSF reduced F. oxysporum incidence by approximately 48%, T. atroviride in irrigation by 44%, and SSF enriched with T. atroviride reached 58% disease incidence reduction, though this increase was not statistically significant. These results confirm that both SSF and T. atroviride can partially suppress F. oxysporum, but further optimization is needed for consistent and complete pathogen control. Full article

Edible insects are gaining popularity as an alternative food source, highlighting the urgent need for research on their incorporation into traditional food products. This study investigated the impact of incorporating mealworm (Tenebrio molitor) powder (MP) at 2%, 5%, and 10% levels on the nutritional, functional, and sensory properties of pasta. Proximate composition, mineral content, color parameters, cooking quality, antioxidant activity and sensory properties were evaluated. Starch digestibility fractions and predicted glycemic index (pGI) were calculated based on in vitro enzymatic hydrolysis. Results showed that 10% MP addition significantly increased protein (1.45-fold) and fat content (12-fold), enriched minerals (Fe, Zn, Mg, K), and improved antioxidant capacity (ABTS⁺·: 1.3-fold; DPPH·: 2.6-fold) and phenolic content (14.4-fold) compared to control. Color analysis revealed a decrease in lightness and an increase in redness, indicating darker tones with higher MP levels. This supplementation reduced rapidly digestible starch and pGI while increasing slowly digestible starch, suggesting benefits for glycemic control. Sensory evaluation revealed no significant differences (p > 0.05) among samples for appearance, color, taste, and overall impression, confirming good acceptability. Overall, MP fortification improved nutritional and functional properties without compromising sensory quality, supporting its application in developing high-protein, health-oriented foods. Full article