Search Results (83)

Plant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices—kimchi and other fermented vegetables, tempeh/miso/natto, and related legume ferments, kombucha and fermented teas, plant-based kefir, and cereal/pulse sourdoughs. Across these systems, microbial β-glucosidases, esterases, tannases, and phenolic-acid decarboxylases remodel polyphenols toward more bioaccessible aglycones and phenolic acids, while lactic and acetic fermentations generate organic acids, exopolysaccharides, bacterial cellulose, γ-polyglutamic acid, γ-aminobutyric acid, and bioactive peptides. We map these postbiotic signatures onto proximal mechanisms—α-amylase/α-glucosidase inhibition, viscosity-driven slowing of starch digestion, gastric emptying and incretin signaling, intestinal-barrier reinforcement, and microbiota-dependent short-chain–fatty-acid and bile-acid pathways—and their downstream effects on AMPK/Nrf2 signaling and the gut–liver axis. Animal models consistently show improved glucose tolerance, insulin sensitivity, and hepatic steatosis under fermented vs. non-fermented diets. In humans, however, glycemic effects are modest and highly context-dependent: The most robust signal is early postprandial attenuation with γ-PGA-rich natto, strongly acidified or low-glycemic sourdough breads, and selected kombucha formulations, particularly in individuals with impaired glucose regulation. We identify major sources of heterogeneity (starters, process parameters, substrates, background diet) and safety considerations (sodium, ethanol, gastrointestinal symptoms) and propose minimum reporting standards and trial designs integrating metabolomics, microbiome, and host-omics. Overall, plant-based ferments appear best positioned as adjuncts within cardiometabolic dietary patterns and as candidates for “purpose-built” postbiotic products targeting early glycemic excursions and broader metabolic risk. Full article

Background: Post-exercise recovery involves coordinated metabolic restoration and redox rebalancing. Although dietary polyphenols have been proposed to facilitate recovery, the metabolic mechanisms underlying their effects—particularly during the recovery phase—remain insufficiently characterized. This study aimed to investigate how polyphenol supplementation modulates post-exercise metabolic recovery using an integrative metabolomics approach. Methods: We conducted a secondary analysis of publicly available longitudinal human LC–MS metabolomics datasets from exercise intervention studies with polyphenol supplementation. Datasets were obtained from the NIH Metabolomics Workbench and MetaboLights repositories; study-level metadata were used as provided by the original investigators. Global metabolic trajectories were assessed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Targeted analyses focused on purine degradation intermediates and redox-related metabolites. Correlation-based network and pathway enrichment analyses were applied to characterize recovery-phase metabolic reorganization. Results: Exercise induced a pronounced global metabolic perturbation in both placebo and polyphenol groups. During recovery, polyphenol supplementation was associated with a partial reversion of the metabolome toward the pre-exercise state, whereas placebo samples remained metabolically displaced. Discriminant metabolite analyses identified purine degradation intermediates and oxidative stress-related lipid species as key contributors to group separation during recovery. Polyphenol supplementation attenuated recovery-phase accumulation of hypoxanthine, xanthine, and uric acid and was associated with a sustained suppression of the uric acid-to-hypoxanthine ratio. Network analyses revealed weakened correlations between purine metabolites and oxidative stress markers, along with reduced network centrality of stress-responsive metabolic hubs. Conclusions: These findings indicate that polyphenol supplementation is associated with accelerated metabolic normalization during post-exercise recovery, potentially through modulation of purine-associated oxidative pathways and system-level metabolic network reorganization. Full article

Background and Rationale: Tinospora crispa (L.) Hook.f. & Thomson (T. crispa) is a climbing medicinal plant with long-standing ethnopharmacological use, particularly in inflammatory and hepatic disorders and cancer-related conditions. There is a knowledge gap regarding how wild versus cultivated ecotypes differ in chemotype, bioactivity, and safety, and how this might support or refine traditional use. Study Objectives: This study aimed to compare wild and cultivated ecotypes of T. crispa from the Nile Delta (Egypt) in terms of quantitative and qualitative phytochemical profiles; selected in vitro biological activities (especially antioxidant and cytotoxic actions); genetic markers potentially associated with metabolic variation; and short-term oral safety in an animal model. Core Methodology: Standardized extraction of plant material from wild and cultivated ecotypes. Determination of total phenolics, total flavonoids, and major phytochemical classes (alkaloids, tannins, terpenoids). Metabolomic characterization using UHPLC-ESI-QTOF-MS, supported by NMR, to confirm key compounds such as berberine, palmatine, chlorogenic acid, rutin, and borapetoside C. In vitro bioassays including: Antioxidant activity (e.g., radical-scavenging assay with EC₅₀ determination). Cytotoxicity against human cancer cell lines, with emphasis on HepG2 hepatoma cells and calculation of IC₅₀ values. Targeted genetic analysis to detect single-nucleotide polymorphisms (SNPs) in the gen1 locus that differentiate ecotypes. A 14-day oral toxicity study in rats, assessing liver and kidney function markers and performing histopathology of liver and kidney tissues. Principal Results: The wild ecotype showed a 43–65% increase in total flavonoid and polyphenol content compared with the cultivated ecotype, as well as substantially higher levels of key alkaloids, particularly berberine (around 12.5 ± 0.8 mg/g), along with elevated chlorogenic acid and borapetoside C. UHPLC-MS and NMR analyses confirmed the identity of the main bioactive constituents and defined a distinct chemical fingerprint for the wild chemotype. Bioassays demonstrated stronger antioxidant activity of the wild extract than the cultivated one and selective cytotoxicity of the wild extract against HepG2 cells (IC₅₀ ≈ 85 µg/mL), being clearly more potent than extracts from cultivated plants. Genetic profiling detected a C → T SNP within the gen1 region that differentiates the wild ecotype and may be linked to altered biosynthetic regulation. The 14-day oral toxicity study (up to 600 mg/kg) revealed no evidence of hepatic or renal toxicity, with biochemical markers remaining within physiological limits and normal liver and kidney histology. Conclusions and Future Perspectives: The wild Nile-Delta ecotype of T. crispa appears to be a stress-adapted chemotype characterized by enriched levels of multiple bioactive metabolites, superior in vitro bioactivity, and an encouraging preliminary safety margin. These findings support further evaluation of wild T. crispa as a candidate source for standardized botanical preparations targeting oxidative stress-related and hepatic pathologies, while emphasizing the need for: More comprehensive in vivo efficacy studies. Cultivation strategies that deliberately maintain or mimic beneficial stress conditions to preserve phytochemical richness. Broader geographical and genetic sampling to assess how generalizable the present chemotypic and bioactivity patterns are across the species. Full article

Kiwifruit (Actinidia deliciosa) contributes >4 million tons to global fruit production annually and ranks among the highest dietary sources of vitamin C and bioactive polyphenols. Its quality is mainly influenced by the coordinated regulation of essential metabolites during fruit ripening. Although several important metabolites associated with fruit color, flavor, and nutrition have been elucidated, the dynamic changes and regulatory networks of ripening-associated metabolites remain largely unexplored. In this study, comprehensive metabolic dynamics of developing fruit of Actinidia deliciosa cv. Xuxiang (‘XX’) were investigated through a widely targeted metabolomic analysis. Three metabolites associated with hormone metabolism showed that differentially accumulated 12-oxo-phytodienoic acid (12-OPDA) and jasmonic acid (JA) were downregulated, while abscisic acid (ABA) was upregulated in XX9 vs. XX21, with a Log₂|fold change| of −1.96, −3.09, and 1.76, respectively. Two hub genes (AdOPR3 and AdCYP707A4) were then screened based on integrative analyses of metabolome and transcriptome data, and showed significantly decreased expression during ‘XX’ fruit ripening, which might be responsible for the reduced content of JA and enhanced level of ABA, respectively. Furthermore, co-expression networks of AdOPR3 and AdCYP707A4 were constructed by WGCNA and the potential transcriptional regulators of these two hub genes were predicted based on a correlation threshold over 0.9. Taken together, these results revealed the opposing accumulation patterns of JA and ABA might contribute to physiological ripening in kiwifruit, via the TF-mediated transcriptional regulation of AdOPR3 and AdCYP707A4. These findings provide insights for hormonal control of fruit ripening. Full article

Ergothioneine is an emerging natural product with anti-aging activity and highly sought after. In this study, we examined spent pink and pearl oyster mushrooms substrate for ergothioneine levels. However, we found that the ergothioneine contents were quite low, ranging from 1.66 to 9.14 μg·g⁻¹ and 2.00 to 10.38 μg·g⁻¹, respectively, with no significant increase compared to the unused substrate. Untargeted metabolomic analysis revealed that many low-molecular-weight compounds, including polyphenols, were reduced in spent substrates after mushroom cultivation, likely due to absorption, degradation, or utilization by the fungal mycelium. Interestingly, the spent substrates from both mushroom species were found to be enriched in certain compounds, particularly cerebroside B and ganoderenic acid D. These compounds are potentially valuable products that may be extracted from SMS. However, further targeted analytical validation is required to confirm the identity of and quantify these compounds. Full article

Fruit peel cracking significantly reduces the commercial value of melons (Cucumis melo). To elucidate the underlying mechanisms of peel cracking, we conducted integrated investigations including morphological, physiological, metabolomic and transcriptomic analyses of cracked and non-cracked peels from the crack-resistant ‘Xizhoumi 17’ and crack-susceptible ‘Xizhoumi 25’ cultivars. The parenchyma cells in ‘Xizhoumi 17’ exhibited a compact and well-organized arrangement, whereas those in ‘Xizhoumi 25’ displayed a loosely packed and disordered structure. Notably, cracked peels exhibited significantly higher levels of water-soluble pectin and lignin, along with increased cellulase, polygalacturonase, catalase, superoxide dismutase, and peroxidase activities. In contrast, protopectin, cellulose, and hemicellulose contents, as well as polyphenol oxidase activity, were markedly reduced compared to non-cracked peels. Metabolomic analysis revealed that the phenylpropanoid biosynthesis pathway is positively correlated with the progression of peel cracking. RNA-seq analysis revealed 119 and 82 differentially expressed genes associated with cell wall metabolism and lignin biosynthesis pathways, respectively. Collectively, these findings underscore the involvement of genes related to cell wall synthesis and degradation, as well as lignin synthesis, in modulating peel cracking through alterations in cell wall composition and structural stability, thereby offering practical implications for reducing melon peel cracking incidence via targeted molecular breeding of key genes regulating cell wall composition and the phenylpropanoid pathway. Full article

Pecans are a tree nut native to America with a rich content of unsaturated fatty acids, minerals, fiber, and a diverse array of bioactive components, including polyphenols, tocopherols, and phytosterols. This review summarizes variations in the phenolic composition of pecans from various parts of the world based on cultivar, maturity stage, postharvest storage, and processing. Additionally, the review delves into the bio-accessibility and bioavailability of bioactive components from pecans and their potential influence on diet quality, body weight, satiety, cardiometabolic, brain and gut health. Data from human clinical trials suggest that replacing foods/snacks with pecans improves overall diet quality and lipid profiles. However, inconsistent effects are observed on vascular function, glycemia, and inflammation. Body weight changes after pecan intake are reported as neutral, with promising results on satiety peptides and appetite regulation. Cognition and gut health are emerging areas of research with very limited data from both human and preclinical models, warranting further investigation. Overall, the current literature supports the cardiometabolic benefits of pecans within healthy dietary patterns. Future research should focus on well-controlled studies targeting at-risk populations to understand mechanistic endpoints such as metabolomics, microbiome, and vascular function assessments to substantiate the role of pecans in dietary guidance. Full article

Background: Morus alba L. (family Moraceae) is widely cultivated across the world and is well-known for its medicinal and nutritional value, especially its leaves. This study investigates the regional variation in mulberry leaf metabolites, focusing on alkaloids and flavonoids, and explores the influence of climatic and environmental factors on their biosynthesis using an integrated metabolomic and environmental analysis. Mulberry leaves, known for their medicinal and nutritional value, were collected from six regions across China, including Sichuan, Xinjiang, and Tibet. Methods: Untargeted metabolomics via UHPLC-MS was conducted. Differential metabolites were identified through multivariate analysis and annotated using the KEGG database. Redundancy analysis was used to link metabolite profiles with climatic data. Results: Mulberry leaves from six Chinese regions showed significant variation in total flavonoid content (TFC), total polyphenol content (TPC), and 1-Deoxynojirmycin (DNJ), with Tibet having the highest TFC and TPC, and Panzhihua the highest DNJ. Metabolomic analysis identified 3794 metabolites, revealing distinct regional clustering. A total of 79 differential metabolites were identified, which are enriched in pathways such as galactose metabolism and phenylalanine biosynthesis. Environmental factors, especially bio3, bio10, bio2, bio5, and bio20, strongly influenced metabolite profiles. Conclusions: The biosynthesis and accumulation of secondary metabolites in mulberry leaves are significantly influenced by region-specific environmental factors, particularly temperature, precipitation, and light. The identified differential metabolites are mainly enriched in galactose metabolism, arginine, and proline metabolism, and phenylalanine, tyrosine, and tryptophan biosynthesis. These pathways are closely associated with plant stress responses and the synthesis of secondary metabolites. The pronounced regional differences in metabolite profiles underscore the critical role of environmental factors in determining the chemical composition of mulberry leaves. This research provides valuable insights into the influence of climatic factors affecting the chemical composition of plants. It lays a theoretical foundation for the quality assessment and grading of mulberry leaves, providing scientific guidance for their targeted cultivation and utilization. Full article

The taste, aroma, and sensory characteristics of cherries are key factors influencing consumer acceptance. In this study, the sensory evaluation, biochemical characteristics, and their relationships with consumer satisfaction of several representative cherry cultivars were analyzed during cold storage to establish systematic quality evaluation parameters. Targeted metabolomics analysis revealed significant differences in physiological quality and metabolic profiles among the tested cultivars. Specifically, ‘Benitemari’ demonstrated more contents of soluble solids and titratable acid, while ‘Tieton’ and ‘Skeena’ showed higher concentrations of volatile organic compounds and polyphenolics. Furthermore, hexanal and (E)-2-hexenal were identified as the dominant VOCs, while cyanidin-3-O-rutinoside was confirmed as a major phenolic component across the cultivars. Finally, the comprehensive score of the principal component model was significantly positively correlated with the scores of firmness, chewiness, sweetness, sourness, and taste and bitterness in the sensory evaluation. The results were expected to provide valuable guidance for standardizing the sweet cherry supply chain and cultivating high-quality sweet cherry cultivars. Full article

Background: The sustainable use of agro-industrial by-products is essential to reduce environmental impact and enhance resource efficiency. In this study, white grape skins (WGSs), a distillation by-product of grappa production, are valorized through the development of an eco-friendly extraction process. Methods: At the laboratory scale, water-based and hydroalcoholic extractions are evaluated, prioritizing the water-based method due to its better scalability and eco-sustainability. Furthermore, this green extraction method enables industrial scale-up by Distillerie Bonollo Umberto S.p.A. (Mestrino, Italy), resulting in Vituva^®, an industrial extract with a composition comparable to its water-based laboratory counterpart. LC-HRMS-based targeted metabolomics identified 50 metabolites in the hydroalcoholic extract, 36 in the water-based extract, and 37 in the industrial extract, which included mainly polyphenols such as flavonoids and phenolic acids. Results: In vitro assays show that the water-based and industrial extracts exhibit significant anti-inflammatory activity, especially in gastric epithelial cells, while the hydroalcoholic extract displays stronger antioxidant activity via Nrf2 pathway activation but was more cytotoxic, possibly due to polyphenol-induced hormesis. Notably, the industrial extract also activates Nrf2 to a lesser extent, supporting its dual bioactivity profile. Chemoinformatic and statistical analyses support the identification of the likely mechanisms of action. Conclusions: Overall, this work demonstrates how green chemistry and circular economy principles transform a waste product into a high-value bioactive ingredient. Full article

Honeybee populations are increasingly threatened by various environmental stressors, including pesticides, pathogens, and climate change. Emerging research highlights the vital role of pollen polyphenols in supporting honeybee health through a network of antioxidants, immune responses, and detoxification mechanisms. This review synthesizes current findings on the chemical diversity, bioactivity, and functional relevance of polyphenolic compounds in honeybee nutrition. Pollen polyphenols, which include flavonoids and phenolic acids, possess remarkably high antioxidant potential, up to 235 times greater than that of nectar. They also significantly increase the expression of antioxidant enzymes, immune system genes, and detoxification pathways such as cytochrome P450s and glutathione-S-transferases. These compounds also demonstrate antimicrobial effects against key pathogens and mitigate the toxic effects of pesticides. The content and composition of polyphenols vary seasonally and geographically, impacting the resilience of honeybee colonies. Field and laboratory studies confirm that polyphenol-rich diets improve survival, gland development, and stress resistance. Advanced analytical techniques, including metabolomics, have expanded our understanding of polyphenol profiles and their effects on honeybee physiology. However, knowledge gaps remain in pharmacokinetics and structure–function relationships. Integrating this evidence into conservation strategies and good beekeeping practices, such as habitat diversification and targeted feed supplementation, is crucial for maintaining honeybee health and ecosystem services in a rapidly changing environment. Full article

This study used a targeted metabolomics approach to examine changes in metabolites within green tea infusions fermented by G. lucidum (TFG) and evaluate the in vitro antioxidant and lipid-lowering properties of TFG. Fermentation decreased tea polyphenols, flavonoids, caffeine, soluble sugars, theaflavins, and catechins, while increasing free amino acids and theabrownins. The microbial bioconversion process led to the generation of decorated flavonoids, phenolic acids, terpenoids, alkaloids, nucleotides, and amino acids. This process shifted the tea’s taste from bitter and astringent to mellow, primarily due to the transformation of flavonoid glycosides, caffeine, catechins, 5′-guanosine monophosphate, 5′-uridine monophosphate, and theabrownins. Volatile metabolites added woody, floral, sweet, and fruity aromas. Reduced gallic acid and catechins lowered antioxidant activity, whereas increased theabrownins enhanced lipid-lowering activity and imparted a reddish-brown color. These findings indicate that fermentation significantly affects the flavor, aroma, and lipid-lowering ability of green tea infusion. Full article

Oudemansiella raphanipes ethanolic extract (ORE) was prepared via ultrasonication-assisted ethanolic extraction and enriched through silica gel and macroporous adsorption resin chromatography to afford a non-/weakly polar fraction (ORE-S) and a polar fraction (ORE-N), respectively. This study aimed to (1) quantify major bioactive components (e.g., polyphenols, alkaloids, and terpenes) in ORE-S and ORE-N, (2) assess their antioxidant activities, (3) correlate compositional differences with antioxidant function, and (4) identify key antioxidant compounds along with their potential mechanisms of action. By integrating widely targeted metabolomics with network pharmacology, we not only elucidated how enrichment methods influence the antioxidant properties of ORE but also demonstrated the potential of ORE-N as a valuable source of bioactive compounds and natural antioxidants. Full article

Off-white or yellowish shoots are common in tea plants (Camellia sinensis L.), and such albino variations are often accompanied by metabolic reprogramming, including increased contents of amino acids and lower levels of polyphenols. Nonetheless, the molecular mechanisms that underlie these albino variations remain to be fully clarified. Here, we examined the ultrastructural characteristics of novel, naturally occurring, yellowish mutated tea leaves and performed metabolomic analyses on green and albino leaves and stems. Then, transcriptomic analyses were also conducted on green and albino leaves to investigate the mechanistic basis of the albino variation. As expected, the cells of albino tea leaves contained fewer and smaller chloroplasts with disorganized thylakoids and smaller starch granules. Widely targeted metabolomics analysis revealed 561 differentially abundant metabolites between green and albino leaves and stems, but there was little difference between green and albino stems. Then, RNA sequencing of green and albino leaves revealed downregulation of genes associated with light harvesting and photosynthesis, and integration of the metabolomic and transcriptomic results indicated that biosynthesis of aromatic amino acids (AAAs) was strongly upregulated in albino leaves. To gain additional insight into the molecular basis of the increased AAA levels, Oxford Nanopore long-read sequencing was performed on green and albino leaves, which enabled us to identify differences in long non-coding RNAs (lncRNAs) and alternatively spliced transcripts between green and albino leaves. Interestingly, the amino acid biosynthesis genes arogenate dehydratase/prephenate dehydratase (ADT) and serine hydroxymethyltransferase (SHMT) were highlighted in the lncRNA and alternative splicing analyses, and the transcription factor genes PLATZ, B3 Os04g0386900, and LRR RLK At1g56140 showed significant changes in both expression and alternative splicing in albino leaves. Together, our data suggest that biosynthesis of AAAs might be crucial for albino mutations in tea plants and could be coordinated with the regulation of lncRNAs and alternative splicing. This is a complex regulatory network, and further exploration of the extensive metabolic reprogramming of albino tea leaves will be beneficial. Full article

Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation on the flavor attributes and chemical properties of Congou black tea. Fresh tea leaves (variety “Fuyun 6”) were subjected to four oxygen treatments: 0 h (CK), 1 h (TY-1h), 2 h (TY-2h), and 3 h (TY-3h), with oxygen supplied at 8.0 L/min. Sensory evaluation revealed that oxygen-treated samples exhibited tighter and deeper-colored leaves, a redder liquor, fuller taste, and a sweeter fragrance compared with CK. Chromatic analysis showed significant increases in redness (a*) and luminance (L*), alongside reduced yellowness (b*), indicating enhanced liquor color. Chemical analyses demonstrated elevated levels of TFs, TRs, and TBs in oxygen treatments, with TRs showing the most pronounced increase. Non-targeted metabolomics identified 2318 non-volatile and 761 volatile metabolites, highlighting upregulated flavonoids, phenolic acids, and lipids, and downregulated catechins and tannins, which collectively contributed to improved taste and aroma. Optimal results were achieved with 2–3 h of oxygen treatment, balancing pigment formation and sensory quality. These findings can provide a scientific basis for optimizing oxygen conditions in black tea fermentation to improve product quality. Full article