BACKGROUND:Plant-based meat is limited by the absence of heme, which hinders the simulation of animal meat color. This study evaluated the effects of red yeast rice powder (RYRP), added as a natural colorant at 0%, 1%, 3%, 5%, and 7%, on the color, structure, and antioxidant properties of high-moisture textured vegetable protein (HMTVP). RESULTS:Red yeast rice powder significantly improved the meat-like color of HMTVP, with 5% addition exhibiting color characteristics closer to those of fresh beef tenderloin, particularly in terms of redness (a*). The color remained relatively stable during heating at 60 °C and under dark frozen storage. Structural analysis showed that low addition levels (1%) led to a looser protein structure and reduced the degree of texturization. Conversely, higher addition levels (3%) promoted the transformation of the fibrous structure from disordered to compact and ordered by enhancing intermolecular interactions, and also affected water distribution. Red yeast rice powder also increased the in vitro antioxidant activity of HMTVP in a dose-dependent manner. CONCLUSION:Red yeast rice powder can effectively improve the color, structural properties, and in vitro antioxidant activity of HMTVP. These findings indicate the potential of this natural colorant for improving the color and overall quality attributes of plant-based meat products. © 2026 Society of Chemical Industry.
BACKGROUND:A practical challenge in rosemary (Salvia rosmarinus Spenn.) processing is selecting aqueous extraction conditions that balance total phenolic content (TPC) recovery across fresh and dried matrices. This study combined a Box-Behnken design, Folin-Ciocalteu quantification, complete second-order response-surface models, and NSGA-II to identify operating regions and testable compromise conditions within a shared temperature-time-mass domain. RESULTS:Temperature was the principal driver of the modeled response, whereas extraction time showed an early plateau. The dried-rosemary model showed a tighter fit (R2 = 0.905; RMSE = 1.93 g GAE kg-1 sample) and broader modeled high-response regions than the fresh-rosemary model (R2 = 0.818; RMSE = 3.71 g GAE kg-1 sample). The temperature × mass interaction was supported for fresh rosemary (P = 5.02 × 10-7) but not for dried rosemary (P = 0.667). The Pareto front revealed matrix-dependent trade-offs. Under equal desirability weights, the selected compromise was 90.0 °C, 4.6 min, and 0.50 g, with predicted TPC values of 30.15 g GAE kg-1 sample for fresh rosemary and 24.31 g GAE kg-1 sample for dried rosemary (D* = 0.663). CONCLUSION:The matched framework provided a common basis for balancing aqueous TPC recovery across raw-material states. The selected condition and neighboring Pareto solutions are model-based candidates rather than validated operating recommendations. Independent confirmation runs are required to quantify external prediction error, local robustness, and application potential before bench- or pilot-scale transfer. © 2026 Society of Chemical Industry.
BACKGROUND:Ulcerative colitis (UC) is a relapsing inflammatory bowel disease characterised by oxidative stress, inflammation and regulated cell death of the colonic mucosa. Because live probiotics may cause bacteraemia and sepsis in immunocompromised hosts, non-viable (paraprobiotic) alternatives have attracted interest. METHODS:This study evaluated the antioxidant, anti-inflammatory and PANoptosis-regulating effects of a heat-inactivated paraprobiotic derived from Lactobacillus acidophilus LA-5 in acetic acid (AA)-induced experimental UC, compared to the live probiotic. Forty female Balb/c mice were assigned to four groups (n = 10): healthy control, AA colitis, live LA-5 (AA-PRO) and heat-inactivated paraprobiotic (AA-PARA). Colitis was induced by intrarectal administration of 4% acetic acid, and treatments were given by oral gavage for 7 days. Disease activity, colon histopathology, oxidant/antioxidant biomarkers, serum cytokines, PANoptosis-related proteins (western blot) and caecal short-chain fatty acids were assessed. RESULTS:AA increased the disease activity index, shortened the colon and induced splenomegaly, histopathological damage, oxidative stress and a systemic cytokine surge. Both treatments limited these changes; the paraprobiotic preserved colon length, reversed splenomegaly and regulated interleukin (IL)-6/IL-10 more effectively than the live probiotic (P < 0.05). All elevated PANoptosis markers (NLRP3, c-GSDMD, c-IL-1β, p-RIPK3, p-MLKL, c-caspase-3, c-GSDME and ZBP1) were suppressed by both treatments. ZBP1 was suppressed significantly more by the paraprobiotic (P < 0.05), which also increased butyric and valeric acid. CONCLUSION:The L. acidophilus LA-5 paraprobiotic exerts protective effects at least equivalent to the live probiotic, supporting its potential as a safe therapeutic candidate for UC. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Understanding how properties such as amylose/amylopectin ratio, granule morphology, crystallinity, molecular weight, and branching degree dictate functionality is essential for optimizing starch applications in food and biomaterials. Principal component analysis (PCA) is a multivariate tool that integrates physicochemical, structural, and functional variables, reducing dimensionality while preserving variability and enabling visualization of similarities among starches. RESULTS:This work applies PCA to characterize native starches from six botanical origins - corn, cassava, plantain, avocado, achira, and balú - using integrated physicochemical, thermal, and rheological analyses. Structural data revealed A- and C-type crystallinity in corn and plantain, and B-type patterns in achira, avocado, and balú, influenced by the interplay between molecular weight and branching degree. Thermal and pasting profiles indicated that no single factor governs starch performance, which depends instead on composition, morphology, and crystalline organization. PCA integrated 24 variables, explaining over 70% of the total variance and distinguishing clusters associated with specific applications from strong gels (achira, balú) to flexible, low-viscosity systems (avocado). CONCLUSION:These findings validate PCA as a predictive tool for linking starch structure to functionality and highlight the potential of underutilized sources for sustainable food and material applications. The resulting clustering reflected meaningful functional differences associated with botanical origin and technological performance, providing an objective framework for classifying native starches according to their application potential. © 2026 Society of Chemical Industry.
BACKGROUND:Ca2+ acts as a pivotal second messenger in plants, activating downstream signaling components that enhance resistance to both abiotic and biotic stresses. Suberin polyaliphatic (SPA) is a major component of the protective barriers in wounded fruit. However, it is unknown whether exogenous calcium treatment can reduce postharvest losses by promoting SPA deposition. This study investigated how calcium treatment promotes the accumulation of SPA in postharvest muskmelon. RESULTS:Treatment with 1 mm CaCl2 enhanced the activity and gene expression of succinate dehydrogenase and malate dehydrogenase, raising ATP and energy charge, and providing energy for fatty acid synthesis. It also increased peroxidase and superoxide dismutase activity and gene expression, at the same time as upregulating calcium-dependent protein kinase (CmCDPK) and NADPH oxidase (CmNOX). This resulted in elevated O2•- and H2O2, serving as an oxidant for the cross-linking of suberin. Furthermore, calcium upregulated genes for fatty acid synthesis, boosting production of primary alcohols, α,ω-dicarboxylic acids, ω-hydroxy acids, fatty acids and glycerides. These responses accelerated SPA accumulation at wound sites, improving tissue texture, as well as reducing weight loss and disease index. By contrast, ethylene glycol tetraacetic acid, a specific Ca2+ chelator, sequestered endogenous Ca2+ in the wound tissues, thereby blocking calcium signaling and exerting inhibitory effects diametrically opposite to those of CaCl2 treatment on healing processes, including energy metabolism, reactive oxygen species metabolism and SPA synthesis. CONCLUSLON:Collectively, CaCl2 treatment accelerates fruit wound healing by increasing the accumulation of SPA at the wound site, thereby maintaining the quality of the fruit. EGTA treatment delayed wound healing by chelating Ca2+. © 2026 Society of Chemical Industry.
BACKGROUND:Tuna flesh is highly susceptible to oxidative quality deterioration during storage, resulting in discoloration and reduced consumer acceptance. This study aimed to evaluate antioxidant-rich natural extracts and optimize a rosemary extract-based immersion process to improve color stability and overall quality of tuna flesh. RESULTS:Among seven natural extracts evaluated, rosemary extract exhibited the highest antioxidant activity and total phenolic content and was therefore selected for process optimization. Single-factor experiments revealed non-linear effects of immersion solution concentration, immersion time and immersion ratio on tuna surface redness. Response surface methodology was subsequently applied to determine the optimal immersion conditions, and the developed quadratic models demonstrated high predictive accuracy. Under optimized conditions, rosemary extract-treated tuna showed enhanced surface redness, increased oxy-myoglobin retention and improved sensory acceptability. Furthermore, during chilled storage at 4 and 10 °C, optimized rosemary extract immersion effectively suppressed microbial growth, reduced total volatile basic nitrogen accumulation, inhibited myoglobin oxidation and maintained superior sensory quality compared to untreated samples. CONCLUSION:Optimized rosemary extract immersion effectively improved color stability and preserved the overall quality of tuna during chilled storage. These findings suggest that rosemary extract immersion represents a practical clean-label strategy for enhancing the shelf-life and marketability of tuna products. © 2026 Society of Chemical Industry.
BACKGROUND:Freezing preserves cooked rice, but ice formation and water redistribution can cause structural and textural deterioration. The individual and combined effects of ethanol soaking and trehalose-assisted cooking on freeze-thaw behaviour, water state, texture, and microstructure were investigated. Rice was soaked in water or an aqueous ethanol solution containing 700 mL L-1 ethanol, cooked in water or a trehalose solution (30 g L-1), frozen at -20 or -55 °C, stored at -18 °C for 7 days, and passively thawed at 27 °C. RESULTS:The ethanol-soaked/trehalose-cooked sample frozen at -55 °C (ET55) exhibited the highest freezing rate (1.37 °C min-1) and shortest thawing time (34.3 min). Differential scanning calorimetry showed lower apparent melting enthalpy and freezable-water content in the combined-treatment samples; values for ET55 were 56.8 J g-1 and 170.3 g kg-1, respectively. Time-domain nuclear magnetic resonance showed shorter T2b and T2c relaxation times in ET samples than in the corresponding water-soaked/water-cooked controls, indicating restricted mobility of weakly bound and free water without a reduction in relative free-water signal amplitude. Scanning electron microscopy of samples frozen at -20 °C showed that the combined treatment produced a compact freeze-dried matrix with smaller pores. ET55 hardness was numerically close to that of its freshly cooked counterpart. CONCLUSION:Coupling ethanol-trehalose processing with rapid freezing at -55 °C yielded the shortest passive thawing time. This was associated with lower freezable-water content, lower apparent melting enthalpy, and restricted water mobility. This combined approach may therefore improve thawing efficiency and freeze-thaw stability in frozen cooked rice. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Propolis is a resinous natural product with increasing industrial importance due to its diverse biological activities. However, its standardization remains challenging because its chemical composition varies significantly depending on geographical and botanical origin. Although routine screenings are common, direct isolation studies aiming to identify novel bioactive compounds from propolis remain limited, particularly for Turkish propolis. Therefore, this study aimed to isolate and characterize compounds from propolis samples collected from Rize and Gumushane regions of Türkiye. RESULTS:Phytochemical investigation led to the identification of one new compound, (20S)-12β-acetoxy-20-hydroxydammaran-3-one-24-methylene (1), together with six known compounds: isalpinin, galangin, caffeic acid phenethyl ester, phenethyl ferulate, pinocembrin, and tectochrysin. Structures were elucidated using one-dimensional/two-dimensional (1D/2D) nuclear magnetic resonance (NMR), and high-resolution mass spectrometry (HRMS) analyses. Cytotoxic activities of the extract and isolated compounds were evaluated against OE33, SK-BR-3, ACC-201, and CCD-34Lu cell lines by MTT assay. Compound 1 exhibited selective cytotoxic activity against ACC-201 and SK-BR-3 cancer cells compared with healthy fibroblast cells. CONCLUSION:These findings demonstrate that Turkish propolis is a valuable source of structurally diverse bioactive compounds. The newly identified dammarane-type compound showed promising selective cytotoxic activity, highlighting its potential for further pharmacological investigations. © 2026 Society of Chemical Industry.
BACKGROUND:Stingless bee honey (SBH) obtained from Heterotrigona itama possesses high phenolic content and can potentially be used as a health supplement to ameliorate metabolic diseases such as obesity, which is often comorbid with diabetes and male infertility. However, how SBH can ameliorate these multiple conditions in a single treatment still requires thorough investigation. This preliminary study therefore aimed to characterize the physicochemical characteristics and metabolite profiles of SBH before evaluating its impact on obese-diabetic male rats in a pre-clinical study. RESULTS:Stingless bee honey treatment successfully reduced the Lee obesity index (LOI) and fasting blood glucose (FBG), improved lipid profiles and reproductive hormone levels, enhanced sperm quality, and restored renal function. The most pronounced effects were observed at 150 and 300 mg kg-1, indicating a non-linear dose-response pattern. These bioactive effects may be attributed to a diverse metabolite composition, including flavonoids, alkaloids, and the characteristic sugar, trehalulose. CONCLUSIONS:Stingless bee honey exhibits significant therapeutic potential in ameliorating metabolic and reproductive disorders. The observed hormesis response further highlights the importance of dose optimization, with low to moderate doses conferring greater benefits than higher dosages. As far as the authors are aware, no prior study has evaluated the effects of SBH on the interconnected conditions of obesity, diabetes, and male infertility, making this investigation the first of its kind. © 2026 Society of Chemical Industry.
BACKGROUND:The valorization of pomelo peel for the production of cellulose and pectin was investigated by comparing two extraction approaches: co-extraction (one step) and sequential extraction (two steps). The one-step process was based on cellulose extraction: pomelo peel was treated with alkali, followed by the subsequent recovery of pectin in the liquid fraction. In contrast, the two-step process began with conventional pectin extraction (pH 2.5, 80 °C), after which the remaining solid residue was treated with alkali to extract cellulose. RESULTS:Evaluating both yield (based on raw material) and purity, the two-step process produced 17.9% cellulose and 23.3% pectin, with purities of 62.0% and 68.7%, respectively. Compared to commercial cellulose, the cellulose obtained from the two-step process exhibited higher water-holding and swelling capacities. Additionally, the extracted pectin was classified as high-methoxyl pectin. To make the process more sustainable and economical, the recovery of ethanol used for pectin precipitation and washing was investigated. The results showed that the recovered ethanol could efficiently precipitate pectin without affecting its properties, leading to a reduction in ethanol consumption of approximately 40%. The sequential extraction successfully produced two commercially viable products, with estimated chemical processing costs of 0.13 USD g-1 for pectin and 0.02 USD g-1 for cellulose. CONCLUSION:Consequently, these findings serve as a foundation for sustainable biomass valorization by illustrating the successful recovery of multiproduct streams from a singular agricultural residue. © 2026 Society of Chemical Industry.
Raw milk remains popular among consumers despite recent outbreaks of foodborne illnesses and public health warnings. Raw milk consumption is not simply consumer rejection of food safety, but a reflection of how consumers interpret food safety. We examine how trust, beliefs, and values affect consumers' decisions about raw milk consumption and how to build trust with consumers through greater transparency and engagement. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Strawberries are highly perishable fruits characterized by rapid postharvest deterioration, leading to significant quality losses and reduced marketability. In this study, a bilayer edible coating based on carboxymethylcellulose and sodium alginate was evaluated for its ability to preserve strawberry quality during cold storage. METHODS:An integrated analytical approach combining physicochemical, colorimetric, biochemical, and enzymatic determinations with multivariate statistical analyses was adopted to investigate the physiological responses associated with fruit senescence. RESULTS:Compared to control fruit, coated strawberries exhibited reduced weight loss and higher firmness retention indicating a delay in ripening processes. The coating also increased the accumulation of bioactive compounds, leading to increased antioxidant activity. From a physiological perspective, coated fruit showed enhanced antioxidant enzyme activities and reduced oxidative damage, as confirmed by lower polyphenol oxidase, lipoxygenase, and malondialdehyde levels, suggesting improved membrane integrity and delayed senescence. ANOVA-simultaneous component analysis identified storage time as the major source of multivariate variation (61.99%), while treatment and the treatment × storage time interaction exerted significant, although less pronounced, effects on the physiological evolution of the fruit. Hierarchical clustering of the correlation matrix further highlighted coordinated relationships among antioxidant enzymes, oxidative damage markers, bioactive compounds, and quality-related traits, providing an integrated view of the mechanisms underlying strawberry postharvest deterioration. Overall, the carboxymethylcellulose-alginate edible coating effectively delayed senescence by modulating oxidative metabolism and preserving fruit quality during refrigerated storage. The combined application of conventional analytical measurements and multivariate statistical approaches provides a comprehensive framework for understanding the physiological mechanisms underlying edible coating performance. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Chlorella sp. are promising candidates due to their rapid growth, high protein content (>400 g kg-1), and lower land/water requirements compared to conventional crops. However, autotrophic cultivation is limited by low biomass, which hinders large-scale application. Heterotrophic cultivation of Chlorella typically yields low protein content (<400 g kg-1) and limited arginine, a conditionally essential amino acid critical for juveniles and aquaculture species. In this study, Chlorella vulgaris UTEX 395 was screened as a potential strain for the production of high-value arginine-rich protein. Additionally, the heterotrophic fed-batch strategy using C. vulgaris UTEX 395 offers a feasible and effective approach for producing high-yield superior protein. RESULTS:C. vulgaris UTEX 395 cultivated in HA-SK medium achieved the highest biomass (14.12 g L-1), protein content (355.7 g kg-1), and arginine (38.0 g kg-1) among the five Chlorella strains. After fed-batch cultivation under screened favorable nutrient supply conditions, this microalga attained 19.26 g L-1 biomass with 509.7 g kg-1 protein and 66.0 g kg-1 arginine of dry biomass. Moreover, the established process was further evaluated in the 100 L fermenter. At the end of cultivation, the biomass of C. vulgaris reached 52.3 g L-1, with a protein content of 555.0 g kg-1 and arginine content of 83.2 g kg-1. Furthermore, C. vulgaris UTEX 395-derived protein and arginine were higher than those of other Chlorella species, soybean, egg, and fish meal. CONCLUSION:C. vulgaris UTEX 395 cultivated by the established heterotrophic fed-batch strategy is a potential candidate to produce high-value protein with a high level of arginine for food and animal feed applications. © 2026 Society of Chemical Industry.
BACKGROUND:Surface molds contribute to flavor development in dry-cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free amino acids and volatile compounds in dry-cured fermented sausages during ripening. RESULTS:Sausages were surface-inoculated with individual mold species and ripened for 31 days, using uninoculated sausages as controls. Free amino acids and volatile compounds were analyzed by high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), respectively. Mold inoculation significantly affected amino acid metabolism and volatile profiles. Control and A. oryzae-inoculated sausages showed the highest total free amino acid concentrations at the end of ripening, whereas P. camemberti, P. roqueforti, and P. nalgiovense exhibited lower levels, indicating enhanced amino acid catabolism. Distinct volatile patterns were observed among treatments. Penicillium nalgiovense promoted methyl ketone formation, and A. oryzae favored ester accumulation. Penicillium roqueforti increased aldehyde and alcohol production associated with lipid oxidation and microbial metabolism. CONCLUSION:Surface mold inoculation modulated both free amino acid composition and volatile compound generation during sausage ripening. Although P. camemberti, P. roqueforti, and P. nalgiovense promoted amino acid catabolism and the formation of distinctive aroma compounds, A. oryzae maintained higher amino acid levels and enhanced ester production. These findings demonstrate the potential of selected molds as technological tools for directing flavor development and creating differentiated sensory profiles in dry-cured fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Mulching is usually evaluated on multiyear average yield, which hides how its benefit varies with rainfall. A three-year split-plot experiment at Tianshui, Gansu, on the semi-arid Loess Plateau crossed four fertilization levels (no fertilizer, CK; sheep manure, M; mineral, NPK; manure plus NPK, MNPK) with three mulching types (conventional tillage, CT; plastic film with soil cover, FM; film without soil cover, FMS) in three replicates, across two wet years (2022/2023, 2023/2024) and one dry year (2024/2025). RESULTS:Across the 12 combinations, grain yield fell from 6826 kg ha-1 in wet years (n = 72) to 3376 kg ha-1 in the dry year (n = 36), -50.5%. Year type explained 80.3% of yield variance, fertilization 7.2%, and mulching 5.5% (each P < 0.001). Averaged across fertilization levels, the FM and FMS advantage over CT rose from 16.2% and 9.7% in wet years to 38.3% and 37.6% in the dry year, a 2.4- to 3.9-fold amplification; MNPK × CT declined most steeply (-59.1%), a high-fertility trap. Mulching flattened the precipitation-based water use efficiency (WUEp)-precipitation slope from 0.059 (CT) to 0.042 kg ha-1 mm-2 (FMS); year × mulching was significant for WUEp (P = 0.042) but not for yield (P = 0.376). CONCLUSION:Amplification arose from a widened soil-water advantage of mulching over CT (3.7-9.7% in wet years, 11.1-15.8% in the dry year) and a steeper soil-water-yield response under water limitation. MNPK × FM gave the highest three-year mean yield (6656 kg ha-1) at a coefficient of variation of 29.2%, making mulching a precondition for safe fertilizer intensification. © 2026 Society of Chemical Industry.
BACKGROUND:Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS:As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein-polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION:The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
BACKGROUND:Non-alcoholic fatty liver disease (NAFLD) is the leading cause of chronic liver disease globally, covering a spectrum from simple hepatic steatosis to steatohepatitis. With limited pharmacological interventions available, there is growing interest in natural products for NAFLD prevention and management. The farnesoid X receptor (FXR)-fibroblast growth factor 15 (FGF15) signaling pathway plays a pivotal role in regulating bile acid (BA) and lipid metabolism, and its dysregulation is closely linked to NAFLD progression. RESULTS:Noni fruit phenolic-rich extract (NFE) treatment ameliorated high-fat diet (HFD)-induced increases in body weight and lipid accumulation in both serum and hepatic tissues, accompanied by reduced serum aspartate aminotransferase and alanine aminotransferase activities, indicating improved hepatic function and reduced liver injury. Moreover, NFE intervention modulated the expression of key components of the FXR-FGF15 signaling pathway, leading to downregulation of hepatic CYP7A1 and subsequent modulation of BA and lipid metabolism. Notably, NFE intervention can modulate the gut microbiota and its metabolic functions, thereby sustaining BA homeostasis through feedback regulation of the FXR-FGF15 pathway. CONCLUSION:In summary, NFE intervention alleviates high-fat diet (HFD)-induced NAFLD by modulating the FXR-FGF15 pathway, regulating bile acid metabolism, and reshaping gut microbiota. These results support the potential application of NFE as a nutritional intervention for NAFLD. © 2026 Society of Chemical Industry.
BACKGROUND:Atherosclerosis (AS) is a chronic progressive disease characterized primarily by lipid deposition and inflammation. Thymus quinquecostatus Celak. (TQC), widely used in health teas and food preparations, possesses anti-inflammatory, antithrombotic, and anti-ischemic properties, showing potential as a functional food with anti-atherosclerotic effects. The aim of this study was to investigate the effects and mechanisms of TQC ethanol extract (TEE) on AS. RESULTS:Ultra-performance liquid chromatography-quadrupole time-of-flight-tandem mass spectrometry (UPLC-Q-TOF-MS/MS) analysis identified 102 chemical components in TEE, with flavonoids and phenolic acids as the main constituents. In vivo and in vitro studies revealed that TEE effectively inhibited plaque progression and lipid accumulation, improved serum lipid profiles and fatty liver, and decreased pro-inflammatory cytokine levels in both serum and plaque macrophages. Network pharmacology indicated the importance of key targets, including phosphoinositide-3-kinase regulatory subunit 1 (PIK3R1), protein kinase B (AKT), and interleukin-6 (IL-6), and core signaling pathways, such as phosphoinositide 3-kinase-AKT (PI3K-AKT) and mitogen-activated protein kinase (MAPK). Molecular docking demonstrated strong binding affinity of sclareol, scutellarein, and kaempferol to the critical targets. Immunofluorescence, plasmid transfection, immunohistochemistry, and Western blotting demonstrated that TEE effectively alleviated lipid accumulation and inflammation in AS by promoting autophagy and cholesterol efflux, which might be attributable to suppression of the PI3K/AKT/mechanistic target of rapamycin (mTOR) and p38 MAPK pathways. Moreover, the PI3K inhibitor LY294002 enhanced the modulatory effects of TEE on autophagy and cholesterol efflux proteins. CONCLUSION:This study shows the potential of TEE as a functional food for lipid-lowering and anti-inflammatory strategies in cases of AS. © 2026 Society of Chemical Industry.
BACKGROUND:High salinity restricts microbial growth during brine-based food fermentation. Although exogenous unsaturated fatty acids improve the salt tolerance of Zygosaccharomyces rouxii, the associated transcriptional mechanisms remain unclear. This study investigated the transcriptomic response of Z. rouxii CGMCC 3791 to palmitoleic acid (C16:1) under high salt conditions. RESULTS:Cells were cultured in yeast extract peptone dextrose (YPD) containing 120 g L-1 NaCl, with or without 20 μg mL-1 C16:1. They were analyzed by RNA sequencing. Principal component analysis clearly separated the two treatments. Using q < 0.05 and |log2 fold change| > 1, 23 differentially expressed genes were identified - three upregulated and 20 downregulated. INO1, MLS1, POX1, MEP2, and SOD5 were among the major responsive genes. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses indicated that peroxisome-associated functions, lipid metabolism, oxidative stress responses, nitrogen utilization, and mitogen-activated protein kinase (MAPK) signaling were the principal C16:1-responsive processes. CONCLUSION:Exogenous C16:1 elicited a focused transcriptional adjustment rather than broad transcriptome-wide reprogramming in salt-stressed Z. rouxii. The results indicated that peroxisome-linked lipid processes and redox regulation were candidate mechanisms underlying fatty-acid-associated halotolerance and provided targets for improving the robustness of high-salt food fermentation. © 2026 Society of Chemical Industry.
BACKGROUND:This study developed an explainable machine learning framework integrating morphological, color, and biochemical characteristics for classifying chia (Salvia hispanica L.) genotypes. A dataset was assembled from 1200 seed images spanning four genotypes, from which 17 morphological and color features were extracted. These were complemented by six sample-level biochemical traits - crude protein, fat, ash, fiber, carbohydrate, and total sugar - obtained from the corresponding experimental-unit seed sample, resulting in a total of 23 variables in the integrated dataset. The dataset was evaluated comparatively with 10 machine learning algorithms under repeated 10-fold cross-validation, with all preprocessing confined to each training fold to avoid data leakage. RESULTS:The highest performance was obtained with XGBoost, reaching 86.99% accuracy, a Matthews correlation coefficient of 0.820, a receiver operating characteristic (ROC) area of 0.975, and a precision-recall curve (PRC) area of 0.933; Simple Logistic followed closely at 86.85% accuracy, with comparable ROC and PRC areas (0.974 and 0.933). Significant differences among the algorithms were confirmed by the Friedman test (P = 2.47 × 10-120), with post hoc comparisons placing XGBoost and Simple Logistic within the same top-performing group. Protein, fiber, ash, and fat were the most influential biochemical traits, while hue and saturation among color parameters and shape index and geometric mean diameter among morphological features also contributed appreciably. The G1 genotype, which showed comparatively high protein (27.62%) and fiber (40.62%) contents, was the most consistently distinguished class, with XGBoost and Simple Logistic achieving F-measures of 0.954 and 0.955, respectively, whereas greater phenotypic overlap between G2 and G3 resulted in more frequent mutual misclassifications. CONCLUSION:These findings indicate that multimodal phenotyping, coupled with explainable machine learning, offers a practical and biologically interpretable decision-support approach for chia genotype classification. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
