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Edible prodelphinidins that improve postprandial hyperglycemia were discovered in Chinese bayberry(Myrica rubra *** Zucc.)fruits

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food Science and Human Wellness 2025年第3期14卷 1008-1016页

作者： Yi Wang Laiming Zhang Jiaxiong Wu Chengxiao Yu Xingqian Ye Haibo Pan Shiguo Chen College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-food ProcessingIntegrated Research Base of Southern Fruit and Vegetable Preservation TechnologyZhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality ControlZhejiang UniversityHangzhou 310058China Ningbo Research Institute Zhejiang UniversityNingbo 315100China Zhejiang University Zhongyuan Institute Zhengzhou 450000China Innovation Center of Yangtze River Delta Zhejiang UniversityJiaxing 314102China

Plant polyphenols are potential substitutes for clinicalα-glucosidase *** previous studies indicated that prodelphinidins from Chinese bayberry leaves(BLPs)have strongerα-glucosidase inhibitory activity than other common polyphenols,but they have no safe history of *** is a reasonable prospect that prodelphinidins from Chinese bayberry fruits(BFPs)can improve postprandial hyperglycemia,though known active components are only myricetin and ***,the aim of this study was to analyze structure and hypoglycemic effect of BFPs of“Biqi”(BQPs)and“Dongkui”(DKPs)cultivars,and compare their difference with *** contents of BQPs and DKPs were(221.73±0.60)and(136.82±4.33)mg epicatechin(EC)equivalents/g dry weight,*** most subunits were epigallocatechin gallate along with a small amount of epigallocatechin,epicatechin gallate and EC connected by B-type linkages and a small portion of A-type linkages with mean polymerization degree of 4.25 and 4.08,***,BQPs and DKPs wereα-glucosidase inhibitors with half inhibitory concentration of 11.91 and 9.47μg/m L respectively,which were significantly stronger than *** could also improve postprandial hyperglycemia of normal mice and high fat diet-induced type II diabetic ***,edible prodelphinidins,which have stronger hypoglycemic effect than BLPs,were first found in Chinese bayberry fruits.

关键词： Chinese bayberry fruit Prodelphinidins Structure α-Glucosidase Postprandial hyperglycemia

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Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS,HS-SPME-GC-MS and lipidomics

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Grain & Oil Science and Technology 2025年第1期8卷 1-12页

作者： Feifan Wu Kewei Lin Jixiang Zhang Xinyang Li Xiaoguo Ying Shanggui Deng Alessandra Guidi Gengsheng Xiao Feng Wang Lukai Ma Food Science and Pharmacy Zhejiang Ocean UniversityZhoushan 316022China College of Light Industry and Food Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty FoodMinistry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and TechnologyGuangzhouChina Department of Agriculture Food and Environment(DAFE)Pisa UniversityVia Del Borghetto8056124PisaItaly

Edible oils derived from aquatic products are rich in lipids beneficial to human ***,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain *** this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and *** analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver *** volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different *** were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver ***,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor *** findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.

关键词： Flesh oil Liver oil Lipids Volatile compounds Volatile flavors

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Effects of Negative Ion Treatment on Postharvest Storage Quality and Anthocyanin Metabolism of Grape

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SSRN 2025年

作者： Ma, Chan Han, Yanchao Liu, Ruiling Niu, Ben Shen, Chaoyi Chen, Huizhi Yin, Ming Wu, Weijie Gao, Haiyan Zhejiang Key Laboratory of Intelligent Food Logistic and Processing Key Laboratory of Post-Harvest Fruit Processing Ministry of Agriculture and Rural Affairs Key laboratory of Post-harvest Preservation and Processing of Fruits and Vegetables China National Light Industry Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou310021 China Zhejiang Shuren University China

Grape, rich in anthocyanins, are prone to quality deterioration post-harvest. Negative ion (NAI) is increasingly used to maintain agricultural product quality, but their impact on grape is unreported. This study explored NAI’s effect on grape post-harvest quality and anthocyanin metabolism. NAI treatment delayed grape firmness loss, prevented rot and shattering, and maintained surface gloss. It also preserved nutritional substances like total soluble solids (TSS), titratable acids (TA), Vc, phenols, and anthocyanins. Among treatments, NAI3 was most effective, enhancing anthocyanin content during storage. Ultra-high performance liquid chromatography analysis showed NAI3 increased delphinidin, malvidin, paeonidin, petunidin and pelargonidin levels while reducing cyanidin. NAI3 maintained higher activities of synthesis-related enzymes and inhibited degradation-related enzymes. Gene expression analysis showed NAI3 induced synthesis-related genes and inhibited degradation-related genes. Thus, NAI3 maintained anthocyanin content and composition by regulating enzymes and gene expressions, playing a crucial role in grape storage. © 2025, The Authors. All rights reserved.

关键词： Anthocyanins

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Preparation of Soy Protein Isolate-Ellagic Acid Conjugates Through Ultrasound-Assisted Metal-Free Fenton Reaction: Synthesis, Structure, and Functional Properties

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SSRN 2025年

作者： Pan, Tiange Wang, Jing Wang, Hao Zhao, Shunan Liu, Donghong Wang, Wenjun College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou310058 China Zhejiang Key Laboratory for Agri-food Processing China

The grafting of polyphenols onto protein structures is a process that can enhance the functional properties of proteins. In this study, ultrasound-assisted metal-free Fenton reaction grafting method (UMFM) was developed to efficiently prepare soy protein isolate-ellagic acid conjugates. Optimized to reaction conditions of 380 W, 50°C, and 75 min, UMFM significantly improved the grafting degree of SPI with EA by 10.3% and reduced the reaction time by 94.8% compared to the conventional method. In addition, reactive groups and multi-spectroscopy analysis indicate that ultrasonication induced the exposure of more binding sites in SPI, thereby facilitating the formation of covalent bonds between SPI and EA. This resulted in pronounced alterations in the secondary and tertiary structures of the conjugates, as well as significant enhancements in their functional properties, including the thermal stability, surface hydrophobicity, emulsifying activity, and antioxidant properties, when compared to the conjugates prepared using the conventional method. © 2025, The Authors. All rights reserved.

关键词： Ellagic acid

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Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting

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food Research International 2025年 212卷 116444页

作者： Lou, Kangshuai Zheng, Yuanrong Tan, Xiaohan Zhou, Changyu Huang, Siqiang Cao, Jinxuan Wu, Zhen Pan, Daodong Zhang, Hao Xia, Qiang College of Food Science and Engineering Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition Zhejiang Key Laboratory of Intelligent Food Logistic and Processing Ningbo University Ningbo315211 China State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy & Food Co. Ltd Shanghai200436 China School of Food and Health Beijing Technology and Business University 11 Fucheng Road Beijing100048 China College of Food Science and Nutritional Engineering China Agricultural University Beijing100083 China

Ultrasound, a nonthermal processing technology, preserves food's nutritional value and organoleptic properties while inactivating microbes and enzymes. Despite minimal changes in volatile compounds during processing, recent studies have shown that ultrasound can accelerate the generation of flavor compounds by enhancing cavitation-induced chemical reactions. This process alters volatile flavor profiles and improves flavor perception through the breakdown of fats and proteins. This work explores the effects of ultrasound on volatile compounds, starting with the principles linking ultrasound treatment to volatile evolution. It then summarizes the volatile fingerprint responses across key food categories and discusses the mechanisms driving these changes. Finally, the potential applications of ultrasound-induced flavor modifications in food processing are analyzed and explored. A comprehensive investigation into the influence of ultrasound on food volatiles provides valuable insights for food processing practices, positioning ultrasonic irradiation as a promising tool for tailoring volatile flavor features of industrially manufactured food matrices. © 2025 Elsevier Ltd

关键词： Volatile organic compounds

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Development and Characterization of Humidity-Responsive Hydrogel Pads with Thyme Essential Oil for Blueberry Preservation

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SSRN 2025年

作者： Shi, Siting Niu, Ben Chen, Huizhi Wu, Weijie Shen, Chaoyi Bao, Zeyang Xiao, Shangyue Wang, Lishu Fang, Xiangjun Liu, Ruiling Gao, Haiyan Zhejiang Key Laboratory of Intelligent Food Logistic and Processing Key Laboratory of Post-Harvest Fruit Processing Ministry of Agriculture and Rural Affairs Key laboratory of post-harvest Preservation and Processing of Fruits and Vegetables China National Light Industry Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou310021 China Department of Hematology and Hematopoietic Cell Transplantation Comprehensive Cancer Center City of Hope National Medical Center DuarteCA United States Zhejiang University China Zhejiang Wanli University China Medical College of Wisconsin United States

A novel humidity-responsive hydrogel pad was successfully synthesized via the solution casting method, utilizing carboxymethyl chitosan (CMCS) and gelatin as the matrix, genipin as the cross-linking agent, and thyme essential oil (TEO) emulsion as the active component. Among these, the 2C3G (CMCS: gelatin = 2: 3, w/w) pad demonstrated superior overall performance, with an encapsulation rate of TEO reaching 60.02 ± 2.16%, which is 266.19% higher than that of the 5G (CMCS: gelatin = 0: 5, w/w) variant. Furthermore, in vitro slow-release experiments and kinetic modeling confirmed that humidity could effectively modulate the release rate of TEO, thereby ensuring sustained antimicrobial activity and effective preservation of blueberries. In contrast, digital images of blueberries during storage revealed mold growth on control samples after 5 days, while the 2C3G-treated blueberries remained free of mold after 20 days, effectively extending their shelf life by an additional 10 days. The humidity-responsive hydrogel pad effectively enhanced blueberry quality and extended shelf life. This study presents an effective methodology for the fabrication of long-lasting antimicrobial hydrogel pads with exceptional performance, which demonstrate potential for application within the food packaging industry. © 2025, The Authors. All rights reserved.

关键词： Emulsification

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Deciphering the Effect of Soluble Dietary Fiber from Broccoli Stem and Leaf on Metabolic Syndrome and its Hypoglycemic Mechanism in High-Fat-Diet Induced Type 2 Diabetes

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SSRN 2025年

作者： Wang, Yanli Dang, Yali Suo, Shikun Shang, Yan Pan, Daodong Jia, Lingling Lan, Jing Si, Xiangyu Gao, Xinchang College of Food Science and Engineering Ningbo University Ningbo315211 China Zhejiang Key Laboratory of Intelligent Food Logistic and Processing Ningbo University Ningbo315211 China Institute of Drug Discovery Technology Ningbo University Ningbo315211 China Zhengzhou Qihuali Science and Trade Co. Ltd. Zhengzhou450000 China

Consumption of broccoli contributes to the maintenance of glucose homeostasis due to its high dietary fiber. Nevertheless, the effects of soluble dietary fiber from broccoli stem and leaf (B-SDF) on debate-related metabolic syndrome and its hypoglycemic mechanism remain ambiguous. This study is aimed at exploring the beneficial influences of B-SDF on ameliorating metabolic syndrome and reveal the hypoglycemic mechanism by gut microbiota composition. Administration with B-SDF mitigated various metabolic syndromes in mice induced by high-fat diet (HFD), including weight gain, organ indexes, glucose intolerance, elevated serum lipid levels (TC, TG, and HDL-c) and oxidative stress (SOD and MDA), as well as renal dysfunction (Urea, Cr, and UA). B-SDF intervention attenuated liver damage and lipid accumulation in mice. Furthermore, gut microbiota dysbiosis in HFD mice was ameliorated by B-SDF supplementation, emphasizing its critical role in the regulation of metabolic disorders. B-SDF intake significantly reduced the proportion of Firmicutes and increased the abundance of Bacteroidetes (p © 2025, The Authors. All rights reserved.

关键词： Medicinal chemistry

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Identification of Phytochemicals and Antioxidant Activity of Two Berberis Fruits (Berberis Nummularia and B. Atrocarpa)

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SSRN 2025年

作者： Abudureheman, Buhailiqiemu Chen, Lin Zhang, Jianlin Fang, Dandan Tang, Rui Zhang, Xiaoyan Junli, Huang Pan, Haibo Ye, Xingqian College of Food Science and Engineering Xinjiang Institute of Technology Aksu843000 China College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro-Food Processing Zhejiang Engineering Laboratory of Food Technology and Equipment Fuli Institute of Food Science Zhejiang University Hangzhou310058 China Innovation Center of Yangtze River Delta Zhejiang University Jiaxing314102 China

The phytochemical compositions of Berberis nummularia and B. atrocarpa are insufficient. Presently, the primary phytochemical constituents were identified, and compared extraction yield of polyphenols and their antioxidant potential at the different solvents. The compounds were phenolic acids, alkaloids and coumarin glycosides for B. nummularia, and flavonoids for B. atrocarpa. The extraction yield of polyphenol showed the highest in 30% methanol and 30% ethanol extracts, for B. nummularia and B. atrocarpa, respectively. The TFC extracted with 80% acetone extracts showed the highest, were 495.74±7.89 and 262.25±5.81 mg Trolox/100 g DW, for B. atrocarpa and B. nummularia, respectively. For B. atrocarpa, the highest anthocyanin and DPPH value (984.60±6.17 and 592.11±11.54 mg Trolox/100 g DW) extracted by 80% acetone and acidic acetone solvent. For B. nummularia, 80% acetone solvent extracted the highest DPPH value (262.25±5.81 mg Trolox/100 g DW). The FRAP values for both two species showed the highest in 80% acetone. © 2025, The Authors. All rights reserved.

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Identification and exploration of the potential antiaging role of the novel antioxidant peptide DGGY derived from yak milk proteins

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Journal of Dairy Science 2025年第6期108卷 5543-5557页

作者： Wang, Rubin Danzeng, Zhandu Yang, Jinyong Qu, Jiu Zhu, Ruikai Li, Huanhuan Tang, Honggang Li, Caiyan Zhao, Ke College of Biological and Environmental Sciences Zhejiang Wanli University Ningbo 315100 China Zhejiang Key Laboratory of Intelligent Food Logistics and Processing Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China Agricultural and Rural Bureau of Naqu Naqu Tibet Autonomous Region 852000 China Zhejiang Animal Husbandry Technology Promotion and Breeding Poultry Monitoring General Station Hangzhou 310020 China

Yak milk has substantial nutritional value yet remains underutilized for high-value applications. Because yak milk is a rich source of bioactive peptides due to its elevated protein composition, this study investigated yak milk-derived peptides with antioxidant properties and their potential antiaging mechanisms. First, 8 major yak milk proteins were hydrolyzed in silico via BIOPEP. Compared with other enzymes, proteinase K plus subtilisin could generate more antioxidant peptides. Six potential antioxidant peptides were efficiently screened in silico;DGGY presented the strongest hydroxyl radical scavenging rate, and its antioxidant activity was further verified in Caenorhabditis elegans. Additionally, the results of network pharmacology analysis suggested an antiaging role of DGGY, which was validated in C. elegans;specifically, supplementation with DGGY (50 and 300 μg/mL) significantly extended the life span of C. elegans by regulating the expression of related genes (including sod-3, snk-1, daf-16, daf-2, and hsp-16.2). In summary, a novel yak milk protein-derived antioxidant peptide, DGGY, was efficiently screened and found to exert potential antiaging effects. This study provides a method for the high-value utilization of yak milk and novel information for antiaging research. © 2025 American Dairy Science Association

关键词： antiaging antioxidant peptide in silico yak milk

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Deciphering the effect of soluble dietary fiber from broccoli stem and leaf on metabolic syndrome and its hypoglycemic mechanism in diabetes mellitus

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food Bioscience 2025年 68卷

作者： Wang, Yanli Suo, Shikun Shang, Yan Pan, Daodong Jia, Lingling Lan, Jing Si, Xiangyu Gao, Xinchang Dang, Yali College of Food Science and Engineering Ningbo University Ningbo 315211 China Zhejiang Key Laboratory of Intelligent Food Logistic and Processing Ningbo University Ningbo 315211 China Institute of Drug Discovery Technology Ningbo University Ningbo 315211 China Zhengzhou Qihuali Science and Trade Co. Ltd. Zhengzhou 450000 China

Consumption of broccoli contributes to the maintenance of glucose homeostasis due to its high dietary fiber. Nevertheless, the effects of soluble dietary fiber from broccoli stem and leaf (B-SDF) on diabetes-related metabolic syndrome and its hypoglycemic mechanism remain ambiguous. This study is aimed at exploring the beneficial influences of B-SDF on ameliorating metabolic syndrome and revealing the hypoglycemic mechanism by gut microbiota composition. Administration with B-SDF mitigated various metabolic syndromes in mice induced by high-fat diet (HFD), including weight gain, glucose intolerance, oxidative stress (superoxide dismutase and malondialdehyde), renal dysfunction (urea, creatinine, and uric acid), liver damage and lipid accumulation. Furthermore, gut microbiota dysbiosis in HFD mice was ameliorated by B-SDF supplementation, which significantly reduced the proportion of Firmicutes and increased the abundance of Bacteroidetes (p < 0.05) compared with the HFD group. The gut microbiota composition was reshaped by elevating the level of Eubacterium and decreasing the numbers of Lachnospiraceae NK4A136 and Alistipes in HFD mice. These novel findings demonstrate the potential of B-SDF as a valuable ingredient in prebiotics or functional foods for diabetes management. © 2025 Elsevier Ltd

关键词： Broccoli soluble dietary fiber Gut microbiota High-fat diet mice Hypoglycemic mechanism Metabolic syndrome

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