LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Jianxia Yang,Yiwen Liu,Juhong Liu,Xinrui Zhang,Yuanting Zhu,Yang Chen,Guizhen Gong,Meifeng Tao
This study developed a synbiotic fermented yak milk (F3) by integrating Lacticaseibacillus paracasei YT805 with inulin and evaluated its physicochemical, textural, and functional properties compared to probiotic (F2; L. paracasei YT805 without inulin) and control (F1; commercial starter culture only) fermented milks. Results demonstrated that F3 exhibited significantly higher water-holding capacity (55.17% vs. 49.14% in F1) and total solids (33.19% vs. 26.95% in F1) on day 0. Microstructural and circular dichroism analyses revealed a denser, homogeneous protein network in F3, characterized by reduced surface hydrophobicity (43.35% vs. 69.11% in F1) and increased β-sheet content (40.12% vs. 18.35% in F1). Texture profiles indicated improved elasticity (4.79 N vs. 0.93 N in F1) and chewiness (3.33 N vs. 0.96 N in F1), alongside reduced hardness. After 21 days of storage at 4°C, F3 retained 6.17×10 8 CFU/mL lactic acid bacteria, with L. paracasei YT805 viability maintained at 4.33×10 7 CFU/mL. Inulin content decreased by 27.22% during storage but remained sufficient to support YT805 activity. Volatile compound diversity increased in F2 and F3, notably with elevated esters, ketones, and terpenes, while sulfur-containing off-flavor compounds decreased. In vitro fermentation of F3 significantly altered gut microbiota composition, enriching Acidaminococcus , Megasphaera , Megamonas , and Parabacteroides —genera linked to short-chain fatty acids (SCFAs) production. Correspondingly, SCFAs levels (acetic, propionic, butyric acids) increased by 25 - 90%, highlighting F3’s ability to enhance gut health. These findings demonstrate that synbiotic fermented yak milk, combining YT805 and inulin, is a promising functional food for modulating gut microbiota while maintaining desirable sensory and physicochemical qualities.
研究领域:
食品科学
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微生物学
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营养学
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生物技术
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功能性食品
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乳品科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lijuan Han,Yingxin Chen,Li Wang,Mingwen Chen,Junbo He,Weinong Zhang,Shuyi Li
This study developed and investigated inulin–lecithin-based bigels (ILBs) incorporating β-sitosterol (SIT) or beeswax (BW) as crystalline structuring agents, aiming to improve the limited plasticity and weak structural properties of conventional ILBs. Both β-sitosterol and beeswax were employed to modulate the physical properties of bigels for their potential use as solid fat replacers. The addition of β-sitosterol or beeswax converted the control formulation from a free-flowing system into a structured bigel, with beeswax forming denser and more homogeneous crystalline networks. Control ILBs exhibited a hardness of 0.040 N, compared to 0.391 N for 4.5 %BW-bigel, confirming the significant structural enhancement. Microscopy, texture profile analysis, and oil/water-binding capacity tests indicated that beeswax more effectively enhanced gel strength, plasticity, and stability, especially at higher concentrations. In the beeswax group, increasing concentration from 1.5 % to 4.5 % raised hardness from 0.056 N to 0.391 N, and decreased TSI from 0.83 to <0.15, indicating substantial enhancement in gel strength and stability. Rheological evaluations revealed that all bigels exhibited shear-thinning behavior, with BW-based bigels showing stronger viscoelastic properties than SIT-based ones. Thermal and crystallization studies further demonstrated that beeswax contributed to higher crystallinity, more thermally stable polymorphs, and BW-bigels showed a steep SFC decline from 20 °C to 40 °C, enhancing oral meltability while maintaining structure at refrigeration temperatures. Overall, beeswax showed greater efficacy than β-sitosterol in improving the structural and functional characteristics of ILBs, supporting its potential as a fat-structuring component in the development of reduced-fat spreadable systems. Sensory studies are needed to validate consumer acceptance in margarine-like spreadable products. Further studies are warranted to evaluate product stability and sensory attributes in real food applications.
研究领域:
食品科学
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软物质物理
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功能食品
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脂质结构
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食品胶体
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Han Tan,Dandan Huang,Yu Zhang,Yuanli Luo,Dejun Liu,Xiaoyong Chen,Huayi Suo
Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (10 6 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.94 ± 1.87 N) and the maintenance of a low nitrate content (1.23 ± 0.01 mg/kg). Moreover, the combined pickling treatment resulted in higher malic acid content, lower tartaric acid content, and a decrease in the content of bitter amino acids (e.g., isoleucine and leucine), thus leading to an increase in the proportion of sweet amino acids. Additionally, combined pickling led to the production of unique volatile flavor compounds, especially the distinct spicy flavor compounds isothiocyanates. Moreover, the combined pickling treatment resulted in an increase in the abundance of Lactiplantibacillus and promoted microbial diversity within the fermentation system. Thus, the synergistic effect among chitosan, inulin, and L. plantarum LPP95 significantly enhanced the quality of pickles. The study offers a promising strategy to standardize the quality of low-salt fermented vegetables.
研究领域:
食品科学
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微生物学
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发酵技术
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质量控制
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF MEMBRANE SCIENCE
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2020
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IF 7.183
Han Jiang,Tao Wang,Shuo Li,Zhi-Ping Zhao
Catalytically active membranes are the core components of the membrane reactors . Polysulfone (PSF) grafted with ionic liquids (ILs), PSF-DG-ILs, was prepared via introducing chloromethyl group into benzene ring of PSF, then grafting ILs, imidazolyl acid ILs ([(CH 2 ) 3 SO 3 HVIm]HSO 4 ), by chemical bonding. Then PSF-DG-ILs membranes were prepared by non-solvent induced phase separation technique for hydrolysis of inulin. The effects of coagulation bath, grafting degree, and various dope blending on structure, physico-chemical characters, and catalytic performance of membranes were evaluated. And results revealed that catalytic performance could be efficiently enhanced by choosing ethanol as coagulation compared with ethyl acetate, which was mainly attributed to surface segregation. Membrane mechanical strength decreased with the enhancing ILs grafting degree, while the catalytic performance increased. However, PSF-DG-ILs with high degree of ILs grafting lost its membrane-forming property. The mechanical and catalytic properties of the membrane were synergistically enhanced by blending PSF-DG-ILs polymers with high and low ILs grafting degree, then the resulting membranes broke the trade-off effect between mechanical strength and catalytic ability. Specifically, membrane fabricated by mixing the polymers with ILs grafting degree of 0.31 and 0.59 integrates optimized mechanical property and catalysis performance. The strength and strain of this blending membrane are 3.17 MPa and 14.10%. The average pore size and porosity are 215.5 nm and 46.2%. The yield of inulin hydrolysis can reach 88.22% with 20 wt% concentration of inulin at 75 °C using a flux of 23.4 L/(m 2 ·h). Therefore, the PSF-DG-ILs membrane displayed promising potential for the application in biomass conversion .
研究领域:
生物工程
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材料科学
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DOI
高影响因子
BIOMACROMOLECULES
·
2026
·
IF 5.9
Shichen Zhu,Ningning Peng,Rongrong Mu,Shulai Liu,Yuting Ding,Xuxia Zhou
In this work, the ice-inhibiting effects and their underlying mechanisms of inulin with various chain lengths were elucidated through experimental measurements and molecular dynamics simulations. The results suggested that long-chain inulin (HP group) exhibited strong and stable ice-inhibiting effects, with a minimum %MGS (12.18%) and limited ice growth of 36.61% after 100 min of freezing. The extensive contact area of long-chain inulin with water molecules (higher Rg and solvent-accessible surface area (SASA) values) favored their hydrogen-bond formation, which further disrupted the original hydrogen-bonding network of water by transforming the hydrogen-bonding mode (DDAA–OH mode into the DA mode). The remarkable cryoprotective effects of the HP group on scallops were evidenced by no significant difference in mass loss, water-holding capacity (WHC), and structural stability of the myofibrillar protein with the commercial antifreeze group (p > 0.05). This study provides strong evidence to broaden the cryoprotection applications of inulin to improve the quality of frozen food.
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产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING SCIENCE
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2020
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IF 3.871
Shuo Li,Han Jiang,Jun Zhang,Ao-Shuai Zhang,Yong-dong Zhao,Xin Zhao,Zhi-Ping Zhao
Polysulfone (PSF) material loaded with ionic liquids (ILs), PSF-ILs, was prepared by grafting imidazolyl acid ILs onto PSF by chemical bonding. A porous PSF-ILs microsphere catalyst was prepared via non-solvent induced phase separation (NIPS) method in order to catalyze the biomass inulin hydrolysis. The influences of degree of chloromethylation of PSF, hydrolysis temperature, catalyst dosage, PSF-ILs microsphere morphology, coagulation bath of NIPS and inulin concentration on hydrolysis performance were studied respectively. Under this optimal reaction conditions, 95.65% conversion of inulin into reducing sugar was achieved. The results suggested that the catalytic inulin hydrolysis performance of PSF-ILs microsphere was attractive due to high-density spatial distribution of the active sites on the surface and inner pore wall of microsphere after ILs immobilized. The hydrolysis kinetics was also investigated. The kinetic models of inulin hydrolysis catalyzed by PSF-ILs microsphere were employed to predict the hydrolysis in a wider range of experimental conditions. Furthermore, the stability tests showed that PSF-ILs microsphere catalyst could be effectively separated and recovered from hydrolysates, and has good regeneration ability. The morphology of PSF-ILs microspheres remained intact after eight trials of catalytic hydrolysis, avoiding the crushing phenomenon like a powder polymer material. More importantly, the PSF-ILs microsphere can effectively avoid the potential harm of ILs to the ecological environment, and is a potential green catalyst.
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DOI
高影响因子
Medicinal Plant Biology
·
2026
·Vol. 5
·期 1
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IF 4.4
Shenggui Jiang,Huan Gong,Huijun Wang,Feng Zhang,Wansheng Chen
A fructan, designated Platycodon grandiflorum main peak (PGMP), was isolated and purified from the rhizome of Platycodon grandiflorum (PG), with an average molecular weight of 2,286 Da. Structural analysis revealed that PGMP is an inulin-type fructan composed primarily of fructose, with its backbone mainly consisting of 2,1-β-D-fructofuranose (Fruf). Oral administration of PGMP significantly ameliorated doxorubicin (DOX)-induced cardiotoxicity in a chronic heart failure (CHF) model. The experimental results showed that PGMP exhibited significant antioxidant and cardioprotective effects in a distinct nonmonotonic dose-dependent manner, with the medium-dose PGMP (PGMP-M) demonstrating optimal efficacy. PGMP-M markedly improved cardiac function, elevated left ventricular ejection fraction (LVEF), and fractional shortening (FS); reduced serum levels of myocardial injury biomarkers; and alleviated myocardial inflammation as well as collagen deposition, outperforming the high-dose PGMP (PGMP-H). Combined-omics analysis revealed that PGMP-M reversed DOX-induced myocardial metabolic and transcriptional dysregulation by modulating key metabolites, including oleic acid, L-biopterin, and 3-oxopalmitic acid. In conclusion, PGMP can effectively protect against DOX-induced chronic heart failure by modulating key myocardial metabolic pathways, making it a promising functional food for cardioprotection.
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Shugang Li,Kangping Wang,Qun Huang,Fang Geng
The present study constructed a new gellable emulsion with the aid of microwave pretreatment to encapsulate pomegranate seed oil (PSO). The results showed that ovalbumin (OVA), inulin (IN) and carrageenan (κ-car) were adsorbed on the PSO drop surface to form an OVA–IN–PSO emulsion, and then, gelation of the emulsion occurred by heating with the assistance of microwave pretreatment. The properties of the OVA–IN–PSO emulsion gel, including the water holding capacity , fixed water ratio, texture properties, and rheological properties, were improved by microwave pretreatment. Microscopic observation confirmed that the OVA–IN–PSO gel was an oil-in-water type with a dense structure. Moreover, the denaturation temperature of the OVA–IN–PSO emulsion increased from 70.7 °C (0 min) to 76.3 °C (10 min). Benefitting from the protective effect of the OVA–IN–PSO gel, the stability of pomegranate seed oil was significantly improved. Lipid oxidation (peroxide value) and the loss of polyunsaturated fatty acids during pomegranate seed oil storage were suppressed. These results suggested that microwave pretreatment can improve the properties of OVA–IN–PSO gel as well as the oxidation stability of pomegranate seed oil.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Chang Liu,Yahui Guo,He Qian,Yuliang Cheng
Inulin can regulate the intestinal micro-ecological balance, but there are few studies on the changes of intestinal microbiota and its metabolites in vitro and vivo , SCFAs and amino acids in particular. In this study, the human fecal microbiota glycolysis model and a mouse model were used to study the mechanism of inulin on intestinal microecology. Combined with metabolism of microbiome and metabolome , the cross-synergism mechanism of inulin-micribiota-metabolites-metabolism was investigated. The results revealed that after inulin was fermented by human intestinal microbiota , the relative abundance of Lactobacillus , Bifidobacterium , Prevotella , Catenibacterium , and Agathobacter increased. In vivo , the concentration of SCFAs increased after inulin was fermented, and the abundance of Parabacteroides , Muribaculaceae and Alloprevotella increased. Both in vivo and in vitro experiments revealed that inulin can regulate the expression of 5 genes involved in Valine , leucine and isoleucine degradation. In addition, the metabolome results confirmed that Valine, leucine and isoleucine degradation, Tyrosine metabolism, and Synthesis and degradation of ketone bodies are regulatory pathways of inulin. More importantly, L−tryptophan, tyrosine, L−fucose, L−ornithine, D−fructose, D−erythrose, and pyruvic acid are hallmark metabolites of inulin metabolized by gut microbiota. The cross-synergism network greatly indicated the microbiota ( Streptococcus , Lactobacillus , Muribaculaceae), metabolites ( l -tryptophan, pyruvic acid), and metabolism (Lysine degradation, Tryptophan metabolism , Synthesis and degradation of ketone bodies) may be the key factors involved in the mechanisms regulating the in vitro and vivo effects of inulin.
研究领域:
微生物学
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代谢组学
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营养科学
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胃肠病学
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产品关联
DOI
高影响因子
CELLULOSE
·
2026
·
IF 4.8
Gu Chang-Chun,Han Zhen-Yu,Cao Meng-Nan,Xia Ya-Mu,Gao Wei-Wei
In this study, we formulated a series of multifunctional hydrogels, namely Ga 3+ -GA-CMCS-Oin hydrogels (GGCO), leveraging Schiff base reactions and metal-polyphenol coordination. These GGCO hydrogels were synthesized using oxidized inulin (Oin) and gallic acid-modified carboxymethyl chitosan (GA-CMCS) as key bio-based components, and the crosslinking was achieved through Schiff base bonds between Oin’s aldehyde groups and GA-CMCS’s amino groups, eliminating the need for additional crosslinking agents. Moreover, the phenolic hydroxy groups on GA formed metal-polyphenol coordination bonds with Ga 3 ⁺, endowing the hydrogels with potent antibacterial properties and photothermal conversion capabilities. GGCO hydrogels demonstrated exceptional multifunctionality, including superior self-healing, strong adhesion, pH sensitivity, biodegradability, and antioxidant activity. Antibacterial assessments highlighted GGCO’s photothermal antibacterial efficacy, reaching a sterilization rate as high as 99.7%. In a mouse infectious wound model, GGCO hydrogels effectively eradicated bacteria, mitigated inflammatory responses, and accelerated wound healing. Histological analysis further underscored the potential of these multifunctional GGCO hydrogels for advanced wound care solutions.
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产品关联
DOI
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
·
2026
·
IF 5.9
Runfeng Jia,Qingliang Chen,Khan Md Sabur,Zhongyu He,Bingxue Chen,Kaidi Hu,Xiaoqing Zhao,Hanbing Rao,Zhiwei Lu,Yanying Wang,Xing Wei,Mengmeng Sun
A single oral Lut-NPs/Gel system synergistically ameliorates both colitis and associated depression-like behaviors via the gut-brain axis. • Lut-NPs/Gel combats colitis via a synergistic combination of barrier repair, anti-inflammatory action, and beneficial microbiome remodeling. • Restoration of AKK abundance plays a critical regulatory role in gut microbiota remodeling. • Multi-omics analyses identified key modulated pathways, including TRP channels and neuroactive ligand-receptor interactions, functionally connecting gut repair to brain behavioral improvement. • Recovery of AKK in normal state is coordinated with upregulation of host repair genes (such as IGF1, Reg1), delineating a collaborative host-microbe network. Inflammatory bowel disease (IBD) is a chronic immune-mediated condition affecting the intestinal tract. Though conventional therapies aim to control symptoms and induce remission, their long-term use is hindered by systemic side effects and inadequate efficacy, highlighting the need for safer and more effective treatments. In this study, we developed luteolin-loaded nanoparticles (Lut-NPs) by encapsulating luteolin within metal-phenolic networks (MPNs) formed through coordination between epigallocatechin gallate (EGCG) and Ce 3 ⁺ ions. The resulting Lut-NPs showed excellent biocompatibility, strong antioxidant and anti-inflammatory activities, and remarkable stability under gastrointestinal conditions. To improve intestinal retention, the nanoparticles were incorporated into an inulin-based hydrogel, generating a Lut-NPs/Gel composite system. In a DSS-induced colitis model, oral administration of Lut-NPs/Gel demonstrated significant therapeutic efficacy, including restoration of the intestinal barrier, suppression of pro-inflammatory pathways, and reshaping the gut microbiome. The treatment also promoted macrophage polarization from the M1 to the M2 phenotype. AKK, usually considered beneficial but elevated during inflammation, was restored to normal levels after Lut-Nps/Gel treatment, suggesting its potential as a biomarker of intestinal recovery. Additionally, the treatment alleviated depression-like behaviors via the microbiota–gut–brain axis. Overall, this work provides a safe and promising multifunctional strategy for treating IBD and associated neuropsychiatric symptoms.
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产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2026
·
IF 3.6
Wang Xin,Peng Huainan,Chang Menghan,Liu Qianqian,Wang Ziyu,Zhang Xinshuai,Fan Meijing,Yue Chonghui
The synergistic effects of long-chain inulin and ferulic acid in regulating the rheological properties of wheat dough and gluten network formation was comprehensively investigated. In this study, dynamic rheological analysis, texture profile analysis, low field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), Fourier transform infrared (FT-IR) spectroscopy, zeta potential and particle size analysis, fluorescence spectroscopy, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscopy (SEM), laser confocal microscopy (CLSM) observation, etc. The results showed that the 2.5FXL-1FA treatment reduced the hardness of the dough from 385.71 N to 354.35 N compared to the 1FA treatment, while increasing the disulfide bond (SS) content from 18.10 µmol/L to 25.56 µmol/L. This combination treatment also elevated both storage modulus (G′) and loss modulus (G″), indicating enhanced dough elasticity and viscosity. Furthermore, the combination treatment increased the peak temperature (Tp) and enthalpy change (ΔH) values of dough, suggesting improved dough stability during heating. At lower concentrations, the FXL-FA combination reduced the zeta potential and fluorescence intensity of gluten, which was associated with improved gluten stability and a more compact network structure. However, higher doses of FXL-FA were found to negatively affect dough quality and gluten protein network stability, indicating that optimal doses are critical for maximizing the benefits of FXL-FA in dough formulation. This highlights the critical importance of optimizing the FXL-FA dosage to maximize the benefits of this combination in dough formulation.
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高影响因子
危险品化学品经营许可证（带存储）