Food Research International

Despite growing availability of plant-based meat, limited data exist on how these products perform relative to animal-based options in real-world consumption settings. This study compares consumer sensory perceptions of two plant-based meatballs (soy, soy-wheat) and two animal-based meatballs (beef, beef-mushroom) among university dining hall patrons (n = 128), complemented by instrumental Texture Profile Analysis. Animal-based meatballs received significantly higher ratings for moistness, meatiness, fattiness, and tastiness (all p < 0.001), with the meatiness gap being the largest ({Delta} = 1.40 on a 5-point scale). Texture analysis found that animal-based samples were significantly harder, more cohesive, and chewier than plant-based samples. In contrast, consumers perceived no difference in chewiness or hardness between categories, revealing a disconnect between instrumental and sensory measures. Just-About-Right penalty analysis identified insufficient savoriness as a universal improvement target across all products, including beef. Flavor and texture were the dominant drivers of dining choice, while sustainability and animal welfare ranked lowest in importance. These findings indicate that achieving sensory parity--particularly in moistness, meatiness, and savoriness--rather than emphasizing sustainability messaging, may be critical for increasing acceptance of plant-based meat in institutional food service. Data and code are available at https://github.com/LivingMatterLab/AI4Food

Cultivated meat has undeniable potential to address some of the current detrimental impacts of animal farming, while addressing food security worldwide. However, one of the main challenges in cultivated meat production is manufacturing cost. The main contributor to cost is the culture media which comprises expensive components such as growth factors and animal-derived proteins. This study investigated alternative, food grade, high protein extracts as serum replacements in serum-free media formulations. The extracts were chosen to represent various sustainable sources of proteins: marine (spirulina e.g. cyanobacterium), plant (faba bean) and insect (mealworm flour). Different processing methods and different solvents were investigated for production of cell culture-compatible extracts which were then tested with mouse myoblasts (C2C12) and primary porcine myosatellites (pMyoSCs). A serum-free medium formulation containing 2.6% v/v spirulina extract was found to support long term growth of C2C12 cells for [~]10 population doublings compared to only [~]2 in the control. The processing steps were optimized, showing that a glycerine solution was best for free amino acid and protein yield (4950 {micro}M total free amino acids, 11.45 mg/mL protein concentration). This solution had a positive effect on C2C12 cells, increasing their growth by up to 20% when added to the B8 medium. However, this benefit did not translate to pMyoSCs, which showed no significant growth increases in short-term screening. This work demonstrates a method for converting food grade protein powders into effective culture media supplements and highlights the potential of spirulina-based extracts for the use in cultivated meat. O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=104 SRC="FIGDIR/small/702276v1_ufig1.gif" ALT="Figure 1"> View larger version (24K): org.highwire.dtl.DTLVardef@206658org.highwire.dtl.DTLVardef@11f28ceorg.highwire.dtl.DTLVardef@b00fd6org.highwire.dtl.DTLVardef@dfaaf4_HPS_FORMAT_FIGEXP M_FIG O_FLOATNOGraphical abstractC_FLOATNO Created in BioRender. Gordon-Petrovskii, W. (2025) https://BioRender.com/by7khs1 C_FIG

Todays canola quality rapeseed press cake (RPC) is a protein-rich co-product with potential as human food, but its application is limited due to antinutritional compounds and bitter taste. It remains, however, unknown how introduction of raw RPC to a food matrix affects sensory perception and which metabolites drive the sensation. Here, raw RPC from whole or dehulled seeds was introduced into snack bars at 0%, 7%, 14%, and 21%, and sensory responses were correlated to selected known RPC-derived bitter compounds. A trained panel evaluated 13 RPC-characteristic sensory attributes, and the bitter compounds sinapic acid, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS), KSS-hexose, selected bitter glucosinolates, and goitrin were quantified using targeted LC-MS/MS. Most dose-dependent sensory responses increased up to 14% RPC and then plateaued, whereas astringent mouthfeel increased almost linearly across the full dose range. Dehulling intensified several odor- and flavor-related attributes but did not increase bitterness or protein content in the final product. Principal component analysis linked bitterness and astringency positively with KSS, KSS-hexose, and goitrin. Dose-over-threshold analysis further showed that goitrin, but not progoitrin, reached concentrations relevant for bitterness perception. Together, the results demonstrate that raw RPC contributes distinct dose-dependent sensory attributes and that metabolite transformations in the food matrix shape final sensory profiles. These findings provide a basis for developing RPC-containing foods and for breeding rapeseed lines with improved sensory characteristics. HIGHLIGHTSO_LIThis study presents the first sensory panel assessment of rapeseed press cake (RPC)-containing in food products (snack bars) made from whole and dehulled seeds. C_LIO_LI13 RPC-characteristic sensory attributes are identified. C_LIO_LISensory profiles of the tasted snack bars differed significantly, influenced by the dosage of RPC and by the dehulling treatment. Bitterness and astringency are positively correlated with the RPC dosage. C_LIO_LIGoitrin, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS) and sinapic acid are RPC-derived bitter compounds that correlate with bitter taste of RPC-containing snack bars. C_LIO_LIApproximately 90% of glucosinolates introduced with the RPC are not detected in the snack bars, and goitrin levels in snack bars accounts for only [~]10% of introduced progoitrin. C_LIO_LIGoitrin is - for the first time - reported to contribute to the perceived bitterness of an RPC-containing food product. C_LI

Postharvest losses and rapid nutrient degradation due to fruit spoilage necessitate alternative preservation methods. Wine production presents a viable approach to minimizing fruit waste while retaining essential nutrients. In this study, mixed fruit wines (watermelon, banana, and pineapple) were produced using Saccharomyces cerevisiae isolated from palm wine as a starter culture. After secondary fermentation, the wines maintained an acidic pH range (2.29{+/-}0.1 to 3.25{+/-}0.2), a stable fermentation temperature (26.50{+/-}1.1{degrees}C to 27.00{+/-}1.1{degrees}C), specific gravity values of 1.021{+/-}0.02 kg/L and 1.027{+/-}0.03 kg/L, and total acidity levels of 1.57{+/-}0.2% and 2.11{+/-}0.1% for Wines A and B, respectively. The final alcohol content was 8.40{+/-}2.9% in Wine A and 9.84{+/-}3.6% in Wine B. Proximate analysis demonstrated the retention of key nutrients post-clarification and maturation, and sensory evaluation indicated a higher consumer preference for Wine B (P>0.05). These findings highlight the potential of indigenous S. cerevisiae strains from palm win for efficient wine fermentation and support the utilization of mixed fruits as a sustainable raw material for value-added wine production. This approach not only mitigates fruit wastage but also provides an economic avenue for enhancing fruit utilization.

This study presents a multidisciplinary approach to evaluate the structure formation and digestion of lupin protein crosslinked with transglutaminase (TG). TG was applied at 0-10 U/g protein, and structural development was assessed by oscillatory rheology (G, G"), while SDS-PAGE and o-phthaldialdehyde (OPA) assays were used to evaluate protein participation and the reduction of free {varepsilon}-amino groups, respectively. Proteomics was further employed to characterise molecular features associated with crosslinking behaviour. Lupin protein showed a clear dose-dependent increase in gel strength during incubation, with G values reaching 214 {+/-} 43.9 Pa at 10 U/g TG, compared to 7.2 {+/-} 0.6 Pa in the untreated control. Across all conditions, G remained higher than G" throughout frequency sweeps, and low tan {delta} values confirmed the formation of elastic networks driven by covalent crosslinks. SDS-PAGE and OPA results consistently demonstrated efficient crosslink formation, which increased with both incubation time and TG dosage, with SDS-PAGE indicating involvement of specific protein fractions. Proteomic analysis revealed disordered structural domains in the protein are preferred regions to form crosslinks. Furthermore, TG treatment was found to slow the digestibility of the crosslinked lupin protein. Overall, this work demonstrates how integrating proteomic insights with functional measurements can guide the selection and optimisation of plant proteins for enzymatic structuring. The approach offers a rational pathway to enhance the functionality of alternative protein sources such as lupin, supporting the development of sustainable food systems, including applications in meat and dairy analogues.

Consumption of sprouted seeds, such as alfalfa sprouts, has increased in recent years due to their perceived health benefits. However, these food products have repeatedly been associated with outbreaks of foodborne pathogens, including Salmonella enterica serovars. An S. enterica serovar Choleraesuis strain previously isolated from melon fruit internal tissues was selected as a model to explore plant-pathogen interactions on alfalfa sprouts. Using this strain, we generated a barcoded transposon mutant library comprising approximately 33,000 unique insertions. This library and a collection of individual insertion mutants derived from it were used to identify genetic mechanisms contributing to the fitness of this S. Choleraesuis strain on alfalfa sprouts. The library was screened on sprouts during cold storage at 8{degrees}C. Negative selection for mutants with insertions in eda, fabF, lpp1_2, pnp, stpA, SCHChr_03621 and two intergenic regions were identified. Competition experiments between individual insertion mutants and the wild type confirmed the phenotype of three genes: eda, coding for a keto-hydroxyglutarate-aldolase/keto-deoxy-phosphogluconate aldolase involved in the Entner-Doudoroff pathway, mnmG, encoding the glucose-inhibited division protein, and fabF, involved in fatty acid biogenesis. This study offers a genome-wide perspective on the genes enabling a plant-associated Salmonella strain to persist on alfalfa sprouts. We highlight factors that are critical not only for persistence throughout the entire cold-storage period under conditions that closely simulate real shelf-life conditions in this high-risk food matrix.

Cells secrete metabolites and other factors into the extracellular medium, collectively referred to as the secretome. The effect of co-culturing cells from different species on their combined secretome remains poorly understood. Here, we investigated the effect of co-culturing plant and yeast cells to produce a unique set of secretory factors collectively termed Consortia Factors (CFx). Specifically, a yeast suspension of Ustilago cynodontis (Ustilago) was co-cultured with plant cells derived from Ocimum sanctum (Tulsi). The metabolome of the Ustilago-Tulsi CFx (termed CFx-1) was then profiled and compared with that of the individual cultures. Statistical clustering analyses revealed that the CFx-1 metabolome was substantially different from either culture grown alone and was enriched in metabolites relative to single cultures. Notably, significant enrichment was observed among metabolites mutually upregulated in CFx compared with both single cultures, with approximately one-third absent from either culture alone. Using an algorithm designed to identify scientifically validated antioxidant metabolites, the CFx-1 was found to be enriched in antioxidants relative to the single cultures, including vitamin C. Accordingly, the CFx-1 exhibited stronger antioxidant activity than either of the single-culture secretomes, and even than the combination of the two single-culture secretomes. These findings suggest that consortia factors derived from co-culturing yeast and plant cells can generate a unique and more potent secretome that is enriched in bioactive metabolites beneficial for human health.

It is encouraging to see the growing acceptance of millet among the general public, driven by its numerous health benefits. Various research efforts have focused on the many non-digestible oligosaccharides (NDOs) in millets, given their significant nutraceutical potential. Barnyard millet is a viable candidate for extracting NDOs owing to its superior nutritional value and affordability. In the present study, crude oligosaccharides were extracted from barnyard millet under optimized conditions: 80% aqueous ethanol (v/v) at a 1:5 sample-to-solvent ratio for 1 h at 60 {degrees}C, yielding 3.61{+/-}0.24%. Extracted oligosaccharides were further purified through adsorption chromatography and dialyzed through dialysis membranes (500 Da). Several significant peaks at m/z values of 527, 689, 852, 1014, and 1338 were detected in the MALDI-TOF mass spectrum, indicating that barnyard millet oligosaccharides (BMOs) comprise various oligosaccharides with degrees of polymerization (DP) from 3 to 8. BMOs were treated with digestive enzymes (porcine pancreatic and salivary -amylase) and an artificial acidic solution, and results showed that approximately 91% of BMOs were not digested. The positive prebiotic scores and the generation of lactic and short-chain fatty acids (SCFAs) upon fermentation by various probiotic strains indicate the prebiotic potential of BMOs. In this study, the results also showed that the presence of BMOs increased auto-aggregation of lactobacilli and enhanced the adhesion of probiotics to HCT116 cells. Our findings indicate that, with its nutritional benefits, barnyard millet may serve as a viable reservoir of beneficial carbohydrates, including NDOs. HighlightsO_LIExtraction of BMOs under optimized parameters. C_LIO_LIPartial purification of BMOs through charcoal column chromatography and dialysis. C_LIO_LIA positive prebiotic activity score conferred the prebiotic potential of BMOs. C_LIO_LIProduction of short-chain fatty acids by fermentation of BMOs. C_LIO_LIBMOs increased the auto-aggregation percentage of different probiotics. C_LI

Reported avocado dietary fiber (DF) content and composition are inconsistently reported, particularly during ripening. Thus, this study aimed to characterize the amount and type of DF in Hass avocados and evaluate DF changes during ripening. Unripe (day 0), ripe (day 5), and overripe (day 12) Hass avocados were freeze-dried and defatted. DF was analyzed using non-starch polysaccharide (NSP) enzymatic-chemical methods. Per 100g of as-is avocado, unripe contained 3.96g total DF, ripe 3.68g, and overripe 3.26g. In ripe avocados, DF comprised 43% soluble (SDF) and 57% insoluble dietary fiber (IDF). SDF consisted primarily of rhamnogalacturonan-1 and arabinan pectins, while IDF was predominantly cellulose (32%), hemicelluloses (23%), and lignin (2%). Total DF decreased with ripening, with pectin undergoing solubilization and depolymerization, while cellulose and hemicelluloses remained stable. These findings are important as dietary fibers differentially influence intestinal microbial fermentation and health benefits.

Clover grass blends are promising sources of nutritional and techno-functional proteins, but currently mainly utilized for animal feeding. The application as a physical and oxidative stabilizer in food emulsions remains underexplored. In this study, the stabilizing effects of clover grass proteins (CGPs), produced through a pilot-scale, two-stage membrane filtration process yielding a native GPC concentrate (DC), as well as enzymatic hydrolysate hereof (DCH), were compared with commercial plant proteins (soy and pea) and animal sources (sodium caseinate). Both DC and DCH produced emulsions (0.4% (w/w) protein and 5% fish oil) with smaller size droplets and larger electrostatic repulsion between droplets compared to the other proteins tested. Moreover, DC and DCH exhibited higher protection against the generation of both primary and secondary oxidation products. Furthermore, emulsions stabilized with CGPs were well-protected from off-flavor compounds. Mass spectrometry-based proteomics analysis revealed that DC included a high RuBisCO content (38%) and the membrane process successfully depleted pigment-binding proteins affiliated with grassy color and sensory attributes. Moreover, DC was enriched (compared to the initial green juice) in known antioxidant proteins, constituting 10% of the total protein. In the hydrolysate (DCH), 30% of the total MS1 peptide signal originated from peptides predicted as probable free radical scavengers. These findings demonstrate that refined, native CGP, as well as its hydrolysate, improved both physical and oxidative stability of emulsions compared to plant and animal-based reference proteins due to a high endogenous antioxidant properties of the protein.

Natural extracts could improve sperm storage and artificial insemination (AI). This study, for the first time, evaluates the suitability of a blueberry extract (Vaccinium corymbosum) obtained from pomace using a sustainable methodology as a supplement for bull semen extenders. Cryopreserved semen doses from eight bulls were combined in 9 pools (3 bulls/pool), supplemented with 0%, 1%, 5%, or 10% extract, and incubated up to 5 h at 38 {degrees}C. Motility was assessed hourly using OpenCASA, and the effects of treatment and time were evaluated using linear mixed-effects models. Motility was significantly better preserved with 1% extract (total and progressive motility, improved linear velocity and linearities, and decreased BCF and fractal dimension, related to hyperactivation). The effect of 5% was overall positive, but it was below 1%, whereas 10% mostly showed a negative effect. These results show that this natural extract could safely supplement bull semen extenders at least between 1% to 5%, and even help improve sperm motility. Therefore, this extract offers an opportunity to enhance cattle semen extenders using a sustainable approach, potentially improving reproductive outcomes.

We present a comparative analysis of 13 yeasts available for mead (honey wine) fermentation, a source of Saccharomyces cerevisiae diversity that has not yet been analyzed in detail. Using genomic, phenotyping, and analytic methods, we show that currently available mead yeasts belong to various clades of the species, most commonly to the Commercial Wine clade (5 of 13 samples). Mead yeasts in this group displayed genome structure variations and occasional loss of killer activity, despite being closely related. Historic European and traditional African mead isolates with sequenced genomes were found not to be closely related to any contemporary mead yeast product. The 13 yeasts tested here displayed high variability in oenological characteristics and in aroma production. Maximum ethanol tolerance ranged from 15 to 22% v/v, however, the most tolerant strain produced lower ethanol levels and retained high fructose content in experimental meads. The most abundant aroma components produced in meads were ethyl acetate, ethyl caprylate, isoamyl alcohol, and ethyl caprate, with similar aroma profiles in members of the Commercial Wine clade, and pronounced differences among other yeasts. Our results contribute to the knowledge of Saccharomyces yeasts in various fermentation environments, adding mead to the list of alcoholic beverages with a known diversity of starter cultures. Our results may aid strain selection for honey wine fermentations and inspire strain improvement.

Maintaining gut-microbiome homeostasis is the biggest issue worldwide as per public health concerns. Gut probiotics not only inhibit pathogen invasion in the systemic circulation but also help us metabolize complex food. Therefore, for decades, gut dysbiosis has been proven to be the gateway to several diseases, leading to comorbidity and even mortality. Prebiotics are natural products, mainly nondigestible food ingredients, that help the selective growth of probiotic bacteria in the gut. This study focuses on the novel Gum-Odina (GO) prebiotic and its efficacy on gut microbial metabolite modulation and maintaining gut barrier integrity. Gut wall enterocytes are integrated by a series of tight junctional (TJ) proteins. This study explains the effect of GO prebiotic-modulated gut metabolites on tight-junctional (TJ) protein expression in a murine colon Organoid model. Fecal microbiota from a colitis patient were used to inoculate the SHIME gut simulator, comprising a colitis control run and a Gum-Odina-supplemented run to enrich commensal bacteria selectively. Metabolites from both groups were then applied to healthy colon organoids. According to the mRNA expression analysis, tight junctional sealing proteins such as Zonula occludens, or ZO-1, Occludin, Claudin-1, 4, and 5 were significantly upregulated in the colon organoids upon Gum-Odina administration, whereas no change in the Junctional Adhesion Molecule-A or JAM-A was observed. Downregulation of sealing TJ proteins is the Hallmark of Leaky gut, which was successfully reversed using the Gum-Odina supplement. Hence, Gum-Odina prebiotics have a promising capability to reduce colitis-induced gut permeability and can be considered to be a therapeutic agent in the future.

The gut microbiota plays an essential role in the conversion of anthocyanins and (epi-)catechins into smaller phenolic acids, which are then absorbed into the blood stream. The phenolic composition of a commercial bilberry extract and grape seed extract was assessed, as well as a formulation extract containing a combination of both extracts. The extracts were subjected to an in vitro salivary, gastric and intestinal digestion environment, based on the INFOGEST Model. The solid fraction end-product of the combined extract from the in vitro digestion was further fermented with faecal samples from six healthy donors, for 72 hours, to assess phenolic acid metabolism, short-chain fatty acid formation and changes in microbial composition. During the in vitro digestion, flavonoid content in all three extract samples (bilberry, grape seed and the formulation extracts) decreased significantly. In the process of anthocyanin and flavonoid digestion, smaller phenolic acid compounds such as benzoic acid, cinnamic acid and mandelic acid increased in bilberry, grape seed and formulation extract samples. All faecal donors harboured unique microbiota compositions, however all faecal microbiota were able to fully convert catechin/epicatechin, the most prominent flavonoids in the formulation extract sample, into smaller phenolic metabolites (phenylacetic, phenylpropionic and benzoic acids) within 24 hours. Using 16S rRNA gene amplicon sequencing, Anaerobutyricum and Enterocloster spp. were correlated with catechin/epicatechin metabolism in the fermentation procedure, however, in single bacterial strain fermentation experiments with the formulation extract or catechin standard, these bacteria were not capable of metabolising flavonoids. HighlightsO_LIFaecal microbiota converted (epi-)catechin to phenolic metabolites within 24 h. C_LIO_LI(Epi-)catechin correlated negatively with Anaerobutyricum and Enterocloster spp. C_LIO_LIFaecal bacterial cultures did not show (epi-)catechin metabolism capacity. C_LI

Skin repair depends on balanced inflammation, oxidative control, and growth-factor signalling. Disruption of these events delays healing and leads to chronic wounds. Nigella sativa (black seed) contains bioactive compounds such as thymoquinone with anti-inflammatory and antioxidant activity, but its integrated effect on dermal repair remains unclear. This study evaluated the anti-inflammatory and wound-healing properties of N. sativa extract in a full-thickness excision wound model in rats. Animals were divided into control, standard (1% silver sulfadiazine), and N. sativa ointment-treated (10% w/w) groups. Wound contraction, histological organisation, antioxidant enzymes, inflammatory cytokines, and expression of pro-repair genes were assessed. Topical N. sativa significantly accelerated wound closure (97.5 {+/-} 1.2 % vs. 84.7 {+/-} 2.1 % in controls, p < 0.001) and improved epithelial regeneration and collagen deposition. Treatment enhanced superoxide dismutase and catalase activities by over 35%, reduced malondialdehyde by 38%, and lowered TNF-, IL-1{beta}, and IL-6 levels by 33-46%. VEGF and PDGF gene expression increased 2.7- and 2.2-fold, respectively, compared with untreated wounds. These results demonstrate that N. sativa extract promotes healing through concurrent modulation of inflammation, oxidative balance, and angiogenic signalling. The findings support its potential as a natural, biocompatible therapeutic for managing dermal injuries and cosmetic skin repair. Further work should optimise formulation, dosage, and clinical application to translate these benefits to human wound management.

Functional oligosaccharides, such as galacto-oligosaccharides (GOS), are valued for modulating gut microbiota and promoting health. This study aimed to produce a high-purity GOS ingredient (ALPINA GOS) via nanofiltration/diafiltration and assess its prebiotic efficacy using an in vitro fermentation model. GOS-rich syrup was obtained from transgalactosylation of lactose in concentrated whey permeate (30% lactose) and processed by diafiltration/nanofiltration to reduce monosaccharides and enrich oligosaccharide content. Carbohydrate composition was analyzed by HPAEC-PAD. Prebiotic activity was evaluated using a MicroColon model with fecal inocula from healthy adults, measuring pH, short-chain fatty acids (SCFAs), and microbiota shifts. Membrane processing increased oligosaccharides from 55.5% to 70.2% (dry basis) and reduced monosaccharides from 25.2% to 5.1%. ALPINA GOS induced a dose-dependent pH reduction and significantly enhanced lactate and acetate production, with stronger effects at 10 mg/mL. Microbiota profiling showed increased abundance of beneficial bacteria, especially Bifidobacterium, versus control. The findings confirm that GOS can be sustainably produced from whey permeate and exhibits potent prebiotic activity, supporting its application in functional foods aimed at gut health.

Functional dairy products are increasingly recognized for their ability to provide both essential nutrition and additional health benefits. This study aimed to develop and evaluate a synbiotic yogurt enriched with Lactobacillus plantarum as a probiotic and Stevia rebaudiana extract (1% w/v) as a prebiotic source. Thirteen lactic acid bacteria (LAB) strains were isolated from fermented dairy and vegetable samples and evaluated for probiotic potential through tests for acid and bile tolerance, hydrophobicity, aggregation abilities, and pathogen co-aggregation. Isolate PG1 (Lactobacillus plantarum) demonstrated the highest prebiotic growth stimulation index (49%) in the presence of stevia extract and was selected for yogurt formulation. Yogurt samples were prepared and stored at 4{degrees}C for 10 days. Physicochemical properties (pH, titratable acidity, and protein content), microbiological viability, total phenolic and flavonoid content, antioxidant activity (DPPH assay), and sensory attributes were monitored. The synbiotic yogurt (St-Y) showed enhanced functional properties, with a total phenolic content of 16.67 {micro}g GAE/g, a flavonoid content of 6.28 {micro}g QE/g, and 57.84% antioxidant activity. Additionally, it showed improved protein content and superior sensory scores compared to control samples. These findings suggest that S. rebaudiana fortified probiotic yogurt can serve as a nutritious, antioxidant-rich, and sensory-acceptable functional dairy product.

Black rice oligosaccharides (BO) were extracted with 80% aqueous ethanol (v/v) and purified by charcoal-celite chromatography followed by dialysis using a 500 Da molecular weight cut-off (MWCO) membrane, yielding an oligosaccharide fraction with a degree of polymerisation (DP) between three and eight (DP3-DP8; 2.87 {+/-} 0.29% w/w). MALDI-TOF MS showed sodium adduct ions from m/z 527 to 1330, and GC-MS analysis of hydrolysed samples identified glucose and galactose as the major monomers, while ketosyl residues were detected in the intact fraction by selective staining and are most plausibly attributed to fructosyl units based on cereal origin and DP distribution. BO showed high resistance to simulated salivary, gastric, and pancreatic digestion (only 2.08 {+/-} 0.51%, 0.34 {+/-} 0.03%, and 4.29 {+/-} 0.73% hydrolysis, respectively) with approximately 93% remaining carbohydrate available for fermentation. All Lactobacillus strains showed positive prebiotic activity scores, with the highest response observed for Lactobacillus rhamnosus (1.165 {+/-} 0.255) and Lactobacillus plantarum (0.980 {+/-} 0.163). Fermentation produced metabolically relevant short-chain fatty acids (SCFA), mainly acetate (34.82 {+/-} 2.08 mM), as well as strain-dependent propionate and butyrate levels. BO greatly promoted probiotic biofilm formation, with biomass reaching 391.33 {+/-} 26.08% and viable cell counts of 9.01 {+/-} 0.70 log CFU/mL relative to the control. Collectively, the results indicate that BO represents a digestion-resistant, hexose-based oligosaccharide series that is selectively utilised by probiotic lactobacilli, promotes SCFA production and enhances biofilm development. To our knowledge, this work is the first to combine structural profiling with in vitro functional evaluation of a purified, low-DP oligosaccharide fraction obtained from black rice. HighlightsO_LIPurified oligosaccharides (DP3-DP8) were obtained from black rice using charcoal-celite chromatography followed by dialysis. C_LIO_LIStructural analysis confirmed that the oligosaccharides were hexose-based and composed mainly of glucose and galactose. C_LIO_LIBlack rice oligosaccharides exhibited higher resistance to simulated gastric and intestinal digestion compared with starch. C_LIO_LIPositive prebiotic activity scores were observed due to selective utilisation by probiotic Lactobacillus strains. C_LIO_LIFermentation of black rice oligosaccharides significantly increased short-chain fatty acid production. C_LIO_LIPurified oligosaccharides enhanced probiotic biofilm formation, indicating improved colonisation potential. C_LI Graphical abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=179 SRC="FIGDIR/small/705216v1_ufig1.gif" ALT="Figure 1"> View larger version (43K): org.highwire.dtl.DTLVardef@9a5915org.highwire.dtl.DTLVardef@14eac7aorg.highwire.dtl.DTLVardef@1db8baorg.highwire.dtl.DTLVardef@14ad50a_HPS_FORMAT_FIGEXP M_FIG C_FIG

Grape (Vitis vinifera L.) is one of the most cultivated plant species and has a long history in the Levant. Grape products, including leaves, are highly appreciated as healthy products, mainly because of their high levels of nutraceuticals. The significance of these products lies in the fact that poor diet is the primary cause of malnutrition, which is associated with severe noncommunicable diseases. Accordingly, this study aimed to profile secondary metabolites in a selection of grape genotypes from Hebron and Bethlehem regions in the West Bank-Palestine that include both indigenous and introduced genotypes. Fresh, delicate leaves from each genotype-region combination were analyzed for their content of secondary metabolites via LC-MS. The results revealed that the collection regions had a negligible impact, whereas the genotype impact was high and significant. More importantly, the secondary metabolites profiles of leaves allow for the clustering of the assessed genotypes into a few clusters, each with a specific set of metabolites that can serve as fingerprint profile. In conclusion, the results of the present study revealed the diversity of grape genotypes at the metabolomics level, which will help preserve indigenous grape genotypes and aid in the development of grape varieties that can cope with the adverse impacts of climate change.

BackgroundBlack soldier fly larvae (Hermetia illucens, BSFL) efficiently bio-convert organic waste into high-value protein, which has significant potential in domesticated animal feed formulations. BSFL growth and bioconversion potential can be enhanced through selective breeding, which requires accurate estimates of genetic parameters and knowledge of genotype-by-diet (G x D) interactions. However, comprehensive knowledge of G x D interactions is limited, and reports of genetic parameters are sparse across genetic strains and production environments globally. ResultsThis study estimated heritabilities, dominance effects and genetic correlations for BSFL growth traits and quantified G x D interactions. Phenotypes of 2,097 fifth-instar larvae reared on three diets were recorded, including larval body weight (LBW), length (LL), width (LW), and surface area (LSA). All larvae were genotyped using a custom 6K Allegro SNP panel. Genetic parameters and G x D interactions were estimated by fitting an additive-dominance model in ASReml-R. Heritabilities for growth traits were low across diets (0.05-0.14), with diet-specific estimates ranging from low to moderate (0.06-0.36). Dominance effects were significant across the traits (0.09-0.19), and genetic correlations were high among growth traits (>0.81), except between LW and LL (0.51). G x D interactions were moderate across diets (-0.04-0.49). ConclusionResults suggest that moderate to high genetic gain is achievable over a long-term breeding programme, given the genetic basis of growth traits and BSFs short generation interval (38-45 days). However, G x D interactions must be considered, either through combined or diet-specific selection strategies, and the significant dominance effects suggest heterosis could accelerate improvement.