Search

Pomegranate seeds, a by-product of pomegranate processing, are gaining attention in food industries due to their high antioxidant activity. However, the lack of quality markers reflecting activity and spatial characteristics limits their utilization and product stability. In this research, a selective and sensitive method integrating ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry with feature-based molecular networking, and desorption electrospray ionization-mass spectrometry imaging developed to identify components and locate in-situ images of quality markers via spatial metabolomics analysis. Additionally, molecular docking analyses and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays validated the antioxidant quality markers and elucidated correlations between these markers, regions, and activity. A total of 227 components were identified, and six were selected as quality markers for pomegranate seeds, reflecting their antioxidant activity and spatial characteristics. Consequently, this research provides an efficient method for screening food quality markers based on activity and spatial characteristics, providing insights into food quality evaluation. [Display omitted] • Spatial metabolomics reveal macro and micro characteristics of pomegranate seeds. • A total of 227 compounds were rapid identified upon FBMN technology. • DESI-MSI technology explored the spatial distribution of pomegranate seeds. • Molecular docking used to screen quality markers with antioxidant activity. • Western pomegranate seeds have higher quality markers and antioxidant capacity. [ABSTRACT FROM AUTHOR]

Depressive disorder affects more than 350 million people worldwide, an increase of 18% over the past decade. Recent research suggests a link between dietary patterns and depression, with diets rich in seafood, vegetables, fruits and nuts may reduce the risk of depression, while an unbalanced diet could affect intestinal microbiota and promote the development of depression. In this review, a new strategy was proposed namely DIET crosslink (Depression and Diet, Intestinal microbiota, Enzyme and Traits of metabolism) to describe diet altering the enzymes produced by intestinal microbiota that influence traits of metabolism to treatment for depression. Patients exhibit changes in the abundance and composition of the gut microbiota, which produce numerous enzymes involved in the digestion and metabolism of dietary components, affect the production and absorption of exogenous metabolites by the body, affect the bioavailability of food and the progression of depression. DIET crosslink strategy underscores the significance of specific enzymes and metabolites in personalized depression treatment, providing a route to individualized care. Besides, this dynamic approach breaks from static studies, exploring the intricate interplay among diet, microbiota, enzymes, metabolism and disease, which provides a new perspective on researching how dietary influences impact changes in intestinal microbiota for disease treatment. • DIET crosslink strategy has proposed to describe diet altering in intestinal microbiota enzymes that influence traits of metabolism to treatment for depression. • DIET crosslink emphasizes specific enzymes and metabolites in personalized depression treatment. • Exploring dynamics among diet, microbiota, enzymes, metabolism. [ABSTRACT FROM AUTHOR]

• CCCs proposed as chemical markers for fermented process optimization. • DIAAA-derivatization UHPLC-Q-TOF/MS with FBMN method enabled rapid CCCs analysis. • A total of 120 compounds were identified in the fermented soybeans. • 69 compounds were newly detected in fermented soybeans. • Molecular docking used to screen potential antiperoxidative activity. Carboxyl-containing components (CCCs) was the key chemical markers for fermented soybean, whose composition and content would be dramatically changed during the fermentation processes. To select the optimal fermented conditions, a rapid and sensitive 5-(diisopropylamino)amylamine derivatization, ultra-high performance liquid chromatography-quadrupole-time-of-flight/mass spectrometry and feature-based molecular networking method was established for determination CCCs and the developed method was successfully applied to compare the dynamic changes of CCCs under different processing conditions. A total of 120 components were identified, the optimum fermentation conditions were the temperature at 30 °C, 50% humidity, with a 2-hour steaming time. Sixteen chemical markers with significant differences were screened. Furthermore, molecular docking technology was used to verify the antiperoxidative effect of these chemical markers. Accordingly, we focused on the high-content, little-studied active CCCs rather than the low-content and well-studied flavonoids. This study was helpful for the nutraceutical development and contributed scientific basis to further exploring quality evaluation of fermented food. [ABSTRACT FROM AUTHOR]