Search

In this research, mono- and dual-species biofilms of Escherichia coli (O45:H2 and O121:H19) and Salmonella enterica serovar Typhimurium formed on stainless-steel coupons were treated with 100 mg/L NaClO for 1 min. Confocal laser scanning microscopy (CLSM) was applied to investigate the spatial structural dynamics of mono- and dual-species biofilms, and nuclear magnetic resonance (NMR) spectroscopy was employed to further investigate their metabolic responses toward chlorine. CLSM results indicated that mixed-species biofilms (total biovolume, 148,000 to 167,000 μm(3)) stimulated the growth of biomass 2 to 6 times that of single-species biofilms. Upon chlorine treatment, E. coli O45 and S. Typhimurium achieved less reduction (P < 0.05) when coexisting in mixed biofilms (0.70 and 1.17 log CFU/coupon reductions, respectively) compared with their corresponding single-species biofilms (1.97 and 2.01 log CFU/coupon reductions, respectively), while for E. coli O121, more reduction (P < 0.05) was achieved in a mixed biofilm (1.37 log CFU/coupon reductions) compared with its single-species biofilm (0.59 log CFU/coupon reductions). Moreover, NMR results suggested that the increase of putrescine (antioxidation regulator) and the decrease of glucose (enhanced glycolysis for energy replenishment) might contribute to the improved chlorine tolerance in mixed biofilms. Overall, dual-species biofilms promoted biofilm growth and their chlorine tolerance. This study improved our knowledge of the metabolic difference of single- and mixed-species biofilms of E. coli and Salmonella to chlorine sanitization and raised an urgency to investigate the effectiveness of common disinfectants against multispecies consortia. IMPORTANCE Outbreaks of Escherichia coli and Salmonella in food might be associated with the cross-contamination of biofilms on food-contact surfaces. The knowledge of the sanitization of mono-species biofilm on the food-contact surface is well established, while mixed-species biofilm occurs more naturally, which could profoundly affect the efficacy of sanitizer. Therefore, this research aims to evaluate the efficacy of using chlorine against single- and dual-species biofilms of E. coli and Salmonella along with the underlying bacterial metabolic responses. The responses of a mixed biofilm of E. coli and Salmonella to chlorine sanitization were clarified, providing insights to develop a targeted and green sanitization strategy against specific pathogens by perturbing their most susceptible metabolism pathway without sanitizer residue.

Antibiotic contamination is becoming a prominent global issue. Therefore, sensitive, specific and simple technology is desirable the demand for antibiotics detection. Biosensors based on split aptamer has gradually attracted extensive attention for antibiotic detection due to its higher sensitivity, lower cost, false positive/negative avoidance and flexibility in sensor design. Although many of the reported split aptamers are antibiotics aptamers, the acquisition and mechanism of splitting is still unknow. In this review, six reported split aptamers in antibiotics are outlined, including Enrofloxacin, Kanamycin, Tetracycline, Tobramycin, Neomycin, Streptomycin, which have contributed to promote interest, awareness and thoughts into this emerging research field. The study introduced the pros and cons of split aptamers, summarized the assembly principle of split aptamer and discussed the intermolecular binding of antibiotic-aptamer complexes. In addition, the recent application of split aptamers in antibiotic detection are introduced. Split aptamers have a promising future in the design and development of biosensors for antibiotic detection in food and other field. The development of the antibiotic split aptamer meets many challenges including mechanism discovery, stability improvement and new biosensor development. It is believed that split aptamer could be a powerful molecular probe and plays an important role in aptamer biosensor.

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

As one of the most promising sterilization agents for microbial control in food industry in recent decades, electrolyzed water (EW) can be produced from diluted NaCl solution, and exhibits strong broad-spectrum bactericidal efficiency due to the synergistic effect of available chlorine concentrations, pH and oxidation reduction potential. To date, numerous studies have demonstrated the antimicrobial activity of EW against various kinds of microorganisms both in vitro and in vivo. However, the exact antimicrobial mechanisms of EW have not been determined at present, limiting its widespread application. In this review, we provide an overview of latest production equipment of EW, and briefly summarize the current advances of germicidal factors and antimicrobial mechanisms of electrolyzed water on different states of microorganisms. In addition, studies about hurdle enhancement of EW combined with other technologies are also discussed, providing guidelines for improving food safety and food quality both in conventional and organic food industry.

Shewanella baltica has a high spoilage ability to decompose nutrients in fish. To investigate the role of S. baltica in fish protein and flavour during spoilage, the texture, rheology, protein patterns and volatile compounds of golden pomfret inoculated with S. baltica during 10-day storage were tested. During storage, S. baltica reduced the hardness of fish sticks by 29.73-49.24 %. Compared to the control (G

Heavy metals accumulating in the human body produce physiological toxicity by interfering with the transport of human proteins and enzymes. Heavy metals detection is significant for food safety ass...

Dual-platform metabolomics combined with multivariate data analysis was used to investigate the effects of adding fish gelatin (FGH) at different degrees of hydrolysis (DH) on the growth and metabolic pathways of different species of Lactobacillus in fermented milk. The results showed that the promotion effect of FGH on Lactobacillus was related to the species of probiotics. The corresponding metabolic pathways also changed, with the promotion of Lactobacillus by FGH mainly regulated through amino acid metabolism, lipid metabolism, and nucleotide metabolism pathways. The excess DH inhibited the growth of L. paracasei by adjusting its metabolic state through reducing nucleotide requirements, allocating protein resources, and adopting a stress response. In conclusion, this study revealed the effectiveness of dual-platform metabolomics in explaining the metabolic mechanisms of probiotics, providing theoretical support and a scientific basis for the development of functional fermented foods.

It has been revealed that slightly acid electrolysed water (SAEW) could delay enzymatic browning and melanin formation in food. In this work, multi-spectroscopic methods and UHPLC-Q-TOF-MS were combined to study the underlying reason. The reversible mixed-type inhibition mode of HOCl (main components in SAEW) was determined. The ground state complex formation quenched the intrinsic fluorescence of polyphenol oxidase (PPO) and it was stable at lower temperature. The PPO conformational change (transformation from α-helix to β-sheet) induced by SAEW was confirmed by 3D fluorescence and Circular dichroism (CD) spectrum. Moreover, the driving force of the interaction between HOCl and PPO was hydrogen bond, which was validated by the molecular docking result. Besides, the formation of melanin related compounds including dihydroxyphenylalanine (DOPA), dopaquinone, dopachrome, 5,6-dihydroxyindole-2-carboxylic acid (DHICA), 5,6-dihydroxyindole (DHI), and 5,6-indolequinone were significantly inhibited by SAEW treatment. These results demonstrated the potential of SAEW as a PPO inhibitor in the food industry.

This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm

The impact of Eucheuma on water loss and status in sponge cakes was measured and analyzed in this study. Eucheuma was used to replace 0%, 10%, and 20% of wheat flour to make sponge cakes, coded as the control, EP10, and EP20, respectively. The initial water content of batters showed no significant differences (around 57.0%, dry basis), whereas the final EP10 and EP20 products had higher water content. Three stages were found during baking in control sample and these three stages were fitted by linear, linear, and exponential models with root mean squared error (RMSE) of 0.016, 0.018, and 0.133, respectively. Eucheuma addition decreased the water loss rate and changed the water loss stages, which were fitted by linear, linear, and linear models in EP20 sample (RMSE = 0.027, 0.047, and 0.108, respectively). The crust formation and crumb structure analysis showed that the formation of cracks and the disappearance of pore structures hindered the water evaporation. The low-field proton nuclear magnetic resonance and magnetic resonance imaging results showed that the water status in the final EP20 products was not as tightly as that in the control samples. A proposed schematic diagram was developed based on the qualitative analysis of the transfer mechanisms to explain the total effect of Eucheuma on the water loss rate and status. These results aid our understanding of the water loss process of sponge cakes and promote the potential application of Eucheuma in bakery products. PRACTICAL APPLICATION: Eucheuma as a flour replacement can improve the contents of dietary fiber and minerals like potassium of sponge cake. The impact of Eucheuma on water loss and status in sponge cake was measured and analyzed in this study. The results can promote the potential application of Eucheuma in bakery products and predict the quality attributes of baking products.

The citric acid (CA) and electrolysed water (EW) are considered effectively in inactivating microorganisms. The objective of this study was to explore the bactericidal mechanism of CA combined with EW on Aeromonas spp. in barramundi (Lates calcarifer) by in vitro metabolomics method. This study determined the survival population of three strains of Aeromonas bacteria (strain 1: Aeromonas salmonicida strain A1 (skin); strain 2: A. veronii strain Til2 (gut), and strain 3: A. hydrophila strain B11 (gill)), which were isolated and identified from putrid barramundi treated alone or in combination with 1 % CA and EW (free available chlorine (FAC) 25 mg/L, pH 3.23, oxidation-reduction potential (ORP) 1015 mV). The bactericidal mechanism was investigated by microbiological analysis, nuclear magnetic resonance (NMR), multivariate data analysis, and fluorescence staining analysis. The results showed that the combined treatment significantly reduced the number of Aeromonas bacteria at 1.64-1.69 log CFU/g and extended the shelf life of barramundi fillets. In addition, the combined treatment had a higher effect on the cell membrane integrity of the bacteria. In total, 36 metabolites were identified in the three strains. The undissociated molecules of CA can enter the cytoplasm, resulting in cell damage and inhibiting metabolic pathways. EW could lead to the reduction of metabolic products caused by oxidative stress and acid stress. Under the synergistic stress of CA and EW, the changes of main metabolite contents in the combined treatment group were significantly reduced. After combined treatment, there were 20, 31, and 31 pathways in which carbohydrate metabolism, amino acid metabolism, and energy metabolism were changed considerably. These findings indicated that the bactericidal mechanism of the bactericidal substance might be explained by the interference of the metabolic pathway, which guided post-treatment sanitisation and extended the applicability of the NMR spectrum to specific spoilage organisms (SSO) analysis in fish.

Escherichia coli outbreaks linked to wheat flour consumption have kept emerging in recent years, which necessitated an antimicrobial step being incorporated into the flour production process. The objectives of this in vivo study were to holistically evaluate the sanitizing efficacy of thermal treatment at 60 and 70°C against the “big six” E. coli strains (O26:H11, O45:H2, O103:H11, O111, O121:H19, and O145) in wheat flour and to assess the strain-specific metabolic responses using nuclear magnetic resonance (NMR) spectroscopy. The 70°C treatment temperature indiscriminatingly inactivated all strains by over 4.3-log CFU/g within 20 min, suggesting the high sanitization effectiveness of this treatment temperature, whereas the treatment at 60°C inactivated the strains to various degrees during the 1-h process. The most resistant strains at 60°C, O26 and O45, were characterized by amino acid and sugar depletion, and their high resistance was attributed to the dual effects of activated heat shock protein (HSP) synthesis and promoted glycolysis. O121 also demonstrated these metabolic changes, yet its thermal resistance was largely impaired by the weakened membrane structure and diminished osmotic protection due to phosphorylcholine exhaustion. In contrast, O111, O145, and O103 presented a substantial elevation of metabolites after stress at 60°C; their moderate thermal resistance was mainly explained by the accumulation of amino acids as osmolytes. Overall, the study enhanced our understanding of the metabolic responses of big six E. coli to heat stress and provided a model for conducting NMR-based metabolomic studies in powdered food matrices. IMPORTANCE “Big six” Escherichia coli strains have caused several outbreaks linked to wheat flour consumption in the last decade, revealing the vital importance of adopting an antimicrobial treatment during the flour production process. Therefore, the present study was carried out to evaluate the efficacy of a typical sanitizing approach, thermal treatment, against the big six strains in wheat flour along with the underlying antimicrobial mechanisms. Findings showed that thermal treatment at 60 and 70°C could markedly mitigate the loads of all strains in wheat flour. Moreover, activated heat shock protein synthesis combined with expedited glycolysis and enhanced osmotic protection were identified as two major metabolic alteration patterns in the E. coli strains to cope with the heat stress. With the responses of big six in wheat flour to thermal treatment elucidated, scientific basis for incorporating a thermal inactivation step in wheat flour production was provided.

D-Allulose, a low-calorie rare sugar with various physiological functions, is mainly produced through the isomerization of D-fructose by ketose 3-epimerases (KEases), which exhibit various substrate specificities. A novel KEase from a Clostridia bacterium (CDAE) was identified to be a D-allulose 3-epimerase and was further characterized as thermostable and metal-dependent. In order to explore its structure–function relationship, the crystal structure of CDAE was determined using X-ray diffraction at 2.10 Å resolution, revealing a homodimeric D-allulose 3-epimerase structure with extensive interactions formed at the dimeric interface that contribute to structure stability. Structural analysis identified the structural features of CDAE, which displays a common (β/α)8-TIM barrel and an ordered Mn2+-binding architecture at the active center, which may explain the positive effects of Mn2+ on the activity and stability of CDAE. Furthermore, comparison of CDAE and other KEase structures revealed several structural differences, highlighting the remarkable differences in enzyme–substrate binding at the O4, O5 and O6 sites of the bound substrate, which are mainly induced by distinct hydrophobic pockets in the active center. The shape and hydrophobicity of this pocket appear to produce the differences in specificity and affinity for substrates among KEase family enzymes. Exploration of the crystal structure of CDAE provides a better understanding of its structure–function relationship, which might provide a basis for molecular modification of CDAE and further provides a reference for other KEases.

Advances in understanding the biological effects of dietary flavonoids and flavonoid-rich foods have been reported. Improving knowledge about their beneficial effects, and mechanisms of action, is crucial for better utilization. However, mechanisms responsible for their health benefits are still unclear. Previous research considered has suggested that gut microbiota might be linked to the metabolism of dietary flavonoids. To understand the bioactivities of dietary flavonoids/flavonoid-rich foods better, and the role of microbiota, we explored systematically 1) types of dietary flavonoids and associated health benefits, 2) low bioaccessibilities and metabolic characteristics, 3) gut microbiota role in regulation, and 4) crosstalk between regulation mechanisms. Current challenges and future perspectives were also considered, offering new research directions and identifying trends in the development of flavonoid-rich food products.

With mounting evidence indicating an enhanced thermal resistance of Salmonella at lower a

Pyrethroid contamination in fish can contribute to the dietary uptake of pesticides. To mitigate this risk, the effects of frozen storage, thermal treatments (boiling and grilling), and non-thermal treatments (pickling and curing) on the reduction of bifenthrin, cypermethrin, deltamethrin, and permethrin in mackerel fillets were investigated. The curing process was the most effective method that significantly depleted 74.82-79.45% of pyrethroid residues from fish fillets, followed by the synergistic effect of eight weeks' frozen storage and grilling method (69.19-78.31%). Moreover, pyrethroid degradation pathways in processed fish were proposed into three major mechanisms of C1-C3 bond cleavage in cyclopropyl, dehalogenation, and double bond cleavage. These identical pathways incorporated with additional four mechanisms of dimerization, ester hydrolysis, oxidation, and reduction. This study recommended simple and effective processing practices for consumers and/or manufacturers to enhance food safety from the potential risks of consuming pyrethroid-contaminated fish.

This study aimed to better understand the effects of acidic electrolysed water (AEW, 4 mg/L) and levulinic acid (LA, food grade, 2%) combination on organic strawberry over 7 days. This combined method reduced the population of strawberry's natural microbiota by 1-2 log CFU/g and kept the level of inoculated Escherichia coli O157:H7 and Salmonella below the detection limit (2 log CFU/g) during the whole storage period. Meanwhile, AEW + LA did not affect the physicochemical qualities of strawberries significantly, maintaining most texture and biochemical attributes at an acceptable level (e.g., firmness, colour, soluble solids content and organic acid content). Atomic force microscopy further revealed that the treatment containing LA preserved the sodium carbonate soluble pectin (SSP) nanostructure best by maintaining their length and height, and slowed the breakdown of SSP chains by promoting acid-induced bonding and soluble pectin precipitation. These results demonstrated that low concentration AEW and LA combination is a promising sanitising approach for organic strawberry preservation.

The phenomenon of protein aggregation in food science is very common, but the formation mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various factors, and aggregates with different sizes and shapes play an important role in food systems. Although there have been many reports on food PAs, many challenges still need to be addressed, and a systematic literature review is lacking. Thus, hypotheses about the PAs formation mechanism were summarized, and the fibrosis aggregates formation mechanism was described. The main findings of this paper indicate that the forces driving protein aggregation are covalent and non-covalent cross-linking interactions. The determination of PAs is mainly based on protein particle size combined with multispectral methods. PAs are not only associated with protein functional properties (such as emulsion and gel) but also related to harmful substances (such as advanced glycation end products, AGEs) formation. Finally, the applications of PAs in food science were summarized. Outlook and challenges were described from the perspectives of food processing conditions and parameters, food components and their interactions, food nutrition and health relationships, etc. This review will attract more food scientists to participate in related research on protein aggregation in the future.

Fish products suffer Pseudomonas-causing spoilage quickly during refrigeration storage, which could be solved by applying edible coating derived from nanoemulsified clove essential oils and fish gelatin (NCEO-FG). This study aimed to evaluate the effects and mechanism of NCEO-FG in preserving tilapia (Oreochromis niloticus) fillets that were inoculated with Pseudomonas spp. (Pseudomonas sp. strain ABa3, P. psychrophila strain ABe3, and P. fragi strain BBa3). NCEO caused remarkable leakage of proteins (198.5-252.8 μg/L) and nucleic acids (0.30-0.34 of OD260). After being incorporated into FG, NCEO-FG effectively delayed the deterioration of tilapia fillets because it significantly reduced the surviving bacteria populations (0.78 - 1.80 log CFU/g reductions) and inhibited the proteolysis and oxidation during cold storage. Further, the metabolic responses of NCEO-FG coated Pseudomonas spp. were revealed using NMR spectroscopy: the reducing levels of metabolites (e.g., pyruvate, amino acids, and betaine) suggested that the NCEO-FG disturbed energy and amino acid metabolisms of bacteria cells. However, the levels of metabolites (e.g., amino acids and osmoprotectants) were upregulated after 3 h and then back to normal concentration after 24 h, which indicated a defense system was built in bacterial cells to tolerate NCEO-FG. In short, this study confirmed that NCEO-FG could control the Pseudomonas-causing spoilage in fish fillets via elucidating the metabolisms.

Fish gelatin (FG) has been studied intensively as a potential replacement for mammalian gelatin; however, modification of the physicochemical properties of FG is often required to make them similar to those of mammalian gelatin. In the present study, sodium alginate (SA) was combined with tilapia FG to modify its properties to resemble those of mammalian gelatin. When the concentration of SA was increased from 0.05 to 0.4% (w/v) in a 6% (w/v) FG gel, the gel strength and hardness increased. However, at 0.60% (w/v) SA, the gel strength and hardness decreased. From 0.2 to greater than 0.4% SA, the gel changed from opaque to translucent. According to the zeta potential results, SA and FG associated via electrostatic interactions. The FG-SA complex coacervates, the SA fibrous network, and the FG-SA complex network were observed using atomic force microscopy. Based on the results, a schematic model was proposed, wherein at low SA concentrations (≤0.2%), FG associates with SA, resulting in large, complex coacervates with a diameter up to 1064 nm. With increasing SA concentrations, formation of complex coacervates was promoted because of the excess of negatively charged SA, which led to complex networks. The complex network structure was coarser than that observed for SA or FG alone. Moreover, the schematic model was further validated at the microstructure level using confocal scanning laser microscopy and Fourier transform infrared spectroscopy. The nanostructure mismatch between FG-SA and pork gelatin resulted in a texture mismatch.

In order to provide more healthy food choice, sponge cakes with high dietary fibre content need to be developed. In this study, Eucheuma powder which contains a high amount of dietary fibre (69.33%) was applied to replace 0, 5, 10, 15, and 20% of wheat flour to make sponge cakes, referred to as the control, EP5, EP10, EP15, and EP20, respectively. The results revealed that the specific gravity of the cake batters increased from 0.505 (control sample) to 0.559 (EP20 sample). Meanwhile, Eucheuma powder increased the viscosity and viscoelasticity of the batters. For the cakes, Eucheuma powder changed the crumb colour and the texture properties, however the flour can be replaced up to 10% without causing texture changes. After Eucheuma powder was applied, the total dietary fibre content of sponge cakes increased from 1.46% (cake with whole flour as control) to 8.07% (EP20). The sensory characteristic results indicated that up to 10% replacement of flour by Eucheuma in sponge cake was satisfactory in aspects e.g. quality, properties. Overall, up to 10% replacement of flour with Eucheuma powder was acceptable and beneficial for increasing dietary fibre intake.

Calcium chloride (1% w/w, CaCl2) and pectin methylesterase (PME) (15 U/mL) were vacuum impregnated (VI) into jujubes to preserve their quality. The nanostructure of jujube pectin was investigated using atomic force microscopy (AFM) to determine the degradation mechanism of pectin. CaCl2 with PME under VI treatment (VI + Ca + PME) maintained jujubes’ quality. Weight loss in VI + Ca + PME group at day 56 was only 60.36% of that in control group (CK). Firmness, soluble solids content, and ascorbic acid content of jujubes in VI + Ca + PME group were higher than those in CK. Firmness was highly positively correlated with sodium carbonate-soluble pectin (SSP) content. According to AFM results, frequencies of molecules with a width ≥60 nm of water-soluble pectin (WSP), chelate-soluble pectin (CSP), and SSP were the highest in VI + Ca + PME group at the end of storage. WSP, CSP, and SSP degradation was delayed by VI + Ca + PME treatment. The quality of jujubes was effectively maintained by VI + Ca + PME treatment.

The sanitising effect of low concentration acidic electrolysed water (AEW, free available chlorine (FAC): 4 mg/L) combined with levulinic acid (LA, 3% v/v) on fresh organic lettuce during 7-day storage was evaluated. The combined sanitising method showed additional bactericidal efficacy against naturally existing microbiota, while LA alone and combined with AEW could reduce survival population of Escherichia coli ATCC 25922 and Listeria innocua Seeliger ATCC 33090 inoculated on lettuce surface effectively, with 3.5–4.0 log CFU/g reduction for both during storage. Moreover, the modified Gompertz model provided a good fitness to the sanitising results during storage, with highest R2 in AEW group for E. coli (0.99) and in combination group for L. innocua (1.00), respectively. In addition, the physicochemical properties of organic lettuce treated by each sanitising treatment were not changed significantly during storage. Epifluorescence microscopy and atomic force microscopy (AFM) revealed that the cell permeability and morphology of E. coli and L. innocua were changed after sanitising treatments, with damaged cell membrane and disordered cellular structure in different degrees. Besides, the size of cells became smaller after combined sanitising treatment, with 2.12 and 1.24 μm2 for E. coli and L. innocua, respectively, indicating some cytoplasm leakage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed the number and intensities of the protein bands of E. coli were reduced, while those of L. innocua remained similar after sanitising treatments. The results suggest that low concentration AEW combined with LA is a potential effective approach to sanitise organic produce.

Germination and sprouting are regulated by the energy status. In the present study, mung bean seeds were treated with adenosine triphosphate and 2,4-dinitrophenol (DNP). The metabolomic changes during development of mung beans under different energy statuses were investigated. In total, 42 metabolites were identified. Principal component analysis revealed that the featured compounds produced in seeds were oleic, linoleic, and succinic acids. Sugars, including maltose, sucrose, and glucose were related to sprouting. Mung bean seeds utilised diverse energy resources and produced higher succinic acid content. Sugars and secondary metabolites accumulated in sprouts. Nitrogen, sugar, and amino acid metabolism pathways contributed to this physiological process. DNP caused an energy deficit, which resulted in the consumption and translation of glucose. Higher contents of other saccharides and amino acids were observed. The transcriptional results further confirmed our metabolic hypothesis. In conclusion, sufficient energy supply is crucial for sprout development and nutritive metabolite synthesis.