{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T05:50:08Z","timestamp":1791611408472,"version":"4.3.4"},"reference-count":76,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003787","name":"Natural Science Foundation of Hebei Province","doi-asserted-by":"publisher","award":["C2024402020"],"award-info":[{"award-number":["C2024402020"]}],"id":[{"id":"10.13039\/501100003787","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The enzymatic browning of fresh\u2010cut lotus root, mediated by polyphenol oxidase (PPO), severely limits its shelf life and commercial value. This study investigated the molecular mechanism of lotus root browning and evaluated the prebiotic potential of lotus root treated with white tea (WT) extract. In the browning pattern of fresh\u2010cut lotus root slices,\n                    <jats:italic>L*<\/jats:italic>\n                    and\n                    <jats:italic>b*<\/jats:italic>\n                    values exhibited the most rapid changes within the first 6\u2009h of browning, whereas the\n                    <jats:italic>a*<\/jats:italic>\n                    value increased notably after 24\u2009h. The PPO responsible for this browning process was identified as sequence D6C6L2, and its three\u2010dimensional (3D) structure was established. The catechin and caffeic acid were identified as the specific substrates of PPO with lowest\n                    <jats:italic>K<\/jats:italic>\n                    <jats:sub>m<\/jats:sub>\n                    and highest affinity, and molecular docking further revealed that these two substrates bound to the active sites of PPO via 8 and 5 hydrogen bonds, respectively. Based on these mechanistic insights, white tea (WT) extract, rich in flavanol alkaloids, was applied and found to effectively inhibit PPO activity and delay browning. In an in\u00a0vitro fecal fermentation model, lotus root treated with WT extract enhanced the diversity of gut microbiota, reduced the\n                    <jats:italic>Firmicutes\/Bacteroidetes<\/jats:italic>\n                    (\n                    <jats:italic>F\/B<\/jats:italic>\n                    ) ratio, and enriched the intestinal probiotics\n                    <jats:italic>Bifidobacterium<\/jats:italic>\n                    . KEGG analysis revealed that WT extract modulated carbohydrate metabolism and glycan biosynthesis pathways, suggesting potential prebiotic benefits. This study provided a scientific foundation for the development of lotus root products with both fresh\u2010keeping characteristics and probiotic functions.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72464","type":"journal-article","created":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T05:11:58Z","timestamp":1791609118000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Anti\u2010Browning and Prebiotic Effects of White Tea Extract on Fresh\u2010Cut Lotus Root"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7884-5810","authenticated-orcid":false,"given":"Jingfang","family":"Li","sequence":"first","affiliation":[{"name":"College of Life Sciences and Food Engineering Hebei University of Engineering  Handan Hebei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuangkai","family":"Xing","sequence":"additional","affiliation":[{"name":"Henan University  Kaifeng Henan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fan","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Life Sciences and Food Engineering Hebei University of Engineering  Handan Hebei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoru","family":"Liu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Nanchang University  Nanchang Jiangxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodchem.2016.03.021","article-title":"Effect of Controlled Atmosphere Storage on Pericarp Browning, Bioactive Compounds and Antioxidant Enzymes of Litchi Fruits","volume":"206","author":"Ali S.","year":"2016","journal-title":"Food Chemistry"},{"issue":"11","key":"e_1_2_12_3_1","doi-asserted-by":"crossref","DOI":"10.3390\/nu10111711","article-title":"Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract After In\u00a0Vitro Simulated Gastrointestinal Digestion","volume":"10","author":"Annunziata G.","year":"2018","journal-title":"Nutrients"},{"issue":"1","key":"e_1_2_12_4_1","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/0003-2697(76)90527-3","article-title":"A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein\u2010Dye Binding","volume":"72","author":"Bradford M. M.","year":"1976","journal-title":"Analytical Biochemistry"},{"issue":"4","key":"e_1_2_12_5_1","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST Static In\u00a0Vitro Simulation of Gastrointestinal Food Digestion","volume":"14","author":"Brodkorb A.","year":"2019","journal-title":"Nature Protocols"},{"key":"e_1_2_12_6_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.124353","article-title":"Genes Cloning, Sequencing and Function Identification of Recombinant Polyphenol Oxidase Isozymes for Production of Monomeric Theaflavins From \n                     Camellia sinensis","volume":"240","author":"Cai H.","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"e_1_2_12_7_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2025.113896","article-title":"Physiological and Molecular Mechanisms Underlying the Deterioration of External Quality in Postharvest Fresh Lotus Seed","volume":"231","author":"Chen L.","year":"2026","journal-title":"Postharvest Biology and Technology"},{"key":"e_1_2_12_8_1","doi-asserted-by":"crossref","first-page":"2125","DOI":"10.1080\/10408398.2025.2564215","article-title":"Current Understanding of Starch\u2010Polyphenol Complexes and Their Potential in Vivo Metabolism, Impact on Gut Microbiota and Treating Diabetes","volume":"66","author":"Deng X.","year":"2025","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"e_1_2_12_9_1","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.crfs.2021.12.015","article-title":"Polyphenol Oxidase and Enzymatic Browning in Apricot (\n                     Prunus armeniaca\n                   L.): Effect on Phenolic Composition and Deduction of Main Substrates","volume":"5","author":"Derardja A. E.","year":"2022","journal-title":"Current Research in Food Science"},{"issue":"4","key":"e_1_2_12_10_1","first-page":"67","article-title":"Molecular and Characterization of NnPPO cDNA From Lotus (\n                     Nelumbo nucifera\n                  ) in Rhizome Browning","volume":"62","author":"Dong C.","year":"2016","journal-title":"Cellular and Molecular Biology"},{"key":"e_1_2_12_11_1","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.bioorg.2017.07.002","article-title":"Molecular Docking and QSAR Analyses of Aromatic Heterocycle Thiosemicarbazone Analogues for Finding Novel Tyrosinase Inhibitors","volume":"75","author":"Dong H.","year":"2017","journal-title":"Bioorganic Chemistry"},{"issue":"28","key":"e_1_2_12_12_1","doi-asserted-by":"crossref","first-page":"8680","DOI":"10.1021\/acs.jafc.2c02950","article-title":"Bifidobacterium longum\n                   BL\u201010 With Antioxidant Capacity Ameliorates Lipopolysaccharide\u2010Induced Acute Liver Injury in Mice by the Nuclear Factor\u2010\u03baB Pathway","volume":"70","author":"Dong J.","year":"2022","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_12_13_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145372","article-title":"Inhibitory Mechanism of Tyrosinase\u2010Induced Browning in Agaricus Bisporus by Garlic\u2010Derived H2S: Nucleophilic Attack Leading to Catalytic\u2010Cu Flexible Loop Collapse and Thiol\u2010Persulfidation","volume":"492","author":"Du M.","year":"2025","journal-title":"Food Chemistry"},{"issue":"5728","key":"e_1_2_12_14_1","doi-asserted-by":"crossref","first-page":"1635","DOI":"10.1126\/science.1110591","article-title":"Diversity of the Human Intestinal Microbial Flora","volume":"308","author":"Eckburg P. B.","year":"2005","journal-title":"Science"},{"issue":"3","key":"e_1_2_12_15_1","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1016\/j.jfoodeng.2005.05.046","article-title":"Color Retention of Red Peppers by Chemical Pretreatments During Greenhouse and Open Sun Drying","volume":"76","author":"Ergunes G.","year":"2006","journal-title":"Journal of Food Engineering"},{"issue":"16","key":"e_1_2_12_16_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods14162769","article-title":"Recent Advances in Technologies for Preserving Fresh\u2010Cut Fruits and Vegetables","volume":"14","author":"Faisal M.","year":"2025","journal-title":"Food"},{"key":"e_1_2_12_17_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2025.123811","article-title":"Enzymatic Resistance of Starch\u2010Polyphenol Inclusion Complexes: Polyphenol Inhibition and Structural Changes During In\u00a0Vitro Digestion","volume":"365","author":"Fan H.","year":"2025","journal-title":"Carbohydrate Polymers"},{"issue":"35","key":"e_1_2_12_18_1","doi-asserted-by":"crossref","first-page":"21754","DOI":"10.1021\/acs.jafc.5c01839","article-title":"Biochemical Analysis of Recombinant Pea Seed Coat\u2010Specific Polyphenol Oxidase (Pea PPO) in Relation to Various Phenolic Substrates","volume":"73","author":"Frankov\u00e1 A.","year":"2025","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_12_19_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116356","article-title":"Metabolomics Analysis, Combined With Enzyme and In\u2010Vitro Simulation System Analysis, Provide New Insights Into the Browning Resistance Mechanism of Goji Berries (\n                     Lycium barbarum\n                   L)","volume":"203","author":"Gao Q.","year":"2024","journal-title":"LWT"},{"issue":"10","key":"e_1_2_12_20_1","doi-asserted-by":"crossref","first-page":"3140","DOI":"10.1021\/acs.jafc.9b08285","article-title":"Novel Cinnamoylated Flavoalkaloids Identified in Tea with Acetylcholinesterase Inhibition Effect","volume":"68","author":"Gaur R.","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"e_1_2_12_21_1","doi-asserted-by":"crossref","DOI":"10.1080\/19490976.2023.2291164","article-title":"Bifidobacterium Mechanisms of Immune Modulation and Tolerance","volume":"15","author":"Gavzy S. J.","year":"2023","journal-title":"Gut Microbes"},{"key":"e_1_2_12_22_1","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.tifs.2019.09.005","article-title":"Dietary Polyphenols to Combat the Metabolic Diseases via Altering Gut Microbiota","volume":"93","author":"Gowd V.","year":"2019","journal-title":"Trends in Food Science & Technology"},{"key":"e_1_2_12_23_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111074","article-title":"Simulated Digestion and In\u00a0Vitro Fermentation of a Polysaccharide From Lotus (\n                     Nelumbo nucifera\n                   Gaertn.) Root Residue by the Human Gut Microbiota","volume":"155","author":"Guan X.","year":"2022","journal-title":"Food Research International"},{"key":"e_1_2_12_24_1","doi-asserted-by":"crossref","DOI":"10.1093\/hr\/uhag060","article-title":"Beyond a Simple Oxidation Reaction: The Complex Molecular Network Regulating Fruit and Vegetable Browning","volume":"13","author":"Guo J.","year":"2026","journal-title":"Horticulture Research"},{"key":"e_1_2_12_25_1","doi-asserted-by":"crossref","first-page":"657","DOI":"10.1016\/j.foodchem.2019.02.064","article-title":"Comparison of Biochemical Properties of Membrane\u2010Bound and Soluble Polyphenol Oxidase From Granny Smith Apple (Malus\u00d7Domestica Borkh.)","volume":"289","author":"Han Q.","year":"2019","journal-title":"Food Chemistry"},{"key":"e_1_2_12_26_1","doi-asserted-by":"crossref","first-page":"4022","DOI":"10.1038\/s41598-019-39687-0","article-title":"Biochemical and Structural Characterization of Tomato Polyphenol Oxidases Provide Novel Insights Into Their Substrate Specificity","volume":"9","author":"Kampatsikas I.","year":"2019","journal-title":"Scientific Reports"},{"key":"e_1_2_12_27_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140510","article-title":"Unraveling Anti\u2010Aging Mystery of Green Tea in \n                     C. elegans\n                  : Chemical Truth and Multiple Mechanisms","volume":"460","author":"Ke J.","year":"2024","journal-title":"Food Chemistry"},{"issue":"5","key":"e_1_2_12_28_1","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.1002\/jsfa.7880","article-title":"Green Tea Extract as an Anti\u2010Browning Agent for Cloudy Apple Juice","volume":"97","author":"Klimczak I.","year":"2017","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"e_1_2_12_29_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136392","article-title":"Substrate Specificity of Polyphenol Oxidase and Its Selectivity Towards Polyphenols: Unlocking the Browning Mechanism of Fresh Lotus Root (\n                     Nelumbo nucifera\n                   Gaertn.)","volume":"424","author":"Li J.","year":"2023","journal-title":"Food Chemistry"},{"key":"e_1_2_12_30_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111728","article-title":"Differential Specificities of Polyphenol Oxidase From Lotus Seeds (\n                     Nelumbo nucifera\n                   Gaertn.) Toward Stereoisomers, (\u2212)\u2010Epicatechin and (+)\u2010Catechin: Insights From Comparative Molecular Docking Studies","volume":"148","author":"Li J.","year":"2021","journal-title":"LWT"},{"key":"e_1_2_12_31_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117883","article-title":"Ultrasound Pretreatment on Soluble Dietary Fiber\u2010Polyphenol From Lotus Root: Preparation, Interaction, and Characterization","volume":"225","author":"Li L.","year":"2025","journal-title":"LWT"},{"issue":"18","key":"e_1_2_12_32_1","doi-asserted-by":"crossref","first-page":"4621","DOI":"10.1021\/acs.jafc.8b00650","article-title":"Novel Flavoalkaloids From White Tea With Inhibitory Activity Against the Formation of Advanced Glycation End Products","volume":"66","author":"Li X.","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_12_33_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2024.113257","article-title":"Synergistic Anti\u2010Browning Effects of Short\u2010Term High Oxygen Pre\u2010Stimulation and Supercooled Storage on Fresh\u2010Cut Potatoes by Regulating Polyphenol Biosynthesis and Membrane Lipid Oxidation","volume":"219","author":"Li X.","year":"2025","journal-title":"Postharvest Biology and Technology"},{"key":"e_1_2_12_34_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107930","article-title":"Health Effects of Polyphenols Combined With Bacteria From the Perspective of Gut Microbiota","volume":"74","author":"Li Y.","year":"2025","journal-title":"Food Bioscience"},{"issue":"24","key":"e_1_2_12_35_1","doi-asserted-by":"crossref","first-page":"8741","DOI":"10.1080\/10408398.2023.2203737","article-title":"Novel Insight Into the Role of Sulfur Dioxide in Fruits and Vegetables: Chemical Interactions, Biological Activity, Metabolism, Applications, and Safety","volume":"64","author":"Li Z.","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"8","key":"e_1_2_12_36_1","doi-asserted-by":"crossref","first-page":"4262","DOI":"10.1039\/D3FO05176E","article-title":"Stored White Tea Ameliorates DSS\u2010Induced Ulcerative Colitis in Mice by Modulating the Composition of the Gut Microbiota and Intestinal Metabolites","volume":"15","author":"Lin Z.","year":"2024","journal-title":"Food & Function"},{"issue":"3","key":"e_1_2_12_37_1","doi-asserted-by":"crossref","first-page":"658","DOI":"10.1021\/ja01318a036","article-title":"The Determination of Enzyme Dissociation Constants","volume":"56","author":"Lineweaver H.","year":"1934","journal-title":"Journal of the American Chemical Society"},{"issue":"1","key":"e_1_2_12_38_1","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1039\/D4FO04275A","article-title":"Complexation of Starch and Konjac Glucomannan During Screw Extrusion Exhibits Obesity\u2010Reducing Effects by Modulating the Intestinal Microbiome and Its Metabolites","volume":"16","author":"Liu F.","year":"2025","journal-title":"Food & Function"},{"key":"e_1_2_12_39_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137021","article-title":"Identification and Stability Evaluation of Polyphenol Oxidase Substrates of Pineapple Fruit","volume":"430","author":"Liu H.","year":"2024","journal-title":"Food Chemistry"},{"issue":"18","key":"e_1_2_12_40_1","doi-asserted-by":"crossref","DOI":"10.3390\/ijms251810074","article-title":"Specific Substrate Activity of Lotus Root Polyphenol Oxidase: Insights From Gaussian\u2010Accelerated Molecular Dynamics and Markov State Models","volume":"25","author":"Liu M.","year":"2024","journal-title":"International Journal of Molecular Sciences"},{"key":"e_1_2_12_41_1","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1016\/j.foodchem.2019.01.058","article-title":"Effect of Purslane (\n                     Portulaca oleracea\n                   L.) Extract on Anti\u2010Browning of Fresh\u2010Cut Potato Slices During Storage","volume":"283","author":"Liu X.","year":"2019","journal-title":"Food Chemistry"},{"key":"e_1_2_12_42_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.115768","article-title":"Polyphenol Oxidase Inhibition by \n                     Saccharomyces cerevisiae\n                   Extracts: A Promising Approach to Prevent Enzymatic Browning","volume":"193","author":"Liu Z.","year":"2024","journal-title":"LWT"},{"issue":"3","key":"e_1_2_12_43_1","doi-asserted-by":"crossref","first-page":"279","DOI":"10.3390\/horticulturae12030279","article-title":"Temperature or Ethylene Regulate Browning in Lotus Root by Modulating Polyphenols and Starch Metabolism","volume":"12","author":"Lu H.","year":"2026","journal-title":"Horticulturae"},{"key":"e_1_2_12_44_1","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.tifs.2017.03.005","article-title":"Recent Developments in Novel Shelf Life Extension Technologies of Fresh\u2010Cut Fruits and Vegetables","volume":"64","author":"Ma L.","year":"2017","journal-title":"Trends in Food Science & Technology"},{"issue":"3","key":"e_1_2_12_45_1","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1080\/10409238.2020.1768209","article-title":"Substrate Specificity of Polyphenol Oxidase","volume":"55","author":"Mclarin M.","year":"2020","journal-title":"Critical Reviews in Biochemistry and Molecular Biology"},{"key":"e_1_2_12_46_1","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.postharvbio.2016.08.011","article-title":"The Effect of Different Temperatures on Browning Incidence and Phenol Compound Metabolism in Fresh\u2010Cut Lotus (\n                     Nelumbo nucifera\n                   G.) Root","volume":"123","author":"Min T.","year":"2017","journal-title":"Postharvest Biology and Technology"},{"issue":"9","key":"e_1_2_12_47_1","doi-asserted-by":"crossref","first-page":"6690","DOI":"10.1002\/fsn3.4243","article-title":"Investigation of the Qualitative and Appearance Characteristics of Eryngium Caeruleum L. Based on Colorimetric and Browning Indices in Storage Conditions","volume":"12","author":"Nourzad S.","year":"2024","journal-title":"Food Science & Nutrition"},{"issue":"3","key":"e_1_2_12_48_1","doi-asserted-by":"crossref","DOI":"10.1002\/mnfr.70360","article-title":"Synergistic Effects of Polyphenols and Gut Microbiota\u2010Derived Metabolites on Inflammation and Metabolic Syndrome: A Review","volume":"70","author":"Rakhra G.","year":"2026","journal-title":"Molecular Nutrition & Food Research"},{"key":"e_1_2_12_49_1","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.fct.2018.04.044","article-title":"Evidence of Similar Protective Effects Afforded by White Tea and Its Active Component \u2018EGCG\u2019 on Oxidative\u2010Stress Mediated Hepatic Dysfunction During Benzo (a) Pyrene Induced Toxicity","volume":"116","author":"Rangi S.","year":"2018","journal-title":"Food and Chemical Toxicology"},{"key":"e_1_2_12_50_1","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2021.689456","article-title":"Polyphenol\u2010Mediated Gut Microbiota Modulation: Toward Prebiotics and Further","volume":"8","author":"Rodr\u00edguez\u2010Daza M. C.","year":"2021","journal-title":"Frontiers in Nutrition"},{"key":"e_1_2_12_51_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2023.112598","article-title":"Prohibitin StPHB3 Affects the Browning of Fresh\u2010Cut Potatoes via Influencing Antioxidant Capacity and Polyphenol Oxidase Activation","volume":"207","author":"Shi J.","year":"2024","journal-title":"Postharvest Biology and Technology"},{"key":"e_1_2_12_52_1","article-title":"Calcium Chloride Connects Potato Greening and Enzymatic Browning Through Salicylic Acid","volume":"9","author":"Shi J.","year":"2024","journal-title":"Food Chemistry: Molecular Sciences"},{"issue":"11","key":"e_1_2_12_53_1","doi-asserted-by":"crossref","DOI":"10.3390\/microorganisms8111715","article-title":"The Influence of Probiotics on the Firmicutes\/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel Disease","volume":"8","author":"Stojanov S.","year":"2020","journal-title":"Microorganisms"},{"key":"e_1_2_12_54_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.copbio.2023.102921","article-title":"Enzymatic Browning and Polyphenol Oxidase Control Strategies","volume":"81","author":"Sui X.","year":"2023","journal-title":"Current Opinion in Biotechnology"},{"issue":"1","key":"e_1_2_12_55_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s44281-024-00055-2","article-title":"Harnessing Genomic and Molecular Biology Resources for Genetic Improvement of Lotus: Current Achievements and Future Directions","volume":"3","author":"Sun H.","year":"2025","journal-title":"Horticulture Advances"},{"issue":"18","key":"e_1_2_12_56_1","doi-asserted-by":"crossref","first-page":"10355","DOI":"10.1021\/acs.jafc.3c07935","article-title":"The Anti\u2010Inflammatory Potential of a Strain of Probiotic \n                     Bifidobacterium pseudocatenulatum\n                   G7: In\u00a0Vitro and In\u00a0Vivo Evidence","volume":"72","author":"Sun Y.","year":"2024","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_12_57_1","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.ifset.2018.10.008","article-title":"Recent Advances in Controlling Polyphenol Oxidase Activity of Fruit and Vegetable Products","volume":"50","author":"Tinello F.","year":"2018","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"4","key":"e_1_2_12_58_1","doi-asserted-by":"crossref","first-page":"5223","DOI":"10.1007\/s12602-025-10855-1","article-title":"Gut Microbiome in Obesity: A Narrative Review of Mechanisms, Interventions, and Future Directions","volume":"18","author":"Vishwakarma R. K.","year":"2026","journal-title":"Probiotics and Antimicrobial Proteins"},{"key":"e_1_2_12_59_1","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/j.foodchem.2013.10.117","article-title":"8\u2010C N\u2010Ethyl\u20102\u2010Pyrrolidinone Substituted Flavan\u20103\u2010Ols as the Marker Compounds of Chinese Dark Teas Formed in the Post\u2010Fermentation Process Provide Significant Antioxidative Activity","volume":"152","author":"Wang W.","year":"2014","journal-title":"Food Chemistry"},{"issue":"12","key":"e_1_2_12_60_1","doi-asserted-by":"crossref","first-page":"6388","DOI":"10.1111\/ijfs.15331","article-title":"Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices","volume":"56","author":"Wen B.","year":"2021","journal-title":"International Journal of Food Science and Technology"},{"issue":"23","key":"e_1_2_12_61_1","doi-asserted-by":"crossref","first-page":"11760","DOI":"10.1039\/D1FO02588K","article-title":"Bioactives and Their Metabolites From Tetrastigma Hemsleyanum Leaves Ameliorate DSS\u2010Induced Colitis via Protecting the Intestinal Barrier, Mitigating Oxidative Stress and Regulating the Gut Microbiota","volume":"12","author":"Wu T.","year":"2021","journal-title":"Food & Function"},{"key":"e_1_2_12_62_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118256","article-title":"Ultrasonic Modification on the Physicochemical, In\u00a0Vitro Simulated Digestion and Colonic Fermentation Properties of Golden Flower Tibetan Tea Polysaccharides","volume":"230","author":"Xia C.","year":"2025","journal-title":"LWT"},{"key":"e_1_2_12_63_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117604","article-title":"Integrated Transcriptome and Proteome Analysis Reveals the Regulatory Mechanisms of Citric Acid and L\u2010Cysteine Treatment in Mitigating Browning and Senescence of Postharvest Litchi Fruit","volume":"221","author":"Xiao L.","year":"2025","journal-title":"LWT"},{"key":"e_1_2_12_64_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141418","article-title":"Lily Bulb Polyphenol Oxidase Obtained via an Optimized Multi\u2010Stage Separation Strategy for Structural Analysis and Browning Mechanism Elucidation","volume":"463","author":"Xu H.","year":"2025","journal-title":"Food Chemistry"},{"key":"e_1_2_12_65_1","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2025.1534594","article-title":"The Membrane May Be a Key Factor Influencing Browning: A Mini Review on Browning Mechanisms of Fresh\u2010Cut Fruit and Vegetables From a Multi\u2010Omics Perspective","volume":"12","author":"Yuan X.","year":"2025","journal-title":"Frontiers in Nutrition"},{"issue":"5","key":"e_1_2_12_66_1","doi-asserted-by":"crossref","DOI":"10.3390\/molecules28052158","article-title":"Recent Advances of Polyphenol Oxidases in Plants","volume":"28","author":"Zhang S.","year":"2023","journal-title":"Molecules"},{"key":"e_1_2_12_67_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2025.113866","article-title":"Cinnamon Essential Oil Alleviates Postharvest Loquat Browning by Enhancing the Antioxidant System Through GABA\u2010Mediated ROS Metabolism","volume":"231","author":"Zhang X.","year":"2026","journal-title":"Postharvest Biology and Technology"},{"key":"e_1_2_12_68_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133076","article-title":"Browning Inhibition of Seabuckthorn Leaf Extract on Fresh\u2010Cut Potato Sticks During Cold Storage","volume":"389","author":"Zhang Z.","year":"2022","journal-title":"Food Chemistry"},{"key":"e_1_2_12_69_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116848","article-title":"Heating Alters the Nutritional and Antioxidant Characteristics of Lotus Root","volume":"210","author":"Zhao R.","year":"2024","journal-title":"LWT"},{"issue":"4","key":"e_1_2_12_70_1","doi-asserted-by":"crossref","first-page":"466","DOI":"10.3390\/antiox13040466","article-title":"Complexes of Soluble Dietary Fiber and Polyphenols From Lotus Root Regulate High\u2010Fat Diet\u2010Induced Hyperlipidemia in Mice","volume":"13","author":"Zheng Z.","year":"2024","journal-title":"Antioxidants"},{"issue":"42","key":"e_1_2_12_71_1","doi-asserted-by":"crossref","first-page":"26936","DOI":"10.1021\/acs.jafc.5c03738","article-title":"Polyphenol Oxidase From Dendrobium Officinale Flowers: Characterization and Browning\u2010Promoting Mechanism","volume":"73","author":"Zhong X.","year":"2025","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"e_1_2_12_72_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115666","article-title":"Comparative Study of the Anti\u2010Obesity Effects of White Tea and Dark Tea: Insights From Microbiome and Metabolomics","volume":"202","author":"Zhou F.","year":"2025","journal-title":"Food Research International"},{"key":"e_1_2_12_73_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111788","article-title":"Six Types of Tea Extracts Attenuated High\u2010Fat Diet\u2010Induced Metabolic Syndrome via Modulating Gut Microbiota in Rats","volume":"161","author":"Zhou F.","year":"2022","journal-title":"Food Research International"},{"issue":"21","key":"e_1_2_12_74_1","doi-asserted-by":"crossref","first-page":"3594","DOI":"10.1080\/10408398.2019.1702500","article-title":"Inhibitory Effects of Organic Acids on Polyphenol Oxidase: From Model Systems to Food Systems","volume":"60","author":"Zhou L.","year":"2020","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"e_1_2_12_75_1","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.foodhyd.2016.08.034","article-title":"Structures, Properties, and Applications of Lotus Starches","volume":"63","author":"Zhu F.","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"e_1_2_12_76_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144685","article-title":"Recent Understanding of Resistant Starch Type 5 (RS5) and Its Role in Modulating Gut Microbiota","volume":"487","author":"Zhu J.","year":"2025","journal-title":"Food Chemistry"},{"issue":"17","key":"e_1_2_12_77_1","doi-asserted-by":"crossref","first-page":"14630","DOI":"10.1021\/acsomega.1c07018","article-title":"LC\u2010ESI\u2010QTOF\u2010MS\/MS Characterization and Estimation of the Antioxidant Potential of Phenolic Compounds From Different Parts of the Lotus (\n                     Nelumbo nucifera\n                  ) Seed and Rhizome","volume":"7","author":"Zhu Z.","year":"2022","journal-title":"ACS Omega"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72464","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.72464","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.72464","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T05:12:08Z","timestamp":1791609128000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.72464"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":76,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1002\/fsn3.72464"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.72464","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-04-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-30","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e72464"}}