This study extracted polyphenols from mung beans subjected to varying cooking times and subsequently determined their total polyphenol content, antioxidant activity, and individual phenolic profile. Reverse transcription-polymerase chain reaction (RT-PCR) and Western blotting techniques were used to investigate the effect of polyphenols extracted from mung bean on apoptosis induced by heat stress. The results showed that mung beans cooked for 25 min yielded polyphenols with the highest content (16.017 mg/g) and antioxidant capacity (DPPH: 90.733%; ABTS⁺: 89.997%; T-AOC: 90.423 U/mL). Consequently, this extract was selected for all subsequent experiments. Compared with heat stress group (HS), polyphenols extracted from mung bean after cooking for 25 min could significantly inhibit the mRNA (1.336, 1.319, 1.354) of heat shock proteins (Hsp27, Hsp70, Hsp90) and apoptotic protein expression (Bax: 1.212) (P<0.05), decreased intracellular reactive oxygen species (ROS) content, mung bean polyphenol prevention group (Pro-mbp 157.96%), mung bean polyphenol remission group (Rem-mbp: 163.48%). Compared with Rem-mbp, the expressions of Pro-mbp BCL-2 (0.976) and Bcl-2 (0.696) were increased, while the expressions of CYCS (1.323), CASP3 (1.496), PARP1 (1.208) and related proteins were decreased. The results indicated that the effect of polyphenols extracted from mung bean boiled for 25 min on the prevention of heat stress was greater than the relief effect. After boiling mung bean for 25 min, polyphenols extracted from mung bean reduced intracellular ROS content, regulated HSP27 (HS: 1.015, NAC (ROS inhibitor): 0.832, Pro-mbp+NAC: 0.482, Rem-mbp+NAC: 0.697), HSP70 (HS: 1.013, NAC: 0.856, Pro-mbp+NAC: 0.497, Rem-mbp+NAC: 0.732), and HSP90 (HS: 1.016, NAC: 0.873, Pro-mbp+NAC: 0.501, Rem-mbp+NAC: 0.726), confirmed that heat stress-induced apoptosis was related to the mitochondrial pathway mediated by Caspase, thereby inhibiting heat stress-induced apoptosis. This study provides a theoretical basis for further research on the related pathways of heat stress regulation by polyphenols extracted from mung bean.

This work investigated how the content of konjac glucomannan (KGM) (0.5%~5.0%) affected the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content measurement showed that as KGM content increased, peanut protein gel hardness increased significantly (P<0.05) (by 237.58% at 5% KGM content compared to the control group), and the microstructure became finer and denser. Furthermore, protein surface hydrophobicity increased sharply (by 194.01% at 5% KGM content), and thiol content decreased. At 4% KGM content, the maximum fluorescence emission wavelength showed a significant red shift, suggesting that protein chains were more likely to extend. These changes revealed the molecular mechanism by which KGM promoting functional group aggregation and subunit structural changed of peanut protein to optimize gel properties. This provides a theoretical basis for developing low-fat functional foods.

To address the issues of high fat content in traditional peanut snacks and the low stability of probiotics during production and processing, this study applied calcium alginate gel technology to the preparation of low-fat, high-protein peanuts and probiotic peanuts. Using texture characteristics and sensory scores as evaluation indicators, the optimal process conditions for calcium alginate gel peanuts were determined as follows: peanut protein powder (26%) was added to a 2% sodium alginate solution, dripped into a spherical mold with a diameter of 1 cm, and mixed with three evenly sized peanut fragments (approximately 0.04 g). The mixture was frozen at −20 ℃ for 1 h, demold, and then cross-linked in a 2% calcium lactate solution for 2 h. This was followed by rinsing with deionized water, drying at 45 ℃ for 2 h, and final baking at 150 ℃ for 12 min. The resulting calcium alginate gel peanuts had a fat content of 24.0%±0.9% and a protein content of 37.4%±1.3%. Based on the above process, probiotic powder was added to the sodium alginate solution. After cross-linking with calcium lactate, the mixture was rinsed with deionized water and stored at 25 ℃ for 12 h without baking to produce calcium alginate gel peanuts encapsulating probiotics. The encapsulation efficiency of the probiotics reached 82.3%±1.6%, and the product demonstrated excellent digestive stability, storage stability, thermal stability, and fermentation characteristics.

This study aimed to investigate the processing characteristics of Chlorella proteins and their application in ice cream. Chlorella high-pressure extract was prepared using 25 kpsi cell disruption, followed by ultrafiltration (100 kDa membrane) or enzymatic hydrolysis-ethanol precipitation to obtain Chlorella purified proteins with 72% (CPP72) and 81% (CPP81) purity. Their foaming, emulsifying, and rheological properties were systematically compared with those of whey protein, and the effects of replacing skimmed milk powder with CPP72 on ice cream quality were evaluated. Results showed that CPP72 exhibited significant functional advantages: at a protein concentration of 4%, its foaming capacity (76%) and emulsifying activity index (64 m²/g) were 33% and 14% higher than those of whey protein, respectively, and its viscosity reached 52242 mPa·s (270 times that of whey protein). In ice cream applications, replacing 20% of skimmed milk powder with CPP72 enabled a 33% reduction in xanthan gum and monoglyceride usage, while maintaining core product quality. The hardness (7.8 N), overrun (69%), and sensory score (93.1 points) showed no significant difference from the control ice cream (P>0.05), and the initial drip time extended from 5 to 10 minutes. This study demonstrates that CPP72 has excellent foam and emulsion stability, offering a promising alternative to whey protein and reducing dependency on additives in plant-based ice cream development.

In this study, the physicochemical and functional properties of Idesia polycarpa whole fruit protein (IPWP), Idesia polycarpa pericarp protein (IPPP), and Idesia polycarpa seed protein (IPSP) were compared. To reveal the differences in the properties of Idesia polycarpa proteins in different extraction sites, it was also compared with commercially available soybean protein isolate (SPI) to explore the potential of Idesia polycarpa protein application. It was found that the protein content (69.13%±0.61%) and total amino acid content of IPSP were significantly higher than those of IPWP and IPPP (P<0.05). The three Idesia polycarpa proteins all exhibited a porous structure, with molecular weights below 45 kDa, among which IPSP had the most extended structure and the highest content of the 18.4 kDa subunit. At the same pH, IPWP and IPSP showed smaller average particle size and higher absolute value of Zeta-potential and surface hydrophobicity than IPPP. The three Idesia polycarpa proteins demonstrated superior solubility, foaming capacity, and emulsifying activity compared to SPI. Compared with IPWP and IPPP, IPSP possessed enhanced solubility, foam stability, emulsification and emulsion stability, especially at pH7, the solubility and emulsion stability of IPSP increased by 79.47% and 43.65%, respectively, than those of IPPP. In summary, the performance of the three Idesia polycarpa proteins was better than that of the commercially available SPI. IPSP showed the greater advantages in protein composition and functional properties. This study would provide the basic theoretical and technical support for the high-value utilization and development of Idesia polycarpa functional components.

This study aimed to investigate the enzymatic hydrolysis effects of papain, alkaline protease, neutral protease, alkaline protease TG enzyme combination, and papain alkaline protease combination on gluten protein and their impact on its structure. The degree of hydrolysis, trichloroacetic acid nitrogen solubility index (TCA-NSI), and molecular weight distribution were used as evaluation indicators to the enzymatic hydrolysis. The surface hydrophobicity, free thiol groups, and protein microstructure were determined using Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, UV spectroscopy, and other methods, and the structural changes of enzymatic hydrolysis products were systematically characterized. The results showed that enzymatic hydrolysis significantly increased the degree of hydrolysis of wheat gluten protein. The increase in surface hydrophobicity and free thiol content indicated significant changes in the protein's tertiary structure. Secondary structure analysis showed that in wheat gluten protein, the β-folding structure was transformed into irregular curls. The comparison of molecular weight distribution before and after enzymatic hydrolysis showed that the papain alkaline protease combination could more effectively hydrolyze wheat soluble protein. In addition, changes in the microstructure indicated that enzymatic hydrolysis altered the conformation of protein molecules. Therefore, this study provides theoretical support for the study of structural changes in wheat gluten after protein hydrolysis, and provides scientific basis for the development of high solubility and high functionality gluten protein products.

The industrial production of steamed stuffed bun frequently encounters challenges such as dry wrapper and foaming after steaming. To further investigate the influence of the steaming process on the structural characteristics of steamed stuffed bun, this study utilized flour with protein contents of 8%, 10%, and 12% as raw materials. A combination of experimental techniques, including texture analysis, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM), was employed to analyze the structural characteristics, water distribution, secondary structure, tertiary structure, and microstructure of steamed stuffed bun wrapper at various steaming time points. The results demonstrated that the specific volume, elasticity, and resilience of the steamed stuffed bun wrapper increased with both the extension of steaming time and the increase in protein content. Additionally, the levels of bound water and free water rose, enhancing water fluidity. With the rise in disulfide bond content, the disulfide bonds transitioned from t-g-t and g-g-t structures to g-g-g structures. When the protein content of the steamed stuffed bun wrapper reached 12%, the β-sheet and β-turn structures increased by 4.58% and 8.36%, respectively, as steaming time progressed. At a steaming time of 16 minutes, the β-sheet and β-turn structures increased by 0.31% and 5.06%, respectively, with increasing protein content. The tertiary structure of gluten proteins became more compact as steaming time increased. Simultaneously, non-covalent interactions contributed to the formation of a starch-protein network, with non-covalent bonding forces strengthening as steaming time extended. The crystallinity of starch particles decreased, along with a reduction in the intensity of diffraction peaks. As cooking time increased, starch particles diminished in size and became increasingly embedded within the damaged gluten matrix, forming a starch-gluten protein network system. Furthermore, higher gluten proteins content resulted in tighter integration between starch particles and gluten proteins. These findings provide a theoretical basis for addressing issues related to the hardness and foaming of steamed stuffed bun and offer data support for optimizing process parameters and industrial production.

During the storage and sale of bottled huangjiu, precipitation caused by non-biological factors frequently compromises consumer acceptance. Ultrafiltration has been widely used to control huangjiu's non-biological stability, but this treatment's impact on the storage stability and flavor of huangjiu is unclear. In this study, bottled huangjiu was treated with ultrafiltration membranes featuring pore sizes of 50, 30, 10, 5, and 3 kDa, monitoring colloidal stability parameters (turbidity, polyphenol turbidity, centrifugal sedimentation rate, particle size, and Zeta potential) after 1, 150, and 270 days of storage. The precipitable components, antioxidant properties, physicochemical indices, and volatile and non-volatile substances of huangjiu in the later storage period (270 days) were determined, the sensory and color changes of huangjiu were evaluated, and the optimal pore size of ultrafiltration membrane was determined. Results demonstrated that ultrafiltration notably diminished turbidity, polyphenol-related turbidity, and centrifugal sedimentation rates in the huangjiu, significantly enhancing its storage stability. Both the 50 kDa membrane and smaller pore sizes yielded optimal treatment outcomes. Colloidal property assessments suggested that ultrafiltration might have eliminated large molecular proteins, resulting in a reduced mean particle size of the huangjiu colloid, a more uniform particle size distribution, and an elevated Zeta potential. Over the storage period, the 50 kDa ultrafiltration membrane more effectively preserved the flavor and color of the huangjiu, whereas membranes with 30 kDa and smaller pore sizes caused varying degrees of flavor weakening and color lightening. The retention of antioxidant activity, volatile compounds, and non-volatile constituents decreased with smaller membrane pore sizes. The 50 kDa membrane had the least impact on functional components, volatile compounds, and non-volatile constituents. This study elucidated the comprehensive effects of ultrafiltration on storage stability, precipitable components, functional constituents, and sensory properties in bottled huangjiu. Considering stability enhancement, flavor preservation, and sensory acceptance, the 50 kDa ultrafiltration membrane showed the best application potential in solving the precipitation problem in huangjiu processing, providing scientific guidance for quality optimization.

Gluten is an important component that controls the quality of dough and flour in food. To improve the quality of potato gluten-free food by replacing gluten with protein gel, the functional properties of potato-rice protein composite gels with different ratios and the effects of appropriate addition amounts on the hydration and rheological properties of dough made from gluten-free potato flour were studied. The results showed that, compared with pure potato protein gel, the pore size of the composite gel network with a compounding ratio of 1:0.5 was reduced, network structure was denser and more uniform, water retention increased by 36.6%, emulsion stability increased by 31.7%, and gel strength and Zeta potential were higher. The optimal ratio of 0%~8% composite gel was added to potato powder. With an increase in the amount of composite gel, the relaxation time (T₂), bound water (A₂₁), and immobile water (A₂₂) of the dough first increased and then decreased, free water (A₂₃) decreased, and water mobility in the dough decreased. The storage modulus (G') and loss modulus (G'') of the dough as well as the loss tangent value (tanδ) continued to increase. The stress relaxation characteristics (E₀ and E₁ values) and the hardness of the dough first decreased and then increased, whereas the elasticity, cohesion, adhesiveness, resilience, and viscoelasticity of the dough increased. These results confirmed that the potato-rice protein composite gel exhibited good functional properties, and the addition of 4% composite gel effectively compensated for the deficiency of potato gluten-free protein and further improved the processing quality of the dough.

To enhance the stability of emulsions prepared with soybean protein isolate (SPI) as the sole emulsifier, this study developed composite sunflower seed oil emulsions (SPI-XG-e) and bilayer emulsions (SPI-e/XG) using SPI and xanthan gum (XG) as co-emulsifiers. The primary objective was to investigate the effects of XG concentration on the physical characteristics of the emulsions, including mean particle size, Zeta potential, and turbidity, as well as their overall stability. The findings revealed that at a XG concentration of 1.0%, the bilayer emulsion demonstrated superior physical properties, characterized by a more uniform particle size distribution, a smaller mean particle diameter (0.63±0.03 μm), a higher absolute Zeta-potential value (46.70±0.25 mV), and a lower centrifugal stability constant (0.70%±0.46%). Comparative analysis of the composite and bilayer emulsions revealed that the latter exhibited enhanced environmental stress tolerance. Particularly, the bilayer emulsion prepared with 1.0% XG could maintain homogeneity for 7 days of storage at 4 ℃ with no detectable phase separation. After thermal treatment at 90 ℃, it retained a high absolute Zeta-potential value (44.47±0.31 mV) and showed no flocculation following three freeze-thaw cycles, demonstrating robust stability. This study provides actionable guidelines for developing highly stable oil-in-water emulsions in food manufacturing processes.

In order to explore the effects of different sourdough flavor starters on the quality of steamed bread, angel yeast steamed bread (AQ), Kazachstania humilis-Lactobacillus plantarum-Weissella cibaria fermented steamed bread (FP), Kazachstania humilis fermented steamed bread (JM), Kazachstania humilis-Lactobacillus plantarum fermented steamed bread (JZ), Kazachstania humilis-Weissella cibaria fermented steamed bread (JS) and industrial sourdough steamed bread (LM) were analyzed and compared for the pH value, titratable acidity (TTA), dough fermentation power, specific volume, color difference, texture, electronic nose sensing value and sensory evaluation. The results showed that compared with LM group, pH of the experimental steamed bread was lower (5.47~5.67), the pH of steamed bread in the FP group significantly decreased by 13.6% (P<0.05), TTA was higher (10.38~11.80 mL). The hardness and chewability of experimental groups was lower than that in the LM group (P<0.05), and the hardness and chewability of FP were moderate and the elasticity was best when Kazachstania humilis, Lactobacillus plantarum and Weissella cibaria were added at the same time. The L^* values of FP steamed bread and AQ steamed bread were significantly higher than those of LM group (P<0.05), and the luster was good. The results of electronic nose experiment showed that the three kinds of sourdough flavor starters had a great influence on the formation of flavor substances, including alkane and ethanol in steamed bread, among which FP and LM showed almost identical positions in radar map, proving that they had a high degree of consistency in flavor. In addition, the correlation analysis results between the addition of strains and the quality of steamed bread showed that Lactobacillus plantarum could significantly (P<0.05) reduce the pH value of steamed bread, Kazachstania humilis could not only significantly (P<0.01) reduce the pH value but also regulate the specific volume of steamed bread, and Weissella cibaria could significantly (P<0.05) affect the color and textural property of steamed bread. Therefore, we can get good quality, good chewing, white and shiny steamed bread through the combination of three kinds of sourdough flavor starters. The experimental results can provide theoretical support for the standardized production of sourdough flavor starters.

To prepare a probiotic fermented milk that could produce antibacterial substances in situ, Limosilactobacillus reuteri HLRE05, which had the ability to metabolize glycerol into broad-spectrum antimicrobial Reuterin, was used to investigate the optimum conditions for preparation of the fermented milk. This study aimed to evaluate the effects of glycerol addition on the Reuterin production and the properties of the fermented milk, analyze the biochemical indices and the Reuterin content of the fermented milk during storage, and assess antibacterial ability. The results showed that the optimal preparation conditions for the Reuterin-containing fermented milk was a total inoculum volume of 5%, with a 1:1 ratio of YO-MIX 495 to HLRE05, a sugar content of 6% (a 1:1 ratio of rhamnose to sucrose), and a fermentation temperature of 37 ℃. When supplemented with glycerol at a concentration of 100 mmol/L, the in situ production of Reuterin reached 0.28 mg/mL, and the content of L. reuteri and water retention in fermented milk were better. In addition, fermented milk contained Reuterin maintained good water-holding capacity, stable pH and high Reuterin concentration, and was characterized by the effective inhibition of pathogen proliferation during storage. This study could pave the way for the exploration and application of characteristic lactic acid bacteria, such as L. reuteri HLRE05, in dairy products.

In this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory evaluation. The mechanisms underlying the effects of anthocyanins on the starch gel network and fermentation of steamed rice bread were investigated based on rheology and Fourier transform infrared spectroscopy (FTIR). The results revealed that the optimal amount of supplementary anthocyanin extract was 1.80 g/100 g rice flour, which gave rise to steamed rice bread with a hardness of 14.02 N, a specific volume of 1.78 mL/g, and a sensory evaluation score of 76.63. The red shift of the -OH stretching vibration peak in the FTIR spectrum indicated that anthocyanin extracts might bind to starch molecules through hydrogen bonds. The increase of R_1052/1022 in the deconvolution curve suggested that the addition of anthocyanin extracts increased the short-range order of starch. The rheological results showed that anthocyanin extracts decreased the complex modulus (|G^*|) of rice paste and promoted the expansion of gas cell chambers in the steamed rice bread. In addition, anthocyanins acted as an indicator for the fermentation process based on their pH-dependent color, giving a bright color and good appetite to the steamed rice bread. In conclusion, the addition of anthocyanin extracts from Lycium ruthenicum Murr could promote the gelation and fermentation of steamed rice bread by regulating the starch gel network, resulting in quality improvement.

To investigate the differences in the quality characteristics of pigeon meat under various cooking methods, a comparative study was conducted to analyze the impacts of five commonly used cooking methods, namely boiling, steaming, pan-frying, deep-frying, and roasting, on the structural changes, oxidation, and digestive properties of pigeon meat protein. The results showed that, steaming had the least impact on protein structure and oxidative properties of pigeon meat, while roasting had the most significant effect, with boiling, pan-frying, and deep-frying falling in between. Compared to the control group, β-sheet relative content increased from 24.04% to between 30.05% to 39.71%, while α-helix relative content decreased from 27.26% to between 15.29% and 20.66% under various cooking methods. The carbonyl content increased from 1.36 nmol/mg to 3.04~7.90 nmol/mg, and total sulfhydryl content decreased from 76.25 μmol/g to 50.78~61.40 μmol/g. All the cooking methods increased the protein digestibility (3.10%~11.31%). In particular, steaming exhibited the smallest increase in surface hydrophobicity (49.56 μg) and the smallest decrease in α-helix relative content (24.21%). Furthermore, the steaming resulted in the lowest oxidation levels, with carbonyl content increasing by only 1.68 nmol/mg, a 19.47% reduction in total sulfhydryl content, and the lowest degree of aggregation. After simulated gastrointestinal digestion, steaming exhibited the highest protein digestibility (67.43%), surpassing the roasted group by 4.99%, with the digested product demonstrating the smallest particle size. Correlation analysis indicated that carbonyl content was positively correlated with β-sheet relative content (P<0.01), total sulfhydryl content was positively correlated with α-helix relative content (P<0.001), and negatively correlated with both surface hydrophobicity and β-sheet relative content (P<0.05). Protein oxidation was significantly related to protein structural changes and synergistically regulated digestive properties. In summary, steaming is the best cooking method to improve the quality characteristics of pigeon meat. This study provides the theoretical basis for the regulatory mechanisms of protein structure and function of pigeon meat and the optimization of cooking technology.

In order to explore the mechanism of processing methods affecting protein nutrition in whole grain foods, cooked whole-grain highland barley products (rice) and flour-based products (noodles) were selected as the research objects, with raw highland barley flour used as the control. The effects and underlying mechanisms of cooking and milling on protein nutrition in whole grain highland barley were evaluated based on the nutrient composition of indigestible residues, as well as the structure and amino acid composition of digestion-resistant proteins. The results showed that the digestibility of both rice and noodles was significantly reduced compared to raw flour (P<0.01) and the gastrointestinal digestibility of noodles was increased compared to rice. Cooking promoted the interaction between major nutrients and inhibited the digestion of protein, among which starch had the strongest inhibitory effect on the digestion of protein in highland barley, followed by dietary fiber. Milling improved the digestibility of protein because it promoted the digestion of starch. Both cooking and milling treatments enhanced the indigestibility of the alcohol soluble protein subunits (D, B, B3), partial alcohol soluble protein subunits γ-3 and the albumin subunit Serpin z-type, partly because cooking and milling promoted the formation of disulfide bonds (raw flour 0.91 μmol/g; rice 1.22 μmol/g; noodles 1.68 μmol/g). In addition, the contents of hydrophobic amino acids in indigestible residues of highland barley were significantly different (P<0.05). The contents of rice were the highest, followed by noodles, and raw flour was the lowest. It showed that the indigestibility of protein was positively related to the contents of hydrophobic amino acids. After cooking and simulated digestion, digestible indispensable amino acid score (DIAAS) was reduced, the first limiting amino acid was Lys which remained the same, the second limiting amino acid was leucine (Leu) for rice and isoleucine (Ile) for noodles. The results of the study are helpful to understand the interaction between macromolecular substances in complex food systems, clarify the influence mechanism of cooking and milling processing on protein nutrition, help to understand the bioavailability of highland barley protein in different processed products, and provide a new theoretical basis for protein nutrition evaluation of whole grain foods.

This study comprehensively applied a diverse array of widely targeted metabolomics, network pharmacology, and molecular docking techniques to delve into the potential anti-fatigue mechanism of Crassostrea gigas. The aim was to provide a robust theoretical and experimental foundation for the scientific utilization of Crassostrea gigass. Utilizing an ultra-high performance liquid chromatography-electrospray ionization-triple quadrupole/linear ion trap mass spectrometry (UPLC-ESI-QTRAP-MS/MS) system and database, an extensive targeted metabolomics analysis of the simulated digestive products of Crassostrea gigas in vitro was conducted. This analysis aimed to obtain component transformation information during Crassostrea gigas digestion. Network pharmacological analysis of the anti-fatigue properties of Crassostrea gigas active ingredients was carried out using PubChem, Swiss Target Prediction, GeneCards, and Cytoscape software. From this, a network map of "active ingredients-target" for Crassostrea gigas was constructed. Subsequently, the core targets was verified using molecular docking technology. 1231 active ingredients in 17 categories of Crassostrea gigas were identified. Among these, 106 intersection targets with potential anti-fatigue effects were pinpointed, involving 181 key active ingredients, primarily including 1,5-pentenediamine, tryptamine, 4-tert-octylphenol, etc. Core targets included Estrogen receptor 1 (ESR1), epidermal growth factor receptor (EGFR), and peroxisome proliferator-activated receptor gamma (PPARG). Signal pathway enrichment analysis revealed that the calcium signaling pathway, neuroactive ligand-receptor interaction, and PI3K-Akt signaling pathway were pivotal signaling pathways for fatigue resistance in Crassostrea gigas. Molecular docking results further verified the good combination of key active ingredients and core targets of oyster. Crassostrea gigass may exert an anti-fatigue effect through a synergistic action involving multiple components, targets, and pathways. This study offers theoretical support for further exploration of the active components and molecular mechanisms of Crassostrea gigas, paving a solid foundation for subsequent research and application.

This study aimed to investigate the effects of different ultrasonic treatments on the physicochemical properties of the starch-lauric acid complex. The starch-lauric acid complex between the sea red rice starch (SRS) and lauric acid (LA) was prepared using three ultrasonic treatment methods: pre-treatment, co-treatment, and post-treatment. The complex index, particle morphology, crystalline structure, pasting properties, thermal properties and in vitro digestibility of the complexes were systematically analyzed. The results showed that the complex index of the starch-lauric acid complex without ultrasonic treatment (LA-SRS) was 5.66%. Ultrasonic pre-treatment starch-lauric acid complex (LA-USRS) and ultrasonic co-treatment starch-lauric acid complex (ULA-SRS) significantly increased the complex index to 9.95% and 14.24%, respectively, while ultrasonic post-treatment starch-lauric acid complex (LA-SRS-U) decreased to 4.78%. Ultrasonic treatments complex showed significant decrease in the degree of short-range order structure and relative crystallinity (P<0.05). In terms of gelatinization properties, all ultrasonic treatments complex significantly elevated the gelatinization temperature (P<0.05) and reduced the breakdown value, setback value, and final viscosity (P<0.05). Thermogravimetric analysis indicated that ultrasonic treatments enhanced the thermal stability of complex, with the peak temperature increasing from 305.5 ℃ to 317.0 ℃. Additionally, in terms of in vitro digestibility, LA-USRS showed an increase to 37.65% in resistant starch content, compared to SRS. In contrast, ULA-SRS and LA-SRS-U had significantly higher contents of rapidly digested starch and slowly digested starch than SRS (P<0.05). Correlation analysis revealed that the complex index was significantly positively correlated with gelatinization temperature and peak temperature (P<0.05), and significantly negatively correlated with the degree of short-range ordering and relative crystallinity (P<0.05). Overall, the physicochemical properties of the starch-lauric acid complex were significantly influenced by different ultrasonic treatments. These findings would provide theoretical basis for the development of starch-based foods with tailored digestive behaviors.

This study investigated the effects of high-amylose maize starch (HA) on the pasting properties, gelation behavior, and anti-digestibility of whole wheat flour (WWF) under different high-temperature cooking conditions. Composite flours were formulated by incorporating varying ratios of HA into WWF, with the protein content standardized at 13.8% through gluten adjustment. The composite flours were evaluated for farinograph properties and pasting behavior, thermal characteristics, gel hardness, and digestibility following heat treatments at 100 ℃ and 140 ℃. Results demonstrated that the addition of HA increased water absorption and reduced dough development time. Wheat starch (WHE) in WWF could gelatinize and form a gel network at temperatures below 100 ℃, while HA largely retained its granular form. At 140 ℃, HA could be fully gelatinized, with its granular structure completely destroyed. Notably, gel hardness did not show a consistent trend of reduction with increasing HA content. The enthalpy values of amylose-lipid complexes (ALC) in HA and WWF were determined to be 3.2 J/g and 1.9 J/g, respectively. However, no significant changes in enthalpy values were observed in the composite flour after the addition of HA. The RDS content of the composite flour decreased significantly compared to WWF (P<0.05) and the sum of SDS and RS content was greater than the theoretically expected value after treatments at 100 ℃ and 140 ℃. Therefore, the addition of HA could enhance the anti-digestibility of the starch of the composite system more effectively than its own anti-digestibility effect.

In order to reduce the cooked off-flavor of lychee juice after thermal processing, six inhibitors were screened, including pyrogallol, gallic acid, rosmarinic acid, catechins, ascorbic acid, and glucose oxidase. These inhibitions were evaluated based on flavor and nutritional properties such as color, pH, flavor profile, electronic nose, volatile components, sulfur-reducing rate, as well as total phenols, flavonoids contents, and antioxidant properties. The results showed that the samples treated with ascorbic acid and gallic acid had the smallest color difference compared to fresh juice. The overall aroma profile indicated glucose oxidase was the most effective inhibitor in reducing cooked off-flavor, followed by rosmarinic acid. The electronic nose results showed that the lychee juice treated with glucose oxidase was closest to fresh juice, followed by catechins and pyrogallol. The principal component analysis of volatile components showed that the sample treated with ascorbic acid was closest to fresh juice, followed by gallic acid, catechins, and rosmarinic acid. The sulfur reduction rate showed that glucose oxidase had the most significant sulfur reduction effect, with inhibition rates of 100% for dimethyl sulfide, dimethyl trisulfide, and methional, and 61.11% for dimethyl disulfide. In terms of nutritional quality, polyphenol and ascorbic acid treatment significantly improved the total phenol, total flavonoid contents as well as antioxidant properties (P<0.05), while the total phenol and total flavonoid contents of glucose oxidase-treated sample were higher than those of fresh juice but the antioxidant activities showed no significant difference compared to fresh juice. Partial least squares discriminant analysis (PLS-DA) of lychee juice quality, integrating factors such as color, pH, aroma profile, nutritional quality, and sulfur reduction effect, revealed that glucose oxidase had the best effect on the overall quality. The findings of this study can provide references for quality improvement in lychee and other subtropical fruits processing industry.

Objective: This study aimed to identify thermostable xylanase suitable for mash malting. Methods: A xylanase encoding gene (PtXynA) from Paecilomyces thermophila J18 was cloned and heterologously expressed in Aspergillus niger. A submerged fermentation in a 5 L fermentor was performed for the production of the recombinant enzyme (PtXynA). The enzymatic properties of PtXynA were characterized and its application potential in mash malting was further evaluated. Results: A maximum extracellular xylanase activity of 904.0 U/mL with a protein content of 1.4 mg/mL was obtained after 96 h of fermentation. PyXynA was most active at pH7.0 and 70 ℃, respectively, and it was stable within the pH range of 5.5~9.0 and at temperatures below 75 ℃. The enzyme displayed strict substrate specificity towards various xylans, with the highest specific activity towards wheat arabinoxylan (1993.2 U/mg), followed by oat spelt xylan (1782.5 U/mg), beechwood xylan (1552.0 U/mg) and birchwood xylan (1238.7 U/mg). The addition of PtXynA in mash (200 U/g malt) reduced the filtration time and viscosity of malt by 43.9% and 10.8%, respectively. Conclusion: The excellent properties may enable PyXynA great application potential in beer industry.

This study aimed to establish a systematic framework for enhancing the bioconversion efficiency of ellagic acid to urolithin A by Limosilactobacillus fermentum FUA033 through rational medium engineering, while deciphering the molecular orchestration underlying this metabolic process. Single factor and response surface methodology were used to optimize the culture medium. Transcriptome sequencing technology was utilized to analyze L. fermentum FUA033 before and after ellagic acid supplementation in media, and predict the molecular mechanisms involved in the biotransformation of ellagic acid into urolithin A. The optimized medium was determined to be Wilkins-Chalgren Anaerobe Broth (WAM) supplemented with 0.16% trace element solution, 0.16 mmol/L methyl viologen, and 0.21% vitamin solution. The optimization resulted in biotransformation rate of 74.91%, 20.83% improved as compared to the unoptimized condition. Following the addition of ellagic acid, 64 significantly up-regulated genes, and 123 differentially down-regulated genes. GO enrichment analysis demonstrated that the differentially expressed genes were significantly enriched in molecular functions including transporter activity, membrane, and ion transport. The KEGG pathway enrichment analysis demonstrated significant alterations in oxidative phosphorylation (P<0.05), with substantial enrichment of functional genes related to metabolic pathways and the biosynthesis of secondary metabolites. Notably, two lactonase-encoding genes exhibited significant upregulation, strongly suggesting their catalytic role in hydrolyzing ellagic acid's lactone rings to generate the urolithin A precursor. These findings establish a mechanistic foundation for microbial biosynthesis of urolithin A through fermentation, while systematically delineating the enzymatic determinants governing the bacterial-mediated biotransformation of ellagic acid into urolithin A.

Objective: Soybean residue, a major by-product of soybean processing, possess nutritional value but have low industrial utilization due to low digestibility and poor palatability. The aim of this study was to use soybean residue as a fermentation substrate, take advantage of the characteristics of Bacillus sp. that can grow and multiply in food materials and secrete an extracellular enzyme system, and explore an effective way to prepare small molecule bioactive substances such as antioxidant peptides with the help of ultrasonic-combined microbial fermentation (UAF), thereby enhancing the utilization value of soybean residue. Methods: In this study, 28 high-protease-producing strains were screened from 56 strains of Bacillus sp. by initial screening using the transparent-circle method. Then, their protease activity, superoxide dismutase activity, peptide-producing capacity, and antioxidant capacity were comprehensively evaluated through re-screening in combination with factor analysis. Results: Four strains with antioxidant capacity, namely B. siamensis s4, B. amyloliquefaciens 10, B. subtilis SNBS-3, and B. subtilis 63, were finally screened out. Among them, the protease activity, ABTS⁺ radical scavenging rate, and DPPH radical scavenging rate of B. amyloliquefaciens 10 were significantly increased (P<0.05) 12.23%±0.08%, 8.69%±0.11%, and 3.38%±0.81%, respectively. Meanwhile, the peptide content and DPPH radical scavenging rate of B. subtilis SNBS-3 were significantly increased (P<0.05) 7.20%±0.10%, 3.41%±0.14%, respectively. Conclusion: Using soybean residue as a fermentation substrate, ultrasonication combined with microbial fermentation could be regarded as a method to screen strains with high antioxidant peptide production. Under ultrasonication stress conditions, the two strains, B. amyloliquefaciens 10 and B. subtilis SNBS-3, not only demonstrated good growth ability but also significantly enhanced protease activity, peptide content, and antioxidant capacity. They had strong antioxidant potential and provided theoretical support for the industrialization of antioxidant peptide preparation.

Based on genomic annotation information, this study aimed to explore the β-1,3-/α-1,3-glucan synthetic pathway of Rhizobium pusense. It focused on the action mechanism and potential catalytic efficiency of β-D-fructofuranosidase, the key enzyme in the first step of this synthetic pathway. High-throughput bioinformatic statistical and comparative analysis was conducted by targeting and mining data of β-D-fructofuranosidase from other microbial sources. The results indicated that the sequence and structure of β-D-fructofuranosidase from Rhizobium pusense showed a high degree of similarity and conservation. It was clarified that the key sites Tyr196 and Asp257 in its active site played a crucial role in catalyzing the substrate. Through high - throughput targeted mining of the database, it was found that among the microorganisms with potential β-D-fructofuranosidase expression, there were 6007 bacterial sources and 746 fungal sources. Among them, the β-D-fructofuranosidase of the representative bacterial strain Francisella tularensis OHARA and the fungal strain Fusarium fujikuroi IMI 58289 had relatively high potential catalytic efficiencies, which were 10.73 and 27.40 L·mol⁻¹·s⁻¹ respectively. Further analysis suggested that differences in the size of the active cavity space and the bottleneck radius of β-D-fructofuranosidase from different sources were one of the reasons for the differences in their catalytic efficiencies. This study provides an important basis for a profound understanding of the synthesis mechanism of β-1,3-/α-1,3-glucan in Rhizobium pusense. It also lays the foundation for the development and utilization of other microbial resources for the efficient fermentation production of β-1,3-/α-1,3-glucan, and is of great significance for promoting the development of related fields.

This experiment investigated the ability of an aminopeptidase gene dmpA from microcyst basidiomycete MCA 4210 (Cystobasidium minutum MCA 4210) to catalyze the synthesis of L-carnosine, and constructed a genetically engineered strain to catalyze the synthesis of L-carnosine with L-histidine and β-alanine methyl ester hydrochloride as substrates, aiming to improve the synthesis efficiency of L-carnosine. Codon-optimized DmpA was expressed in Escherichia coli BL21 (DE3) and adding a maltose binding protein (MBP) tag further improved solubility and enzyme activity, yielding BL21 (DE3)-MBP-DmpA. Then the recombinant strain BL21(DE3)-MBP-DmpA was further investigated to optimize induced expression and transformation conditions. The results indicated that the target gene fragment was successfully fused with MBP, yielding the recombinant strain BL21(DE3)-MBP-DmpA. After optimization of the induction conditions, the crude enzyme activity reached 145 U. Through optimization of the transformation conditions, the L-carnosine production reached as high as 55.72 g/L, with a yield of 54.54%. This study successfully expressed DmpA from Cystobasidium minutum MCA 4210 in E. coli, demonstrating its L-carnosine synthesis capability. The MBP tag and condition optimizations significantly improved production, achieving the highest L-carnosine yield reported to date. These findings provided a strong foundation for industrial-scale L-carnosine production using genetically engineered bacteria and highlighted promising application potential.

In order to optimize the simmering process of bone broth for hotpot soup, a single-factor experiments of bone ratio, material-liquid ratio, simmering time and simmering temperature was conducted using cow, pig and chicken bones as raw materials. The total nitrogen dissolution rate (TNDR) and sensory score of the bone broth were used as evaluation indexes. The Box-Behnken response surface methodology was employed to optimize the bone broth stewing process. Flavor analysis was conducted using an electronic nose and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS) detection, with relative odor activity value (ROAV) combined with quantitative descriptive analysis (QDA) for flavor analysis, and orthogonal partial least squares-discriminant analysis (OPLS-DA) to correlate characteristic volatile organic compounds (VOCs) in bone broth from different raw materials with electronic nose data. The results showed that when the bone ratio (cow bone:pig bone:chicken bone) was 3:5:2, the material-liquid ratio was 1:4, the simmering time was 5 h, and the simmering temperature was 96 ℃ at atmospheric pressure, the TNDR of the bone broth under these conditions was the highest of 64.88%, and the organoleptic score was the highest of 86.45 points, and the bone broth was milky in color, with a strong fragrance and a mellow texture. Analyzed by electronic nose and HS-SPME-GC-MS, a total of 49 VOCs were detected in the four samples. The mixed bone broth yielded more benzene and amine flavor substances, and also increased the response values of W1S, W1W, W2S, and W2W, with a more significant flavor. There were 25 key VOCs specifically analyzed for ROAV≥1. A total of three key VOCs for the four samples were octanal, nonanal, and 6-methyl-5-hepten-2-one. A strong correlation was found between the electronic nose signals and the 12 characteristic VOCs that had high flavor contributions (ROAV≥1 and VIP≥1). This study can provide a basis for the industrial flavor optimization of bone broth in hotpot soup and the innovative application of modern cooking technology.

The objective of this study was to investigate the effect of rice wine on the quality of beef jerky. The beef jerky fermentation process was optimized by determining the moisture content, color difference, pH, shear force, texture, and water activity, with sensory evaluation scores serving as the response variables in a response surface methodology experiment. Additionally, changes in myofibrillar proteins during fermentation were thoroughly examined using solubility measurement, surface hydrophobicity assessment, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimal processing conditions were rice wine addition 6%, fermentation time 24 h, and baking time 2.5 h. The beef jerky produced under these conditions exhibited physicochemical properties with moisture content 42.39%, pH 5.61, water activity 0.9298 and shear force 28.97 N. The fermented beef jerky prepared using this process had excellent color, moderate texture, unique flavor, and high overall quality. During the fermentation process, the solubility of myofibrillar proteins in beef gradually decreased with increasing fermentation time, whereas its surface hydrophobicity continuously increased. This phenomenon indicated that the fermentation promoted the gradual unfolding of the highly aggregated structure of myofibrillar proteins, resulting in the exposure of internal hydrophobic groups. The SDS-PAGE results demonstrated that the addition of rice wine was more conducive to the degradation of myofibrillar proteins. The findings of this study provide important theoretical support for the development of new fermented beef jerky products, and offer new insights for research in related fields.

The present study aimed to enhance the quality of purple sweet potato preserves by fermentation with Lactobacillus plantarum. The optimized fermentation process for purple sweet potato preserved fruit (FPSF) was developed using single-factor and orthogonal experiments. Then, this study compared the differences in color, total acid, soluble sugar, texture, water distribution, and tissue structure between the FPSF and the unfermented purple sweet potato preserved fruit (UPSF) directly soaked in sugar under the same conditions. The results revealed the optimal production process of FPSF was as follows: fermentation with 2% L. plantarum for 24 h, solid-liquid ratio of 1:8 (g/g), microwave sugar-soaking at 560 W for 25 min in a 40% (g/g) sugar solution, soaking in sugar at room temperature for 8 h, and drying at 60 ℃ for 140 min. Findings indicated FPSF had a bright color, a sweet and sour taste, and a crisp texture. Compared with UPSF, its total acid content increased by 1.13 times, and texture indexes such as hardness and chewiness nearly doubled. The water mobility of FPSF was lower than that of UPSF. The proportion of the peak area of T₂₂ (immobile water) increased to 91.17%. The degree of surface water aggregation decreased significantly, and the tissue structure became more complete and compact. The overall sensory comprehensive score of FPSF was approximately 16.77% higher than that of UPSF. The findings of this study provide a theoretical basis for the development of diversified preserved fruit products and the modification of the tissue structure of fruits and vegetables.

Bacillus subtilis is a probiotic with important physiological functions, its activity will decrease during processing, storage and through the digestive tract. To overcome these unfavorable factors and improve the gastrointestinal survival rate and storage stability of Bacillus subtilis, this study combined nanocellulose with sodium alginate and prepared sodium alginate microcapsules (S-MC) and nanocellulose sodium alginate microcapsules (N-MC) using endogenous emulsification method to encapsulate Bacillus subtilis. The preparation process was optimized using single-factor experiments and response surface methodology. The resulting microcapsules were characterized, and their stability as well as performance in simulated gastrointestinal fluids were evaluated. The results showed that when the mass fraction of sodium alginate was 2.0%, the mass fraction of nano cellulose was 1.4%, the stirring speed was 610 r/min, and the volume ratio of water to oil was 1∶2.9, the embedding rate of S-MC and N-MC for Bacillus subtilis was 80.20% and 85.12%, respectively. By analyzing the results of scanning electron microscope, Fourier transform infrared spectroscopy and X-ray diffraction, it was proved that the capsule wall of S-MC had a porous structure, while nanocellulose and sodium alginate in N-MC were crosslinked with calcium ions to form a tighter gel network structure. The number of viable bacteria in N-MC decreased by 1.48 log CFU/g, which was lower than that in S-MC (2.06 log CFU/g) and free group (3.09 log CFU/g). In the simulated intestinal fluid test, S-MC released almost all Bacillus subtilis at 60 min, while N-MC released all Bacillus subtilis at 270 min, N-MC showed better slow-release performance. In addition, the storage stability test showed that N-MC could still release 7.84 log CFU/g Bacillus subtilis after 28 days of storage at 4 ℃. In this study, a new product of Bacillus subtilis microcapsule was prepared, which provided a theoretical basis for the microencapsulation of Bacillus subtilis.

Shrimp shells are currently the primary source of chitin, and demineralization of shrimp shells is a key step in the preparation of chitin. In this study, two acid-producing strains, GXUN-XS3 and GXUN-XS8, were isolated from abandoned shrimp ponds. They were identified through morphological and molecular methods. The optimal fermentation conditions were optimized using single-factor and response surface experiments. SEM analysis was used to characterize the fermentation products. The results showed that the isolated strains GXUN-XS3 and GXUN-XS8 were identified as Enterococcus faecalis and Exiguobacterium aestuarii, respectively. The optimized GXUN-XS3 was fermented in a medium containing 2% shrimp shell powder, 3% glucose, and 1% sodium chloride at a temperature of 30.5 ℃, an initial pH of 5.6, and an inoculum size of 3.3% for 3 days. The demineralization of shrimp shell reached 96.09%, which was an increase of 6.29% compared to before optimization. The optimized GXUN-XS8 fermented in a medium containing 2% shrimp shell powder, 2% maltose, and 1% sodium chloride at a temperature of 30.7 ℃, an initial pH of 5.7, and an inoculum size of 3.9% for 4 days. The demineralization of shrimp shell reached 95.73%, which was an increase of 6.17% compared to before optimization. SEM analysis revealed that the products had a fibrous structure with pores, more intact than industrial chitin produced by acid-alkali methods. This study provides microbial resources and references for the microbial fermentation degradation of shrimp shell waste.

In this work, bioactive peptides with inhibitory effect on dipeptidyl peptidase-IV (DPP-IV) were prepared from corn protein meal. The protease with the best inhibitory effect on DPP-IV was selected by enzymatic preparation technique, and the optimal enzymatic hydrolysis conditions were determined by single factor and response surface optimization experiments. The molecular weight distribution, ultrafiltration classification and amino acid composition of the obtained inhibitory peptides were further analyzed. The results showed that the neutral protease had the best effect on the preparation of DPP-IV inhibitory peptide from corn protein source. The optimal enzymolysis conditions were substrate concentration of 10% (w/v), enzyme dosage of 640 U/g, enzymolysis time of 157 min, enzymolysis temperature of 45 ℃ and enzymolysis pH of 7.0. The half-inhibitory concentration (IC₅₀) value of DPP-IV for the inhibitory peptide obtained under this condition was 0.53±0.06 mg/mL. After ultrafiltration, the molecular weight of components less than 1 kDa accounted for 58.9% of the original inhibitory peptide, and the inhibitory activity against DPP-IV was higher than that of the original inhibitory peptide, which was related to its amino acid composition. The results of enzymatic reaction kinetics showed that the inhibition type of DPP-IV was competitive and reversible. The results of this study provide a theoretical basis for the development and utilization of DPP-IV inhibitory peptide from corn protein source, and suggest a new idea for the high-value utilization of corn protein.

Objective: This study aimed to develop a rapid and visual method for detecting Salmonella detection by integrating strand exchange amplification (SEA) with a smartphone-based application (APP). Methods: A chitosan-modified silica membrane (CMSM) was optimized for nucleic acid enrichment from samples. Primers for the SEA isothermal amplification reaction were designed, and a smartphone application "Salmonella Smart Detection" was developed based on neutral red coloration. The specificity, sensitivity, anti-interference capability, and detection performance for artificially contaminated samples were systematically evaluated. Results: The detection platform exhibited high specificity for Salmonella. The detection limit for genomic DNA was 10 pg/μL, while the sensitivity for bacterial colony detection was 1.5×10² CFU/mL. The method demonstrated strong resistance to interference from natural background bacterial flora in pork, achieving a detection sensitivity of 3.57×10² CFU/mL in artificially contaminated pork samples. Conclusion: The intelligent visual detection system based on SEA developed in this study demonstrates rapid performance, high sensitivity, strong specificity, and advanced intelligent visualization capabilities. This system offers an innovative and practical approach for on-site visual screening of Salmonella in food products.

This study employed a multiplex real-time quantitative polymerase chain reaction (mRT-qPCR) method incorporating SDS (sodium dodecyl sulfate) and PMA (propidium monoazide) pretreatment to enable rapid and accurate detection of three food-borne pathogens Salmonella spp. (SA), Listeria monocytogenes (LM), and Shiga toxin-producing Escherichia coli (STE) in dairy products. Three sets of specific primers and TaqMan probes were designed targeting conserved regions of the invA gene (SA), hly gene (LM), and stx gene (STE), facilitating the development of an optimized mRT-qPCR assay. Furthermore, PMA pretreatment efficacy was evaluated for eliminating false-positive results caused by dead bacterial cells, and the evaluation of the specificity, detection limit, stability, and detection effect in the simulated dairy samples was conducted in this study. The results revealed that pretreatment with PMA combined with SDS prevented the interference of dead bacterial cells, and the optimal effective PMA concentration was 20 μmol/L. The assay showed high specificity and sensitivity and good stability in detecting the three target strains amplified in the presence of 18 non-target strains, with the lowest limits of detection for the three target strains being up to 10² CFU/mL and the variation coefficients of inter-batch and intra-batch being less than 1%. The results obtained for the detection of causal organisms in bacterially contaminated dairy products using the SDS-PMA-mRT-qPCR assay were comparable to those obtained using the national standard method, with a test cycle of 7 h. These findings indicate that the SDS-PMA-mRT-qPCR assay can be used for the rapid and accurate detection of Salmonella spp., L. monocytogenes, and Shiga toxin-producing E. coli in dairy products and represents an appropriate technique for ensuring the safety of dairy products.

The aim of this study was to develop a rapid quality assessment method for Antarctic krill (Euphausia superba) by integrating near-infrared spectroscopy (NIRS) with partial least squares (PLS) regression. Quantitative models were established to predict two critical quality indicators: non-protein nitrogen (NPN) and total volatile base nitrogen (TVB-N) contents. Following spectral acquisition, the key model parameters, including the preprocessing methods, characteristic spectral ranges, and principal factor numbers, were systematically optimized. Model performance was evaluated using the coefficient of determination (R²), root mean square error of calibration (RMSEC), and root mean square error of prediction (RMSEP). For the NPN model, multiplicative scatter correction (MSC) was selected as the optimal preprocessing method, with a characteristic spectral range of 8887.1 to 7774.2 cm⁻¹. The TVB-N model utilized a combination of MSC and Savitzky-Golay smoothing (SG), with the full spectral band employed for modeling. Both models adopted five principal factors. After optimization and external validation, the optimized NPN model demonstrated a robust performance, with R²=0.9384, RMSEC=0.279, and RMSEP=0.443, whereas the TVB-N model achieved R²=0.8685, RMSEC=3.800, and RMSEP=4.070. These results indicated that both models exhibit high predictive accuracy (R²>0.85) and stability, with the NPN model outperforming the TVB-N model in terms of predictive capability. In conclusion, quantitative analysis models constructed by combining NIRS and PLS can predict the NPN and TVB-N content in Antarctic krill. This approach provides a rapid solution for Antarctic krill quality assessment, addressing the growing demand for the efficient monitoring of Antarctic krill resource utilization.

This study aims to investigate the potential of dietary supplementation with wolfberry honey in improving inflammatory bowel disease. Wolfberry honey was collected from different apiaries in the widely cultivated wolfberry area of Golmud, Qinghai Province. Ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)-based widely targeted metabolomics was used to identify the metabolites in wolfberry honey. The main physicochemical indicators (proline content, glucose oxidase, hydrogen peroxide, total phenolic acids, total flavonoids) and antioxidant activity were measured. The effect of wolfberry honey supplementation (5 g/kg) on the gut microbiota in dextran sulfate sodium (DSS)-induced ulcerative colitis mice was assessed using 16S rRNA sequencing. The results showed that the glucose oxidase activity in wolfberry honey was 54.49 μg/g·0.5 h, proline content was 390.00 μg/g, and hydrogen peroxide content was 42.68 μmol/L. The total phenolic acid content was 108.00 mg GAE/kg, and the total flavonoid content was 42.47 mg/100 g. The iron ion reducing capacity (FRAP) was 0.58 mmol/L Fe²⁺/kg. The ability of wolfberry honey to scavenge DPPH, ABTS cation, and hydroxyl radicals increased with concentration, with the highest activity observed in scavenging ABTS cation radicals, showing an EC₅₀ of 62.94 mg/mL. A total of 1201 metabolites were identified in wolfberry honey by UPLC-MS/MS, with lipids (16.94%) being the largest group, followed by carbohydrates and their derivatives (15.29%), flavonoids (13.64%), amino acids and derivatives (13.22%), alkaloids (10.74%), and phenolic acids (7.44%). For the first time, wolfberry spermidine-like compounds were identified in wolfberry honey, which could serve as biomarkers for authenticity. Wolfberry honey significantly increased the relative abundance of beneficial bacteria in the gut of DSS-induced colitis mice, such as norank_f__Muribaculaceae, Lactobacillus, Candidatus_Saccharimonas, and Faecalibaculum, and reduced the relative abundance of harmful bacteria like Escherichia-Shigella, thus maintaining gut ecological balance. This study provides a comprehensive analysis of the chemical composition of wolfberry honey and offers a theoretical basis for its application in the prevention and treatment of ulcerative colitis.

In order to achieve high sensitivity and rapid detection of folic acid, this study established a highly sensitive competitive enzyme-linked immunosorbent assay (cELISA) by preparing folic acid monoclonal antibody and optimizing the detection system. The results showed that when the concentration of coated antigen was 0.5 μg/mL, the dilution of antibody was 16000 times, and the dilution of secondary antibody was 10000 times, and the incubation time of primary antibody and secondary antibody and color development time were 15, 30, and 10 min, respectively, the established cELISA method had half inhibition concentration of 1.12 ng/mL, and the limit of detection of 0.028 ng/mL. The method had good specificity and no cross-reaction with vitamin B₁, B₂, niacin and other B vitamins, the cross-reaction rates of dihydrofolic acid, tetrahydrofolic acid and pteric acid were 12.21%, 2.07% and 2.72%, respectively. The recoveries of milk and energy drink samples were 88.32%~94.12% and 88.00%~93.29%, respectively. The consistency rates of folic acid content in B complex vitamin tablets and infant milk powder were 102.01%~114.72% and 99.04%~111.62%, respectively, with relative standard deviation less than 5%. This study provides a sensitive, specific and accurate method for the rapid detection of folic acid content, which can improve the efficiency of field detection, and has a reference value for the rapid detection method of nutrient fortification content.

The present study aimed to establish a pretreatment method for specific and rapid enrichment of zearalenone (ZEN) using metal-phenolic network (MPN)-modified immunomagnetic beads (IMBs) for efficient detection of ZEN in grains and feed. Surfaces of Fe₃O₄@SiO₂-NH₂ magnetic microspheres were coated with MPNs to enable directional immobilization of anti-ZEN antibodies via metal-phenolic hydroxyl coordination and hydrogen bonding. The results revealed that at pH5.5, 80 μg antibody immobilized per mg magnetic beads, and 10 min incubation duration, the IMBs had a saturated adsorption capacity of 35 ng/mg, with the Langmuir adsorption equilibrium constant K_L of 595.1 L/mg. Spiked recovery tests performed in corn, wheat, and feed matrices, with recoveries >90% and coefficients of variation (CVs) within 1.3%~4.5% at spiking levels of 30~60 µg/kg. At the elevated spiking level of 120 µg/kg, consistent recoveries of 81.0%, 83.7%, and 77.6% were maintained with CVs≤6.5% across the three matrices. This method demonstrated excellent anti-interference performance towards interfering substances such as starch and pigments in complex substrates, including corn, wheat, and feed. When this method and the immunoaffinity column method were separately applied for sample pretreatment, the results showed a relative standard deviation of ≤7.30%, indicating good consistency between the two methods. By achieving synergy between specific recognition and controllable dissociation, our strategy provides a reliable solution for efficient ZEN enrichment in grains and feed.

In order to investigate the influence of various yeast strains on the volatile flavor profile of kiwifruit wines, this study aimed to identify suitable aroma-producing yeasts and optimal kiwifruit cultivars. Four enological yeast strains (ADT, CECA, VIC, and BV818) were employed to ferment wines produced from five kiwifruit varieties (Xu Xiang, Hayward, Hua You, Jin Yan, and Hong Yang). The volatile compounds were analyzed using solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results revealed that alcohols and esters were the predominant volatile compounds. Both principal component analysis and heat map visualization indicated that ethyl n-hexanoate, ethyl caprylate, phenylethanol, ethyl butyrate, and caprylic acid were the primary compounds influencing the aroma profiles of the wines. Among the 93 compounds with an odor activity value (OAV) greater than 1, ethyl butyrate and ethyl caproate were identified as the key flavor contributors common to all samples. Overall, 126 volatile compounds were detected in the wines fermented by the four yeast strains, comprising 21 alcohols, 53 esters, 14 acids, 19 aldehydes and ketones, and 19 other compounds. Notably, the CECA yeast-fermented Hayward kiwifruit wine exhibited the highest concentration of volatiles (874.36 µg/L) and achieved the top aroma score. Electronic nose tests further confirmed that the flavor intensity attributed to alcohols and esters was particularly pronounced in this wine. These findings underscore that ethyl butyrate and ethyl caproate are critical volatile components in kiwifruit wines, and that the CECA yeast-fermented Hayward wine—characterized by a rich profile of alcohols and esters, balanced by acids and aldehydes/ketones—offers a particularly pleasant aroma. This study provides a theoretical foundation and empirical data to support efforts aimed at enhancing the flavor quality of kiwifruit wines.

Objectives: To investigate the mechanistic basis of the effects of Perilla essential oil and ginger juice on the flavor characteristics of roasted Megalobrama amblycephala (Wuchang fish) after frozen storage. Methods: Wuchang fish was selected as raw material to study the effect of Perilla essential oil and ginger salt on the flavor of grilled fish after frozen storage. A comparison was made between the treated (PG) and control (CK) groups that were frozen for 1, 30, 60, 90, and 120 d. After cooking and storage, the changes in volatile flavor compounds and sensory aspects combined with the S-curve and molecular docking technology were used to explore the effect of Perilla essential oil and ginger juice on fish taste. Results: After frozen storage for the same period, the sensory scores of "spicy taste" "fishy taste acceptability", and "overall odor acceptability" in PG group were significantly higher than those in CK group (P<0.05). In addition, significant differences were observed in the electronic nose detection results of the two groups. During frozen storage, the primary flavor contributors were n-hexanal and n-octanal. The relative odor activity value (ROAV) of linalool in the PG group was notably higher than that in the CK group, and linalool played an important role in the flavor characteristics of the fish in the PG group. The M values (actual threshold value/theoretical threshold value) of the mixtures of linalool and n-hexanal (1:1, 2:1, and 3:1) after mixing was (12.00, 26.25, and 5.78), thus all >1, and a masking effect between linalool and n-hexanal was observed. The binding energy of linalool and the OR1D2 receptor was −5.40 kcal·mol⁻¹, which was significantly lower than the binding energy of n-hexanal and the OR1D2 receptor −4.46 kcal·mol⁻¹. In addition, the binding sites of linalool and n-hexanal and the OR1D2 receptor were coincident; therefore, linalool could competitively inhibit the binding of n-hexanal and the OR1D2 receptor. Conclusions: The flavor of roasted Wuchang fish can be improved by treatment with Perilla essential oil and ginger marinade, and the linalool produced by this treatment can mask the smell of n-hexanal.

To investigate the effect of five strains of Lacticaseibacillus paracasei on the stability of fermented milk, the changes in stability during storage were determined by whey precipitation rate, rheology, texture, Zeta potential, particle size and Lumisizer analysis of fermented milk made by different strains. The results showed that Lacticaseibacillus paracasei BDII had the lowest whey precipitation rate during storage, 24.62% at 1 d, 29.44% at 4 d, and 28.73% at 7 d, and then J4 exhibited the highest whey precipitation rate, reaching 43.75% at 1 d, 42.55% at 4 d, and 38.55% at 7 d. Lacticaseibacillus paracasei BDII significantly improved the rheological and textural properties of fermented milk, the storage modulus and loss modulus of BDII fermented milk during the storage period showed the same trend as those of J4, STI-13, which were slower, while the storage modulus of BDII increased from 67.20 to 88.80 Pa, and the loss modulus increased from 23.60 to 42.90 Pa. The hardness of BDII fermented milk increased from 68.00 to 85.00 g·sec, the viscosity increased from 127.00 to 145.00 g·sec. In addition, the Zeta potential of BDII fermented milk increased gradually with the storage time and the trend was the smallest during the period, which only increased by 2.50 mV. The particle size of BDII fermented milk had the same trend as that of J17, the same stability. Lumisizer analysis revealed that BDII fermented milk had the smallest amount of whey precipitated, the lowest light transmission rate, and the best stability. In conclusion, the fermented milk made by different strains has different stability, among which Lacticaseibacillus paracasei BDII fermented milk has a uniform and delicate texture and the best storage stability. These results provide a new reference for the study of the stability of fermented milk.

To explore the effects of different light modes on the storage quality of cherry tomatoes during postharvest refrigeration, the four treatment modes of red and blue LED composite light were used to illuminate cherry tomatoes when they were stored in the refrigerator at 4 ℃, as follows: light for 10 min+no light for 50 min, light for 30 min+no light for 150 min, light for 4 h+no light for 20 h, and no light treatment was used as the control group. The effects of each treatment on the weight loss rate, color, vitamin C content, total phenol content, flavonoid content, and lycopene content of cherry tomatoes during cold storage were studied. The results showed that compared with the control group, the different LED lighting modes could slow down the loss of nutritional quality of cherry tomatoes during storage. The combination of light for 4 h+no light for 20 h had the most significant effect on maintaining the appearance of cherry tomatoes and delaying the degradation or increasing nutrient content during the refrigeration process. On the 8th day of refrigeration, the weight loss was only 2.72%. Compared with the control group, the vitamin C content, total phenol content, and flavonoid content were increased by 20.74%, 47.93%, and 43.59% on the 4th day, respectively, and the lycopene content was increased by 19.59% on the 6th day. This condition is suitable for combining with cold storage technology to maintain the quality of cherry tomatoes after harvest. This study provides an important reference for improving the quality of fruits and vegetables refrigerated after harvest by different treatment modes of red and blue light.

In this study, fish balls with a 30% salt reduction were prepared by using octenyl succinic anhydride modified starches (OSAS) and κ-carrageenan (KCG) with different compounding ratios (6:0, 4:2, 2:4 and 0:6). Using the high-salt fish ball group (HC) and the 30% salt-reduced fish ball group (LC) as controls, the quality characteristics of reduced salt fish balls stored at −18 ℃ for 180 days were determined. The results showed that the physical and sensory properties of fish balls in LC group showed an overall downward trend compared to those in the HC group. The whiteness of the reduced-salt fish balls was improved and their water-holding capacity and texture properties were significantly enhanced with the addition of OSAS/KCG (P<0.05). With the increase of storage time, the total volatile basic nitrogen and thiobarbituric acid value of fish balls were increased significantly (P<0.05). At the end of storage time (at 150~180 d), the total volatile basic nitrogen of fish balls in the LC group were exceeded the national standard requirement value of 30 mg/100 g, while the addition of OSAS/KCG was effectively reduced the total volatile basic nitrogen of salt-reduced fish balls, which was lower than 30 mg/100 g, and it extended their shelf life more. In addition, with the extension of storage time, the saltiness and umami of fish balls were significantly weakened (P<0.05), and their sourness was significantly increased (P<0.05). Moreover, there was no significant difference (P>0.05) in flavor between the fish balls of the 2:4 (w/w) of OSAS/KCG (L-2-4) and the HC group. The fish balls in the L-2-4 group had a moderate saltiness and umami, and displayed the highest overall acceptability score. These research result demonstrated that a 2:4 complex of OSAS/KCG could improve the quality characteristics of salt-reduced fish balls during storage.

The purpose of this study was to systematically evaluate the effects of three plant-derived mannans, locust bean gum (LBG), guar gum (GG) and konjac flour (KGM), on colitis and intestinal microecology in mice. Mice were fed with feed containing 2% three different mannans, and dextran sulfate sodium (DSS) was used to induce colitis. The physiological indexes of mice in each group were measured and the intestinal microbiota was analyzed. The results demonstrated that three mannans ameliorated colitis symptoms in mice to varying degrees, with guar gum exhibiting the most significant effects. Compared to the model group, guar gum intervention increased colon length by 20.0% (P<0.01), reduced the immune index by 22.7% (P<0.01), and decreased the number of mice with severe bloody stools by 50%. Further analysis revealed that guar gum significantly decreased the levels of pro-inflammatory cytokines IL-6, IL-1β and TNF-α by 26.8% (P<0.05), 48.9% (P<0.001) and 60.0% (P<0.001), respectively. Conversely, the anti-inflammatory cytokine IL-10 increased by 33.3% (P<0.01). Additionally, guar gum markedly elevated the concentration of short-chain fatty acids (SCFAs), particularly butyrate (P<0.05). 16S Microbial diversity sequencing revealed that the three mannans had different regulatory effects on the structure of intestinal flora. KGM had a positive effect on improving intestinal microecological diversity. Guar gum had a significant effect on regulating multiple operational taxonomic units (OTUs) of norank_f_Muribaculaceae, Enterorhabdus, Ruminococcus and other genera. These OTUs were significantly correlated with inflammation-related indicators or genera they belonged to have been reported to be closely related to short-chain fatty acid production and colitis. This study revealed the potential value of guar gum in the prevention and adjuvant treatment of colitis and the effect of intestinal microecology regulation in this process, which would benefit on the development of related functional foods.

Objective: Constipation is a common functional gastrointestinal disorder, necessitating sustainable and side-effect-free relief methods. Methods: This study investigated the efficacy of combined prebiotics in a loperamide-induced constipation mouse model. Further assessments included gut microbiota composition, fecal short-chain fatty acid levels, intestinal barrier-related markers, colonic tissue damage, and gastrointestinal regulatory neurotransmitters. Results: Combined prebiotics alleviated constipation by downregulating the abundance of harmful bacteria (Bilophila, Anaerovorax) and upregulating the abundance of beneficial bacteria (Ileibacterium, Bifidobacterium), thereby increasing excitatory gastrointestinal neurotransmitters (upregulating gastrin and substance P), improving the intestinal barrier (upregulating MUC2, Occludin, and SCF mRNA expression while downregulating AQP3 mRNA relative expression), repairing colonic tissue damage, and elevating fecal acetate and butyrate levels. These changes led to a 27% reduction in time to first black stool excretion and 46% increase in fecal water content compared to the model group. When combined with prune juice, the prebiotics formulation further enhanced the abundance of beneficial bacteria (Odoribacter, Faecalibaculum, Defluviitaleaceae_UCG-011), increased gastrin and motilin levels, decreased calcitonin gene-related peptide, upregulated MUC2 mRNA, elevated fecal acetate and butyrate, improved small intestinal propulsion rate (by 47% compared to the model group), and increased fecal output within 5 hours (by 132% compared to the model group), demonstrating superior constipation relief. Conclusion: The study demonstrates that the combined prebiotics (containing 3 g xylooligosaccharides, 3 g stachyose, and 8 g galactooligosaccharides per 100 mL) effectively relieve constipation. Prebiotics combined with prune juice further enhancing efficacy through improved intestinal motility and microbiota modulation. These findings support the development of multi-component prebiotic formulations and reveal prune juice's potential to amplify prebiotic effects, providing a scientific basis for novel constipation management strategies.

To investigate the effects of probiotic formulation on symptoms of atopic dermatitis (AD), probiotic strains (have been reported to be associated with immune responses in dermatitis), as well as plant-derived compounds (including fructo-oligosaccharides) were selected based on preliminary experimental results and related reports. To investigate the synergistic enhancement based combinatorial treatment strategies for probiotics and plant-derived compounds, the effects of mixed probiotics, mixed plant-derived compounds, and a probiotic-phytochemical synbiotic formulation (a combination of the aforementioned mixed probiotics and mixed plant-derived compounds) on AD were assessed. The results indicated that compared with the mixed probiotic and mixed plant compound treatments, the probiotic–phytochemical synbiotic formulation contributed to a more pronounced alleviation of AD symptoms, characterized by a significantly stronger inhibition of inflammatory cell infiltration in AD-like skin lesions (P<0.001), a more substantial reduction in total levels of immunoglobulin E in serum and content of inflammatory cytokines in dorsal skin tissues, and a more significant elevation of interferon-γ. Additionally, analyses of the gut microbiota revealed that compared with the AD model group, intervention using the probiotic–phytochemical synbiotic formulation promoted increases in the relative abundances of beneficial bacterial genera, including Akkermansia, Bifidobacterium, Turicibacter, and Faecalibaculum, whereas at the OTU level, there was a significant elevation in the relative abundance of Bifidobacterium animalis (P<0.05). Furthermore, microbe–microbe network and correlation analyses revealed a significant association between the enriched gut bacterial composition following intervention with the probiotic–phytochemical synbiotic formulation and the levels of immune-inflammatory factors (P<0.05). In summary, compared with mixed probiotics and plant-derived compounds, a probiotic–phytochemical synbiotic formulation was more effective in alleviating AD, conferring measurable synergistic effects and contributing to the amelioration of AD via routes involving the modulation of both immune responses and the gut microbiota.

Objective: This study aimed to investigate the ameliorative effects and underlying mechanisms of Pediococcus acidilactici I1-2, a strain isolated from traditional fermented foods of the Qinghai-Tibet Plateau, on depressive behavior induced by chronic stress through in vivo experiments. Methods: C57BL/6J mice were randomly assigned to three groups: control, model, and P. acidilactici I1-2 intervention groups. A depression model was established by subjecting the mice to six weeks of chronic unpredictable mild stress (CUMS). Depressive and anxiety-like behaviors were assessed using the open field test, elevated plus maze, tail suspension test, and sucrose preference test. Cortical levels of serotonin (5-HT) and dopamine (DA) were quantified via high-performance liquid chromatography (HPLC). Additionally, levels of malondialdehyde (MDA), glutathione (GSH), and superoxide dismutase (SOD) in the hippocampus and serum were measured, alongside mRNA expression levels of inflammatory cytokines (TNF-α, IL-1β, IL-6, and IL-22) in the hippocampus. Microglial activation in the brain was evaluated using IBA-1 immunofluorescence staining. Results: Intervention with P. acidilactici I1-2 significantly increased the time spent and distance traveled in the central area of the open field (P<0.01) and enhanced exploration time in the open arms of the elevated plus maze (P<0.05). Furthermore, immobility time in the tail suspension test was significantly reduced (P<0.01), and the sucrose preference index was markedly elevated (P<0.01). The intervention also significantly increased cortical 5-HT and DA levels (P<0.05), reduced MDA levels in the hippocampus and serum (P<0.01), and elevated GSH levels and SOD activity (P<0.01). In terms of neuroinflammation, P. acidilactici I1-2 significantly downregulated the gene expression of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 (P<0.05), upregulated the expression of the anti-inflammatory cytokine IL-22 (P<0.05), and attenuated microglial activation in the brain (P<0.05). Conclusion: Pediococcus acidilactici I1-2, as a foodborne probiotic, significantly ameliorates depressive behavior induced by chronic stress. These findings provide a foundation for the development and application of probiotics in functional foods targeting brain health.

Fruit and vegetable extracellular vesicles (EVs) refer to all nanoscale membrane vesicles derived from fruit and vegetable tissues. Unlike other EVs, those from fruits and vegetables originate from commonly consumed foods, making them not only cost-effective and readily available but also inherently safer. To date, there have been no reports of adverse reactions associated with their use. More than ten types of EVs from common fruits and vegetables have been identified, many of which have demonstrated antioxidant, anti-inflammatory, and anticancer activities. Additionally, some fruit and vegetable EVs have been found to regulate intestinal function, promote wound healing, and exhibit immunosuppressive effects. Due to their excellent biocompatibility and low immunogenicity, these EVs are also promising candidates for delivery systems. This paper reviews the latest research advancements on EVs derived from fruits and vegetables, with a particular focus on their roles in biological activity and delivery vehicles. The goal is to support and provide reference for further research in this emerging field.

Starch is an essential source of carbohydrates in the human diet; however, native starch has inherent drawbacks, including low solubility, low gelatinization temperature, and insufficient viscosity. The physicochemical properties of starch can be effectively improved through interactions with food colloids, and this has become a significant focus of recent research. In this review, the concept and classification of food colloids are introduced, and four major mechanisms of interaction between food colloids and starch are thoroughly analyzed: hydrogen bonding, physical barrier/encapsulation effects, electrostatic interactions, and osmotic effects. Based on these mechanisms, the regulatory effects of food colloids on starch gelatinization, rheological properties, and retrogradation behavior are systematically investigated, and their specific applications in flour-based products are summarized. This review provides a theoretical foundation for further understanding the mechanisms by which food colloids improve the physicochemical properties of starches.

Spices are natural plant products with unique aromatic and spicy flavors, which could improve flavor and color, and stimulate appetite. During the harvesting and production processes of spices, they are easily contaminated by environmental microorganisms. Moreover, the flavor of spices is susceptible to heat. Therefore, the non-thermal sterilization technology has become an important way. Previous studies have shown that the novel non-thermal sterilization technology can effectively kill microorganisms while maintaining the quality of spices to the maximum extent, providing a new technological direction for food safety and quality assurance in the spice industry. In this paper, the progress of novel non-thermal sterilization technologies for the sterilization of spices is reviewed. Additionally, the principle, sterilization effect, influencing factors and the influence on the quality of spices are examined to provide a scientific basis and reference for the application in the production and processing of spices.

L-Theanine (LTA), a distinctive free amino acid in tea, is the major contributor to the sweet and fresh taste in tea infusions. As a novel food ingredient, it exhibits a wide range of biological activities. This study screens the Web of Science Core Collection and China National Knowledge Infrastructure databases of LTA-related literature from 2014 to 2024 and utilizes Citespace and VOSviewer for a visual analysis. Keyword density and contribution mapping indicate that LTA research predominantly centers on tea varieties, stress responses, and the biological activities of LTA. Consequently, this review synthesizes the factors influencing LTA content in tea and elucidates the mechanisms underlying LTA's biological activities, including antioxidant, heat stress resistance, antidepressant, metabolic regulation, anti-cancer, immune regulation, gut microbiota modulation, neuroprotective, hepatoprotective and intestinal protective effects. The collective evidence indicates that LTA mediates its biological functions primarily through the modulation of signaling pathways such as nuclear factor kappa B (NF-κB), c-Jun N-terminal kinase (JNK), signal transducer and activator of transcription (STAT) and mitogen-activated protein kinase (MAPK). Furthermore, the current applications of LTA in the food industry are summarized. This review aims to provide direction for LTA research and development and offer a reference for the formulation of LTA-based functional foods.

Carotenoids possess various functions such as antioxidant activity, anticancer effects, and vision protection, however, their poor water solubility and instability to light, heat, and varying pH significantly limit their applications in the food industry. Dietary lipid co-ingestion enhances carotenoid absorption, with bioaccessibility increasing proportionally to lipid intake until saturation occurs. Furthermore, dietary lipids rich in monounsaturated fatty acids and long-chain triglycerides generally favor the digestion and absorption of carotenes, while lipids rich in saturated fatty acids and medium-chain saturated generally favor the bioavailability of xanthophylls. Moreover, lipid-based delivery systems including emulsions, liposomes, and micelles - that encapsulate carotenoids significantly enhance their stability and bioavailability, offering promising applications for carotenoids in the food industry. This paper systematically reviews the latest research progress on the effects of dietary lipids on the digestion and absorption of carotenoids, as well as on delivery systems. Altogether, future studies should devote themselves to the precise nutrition of carotenoids and the development of delivery vectors, to further elevate the bioavailability and functional activity of carotenoids.