The poor storage stability of green tea beverages results in short shelf life. To investigate the influence of raw material grade on the storage stability of green tea beverages, first-grade and third-grade Huangshan Maofeng green teas were used to prepare tea infusions. The changes in the sensory quality, physicochemical properties, and chemical composition (including basic components, catechins and their main degradation products, key flavonol glycosides, and volatile compounds associated with aroma deterioration) of tea infusions during storage were analyzed. The results showed that the tea infusion made from third-grade Huangshan Maofeng (MF3) exhibited fewer changes in taste, aroma, and color after storage compared with the tea infusion made from first-grade Huangshan Maofeng (MF1), indicating that MF3 had better sensory stability. Additionally, the changes in turbidity and pH of MF3 were smaller than those of MF1. The composition analysis revealed that the decrease in total catechins (particularly epicatechins) and myricetin glycosides was more pronounced in MF1 than in MF3. Furthermore, correlation analysis demonstrated a significant association between the reduction in these components and taste deterioration, suggesting their possible contributions to the less stable taste of MF1. In addition, the increase in volatile compounds (such as benzaldehyde, benzeneacetaldehyde, and linalool) associated with the retort odor was greater in MF1, which might explain the worse aroma stability of MF1. In conclusion, using lower-grade green tea as raw material for tea beverage production contributes to better storage stability of green tea beverages.

In this study, fresh leaves of Jinxuan tea, both infested and uninfested with Empoasca onukii, were used as raw materials. A systematic comparison was conducted to analyze differences in the sensory quality characteristics, primary biochemical components, and aroma substances of cicada tea products and control tea products (black and green teas), leading to the identification of key aroma compounds. The sensory evaluation results indicated that the cicada tea exhibited distinct nectar-like aroma characteristics. The biochemical composition analysis revealed that the soluble sugar content of cicada green tea (4.75%~5.54%) was significantly higher than that of the control green tea (4.41%) (P<0.05). Similarly, the soluble sugar content of cicada black tea (4.62%~5.49%) was significantly greater than that of the control black tea (4.17%). The total flavonoid content of cicada green tea (4.88%~5.30%) was significantly higher than that of cicada black tea (3.41%~4.49%), whereas the tea polyphenol content of cicada green tea (24.53%~25.18%) was significantly greater than that of cicada black tea (14.36%~18.92%). A total of 88 volatile compounds were identified, with the total volatile components in cicada tea exceeding those in the control tea. Furthermore, dehydrolinalool, o-cymene, and benzaldehyde were identified as the characteristic aroma compounds that distinguished cicada green tea from the control green tea. Additionally, cis-linalool oxide (furan type), geraniol, phenylethanol, methyl salicylate, trans-linalool oxide (pyran type), and 2-(5-methyl-5-vinyl tetrahydrofuran-2-yl) propyl-2-yl carbonate were characteristic aromatic substances that differentiated cicada black tea from the control black tea. The relative odor activity value analysis indicated that key aroma components, such as β-ionone, benzyl alcohol, o-cymene, and geraniol, were present at significantly higher levels in the cicada tea than in the control tea (P<0.05), which may contribute to the distinctive "honey aroma" of cicada tea. In this study, the biochemical basis of the distinctive flavor of cicada tea was analyzed, and theoretical support for its quality enhancement was provided.

The volatile composition of tea is a key determinant of its sensory quality, with processing methods significantly influencing the formation and retention of aroma compounds. This study investigated the impact of traditional manual versus mechanized processing on the aroma profile of green tea produced from fresh leaves sourced from Wugang City, Henan Province. Sensory evaluation, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and relative odor activity value (ROAV) analysis, differences in volatile components were systematically examined. Results indicated that both methods yielded tea samples with favorable sensory quality, with manually processed tea showing more uniform appearance and mechanically processed tea exhibiting brighter liquor color. Traditional manual processing was more effective in retaining key aroma compounds such as alcohols, ketones and aldehydes, while mechanized processing excelled in preserving esters, terpenes and offered higher process stability. ROAV-based analysis of key aroma components revealed higher levels of trans-2-nonen-1-ol and indole in mechanically processed tea, whereas geraniol, 2,3-butanedione, and geranyl acetone were more prominent in manually processed tea. These findings suggested that traditional processing yielded a richer diversity and concentration of aroma compounds, whereas mechanized processing ensured greater consistency in product quality. This study enhanced the theoretical understanding of tea processing and provided a foundation for optimizing green tea aroma quality by integrating the advantages of both manual and mechanized methods.

To investigate the characteristic flavor compounds and quality of ancient-tree green tea from Tongzi, Guizhou. This study analyzed 12 baked green-tea samples produced from individual arbor-type large-leaf ancient trees. Sensory evaluation, high-performance liquid chromatography (HPLC) and headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to determine sensory quality, key physicochemical components and volatile aroma compounds, followed by hierarchical clustering and correlation analyses for comprehensive assessment. Results showed that all teas scored above 90 points in sensory evaluation, exhibiting typical "floral aroma and fresh mellow taste". Key quality indices revealed high amino-acid contents (up to 5.27%), phenol-to-amino ratios of 5.68~8.58, total catechins at 9.14%~15.68%, and low ratios of galloylated catechins tonon-galloylated catechins (1.22~2.54). GC-MS identified 24 key aroma compounds, linalool, methyl salicylate, jasmonate, α-farnesene and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were the core contributors to the dominant floral-fruity aroma. Cluster analysis divided the 12 samples into two groups: Group Ⅰ (samples 6, 7, 8) featured high amino acids and a sweet-mellow profile, while Group Ⅱ was characterized by intense floral and fruity aromas. In conclusion, Tongzi ancient-tree green tea possesses outstanding quality, and its unique flavor profile is closely linked to specific volatile aroma constituents and their concentrations. This study provides a scientific basis for quality evaluation, resource utilization and product positioning of Tongzi ancient-tree green tea.

The characteristic chemical composition and healthy function of Jinzhai Baiye (JZ) and Fuding Shoumei (FD) were unknown. In this study, two white teas were comparatively evaluated in terms of their characteristic chemical composition and anti-DSS induced colitis. The non-volatile chemical constituents between JZ and FD white teas were systematically profiled by using un-targeted metabolomics analysis based on UHPLC-Q-Orbitrap-MS/MS approach. Then, anti-colitis of two white teas was explored based on recently developed DSS-induced chronic colitis model. The results showed that there were significant differences in chemical constituents between JZ and FD white teas. A total of 51 compounds with significant differences between two white teas were identified, including catechins, flavonoid glycosides, amino acids, phenolic acids, lipids. Among them, the contents of some catechins, flavonoid glycosides (rutin, kaempferol 3-O-arabinoglycoside, quercetin-3-galactoside), amino acids (theanine, arginine) were relatively high in FD. While the contents of some flavonoid glycosides (vitexin, kaempferol, 3-(6-acetylgalactoside)) and majority of phenolic acids were relatively high in JZ. After 4 cycles of 2% DSS induction, DSS group exhibited chronic syndrome of ulcerative colitis, showing significant decrease in body weight with an obvious undulating trend (P<0.001), shorten colon length, significant increase of DAI scores and splenic index (P<0.001). However, intervention with both JZ and FD significantly improved the syndrome of DSS-induced ulcerative colitis. Interestingly, JZ showed better protective effects than that of FD. Real-Time PCR data revealed that both JZ and FD significantly suppressed the major inflammatory cytokines gene expression, and increased anti-inflammatory cytokine IL-10 expression. JZ proved better anti-inflammatory effects than that of FD. This study provided the characteristic chemical compounds and their anti-inflammatory effects on DSS induced ulcerative colitis between the two white teas, which provided a basis for evaluating the chemical quality and potential health function of JZ white tea.

The present study aimed to investigate the complexation mechanism between soy protein isolate fibers (SPF) and Monascus pigments (Mps), as well as the effects of different conditions on the stability of Mps within the complex. Spectroscopic methods were employed to characterize the structural properties of the complex and to evaluate the thermal, pH, and photostability of Mps within the complex. The results demonstrated that the interaction between SPF and Mps in the complex was primarily driven by hydrogen bonds and hydrophobic forces. The incorporation of Mps altered the microenvironment of SPF, reducing the hydrophobicity around tryptophan (Trp) and tyrosine (Tyr) residues and consequently modifying the secondary structure of the protein. Compared to pure SPF, in the SPF-Mps complex with a concentration of 3 mg/mL (SPM3.0), the relative content of α-helix and β-sheet in SPF decreased by 52.35% and 11.95%, respectively, while the relative content of β-turn and random coil increased by 19.04% and 69.56%, respectively. SPF enhanced the stability of Mps, as evidenced by significantly higher retention rates of Mps in the complex under various temperature, pH, and illumination conditions compared to free Mps. Specifically, under a condition of 4 ℃, the retention rates of Mps in the complex increased by 19.03% and 38.46% at absorbance wavelengths of 385 nm and 410 nm, respectively, compared to free Mps. At pH9.0, the largest increase in Mps retention rate was observed, with values of 79.21% and 230.41% at the two wavelengths. After 6 hours of illumination, the complex with a concentration of 20 mg/mL exhibited the highest increase in Mps retention rate, with values of 104.69% and 149.89% at the respective wavelengths. The findings of this study provide a theoretical basis for the color improvement and quality control of plant-based meat products.

To develop natural product complexes with synergistic hypoglycemic effects, small yellow ginger extract (GE) was used as the main material with dried tangerine peel (Citrus reticulata Blanco) and hawthorn (Crataegus pinnatifida Bge.) extracts (DTPE and CPE) as auxiliary materials. The α-glucosidase activity inhibition assay was integrated with the isobologram method and Chou-Talalay combination index method to comprehensively analyze and evaluate the α-glucosidase inhibitory activities and combination indices of the individual and combined extracts of small yellow ginger, dried tangerine peel, and hawthorn. Subsequently, the complex combinations exhibiting synergistic hypoglycemic effects were further investigated for their hypoglycemic activities using an insulin-resistant HepG2 (IR-HepG2) cell model and a Caenorhabditis elegans (C. elegans) hyperglycemic model. The results showed that GE-DTPE (1:2), GE-CPE (1:2) and GE-CPE (1:3) combinations exhibited synergistic hypoglycaemic effects (CI: 0.759, 0.837, and 0.861, respectively). In the IR-HepG2 cell experiments, when the sample concentration was 400 μg/mL, the GE, GE-DTPE (1:2), GE-CPE (1:2), GE-CPE (1:3), and acarbose increased IR-HepG2 cell glucose consumption by 16.86%, 18.09%, 22.51%, 18.97%, and 40.57%, and boosted glycogen synthesis by 13.18%, 14.90%, 17.10%, 15.67%, and 24.60%, respectively. In the high-glucose C. elegans model, GE-CPE (1:2) at a sample concentration of 200 μg/mL exhibited the strongest hypoglycemic potential compared to the high-glucose control group. It increased GSH and SOD levels by 69.89% and 46.99%, respectively, while reducing MDA, intracellular glucose, triglyceride, and lipid accumulation by 37.43%, 66.10%, 56.43%, and 47.35%, respectively. This study provides a theoretical reference for the study of synergistic hypoglycaemic activity of small yellow ginger extract series and the development of compound hypoglycaemic functional foods.

To clarify how substrate composition influenced the nutritive profile and protein nutritional value in Stropharia rugosoannulata under selenium enrichment, the nine agricultural by-products were used to cultivate Stropharia rugosoannulata, rice straw, corn stalks, corn cobs, weeds, peanut stalks, Lentinus edodes residue, Pleurotus ostreatus residue, Auricularia auricula waste substrate and bamboo leaves. The results showed that selenium-enriched cultivation significantly increased both yield and selenium concentration of Stropharia rugosoannulata (P<0.05). Specifically, the selenium content of Stropharia rugosoannulata cultivated with raw corn cobs was the highest, reaching 154.41 mg/kg, which represented a 203.53-fold increase compared with the non-enriched control grown on the same substrate. Significant variations were observed in the nutritional quality of selenium-enriched Stropharia rugosoannulata cultivated with different substrates. Selenium-enriched Stropharia rugosoannulata produced on corn cobs and weeds contained significantly more crude fat (P<0.05), whereas those cultivated on corn stalks and bamboo leaves showed higher crude protein but lower crude fibre (P<0.05). Regarding protein quality, fruiting bodies from spent Pleurotus ostreatus residue exhibited an essential amino-acid pattern closest to the WHO/FAO reference and the highest SRCAA (amino-acid ratio coefficient score). The highest AAS (amino acid score) and CS (chemical score) were obtained with mushrooms grown on Auricularia auricula waste substrate. The comprehensive evaluation showed that the selenium-enriched product from Auricularia auricula waste substrate had the highest protein nutritional value, and selenium-enrichment cultivation improved its protein nutritional value. This study provides a theoretical basis for the application of selenium-enriched Stropharia rugosoannulata and its development as a new protein resource.

To investigate the active components and hypolipidemic effects of medicinal and edible plants, this study evaluated eight species (foxtail millet, coix seed, tangerine peel, hawthorn, lotus leaf, mulberry leaf, cassia seed, and ginseng) through quantitative analysis of bioactive compounds, antioxidant capacity, and lipid metabolism-related functional indices, followed by cluster analysis and principal component analysis. Network pharmacology and molecular docking were further employed to identify potential hypolipidemic targets and pathways. Results demonstrated that lotus leaf exhibited the highest flavonoid (75.81±2.87 mg RE/g DW) and total phenolic content (38.63±0.88 mg GAE/g DW), while hawthorn showed the highest total sugar content (67.54±1.13 mg DE/g DW). Notably, hawthorn displayed potent inhibitory effects on pancreatic lipase (1.59±0.04 μg Orlistat/g DW), α-amylase (4.26±0.23 mg Acarbose/g DW), and α-glucosidase (87.46±0.97 μg Acarbose/g DW), along with superior sodium glycocholate binding capacity (59.24%) and cholesterol adsorption (9.57 mg/g). Network pharmacology revealed that hawthorn, lotus leaf, and coix seed primarily targeted lipid metabolism and atherosclerosis pathways, particularly through insulin resistance regulation. Molecular docking simulations revealed that key bioactive compounds (including stigmasterol, sitosterol, and rutin) exhibited strong binding affinities with core targets (INS, ALB, IL-6, etc.). These findings highlight hawthorn, lotus leaf, and coix seed as promising candidates for developing natural hypolipidemic functional foods, supported by multi-omics evidence.

To investigate the effects of five plant polyphenols (tea polyphenols, resveratrol, apple polyphenols, grape seed polyphenols, and curcumin) on the eating quality of pre-prepared grilled fish during repeated freeze-thaw cycles, polyphenol immersion pretreatment combined with roasting and five freeze-thaw cycles was applied to simulate cold chain temperature fluctuations. Quality was evaluated by measuring changes in appearance, water-holding capacity, texture, thiobarbituric acid reactive substances (TBARS), acid value (AV), and DPPH radical scavenging activity, systematically assessing polyphenols antioxidant capacity and their impact on product quality. Results indicated that all polyphenol treatments improved appearance stability after five freeze-thaw cycles, with apple and grape seed polyphenols exhibiting superior color retention. Both also significantly enhanced water-holding capacity (P<0.05), outperforming other groups. Texture profile analysis showed that resveratrol performed well in maintaining the chewiness and springiness of the samples, apple polyphenols contributed to the retention of chewiness, whereas tea polyphenols showed no obvious advantage in chewiness. For lipid oxidation, TBARS values in all polyphenol groups were significantly lower than the control (P<0.05), with apple polyphenols showing the greatest reduction (67.18%), followed by grape seed polyphenols (57.33%), resveratrol (50.33%), tea polyphenols (48.21%), and curcumin (15.75%). Grape seed polyphenols also most effectively suppressed AV (46.89% reduction, P<0.05). DPPH scavenging activity increased most significantly with apple polyphenols (42.79%), followed by grape seed polyphenols (36.53%) and resveratrol (35.09%), confirming strong antioxidant potential. Overall, apple and grape seed polyphenols demonstrated superior quality preservation and lipid oxidation inhibition. Considering antioxidant efficacy, product quality, and cost, grape seed polyphenols were identified as the optimal natural antioxidant. This study provides theoretical and technical support for quality control and formulation optimization of pre-prepared grilled fish during cold chain distribution.

This study utilized duck legs as experimental materials to analyze the effects of vacuum low-temperature braising on the protein structure of duck legs. The research methods included tissue structure observation, myofibrillar protein extraction, microstructure determination, protein solubility measurement, and myofibrillar fragmentation index (MFI) determination. The results showed that the cross-sectional structure of unbraised duck legs was tightly packed and uniform in clumps. After being braised for 2 h, the cells shrank, the fiber gaps widened, sarcomeres displayed wavy deformations, and the M-lines loosened and disappeared. During the 0~2 h of braising period, the hydrophobic characteristics of myofibrillar protein significantly increased (P<0.05), the maximum emission wavelength (λ_max) of intrinsic fluorescence red-shifted to 351 nm, protein solubility decreased significantly by 62.09% (P<0.05), and MFI increased significantly (P<0.05), indicating enhanced protein thermal denaturation and increased meat hardness. From 2 to 8 h of braising, protein solubility first increased significantly (P<0.05) and then remained stable, while MFI showed no significant changes (P>0.05). The λ_max of intrinsic fluorescence blue-shifted from 351 nm to 349 nm, and the maximum fluorescence intensity (FT_max) increased by 3.56%. Meanwhile, larger molecular weight paramyosin gradually degraded. In the secondary structure, the proportion of β-fold initially increased and then decreased, whereas the β-turn proportion initially decreased and then increased, suggesting that protein denaturation decreased in the later stage, the structure became more compact, and tenderness improved. In conclusion, vacuum low-temperature braising technology can significantly improve the tenderness and texture of duck legs. This study provides scientific evidence for the application of vacuum low-temperature braising technology in duck legs processing.

A previous study demonstrated that Weissella confusa SJ-5, a strain isolated from sweet potato sour liquid during starch production, could efficiently flocculate sweet-potato starch, yet the underlying molecular mechanism and structural basis remained unclear. In this study, the bacterial surface was selectively enzymatically treated, and a combination of Fourier-transform infrared spectroscopy, Zeta-potential analysis, and bond-blocking assays was employed to elucidate the starch-flocculation mechanism of W. confusa SJ-5. Effect of pH and ionic strength on flocculation efficiency was also investigated. The results suggested that flocculation of starch by W. confusa SJ-5 was greatly influenced by surface protein, lipids, and extracellular polysaccharides. Heat-shock protein 70 (Hsp70) and the chaperonin GroEL were identified as the key surface proteins responsible for starch-bonding. Interactions between the bacterium and starch were primarily mediated by ionic bonds, in accordance with the bridging-adsorption mechanism. Both pH and ion concentration significantly modulated flocculation performance. The flocculation rate initially increased and subsequently declined as pH or ionic strength rose, peaking at 69% under the optimized conditions of pH8.0 and 20 mmol/L K⁺. These findings provide a theoretical basis for the application of W. confusa SJ-5 as a low-cost biological flocculant in starch production.

This study aimed to screen "antioxidant+whitening" dual-function peptides from Morchella esculenta using bioinformatics methods, verify their efficacy, and explore their potential mechanisms of action. Through the integrated application of bioinformatics approaches including virtual enzymatic hydrolysis, activity prediction, physicochemical property and safety assessment, and molecular docking, four peptides from M. esculenta with potential "antioxidant+whitening" effects were virtually screened as follows: WWVCAK, WWV, RARW, and VMRWKP. In vitro experiments confirmed that the hexapeptide WWVCAK exhibited better antioxidant activity and tyrosinase inhibitory activity. Cell experiments further revealed that WWVCAK could significantly enhance the total antioxidant capacity of B16F10 cells, reduce intracellular reactive oxygen species (ROS), malondialdehyde (MDA), and melanin levels, and effectively inhibit intracellular tyrosinase activity. Network pharmacology research indicated that SRC, HDAC1, ITGB2, ITGB1, PLG, MMP2, MMP9, HDAC2, ITGB3, and ITGAL were key targets of the "antioxidant+whitening" effects of WWVCAK. The peptide exerted its dual activity by participating in various biological processes including proteolysis, organization and disassembly of extracellular matrix, and collagen catabolic process, as well as by regulating multiple signaling pathways such as neuroactive ligand-receptor interaction, neutrophil extracellular trap formation, and leukocyte transendothelial migration. In conclusion, WWVCAK is a bioactive peptide with promising "antioxidant+whitening" properties and thus has potential for further development and application.

In this study, myosin was extracted from fresh mutton using precipitation centrifugation, purified via column chromatography, and concentrated through ammonium sulfate salting-out combined with ultrafiltration centrifugation. The results demonstrated that the improved protein extraction method was more efficient. The optimal loading amount of myosin onto the ion-exchange column was determined to be 20 mg, and the optimal saturation level for ammonium sulfate salting-out stood at 50%. To explore the impacts of hydroxyl radical oxidation on the structure and oxidation sites of myosin, a hydroxyl radical oxidation system was established by regulating the concentration of H₂O₂ (0, 0.5, 1, 5, 10, and 20 mmol/L), which enabled myosin to undergo oxidation to varying degrees. Research findings indicated that with the increase of H₂O₂ concentration, the carbonyl content of myosin increased by 2.376 times, while the contents of total sulfhydryl, free sulfhydryl, ionic bond and hydrogen bond decreased by 37.02%, 53.24%, 50.98% and 50.85%, respectively, upon treatment with 20 mmol/L H₂O₂ compared to the control group (0 mmol/L). In contrast, the disulfide bond content exhibited a tendency of first increasing and then decreasing. It reached its maximum value when the H₂O₂ concentration was 10 mmol/L, which was 2.28 times that of the control group. Measurements using a fully automatic amino acid analyzer revealed that four amino acids, namely Cys, Tyr, Phe, and His, were susceptible to oxidation, with the order of their susceptibility being Cys>Tyr>His>Phe. LC-MS/MS detection showed that under mild oxidation conditions, hydroxyl radicals mainly attacked the proteins around the SH1-SH2 region. When subjected to severe oxidation at an H₂O₂ concentration of 20 mmol/L, a large amount of myosin aggregated, and these aggregations primarily occurred in the head helical region and the 1502~1783 region of myosin.

This study investigated the preparation of rice protein (RP)-ferulic acid (FA) complex via ultrasound-assisted treatment, exploring both covalent and non-covalent interactions. The structure of these complexes was characterized using polyphenol grafting equivalents, sulfhydryl content analysis, UV spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. Furthermore, the solubility, surface hydrophobicity, and antioxidant activity of the complexes were evaluated. The results demonstrated that the ultrasound-assisted covalent complex exhibited the highest polyphenol grafting equivalent, reaching 25.49 μg FA/mg. Complexation with FA reduced the fluorescence intensity of RP, whereas the ultrasound-assisted treatment of the RP-FA complex led to an enhancement in RP fluorescence. Compared to non-ultrasonic treatment, ultrasound processing decreased the relative content of α-helix by 5.46% and 3.41% for covalent and non-covalent complexes, respectively. In addition, protein solubility was enhanced by 25.85% and 8.13% for covalent and non-covalent complexes prepared by ultrasound processing, respectively. Both DPPH and ABTS⁺ free radical scavenging abilities were significantly improved, with increases of 9.75% and 3.72% for DPPH and 10.45% and 2.06% for ABTS⁺, respectively, for covalent and non-covalent complexes after ultrasound treatment. Ultrasonic-assisted treatment significantly promoted the complexation of RP and FA, altered the structure of the complexes, and enhanced their functional properties, providing technical references and theoretical support for the application of rice protein-phenol complexes in fields such as food antioxidants and functional ingredients.

To investigate the effects of different pretreatment methods on the drying rate and quality of vacuum freeze-drying chanterelles, this study systematically compared four techniques: microwave pretreatment (MP), blanching pretreatment (BP), osmotic pretreatment (OP), and hot air pretreatment (HP). The effects of these pretreatments were evaluated based on several indicators, including drying characteristics, microstructure, rehydration capacity, color difference, total phenol and flavonoid content, antioxidant capacity, free amino acid content, and volatile flavor composition. The results demonstrated that compared to the control group (which required 16 hours of drying), the drying durations of MP, BP, OP, and HP were shortened to 13, 11, 11, and 13 hours, respectively. MP, BP, and OP significantly damaged the cellular structure of chanterelles, resulting in reduced levels of total phenols, total flavonoids, antioxidant activity, and free amino acids. In contrast, HP better preserved the tissue structure and led to increases in total phenol content, DPPH radical scavenging activity, ABTS⁺ radical scavenging activity, and free amino acid content by 12.33%, 30.38%, 51.15%, and 59.86%, respectively. Furthermore, the number of volatile flavor compounds increased by 8, 4, and 4 types in the HP, BP, and OP groups, respectively. However, the total content of volatile flavor compounds declined in MP, BP, and OP, with only HP exhibiting an overall increase. Notably, key flavor constituents such as 1-octene-3-ol, trans-2-octenal, and 2-pentylfuran increased by 13.32%, 332.03%, and 184.44%, respectively. In terms of product quality, the rehydration capacity and color retention of chanterelles subjected to HP and MP were superior to those treated with BP and OP. Overall, hot air pretreatment (HP) emerged as the more effective pretreatment method for vacuum freeze-drying chanterelles, providing a valuable reference for improving the quality and industrial processing of dried edible fungi.

In order to explore the effect of salt reduction and umami enhancement of the MFP₃-D (freeze-dried powder obtained with ultra-high pressure treatment liquid of Mercenaria mercenaria) on the sauce with yam and clam. The MFP₃-D was used to replace the edible salt in sauce with yam and clam in different ratios (0:2, 1:2, 1:3, 1:1, 3:1, 2:0) (numbered group S0, S1, S2, S3, S4, S5, respectively). The results showed that with the increasing of MFP₃-D, the salt content of the products showed a significant decreasing trend (P<0.01), compared with the control group S0, the saltiness of group S5 was significantly lower than that of S0 (P<0.05), while the saltiness of group S4 showed no significant difference with that of S0 (P>0.05), the umami of group S2, S3, S4, S5 was significantly higher than that of S0 (P<0.01), and the umami of group S4, S5 was the highest. Compared with control group S0, the contents of glutamic acid and aspartic acid of group S4 which play a role in enhancing umami were significantly increased (P<0.001), the contents of volatile substances such as butyraldehyde, ethyl acetate, and 2-butanone which play a role in presenting a good aroma and enhancing the perception of salty and umami flavors were increased. In conclusion, the group S4 can not only achieve the objective of reducing salt and enhancing umami, but also enrich the aroma of the sauce with yam and clam.

To investigate the inhibitory effect and mechanism of sea buckthorn extract (SBE) on α-amylase, and to evaluate the influence of acarbose and casein on its inhibitory activity, SBE was prepared using ultrasound-assisted extraction. The inhibitory activity and underlying mechanism were systematically studied through enzyme inhibition assays, enzyme kinetics analysis, fluorescence quenching spectroscopy, and molecular docking, and were complemented by combined inhibition assays and casein-SBE interaction analyses to assess its performance when used with acarbose and under the presence of casein.The results showed that SBE exhibited significant inhibitory activity against α-amylase, with an IC₅₀ value of 88.9±1.2 μg/mL. The inhibition type was identified as mixed-type, involving both competitive and non-competitive modes, and the inhibitory effect of SBE was superior to that of acarbose. Fluorescence quenching analysis revealed that SBE spontaneously formed a complex with α-amylase, altering the microenvironment of the enzyme's chromophores and leading to intrinsic fluorescence quenching, thereby reducing enzymatic activity. Molecular docking further confirmed that the active compounds in SBE could form stable interactions with amino acid residues of α-amylase. Combined inhibition experiments indicated an additive effect between SBE and acarbose. Moreover, casein was found to reversibly interfere with the inhibitory activity of SBE. These findings provide a theoretical basis for the potential development of SBE as a natural α-amylase inhibitor.

To develop a novel carrier for mineral delivery, sodium alginate-albumen composite gel beads (SA-A) were prepared using sodium alginate and albumen as substrates, and further iron-loaded composite gel beads (SA-A-Fe) were synthesized. The physicochemical properties and Fe³⁺ loading capacity of the beads were evaluated through structural characterization. Results revealed that the binding between sodium alginate and albumen was governed by non-covalent interaction. Compared to pure sodium alginate beads (SA), the SA-A beads exhibited markedly enhanced viscoelasticity and thermal stability, with both viscoelastic and thermal properties further improved upon Fe³⁺ loading. The adsorption of Fe³⁺ was more in line with the pseudo-second-order kinetic model, indicating that chemisorption could be considered as the dominant mechanisms of Fe³⁺ adsorption. In the first adsorption stage of the intraparticle diffusion model, the rapid diffusion of Fe³⁺ from the aqueous phase to the bead surface was identified as the rate-limiting step, followed by gradual intra-particle diffusion until equilibrium was attained. The adsorption process was characterized by heterogeneous surface sites and multilayer adsorption behavior. In vitro release studies demonstrated that the SA-A bead, as a wall material, effectively delayed premature Fe³⁺ release in simulated gastric fluid while promoting sustained release under simulated intestinal conditions, demonstrating that the SA-A-Fe gel beads possess unique sustained-release characteristics and good stability. Collectively, these findings demonstrate that SA-A beads possess excellent structural integrity and high Fe³⁺ loading efficiency, with controlled iron ion release under simulated gastric and intestinal fluid conditions, highlighting their promise as an effective carrier for iron delivery. This work provides a scientific foundation for the rational design and application of novel iron supplements.

In this study, a total of 64 lactic acid bacteria (LAB) strains were isolated from the surface of Phyllanthus emblica. The tannase activity, growth characteristics, tolerance to acid, bile salts, and artificial gastrointestinal fluids, as well as their antibacterial ability of these strains were investigated. Four dominant lactic acid bacterial strains were selected. Through 16S rDNA molecular identification, strains YG-10, YG-8, and YG-6 were identified as Pediococcus pentosaceus, while strain YG-16 was identified as Lactobacillus brevis. Among them, strain YG-10 exhibited a tannase activity of 68.84 U/mL. The survival rates of the strain under pH2.0 and 0.4% bile salt stress were 89.79% and 60.72%, respectively. After 3 hours of incubation in simulated gastric fluid and 4 hours in simulated intestinal fluid, the survival rates were 89.13% and 50.58%, respectively. The strain also showed strong antibacterial activity against Escherichia coli, Staphylococcus aureus and Salmonella. When YG-10 was used to ferment Phyllanthus emblica juice, the degradation rate of tannic acid reached 75.14%, the astringency was weakened, and meanwhile, the characteristic lingering sweetness was retained. This study was the first to screen tannase-producing LAB from the surface of Phyllanthus emblica, which possessed the functions of de-astringency, nutritional enhancement, and probiotic properties. It could provide new resources and technical support for the screening of tannase-producing strains and the development of functional fermented beverages.

To investigate the roles of 6-methoxy-benzoxazolin-2-one (MBOA) and benzoxazolin-2-one (BOA) in the health-promoting effects of whole-grain foods, this study evaluated their in vitro antioxidant capacity and modulatory effects on gut microbiota. The results demonstrated that while MBOA and BOA exhibited dose-dependent antioxidant activity, their efficacy was inferior to that of ferulic acid. Compared to equivalent doses of ferulic acid, MBOA, BOA, and the mixture significantly enhanced microbial diversity in a dose-dependent manner, with the mixture showing optimal efficacy. At the phylum level, these compounds significantly reduced the relative abundances of Proteobacteria and Bacteroidetes while increasing those of Firmicutes and Actinobacteria. At the genus level, they markedly elevated the relative abundances of Bifidobacterium and reduced Escherichia, Prevotella, and Bacteroides. This study indicates that MBOA and BOA in whole grains possess substantial prebiotic potential.

In order to expand the reservoir of highly active agarase-producing strains and to mine agarase-related gene pools, this study isolated strains from abalone viscera. Primary screening was conducted using a single carbon source medium combined with Lugo's iodine staining, followed by rescreening via the 3,5-dinitrosalicylic acid (DNS) method to determine enzyme activity. Agarase-producing strains were identified by 16S rDNA sequencing, and their genomic sequences and enzymatic properties were compared. Four strains of Vibrio mediterranei (2DB7, 2DB15, 2DBB20 and 2DBB51) producing highly active agarases were screened. The activities of the crude enzyme solutions from these strains were 315.17, 340.99, 293.88, and 324.37 U/mL, respectively. Whole genome sequencing revealed that 2DB15, 2DBB20, and 2DBB51 encode relatively abundant agarase genes and related enzyme genes, including β-agarases (GH16 and GH50 families), β-galactosidase, and α-neoagarobiose hydrolase. The agarases produced by these four strains (2DB7, 2DB15, 2DBB20 and 2DBB51) reached their peak relative activity at 45, 40, 45, and 45 ℃, and at pH 8.0, 7.0, 8.0, and 7.0, respectively. Furthermore, all enzymes maintained good stability below 40 ℃ and within a pH range of 5.0 to 9.0. The research results could enrich the theoretical foundation for agarase production by Vibrio sp. and provide high-quality enzyme resources for the eco-friendly production of agar oligosaccharides.

The aim of this study was to explore potential probiotic resources in traditional cereal-fermented beverages in Xinjiang. To this end, strains of lactic acid bacteria were isolated from traditional cereal-fermented beverages and their probiotic properties were characterized. Repetitive polymerase chain reaction profiles and 16S rRNA gene sequencing identified 21 isolates of lactic acid bacteria in seven species from 12 traditional cereal-fermented beverages. Limosilactobacillus fermentum was the dominant species, followed by Lacticaseibacillus paracasei. All 21 strains of lactic acid bacteria had antioxidant activity, with particularly strong scavenging of superoxide anion radicals. In terms of antibacterial ability, all strains, except Companilactobacillus paralimentarius HLB2-4, effectively inhibited the development of at least six pathogenic bacteria, demonstrating broad-spectrum antibacterial activity. After continuous treatment with simulated gastric fluid for 3 h and simulated intestinal fluid for 8 h, seven strains had strong tolerance, with Lactiplantibacillus plantarum THB1-1 having the highest survival rate (38.15%). The hydrophobicity of the 21 strains ranged from 7.36% to 76.46%, and their auto-aggregation rates after 4 h ranged from 4.62% to 67.09%. There were significant differences in hydrophobicity and auto-aggregation among the strains (P<0.05). These results were used as inputs for principal component analysis and clustering analysis, which showed that six strains, Lactobacillus paracasei YTJ1-4, TXJ2-1, Limosilactobacillus fermentum TXJ2-4, Lactobacillus acidophilus HZK2-4, Lactiplantibacillus plantarum THB1-1, and Levilactobacillus brevis MTB1-5 were the most promising probiotics. This study lays the groundwork for the development, utilisation, and industrial application of probiotics from traditional cereal-fermented beverages in Xinjiang.

In order to investigate the effects of chili peppers on volatile compounds and bacterial community composition in shrimp paste, this study applied chili peppers to the fermentation of shrimp paste and compared it with the fermented shrimp paste without chili peppers, determined volatile compounds by gas chromatography-ion mobility spectrometry (GC-IMS), and analyzed the phylum- and genus-level compositions of the bacterial community and the changes in diversity by high-throughput sequencing (HTS). Besides, this study established the correlation between dominant genera and key volatile flavor compounds by Spearson correlation analysis (SCA). The results showed that the addition of chili peppers increased the malondialdehyde content of shrimp paste during the fermentation process, and the flavor differences between the two groups of shrimp paste at the end of fermentation were small and acceptable. The addition of chili peppers introduced volatile flavor compounds such as 2-ethylfuran, β-pinene M, methyl tert-butyl ether D, 2,3-diethylpyrazine M, and propionaldehyde into the shrimp paste. As fermentation proceeded, flavor compounds such as 2,3-pentanedione and 2-methylbutyraldehyde accumulated in the chili shrimp paste, and methyl tert-butyl ether, β-pinene, and other substances with some irritating odors decreased, resulting in a softer flavor. At the phylum level, the addition of chilli peppers increased the relative abundance of Cyanobacteriota and Bacillota and decreased the relative abundance of Bacteroidota in shrimp paste. At the genus level, the addition of chilli peppers introduced Oceanobacillus to the shrimp paste, increased the relative abundance of norank_o_Chloroplast, and decreased the relative abundance of Olleya and Flavobacterium. Candidatus_Bacilloplasma, unclassified_f_Paracoccaceae, as the core dominant genera shared by the two groups of shrimp paste, were significantly negatively correlated with the content of characteristic volatile compounds in chili peppers, such as 2-ethylfuran, and were also positively correlated with the major volatile flavor compounds generated in shrimp paste fermentation, such as butyl acrylate M, which were a key microorganism driving the formation of flavor. The results of this study provide theoretical support for the development of novel flavor composite chili peppers shrimp paste.

Fucosidases play a key role in the biodegradation and functional exploration of fucoidan, yet their catalytic diversity and molecular mechanisms remain unclear. This study aimed to explore novel fucosidases from the marine microorganism Pontiella sulfatireligans, and to analyze their enzymatic characteristics and structural basis. The discovery of glycosidases was conducted through genomic comparison and annotation to identify enzymes involved in fucoidan degradation. The candidate α-L-fucosidase gene, PSf1, was cloned and expressed, and its hydrolytic activity and substrate affinity were measured using p-nitrophenyl fucoside as a substrate. Substrate specificity was assessed through a substrate spectrum analysis. The three-dimensional structure of PSf1 was resolved using X-ray crystallography, and molecular dynamics simulations were performed to analyze its binding mode and stability differences with different substrates. The results showed that when using pNP-Gal as a substrate, PSf1 exhibited a hydrolytic activity of 3 U/mg, with a K_m value of 337 μmol/L. Substrate specificity analysis revealed for the first time that PSf1 had dual activity, hydrolyzing both α-fucosidic bonds and β-galactosidic bonds. Structural analysis (2.8 Å, PDB ID: 8Z63) showed that the enzyme existed as a non-mirrored dimer in its active form, where the fucose moiety of the substrate and its structural analog, galactose, bound within the conserved active site via hydrogen bonds and other interactions. Molecular dynamics simulations further demonstrated that PSf1 exhibited higher binding stability and lower binding free energy for the fucose substrate, while its hydrolytic activity towards galactosidic bonds originated from recognition of structural similarity. PSf1 was a multifunctional glycoside hydrolase with both α-fucosidase and β-galactosidase activity. The discovery of this enzyme not only elucidates the metabolic mechanism by which P. sulfatireligans efficiently utilizes fucoidan, but also provides a novel enzymatic resource and theoretical foundation for the functional development of fucoidan and enzyme-based synthesis and modification of human milk oligosaccharides, with significant potential applications.

Using Han Yuan Nan Jiao as raw material, the supercritical CO₂ extraction (SFE) process was optimized, and the differences in physicochemical properties, sensory characteristics, volatile components, and numbing compound contents of Zanthoxylum oleoresin prepared by SFE, ethanol solvent extraction method (SEM), and cold pressing method (CP) were systematically compared. Results showed that the optimal SFE conditions were an extraction pressure of 30.4 MPa, temperature of 38.7 ℃, and time of 1.9 h, achieving a Zanthoxylum oleoresin yield of 12.72%. The SFE product exhibited pure and intense numbing sensation (8.3 points) with mild aromatic notes (rosin and citrus), achieving the highest comprehensive sensory score. A total of 83 volatile components across 5 categories were detected in the Zanthoxylum oleoresin, with limonene, myrcene, linalool, and linalyl acetate being the predominant compounds across all three methods. The total numbing compound content of the SFE sample (597.75 mg/g) was significantly higher than those of SEM (438.60 mg/g) and CP (384.52 mg/g) samples. Among the 10 numbing amides, hydroxyl-α-sanshool, hydroxyl-β-sanshool, and hydroxyl-γ-sanshool were the most abundant. This study provides technical support for the industrial production of high-quality Zanthoxylum oleoresin and confirms the comprehensive advantages of supercritical CO₂ extraction in flavor and functional properties.

Objective: This study aimed to develop a green and efficient formula for a composite phosphorus-free water retention agent to enhance the water-holding capacity of frozen Sebastes schlegelii fillets. Methods: The optimal ratio was derived from the optimization method of orthogonal experiments based on one-way experiments, using the soaking weight gain rate, thawing loss rate, and cooking loss rate as evaluation indices of water retention. This approach allowed for the determination of the optimal compound phosphorus-free water retaining agent formula. The water retention effect, texture characteristics, microstructure, and sensory quality of the fish fillets treated with the optimal compound non-phosphorus water retaining agent formula were analyzed. Results: The results indicated that the optimal combination of the formula consisted of 2.5% sodium bicarbonate, 2.0% sodium citrate, and 1.5% alginate. Following treatment with this compound phosphorus-free water retention agent, the soaking weight gain rate of Sebastes schlegelii fillets increased from 5.46% to 19.2%, while the thawing loss rate and cooking loss rate decreased from 9.23% and 30.6% to 1.28% and 14.0%, respectively. These results were comparable to those of fillets treated with the compound phosphate water retention agent in terms of texture and structure. Microstructural analysis revealed that this formula helped maintain the integrity of the muscle fibers in the fillets, reducing the destruction of muscle fibers after thawing, while also effectively improving sensory quality and mitigating the negative sensory impacts associated with phosphate treatment. The composite phosphorus-free water retention agent formula developed in this study demonstrated its feasibility as a replacement for traditional phosphates. This achievement provides a theoretical basis for the industrial application expansion of phosphorus-free water retention technology in the processing of Sebastes schlegelii products.

In this work, the Panax notoginseng flower residue was mixed fermented with the kefir grains and kombucha consortium to investigate the effects of fermentation parameters on the functional properties of the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) by single-factor and response surface experiments. The optimal fermentation conditions were as follows: the broth ratio of kefir grains and kombucha 2:1 (v/v), inoculation amount 8% (v/w), culture temperature was 28 ℃, and fermentation time 53 h. Under these optimized conditions, the fermented SDF (F-SDF) yield was 40.32%, and its functional group abundance had been significantly enhanced. For F-SDF and F-IDF, the water holding capacity (WHC), oil holding capacity (OHC), water swelling capacity (WSC), and cation exchange capacity (CEC) increased by 80.30% and 89.77%, 69.37% and 76.77%, 111.98% and 67.18%, and 58.82% and 122.22%, respectively. The adsorption capacities of glucose and sodium cholate increased by 61.18% and 72.66%, 22.50% and 22.61%, respectively. Under simulated gastrointestinal conditions, when the pH was 2.0, the adsorption capacities of cholesterol and nitrite were significantly increased by 24.77% and 20.65%, 21.48% and 19.28%; when the pH was 7.0, the adsorption capacities of cholesterol and nitrite were significantly increased by 22.67% and 29.45%, 19.27% and 24.90%, respectively. In conclusion, the mixed fermentation effectively modified the physical structure and functional properties of the dietary fiber derived from notoginseng flower residue. The results provide a theoretical basis for promoting the high-value application of notoginseng by-products.

Polyphenols have the ability to scavenge reactive oxygen species and protect tissues against oxidative damage. However, the extraction, enrichment mechanisms, and antioxidant activities of rouge radish polyphenols (RRP) remained poorly understood. This study aimed to elucidate the key factors in extraction, enrichment mechanisms, and the characteristics of antioxidant activity. Response surface methodology was employed to optimize the probe-type ultrasonic-assisted extraction process. Resin enrichment mechanisms were investigated through adsorption/desorption kinetics and isothermal adsorption model. Antioxidant activity of RRP before and after enrichment was analyzed using the DPPH, ABTS⁺, and ferric reducing antioxidant power assay to provide theoretical support for the efficient development and antioxidant research of RRP. Results indicated that probe-type ultrasound significantly enhanced RRP yield compared to plate-type ultrasound and shaking-bed extraction (P<0.05). Optimal parameters were: Extraction solvent concentration 60% ethanol, solid-to-liquid ratio 1:55 g/mL, extraction temperature 55 ℃, ultrasonic power 350 W, and extraction time 20 min, yielding 33.03±0.12 mg/g. The adsorption/desorption process of HPD-400 resin was conformed to be the pseudo-second-order model, and the intraparticle diffusion was primary but not the sole rate-limiting step. Temkin model was more suitable for describing the adsorption behavior, and lower temperature was beneficial for adsorption. After enrichment, the scavenging concentration values for RRP in scavenging 1,1-diphenyl-2-trinitrobenzene hydrazine radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radicals decreased to 35.5% and 83.0% of their pre-enrichment levels, respectively, while the ferric reducing antioxidant power assay value increased by 1.3-fold.

To address the application limitations of eugenol due to its poor water solubility and volatility, this study developed a novel delivery system based on an ultrasound-assisted whey protein isolate-low methoxyl pectin bilayer nanoemulsion (WPI-LMP BN). Box-Behnken design was employed to optimize key parameters (WPI/LMP concentrations, ultrasound power/time), with mean particle size and polydispersity index (PDI) as critical evaluation indicators. The microscopic morphology and intermolecular interactions of the emulsion were analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy; its stability under pH, ionic strength, and temperature stress was systematically evaluated; and finally, agar diffusion assays were employed to compare its antibacterial activity with that of free eugenol. The optimal conditions were established as follows: 2.60% WPI, 1.20% LMP, 500 W ultrasound power, and 8 min ultrasound time. Under these conditions, the resulting WPI-LMP BN exhibited a particle size of 318.6 nm, a PDI of 0.227, and an encapsulation efficiency of 76.53%. Scanning electron microscopy revealed spherical and uniformly distributed droplets, while Fourier transform infrared spectroscopy confirmed the successful formation of a WPI-LMP composite interface. Stability studies indicated that the nanoemulsion maintained good physical stability under various environmental stresses, including a broad pH range (3~10), Na⁺ concentrations up to 250 mmol/L, and temperatures up to 80 ℃. Antibacterial assays showed that the inhibition zone diameters of WPI-LMP BN against Staphylococcus aureus and Escherichia coli were significantly increased by 43.11% and 41.81%, respectively, compared to free eugenol, demonstrating a substantial enhancement in antimicrobial efficacy. These findings indicate that the ultrasound-assisted WPI-LMP BN possesses excellent stability, effectively encapsulates eugenol, and markedly improves its antibacterial performance, offering a promising approach for developing stable and efficient plant essential oil-based antimicrobial delivery systems.

'Aijiao Oolong' is a distinctive type of Oolong tea from Fujian Province. To investigate the quality and flavor attributes of high-quality Aijiao Oolong tea, the Aijiao Oolong tea products from Jian'ou City were utilized as experimental materials, and classified samples with higher sensory quality scores into a high-quality group for analysis. The main taste and aroma compounds were analyzed using sensory evaluation, biochemical component analysis, and advanced technologies such as UPLC-QqQ-MS (Ultra-Performance Liquid Chromatography Triple Quadrupole Mass Spectrometry) and HS-SPME-GC-MS (Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry). The results demonstrated that the high-quality group of Aijiao Oolong tea had a distinct floral scent along with a rich, mellow, and fresh taste. Since the flavonoid content (1.50%±0.22%) was significantly lower than that of the ordinary group, the water extract (34.70%±1.36%), tea polyphenols (10.3%±0.69%), and caffeine (4.40%±0.32%) contents of high-quality Aijiao Oolong tea were all significantly higher than those of the ordinary group (P<0.05). The biochemical component results aligned with the tea soup's strong flavor and astringency trend in the high-quality group's sensory rating. Notably, 67.73% of the total amino acid content in the high-quality group was made up of umami amino acids. The fragrant arginine and the fresh, invigorating theanine were the primary distinguishing amino acid components, according to additional analysis using the OPLS-DA model. This could be the primary cause of the Jian'ou Aijiao Oolong tea soup's high freshness and sweet aftertaste. A total of 527 volatiles were identified in two group tea samples. Finally, 54 volatiles were screened as differential volatiles based on VIP≥1 and P<0.05. OAV and ACI analysis showed that mthyl salicylate, δ-decanolactone, geranyl acetate, and 2-ethyl-3-methylpyrazine were the main ingredients of the high-quality group, which mainly presented fruity and sweet flowery aroma, their content was significantly higher than that in the ordinary group. The findings can serve as a valuable foundation for investigating and determining the distinctive flavor and quality of high-quality Aijiao Oolong tea.

In order to enhance the product quality of tank-fermented broad bean chili paste, this study investigated the effects of inoculating Zygosaccharomyces rouxii on the physicochemical indexes, free amino acids and volatile flavor compounds during the fermentation process of broad bean paste and the fermentation process of broad bean chili paste at a constant temperature of 35 ℃. The results showed that during the fermentation process of broad bean paste, taking the broad bean paste without inoculation as the control group, the enhanced fermentation group showed higher total acid content and amino acid nitrogen content of 1.52 g/100 g and 0.85 g/100 g, respectively. It increased by 10.14% and 8.97% respectively. The content of reducing sugar was only 53.78% of the control group in enhanced fermentation group. The total free amino acids increased by 23.40% compared to the control group, especially glutamic acid content increased by 30.14%. Furthermore, the relative content of volatile substances reached 290.67 mg/kg, which was much higher than that of the control group at 144.92 mg/kg. The dominated flavor compounds were esters and alcohols. During the fermentation of chili paste, the content of total acid, amino acid nitrogen, reducing sugar and free amino acid mainly proline showed a decreasing trend. Volatile substances were mainly esters and alcohols. During the fermentation process of broad bean chili paste, the enhanced group had lower reducing sugar content in the early stage, then tended to be consistent. Total volatile contents reached 644.23 mg/kg, which increased 17.73% compared to control group. Through sensory evaluation and flavor analysis, the broad bean chili paste of the enhanced group had significant enhancement in mellow, sour, floral and fruity. In conclusion, inoculation with Zygosaccharomyces rouxii had a big influence on the quality indexes of tank-fermented broad bean paste, while the effect on broad bean chili paste fermentation of physicochemical indexes was relatively small. However, it led to a marked increase in flavor compounds. This study results have important instructive significance for improving the tank fermentation process of broad bean chili paste, which can effectively solve the problems of weak flavor and product quality degradation of tank-fermented broad bean chili paste.

To rapidly determine anthocyanin content in red radish (Raphanus sativus L.) and improve raw material screening efficiency for pigment production, color parameters (L^*, a^*, b^*, C^*, and H^*) were measured at different positions on red radish using a colorimeter. Ultra-performance liquid chromatography-mass spectrometry was employed to analyze content of individual anthocyanin. A significant positive correlation was observed between a^* values and anthocyanin contents. Linear regression models based on a^* values achieved a 68.4% prediction accuracy for total anthocyanin content and from 28.9% to 52.6% for major individual anthocyanins. Eight machine learning algorithms were employed to optimize the color parameter-based prediction model of anthocyanin content. The Lasso regression model demonstrated strong predictive performance for total anthocyanin content, achieving a prediction accuracy of 87.5%. The Decision Tree regression model achieved prediction accuracies of 75% for both pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(caffeoyl)diglucoside-5-glucoside, indicating its effectiveness in estimating specific anthocyanin compounds. Collectively, these findings indicate that combining colorimetric measurement with machine learning enables rapid prediction of anthocyanin content, which is conducive to raw material selection in red radish pigment production.

This study took the three selenium-enriched kiwifruit varieties 'Cui Xiang' 'Xu Xiang' and 'Qi Hong' grown in Hanyin County, Shaanxi Province as the research objects, and systematically analyzed their physicochemical properties, selenium content, functional components and biological activities. The results showed that the key quality indicators such as dry matter content, total soluble solids, total sugar, pH, and sugar-acid ratio presented significant differences among the three selenium-enriched kiwifruit varieties (P<0.05). The selenium content of the three selenium-enriched kiwifruits was all≥0.10 mg/kg, meeting the selenium content requirements of selenium-enriched fruits. The selenium content showed significant differences among different varieties and parts of the fruits (P<0.05), and the selenium distribution in the three fruits was peel>seeds>pulp, with 'Xu Xiang' having a significantly higher selenium accumulation ability than 'Cui Xiang' and 'Qi Hong'. Kiwifruit was rich in mineral elements such as potassium, calcium and magnesium. The total mineral content, V_C, polyphenols and antioxidant capacity of 'Cui Xiang' were significantly higher than those of the other varieties (P<0.05). In addition, the three selenium-enriched kiwifruit varieties all showed certain inhibitory activities against α-amylase, α-glucosidase and pancreatic lipase, among which 'Cui Xiang' had the strongest inhibitory effect on the three enzymes. This study provided a scientific basis for the development of functional foods from selenium-enriched kiwifruit by analyzing the component characteristics and biological activity differences among different varieties of selenium-enriched kiwifruit.

The aim of this study was to investigate the effect of flash release treatment on the quality of aged Marselan wines. Mature Marselan grapes from the same batch in Changli production region were used as raw materials and then fermented through traditional method and flash release treatment respectively. The conventional physicochemical indicators, as well as color related indicators, phenolic substances, and aroma components during aging, were compared between the two processes to comprehensively evaluate the impact of flash release treatment on wine quality and aroma characteristics. Results showed that flash release treatment played a significant impact on the quality of Marselan wine (P<0.05) by increasing the content of conventional physicochemical indicators such as residual sugars, the concentration increased from 3.73 g/L to 4.93 g/L, the total acidity rose from 6.87 g/L to 7.39 g/L, the pH climbed from 3.78 to 3.88, and the alcohol content elevated from 13.96%vol to 14.87%vol, improving wine chroma and reducing the color tone, and increasing the content of total phenols, total anthocyanins, flavonoids, and flavanols during aging. During the AAF phase, the ester content in the flash release treated Marselan wine increased by 269.39 mg/L, while the alcohol content decreased by 50.29 mg/L. In the 6MAAF phase, the ester content rose by 278.39 mg/L, and the alcohol content decreased by 6.58 mg/L. For the 12MAAF phase, the ester content increased by 243.03 mg/L, whereas the alcohol content increased by 22.55 mg/L. The flash release treatment could significantly promote ester synthesis and effectively inhibit alcohol production. Therefore, flash release treatment is an effective method for optimizing the wine making process by exerting a positive effect on improving the color stability, phenolic substances, and aroma quality of wine.

This study aimed to investigate the evolution of phospholipid composition and the positional distribution of fatty acids during the oxidation of fish oil. Phospholipid composition and the positional distribution of fatty acids on the glycerol backbone in silver carp (Hypophthalmichthys molitrix) fish oil extracted from viscera during incubation at 60 ^oC were characterized by phospholipidomics. The results showed that a total of 373 glycerophospholipids (GP), 39 sphingophospholipids (SP), and 1 sterol lipid were identified in the accelerated oxidation fish oil. The GP components exhibited distinct time-dependent changes: Lysophosphatidic acid (LPA), lysophosphatidylethanolamine (LPC), monomeric phosphatidylcholine (MLCL), phosphatidylcholine (PC), phosphatidylglycerol (PG), phosphatidylinositol (PI), and phosphatidylmethanol (PMe) showed significant increases in content with oxidation time (P<0.05), while bis (2-methylphosphorodicarbonate) (BisMePA) decreased markedly. Phosphatidic acid (PA), phosphatidylethanolamine (PE), phosphatidylethanol (PEt), phosphatidylserine (PS), and cardiolipin (CL) remained stable. Analysis of phospholipid fatty acid composition revealed significant positional specificity in saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA): SFA accounted for 41.79% to 56.91%, MUFA for 24.16% to 38.97%, and PUFA for 8.40% to 33.44%. Notably, Sn-2-positioned PUFA (predominantly C18:2, C18:3, and DHA) showed the highest content, significantly exceeding Sn-1-positioned counterparts (P<0.05). During the oxidation process, MUFA at the Sn-1 site, such as C8:1, C21:1, and C22:1, showed a decreasing trend (P<0.05), while the content of C18:1 and C25:1 showed an increasing trend. Most PUFA at Sn-2 showed a significant downward trend, including C10:2, C11:3, and C18:3. Only the content of C18:2 showed a significant increase (P<0.05). The C18:1 in MUFA exhibited a gradient increasing distribution at Sn-1, Sn-2, and Sn-3/4 positions, and its content at each position significantly increased after oxidation (P<0.05). Notably, SFA distribution remained stable across glycerol backbone positions without significant changes caused by oxidation (P>0.05). In summary, accelerated oxidation in an oven revealed that MUFA at the Sn-1 position and PUFA at the Sn-2 position in silver carp fish oil phospholipids were highly susceptible to oxidation, and their specific degradation mechanisms were closely associated with the positional distribution characteristics of fatty acids. This study offers novel insights into the molecular mechanism of lipid oxidation in aquatic products.

Zhenjiang aromatic vinegar, one of the most renowned traditional Chinese cereal vinegars, is favored by consumers for its elegant and complex aroma. Aging is a critical process that significantly shapes its final flavor and quality. However, the succession of microbial communities and their impact on volatile flavor compounds during aging remain unclear. This study aimed to systematically investigate the dynamic changes and correlation analysis of volatile flavor compounds and microbial communities of Zhenjiang aromatic vinegar during aging. A total of 808 volatile flavor compounds were identified, and their contents differed after aging. The total content of volatile flavor compounds peaked at Y3, while the content of pyrans was highest at Y10. Twelve compounds contributed significantly to the overall aroma of Zhenjiang aromatic vinegar. With extended aging, the OAV of compounds like 2,4,5-trimethyloxazole increased, whereas those of others, such as α,α,4-trimethylcyclohex-3-ene-1-methylmercaptan decreased. Aging enhanced the unique aromatic properties and improved the flavor of Zhenjiang aromatic vinegar. High-throughput sequencing analysis revealed that Proteobacteria and Actinobacteriota were the dominant bacterial phyla during aging, with Firmicutes abundance peaking at Y3. Key bacterial genera in the fermentation stage, such as Pseudomonas, remained abundant during aging. Parengyodontium was the predominant fungal genus, while Meyerozyma exhibited phased changes during aging. Aspergillus and Penicillium emerged after a decrease in total acidity at Y5. Correlation analysis indicated that Aspergillus, Penicillium and Pseudomonas were significantly associated with approximately 75% of the key aroma compounds. Fungi might exert a greater influence on key aroma compounds than bacteria during aging. The findings deepen the understanding of flavor compounds and microbial communities in aged Zhenjiang aromatic vinegar, providing a theoretical basis for the optimization and quality control of aging.

This study investigated the effects of exogenous cinnamic acid (CA) on reddening and reactive oxygen species (ROS) metabolism in fresh-cut lettuce. Fresh-cut lettuce samples were treated with 0.5 g/L CA solution for 10 minutes (CA group), while distilled water was used as a control (CK group). Both groups were stored at 4±0.5 ℃, and samples were collected every two days over a period of 8 days. The results showed that CA treatment significantly suppressed the increase in reddening index and a^* value, and mitigated the decline in L^* value, thereby maintaining the visual quality of the lettuce during storage. Furthermore, CA treatment markedly inhibited the activities and gene expression levels of polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), delaying the biosynthesis and oxidation of total phenols, flavonoids and scopoletin. In addition, CA treatment maintained higher activities and expression levels of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione reductase (GR), and ascorbate peroxidase (APX). It also reduced the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H₂O₂), as well as the generation rate of superoxide anion (O₂⁻·), thereby alleviating oxidative damage and preserving cell membrane integrity. Overall, CA treatment can effectively delay the color and quality deterioration of fresh-cut lettuce, providing a theoretical support for the application of CA in the preservation of fresh-cut fruits and vegetables.

In this study, the harvested Phyllanthus emblica (P. emblica) fruit cv. 'Lanfeng' was used as material to investigate the effects of melatonin treatment on the postharvest quality of cold-stored P. emblica fruit and its relationship with reactive oxygen species (ROS) and membrane lipid metabolisms. The fruit was treated by soaking in 0.4 mmol/L melatonin and distilled water (as control), respectively, then stored at (4±1) ℃ and relative humidity of 85%~90% for 49 days. During storage, the indicators related to storage quality, cell membrane permeability (CMP), contents of ROS and malondialdehyde (MDA), levels of ROS-scavenging enzyme activities and substance contents, activities of membrane lipid metabolism-related enzymes and contents of membrane lipid components were measured every 7 days. Results showed that, compared with control P. emblica fruit, melatonin-treated P. emblica fruit maintained the notably lower chilling injury index, weight loss rate and values of a^* and ΔE^*, but kept the clearly higher commercially acceptable fruit rate, values of L^* and b^*, and amounts of total sugar, TSS and TA, thus retaining the postharvest quality during cold storage. Moreover, melatonin lowered CMP, superoxide anion production rate and MDA content, raised activities of superoxide dismutase, catalase and ascorbate peroxidase, increased contents of ascorbic acid and glutathione, and rose scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine radical of P. emblica fruit. In addition, in melatonin-treated fruit, the activities of phospholipase D, lipoxygenase and lipase were decreased. Meanwhile, the levels of phosphatidic acid, palmitic acid and stearic acid were reduced, whereas the levels of phosphatidylcholine, phosphatidylinositol, oleic acid, linoleic acid and linolenic acid were raised. Therefore, melatonin could retain the postharvest quality of cold-stored P. emblica fruit by regulating their ROS and membrane lipid metabolisms. Specifically, it enhanced the ROS-scavenging capacity of the fruit to reduce ROS level, and decreased the activities of membrane lipid metabolism-related enzymes to stabilize the contents of membrane lipid components. These regulatory effects helped maintain the stability of cell membrane structure, thereby improving the postharvest quality during cold storage, and extending the fruit's storage time.

To investigate the effects of high-pressure processing (HPP) on the tenderness and shelf life of pre-conditioned yak meat, this study used untreated conventional pre-conditioned yak meat as the control group. The changes in tenderness indicators, including shear force, cooking loss, myofibrillar fragmentation index (MFI), protein solubility, surface hydrophobicity, and intrinsic fluorescence spectra, as well as shelf-life indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count were examined under different HPP conditions (100, 200, 300, 400, and 500 MPa). The results demonstrated that HPP significantly improved the tenderness and prolonged the shelf life of yak meat (P<0.05). Among the tested pressures, the 300 MPa treatment achieved the best results. The treated yak meat exhibited a shear force of 11.22±0.25 N, a cooking loss of 25.06%±0.23%, a myofibrillar fragmentation index value of 110.4±0.40, a surface hydrophobicity of 49.41±0.04, a protein solubility of 63.21%±0.04%, a maximum fluorescence peak excitation wavelength of 325 nm, and TBARS, TVB-N, total viable bacterial counts within the permissible safety limits throughout the 15 d storage period, achieving a 9 d shelf life extension compared to the control group.

Objective: In this study, we investigated the therapeutic effects and underlying mechanisms of Laetiporus sulphureus in a mouse model of food allergy (FA). Methods: Mice were randomly divided into the following four groups: control, FA, L. sulphureus prevention and L. sulphureus treatment. The FA model was established via combined transdermal [calcipotriol ointment mixed with ovalbumin (OVA)] and oral OVA challenges. The prevention group received daily oral gavage of a suspension of L. sulphureus (2×10⁹ CFU/day) from the initiation of the experiment, whereas the treatment group was administered the same dosage of the bacterial suspension for 4 weeks following successful model establishment. Systemic allergic responses were assessed by monitoring body temperature and clinical symptoms post-challenge and serum IgE and mMCP-1 levels were quantified using ELISA. In addition, histopathological changes were evaluated using hematoxylin and eosin and toluidine blue staining, and Western blotting was performed to analyze the TLR4/NF-κB/MyD88 signaling pathway in lung tissues to assess its potential role in the response of L. sulphureus to OVA-induced FA. Results: Compared with the control mice, those in the FA group were characterized by hypothermia, elevated levels of IgE and mMCP-1, intestinal mucosal damage, mast cell infiltration, and pulmonary vascular dilation, along with the upregulated expression of TLR4, phosphorylated NF-κB, and MyD88. Intervention with L. sulphureus was found to contribute to a significant mitigation of the aforementioned adverse effects, reducing hypothermia, lowering IgE/mMCP-1 levels, attenuating tissue damage, and downregulating activation of the TLR4/NF-κB/MyD88 pathway. Conclusion: Laetiporus sulphureus can contribute to alleviating OVA-induced FA in mice by modulating the TLR4/NF-κB/MyD88 pathway, thereby indicating the potential utility of this bacterium as a therapeutic agent for the treatment of food allergies.

Network pharmacology and Swiss Target Prediction were used to retrieve the associated targets of ferulic acid in relation to food hypersensitivity in this paper, and the key targets and action pathways of ferulic acid in alleviating food allergies were identified by conducting enrichment prediction of GO and KEGG pathways. The binding ability of ferulic acid to these key targets was further validated via molecular docking technology. Finally, the effects of ferulic acid on degranulation of KU812 cells, allergic symptoms and serum specific antibody contents of the sensitized mice by parvalbumin were investigated at the cellular and animal levels, thereby evaluating the efficacy of ferulic acid in alleviating parvalbumin sensitization. The results indicated that 46 crucial targets of ferulic acid for alleviating food allergy were identified. The relevant targets were significantly enriched in pathways including Th17, JAK-STAT, and inflammatory bowel disease. Ferulic acid exhibited favorable binding activity with target proteins NAKB1, STAT3, IL2, and JAK2, and the binding energy all lower than −4.0 kJ/mol. Meanwhile, ferulic acid significantly reduced the release ability of histamine and interleukin-6 in sensitized KU812 cells, mitigated allergic symptoms, decreased the contents of specific antibodies and allergic mediators in the serum of parvalbumin-induced sensitized mice, thereby alleviating their allergic responses. Therefore, ferulic acid has the potential to alleviate food allergies, and the research results provide a theoretical foundation for the development of anti-allergy drugs to treat food allergies.

Through network pharmacology and molecular docking technology, this study investigated the active components and mechanism of mulberry leaves, a food-medicine homologous plant, in treatment of hyperuricemia. The primary components, targets and pathways underwent systematic evaluation, moreover in vitro experiments were constructed to further analyze. The results demonstrated that a total of 16 active components associated with hyperuricemia, including Oxysanguinarine, Moricin D and Inophyllum E were identified through the screening of 269 active components derived from mulberry leaves. Subsequently, 80 targets related to hyperuricemia were identified. Furthermore, 15 core targets were screened out, respectively glyceraldehyde 3- phosphate dehydrogenase (GAPDH), tumor necrosis factor (TNF), estrogen receptor 1 (ESR1), etc. A total of 321 biological process entries, 46 cell components entries and 108 molecular function entries were received by conducting gene ontology (GO) analysis. Ninety-seven signal pathways related to hyperuricemia were obtained through kyoto encyclopedia of genes and genomes (KEGG) analysis, among which metabolic pathways and nucleic acid metabolic pathways played an anti-hyperuricemia role. Molecular docking indicated that the binding energies of the key components of mulberry leaves to the top 6 core targets were less than or equal to −6 kcal/mol, and the binding energies of Oxysanguinarine to the three core target proteins ESR1, CASP3 and PTGS2 were found to be the highest. Further research on the mechanism of Oxysanguinarine in treating hyperuricemia in vitro presented that this substance could reduce the activity of xanthine oxidase, and enhance the uric acid excretion ability of HK-2 and HEK-293T cells by regulating the proteins such as urate transporter 1 (URAT1) and adenosine triphosphate binding cassette transporter G2 (ABCG2). In summary, present investigation reveals that mulberry leaves are efficacious in the treatment of hyperuricemia through a multi-targets and multi-channels, which provides scientific basis for animal experiments and development of uric acid-reducing foods from mulberry leaves.

Objective: To establish the purification process of Malus doumeri pectin (MDP), and to investigate the anti-inflammatory mechanism of the pectin on ulcerative colitis (UC) mice. Methods: The weighted composite score of galacturonic acid retention and protein removal was used as the response value, the pectin purification process was optimized through response surface methodology. The structural features of the pectin before and after purification were comparatively analyzed, by using ultraviolet spectroscopy (UV-vis), Fourier infrared spectroscopy (FT-IR), X-diffraction (XRD), and scanning electron microscopy (SEM). Dextran sulfate sodium salt (DSS) was used to establish the UC mouse model, and to investigate the protective mechanism of pectin against UC. Results: X-5 resin was used as the purification medium, and the optimal conditions for purification were as follows: loading solution concentration of 7.5 mg/mL, pH5, and elution agent concentration of 10%. The deproteinization rate was 83.25%±1.35%, and the galacturonic acid recovery rate was 88.29%±1.39%. The galacturonic acid content of the purified pectin increased from 58.81%±0.75% to 67.04%±0.42%, meeting national food safety regulations. This process effectively removed protein and nucleic acid impurities, maintained the core polysaccharide structure and crystalline nature of the pectin, and homogenized its morphology. The pectin significantly improved the disease activity and colon histopathological injury in UC mice, effectively reduced the levels of TNF-α, IL-1β, and IL-6, increased the level of IL-10, inhibited the inflammatory response, and down-regulated the expression of TLR4/MyD88/NF-κB signaling pathway. Conclusions: The purification process obtained in this study is suitable for the purification of broad Malus doumeri pectin, and the purified pectin may protective effects against UC by regulating the TLR4/MyD88/NF-κB signaling pathway. The results of this study provide a theoretical basis for the in-depth development and application of Malus doumeri pectin.

This study investigated the prebiotic potential of polysaccharides isolated from Curcuma kwangsiensis and their zinc complex. A water-soluble polysaccharide fraction (WPCK) was extracted from C. kwangsiensis and subsequently complexed with zinc to yield WPCK-Zn. The physicochemical properties of WPCK-Zn, including zinc content, total carbohydrate content, protein content, and aqueous solubility were systematically characterized. Structural features were elucidated using ultraviolet–visible spectroscopy, Fourier-transform infrared spectroscopy, scanning electron microscopy (SEM), and Zeta potential analysis. In vitro digestibility was assessed under simulated salivary, gastric, and intestinal conditions to evaluate resistance to enzymatic degradation. Prebiotic activity was determined by measuring the proliferative effects of WPCK and WPCK-Zn on four representative probiotic strains: Lactobacillus brevis GIM1.773, Lactobacillus plantarum GIM1.191, Lactobacillus delbrueckii sub sp. bulgaricus GIM1.155, and Streptococcus thermophilus GIM1.540. Results indicated that WPCK-Zn exhibited a total carbohydrate content of 70.45% and a protein content of 0.19%, both lower than those of native WPCK; its zinc content was 29.39 mg/g. Spectroscopic and microscopic analysed confirmed retention of core polysaccharide architecture, including characteristic functional groups and a triple-helix conformation. SEM revealed a more homogeneous and smoother surface morphology for WPCK-Zn relative to WPCK, accompanied by enhanced thermal stability and an increased absolute zeta potential value. Both WPCK and WPCK-Zn existed in an amorphous crystalline state. In vitro digestion assays demonstrated robust resistance to gastrointestinal degradation for both samples, supporting their bioavailability to colonic microbiota. Prebiotic evaluation revealed dose-dependent stimulation of all four probiotic strains, with WPCK-Zn consistently outperforming WPCK—particularly at 2% (w/v), where it significantly enhanced proliferation of L. brevis, L. plantarum, and S. thermophilus. Polysaccharide-Zinc complex from Corydalis kwangsiensis shows potential as a novel zinc supplement, providing a theoretical basis for the application of Corydalis kwangsiensis polysaccharides and their metal complexes in functional foods or microecological preparations.

Neurodegenerative diseases (NDs) are chronic disorders marked by progressive neuronal loss, with pathogenesis involving abnormal protein aggregation, oxidative stress, mitochondrial dysfunction, and other contributing factors. As a core mechanism regulating mitochondrial quality control and cellular homeostasis, mitophagy has gained increasing attention as a therapeutic target in NDs. Food-derived bioactive peptides have attracted interest due to their high safety and low toxicity, demonstrating considerable potential for the nutritional intervention of NDs. This review systematically outlines the molecular mechanisms of mitophagy and its dysregulation in neurodegenerative conditions, with a focus on how specific dietary peptides—including corn, rice, walnut, and marine collagen peptides—modulate mitophagy and restore mitochondrial function via pathways such as PINK1/Parkin, AMPK/mTOR, and Bnip3/Nix. We also summarize evidence regarding their efficacy in reducing neuronal apoptosis and improving cognitive performance in animal models. This work provides a theoretical foundation for the use of food-derived peptides in neuroprotective nutritional strategies and offers insights for developing functional foods and early dietary interventions against NDs.

As a keystone species in estuarine zones, Nereis virens carries ecological and economic value. Its body wall is rich in high-quality animal protein (over 60%), and the products obtained after enzymatic hydrolysis exhibit multiple functions, making it a research hotspot. Enzymatic hydrolysis is the core technology to prepare the corresponding bioactive peptides, and the bioactivity of which can be significantly enhanced by optimal enzyme selection and process optimization. After multi-stage purification and functional validation, the enzymatically hydrolyzed Nereis virens peptides have been proved with multi-target bioactivities, including antioxidant activity, ACE-inhibitory activity, antitumor activity and immunomodulatory activity, etc. This paper systematically reviews the nutritional composition and current state of research status on Nereis virens, particularly focusing on the preparation methods and functional activities of the bioactive peptides. The aim is to provide a theoretical foundation for the sustainable exploitation and multi-domain applications of Nereis virens resources.

Canned marine fish are among the most common processed seafood products. They are valued for their high nutritional content, diverse flavors, long shelf life, and ease of consumption, making them highly popular with consumers. China entered relatively late into the marine fish canning industry, and its current canned marine fish production and storage processes are limited by quality deficiencies and food safety risks, hindering high-quality development. To address these shortfalls, in this study we focus on canned marine fish products and systematically compile information on commercially available products of various brands, analyze their primary processing techniques and critical control points, and identify common food safety hazards during production. Our aim is to provide a theoretical foundation and technical reference for optimizing processing techniques, thereby enhancing product quality and improving safety.

Hyperlipidemia (HP) is a common chronic metabolic disease with a rapidly increasing incidence reported in recent years. However, lipid-lowering medications are often associated with poor tolerance and numerous adverse effects. Studies have shown that dietary fiber, one of the seven major nutrients, can intervene in the onset and progression of HP through mechanisms, such as intestinal microbiota and metabolic product regulation and intestinal barrier repair. This review addresses the role of the gut microbiota balance in HP pathogenesis; analyzes the effects of different types of dietary fiber on the composition, structure, and function of the gut microbiota; and explores how dietary fiber regulates gut microbiota metabolites, particularly short-chain fatty acids and bile acids, thereby influencing lipid metabolism and inflammatory responses. Collectively, this provides a theoretical basis for the regulation of lipid metabolism disorders from the perspective of gut microbiota balance.

Proteomics, a hallmark of the post-genomic era in life sciences, is found broad application in disciplines such as food science and biomedicine. Its capacity to rapidly, accurately, and comprehensively characterize the content, composition, structural alterations, and metabolic pathways of protein or peptide biomarkers has positioned it as a powerful tool in quality assessment and authenticity verification. This study systematically outlines the proteomics workflow, encompassing extraction, separation, quantification, identification, and subsequent bioinformatics analysis. It further elaborates on the technology's utility in evaluating quality indicator products, elucidating mechanisms of quality change, assessing differential food quality, facilitating novel product development, detecting adulteration, and verifying species identity for authentication purposes. Finally, future developmental trajectories are discussed, providing a reference point for the continued integration of proteomics in food processing.