Through a combined approach of single-factor experiments and response surface methodology, this research aims to optimize the ultrasound-ethanol synergistic extraction parameters for Morus nigra polysaccharides, and comprehensively characterize their bioactive potential. Employing Morus nigra as the raw material, this study systematically evaluates the individual effects of four critical parameters—temperature (40~80 ℃), ultrasonic power (120~240 W), extraction time (30~90 min), and ethanol concentration (0~50%)—on polysaccharide yield through single-factor experiments. The extraction process was optimized using Box-Behnken design response surface methodology (BBD-RSM) with 29 experimental runs (including 5 center points), establishing a predictive model for yield with ANOVA-verified parameter interactions (P<0.05). Key extraction parameters including temperature (63 ℃), ultrasonic power (180 W), time (61 min), and ethanol concentration (39%) were determined to achieve a maximum polysaccharide yield of 13.63%±0.33%. The bioactive properties of the polysaccharides were systematically evaluated through in vitro assays. Results demonstrated remarkable free radical scavenging capacity with IC₅₀ values of 0.12 mg/mL (ABTS⁺), 0.21 mg/mL (DPPH), and 2.78 mg/mL (hydroxyl radicals). Furthermore, significant enzyme inhibitory effects were observed with IC₅₀ values of 0.16 mg/mL (α-amylase), 0.24 mg/mL (α-glucosidase), and 1.64 mg/mL (lipase), suggesting potential applications in functional foods for glycemic and lipid control. Notably, the optimized polysaccharides demonstrated significant antioxidant properties coupled with potent inhibitory effects on carbohydrate-digesting and lipid-metabolizing enzymes. These findings not only establish an efficient extraction protocol, but also substantiate the potential of mulberry polysaccharides as multi-functional ingredients for developing nutraceuticals targeting oxidative stress, hyperglycemia, and hyperlipidemia.

The single-factor experiments were combined with response surface methodology to optimize the extraction process of dietary fiber from husk of Xanthoceras sorbifolium, so as to achieve high-value utilization of woody oil processing by-products. Furthermore, the structural and functional properties of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) extracted through ultrasound-assisted alkaline (Alk) and enzymatic (E) methods were systematically compared. The results indicated that the optimal parameters for the ultrasound-assisted alkaline method were set as follows: Ultrasound temperature 61 ℃, ultrasound time 16 min, ultrasound power 210 W, and NaOH concentration 4.5%. For the ultrasound-assisted enzymatic method, the optimal conditions were determined as enzyme addition 7.9%, ultrasound temperature 55 ℃, ultrasound power 210 W, pH6.7, and ultrasound time 30 min. Under these optimal conditions, the yields followed the order: E-IDF (63.71%±0.16%)>Alk-IDF (59.61%±0.16%)>Alk-SDF (13.17%±0.13%)>E-SDF (11.39%±0.14%). As revealed by scanning electron microscopy, E-SDF exhibited a typically loose and porous structure, while distinct wrinkles were observed on the surfaces of the other components. As confirmed by spectroscopic analyses, all four components possessed characteristic functional groups of dietary fiber. As demonstrated by functional property studies, Alk-IDF showed superior water-holding capacity (12.16±0.05 g/g) and oil-holding capacity (19.12±0.06 g/g), while E-SDF displayed the highest swelling capacity (4.98±0.10 mL/g). At a concentration of 1 mg/mL, the reducing power (0.45±0.01) of E-SDF was higher than that of other components, whereas the free radical scavenging capacity (48.21%±1.02%) of Alk-SDF was the strongest. Overall, husk of Xanthoceras sorbifolium dietary fiber possesses favorable physicochemical properties, which could provide a theoretical basis for its high-value utilization.

This study investigated the effects of three pretreatment methods-hot water blanching (HWB), high-voltage electric field (HEF), and atmospheric pressure plasma jet (APPJ)-on the heat pump drying characteristics, moisture distribution, microstructure, and physicochemical properties of Saimaiti apricot slices, with fresh slices serving as the control (CK). The results demonstrated that HEF pretreatment showed no significant differences in drying rate and quality characteristics compared to CK. APPJ treatment achieved the shortest drying time (22 h), representing reductions of 35.29%, 17.65%, and 35.29% compared to CK, HWB, and HEF treatments, respectively. The Wang and Singh model best fit the drying curves of CK and HEF samples, while the Page model was most suitable for HWB and APPJ samples. Microscopic analysis revealed that both HWB and APPJ pretreatments disrupted cell wall and middle lamella structures, with APPJ treatment particularly enhancing cell wall porosity and reducing moisture migration resistance. Pectin component analysis confirmed that APPJ pretreatment significantly altered cell wall mechanical strength and porosity by increasing water-soluble pectin (WSP) content while decreasing chelate-soluble (CSP) and alkali-soluble (NSP) pectin fractions. Regarding antioxidant properties, both HWB and APPJ pretreatments significantly improved DPPH radical scavenging activity and FRAP values, with APPJ showing superior performance in retaining total phenolics (176.40±8.19 mg/kg) and carotenoids (32.64±0.83 mg/kg). Furthermore, APPJ treatment effectively inhibited enzymatic browning by reducing hardness, polyphenol oxidase (PPO), and peroxidase (POD) activities while maintaining brighter color. These findings demonstrate that APPJ pretreatment enhances drying efficiency and product quality through cell structure modification, pectin component alteration, enzymatic browning inhibition, and antioxidant preservation, representing an efficient and eco-friendly pretreatment method with significant potential for industrial applications.

Kokotireke grapes, a geographical indication agricultural product in Xinjiang, exhibit the challenges in uneven quality grades and geographical indication adulteration in the market. The visible/near-infrared (Vis/NIR) spectroscopy technology was innovatively employed to perform the quality prediction of Kokotireke grapes and geographical indication identification in this study. Kokotireke grape samples with geographical indication and non-geographical indication were collected, and the spectral data, soluble solid content (SSC) and titratable acidity (TA) were measured. Subsequently, different spectral preprocessing techniques combined with the partial least squares regression (PLSR) to construct quality prediction models and partial least squares discriminant analysis (PLS-DA) geographical indication identification models. The results showed that different preprocessing methods exhibited a significant effect on the model performance, and the SG-LBC-1stD had the best preprocessing effectiveness. Specifically, the determination coefficients (R²) of PLSR model for SSC and TA prediction reached 0.9361 and 0.9478, respectively, and the root mean square errors (RMSE) were 0.3362 and 0.0368, respectively. Additionally, the PLS-DA model can effectively distinguish the products between geographical indication and non-geographical indication, achieving the identification accuracy of 0.928, R²_X of 0.828, R²_Y of 0.621, Q² of 0.553, and AUC of 0.980. Overall, this research provides a rapid, online, efficient and non-destructive quality prediction and geographical indication discrimination method for the Kokotireke grape industry, which is of great significance for ensuring product quality and avoiding the geographical indication adulteration and also offers the reference for related research in other fruits.

Nine types of commercial brewing yeast commonly used in industrial production from different manufacturers were used in the fermentation of Cerasus humilis wine. The contents of alcohol, methanol and higher alcohols, flavonoids and polyphenols, amino acids and aroma components of Cerasus humilis wine fermented by different kinds of yeast were compared and analyzed. The results showed that the alcohol content, methanol, and higher alcohols of Cerasus humilis wine fermented by RV002 yeast were the lowest. The methanol content in the Cerasus humilis wine fermented by Spark yeast was the highest, at 173.07 mg/L. The sample fermented by S377 yeast had the highest content of higher alcohols, which was 323.97 mg/L. The polyphenol content in the SIHA yeast fermented sample was the lowest, at 50.69 mg/L, while the polyphenol content in the ICV yeast fermented sample was the highest, at 86.45 mg/L. The flavonoid content in the Cerasus humilis wine sample fermented by BV818 yeast was the lowest, at 22.08 mg/L. Compared with the unfermented Cerasus humilis juice, the total amino acid content of the wine fermented by different yeast strains decreased significantly, and the amino acid content of the wine fermented by BV818 yeast decreased the least. The total amino acid content of Cerasus humilis wine fermented by different yeast strains showed a significant decrease compared to unfermented Cerasus humilis juice, with the least decrease observed in the amino acid content of Cerasus humilis wine fermented by BV818 yeast. Except for SIHA yeast, there was relatively little difference in the aroma components of Cerasus humilis wine fermented by the other 8 yeast strains. Overall, the amino acid content and sensory score of the Cerasus humilis wine fermented by BV818 yeast were the highest, and the methanol and higher alcohol content did not exceed the standard, making it suitable for the fermentation of Cerasus humilis wine.

To improve the bioavailability of whey protein hydrolysates, the effects of different ultrasonic power treatments (100, 200, 300, 400 W) on the structural characteristics of whey protein were investigated, along with their effect on the degree of hydrolysis, peptide content, and α-glucosidase inhibitory activity of the hydrolysates. The results demonstrated that moderate ultrasound treatment expanded the whey protein structure. Compared to the untreated sample, at 300 W for 25 min, the intrinsic fluorescence intensity reached its peak, and the average particle size decreased by 62% (P<0.05). Additionally, surface hydrophobicity and free sulfhydryl content increased by 35% and 36%, respectively. Secondary structure analysis revealed a reduction in α-helix (42%) and β-sheet (20%) content, while β-turn and random coil increased by 26% and 77% (P<0.05), respectively. Scanning electron microscopy (SEM) further confirmed structural changes, showed a transition from large, rough-edged sheets to smaller, smooth-edged fragments. Lactiplantibacillus plantarum C11 was used to ferment whey protein after ultrasonic treatment. Compared with non-ultrasonic fermented whey protein, the degree of hydrolysis, peptide content and α-glucosidase inhibition rate were increased by 26%, 15% and 32% (P<0.05), respectively. Moderate ultrasonic pretreatment can enhance the α-glucosidase inhibitory activity of whey protein fermentation products, which provides a new strategy for synergistic preparation of whey protein bioactive peptides.

To explore the structure and mechanism of hypoglycemic activity in vitro of polysaccharides from Cornus officinalis. Using Cornus officinalis as raw material, the polysaccharides were extracted by ultrasonic water extraction. COP-1S, COP-2S, and COP-3S were obtained by sevage deproteinization, alcohol precipitation, DEAE-52, and Sephadex G-100 column chromatography purification. The hypoglycemic activities in vitro of the three polysaccharide components were evaluated. On this basis, the structures of the polysaccharides were characterized by molecular weight, monosaccharide composition, infrared spectroscopy, etc. The inhibition mechanism of COP-2S on α-glucosidase was explored by enzyme kinetics and fluorescence spectroscopy. The results of hypoglycemic activity showed that the three polysaccharide components had weak inhibitory activity on α-amylase, but significant inhibitory effects on α-glucosidase. The order of inhibitory ability was COP-2>COP-1>COP-3, and the IC₅₀ of COP-2 was 5.18 mg/mL. The average molecular weights of the three polysaccharides were 24.518×10³, 32.392×10³ and 66.417×10³ Da, respectively. The monosaccharide compositions all contained mannose, rhamnose, glucose, xylose and arabinose, but the composition ratios were different. The arabinose composition ratio in COP-1S was relatively high, and both COP-2S and COP-3S contained arabinose and galacturonic acid, but the composition ratio in COP-2S was higher. UV and IR spectra indicated that the three polysaccharides did not contain protein and nucleic acid, and all contained pyran ring structures. COP-2S and COP-3S contained both α and β configurations glycosidic bonds, while COP-1S was of β configuration. Circular dichroism spectroscopy showed that all three polysaccharides increased the β-turn and random coil ratios of α-glucosidase, while decreasing the β-folding ratio, However, only COP-1S increased the α-helix ratio. Enzyme kinetics analysis indicated that the inhibition type of COP-2S on α-glucosidase was mixed competitive inhibition, with an inhibition constant K_i of 0.2248 mg/mL. Fluorescence spectroscopy analysis showed that the quenching effect of COP-2S on α-glucosidase was static quenching, which was a kind of interaction mainly driven by hydrogen bonds and van der Waals forces. This experiment provided a certain theoretical basis for the development of high-value functional foods with hypoglycemic effects from Cornus officinalis.

Fish soup, using large yellow croaker and pickled potherb mustard as raw materials, was prepared by traditional boiling method and ultrasonic-assisted boiling method, respectively. The changes in flavor characteristics of fish soup during the boiling process were analyzed and compared by sensory evaluation, high performance liquid chromatography, electronic tongue and electronic nose techniques. The results showed that ultrasonic-assisted boiling significantly increased the contents of soluble protein, TCA-soluble peptides and amino nitrogen in the pickled potherb mustard-large yellow croaker soup, and the sensory scores of the soup in terms of umami, aroma and taste were all better than those of the traditionally boiled samples. Ultrasonic-assisted boiling obviously increased the total contents of flavor nucleotides, organic acids and free amino acids in the fish soup, reaching the maximum values of 57.99 mg/100 mL, 95.22 mg/mL and 121.02 mg/100 mL, respectively, after 90 min of boiling. The contents of sweet amino acids such as proline and serine in the ultrasonic group samples increased, while the contents of some bitter amino acids such as histidine, isoleucine and valine reduced. Electronic tongue analysis indicated that the bitterness of the ultrasonic group samples decreased, while the umami characteristics were significantly enhanced. Electronic nose analysis could effectively distinguish the odor differences between the ultrasonic and control group samples. In summary, ultrasonic-assisted boiling can effectively promote the release and degradation of flavor precursors in fish meat and potherb mustard, and reduce the formation of undesirable flavor components, thereby improving the overall flavor quality of the fish soup.

This study aimed to explore the effects of laminarin (LM) on the physicochemical properties of sweet potato starch (SPS) and pea starch (PS), and to reveal the interaction rules between LM and the two starches by measuring the interaction forces in the starch-LM mixed systems. Different concentrations of LM (0%, 1%, 2%, and 3%, w/v) were mixed with the two starches respectively. The changes in gelatinization and rheological properties were measured using a rapid viscosity analyzer and a rheometer, and the gel strength and interaction forces were analyzed using a texture analyzer. The results showed that LM could inhibit the leaching of amylose from SPS, while increasing the leached amylose content of PS. In terms of gelatinization properties, the addition of LM increased the gelatinization viscosity of SPS-LM and PS-LM mixed systems, while reducing the setback viscosity of SPS and increasing that of PS. In rheological properties, the addition of LM increased the fluid index (n value) of SPS, but for PS, the addition of high concentrations (2% and 3%) of LM could reduce its fluid index (n value). The addition of LM enhanced the resilience of SPS and PS, and significantly reduced the thixotropic loop area of both. The addition of LM increased the storage modulus (G') and loss modulus (G") of SPS and PS. LM had different effects on the physicochemical properties of the two different starches, which might be related to the interaction mode between LM and the starches. The interaction forces indicated that hydrogen bond forces were mainly present in the SPS-LM mixed system, while both hydrogen bond forces and electrostatic forces were present in the PS-LM mixed system. In conclusion, LM interacted with SPS via hydrogen bonding during gelatinization, significantly elevating viscosity and viscoelasticity. In contrast, PS-LM interactions involved both hydrogen bonds and electrostatic forces, synergistically enhancing pseudoplasticity, gel strength, and rheological properties (including setback value). This study provides a theoretical basis for the development of laminarin-starch products.

Given to the quality deterioration, nutrients loss and the reduction of processing characteristics of frozen surimi gels, the present study was conducted to prepare surimi gels with a dual-network microstructure based on the TGase-induced covalent cross-linking of MP and the non-covalent interaction of curdlan with myofibrillar proteins. Additionally, the freeze-thaw stability of the dual-network surimi gels was further investigated in terms of gel strength, WHC, rheological properties, and ice crystal morphology. The results suggested that the gel strength and WHC of the TG/C dual-network surimi gels (0.4% TGase and 1% curdlan) showed the smallest decreases of 24.38% and 9.29% after five freeze-thaw cycles, respectively, compared with control group. In addition, the TG/C dual-network surimi gels showed a small size and uniformly distribution of the ice crystals. Differential calorimetric analysis indicated that the TG/C dual-network surimi gels had the lowest freezable water content and gel eutectic point, which demonstrated that the microstructure ice suppression strategy based on the dual-network structure modulation could slow down the ice crystal growth-induced deterioration of the gel quality, and enhance the freeze-thawing stability of the gel. The results of this study can provide theoretical references for the development and design of high-quality surimi gels with stable freeze-thaw quality.

The structural modification of Rosa sterilis pomace soluble dietary fiber (RSDF) was performed through the sulfamic acid-N,N-dimethylformamide method to obtain sulfated Rosa sterilis pomace soluble dietary fiber (SSDF). The adsorption characteristics and mechanism of SSDF on nitrite, cholesterol, and three bile salts (sodium taurocholate, sodium glycochenodeoxycholate, and sodium cholate) were systematically investigated by analyzing adsorption kinetics and isothermal adsorption model under varying additions, including additive amount, adsorption times, and initial solution concentrations. The results showed that the sulfuric acid esterification modification significantly improved the adsorption capacity of SSDF for nitrite. At an addition amount of 100 mg, SSDF exhibited a higher adsorption amount (34.84 mg/g) and adsorption rate (68.94%) compared to RSDF (29.01 mg/g, 34.24%). For cholesterol adsorption, the difference between SSDF and RSDF was minimal. However, SSDF demonstrated superior performance within a short time (≤30 min). The adsorption of nitrite onto cholesterol by SSDF and RSDF was suitable to be fitted by quasi-secondary kinetics and Freundlich model. Furthermore, SSDF exhibited a better adsorption characteristic for cholate, especially for sodium cholate, achieving a maximum adsorption rate of 90.31%. The adsorption process was in accordance with the Freundlich model fitting (R²>0.9534). This study has the potential to provide theoretical insights into enhancing the adsorption capacity and utilization efficiency of soluble dietary fiber in Rosa sterilis pomace. Furthermore, these results can establish a scientific foundation for the application of sulfated modified dietary fiber in human health regulation.

This study aimed to explore the effects of combined gellan gum, carrageenan, and sodium alginate on polysaccharide composite gel properties, and evaluated their practical applications in food production. Single gels composed of gellan gum, carrageenan, or sodium alginate were prepared, alongside four composite gels formulated at ratios of 1:1:1, 2:1:1, 1:2:1, and 1:1:2. Gel properties were characterized by low-field nuclear magnetic resonance (LF-NMR), rheological analysis, differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The results revealed that, compared to single-component gels, composite gels exhibited markedly improved water-binding capacities, as evidenced by shortened T₂₃ relaxation times, decreased A₂₃ values, increased storage modulus, and reduced freezeable water content. Among all samples, the 1:2:1 composite gel showed the lowest freezable water content (76.14%), which was reduced by 14.14%, 20.51%, and 23.01% compared to single gels of gellan gum, carrageenan, and sodium alginate, respectively. Additionally, FTIR analysis showed an increased amplitude at 3424 cm⁻¹ and a peak shift at 1637 cm⁻¹, and SEM images revealed dense and homogeneous network structures, confirming that interactions such as hydrogen bonding among these polysaccharides significantly enhanced gel properties and microstructural characteristics. Sensory evaluations conducted on suspension beverages formulated with composite gels revealed the ratio of 1:2:1 to be superior, as this particular composite gel formulation demonstrated enhanced stability compared to other tested ratios.

In this paper, the starches from two distinctive plants, namely, the starch from Haimen taro (AAS) and the starch from Wangqiao fruit taro (CSS), were used as raw materials. With commercial sweet potato starch (SPS) as control, the physicochemical properties and in vitro digestion characteristics were comparatively analyzed. Results showed that the purity of the three starches was relatively high. The amylose content of SPS (53.4%) was much higher than those of AAS (36.2%) and CSS (26.3%). Infrared spectroscopy analysis indicated that the values of short-range structural order index (R_1044/1022) of AAS and SPS were 0.91 and 0.92, respectively, which were significantly higher than that of CSS (0.79). X-ray diffraction results demonstrated that AAS was a typical A-type starch, while SPS and CSS were C_A-type starches. Scanning electron microscopy images revealed that AAS and CSS presented various shapes including spherical and irregular polyhedrons, with particle diameters of 6.1±1.9 μm and 3.1±1.2 μm respectively. Chain length distribution analysis revealed that the amylose molecular degree of polymerization of AAS was significantly lower than that of CSS and SPS. In the branched part, CSS had relatively more A chains and B1 chains, while SPS had the most B2 and B3 chains. In terms of physicochemical properties, the solubility, swelling power, and thermal stability of AAS and CSS starch gels were all lower than those of SPS. In vitro digestion characteristic analysis showed that before gelatinization, AAS contained approximately 22% rapidly digestible starch (RDS) and was the easiest to be digested. After gelatinization, SPS (containing approximately 30% RDS) was more resistant to the action of digestive enzymes, while the resistance to digestion of AAS and CSS was similar (both containing approximately 40% RDS). Therefore, AAS was an A-type starch with uniform particles at moderate particle size, and easy digestibility, while CSS was a C_A-type starch with smaller particles, slightly lower structural order, opaque starch paste, but better resistance to digestion. The research results can provide a reference for the development and application of these two new resource starches.

Terpenoids, as key secondary metabolites in Inonotus hispidus, possess significant medicinal value. However, their natural biosynthetic efficiency remains relatively low. The application of exogenous inducers was demonstrated to significantly enhance terpenoid production in this fungus. To elucidate the regulatory role and molecular mechanisms of exogenous oleic acid on triterpene metabolism, Inonotus hispidus was treated with 3% oleic acid, and its effects on mycelial growth, triterpene accumulation, and gene expression were systematically analyzed. Through metabolomics profiling, 23 differentially expressed terpenoid metabolites were identified, including seven triterpenoids, five diterpenoids, eight sesquiterpenoids, two monoterpenoids, and one undefined terpenoid. Transcriptomic analysis revealed 35 differentially expressed genes associated with terpenoid biosynthesis, consisting of one squalene oxygenase gene, nine terpene synthase (TPS) genes, and 25 cytochrome P450 (CYP450) genes. Further q-PCR validation confirmed that the expression of TPS-6618 was significantly upregulated by oleic acid, whereas the expression of CYP450-7867 was inhibited. This study elucidates the regulatory mechanism of oleic acid on terpenoid biosynthesis in Inonotus hispidus at both metabolic and gene expression levels, providing a theoretical foundation for understanding the molecular mechanisms of fungal terpenoid synthesis and the breeding of high-yield strains.

To investigate the effect of high hydrostatic pressure on the enzymatic hydrolysis of high molecular weight hyaluronic acid (HMW-HA). This study adopted high hydrostatic pressure (0.1, 50, 100, 150 and 200 MPa) to assist bovine testicular hyaluronidase in hydrolyzing HMW-HA. Subsequently, the degree of hydrolysis and molecular weight of the hydrolysate were measured to investigate the effects of pressure, hydrolysis time, and enzyme concentration on the hydrolysis results, thereby determining optimal reaction conditions. Additionally, the chemical structure and thermal stability of the hydrolysis products were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC). The results indicated that bovine testicular hyaluronidase at a concentration of 40000 U/g was suitable for the preparation of low molecular weight hyaluronic acid (LMW-HA) under pressure treatments ranging from 0.1, 50, 100, 150 and 200 MPa. Pressures of 50 MPa and 100 MPa effectively controlled the excessive hydrolysis of HMW-HA into HA oligosaccharides, increased the LMW-HA content. The 100 MPa treatment yielded the highest LMW-HA content at 65.5%, representing a 19.9% increase compared to atmospheric pressure. However, treatment with excessively high pressure (150, 200 MPa) inhibited bovine testicular hyaluronidase from hydrolyzing HMW-HA. FT-IR and NMR results indicated that high hydrostatic pressure treatment did not significantly disrupt the chemical structure of hydrolysates. However, XRD analysis revealed that high pressure markedly disrupted their crystalline structure, with crystallinity decreasing as pressure increases. Additionally, DSC results indicated that lower pressure treatments (50, 100 MPa) had a minor effect on the thermal stability of hydrolysate products, whereas higher pressure treatments (150, 200 MPa) significantly (P<0.05) altered their thermal stability. In summary, high hydrostatic pressure treatment at appropriate pressure can inhibit the hydrolysis of HMW-HA into oligosaccharides while minimally affecting its chemical structure, thereby increasing the yield of low molecular weight hyaluronic acid.

This study focused on the enzymatic properties of the protease produced by Brevibacillus borstelensis S8, and constructed an ultrasound assisted enzymatic system for yak meat tenderization. SDS-PAGE was used to verify the purification effect of protease. Single factor experiments were used to explore the enzymatic properties. Response surface experiments were used to optimize the yak meat tenderization process. Subsequently, the tenderization effect of yak meat was characterized by shear force, water holding capacity, myofibrillar fragmentation index, and texture characteristics. The results showed that the purified protease exhibited a single band with a molecular weight of approximately 47 kDa by SDS-PAGE electrophoresis. The investigation of enzymatic properties showed that the enzyme activity was optimal under pH7.0, 30~40 ℃, and with 20 mmol/L Mg²⁺ supplementation. The optimal process parameters for ultrasound assisted protease tenderization of yak meat obtained through response surface optimization experiments were as follows: Protease concentration 2.5%, ultrasonic temperature 34.6 ℃, and treatment duration 39.6 min. Under the above conditions, the shear force of yak meat decreased by 63.3%, steaming loss decreased by 33.7%, centrifugation loss decreased by 52.0%, myofibrillar fragmentation index increased by 47.3%, myofibrillar protein was degraded, and the texture characteristics were significantly improved. This study provides a reference for the development and utilization of protease from B. borstelensis S8, and also provides new protease resources and technical support for yak meat tenderization process.

To systematically analyze the quality characteristics of different types of Daqu and their fermentation efficiency under the same brewing process, and to elucidate the intrinsic correlation between Daqu quality parameters and baijiu flavour characteristics, this study systematically compared and analyzed the physicochemical indices, microbial community structures, and brewing effects of medium-, medium-high-, and high-temperature Daqu. Furthermore, the internal relationships among these three aspects were examined. The analysis of physicochemical indices revealed that medium-temperature Daqu exhibited the highest moisture content, saccharifying power, and liquefaction power, while high-temperature Daqu showed the highest acidity. In terms of microbial community structure, the main dominant genera in medium-temperature Daqu were Aspergillus (70.90% abundance), Thermomyces (10.74% abundance), Bacillus (32.54% abundance), and Staphylococcus (15.56% abundance). In medium-high-temperature Daqu, the dominant genera included Aspergillus (75.52% abundance), Saccharomycetales (14.97% abundance), and Weissella (16.65% abundance). High-temperature Daqu was primarily characterized by the presence of Aspergillus (33.84% abundance), Thermomyces (33.67% abundance), Virgibacillus (25.52% abundance), and Kroppentedtia (24.10% abundance). The analysis of the brewing effect showed nine different flavour substances in the three kinds of Daqu baijiu. The sensory experience of medium-temperature Daqu baijiu was sweet and harmonious. Medium-high-temperature Daqu baijiu had a pleasing grain aroma, and high-temperature Daqu baijiui had a rich aroma and pure aftertaste. The results of the correlation analysis indicated that acidity was positively correlated with the abundance of Thermoascus and Virgibacillus. Liquefaction power positively correlated with Wallemia, Staphylococcus, and Saccharopolyspora abundance. Additionally, saccharifying power was positively correlated with Pantoea, while fermentation power was positively correlated with Weissella abundance. The physicochemical properties of Daqu significantly influenced its microbial community composition. Aspergillus showed a negative correlation with the content of methanol and isobutanol. Bacillus, Staphylococcus, and Saccharopolyspora abundance were positively correlated with ethyl acetate and ethyl lactate, whereas Lactobacillus abundance was negatively correlated with ethyl acetate content. The various flavour types of Daqu differed significantly in the physicochemical and microbial compositions among the various flavour types of Daqu. Within the same process, the style of different flavour types of Daqu baijiu was primarily determined by the processing style. The physicochemical properties and microbial diversity of Daqu were closely linked to the quality of baijiu. This study demonstrated the influence of Daqu and processing methods on baijiu style, explored the relationship between Daqu's physicochemical and microbial aspects and baijiu flavour, and provided a theoretical foundation for enhancing the quality of different flavour baijiu and integrating various flavour types.

β-Glucosidase can hydrolyze aryl-glucoside and holds significant application value in the fields of food and biotransformation. To investigate the influence of substrate side-chain groups on the activity of β-glucosidase, the β-D-Glu from Aspergillus niger was cloned and expressed. Through in silico saturation mutagenesis followed by experimental validation, key amino acid was identified within 4 Å of the β-D-Glu binding pocket, molecular docking and molecular dynamics simulations were employed to analyze the structure-activity relationship between the enzyme and substrate. β-D-Glu exhibited significant differences in activity toward structurally similar monocyclic aryl-glycoside substrates with varying side chains. Specifically, the enzymatic activities toward salicin, arbutin, and pNPG were measured at 44.72, 103.97, and 839.02 IU/mL, respectively. Through in silico saturation mutagenesis followed by experimental validation, residue R98 was identified as a key amino acid within 4 Å of the β-D-Glu binding pocket. Mutation at this site exerted substrate-specific effects on catalytic activity towards different substrates. Compared to wild-type enzyme, R98F mutation increased the relative activity towards salicin to 266.08%, while R98I and R98Q mutations decreased the relative activities to 37.62% and 35.05%, respectively. All three mutants showed decreased relative activities towards arbutin, but the relative activities towards pNPG remained almost unchanged. Specifically, the R98F mutant exhibited significantly enhanced activity towards salicin, while its activity towards arbutin and pNPG decreased by 16.44% and 7.54%, respectively. Molecular docking and molecular dynamics simulations revealed that differences in the polarity and electron-donating capacity of the side-chain groups in monocyclic aryl-glucoside substrates lead to distinct binding modes with the enzyme. The R98F mutation modulates both the conformational flexibility at the binding pocket entrance and the binding affinity between catalytic key residues and substrates. It is speculated that the mutation specifically enhances the hydrolytic activity toward salicin by improving both glycosidic bond cleavage efficiency and reaction rate. The results of this study help to reveal the hydrolysis characteristics of β-glucosidase towards different aryl-glucoside substrates and provide a scientific basis for the design and modification of this enzyme.

This study aimed to screen lactic acid bacteria (LAB) with uric acid-regulating potential from the gut microbiota of Trachemys scripta elegans and systematically evaluate their functional characteristics. The selective culture medium with uric acid as the sole carbon and nitrogen source was established for primary screening, combined with in vitro uric acid (UA) degradation activity test and xanthine oxidase (XOD) inhibition experiment for secondary screening. Finally, two dominant strains were identified by 16S rDNA sequencing, and their functional characteristics were characterized. Results demonstrated that strains Enterococcus hirae YL-3 and Enterococcus durans YL-8 exhibited UA degradation rates of 83.83% and 85.48%, respectively, along with XOD inhibition rates of 71.72% and 65.79%, indicating significant hypouricemic potential. Additionally, strain YL-3 exhibited excellent fermentation and probiotic characteristics. In media with 6% NaCl, it achieved an OD₆₀₀ of 0.76, outperforming the blank group's 0.55 (P<0.05). It also showed a survival rate of 75.46% under pH3.0 conditions and 99.53% in the presence of 0.3% bile salts; Its autoaggregation rate was 89.38%. Strain YL-8 demonstrated strong antioxidant activity, with its fermentation supernatant achieving DPPH·, ABTS⁺·, and ·OH scavenging rates of 60.22%, 93.66%, and 99.25%, respectively. In this study, LAB with high uric acid degradation ability and xanthine oxidase activity were isolated from the intestine of Trachemys scripta elegans for the first time, which provided theoretical basis for developing probiotic preparation to alleviate hyperuricemia.

To investigate the changes in bioactive compounds and the hypoglycemic action mechanisms of chickpea milk fermented by probiotics, Lacticaseibacillus rhamnosus FMBL L23004 CNN that capable of enhancing the α-amylase and α-glucosidase inhibitory activities was selected in this study. The changes of flavor profiles and functional components were characterized in basis of optimizing the fermentation process of chickpea milk fermented by L. rhamnosus FMBL L23004 CNN, and untargeted metabolomics, network pharmacology and molecular docking techniques were combined to explore the potential hypoglycemic components and their mechanisms in fermented chickpea milk. The results showed that the optimal process for the fermentation of chickpea milk were involved following parameters: 3% of the inoculation amount of L. rhamnosus FMBL L23004 CNN, fermentation temperature of 36.5 ℃, and fermentation duration of 17 h. L. rhamnosus FMBL L23004 CNN not only significantly enhanced the α-amylase and α-glucosidase inhibitory activity (30.96%), antioxidant capacity (ABTS⁺ radical scavenging activity: 72.39%, DPPH radical scavenging activity: 83.55%) and the contents of total phenols (30.46 mg/100 mL) and flavonoids (54.69 mg/100 mL) in chickpea milk through fermentation, but also improved the flavor by decomposing beany flavor substances such as 2-pentylfuran, octenal, and hexanal. Untargeted metabolomics revealed that the fermented chickpea milk was mainly composed of amino acids, peptides and analogues, fatty acids and conjugates, carbohydrate derivatives, terpenoids, and flavonoids. Fermentation of chickpea milk with L. rhamnosus FMBL L23004 CNN contributed to a significant increase in 73 pre-existing compounds and the formation of 775 novel compounds. The potential hypoglycemic effects of 10 key compounds were analyzed using network pharmacology and molecular docking. The results indicated that bioactive constituents, such as Diosgenin, Lepidium terpenoid, and Inulobiose, may synergistically exert hypoglycemic effects through the involvement of the PI3K-Akt signaling pathway, the lipid metabolism and atherosclerosis pathways, as well as the Ras signaling pathway. Notably, Diosgenin exhibited high docking stability with target proteins through hydrogen bonding interactions: STAT3 (−8.9 kcal/mol), AKT1 (−8.3 kcal/mol), α-amylase (−9.7 kcal/mol), and α-glucosidase (−8.8 kcal/mol). This findings provided valuable technical insights into chickpea resource utilization, while also establishing a theoretical foundation for the application of L. rhamnosus FMBL L23004 CNN in food and medicine.

To develop a method for the preparation of selenium exopolysaccharide (Se-EPS) with high yield, the heat-resistant Weizmannia coagulans P-L1 was selected to produce Se-EPS through fermentation, with the addition of sodium selenite at a concentration of 20 mg/L, using anion exchange resins. In addition, Se-EPS was characterized using infrared spectroscopy, and in vitro hypoglycemic activity of Se-EPS was investigated. The results showed that the initial bacterial concentration, the employment of anion exchange resins and the fermentation time all had a significant effect on the yield of Se-EPS. With an initial bacterial concentration of 1×10⁶ CFU/mL, the yield of Se-EPS achieved up to 19.1 g/L after 8 days of fermentation, which was increased by 5.4-fold as compared to the yield of Se-EPS obtained with an initial bacterial concentration of 1×10⁵ CFU/mL, and was increased by 19.5-fold as compared to the yield of exopolysaccharide (EPS) obtained by conventional fermentation (without using anion-exchange resin). The selenium content of the Se-EPS reached up to 213 μg/g. Infrared spectroscopy analysis revealed that selenium was probably incorporated into the EPS via Se-O and Se=O bonds. Both EPS and Se-EPS derived from Weizmannia coagulans P-L1 exhibited good in vitro hypoglycemic activity, with Se-EPS showing significantly higher activity than EPS. At a concentration of 1 mg/mL, the inhibition of Se-EPS against α-glucosidase and α-amylase were 28% and 16% higher than those of EPS, respectively. The study provides theoretical support and technical references for the development and application of Se-EPS products derived from Weizmannia coagulans.

This study aimed to treat grape pomace-derived soluble dietary fiber (SDF) using two modification methods, optimize the modification parameters, compare the physicochemical properties of SDF before and after modification, and investigate its hypolipidemic effects in hyperlipidemic mice, thereby providing a theoretical basis for in-depth research on grape pomace SDF and food development. Using grape pomace SDF as the raw material, it was subjected to modification by microwave-acid (M-A) and cellulase-ultrasound wave (C-UW) methods. Based on single-factor experiments, response surface methodology was employed to optimize the experimental conditions and determine the optimal parameter combinations for modification. The physicochemical properties (including functional characteristics, cholesterol adsorption capacity, and cation exchange capacity) of unmodified SDF and the two modified SDF were compared. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses were also conducted. Additionally, a hyperlipidemic mouse model was established to explore the hypolipidemic effects of SDF before and after modification. Measurements and analyses were conducted on mouse body weight, four lipid profile indicators, serum ALT and AST activities, liver indices, and histological staining of liver sections. Results showed that the optimal parameter combination for M-A method modified SDF was a solid-to-liquid ratio of 1:24.97, microwave power of 220.56 W, microwave time of 60.24 s, and the yield of SDF was 22.17%. For validation, the process parameters were slightly adjusted to citric acid mass fraction 6%, solid-to-liquid ratio 1:25, and microwave power 240 W, resulting in an average SDF yield of 21.74%, with only a minor deviation of 0.41% from the theoretical yield. For the C-UW-modified SDF, the optimal parameters were: cellulase addition 0.38%, enzymatic hydrolysis temperature 54.04℃, and enzymatic hydrolysis time 28.61 min, resulting in an SDF yield of 28.8%. For validation, the process parameters were slightly adjusted to cellulase addition 0.4%, enzymatic hydrolysis temperature 55 ℃, and enzymatic hydrolysis time 30 min, resulting in an average SDF yield of 28.29%, with only a minor deviation of 0.51% from the theoretical yield. In terms of physicochemical properties, C-UW-modified SDF exhibited significant superiority over unmodified SDF and M-A-modified SDF. SEM results showed that C-UW-modified SDF formed a denser, rod-like structure, while FTIR analysis indicated that the main components and overall chemical structure of the three SDFs remained relatively stable without significant changes. These findings confirmed that C-UW-modified SDF demonstrated better modification effects compared to unmodified SDF and M-A-modified SDF. In the mouse experiments, compared to the model group, C-UW SDF significantly reduced TC, TG, and LDL-C, while significantly increasing HDL-C. Compared to other treatment groups (unmodified SDF, M-A SDF), C-UW SDF showed more pronounced effects in improving the four lipid profile indicators, particularly in reducing LDL-C and increasing HDL-C. Additionally, C-UW SDF exhibited a reducing effect on serum ALT and AST activities, an inhibitory effect on weight gain, and alleviated liver damage, protecting the integrity of hepatocytes. These results confirmed that C-UW SDF was more effective in reducing blood lipid levels in hyperlipidemic mice, laying a foundation for subsequent research on grape pomace SDF and food development.

To address the fishy odor of large yellow croaker (Larimichthys crocea), this study investigated deodorization via yeast fermentation using high-activity dry yeast as the fermentation strain. Single-factor experiments were conducted to evaluate the effects of fermentation temperature, fermentation time, and yeast dosage on sensory scores and product freshness. Subsequently, the fermentation parameters were optimized using response surface methodology, with sensory scores used as the response variable. Under the optimized conditions, differences in color, pH, water-holding capacity (WHC), cooking loss, textural properties (hardness, springiness, chewiness, and gumminess), free amino acid (FAA) composition, and volatile compounds in large yellow croaker before and after fermentation were further analyzed. The optimal fermentation conditions were determined to be a temperature of 28 ℃, duration of 55 min, and yeast addition level of 1.75%. Under these conditions, fermentation enhanced textural characteristics and color attributes, with WHC increasing by 4.14% and cooking loss decreasing by 3.11%. FAA analysis showed that the total free amino acid content decreased by 154.07 mg/100 g after fermentation, with the umami, sweet, and bitter amino acid contents decreasing by 9.9, 61.33, and 74.62 mg/100 g, respectively, and the proportions of umami and sweet amino acids increasing by 4% and 0.52%, respectively. SPME/GC–MS analysis demonstrated a significant reduction in fishy aldehydes (nonanal, heptanal, pentanal, and hexanal) and a substantial increase in pleasant fermented aroma compounds (alcohols, ketones, and esters). In summary, yeast fermentation effectively improved the flavor profile and product quality of large yellow croaker. This study provides a theoretical basis for the application of fermentation-based deodorization technology in large yellow croaker processing.

To investigate the preparation of freeze-dried Pediococcus pentosaceus sourdough and its effects on the quality of multigrain steamed bread, this study utilized skim milk powder as a cryoprotectant to prepare freeze-dried P. pentosaceus sourdough. The cryoprotective effects of different skim milk powder concentrations were evaluated, and the ability of the freeze-dried sourdough to improve the textural quality of sorghum steamed bread was further explored. Results indicated that the survival rate of P. pentosaceus in freeze-dried sourdough with 10% skim milk powder was 28.5%, significantly lower than those with 15% and 20% skim milk powder. However, this group exhibited the highest dough fermentation capacity, a specific volume of steamed bread (2.58 mL/g), and sensory scores. An in-depth analysis of macromolecular structures revealed that sourdough fermented with 10% skim milk powder showed a significant decrease in β-sheet content and an increase in α-helix content in gluten protein secondary structures, alongside a notable rise in starch gelatinization temperature and a reduction in enthalpy. Applying the 10% skim milk powder freeze-dried P. pentosaceus sourdough in sorghum steamed bread preparation significantly improved the dough's textural properties. It enhanced the overall sensory score of the steamed bread. This study provides insights into the commercial production of freeze-dried P. pentosaceus sourdough and its application in multigrain steamed bread.

Camel meat serves as an excellent source of high-quality protein for human consumption. However, its relatively high connective tissue content renders the meat tough and challenging to chew, diminishing consumer acceptance. This study investigated the effects of ultrasonic and papain treatment on enhancing the tenderness and overall quality of camel meat. Univariate experiments were conducted to evaluate ultrasonic time, ultrasonic power, and papain concentration, and the response surface methodology (RSM) was employed to screen for the optimal tenderization process. Furthermore, the synergistic effect of ultrasonic treatment combined with papain on camel meat quality was analyzed in this paper. The findings demonstrated that tenderness of camel meat was significantly improved (P<0.05). Specifically, the optimal tenderization conditions were as follows: A papain concentration of 120 U/mL, an ultrasound duration of 50 minutes, and an ultrasound power of 180 W. Under these optimal conditions, compared to untreated meat, the shear force and lightness (L^*) in the co-treatment group were significantly reduced (P<0.05), cooking loss decreased by 8.64%, while texture profile analysis showed significant improvements (P<0.05). Therefore, the above data indicate that the treatment significantly improved the tenderness of camel meat. Additionally, the electrophoresis results showed lighter bands at 220 and 100 kDa, indicating degradation of the myosin heavy chain and decomposition of myofibrillar proteins. And the α-helix content of myofibrillar proteins decreased from 46.21% to 29.40%, while the β-turn content decreased from 25.11% to 13.08%. Conversely, the contents of β-sheet and random coils increased.

In this study, we investigated solid-state fermentation (SSF) as a bioprocessing strategy to improve the total flavonoid yield and systematically evaluate the quality enhancement of Chenpi. Bacillus subtilis was selected as the optimal fermentation strain based on total flavonoid yield. The SSF process was systematically optimized through single-factor experiments and response surface methodology using a Box–Behnken design. Subsequently, the total flavonoid content, levels of four major flavonoid compounds (hesperidin, hesperetin, nobiletin, and tangeretin), and in vitro antioxidant activity, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, were compared between fermented and non-fermented Chenpi. Results showed that the optimized fermentation conditions were as follows: Inoculation volume of 20%, liquid-to-solid ratio of 0.8:1 mL/g, temperature of 34 ℃, and fermentation time of 25 h. Under these conditions, the total flavonoid yield reached 2.22%. Compared with the non-fermented control, the total flavonoid content in fermented Chenpi increased significantly by 21.08% (22.17±1.01 vs 18.31±1.02 mg RE/g, P<0.05). The contents of all four major flavonoid compounds were significantly elevated: hesperidin (9.15% enhancement, P<0.05), hesperetin (12.43% enhancement, P<0.05), nobiletin (13.21% enhancement, P<0.01), and tangeretin (12.15% enhancement, P<0.01). Furthermore, fermentation markedly enhanced antioxidant activity, as evidenced by the significant decrease in IC₅₀ values for DPPH and ABTS⁺ radicals from 1.17 and 1.15 mg/mL to 0.83 and 0.69 mg/mL, respectively. In summary, SSF with B. subtilis is an effective method for simultaneously improving total flavonoid yield, enhancing individual flavonoid contents, and boosting antioxidant activity in Chenpi. This method provides a technical basis and shows great application potential for developing high-value Chenpi-based products.

To promote the high-value utilization of Huangshui, a byproduct of Baijiu brewing, Huangshui was used as the raw material, and the yield of crude Huangshui polysaccharide (cHSP) was used as the evaluation index. The isolation process of cHSP was optimized using single-factor experiments combined with response surface methods. Subsequently, enzymatic deproteinization was employed to prepare Huangshui polysaccharide (HSP), followed by in vitro evaluation of antioxidant and hypoglycemic activities. Furthermore, the inhibition mechanism of HSP on α-amylase was analyzed using enzyme kinetics. The results showed that the optimal ethanol precipitation conditions for cHSP were as follows: temperature of 5.8 ℃, time of 14.3 h, and ethanol volume ratio of 1:5. Under these conditions, the cHSP was 7.36±0.03 mg/mL. Activity studies in vitro indicated that HSP exhibited strong scavenging capacity against ABTS⁺, DPPH, and hydroxyl radicals, with IC₅₀ values of 3.38, 1.53, and 3.36 mg/mL, respectively. Meanwhile, the IC₅₀ values of HSP against α-glucosidase, pancreatic amylase, and α-amylase were 3.75, 2.40, and 2.08 mg/mL, respectively, indicating a potential hypoglycemic effect. Enzyme kinetic analysis showed that the inhibitory effect of HSP on α-amylase was mixed. The inhibition constant (K_I) was 4.21 mg/mL, which was lower than the inhibition constant for the enzyme-substrate complex (K_IS=8.62 mg/mL). This results suggest that HSP has a stronger affinity for free α-amylase. The findings indicate that Huangshui polysaccharide have certain antioxidant activity and excellent α-amylase inhibitory capacity, highlighting their potential applications in the development of natural antioxidants and functional foods for hypoglycemia.

To improve the drying efficiency and quality of apple slices, we applied vacuum pulsation drying technology to the apple slice drying processes and explored changes in indicators such as drying characteristics, rehydration ratio, color, vitamin C (V_C) content, and total flavonoid content under different drying temperatures (55, 60, 65, and 70 ℃), normal pressure holding times (2, 4, 6, 8, and 10 min), and vacuum holding times (5, 10, 15, 20, and 25 min). The apple slice drying time decreased with an increase in the drying temperature, increased with an increase in the normal pressure time, and first decreased and then increased with increasing vacuum holding time. The effective moisture diffusion coefficient was 1.69×10^-11~3.63×10^-11 m²/s. During the drying process, the internal temperature of the apple slices fluctuated in a stepwise manner, increasing rapidly during the normal pressure stage and then decreasing owing to heat absorption from water evaporation during the vacuum stage. The drying temperature, vacuum holding time, and normal pressure holding time had significant effects (P<0.05) on the rehydration ratio, color, total flavonoid content, and V_C content. The rehydration ratio and V_C content exhibited gradually decreasing trends with increasing drying temperatures. The comprehensive score was the highest (0.73±0.01) at a drying temperature of 60 ℃, normal pressure holding time of 2 min, and vacuum holding time of 10 min. Under these process conditions, the drying time, total flavonoid content, rehydration ratio, V_C content, and ΔΕ were 288 min, 9.21±0.48 mg/g, 2.23±0.07, 1.36±0.02 mg/g, and 24.65±1.94, respectively. This study provides a theoretical basis for optimizing the process parameters of the drying of apple slices via vacuum pulsation and aids in improving their production quality and efficiency.

This study investigated the vintage variations in volatile aroma components of Fuding gardenia-scented white tea using HS-SPME-GC-MS, sensory evaluation, and ROAV analysis. Comparative analysis was conducted on unscented tea blanks, scented tea products, and teas from different production years (2021 and 2023). A total of 492 volatile compounds were identified in both unscented blanks and scented tea, while 378 compounds were detected across different production years. VIP analysis (VIP>1, P<0.05) identified 89 decisive aroma compounds categorized as: Fruity-sweet, floral-honey sweet, floral, woody, herbal, fatty notes. ROAV>10 components including methyl anthranilate, phenethyl isovalerate, and 1-octen-3-one contributed citrusy, sweet-fruity, and rosy floral characteristics. Comparative analysis revealed 19 key differential compounds between 2021 and 2023 vintages. Methyl benzoate, phenethyl isovalerate, and methyl decanoate were characteristic of the superior 2023 vintage, imparting more intense and persistent floral-fruity notes. Ten critical markers (VIP>1, P<0.05) were identified: Methyl benzoate, 2-methylbutyrate, phenethylisovalerate, (E,E)-3,5-octadien-2-one, nonanal, trans-2,4-decadienal, linalool, β-ionone. Post-scenting gardenia-white tea exhibited greater aroma diversity and higher odor activity compared to unscented tea blanks. The 2023 vintage showed enhanced aroma activity over the 2021 batch, serving as a marker for superior quality in newer productions. These findings provide a scientific basis for quality assessment and utilization of Fuding gardenia-scented white tea.

In this study, hyperspectral imaging technology was used to achieve rapid and nondestructive detection of key quality indicators of kiwifruits, including soluble solids content, pH, firmness, and color e value. A hyperspectral imaging system was employed to capture hyperspectral images of kiwifruits, and the average spectral reflectance values from regions of interest were extracted for each sample. Simultaneously, reference values for the quality indicators were measured according to Chinese national standard methods. The original spectra were preprocessed using four methods: Second derivative, first derivative, multi-scatter calibration, and standard normal variation (SNV). Based on the full spectra, partial least-squares regression and principal component regression models were developed to predict kiwifruit quality indicators, and the optimal spectral preprocessing method was selected. To enhance model efficiency and stability, characteristic wavelengths were selected from the full spectra using a successive projections algorithm and competitive adaptive reweighted sampling (CARS). Multiple linear regression (MLR) and error back-propagation neural network models were then constructed using these selected characteristic wavelengths. Comparison of established models using the characteristic wavelengths with those utilizing the full spectra revealed that the SNV-CARS-MLR model had the best ability to assess kiwifruit quality indicators. Specifically, the prediction correlation coefficients (R_p) for soluble solids content, pH, firmness, and color e value were 0.9552, 0.8870, 0.8799, and 0.9079, respectively. The respective root mean square errors of the predictions were 0.9088, 0.0715, 2.3746, and 0.0285, and the respective residual predictive deviation (RPD) values were 3.3800, 2.0349, 2.1350 and 2.2838. All RPD values exceeded two, indicating strong model performance. Finally, pseudo-colouring was employed to input pixel information from hyperspectral images into the SNV-CARS-MLR model to visualise the distribution and compare kiwifruits of different quality grades. In conclusion, hyperspectral imaging technology enables rapid, nondestructive detection of key quality indicators in kiwifruits.

To elucidate the quality characteristics of crabapple cultivars and facilitate resource utilization, we systematically evaluated 30 crabapple varieties using multidimensional analyses. Physicochemical parameters (fruit weight, moisture content, and soluble solids content) and bioactive profiles (xanthine oxidase inhibitory activity, expressed as IC₅₀) were quantified. Antioxidant potential was assessed using three established methods: DPPH and ABTS⁺ radical scavenging capacity, and ferric ion-reducing antioxidant power. Multivariate statistical approaches, including correlation analysis, principal component analysis (PCA), and hierarchical cluster analysis, were used for data interpretation. Notably, the cultivars contained substantial levels of total phenolics (2.749~80.877 mg GAE/g DW) and flavonoids (3.522~167.312 mg RE/g DW), demonstrating strong negative correlations (P<0.05) with fruit morphometric parameters (diameter, length, and weight). These phytochemical profiles accounted for the remarkable antioxidant capacity and inhibition of xanthine oxidase. The PCA revealed that the first five principal components explained 82.570% of the total variance. Through the established quality evaluation model, cultivar '2010-6' emerged as the most promising candidate, characterized by the highest phenolic and flavonoid contents, superior antioxidant activities (0.827, 0.654, and 0.518 mmol TE/g DW), and potent xanthine oxidase inhibition (IC₅₀=2.724 mg/mL). Despite the suboptimal sugar–acid ratio (0.47~5.48), these findings position crabapples as valuable raw materials for functional food processing (such as juice and wine production) and natural bioactive compound extraction. This study establishes a scientific framework for the comprehensive quality assessment of crabapple resources, providing critical insights for varietal selection in nutraceutical development and value-added processing.

Aroma extract dilution analysis (AEDA) was employed to detect the aroma-active compounds of Maopu herbal Baijiu. The aroma-active compounds with FD≥2 were quantified through liquid-liquid extraction and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The characteristic compounds were investigated via their FD values, aroma activity values (OAVs), and aroma recombination experiment. The interactions among these compounds were then investigated using the Feller additive model and S-curve. The result showed that a total of 84 aroma-active compounds were identified, mainly esters, acids, aldehydes, and terpenes. Significant differences were distinguished in the content of aroma compounds of the three herbal Baijiu (P<0.05). Furthermore, a total of 51, 53, and 54 compounds with OAV≥1 were confirmed as important aroma compounds in the three herbal Baijiu, respectively. The result revealed that ethyl hexanoate and ethyl butanoate played critical roles in the overall aroma characteristics. In addition, 3-methylbutanal, butanoic acid, hexanoic acid, ethyl 3-methylbutanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, dimethyl trisulphide, and 1,1-diethoxyethane also significantly contributed to the aroma characteristics. Further experimental results showed interactions between different compounds, including masking, addition, and synergism. For example, a masking effect occurs between ethyl hexanoate and dimethyl trisulfide, an additive effect occurs between ethyl hexanoate and ethyl 3-methylbutyrate, and a synergistic effect occurs between ethyl 3-methylbutyrate and hexanoic acid. The findings of this study can offer theoretical foundations and data-driven references for product design, flavor reconstruction, and quality enhancement in the herbal Baijiu industry.

To investigate the effects of spontaneous controlled atmosphere packaging (MAP) with 1-methylcyclopropene (1-MCP) combined with different thicknesses (0.02, 0.04 mm) of fresh-keeping bags on the browning and cold storage quality of 'Venus Golden' apple fruits, two storage methods, 1-MCP (1.0 μL/L)+MAP and MAP, were used to treat 'Venus Golden' apples, which were then stored at (0±0.5) ℃ for 60 days and 160 days. The results showed that 0.02PE, 1-MCP+0.02PE, and 1-MCP+0.04PE treatments could all slow down the speed of peel yellowing and greasiness to a certain extent, effectively inhibit peel and flesh browning, and suppress the decrease of fruit firmness, titratable acid, respiration rate, ethylene release rate, and puncture parameters (including breaking force, yield force, flesh firmness, and flesh work). Compared with the CK group, the 0.04PE treatment group made 'Venus Golden' apples more prone to browning and accelerated fruit senescence. It can be seen that 0.02PE, 1-MCP+0.02PE, and 1-MCP+0.04PE treatments can all maintain the cold storage quality of 'Venus Golden' apples, reduce the fruit browning index, and improve the fruit taste and flavor, among which the 1-MCP+0.02PE treatment has the best fresh-keeping effect on 'Venus Golden' apples, extending the fruit storage period to more than 160 days.

To investigate the effects of combined treatment with slightly acidic electrolyzed water (SAEW) and ε-polylysine hydrochloride (ε-PLH) on the refrigerated quality of largemouth bass (Micropterus salmoides) fillets, this study selected bass with a weight of 500~800 g, processed it into fillets weighing 30±3 g fillets after purification. Four treated groups were set up: Sterile purified water (CK), 50 mg/L SAEW (SAEW), 0.3% ε-PLH (PLH), and a mixture of 50 mg/L SAEW and 0.3% ε-PLH (MIX). Fillets were soaked in the solutions at a 1:5 (w/v) ratio for 15 minutes, drip dried, sealed in PVC bags, and stored at 4 ℃. Microbial, physicochemical, and sensory evaluations were done regularly. Results indicated that by day 12 of storage, the total bacterial count in the MIX group (6.58 lg CFU/g) remained below the maximum safety limit (7.00 lg CFU/g) stipulated by International Commission on Microbiological Specifications for Foods (ICMSF), while the CK, SAEW, and PLH groups exceeded this limit by 8, 12, and 12 day, respectively. The MIX group exhibited significantly lower volatile basic nitrogen (TVB-N) content (13.42 mg/100 g) and thiobarbituric acid (TBA) value (0.55 mg/kg) compared to individual treatment groups (P<0.05), along with the slowest pH increase (7.10). Microbial diversity analysis revealed that the relative abundance of the spoilage bacterium Pseudomonas in the MIX group (78%) was significantly lower than that in the CK group (85%) (P<0.05). Additionally, the MIX group demonstrated superior color stability (only a 6.9% decrease in L^* value and minimal change in a^* value) and texture properties (70% hardness retention) compared to individual treatments. Sensory evaluation confirmed that the MIX group maintained higher acceptability even on day 12 of storage. In conclusion, the combination of SAEW and ε-PLH effectively delayed quality deterioration in refrigerated Micropterus salmoides fillets, offering a valuable reference for processing and marketing freshwater fish ready-to-cook products in China.

To investigate the effects of different thickness packaging on the postharvest quality of honey peaches, this study was conducted using 'Baixue' honey peaches as the experimental material. The honey peaches were packaged in polyethylene fresh-keeping bags of three different thicknesses: 0.040, 0.055, and 0.080 mm, without polyethylene fresh-keeping bags packaging as the control group (CK) and all samples were stored at (4±1 ℃), this study investigated the effect of polyethylene fresh-keeping bags of varying thicknesses on the quality indices, gas content within the fresh-keeping bags, and related enzyme activities of honey peaches. The results indicated that, compared to the control group, the packaging of polyethylene fresh-keeping bags of varying thicknesses effectively prolonged the quality of honey peaches. When the honey peaches were packaged in a 0.080 mm thickness fresh-keeping bag and stored for 42 days, the fruit retention rate reached 100%. This result was significantly better than that of the CK group and the 0.040 mm treatment group (P<0.05), but not significantly different from the 0.055 mm treatment group (P>0.05). The weight loss rate was only 0.44%, and the soluble solids content was 10.27%, both of which were significantly lower than those of the CK group (P<0.05). However, these values were not significantly different from those of the 0.040 and 0.055 mm treatment groups (P>0.05). The firmness of the fruit decreased by 30.42% compared to the initial firmness, which was significantly better than that of the CK group, 0.040 and 0.055 mm treatment groups (P<0.05). The O₂ and CO₂ concentrations in the fresh-keeping bags were 1.10% and 10%, respectively, and were significantly different from those in the 0.040 and 0.055 mm treatment groups (P<0.05). The honey peaches exhibited color parameters of L^*=69.21, a^*=9.95, b^*=15.4 and the titratable acidity was measured at 1.4%. These values were significantly different from those of the CK group and the 0.040 and 0.055 mm treatment groups (P<0.05). The polyphenol oxidase activity was 24.12% lower than that of the control group, which was significantly better than the CK group and the 0.055 mm treatment group (P<0.05). However, it was not significantly different from the 0.040 mm treatment group (P>0.05). In conclusion, the 0.080 mm polyethylene fresh-keeping bags significantly extended the storage period of honey peaches, thereby providing a theoretical foundation for honey peach preservation technologies.

Objective: This study aimed to investigate the therapeutic mechanism of Oviductus ranae (OR) in chronic fatigue syndrome (CFS). Methods: Active ingredients and potential targets of OR were screened using TCMSP, BATMAN, and GeneCards databases with the keywords "OR" and "CFS". Molecular docking was performed to assess binding affinities between bioactive compounds and their targets. A mouse model of CFS was constructed using an exhausting swim and chronic restraint stress. Mice were treated with OR suspension (800, 400, or 200 mg/kg) via oral gavage for 14 days. Biochemical parameters and inflammatory markers were analyzed in serum, muscle, liver and brain tissue. Results: Five bioactive compounds and eight core targets associated with CFS improvement were identified. OR exerts its therapeutic effect primarily through modulation of the IL-17/TRAF6 signaling pathway. Molecular docking results indicated that campesterol, a component of OR, exhibits the strongest binding affinity, suggesting its role as a key active ingredient. Results from in vivo animal experiments demonstrated that OR had a significant therapeutic effect on CFS model mice, effectively improving their behavioural indicators and resolving their physiological and biochemical abnormalities. In terms of behavioural aspects, the mice in the administered group showed significant increases in body weight and diet, as well as a significant increase in sugar-water preference (P<0.01 or P<0.05), compared with the model group. Several behavioural tests revealed that, in the forced swimming test (FST) and the tail suspension test (TST), the administered group's immobility time was significantly shorter (P<0.01). In the open-field test (OFT), locomotion speed, total locomotion distance and the number of times standing up were all significantly increased (P<0.01 or P<0.05). In the Morris Water Maze (MWM), avoidance latency was significantly shorter. Concurrently, the movement distance and residence time in the target quadrant were significantly prolonged (P<0.01 or P<0.05). The assay results of the biochemical indicator showed that BUN levels, IL-6 levels, TNF-α levels, COX-2 levels and MDA levels were significantly reduced, while SOD activity and GSH-Px activity were significantly increased in the administered group of mice (P<0.01 or P<0.05). Additionally, lactic acid content in muscle tissue decreased significantly (P<0.01 or P<0.05). Studies of the molecular mechanism suggested that OR may exert therapeutic effects by modulating the IL-17/TRAF6 signalling pathway. Conclusion: OR ameliorates CFS by modulating the IL-17/TRAF6 signaling pathway, thereby providing a novel perspective for the clinical management of CFS.

To evaluate the differences in functional component contents as well as anti-inflammatory and antioxidant effects among turnip roots with different peel colors, colorimetric methods were employed to determine the contents of polysaccharides, flavonoids, saponins, glucosinolates, and polyphenols in extracts from white-, purple-, and yellow-peeled turnips. An LPS-induced inflammatory model was established using RAW264.7 cells to assess the effects of turnip extracts with different peel colors on the viability of RAW264.7 cells stimulated by lipopolysaccharide (LPS) and on the levels of inflammatory mediators (NO, IL-6, TNF-α, IL-1β). Meanwhile, the in vitro antioxidant activities (DPPH· and ABTS⁺· radical scavenging assays) of the three types of turnip peel extracts were preliminarily evaluated. Results showed that polysaccharide contents were 28.35, 9.97, and 7.43 g/100 g in purple-, white-, and yellow-peeled turnips, respectively. Corresponding values of 0.159, 0.156, and 0.201 g/100 g were obtained for flavonoid levels; 3.67, 3.40, and 4.50 g/100 g for saponin contents; 1.14, 2.13, and 1.54 g/100 g for glucosinolate concentrations; and 500.7, 318.05, and 313.3 g/100 g for polyphenol levels. The extracts of purple, white, and yellow-peeled turnips contributed to a significant enhancement of cell viability (P<0.05) and effectively suppressed the levels of inflammatory factors induced by LPS, including NO, IL-6, TNF-α, and IL-1β. The DPPH· scavenging rates of extracts were 47.26%, 38.10%, and 63.42%, respectively, whereas those of ABTS⁺· reached 81.18%, 87.30%, and 99.73%, respectively. This study provides critical experimental evidence for elucidating the anti-inflammatory mechanisms of turnips and the structure-activity relationships of their bioactive components, while also offering scientific references for the diversified development and utilization of turnip resources.

In this study, we investigated the therapeutic effects of black corn polysaccharide (BPS) on diabetic osteoporosis (DOP) in rats and sought to elucidate the underlying mechanisms. Methods: A DOP rat model was established by feeding rats a high-fat diet combined with streptozotocin (STZ) injection. The rats were randomly assigned to one of the following five groups: Model, low-dose BPS, high-dose BPS, metformin, and blank control groups. Metabolic parameters, including fasting blood glucose (FBG), food and water intake, and body weight were monitored, and we collected serum, femur, and tibia samples. In addition, using ELISA, we determined the serum levels of glycosylated hemoglobin (GHb), 1,25-(OH)₂D₃, parathyroid hormone (PTH), N-terminal propeptide of type I procollagen (PINP), tartrate-resistant acid phosphatase 5b (TRACP-5b), C-terminal telopeptide of type I collagen (CTX-I), osteoprotegerin (OPG), and receptor activator of nuclear factor-κB ligand (RANKL). Furthermore, morphometric measurements of cortical and cancellous bones were performed based on observations of hematoxylin and eosin-stained tissues, whereas femoral biomechanical properties were assessed using a three-point bending test, and the protein expression of OPG and RANKL in tibia was determined immunohistochemically. Results: BPS treatment was found to promote significant reductions in the serum levels of GHb (P<0.01) and FBG (P<0.01), along with reductions in the bone resorption markers TRACP-5b (P<0.01) and CTX-I (P<0.01), and increases in the levels of PTH (P<0.05), 1,25-(OH)₂D₃ (P<0.01), PINP, OPG and OPG/RANKL ratio (P<0.05 or P<0.01). BPS also contributed to an improvement in tibial bone microstructure by promoting increases in the percentage trabecular area (%Tb.Ar), trabecular number (Tb.N), cortical bone area (Ct.Ar), and bone marrow cavity area percentage (%Ma.Ar), whilst reducing trabecular separation (Tb.Sp). Moreover, BPS enhanced femoral biomechanical properties, including maximum load (P<0.01), maximum energy absorption (P<0.01), structural toughness (P<0.01), and elastic modulus (P<0.01). In addition, BPS was found to promote upregulated OPG and downregulated RANKL expression in bone tissue. Conclusion: In DOP rats, the administration of BPS effectively improves glycemic control, ameliorates bone metabolic disorders, and enhances bone strength, plausibly via regulation of the OPG/RANK/RANKL signaling pathway. These findings will provide a theoretical basis for developing BPS as a potential therapeutic agent for the treatment of diabetic osteoporosis.

Objective: To investigate the therapeutic effect of L-Arginine on ultraviolet-induced skin photoaging in mice and its potential molecular mechanism. Methods: C57BL/6J mice were irradiated with UVB and UVA to successfully establish a skin photoaging model. Meanwhile, the mice were intervened with oral and transdermal administration. Subsequently, the indicators related to skin function and oxidative stress in the serum of each group of mice were measured. Hematoxylin-eosin (HE), Masson, and toluidine blue (TB) staining were used to observe the pathological changes in skin structure. Western blot and immunofluorescence were employed to detect the expressions of aquaporin 3 (AQP3) and filaggrin (FLG). Results: Following oral or transdermal administration of high-dose L-arginine, we detected significant increases in the contents of collagen I, hydroxyproline, hyaluronic acid, and ceramide in the sera of mice (P<0.05). Furthermore, we detected the enhanced activities of total superoxide dismutase and catalase (P<0.05), whereas there were significant reductions in the levels of malondialdehyde (MDA) (P<0.05), thereby indicating a clear enhancement of the antioxidant capacities of mice. Concurrently, the pathological manifestations of photoaging in skin tissue were markedly alleviated, and we detected the up-regulated expression of AQP3 and FLG proteins (P<0.05). Conclusion: By enhancing antioxidant capacity, promoting skin tissue repair, and regulating the expression of key proteins, L-arginine can contribute to an effective alleviation of photoaging damage, thereby providing a scientific basis and diverse options for the development of functional foods, functional cosmetics, and drugs.

Objective: To investigate whether bone polypeptide (GDT) exerts protective effects against osteoporosis in rats through autophagy and apoptosis pathways. Methods: A postmenopausal osteoporosis rat model (POMP) was established via ovariectomy. Rats were randomly divided into Sham-operated, model, diethylstilbestrol (25 μg/kg), and GDT low-, medium-, and high-dose groups (50, 100, 200 mg·kg⁻¹). Intragastric administration was performed for 90 days post-surgery. Bone mineral density (BMD) was measured using dual-energy X-ray absorptiometry. Bone biomechanical properties were evaluated via three-point bending tests. Bone microstructure was analyzed by morphometry. Serum bone metabolism markers were detected using enzyme-linked immunosorbent assay (ELISA). mRNA and protein expressions of autophagy-related genes (p62, Beclin-1, LC3-II) and apoptosis-related genes (Caspase-3, Caspase-9, BAX, Bcl-2) were determined by RT-qPCR and Western blot. Results: GDT significantly increased calcium, magnesium, phosphorus, and hydroxyproline contents in bone tissues (P<0.05 or P<0.01), elevated serum parathyroid hormone (PTH) and estradiol (E2) levels, reduced osteocalcin(BGP), alkaline phosphatase (ALP), tartrate resistant acid phosphatase (TRAP), and testosterone (T) levels, and improved bone metabolism. Bone trabecular number was increased, trabecular separation was decreased, and biomechanical properties and BMD were enhanced, with improved bone microstructure. Within the 50~200 mg·kg⁻¹ dose range, GDT activated the autophagy pathway and inhibited apoptosis. mRNA and protein expressions of p62 were down regulated, while Beclin-1 and LC3-II were upregulated. Expressions of BAX, Caspase-3, and Caspase-9 were reduced, whereas Bcl-2 was increased. Significant differences were observed in the high-dose group compared to the model group (P<0.05 or P<0.01). Conclusion: GDT ameliorates osteoporosis through dual regulatory mechanisms: Activating the autophagy pathway via the Beclin-1/LC3-II axis and inhibiting mitochondrial apoptosis via the Bcl-2/BAX-Caspase cascade. This study provides a novel strategy for targeted osteoporosis therapy.

This study used goat milk oligosaccharides (GMOs) isolated from goat milk and Bifidobacterium bifidum ATCC15696 (BB) as raw materials. By constructing a Caco-2:HT-29MIX cell intestinal epithelial barrier and an inflammation injury model, the effects of GMOs alone, BB alone, and their synergistic interaction on intestinal barrier integrity, permeability, and the expression levels of inflammatory cytokines were investigated. The results showed that GMOs alone markedly increased transepithelial electrical resistance (TEER) in a dose-dependent manner, inhibited the secretion of inflammatory factors and promoted the expression of tight junction proteins, and the effect was superior to that of BB. However, GMOs and BB acted in synergy, the effect was more significant (P<0.01). When the action concentration was 10.0 mg/mL, the change rate of the TEER increased by 1.62%~3.27% compared with the GMOs group (P<0.01). The expression levels of IL-6, IL-8, and TNF-α decreased (2.11~14.93 ng/L), (7.42~16.27 ng/L) and (7.03~12.29 ng/L) (P<0.05), respectively. The expression levels of the three tight junction proteins, claudin-1, ZO-1 and occludin, increased by 1.0~2.0 times (P<0.001). Overall, individual GMOs and BB could improve the intestinal barrier function and inhibit the secretion of inflammatory factors. However, the synergistic effect of GMOs and BB was more significant, with the best recovery effect on barrier function and a significant inhibition of inflammatory factor expression at a concentration of 10.0 mg/mL.

Objective: This study aimed to investigate whether grape seed procyanidin extract (GSPE) can enhance autophagy through the nuclear factor erythroid 2-related factor 2(Nrf2)/heme oxygenase-1 (HO-1) signaling pathway and thereby inhibit glucolipotoxicity-induced ferroptosis in mouse islet β-cell lines (MIN6). Methods: MIN6 cells were treated with 25 mmol/L glucose and 200 μmol/L sodium palmitate (GP) for varying durations (0, 6, 12, 24, and 48 h) to establish an islet β-cell injury model. MIN6 cells were subsequently treated with the autophagy inducer rapamycin (RAPA, 0.1 μmol/L), the autophagy inhibitor chloroquine (CQ, 60 nmol/L), and different concentrations of GSPE (10, 20, and 30 mg/L). Nrf2 expression was silenced using small interfering RNA (siRNA). Cell viability was assessed using a cell counting Kit-8 (CCK-8). Mitochondrial membrane potential was evaluated with the JC-1 assay kit. Western blot (WB) was employed to analyze autophagy markers [microtubule-associated protein 1 light chain 3 (LC3) and sequestosome-1 (P62)], ferroptosis-associated key proteins [acyl-CoA synthetase long-chain family member 4 (ACSL4) and glutathione peroxidase 4 (GPX4)], and signaling proteins Nrf2 and HO-1. Results: Compared to the control group, GP treatment for 24 h significantly reduced cell viability and GPX4 expression, while increasing LC3II, P62, and ACSL4 expression (P<0.05). These findings suggest that GP induced ferroptosis and autophagic impairment in MIN6 cells. CQ-mediated autophagy inhibition further exacerbated ferroptosis, whereas RAPA-induced autophagy activation alleviated it (P<0.05). In addition, GSPE treatment enhanced mitochondrial membrane potential and upregulated GPX4, LC3II, Nrf2, and HO-1 expression, while downregulating P62 expression (P<0.05). Silencing of Nrf2 antagonized the effects of GSPE in enhancing autophagy and inhibiting ferroptosis (P<0.05). Conclusion: GSPE attenuates glucolipotoxicity-induced ferroptosis in pancreatic islets by enhancing autophagy through the activation of the Nrf2/HO-1 signaling pathway.

This study aimed to investigate the regulatory effects of stevia isochlorogenic acid (SICA) on lipid metabolism disorders and gut microbiota in high-fat diet-induced hyperlipidemic mice. Mice were divided into a blank control group, model group, simvastatin group, and low- and high-dose SICA groups. After 8 weeks of intervention, body weight was monitored regularly. Serum lipid levels, visceral fat changes, and the activity of key lipid-regulating enzymes in the liver were measured post-experiment. Pathological changes in the liver and adipose tissue were observed. Fecal samples were analyzed via 16S rRNA high-throughput sequencing to evaluate the effects of SICA on the composition, relative abundance, and diversity of gut microbiota. The results demonstrated that SICA significantly reduced weight gain in high-fat mice (P<0.01), decreased serum levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and leptin (P<0.01), and increased high-density lipoprotein cholesterol (HDL-C) and adiponectin levels (P<0.05). Furthermore, SICA inhibited the activity of hepatic fatty acid synthase (FAS) and β-hydroxy β-methylglutaryl-CoA (HMG-CoA) reductase (P<0.01). Gut microbiota analysis revealed that SICA significantly elevated the Bacteroidetes/Firmicutes ratio and Shannon diversity index (P<0.01), while enriching functional genes associated with lipid metabolism. This study suggests that SICA effectively alleviates hyperlipidemia in high-fat diet-induced mice by reducing obesity, lipid accumulation, and hepatic lipid deposition. The underlying mechanism may involve the regulation of key enzymes in lipid metabolism pathways and modulation of gut microbiota composition, particularly by enhancing the Bacteroidetes/Firmicutes ratio and microbial diversity. These findings provide a theoretical foundation for the high-value utilization of Stevia byproducts and the development of natural lipid-lowering products.

Objective: To establish a hyperuricemia rat model and investigate the hypouricemic effects and mechanisms of Cichorium intybus L. extract and a combination of Cichorium intybus L. with Puerariae lobatae Radix. Method: Thirty-six male Sprague-Dawley (SD) rats were randomly divided into six groups (n=6 per group): Control group, model group, allopurinol group (27 mg/kg), Cichorium intybus L. high-dose and low-dose groups (0.6 g/kg and 0.3 g/kg, respectively), and Cichorium intybus L.-Puerariae lobatae Radix group (0.5 g/kg). Except for the control group, rats in all other groups were orally administered potassium oxonate at a dose of 1000 mg/kg daily in the morning to induce hyperuricemia. In the afternoon, the treatment groups were orally administered the corresponding drugs for 28 days. During this period, serum uric acid (SUA) levels were measured biweekly. At the end of the experiment, blood, kidneys, liver, spleen, and intestinal contents were collected for analysis. The measured indicators included serum uric acid (SUA), blood urea nitrogen (BUN), creatinine (CRE), tumor necrosis factor-α (TNF-α), interleukin (IL-6), alanine aminotransferase (ALT), aspartate aminotransferase (AST), adenosine deaminase (ADA), and xanthine oxidase (XOD) in the liver, organ indices of the spleen and kidney, histopathological morphology of the liver and kidney, and intestinal flora. Result: Cichorium intybus L. improved the activity reduction, mental depression and slow weight gain in model rats. Significantly decreased levels of SUA, BUN, CRE, ADA, TNF-α, IL-6 (P<0.05, P<0.01, P<0.001), the levels of hepatic XOD (P<0.001), as well as kidney and spleen index (P<0.05, P<0.01) were observed, and demonstrating a dose-dependent response. Histopathological examination using hematoxylin and eosin (HE) staining revealed no significant damage to liver or kidney tissues. Additionally, Cichorium intybus L. modulated the intestinal microbiota by reducing the relative abundances of Firmicutes, Actinobacteriota, and the HT002, while increasing the relative abundance of Bacteroidetes (P<0.05, P<0.01, P<0.001). It also regulated the abundance of beneficial bacteria such as Ligilactobacillus, Allobaculum, Marvinbryantia, Parabacteroides, Dubosiella and Duncaniella. Notably, the combined application of Cichorium intybus L. and Puerariae Lobatae Radix further enhanced the regulatory effects on the aforementioned indicators. Conclusion: Cichorium intybus L. exhibits a significant hypouricemic effect on hyperuricemia rats, and its combination with Puerariae lobatae Radi exerts a synergistic effect. The underlying mechanism may involve inhibiting uricase activity, alleviating the inflammatory response, and modulating the intestinal flora.

Probiotics are thought to slow aging and extend lifespan, yet their exact molecular mechanisms remain unclear. This study investigated the anti-aging effects of Bifidobacterium longum subsp. infantis Y46 (BI_Y46) using the model organism Caenorhabditis elegans. We assessed the effect of BI_Y46 on lifespan, developmental cycle, reproductive capacity, body length, locomotion, stress resistance, lipofuscin accumulation, ROS level and gene expression of C. elegans. Findings indicated that BI_Y46 significantly extended C. elegans lifespan by 12.40% (P<0.05). Moreover, BI_Y46 significantly improved C. elegans motility while reducing lipofuscin accumulation and reactive oxygen species levels, without affecting growth, development, or reproductive capacity. Additionally, BI_Y46 enhances the nematode's resistance to oxidative and heat stress. RNA-seq analysis revealed that BI_Y46 bolstered C. elegans' antioxidant capacity by regulating cuticle integrity and drug metabolism. RT-qPCR confirmed that BI_Y46 promoted expression of the antioxidant gene gst-2. This study demonstrates that BI_Y46 extends the lifespan of nematodes by improving stress resistance, providing a theoretical basis for understanding the health benefits of probiotics and establishing a foundation for probiotic-targeted anti-aging strategies.

Mycotoxin contamination in cereal grains is regarded as a critical global challenge, jeopardizing food security and public health through chronic exposure and acute toxicity. Rapid detection methodologies are emerged as indispensable tools for preemptive risk mitigation and regulatory compliance. This review critically evaluates the current landscape, operational merits, and limitations of cutting-edge mycotoxin detection technologies. Immunoassays, characterized by procedural simplicity and high-throughput potential, are frequently hampered by matrix interference and cross-reactivity artifacts. Biosensors, augmented by nanomaterial integration for signal amplification, exhibit enhanced sensitivity but are faced with scalability constraints due to prohibitive aptamer synthesis costs and limited environmental stability. Spectroscopic detection techniques enable non-destructive, real-time analysis, yet their widespread adoption is restricted by capital-intensive instrumentation and computationally demanding multivariate data interpretation. In the future, the integration of multiple technologies and material innovation should be prioritized to address the performance limitations, including insufficient anti-interference capabilities in complex matrices and low efficiency in simultaneous multi-toxin detection. Furthermore, developing portable detection devices would provide reliable and efficient technical support for food safety regulation.

Yam, as a traditional medicinal and edible plant, is enriched with multiple biologically functional components including polysaccharides, saponins, polyphenols, proteins, and allantoin, demonstrating significant development potential and broad application prospects in the food and health product sectors. Modern pharmacological studies are shown that yam possesses various efficacies such as blood glucose reduction, blood lipid lowering, immunity enhancement, antioxidation, anti-aging, and anti-tumor activity, with mechanisms involving the regulation of insulin signaling pathways, improvement of lipid metabolism, and activation of immune cells. In the food industry (powder, slices, beverages) and the health product sector (capsules, granules, oral liquids), yam is recognized as having extensive deep-processing potential, and its active ingredients are considered the critical foundation for developing novel functional products. In this review, the mechanisms of action of bioactive components derived from yam tubers are systematically summarized, along with their applications in food and health products, future research directions are also prospected. It is intended that this work will provide scientific support and innovative ideas for enhancing the level of yam deep processing and deepening functional research, thereby facilitating the in-depth expansion of research in this field.

Huangjiu, regarded as China’s national alcoholic beverage, has been widely favored for its mellow taste and richness in nutrients such as proteins, polyphenols, and carbohydrates. However, the precipitation during storage and distribution has been found to negatively impact its market acceptance. At present, the issue of precipitation has become a bottleneck restricting the high-quality development of the Huangjiu industry. To date, the understanding of precipitation mechanisms and elimination process in Huangjiu has largely been derived from practices used in beer and wine production, resulting in a lack of targeted solutions specific to Huangjiu. Based on this, a systematic review is conducted in this paper on the classification, precipitation mechanisms, and elimination process of precipitation in Huangjiu. The potential pathways of precipitation formation in Huangjiu are first elucidated. Subsequently, the commonly used technologies for precipitation reduction and control in Huangjiu, such as filtration, flocculation and precipitation, enzymatic hydrolysis, and sterilization methods, are summarized, with a focus on their applications in controling precipitation. On this basis, the feasibility of reducing precipitation by regulating key precipitation-inducing proteins at the source through gene editing of wheat—the primary raw material— is further proposed. Finally, it is proposed that precipitation in Huangjiu can be effectively addressed through the systematic elucidation of its formation mechanisms, the optimization of processing parameters, and the integration of emerging technologies, thereby enabling precise control throughout the entire production process. This review aims to offer theoretical support for the stability control of the traditional Huangjiu brewing system in China, thereby facilitating the improvement of product quality and the high-efficiency development of the Huangjiu industry.

Mycotoxin contamination in cereal grains is a widespread problem, predominantly characterized by the co-occurrence of multiple mycotoxins. The sensing detection method based on surface-enhanced raman spectroscopy (SERS) technology has been widely proposed in the research of mycotoxin detection. In this review, the recent advancements of solution-phase SERS sensors for both individual and multiplexed mycotoxin detection are systematically analyzed, and pointed out that the construction of nano-gap structures, magnetic probe enrichment, internal standard correction, and enzyme cycle amplification strategies are effective approaches to enhance the detection performance of SERS sensors. The research advance of SERS sensors based on lateral flow immunoassay for rapid on-site detection of mycotoxins is elaborated, and the advantages and latest developments of bimetallic nanoprobes, magnetic composite nanomaterials and three-dimensional membrane-like nanomaterials in multiple detection, anti-matrix interference and signal stability are respectively explained. Finally, it is pointed out that the preparation of SERS substrates with strong Raman signals, stable performance, good repeatability, and low cost, as well as the reduction of sample matrix interference, are the key technical issues to solve the practicality of SERS sensors. The development trends of SERS sensors towards standardization, intelligence, and multi-scenario integrated application are clarified, providing reference and guidance for the research and application of SERS sensors for mycotoxins.

Norovirus is one of the primary pathogens causing acute gastroenteritis worldwide, and its highly contagious nature through the food chain poses a serious threat to public health. Norovirus is commonly transmitted through food such as shellfish, vegetable, and fruit during production, processing, and consumption. Traditional detection methods struggle to fully reveal the associated risks. Microbiological quantitative risk assessment combines data and mathematical models to systematically quantify the risk of pathogen transmission, providing a scientific tool for controlling foodborne viruses. This paper focuses on the transmission characteristics of norovirus in the food chain of shellfish, vegetable, and fruit, systematically outlined the contamination pathways and key risk points from production to consumption, and reviews the progress of quantitative risk research. The contamination of shellfish primarily originated from water body, and depuration and thermal processing could significantly reduce the viral load. The contamination of vegetable and fruit primarily stemmed from irrigation water and cross-contamination during manual harvesting. Thermal treatment and novel decontamination technologies could effectively reduce the viral load. Different dose-response models exhibited variations in risk assessment, and a comprehensive analysis of multiple models could enhance accuracy. In the future, interdisciplinary collaboration should be strengthened to utilize big data and machine learning to construct multidimensional risk assessment models, enhancing predictive and early warning capabilities. This will provide precise support for global food safety governance and promote the development of risk management toward systematization and intelligence.