Age-related macular degeneration (AMD) was a retinal degenerative disease with increasing risk of morbidity with age, and retinal oxidative stress was one of the important triggers of AMD. This study was conducted in light of the favorable antioxidant properties of Lonicera edulis, which has been shown to possess significant potential in combating oxidative stress. The study's objective was to develop a functional Lonicera edulis composite powder (LCP) for the purpose of eye protection. To this end, the formulation was optimized through the utilization of response surface methodology. The study encompassed a comprehensive examination of the powder's physical properties, antioxidant capacity, and its protective effect on hydrogen peroxide (H₂O₂)-induced oxidative stress injury in ARPE-19 cells. The findings demonstrated that, following response surface optimization, the most effective LCP formulation was as follows: Lonicera edulis lyophilized powder (material-liquid ratio 1:4, maltodextrin addition 15%): Lycium barbarum polysaccharide:lutein ester:zeaxanthin=81:15:3.33:0.67. The LCP exhibited favorable water solubility, robust antioxidant activity, and non-toxicity. In addition, it was observed to markedly diminish (P<0.05) the level of reactive oxygen species (ROS) in oxidatively damaged ARPE-19 cells and augment the activity of superoxide dismutase (SOD), catalase (CAT) and other antioxidant enzymes. Furthermore, the LCP was found to stimulate cell proliferation. The cell survival rate of LCP at 800 μg/mL was 125.10%, which was 122.95% higher than that of the model group. The study demonstrated the efficacy of LCP in protecting retinal pigment epithelial cells and resisting oxidative stress damage, thereby establishing a theoretical foundation for the development of functional Lonicera edulis fruit products and promoting the growth of the Lonicera edulis fruit industry.

In order to study the β-nicotinamide mononucleotide-enriched fruit-vegetable Jiaosu and evaluate its bioactivity, cucumber powder, broccoli powder, banana powder and apple powder were used as substrates, and the process parameters were optimized by multi-species co-fermentation to investigate the effects of strain combinations, fermentation time, temperature and precursor addition on β-NMN enrichment. And the enzymatic activities of superoxide dismutase, lipase, and amylase in the Jiaosu, as well as the hydroxyl radical scavenging characteristics and total antioxidant capacity, were determined. Results demonstrated that synergistic co-fermentation employing Rhizopus oryzae, Monascus purpureus, yeast, and Lactobacillus plantarum strains yielded maximal β-NMN production under the optimal conditions, as the mass ratio of cucumber powder, broccoli powder, banana powder, apple powder was 2:2:1:1 (w/w), and cultured at 25 ℃ for 60 h. Under this condition, the content of β-NMN in the fermentation broth was 808.8 μg/L, which was 20.86 times higher than that before fermentation. The contents of total polyphenols, reducing sugar and protein after fermentation were 0.3425, 1.5556 and 3.7986 mg/mL, respectively. In addition, the total superoxide dismutase activity, lipase activity and amylase activity in the jiaosu powder were 50.9917, 9.5104 and 13.7088 U/mL, respectively, which were 1.98 and 2.05 times higher than the hydroxyl radical inhibition ability and total antioxidant capacity (FRAP) of the fruit and vegetable stock solution before fermentation. The results of this study provide a new reference for the development of β-NMN-rich jiaosu and their applications in the fields of food, medicine and cosmetics.

This study systematically compared the impact of traditional pasteurization (TP), thermosonication combined with nisin (TSN), and irradiation (IR) on the physicochemical properties, functional components, and sensory quality of grape juice. In addition, widely targeted metabolomics was employed to assess changes in the metabolite profile. Results showed that TP significantly increased the viscosity of the juice and led to noticeable color deterioration (P<0.05), while the IR group exhibited the lowest color difference, indicating its superior performance in color stability maintenance. All sterilization methods significantly increased the total phenolic and anthocyanin contents of the juice by 12.1%~21.7% and 27.8%~47.9%, respectively (P<0.05). The total flavonoid content decreased by 22.7%~36.0% in the TP and TSN groups, whereas it increased by 10% in the IR group. Metabolomics analysis revealed that TP induced the degradation of unsaturated fatty acids (α-linolenic acid and γ-linolenic acid) and essential amino acids (leucine and isoleucine), and the marked accumulation of furfural derivatives such as 2-furoic acid, which ultimately contributed to nutrition and flavor deterioration. TSN and IR had limited effects on organic acids, unsaturated fatty acids, and phenolic compounds, but IR led to a marked down-regulation of specific anthocyanin monomers, including cyanidin-3-O-glucosylrutinoside and cyanidin-3-O-rutinoside-5-O-glucoside. In summary, IR outperformed thermal sterilization in enhancing the sensory quality and preserving the stability of functional components in grape juice, demonstrating its superior processing adaptability and application potential. These results provided theoretical basis and technical references for the high-value processing of grape juice.

This study investigated the hepatoprotective effects and mechanisms of fermented Angelica keiskei (FAK), produced through synergistic fermentation using Lactobacillus plantarum and Saccharomyces cerevisiae, against alcohol-induced liver injury in mice. Male Kunming mice were randomly divided into seven groups (n=12 per group): normal control, model control, silibinin-treated, freeze-dried Angelica keiskei powder, and low-, medium-, and high-dose FAK groups. Alcohol-induced liver injury was established via 30-days intragastric administration of edible alcohol, with body weight monitored periodically. Post-intervention assessments included serum lipid profiles, organ indices, hepatic injury markers, antioxidant enzymes, inflammatory cytokines, and gut microbiota alterations. Results demonstrated that FAK significantly attenuated alcohol-induced weight loss (P<0.05) and reduced hepatic index, serum lipid levels, and hepatic injury markers. FAK intervention notably decreased hepatic lipid accumulation while enhancing antioxidant capacity, as evidenced by increased glutathione peroxidase (GSH-Px) activity and reduced malondialdehyde (MDA) concentrations (P<0.05), and could alleviate alcohol metabolism-induced hepatic oxidative damage. Mechanistic analyses revealed that FAK restored the Firmicutes-Bacteroidetes (F/B) ratio to near-normal levels and ameliorated alcohol-induced phylum- and genus-level dysbiosis, and the abundance of beneficial bacteria, such as Muribaculaceae, increased. This alleviated the abnormal changes in community relative abundance at the phylum and genus levels by strengthening the gut barrier, which was achieved by reducing LPS translocation and promoting SCFA production (e.g., Muribaculaceae could produce SCFAs), thereby reducing the production and release of endotoxins. In this study, FAK primarily exerted its effects by modulating the structure of the gut microbiota, reflecting the unique concept of "using bacteria to combat bacterial imbalance". It was speculated that FAK might repair the intestinal barrier and maintain intestinal homeostasis in mice with alcoholic liver injury by altering the diversity and community structure of the gut microbiota. This study provides a theoretical foundation for the high-value utilization of Angelica keiskei resources and its potential application in functional foods targeting alcohol-related hepatic disorders.

In order to investigate the changes in fatty acid compounds and volatile compounds during the processing of sea buckthorn whole fruit powder, this study used sea buckthorn as the research object and employed targeted metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS) technology, along with principal component analysis (PCA), correlation analysis (CorrA) and other chemometric methods to preliminarily investigate the dynamic changes and correlations of fatty acids and volatile components during the processing of sea buckthorn whole fruit powder. The results showed that 34 fatty acid compounds in sea buckthorn whole fruit powder were identified from sea buckthorn whole fruit powder by ultra-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQ-MS), among which Linoleic acid (0.48~10.78 ng/mg) and palmitoleic acid (0.03~5.91 ng/mg) were the main fatty acid compounds. The total fatty acid content (2.48~114.84 ng/mg) in sea buckthorn whole fruit powder showed an overall decreasing trend during processing, with particularly significant decreases during the pulping and drying stages (P<0.05). These decreases represent reductions of 40.67% and 62.6%, respectively, compared to the raw material thawing stage. A total of 41 volatile compounds were identified by GC-IMS, showing an overall trend of first decreasing and then increasing. Based on VIP values>1, 12 key volatile compounds were screened, including hexanal, aromatic alcohols, and butyl 2-methylbutyrate. Combined with ROVA analysis, hexanal was identified as the primary characteristic volatile compound. Correlation analysis revealed that oxidized linalool was positively correlated with all fatty acid compounds. Further KEGG pathway analysis of the production pathways of major volatile compounds clarified that degraded lipids are primarily enriched in the fatty acid metabolism pathway, and fatty acid compounds derived from the unsaturated fatty acid biosynthesis pathway contribute to the formation of characteristic volatile flavor compounds such as hexanal, 2-pentanone, and 2-hexanone in sea buckthorn whole fruit powder. This study lays the foundation for improving the quality of sea buckthorn whole fruit powder.

This study involved the thermal-induced covalent conjugation of soy protein isolate (soy protein isolate, SPI, 2%, w/v) with different concentrations of rutin (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, w/v) to prepare rutin-soy protein isolate (rutin-soy protein isolate, R-SPI) complex particles. These R-SPI particles were used as stabilizers to prepare high internal phase emulsions (high internal phase emulsions, HIPEs) with soy oil by one-pot homogenization. The effects of different rutin addition amounts on the particle size, zeta potential, rheological properties, interface protein adsorption rate, thermodynamic properties and microstructure of R-SPI composite HIPEs systems were investigated. The storage stability, thermal stability, acid-base stability, ionic stability, oxidation stability and digestive properties of the emulsion system were also studied. It was found that as the rutin concentration increased, the storage modulus (G') and loss modulus (G'') of HIPEs increased. When the rutin addition amount was 2.5%, the G' and G'' of HIPEs reached the maximum, and at this time, the particle size (1494.23±54.05 nm) and potential (−59.23±1.82 mV) of HIPEs reached the minimum values. At this time, the interface protein adsorption rate and free fatty acid release amount of HIPEs were the highest compared to other treatment groups (P<0.05). Further analysis of the stability of HIPEs revealed that after heating at 100 ℃ for 15 minutes, all treatment groups showed oil precipitation, while the HIPEs stabilized by R-SPI had stronger thermal stability, manifested by higher storage modulus (G'). Moreover, with the increase in rutin concentration, the acid-base stability, ionic stability and centrifugal stability of HIPEs increased. When the rutin concentration was 2.5%~3%, the alkaline stability, ionic stability and centrifugal stability of other treatment groups were better, and HIPEs with this concentration range showed stronger antioxidant capacity after accelerated oxidation. These findings will provide theoretical basis and experimental guidance for the development of new functional food-grade HIPEs.

To promote the development and utilization of β-conglycinin (7S) in the food industry, this study employed β-conglycinin and Auricularia auricula polysaccharide (AAP) as raw materials to prepare 7S-AAP non-covalent and covalent complexes via physical mixing and glycosylation reactions. The generation of 7S-AAP non-covalent/covalent complexes was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FT-IR). Furthermore, the physicochemical properties of the 7S-AAP non-covalent and covalent complexes were evaluated by assessing their solubility, surface hydrophobicity, emulsifying capacity, foaming capacity, and antioxidant activity. Results demonstrated that there was no significant difference in molecular composition between the 7S-AAP non-covalent complex and the native 7S protein. In contrast, the covalent complex formed a soluble macromolecular structure through the reaction of carbonyl and amino groups, confirming the occurrence of glycosylation and the successful synthesis of 7S-AAP non-covalent and covalent complexes. When the AAP concentration was 1%, the 7S-AAP covalent complex had the highest solubility (69.26%±2.98%), foaming capacity (149.00%±5.57%), foam stability (88.06%±2.59%), emulsifying activity (81.05±1.00 m²/g), emulsifying stability (64.53±0.50 min), DPPH radical scavenging rate (45.83%±1.99%), and ABTS⁺ radical scavenging rate (50.77%±1.44%). Compared with the 7S group, the surface hydrophobicity of the 7S-AAP covalent complex was significantly reduced (P<0.05). This study revealed that the physicochemical properties of 7S-AAP complexes improved with increasing AAP concentration, and the covalent complex outperformed the non-covalent complex in terms of functional properties. These findings provide theoretical support for the processing of 7S protein and the application of protein-polysaccharide systems in the food industry.

To systematically investigate the dynamic changes and underlying mechanisms of physicochemical properties and volatile compounds in potatoes during cooking, samples subjected to five cooking durations were comprehensively characterized using multidimensional techniques, including texture analyzers, rheometers, low-field nuclear magnetic resonance (LF-NMR), gas chromatography-ion mobility spectrometry (GC-IMS), and scanning electron microscopy (SEM), to assess texture properties, water migration, microstructure, and volatile profiles. It was revealed that cooking time had no significant effect on total moisture content (P>0.05). However, a decrease in the transverse relaxation time (T₂) at the core was observed, indicating partial conversion of bound water to free water. Chromaticity parameters (L^*, a^*, b^*) were significantly reduced (P<0.05), reflecting progressive darkening. Hardness, chewiness, and gumminess decreased significantly between 16.5 min and 20.5 min of boiling (P<0.05) and then remained stable with no significant changes between 20.5 min and 24.5 min (P>0.05). Rheological studies revealed that the viscosity versus frequency trends became increasingly similar for samples boiled between 18.5 min and 24.5 min, and the curves for 22.5 min and 24.5 min almost completely overlapped. Microstructural examination revealed that starch granules underwent swelling, rupture, and fragmentation, accompanied by progressive disintegration of the core matrix. Additionally, 67 volatile compounds were identified, among which aldehydes and pyrazines were enhanced by cooking. Prolonged cooking (>20.5 min) led to the formation of off-flavor compounds (e.g., 1-propanethiol, propanol, butyric acid, nonanoic acid). A critical threshold was identified at 20.5 min of boiling, with stabilized color parameters, water distribution, textural properties, and rheological characteristics, accompanied by elevated levels of characteristic flavor compounds and superior overall quality.

To address the issues of poor stability and degradation of antimicrobial peptides in food preservation and pharmaceutical applications, liposome encapsulation technology was employed to enhance the stability and bioavailability of antimicrobial peptide W1. The antimicrobial peptide W1 was extracted and purified from Bacillus subtilis SNBS-3 using ammonium sulfate precipitation, Sephadex-G25 gel chromatography, and high-performance liquid chromatography (HPLC). Its molecular sequence was identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Subsequently, W1-loaded liposomes were prepared using the film dispersion method, and optimal preparation conditions were determined through single-factor experiments and response surface methodology. The physicochemical properties of the liposomes were evaluated through particle size, Zeta potential, encapsulation efficiency, and microscopic structural analysis. The stability and antibacterial activity of the liposomes were tested under different temperature, pH, and enzyme treatment conditions. Additionally, cell experiments assessed the cytotoxicity of W1 liposomes on human liver cells (LO2). The results indicated that a highly active fraction was obtained by Sephadex-G25 purification, further purified by HPLC to obtain the core antibacterial peak, and the antimicrobial peptide W1 sequence was identified as IGLFGGAGVGK by LC-MS/MS. The optimal preparation conditions were determined to be a mass ratio of soybean phosphatidylethanolamine (SPE) to β-sitosterol of 5.94:1, a mass ratio of SPE to W1 of 5.18:1, and an ultrasonication time of 6.75 minutes. Under these conditions, W1-loaded liposomes were obtained with a particle size of 105.88±6.35 nm and an encapsulation efficiency of 68.2%±1.5%. Good physicochemical stability was exhibited by the resulting liposomes. Antibacterial tests revealed that the minimum inhibitory concentration (MIC) of W1 liposomes against Staphylococcus aureus was 32 mg/mL. Cytotoxicity assays demonstrated that W1 liposomes maintained LO2 cell viability above 90% at concentrations below 512 mg/mL (P>0.05), indicating favorable biocompatibility. These findings suggest that liposomal encapsulation significantly enhances the stability and antimicrobial efficacy of W1, providing a promising strategy for its application in the food and pharmaceutical industries.

To systematically investigate the structural features and anti-inflammatory activity of neutral polysaccharide (USP-N) from Orchis chusua D. Don, a medicinal and edible plant was selected. The structure of USP-N was comprehensively elucidated through partial acid hydrolysis, Smith degradation, methylation analysis, and 2D-NMR spectroscopy. Its anti-inflammatory effects were evaluated using a zebrafish inflammation model. Structural analysis revealed that the main chain of USP-N was composed of alternating β-1,4-linked glucose (38.5%) and mannose (33.8%), forming a glucomannan backbone. The side chains contained small amounts of rhamnose, arabinose, and galactose, with some mannose residues featuring 2-O-acetyl groups. Bioactivity assays demonstrated that USP-N treatment significantly suppressed LPS-induced nitric oxide (NO) release (P<0.0001) and inhibited neutrophil migration to the tail injury site in zebrafish (P<0.0001). Furthermore, dose-dependent reductions in neutrophil and macrophage recruitment to the caudal region following mechanical injury were observed. This study provides a theoretical foundation for applying Orchis chusua D. Don polysaccharides in functional foods and pharmaceutical development.

In order to improve the high-value utilization of sunflower seed protein, composite particles were prepared using sunflower seed protein (SSP) and xanthan gum (XG) as raw materials and used to stabilize Pickering emulsions. SSP-XG was characterized using Fourier transform infrared spectroscopy, contact angle measurement, and scanning electron microscopy to investigate the effect of the mass ratio of SSP to XG on the properties of SSP-XG particles. Particle size, Zeta potential, emulsifying activity index (EAI), and emulsion stability index (ESI) as indicators, this study analyzed the effects of different SSP-XG mass ratios and oil phase volume fractions on the microstructure, rheological properties and stability of Pickering emulsions. The results showed that hydrogen bonds, electrostatic interactions, and hydrophobic interactions existed between SSP and XG. The addition of XG made the SSP-XG surface smoother and increased the contact angle measurement value. The mass of SSP to XG ratio was 5:1, and the Pickering emulsion with an oil phase volume fraction of 70% exhibited the smallest particle size (6.65 μm), the highest Zeta potential (28.82 mV), and the highest EAI and ESI (1.26 m²/g, 154.81 min), the droplets were evenly distributed, forming a well developed gel network structure, and demonstrated excellent emulsification and stability. Additionally, it showed a lower emulsification index when stored at 4 ℃. They also had high pH, ionic stability and heat stability. The shear thinning behavior of rheology indicated that the emulsion was a non-Newtonian fluid. Laser confocal microscopy showed composite particles surrounding oil phase droplets, forming an oil-in-water (O/W) type emulsion. This study provides useful reference for the development of new green food-grade Pickering emulsions.

The potential of cold plasma (CP) treatment to promote the formation of amyloid fibrils of pea protein isolate (PPI) was evaluated relative to acidic heat fibrillation condition. The changes of ThT fluorescence intensity, microstructure, molecular structure, particle size distribution, Zeta potential, surface hydrophobicity, surface free sulfhydryl, free sulfhydryl, total sulfhydryl, and disulfide bonds content, emulsifying activity and foaming capacity of PPI amyloid fibrils were determined. Results indicated that the formation of PPI amyloid fibrils was significantly accelerated by CP treatment. Compared to acidic heat-induced PPI amyloid fibrils (A-PF), CP-mediated fibrils (CP-PF) showed higher ThT fluorescence intensity, relative content of β-fold, and shorter maturation time. After 60 min of heating, CP-PF formed longer fibrils (961.35 nm) than A-PF (219.84 nm). Hydrophobicity, free sulfhydryl groups, and disulfide bond analyses revealed that hydrophobic interactions and disulfide bonds were the primary driving forces for the self-assembly and ordered stacking of β-sheet structures during fibrillation process. Furthermore, fibrillization markedly improved the functional properties of PPI. The emulsifying activity and foaming capacity of A-PF and CP-PF were significantly enhancing. Notably, CP-PF exhibited superior emulsifying (improved by 9.1%) and foaming properties (improved by 6.8%) compared to A-PF. This study demonstrated that CP was an effective technique for promoting PPI amyloid fibril formation and improving its functionality.

To explore the effect of heating temperature on myosin functional properties, this study systematically analyzed the correlation between its functional properties (solubility, turbidity, emulsifying activity, and flavor binding capacity) and structural changes of tilapia myosin at different temperatures (40~90 ℃). Results demonstrated that with increasing temperature, myosin solubility significantly decreased (51.91% reduction at 90 ℃ vs 40 ℃) (P<0.05), while turbidity and emulsifying activity exhibited a V-shaped trend (initial decline followed by increase). Conversely, flavor-binding capacity displayed an inverted V-shaped pattern, with critical transition points concentrated at 50~60 ℃. Temperature-mediated functional changes were closely associated with structural transitions. In the low-temperature phase (40~50 ℃), partial denaturation induced structural unfolding, characterized by reduced α-helix (5.44% decrease) and β-sheet (42.08% decrease) contents, alongside a 102.64% increase in random coils. This exposed internal hydrophobic groups (0.30% increase in surface hydrophobicity) and active sulfhydryl groups (10.23% increase), enhancing hydrophobic interactions and providing additional flavor-binding sites. However, weakened electrostatic repulsion reduced emulsifying activity. In the medium-temperature stage (50~60 ℃), the unfolding of myosin structure intensified, leading to a 19.59% increase in surface hydrophobicity. The exposed active sites of myosin enhanced flavor-binding capacity, reduced the solubility and increased emulsifying activity and turbidity. In the high-temperature phase (60~90 ℃), irreversible denaturation promoted dense aggregate formation via hydrophobic interactions and disulfide bonds, evidenced by increased β-sheet (19.85%) and β-turn (4.72%) contents. Aggregation led to turbidity increase (6.21% increase at 90 ℃ vs. 40 ℃) (P<0.05), reduced surface hydrophobicity (26.95% reduction), and diminished active sulfhydryl content (76.27% reduction). Although the network formed between myosin molecules enhanced the emulsifying activity (29.68% increase at 80 ℃ vs 60 ℃), it masked flavor-binding sites, decreasing flavor retention. The research results provided theoretical references for the regulation of heat treatment parameters in fish meat product processing.

To investigate the inducing effect of dielectric barrier discharge cold plasma (DBD-CP) technology (treatment voltages: 30, 90, 150 kV, treatment times: 30, 60, 90 s) on the conformational changes of whey protein isolate (WPI)-chitosan (CS) composite particles and its regulatory effect on the loading performance of anthocyanins (ACNs), this study employed a two-factor full factorial experimental design. By systematically evaluating the encapsulation efficiency (EE), loading capacity (LC), ζ-potential, and particle size distribution of the composite particles for ACNs, the optimal DBD-CP treatment parameters were screened. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), fluorescence spectroscopy (FS), and circular dichroism (CD) were utilized as multi-scale characterization techniques to deeply analyze the DBD-CP-induced molecular conformational changes in WPI-CS. Based on the results of the above systematic evaluation, the optimal DBD-CP treatment parameters were screened and determined as voltage 90 kV and time 60 s. Under this optimal parameter set, the EE and LC of ACNs increased to 91.93% and 4.59%, respectively, significantly higher than those of the untreated group (P<0.05). The ζ-potential increased, enhancing electrostatic repulsion between particles and significantly improving system stability. Particle size analysis showed that distribution uniformity and particle dispersibility were improved. Structural characterization revealed that: Reactive species (e.g., electrons, ions) in DBD-CP promoted the exposure of hydrophobic groups in WPI and decreased the deacetylation degree of CS through oxidative modification, thereby enhancing the formation of hydrogen bonding and electrostatic cross-linking networks, simultaneously, the plasma etching effect optimized the pore uniformity of the complex, forming a dense encapsulation structure. DBD-CP treatment effectively modulated the structure of WPI-CS composite particles through synergistic effects (oxidative modification induced by reactive species and the etching effect), significantly improving their loading performance for ACNs and the system stability. This provides a theoretical basis for the application of cold plasma technology in stabilized delivery systems for bioactive components.

To deeply investigate the structural characteristics and activities of nanovesicles derived from Rosa roxburghii Tratt. (RDNs), they were isolated, extracted, and characterized. Additionally, their antioxidant, hypoglycemic, and anti-hemolytic activities against Staphylococcus aureus exotoxin were explored. The RDNs were isolated using ultracentrifugation, and their morphology was characterized through transmission electron microscopy (TEM). The protein, lipid, and RNA composition/concentrations were quantified employing the BCA assay, thin-layer chromatography (TLC), and RNA extraction kits, respectively. The antioxidant capacity was assessed using DPPH and ABTS⁺ radical scavenging assays, while the hypoglycemic activity was evaluated through α-glucosidase and α-amylase inhibition assays. Using 2% rat erythrocytes as the research object, the experiment was divided into blank control group, positive control group, S. aureus-EVs group, RDNs group, and RDNs+S. aureus-EVs group, and in vitro anti-hemolytic rate of RDNs was detected. The results indicated that RDNs had an average hydrodynamic diameter of 155.27±1.39 nm, a Zeta potential of −8.60±0.64 mV, and maintained stability at −80 ℃ for 12 days. The particles remained stable during the first 6 days of storage at 4 ℃, but exhibited significant particle size changes after surpassing the 6-day mark (P<0.01). Particle size remained unchanged (P>0.05) at pH1.2, while pH6.5 showed significant change in particle size (P<0.05). Biochemical analysis uncovered the presence of protein (5.50±0.00 mg/mL), lipid (4.23±0.40 mg/mL), and RNA (3.91±1.97 μg/mL). Notably, protein bands were observed at 24, 50~70, and 70 kDa. Lipid components exhibited an intricate composition, which included phytosterols and lecithins. Concentration-dependent (0~212.30 mg/mL) scavenging of DPPH and ABTS⁺ radicals was observed, with the half-inhibitory concentrations (IC₅₀) for the two radicals being 112.90 and 64.38 mg/mL, respectively. Additionally, when the concentration reached 212.30 mg/mL, the RDNs were capable of eliminating 99.80% of ABTS⁺. The α-glucosidase and α-amylase inhibition rates were 48% and 21%, respectively, significantly lower than positive controls (P<0.01). The hemolysis rates were nearly 0 in the RDNs group, 64% in the S. aureus-EVs group, and 8% in the RDNs+S. aureus-EVs group, which was significantly lower than that in the S. aureus-EVs group (P<0.01). The RDNs had antioxidant and hypoglycemic activities and could exert anti-hemolytic effects against S. aureus exotoxins, laying a foundation for their potential applications in the fields of antioxidants and natural antibacterial agents.

To explore the improvement effect of Poria cocos powder on the quality of traditional noodle products, functional noodle products were developed. The present study systematically analyzed the effects of Poria cocos powder addition (0%, 2%, 4%, 6%, 8%, 10%, w/w) on pasting properties, rheological properties, cooking stability, texture properties, color, microstructure, antioxidant activity, glycemic index (GI) and sensory score of noodles. The results showed that the peak viscosity of the mixed powder decreased significantly from 85.42 cP to 32.37 cP (P<0.05) as the amount of Poria cocos powder added increases. The thermal stability showed an upward trend while the hardness and adhesiveness of noodles showed a downward trend. Noodles achieved optimal texture characteristics when 4% of Poria cocos powder was added (elasticity 1.68 mm, chewiness 32.42 mJ). As the amount of Poria cocos added increased, the microstructure of noodles showed a tighter gluten network and reduced surface pores. The L^* value of the color decreased from 81.30 to 69.66, the a^* value increased from −0.58 to 1.82, and the brightness decreased and became reddish. The cooking loss rate decreased from 3.01% to 2.78%. The antioxidant activity (DPPH, ABTS⁺ free radical scavenging rate and iron reduction ability) was positively correlated with the amount of Poria cocos added. The DPPH and ABTS⁺ free radical scavenging rates of noodles with 10% Poria cocos addition were 83.48% and 79.7%, respectively. The glycemic index (eGI) decreased from 81.48 to 59.68, with significant delaying starch digestion (P<0.05). However, when the amount of Poria cocos powder added was greater than or equal to 8%, the broken rate of noodles increased significantly (P<0.05). Comprehensive quality analysis showed the optimal noodle texture, sensory score (75 points) and thermal stability (peak storage modulus G') when adding 4% of Poria cocos powder, as well as outstanding antioxidant and sugar control effects when adding 10% of Poria cocos powder. This study confirmed that Poria cocos powder could optimize the nutritional and functional properties of noodles by regulating the gluten network, starch crystallization and release of active ingredient, providing a theoretical basis for the development of functional flour products.

Macrobrachium rosenbergii is rich in nutritional components and has delicious flavor, giving it significant commercial value. However, it is prone to spoilage and deterioration due to high moisture content. Drying is an important way for the high-value processing and utilization of aquatic products. In this study, the effects of initial status of M. rosenbergii meat (both the fresh M. rosenbergii meat and the frozen M. rosenbergii meat), microwave power intensities (1~5 W/g), and drying temperatures (45~60 ℃) on the drying efficiency, specific energy consumption, microstructure, and quality attributes of M. rosenbergii meat to obtain dried shrimp products with superior quality and high energy efficiency during microwave vacuum drying (MVD). The optimal drying conditions were selected based on a comprehensive weighted scoring method by a comprehensive assessment of the drying efficiency and quality attributes of dried products. The results demonstrated that compared to fresh M. rosenbergii meat, frozen samples that directly treated by MVD resulted in the dried products possessing a more intact structure with more internal pores and stable protein structure, as well as a higher astaxanthin content (0.93 μg/g), improved color, superior rehydration capacity, enhanced water-holding ability, and a significantly higher comprehensive quality score (P<0.05). At microwave power intensity of 5 W/g, microwave vacuum dried M. rosenbergii meat exhibited a denser porous structure, accompanied by the shortest drying time (15.27 min), lowest specific energy consumption (4.55 kW∙h/kg), highest water-holding capacity (20.34%), and highest comprehensive score among the tested power intensity levels (P<0.05). Among the four controlled temperatures, M. rosenbergii meat dried at 55 ℃ displayed regular internal pores and moderate fiber contraction, along with a lower hardness (200.57 N), and superior rehydration ratio (5.31) and water-holding capacity (20.42%). To sum up, compared to the fresh M. rosenbergii meat, the frozen meat was suitable material during MVD. The frozen M. rosenbergii meat was recommended to be dried at a power intensity of 5 W/g and drying temperature of 55 ℃ to achieve the dried products with superior quality, high drying efficiency and lower energy consumption.

In order to investigate the effect of fermentation with different lactic acid bacteria (LAB) on the digestibility and sensory characteristics of steamed bread, four LAB starter cultures, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus rhamnosus, and Lactobacillus reuteri were respectively employed for sourdough preparation. Commercial yeast was subsequently added for further fermentation and steamed bread production. The fermentation time, organic acid content, and inhibition rate of α-amylase in sourdough were investigated. Additionally, a comparative analysis was performed on the in vitro starch digestibility, simulated in vitro fermentation products, and sensory attributes of the steamed bread. The results showed that the sourdough fermented by L. plantarum and L. fermentum took a shorter time to reach pH 4, thereby exhibited a higher fermentation efficiency. The L. fermentum sourdough contained the highest acetic acid content, and the L. rhamnosus sourdough contained the highest lactic acid content. All the 4 sourdoughs showed an inhibitory effect on α-amylase activity. The inhibition rate of L. fermentum sourdough was more than 2 times than that of other sourdoughs, reaching approximately 15.13%. In vitro starch digestion test indicated that the starch digestibility of L. reuteri steamed bread was higher than that of white steamed bread, whereas the digestibility of steamed bread fermented by other LAB was significantly lower. The proportion of rapidly digestible starch in L. fermentum steamed bread was 13.51%, which was 0.40 times that of white steamed bread. The proportion of resistant starch was 64.29%, which was about 1.70 times that of white steamed bread. In vitro fermentation test showed that L. plantarum steamed bread was more effective in increasing the amount of intestinal short-chain fatty acids (SCFAs) compared to others. L. fermentum showed the best effect on the proliferation of intestinal probiotics. Sensory characteristic analysis revealed that L. fermentum and L. reuteri improved the specific volume and texture of steamed bread more significantly than other cultures. The overall sensory evaluation of steamed bread fermented with L. rhamnosus, L. reuteri, and L. fermentum was superior to that of white steamed bread, with L. fermentum demonstrating a significant enhancement in the structure of the steamed bread and the electronic nose showed that its flavor was more unique. Additionally, the result of electronic tongue indicated that L. rhamnosus steamed bread had a more distinctive salty and umami taste. In summary, Lactobacillus fermentum demonstrates the most comprehensive improvement effects on both the digestive characteristics and sensory qualities of steamed bread.

In this study, 10 Sanghuang strains were collected and identified, and the fermentation performances (mycelia biomass, color difference value and total flavonoid content) were analyzed in order to fully utilize Sanghuang resources and explore the functional activity of its mycelium. Based on the color difference values of mycelium, Pearson correlation analysis was used to analyze the correlation between the total flavonoid content of mycelium and the color difference value. Finally, the in vivo antioxidant activity of Sanghuang mycelium was studied. The results showed that, Sanghuang strains could be roughly divided into three categories: Sanghuangporus vaninii, Sanghuangporus baumii and Inonotus baumii according to the observation of mycelia morphology and ITS sequence molecular identification. The biomass range of liquid fermented mycelium of 10 Sanghuang strains ranged from 4.90 g/L to 12.22 g/L. Among them, the highest total flavonoid content of mycelium was Sanghuang 2 of substitute cultivation (0.7 g/100 g), followed by Sanghuang 10 of basswood cultivation (0.45 g/100 g), with the lowest total flavonoid content of Sanghuang 1 of substitute cultivation was (0.07 g/100 g). Results indicated that the differences in total flavonoid contents of liquid fermented mycelium of Sanghuang strains could be mainly related to geographical origins and bacterial species, with low correlation with cultivation methods. Based on Pearson correlation analysis, it was found that the total flavonoid contents of Sanghuang were significantly negatively correlated with L^* values (P<0.01), significantly positively correlated with b^* values (P<0.01), and significantly negatively correlated with h^* values (P<0.05). The functional test results of mice showed that the liquid fermented mycelia of Sanghuang had good safety, with a promoting effect on the growth performance, and effectively increased the SOD activity and reduced the MDA content in the serum of mice. Meanwhile, the liquid fermented mycelium obtained from basswood cultivation could lower the MDA content in the serum of mice more than that obtained mycelium from substitute cultivation. These results provided important reference for the targeted development and effective utilization of active ingredients of Sanghuang mycelium.

In order to explore the structural and functional properties of the extracellular polysaccharide flippase (Wzx) from Lactobacillus fermentum A51, this paper systematically investigated the Wzx protein using bioinformatics technology. Firstly, the evolutionary characteristics of the Wzx protein were analyzed through multiple sequence alignment and the construction of a phylogenetic tree. Subsequently, the physicochemical properties, subcellular localization, functional domains, hydrophilicity/hydrophobicity, signal peptides, transmembrane regions, phosphorylation modification sites, glycosylation modification sites, advanced structure, and mode of action were predicted and analyzed. The results indicated that Wzx was composed of 472 amino acids, with a relative molecular weight of 53.31 kDa and a total atom count of 7651. The theoretical isoelectric point was 9.50, and the instability coefficient was 33.79, and it was an alkaline stable hydrophobic protein. Wzx lacked a signal peptide and functioned as a flipping enzyme within the cell membrane. Following transmembrane domain prediction, it was determined that Wzx contained 14 transmembrane helix structures. A total of 33 significant phosphorylation sites were identified, comprising 14 serine (Ser) sites, 12 threonine (Thr) sites, and 7 tyrosine (Tyr) sites. Regarding subcellular localization and functional domain prediction, Wzx was predominantly localized in the endoplasmic reticulum (55.6%), indicating its membership in the Multidrug and Toxic Compound Extrusion family. In terms of the secondary structure of Wzx, α-helix constituted 61.44%, random coil accounted for 22.25%, and extended chain represented 16.31%, Based on the “V” shape of the three-dimensional structure of Wzx, it was speculated that it realized the transport of extracellular polysaccharides through its own conformational reversal or its own conformational change. This study offers a theoretical foundation for a deeper understanding of the functional characteristics and mechanisms of action of Wzx, which is crucial for comprehending the transport processes of extracellular polysaccharides.

Objective: To develop tannases resources with excellent enzymatic properties. Methods: Primary screening was performed using the clear zone plate method, followed by a secondary screening using the methanol rhodanine colorimetric assay. A fungal strain with the highest tannase activity was isolated from the Daqu samples. The strain was identified through morphological observation and ITS sequence analysis. The liquid fermentation conditions for tannase production were optimized. The enzyme (PbTanA) was purified through ammonium sulfate precipitation and DEAE weak anion-exchange chromatography, obtaining electrophoretic-grade pure enzyme. The enzymatic properties of PbTanA were further investigated, and its application in hydrolyzing tannic acid to produce gallic acid was evaluated. Results: The strain was identified as Penicillium bilaiae and named Penicillium bilaiae CAU46-1. After fermentation at 30 ℃ and pH5.5 for 4 days, a tannase activity of 28.7 U/mL was produced. This was achieved under conditions where 3% tannic acid served as inducer, 4% wheat bran as carbon source, and 0.2% ammonium chloride as nitrogen source, resulting in a tannase activity 3.3 times higher than the initial level. The tannase (PbTanA) was purified using ammonium sulfate precipitation followed by DEAE weak anion exchange chromatography. Its molecular weight was 79.0 kDa. The enzyme exhibited good acid tolerance and thermal stability, with an optimal pH of 5.0 and good stability within the pH range of 2.0~7.0. Its optimal temperature was 60 ℃, and it remained stable up to 50 ℃. PbTanA hydrolyzed 20 g/L tannic acid for 8 h, producing a gallic acid concentration of 18.4 g/L with a yield of 91.8%. Conclusion: Tannase PbTanA from Penicillium bilaiae CAU46-1 showed excellent enzymatic properties and efficiently hydrolyzed tannic acid to produce gallic acid, demonstrating its potential for application.

To investigate the impact of manual and mechanical methods of making high-temperature Daqu on the microbial community during storage, this study analyzed the differences in microbial community composition and succession patterns of Jiangxiangxing Baijiui high-temperature Daqu made by manual and mechanical methods during the storage period (0~150 days) using Illumina MiSeq high-throughput sequencing technology combined with multivariate statistical analysis methods. Additionally, the bacterial functions and phenotypes were predicted based on BugBase. The results showed that the manual-made high-temperature Daqu had a significantly higher fungal community richness during storage compared to the mechanically-made Daqu (P<0.05), and the fungal community composition was also significantly different. However, there was no significant difference in bacterial community diversity between the two types of Daqu (P>0.05). Thermomyces was a key genus, but the dominant fungal genera varied with different storage times and Daqu-making methods. Lactobacillus was relatively enriched in the mechanical Daqu, while Bacillus was more prominent in the manual Daqu. Linear discriminant analysis revealed the impact of Daqu-making methods on biomarkers. Leptospora rubella and Trichomonascus ciferrii were the biomarkers for manual and mechanical Daqu at different storage periods, respectively. Weissella was the biomarker for the manual Daqu during storage, while Kocuria was the biomarker for the mechanical Daqu during storage. Moreover, different Daqu-making methods also had a significant impact on bacterial functions and phenotypes. Kroppenstedtia and Staphylococcus were the bacterial genera that were significantly positively correlated with multiple metabolic functions during the storage of manual and mechanical Daqu, respectively (P<0.05). Both types of Daqu were dominated by Gram-positive bacteria, but the manual Daqu maintained a higher anaerobic bacterial activity phenotype. This study found that different Daqu-making methods had an impact on the microbial community structure, succession patterns, and bacterial functions and phenotypes during Daqu storage, providing a theoretical reference for the scientific regulation of Daqu storage and the analysis of the aging mechanism.

Objective: To investigate the effect of adjusting the relative humidity of drying medium on the drying characteristics and quality of ginger slices during hot air drying. Methods: To study the drying characteristics, color, shrinkage, rehydration, effective diffusion coefficient of moisture, gingerol content and total flavonoid content under the drying conditions of 60 ℃, 3.0 m/s air velocity, constant humidity (RH of 15%, 25%, 35%, 45%) and phase humidity reduction (RH45% was kept at 15% for 10, 20, 30 and 60 min, respectively). Results: Under the condition of constant humidity, the drying time of ginger slices was prolonged with the increase of relative humidity; Under the condition of stage humidity reduction, the drying time of ginger slices showed a tendency of decreasing and then increasing with the prolongation of the holding time of high relative humidity, and the drying time was shortened by 0.5 h when the RH was kept at 45% for 20 min and then reduced to 15% after 30 min compared with that of the constant humidity (RH of 15%). The drying process of ginger slices was divided into ascending and descending. The drying process of ginger slices was divided into two phases of ascending and descending, and the moisture Deff varied in the range of 5.21×10⁻¹⁰~6.66×10⁻¹⁰ m²/s. The rehydration of ginger slices was the best, and the color difference value and shrinkage were the smallest when RH45% was kept at 20 min and then decreased to 15%, and the difference was significant compared with that of constant humidity (P<0.05); After RH45% was kept for 30 min and then decreased to 15%, the content of gingerol and total flavonoids in ginger slices was significantly higher than that of constant humidity. Considering the drying time, color difference, shrinkage, rehydration, gingerol and total flavonoids content of ginger slices, it was concluded that the highest comprehensive score of ginger slices was 0.76±0.08 when RH45% was kept at 15% for 30 min, which was the optimal drying process. Conclusion: In the initial stage of hot air drying of ginger slices, keeping higher humidity of drying medium and maintaining it for a suitable time can accelerate the drying rate, shorten the drying time, and have better quality. The application of the phase humidity reduction and regulation strategy to the hot air drying process of ginger slices provides important theoretical support and technical guidance for the ginger processing industry.

To improve the survival rate of Lactiplantibacillus plantarum during freeze-drying, this study developed a composite cryoprotectant and prepared freeze-dried bacterial powder using vacuum freeze-drying technology. The composition of the composite cryoprotectant was optimized through single-factor and orthogonal experiments to enhance bacterial viability in the freeze-dried powder. The protective effects were evaluated by comparing viability before and after freeze-drying, measuring cell membrane and cell wall integrity, observing cellular microstructure, and assessing storage stability. The protective mechanism was further investigated via Fourier-transform infrared spectroscopy analysis of the freeze-dried powder, differential scanning calorimetry to determine thermal properties, quantification of subcellular damage, live-dead cell staining, and lactate dehydrogenase activity assays. Results showed that the optimal composite cryoprotectant formulation consisted of 0.15 g/mL skim milk powder, 0.06 g/mL trehalose, 0.03 g/mL Tween 80, and 0.014 g/mL L-glutamic acid. After 60 days of storage at −20 ℃, the freeze-dried powder exhibited a survival rate of 59.64%±1.74% and a viable count of (4.58±0.13)×10⁹ CFU/mL. Scanning electron microscopy revealed that cells treated with the composite cryoprotectant maintained intact morphology with smooth surfaces. Fourier transform infrared spectroscopy analysis indicated integration of cryoprotectant components into bacterial cells, strengthening hydrogen bonding. Differential scanning calorimetry results demonstrated enhanced thermal stability of the freeze-dried powder. Cell membrane and wall damage assays showed significant (P<0.001) reduction in structural damage, while lactate dehydrogenase activity increased significantly (P<0.0001). Correlation analysis suggested that the composite cryoprotectant improved survival primarily by preserving membrane integrity and enhancing lactate dehydrogenase activity. This study developed an effective composite cryoprotectant for Lactiplantibacillus plantarum. It elucidated its protective mechanisms, providing a theoretical basis for the application of cryoprotectants in probiotics, such as lactic acid bacteria.

This study established an optimized ultrasound-assisted deep eutectic solvent (DES) extraction method for polysaccharides from Pleioblastus amarus (Keng) Keng f. shoots and systematically evaluated their structural characteristics and in vitro bioactivities. Using a choline chloride-lactic acid DES system (molar ratio 1:3) under optimized conditions (liquid-solid ratio 30:1 mL/g, ultrasound time 40 min, power 75 W, temperature 40 ℃), a polysaccharide yield of 12.73% was achieved. Structural characterization indicated the extracted polysaccharides had a weight-average molecular weight of 381.52 kDa, composed primarily of arabinose, galactose and glucose, with characteristic polysaccharide functional groups and an amorphous, honeycomb-like porous morphology. In vitro bioactivity assays demonstrated that the polysaccharides from bitter bamboo shoots possess excellent antioxidant capacity, with IC₅₀ values of 0.51 mg/mL (DPPH radical scavenging capacity), 1.80 mg/mL (ABTS⁺ radical scavenging capacity), and 0.86 mg/mL (ferric reducing antioxidant power). The polysaccharides also exhibited potential for lowering blood lipids and blood glucose. At a concentration of 2 mg/mL, the α-amylase inhibition rate was 36.6%. And at 3 mg/mL, the binding rates of bitter bamboo shoot polysaccharides to sodium taurocholate and sodium glycocholate were 52.10% and 46.18%, respectively. Furthermore, the polysaccharides showed inhibitory effects against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus, with inhibition zone diameters exceeding 10 mm. This study provides theoretical foundations for optimizing extraction and developing functional applications of Pleioblastus amarus (Keng) Keng f. shoot polysaccharides.

To explore a drying technique tailored to the characteristics of crisp plum preserves, this study systematically compared the effects of four drying methods—hot-air drying at constant temperature (HD), hot-air drying with variable temperature (VHD), hot-air-vacuum-hot-air drying (CD), and vacuum freeze drying (VFD)—on the drying characteristics, sensory quality, physicochemical properties, and antioxidant activity of the preserves. Additionally, a comprehensive analysis of the correlations between various indicators was conducted. The results indicated that all drying rates followed a pattern of initial increase followed by decrease, with the drying durations for the HD, VHD, CD, and VFD groups being 15, 17, 16 and 23 h, respectively. Within the first 9 h, the drying rate of the VFD group was lower than that of the HD, VHD, and CD groups. However, from 11 h onwards, the drying rate of the VFD group exceeded that of the other three groups. In sensory evaluation, the VHD group achieved the highest score (79.60 points), while the VFD group obtained the lowest (73.20 points). The L^*, a^*, and b^* values of the VFD group were significantly higher than those of the other treatment groups (P<0.05), no significant differences were observed in textural properties or shrinkage rate between the VFD and VHD groups (P>0.05). Regarding physicochemical properties, the VHD group contained the highest level of free amino acids (0.7105 g/100 g). Its contents of total sugar, total phenols, flavonoids and vitamin C were significantly higher than those in other hot-air drying groups (P<0.05), at 375.53, 2.10, 10.29 mg/g, and 2.20 mg/100 g, respectively. The VFD group showed the strongest antioxidant activity, with a FRAP value of 50.36 μmol Fe²⁺/g, a hydroxyl radical scavenging rate of 45.04%, and both ABTS⁺ and DPPH free radical scavenging rates exceeded 80%. The VHD group ranked second, with the corresponding indicators being 35.73 μmol Fe²⁺/g (FRAP), 41.75% (hydroxyl radical scavenging rate), 77.29% (ABTS⁺ free radical scavenging rates), and 67.37% (DPPH free radical scavenging rates), respectively. Correlation analysis demonstrated that the total sensory evaluation score was significantly negatively correlated with L^*, a^*, and b^* values (P<0.05). The hardness of the preserves was highly significantly negatively correlated with the contents of total sugar, total phenols, and flavonoids (P<0.01), while antioxidant indicators were significantly positively correlated with these three components (P<0.05). Additionally, free amino acid content was significantly negatively correlated with a^* (r=−0.58, P<0.05) and vitamin C content (r=−0.70, P<0.05). Considering comprehensive indicators and economic costs, VHD would be more suitable for the production of crisp plum preserves, providing a reference for enhancing their industrial efficiency and quality.

To address the current issues of high consumption of organic solvent and prolonged extraction time inherent in the two-step method involving enzymes and ultrasound for efficient extraction of saponins from Xanthoceras sorbifolium leaves. A specific strain of black aspergillus fungus from humus soil was selectively isolated in this study. Based on the ethanol tolerance characteristics of the mixed enzymes obtained after fermentation, a one-step method using ultrasonication-enzyme-ethanol extraction process for saponins from Xanthoceras sorbifolium leaves was designed and compared with the ultrasonication-assisted enzymatic extraction (two-step method). The optimized conditions through single factor and response surface experiments were employed to analyze samples using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) to characterize and analyze the structural features of the Xanthoceras sorbifolium leaf residue. As a results, the ethanol-tolerant cellulase mixed enzyme secreted by this strain, exhibiting an endoglucanase activity of 254±0.05 U/mL, which was demonstrated remarkable stability in 40% ethanol, with relative enzyme activities of β-glucosidase and xylanase retained at 78.67%±0.25% and 55.34%±4.00%, respectively. Importantly, the mixed enzyme does not contain ochratoxin, ensuring high safety. Under optimal conditions (ultrasonic temperature 55 ℃, power 300 W, ethanol concentration 40%, time 30 min) with mixed enzyme as a solution and anhydrous ethanol as a solvent, the response surface experiments revealed that saponin yield reached 14.98%±0.08%, representing a 101.89% increase compared to ultrasonic ethanol extraction (7.42%±0.23%). Furthermore, ethanol consumption was reduced by 30% relative to the two-step method, while saponin yield improved by 59% (9.42%±0.04%). UPLC-Q-TOF MS analysis confirmed that the saponin composition unchanged remained from one-step method and showing a significant increase in content compared to the two step method. Besides, SEM, FT-IR and XRD further confirmed the effectiveness of one-step method, inducing more substantial material degradation than the two-step method, more pronounced disruption of O-H, C=C and C-O-C bonds and complete degradation of amorphous regions. This one-step method combined the advantages of high saponin yield, low solvent consumption, mild operating conditions, and environmental friendliness, providing a novel solution for the green and efficient extraction of saponins from Xanthoceras sorbifolium leaves and offering valuable insight for the extraction of other natural active compounds.

Per- and polyfluoroalkyl substances (PFAS) in food packaging paper were strictly regulated due to their high toxicity and migration risks. This study aimed to systematically assess the fluoride content levels in food packaging paper and analyze their possible sources in raw and auxiliary materials. The total fluorine (TF), total organic fluorine (TOF), and extractable organic fluorine (EOF) in 26 commercial paper packaging materials and 65 raw and auxiliary materials for papermaking were quantitatively analyzed using the oxygen bomb combustion-ion selective electrode method and online combustion-ion chromatography. The results showed that the total fluorine and extractable organic fluorine contents in the 10 types of greaseproof paper were 330.15~1099.49 mg/kg and 39.20~101.83 mg/kg, respectively, and those in the 16 types of unprocessed raw paper were 15.33~121.03 mg/kg and 0~2.87 mg/kg, respectively. The total fluorine content in mineral fillers such as talc and bentonite used in food packaging paper was 174.03~688.20 mg/kg, which was much higher than that in other auxiliary materials and was the main source of fluorides in food contact paper. Most sizing agents, fungicides and other chemical additives had low levels of total fluorine content, ranging from 20.11 to 31.41 mg/kg. This study provides a research reference for the control of fluorides in food packaging paper.

This study investigated the differences in meat quality, nutritional composition, and myofibrillar protein (MP) characteristics of Wanxi white geese across different ages (120, 180, and 365 days old), different muscle parts (breast and leg muscles), and different genders. The results showed that with increasing age, shear force significantly increased (reaching 46.5 N in 365-day-old leg muscle, P<0.05), while meat color lightness (L^*) and redness (a^*) values increased, and tenderness, protein, and fat content showed a decreasing trend. Leg muscles exhibited significantly higher water-holding capacity (up to 76.74%) and pH than breast muscles (P<0.05). Meat from male geese showed better lightness but lower water-holding capacity compared to females. Nutritional analysis revealed that the total free amino acid content peaked at 120 days old (alanine: 235.24 µg/g, glutamic acid: 141.62 µg/g), with umami amino acids being prominent. Fatty acid composition was dominated by monounsaturated fatty acids (up to 53.38%), and the polyunsaturated to saturated fatty acid ratio (PUFA/SFA) ranged from 0.47 to 0.53. The 120-day-old geese exhibited the highest unsaturated fatty acid content and superior nutritional value. Regarding MP functional properties, increasing age significantly enhanced MP concentration, surface hydrophobicity (up to 48.65 µg/g), gel water retention (89.03%), and emulsifying activity (0.067 m²/mg, P<0.05). Solubility peaked at 180 days old (45.74%) before declining. Leg muscle MP demonstrated significantly superior gel hardness (9159.7 N) and emulsifying stability (18.31) compared to breast muscle MP (P<0.05). MP from male geese had higher surface hydrophobicity but lower gel strength and emulsifying activity than females (P<0.05). These findings provide a theoretical basis for assessing the processing suitability of Wanxi White geese meat and developing differentiated products.

To investigate the quality changes of edible cassava flour at different stages of harvesting (from August to December), this study selected three types of edible cassava flour (SC205, GR891, and SC9) prepared from samples obtained at different period of growth, and measured their nutrient content and processing characteristics. In addition, this study conducted correlation analysis and cluster analysis, and assessed the suitability of the flours for processed food products. The results revealed that the nutrient contents and processing characteristics of the three cassava flours showed different trends with an extension of the growing period. Specifically, SC9 cassava flour had the highest starch content and the lowest crude fiber content in November (77.63% and 0.70%, respectively), whereas GR891 cassava flour had the highest protein content in September, reaching 5.26%. Among the three types of edible cassava flour, the SC9 type showed the best performance in terms of bulk density, water absorption capacity, oil absorption capacity, solubility, swelling capacity, light transmittance, and freeze-thaw stability (expressed in terms of water separation rate) under the following conditions: Bulk density peaked at 0.78 g/mL in November, water absorption capacity was highest at 127.36% in October, oil absorption capacity reached a maximum of 3.20 mL/g in November, solubility was optimal at 46.25% in December at 85 ℃, swelling capacity was highest at 27.27% in October at 95 ℃, light transmittance peaked at 13.10% in November, and the best water separation rate (37.23%) was obtained in December. There were varying degrees of correlation between the nutrient content and processing characteristics of the three types of cassava flour, which were classified into four groups at different growth periods based on cluster analysis, whereas nutrient contents and processing characteristics were classified into three groups. Furthermore, this study examined the suitability of cassava flour at different growth periods for food processing, and established that this flour has a potentially broad range of applications, including in the production of staple foods, snacks, and instant foods. This study will provide a theoretical basis for determining the optimal harvest time of cassava and developing diverse cassava-based products.

To investigate the deep-processing suitability of the same Lentinus edodes cultivar ('Shenxiang 1513') from different geographical origins (Suizhou, Hubei and Qingyuan, Zhejiang, China), aqueous extracts were prepared using three distinct extraction methods: Hot water extraction, ultrasonic-assisted hot water extraction, and microwave-assisted hot water extraction (designated as HH, HU, HM for Hubei samples and ZH, ZU, ZM for Zhejiang samples, respectively). The physicochemical properties and structural characteristics of these extracts were systematically analyzed using high-performance liquid chromatography, ultraviolet spectroscopy, and fourier-transform infrared spectroscopy. The results demonstrated that the polysaccharide content of the six aqueous extracts ranged from 37.44% to 53.17%, while the protein content ranged from 14.70% to 27.03%. Notably, both HH and ZH exhibited higher polysaccharide and protein contents compared to the other extraction methods. Furthermore, the protein content of Zhejiang-derived extracts consistently surpassed that of the extracts from Hubei. Additionally, HU and ZM showed relatively higher ash contents among all tested samples. FTIR spectra confirmed the presence of polysaccharide-specific peaks (O-H, C-H) and protein-specific peaks (N-H) in all extracts. Amino acid analysis revealed complete profiles with glutamic acid dominant, ZM had the highest total amino acid content while HH had the lowest, with HU showed elevated individual amino acid levels compared to HH and HM, while ZM surpassed ZH and ZU. Molecular weight analysis revealed a trimodal distribution for the water extract of Hubei-sourced L. edodes, while the Zhejiang-sourced extract exhibited a bimodal distribution. Monosaccharide composition analysis demonstrated that all extracts consisted of mannose, glucosamine hydrochloride, galactose, and glucose, with glucose content exceeded 90%, both ultrasonic and microwave treatments significantly increased the monosaccharide content. In conclusion, significant differences in physicochemical and structural properties were observed among the aqueous extracts of L. edodes from different regions under varying extraction methods, for optimal extraction of bioactive compounds from aqueous extracts, hot water extraction proved to be the most effective method for both geographical origins. However, to obtain extracts with higher amino acid content, ultrasonic-assisted hot water extraction was preferable for Hubei-derived samples, while microwave-assisted hot water extraction yielded superior results for Zhejiang-sourced specimens. These findings provide a theoretical foundation for evaluating the deep-processing suitability of L. edodes and support the precise development of future health foods using region-specific extracts as functional ingredients.

To evaluate the quality of Guizhou export black tea and establish a comprehensive quality evaluation system, this study analyzed 21 Guizhou export black tea samples based on sensory evaluation and physical and chemical index determinations. Core indicators were identified through correlation, principal component, and cluster analyses. The entropy weight method was then used to determine their values and weights, ultimately constructing a quality evaluation system for export black tea. Results revealed that Guizhou export black tea had certain distinctive sensory characteristics. Specifically, Congou Black Tea was found to be characterized by its sweet and mellow taste with a flowery and fruity aroma, whereas Broken Black Tea had a distinct heavy and mellow flavor accompanied by bright red liquor. Based on analyses, this study obtained average values of 6.20%, 5.71%, 63.63%, and 37.33% for the moisture content, total ash, water-soluble ash ratio, and water extract of export black teas, respectively, all of which comply with both domestic and international standards. However, at 8.45%, the mean tea polyphenols content determined in this study falls below the standard limit of 9%. Moreover, strong correlations were detected between the physical and chemical indicators, and based on principal component analysis, three major components were identified with a cumulative variance contribution of 70.686%. In addition, six core quality indicators were screened out, tea polyphenols, theaflavins, water-soluble ash ratio, moisture content, water extract, and total ash, among which, water-soluble ash ratio (22.078%), moisture content (19.267%), and total ash (18.428%) emerged as key factors determining the quality of Guizhou export black tea. This comprehensive evaluation enabled the establishment that Guizhou Congou Black Tea had a significantly better quality compared to Brocken Black Tea. Consistent with the results of sensory evaluation, the following quality ranking for the different tea types was obtained: Spiral (CS)>long-shape (CL)>curly (CC)>fanning (BF)>broken (BB). These findings will provide a scientific reference for the quality control of export black tea in Guizhou.

To investigate the differences in metabolic profile characteristics of Thlaspi arvense seeds between Shandong and Gansu, this study employed an integrated analysis approach combining metabolomics and lipidomics. Two superior materials from Gansu (GS) and Shandong (SD), screened from five Thlaspi arvense resources collected from different regions in China, were subjected to identification and comparative analysis of their seed metabolic profile characteristics. Untargeted analysis had detected 645 metabolites, dominated by lipids/lipid-like molecules, phenylpropanoids/polyketides, and organic acid derivatives. Targeted lipidomics had identified 1133 lipid species, primarily glycerolipids, glycerophospholipids, and glycolipids, with triacylglycerols (TG) as the core component. Through principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and metabolic pathway analysis, 21 differentially accumulated metabolites and 112 differentially accumulated lipids have been identified (OPLS-DA VIP>1, P value<0.05, FC>1 or <1). GS pennycress showed significantly upregulated lipid accumulation, enriching medium- to long-chain unsaturated fatty acids and demonstrating broader improvement potential in TG biosynthesis. By contrast, SD pennycress prioritized the accumulation of medicinal secondary metabolites (e.g., tannins, alkaloids), consistent with KEGG enrichment results. This study therefore provides critical insights for the functional food development and genetic improvement of pennycress seeds.

To investigate the characteristic flavor profiles of cascara tea produced via different initial processing methods, the volatile compounds of three primary-processed samples were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS) and headspace solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The relative odor activity value (ROAV), in combination with chemometric analyses, was employed to evaluate differences in flavor quality among the samples. The results showed that a total of 104 volatile organic compounds (VOCs) were identified in the three Cascara Tea samples using GC-IMS, mainly including alcohols, ketones, esters, and aldehydes. Using HS-SPME-GC-MS, a total of 55 volatile organic compounds (VOCs) were identified. Specifically, 45 VOCs were detected in the dry processing sample (CX), 48 in the honey processing sample (FY), and 48 in the wet processing sample (GT). Ketones and aldehydes were the predominant aroma compounds, followed by alcohols and esters. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed that the three Cascara Tea samples produced by different primary processing methods exhibited distinct differences in their compositions and concentrations of volatile compounds. The flavor profile of the CX sample was primarily associated with methyl propanoate, 2-butanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one. In contrast, the FY sample showed strong correlations with compounds such as (E)-2-decenal, butyl propanoate, furfural and 5-(acetoxymethyl)-2-furaldehyde. Meanwhile, GT sample was most strongly correlated with hexyl acetate, 2-octanone, geranyl acetone and dodecanoic acid. Based on the variable importance in projection (VIP) values from the PLS-DA model and the relative odor activity value (ROAV), seven key aroma markers were identified: (E)-2-decenal, 1-hexanol, 3-methylbutanal, butyl acetate, ethyl heptanoate, 2-furfurylthiol and 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one. Aroma profile analysis indicated that the aroma characteristics of cascara tea varied among different primary processing methods. The GT sample was characterized by more pronounced acidic, spicy, nutty, and roasted notes, whereas the FY sample displayed a distinctive floral aroma. The CX sample, on the other hand, exhibited stronger nutty and roasted characteristics. This study provides a scientific reference for raw material selection and evaluation and optimization of the flavor quality of cascara tea during primary processing.

To enhance the stability of double-loaded clove essential oil liposomes (DLCL), chitosan was used for surface modification, and the modified liposomes were comprehensively evaluated for their physicochemical properties and storage stability. The average particle size of chitosan-modified DLCL (CS-DLCL) was 330.43 nm, the PDI was 0.24, the Zeta potential was 17.78 mV, and the encapsulation rate was as high as 70.75%. These were obtained via optimization experiments with an optimal chitosan modification concentration of 3.5 mg/mL. FTIR analysis confirmed the electrostatic interaction between chitosan and DLCL. After 30 days of storage, the essential oil retention rate reached 87.08%. In terms of beef meatball freshness preservation, the ice temperature+CS-DLCL treatment group showed the best results, with the pH value of all meatballs increasing gradually over the storage period, and with the ice temperature +CS-DLCL group maintaining the lowest pH value during the 12-day storage period. Moreover, the total number of bacterial colonies grew the slowest, reaching 6.08 lg CFU/g (critical value of 6.0 lg CFU/g) only on the 12th day, significantly extending the shelf-life in the refrigerated group from 2~4 days to 10~12 days. Protein oxidation analysis showed that the ice temperature+CS-DLCL group had the lowest carbonyl content and the highest sulfhydryl content at the end of storage. This was further confirmed by the thiobarbituric acid reactive substances (TBARS) value analysis, which indicated the lowest lipid oxidation in this group, suggesting a synergistic effect of ice temperature and CS-DLCL in preserving beef meatballs. In addition, the meatballs in the ice temperature+CS-DLCL group maintained the best quality and sensory evaluation scores throughout storage. Collectively, the present study offers valuable insights for applying chitosan-modified double-loaded clove essential oil liposomes in beef meatball preservation.

In order to explore the effects of ozone treatment on ascorbic acid-glutathione cycle and cell membrane lipid peroxidation during postharvest storage of prunes, 'France' prunes were used as materials in this experiment, and ozone at 96.3 mg/m³ was used to treat prunes every 15 days. The fruit was stored at near ice temperature (−1~−1.5 ℃) and relative humidity (80%~90%) for 120 days. Ascorbic acid-glutathione cycle and cell membrane lipid peroxidation related indicators were measured. The results showed that 96.3 mg/m³ ozone treatment could maintain the contents of ascorbic acid (AsA), reduced glutathione (GSH) and oxidized glutathione (GSSG), and reduce the production of dehydroascorbic acid (DHA) during storage. The key enzymes of ascorbic acid metabolism, including ascorbate peroxidase (APX) and monodehydroascorbate reductase (MDHAR), were regulated by ozone treatment. The activities of glutathione reductase (GR) and dehydroascorbate reductase (DHAR) maintained the oxidative balance in cells, and activated the antioxidant metabolic enzyme system, significantly elevating the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) (P<0.05). It reduced hydrogen peroxide (H₂O₂) content and superoxide anion (O₂⁻·) production rate, inhibited lipoxygenase (LOX) activity, reduced malondialdehyde (MDA) production. At the end of 120 days of storage, the LOX activity of the 96.3 mg/m³ ozone treatment group was 32.73% lower than that of the control group, and the MDA content was 14.18% lower than that of the control group (P<0.05). Therefore, 96.3 mg/m³ ozone treatment could delay fruit senescence by accelerating the ascorbic acid-glutathione cycle, increasing the activity of antioxidant metabolic enzymes, reducing the damage caused by harmful substances to the cell membrane, so as to maintain the storage quality of prunes and prolong the storage period of prunes.

Ochratoxin A (OTA) is the predominant mycotoxin in fermented meat products and poses a serious threat to consumer health. Highly effective and safe plant essential oils and their active components represent ideal natural antifungal agents. This study developed cinnamaldehyde nanoemulsion (Cin-Ne) as an antifungal agent to target the risk of OTA exposure caused by mold contamination in fermented meat products. The average particle size, polydispersity index (PDI), and Zeta potential of Cin-Ne were measured over 28 days of storage at 4 ℃ using dynamic light scattering (DLS). Results demonstrated that Cin-Ne exhibited good storage stability: The average particle size increased from 168.3 nm to 218.8 nm, the PDI remained stably below 0.18, and the Zeta potential consistently exceeded 28 mV. In vitro antifungal assays revealed that the half-maximal effective concentration (EC₅₀) of Cin-Ne against Aspergillus niger A-8 was 0.073 mg/g. Cin-Ne significantly inhibited key developmental stages of A. niger A-8, including mycelial growth, spore germination, and sporulation (P<0.05). In a fermented sausage model, the surface application of Cin-Ne (2×EC₅₀) onto casings significantly suppressed A. niger A-8 growth and reduced OTA levels. By the end of fermentation, OTA content in the casings and stuffing was significantly reduced by 58.4% and 52.1%, respectively (P<0.05). Cin-Ne combated A. niger A-8 through multiple pathways: Disrupting cell membrane integrity (increased relative electrical conductivity, decreased ergosterol content), interfering with energy metabolism (reduced activity of key tricarboxylic acid (TCA) cycle enzymes and ATPase, decreased ATP levels), inducing oxidative stress (dysregulation of antioxidant enzyme activity, excessive accumulation of reactive oxygen species accompanied by lipid peroxidation), and activating the mitochondrial apoptosis pathway (mitochondrial membrane potential depolarization, cytochrome c release into the cytosol). The developed Cin-Ne demonstrates potential as a natural antifungal agent, offering a novel strategy for preventing OTA contamination in fermented meat products.

This paper innovatively designed a full-nutrition formula powder based on the physiological characteristics of sarcopenia in the elderly. According to the digestive features of the elderly, an in vitro simulation of the oral-gastric-intestinal digestion system was conducted to evaluate the digestive properties of the full-nutrition formula powder for the elderly. The experiment adjusted the pH value and enzyme activity (α-amylase, pepsin, trypsin) of the digestive fluid, and measured the protein content, solid content, fatty acid release kinetics, rheological properties and microstructure changes after simulated digestion. The results showed that the protein content of the formula powder decreased significantly during the simulated digestion process. After digestion in the stomach and intestinal stages, the digestion rate of the formula powder reached 97.22%. The solid content of the formula powder decreased significantly (about 50%) in the stomach stage, remained stable in the intestinal stage, and reached the lowest level. The release of fatty acids conformed to the first-order kinetic model, and the release rate increased significantly in the first 40 minutes of the simulated intestinal digestion stage. Rheological properties showed that the apparent viscosity gradually decreased with the progress of digestion, and particle size analysis indicated that macromolecular substances were effectively decomposed (P<0.05), demonstrating better digestive properties of the formula powder. Microscopic structure showed that macromolecular substances were gradually degraded, and lipids were mainly digested in the small intestine stage. The study revealed the effective digestion and absorption characteristics of the formula powder in the simulated gastrointestinal environment of the elderly, providing a scientific basis for the optimization of full-nutrition formula powder for the elderly.

The intestinal propionic acid level in patients with methylmalonic acidemia (MMA) may affect the course of the disease, but the current intervention strategy is still unclear. This study aimed to elucidate the differences in fecal propionic acid levels and gut microbiota composition between patients with MMA and healthy people, as well as to identify dietary factor combinations that effectively reduce propionic acid production through in vitro fecal fermentation model and MMA rat model. This investigation provides a novel strategy for dietary management in patients with MMA. Gas chromatography-mass spectrometry and metagenomic sequencing were employed to analyze propionic acid content, gut microbiota structure, and species composition in the feces of 28 patients with MMA and 17 healthy people. Subsequently, an in vitro fecal bacterial fermentation model was utilized to screen for optimal combinations among 12 dietary factors capable of significantly reducing propionic acid levels. Finally, 5-day-old Wistar rats (segregated into male and female subgroups) were selected to construct the MMA model and randomly divided into five groups: control group, model group, galactooligosaccharide+arabinogalactan group (GOS+AG group), galactooligosaccharide+tremella polysaccharide group (GOS+TPs group), and arabinogalactan+tremella polysaccharide group (AG+TPs group). Propionic acid content in rat feces was measured and analyzed at three time points: Prior to intervention (14 days), mid-stage (21 days), and late stage (28 days). The results demonstrated significant differences in fecal propionic acid levels (P<0.001) and gut microbiota structure (P=0.003) between patients with MMA and healthy people. Compared to the control group, higher abundances of Blautia wexlerae, Bacteroides thetaiotaomicron, and Blautia producta in the MMA group may represent critical factors influencing changes in intestinal propionic acid levels. After 24 hours of fermentation, screening identified that poria cocos polysaccharides, fructooligosaccharides, galactooligosaccharides, arabinogalactan, and tremella polysaccharides demonstrated significant efficacy in reducing propionic acid levels (P<0.05). Following the combination of the aforementioned five polysaccharides and subsequent fermentation, three combinations with the most effective reduction were identified: GOS+AG group, GOS+TPs group, AG+TPs group (P<0.001). Ultimately, animal experiments confirmed that the combination of AG+TPs group yielded the best results (P<0.0001). In conclusion, differences in fecal propionic acid levels between patients with MMA and healthy people may be associated with variations in gut microbiota composition. The combination of AG+TPs group can effectively reduce propionic acid levels, offering a promising dietary management strategy for patients with MMA.

Both raw and cooked millet prolamin (RFMP and CFMP) exhibited significant functions in improving glucose metabolism. Compared to RFMP, the protein quality of CFMP significantly decreased. Therefore, RFMP was more valuable as a potential food-derived hypoglycemic functional substance. In order to study the effects of RFMP on the intestinal flora and liver of type 2 diabetes (T2D) mice, C57BL/6J mice were used as the objects, and T2D models were established by high-fat diet combined with streptozotocin. The T2D mice were continuously intervened with RFMP for five weeks. Subsequently, 16S rRNA sequencing and transcriptomics technology were employed to analyze the composition of the gut microbiota and liver gene expression, respectively. The results showed that RFMP could improve glucose metabolism by alleviating the intestinal flora disorder induced by diabetes. At the genus level, RFMP intervention significantly increased the abundance of Lactobacillus, norank_f_Muribaculaceae, and Lachnospiraceae_NK4A136_group in T2D mice. Liver transcriptome results showed that the intervention of RFMP upregulated the expression levels of Fgf21, Dusp1, Rasgrp1, and Hk3, while downregulated the expression level of Pck1, which were the key genes for regulating glucose metabolism. This study elucidated the mechanism of improving glucose metabolism with RFMP, providing a theoretical basis for the development of functional FMP product.

To achieve deep processing and high-value utilization of wheat germ, this study prepared wheat germ extract (WGE) and analyzed its effects on cell proliferation activity. This study prepared WGE using a wheat germ cell-free protein synthesis system. The major components of WGE were further analyzed by LC-MS/MS and HPGPC. Additionally, the growth-promoting effects of WGE on RAW264.7 cells and PC12 cells were investigated. The molecular mechanism underlying its pro-proliferative effect was explored using low-serum cell culture conditions and Western blotting. The results indicated that WGE is rich in proteins and polysaccharides. Among the proteins, those involved in protein synthesis regulation and exhibiting oxidoreductase activity were predominant. The primary monosaccharide components of the polysaccharides were galactose and glucose. WGE exhibited pro-proliferative effects on both RAW264.7 and PC12 cells. Under extremely low serum concentrations, WGE effectively ameliorated growth arrest in both cell types. Treatment with 160 µg/mL WGE increased the proliferation activity of RAW264.7 cells by 29.26% and PC12 cells by 29.05%. Additionally, WGE promoted cell proliferation by upregulating the expression of Ki67 and Cyclin-D1 proteins in both cell lines. These findings demonstrated that WGE can function as a natural, functional cell growth promoter. This study provides a theoretical foundation for the nutraceutical and functional applications of wheat germ.

Objective: To identify the miRNAs that post-transcriptionally target the regulation of egfr in the antitumor mechanism of Cordyceps militaris. Methods: An aqueous extract of Cordyceps militaris was prepared using water-bath extraction combined with vacuum freeze-drying. Transcriptome sequencing was performed on A549 cells after 24 h treatment with 4 mg/mL Cordyceps militaris extract. Candidate miRNAs were selected on the basis of Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis. Functional gain models were constructed by transient transfection of miRNA mimics, and the effects of miRNAs on cell viability were assessed using the MTT assay and Annexin V-FITC/PI double staining. Functional loss models were established by transient transfection of miRNA inhibitors, in combination with Cordyceps militaris extract treatment. The effect of Cordyceps-miRNA axis on cell viability was evaluated using the MTT assay, and its regulatory effects on EGFR transcription and protein levels in A549 cells were analyzed using qRT-PCR and immunocytochemical staining. Results: A total of 7211 DEGs were obtained and significantly enriched in the "MicroRNAs in cancer" signaling pathway (Sort 3). Eleven miRNAs were screened for their association with lung adenocarcinoma prognosis, miR-125a-3p, miR-125a-5p, miR-125b-1-3p, miR-125b-2-3p, miR-125b-5p and miR-145-5p were all associated with egfr in a target-regulatory manner, and patients with lung adenocarcinomas that showed low expression levels had a poorer prognosis (P<0.05). Cordyceps militaris treatment induced significant upregulation of miR-125b-1-3p, miR-125b-5p and miR-145-5p expression levels (P<0.01), and the seed sequences had potential binding sites with the egfr 3'-UTR region. miR-125b-1-3p, miR-125b-5p, and miR-145-5p exhibited tumor-specific pro-proliferative activities, and their high expression status induced a higher percentage of early apoptosis in A549 cells. Cordyceps militaris inhibited the proliferation of lung cancer A549 cells by promoting the expression of miR-125b-1-3p, miR-125b-5p, and miR-145-5p (P<0.05) and downregulating the expression of EGFR (P<0.05). Conclusion: Cordyceps militaris exerts anti-tumor activity by targeting and regulating the miRNAs (miR-125b-1-3p, miR-125b-5p and miR-145-5p)-EGFR axis, providing theoretical support for its development as a novel functional food for adjuvant tumor therapy.

To investigate the protective effects and potential mechanisms of safflower petal polysaccharides on D-galactose-induced brain tissue damage in aging mice, KM mice were randomly divided into a normal control group, a model group, a positive control group, and low-, medium-, and high-dose safflower petal polysaccharide groups (100, 200 and 400 mg/kg/d), with 10 mice in each group. Modeling and drug administration were conducted simultaneously for 8 weeks. After the experiment, body weight and organ indices were analyzed, Nissl staining was used to examine hippocampal tissue changes, and the levels of AChE and T-NOS in brain tissue were compared. Western blot was employed to detect the expression of apoptosis-related proteins, including P53, Bax, and caspase-3. Additionally, metabolomics analysis was performed to assess changes in brain tissue metabolites. The results showed that safflower petal polysaccharides had minimal effects on body weight and organ indices. Compared with the normal group, the model group exhibited a reduction in Nissl bodies, along with significant increases in AChE and T-NOS enzyme activities by 58.22% and 23.036%, respectively (P<0.01). The protein expression of P53, Bax, and Caspase-3 was upregulated by 48.41%, 25.08%, and 37.91%, respectively (P<0.05). In contrast, the polysaccharide-treated groups showed an increase in Nissl bodies, a significant decrease in AChE activity, and reduced T-NOS activity in the medium- and high-dose groups (P<0.01). The expression of P53, Bax, and Caspase-3 proteins was also downregulated, particularly in the high-dose safflower petal polysaccharide group, which exhibited significant reductions of 37.88%, 37.12% and 30.02%, respectively (P<0.05). Metabolomic pathway enrichment analysis revealed that safflower petal polysaccharides primarily regulated arginine biosynthesis and glutathione metabolism pathways. In conclusion, safflower petal polysaccharides effectively alleviated D-galactose-induced brain tissue damage in mice. The underlying mechanism may involve the modulation of P53, Bax, and Caspase-3 protein expression, as well as the regulation of arginine biosynthesis and glutathione metabolism pathways. These findings provide a theoretical basis for expanding the application of safflower petal resources in anti-aging research.

Objective: This study investigated the protective effect of the acerola cherry and Phyllanthus emblica complex against long-wave ultraviolet A (UVA) radiation induced photoaging in fibroblasts, as well as its effect on the autophagy levels in senescent cells. Methods: A model of photoaging was established through UVA irradiation, followed by intervention with a complex of acerola cherry and Phyllanthus emblica. Reactive oxygen species (ROS) were quantified using flow cytometry, while type I collagen levels were evaluated via immunofluorescence. Additionally, elastin, matrix metalloproteinase I (MMP-1), matrix metalloproteinase III (MMP-3), interleukin 6 (IL-6), and monocyte chemoattractant protein 1 (MCP-1) were measured using ELISA. The autophagy levels in senescent cells were evaluated using monodansyl cadaverine (MDC) staining, and the expression levels of autophagy-related protein 7 (ATG7) and microtubule-associated protein 1 light chain 3 beta (LC3b) were analyzed through immunofluorescence techniques. Results: The total polyphenol and flavonoid contents in the acerola cherry and Phyllanthus emblica complex were measured at 104.23 mg/g and 0.44%, respectively. Compared to the model group, treatment with 31.3, 62.5 and 125.0 μg/mL of the acerola cherry and Phyllanthus emblica complex significantly inhibited UVA-induced ROS production (P<0.001), enhanced collagen content in fibroblasts (P<0.01), and suppressed MMP-1 secretion (P<0.001), facilitated the formation of cellular autophagosomes (P<0.05, P<0.01, P<0.01) and elevated the expression levels of ATG7 (P<0.05, P<0.05, P<0.01) and LC3b (P<0.01, P<0.01, P<0.001). Notably, the 62.5 and 125.0 μg/mL complex groups significantly increased elastin content (P<0.05) while reducing the expression levels of inflammatory factors IL-6 (P<0.01) and MCP-1 (P<0.05, P<0.01). Additionally, the 125.0 μg/mL acerola cherry and Phyllanthus emblica complex group notably inhibited MMP-3 secretion (P<0.001). Conclusion: The acerola cherry and Phyllanthus emblica complex demonstrates a protective effect against UVA-induced photoaging in fibroblasts and enhances autophagy levels in senescent fibroblasts.

Aquatic food products are susceptible to spoilage caused by microorganisms and enzymes during distribution and storage because of their high moisture, protein, and unsaturated fatty acid content. To prolong the shelf-life of aquatic food products, development of intelligent preservation technologies and materials has become a key focus of research endeavors. In this review, recent advances in intelligent active packaging are summarized, with particular emphasis on the response mechanisms and applications of different smart packaging systems, including pH-responsive, temperature/humidity-responsive, enzyme-responsive, and light-responsive packaging, which operate under single-, dual-, or multi-stimulus conditions. In addition, the latest progress in novel packaging materials, such as Pickering emulsions and Janus films are discussed, with a focus on their applications in the encapsulation of active ingredients, targeted release, and multimodal monitoring. It has been demonstrated that these intelligent packaging technologies can extend the shelf life of aquatic food products by 30% to 40%, while enabling real-time monitoring of spoilage. However, these technologies still face certain technical bottlenecks and challenges, particularly in research, development, and commercial application. Future research endeavors should prioritize the modification of bio-based materials, biomimetic design, and the development of intelligent systems to facilitate the broader adoption of smart freshness-retaining films in aquatic food products and promote the transformation of supply chains toward greater efficiency, safety, and sustainability.

With growing concerns regarding food safety, pesticide residues in agricultural products have become a core issue. In recent years, new molecularly imprinted electrochemical sensors (MIECS), formed by integrating molecular imprinting technology (MIT) with electrochemical sensors, have become a leading approach in the detection of pesticide residues in food due to their high selectivity, convenience, and efficiency. The preparation methods of molecularly imprinted polymers (MIPs) and the fundamental principles and types of MIECS are reviewed in this paper. Building on this foundation, the research progress of MIECS in pesticide residue detection is focused on encompassing molecularly imprinted amperometric sensors, molecularly imprinted electrochemical impedance sensors and molecularly imprinted electrochemiluminescence sensors from the perspective of electrochemical analysis. The applications of different electrochemical analysis methods are also summarized. It is demonstrated that the selectivity of MIECS for target pesticides can be significantly enhanced through optimization of MIPs synthesis strategies. Additionally, detection signals can be effectively amplified by electrode modification materials exhibiting high electrochemical activity. Crucially, the achievement of specific detection is critically determined by the selection of appropriate electrochemical analysis techniques tailored to the distinct electrochemical properties of different pesticides. Looking ahead, the development of MIECS for rapid pesticide residue detection towards enhanced portability, automation, and detection efficiency still confronts significant challenges.

Isomaltulose is a multifunctional novel sweetener with promising applications in the food industry. Three production methodologies for isomaltulose, including microbial bioconversion, enzymatic transformation, and plant genetic engineering approaches is systematically examined in this review. Special emphasis is placed on its distinctive health-promoting properties, including low glycemic response, slow digestibility, prebiotic effects, reduced cariogenic potential, cognitive enhancement, antioxidative capacity through lipid peroxidation inhibition, and anti-inflammatory activities. Furthermore, the current market landscape of isomaltulose is analyzed, and the major challenges currently faced, including excessively high production technology costs and limitations in industrial-scale development are discussed. A novel approach integrating big data technology with synthetic biology for the development of new isomaltulose production processes is proposed. The serves as a scientific reference for future research endeavors, applications, and commercial exploitation of isomaltulose is provided.

This review summarizes recent research progress in applying omics technologies, including metagenomics, metatranscriptomics and metaproteomics, to analyze the structure and function of the microbial community in Daqu. In terms of community composition, Daqu harbors a vast reservoir of uncultured microbial resources, with core taxa predominantly consisting of Aspergillus, Bacillus, and Lactobacillus. Regarding community function, studies identify the microbial origins of key metabolic enzymes, such as ester synthases, and elucidate the synergistic role of the microbiota in raw material degradation and flavor formation. With respect to driving factors, omics analyses confirm that environmental factors, such as temperature, influence the fermentation process by regulating microbial transcriptional and protein expression activities. Future research in this field should focus on integrating multi-omics approaches with culturomics, metabolomics, and computational modeling to establish a systematic framework spanning from genes to products and from prediction to regulation. This will facilitate a paradigm shift in Daqu fermentation from empirical control to precision design and performance prediction, thereby deepening the understanding of the principles of Daqu fermentation and enhancing the controllability of the production process.

Shrimp are highly favored by consumers for their high protein, low-fat nutritional properties and unique flavor. However, their high tissue moisture content and strong endogenous enzyme activity make them extremely susceptible to deterioration and spoilage during storage and circulation, leading to quality degradation and shortened shelf life. Therefore, developing efficient and practical preservation technologies to maintain their sensory and nutritional quality become a crucial research focus in aquatic product processing industry. This paper systematically analyzes the biochemical mechanisms underlying shrimp spoilage, including endogenous enzymatic autolysis, microbial succession, and melanoidin formation. It further reviews the mechanisms of action, applicable conditions, advantages, and limitations of both traditional and emerging preservation technologies in maintaining shrimp quality. Based on the concept of sustainable development, the paper also explores future trends in preservation technologies, such as intelligent monitoring, green alternatives, and multi-technology integration, aiming to provide scientific support for improving shrimp storage quality and optimizing the supply chain.