To obtain healthy and low-fat ice cream products, beeswax oleogel-based ice cream premix (BW-P) was prepared by fully replacing hydrogenated palm kernel oil (HPKO) with medium-chain triglyceride (MCT) oleogel. The powder properties and the enhancing effect on ice cream quality characteristics were investigated. The results showed that compared with commercial premix (C-P), both BW-P and HPKO-based ice cream premix (HPKO-P) had higher moisture content, lower fluidity and solubility. Scanning electron microscopy observation revealed that both BW-P and HPKO-P exhibited a spherical morphology. After reconstitution, the emulsion particle sizes of HPKO-P and BW-P were mainly in the range of 1~10 μm, while that of C-P was larger (10~100 μm). Microrheological measurements indicated that the reconstituted emulsion of BW-P had a longer decorrelation time and a dense fat network, which was similar to C-P. The BW-P ice cream showed a lower overrun (45.3%) and higher hardness (15.1 kPa), with uniform appearance color and intact shape. This sample had a slow melting rate and a slight greasy feeling, and its oral tribological properties and electronic tongue scores were close to those of C-P, exhibiting good potential to replace HPKO in the preparation of ice cream premix powder.

This study employed diverse deep eutectic solvents (DESs) to pretreat corn starch, followed by enzymatic hydrolysis for porous starch synthesis and subsequent curcumin encapsulation. The structural characteristics of porous starch matrices, both pre- and post-encapsulation, were characterized using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and laser diffraction particle size analysis. Encapsulation efficiency (EE), loading capacity (LC), and release properties in simulated gastric and intestinal fluids were systematically evaluated. Results indicated that the DES-pretreated porous starch matrices exhibited significant increases in both pore density and dimensions compared with the control group (P<0.05). Post-encapsulation analysis confirmed retention of the A-type crystalline pattern despite significantly reduced relative crystallinity, accompanied by particle size enlargement and disappearance/shifts of characteristic curcumin FTIR peaks. The ChCl-G pretreated group achieved optimal EE of 66.02% and LC of 3.79 mg/g, significantly surpassing other comparative groups. Similarly, ChCl-LA and ChCl-AA pretreated matrices exhibited superior performance versus pH-equivalent organic acid solutions (P<0.05). Furthermore, DES-pretreated samples demonstrated sustained release capabilities in simulated gastrointestinal fluids. In conclusion, DES pretreatment effectively modulates structural properties of porous starch, thereby enhancing both encapsulation performance and in vitro sustained release characteristics for curcumin.

This study prepared American ginseng saponins/flavonoids/polysaccharides/soy protein isolate nanoparticles (AG Nps) by the reverse solvent precipitation method. The response surface method was used to optimize the preparation process of AG Nps. The particle size analysis, Zeta potential determination, Fourier transform infrared spectroscopy analysis, differential scanning calorimetry analysis and thermogravimetric analysis of AG Nps were carried out. The in vitro antioxidant, hypolipidemic, and hypoglycemic activities of AG Nps were evaluated. The results indicated that the optimum conditions for the preparation of AG Nps were reverse solvent phase concentration 16 mg/mL, solvent phase concentration 15 mg/mL, volume ratio 39:1. The encapsulation efficiency of AG Nps under these conditions was 90.14%±1.03%, and drug loading was 1.11%±0.07%. The average particle size was 318.60±5.60 nm with uniform distribution, and Zeta potential was −33.05±0.50 mV. The thermostability and antioxidant capacity of nanoparticles improved. The half-inhibitory concentration (IC₅₀) of pancreatic lipase and cholesterol micelles was 7.29 mg/mL and 6.32 mg/mL respectively, indicating that AG Nps had certain inhibitory effects on pancreatic lipase and cholesterol micelles and better cholate binding abilities. The inhibitory activities of α-glucosidase and α-amylase significantly increased (P<0.05), with IC₅₀ values of 3.21 mg/mL and 5.33 mg/mL respectively. In conclusion, AG Nps possess great in vitro hypolipidemic and hypoglycemic activities. These findings provide valuable theoretical and technical insights for the development of functional products of American ginseng.

This study investigated the effects of ultrasonic treatment on the quality characteristics of postmortem mutton from the longissimus dorsi muscle of Lop sheep during ripening. Ultrasonic treatment was applied at 250 W and 22 kHz for 30 min at 4 ℃. The meat was then aged at 4 ℃ for up to 5 days, and quality parameters were evaluated at 0, 1, 2, 3, 4, and 5 days. Analyses included total volatile base Nitrogen (TVB-N), total viable count, pH, color, water-holding capacity, texture profile, myofibrillar protein degradation, microstructure, and volatile flavor compounds. The results indicated that TVB-N values and total viable counts increased with prolonged aging time. pH increased after 1 day of aging, while shear force and hardness significantly decreased (P<0.05). The L^* value reached its maximum on day 3. Cooking loss was significantly reduced after 3 days of aging (P<0.05). Ultrasonic treatment accelerated the pH increase, reduced cooking loss, and resulted in substantially lower TVB-N and shear force values compared to the untreated control after 3 days (P<0.05). SDS-PAGE analysis revealed gradual degradation of high-molecular-weight proteins and an increase in low-molecular-weight protein content, which contributed to improved tenderness. Transmission electron microscopy and Hematoxylin–Eosin staining showed that sarcomere length increased during aging, while muscle fiber diameter and cross-sectional area decreased. Ultrasonication significantly increased sarcomere length (P<0.05), increased muscle fiber density, and promoted structural loosening of the muscle tissue. A total of 82 volatile flavor compounds were identified at 0 and 3 days of aging. Key aroma compounds included hexadecanal, ethyl palmitate, nonanal, octadecanal, ethyl tetradecanoate, 2-undecenal, and tetradecanal. The aldehyde content increased significantly by day 3 in the ultrasonicated group, suggesting enhanced flavor development. In conclusion, ultrasonic treatment improved the tenderness and overall quality of mutton, with optimal quality observed on the third day of aging.

White-leg shrimp (Litopenaeus vannamei) is prone to spoilage and deterioration during storage due to microbial contamination and the action of endogenous enzymes. This study focused on white-leg shrimp, Stenotrophomonas acidaminiphila (S-1), and myofibrillar protein, the key quality component of shrimp, with the aim of multidimensionally exploring the inhibitory effect of the metabolites of Paenibacillus provencensis (PP-2) on S-1 and the effect on myofibrillar protein properties. By using techniques such as non-targeted metabolomics, it aimed to explore the preservative effects of the metabolites of Paenibacillus provencensis (PP-2) on white-leg shrimp from multiple dimensions. Using non-targeted metabolomics and other techniques, it was found that there were 20 antibacterial active substances in the metabolites of PP-2. When these metabolites acted on S-1, they could change the cell membrane permeability, resulting in the leakage of intracellular proteins and ultimately the death of bacteria, thus achieving antibacterial effects. Compared with the metabolites of Nisin, Kazachstania servazzii (3-D), Saccharomyces cerevisiae (7-C), and Lactobacillus plantarum, at the end of storage, the protein concentration in the group treated with PP-2 metabolites was relatively high, the sulfhydryl group content and Ca²⁺-ATPase activity were relatively high, and it had the best effect in maintaining the secondary structure of proteins. This study clarifies the antibacterial mechanism of PP-2 metabolites and their effects on the protein characteristics of white-leg shrimp, opening up a new path for the biological preservation technology of white-leg shrimp and providing a theoretical basis for the application of PP-2 metabolites in the field of aquatic product preservation.

The predominant lactic acid bacteria were isolated and identified from some traditional fermented foods, and fermentation performances and safety properties of the isolated strains were evaluated, then the production of volatile flavor compounds from pork broth fermented with excellent strains was further analyzed in this study. A total of 10 species, 20 strains of lactic acid bacteria were isolated and identified from 30 portions of fermented meat products and 10 portions of Jiangshui. Four strains of lactic acid bacteria were screened out according to the screening criteria of starter culture for fermented meat product, including Lactiplantibacillus plantarum L77, Enterococcus lactis L2, Leuconostoc mesenteroides L66, Lactilactobacillus sakei L111 and Enterococcus faecalis L98. After that, L77 and L2 were fermented individually and simultaneously with Staphylococcus xylosus S120 in pork broth, respectively. The number and content of main flavor compounds (ROAV≥0.1) in L77 group and L77-S120 group were higher than those in other groups. Furthermore, the number and content of aroma compounds generating lipid aroma and milky aroma in L77 group and L77-S120 group were also higher than those in other groups. These results indicated that L77 or L77-S120 fermentation not only increased the amounts of volatile flavor compounds, but also strengthened lipid aroma and milky aroma which were typic characteristics for fermented meat. Therefore, L77 and in combination with S120 could be used as functional starter cultures for the production of fermented meat products.

Aflatoxin B₁ (AFB₁) is a highly toxic and carcinogenic mycotoxin that poses a serious threat to food safety and human health. This study aimed to investigate the degradation characteristics of Aflatoxin B₁ (AFB₁) by the laboratory-preserved strain Bacillus aerius CGMCC No.31025 and to identify its degradation products. Through various treatments of fermentation broth, studies on active components, and analysis on physicochemical properties of active substances, the primary active components of B. aerius CGMCC No.31025 degrading AFB₁ were determined using high-performance liquid chromatography (HPLC). The degradation products were separated and identified via ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results indicated that the primary active component responsible for AFB₁ degradation by B. aerius CGMCC No.31025 was the fermentation supernatant, which exhibited high thermal stability for its effective active substances. Protein inactivation treatments indicated that the active component degrading the toxin in the fermentation supernatant might be an enzyme or other active protein. UPLC-MS/MS analysis identified multiple degradation products, which were predicted to result primarily from hydroxylation, reduction and dealkylation of functional groups in the parent AFB₁ structure. This study provides potential microbial strains and technical support for the biological removal of AFB₁ contamination in food and feed.

Previous research found that Hericium erinaceus-derived peptide (Lys-Ser-Pro-Leu-Tyr, KSPLY) ameliorated intestinal barrier injury and increased the abundance of the gut bacterium Akkermansia muciniphila. To investigate the role of A.muciniphila in improving intestinal barrier damage, a barrier injury model was established using lipopolysaccharide (LPS)-induced Caco-2 cells. The cells were treated with different concentrations of A.muciniphila, its cellular components, or its metabolic products. Untargeted metabolomics was employed to analyze metabolite profiles, cell viability was assessed by the CCK-8 assay, and mRNA expression levels of mucin-related factors, inflammatory cytokines, apoptosis-related factors, and key MAPK signaling pathway proteins were measured using quantitative real-time PCR. Compared to the LPS group, significant upregulation of Muc2 mRNA relative expression was observed by 16.75% and 11.57% after treatment with A.muciniphila at 10⁷ and 10⁵ CFU/mL, respectively, while TFF3 mRNA relative expression was increased by 12.38% and 9.71%. Treatment with the A.muciniphila cell wall resulted in an 18.71% increase in Muc2 mRNA relative expression and a 13.28% increase in TFF3 mRNA relative expression. The major metabolites of A.muciniphila—L-aspartic acid, L-histidine, citric acid, and kynurenic acid—were found to enhance Muc2 mRNA relative expression by 18.09%, 20.29%, 23.67%, and 18.61%, respectively, and TFF3 mRNA relative expression by 10.22%, 10.21%, 10.29%, and 10.98%. Furthermore, the mRNA relative expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6, IL-8), pro-apoptotic factors (Bax, Caspase-3, Caspase-8), pro-apoptotic proteins (p21, p27), and key MAPK pathway components (p38, JNK, ERK) was significantly downregulated by A.muciniphila, its cell wall, and its key metabolites. In conclusion, A.muciniphila and its cell wall components and primary metabolites can alleviate intestinal barrier injury, likely by inhibiting the activation of the MAPK signaling pathway. This study provides a theoretical basis for understanding the active substances and mechanisms by which A.muciniphila improves intestinal barrier damage.

Objective: To investigate the effects of fermentation by Lactobacillus plantarum (ATCC 14917), Saccharomyces cerevisiae (ATCC 9763), and Bacillus subtilis (ATCC 9327) on the structural characteristics and bioactivities of mulberry polysaccharides (MPs). Methods: Three fermented MPs (MFP-Z, MFP-N, MFP-K) and an unfermented control (MFP) were prepared using ultrasound-assisted extraction. Their structural features were characterized by high-performance liquid chromatography (HPLC) and high-performance gel permeation chromatography (HPGPC). The antioxidant, hypoglycemic and immunomodulatory activities were systematically evaluated in vitro. Results: Fermentation significantly increased the yield and total sugar content of MPs, while altering their molecular weights and monosaccharide compositions. MFP, MFP-N and MFP-Z consisted of nine monosaccharides (mannose, glucosamine hydrochloride, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, and arabinose) with distinct molar ratios. MFP-K additionally contained galactosamine hydrochloride. Fermentation with L. plantarum increased the molecular weight of MPs, whereas B. subtilis and S. cerevisiae fermentation reduced it. FT-IR spectroscopy confirmed that the major functional groups of MPs were retained after fermentation. For bioactivities, the overall antioxidant capacity followed the order MFP-N>MFP-K>MFP-Z>MFP, and the hypoglycemic activity ranked MFP-N>MFP-Z>MFP-K>MFP. Moreover, MFP-K and MFP-N markedly enhanced macrophage phagocytosis and stimulated the secretion of NO, TNF-α, and IL-6. Conclusion: Microbial fermentation can modulate the structure and enhance the bioactivities of mulberry polysaccharides in a strain-dependent manner without damaging the main functional groups. This study provides an effective strategy for the high-value utilization of mulberry polysaccharides in functional foods and pharmaceuticals.

This study aimed to investigate the deastringency process of Rosa roxburghii juice fermented with a composite starter culture of Acetobacter and Rhizopus arrhizus, as well as the associated changes in nutritional components and metabolite profiles. Using raw R. roxburghii juice as the raw material and tannin degradation rate as the response value, the fermentation process was optimized through single-factor experiments and response surface methodology (RSM). Differences in nutritional composition and antioxidant activity before and after fermentation were analyzed, and untargeted LC-MS-based metabolomics was employed to examine metabolite variations. The results showed that the optimal fermentation conditions were as follows: glucose addition of 2.00%, initial pH of 3.5 (raw juice), inoculation with 0.325% R. arrhizus and 5.00% Acetobacter, and mixed fermentation for 3 days. Under these conditions, the tannin degradation rate reached 65.54%±2.31%. Compared with raw juice, the fermented juice exhibited significantly decreased contents of reducing sugars, tannins, total phenolics, and L-ascorbic acid (P<0.05), while the contents of polysaccharides and flavonoids increased significantly (P<0.05); the antioxidant activity remained stable. A total of 1926 metabolites were identified, among which 664 were screened as key differential metabolites, including 148 upregulated and 516 downregulated metabolites. The upregulated shikimic acid and phenylpropanoid compounds were mainly flavonoids. KEGG pathway enrichment analysis revealed that toluene degradation, D-amino acid metabolism, and amino acid biosynthesis pathways were significantly upregulated after fermentation. In the flavonoid biosynthesis pathway, typical astringent compounds such as pinocembrin, cyanidin, and myricetin were annotated, and showed significantly downregulated trends, confirming that composite probiotic fermentation could effectively reduce the astringency and improve the taste of R. roxburghii juice. Meanwhile, the increase in flavonoids contributed to the maintenance of stable antioxidant activity. This study provides a scientific basis for the development of functional beverages from Rosa roxburghii.