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

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

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

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

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

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

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

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

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

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