To optimize the extraction of Ganoderma lucidum mycelium polysaccharides (GLP) derived from the mycelium of Ganoderma lucidum CZDG10 and to explore its antioxidant properties and protective effect on skin cell damage. The extraction of GLP was optimized using a combination of single factor experiments and the response surface method, with high-pressure crushing assistance and compound enzyme treatment. The antioxidant activity of GLP was analyzed, and the injury model of human skin fibroblasts (HSF) induced by H₂O₂ was evaluated to assess the efficacy of GLP in preventing cell damage. The optimal extraction conditions of GLP included a crushing pressure of 100 MPa, solid-liquid ratio of 1:40 g/mL, compound enzyme content of 2.40%, enzymatic temperature of 50.0 ℃, enzymatic pH of 5.5, and enzymatic reaction time of 2.25 h. Under these conditions, GLP was obtained in 9.69%±0.32% yield. GLP primarily comprised mannose, glucose, galactose, and fucose and effectively scavenged DPPH, OH, and ABTS^＋ free radicals, with IC₅₀ values of 0.30, 0.36, and 1.59 mg/mL, respectively, demonstrating its antioxidant capacity. Models of H₂O₂-induced HSF oxidative stress showed that GLP could improve the cell survival rate in a concentration-dependent manner and increase cell viability by 22.33% at a concentration of 1.0 mg/mL. GLP also up-regulated the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in HSF cells under oxidative stress induced by H₂O₂ and reduced the content of reactive oxygen species (ROS) and malondialdehyde (MDA), thereby reducing oxidative stress damage. In addition, GLP increased the content of collagen in HSF cells by reducing the matrix metalloproteinase-1 (MMP-1) content and promoting the secretion of collagen I in HSF cells, thereby maintaining the healthy state of the skin cells. Therefore, GLP exhibited a significant protective effect against H₂O₂-induced HSF cell damage. This study provides a theoretical basis for the development and application of polysaccharides from Ganoderma lucidum mycelium.

Highland barley distillers' grains (HBDG), a major by-product of highland barley wine production, contain β-glucan as one of its principal bioactive components. To promote resource efficiency and fully exploit the potential value of HBDG, this study utilized HBDG as raw material to optimize the extraction process of β-glucan using ultrasound-assisted solvent extraction and systematically evaluated its effects as a functional additive on yogurt quality. Initially, the effects of ultrasonic power, ultrasonic time, extraction temperature, pH, and liquid-to-solid ratio on β-glucan extraction yield were systematically investigated to determine the optimal extraction parameters, with extraction yield serving as the indicator. Subsequently, the extracted β-glucan was incorporated into fermented milk at concentrations ranging from 0 to 1.0% (w/v). Its effects on yogurt acidity, pH, water-holding capacity (WHC), textural properties, viscosity, rheological characteristics, microstructure, and sensory attributes were determined. The results indicated that the optimal extraction conditions for β-glucan from HBDG were: Ultrasonic power 256 W, ultrasonic time 10 min, extraction temperature 75 ℃, pH9.1, and liquid-to-solid ratio 10:1 mL/g. Under these conditions, the extraction yield reached 50.76%±0.63%. Regarding yogurt quality, increasing the β-glucan addition level significantly increased the pH, WHC, and viscosity (P<0.05), while significantly decreasing the acidity (P<0.05). Notably, yogurt supplemented with 0.5% (w/v) β-glucan exhibited superior textural properties and higher storage modulus (G') and loss modulus (G''), indicating improved viscoelasticity. This formulation also achieved the highest sensory score. Scanning electron microscopy (SEM) revealed that β-glucan addition promoted aggregation between casein micelles. In conclusion, ultrasound-assisted solvent extraction is an efficient method for isolating β-glucan from HBDG. Incorporating this β-glucan into yogurt at a concentration of 0.5% effectively enhances product texture, rheological properties, and microstructure while improving sensory quality. These findings provide a theoretical foundation and technical pathway for the high-value utilization of HBDG resources and the development of functional dairy products.

To investigate the extraction process of Ganoderma lucidum total phenols (GLTP), response surface methodology was employed to optimize ultrasound-assisted extraction parameters. The phenolic composition of GLTP was analyzed using ultra performance liquid chromatograph mass spectrometer (UPLC-QTOF-MS/MS), and its in vitro antioxidant activity along with protective effects against oxidative damage in neural cells were evaluated. The results revealed that the optimal extraction process, comprising an ultrasonic power of 280 W, ethanol concentration of 78%, liquid-solid ratio of 60:1 (mL/g), and ultrasonic time for 62 min, resulted in a GLTP content of 4.52±0.09 mg/g. Eight phenolic substances were detected in the GLTP, seven of which were identified in G. lucidum extracts for the first time. The half-maximal inhibitory concentrations of GLTP for scavenging 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt anion radicals (ABTS⁺), and hydroxyl radicals (·OH) were 0.6536, 1.087, and 0.3734 mg/mL, respectively, and the ferric reducing antioxidant power (FRAP) assay value was 9.04±0.25 mmol/L. Cellular experiments revealed that, compared with an model group, when treated with 100 μg/mL GLTP, cell survival increased from 50.73% to 81.11%, lactate dehydrogenase (LDH) release decreased from 224.48% to 158.10%, the contents of reactive oxygen species (ROS) decreased from 158.79% to 103.63%, and the concentration of Ca²⁺ was reduced from 157.94% to 118.62%. Furthermore, this study detected a reduction in malondialdehyde (MDA) content from 10.28 to 6.91 nmol/mg protein, whereas the enzymatic activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) increased from 2.67, 1.68, and 536.12 U/mg protein to 6.59, 3.20, and 757.03 U/mg protein, respectively. These results indicated that GLTP significantly mitigated H₂O₂-induced oxidative damage in neuronal cells. In conclusion, under these optimized conditions, G. lucidum total phenol extract demonstrates excellent antioxidant and neuroprotective effects, providing a theoretical foundation for the development of G. lucidum resources and their potential applications in functional foods.

Objective: This study aimed to optimize the extraction process of polysaccharides from Xinjiang gray jujube, characterize their monosaccharide composition, and explore its potential biological activity by integrating computational simulation and in vitro experiments. Methods: Polysaccharides were extracted from Xinjiang gray jujube using ultrasonic-assisted hot water extraction, and the extraction parameters were optimized by single-factor experiments combined with response surface methodology. After purification, monosaccharide composition was determined by ion chromatography. Potential protein targets of the major monosaccharide components were predicted using a deep learning model, followed by construction of a protein–protein interaction (PPI) network and gene ontology (GO), kyoto encyclopedia of genes and genomes (KEGG), and disease ontology (DO) enrichment analyses. Molecular docking was performed to assess the binding characteristics between core targets and monosaccharides. In vitro antioxidant activity was evaluated using DPPH and ABTS⁺ radical scavenging assays, and the effects of the polysaccharides on GES-1 cell viability were further assessed. Results: The optimal extraction conditions were as follows: Ultrasonic power 600 W, liquid-to-solid ratio 1:40 g/mL, ultrasonic time 11 min, water bath temperature 72 ℃, and water bath time 196 min. Under these conditions, the polysaccharide yield reached 4.856%. The polysaccharides were mainly composed of glucose (88.59%), with smaller amounts of arabinose (1.58%), galacturonic acid (2.89%), galactose (2.40%), and rhamnose (4.54%), indicating that they were acidic heteropolysaccharides containing multiple neutral sugars and galacturonic acid. Target prediction and enrichment analyses suggested that their potential effects were closely associated with glucose metabolism, the insulin signaling pathway, and glycosylation-related processes, implying potential roles in modulating glucose metabolism and ameliorating insulin resistance. In vitro experiments demonstrated concentration-dependent scavenging activities against both DPPH and ABTS⁺ radicals. Within the concentration range of 62.5~250 μg/mL, the polysaccharides showed no obvious cytotoxicity toward GES-1 cells and significantly promoted cell viability. Conclusion: Polysaccharides from Xinjiang gray jujube can be obtained at a relatively high yield after process optimization and exhibit a defined monosaccharide profile, antioxidant activity, and good cytocompatibility. They may also possess potential bioactivity related to glucose metabolism regulation. These findings provide a basis for the further development and utilization of Xinjiang gray jujube polysaccharides.

To investigate the effects of compound spice essential oils from rosemary and cinnamon combined with modified atmosphere packaging (MEP) on myofibrillar protein oxidation and volatile flavor compounds in Sanhuang chicken during refrigeration (4 ℃, 1~10 d). Air packaging (CON) and modified atmosphere packaging (MAP) were used as controls. Changes in carbonyl content, sulfhydryl content, surface hydrophobicity, and volatile flavor compounds in breast muscle myofibrillar proteins were analyzed during storage. The results showed that carbonyl content and surface hydrophobicity of myofibrillar proteins gradually increased, while sulfhydryl content decreased during refrigeration in all three packaging groups. On the 10th day of refrigeration, the carbonyl content in the MEP group was 33.04% and 22.82% lower than that in the CON and MAP groups, respectively. The reduction rate of sulfhydryl content in the MEP group was 12.21%, which was significantly lower than the 21.80% observed in the CON group （P<0.05）. A total of 71 volatile flavor compounds were identified in chicken breast meat packaged in three different ways during refrigeration. Among them, 3-hydroxy-2-butanone was the key flavor substance of chicken breast meat in CON and MAP, and dimethyl trisulfide was the key characteristic flavor substance of MEP sample group. Correlation analysis further confirmed that 3-hydroxy-2-butanone was a potential marker for myofibrillar protein oxidation process in chicken breast meat during refrigeration. These research findings can provide theoretical support for quality control during the storage of poultry meat.

To investigate the characteristic aroma composition in the leaves of different Zanthoxylum species, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in leaves of Zanthoxylum acanthopodium (thorny variety), Zanthoxylum armatum (bamboo-leaf variety), and Zanthoxylum armatum ‘Kuntai2’ (spineless variety). A total of 85 volatile compounds were identified, among which terpenes (55.29%), esters (17.65%), and alcohols (16.47%) were the predominant constituents. 47 volatile compounds were detected in thorny variety leaves, 32 in bamboo-leaf variety, and 62 in non-thorny variety. Multivariate statistical analyses (PCA and PLS-DA) showed that the composition and abundance of volatile compounds in three varieties had significant difference, with the spineless variety exhibited the greatest diversity. Through variable importance in projection (VIP) and odor activity value (OAV) analyses, 30 key aroma compounds were identified, among which terpenes such as 3-carene and β-phellandrene contributed the most to aroma differences. OAV analysis demonstrated that β-phellandrene was the dominant aroma-active compound that imparted peppery characteristics to the thorny variety. Similarly, linalool emerged as the major contributor to the citrus notes in the bamboo-leaf variety, while (E)-β-ocimene was identified as the primary odorant responsible for the herbal aroma of the spineless variety. All three varieties showed high OAV readings of linalyl acetate, a major contributor to fruity aroma. Based on aroma type classification and profile radar charts, the characteristics of three varieties has been identified: The thorny variety was dominated by peppery notes, the bamboo-leaf variety by camphor and citrus aromas, and the spineless variety by herbal, citrus and woody notes. In conclusion, this research systematically studied the volatile components and aroma profiles of three Zanthoxylum varieties' leaf. The findings establish a theoretical foundation for further use of this ingredient in food processing and spice manufacturing.

Aroma was a key factor in evaluating tea quality. To investigate the dynamic evolution of aroma compounds during the processing of Guangnan Dixu black tea, this study utilized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), to systematically analyze changes in volatile compounds at five processing stages: Fresh leaves (XY), withering (WD), rolling (RN), fermentation (FJ), and dried tea (GC). Aroma-active values (OAV) and principal component analysis (PCA) were used to identify key aroma compounds at each processing stage. A total of 96 volatile compounds were identified, including alcohols, aldehydes, esters, ketones, alkanes, olefins, and others. The aroma components showed significant dynamic changes during processing. At the withering (WD) stage, the content of alcohols (such as linalool) decreased, while some aldehydes began to form. During the rolling (RN) stage, the total amount of volatile compounds increased the most. Aldehydes (such as (E)-2-hexenal), ketones (such as β-ionone), and some alkenes increased significantly. In the fermentation (FJ) stage, aldehydes (such as nonanal) and some esters (such as methyl salicylate) continued to increase in concentration. However, during the drying stage, the total amount of esters sharply decreased due to high-temperature volatilization. At the dried tea (GC) stage, certain alcohol oxides (such as (E)-linalool oxide (pyran)) and aldehydes (such as (Z)-3-nonen-1-ol) reached their peak concentrations. Principal component analysis (PCA) showed that samples from the rolling stage were clearly separated from those of other stages, indicating that rolling was a critical process for aroma formation in Guangnan Dixu black tea. In the final dried tea samples, nine key aroma compounds with OAV greater than 10 were identified: 2-methylbutanal, heptanal, phenylacetaldehyde, trans-linalool oxide (furan type), nonanal, linalool, (Z)-3-nonen-1-ol, (E)-linalool oxide, and benzaldehyde. Among these, 2-methylbutanal, nonanal, linalool, (Z)-3-nonen-1-ol, and benzaldehyde (all with OAVs greater than 100) made particularly significant contributions. Together, they formed the characteristic aroma profile of Guangnan Dixu black tea, which featured intense floral, sweet, fruity, and fresh grassy notes.

As a rare and valuable edible fungus native to Guizhou Province, challenges in industrial upgrading due to the impact of drying temperatures on the retention of functional components during dry product processing were faced by Dictyophora rubrovalvata (DR). In this study, the investigation on air-source heat pump-dried DR samples at 40, 45, 50, and 55 ℃ (labeled as DR40, DR45, DR50, and DR55, respectively) was conducted using liquid chromatography-mass spectrometry (LC-MS)-based non-targeted metabolomics. By using principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), KEGG pathway enrichment analysis, and differential abundance (DA) score analysis, dynamic metabolic changes and network responses under varying drying temperatures were systematically characterized. The detection of a total of 4470 metabolites was conducted, primarily distributed across 21 major classes (88.46% of total), including lipids, fatty acyls, and steroids. At 40~45 ℃, metabolic stability was high, with only 1071 differential metabolites (DR45 vs. DR40), in which a small disparity between upregulated (757) and downregulated (314) metabolites was shown. At 50 ℃, differential metabolites increased to 1219 (DR50 vs. DR40), with significantly more upregulated (993) than downregulated (226) metabolites, indicating metabolic system activation to maintain homeostasis. At 50~55 ℃, differential metabolites sharply decreased to 577 (DR55 vs. DR50), with downregulated metabolites (328) surpassing upregulated ones (249), so metabolic system damage beyond the temperature threshold was presented. From KEGG enrichment analysis, high temperatures (≥50 ℃) were shown to significantly affect lipid, flavonoid, and antioxidant-related pathways, so metabolic network reconstruction was caused. Based on the study, a temperature-sensitive threshold of approximately 50 ℃ for DR drying was confirmed, with 40~45 ℃ preserving original metabolic characteristics, thus offering a theoretical basis for optimizing industrial drying processes, recommending temperatures below 50 ℃ to minimize functional component loss.

Objective: The traditional substrate had the problems of insufficient uniformity and difficult to adapt to the detection of pesticide residues on irregular fruit surface. This study was aimed to develop a new surface-enhanced Raman spectroscopy (SERS) detection method to improve the sensitivity and applicability of thiram residue detection on fruit surface. Methods: A gold nanoparticle (AuNPs)-sodium alginate (SA) composite substrate was fabricated via a gluconolactone (GDL)-calcium carbonate (CaCO₃) slow-release crosslinking system to obtain controllable substrate shaping and improved gel homogeneity. The effects of CaCO₃ loading (w/v) and AuNPs concentrations on the performance of the substrates were optimized. Their performance was evaluated in terms of sensitivity, reproducibility, and uniformity, followed by application to the detection of thiram residues on apple peel samples. Results: When the CaCO₃ loading was 0.3% (w/v) and the AuNPs solution was concentrated 2×, the substrate exhibited the strongest Raman response. A good linear relationship (R²=0.987) was obtained between SERS signal intensity and thiram concentrations in the range of 0.005~1 mg/L. The limit of detection (LOD) for thiram residues on apple peels was reached 0.0625 μg/cm², with a recovery rate of 92.45% and a relative standard deviation (RSD) of 2.87%, meeting the requirements of the national standards. Moreover, the substrate was shown excellent uniformity (RSD=3.3%) and reproducibility (RSD=2.9%). Conclusion: The study proved that balancing gel mechanical properties with localized electromagnetic field enhancement density through slow-release crosslinking was the key to improve the detection efficiency on complex matrices, which would provide a regulatory principle for the design of flexible SERS substrates.

To explore the differences in muscle quality characteristics between male and female Tibetan black goats, this study selected male and female Tibetan black goats as research subjects and analyzed the differences in fatty acid composition and volatile flavor substances in different muscle parts (front legs, hind legs, and longissimus dorsi). The results showed that C18:1, C18:0, and C16:0 were the main fatty acid components in different muscle parts. The contents of C6:0, C8:0, C18:0, C20:0, C21:0, and C14:1 in the longissimus dorsi of male goats were significantly higher than those of female goats (P<0.05), and the content of C20:1 in the hind legs of male goats was also significantly higher than that of female goats (P<0.05). In addition, the content of monounsaturated fatty acids (MUFA) in the muscle of male goats (2.06±1.22 g/100 g) was significantly higher than that of female goats (1.57±0.51 g/100 g). Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze volatile flavor substances, a total of 75 compounds were identified, including aldehydes (18), esters (13), ketones (6), acids (5), alkanes (3), alkenes (3), alcohols (2), and others (25). The total content of aldehydes in female goat meat was significantly higher than that in male goat meat (P<0.05), while the contents of esters and alcohols in male goat meat were significantly higher than those in female goat meat (P<0.05). Principal component analysis (PCA), cluster heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that hexanal, heptanal, benzaldehyde, 3-hydroxy-2-butanone, 2-ethylfuran, toluene, ethyl lactate, and nonanal were the key contributing components to the characteristic flavor of Tibetan black goat meat. Male goats due to their moderate content of fatty acids and flavor precursor substances, were significantly superior to female goats in terms of flavor acceptance and nutritional value (P<0.05). This study provides a theoretical basis for the evaluation of the meat quality and flavor regulation of Tibetan black goats.