Objective: This study aimed to examine the immunomodulatory effects of β-glucan on the compromised intestinal barrier caused by alcohol exposure and to elucidate the underlying mechanisms. Methods: A murine model of alcohol consumption was used to assess the impact of β-glucan on biochemical parameters in serum and intestinal tissues, as well as on the pathological morphology of intestinal tissues. Mice were administered β-glucan through gavage at varying concentrations (low dose, 0.1 g/mL; high dose, 0.2 g/mL) once daily. Results: Compared with the levels in model group, mice receiving both low and high doses of β-glucan exhibited a significant increase in the levels of secretory immunoglobulin A and interleukin (IL)-10, with a notable decrease in IL-6 (P<0.05 or P<0.01). In addition, β-glucan treatment significantly modulated Escherichia coli levels in both tissues and cecal contents, while downregulating lipopolysaccharide and diamine oxidase levels (P<0.05 or P<0.01). Furthermore, β-glucan markedly ameliorated the pathological alterations in intestinal tissues, preserved the structural integrity and functionality of goblet cells, and inhibited apoptosis. It also facilitated the regulatory expression of intestinal barrier proteins ZO-1 and Claudin-1, while suppressing IL-6/STAT3 signaling pathway activation, thereby protecting the intestinal tract. Conclusion: β-glucan exerts a protective effect on the alcohol-damaged intestinal barrier, effectively enhancing intestinal barrier function in mice, regulating Escherichia coli levels, and inhibiting IL-6/STAT3 signaling pathway activation and apoptosis.

Edible Agaricus fungi (A. bisporus and A. blazei) are increasingly recognized as valuable functional food due to their rich bioactive components, particularly polysaccharides. Polysaccharides are recognized as key bioactive constituents. Agaricus polysaccharides have been shown to exert a range of pharmacological effects, including immunomodulatory, anti-colitis, antioxidant, anti-aging, anti-dermal damage, antitumor, and hypolipidemic effects. However, their structure-activity relationships and underlying molecular mechanisms remain only partially understood. This review summarizes the extraction methods, isolation, purification and structural characterization over the past five years, further expounds the pharmacological effects and mechanisms, and summarizes the research shortcomings. It provides a theoretical basis for their application as functional food additives and highlights key scientific challenges, offering strategic insights for future research.

With the increasing incidence of eye-related diseases year by year, people's awareness of protecting eye health has gradually increased. More and more studies have shown that bioactive substances have positive effects in preventing eye-related diseases and promoting eye health. However, bioactive substances encounter many problems in practical applications such as low bioavailability, poor penetration through the corneal barrier, and insufficient targeted delivery efficiency. By constructing bioactive substance delivery systems, the bioavailability and nutritional intervention effects of bioactive substances can be effectively improved. This review systematically summarizes the research progress in recent years on enhancing the utilization of bioactive substances and intervening in eye-related diseases based on new delivery systems. Firstly, it reviews the bioactive substances that can intervene in eye-related diseases, including polyunsaturated fatty acids, vitamins, carotenoids, and flavonoids; Secondly, it elaborates on the delivery systems for delivering bioactive substances, including lipid-based delivery systems, polymer-based delivery systems, and natural exosomes; Finally, it emphasizes the application of bioactive substance delivery systems in eye health, including promoting the absorption of bioactive substances by tissues or cells, and targeted delivery of bioactive substances to achieve precise intervention. In summary, this review provides theoretical support and technical references for bioactive substance delivery systems in precisely intervening in eye-related diseases and developing products for promoting eye health.

Corn is the largest grain crop in China. Corn starch, as the primary component of corn, is widely favored due to its favorable functional properties and relatively low cost. The characteristics of starch significantly influence the quality of corn-based food products. However, starch retrogradation during processing and storage is inevitable, severely compromising the edible quality of starch-based foods. Consequently, inhibiting corn starch retrogradation has attracted considerable attention. This article reviews the physical methods for inhibiting the retrogradation of corn starch, including single modification methods such as the addition of exogenous substances (phenolic compounds, hydrophilic colloids, proteins, and lipids) and common physical field treatments (hydrothermal treatment, microwave treatment, screw extrusion treatment, and ultra-high pressure treatment), as well as the synergistic physical modification methods. It also deeply analyzes the mechanism of these modification methods in inhibiting starch retrogradation. The aim is to provide references for enhancing the quality of corn starch-based foods and related experimental studies.

Litchi is the main characteristic fruits of the subtropical region. As the world's leading producer of litchi, China ranks first globally in both cultivation area and yield. The byproducts generated during litchi processing, for example, shells and seeds are rich in phenolic compounds like A-type proanthocyanidins, and contain various isomers. However, there is a lack of systematic reviews on the recent research progress regarding litchi proanthocyanidins. Therefore, this study aims to provide a comprehensive review of the structure, extraction methods, and bioactive functions of litchi proanthocyanidins. Currently, research on the chemical structure of litchi proanthocyanidins mainly focuses on elucidating their structural units, degree of polymerization, molecular weight distribution and major chemical composition. The extraction methods primarily involve multiple techniques, including traditional solvent, microwave-assisted, deep eutectic solvent, ultrasound-assisted, ultrasound-microwave synergistic, and ultra-high pressure-assisted extractions. In terms of functional activities, the biological activities of litchi proanthocyanidins, such as antioxidant, hepatoprotective, hypoglycemic, anti-inflammatory, and improvement of Alzheimer's disease, are summarized in detail. Finally, this study provides an outlook on future research directions and development trends of litchi proanthocyanidins, aiming to offer theoretical guidance and references for their applications in the food industry.

Human milk oligosaccharides (HMOs), as unique bioactive components in breast milk, have gained great scientific interest in recent years due to their potential beneficial mechanisms for infant health. To systematically elucidate the research status, hotspots, and developmental trends in the field of HMOs, a multidimensional bibliometric analysis of 3282 HMOs-related research articles indexed in the Web of Science Core Collection database was performed from 2000 to 2025. Firstly, quantitative analysis of the annual publication trends and journal distribution patterns are carried out. Then the visualization maps of country, institution, author, and keyword are generated to identify core research nations, significant research organizations, high-productivity author groups, and research hotspots through CiteSpace. The analytical results demonstrate that the field of HMOs is undergoing exponential growth, and the research institutions and scientific researchers in the United States occupy a core position. It is worth noting that the domestic research on HMOs is showing a rapid growth trend and Jiangnan University has driven significant research advances. Current research hotspots mainly focused on two directions, including the regulatory mechanism of HMOs interactions with intestinal microbiota, and the development of biosynthetic technologies for HMOs using Escherichia coli cell factories. Compared to chemical synthesis, enzymatic and microbial synthesis are widely recognized as more promising strategies for HMOs synthesis owing to their sustainability, efficiency, and high specificity. Given the surging demand for HMOs in infant formulas and functional foods along with continuous advances in synthetic biology, the enhancement of yield and synthesis efficiency of HMOs is urgent to overcome this technical bottleneck. Accordingly, biosynthesis methodologies for HMOs production are comprehensively categorized and evaluated, aiming to provide valuable insights to support industrialization and guide future developments in this field.

In this study, soaking solutions prepared from rosemary, clove, and mint extracts were used for the pretreatment of Undaria pinnatifida. Combined with electronic sensory analysis and gas chromatography-mass spectrometry (GC-MS) techniques, the effects of different extract addition amounts, solid-liquid ratios, and soaking times on the quality and deodorization effect of Undaria pinnatifida were analyzed, and the optimal pretreatment process was screened out. The results showed that the optimal deodorization process was as follows: extract concentration of 4 g/L, solid-liquid ratio of 1:4 (g/mL), and soaking time of 40 min. Mint and rosemary extracts exhibited color-protecting effects (ΔE<2, moderate color difference), while clove extract could improve the texture properties of Undaria pinnatifida (P<0.05). The electronic nose results indicated that the contents of nitrogen oxides and inorganic sulfides in Undaria pinnatifida soaked with clove and rosemary extracts were the highest. A total of 52 volatile compounds were identified in Undaria pinnatifida by GC-MS, among which 6 were key flavor substances. Rosemary extract reduced the contents of fishy substances such as hexanal, 1-pentanol, and 2-heptanol in Undaria pinnatifida, and increased the contents of floral and fruity compounds including 3-octanone, β-ionone, 1-octen-3-ol, eugenol, eucalyptol, and 4-allylanisole. This study provides a theoretical basis for deodorization and quality preservation during the deep processing of Undaria pinnatifida.

In order to solve the common problems of commercial sugarcane wine, such as light fruit aroma and thin wine body, this study aimed to investigate the effects of passion fruit and Liu Pao tea as flavor enhancers on the aromatic components of sugarcane fruit wine. The aromatic components of three sample groups were qualitatively and quantitatively analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that a total of 98 volatile compounds were detected, with 71 in the sugarcane fruit wine group, 83 in the Liu Pao tea group, and 80 in the passion fruit group. Odor activity value (OAV) analysis revealed that 14 compounds exhibited an OAV greater than 1, while 15 compounds showed a relative odor activity value (ROAV) greater than 1. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 25 key flavor compounds (VIP>1). Among these, γ-terpinene and 3-hydroxy-2-butanone contributed grassy and citrus aromas to the Liu Pao tea group, whereas damascenone and β-ionone enhanced fruity and floral aromas in the passion fruit group. Both passion fruit and Liu Pao tea were found to effectively enrich the aromatic composition of sugarcane fruit wine, with each enhancing the aroma profile in distinct ways. Comprehensive aromatic quality analysis indicated that passion fruit exhibited superior aromatic enhancement effects and was determined to be more suitable as an aromatic enhancer for sugarcane fruit wine.

This study investigated the differences in physicochemical properties and volatile aroma components between fresh Hotan Red grapes (GR) and their dried products including dried raisins without drying agent pretreatment (NDAR) and drying agent-pretreated raisins (DAR). The results indicated that the color of raisins darkened after drying, with an increase in red-yellow values (a^*, b^*). The contents of reducing sugars, titratable acids, and ascorbic acid increased significantly. However, drying agent pretreatment reduced the lightness (L^*) and further enhanced the red-yellow values (a^*, b^*) of raisins. Additionally, it increased the reducing sugar content while decreasing titratable acidity and ascorbic acid levels. Electronic nose (E-nose) radar fingerprint plots exhibited distinct response patterns. Through qualitative and quantitative analysis of volatile compounds, 99, 109, and 108 volatile compounds were detected in GR, NDAR, and DAR, respectively. The dominant volatile classes were alcohols (48.45%) in GR, aldehydes (58.46%) in NDAR, and ketones (45.00%) in DAR. Compared to NDAR, drying agent pretreatment led to the degradation and disappearance of D-limonene, a 2.88% reduction inthe relative content of aldehydes and ketones, affecting the concentration of characteristic aroma components in raisins. Based on OAV (Odor Activity Value)>1, pretreatment with drying agents weakened the concentrations of furfural, 5-methylfurfural, and nine other key aroma compounds. Furthermore, sixteen key aroma compounds were screened using ROAV (Relative Odor Activity Value)≥1, and three critical compounds: decanal, E-2-nonenal, and ethyl 2-methylbutyrate were identified (VIP>1), playing a crucial role in distinguishing GR, NDAR, and DAR. While GR exhibited a significantly different aroma profile compared to NDAR and DAR, the overall aroma characteristics of NDAR and DAR were similar, but NDAR had more pronounced fruity and sweet aromas than DAR. This study elucidates the differences in physicochemical properties and volatile aroma compounds between Hotan Red grapes, drying agent pretreatment and drying agent-pretreated raisins, which provides data support and a theoretical foundation for optimizing subsequent drying processes and enhancing the flavor characteristics in Hotan Red raisin production.

This study aimed to investigate the moisture distribution, eating quality and flavor properties of Xinjiang-style roasted chicken made from different chicken breeds. Five chicken breeds from Xinjiang, namely Liangfenghua, Huangma, Suqinhuang, 817, and Hyline Brown, were selected as research subjects. A comprehensive analysis, including color, texture, water-holding capacity (WHC), moisture distribution, and volatile flavor compounds, was conducted to evaluate the quality characteristics of roasted chicken products made from five chicken breeds. Additionally, a multidimensional quality assessment was implemented using fuzzy mathematics-based sensory evaluation methodology. The results showed that Liangfenghua breed had superior water-holding capacity, with a 30.69% reduction in roasting loss relative to Suqinhuang breed. Low-field nuclear magnetic resonance (LF-NMR) analysis demonstrated that Liangfenghua and 817 breeds contained higher levels of immobilized water, along with high and uniformly distributed hydrogen ion content, exhibiting stronger moisture retention capacity. Moreover, 817 and Liangfenghua breeds showed higher redness (a^*) and yellowness (b^*) values, presenting a glossy and bright surface. Hyline Brown breed had a tight texture and significantly higher shear force (P<0.05), which was unfavorable for chewing. The comprehensive scores of the five roasted chicken products, based on the fuzzy mathematics sensory evaluation, were ranked as follows: 817 > Liangfenghua > Suqinhuang > Huangma > Hyline Brown. Among the 29 important volatile compounds identified from the five roasted chicken samples, methylpyrazine, 2-pentanone, pentanal, (E)-2-octenal, (E)-2-nonenal, 1-octen-3-ol, and α-pinene were served as the characteristic flavor compounds that distinguish roasted chicken from different breeds. This study provides a theoretical foundation for the selection of Xinjiang roasted chicken breeds, roasted chicken product quality regulation, and the modernization of ethnic meat processing technologies.