Type 2 diabetes mellitus (T2DM) was identified as the most prevalent form of diabetes. This study employed an integrated strategy combining network pharmacology, metabolomics, and experimental validation to elucidate the therapeutic mechanisms of red mulberry water extract (RMW) in T2DM. Systematic analysis identified six bioactive constituents, with four key components (cyanidin, quercetin, morin, and β-carotene) demonstrating significant interactions with diabetes-related targets. Network pharmacology revealed these compounds modulate critical pathways including AMPK (P=2.3×10⁻⁵), PI3K-Akt (P=1.8×10⁻⁴), and PPAR signaling (P=3.1×10⁻³). In diabetic mice, treatment significantly improved glycemic control (32.5% reduction in fasting glucose, P<0.01), lipid profiles (36.7% lower TG, P<0.05), antioxidant activity (2.1-fold increased SOD, P<0.05), and inflammation (42% reduced TNF-α, P<0.05). Metabolomic analysis further confirmed alterations in catecholamine and lipid metabolism pathways. These findings collectively demonstrate mulberry's multi-target therapeutic potential through synergistic regulation of glucose metabolism, lipid homeostasis, oxidative stress, and inflammatory responses in diabetes.

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.

In order to deeply analyze the changing situation of nutrients during the fermentation of Dangshan pear juice by lactic acid bacteria, in this study, the ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to analyze the metabolomics changes during the mixed fermentation of Dangshan pear juice by Lactobacillus plantarum and Lactobacillus acidophilus. The sensory evaluation results indicated that the fermented pear juice exhibited a better balanced sourness and sweetness, along with a more complex aroma profile. The principal component analysis (PCA) results indicated that all samples could be clearly classified into three categories. A total of 80 differential metabolites were identified through metabolomics analysis, mainly including amino acids, peptides, sugars and organic acids. The results by KEGG pathway enrichment analysis indicated that these differential metabolites were mainly involved in some key metabolic pathways such as phenylalanine, tyrosine and tryptophan metabolism, starch and sucrose metabolism, fructose and mannose metabolism, glutathione metabolism, arginine metabolism, as well as the tricarboxylic acid cycle and pyruvate metabolism. The research results showed that lactic acid bacteria fermentation could significantly change the composition of metabolites in pear juice, promoting the biodegradation of complex macromolecular substances, thereby improving its nutrition and functional properties. This study provides a theoretical basis and technical support for the industrial production of fermented beverages from Dangshan sweet pears.

Traditional Egyptian cheese has a long history and holds an important place in the local culinary culture. However, systematic studies on the flavor compounds, microbial community structure, and their interrelationships in traditional Egyptian cheese remain limited. To ensure quality stability, this study systematically analyzed the characteristic flavor components and microbial community compositions of Mish and Karish cheeses by determining their physicochemical properties, organic acid content, and free amino acid content using headspace solid-phase microextraction gas chromatography-mass spectrometry and high-throughput sequencing techniques. The results showed that both were soft cheeses with high protein and low fat. Eight organic acids were detected, with lactic acid (70.54%) being the predominant component. Sixteen free amino acids were identified, of which essential amino acids accounted for 60.51%. Volatile compound analysis identified 86 volatile components, with 29 recognized as key aroma compounds (odor activity value ≥1). Among these, 2-nonanol, ethyl octanoate, ethyl decanoate, and ethyl hexanoate were common aroma compounds across all samples and formed the core aroma profile of traditional Egyptian cheeses. High-throughput sequencing revealed that the bacterial communities mainly consisted of Lactobacillus and Streptococcus, while the fungal communities were dominated by Kodamaea, Dipodascaceae, Torulaspora, and Metschnikowia, of which Torulaspora exhibited higher abundance in Karish cheese. Spearman correlation analysis indicated that Weissella and Kodamaea were closely associated with the development of cheese flavor, showing positive correlations with various amino acids, organic acids, and volatile compounds, and negative correlations with 2-dodecanol, 2-heptanol, isoamyl acetate, and ethyl acetate. Additionally, Streptococcus, Lactococcus, Candida, and Kluyveromyces also contributed significantly to cheese flavor development by participating in the synthesis of tartaric acid and certain ethyl esters. These findings provide novel insights into the microbial-driven flavor formation mechanism and a theoretical basis for screening industrial starter cultures and flavor regulation in traditional Egyptian cheese.

Using Shiqi squab, a renowned local specialty from Zhongshan, Guangdong Province, as the raw material, the effects of different marination conditions (the tumbling/static marination periods were set at 0/60, 15/45, 30/30, 45/15, and 60/0 min, in that order) on marinating characteristics, cooking loss of squabs, and quality (moisture content and distribution, color, fiber characteristics, texture profile and shear force value, aroma and sensory scores) of cantonese-style braised squab were investigated. The results showed that with tumbling time prolonging and static marination time shortening, both marination absorption and NaCl content of squab meat increased significantly (P<0.05); cooking loss of squabs decreased first and then increased, whereas the water content increased first and then decreased; the proportions of bound water, immobilized water and free water in braised squab showed different changing trends, but all of them reached extreme values at tumbling/static marination time of 30/30 mins (G30+J30); diameter of squab muscle fibers decreased significantly (P<0.05), while the density of muscle fibers reached the maximum in G30+J30 sample and then the deformation of muscle fibers increased and arrangement tended to be loose; hardness, elasticity, chewiness and shear force value of braised squab meat decreased significantly (P<0.05); electronic nose analysis result exhibited that the difference in overall odor profiles of different treatment samples was not significant (P>0.05). Quality of cantonese-style braised squab was improved significantly by marination condition optimization, with the G30+J30 treatment achieving the highest sensory scores and best overall quality.

Loquat honey is a characteristic commercial honey variety from the Chongqing Three Gorges Reservoir Area. This study measured the total phenolic and total flavonoid contents, evaluated the antioxidant and bacteriostatic activities of this honey, and compared it with four other commercially available loquat honeys. The probiotic activity of Chongqing Three Gorges loquat honey was also investigated. The antioxidant capacity was assessed using DPPH and ABTS⁺ radical scavenging assays. The minimum inhibitory concentration (MIC) and inhibition rate were used to characterize the bacteriostatic activity against Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli). An in vitro co-culture method combined with growth curve analysis was employed to investigate the growth-promoting effects of different concentrations of Chongqing Three Gorges Reservoir Area loquat honey on Lactobacillus bulgaricus, Bifidobacterium adolescentis, and Streptococcus thermophilus. The results indicated that loquat honey from the Chongqing Three Gorges Reservoir Area and other commercially available samples exhibited varying degrees of antioxidant and bacteriostatic activity. The total phenolic and total flavonoid contents of Chongqing Three Gorges Reservoir Area loquat honey were 51.63±1.09 mg/100 g (gallic acid equivalent) and 22.93±1.09 mg/100 g (rutin equivalent), respectively, both higher than those of commercially available samples. Regarding antioxidant capacity, the IC₅₀ values for DPPH and ABTS⁺ radical scavenging of the honey samples were negatively correlated with both total phenolic and total flavonoid contents. All five loquat honey samples inhibited Staphylococcus aureus and Escherichia coli, with Chongqing Three Gorges Reservoir Area loquat honey exhibiting the strongest antibacterial effect, showing MICs of 128 mg/mL and 256 mg/mL against S. aureus and E. coli, respectively. Regarding probiotic activity, Chongqing Three Gorges Reservoir Area loquat honey promoted the growth of L. bulgaricus, S. thermophilus, and B. adolescentis within the concentration ranges of 0~8, 0~10, and 0~6 mg/mL, respectively. The maximum specific growth rates and maximum biomass were observed at 6, 0, and 6 mg/mL, and at 8, 10, and 6 mg/mL for the three bacteria, respectively, indicating its potential prebiotic properties. These results demonstrate that Chongqing Three Gorges Reservoir Area loquat honey possesses high total phenolic and flavonoid contents, strong antioxidant and antibacterial activities, and potential probiotic activity, indicating its superior quality. This study provides fundamental scientific data and theoretical basis on the antioxidant, antibacterial, and probiotic activities of Chongqing Three Gorges Reservoir Area loquat honey and their material basis, laying a foundation for further resource utilization and the development of functional products.