Probiotics are thought to slow aging and extend lifespan, yet their exact molecular mechanisms remain unclear. This study investigated the anti-aging effects of Bifidobacterium longum subsp. infantis Y46 (BI_Y46) using the model organism Caenorhabditis elegans. We assessed the effect of BI_Y46 on lifespan, developmental cycle, reproductive capacity, body length, locomotion, stress resistance, lipofuscin accumulation, ROS level and gene expression of C. elegans. Findings indicated that BI_Y46 significantly extended C. elegans lifespan by 12.40% (P<0.05). Moreover, BI_Y46 significantly improved C. elegans motility while reducing lipofuscin accumulation and reactive oxygen species levels, without affecting growth, development, or reproductive capacity. Additionally, BI_Y46 enhances the nematode's resistance to oxidative and heat stress. RNA-seq analysis revealed that BI_Y46 bolstered C. elegans' antioxidant capacity by regulating cuticle integrity and drug metabolism. RT-qPCR confirmed that BI_Y46 promoted expression of the antioxidant gene gst-2. This study demonstrates that BI_Y46 extends the lifespan of nematodes by improving stress resistance, providing a theoretical basis for understanding the health benefits of probiotics and establishing a foundation for probiotic-targeted anti-aging strategies.

Mycotoxin contamination in cereal grains is regarded as a critical global challenge, jeopardizing food security and public health through chronic exposure and acute toxicity. Rapid detection methodologies are emerged as indispensable tools for preemptive risk mitigation and regulatory compliance. This review critically evaluates the current landscape, operational merits, and limitations of cutting-edge mycotoxin detection technologies. Immunoassays, characterized by procedural simplicity and high-throughput potential, are frequently hampered by matrix interference and cross-reactivity artifacts. Biosensors, augmented by nanomaterial integration for signal amplification, exhibit enhanced sensitivity but are faced with scalability constraints due to prohibitive aptamer synthesis costs and limited environmental stability. Spectroscopic detection techniques enable non-destructive, real-time analysis, yet their widespread adoption is restricted by capital-intensive instrumentation and computationally demanding multivariate data interpretation. In the future, the integration of multiple technologies and material innovation should be prioritized to address the performance limitations, including insufficient anti-interference capabilities in complex matrices and low efficiency in simultaneous multi-toxin detection. Furthermore, developing portable detection devices would provide reliable and efficient technical support for food safety regulation.

Yam, as a traditional medicinal and edible plant, is enriched with multiple biologically functional components including polysaccharides, saponins, polyphenols, proteins, and allantoin, demonstrating significant development potential and broad application prospects in the food and health product sectors. Modern pharmacological studies are shown that yam possesses various efficacies such as blood glucose reduction, blood lipid lowering, immunity enhancement, antioxidation, anti-aging, and anti-tumor activity, with mechanisms involving the regulation of insulin signaling pathways, improvement of lipid metabolism, and activation of immune cells. In the food industry (powder, slices, beverages) and the health product sector (capsules, granules, oral liquids), yam is recognized as having extensive deep-processing potential, and its active ingredients are considered the critical foundation for developing novel functional products. In this review, the mechanisms of action of bioactive components derived from yam tubers are systematically summarized, along with their applications in food and health products, future research directions are also prospected. It is intended that this work will provide scientific support and innovative ideas for enhancing the level of yam deep processing and deepening functional research, thereby facilitating the in-depth expansion of research in this field.

Huangjiu, regarded as China’s national alcoholic beverage, has been widely favored for its mellow taste and richness in nutrients such as proteins, polyphenols, and carbohydrates. However, the precipitation during storage and distribution has been found to negatively impact its market acceptance. At present, the issue of precipitation has become a bottleneck restricting the high-quality development of the Huangjiu industry. To date, the understanding of precipitation mechanisms and elimination process in Huangjiu has largely been derived from practices used in beer and wine production, resulting in a lack of targeted solutions specific to Huangjiu. Based on this, a systematic review is conducted in this paper on the classification, precipitation mechanisms, and elimination process of precipitation in Huangjiu. The potential pathways of precipitation formation in Huangjiu are first elucidated. Subsequently, the commonly used technologies for precipitation reduction and control in Huangjiu, such as filtration, flocculation and precipitation, enzymatic hydrolysis, and sterilization methods, are summarized, with a focus on their applications in controling precipitation. On this basis, the feasibility of reducing precipitation by regulating key precipitation-inducing proteins at the source through gene editing of wheat—the primary raw material— is further proposed. Finally, it is proposed that precipitation in Huangjiu can be effectively addressed through the systematic elucidation of its formation mechanisms, the optimization of processing parameters, and the integration of emerging technologies, thereby enabling precise control throughout the entire production process. This review aims to offer theoretical support for the stability control of the traditional Huangjiu brewing system in China, thereby facilitating the improvement of product quality and the high-efficiency development of the Huangjiu industry.

Mycotoxin contamination in cereal grains is a widespread problem, predominantly characterized by the co-occurrence of multiple mycotoxins. The sensing detection method based on surface-enhanced raman spectroscopy (SERS) technology has been widely proposed in the research of mycotoxin detection. In this review, the recent advancements of solution-phase SERS sensors for both individual and multiplexed mycotoxin detection are systematically analyzed, and pointed out that the construction of nano-gap structures, magnetic probe enrichment, internal standard correction, and enzyme cycle amplification strategies are effective approaches to enhance the detection performance of SERS sensors. The research advance of SERS sensors based on lateral flow immunoassay for rapid on-site detection of mycotoxins is elaborated, and the advantages and latest developments of bimetallic nanoprobes, magnetic composite nanomaterials and three-dimensional membrane-like nanomaterials in multiple detection, anti-matrix interference and signal stability are respectively explained. Finally, it is pointed out that the preparation of SERS substrates with strong Raman signals, stable performance, good repeatability, and low cost, as well as the reduction of sample matrix interference, are the key technical issues to solve the practicality of SERS sensors. The development trends of SERS sensors towards standardization, intelligence, and multi-scenario integrated application are clarified, providing reference and guidance for the research and application of SERS sensors for mycotoxins.

Norovirus is one of the primary pathogens causing acute gastroenteritis worldwide, and its highly contagious nature through the food chain poses a serious threat to public health. Norovirus is commonly transmitted through food such as shellfish, vegetable, and fruit during production, processing, and consumption. Traditional detection methods struggle to fully reveal the associated risks. Microbiological quantitative risk assessment combines data and mathematical models to systematically quantify the risk of pathogen transmission, providing a scientific tool for controlling foodborne viruses. This paper focuses on the transmission characteristics of norovirus in the food chain of shellfish, vegetable, and fruit, systematically outlined the contamination pathways and key risk points from production to consumption, and reviews the progress of quantitative risk research. The contamination of shellfish primarily originated from water body, and depuration and thermal processing could significantly reduce the viral load. The contamination of vegetable and fruit primarily stemmed from irrigation water and cross-contamination during manual harvesting. Thermal treatment and novel decontamination technologies could effectively reduce the viral load. Different dose-response models exhibited variations in risk assessment, and a comprehensive analysis of multiple models could enhance accuracy. In the future, interdisciplinary collaboration should be strengthened to utilize big data and machine learning to construct multidimensional risk assessment models, enhancing predictive and early warning capabilities. This will provide precise support for global food safety governance and promote the development of risk management toward systematization and intelligence.

To clarify the effects of extrusion parameters on the quality and beany flavor of high-moisture extruded textured soy protein (extruded protein), soy protein isolate, soy protein concentrate, and low-temperature defatted soybean meal (SBM) were used as raw materials. The effects of SBM addition, extrusion temperature, cooling temperature, screw speed, feeding speed, and moisture content on anisotropy, texture properties, degree of texturization (DT) and key beany flavor compounds for extruded protein were systematically investigated. In addition, correlation analyses were conducted between these parameters and the DT and the concentration of key beany-flavor compounds in the extruded protein. The results indicated that the extrusion input parameters significantly influenced its quality characteristics and beany flavor of extruded protein. Optimal extrusion conditions were 40% SBM, extrusion temperature of 150 ℃, cooling temperature of 60 ℃, screw speed of 360 r/min, feeding speed of 10 kg/h, and moisture content of 60%, respectively. The extrude protein produced under each optimal parameter exhibited enhanced surface smoothness, a brighter color, and improved textural properties and DT, while maintaining relatively low concentrations of key beany flavor compounds. Correlation analysis indicated that cooling temperature had the strongest impact on DT (P<0.05), and a negative correlation was observed between DT and key beany flavor compounds. Molecular docking confirmed potential non-covalent interactions between extrude protein and key beany flavor compounds. These findings indicated that targeted modulation of extrusion parameters can enhance fiber formation while controlling beany flavor, providing guidance for the industrial production of low-cost, high-quality PBMA.

This paper aimed to explore the application potential of konjac gum in composite plant protein vegetarian ham sausage. The konjac gum, soy filiform protein, peanut protein concentrate and gluten were used as main raw materials to prepare vegetarian ham. A systematic study was conducted on its properties, including moisture distribution, texture, protein secondary structure, cooking loss rate, sensory quality, color, and microstructure. Additionally, the influence of konjac gum on the dynamic rheological properties and Zeta potential of the composite plant protein gel system was analyzed. The results demonstrated that when the addition level of konjac gum was 1%, the proportion of immobile water in composite plant protein vegetarian ham sausage was higher (reaching 97.54%); the cooking loss rate was 4.3% lower than that of the control group; the hardness increased from 471.698±37.123 g to 694.691±2.276 g, which was more suitable for taste; the protein secondary structure was more ordered, and the content of β-sheet significantly increased from 39.71%±7.61% to 43.70%±2.86%; the ham had better color brightness and redness; the micro-network structure was more uniform and dense; and the sensory evaluation obtained a higher score (90 points). In addition, at the 1% konjac gum addition level, the konjac gum-composite plant protein gel system had the highest G' value and the lowest G'' value; the absolute value of Zeta potential increased from 8.34±0.60 mV to the maximum value of 13.78±0.31 mV, indicating that the gel system had better stability. In conclusion, an appropriate addition of konjac gum could significantly improve the moisture distribution, texture and sensory quality of composite plant protein vegetarian ham sausage, which is conducive to maintaining good quality stability in the process of processing and storage.

To address the increasing prevalence of dysphagia associated with global population aging and to enhance the safety and palatability of food for affected individuals, this study aims to develop 3D-printable composite hydrogels based on pea protein (PP) in combination with various polysaccharides for the creation of easy-to-swallow foods. κ-Carrageenan (Car), corn starch (CS), and sodium alginate (SA) were respectively combined with PP to prepare three types of composite inks (PP-Car, PP-CS, and PP-SA). The rheological properties, textural characteristics, printability, and swallowing suitability of the hydrogels were systematically investigated. Results showed that all three composite inks exhibited shear-thinning behavior and good thixotropic recovery, making them suitable for extrusion-based 3D printing. With increasing concentrations of polysaccharides, the viscosity and storage modulus (G') of the printing inks significantly increased, along with the hardness of the resulting hydrogels. Specifically, the hardness values of PP-1.5% Car-G, PP-15.0% CS-G, and PP-1.5% SA-G were 626.49, 790.67, and 287.85 g, respectively, indicating enhanced gel structure. 3D printing tests demonstrated that the PP-Car and PP-CS inks produced constructs with well-defined structures and clear textures, showing superior structural integrity compared to the PP-SA system. In terms of swallowing properties, all hydrogels met the criteria of Level 7 as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI), corresponding to regular, easy-to-chew textures. This study successfully developed three plant protein-based composite hydrogel systems with good 3D printability and swallowing performance, providing a reference for the personalized development of easy-to-swallow foods using 3D printing technology.

This study investigated the effect of the composite ratio of mung bean protein (MBP) and wheat gluten (WG) on the gel properties and structure of their gel system. The effects on the water-holding capacity, textural properties, rheological properties, secondary and tertiary structure, and microstructure of the heat-induced (95 ℃, 30 min) composite gels were analyzed by regulating the mass ratio of the two (MBP:WG was 10:0, 9:1, 8:2, 7:3, 6:4, and 5:5, respectively). The results showed that compared to pure MBP, the gel strength and densification of the composite gels could be significantly improved by the addition of WG in appropriate amounts, especially when the mass ratio of MBP and WG was 7:3, which showed the best water-holding capacity (97.15%) and springiness (0.98) of the gels (P<0.05). This was mainly attributed to the enhancement of disulfide bonds, while the FTIR spectral analysis showed that the protein secondary structure was transformed from α-helix to β-sheet structure under this ratio, which was conducive to the construction of a stable gel network structure. In conclusion, the rational regulation of the ratio of MBP to WG can significantly improve the structural and functional properties of the composite protein gel system, which provides the theoretical basis and technical support for the application of plant proteins in the structural design of high-quality foods.