The investigation of microbial diversity and its correlation with free amino acids (FAAs) and fatty acids (FAs) in mare's milk from Northern Xinjiang plays an important role in food industry. In this work, the advanced methods including metagenomic sequencing, ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), and gas chromatography (GC) were employed to profile microbial communities, FAAs, and FAs across regions, respectively. Subsequently, the regional differences, as well as interactions between dominant microbiota and nutrients were further evaluated using orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with Pearson correlation. Results revealed that distinct microbiota structures could be found at the genus level among the three regions, with dominant genus of Lactobacillus and predominant species of Lactobacillus helveticus, Kazachstania unispora, and Kluyveromyces marxianus were identified. In particular, a total of 35 FAAs and 27 FAs were quantified in mare's milk within three regions, with significant regional differences (P<0.05). Among above FAAs, glycine, alanine, arginine, proline, valine, taurine, palmitic acid, oleic acid, linoleic acid, arachidonic acid, and myristic acid were proposed as region-specific markers. Additionally, the significant positive correlations (P<0.05) between three microorganisms (Acetobacter pasteurianus, Lactobacillus helveticus, and Lacticaseibacillus kefiri) and 22 FAAs (leucine, lysine, γ-aminobutyric acid, etc). The similar positive correlations (P<0.05) also could be observed between Brettanomyces bruxellensis and 10 FAAs (alanine, arginine, etc). The above positive correlations among Lactobacillus, yeast genera and FAAs indicated the great contributions of Lactobacillus and yeast genera in formation of polyunsaturated fatty acid. Notably, Lactiplantibacillus plantarum and Brettanomyces bruxellensis demonstrated the strongest positive associations with fungi and bacteria species, respectively. These findings provide a theoretical basis for optimizing mare's milk quality through microbiota regulation.

To explore the optimal extraction process and rheological properties of crude polysaccharides from common lopatherum herb and evaluate their immunological activity. In this experiment, common lopatherum herb was used as raw materials. The optimal extraction process conditions for the crude polysaccharides from common lopatherum herb were optimized by combining single-factor experiments with the response surface methodology, and the monosaccharide composition was detected by ion chromatography. Moreover, the rheological properties of the crude polysaccharides from common lopatherum herb were determined using a Malvern Kinexus Pro+rheometer. The effect of the crude polysaccharides from common lopatherum herb on the proliferation activity of RAW 264.7 mouse macrophages was detected by the CCK-8 method, and their immunomodulatory activity was evaluated based on the expression levels of TNF-α, IL-6, and NO. The optimal extraction conditions were determined as follows: extraction time of 92 min, extraction temperature of 67 ℃, alkali concentration of 0.04 mol/L, and solid-liquid ratio of 1:28 g/mL. Under these conditions, the yield of crude polysaccharides from common lopatherum herb was the highest, reaching 3.21%±0.17%. The total sugar content of crude polysaccharide from common lopatherum herb was determined to be 54.7%±0.7% by the phenol-sulfuric acid method. The monosaccharide composition mainly consisted of fucose, arabinose, rhamnose, galactose, glucose, xylose, mannose, galacturonic acid, and glucuronic acid, with a molar percentage of 0.81:7.53:21.45:20.70:30.61:3.50:3.05:9.52:2.84. The steady shear test results indicated that the crude polysaccharide solution of common lopatherum herb was a pseudoplastic fluid with shear thinning characteristics. The dynamic shear test results showed that the presence of high frequency could enhance the gel property of the crude polysaccharide solution of common lopatherum herb. The crude polysaccharides extracted from common lopatherum herb had no significant effect on the proliferation activity of RAW 264.7 mouse macrophages. However, within the concentration range of 50~400 μg/mL, the crude polysaccharide solution from common lopatherum herb could moderately promote the secretion of TNF-α, IL-6, and NO by RAW 264.7 mouse macrophages. The research results can provide a theoretical basis for the development and application of crude polysaccharides from common lopatherum herb in the fields of food and medicine.

In this study, exploring the physicochemical properties and hypoglycemic activities of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino. Based on the single factor experiment, the best extraction process of PACP was optimized by response surface. The polysaccharide was purified by DEAE-52 and Sephadex G-100 column chromatography. The free radical scavenging ability of the purified polysaccharides was determined in vitro. The polysaccharides with the best scavenging ability were qualitatively and quantitatively analyzed. The structure of the polysaccharide was preliminarily characterized by ultraviolet spectroscopy (UV), high-performance gel permeation chromatography (HPGPC), high performance liquid chromatography (HPLC), fourier transform infrared spectroscopy (FT-IR), triple helix structure analysis and scanning electron microscopy (SEM), and to evaluate its hypoglycemic activity in vitro. Results showed that the optimum extraction conditions of PACP were extraction temperature 90 ℃, liquid-solid ratio 36:1 mL/g and extraction time 2.2 h. Under these conditions, the yield was 4.47%±0.13%. In vitro antioxidant experiments revealed that PACP-1a had a strong effect on DPPH and ABTS⁺, with the half maximal inhibitory concentration (IC₅₀) were 0.26 mg/mL and 0.31 mg/mL, respectively. PACP-1a was a β-pyranose with a molecular weight of 109443 Da and a triple helix structure. The contents of sugar, protein and uronic acid in PACP-1a were 88.82%, 1.29% and 28.77%, respectively. PACP-1a consisted of mannose, rhamnose, galacturonic acid, glucose, galactose and xylose with the molar ratio of 0.112:0.025:0.054:0.122:0.054:0.102. PACP-1a had a good hypoglycemic activity, with the IC₅₀ values of PACP-1a on α-amylase and α-glucosidase were 3.42 mg/mL and 3.11 mg/mL, respectively. This study provides a theoretical basis for the industrial preparation of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino and its development and application in the field of functional food.

The study was about the Fuzhuan tea composition and its corresponding effervescent granules. Fuzhuan tea polysaccharide content being the evaluation index, the effects of ethanol concentration, solid-liquid ratio, alcohol precipitation time, and extract concentration ratio on the ethanol precipitation process of Fuzhuan tea polysaccharides were investigated through single factor and response surface experiments. The optimal composition ratio of the Fuzhuan tea composition (polysaccharides, fine powder, and extract) was determined based on in vitro activity and sensory evaluation. Using the Fuzhuan tea composition as the main raw material, the excipient ratio for acid-base granules was optimized through single-factor and response surface experiments. The formulation was comprehensively evaluated based on integrated scoring indicators, including granule appearance, ease of granulation, molding rate, and dissolution properties. The results demonstrated that the optimal alcohol precipitation process for Fuzhuan tea polysaccharides was as follows: the extract was concentrated 4-fold, with an ethanol concentration of 100%, a liquid-to-material ratio of 4 (mL:g), and an alcohol precipitation duration of 48 h. In the conditions, the polysaccharide content was 2.78±0.12 mg/g, confirming the feasibility of the process. The Fuzhuan tea composition (5% polysaccharides, 20% fine powder, 75% extract) demonstrated potent bioactivity, with scavenging rates of 84.49%±3.45% (DPPH), 78.52%±0.47% (hydroxyl), and 75.26%±1.10% (superoxide anion). The α-glucosidase inhibition rate was 89.98%±0.17%, the α-amylase inhibition rate was 42.24%±0.21%, and the bile salt binding capacity was 75.09%±0.73%. The optimal formula for Fuzhuan tea effervescent granules was 1:2 for acid-alkali source (sodium bicarbonate and citric acid), 45% effervescent and 5% PVPK 30 ethanol solution for binder, the average comprehensive score of the prepared Fuzhuan tea effervescent granules was 94.7±0.26. The Fuzhuan tea effervescent granules exhibited uniform texture, an angle of repose of 32.37°, a moisture content of 4.2%, and a rapid dissolution time of 133 s, with favorable sensory evaluation and stable quality. This study provides novel insights for developing innovative edible forms of Fuzhuan tea.

This study addresses the limitations of traditional fish cake, including its short shelf life, stringent transportation conditions, and limited eating methods. By optimizing the formulation and applying vacuum freeze-drying technology, a novel fish cake product was developed. This innovation aims to extend shelf life, enhance nutritional balance, and facilitate ready-to-eat and multi-scenario applications. It also provides a technological reference for the industrial processing of aquatic products. Using silver carp as the primary raw material, we constructed a comprehensive scoring model based on the analytic hierarchy process (AHP) combined with the entropy weight method (EWM). Single-factor experiments were conducted to determine optimal addition levels of pork fat, chicken, corn starch, and egg white. These results informed the subsequent optimization of the freeze-dried fish cake formulation using a genetic algorithm in conjunction with the Box-Behnken response surface methodology. Microstructural analysis was performed using scanning electron microscopy (SEM), and physicochemical properties—including protein, fat, moisture, and ash content were measured. Shelf life was estimated using the Arrhenius equation. The optimal formulation (relative to minced fish) consisted of 10% pork fat, 20% chicken, 11% corn starch, and 8% egg white (by mass), achieving a comprehensive score of 0.87±0.34. SEM imaging revealed a uniform pore distribution, and there were no significant changes in the key physicochemical indices following the vacuum freeze-drying treatment. The Arrhenius equation-based shelf-life model predicted a storage life of 77 days at 25 ℃, an 11-fold increase over the 4~7 day shelf life of fresh-cut fish cake. This study successfully produced freeze-dried fish cake with uniform color, crispy texture, a long shelf life and balanced nutrition, offering a reference for the ambient storage, transportation and ready-to-eat application of fish cake products.

In this study, Neurospora intermedia HJ 2022-06 was used for the solid-state fermentation of soybeans, following which the tempeh oil was extracted using an alkaline protease-assisted aqueous enzymatic method. A single-factor experimental design was initially used, and the extraction parameters were subsequently optimized using Box–Behnken response surface methodology. Additionally, the physicochemical properties, bioactive components, and antioxidative activities of the extracted oil were comprehensively analyzed. The optimal extraction conditions were determined using a solid-to-liquid ratio of 1:5 (g/mL), an enzyme concentration of 2.0% (w/w), and a hydrolysis time of 3.3 h. Under these conditions, the oil extraction rate reached 74.10%±1.77%, which closely matched the model-predicted value of 74.74%. Compared with the unfermented control group, fermentation with Neurospora resulted in a significant decrease in the peroxide level (P<0.01), an increase in the proportion of unsaturated fatty acids to 82.16%±0.2%, and a decrease in the ω-6/ω-3 fatty acid ratio. Furthermore, the contents of isoflavones and carotenoids increased by 33.76- and 2.05-fold, respectively. The tempeh oil also showed significant improvements in its DPPH and ABTS⁺ free radical-scavenging capacities (P<0.05). Pearson’s correlation analysis revealed strong positive correlations between the enhanced antioxidative activities and elevated carotenoid and isoflavone levels. This study presents a novel and precise strategy for producing functional oils via controlled fermentation by Neurospora.

In this study, probe-type ultrasound assisted natural deep eutectic solvents (NADES) were used for the extraction of Cerasus humilis polyphenols (CHP). The extraction parameters were optimised by single factor and orthogonal experiments, and the optimal resin was selected based on adsorption/desorption capacity. The adsorption mechanism of the resin on CHP was investigated by resin adsorption kinetics and isothermal equilibrium experiments, and the composition and antioxidant activity of CHP were analysed. The results showed that choline chloride and citric acid were the optimal solvents for extracting CHP with a solid-liquid ratio of 1:50 (g/mL), ultrasonic power of 420 W, NADES moisture content of 35% (V/V) and ultrasonic extraction for 30 min. The CHP extraction content reached 491.25 mg/100 g dry weight. AB-8 had favorable adsorption/desorption capacity and desorption rate (80.20%, 57.81% and 46.36%, respectively) and was selected as the optimal resin. The adsorption process was monolayer adsorption, and low temperature was conducive to adsorption. Seventeen polyphenolic compounds, including chlorogenic acid, catechins and epicatechins, were identified from the purified extract by LC-MS². In addition, CHP exhibited strong antioxidant activity with SC₅₀ values of 0.059 and 0.032 mg/mL for DPPH and ABTS⁺ radical scavenging, respectively. This study may provide a theoretical basis for the green extraction and application of functional agents in Cerasus humilis.

To investigate the effects of key processing techniques—namely boiling, drying, and vacuum freeze-drying—on the volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes, this study analyzed changes in volatile flavor compounds of tender kelp under various boiling times (0, 1, 2, 3, 4, and 5 min) and drying temperatures (60, 70, 80, 90, and 100 ℃). Furthermore, the study identified key volatile flavor compounds by calculating odor activity values (OAV). The results indicated that the boiling process significantly (P<0.05) reduced both the variety and the relative content of volatile flavor compounds in tender kelp. However, boiling time had no significant effect on the relative contents of aldehydes, acids, esters, and furans. In contrast, the relative content of ketones and 1-octen-3-ol significantly (P<0.05) decreased with increasing boiling time. The variation in the number of key flavor compounds in tender kelp across different boiling times was relatively minor. The OAV value of 1-octen-3-one was the highest among all samples, significantly exceeding that of other compounds, thereby indicating its critical role as the most important volatile flavor compound in boiled tender kelp. Its OAV value was lowest at a boiling time of 3 min. As the drying temperature increased, the number of types of volatile flavor compounds initially rose and then declined, with the 70 ℃ group exhibiting the most diverse range of flavor compounds. However, the content of each compound didn't follow a consistent pattern with variations in drying temperature. The OAV values of β-ionone and 2-undecanone were highest in the 60 ℃ group, while the OAV values of aldehydes and fishy compounds were relatively low, suggesting that 60 ℃ was the optimal drying temperature for tender kelp powder seasoning. The vacuum freeze-drying process didn't significantly (P>0.05) affect the variety, relative content, and composition of key flavor compounds in tender kelp, indicating this method didn't substantially alter the overall flavor. However, the OAV values of various compounds generally decreased, primarily leading to a reduction in flavor intensity. In conclusion, selecting a boiling time of 3 minutes and a drying temperature of 60 ℃ contributed to enhancing the flavor of freeze-dried soup cube products.

To identify the marker metabolites of pepper chicken contaminated by Salmonella, liquid chromatography-mass spectrometry (LC-MS) was used to analyze the metabolite profiles of pepper chicken contaminated by Salmonella and control group, and random forest regression analysis and stepwise multiple linear regression were used to identify the key marker metabolites of pepper chicken contaminated by Salmonella. In the process of pollution degree, 1475 different metabolites were identified and analyzed, then 864 and 611 metabolites were identified in positive and negative ion mode respectively. The top 20 kinds of positive and negative ion patterns were selected as potential marker metabolites by random forest regression analysis. Receiver operating characteris curve (ROC) analysis showed that the biomarkers of amidinotaurine, taurocholic acid, 5b-carp cholesteryl sulfate and uridine-5'-monophosphate identified by random forest regression analysis showed a strong correlation with Salmonella-contaminated pepper chicken, in which the content of uridine-5'-monophosphate was significantly increased, which had a strong ability to distinguish Salmonella-contaminated pepper chicken from fresh pepper chicken. It could be used as a marker metabolite after Salmonella contamination of pepper chicken. The findings of this study could provide a theoretical basis for developing an innovative method to identify and detect food-borne pollution caused by Salmonella.

To investigate the antioxidant chemical constituents of Prinsepia utilis Royle and reveal its pharmacodynamic substance basis. HPLC was used to establish the fingerprints of different batches of Prinsepia utilis Royle extracts (PRE). The DPPH scavenging activity was used as an indicator of drug efficacy. Pearson correlation, Spearman analysis, and partial least squares regression (PLSR) analysis were used to study the spectral efficiency relationship between the common peaks of the HPLC fingerprint spectra and the antioxidant efficacy substances of PRE. This was followed by LC-MS and HPLC analyses to identify the primary antioxidant substances. We assessed the antioxidant and anti-aging effectiveness of these active substances through various methods: scavenging 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH·), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid radicals) (ABTS⁺·), OH radicals (·OH), and anti-aging activity in HFF cells. Results showed that thirteen common peaks were identified and six chemical components were identified from the fingerprints of 11 batches of PRE. Among them, rutin, narcissoside, clitorin, shaftoside and typhaneoside may be potential antioxidant substances in the 11 extracts of PRE, and the contents of the above five compounds exhibited significant differences. In which, the content of clitorin was the highest (738.123 μg/mL), followed by rutin (538.612 μg/mL), narcissoside (385.881 μg/mL), and typhaneoside (337.168 μg/mL). Rutin and narcissoside demonstrates significant efficacy in scavenging DPPH·, ABTS⁺·, and ·OH radicals, with the scavenging rates and IC₅₀ values recorded at DPPH· 92.84% (Rutin) and 37.71% (narcissoside), ABTS⁺· 92.44% (Rutin) and 82.01% (narcissoside) , ·OH 0.45 mg/mL (Rutin) and 1.01 mg/mL (narcissoside), respectively. Additionally, schaftoside, typhaneoside, and rutin significantly inhibited SA-β-gal activity, reduced the proportion of senescence-associated β-galactosidase-positive cells, and exhibits notable anti-aging effects (P<0.01). In the hydrogen peroxide (H₂O₂)-induced cellular oxidative stress model, typhaneoside, clitorin, narcissoside, and shaftoside, along with rutin significantly downregulated the expression of MMP-1, MMP-3, and MMP-9 (P<0.001), promoted skin collagen synthesis, and inhibited its degradation, demonstrating potential anti-aging capabilities. This altogether indicates that the antioxidant effect of Prinsepia utilis Royle is the result of the combined effect of multiple chemical components such as shaftoside, typhaneoside, rutin, narcissoside and clitorin.