To investigate the effect of Ca²⁺ on the structural and functional properties of starch in the mung bean composite system, mung beans were subjected to various soaking treatments. The structural characteristics of the mung beans were analyzed using X-ray diffraction (XRD), scanning electron microscopy (SEM), and infrared spectroscopy (FT-IR), among other techniques. The functional properties of mung bean starch were evaluated through hydration characteristics, thermal properties, and gelatinization behavior. Additionally, the antioxidant capacity of the mung beans was assessed based on their DPPH and ABTS⁺ free radical scavenging abilities, and the in vitro digestibility of the starch was systematically analyzed. The results demonstrated that ultrasonic-assisted CaCl₂ soaking treatment exhibited the most significant impact on the structural and functional properties of mung bean starch and mung bean, compared to individual ultrasonic treatment or CaCl₂ soaking alone. Specifically, the relative crystallinity of mung bean starch decreased by 7.87%, and irregular block-like and clustered aggregates formed between starch particles. The orderliness of the starch decreased by 0.12, and the double helix degree declined by 0.15. Furthermore, the water absorption index increased by 2.73, the swelling capacity rose by 1.94, the initial gelatinization temperature increased by 26.86 ℃, and the enthalpy value decreased by 1.05 J/g. In terms of antioxidant activity, the DPPH radical scavenging ability improved by 12.18%, and the ABTS⁺ radical scavenging ability increased by 14.2%. Additionally, the hydrolysis rate of mung bean starch decreased by 10.02%. This study provides a theoretical foundation for the development of mung bean-based foods with low glycemic index (GI) and high-antioxidant properties.

Camel milk, a characteristic dairy resource in Northwest China, is rich in bioactive peptides. Released during in vivo digestion, bioactive peptides have potential health benefits, however, systematic studies in this field remain limited. In this study, simulated gastrointestinal digestion combined with liquid chromatography-tandem mass spectrometry was used to identify and analyze peptides in camel and cow milk. Potential bioactive peptides were screened using peptide databases. The analysis identified 1074 peptides, including 561 unique to camel milk, 385 unique to cow milk, and 128 identical in both. These peptides predominantly had molecular weights of 750~1000 Da and lengths of 7~11 amino acids, most of which originated from casein. Bioactivity database analysis identified six bioactive peptides in camel milk, including two camel-specific dipeptidyl peptidase Ⅳ inhibitory peptides. The remaining four peptides, as in cow milk, had angiotensin converting enzyme inhibitory, antimicrobial, antithrombin, and antithrombotic activities. In addition, the machine-learning-based peptide activity prediction tool, Peptide Ranker, predicted 70 potential bioactive peptides unique to camel milk and 44 unique to cow milk. These findings revealed the unique advantages of camel milk in terms of the diversity of bioactive peptide types and functional specificity. The study systematically elucidated the compositional differences of protein peptides between camel milk and cow milk, providing a theoretical basis and practical guidance for the development of novel dairy-based foods with precise nutritional functions, and contributing to the advancement of the relevant industries.

Coffee grounds, the major by-product generated during the production of instant coffee, are rich in galactomannan. Mannanase can hydrolyze this compound into mannose and manno-oligosaccharides with various functional activities, thereby effectively increasing the added value of coffee grounds. In this study, the β-mannanase gene (AnMan26) from Aspergillus niger was recombinantly expressed in the engineered A. niger strain FBL-B. The enzymatic properties of the enzyme were characterized, and it was then employed to hydrolyze coffee grounds for the production of mannose and manno-oligosaccharides. The results showed that the recombinant A. niger produced mannanase at an expression level of 1830 U/mL after high-density fermentation for 168 h. The optimum pH of the enzyme was 5.0 and the optimum temperature was 45 ℃. The enzyme remained stable within a pH range of 3.0~7.0 and at temperatures below 45 ℃. A combination of AnMan26 and α-galactosidase was used to hydrolyze the microwave-treated coffee grounds. After 8 h of hydrolysis, the hydrolysis rate of galactomannan in the coffee grounds reached 42.3%, with a hydrolysate yield of 20.3% coffee grounds. The main components of the hydrolysate were mannose (44.1%), mannobiose (2.5%), mannotriose (10.9%), and mannohexaose (1.5%). The excellent properties of AnMan26 enable the effective hydrolysis of coffee grounds to produce mannose and manno-oligosaccharides, providing both theoretical and practical basis for the high-value utilization of coffee grounds.

This study investigated the gene expression differences between the fruiting body and mycelium stages of Pleurotus ferulae through transcriptome sequencing and bioinformatics analysis, focusing on the molecular mechanisms underlying fruiting body development and polysaccharide biosynthesis. The results revealed that 6458 genes were co-expressed in both fruiting body and mycelium, while the mycelium exhibited a significantly higher number of unique genes (12218) compared to the fruiting body (1022), suggesting that fruiting body-specific genes predominantly drive morphogenesis and the biosynthesis of bioactive compounds. Further comparative analysis using the mycelium transcriptome as a control identified 5339 significantly differentially expressed genes (DEGs) (60 upregulated, 5279 downregulated) in the fruiting body transcriptome. These DEGs were enriched in pathways related to carbohydrate metabolism, energy metabolism (including oxidative phosphorylation and the TCA cycle), and genetic information processing, revealing a substantial activation of metabolic activity during fruiting body development. Furthermore, 9 polysaccharide biosynthesis-related pathways were pinpointed from 73 KEGG pathways, and 23 key enzyme genes were identified. These genes were primarily associated with pyruvate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, and amino sugar/nucleotide sugar metabolism, thereby delineating core metabolic nodes in polysaccharide biosynthesis. This study pioneered the molecular regulatory framework governing the development and polysaccharide biosynthesis in Pleurotus ferulae. It provided critical theoretical foundations and genetic resources for elucidating the synthesis mechanisms of bioactive polysaccharides, enhancing cultivation efficiency and processing adaptability for food applications, and developing molecular marker-driven quality improvement techniques. These findings laid a molecular foundation for functional food development (e.g., polysaccharide-based thickeners and nutritional enhancers) and the targeted breeding of high-value-added mushroom products tailored to the food industry.

This study investigated the degradation efficiency and enzymatic characteristics of two fungal enzymes—GsLiP (lignin peroxidase derived from Gelatoporia subvermispora) and CrMnp (manganese peroxidase derived from Ceriporiopsis rivulosa)—against deoxynivalenol (DON). Under optimized conditions of pH4.5 and 30 ℃, both enzymes exhibited significant DON-degrading activity, achieving degradation rates exceeding 50% within 24 h. Molecular docking analysis revealed strong binding affinities between the enzymes and DON, with binding energies of −34.78 kcal/mol for GsLiP and −33.38 kcal/mol for CrMnp, supporting their high degradation potential. DON cytotoxicity was significantly reduced following enzymatic treatment, as evidenced by a cell inhibition rate of less than 10% in Caco-2 cells at a DON concentration of 1 μg/mL. In a wheat matrix, GsLiP and CrMnp achieved degradation efficiencies of 23.07%±0.59% and 24.63%±0.20%, respectively. These findings underscore that GsLiP and CrMnp can effectively degrade DON under mild conditions, significantly reducing its toxicity, and highlight their potential applications in mitigating DON contamination in food safety and agricultural contexts.

This study investigated the synergistic fermentation of whole wheat sourdough using Latilactobacillus curvatus (Lc-39) and Wickerhamomyces anomalus (Wa-5). The systematic evaluation of fermentation characteristics was conducted by means of dynamic monitoring of microbial proliferation, pH, total titratable acidity (TTA), and nutritional components. The optimal freeze-drying protectant was screened based on bacterial survival rates and acid-producing capacity. Results demonstrated that synergistic fermentation with an initial inoculum ratio of Lc-39 to Wa-5 (L:Y=5:1) and Wa-5 at 10⁷ CFU/g achieved optimal fermentation activity. The matured sourdough exhibited superior physicochemical properties including a pH of 3.82 and total titratable acidity (TTA) of 13.41 g/kg. Notably, this treatment yielded the lowest amylose/amylopectin ratio (19.46%) alongside maximized functional properties: total antioxidant activity (0.34 μmol/g), flavonoid content (2.69 mg/g), total phenolic content (3.60 mg/g), amino acid concentration (911.72 μmol/g), and reducing sugar content (50.60 mg/g). Additionally, it achieved exceptional phytate degradation efficiency (98.37%), indicating enhanced nutrient bioavailability. The addition of 15% trehalose effectively preserved the viable bacterial count in whole wheat sourdough during freeze-drying, with survival rates of 83.38% for Lc-39 and 88.29% for Wa-5 strains. Following90 days of ambient storage, there was no statistically significant decrease in the acid-producing capacity and acidification rate of the freeze-dried sourdough starter. Whole wheat bread fermented with this freeze-dried sourdough starter culture achieved the highest overall sensory rating of 7.8 in comparative assessments, demonstrating superior organoleptic properties. This study provides critical technical fundamentals and microbial strain resources essential for advancing the development of highly active whole wheat sourdough starters.

To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to analyze the fungal groups, flavor, and taste quality of high-temperature Daqu collected from the Luzhou and Jining regions. Sequencing results revealed that the predominant fungal groups in high-temperature Daqu samples from both regions were consistent. Thermomyces lanuginosus, Aspergillus proliferans, and Thermoascus crustaceus were identified as dominant species. In Luzhou, their average relative abundances were 45.97%, 16.96%, and 11.96%, respectively, while in Jining, they were 39.50%, 15.86%, and 11.76%, respectively. LEfSe analysis indicated that Aspergillus subversicolor and Thermoascus aurantiacus could serve as biomarkers for high-temperature Daqu in Luzhou and Jining areas, respectively. Electronic nose analysis revealed significantly higher levels of aromatic components and sulfides in high-temperature Daqu samples from Luzhou (P<0.05), whereas hydride content was significantly lower (P<0.05). Additionally, electronic tongue analysis showed significantly higher richness of high-temperature Daqu abundance in Luzhou (P<0.05) and significantly lower bitterness relative intensity (P<0.05). Correlation analysis demonstrated clear relationships between dominant fungal species in Daqu and flavor and taste characteristics. This study provides data support to elucidate variations in high-temperature Daqu fungal communities and sensory attributes across different regions.

Bacillus subtilis H19, which inhibits Vibrio parahaemolyticus, was selected as the research object. In order to further study the properties and activity of the bacteriocin produced by B. subtilis H19, the fermentation supernatant of B. subtilis H19 was purified by crude extraction, chromatography and HPLC. MALDI-TOF was used to identify the molecular weight of bacteriocin. Combined with the third generation molecular sequencing technology, the functional genes of B. subtilis H19 were annotated by COG database, GO database and KEGG metabolic pathway. The drug resistance genes were predicted by ARDB database. The bacteriocin synthesis gene cluster was analyzed by antiSMASH software. The results showed that the final purification of bacteriocin BH19 was 460.73 times, the specific activity reached 307692.31 AU/mg, and the molecular weight was 1042.00 Da. The total length of B. subtilis H19 genome was 3595203 bp. The gene function annotation found that B. subtilis H19 had a strong ability in amino acid and sugar transport and metabolism, and contained several key bacteriocin transporter ABC proteins. After analysis, there was no antibiotic resistance gene in the whole genome, and a total of six bacteriocin synthesis gene clusters were obtained. Gene cluster 2 was NRPS gene cluster with a molecular weight of 1036.34 Da, which was 99.46% similar to the results of mass spectrometry, and the homology between gene cluster 2 and surfactin produced by Bacillus amyloliquefaciens was low, which was 82.00%. In conclusion, bacteriocin BH19 may be a new type of bacteriocin produced by B. subtilis H19. This study provides a reference for the development and application of B. subtilis H19 and its bacteriocin BH19 in the field of natural preservatives.

In this study, white kidney bean protein was utilized as a primary material to produce antioxidant peptides through a combined approach involving Bacillus subtilis fermentation and neutral protease treatment. The optimal processing conditions for peptide production were determined using single-factor experiments and response surface methodology, and the amino acid composition and the molecular weight distribution of the peptides were analyzed. Ultrafiltration was employed to isolate specific peptide fractions, and their antioxidant properties were assessed. The most promising antioxidant peptides were identified through liquid chromatography-tandem mass spectrometry (LC-MS/MS). Further investigation into the peptide's potential antioxidative properties was conducted through virtual screening, molecular docking, and molecular dynamics simulation. Results indicated that the ideal conditions for peptide formation were a fermentation temperature of 37.0 ℃, a fermentation period of 48.0 h, and an inoculum level of 5.0%. Under these conditions, the DPPH radical scavenging ability reached 76.12%±0.36%, and the peptide yield was 17.59%±0.16%. In WKBPs, the content of hydrophobic, basic, and acidic amino acids was relatively high, at 21.932%, 11.331%, and 20.583% respectively. The molecular weight distribution was predominantly below 3 kDa, and ultrafiltration showed that peptides with molecular weights under 3 kDa exhibited substantial antioxidant activity, as indicated by their DPPH, ABTS⁺, and hydroxyl radical scavenging rates, with IC₅₀ values of 0.307, 0.310, and 0.361 mg/mL, respectively. The total antioxidant capacity was measured at 0.66±0.0018 mmol Fe²⁺/g at a concentration of 1 mg/mL. Among the 6364 peptide sequences analyzed, three active pentapeptides (FGWGP, FGHPEW and FGPYF) were identified, each forming a stable complex with Keap1 protein through hydrogen bonds and hydrophobic interactions. Molecular dynamics simulations indicated that these peptides could bind tightly to Keap1, forming stable conformations. This study provides both a technical guide and a theoretical foundation for further exploration and development of white kidney bean proteins and antioxidant peptide-based products.

In order to enhance the flavor sensory attributes and quality stability of kombucha, utilization of specific strain based synthetic microbial communities (SMC) during the fermentation process was recognized as reliable strategy for kombucha production. In this work, tea fungus from three different origins of China were employed to isolate yeast and bacteria microbes suitable for SMC construction and kombucha fermentation. Based on the fermentation performance of each isolated strain, SMC was successfully reconstructed and employed for the kombucha fermentation process after optimization by response surface methodology (RSM) based on sensory scores of the fermented kombucha. A total of 12 microbial strains (8 yeast strains and 4 acetic acid bacteria strains) were isolated and identified from tea fungus of different regions, with two strains of Zygosaccharomyces bisporus (Y1-1 and Y3-2) and one strain of Gluconobacter oxydans (A3) were selected to reconstruct SMC for the production of raw Pu-erh tea kombucha. The RSM results showed that the optimal fermentation conditions were inoculation volume of 1%, sucrose concentration of 8%, tea concentration of 0.8%, and fermentation duration of 5 days, with the sensory score value of kombucha reached 8.38. The volatile flavor compounds of SMC fermented kombucha were determined by gas chromatography-mass spectrometry (GC-MS), the content of some key flavor compounds such as acetic acid and ethanol revealed to be 65.55±3.53 μg/L and 1.71±0.22 μg/L, respectively. Meanwhile, the total phenolic and flavonoid contents of the kombucha reached 1074.86 mg GAE/L and 1076.31 mg RE/L, respectively, with efficient in vitro antioxidant activity observed. Based on the selected autochthonous yeast and bacterial strains, the reconstructed SMC could provide scientific reference for improving the flavor sensory attributes and quality stabilization of fermented kombucha.