In order to achieve high sensitivity and rapid detection of folic acid, this study established a highly sensitive competitive enzyme-linked immunosorbent assay (cELISA) by preparing folic acid monoclonal antibody and optimizing the detection system. The results showed that when the concentration of coated antigen was 0.5 μg/mL, the dilution of antibody was 16000 times, and the dilution of secondary antibody was 10000 times, and the incubation time of primary antibody and secondary antibody and color development time were 15, 30, and 10 min, respectively, the established cELISA method had half inhibition concentration of 1.12 ng/mL, and the limit of detection of 0.028 ng/mL. The method had good specificity and no cross-reaction with vitamin B₁, B₂, niacin and other B vitamins, the cross-reaction rates of dihydrofolic acid, tetrahydrofolic acid and pteric acid were 12.21%, 2.07% and 2.72%, respectively. The recoveries of milk and energy drink samples were 88.32%~94.12% and 88.00%~93.29%, respectively. The consistency rates of folic acid content in B complex vitamin tablets and infant milk powder were 102.01%~114.72% and 99.04%~111.62%, respectively, with relative standard deviation less than 5%. This study provides a sensitive, specific and accurate method for the rapid detection of folic acid content, which can improve the efficiency of field detection, and has a reference value for the rapid detection method of nutrient fortification content.

The present study aimed to establish a pretreatment method for specific and rapid enrichment of zearalenone (ZEN) using metal-phenolic network (MPN)-modified immunomagnetic beads (IMBs) for efficient detection of ZEN in grains and feed. Surfaces of Fe₃O₄@SiO₂-NH₂ magnetic microspheres were coated with MPNs to enable directional immobilization of anti-ZEN antibodies via metal-phenolic hydroxyl coordination and hydrogen bonding. The results revealed that at pH5.5, 80 μg antibody immobilized per mg magnetic beads, and 10 min incubation duration, the IMBs had a saturated adsorption capacity of 35 ng/mg, with the Langmuir adsorption equilibrium constant K_L of 595.1 L/mg. Spiked recovery tests performed in corn, wheat, and feed matrices, with recoveries >90% and coefficients of variation (CVs) within 1.3%~4.5% at spiking levels of 30~60 µg/kg. At the elevated spiking level of 120 µg/kg, consistent recoveries of 81.0%, 83.7%, and 77.6% were maintained with CVs≤6.5% across the three matrices. This method demonstrated excellent anti-interference performance towards interfering substances such as starch and pigments in complex substrates, including corn, wheat, and feed. When this method and the immunoaffinity column method were separately applied for sample pretreatment, the results showed a relative standard deviation of ≤7.30%, indicating good consistency between the two methods. By achieving synergy between specific recognition and controllable dissociation, our strategy provides a reliable solution for efficient ZEN enrichment in grains and feed.

In order to investigate the influence of various yeast strains on the volatile flavor profile of kiwifruit wines, this study aimed to identify suitable aroma-producing yeasts and optimal kiwifruit cultivars. Four enological yeast strains (ADT, CECA, VIC, and BV818) were employed to ferment wines produced from five kiwifruit varieties (Xu Xiang, Hayward, Hua You, Jin Yan, and Hong Yang). The volatile compounds were analyzed using solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results revealed that alcohols and esters were the predominant volatile compounds. Both principal component analysis and heat map visualization indicated that ethyl n-hexanoate, ethyl caprylate, phenylethanol, ethyl butyrate, and caprylic acid were the primary compounds influencing the aroma profiles of the wines. Among the 93 compounds with an odor activity value (OAV) greater than 1, ethyl butyrate and ethyl caproate were identified as the key flavor contributors common to all samples. Overall, 126 volatile compounds were detected in the wines fermented by the four yeast strains, comprising 21 alcohols, 53 esters, 14 acids, 19 aldehydes and ketones, and 19 other compounds. Notably, the CECA yeast-fermented Hayward kiwifruit wine exhibited the highest concentration of volatiles (874.36 µg/L) and achieved the top aroma score. Electronic nose tests further confirmed that the flavor intensity attributed to alcohols and esters was particularly pronounced in this wine. These findings underscore that ethyl butyrate and ethyl caproate are critical volatile components in kiwifruit wines, and that the CECA yeast-fermented Hayward wine—characterized by a rich profile of alcohols and esters, balanced by acids and aldehydes/ketones—offers a particularly pleasant aroma. This study provides a theoretical foundation and empirical data to support efforts aimed at enhancing the flavor quality of kiwifruit wines.

Objectives: To investigate the mechanistic basis of the effects of Perilla essential oil and ginger juice on the flavor characteristics of roasted Megalobrama amblycephala (Wuchang fish) after frozen storage. Methods: Wuchang fish was selected as raw material to study the effect of Perilla essential oil and ginger salt on the flavor of grilled fish after frozen storage. A comparison was made between the treated (PG) and control (CK) groups that were frozen for 1, 30, 60, 90, and 120 d. After cooking and storage, the changes in volatile flavor compounds and sensory aspects combined with the S-curve and molecular docking technology were used to explore the effect of Perilla essential oil and ginger juice on fish taste. Results: After frozen storage for the same period, the sensory scores of "spicy taste" "fishy taste acceptability", and "overall odor acceptability" in PG group were significantly higher than those in CK group (P<0.05). In addition, significant differences were observed in the electronic nose detection results of the two groups. During frozen storage, the primary flavor contributors were n-hexanal and n-octanal. The relative odor activity value (ROAV) of linalool in the PG group was notably higher than that in the CK group, and linalool played an important role in the flavor characteristics of the fish in the PG group. The M values (actual threshold value/theoretical threshold value) of the mixtures of linalool and n-hexanal (1:1, 2:1, and 3:1) after mixing was (12.00, 26.25, and 5.78), thus all >1, and a masking effect between linalool and n-hexanal was observed. The binding energy of linalool and the OR1D2 receptor was −5.40 kcal·mol⁻¹, which was significantly lower than the binding energy of n-hexanal and the OR1D2 receptor −4.46 kcal·mol⁻¹. In addition, the binding sites of linalool and n-hexanal and the OR1D2 receptor were coincident; therefore, linalool could competitively inhibit the binding of n-hexanal and the OR1D2 receptor. Conclusions: The flavor of roasted Wuchang fish can be improved by treatment with Perilla essential oil and ginger marinade, and the linalool produced by this treatment can mask the smell of n-hexanal.

To investigate the effect of five strains of Lacticaseibacillus paracasei on the stability of fermented milk, the changes in stability during storage were determined by whey precipitation rate, rheology, texture, Zeta potential, particle size and Lumisizer analysis of fermented milk made by different strains. The results showed that Lacticaseibacillus paracasei BDII had the lowest whey precipitation rate during storage, 24.62% at 1 d, 29.44% at 4 d, and 28.73% at 7 d, and then J4 exhibited the highest whey precipitation rate, reaching 43.75% at 1 d, 42.55% at 4 d, and 38.55% at 7 d. Lacticaseibacillus paracasei BDII significantly improved the rheological and textural properties of fermented milk, the storage modulus and loss modulus of BDII fermented milk during the storage period showed the same trend as those of J4, STI-13, which were slower, while the storage modulus of BDII increased from 67.20 to 88.80 Pa, and the loss modulus increased from 23.60 to 42.90 Pa. The hardness of BDII fermented milk increased from 68.00 to 85.00 g·sec, the viscosity increased from 127.00 to 145.00 g·sec. In addition, the Zeta potential of BDII fermented milk increased gradually with the storage time and the trend was the smallest during the period, which only increased by 2.50 mV. The particle size of BDII fermented milk had the same trend as that of J17, the same stability. Lumisizer analysis revealed that BDII fermented milk had the smallest amount of whey precipitated, the lowest light transmission rate, and the best stability. In conclusion, the fermented milk made by different strains has different stability, among which Lacticaseibacillus paracasei BDII fermented milk has a uniform and delicate texture and the best storage stability. These results provide a new reference for the study of the stability of fermented milk.

To explore the effects of different light modes on the storage quality of cherry tomatoes during postharvest refrigeration, the four treatment modes of red and blue LED composite light were used to illuminate cherry tomatoes when they were stored in the refrigerator at 4 ℃, as follows: light for 10 min+no light for 50 min, light for 30 min+no light for 150 min, light for 4 h+no light for 20 h, and no light treatment was used as the control group. The effects of each treatment on the weight loss rate, color, vitamin C content, total phenol content, flavonoid content, and lycopene content of cherry tomatoes during cold storage were studied. The results showed that compared with the control group, the different LED lighting modes could slow down the loss of nutritional quality of cherry tomatoes during storage. The combination of light for 4 h+no light for 20 h had the most significant effect on maintaining the appearance of cherry tomatoes and delaying the degradation or increasing nutrient content during the refrigeration process. On the 8th day of refrigeration, the weight loss was only 2.72%. Compared with the control group, the vitamin C content, total phenol content, and flavonoid content were increased by 20.74%, 47.93%, and 43.59% on the 4th day, respectively, and the lycopene content was increased by 19.59% on the 6th day. This condition is suitable for combining with cold storage technology to maintain the quality of cherry tomatoes after harvest. This study provides an important reference for improving the quality of fruits and vegetables refrigerated after harvest by different treatment modes of red and blue light.

In this study, fish balls with a 30% salt reduction were prepared by using octenyl succinic anhydride modified starches (OSAS) and κ-carrageenan (KCG) with different compounding ratios (6:0, 4:2, 2:4 and 0:6). Using the high-salt fish ball group (HC) and the 30% salt-reduced fish ball group (LC) as controls, the quality characteristics of reduced salt fish balls stored at −18 ℃ for 180 days were determined. The results showed that the physical and sensory properties of fish balls in LC group showed an overall downward trend compared to those in the HC group. The whiteness of the reduced-salt fish balls was improved and their water-holding capacity and texture properties were significantly enhanced with the addition of OSAS/KCG (P<0.05). With the increase of storage time, the total volatile basic nitrogen and thiobarbituric acid value of fish balls were increased significantly (P<0.05). At the end of storage time (at 150~180 d), the total volatile basic nitrogen of fish balls in the LC group were exceeded the national standard requirement value of 30 mg/100 g, while the addition of OSAS/KCG was effectively reduced the total volatile basic nitrogen of salt-reduced fish balls, which was lower than 30 mg/100 g, and it extended their shelf life more. In addition, with the extension of storage time, the saltiness and umami of fish balls were significantly weakened (P<0.05), and their sourness was significantly increased (P<0.05). Moreover, there was no significant difference (P>0.05) in flavor between the fish balls of the 2:4 (w/w) of OSAS/KCG (L-2-4) and the HC group. The fish balls in the L-2-4 group had a moderate saltiness and umami, and displayed the highest overall acceptability score. These research result demonstrated that a 2:4 complex of OSAS/KCG could improve the quality characteristics of salt-reduced fish balls during storage.

The purpose of this study was to systematically evaluate the effects of three plant-derived mannans, locust bean gum (LBG), guar gum (GG) and konjac flour (KGM), on colitis and intestinal microecology in mice. Mice were fed with feed containing 2% three different mannans, and dextran sulfate sodium (DSS) was used to induce colitis. The physiological indexes of mice in each group were measured and the intestinal microbiota was analyzed. The results demonstrated that three mannans ameliorated colitis symptoms in mice to varying degrees, with guar gum exhibiting the most significant effects. Compared to the model group, guar gum intervention increased colon length by 20.0% (P<0.01), reduced the immune index by 22.7% (P<0.01), and decreased the number of mice with severe bloody stools by 50%. Further analysis revealed that guar gum significantly decreased the levels of pro-inflammatory cytokines IL-6, IL-1β and TNF-α by 26.8% (P<0.05), 48.9% (P<0.001) and 60.0% (P<0.001), respectively. Conversely, the anti-inflammatory cytokine IL-10 increased by 33.3% (P<0.01). Additionally, guar gum markedly elevated the concentration of short-chain fatty acids (SCFAs), particularly butyrate (P<0.05). 16S Microbial diversity sequencing revealed that the three mannans had different regulatory effects on the structure of intestinal flora. KGM had a positive effect on improving intestinal microecological diversity. Guar gum had a significant effect on regulating multiple operational taxonomic units (OTUs) of norank_f_Muribaculaceae, Enterorhabdus, Ruminococcus and other genera. These OTUs were significantly correlated with inflammation-related indicators or genera they belonged to have been reported to be closely related to short-chain fatty acid production and colitis. This study revealed the potential value of guar gum in the prevention and adjuvant treatment of colitis and the effect of intestinal microecology regulation in this process, which would benefit on the development of related functional foods.

Objective: Constipation is a common functional gastrointestinal disorder, necessitating sustainable and side-effect-free relief methods. Methods: This study investigated the efficacy of combined prebiotics in a loperamide-induced constipation mouse model. Further assessments included gut microbiota composition, fecal short-chain fatty acid levels, intestinal barrier-related markers, colonic tissue damage, and gastrointestinal regulatory neurotransmitters. Results: Combined prebiotics alleviated constipation by downregulating the abundance of harmful bacteria (Bilophila, Anaerovorax) and upregulating the abundance of beneficial bacteria (Ileibacterium, Bifidobacterium), thereby increasing excitatory gastrointestinal neurotransmitters (upregulating gastrin and substance P), improving the intestinal barrier (upregulating MUC2, Occludin, and SCF mRNA expression while downregulating AQP3 mRNA relative expression), repairing colonic tissue damage, and elevating fecal acetate and butyrate levels. These changes led to a 27% reduction in time to first black stool excretion and 46% increase in fecal water content compared to the model group. When combined with prune juice, the prebiotics formulation further enhanced the abundance of beneficial bacteria (Odoribacter, Faecalibaculum, Defluviitaleaceae_UCG-011), increased gastrin and motilin levels, decreased calcitonin gene-related peptide, upregulated MUC2 mRNA, elevated fecal acetate and butyrate, improved small intestinal propulsion rate (by 47% compared to the model group), and increased fecal output within 5 hours (by 132% compared to the model group), demonstrating superior constipation relief. Conclusion: The study demonstrates that the combined prebiotics (containing 3 g xylooligosaccharides, 3 g stachyose, and 8 g galactooligosaccharides per 100 mL) effectively relieve constipation. Prebiotics combined with prune juice further enhancing efficacy through improved intestinal motility and microbiota modulation. These findings support the development of multi-component prebiotic formulations and reveal prune juice's potential to amplify prebiotic effects, providing a scientific basis for novel constipation management strategies.

To investigate the effects of probiotic formulation on symptoms of atopic dermatitis (AD), probiotic strains (have been reported to be associated with immune responses in dermatitis), as well as plant-derived compounds (including fructo-oligosaccharides) were selected based on preliminary experimental results and related reports. To investigate the synergistic enhancement based combinatorial treatment strategies for probiotics and plant-derived compounds, the effects of mixed probiotics, mixed plant-derived compounds, and a probiotic-phytochemical synbiotic formulation (a combination of the aforementioned mixed probiotics and mixed plant-derived compounds) on AD were assessed. The results indicated that compared with the mixed probiotic and mixed plant compound treatments, the probiotic–phytochemical synbiotic formulation contributed to a more pronounced alleviation of AD symptoms, characterized by a significantly stronger inhibition of inflammatory cell infiltration in AD-like skin lesions (P<0.001), a more substantial reduction in total levels of immunoglobulin E in serum and content of inflammatory cytokines in dorsal skin tissues, and a more significant elevation of interferon-γ. Additionally, analyses of the gut microbiota revealed that compared with the AD model group, intervention using the probiotic–phytochemical synbiotic formulation promoted increases in the relative abundances of beneficial bacterial genera, including Akkermansia, Bifidobacterium, Turicibacter, and Faecalibaculum, whereas at the OTU level, there was a significant elevation in the relative abundance of Bifidobacterium animalis (P<0.05). Furthermore, microbe–microbe network and correlation analyses revealed a significant association between the enriched gut bacterial composition following intervention with the probiotic–phytochemical synbiotic formulation and the levels of immune-inflammatory factors (P<0.05). In summary, compared with mixed probiotics and plant-derived compounds, a probiotic–phytochemical synbiotic formulation was more effective in alleviating AD, conferring measurable synergistic effects and contributing to the amelioration of AD via routes involving the modulation of both immune responses and the gut microbiota.