Objective: This study aimed to investigate the ameliorative effects and underlying mechanisms of Pediococcus acidilactici I1-2, a strain isolated from traditional fermented foods of the Qinghai-Tibet Plateau, on depressive behavior induced by chronic stress through in vivo experiments. Methods: C57BL/6J mice were randomly assigned to three groups: control, model, and P. acidilactici I1-2 intervention groups. A depression model was established by subjecting the mice to six weeks of chronic unpredictable mild stress (CUMS). Depressive and anxiety-like behaviors were assessed using the open field test, elevated plus maze, tail suspension test, and sucrose preference test. Cortical levels of serotonin (5-HT) and dopamine (DA) were quantified via high-performance liquid chromatography (HPLC). Additionally, levels of malondialdehyde (MDA), glutathione (GSH), and superoxide dismutase (SOD) in the hippocampus and serum were measured, alongside mRNA expression levels of inflammatory cytokines (TNF-α, IL-1β, IL-6, and IL-22) in the hippocampus. Microglial activation in the brain was evaluated using IBA-1 immunofluorescence staining. Results: Intervention with P. acidilactici I1-2 significantly increased the time spent and distance traveled in the central area of the open field (P<0.01) and enhanced exploration time in the open arms of the elevated plus maze (P<0.05). Furthermore, immobility time in the tail suspension test was significantly reduced (P<0.01), and the sucrose preference index was markedly elevated (P<0.01). The intervention also significantly increased cortical 5-HT and DA levels (P<0.05), reduced MDA levels in the hippocampus and serum (P<0.01), and elevated GSH levels and SOD activity (P<0.01). In terms of neuroinflammation, P. acidilactici I1-2 significantly downregulated the gene expression of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6 (P<0.05), upregulated the expression of the anti-inflammatory cytokine IL-22 (P<0.05), and attenuated microglial activation in the brain (P<0.05). Conclusion: Pediococcus acidilactici I1-2, as a foodborne probiotic, significantly ameliorates depressive behavior induced by chronic stress. These findings provide a foundation for the development and application of probiotics in functional foods targeting brain health.

Fruit and vegetable extracellular vesicles (EVs) refer to all nanoscale membrane vesicles derived from fruit and vegetable tissues. Unlike other EVs, those from fruits and vegetables originate from commonly consumed foods, making them not only cost-effective and readily available but also inherently safer. To date, there have been no reports of adverse reactions associated with their use. More than ten types of EVs from common fruits and vegetables have been identified, many of which have demonstrated antioxidant, anti-inflammatory, and anticancer activities. Additionally, some fruit and vegetable EVs have been found to regulate intestinal function, promote wound healing, and exhibit immunosuppressive effects. Due to their excellent biocompatibility and low immunogenicity, these EVs are also promising candidates for delivery systems. This paper reviews the latest research advancements on EVs derived from fruits and vegetables, with a particular focus on their roles in biological activity and delivery vehicles. The goal is to support and provide reference for further research in this emerging field.

Starch is an essential source of carbohydrates in the human diet; however, native starch has inherent drawbacks, including low solubility, low gelatinization temperature, and insufficient viscosity. The physicochemical properties of starch can be effectively improved through interactions with food colloids, and this has become a significant focus of recent research. In this review, the concept and classification of food colloids are introduced, and four major mechanisms of interaction between food colloids and starch are thoroughly analyzed: hydrogen bonding, physical barrier/encapsulation effects, electrostatic interactions, and osmotic effects. Based on these mechanisms, the regulatory effects of food colloids on starch gelatinization, rheological properties, and retrogradation behavior are systematically investigated, and their specific applications in flour-based products are summarized. This review provides a theoretical foundation for further understanding the mechanisms by which food colloids improve the physicochemical properties of starches.

Spices are natural plant products with unique aromatic and spicy flavors, which could improve flavor and color, and stimulate appetite. During the harvesting and production processes of spices, they are easily contaminated by environmental microorganisms. Moreover, the flavor of spices is susceptible to heat. Therefore, the non-thermal sterilization technology has become an important way. Previous studies have shown that the novel non-thermal sterilization technology can effectively kill microorganisms while maintaining the quality of spices to the maximum extent, providing a new technological direction for food safety and quality assurance in the spice industry. In this paper, the progress of novel non-thermal sterilization technologies for the sterilization of spices is reviewed. Additionally, the principle, sterilization effect, influencing factors and the influence on the quality of spices are examined to provide a scientific basis and reference for the application in the production and processing of spices.

L-Theanine (LTA), a distinctive free amino acid in tea, is the major contributor to the sweet and fresh taste in tea infusions. As a novel food ingredient, it exhibits a wide range of biological activities. This study screens the Web of Science Core Collection and China National Knowledge Infrastructure databases of LTA-related literature from 2014 to 2024 and utilizes Citespace and VOSviewer for a visual analysis. Keyword density and contribution mapping indicate that LTA research predominantly centers on tea varieties, stress responses, and the biological activities of LTA. Consequently, this review synthesizes the factors influencing LTA content in tea and elucidates the mechanisms underlying LTA's biological activities, including antioxidant, heat stress resistance, antidepressant, metabolic regulation, anti-cancer, immune regulation, gut microbiota modulation, neuroprotective, hepatoprotective and intestinal protective effects. The collective evidence indicates that LTA mediates its biological functions primarily through the modulation of signaling pathways such as nuclear factor kappa B (NF-κB), c-Jun N-terminal kinase (JNK), signal transducer and activator of transcription (STAT) and mitogen-activated protein kinase (MAPK). Furthermore, the current applications of LTA in the food industry are summarized. This review aims to provide direction for LTA research and development and offer a reference for the formulation of LTA-based functional foods.

Carotenoids possess various functions such as antioxidant activity, anticancer effects, and vision protection, however, their poor water solubility and instability to light, heat, and varying pH significantly limit their applications in the food industry. Dietary lipid co-ingestion enhances carotenoid absorption, with bioaccessibility increasing proportionally to lipid intake until saturation occurs. Furthermore, dietary lipids rich in monounsaturated fatty acids and long-chain triglycerides generally favor the digestion and absorption of carotenes, while lipids rich in saturated fatty acids and medium-chain saturated generally favor the bioavailability of xanthophylls. Moreover, lipid-based delivery systems including emulsions, liposomes, and micelles - that encapsulate carotenoids significantly enhance their stability and bioavailability, offering promising applications for carotenoids in the food industry. This paper systematically reviews the latest research progress on the effects of dietary lipids on the digestion and absorption of carotenoids, as well as on delivery systems. Altogether, future studies should devote themselves to the precise nutrition of carotenoids and the development of delivery vectors, to further elevate the bioavailability and functional activity of carotenoids.