Objective: To investigate the mechanism of synergistic inhibition of α-amylase (AMY) by three flavonoids [baicalein (Bai)， genistein (Gen)， isoliquiritigenin (Isl)] combined with acarbose (Aca). Through methods such as inhibition rate experiments， combination index (CI) analysis， fluorescence spectroscopy， ultraviolet spectroscopy， infrared spectroscopy， and molecular dynamics simulation， the inhibitory effects and action mechanisms of the combined inhibition on AMY were systematically studied. The results show that the inhibitory effects of Bai/Gen/Isl combined with Aca on AMY were significantly enhanced at molar ratios of 2∶1， 3∶1， and 4∶1. Among them， Bai-Aca and Isl-Aca exhibited a strong synergistic effect at a molar ratio of 3∶1(CI < 1)， while Gen-Aca showed synergism only at a molar ratio of 3∶1 and under the specific condition of 0.3 < Fa < 0.9(fraction affected). Fluorescence spectroscopy analysis showed that the combined inhibitors bind to AMY via a static quenching mechanism. Among them， Isl-Aca exhibits the highest binding constant (Ka) with AMY [K = (4.826±0.206)×105 L/mol at 298 K； Ka = (35.172±0.255)×105 L/mol at 300 K]， and its affinity is significantly enhanced with increasing temperature (P < 0.05)， indicating that the complex formed by Isl-Aca and AMY has the optimal stability. Thermodynamic parameters indicated that hydrophobic interactions were the main driving force for Bai-Aca and Isl-Aca， while Gen-Aca relied on hydrogen-bond binding. Synchronous fluorescence and ultraviolet spectroscopy showed that the combined inhibitors regulated the activity of AMY by changing the microenvironment of tryptophan (Trp) and tyrosine (Tyr) residues， with the inhibitory effect of Trp residues being dominant. Infrared spectroscopy and molecular dynamics simulation further revealed that Bai-Aca and Isl-Aca promoted the transformation of the secondary structure of AMY into a more stable β-turn， while Gen-Aca induced the formation of α-helix. However， the free-energy landscape of the latter complex presented a dispersed energy cluster， indicating weaker stability. In conclusion， the Bai-Aca and Isl-Aca combined inhibition systems significantly reduce the dosage of inhibitors through multi-target synergistic effects， while maintaining the high stability of the AMY complex. This provides a theoretical basis for the development of novel diabetes treatment strategies and functional foods based on flavonoids.

Objective: A high-fat diet is a risk factor for cognitive impairment， but its underlying biological mechanisms have not been elucidated. Methods: twenty-four male 3-month-old C57BL/6J mice were randomly divided into two groups， and fed with normal chow diet (ND) and high-fat diet (HFD) for 12 weeks. At the end of the experiment， the glucose tolerance test (GTT) was performed. Cognitive function was evaluated with the Morris Water Maze (MWM) test. After overnight fast， the mice were sacrificed and serum and colon contents were collected. Serum insulin levels were detected by ELISA， serum glucose levels were determined by colorimetric method and HOMA-IR was calculated. Liquid chromatography tandem mass spectrometry was used to detect serum BCAA levels. 16S rDNA amplicon sequencing was used to detect gut microbiota alterations， and their correlation with serum BCAAs was performed by Spearman correlation. Results: After 12 weeks feeding， compared with the control mice， the HFD-fed mice showed significant increases in body weight (31.6 g vs 37.5 g， P<0.001)， body fat rate (3.2% vs 5.8%， P<0.001)， area under curve (AUC) of GTT (1 440 mmol/L·min vs 1 841 mmol/L·min， P<0.05)， and fasting serum levels of isoleucine (1.27-fold of the control group， P<0.05) and total BCAAs (1.16-fold of the control group， P<0.05). Additionally， the fluorescence intensity of NeuN-positive immunoreactive regions in the dentate gyrus of the hippocampus was significantly decreased in the HFD group (27 vs 12， P<0.01). HFD-fed mice displayed a decrease in the number of platform and the target quadrant entries during the probe trial compared with the control group， and these indicators were negatively correlated with serum isoleucine and total BCAA levels. In addition， the composition of gut microbiota in HFD group was significantly different from that in the control group. At the genus level， Romboutsia and Blautia are the dominant microbiota in the colon of HFD-fed mice. Bacterial functionality prediction indicated that gut microbiota genes involved in BCAA degradation were significantly reduced in HFD group compared with the control group. The Parvibacter genus is negatively correlated with isoleucine levels (P=0.01)， while the Blautia and Anaerotruncuus genus are positively correlated with isoleucine levels (the P-value were 0.00 and 0.03， respectively). Conclusion: Gut microbiota may be the link between elevated serum BCAA levels and HFD-induced cognitive impairment.

In recent years， probiotic products have been widely applied in the food， medical， and healthcare industries. However， maintaining strain viability during industrial production， transportation， and storage remains a challenge. Currently， enterprises and research institutions primarily employ dehydration to maintain probiotic activity. Among these methods， vacuum freeze-drying has become the mainstream choice as it can maintain strain viability to the greatest extent with low energy consumption and a simple process. Nevertheless， vacuum freeze-drying still causes damage to the cell membranes， enzymes， and DNA of probiotics， reducing their activity during application. This paper summarizes the latest research progress in methods to resist freeze-drying damage in probiotics， namely by regulating media components and cultivation conditions， stress pre-treatment， optimizing centrifugation conditions， adding cryoprotectants， and optimizing freeze-drying processes to enhance the freeze-drying resistance of strains and reduce freeze-drying damage. This work aims to provide a theoretical reference for the preparation of high-viability probiotic products.

Exploring the inhibitory effect of small molecules on pancreatic lipase (PL) has become an important method for screening active ingredients with anti-obesity effect in vitro. The binding reaction and mechanism of genistein (Gen) and naringenin (Nar) with PL were studied by fluorescence spectroscopy， non-radiative energy transfer theory and high performance liquid chromatography. At the same time， three-dimensional fluorescence， surface hydrophobicity， X-ray diffraction， infrared spectroscopy， particle size， differential scanning calorimetry， and scanning electron microscopy were used to characterize the structure of the composites from different angles， and their influence on the structure and properties of PL were comprehensively clarified. The results showed that the quenching of PL by Gen and Nar was static quenching， and the binding constants were 42.39 L/mg and 22.57 L/mg， respectively. The addition of both reduced the α-helix content of PL， increased the content of β-turn， β-sheet and random coil， and increased the crystallinity from 25.60% to 32.77% and 38.00%， respectively. The surface hydrophobicity decreased and the thermal stability decreased (the denaturation temperature decreased from 76.04 ℃ to 65.00 ℃ and 65.05 ℃， respectively)， and the PL changed from a smooth sheet structure to a rod-like particle. These results indicate that Gen and Nar significantly affect the structure and properties of PL， providing new ideas for the development of new PL inhibitors.

The effects of high-altitude hypoxic environments on the human body are a hot topic in biomedical research， particularly regarding their impact on bone health， which is increasingly gaining attention. This study simulated a high-altitude hypoxic environment at 6 000 meters to establish a hypoxia mouse model， aiming to investigate the influence of bone peptide on the changes in bone structure in mice exposed to this environment. C57BL/6N mice aged 6 to 8 weeks were randomly divided into a blank control group， a model group， a Rhodiola oral solution group， and low， medium， and high-dose bone peptide groups， with 8 mice in each group. The blank control group was raised in a normoxic environment and received deionized water via gavage， while the other groups were placed in a low-pressure oxygen chamber simulating the high-altitude hypoxic environment. The model group received deionized water via gavage， while the positive drug group and the bone peptide low， medium， and high-dose groups were administered Rhodiola oral solution and bone peptide solutions respectively， for a treatment duration of 14 days. After the final administration， serum， organs， and femurs were collected from the mice. The levels of bone gamma-carboxyglutamate protein (BGP) and alkaline phosphatase (ALP) in the serum were measured， and the Micro-CT scans were used to assess changes in bone structure in the femurs of the mice. The results showed that， compared with the blank control group in normoxic conditions， the food intake and body weight of mice in the hypoxic environment decreased， with a significant drop observed in the first three days， followed by a gradual recovery. Compared to the model group， all doses of bone peptide significantly increased the serum levels of BGP and decreased the levels of ALP. The group receiving the high dose of bone peptide (2 000 mg/kg/d) showed the best results， with BGP levels increasing by 477.18% and ALP levels decreasing by 24.97%. Furthermore， the bone tissues of mice in the different bone peptide dosage groups showed increased contents of bone mineral， bone volume fraction， trabecular thickness， and trabecular number， while the trabecular separation decreased. These findings indicate that bone peptide can counteract the bone structural damage induced by high-altitude hypoxic environments and help prevent osteoporosis by increasing BGP levels， reducing ALP levels， and decreasing trabecular separation， thus maintaining the spatial structure of trabecular bone.

Sphingomyelin (SM) is one of the most abundant polar lipids in breast milk. However， the effects of SM intake in the early stage of life on the short-term and long-term health of infants and young children are unclear. This article takes Caenorhabditis elegans (C. elegans) as a model organism to explore the effects of sphingomyelin intervention in early life on short-term and long-term antioxidant and anti-aging effects. By analyzing the antioxidant stress capacity， antioxidant enzyme activity， glutathione content， malondialdehyde content， lipofuscin content， ROS content， antioxidant and anti-aging related gene expression during the L4 and adult stages of C. elegans， the mechanism of SM action was elucidated. Reproductive experiments have shown that supplementing milk source SM at concentrations of 0.2 μg/mL (LG) and 20 μg/mL (HG) during infancy is safe. Compared with the CG group， the average and maximum lifespans of the HG group were significantly prolonged， significantly prolonged by 3.75 days and 5.67 days respectively， consistent with changes in ROS levels in larvae and adults， and the stress resistance ability of both larvae and adults was improved. In terms of antioxidant enzymes， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.05) and the GSH content (P＜0.01) in HG group larvae were significantly increased， and milk derived SM could significantly reduce the content of MDA in larvae. In the long-term development of life， the content of lipofuscin in HG group decreased (P＜0.001)， and after intervention， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.001) was also significantly increased， and after intervention， both GSH content (P＜0.001) and MDA level (P＜0.001) were increased and decreased. In addition， supplementing with milk derived SM during infancy can upregulate the sod-3 and nsy-1 genes in larvae， while adults enhance their antioxidant and anti-aging abilities by upregulating the relative expression of sod-3， ctl-1， and daf-16 genes. In summary， supplementing with a certain amount of bovine milk derived SM during childhood can simultaneously enhance antioxidant and anti-aging abilities in both the short and long term of life.

The food lipids digesting enzymes are a general term refers to the enzymes that can hydrolyze ester bonds. These enzymes mainly participate in various of physiological processes， such as food lipids digestion， metabolism， and transportation， and play crucial roles in maintaining normal life activities in almost all the organisms. The lipases， including lingual lipase， gastric lipase， pancreatic lipase， etc. are the major lipases species that hydrolyze dietary fats within humans. After being ingested， these enzymes bind specifically to lipid droplets， hydrolyze the ester bonds within the glycerides， and ultimately generate free fatty acids and glycerols， then are absorbed and metabolized. By modulating the hydrolytic activity of lipases， the process of dietary food lipids hydrolysis can also be regulated. In the present review paper， firstly， the gastrointestinal digestion process of dietary food lipids was summarized. Secondly， the structural characteristics of the four major types of fat digesting enzymes， including the lingual lipase， gastric lipase， pancreatic lipase， and phospholipase， were elucidated， moreover， their hydrolysis properties towards dietary food lipids were also concluded. Finally， the research progress regarding the lipases natural activity inhibitors in recent years were also reviewed. The aims of the present review paper are to promote the basic understandings about the gastrointestinal digestion process of dietary food lipids， as well as the structure and functional characteristics of food lipids digestive enzymes. And provide theoretical references for regulating dietary lipids hydrolysis behavior based on the development of the natural products for food lipids digestive enzyme activity regulation， thus achieving the prevention of related chronic metabolic diseases.

In order to explore the suitable drying technology of fresh Potentilla anserina， six different drying technologies [hot air drying (HAD)， heat pump drying (HPD)， carbon fiber far-infrared drying (CFFD)， carbon fiber far-infrared combined heat pump drying (CFFCHPD)， vacuum pulse drying (VPD) and vacuum freeze drying (VFD)] were used to dry fresh Potentilla anserina. The effects of different drying technologies on the drying time， drying energy consumption， appearance quality (color， shape)， taste (physical property)， taste， rehydration ratio and other sensory characteristics， nutritional quality (reducing sugar， vitamin C) content of fresh Potentilla anserina were determined. The drying technology of fresh Potentilla anserina was comprehensively evaluated by analytic hierarchy process. The results showed that CFFCHPD could effectively shorten the drying time， which was 9.76%， 21.95%， 31.71%， 60.98% and 243.91% shorter than CFFD， HAD， HPD， VPD and VFD， respectively. The drying energy consumption of CFFCHPD， CFFD， HAD and HPD was significantly different (P<0.05). The drying time and energy consumption of CFFCHPD were the lowest， and VPD was the highest. After drying， the brightness of fresh Potentilla anserina became darker， and the color was reddish and yellowish. Except for VFD， the L* value of Potentilla anserina dried by other methods was significantly lower than that before drying (P<0.05)， and the a* value and b* value were significantly higher than those before drying (P<0.05). There was no significant difference in elasticity between different drying methods (P>0.05)， but there were significant differences in hardness， adhesiveness and chewiness (P<0.05)， among which HPD was the highest and VFD was the lowest. After drying， the richness of Potentilla anserina was significantly different； compared with VFD， the rehydration ratio of other drying methods decreased by 9.97%， 11.58%， 12.61%， 15.95% and 19.18%， respectively. After drying， the reducing sugar content of Potentilla anserine L. was significantly increased (P<0.05)， which was 111.21%， 106.57%， 97.92%， 93.46%， 82.96%， 60.28% higher than that of fresh Potentilla anserine L. respectively. Except for VFD method， the content of vitamin C was significantly decreased (P<0.05). The content of reducing sugar in VPD method was the highest and the content of vitamin C was the lowest. The content of reducing sugar in VFD method was the lowest and the content of vitamin C was the highest. The comprehensive evaluation results using the analytic hierarchy process were: CFFCHPD>HPD>CFFD>HAD>VFD>VPD， and the comprehensive score of CFFCHPD was the highest， followed by HPD. This study provides a reference for the application of modern drying technology of fresh jute.

Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

To optimize the formulation of crab meatballs and investigate the quality maintenance technology during the freeze-thaw process， a response surface methodology was employed， utilizing the Box-Behnken experimental design following a single factor experiment. This approach significantly enhanced both the production technology and formulation of crab meatballs. The study examined the effects of varying concentrations of sodium alginate (SA) ice glaze solutions on several quality parameters of the crab meatballs， including ice glaze rate， transmittance， water vapor permeability， and water solubility. Additionally， the impact of freeze-thaw cycles on crab meatballs was assessed under three conditions: no coating， deionized water ice glaze， and 0.020 g/mL SA ice glaze， focusing on quality changes. The findings indicate that the optimal process conditions for crab meatballs involve the incorporation of ginger juice， crab meal， and salt at concentrations of 4.9%， 2.4%， and 2.0%， respectively. Under these conditions， the crab meatballs exhibited a hardness of 22.89 N， a sensory score of 37.56， and a cooking loss rate of 5.67%. The resulting meatballs were characterized by their elasticity， plump shape， and appealing color. Moreover， the 0.020 g/mL SA ice glaze solution was found to be the most effective for maintaining the quality of crab meatballs. After undergoing seven freeze-thaw cycles， the thawing loss and volatile base nitrogen values for the 0.020 g/mL SA ice glaze sample decreased by 25.54% and 35.67%， respectively， compared to the control. Conversely， chewiness and elasticity increased by 47.37% and 42.86%， respectively. Therefore， the 0.020 g/mL SA ice glaze significantly inhibits ice crystal formation， reduces water loss， and mitigates damage to meat texture， thereby enhancing the overall quality of the meat products.