Rice, as a vital component of the dietary structure of Asians, is a core source of high-quality carbohydrates that can rapidly and stably provide energy support for the human body. The flavor quality of rice directly determines its taste characteristics and consumer choice, and the formation pathway of flavor compounds is the core issue in understanding this quality. Currently, there is a lack of systematic elaboration on the generation mechanisms of flavor substances such as 2-acetyl-1-pyrroline, acetaldehyde, and propanal during the cooking process of rice, as well as their interaction rules with protein molecules. This article systematically reviews the generation pathways of key flavor substances in rice and deeply analyzes the interaction mechanisms between characteristic flavor components and rice proteins. This review is of great significance for clarifying the molecular basis of rice aroma formation, optimizing the cooking and processing techniques of rice, and improving the taste quality of rice: it not only provides theoretical support for meeting consumers' diverse demands for rice flavor but also offers technical guidance for the industrial production of instant rice as a staple food, while providing a referenceable analytical framework and research ideas for the flavor research of other cereal foods.

Bitter peptides are generated during enzymatic protein hydrolysis, with their bitterness derived from their hydrophobic amino acid content, which significantly impacts food flavor quality. Although these peptides exhibit certain biological activities, their intense bitter taste greatly limits the application of protein hydrolysates in food products. This review systematically summarizes the formation pathways of bitter peptides, their dual effects on food sensory quality, and current separation and identification techniques. It further explores the structural basis of bitter peptides and their taste mechanisms, while providing a comparative analysis of various debittering methods, including selective separation, masking, and structural modification. The review aims to offer theoretical insights and technical references for bitter peptides utilization.

To elucidate the dynamic evolution of volatile flavor metabolites and their interaction mechanisms with non-volatile matrix components during goji wine brewing, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was integrated with multivariate statistical analysis. This approach systematically characterized metabolic profiles across pretreatment, fermentation, and aging stages while deciphering volatile-nonvolatile interactions. Results identified 82 volatile metabolites, comprising 13 aldehydes, 6 ketones, 23 alcohols, 16 esters, 4 acids, 2 ethers, 8 hydrocarbons, 3 phenolics, and 7 miscellaneous compounds. Multivariate analysis identified 19, 54, and 20 stage-specific differential metabolites during pretreatment, fermentation, and aging, respectively. Pearson correlation analysis revealed competitive inhibition between lipid oxidation and ester synthesis (r < ?0.97). Phenolics exhibited dual functionality: flavonoid glycosides positively correlated with ester stability (r > 0.85), whereas phenolic acids (e.g., ethyl protocatechuate) accelerated β-ionone degradation. Non-volatile metabolites critically functioned as pivotal precursors and regulators in flavor formation. This study establishes theoretical targets for targeted flavor modulation in goji wine.

Metformin, a cornerstone medication in diabetes management, primarily functions by regulating blood glucose levels and promoting weight loss through metabolic modulation. Despite its established clinical efficacy, the precise mechanisms underlying its therapeutic effects remain under investigation. Recent studies have identified a notable increase in the abundance of Akkermansia muciniphila (Akk) in the gut microbiota of metformin-treated diabetes patients, though the nature of this relationship has not been fully elucidated. This study seeks to explore the correlation between metformin and Akk, aiming to clarify the molecular mechanisms of their synergistic effects. The standard Akk JCM30893 was cultured in an optimized medium supplemented with 4 mM metformin. We observed significant growth promotion of Akk under these conditions, as evidenced by enhanced consumption of sugars and proteins and alterations in pH levels. Notably, metformin treatment significantly increased the production of arginine by Akk, along with an elevated production of short-chain fatty acids (butyrate, isovalerate, isobutyrate, and acetate), a novel finding. Untargeted metabolomics further confirmed the upregulation of therapeutic metabolites, including arginine, L-carnitine, and nicotinamide, which are associated with antidiabetic, anti-inflammatory, cardiovascular, and anticancer properties. Additionally, metabolic pathways linked to protein digestion, nucleotide metabolism, and arginine biosynthesis were also found to be enhanced. These findings provide a molecular framework for elucidating the synergistic therapeutic effects of metformin and Akkermansia muciniphila in the treatment of diabetes and obesity, offering insights into potential combination therapies.

Accurate evaluation of rice storage quality is a core prerequisite for ensuring national food security and industrial value. However, traditional physicochemical indicators, due to their long detection cycles, cumbersome operations, and destructiveness, have become difficult to meet the urgent needs of rapid and non-destructive evaluation in modern grain storage, transportation, and processing fields. Volatile organic compounds (VOCs), as sensitive molecular probes reflecting the process of storage deterioration, provide a new approach to addressing this bottleneck through their dynamic change profiles. This paper aims to systematically elaborate on the biochemical sources and categories of VOCs in rice, review mainstream analytical techniques and data interpretation strategies, and deeply analyze the key challenges faced by current research and future development directions, with the hope of providing theoretical basis and forward-looking guidance for constructing a scientific and efficient evaluation system for rice storage quality.

Aldehydes and ketones (AKs) are significant carbonyl compounds that play a crucial role in food safety and sensory quality. While ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) has become a valuable tool for the qualitative analysis of small molecular compounds, its potential for quantitative analysis of AKs remains underutilized. In this study, we introduce a novel method utilizing derivatization treatments in conjunction with UHPLC-HRMS for the simultaneous quantification of 23 AKs in food samples. The efficiency of extraction and derivatization was thoroughly investigated and optimized by considering various factors such as extraction methods, type and composition of acids, and concentration of derivatization reagent. Under optimal conditions, ultrasound-assisted extraction (50 W, 10 min, 30 ℃) was selected as the most suitable method for extracting AKs from solid samples, with phosphoric acid (1%, v/v) as the preferred acids and DNPH at a concentration of 50 μg/mL. The proposed method exhibited a wide dynamic linearity (R2 ≥ 0.995), low sensitivity (LOQs: 0.0020 - 0.1324 μg/ml), and high accuracy. Using the developed method, 23 AKs were successfully determined in tea and coffee samples. Compared with existing methods, the present approach achieves higher throughput while significantly reducing analysis time.

In order to explore the effect of ultra-high pressure treatment on the quality and flavor of prefabricated spanish mackerel cake, the samples were treated with 200, 300 and 400 MPa pressure for 20 min, and the untreated group was used as a control to analyze the changes of physicochemical indexes and sensory properties during low temperature storage (0–12 d, 4 °C), and the effect of ultra-high pressure treatment on their volatile components was analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that in terms of texture characteristics, ultra-high pressure treatment significantly affected the hardness, cohesion and chewiness (P<0.05), and the texture of the samples in the 300 MPa group was superior to that of the other groups and was closer to that of the commercially available fish cake products with better quality. In terms of storage stability, the inhibition rate of total colonies increased with the increase of pressure (the total number of colonies was 2.8 lg CFU/g after 12 days of storage at 400 MPa; while the total number of colonies in the control group reached 5.3 lg CFU/g); Ultra-high pressure treatment can significantly delay the accumulation of TVB-N. The effect on the color aberration value (L*, a*, b* and whiteness) of the sample was small. In terms of sensory quality, the sensory scores of all treatment groups were significantly better than those of the control (P<0.05). In terms of flavor characteristics, 53 volatile components (total amount of 112.22 mg/kg) were detected in the 300 MPa group, which was significantly higher than that of other groups. The relative contents of key flavor substances α-terpineol (4.65 mg/kg), 2-zinol (6.02 mg/kg) and citral (18.87 mg/kg) were the highest in the 300 MPa group. In summary, 300 MPa/20 min was the optimal treatment condition, which can effectively inhibit microorganisms while maintaining good quality and flavor.

Proteins are key macromolecules that serve as fundamental components of food matrices and cellular structures in organisms, with their structural and functional properties being critical to food quality. Plant polyphenols, a major class of natural antioxidants derived from botanical sources, can interact with proteins through both non-covalent and covalent binding, leading to the formation of stable complexes that significantly influence food systems. This review systematically explores the classification and structures of plant polyphenols, their antioxidant mechanisms, the interaction mechanisms between polyphenols and proteins, analytical methodologies, influencing factors, as well as the physicochemical and functional properties of protein-polyphenol complexes. Additionally, potential applications of these complexes are discussed. The aim of this article is to deepen the theoretical understanding of polyphenol-protein interactions and to provide innovative insights for the high-value utilization of proteins and polyphenols, as well as for the development of novel functional products.

Huangjiu is found to be prone to precipitation during storage, which severely affects its product stability and market acceptance. To improve the stability and quality of Huangjiu, five membranes with different molecular weight cut-offs (0.2 μm, 50 kD, 30 kD, 10 kD, and 1 kD) were applied to semi-dry and semi-sweet Huangjiu. The changes in turbidity and color difference during storage were systematically evaluated, and further investigations were conducted on the changes in thermal and cold tolerance, content of precipitation-prone components, antioxidant activity, volatile flavor profiles, and sensory attributes. For Huangjiu exhibiting relatively poor stability, additional enzymatic treatments were applied using proline endoprotease and Mazyme LP protease to improve stability. Non-targeted metabolomic analyses were subsequently performed on the membrane-treated and enzymatically treated groups that showed the most favorable effects. The results indicated that reducing the membrane molecular weight cut-off significantly enhanced the stability of Huangjiu. When the membrane pore size was ≤30 kD, high-molecular-weight turbidity-inducing substances were effectively blocked, allowing the wine to remain clear and free of precipitate even under severe thermal cycling conditions. However, overly fine filtration (≤1 kD) was found to compromise antioxidant activity and deteriorate sensory quality. Analysis of volatile flavor compounds and sensory evaluation confirmed that membrane treatments with a cut-off of ≥30 kD largely preserved the intrinsic flavor characteristics of Huangjiu. Comprehensive evaluation indicated that 30 kD ultrafiltration provided an optimal approach, as it significantly improved clarity and stability while effectively preserving flavor and sensory attributes. Furthermore, the semi-dry Huangjiu exhibited poorer performance in stability tests. Therefore, it was selected as the research subject in the enzymatic treatment to more directly demonstrate the effect of enzymes on the stability of Huangjiu. Proline-specific endoprotease was demonstrated to effectively hydrolyze high-molecular-weight proteins, thereby inhibiting precipitation formation. Metabolomic results further indicated that enzymatic hydrolysis significantly increased peptide abundance through protein breakdown, thereby enhancing the stability of Huangjiu, whereas ultrafiltration primarily acted by physically removing macromolecular substances to inhibit precipitation. This study aims to provide a scientific basis for the synergistic improvement of the stability and quality of Huangjiu by optimizing the membrane technology parameters or applying precise enzymatic processes.

As a major global producer and consumer of beef and mutton, China’s beef and mutton industry plays a core role in ensuring the supply of meat for its residents.However, it currently faces challenges such as intensifying international competition, high production costs, and the upgrading of quality demands; thus, improving meat quality has become a key factor in the industry`s development.Nutritional factors are the core of regulating meat quality, and polyphenolic compounds, as natural bioactive substances, have remarkable potential in enhancing the sensory characteristics and nutritional value of beef and mutton.This paper reviews the effects and mechanisms of plant-derived polyphenolic compounds on the meat quality of ruminants, focusing on key meat quality indicators such as meat color, pH value, tenderness, flavor, and water-holding capacity.This study aims to provide a theoretical reference for understanding the mechanism of polyphenolic compounds in regulating meat quality and contribute to the high-quality and efficient development of the beef and mutton breeding industry.

In this study, a carbohydrate-degrading microbial consortium named WS3 was obtained through enrichment, domestication, and functional screening. WS3 was primarily composed of Aspergillus, Candida, Glutamicibacter, and Ochrobactrum. After 30 days of WS3 fermentation, the dominant bacterial genera were Brachybacterium (66.97%), Brevibacterium (18.60%), and Enterococcus (7.45%), while the dominant fungal genera were Candida (70.52%), Aspergillus (19.43%), and Blastobotrys (10.03%), accompanied by a marked reduction in bitterness and astringency, a smoother taste, a complex aroma characterized by spicy, woody, floral, and fruity notes, and significant decreases in pectin (49.83%–89.91%), cellulose (14.92%), and hemicellulose (35.22%), as well as a 70.17% decrease in monosaccharides and a 58.69% increase in oligosaccharides. In addition, WS3 exhibited high activities of pectate lyase, xylanase, and β-glucosidase. Correlation analysis revealed that dominant microbial taxa were significantly associated with enzyme activities, tea quality attributes, and the degradation of cell wall polysaccharides. This study elucidated the mechanism by which WS3 degrades cell wall components during the fermentation of Liupao tea, providing a theoretical basis for the development of functional starter cultures in tea fermentation.

To investigate the impacts of proteins from diverse sources on the gelatinization process and gel structure of Euryale ferox starch, common dietary proteins such as whey protein, rice protein, and gluten were selected in this study. Analytical methods including scanning electron microscopy, X-ray diffraction, rapid viscosity analyzer, and rheological analysis were employed to analyze the effects of protein addition on the microscopic structure and functional properties of Euryale ferox starch. Moreover, techniques such as Fourier transform infrared spectroscopy and chemical bond analysis were utilized to explore the intermolecular interactions between proteins and Euryale ferox starch. The results indicated that the addition of 5% - 15% proteins led to significant alterations in the physicochemical and functional properties of Euryale ferox starch. The addition of proteins significantly decreased the uniformity and flexibility of the gel structure of Euryale ferox starch. Whey protein could evidently reduce the viscosity and retrogradation value of Euryale ferox starch paste. Rice protein and gluten postponed the gelatinization process of Euryale ferox starch, causing a notable increase in its pasting temperature (P＜0.05). The addition of proteins significantly diminished the short-range order of starch molecules. Notably, the addition of proteins could remarkably enhance the elastic modulus (G') and viscous modulus (G'') of the Euryale ferox starch gel system, leading to a distinct increase in the surface hydrophobicity and hydrophobic interactions of the system. The enhancement of surface hydrophobicity and hydrophobic interactions is beneficial for the stability of the Euryale ferox starch gel system. The study demonstrates that the gelatinization process and the stability of the gel structure of Euryale ferox starch can be regulated and improved by adding proteins from different sources.

Jasmine yellow tea is scented with jasmine and yellow tea as raw materials, imparting a fresh jasmine fragrance to the yellow tea. In this study, headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF/MS), alongside sensory evaluation and odor activity value (OAV) analysis, was employed to systematically identify and trace the key aroma compounds of jasmine yellow tea. The findings indicated that the scenting process using jasmine flowers significantly enhanced the aroma quality of yellow tea, with the optimal overall aroma observed when the flower-to-tea ratio ranged between 90% and 120%. Thirteen key aroma compounds were identified in jasmine yellow tea, including linalool, benzyl acetate, α-farnesene, methyl benzoate, cis-3-hexenol benzoate, indole, and methyl salicylate. Among these, eight compounds exhibited higher concentrations in jasmine flowers, suggesting that the release of principal aroma constituents from jasmine during scenting is closely associated with the characteristic aroma profile of jasmine yellow tea. Correlation analysis revealed that these eight compounds were significantly positively correlated with both aroma intensity and comprehensive sensory scores of jasmine yellow tea (p<0.05). Notably, cubaene, characterized by woody and resinous notes, and cis-3-hexen-1-ol, associated with grassy aromas, may contribute synergistically to the layered aroma structure of jasmine yellow tea. This research provides a theoretical foundation for quality control and processing optimization of jasmine yellow tea. However, further studies are warranted to elucidate the optimal processing parameters.

This study investigated the dynamic changes in volatile compounds，bioactive components and microbial dynamics during the solid-state fermentation of Fu brick tea (FBT). Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and physicochemical component determination were used to analyze the dynamic changes of volatile substances and active ingredients. Microbial community succession was characterized via 16s rDNA and ITS sequencing, with correlations established between dominant taxa ， bioactive components and volatile compounds. The results showed that GC-IMS characterized 109 compounds, mainly including alcohols, aldehydes, ketones and esters. Among them, the content of 4,5-dimethylthiazole, S-propyl thioacetate, isopropyl isothiocyanate and other substances decreased, while the content of butyl propionate, 3-methyl-2-cyclopentenone, 5-methylfuranal and other substances increased. Microbial community analysis showed that the fungal community was mainly in Ascomycetes, with Aspergillus being the dominant genus; the bacterial community was mainly in Proteobacteria. Statistical analyses identified significant correlations between bioactive components and specific taxa: fungal genera Eurotium, Candida, and Fusarium, alongside bacterial genera Glutamicibacter, Corynebacterium, and Lactiplantibacillus. Changes of the microbial community have caused changes in the composition of volatile substances. In particular, in the late stage of fermentation, Pseudomonas and Aspergillus have formed and stabilized the unique aroma qualities of Fuzhuan tea such as floral, fruity and pine aroma. To sum up, the changes in the microbial community of Fu brick tea have significantly affected the formation of volatile substances, functional ingredients and quality of Fu brick tea. Combined with the correlation analysis of the microbial community with quality active ingredients and flavor substances during the fermentation process of Fu brick tea, this study provides a theoretical basis and new ideas for the development and quality control of novel Fu brick tea products, the processing and utilization of Fu brick tea resources.

This study compared the differences in structure, rheological, and gelling properties between pectin extracted from fresh wet lemon peel (SF) and dried lemon peel (GF). The results indicated that the drying treatment significantly altered the molecular structure of the pectin: SF pectin exhibited higher galacturonic acid content (308.94 mg/g), molecular weight (343.67 kDa), and degree of esterification (64.88%), with a structure predominantly composed of linear homogalacturonan (HG). In contrast, GF pectin showed a higher proportion of neutral sugars, greater branching (R3=0.127), lower molecular weight (212.62 kDa), and a reduced degree of esterification (56.57%). Small-angle X-ray scattering analysis revealed that SF pectin possessed a larger radius of gyration (Rg=22.31 nm) and a smaller cross-sectional radius (Rc=8.18 nm), indicating an extended, slender, and more rigid rod-like conformation. Conversely, GF pectin exhibited a smaller Rg (22.23 nm) and a larger Rc (8.66 nm), suggesting a more compact molecular conformation with a thicker cross-section. Rheological analysis demonstrated that both types of pectin exhibited shear-thinning behavior, fitting the power-law model. Due to its more extended molecular conformation, SF pectin displayed stronger viscoelasticity, higher zero-shear viscosity, and consistency coefficient (K). Dynamic oscillatory tests further indicated that SF pectin had higher storage modulus (G’) and loss modulus (G”), and the gel network formed by SF pectin exhibited superior strength, thermal stability, and mechanical properties (such as hardness) compared to GF pectin. As temperature increased, the system's viscosity decreased, and the fluid behavior approached that of a Newtonian fluid. SF pectin demonstrated higher flow activation energy, indicating greater temperature sensitivity. This study, from the perspective of molecular conformation, elucidates the mechanism by which drying treatment affects pectin functionality through degradation and structural reorganization, providing a theoretical basis for selecting processing methods for raw materials in lemon pectin extraction.

Abstract: To investigate the effect of nitric oxide (NO) treatment on the resistance of post-harvest prunes to black spot disease, this study employed Xinjiang “France” plums. Fruits were treated with vacuum permeation (0.02 MPa for 2 min followed by atmospheric pressure for 8 min) using NO donor solutions of sodium nitroprusside at concentrations of 0.0125 mM, 0.025 mM, and 0.05 mM. The control group received distilled water treatment. NO-treated plums were inoculated with Alternaria alternata lesions and stored at (1±0.5)°C with 90–95% relative humidity for 120 days. Samples were collected every 20 days to measure the inoculation incidence rate and lesion diameter, superoxide anion production rate, hydrogen peroxide content, ATP and ADP content, energy charge level, as well as the activities of enzymes related to reactive oxygen species and energy metabolism during storage. Results indicated that all NO treatments significantly suppressed the inoculation incidence rate and lesion expansion in plum fruits (P<0.05). The 0.025 mM NO treatment demonstrated the most effective suppression, reducing the inoculation incidence rate and lesion diameter by 27.89% and 33.73%, respectively,compared to the control group (P < 0.05). NO treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) in plum fruits, while significantly delaying the decline in the activities of succinic dehydrogenase (SDH), cytochrome c oxidase (CCO), H?-ATPase, and Ca2?-ATPase during storage. It effectively suppressed the production of superoxide anion and H?O?, maintained higher ATP and ADP levels along with energy load in the fruit, effectively inhibited the increase in malondialdehyde (MDA) content, maintained intracellular reactive oxygen species (ROS) balance, and significantly enhanced the resistance of plum fruit to black spot disease.

Nervonic acid is a monounsaturated long-chain fatty acid with the physiological effects of promoting nerve regeneration and regulating lipid metabolism, which exhibits huge potential in infant formula, health care products, medicine fields. In this paper, the distribution characteristics of natural nervonic acid from different sources such as animals, plants and microorganisms were summarized. The research progress of biosynthesis of nervonic acid based on oleaginous microorganisms such as Yarrowia lipolytica and Rhodosporidium toruloides was discussed, and the industrialization prospect of nervonic acid biological manufacturing was clarified. On this basis, the development trend and future prospect of nervonic acid enrichment and purification, efficacy evaluation and product development were discussed. This review aims to provide a theoretical basis for the biological manufacturing of nervonic acid and a scientific reference for its industrial production and high-value applications.

Carbamate pesticides are widely used as insecticides, acaricides, and fungicides due to their broad bioactivity, low cost, and high efficacy. However, they are potential carcinogens and mutagens, with some posing severe neurotoxic risks to the central nervous system, leading to serious health issues such as headaches and memory loss. In this study, based on the structural features of seven carbamate pesticides, a urea-functionalized magnetic covalent organic framework (COF) material was synthesized using 4′,5′-bis(4-aminophenyl)-[1,1′:2′,1″-terphenyl]-4,4″-diamine (BATD) and 1,4-diisocyanatobenzene (PPDI) as monomers. The COF material was used as a sorbent for magnetic solid-phase extraction (MSPE) of carbamate pesticide residues.Characterization methods, including scanning electron microscopy (SEM) and transmission electron microscopy (TEM), confirmed the successful modification of the material onto Fe?O? nanoparticles. The extraction conditions were optimized, and the MSPE material was coupled with ultra-high-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) for the enrichment and detection of carbamate pesticide residues in Lonicera japonica (honeysuckle) and Chrysanthemum morifolium (chrysanthemum). The analysis method demonstrated good linearity (R2 > 0.9962) in the range of 2–100 ?g/kg, with recovery rates between 76.90% and 109.86%. The limits of detection were 0.03–0.6 ?g/kg, and the limits of quantification were 0.1–2.0 ?g/kg, confirming the method's sensitivity and accuracy for the detection of carbamate residues in these herbal samples.?

Objective Investigating the Effects of Suaeda salsa Polysaccharide on Necroptosis in Hepatocytes of Metabolic-associated Fatty Liver Disease (MAFLD) Mice Induced by a High-Fat Diet. Methods A total of sixty male C57BL/6J mice, aged 6 to 8 weeks, were randomly allocated into six experimental groups: a control group, a high-fat diet-induced model group, and three treatment groups receiving Suaeda salsa polysaccharide at low (100 mg/kg), medium (200 mg/kg), and high (400 mg/kg) doses, along with a positive control group administered atorvastatin (1 mg/kg). Each group consisted of 10 animals. In the experimental design, the control cohort received a standard chow diet, whereas the other experimental groups were maintained on a high-fat dietary regimen. Each intervention group received daily gastric lavage for 12 consecutive weeks, while the control group received daily gastric lavage with an equal volume of distilled water. Observe and record changes in body weight for each group of mice.To evaluate hepatic pathological alterations, liver sections from experimental mice were subjected to Hematoxylin and Eosin (HE) staining. Lipid deposition in hepatic tissues was quantitatively assessed through Oil Red O staining. Serum biochemical parameters including total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), high-density lipoprotein (HDL), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were determined using an automated biochemical analyzer. Circulating levels of inflammatory cytokines, specifically Interleukin-1β (IL-1β), Interleukin-6 (IL-6), and Tumor necrosis factor-α (TNF-α), were quantified via enzyme-linked immunosorbent assay (ELISA). Protein expression profiles of key necroptosis markers, namely receptor-interacting protein kinase 3 (RIP3), mixed lineage kinase domain-like protein (MLKL), and its phosphorylated form (p-MLKL), were analyzed by Western blotting in liver tissue homogenates.Real-time PCR was used to detect the mRNA expression levels of RIP3 and MLKL in mouse liver tissue. Results The experimental animals in the model group demonstrated a statistically significant augmentation in body mass and hepatic index when compared to the control cohort. HE staining revealed marked fatty degeneration in the livers of mice in the model group. Oil Red O staining revealed extensive lipid accumulation within hepatocytes of mice in the model group. Significant increases were observed in serum levels of TC, TG, LDL, ALT, AST, TNF-α, IL-1β, and IL-6 in mice, while HDL levels were significantly reduced. Liver tissue exhibited significantly elevated levels of TC and TG, along with markedly increased relative expression levels of RIP3 and p-MLKL proteins. Additionally, the relative expression levels of RIP3 and MLKL mRNA were significantly elevated. Compared with the model group, mice in each Suaeda salsa polysaccharide intervention group exhibited reduced body weight and decreased liver index; the degree of pathological liver damage in mice was significantly improved. Liver lipid droplet area and size decreased in mice from the low, medium, and high-dose Suaeda salsa polysaccharide intervention groups. Serum concentrations of total cholesterol, triglycerides, low-density lipoprotein, alanine aminotransferase, aspartate aminotransferase, tumor necrosis factor-alpha, interleukin-1β, and interleukin-6 were markedly decreased, whereas high-density lipoprotein levels showed a significant increase. Liver tissue TC and TG levels were significantly reduced, while the relative expression levels of RIP3 and p-MLKL proteins were markedly decreased. The relative expression levels of RIP3 and MLKL mRNA were significantly reduced. Conclusion Suaeda salsa polysaccharide significantly reduces liver damage induced by a high-fat diet. It may alleviate the onset and progression of metabolic-associated fatty liver disease by regulating the release of inflammatory mediators and reducing hepatic programmed necrosis.

In this review, the production and application of different yeasts and their proteins as well as the research progress in the regulation of yeast protein synthesis were summarized. With global population growth and environmental pressures on traditional protein sources, yeast proteins have attracted much attention as a sustainable new protein source. Yeast proteins are not only of high nutritional value and environmentally friendly, but also show broad application prospects in food, feed and biopharmaceutical fields. The produc-tion process covers key technologies such as fermentation, cell wall breaking, protein extraction and purifi-cation, and the yield and quality can be significantly improved by optimizing fermentation conditions and extraction processes. Different yeast species, Such as Saccharomyces cerevisiae, Candida spp., Yarrowia lipolytica and Kluyveromyces marxianus, etc. It exhibits different protein yields and qualities on a variety of substrates, providing a rich choice for industrial production. In addition, the regulation of yeast protein synthesis involves multiple levels of gene transcription, translation regulation, nitrogen metabolism, etc. Systems biology technology plays an important role in excavating the key synthetic genes and regulatory elements. This paper provides a comprehensive theoretical basis for further research and industrial applica-tion of yeast proteins, and looks forward to their important role in sustainable development in the future.

Cultured meat, as a novel food, differs significantly from conventional meat in its production processes, necessitating targeted food safety regulation. However, as China’s current regulatory framework and regulations for food safety are not fully applicable to cultured meat, there is an urgent need to establish a dedicated food safety regulatory framework and institutional system for this novel product. Based on an identification of food safety risks associated with cultured meat and incorporating international regulatory experiences and challenges, this paper examines how to construct a tailored food safety regulatory framework for cultured meat in China from a systemic risk governance perspective. Guided by the principles of safety controllability, industrial compatibility, and public trust, the study aims to provide research insights and practical references for refining China’s regulatory policies and promoting the healthy development of the cultured meat industry.

This study was conducted to address the growing prevalence of wooden breast (WB) in fast-growing broilers and the limitations of conventional detection methods, which are often subjective and lack precision in grading. The research focused on chicken breast samples from Cobb broilers categorized into four groups: normal breast (NB), mild wooden breast (LWB), moderate wooden breast (MWB), and severe wooden breast (SWB). The research systematically evaluates key quality parameters, including pH, color, water-holding capacity, textural properties, and shear force, and integrates analysis of volatile flavor compounds to develop a comprehensive, multidimensional grading system for wooden breast meat. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) identified a total of 45 volatile compounds, among which 16 were determined as key differentiating substances. Aldehydes and ketones exhibited a significant decreasing trend with increasing WB severity. Principal component analysis (PCA) indicated that texture parameters and water-holding capacity were the most critical indicators for differentiating WB grades. Based on these findings, a backpropagation artificial neural network (BP-ANN) model was developed, demonstrating high classification accuracy with training and testing set accuracies of 98.81% and 94.44%, respectively. Shapley Additive Explanations (SHAP) value analysis further identified resilience, chewiness, pH, drip loss, and L* value as the most influential discriminative features. Mantel tests confirmed a significant positive correlation between resilience and 1-propanol, as well as between chewiness and L* value with 1-octenal. These findings suggest that structural damage to muscle fibers and enhanced lipid oxidation during WB development may influence the formation of volatile flavor compounds. This study contributes to the theoretical understanding of the multidimensional mechanisms underlying meat quality deterioration.

This study proposes an innovative framework integrating hyperspectral imaging with interpretable machine learning for precise and non-destructive detection of abnormal tebuconazole residues on apple surfaces. Using Fuji apples treated with different concentration gradients of tebuconazole, hyperspectral images were acquired and average spectra were extracted from regions of interest (ROIs). After systematically comparing the classification performance of various preprocessing methods coupled with multiple machine learning models, the second derivative (2D) method was identified as the optimal preprocessing technique. Feature wavelengths were selected using variable importance in projection (VIP), successive projections algorithm (SPA), and recursive feature addition (RFA) integrated with SHapley Additive exPlanations (SHAP) analysis. Support vector machine (SVM) and partial least squares discriminant analysis (PLS-DA) models were developed using both full-spectrum and feature-waveband data. The SHAP framework was employed to interpret feature contributions in the optimal model. Experimental results demonstrated that the SVM model based on 2D preprocessing and SHAP-guided RFA (2D-SHAP-RFA-SVM) achieved the best performance, reaching classification accuracies of 94.99% and 94.87% on the training and test sets, respectively, using only 51 feature wavelengths. SHAP analysis further elucidated the contribution direction and magnitude of key wavelengths (e.g., 562.5 nm and 728.1 nm) for discriminating different residue levels, enhancing the transparency of the decision-making process. This study not only provides an effective method for accurate and non-destructive detection of abnormal tebuconazole residues on apple surfaces, but also offers a theoretical foundation and a selected subset of feature wavelengths for model optimization and the design of dedicated multispectral sensors.

In response to the regulatory needs of the egg white powder adulteration market, based on near-infrared spectroscopy data, adulterated sample type data, and corresponding adulterated concentration data, this paper improved the one-dimensional convolutional neural network (1D-CNN) and constructs a dual model for adulterated type detection and adulterated concentration prediction. For the detection model of adulterated types, this model did not require spectral preprocessing, the overall accuracy rate (AAR) of incremental agents, nitrogen rich compounds, and mixed adulterated could reach 98.19%,99.38%, and 94.79%, respectively. For the entire test set, the AAR could reach 98.11%, and the lowest recognition concentrations (LLRC) could reach 1%,1%, and 5%, respectively. The average time spent (AATS) was 0.0177 seconds. For the prediction model of adulterated concentration, detrending(DT), multiplicative scatter correction(MSC), and MSC methods would be used to process the original spectral data in the prediction of incremental agents, nitrogen rich compounds, and mixed adulterated concentrations. The determination coefficient of prediction (R2p) of the three types of adulterated concentration prediction test sets were all greater than 0.9, and the residual predictive deviation (RPD) were all higher than 2.5, meeting the requirements of market supervision and detection. The dual detection model provides key technical support for the development of portable near-infrared spectroscopy-based detectors in the future.

The global prevalence of liver diseases is continuously on the rise, with alcoholic liver disease, metabolic-related fatty liver disease, autoimmune liver disease, drug-induced liver injury, and liver fibrosis/cirrhosis becoming prominent public health issues. Traditional chemical drugs have significant side effects and act on a single target, while food and medicine homologous substances, which are widely available and have high safety, demonstrate unique value in the prevention and treatment of various liver diseases due to their multi-component synergistic effects. This article takes "synergistic effects" as the core, and sorts out the protective effects of various food and medicine homologous substances on different liver injury models by plant, animal, and fungal categories. Based on the pathological process of liver injury, it reconstructs the mechanism system and deeply elaborates on the characteristics of cross-talk and synergistic enhancement among components and pathways. It also discusses the challenges faced by food and medicine homologous substances in current applications. This review aims to provide a scientific basis for the collaborative development of food and medicine homologous substances and natural intervention strategies for liver diseases, and to offer references for innovative research in the fields of food therapy, medicine, and health care.

As naturally occurring compounds widely present in plants, food-derived flavonoids show great potential for applications in the functional food industry due to their beneficial physiological activities. This paper offers a comprehensive review of the structural properties, dietary sources, and recent advances in the application of flavonoids in functional food products. The distribution of flavonoids within different plant families and genera is outlined to identify their natural origins. Special attention is given to the structure-activity relationships of structurally diverse flavonoids—including flavones, flavonols, flavanones, isoflavones, chalcones, anthocyanins, and flavanols—as well as to how their structural features influence bioavailability and functional performance during extraction, modification, and delivery processes. To improve the utilization efficiency of food-derived flavonoids, this work also proposes multi-faceted modification and processing strategies based on flavonoid structural characteristics. These methods are aimed at enhancing the stability, bioavailability, and functionality of flavonoids, thereby supplying a theoretical foundation and technical support for industrial applications.

Fresh-cut cabbage is favored by consumers for its freshness, health benefits, rich nutritional value, and convenience. However, issues such as disordered use of cultivars and short shelf life remain challenges in the industry. How to screen suitable cabbage cultivars for fresh-cut processing and delay quality deterioration during storage has become a focal point of current research. In this study, the head traits of three common cabbage cultivars—Gan 26, Zhonggan C2, and Shnong 200—were compared. The results showed that Gan 26 exhibited significantly better performance in head compactness, vitamin C content, total phenolic content, and DPPH radical scavenging activity, indicating its potential as an ideal cultivar for fresh-cut processing. Using Zhonggan 26 as the raw material, this study optimized the conditions for Modified Atmosphere Packaging (MAP) and Plasma-Activated Water (PAW) treatments, and investigated the effects of MAP, PAW, and their combination on the total microbial count, weight loss, browning degree, total phenolic content, vitamin C content, and DPPH radical scavenging activity of fresh-cut cabbage. The results indicated that when the nitrogen content in MAP was 95%, the total microbial count and weight loss were the lowest, at 5.30 log CFU/g and 6.25%, respectively. After 15 minutes of PAW treatment, the total microbial count, weight loss, and browning degree were the lowest, at 5.73 log CFU/g, 6.58%, and 0.26, respectively. Further research showed that the combination of MAP and PAW resulted in even lower total microbial count and browning degree, at 5.45 log CFU/g and 0.19, respectively, with minimal loss of total phenolic content and vitamin C. These findings suggest that the combined MAP and PAW treatment can significantly delay the quality deterioration of fresh-cut cabbage, offering a novel approach to its storage and preservation.

This study focused on mirror carp (Cyprinus carpio) and simulated 12-hour transportation stress. Muscle samples from both the control and stressed groups were stored at 4?°C for 0, 1, 3, and 5 days. After steaming, the samples were analyzed using gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), and other techniques to investigate changes in flavor compounds and sensory attributes, aiming to elucidate the effects of transportation stress on the flavor quality of refrigerated mirror carp. The results showed that transportation stress significantly altered the composition of flavor compounds during cold storage. Specifically, stressed fish exhibited increased levels of bitter amino acids, total free amino acids, total volatile compounds, and hexanal, whereas the contents of umami amino acids (glutamic acid) and organic acids (malic acid and lactic acid) decreased. Moreover, the umami compound inosine monophosphate (IMP) significantly decreased within 1-3 days of cold storage after stress, while the bitter compound hypoxanthine (Hx) significantly increased within 1-5 days storage period. Sensory evaluation scores for taste, odor, and overall acceptability were lower in the stressed group than in the control group and declined further with prolonged storage. In summary, cold storage led to deterioration of mirror carp flavor quality, and transportation stress exacerbated this process, characterized by accelerated loss of umami compounds (glutamic acid and IMP) and an increase in bitter and undesirable volatile compounds, thereby significantly reducing the sensory acceptability of the fish.

To mitigate the fishy odor and enhance the quality of Porphyra yezoensis, an enzymatic pretreatment combined with microencapsulation technology was applied. Microcapsules were prepared by spray drying using β-cyclodextrin, soybean protein, and maltodextrin as composite wall materials. The optimal process conditions were determined as follows: inlet temperature of 170?°C, homogenization rate of 13,000?rpm, and core-to-wall ratio of 1:50. Under these conditions, the encapsulation efficiency exceeded 80%, with a particle size distribution of 150-260?nm, moisture content of 4.76%, solubility of 93.5%, and angle of repose of 42.18°. Structural characterization using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the successful embedding of the core material within the wall matrix. Analysis via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and relative odor activity value (ROAV) demonstrated that the total number of flavor compounds decreased by 38 after deodorization. Notably, the levels of key odor-causing substances, such as β-cyclocitral, hexanal, and 1-octen-3-ol, were significantly reduced or became undetectable. Concurrently, aldehydes and pyrazines associated with pleasant floral, fruity, nutty, and roasted aromas increased markedly, emerging as the dominant flavor profile in the microcapsules. These results indicate that microencapsulation technology can effectively mitigate the characteristic odor of both untreated and enzymatically pretreated Pyropia yezoensis, thereby providing a viable method and technical reference for the value-added processing and flavor control of laver products.

This study investigated the effects of harvesting time on the aroma quality of Langao green tea by analyzing volatile compounds in tea samples collected during early, mid, and late spring season. The volatiles were extracted using stir bar sorptive extraction (SBSE) and analyzed by gas chromatography–mass spectrometry (GC–MS). Multivariate statistical methods and odor activity value (OAV) calculations were applied to identify key differential and aroma-active compounds. A total of 109 volatile compounds were identified, with terpenes, alcohols, esters, and ketones being the most abundant, accounting for 69% of the total volatiles. Principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and non-parametric tests revealed 23 significant differential compounds, including cis-linalool oxide (furanoid), linalool, cedrol, and 2-methylbutanal (variable importance in projection, VIP > 1; P < 0.05). Through absolute quantification and OAV assessment, six potential key aroma-active compounds (OAV ≥ 1) were identified: 2-methylbutanal, 1-octen-3-one, linalool, α-cubebene, cedrol, and safranal. Among these compounds, linalool and α-cubebene exhibited the highest concentrations during mid-spring, while safranal reached its highest concentration in late spring. These components play a crucial role in differentiating between various harvesting times of Langao green tea. The findings provide a scientific foundation for determining the optimal harvesting period for spring tea and enhancing its quality through targeted regulation of these key aromatic compounds.

This study investigated the differences in flavor components of base liquor obtained after the 2nd to 4th rounds of cellar fermentation during the mechanized production of sauce-flavored Baijiu. The research systematically analyzed variations in physicochemical indicators of fermented grains, the composition and succession patterns and assembly mechanisms of microbial communities involved in brewing, as well as the flavor profiles of base liquor. Furthermore, core microbial and differential flavor compounds specific to each fermentation round were identified. Correlation analysis was integrated to elucidate the underlying mechanisms contributing to the distinct flavor characteristics observed across these fermentation rounds. The results show that it was found that the moisture and total titratable acidity in fermented grains showed a similar trend with the increase of rounds. Meanwhile, Candida and Geotrichum were detected only in the 2nd round of pit fermentation; while Lactobacillus and Pichia, as the common dominant microorganisms in the 2nd-4th rounds of cellar fermentation. Based on random forest analysis, the core microorganisms of each round of cellar fermentation were determined. It was found that total titratable acidity, moisture, and starch drove microbial community succession by Mantel test. Among them, the contents of differential flavor compound in base liquor of the 2nd-4th rounds of cellar fermentation were found to be different by OPLS-DA analysis. Moreover, the spatial accumulation differences of volatile substances of base liquor were obtained in the pit upper, middle, and bottom layers of cellar fermentation. Spearman correlation analysis of differential flavor compound and core microbiota indicated that Planococcus, Kazachstania and Zygosaccharomyces may influence the formation of ethyl acetate and acetal in the base liquor, respectively. Through neutral community model analysis, it was found that the random process in shaping the microbial community of cellar fermentation weakened with the advancement of fermentation rounds, while the deterministic factors had an increasing influence on the assembly of the community. The research results can provide a theoretical basis and technical support for achieving high-quality mechanized production, and provides data support for improving the quality and flavor regulation of mechanized production of sauce-flavored Baijiu.

This research aimed to exploration the composition and metabolic pathways of endophytic microbial in Chaenomeles speciosa (Sweet) Nakai from different areas, and to analyze the correlation between endophytic microbial metabolism and active substance accumulation in Chaenomeles speciosa (Sweet) Nakai. Selecting fresh Chaenomeles speciosa (Sweet) Nakai from three production areas as research objects, high-throughout sequencing and high performance liquid chromatography were used to detection and analysis of endophytic microbial difference and active substance content in Chaenomeles speciosa (Sweet) Nakai. The result revealed that the influence of origins on the diversity of endophytic bacteria in Chaenomeles speciosa (Sweet) Nakai was less than that on endophytic fungi. The closer the geographical distance between origins, the smaller the difference in the diversity of endophytic microbial. The origin has little effect on the main flora types and relative abundance of endophytic bacteria in Chaenomeles speciosa (Sweet) Nakai, with the main bacteria genera being Lactobacillus, Photobacterium, Lachnospiraceae_NK4A136_group. However, the origin significantly affects the main flora types and relative abundance of endophytic fungal communities, with genera such as Candida, Ramularia, Cladosporium, Humicola, and Phialocephala being significantly enriched in one or two origins. The total contents of oleanolic acid and ursolic acid are influenced by different origins and shows significant difference, but the correlation between the accumulation of terpenoid precursors synthesized by endophytic microbial, isopentenyl pyrophosphate, and their total content is small. The bacteria communities involved in the synthesis of isopentenyl pyrophosphate in Chaenomeles speciosa (Sweet) Nakai endophytic microbial mainly include the Lachnospiraceae_NK4A136_group, Photobacterium, Lactobacillus, while the main fungal communities involved in the synthesis are Candida, Ramularia, Cladosporium. This study will provide support for development of Chaenomeles speciosa (Sweet) Nakai origin specific microbial markers and screening of functional microbial communities.

Traditional winemaking processes, which involve inoculating lactic acid bacteria (LAB) for malolactic fermentation after the completion of alcoholic fermentation, often suffer from delayed malolactic fermentation initiation, slow progress, and general instability in Saccharomyces cerevisiae-LAB co-fermentation systems. To address these issues, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-culture co-fermentation system consisting of Saccharomyces cerevisiae, non-Saccharomyces yeast, and LAB. The goal was to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine.The results showed that the triple-culture co-fermentation strategy significantly accelerated MLF efficiency and shortened the fermentation cycle (by 40%). The introduction of Hanseniaspora species significantly increased the content of acetate esters, particularly ethyl acetate (+31.8% to +40%). Heatmap analysis further indicated that the aroma contribution of Hanseniaspora species possesses a certain genus commonality. Wine fermented with Pichia kluyveri had the highest content of 2-phenylethyl acetate, which was 9 times that of the control group. Furthermore, sensory analysis revealed that non-Saccharomyces yeast co-fermentation reduced the green/vegetal notes in the wine. Specifically, Hanseniaspora osmophila Hos39 enhanced pome fruit aromas, while Pichia kluyveri Pk6 significantly intensified floral aromas. This study confirms that triple-culture co-fermentation can effectively increase malolactic fermentation rate and improve wine aroma, providing theoretical significance for the development of compound fermentation technologies.

This study investigates the regulatory role of the AMP-activated protein kinase (AMPK) signaling pathway in postmortem lipid metabolism and its effects on meat quality in Tan sheep. Three groups were established: an AICAR (5-aminoimidazole-4-carboxamide ribonucleotide) activation group, a Compound C inhibition group, and a control group. Dynamic changes in AMPK and downstream targets, energy metabolism, lipid metabolism enzyme activities, fatty acid composition, antioxidant capacity, lipid oxidation, and meat quality were analyzed during 0–144 hours of postmortem aging. Compared to the control and Compound C groups, the AICAR group showed significantly upregulated AMPK, phosphorylated AMPKα (p-AMPKα), and phosphorylated acetyl-CoA carboxylase (p-ACC) expression (P < 0.05). Activities of acetyl-CoA carboxylase (ACC) and fatty acid synthase (FAS) decreased, while adipose triglyceride lipase (ATGL) activity increased, promoting fatty acid β-oxidation, reducing saturated fatty acid (SFA) content, and elevating monounsaturated fatty acid (MUFA) proportions, thus optimizing fatty acid composition. Conversely, the Compound C group exhibited suppressed AMPK signaling, increased ACC dephosphorylation, elevated FAS activity, reduced ATGL activity, and excessive fatty acid accumulation. In energy metabolism, the AICAR group displayed accelerated ATP depletion (P < 0.05) with stable AMP levels, indicating enhanced metabolic regulation. Antioxidant capacity in the AICAR group was improved, with higher total antioxidant capacity (T-AOC) and reduced lipid oxidation products (TBARS), suggesting effective inhibition of lipid oxidation. Meat quality analysis revealed higher L* values (lightness), lower a* values (redness), stable b* values (yellowness), reduced cooking loss, increased myofibrillar fragmentation index (MFI), and lower shear force in the AICAR group, indicating enhanced tenderness and water-holding capacity. Correlation analysis confirmed strong associations between AMPK-mediated lipid metabolism and meat quality. Thus, AMPK signaling improves fatty acid composition, meat color, tenderness, and water-holding capacity during postmortem aging, offering insights for optimizing meat quality.

Objective: To study the effect and molecular mechanism of ethanol extract from hippocampus abdominalis on hyperuricemia in mice. Methods: Detection of Chemical Components in hippocampus abdominalis Extracts and Mouse Serum Using High Performance Chemical Isotope Labeling（HP-CIL） Technology ; hyperuricemia model in mice was induced by potassium oxazinate combined with hypoxanthine; The levels of uric acid, creatinine, uric acid nitrogen in serum and the activity of xanthine oxidase in liver tissue were detected by commercial biochemical detection kit; He staining was used to detect and analyze the level of renal injury in mice; Western blot was used to detect the protein expression level; High throughput sequencing was used to detect and analyze the changes of intestinal flora in mice. Results: Chemical analysis of ethanol extracts from Hippocampus abdominalis and related mouse serum identified 1,174 compounds in the hippocampal extracts, primarily including peptides (32.1%), amino acids (14.6%), carboxylic acids (11.7%), fatty acids (10%), and other compounds. Compared to normal and hyperuricemic mice, eight unique compounds (Tyrosyl-Proline, Isoleucyl-Serine, Threoninyl-Alanine, Tryptophyl-Serine, Prostaglandin D2, Mataric acid, 4-Pyridoxic acid, Citric acid) were exclusively present in the serum of hippocampal extract-treated mice and also found in the hippocampal extracts, likely representing blood-entering components of the extract. The average serum uric acid concentrations in the normal control group and hyperuricemic mice were approximately 27.4 μM and 675 μM, respectively, while the low, medium, and high-dose hippocampal ethanol extract groups showed levels of 462.4 μM, 421.6 μM, and 299.4 μM, demonstrating that the extract significantly inhibited serum uric acid levels in hyperuricemic mice. Consistent with the uric acid levels, the hippocampal ethanol extract also significantly reduced serum creatinine, uric acid nitrogen levels, and renal injury levels in hyperuricemic mice. These findings indicate that hippocampal extracts improve hyperuricemia in mice and protect renal function. Hippocampus abdominalis ethanol extract significantly inhibited the levels of uric acid, creatinine, uric acid nitrogen and kidney injury in hyperuricemia mice, indicating that hippocampus abdominalis extract improved hyperuricemia and protected renal function in mice. The ethanol extract of hippocampus abdominalis inhibited the activity of xanthine oxidase in liver tissue and the expression of uric acid reabsorption protein (URAT1、GLUT9) in kidney tissue of hyperuricemia mice, and promoted the expression of uric acid excretion protein (ABCG2、OAT1、OAT3) in kidney tissue, indicating that hippocampus abdominalis extract may regulate the level of blood uric acid in mice by affecting uric acid production, uric acid excretion and reabsorption. The ethanol extract of hippocampus abdominalis significantly changed the abundance of some intestinal flora in hyperuricemia mice, making its abundance tend to normal mice, indicating that the hippocampus abdominalis extract may regulate the level of blood uric acid by remodeling the intestinal microecology. Conclusion: Hippocampus abdominalis ethanol extract can significantly improve hyperuricemia in mice by regulating xanthine oxidase activity, uric acid transfer protein expression, and gut microbiota.

In this study, four commonly used potato varieties from western Hubei—namely, Maerke, H12, H16, and E10—were taken as raw materials for steam processing. The relationships among the texture characteristics, stress relaxation properties of steamed potatoes and the raw material components, water distribution, starch properties were investigated. It was found that the hardness of the four steamed potatoes ranged from 4.24 N to 10.31 N; adhesiveness and cohesiveness were between 0.44–4.84 and 0.08–0.51, respectively; the equilibrium elastic modulus was 138.45–389.36 kPa; the decay elastic modulus was 77.17–156.71 kPa; the relaxation time was 9.13–11.02 s; and the damping coefficient was 703.04–1497.17 kPa·s. The contents of starch, protein, free amino acids, total soluble sugar, and reducing sugar in raw potatoes were determined to be 9.17–14.96 %, 1.73–3.30 %, 95.94–277.50 mg/g, 4.76–12.00 %, and 0.14–0.41 %, respectively. After steaming, the contents of protein and free amino acids were decreased to varying degrees, whereas the contents of total soluble sugar and reducing sugar were increased. It was found through correlation analysis that the higher the starch content, the lower the hardness of steamed potatoes. However, the hardness of steamed potatoes increased when the amylose content, starch crystallinity, and gelatinization enthalpy were higher. In addition, higher protein content led to stronger chewiness, cohesiveness, and adhesiveness. And higher bound water content in steamed potatoes was correlated with higher cohesiveness and shorter relaxation time. Aspartic acid, glutamic acid, proline, as well as arabinose, mannose, galacturonic acid, glucose, and galactose also play regulatory roles in the texture and stress relaxation of steamed potatoes. These results were expected to provide guidance for the targeted breeding of potato varieties.

Effective governance of food safety risks cannot do without extensive public participation. On the one hand, extensive public participation in food safety risk governance can enhance the efficiency of such governance; on the other hand, it is also a manifestation of people's democratic rights in specific scenarios. Currently, the public participation system in the existing food safety risk governance mainly manifests in participation in the legislative process, "reporting and accusing, complaints and reports", and the stipulation of public participation rights. In the current food safety risk governance, public participation faces problems such as insufficient information disclosure in the dimension of information acquisition, limited breadth and depth of participation in the dimension of system operation, and incomplete legal norms in the dimension of system guarantee. Therefore, it is necessary to build a full-chain public participation system innovation framework: at the input end, establish a "full-chain, no blind spots" food safety risk information disclosure system, establish a mechanism of tilted burden of proof and evidence acquisition, and innovate food safety science popularization and publicity; at the operation end, it is necessary to build a unified and standardized public reporting system, establish a substantive embedding mechanism for public interests, and strengthen the guidance and guarantee of media public opinion supervision; at the guarantee end, it is necessary to improve the incentive and supporting system for public supervision, appropriately relax the subject qualification restrictions for public interest litigation, and improve the punitive damages system to enhance the deterrent effect.

In the context of economic globalization, food safety governance has also taken on a global trend. This paper systematically analyzes the current status, challenges, and improvement pathways for China's food safety standards system from a rule-of-law perspective. It first reviews the developmental achievements and legal foundations of China's food safety standards system, identifying structural deficiencies in areas such as standard coverage, update mechanisms, and coordination. It then dissects the legal governance challenges of the food safety standards system across three dimensions: legal clarity, coordination mechanisms, and implementation effectiveness. By comparing food safety governance experiences in the EU, the United States, and the Asia-Pacific region, and integrating China's specific context, it proposes a legal governance pathway for improving the food safety standards system: innovating legal governance concepts, optimizing the legislative framework, strengthening implementation mechanisms, and deepening international collaboration. This approach aims to establish a unified, scientific, and efficient food safety standards system.

Haematococcus pluvialis, a natural source of astaxanthin, has garnered significant attention in the fields of pharmaceuticals, food, and feed industries. However, challenges such as slow growth rates, low astaxanthin yields, and high production costs have hindered industrialization. Chemical inducers have attracted extensive attention because they can promote the synthesis of astaxanthin in microalgae more efficiently by directly or indirectly acting on the metabolic pathways in cells. This review summarizes recent research progress on chemical inducers regulating astaxanthin accumulation in H. pluvialis, with a focus on the mechanisms by which tricarboxylic acid cycle (TCA) metabolites, phytohormones, signaling molecules, and other chemical substances enhance astaxanthin synthesis and stress resistance in H. pluvialis, aiming to provide theoretical support and practical guidance for achieving targeted regulation of H. pluvialis metabolites.