Mitochondrial Tu translation elongation factor (TUFM) has been demonstrated to be involved in cellular autophagy during the postmortem aging of Qinchuan beef. This study aimed to explore the relationship between TUFM expression and changes in energy metabolism during this process. Changes in the expression and content of TUFM, the contents of glucose (GLU), lactic acid (LA), adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), and the activities of lactate dehydrogenase (LDH), succinate dehydrogenase (SDH), triose phosphate isomerase (TPI), malate dehydrogenase (MDH), and cytochrome c oxidase (COX) in the Longissimus dorsi muscle of Qinchuan cattle were determined at different periods (0, 2, 12, 24, 48, 96, 144 and 192 h) of aging at 4 ℃. The results showed that during postmortem aging, the contents of GLU, ATP, ADP and AMP, and the activities of LDH, SDH and TPI exhibited a decreasing trend. Meanwhile, the expression level of TUFM, MDH activity, and the contents of LA and TUFM showed an initial increase followed by a decrease. The activity of COX exhibited an initial decrease followed by a temporary increase and then a decrease. The various indicators of energy metabolism and TUFM exerted their effects mainly at the early stage of postmortem aging. Pearson’s correlation analysis indicated that the expression level of TUFM was significantly positively correlated with MDH and LA but significantly negatively correlated with ATP, ADP, AMP, LDH, SDH, TPI, COX, and GLU at the early stage (P < 0.01). At the middle and late stages, TUFM expression was significantly positively correlated with all these indicators (GLU, LA, ATP, ADP, AMP, LDH, MDH, SDH, TPI and COX) (P < 0.01). In conclusion, during the early period of postmortem aging, the gradual increase of TUFM expression can provide energy to muscle cells for energy metabolism pathways, which may be possibly due to the positive involvement of TUFM in cellular autophagy. When energy is deficient during the middle and late periods, TUFM may inhibit cellular autophagy to prioritize energy use for important pathways (e.g., energy metabolism pathways) other than cellular autophagy, thereby maintaining cellular homeostasis. In summary, TUFM plays a dual role during the postmortem aging process, in regulating cellular autophagy to provide energy for metabolic pathways, thereby assisting in maintaining the duration of post-mortem energy metabolism.

In this study, the effect of Bangia fusco-purpurea polysaccharide (BFP) on Escherichia coli adhesion to Caco-2 monolayers and its potential mechanism was studied using an in vitro human colon adenocarcinoma cell (Caco-2) monolayer model. The effect of BFP on the adhesion of E. coli to Caco-2 monolayers was analyzed by fluorescence labeling with carboxyfluorescein diacetate and succinimidyl ester (CFDA-SE), and its effect on the gene expression of integrin β1 in Caco-2 cells, the adhesin FimH in E. coli, and inflammatory factors (IL-1β, IL-8 and TNF-α) induced by E. coli adhesion to Caco-2 cells and the tight junction proteins zonula occludens 1 (ZO-1) and occludin were analyzed using real-time polymerase chain reaction (real-time PCR). Also, the protein expression of ZO-1 and occludin in Caco-2 monolayers was detected using Western Blot analysis. Our results showed that BFP at concentrations of 400–800 μg/mL significantly inhibited the adhesion of E. coli to Caco-2 monolayers mainly by down-regulating the gene expression of integrin β1 in Caco-2 cells and FimH in E. coli. In addition, BFP significantly inhibited the up-regulation of inflammatory cytokine gene expression and the down-regulation of ZO-1 and occludin protein and gene expression induced by in Caco-2 cells induced by E. coli and its culture supernatant. In conclusion, BFP inhibited the adhesion of E. coli to Caco-2 cell monolayers, which will lay a scientific basis for the development of novel antimicrobial products and the high-value utilization and deep processing of BFP.

This study aimed to investigate the impact of spicy stimuli on the respiratory status of rats inhaling aerosols of spicy substances. The intensity of spicy stimuli was characterized by examining changes in multiple respiratory function indicators. Changes in various respiratory function indicators of rats inhaling different concentrations of two representative spicy substances, capsaicin and nicotine, were monitored in real time using an unrestrained whole-body plethysmograph system fitted with a nebulized drug delivery device. The results demonstrated that sensory stimulation of capsaicin and nicotine elicited similar respiratory patterns, which were manifested by an enhancement of respiratory rhythm at low concentrations and a suppression of respiration at high concentrations. Low-intensity spicy stimulation elevated respiratory rate, reduced relaxation time, and increased mid-expiratory flow rate, while high-intensity spicy stimulation had reverse effects. Additionally, heightened spicy stimulus intensity resulted in a sustained increase in the airway narrowing index. Concentration effect curves corroborated an evident correlation between spicy stimulation intensity and respiratory function indicators. The sensory stimulation intensity of various spicy substances could be objectively characterized by monitoring changes in the airway narrowing index. This study has established a novel method for objectively assessing the sensory stimulation intensity of spicy substances, providing a novel mean and reference for further exploring the brain region effects underlying the perception of spicy flavor in experimental animals.

To meet the different functional needs for soybean protein isolate (SPI) in different food applications, this study utilized infrared spectroscopy to rapidly analyze 70 SPI samples subjected to different pH treatments, and explored the effect of pH changes on the secondary structure content of SPI. Mean centralization (MC), multivariate scattering correction (MSC), standard normal variate transformation, and normalization were used for infrared data preprocessing. Feature wavebands were identified based on two-dimensional correlation infrared spectra, and predictive modeling of the secondary structure content of SPI against pH was performed using partial least squares (PLS) and arithmetic optimization algorithm-random forests (AOA-RF). The results showed that the relative standard deviations of the α-helix, β-sheet, β-turn, and random coil prediction models developed by the combined use of MC and MSC were 1.29%, 1.60%, 1.37%, and 7.28%, respectively, indicating their combination to be the best spectral pre-processing method. The optimal model for predicting α-helix and β-sheet contents was AOA-RF (characteristic wavebands), with calibration determination coefficients of 0.935 0 and 0.926 6 and prediction determination coefficients of 0.856 8 and 0.870 1, respectively. The optimal model for predicting β-turn and random coil contents was PLS (characteristic wavebands), with calibration determination coefficients of 0.915 4 and 0.881 7 and prediction determination coefficients of 0.891 3 and 0.784 3, respectively. The results of this study provide a theoretical basis for product quality detection and processing condition control in industrial settings.

Catfish bone collagen peptide-calcium (F3-Ca) chelatate, which had been prepared in our laboratory, was evaluated for its effect on calcium transport and absorption using a Caco-2 cell model. Its effect on the alkaline phosphatase (ALP) activity of osteoblast hFoB1.19 and the expression of the key genes and proteins involved in osteoblast differentiation was also investigated. The results indicated that the chelate increased calcium transport in Caco-2 cells to 0.31 mg/mL, and promoted the mineralization of osteoblasts. The chelate at a concentration of 100 μg/mL increased the ALP activity of osteoblasts by 53.68% compared with the control group. Reverse transcription-polymerase chain reaction (RT-PCR) and protein immunoblot analysis showed that F3-Ca chelate increased the gene and protein expression levels of osteoprotegerin (OPG), osteocalcin (OCN) and runt-related transcription factor 2 (Runx2) in osteoblasts, reduced those of receptor activator for nuclear factor-κB ligand (RANKL), and increase the ratio of OPG/RANKL, thus activating the OPG/RANKL/receptor activator for nuclear factor-κb (RANK) signaling pathway, promoting the proliferation, differentiation and mineralization of osteoblasts, and ultimately resulting in enhanced calcium absorption and anti-osteoporosis activity. This study provides a scientific basis for the high-value utilization of catfish bone and the development of new calcium supplements.

In this study, oligosaccharide from Caulerpa racemosa var. peltate (CRVO-G) was prepared by sequential enzymatic hydrolysis with lactase, membrane filtration, dialysis, and freeze-drying, and the relative molecular mass and monosaccharide composition of CRVO-G were measured. Meanwhile, the immunoregulatory activity of CRVO-G was evaluated and its mechanism of action was studied. The results showed that CRVO-G was a mixture of two tetrasaccharides and one hexasaccharide with relative molecular masses of 617.115, 621.081, and 995.368, and was mainly composed of galactose (51.0%), mannose (21.3%), glucose (11.5%), xylose (6.5%), rhamnose (2.3%), glucuronic acid (2.0%), glucosamine hydrochloride (1.8%), fucose (0.8%), glucosamine hydrochloride (0.7%), galacturonic acid (0.7%), mannuronic acid (0.7%), and arabinose (0.6%). In addition, CRVO-G had good immunomodulatory activity, as manifested by increased release of nitric oxide and cytokines (interleukin (IL)-1β, IL-6 and tumor necrosis factor (TNF)-α). The results of metabolomics analysis and Western blot showed that CRVO-G could promote the synthesis of thromboxane A2 (TXA2) and 15-keto prostaglandin F2α (15-keto-PGF2α) in the arachidonic acid pathway of macrophages, and increase the expression levels of cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and the phosphorylation of nuclear factor κB (NF-κB). In summary, CRVO-G exerts immunomodulatory effects by the NF-κB/iNOS/COX-2 pathway in RAW264.7 macrophages.

This study investigated high-throughput screening of inhibitors for the key enzyme CitE in the synthesis of red yeast citrinin through computer simulation. First, Alphafold 2 was used to build the homology model of CitE. and it was aligned with similar sequences to predict the ligand binding region. Subsequently, a ligand library of 20 000 compounds was constructed by searching for natural ligands and flavonoid skeleton analogues in the Arthur database. Afterwards, molecular docking of the CitE protein to the library of small molecule compounds was performed using Maestro to select potential CitE ligands. Gromacs kinetic simulation was used to evaluate the binding stability, and the binding free energy was calculated using MM/PBSA. The protein-ligand binding mode was analyzed, confirming that six small molecule ligands including quercetin, luteolin, apigenin, genistein, 5,4’-dihydroxyflavone, and fisetin had strong CitE binding activities. The results from solid and liquid state fermentation showed that the above compounds exhibited significant inhibitory activity against Monascus citrinin production. Specifically, the addition of these compounds in solid state fermentation (20 mg/28 g of dry material) resulted in a reduction of Monascus citrinin production by 42.52%, 48.81%, 32.54%, 32.57%, 21.02%, and 13.67%, respectively, while their addition in liquid state fermentation (0.1 g/L) led to a reduction by 33.77%, 15.58%, 33.33%, 62.34%, 58.87%, and 50.22%, respectively. In summary, this study is of reference significance for establishing an efficient and safe Monasucs fermentation system.

Objective: Bioactive peptides with an inhibitory effect on dipeptidyl peptidase-IV (DPP-IV) were prepared from pearl mussel muscle. Methods: Two-step enzymatic hydrolysis was adopted and enzymatic hydrolysis conditions were optimized. Fractions with in vitro DPP-IV inhibitory activity were concentrated by ultrafiltration, and purified by SuperdexTM peptide 10/300 GL gel filtration column chromatography and reverse phase-high performance liquid chromatography (RP-HPLC). DPP-IV inhibitory peptides were purified from the enzymatic hydrolysate and their amino acid sequences were identified by liquid chromatography-tandem mass spectrometry. Results: Both neutral protease and alkaline protease could effectively hydrolyze pearl mussel muscle. After concentration using a 3 kDa cut-off ultrafiltration membrane, the DPP-IV inhibition rate of the enzymatic hydrolysate reached 67.4%. After separation by gel filtration column and purification by RP-HPLC, 6 active peptides were obtained, whose sequences were FNAPAM, FIPNY, IYNPPTPF, LAMPYP, FFVVMP and LAGMP, respectively. Furthermore, the interactions between these peptides and DPP-IV were analyzed by molecular docking. Conclusion: Our present study provides a theoretical reference for the effective utilization of fish processing byproducts as raw materials for functional food production.

In this study, changes in proteome and histone-like acetylation levels of Lactobacillus plantarum p-8 induced by linoleic acid (LA) were explored to investigate the mechanism of conjugated linoleic acid (CLA) production. The results showed that the optimal concentration of LA for inducing CLA production was 1 mg/mL. Proteomic analysis revealed that at this concentration, key protein factors for fatty acid synthesis such as enoyl acyl carrier protein (ACP) reductase and acyl carrier proteins were down-regulated, fatty acid synthesis was down-regulated, and acetyltransferase was up-regulated. Western blot showed that the increase in the content of acetyl-CoA upon NaAc addition resulted in elevated histone-like protein acetylation levels. The addition of LA and NaAc increased the mRNA expression of CLA-related enzymes, transcription factors (TF) and sigma factors, as determined by real-time polymerase chain reaction (real-time PCR), and increased the transformation rate of CLA. Correlation analysis yielded a significant positive correlation between the transcriptional levels of acetyl-CoA and linoleic acid hydratase (CLA-hy) and the transformation rate of CLA, revealing that the up-regulation of acetyl-CoA and acetyltransferase contents led to enhanced histone-like acetylation and consequent up-regulation of CLA synthesis. These results provide a basis for molecular modification and scientific regulation of lactic acid bacteria to improve CLA conversion.

Objective: The present study intended to analyze the characteristics of intestinal floral composition and the relationship with serum cytokines in individuals with egg allergy. Methods: A total of 20 subjects were recruited in this study. The abundance and composition of intestinal flora were determined by 16S rRNA gene sequencing, and the serum levels of food allergy-related cytokines such as interleukin-4 (IL-4) and IL-5 were measured by enzyme immunoassay. The differences in the structure of intestinal flora and the levels of cytokines were compared between the egg allergy and control groups and the correlation between them was analyzed. Results: The serum levels of IL-4 and IL-5 were significantly higher in the egg allergy group compared with the control group (P < 0.05). 16S rRNA gene sequencing showed that Betaproteobacteriales, Burkholderiaceae and Eubacterium_hallii group were significantly enriched in the allergy group (P < 0.05). Spearman’s correlation analysis revealed a negative correlation between the abundance of Weissella cibaria and Escherichia and the serum levels of IL-4 and IL-13. However, the abundance of Burkholderiaceae and uncultured_Parasutterella abundance was positively correlated with transforming growth factor beta1 (TGF-β1) and IL-13. Conclusion: This study provides a scientific basis for determining the specific intestinal flora of egg-allergic individuals and for exploring the implication of intestinal flora in preventing or treating egg allergy.

Objective: To study the effect of betulinic acid (BA) on dextran sodium sulfate (DSS)-induced ulcerative colitis. Methods: Eighty-four C57BL/6 mice were randomly divided into 7 groups, namely control, BA (0.5 mg/kg), DSS (4% by mass), low-, medium- and high-dose (0.25, 0.5 and 1 mg/kg) BA + DSS, and 5-aminosalicylic acid (5-ASA) (50 mg/kg) + DSS groups. BA or 5-ASA was gavaged continuously for 14 days, and 4% DSS solution was consumed every day from the 8th day to induce colitis in mice for 7 consecutive days. Afterwards, the length of the colon was measured, the pathological changes and ultrastructure were observed by hematoxylin and eosin (H&E) staining and transmission electron microscopy, the level of reactive oxygen species (ROS) was measured by immunofluorescence staining, inflammatory factors were detected by real-time polymerase chain reaction (real-time PCR), and cell apoptosis was observed by TUNEL staining. Results: After DSS treatment, the length of the colon was significantly decreased (P < 0.05), the arrangement of intestinal crypts became disordered with irregular surfaces, and the number of goblet cells was reduced, which was accompanied by incomplete intestinal tight junctions and sparse microvilli. Meanwhile, DSS induced the accumulation of ROS and significantly up-regulated the mRNA levels of the inflammatory cytokines interleukin-1β (IL-1β), IL-6, and IL-10 (P < 0.01), down-regulated the mRNA expression of tumor necrosis factor-α (P < 0.01) in the colon, and promoted cell apoptosis (P < 0.01). However, pretreatment with either BA or 5-ASA could reverse these phenomena, and the effect of BA was better than that of 5-ASA. Conclusion: BA has a preventive or protective effect against DSS-induced colitis by improving the integrity of intestinal structure, reducing ROS production, improving the inflammatory response and inhibiting apoptosis.

This study aimed to elucidate the ameliorative effect and mechanism of quercetagetin, quercetin and lutein, alone and in combination, on acute lung injury. An lipopolysaccharide-induced inflammation model was established based on RAW264.7 cells. The optimal mixture ratios between quercetagetin or quercetin and lutein were determined based on the content of nitric oxide (NO) in RAW264.7 cells using combination index (CI) analysis. The individual and combined effects of quercetagetin, quercetin and lutein on the contents of malondialdehyde (MDA), inflammatory cytokines (including tumor necrosis factor α (TNF-α), interleukin (IL)-1β and IL-6) and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in LPS-stimulated RAW264.7 cells were investigated. In addition, the relative expression levels of p65, p50, silent information regulator 1 (SIRT1), nuclear factor‑erythroid 2 related factor 2 (Nrf2), and NOD-like receptor thermal protein domain associated protein 3 (NLRP3) were evaluated by Western blot. The results showed that the lowest NO level in RAW264.7 cells was observed by treatment with a mixture of high-dose quercetagetin and lutein of 3:1 (30 μg/mL + 10 μg/mL). Quercetagetin, lutein and their combination all decreased the contents of MDA and inflammatory cytokines, increased the activities of SOD and GSH-Px, down-regulated the expression of nuclear factor kappa-B (NF-κB) p65, p50 and NLRP3, and up-regulated the expression of SIRT1 and Nrf2, the combination being more effective than either treatment alone.

The purpose of this study was to develop a total nutrition emulsion suitable for post-gastrectomy patients. The effects of different protein types, maltodextrins with different dextrose equivalent (DE) values, and different oils on the stability of the emulsion were investigated by measuring the particle size and sedimentation rate, and the effects on blood glucose and body mass in post-gastrectomy mice were also assessed. Furthermore, the number of homogenization cycles, homogenization pressure and pH were optimized for the processing of the emulsion. The results showed that good stability was observed in the emulsion made with whey protein as a protein source, maltodextrin with a DE value of 12, and a mixture of peanut oil and caprylic triglyceride or capric triglyceride at a ratio of 2:1, which was most favorable for restoring blood glucose and body mass in post-gastrectomy mice. The emulsion processed by 7 homogenization cycles at 70 kPa and pH 7.0 had the smallest particle size, the lowest sedimentation rate and the best stability. The findings obtained in this study provide theoretical guidance for the research and development of special emulsion-type foods for post-gastrectomy patients.

Objective: To investigate the influence of xylooligosaccharides on skin inflammation, behavioral characteristics, neurotransmitters, and gut flora in a mouse model of atopic dermatitis (AD) induced by 2,4-dinitrofluorobenzene (DNFB). Methods: The AD mouse model was created by administration of DNFB for 14 consecutive days. The scoring atopic dermatitis index, enzyme-linked immunosorbent assay (ELISA), histopathology, and immunohistochemical analyses were used to assess inflammation and depression-like behaviors. Furthermore, high-throughput 16S rRNA gene sequencing was used to determine the composition of fecal microbiota. Results: Xylooligosaccharides treatment reduced the number of scratches and skin thickness, mast cell infiltration and the levels of immunoglobulin (Ig) E and T-helper cytokines compared with the AD model group. Meanwhile, xylooligosaccharides treatment reduced the immobility time of mice in the forced swimming test and increased the total movement distance and movement distance in the center area in the open-field test. Furthermore, 5-hydroxytryptamine and dopamine expression in the brain was increased following xylooligosaccharides treatment. Using network pharmacology, gene ontology analysis showed that the targets were mainly enriched in phosphatase binding and the regulation of leukocyte differentiation, which ameliorated AD mainly through the hypoxia inducible factor-1 and phosphatidylinositide 3-kinase-protein kinase B pathways. 16S rRNA gene sequencing, diversity indices, and gut microbial taxonomic composition analysis showed DNFB-induced changes in intestinal microbiota diversity in AD mice. Comparative analysis indicated that xylooligosaccharides intake improved the gut microbiome by dramatically enhancing the concentration of Lactobacillus while decreasing the concentration of Bacteroides in mice. Conclusion: Xylooligosaccharides reduce inflammatory dermatosis and related depression-like behaviors via regulating intestinal homeostasis, having medicinal value as a nutritional and functional ingredient.

In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the volatile components of the seasoning sauces without heating and heated at 100 and 150 ℃, and their sensory attribute intensities were quantitatively compared. In addition, orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) values were used to select and verify the key differential substances among the sauces with different heat treatments. The results showed that different heating temperatures significantly affected the sensory characteristics of Xinjiang spicy chicken seasoning sauce. By GC-MS, 6 volatile substances including hydrocarbons, aldehydes, esters, alcohols, ketones and others were detected, and 16 key differential flavor substances which were significantly affected by heating temperature were selected by OPLS-DA, including terpenes (eucalyptol, terpinolene and α-pinacol), aldehydes and alcohols. With the increase in heating temperature, the contents of terpenes (such as limonene and basil) increased first and then decreased, which were positively correlated with the fresh aroma and tongue-numbing taste of Xinjiang spicy chicken seasoning sauce. However, the contents of aldehydes such as hexanal and (E)-2-octenal significantly increased, resulting in unpleasant off-flavors such as fatty and metallic odors. The above results show that temperature is one of the key factors in the directional control of flavor quality in the industrial processing of Xinjiang spicy chicken seasoning sauce. The findings of the present study provide a basic theoretical basis for the directional optimization of flavor quality and process improvement in the production of Xinjiang spicy chicken seasoning sauce.

This study aimed to identify the lipid composition and the positional distribution of fatty acids in dried shrimp and to select differential lipids and investigate lipid changes and the lipid transformation mechanism during storage using lipidomics analysis. Results showed that a total of 790 lipids belonging to 7 major classes were identified, among which glycerophospholipids were the most abundant, followed by glycerolipids and sphingolipids. In phosphatidylcholine (PC), phosphatidylethanolamine (PE), triglycerides (TG), and diglycerides (DG), saturated fatty acids were found to be mainly located at the sn-1 position, while unsaturated fatty acids, especially oleic acid, linoleic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), were mainly distributed at the sn-2 position. Using multivariate statistical analysis, 151 differential lipids were selected, 121 of which were up-regulated and the remaining 30 were down-regulated, indicating that storage had a significant effect on the types and contents of lipids in dried shrimp. After storage for 20 days, the relative contents of lyso-phosphatidylcholine, lyso-phosphatidylethanolamine, and lyso-phosphatidylserine in dried shrimp increased, and the relative contents of PC, PE, and phosphatidylserine decreased significantly, indicating the occurrence of lipid transformation.

This study aimed to explore the diversity of metabolites and compare the metabolite profiles of Fuzhuan brick teas from Hunan and Shaanxi, to find out the difference in chemical components between fresh tea leaves and Fuzhuan brick tea and to identify the metabolites from fungi in Fuzhuan brick tea. Metabolomic studies on fresh tea leaf samples, Hunan and Shaanxi Fuzhuan brick teas and fungi from them were performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and molecular networks of characteristic metabolites. The results showed no significant difference between Hunan and Shaanxi samples in the diversity or profile of metabolites. However, the diversity of metabolites significantly increased as fresh tea leaves were processed into Fuzhuan brick tea, with a decrease in the contents of flavan-3-ols, alkaloids, most amino acids and their derivatives being observed, as well as an increase in the contents of lysophosphatidylcholines (LPCs) and fatty acids, which was accompanied by the appearance of a rich variety of fungal metabolites. Among them, the typical ones included isopentenyl cyclic dipeptides, isopentenyl benzaldehydes, whose existence enriched the diversity of metabolites in Fuzhuan brick tea.

The changes in color, taste, aroma, and quality of pine pollen vinegar during fermentation were evaluated in terms of bioactive ingredients, antioxidant capacity, color difference, electronic tongue analysis, free amino acids, organic acids, volatile compounds, and sensory scores. Principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor activity values (OAV) were then employed for differential analysis. The results indicated that the contents of total phenols, total flavonoids, vitamin C, free amino acids, and organic acids in pine pollen juice significantly increased during the fermentation process. The electronic tongue analysis showed that the bitterness of pine pollen juice decreased while its umami taste increased. By gas chromatography-mass spectrometry (GC-MS), a total of 110 volatile compounds were detected during the fermentation process, among which, aldehydes, acids, and esters were identified as the major aroma substances of pine pollen vinegar, and ethanol, 2-ethylhexanol, phenylethanol, isobutyric acid, ethyl acetate, nonanal, anisole, and acetic acid as the key differential substances during the fermentation process, conferring a pleasant aroma on pine pollen vinegar. Furthermore, sensory evaluation showed that pine pollen vinegar was superior to pine pollen juice in terms of color, flavor, aroma, and overall acceptability. These findings lay a theoretical foundation for the production of high-quality pine pollen vinegar a, hence promoting the deep processing and utilization of pine pollen.

This study aimed to study the effects of sterilization temperature and time on the quality of canned Antarctic krill pretreated with L-lysine (Lys) at the same sterilization intensity. Pretreatment with either water or the water-retaining agent sodium tripolyphosphate (STPP) served as control. Four combinations of sterilization temperature and time were established as follows: 115 ℃ for 60 min, 117 ℃ for 38 min, 119 ℃ for 24 min, and 121 ℃ for 15 min. After sterilization at 115 ℃ for 60 min, the Lys-treated group had lower hardness and chewiness and the lowest degree of lipid oxidation. Low-field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) analysis indicated the largest peak area of immobilized water and the highest signal intensity in the pseudo-color image. The microstructure analysis showed that the muscle tissue treated with Lys had a more regular and complete structure with uniformly distributed pores. The sensory evaluation results showed that Antarctic krill meat treated with Lys and sterilized at 115 ℃ for 60 min had better flavor and texture, and scored highest in acceptability. In conclusion, Lys could be a substitute for phosphate to improve the quality of canned Antarctic krill, and sterilization at 115 ℃ for 60 min was the optimal sterilization conditions to maintain the quality of canned Antarctic krill. Lys pretreatment combined with this sterilization process has good applicability in actual production.

In this study, dynamic high-pressure microjet (DHPM) was used to investigate its effect on the structure and physicochemical properties of dietary fiber in hawthorn pomace. The results showed that after DHPM treatment under different conditions, the content of soluble dietary fiber (SDF) in hawthorn pomace increased by 34.59%-73.54% when compared with that of the control group, and the nitrite-adsorbing capability and cation-exchange capacity significantly enhanced (P < 0.05). Meanwhile, water-holding, oil-holding and swelling capacity reached up to the maximum when the pomace was at 200 MPa for 3 cycles, which was increased by 2.08, 8.34, and 2.25 times, respectively, when compared with that of the control group (P < 0.05). Thermogravimetric and rheological analyses showed a decreasing trend in apparent viscosity and a decrease in thermal stability; particle size and scanning electron microscopy analyses showed that the particle size decreased and then increased, the surface was rough, the structure was loose, and the particles agglomerated at the pressure of 250 MPa; infrared spectroscopy and 13C NMR analyses showed decreased crystallinity and degradation of some cellulose, hemicellulose and pectin. Therefore, DHPM treatment could increase the soluble dietary fiber content, hydration characteristics, and enhance its nitrite-adsorbing capacity and cation-exchange capacity with reduced thermal stability, particle size, apparent viscosity and crystallinity. This study provides a theoretical basis for the high-value utilization of hawthorn pomace.

Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer (ISM). The effect of different ISM pressures (0–120 MPa) on the physicochemical properties (particle size, microstructure, zeta potential, viscosity, apparent stability, instability index, soluble solids content, and turbidity), active components (dissolved amount of crude polysaccharides and polyphenol content) and sensory quality of the slurry was investigated. The results showed that as the pressure increased from 0 to 120 MPa, the particle size (D90) of the slurry decreased from 204.67 to 45.33 μm. Meanwhile, the absolute value of the zeta potential increased, the instability index and viscosity decreased, the apparent stability of the system increased, and the content of soluble solids and turbidity increased. The dissolved amount of crude polysaccharides and total phenol content of the slurry significantly increased after being treated by ISM. After treatment at 120 MPa, the highest dissolution of crude polysaccharides was obtained, which was twice as much as that of the untreated samples. The highest concentration of polyphenols of 0.51 mg/mL was observed at 90 MPa. The umami intensity, aromatic components and sulfur-containing organic components in shiitake mushroom slurry continuously increased with increasing ISM pressure, indicating that ISM enables the preparation of all-component shiitake mushroom slurry with improved physical stability, dissolved amount of active ingredients and sensory quality, thus achieving all-component utilization of raw materials. This study provides a theoretical reference for the promotion and application of ISM in the field of shiitake mushroom liquid seasonings.

In this study, changes in the contents of α-lactalbumin and β-lactoglobulin of fresh mare milk were analyzed after heat treatments at different temperatures and for different durations, and changes in the volatile composition were also analyzed by electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that heat treatment at 85 ℃ for 10 s had the smallest effect on the protein content in mare milk. When the heating temperature was 95 ℃, the particle size of mare milk protein increased from 318.18 to 543.25 nm with the increase in heating time. The fresh taste of mare milk treated at 85 ℃ for 10 s, which had the weakest sour taste, was the closest to that of raw mare milk. Heat-treated mare milk contained more types of volatile flavor compounds and had higher contents of hydrocarbons, aromatics, ketones, and alcohols but significantly lower contents of acids than raw mare milk.

Objective: To explore the relationship between the structure and composition of melon pericarp and its storability. Methods: We observed the surface and cross-sectional ultrastructure of the pericarp of six different melon varieties with different storage characteristics using scanning electron microscopy (SEM). The composition and antioxidant capacity of the pericarp were analyzed. Results: The wax content, the number of outer epidermis cell layers, cell arrangement and cuticle thickness of melon pericarp were closely correlated with fruit storability. There was a positive correlation between pericarp hardness and fruit storability. The polygalacturonase (PG) in the pericarp degrades the composition of the cell wall and consequently causes a decrease in the hardness of the pericarp, affecting the storability characteristics of the fruit. The antioxidant substances such as total polyphenols and flavonoids in the pericarp of different melon varieties, as well as the activities of antioxidant enzymes such as peroxidase (POD) and superoxide dismutase (SOD), affected their storability characteristics. Conclusion: Principal component analysis (PCA) showed that pericarp hardness, total pectin (TP) content, protopectin (PP) content, PG, pectin methylesterase (PME) and peroxidase (POD) activities had a significant impact on melon storability.

In order to evaluate the effect of lactic acid (LA)-assisted low-temperature plasma on the preservation of yellow-feathered broiler carcass, single factor experiments and response surface methodology were used to investigate total viable count (TVC), coliform count (CC) and fat oxidation value as a function of three variables, namely LA concentration (V/V), discharge voltage, and discharge time. Microbiological, physicochemical, and quality indicators of chicken were determined during storage after sterilization under optimized conditions. The results showed that the optimal sterilization parameters were LA concentration of 2.0%, discharge voltage of 150 kV, and discharge time of 115 s. Under these conditions, the TVC and CC on the surface of chicken and its fat oxidation value were 3.02, 1.00 (lg(CFU/g)) and 0.58 mg/kg, respectively. On the 7th day of storage, the inhibitory effects of LA-assisted low-temperature plasma on TVC and CC increased by 26.75% and 19.72% compared with those of LA, by 34.51% and 24.87% compared with those of low-temperature plasma, respectively, and the combination decreased the total volatile basic nitrogen (TVB-N) content by 27.35% and 12.25% compared with single treatments with LA and low-temperature plasma, respectively. In addition, the combination treatment delayed the increase in pH of chicken during storage, improved the texture, and significantly slowed down the deterioration of sensory quality (P < 0.05). Low-temperature plasma treatment increased the fat oxidation value at the early stage (from day 1 to 3) of storage, but did not have a significant impact on the sensory evaluation of meat in terms of odor or color. Overall, LA combined with low-temperature plasma was more effective in preserving yellow-feathered broiler carcass than either alone.

In this study, the regulatory effect of near-freezing temperature (NFT) storage on postharvest lignification of Dendrocalamus brandisii shoots was evaluated. Samples stored at room temperature and 4 ℃ served as controls. Respiratory intensity, mass loss rate, hardness, H2O2 content, lignin content, and the activities and gene expression of key enzymes involved in lignin synthesis were measured during storage. The results showed that compared with the controls, NFT storage significantly inhibited the increase of respiration intensity, mass loss, hardness, H2O2 content and lignin content in D. brandisii shoots, and delayed the increase of phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), cinnamate 4-hydroxylase (C4H), and peroxidase (POD) activities. Transcriptomic analysis showed that 33 genes members in PAL, 4CL, HCT, CCR, and CAD families were down-regulated and 25 gene members were up-regulated. Correlation analysis revealed that most physiological indexes and the activities and gene expression of key enzymes involved in lignin synthesis were significantly and positively correlated with the lignin content. In conclusion, NFT storage could effectively suppress the lignification of D. brandisii shoots during storage by regulating the respiratory intensity, mass loss rate, hardness, H2O2 content, lignin content, and key enzyme activities and gene expression related to lignin synthesis.

A total of 21 kinds of recycled high-density polyethylene (rHDPE) in contact with food were selected from three companies. Migration experiments were performed by contacting these samples with two representative food simulants (95% ethanol and 4% acetic acid) at 60 ℃ for 10 days. The migration of substances to food simulants was detected by gas chromatography quadrupole time-of-flight-mass spectrometry (GC-QTOF-MS). Altogether 161 substances were selected and classified into four grades in decreasing order of toxicity (I–IV), among which 59 substances belonged to grades III and IV, and their predicted octanol/water partition coefficient (XLogP) was greater than that of the substances belonging to grades I and II. Benzene and substituted derivatives accounted for the highest proportion of all selected substances. Special attention should be paid to phenylester plasticizers, degradation products of antioxidants and polycyclic aromatic hydrocarbon (PAHs). Changes in the migration of substances from the samples were analyzed using orthogonal partial least squares-discriminant analysis (OPLS-DA), and it was found that the migration of substances from the final products was elevated compared with that from the masterbatch samples. This study can provide a theoretical basis for the analysis and safety risk assessment of migrating substances in rHDPE in contact with food.

In this study, electrospinning was used to connect carbon nanofibers (CNFs) with multiple metals. Then, through high-temperature graphitization technology, uniformly sized high-entropy alloy nanoparticles (HEA NPs) were successfully synthesized in situ on CNFs. An electrochemical sensor for the simultaneous and sensitive detection of three heavy metal ions was fabricated based on FeCoNiCrCe/CNFs. In 0.1 mol/L acetic acid-sodium acetate buffer solution at pH 5, at deposition voltage and time of −1.3 V and 300 s, respectively, the limits of detection (LOD) of the electrochemical sensor were 0.06, 0.005 and 0.005 μmol/L (signal-to-noise ratio = 3) for Cd2+, Pb2+, and Cu2+, respectively. The excellent performance was considered to be attributed to the good conductivity and catalytic activity provided by HEA NPs and the higher specific surface area of CNFs exposing more active sites, which were synergistically conducive to the adsorption and desorption of heavy metal ions, thereby promoting the redox reaction and charge transfer of heavy metal ions. The FeCoNiCrCe/CNFs/GCE electrochemical sensor prepared in this study has promising application prospects in the detection of heavy metal ions in vegetables and fruits.

Lipophilic active substances are of great interest to the field of food and health products because of their natural advantages and potential functional properties. However, they are difficult to effectively digest and absorb in the human body due to their hydrophobicity, environmental sensitivity deficiencies (such as oxygen, light, temperature) and partial or complete degradation in the digestive tract after ingestion. Using alginate nano-delivery carriers with strong stability and barrier effect can effectively solve the above problems while prolonging the release of lipophilic active substances. This paper reviews the structure of alginate and its functional properties such as gelation properties, pH response and biological activity, with a focus on the current status of research on alginate nanocarriers, such as nanoemulsions, nanoparticles, nanogels and nanofibers for the delivery of lipophilic active substances as well as the advantages and disadvantages of different nanocarriers. Finally, this article summarizes the application status of alginate in the food field, aiming to provide a reference for the application of lipophilic active substances in the food field.

Protease has a wide range of applications in actual production, but its free form has poor resistance to adverse external environments, readily causing activity losses. Moreover, free protease is difficult to recover, limiting its application in the food industry. Enzyme immobilization technology can solve these problems well. This article summarizes recent research on immobilized protease from two aspects: immobilization carriers and methods, points out possible challenges, and proposes possible future research directions. Subsequently, this review discusses the great potential of immobilized protease in improving the functional properties of proteins and preparing functionally active peptides. Therefore, the application of more forms of immobilized proteases in the food industry is an important development direction in the future.

With the increase of aging population, the health of the elderly is of great concern. Aging is a complex biological process, accompanied by a gradual loss of physiological integrity of the body and consequently a decline in physiological function. Nutritional intervention through diet is one of the most effective strategies to resist aging. Phytochemicals are a class of bioactive substances that widely exist in fruits, vegetables and drinks. Dietary intake of phytochemicals plays an important role in the anti-aging process. In this article, we summarize the literature concerning the anti-aging effects of phytochemicals in the past decade. First, this article gives an overview of the latest theories of aging, which have been established based on inspiration from model organisms. next, this article briefly outlines the advantages and disadvantages of two model organisms commonly used for studying the theory of aging, Caenorhabditis elegans and rodents (mice or rats). Then, it focuses on elucidating the anti-aging effects and mechanisms of phytochemicals from seven aspects, including enhancing antioxidant capacity, regulating nutrient sensing, activating telomerase activity, repairing mitochondrial function, clearing senescent cells, inducing stem cell proliferation and differentiation, and enhancing anti-inflammatory activity. This article aims to explore the mechanism by which phytochemicals directly or indirectly intervene in the aging process and the application prospects of phytochemicals in food nutrition for the purpose of laying a theoretical foundation for a rational diet for the prevention and treatment of aging-related diseases.

The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive methods include quantitative descriptive analysis (QDA) primarily based on expert panels, and the check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods that are available for experts or consumers to profile the overall sensory characteristics of a product. However, the sensory characteristics of foods can change during consumption, so ‘static’ description methods are unable to fully and accurately represent the sensory characteristics of food products and their delicate changes. Therefore, dynamic sensory description methods such as temporal check-all-that-apply (TCATA), time intensity (TI), and temporal dominance of sensation (TDS), which more accurately and completely describe the sensory characteristics of food products, have attracted great attention. In this article, several common ‘static’ and dynamic sensory description methods and their applications are introduced in order to provide methodological guidance for research on the sensory characteristics of food products.

Rice bran extract (RBE) is a nutritional substance isolated from rice bran. Due to its high content of bioactive components and its good antioxidant capacity, RBE has unique advantages in the food and health fields. Furthermore, the types and contents of bioactive compounds obtained vary depending on the raw materials and preparation methods used. This review systematically discusses the common preparation methods, functional properties and application status of RBE in the context of recent research on it, and points out the shortcomings of the current research. Next, this paper explores the potential application value of RBE in the food and health fields and future research hotspots, in order to provide a theoretical basis for the intensive processing of rice bran.

Human milk oligosaccharides (HMOs), an important bioactive ingredient in breast milk, have become a popular nutritional fortifier in infant formula. While only a limited variety of synthetic functional oligosaccharides is available now, naturally occurring oligosaccharides from animal milk are a promising substitute for HMOs. Goat milk oligosaccharides (GMOs) are rich in neutral oligosaccharides, which are more similar in structure to HMOs. However, most studies on the separation of milk oligosaccharides concentrate on bovine milk oligosaccharides, while little research has been done on milk oligosaccharides from animal species other than cows, and the structure and composition of animal milk oligosaccharides are different from those of HMOs. In addition, there are few systematic studies on the structures and functions of oligosaccharides, which limits the development and utilization of oligosaccharides in animal milk. This review summarizes the latest progress in research on oligosaccharides in animal milk with a focus on the structures, detection methods and physiological functions of GMOs, and it compares and analyzes the structural differences between animal milk oligosaccharides and HMOs. It is anticipated that this review can provide theoretical support for the development and application of animal milk oligosaccharides in the future.

Cellulose is an ideal alternative material to solve the environmental pollution problem caused by petroleum-based food packaging. Due to the high-density hydrogen bond that makes cellulose highly hydrophilic, it is urgent to improve the barrier property of cellulose. This paper reviews the green preparation methods of plant-based cellulose, and elaborates the measures to improve the barrier property of the cellulose. This paper focuses on some examples of the application of cellulose-based barrier packaging materials in fresh and processed foods. Finally, this paper summarizes the current challenges faced by cellulose barrier packaging, hoping to provide impetus for future industrial production.

Phenolic compounds are a class of important plant secondary metabolites, which are regarded as prime constituents of nutraceuticals and functional foods due to their various bioactivities. Lycium barbarum L., an excellent tonic used for both medicinal and dietary purposes, is rich in phenolic compounds and their derivatives. This article aims to review recent progress in research on phenolic compounds and their derivatives in L. barbarum L. with respect to their extraction, separation, identification, and analysis methods as well as their bioactivities. Furthermore, it summarizes the current knowledge on the contribution of phenolic substances to the flavor and taste of L. barbarum L. along with their synthesis and metabolism and reviews recent progress in their deep processing and application. Finally, possible solutions to the problems existing in the research and development of phenolic compounds from L. barbarum L. and an outlook on future prospects are proposed. It is our expectation that this review will provide a reference for further exploration of phenolic compounds and derivatives in L. barbarum L., and offer theoretical guidance for the development and utilization of this specialty resource.

Flavonoids are naturally occurring organic compounds that have a variety of biological activities such as antioxidant and anticancer function, preventing osteoporosis and modulating immunity. Structural modification of flavonoids by microbial fermentation produces more structurally novel derivatives, improving the bioavailability. Intestinal flora, endogenous microorganisms and strains with good transformation efficiency are commonly used for structural modification of flavonoids, and the types of transformation reactions include glycosylation, methylation, hydroxylation, hydrogenation and hydrolysis reactions. The microbial transformation of flavonoids is dominated by the interconversion of flavonoid glycosides and glycosides, allowing enrichment of glycoside-like components in large quantities. This article summarizes the current status of research on microbial transformation of flavonoids such as those in soybeans, Citri Reticulatae Pericarpium, Scutellaria baicalensis, and Epimedium brevicornum, which may provide some references for research on the transformation of flavonoids and the development of new drugs.

Globally, obesity has become the fifth leading risk factor for death, and discoverying prebiotics with preventive and therapeutic effects on obesity is a hot topic in current research. Marine polysaccharides, a special class of bioactive substances from marine organisms, have novel structural features and unique bioactivities due to the unique environment of the ocean. Marine polysaccharides have an excellent potential to treat obesity by regulating glucose and lipid metabolism, inflammatory factor levels, and the gut microbiota. This article reviews the types of marine polysaccharides, the effects of their structures and compositions on their antiobesity activity, and the underlying mechanisms of action. With the aim of providing a basis for the development of antiobesity drugs using marine polysaccharides, the article focuses on discussing the signaling pathways by which marine polysaccharides inhibit obesity through the gut microbiota, and gives an outlook on the application of marine polysaccharides for obesity inhibition.

In recent years, the antibacterial activity of plant essential oils has been extensively researched and applied in the food, drug, and cosmetics industries. Extensive research has discovered that plant essential oils can inhibit microbial growth in various ways such as disrupting the bacterial cell membrane, interfering with cellular metabolic activities, and influencing the synthesis of bacterial nucleic acids and proteins. Furthermore, plant essential oils exhibit a complex composition, with multiple target sites and broad-spectrum antibacterial properties. With the continuous advancement of research, omics technologies have made it possible to dissect the antibacterial mechanisms of plant essential oils. This article starts with an introduction to the classification and antibacterial activities of plant essential oils, and then summarizes recent progress in research on the antibacterial mechanisms of plant essential oils from the aspects of transcriptomics, proteomics, metabolomics, and multi-omics. Finally, this review provides an outlook on the future of this field, aiming to provide a theoretical foundation for understanding the multi-target antibacterial mechanisms of plant essential oils and for their application in the food industry.

Lactoferrin has various beneficial bioactive functions as well as good biocompatibility and safety. Lactoferrin-based nanoparticles have found wide applications for packaging, protecting, and delivering food functional factors. This article reviews the structure of lactoferrin, lactoferrin receptors, and the functions of lactoferrin-based nanoparticles in the delivery of food functional factors, with a focus on the progress made in the past five years in lactoferrin-based nanoparticles for improving the bioavailability, stability, gastrointestinal absorption efficiency and controlled release of food functional factors. Currently, the use of lactoferrin-based nanoparticles significantly enhances the stability and bioavailability of functional factors in foods and increases the effective concentration and duration of these factors in the body. However, there are still numerous limitations and obstacles for lactoferrin-based nanoparticles, highlighting the need for further design and research.

Several guidelines and expert consensuses issued by the World Health Organization (WTO), the European Society for Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN), the American Academy of Pediatrics (AAP) and relevant Chinese associations provide recommendations and corresponding evidence-based medical evidence for the enteral nutritional requirements of preterm or low-birth-weight infants. Relevant clinical nutrition research has greatly progressed. Foods for special medical purposes (FSMPs) designed to meet the nutritional requirements of preterm or low-birth-weight infants provide an option for enteral nutrition support when necessary. This review article summarizes progress in research on the nutritional requirements of preterm or low-birth-weight infants and the clinical application of the major categories of FSMP products, and analyzes the existing problems. Based on the current consensus, this article discusses science and safety issues that need adequate consideration when FSMPs for preterm or low-birth-weight infants are registered for sale, so as to provide a reference for the development and registration of relevant products.