To explore the regulatory mechanism of the natural compound macelignan on apoptosis and autophagy in hippocampal neurons, this study investigated the effect of macelignan on the survival rate of HT22 cell line under glutamate-induced oxidative stress. Morphological changes and apoptosis were assessed by hematoxylin-eosin (HE) staining, terminal deoxynucleotidyl transferase (TDT)-mediated dUTP nick-end labeling (TUNEL) staining and flow cytometry. The binding of macelignan with phosphatidylinositide 3-kinase (PI3K) was analyzed by molecular docking. Western blot was used to analyze the effects of macrolignan combined with the PI3K inhibitor LY294002 or the autophagy inhibitor 3-methyladenine (3-MA) on the protein expression levels of PI3K and protein kinase B (Akt), as well as apoptosis and autophagy-related proteins such as cleaved caspase-3, microtubule-associated protein light chain 3 beta (LC3B), and autophagy related gene 5 (Atg5). The results demonstrated that macelignan promoted HT22 cell viability and suppressed apoptosis in a concentration-dependent manner. It could enhance the phosphorylation of p-PI3K and p-Akt, inhibit the expression of cleaved caspase-3, and exert an anti-apoptotic effect via the PI3K/Akt signaling pathway. Meanwhile, it could inhibit autophagy by reducing the expression of Atg5 and LC3B and increasing the level of p62. LY294002 could block the promoting effect of macelignan on the phosphorylation of PI3K and Akt, while 3-MA could enhance its neuroprotective effect. In conclusion, macelignan exerts a neuroprotective effect through activating the PI3K/Akt signaling pathway, inhibiting autophagy and attenuating glutamate-induced apoptosis in HT22 cells.

In this study, the effect of basal zinc fertilization combined with foliar application of calcium on the appearance, nutritional and flavor quality of tomato (cv. Zheyingfen 1) was investigated through pot cultivation experiments. Basal zinc fertilization at two concentrations (0 and 0.1 g/L) followed by foliar application of different concentrations of CaCl2 (0, 2.5, 5, and 10 g/L) was performed in a total of 8 treatments. The results showed that the combined application of calcium and zinc significantly improved the appearance of tomato fruit and increased the number of fruits per cluster, fruit transverse diameter, and single fruit mass, the most pronounce effect being observed in the 0.1 g/L zinc + 5 g/L CaCl2 treatment (T6). In terms of nutritional quality, the combined application significantly enhanced the contents of soluble solids, soluble protein, vitamin C, lycopene, and flavonoids in tomato fruit, with the most pronounced effect being observed in treatment T6. The combined application of calcium and zinc also significantly influenced the composition and content of amino acids in tomato fruit. The contents of various taste-active amino acids and essential amino acids were the highest in treatment T6, showing that this treatment improved the flavor quality of tomatoes. Additionally, the combined application significantly affected the types and contents of volatile flavor compounds in tomato fruit, increasing the levels of substances that contribute positively to tomato flavor. Principal component analysis (PCA) showed that treatment 6 gained the highest comprehensive score. In conclusion, compared with individual applications, the combined application of calcium and zinc more effectively promoted fruit growth and development, enhanced overall nutritional quality, and facilitated the accumulation of flavor compounds. The combination of 0.1 g/L zinc and 5 g/L calcium chloride demonstrated the best promoting effect on tomato fruit quality.

This study investigated the effect of chitosan oligosaccharide treatment on the quality of blueberry fruit, with a particular focus on the types and contents of anthocyanins. After applying varying concentrations (0 (control), 25, 50, 100 mg/L) of chitosan oligosaccharide via foliar spraying or root drenching, single fruit mass, soluble solids content, hardness, and levels of VC, VE, total phenolics, flavonoids and anthocyanins were measured. The results showed that chitosan oligosaccharide treatment improved blueberry quality in a concentration-dependent manner, the effect being most pronounced at 50 mg/L concentration. Compared with the control group, 50 mg/L chitosan oligosaccharide increased the single fruit mass by 9.0%, horizontal diameter by 2.7%, vertical diameter by 4.9%, soluble solids content by 18.4%, and hardness by 15.6%. Additionally, this treatment enhanced the contents of total phenolics, flavonoids, VC, and VE by 21.7%, 28.6%, 79.6%, and 19.8%, respectively, while reducing the diversity of anthocyanins but significantly increasing the content of major anthocyanins. Total anthocyanin content increased by 7.0%, and the content of the major anthocyanin delphinidin by 1.3% when compared with the control. Furthermore, we found that chitosan oligosaccharide treatment could regulate the metabolic pathways of anthocyanin glycosides, and the enrichment of the 3MaT1, 3RT and 3GGT genes led to changes in the types and contents of anthocyanins. In summary, the application of chitosan oligosaccharide during the growth period of blueberry plants can effectively improve fruit quality, which is meaningful for guiding the improvement of blueberry cultivation technology.

The antibacterial mechanism of bacteriocin produced by Lactococcus lactis Q13 against methicillin-resistant Staphylococcus aureus (MRSA) was investigated in this study. The minimum inhibitory concentration (MIC) of the bacteriocin was tested, and its effects on bacterial growth, biofilm formation and DNA replication were evaluated. Meanwhile, quantitative polymerase chain reaction (qPCR) was used to study the effect of the bacteriocin on the expression of biofilm formation-related genes, virulence genes and genes related to DNA replication in MRSA. The results showed that bacteriocin Q13 could inhibit the growth of MRSA, with an MIC of 0.78 mg/mL. Scanning electron microscopy showed that bacteriocin Q13 could destroy the cell membrane of MRSA, leading to the leakage of intracellular contents. The leakage of nucleic acid and protein from MRSA cells increased obviously at all concentrations of bacteriocin Q13. At 1 MIC concentration, the leakage of nucleic acid and protein increased by 614.71% and 1 173.91%, respectively. The bacteriocin could inhibit and eradicate the biofilm of MRSA. At 1 MIC concentration, the inhibition rate and eradication rate of MRSA biofilm were 95.03% and 56.14%, respectively. Both synergistic and antagonistic effects were observed between antibiotics and bacteriocin Q13. The DNA content of MRSA cells decreased after treatment with the bacteriocin, and the expression of drug resistance genes, membrane formation-related genes, virulence genes and DNA replication-related genes was down-regulated. This study showed the potential of bacteriocin Q13 as a natural preservative in the food industry.

Soluble dietary fiber (SDF) from edible mushrooms has good biological activity. In order to develop and utilize SDF from edible mushrooms, the present study determined the SDF contents in different edible mushrooms by sequential enzymatic hydrolysis. SDF-rich mushrooms were selected and evaluated for their in vitro antioxidant activity, nitrite adsorption capacity, in vitro glucose-lowering (glucose adsorption capacity, α-amylase inhibitory and α-glucosidase inhibitory activity) and lipid-lowering (cholesterol esterase, pancreatic lipase, and cholesterol micelle solubility inhibitory activity) activities. Finally, SDF from Lyophyllum decastes, which had the best overall bioactivity among all tested species, was selected for structural characteristic analysis. Monosaccharide analysis showed that SDF from L. decastes consisted of glucose, galactose, mannose and glucuronic acid. Fourier transform infrared (FTIR) spectroscopy showed that the SDF exhibited characteristic absorption peaks of polysaccharides. Scanning electron microscopy (SEM) showed that it possessed an obvious porous structure. The results of this study indicate that the SDF from L. decastes is an excellent ingredient for functional foods with hypoglycemic and hypolipidemic activity.

This study investigated the physicochemical properties, enzyme activities, volatile flavor components, microbial communities, and sensory evaluation of high-temperature Daqu (HTD) during the maturation process, and a standard system was established for comprehensive quality evaluation of HTD. There were obvious changes in the physicochemical properties, enzyme activities, and volatile flavor components at different storage periods, which affected the sensory evaluation of HTD to a certain extent. The results of high-throughput sequencing revealed significant microbial diversity, and showed that the bacterial community changed significantly more than did the fungal community. During the storage process, the dominant bacterial genera were Kroppenstedtia and Thermoascus. The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality. Lactococcus, Candida, Pichia, Paecilomyces, and protease activity played a crucial role in the formation of isovaleraldehyde. Acidic protease activity had the greatest impact on the microbial community. Moisture promoted isobutyric acid generation. Furthermore, the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics. Consequently, this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor baijiu.

To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple sources. The taste descriptors were screened, sorted out and classified by domestic and international methods for flavor wheel construction of liquors. A total of 38 taste descriptors were identified, which were primarily classified into five categories, namely, basic taste, pungency, texture, body and aftertaste, and defined or interpreted. Besides, the citation frequency of each descriptor was determined by selecting appropriate items. Finally, a taste wheel of baijiu with a relatively quantitative reference framework was constructed. Its development and application provide a powerful and effective auxiliary tool for the quality evaluation and promotion of baijiu.

To elucidate the intrinsic connection between the fatty acid composition and crystallization properties of oils and the freeze-thaw stability and whipping properties of whipping cream emulsion, this study investigated the impacts of palm kernel oil (PKO), fully hydrogenated palm kernel oil (FHPKO), palm kernel stearin (PKS), and palm oil stearin (POS) on the quality of non-dairy whipping cream subjected to 1, 3 and 5 freeze-thaw cycles. The results revealed that the stability and whipping properties of frozen-thawed lauric acid-rich oil emulsion were generally superior to those of its palmitic acid-rich counterpart. For lauric acid-rich fat, the higher the proportion of fatty acids with 18 carbons, the better the emulsion stability and whipping properties. The initial melting temperature of PKO, with the higher oleic acid (C18:1) content, was the lowest, and the crystals formed were small and had poor thermal stability. The stability of PKO emulsion subjected to five freeze-thaw cycles was the strongest, and its overrun was higher, but the height of PKO-based whipped cream decreased significantly after 6 hours. The crystals formed by FHPKO, with the highest stearic acid (C18:0) content, were small and dense. After 5 freeze-thaw cycles, the proportion of interfacial proteins in FHPKO emulsion, which exhibited strong stability, the highest overrun and the best aeration stability, slightly decreased. In contrast, PKS, with the highest myristic acid (C14:0) content, formed fine granular crystals and showed the most serious partial coalescence of fat globules, resulting in the largest emulsion viscosity and particle size, the lowest overrun, and syneresis in whipping cream. POS, of which palmitic acid (C16:0) was the major fatty acid, had the highest initial melting temperature and could form large coarse crystals. The proportion of interfacial proteins in POS emulsion undergoing 5 freeze-thaw cycles was the lowest, leading to significant partial coalescence of fat globules, emulsion instability, low overrun and syneresis in whipping cream. This study provides theoretical support for the production of whipping cream with high freeze-thaw stability and excellent whipping characteristics.

This study investigated the effects of different carriers on the digestion and absorption of astaxanthin from Pacific white shrimps aiming to provide a reference for the development and utilization of astaxanthin. Astaxanthin liposomes and astaxanthin microcapsules were successfully prepared by the thin-film ultrasonic method and the antisolvent precipitation method, respectively, and their physiological and biochemical properties were evaluated. Experimental results showed that excess amounts of wall material made the system unstable, thereby impacting the encapsulation efficiency. Additionally, a larger amount of the stabilizer cholesterol in liposomes did not necessarily lead to better results. Under optimized conditions, the encapsulation efficiencies of both astaxanthin liposomes and microcapsules were above 85%, the former being somewhat higher than the latter. The optimized preparation conditions for astaxanthin microcapsules were 2.5% zein concentration, 0.005% astaxanthin stock solution, and ultrapure water at pH 7, and those for astaxanthin were 4% soy lecithin concentration, 0.6% cholesterol concentration, and 0.004% astaxanthin stock solution concentration. Particle size analysis and transmission electron microscopy (TEM) showed that both samples were spherical particles of approximately 100 nm in diameter with smooth surfaces and fully encapsulated structures. In storage stability experiments, freeze-dried microcapsule powder exhibited the highest retention rate of astaxanthin (82.57%), but when preserved in liquid form, the retention rate of astaxanthin microcapsules was lower than that of astaxanthin liposomes. Encapsulated astaxanthin had higher antioxidant capacity than astaxanthin-containing oil at the same concentration. In in vitro simulated gastrointestinal digestion, the digestibilities of both astaxanthin liposomes and microcapsules were above 86%, the former being the latter. Both of them were immune to simulated gastric juice, and astaxanthin was slowly released from them in the simulated intestinal environment after gastric digestion, ensuring its absorption and utilization in the intestine tract. Astaxanthin-containing oil, astaxanthin liposomes and microcapsules diluted 5 and 10 folds were non-toxic to Caco-2 cells, and inhibited the production of reactive oxygen species (ROS) in oxidatively stressed cells. Among them, astaxanthin liposomes exhibited the highest absorption and transport efficiency and the strongest antioxidant activity. Astaxanthin, oil, lecithin, and zein could be absorbed by Caco-2 cells, but due to the limitations of conditions, Caco-2 cells absorbed more astaxanthin liposomes and astaxanthin-containing oil.

This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products.

To address the poor extensibility of cellulose nanocrystal (CNC)/starch composite film, tiger nut starch (TNS), dialdehyde starch (DAS), and CNC were prepared from tiger nut meal and used to fabricate CNC/TNS composite films incorporated with different concentrations of DAS. The effects of different concentrations of DAS on the structure and properties of CNC/TNS composite films were investigated. The results showed that the characteristic peak corresponding to the aldehyde group appeared at 1 730 cm-1 in the Fourier transform infrared spectroscopy (FTIR). DAS exhibited an amorphous flake-like structure with a relative aldehyde content of 85.35%. The characteristic peak for aldehyde groups disappeared in the FTIR of the composite film, accompanied by a decrease in the hydroxyl absorption peak. The X-ray diffraction (XRD) pattern showed a reduction or disappearance of the crystallization peak corresponding to CNC, indicating that DAS was crosslinked with both CNC and TNS. After crosslinking, the intermolecular interactions in the composite films were enhanced, resulting in changes in the internal molecular structure and a 21.16%–83.31% increase in elongation at break. The films with DAS concentrations of 0.2% and 1.0% showed improved compatibility between CNC and TNS, as well as reduced roughness and thickness, and the oxygen barrier capacity increased by 14.14% and 51.37%, respectively. These findings demonstrate that DAS, at an appropriate concentration, can significantly enhance the overall properties of CNC/starch composite film.

In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prepared nano-emulsion, consisting of 5% hWPI, 5% WPI, and 5% MD, was unimodal. The surface of the microcapsules showed no cracks, and the encapsulation efficiency reached up to 96.5%. Curcumin addition did not significantly affect the particle size, ζ-potential, or encapsulation efficiency, yet it markedly improved the microcapsules’ re-dissolution rate (from 74.65% to 82.01%) and slightly enhanced the thermal stability. These results could be explained by the fact that curcumin and protein formed a soluble complex through hydrophobic interaction and hydrogen bonds. As the content of curcumin increased, more curcumin was adsorbed to the oil-water interface, which delayed the degradation of polyunsaturated fatty acids and improved the oxidative stability of microcapsules. After storage at 45 ℃ for 35 days, the retention rates of curcumin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in the 0.2% curcumin-loaded microcapsules were 81%, 39% and 39%, respectively. This study provides a reference for the development of industrial microcapsule products of functional oils and polyphenols.

This study aimed to select cryotolerant lactic acid bacteria with bioprotective potential and to investigate their low-temperature adaptability and bacteriostatic properties. The results demonstrated that Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 exhibited a higher tolerance to low temperatures (4 and 7 ℃) when compared with Latilactobacillus sakei B2. In addition, they maintained high activities of superoxide dismutase and protease, as well as good morphological integrity. These two strains significantly inhibited the growth of common spoilage bacteria (Staphylococcus epidermidis, Acinetobacter baumannii, and Brochothrix thermosphacta) in meat products and their inhibitory capacity was substantially higher than that of the commercial strain L. sakei B2. The extracellular metabolites of the two strains retained antibacterial activity after heat treatment at 85 ℃. Trypsin treatment significantly decreased the bacteriostatic activity of the metabolites. Moreover, the bacteriostatic activity of both strains decreased as the pH level increased, disappearing at pH 7. In conclusion, both P. acidilactici L1 and L. plantarum HG1-1 have bacteriostatic activity under low-temperature conditions, showing potential as bioprotectants for low-temperature meat products.

Polygalacturonases (PGA) have important application prospects in the field of food processing. This study aims to heterologously express and characterize the thermophilic polygalacturonase AfPGA from Aspergillus fumigatus HBFH5 and explore its application for the preparation of pectin oligosaccharides (POS) form pineapple peel. The results showed that the polygalacturonase AfPGA belongs to the GH28 family, with a molecular mass of 39.2 kDa and an optimal temperature of 70 ℃. After treatment at 55 ℃ for 1 h, the enzyme’s activity remained stable. The optimal pH value was 5.0, and over 80% of the initial activity remained after treatment for 1 hour within the pH range of 2.0–12.0. It had strong resistance to various metal ions and chemical reagents. When using polygalacturonic acid as the substrate, the Km and Vmax of the recombinant enzyme were 1.05 mg/mL and 52.6 μmol/(min·mg), respectively. Molecular dynamics (MD) simulation analysis found that the root mean square deviation (RMSD) and root mean square fluctuation (RMSF) of the mesophilic polygalacturonase ADPG2 were higher than those of AfPGA. In addition, POS prepared with AfPGA had strong antibacterial activity, which could significantly inhibit the growth of Salmonella, Staphylococcus aureus, Escherichia coli, and Shigella. POS also had good antioxidant properties. In summary, this study enriches the resources of thermophilic PGA, providing theoretical support for the application of this enzyme in POS preparation.

In this study, triosephosphate isomerase was incubated in the presence of exogenous protein kinase A and S-nitrosoglutathione to elucidate the regulatory effects of phosphorylation and nitrosylation on the enzyme’s activity as a function of incubation time. High expression models of triosephosphate isomerase modification by phosphorylation and nitrosylation were constructed under different temperature conditions. The results showed that after 6 h incubation at 4 ℃, the triosephosphate isomerase activity, phosphorylation and nitrosylation levels of the control group were significantly lower than those of the constant temperature + modification group, suggesting that phosphorylation and nitrosylation worked together to improve the activity of triosephosphate isomerase. Compared with the constant temperature + modification group, the effect of phosphorylation on the activity of triosephosphate isomerase was weaker in the amplitude fluctuation + modification group, but stronger in the frequency fluctuation + modification group. After 6 h incubation, the relative content of β-sheet was significantly higher and that of random coil was significantly lower in both fluctuating temperature + modification groups than in the constant temperature + modification group. Atomic force microscopic (AFM) observation found that for all three treatment groups, the dimension of triosephosphate isomerase was smaller at 12 h than at 0 h, but no difference was observed among the three treatment groups. In conclusion, the increase in phosphorylation and nitrosylation levels slowed down the decline in the activity of triosephosphate isomerase in vitro at 4 ℃, and amplitude or frequency fluctuations of incubation temperature affected the regulatory effect of phosphorylation and nitrosylation on triosephosphate isomerase activity, leading to increased activity in the early stages of incubation and inhibiting the structural transition from order to disorder.

This study obtained a strain producing high yield of exopolysaccharide (EPS), which was identified as Lactiplantibacillus plantarum HZB-30. The strain produced 230.66 mg/L of EPS after fermentation for 28 h. The molecular mass of EPS produced by HZB-30 was 14 639 Da, which was composed of several monosaccharides, such as glucose (37.76%) and galactose (19.15%). The EPS had high inhibitory activity against xanthine oxidase (XO) with an inhibition rate of 80.2%. After in vitro simulated digestion, the digestibility of the EPS was 20.7%, and 43.3% of the initial xanthine oxidase inhibitory activity remained. In an HK-2 cell model of hyperuricemia, the EPS at 20–60 μg/mL effectively decreased the levels of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), IL-6, and IL-8 and inhibited the accumulation of uric acid. The findings from this study are both theoretically and practically important for the application of HZB-30-derived EPS to develop anti-hyperuricemic food products.

Objective: To analyze the domains of κ-carrageenase from Pseudoalteromonas tetraodonis, construct domain truncation mutants, and investigate the effect of non-catalytic domains on the enzymatic properties and structure of P. tetraodonis κ-carrageenase. Methods: Escherichia coli was used to heterologously express the wild-type (WT) κ-carrageenase and the truncated mutant GH, containing only the catalytic domain of glycoside hydrolase (immunoglobulin (Ig)-like domain-deleted). We determined the enzymatic properties of WT and GH by the 3,5-dinitrosalicylic acid (DNS) method, and studied the changes in the microscopic structure of the enzyme using molecular docking and molecular dynamics simulation. Results: Both WT and its truncated mutant were successfully expressed in vitro. The molecular mass of WT and GH were 44.0 and 35.0 kDa, respectively, and both of them specifically cleaved κ-carrageenan. Enzymatic characterization revealed that deletion of the Ig-like domain did not affect the substrate specificity, optimal reaction temperature, optimal reaction pH, or hydrolysate composition, but decreased the enzyme’s thermal, strong acid (pH 4.0) and strong base (pH 11.0) stability, as well as its substrate affinity. Molecular docking and molecular dynamics simulation analyses showed that after the truncation of the Ig-like domain, the interaction between κ-carrageenanase and its substate κ-carrageenan tetrasaccharide was enhanced, the structural rigidity of the enzyme was increased, and the cyclic structure of the F1, F3, and F5 finger regions became less flexible, and the β-sheet structure of the F2 and F6 finger regions became more flexible. These structural changes might be the cause of the improved catalytic activity and thermal stability of GH. Conclusion: Our findings on the relationship between the non-catalytic Ig-like domain and enzyme properties of P. tetraodonis κ-carrageenase provide a theoretical basis for research on the structure and function of the enzyme, as well as its application.

Objective: To investigate the ameliorative effect and mechanism of Parabacteroides distasonis on cognitive impairment caused by type 2 diabetes mellitus (T2DM). Methods: Ten-week-old db/db mice were administered with P. distasonis (1 × 109 CFU/mL) by gavage for 5 weeks. During this period, the body mass and insulin resistance of all mice were monitored. Behavioral tests were conducted to evaluate changes in spatial memory, recognition memory, and working memory capacity. Furthermore, serum levels of insulin, total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG) were measured, along with morphological and inflammatory changes in liver, brain, and colon tissues. Additionally, changes in serum bile acids and the mRNA expression of genes associated with bile acid metabolism were examined. Results: Intervention with P. distasonis effectively regulated blood glucose homeostasis and insulin resistance in db/db mice. It reduced the mass of adipose tissue, decreased hepatic fat accumulation, and lowered serum concentrations of TC, LDL-C and TG. The intervention restored colonic morphology, protected intestinal barrier integrity, and reduced intestinal inflammation. It also promoted bile acid production and activated bile acid metabolism-related signaling pathways. Meanwhile, it suppressed cerebral neuroinflammation and oxidative stress, repaired neuronal damage, and significantly alleviated cognitive impairment. Conclusion: P. distasonis intervention can lower blood glucose, alleviate insulin resistance, and mitigate glucose and lipid metabolic disorders as well as cognitive dysfunction induced by T2DM, showing potential as a new generation of probiotics for diabetic management.

Objective: To find a novel probiotic strain capable of effectively alleviating hyperuricemia (HUA) and to validate its inhibitory effect on HUA in an animal model. Methods: All mice were randomly divided into four groups (n = 6 per group): control (CON), HUA model, Bacillus paralicheniformis Q13 intervention (Q13), and allopurinol intervention (ADC). The modeling and administration lasted for a total of 14 days. One hour after the final administration, blood, kidney, liver, colon, and feces samples were collected from each group for subsequent analysis. The disc diffusion method was employed to evaluate the susceptibility of this strain to 13 antibiotics and the tolerance to gastric and intestinal fluids was assessed. Results: Q13 effectively alleviated the elevation of serum uric acid levels, inhibited the activity of xanthine oxidase in the liver (P < 0.01), and protected renal function in mice. Furthermore, Q13 significantly increased hepatic superoxide dismutase (SOD) activity (P < 0.01) and decreased hepatic malondialdehyde (MDA) content (P < 0.01) in mice. It helped maintain normal high-density lipoprotein cholesterol (HDL-C) levels while significantly reducing low-density lipoprotein cholesterol (LDL-C) levels (P < 0.05). Q13 also reduced endotoxin levels in the liver (P < 0.01) and inhibited the secretion of renal inflammatory cytokines such as interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α) (P < 0.01), as well as ameliorating the histopathological changes of the kidney, liver, and colon. Moreover, it rectified the dysbiosis of gut microbiota induced by potassium oxonate, restoring the Bacteroidetes-to-Firmicutes ratio (Bac/Firm ratio) to the level of the CON group and decreasing the abundance of the inflammation-associated phylum TM7. Q13 was susceptible or moderately susceptible to all 13 antibiotics. The 4-h survival rate of Q13 was over 95% in artificial gastric juice and over 86% in artificial intestinal juice. Conclusion: B. paralicheniformis Q13 significantly inhibited the elevation of uric acid and enhanced renal function. Moreover, it significantly down-regulated xanthine oxidase activity, mitigated renal, hepatic and colonic injury induced by potassium oxonate in mice, abated renal inflammation, boosted hepatic antioxidant function, and modulated the homeostasis of gut microbiota, ultimately alleviating HUA. This study provides scientific support for the development of probiotic products containing B. paralicheniformis Q13 for preventing and alleviating HUA.

Objective: To investigate the effect of resveratrol (RSV) in increasing the sensitivity of pancreatic cancer cells to cisplatin (DDP) through inhibition of dihydroorotatede hydrogenase (DHODH) and to analyze its potential mechanism of action from the perspective of ferroptosis. Methods: The human pancreatic ductal cancer cell line PANC1 (0, 10, 20, 30, 40, 50, 60, 70, and 80 μmol/L) and the human orthotopic pancreatic cancer cell line BxPC-3 (0, 2, 4, 6, 8, 10, 12, and 14 μmol/L) were treated with different doses of DDP to induce ferroptosis. Subsequently, the effect of intervention with brequinar (BQR) or RSV was explored on DDP-induced ferroptosis in pancreatic cancer cells. To explore the effects of DDP combined with BQR or RSV on ferroptosis-related intracellular molecules, cell viability was determined by the cell counting kit-8 (CCK-8) assay, and Western blot was used to detect the expression levels of glutathione peroxidase 4 (GPX4), recombinant solute carrier family 7 member 11 (SLC7A11 or xCT) and DHODH in cells. The content of malondialdehyde (MDA) was determined spectrophotometrically to evaluate the degree of lipid peroxidation. The level of intracellular reactive oxygen species (ROS) was detected using DCFH-DA probe to further understand the changes of oxidative stress. The fluorescent probe JC-1 was used to detect mitochondrial membrane potential (MMP) to explore the changes of mitochondrial function in cells. Immunofluorescence was used to detect the level of the cell proliferation marker Ki-67 to evaluate the changes of cell proliferation. Results: DDP treatment induced ferroptosis in pancreatic cancer cells (P < 0.05). Both BQR and RSV alone or in combination with DDP significantly decreased the protein expression levels of GPX4, xCT, and DHODH in pancreatic cancer cells (P < 0.05), as well as the levels of MMP and Ki-67 (P < 0.05). In contrast, BQR/RSV treatment elevated the levels of intracellular ROS and MDA (P < 0.05), and the effect was more pronounced in combination with DDP (P < 0.05). Transfection with DHODH adenovirus significantly reversed the inhibitory effect of DDP combined with RSV on the proliferation of pancreatic cancer cells (P < 0.05). Conclusion: DHODH expression is up-regulated in pancreatic cancer tissues. DHODH inhibition promotes ferroptosis and enhances cisplatin sensitivity in pancreatic cancer cells. RSV may act as an inhibitor of DHODH to promote cisplatin-induced ferroptosis in pancreatic cancer cells.

This study employed conventional methods to systematically analyze the moisture, ash, total protein, fat, carbohydrate, minerals, vitamins B, amino acids, starch nutritional fractions, and bioactive components of finger millet (Eleusine coracana (L.) Gaertn.). The in vitro antioxidant activity of the bioactive components obtained using solvents of different polarities was evaluated, and the strong antioxidant components were identified using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that the contents of moisture, ash, protein, fat, and carbohydrates in finger millet were 10.06%, 1.92%, 12.98%, 1.67%, and 73.31%, respectively. Slowly digestible starch and resistant starch totally accounted for 83.87% of the total starch. Finger millet was rich in calcium, manganese, iron, zinc elements, and vitamin B1. The total amino acid content was 53.27 mg/g, containing all 20 common amino acids, with essential amino acids accounting for 37.4% of the total amino acids. The total polyphenol, total flavonoid and total saponin contents of finger millet were 571, 533 and 251 mg/100 g, respectively. The ethyl acetate extractable fraction had the strongest antioxidant activity, and UPLC-MS/MS detected 59 phenolic acid compounds and 74 flavonoid compounds. The majority of the top 30 most abundant components were found to have strong biological activity. The above results indicate that finger millet has rich nutritional components, and its extracts have good antioxidant activity. This new food resource has broad application prospects.

This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions: Hefei (HF), Harbin (HRB), Huangshan (HS), Suzhou (SZ) and Chengdu (CD) using multivariate analysis. The findings revealed significant differences in the water contents, water activity, pH, L*, a*, and b* values of fermented sausage samples in different regions. The results from electronic tongue confirmed that the SZ and CD samples exhibited significantly higher umami, richness, and saltiness when compared with the other samples. The electronic nose results indicated that sensor W5S exhibited the highest response values for all analyzed samples. A total of 121 volatile compounds were identified in all samples, among which 26 were selected as key volatile compounds. Eucalyptol, neral, and benzaldehyde were identified as the most important volatile compounds in the HRB, SZ, and CD samples, respectively, while (E)-2-nonenal was identified as the most important volatile compound in the HF and HS samples. Partial least squares-discriminant analysis (PLS-DA) revealed that the HS, SZ, and HF samples shared similar aroma characteristics, whereas the HS and HF samples exhibited similar taste profiles. In total, 25 differential volatile compounds were selected using the cutoff of variable importance in projection (VIP) value > 1 and P < 0.05. Furthermore, the correlation analysis between key volatile compounds and taste suggested that 1-octen-3-ol, hexanal, heptanal, and (E)-2-nonenal played critical roles in modulating the taste. These findings provide theoretical guidance for improving the flavor of traditional fermented sausages.

This study aimed to evaluate the quality attributes and components of instant Pu-erh tea produced by liquid-state fermentation with Pantoea camelliae Z09. Colorimetric analysis and headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used for a comparative evaluation of instant tea samples made from non-fermented sun-dried tea leaves (UIPT), sun-dried tea leaves subjected to natural liquid-state fermentation (NIPT) and inoculated liquid-state fermentation with P. camelliae Z09 (PIPT) for 24 h. Sensory evaluation revealed that PIPT infusion had a reddish brown color, a mellow and slightly sweet taste, and a strong floral and fruity aroma, which was distinct from UIPT and NIPT infusions. A total of 29 volatile components were detected in PIPT infusion, including phenylethanol and methyl nonyl ketone, which contribute to the aroma of rose and citrus oils. In addition, the analysis of the non-volatile composition of PIPT indicated that P. camelliae Z09 promoted the degradation and conversion of theanine and catechins while significantly increasing the synthesis of theabrownins, thereby increasing the mellow taste of instant Pu-erh tea. Correlation analysis showed that theanine, catechin and epigallocatechin gallate were significantly negatively correlated with the synthesis of theabrownins (P < 0.05), indicating that they might be involved in the synthesis of theabrownins. In addition, the contents of theabrownins, theanine, catechin, soluble proteins and total soluble sugars had significant effects on the L*, a* and b* values. The results of multiple batches of scaled-up fermentation showed that instant Pu-erh tea (F-PIPT) prepared in a 100 L fermenter was superior to PIPT with respect to infusion color quality and key ingredient contents, and the scale-up production was feasible and stable. This study fills the gap in the application of bacteria in the liquid-state fermentation of tea and provides a new idea for the development of quality tea products.

To explore differential metabolites among green teas made from different Huangjincha cultivars, this study combined sensory evaluation, high performance liquid chromatography (HPLC), and ultra-high performance liquid chromatography-quadrupole orbitrap mass spectrometry (UPLC-Q-Exactive/MS)-based metabolomics to compare the quality and biochemical components of five Huangjincha green teas (Baojing Huangjincha 1, Huangjincha 2, Huangjincha 3, Huangjincha 5, and Huangjincha 16). The sensory evaluation results indicated that each Huangjincha green tea had its own characteristics. A total of 173 metabolites were identified and classified into 11 categories including 16 N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF) compounds. The contents of 16 metabolites quantitatively determined by HPLC were consistent with the metabolomics results. Huangjincha 5, Huangjincha 3, and Huangjincha 16 were grouped into one cluster, while Baojing Huangjincha 1 and Huangjincha 2 were grouped into another. Baojing Huangjincha 1 had relatively high contents of amino acids and theanine, as well as the total amount of 9 EPSF compounds. The contents of procyanidins, isovitexin, luteolin-8-C-glucoside, and vitexin in Huangjincha 2 was relatively high. Huangjincha 3 had high contents of water extract, tea polyphenols, epigallocatechin-3-O-(3-O-methyl)-gallate (EGCG3’’Me), epigallocatechin-3-O-(4-O-methyl)gallate (EGCG4’’Me). Huangjincha 5 had high contents of apigenin, orientin, kaempferol, and theaflavins. Benzyl primeveroside as an aroma precursor was found to be the differential metabolite in Huangjincha 2 and Huangjincha 16 versus Baojing Huangjincha 1, with the highest up-regulation fold change being observed for both Huangjincha 2 and Huangjincha 16. Furthermore, 13, 10, 9, 17, and 5 shared differential metabolites were identified in Baojing Huangjincha 1, Huangjincha 2, Huangjincha 3, Huangjincha 5, and Huangjincha 16 versus four other cultivars, respectively. This study will provide a reference for the breeding and identification of Huangjincha green tea.

In this study, rapeseed seeds were subjected to steam explosion pretreatment (0.4–1.4 MPa) and then cold-pressed into oil. The microstructures of the untreated and treated seeds were characterized by transmission electron microscopy (TEM), and the quality of rapeseed oil was comprehensively evaluated by measuring fatty acid profiles, functional components, and antioxidant capacity. The results showed that after treatment, the seeds’ cell structure became incomplete, accompanied by oil accumulation and protein denaturation. As the explosion pressure increased, the moisture content gradually declined from 42.17% to 92.24%, and the oil yield initially increased and then decreased, and the contents of oleic acid, linoleic acid, and α-linolenic acid significantly changed. The energy generated during steam explosion pretreatment could effectively destroy active substance complexes, resulting in the release of more free polyphenols, so that the average content of total phenols in the treatment group was increased by 9.56 folds on average when compared with the control group. Especially, the content of 2,6-dimethoxy-4-vinylphenol reached a maximum value of 2 157.95 mg/kg. Phenolic compounds could chelate metal ions, consequently enhancing antioxidant activity of the oil. Specifically, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) were increased on average by 13.12 and 12.62 folds, respectively. Meanwhile, the contents of tocopherols and phytosterols increased first due to the dissolution of lipid concomitants, and then decreased due to thermal degradation. Multiple antioxidant components could work together to prolong the induction period of the oxidation of the treated oil up to 22.92 h. In summary, steam explosion pretreatment effectively improved the nutritional and antioxidant properties of rapeseed oil.

In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture characteristics, color, thermodynamic characteristics and microstructure. The results showed that the treatment with re-steaming and secondary retrogradation significantly changed the cooking quality of rice noodles, reducing the cooking loss rate by more than 21.6%, extending the rehydration time by more than 2 min, and increasing the rehydration rate by more than 10.0%. Texture analysis of rehydrated rice noodles showed that this treatment increased the hardness, elasticity and chewiness. The treatment slightly decreased the brightness value L* and increased the yellow/blue value b*. Furthermore, it increased the starting, peak and end temperature of rice noodles, and elevated the enthalpy value by more than 12.2%. Microstructure analysis indicated that the treatment promoted the short-range ordered rearrangement of starch chains, densifying the internal structure of rice noodles. In summary, the treatment with re-steaming and secondary retrogradation significantly impacted the quality and microstructure of Liuzhou Luosifen rice noodles. This study provides theoretical support for the quality improvement of Liuzhou Luosifen rice noodles.

To explore the effect of variable-temperature baking technology on the quality of ‘Beauty’ tea, tea samples were prepared by indoor natural withering (IW) or outdoor solar withering (OW) alone or followed by one of three variable-temperature baking treatments, A: 65 ℃ for 4 h-75 ℃ for 2 h-85 ℃ for 1 h, B: 75 ℃ for 4 h-85 ℃ 2 h-95 ℃ for 1 h, and C: 85 ℃ for 4 h-95 ℃ for 2 h-105 ℃ for 1 h, and their taste quality was assessed by sensory evaluation, biochemical composition analysis and non-targeted metabolomics analysis. The results showed that for each withering method, the woodiness and mellowness of ‘Beauty’ tea decreased as the baking temperature increased, and the taste became mellower and richer. The floral and fruity aroma of the tea initially increased and subsequently decreased, and the sweet aroma continued to increase. The overall aroma changed from clean and woody to floral, fruity, nectar-like to sweet. The variations in the contents of caffeine, free amino acids, flavonoids, theaflavins and theabrownin were key to the formation of the difference in the flavor of ‘Beauty’ tea samples. In terms of specific metabolites, umami, sweet and bitter amino acids, as well as catechin components including epigallocatechin, catechin, epigallocatechin gallate and gallic acid, and theobromine were found to be the key differential metabolites, which played a key role in the mellow flavor of IW ‘Beauty’ tea and in the mellow, brisk, prominent honey-like flavor of OW ‘Beauty’ tea. Myrcene, geraniol, cis-linalool oxide, cis-linalool oxide (furans), β-ionone, phenylacetaldehyde and nerolidol were found in ‘Beauty’ tea regardless of the withering method used or the baking temperature, and their contents were the key factors affecting the difference in aroma. For IW, baking treatment B performed best among all baking treatments, being beneficial for the formation of the mellow, honey-like, elegant aroma of IW ‘Beauty’ tea. In contrast, baking treatment A imparted the best quality to OW ‘Beauty’ tea, contributing to the formation of the mellow and brisk taste and the honey-like, nectar-like and elegant aroma of OW ‘Beauty’ tea.

To reduce postharvest losses caused by pathogen infection in blueberry fruit, this study aimed to isolate and identify the pathogens responsible for blueberry fruit rot and to develop environmentally friendly and safe disease control measures. Through tissue isolation, four pathogenic fungi were obtained from naturally infected blueberry fruit, which were identified as Penicillium crustosum, Aspergillus tubingensis, Alternaria alternata, and Fusarium verticillioides based on morphological and molecular analyses. The pathogenicity of these pathogens was ranked as follows: P. crustosum > A. tubingensis > A. alternata > F. verticillioides. All pathogens except F. verticillioides, having low pathogenicity, were selected to analyze their growth and development conditions. The optimal growth temperature for the three fungi was between 25 and 28 ℃. The growth curves showed that the logarithmic growth phase lasted less than 66 h, and spore germination occurred within 12 h. Furthermore, the in vitro effects of 25 natural plant essential oils (EOs) on the pathogens were explored. It was found that most EOs had a potent inhibitory effect on the growth of P. crustosum and A. tubingensis. Among them, jasmine, Ocimum gratissimum L., Litsea cubeba, and Rhodiola rosea essential oils at 2 μL/mL could completely inhibit the growth of all four fungi in vitro, and 2 μL/mL of Dipsacales essential oil could inhibit the growth of P. crustosum, A. tubingensis and A. alternata, with an inhibition rate of 97% for F. verticillioides. In vivo experiments showed that fumigation with L. cubeba or jasmine essential oil significantly reduced the incidence of diseases in blueberry fruit inoculated with P. crustosum, with the former showing a more pronounced effect. Thus, L. cubeba essential oil is expected to be a green alternative measure for controlling blueberry fruit diseases during storage.

Hydrogen sulfide (H2S) is a key intermediate in sulfur metabolism. In order to investigate the role of sulfur metabolism in the effect of sulfur dioxide (SO2) on maintaining the post-harvest quality of table grapes, as well as the potential function of H2S in this process, ‘Munage’ grapes (Vitis vinifera L.) were treated with 500 μL/L SO2 alone or in combination with 0.5 mmol/L DL-propargylglycine (PAG) as a H2S inhibitor. PAG was sprayed on grapes 24 h before harvest and distilled water was used as a control. Grapes were stored at (0 ± 1) ℃ and 80%–90% relative humidity. Fruit firmness, berry shatter, decay incidence, sulfur metabolites, enzymatic activities and gene expression levels were evaluated every 10 days, and correlation analysis was performed. The results showed that SO2 treatment maintained fruit firmness and inhibited the increase of berry shatter and decay incidence. At the end of storage, the fruit hardness of the SO2 treatment group was 36.9% higher than that of the control group, and the grain drop rate and decay rate were 70.5% and 83.7% lower than those of the control group, respectively. Additionally, SO2 promoted the accumulation of the sulfur metabolites SO32-, H2S, cysteine and glutathione (GSH), and improved the activities of sulfite reductase, serine acetyltransferase, O-acetylserine(thiol)lyase, D-cysteine desulftosylase, L-cysteine desulfhydrylase, cystathion β-synthase and 3-mercaptopyruvate sulfur transferase by up-regulating the expression of sulfur metabolism pathway-related genes. These indicated that SO2 had a positively regulatory effect on sulfur metabolism. Correlation analysis revealed that SO32-, H2S, and GSH were positively correlated with fruit firmness and negatively with shatter and decay rates. The combination of PAG and SO2 weakened the regulatory effect of SO2 on sulfur metabolism and thereby the preservation effect of SO2 by inhibiting the synthesis of H2S. In conclusion, SO2 can effectively maintain the postharvest quality of grapes by enhancing sulfur metabolism.

In this study, the effectiveness of four concentrations (0, 0.01, 0.1 and 1.0 mmol/L) of sodium dehydroacetate (SD) in prolonging the shelf life of macadamia nut was evaluated. The results showed that the quality of the untreated nut declined during postharvest storage, and both mass loss rate and decay incidence increased significantly. The storage period of macadamia nut should not exceed 16 days. Compared with the untreated control, treatment with 1 mmol/L SD solution reduced the decay rate by 23.34% after 16 days of storage. Microbiome analysis showed that the endophytic bacterium Bacillus in macadamia nut lose its dominance after being treated with 1 mmol/L SD solution, and the antagonistic relationship between endophytic bacteria and endophytic fungi decreased, thereby reducing the decay rate. The findings of this study demonstrated that 1 mmol/L SD solution could inhibit the decay of macadamia nut, improve its appearance, and prolong its shel life.

In order to effectively improve the detection of α,β-unsaturated aldehydes in emulsion, this study established an efficient and sensitive detection method using supercritical fluid chromatography-tandem mass spectrometry (SFC-MS/MS). Sample pretreatment conditions and SFC-MS/MS parameters were optimized. It was found that the simultaneous detection of eight α,β-unsaturated aldehydes was achieved within 4 minutes using a mobile phase composed of supercritical CO2 fluid and acetonitrile under the negative ionization mode. The α,β-unsaturated aldehydes showed good linearity over their respective concentration ranges, limits of quantification (LOQ) lower than 1.8 μg/kg and spiked recoveries between 85.8% and 106.7%. The relative standard deviations (RSD) of accuracy were lower than 7.86%. The optimized pretreatment conditions were as follows: 1.25 mg of 2,4-dinitrophenylhydrazine, derivatization time of 30 minutes, four cycles of extraction with acetonitrile, and three cycles of re-extraction with dichloromethane. Furthermore, the established method was used to evaluate the effects of three polyphenolic antioxidants: water-soluble gallic acid, water-oil amphipathic propyl gallate and water- and oil-insoluble quercetin on reducing the eight α,β-unsaturated aldehydes in linseed oil-in-water emulsion during storage. The results showed that α,β-unsaturated aldehydes accumulated rapidly during the storage of the emulsion, mainly malondialdehyde, 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal, while all three antioxidants significantly mitigated the accumulation of α,β-unsaturated aldehydes, with propyl gallate being the most effective. This method is a simple, efficient, environment-friendly, sensitive, and accurate one for the detection of α,β-unsaturated aldehydes generated during the processing, storage, and use of emulsion-based foods.

In this study, a rapid and non-destructive method was proposed for the quality discrimination of rice at different stages during the early mildew process. The change in volatile organic compounds (VOCs) during the mildew process was analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Meanwhile, Fourier transform infrared spectroscopy (FTIR) was employed to monitor the structural change of starch. Following feature variable selection, a feature-level fusion method was applied for data fusion of GC-MS and FTIR. Partial least square-discriminant analysis (OPLS-DA) was used to establish a discriminant model for determining the quality of rice during the early mildew process. Cluster analysis performed on physicochemical indicators categorized the mildew process into three stages. Based on total mold counts, rice became moldy on the 22th day. The model developed through feature variable fusion of GC-MS and FTIR data proved to be the most effective in differentiating the quality of rice at different stages of mildew, which was successfully clustered into 7 stages. The model demonstrated a goodness of fit (R2 = 0.95) and a goodness of prediction (Q2 = 0.86). In conclusion, data fusion of GC-MS and FTIR could accurately discriminate the quality of rice during the early mildew process, thereby providing the basis for the rapid and non-destructive inspection of rice quality during the early mildew process.

For rapid and sensitive detection of pathogenic bacterium Pseudomonas aeruginosa, the whole-cell systematic evolution of ligands by exponential enrichment (SELEX) technique was used to select single-stranded DNA (ssDNA) aptamers specific for P. aeruginosa. After 15 rounds of enrichment, 30 ssDNA sequences were obtained. By comparing the Gibbs free energy (ΔG) and dissociation constant (Kd), aptamer Apt13 was identified to have the best specificity and affinity for P. aeruginosa. P. aeruginosa labeled with fluorescein isothiocyanate (FITC) exhibited fluorescence, which could be quenched by the addition of Apt13. Counter-screening with other bacteria, including Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Micrococcus luteus, did not affect the fluorescence quenching effect of Apt13 on FITC-labelled P. aeruginosa. Based on this phenomenon, a fluorescence detection system for P. aeruginosa was developed. Whether or not P. aeruginosa is present in samples could be judged from the fluorescence quenching effect of Apt13. Under optimized concentration of Apt13 and incubation time of P. aeruginosa, the fluorescence quenching intensity exhibited a linear relationship with the concentration of P. aeruginosa ranging from 101 to 108 CFU/mL. The limit of detection (LOD) was 2 CFU/mL, and the entire detection process took less than 2.0 h. In conclusion, the developed method allowed effective detection of P. aeruginosa in water samples.

An efficient and rapid gas chromatography-tandem mass spectrometry (GC-MS/MS) method for the simultaneous determination of 16 phthalate plasticizers was established and applied to analyze the contamination levels of these phthalates in commercially available pre-prepared dishes. The results showed that a good linearity (R2 > 0.998) was obtained for all analytes in the concentration range of 0.02–2.00 mg/L, and the limit of detection (LOD) of the method ranged from 0.22 to 5.40 μg/kg. Recoveries at three spiked levels ranged from 79.6% to 117.2% with relative standard deviation (RSD) between 0.6% and 3.7%. In 100 samples, the detection rates of dimethyl phthalate (DMP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP) were 83.0%, 91.0% and 94.0% at concentrations of up to 334.7, 1 960.8 and 1 603.3 μg/kg, respectively. Among these samples, two were found to exceed the standard limits for DBP and DEHP, respectively. The proposed method was characterized by simple pretreatment, low blank control, good recovery, rapid analysis speed and high accuracy. This study provides methodological and data support for food safety risk assessment and supervision in the pre-prepared dish industry.

With its advantages of being oxygen free, highly efficient, safe, and energy-saving and environment-friendly, superheated steam (SHS) technology is gradually gaining attention in the field of oil processing. SHS pretreatment can improve the microstructure of oilseeds, increase oil yield, promote the generation of flavor compounds, and enhance the oxidative stability of oil. This article briefly describes the SHS system with respect to its principle, advantages and limitations, and summarizes recent progress in the application of SHS pretreatment technology in the field of oil processing at home and abroad (including sterilization, stabilization and baking). Furthermore, this paper presents a systematic review of its impact on the physicochemical properties (such as oil yield, water content, microstructure, enzymatic activity, and elimination of harmful microorganisms such as bacteria and fungi), physicochemical indicators (such as color, oxidation indicators, and flavor compounds), nutritional indicators (trace lipid concomitants such as tocopherols and flavonoids), and safety indicators (acrylamide and polycyclic aromatic hydrocarbons) of oil. Although SHS pretreatment technology has received much attention in the field of oil processing, there are still some urgent problems that need to be solved. This paper proposes possible solutions for these problems. This review aims to provide a reference for further research and application of SHS pretreatment technology in the field of oil processing.

Vinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world. Acetic acid is the major flavor component in vinegar, whose level is an important indicator in the vinegar grading system. Therefore, it is particularly important to increase the acetic acid content in vinegar and augment the acid-producing capacity of acetic acid bacteria (AAB). However, the acetic acid production of AAB is influenced by many factors. Beginning with an overview of AAB classification, this paper introduces the key enzymes in the fermentation process for acetic acid production: alcohol dehydrogenase (ADH), acetaldehyde dehydrogenase (ALDH) and terminal oxidase (TO). The effects of the environment, nutrition, strains used, fermentation technology, inhibition factors and molecular-level factors on acetic acid production by AAB during vinegar brewing are reviewed. Understanding these factors helps regulate the fermentation process to increase the acetic acid content in vinegar, improve vinegar production efficiency, and reduce the cost of vinegar brewing, which is of great significance for the optimization of vinegar brewing.

Pre-treatment of food samples is a crucial step in food analysis and testing. Due to the complex matrix and low levels of analytes in food samples, especially for the detection of trace compounds, it is particularly important to choose appropriate sample pre-treatment techniques. Through sample pre-treatment, target analytes can be effectively extracted before instrumental analysis, thereby improving the sensitivity and accuracy of detection. Magnetic solid phase extraction (MSPE) is a sample pre-treatment technique based on magnetic materials, using magnetic or magnetizable materials as adsorbents to quickly separate and enrich target analytes from samples in a magnetic field. Compared with traditional solid phase extraction, MSPE has advantages such as simple operation, environmental friendliness, short extraction time, less consumption of organic solvents, and easy separation between solid and liquid phases. This article presents a comprehensive overview of recent advancements and practical applications of MSPE technique in food analysis. It summarizes the methods used for the preparation and surface modification of magnetic adsorbing materials, and outlines the application of MSPE in detecting heavy metal residues, pesticide residues, veterinary drug residues, mycotoxins, illegal additives and other harmful substances in foods over the past five years (2020–2024). Furthermore, this review also analyzes the challenges faced by MSPE technique in the field of food testing, and discusses future development trends.

Under adverse environmental conditions, spore-forming bacteria can form spores, which are capable of surviving for many years in extreme environments. When environmental conditions are favorable, they germinate into vegetative cells, which seriously affects product quality and shelf life. At present, the conventional culture method is most commonly used for detecting spore-forming bacteria in foods, which takes 48 hours or more, and cannot accurately and reliably monitor the number of spores, having definite limitations. This paper reviews a variety of methods for the detection of spore-forming bacteria, including the conventional culture method, nucleic acid amplification-based assays, fluorescent dye-based assays, and dipicolinic acid (DPA)-based assays. Furthermore, the advantages of these methods, as well as their detection times and detection limits are summarized with the aim of providing basic knowledge and research background for the detection of spore-producing bacteria.

Science and technology are the key productive forces to promote the development of intelligent agriculture. The tea industry is a specialty industry in China’s agricultural field. The current status of this industry is characterized by varying scale and uneven development among tea enterprises. With the development of intelligent agriculture, in order to further explore a scientific path for the development of the tea industry, digital technology represented by big data, Internet of Things (IoT) and artificial intelligence has been applied to tea planting, processing, sale and traceability, which has promoted the intelligent development of the tea industry to a certain extent. This paper focuses on the application of IoT in tea planting and the processing of six kinds of tea and scented tea. Finally, the problems existing in the application of IoT in the tea industry are discussed, which provides a reference for the subsequent integration of IoT technologies into the tea industry.

Sports nutrition food is of great significance for sports persons to supplement essential nutrients timely and regulate their physical functions. Its important components include basic nutrients such as whey protein and functional ingredients such as taurine. Functional factors are crucial for enhancing athletic performance and reducing fatigue. However, they encounter challenges like poor stability, rapid degradation, and low absorption rates, which greatly restrict their health benefits. Consequently, the development of sports nutrition products featuring functional factors faces several obstacles. Delivery technologies including microcapsules, emulsions and gels have been shown to be effective in improving the stability and absorption of functional ingredients, thus having the potential to be an innovative strategy to develop functional foods. In this review, we first provide an overview of the classification and functions of sports nutrients and functional ingredients, and then introduce the mechanisms by which functional ingredients improve athletic performance. Besides, we discuss various delivery technologies suitable for sports nutrition foods and their applications and explore future directions for the sustainable development of the sports nutrition food industry. This review is expected to provide a theoretical basis and technical support for the development of highly absorbable sports nutrition food.