During the mixing of fats and oils, solid solution systems, eutectic systems, and molecular compounds (MC) are formed due to the different intermolecular interactions of triglycerides. MC have attracted much attention due to the unique β-crystal form with a double-chain-length structure, but the crystalline properties and formation mechanism have not yet been fully clarified. In this study, mixtures of the symmetric triglycerides 1,3-dipalmitoyl-2-oleoyl-sn-glycerol (POP) and 1,3-dioleoyl-2-palmitoyl-sn-glycerol (OPO) in different proportions were investigated for thermodynamic behavior, polymorphism, and crystal morphology transformation using differential scanning calorimetry, two-dimensional multifunctional small-angle X-ray scattering, and polarized light microscopy. The results showed that under the same heating and cooling rates, all POP/OPO mixtures exhibited increased melting point and the transition of β’ to β crystal form, and only when the ratio between POP and OPO was 1:1 (m/m), did separate crystallization peaks and melting peaks appear. Meanwhile, the melting temperature was significantly increased, and the crystal form was converted from β’ to β. The 1:1 mixture showed a double-chain-length structure and prominent crystalline properties of MC. In addition, the crystallization rate had a significant effect on the formation of MC. For this mixture, slower cooling rates were more favorable to the formation of MC, while too fast cooling rates (≥ 20 ℃/min) resulted in successive crystallization of samples depending on melting points, as well as eutectic phenomena, which had a detrimental effect on the formation of MC.

In this study, a quaternary ammonium-modified chitosan aerogel (QCSA) was developed for the decolorization of remelt syrup. Caramel pigments (a representative pigment from remelt syrup) were used as the adsorption model substrate to study the adsorption performance of QCSA. A novel Wen Li-Wei Wei adsorption mass transfer mixed (LWAM) phenomenological mathematical model was used to analyze the mass transfer mechanism of QCSA adsorption of caramel pigments. Density functional theory (DFT) was used to investigate the microscopic interaction mechanism of QCSA adsorption of caramel pigments. The results showed that the equilibrium adsorption capacity of QCSA for caramel pigments at initial concentrations of 60, 80, and 100 mg/L were 198, 263, and 308 mg/g and the corresponding decolorization rates were 99.8%, 98.2%, and 92.4%, respectively. Analysis using the LWAM phenomenological mathematical model showed that the adsorption rate-limiting steps were jointly determined by external diffusion, internal diffusion, and site binding. The DFT analysis showed that the adsorption mechanism of caramels by QCSA was dominated by electrostatic interactions. Weak interactions, such as hydrogen bonds, occurred between the oxygen atoms of –COO–/–COOH (caramel pigment) and the hydrogen atoms of –OH/–NH3+ (protonated QCSA), with caramel pigment molecules serving as hydrogen bond acceptors. Among them, O···H H-bonds played a significant role, accounting for 37.88% of the total H-bond superficial area. In summary, the LWAM phenomenological mathematical model can accurately calculate the capture amounts of liquid films, pore channels, and sites at any time during the adsorption process, thereby providing a new perspective for elucidating the underlying mass transfer mechanism. DFT analysis facilitates the understanding of intermolecular interactions in adsorption systems at the atomic level, offering theoretical support for optimizing adsorbent design.

This study was carried out in order to explore the differences in muscle fiber and meat quality characteristics between the longissimus dorsi (LD) and biceps femoris (BF) msucles of Sunit sheep. The muscle fiber characteristics were determined by ATPase histochemical staining and real-time fluorescence quantitative polymerase chain reaction (real-time PCR), and the eating quality (pH, color, cooking loss rate, and hardness) was evaluated. Additionally, the correlations of the muscle fiber characteristics and MyHCs gene expression with the eating quality were analyzed. The differences in nutrient composition (moisture, protein, intramuscular fat, ash, amino acids, and fatty acids) and flavor substance contents were also compared between the two muscles. The results showed that the proportion of type IIB fibers was significantly higher in LD than in BF (67.90% versus 53.69%, P < 0.05), while the proportion of type I fibers was significantly lower in LD (P < 0.05). Lower average diameter and higher density of muscle fibers were observed in LD. The expression of the MyHC I and MyHC IIA genes were significantly lower in LD than in BF, and the expression of the MyHC IIB gene was significantly higher in LD (P < 0.05). The pH45 min and lightness values of LD were significantly higher than those of BF, while the pH24 h, redness values, cooking loss rate, and hardness were significantly lower those of LD (P < 0.05). There was a significantly positive correlation between the brightness value and the proportion of type IIB fibers, as well as between the redness value and the proportion of type I fibers (P < 0.05). LD had significantly higher moisture content but significantly lower intramuscular fat content than did BF (P < 0.05). The contents of threonine, aspartic acid, serine, glutamic acid, proline, glycine, and alanine were significantly lower in LD than in BF (P < 0.05). The contents of arachidonic acid and docosahexaenoic acid were significantly higher in LD than in BF (P < 0.05). The contents of hexanal and 1-heptanol were significantly lower in LD than in BF, while the contents of butyric acid and 4-nonanone were significantly higher in LD (P < 0.05). This study provides a theoretical basis for grading, primary cutting, and deep processing of Sunit lamb.

In order to comprehensively evaluate the difference in fruit quality among 16 different feijoa lines, this study determined the external and internal quality indicators and antioxidant activities of 16 feijoa lines. Variability analysis, correlation analysis and principal component analysis were used to identify core indicators. The weights of these indicators were determined by analytic hierarchy process, and a comprehensive evaluation model for fruit quality was established by grey relational analysis. The accuracy of the model was verified by sensory evaluation. The results indicated a significant variation in fruit quality across feijoa lines. Four core fruit quality indexes were selected, including single fruit mass (X1), juice yield (X2), sugar/acid ratio (X3), and total phenol content (X4). The comprehensive evaluation model was described as follows: weighted grey relational grade = 0.381 0X1 + 0.298 2X2 + 0.210 8X3 + 0.110 0X4. The model results were correlated well with those of sensory evaluation (R2 = 0.869), indicating high accuracy of the model. Two excellent lines, Y4 and Y1, were selected for promotion. The findings provide a reference for the establishment of a comprehensive evaluation system for feijoa quality and offer scientific guidance for feijoa breeding.

The chain length distribution, basic physicochemical properties, and gelling properties of rice starches from 10 different regions were analyzed. The results showed that the amylose content was closely related to the pasting, thermal, and textural properties. Furthermore, significant differences were observed in relative crystallinity and molecular ordering among all starch samples. Rice starch from Yuanyang, Henan had the highest amylose content and exhibited better gel strength. The chain length distribution of amylopectin varied significantly among different rice starch samples, with the proportions of A (degree of polymerization (DP) 6–12), B1 (DP 13–24), B2 (DP 25–36), and B3+ (DP ≥ 37) chains being 25.03%–30.90%, 47.82%–52.02%, 10.17%–11.98%, and 8.39%–12.56%, respectively. Pearson correlation analysis was used to investigate the relationship between the molecular structure and properties of rice starch. It was found that the rheological behaviors of amylopectins with different chain lengths dispersed in water were different. The proportion of medium and long chains (DP 13–24) was negatively correlated with the transition temperature, and the proportion of short chains (DP 6–12) was positively correlated with the gel hardness. The results of this study contribute to understanding the physicochemical and gelling properties of starch based on its fine structure, and consequently selecting starch products for production targets and market demands.

In this study, essential oil was extracted from the fruit of Litsea cubeba by hydrodistillation, and its major components were analyzed by gas chromatography-mass spectrometry (GC-MS). The antimicrobial activity of the essential oil against Cladosporium was determined and its mechanism of action was explored by examining the antibacterial rate and mycelium inhibition rate of Cladosporium, the liposome leakage assay, and the determination of leakage of intracellular ions and macromolecular contents and ATPase activity. The results indicated that the major components of L. cubeba essential oil were terpenoids such as citral and monoterpene oxides. Its minimum inhibitory concentration against Cladosporium was 0.64% (V/V). The essential oil was effective in inhibiting the growth of Cladosporium mycelium and altering its molecular structure and functional groups. The initial target for the antimicrobial activity of the essential oil was the cell membrane, where it increased the permeability of the phospholipid bilayer in a concentration-dependent manner, leading to the leakage of fluorescein encapsulated in liposomes without collapsing the bilayer. It also caused the leakage of intracellular K+, Ca2+, and macromolecules, thereby inhibiting the growth and reproduction of Cladosporium. Scanning electron microscope observation further confirmed that L. cubeba essential oil disrupted the morphology of Cladosporium mycelium, resulting in severe loss of intracellular contents.

In order to explore the mechanism by which Lactobacillus fermentation enhances the bioactivity of Saccharina japonica, this study examined changes in the physicochemical properties, structural characteristics, and bioactivities of fucoidan (Fuc) from S. japonica during fermentation with Lactobacillus and analyzed its structure-activity relationship. The results showed that Lactobacillus fermentation significantly increased the total sugar content of Fuc and changed the contents of sulfate and uronic acid as well as the monosaccharide composition of Fuc. Fuc fermented for three days (F3) contained more fucose (38.07%) compared to 31.06% for unfermented Fuc (NF). The antioxidant, hypolipidemic, and immunoregulatory activity of Fuc were all increased after fermentation. Fuc fermented for one day (F1) had the highest antioxidant activity, with scavenging capacity of (44.89 ± 0.60)% and (77.48 ± 0.46)% against 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) cation radical and 1,1-diphenyl-2-picrylhydrazyl radical compared to (42.80 ± 0.83)% and (71.76 ± 1.68)% for NF, respectively. F3 had the highest hypolipidemic and immunoregulatory activities, with cholesterol binding capacity of (71.32 ± 1.53)% compared to (47.67 ± 2.80)% for NF, respectively. The immunoregulatory activity of F3 (200 μg/mL) was 1.15 times as high as that of NF at the same concentration. The structure-activity relationship analysis showed that the contents of fucose and uronic acid were significantly positively correlated with the bioactivity of Fuc (r > 0.75). This study provides a theoretical basis for the development of health-promoting fermented S. japonica products.

This study aimed to explore the effect of phosphorylation on the zinc-chelating capacity of sea cucumber peptides and the gel properties of mackerel surimi. Zinc-chelating peptides were prepared by incubating 50 mg/mL phosphorylated sea cucumber peptides with different concentrations of 5 mmol/L zinc sulfate and characterized for molecular mass distribution, amino acid composition, Fourier transform infrared (FTIR) spectra, ultraviolet-visible (UV-Vis) spectra, fluorescence spectra, zinc-chelating capacity, molecular particle size, secondary structure, and surface hydrophobicity. Meanwhile, NaCl, ZnSO4, the phosphorylated peptides, and their zinc chelates were added separately to mackerel surimi to study the effects of zinc-phosphopeptide chelates on the texture properties, microstructure, and flavor of mackerel surimi. The results showed that chelation with zinc sulfate at a mass ratio of 1:1 resulted in significant structural changes in the phosphopeptides, and the zinc-chelating capacity was significantly enhanced. Addition of the resulting product to mackerel surimi resulted in the maximum elasticity (0.98), hardness (7 979.10 N), chewiness (4 479.42 mJ), viscosity (8 032.10 N·s/m2), and cohesiveness (0.92), as well as in the highest umami intensity. Under the action of zinc ions, myosin heavy chains formed large aggregates through cross-linking, resulting a uniform and dense gel microstructure. Therefore, the addition of zinc-chelating phosphorylated sea cucumber peptides mackerel surimi could significantly improve its gel properties.

Starch is the major dietary source of carbohydrates. Starches from different botanical sources significantly differ in physicochemical and functional properties, which have different effects on the quality of wheat noodles. In this study, wheat flour was used as the major ingredient to prepare wet noodles with 20% added cereal, legume, or potato starch. The effect of the addition of starches from different botanical sources on the functional properties of wheat flour, the rheological properties and microstructure of dough sheets, and the cooking quality and textural properties of noodles was explored. Samples without added exogenous starch were used as control. The results showed that the swelling power of wheat flour added with potato starch was higher (at temperatures > 65 ℃). The addition of broad bean starch resulted in lower breakdown value (551 BU) and higher setback value (1 455 BU) of wheat flour. Compared with the control and all other starches, the internal microstructure of dough sheets supplemented with legume starch, especially broad bean starch, was denser and more homogenous, with higher viscoelasticity (storage modulus and loss modulus) and lower loss factor (tanδ). The cooking loss of noodles with added broad bean starch was the second lowest, the hardness and chewiness were moderate, and the tensile properties were better. The results of the present study provide a theoretical basis for the application of starches from different botanical sources in wet wheat noodles, and also provide a new idea for further improving the quality of special flour for wheat noodles.

Proso millet starch from two waxy proso millet cultivars (‘Shaanmi 3’ and ‘Shaanmi 5’) and two non-waxy proso millet cultivars (‘Shaanmi 4’ and ‘Shaanmi 6’) was extracted using the wet-milling method and analyzed for structural and physicochemical properties. The results showed that all four kinds of proso millet starch exhibited polygonal or spherical granules; their crystal structure was type A and their Fourier transform infrared (FTIR) spectra were similar to one another. The crystallinity, short-range ordered degree, peak viscosity, breakdown, gelatinization temperature, and enthalpy of waxy proso millet starch were significantly higher than those of non-waxy proso millet starch (P < 0.05), whereas the pasting temperature, final viscosity, setback, and retrogradation rate of waxy proso millet starch were substantially lower than those of non-waxy proso millet starch (P < 0.05). Proso millet starch paste exhibited pseudoplastic non-Newtonian fluid characteristics and thixotropy. Non-waxy proso millet starch pastes showed higher shear-thinning degree and gel strength, while waxy proso millet starch pastes displayed higher pseudoplasticity and thixotropy. Compared with waxy proso millet starch, non-waxy proso millet starch possessed lower rapidly digestible starch content and higher resistant starch content, indicating higher resistance to digestion. The physicochemical properties of proso millet starch were significantly affected by its amylose content and structure.

As a biocatalyst, phenolic acid decarboxylase catalyzes the decarboxylation of its substates into 4-vinyl derivatives, which exhibit numerous advantages and holds promising prospects. In this study, phenolic acid decarboxylase from Bacillus subtilis J6 (BJ6PAD) was engineered by C-terminal substitution to obtain mutants with enhanced catalytic capacity. Homology modeling, molecular docking, and molecular dynamics simulation were employed to analyze the interactions between the enzyme and its substrates. The results indicated that C-terminal substitution affected the enzyme’s substrate affinity and catalytic efficiency. The constructed mutants, BJ6PAD-C1 and BJ6PAD-C2, exhibited significantly improved catalytic activity towards most phenolic acid substrates, particularly caffeic acid, towards which their activities increased by 20.34% and 29.97% when compared with that of the wild-type enzyme. Moreover, both mutants showed increased affinity for ferulic acid, caffeic acid, and sinapic acid. Specifically, the catalytic efficiency of BJ6PAD-C1 increased by 4%, 24%, and 145% for these three phenolic acids, respectively, and that of BJ6PAD-C2 by 7%, 37%, and 114%, respectively. Finally, molecular docking analysis predicted the key binding sites of the substrates, revealing that C-terminal substitution modulated the interactions between the key amino acid residues in the substrate-binding cavity. Molecular dynamics simulation was performed to elucidate the reasons for the altered catalytic activity from two perspectives: protein structure and energy differences, suggesting that the mutations might widen the protein import channel, facilitating easier ligand access to the substrate-binding pocket. Meanwhile, structural changes in the enzyme could lead to off-target effects of substrates, thereby reducing its catalytic activity. This study not only enriches PAD resources but also offers new insights into the relationship between the structure and function of PAD.

High-throughput sequencing was used to analyze the differences in bacterial community structure among different grades of Jinhui baijiu daqu and the dynamic changes in physicochemical indices were characterized during storage. Moreover, redundancy analysis was used to study the relationship between bacterial genera and physicochemical indexes, and the neutral community and null models were combined to explore the mechanisms underlying bacterial community assembly during the storage of Jinhui baijiu daqu. The results showed that the moisture content of daqu of all three grades tested presented an increasing trend, while the acidity exhibited a decreasing trend during the storage period, which were in the ranges of 11%–13% and 0.9–1.3 mmol/10 g, respectively, conforming to the standards specified in QB/T 4259-2011 Strong flavour daqu. The content of amino nitrogen (3.4–4.7 g/kg), saccharification power (194.4–251.0 mg/(g·h)), fermentation power (0.35–0.42 g/(0.5 g·72 h)), and esterification power (148.7–391.1 mg/(50 g·7 d)) showed an upward trend as well. Firmicutes (61.35%), Proteobacteria (22.98%), and Actinobacteriota (7.25%) were identified as the dominant phyla, and Bacillus (29.58%) and Leuconostoc (9.51%) as the dominant genus. There was a significant negative correlation between Bacillus and lactic acid bacteria (LAB, P < 0.01), while a positive correlation was found among LAB (P < 0.01). Differential bacteria including Bacillus and Thermoactinomyces were identified among grades, and Saccharopolyspora and Thermoactinomyces were found to be the major differential bacteria among three different storage times (0, 45, and 90 days). Pantoea, Saccharopolyspora, and Staphylococcus were positively correlated with esterification power, fermentation power, and amino nitrogen content. We found differences in the degree of involvement of the bacterial communities in metabolic activities and identified 11 significantly differential metabolic pathways, including carbohydrate metabolism, amino acid metabolism, and nucleotide metabolism. Drift variation dominated the stochastic process of bacterial community assembly. Additionally, esterification power, fermentation power, moisture content, acidity, and amino nitrogen content might be the major factors influencing of bacterial community assembly during daqu storage. This study lays the theoretical foundation for understanding bacterial community succession and assembly in Gansu-style nongxiangxing baijiu daqu during storage.

Cheese production with mixed adjunct cultures of two or more microorganisms has gained significant attention due to their advantages over single-strain adjunct cultures. The aim of the current study was to assess the effects of mixed probiotic adjunct cultures on the physicochemical indicators, textural properties, free amino acid contents, short-chain fatty acid profile, and microbial load of Cheddar cheese during 90 days of ripening. Cheddar cheese was prepared with adjunct cultures of Pediococcus acidilactici AS185 and/or Kluyveromyces marxianus JM2, and Cheddar cheese made with a commercial cheese starter served as a control. The results showed that the addition of the mixed adjunct culture did not influence the chemical composition of Cheddar cheese. However, the pH of the experimental cheese was found to be higher than that of the control. Notably, after 90 days of ripening, the counts of P. acidilactici AS185 and K. marxianus JM2 in the mixed adjunct culture group were higher than those in the single adjunct culture group. The textural parameters of the cheese were not significantly affected by the adjunct cultures during the ripening process. The mixed adjunct culture resulted in an increase in the levels of certain individual amino acids as well as an elevation in the total content of free amino acids. Cheese with the addition of P. acidilactici AS185 and K. marxianus JM2 as adjunct cultures contained higher levels of short-chain fatty acids, especially acetic acid and butyric acid. These findings provide a basis for the application of mixed adjunct cultures in cheese production, which helps enrich the flavor and improve the texture of cheese.

Probiotics have been proven to play a positive role in the prevention and treatment of diabetes. The gut microbiota of different populations harbors an extremely rich diversity of species and strains. This study aimed to explore potential new probiotic resources from the intestine of Tajik children with the goal of discovering new strains that can be used for the prevention and treatment of diabetes. In this study, Bifidobacterium strains were isolated from the intestine of healthy Tajik children in Xinjiang and identified using groEL gene sequencing. These strains were then screened for their in vitro probiotic characteristics to identify potential anti-diabetic strains. The results showed that 1 579 Bifidobacterium strains were isolated and purified from the intestine of 62 children, with Bifidobacterium longum subsp. longum being the dominant ones (591 isolates). A total of 76 sequenced strains of B. longum subsp. longum from 33 samples containing B. longum, at least one strain of which was from each sample, were analyzed for in vitro probiotic characteristics. The results showed that five B. longum subsp. longum strains (TXX165-6, TXX127-13, TXX13-17, TXX51-1, and TXY63-27) exhibited a survival rate exceeding 60% in simulated gastrointestinal fluid and demonstrated good carbon source utilization capabilities. All of their cell-free supernatants exhibited strong antioxidant activity and α-glucosidase inhibitory activity, scavenging over 82% of 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) cation radical and over 68% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Strain TXX165-6 exhibited the highest surface hydrophobicity (78.46%) and surface self-aggregation ability (49.15%). Strain TXX51-1 displayed the second-highest surface hydrophobicity (67.30%) and inhibited 68.75% of α-glucosidase activity, which was significantly superior to the model probiotic Lacticaseibacillus rhamnosus GG (20.15%). Therefore, strains TXX165-6 and TXX51-1 are promising candidates for further animal experiments to assess their potential as potential anti-diabetic strains.

The purpose of this study was to investigate the effect and mechanism of sesamol (SE) on amyloid-β (Aβ) induced ferroptosis in pheochromocytoma (PC12) cells. A PC12 cell of ferroptosis induced by erastin, RSL-3 or Aβ1-42 was established and evaluated by the CCK-8 method, and the effective protective dose of SE was determined. The inhibitory effect of SE on lipid peroxidation was detected by flow cytometry and enzyme linked immunosorbent assay. The protective effect of SE on mitochondria was observed by fluorescence microscopy and transmission electron microscopy. The effect of SE on the mRNA and protein expression of transferrin receptor protein 1 (TFR1), divalent metal-ion transporter 1 (DMT1), ferroportin (FPN), glutathione peroxidase 4 (GPX4), solute carrier family 7 member 11 (SLC7A11) and acyl-CoA synthetase long-chain family member 4 (ACSL4) was detected by real-time quantitative polymerase chain reaction and Western blot. The results showed that SE significantly inhibited ferroptosis in a dose-dependent manner, and significantly reversed the increase in malondialdehyde levels, the decrease in glutathione content, and the increase in lipid peroxides induced by Aβ1-42. Meanwhile, SE inhibited the loss of mitochondrial membrane potential and protected mitochondrial morphology. It also down-regulated the mRNA and protein expression of TFR1, DMT1, and ACSL4, but up-regulated those of FPN, SLC7A11 and GPX4. In conclusion, sesamol inhibits Aβ1-42-induced ferroptosis by maintaining iron homeostasis and suppressing lipid peroxidation.

Objective: To assess the mitigative effects of plant-derived organic selenium on ulcerative colitis (UC). Methods: Selenium-containing proteins (SePro) and peptides (SePP) were prepared from natural selenium-enriched Cardamine L. in Ankang, Shaanxi province by alkali dissolution followed by acid precipitation and enzymatic hydrolysis, respectively. A mouse model of UC was induced by 3 g/100 mL dextran sulphate sodium (DSS) solution. Commercial selenium-enriched yeast tablets and mesalazine enteric-coated tablets were used as positive controls, and a control group, a DSS group, a DSS + mesalazine enteric-coated tablet group, a DSS + selenium-enriched yeast tablet group, a DSS + SePro group, and a DSS + SePP group were set up. The control group drank water freely, while all other groups drank 3 g/100 mL DSS solution intermittently. The disease activity index (DAI) score, spleen index, and colon length of the mice were recorded, histopathological changes of the colon were analyzed by hematoxylin and eosin staining, the expression of colonic barrier proteins was detected by immunohistochemistry, the levels of inflammatory cytokines in colonic tissues were detected by real-time quantitative polymerase chain reaction, short chain fatty acids (SCFAs) in the feces were quantified by gas chromatography-mass spectrometry, and the gut microbiota was analyzed by 16S rRNA gene sequencing to reveal the ameliorative effects of SePro and SePP on DSS-induced UC mice. Results: Both SePro and SePP alleviated the symptoms of UC in mice (body mass loss, increased DAI score and spleen index), repaired the damage of colonic tissues, up-regulated the expression of the colonic barrier protein mucin 2 (MUC2), down-regulated the mRNA expression levels of inflammatory cytokines: Caspase-1, nucleotide-binding oligomerization domain-like receptor protein 3 (NLRP3), interleukin 1β (IL-1β), interferon γ (IFN-γ), tumor necrosis factor α (TNF-α), and cyclooxygenase 2 (COX-2) in colonic tissues, promoted the growth of intestinal beneficial bacteria, inhibited the proliferation of harmful bacteria, and increased the fecal content of SCFAs. Further comparison showed that SePro was superior to SePP in maintaining and increasing the expression of MUC2 and inhibiting the mRNA expression of Caspase-1, TNF-α, and COX-2, while SePP was superior to SePro in inhibiting body mass loss, decreasing DAI score and spleen index, down-regulating the mRNA expression of NLRP3, IL-1β, and IFN-γ and increasing the fecal content of SCFAs. In addition, although selenium-enriched yeast tablets had the best effect in inhibiting body mass loss in mice, and mesalazine enteric-coated tablets had the best effect in reducing DAI score, the effects of SePro and SePP were generally better than those of commercial mesalazine enteric-coated tablets and selenium yeast tablets in reducing spleen index, alleviating colonic histopathological injury, up-regulating the expression of MUC2, down-regulating the mRNA expression of inflammatory cytokines and increasing the fecal content of SCFAs. Conclusion: SePro and SePP have preventive and ameliorative effects against DSS-induced ulcerative colitis in mice by repairing colonic mucosal injury, inhibiting inflammatory response, enhancing colonic barrier function, and regulating the balance of gut microbiota. Therefore, SePro and SePP have the potential to be developed as dietary supplements for intestinal health.

Gastrointestinal dysfunction can lead to a variety of gastrointestinal diseases, significantly affecting health. In this study, we aimed to explore the protective effect of black brick tea (BBT) infusion against acute and chronic gastrointestinal dysfunction in mice, which were induced by intragastric administration of 40% and 75% ethanol solutions, respectively. The results showed that compared with the model group, BBT infusion was effective in maintaining the morphology of the gastrointestinal mucosa, mitigating gastric mucosal damage, increasing the serum activity of superoxide dismutase, and reducing the concentrations of malondialdehyde, tumor necrosis factor α, and interlrukin 6. Additionally, BBT infusion effectively increased the gastric emptying rate and small intestinal propulsion rate in chronic alcohol-exposed mice, as well as the serum contents of motilin and gastrin, while reducing the contents of vasoactive intestinal peptide and somatostatin. In conclusion, BBT infusion exhibited a protective effect on acute and chronic gastrointestinal dysfunction in mice, presumably regulating gastrointestinal hormone secretion, improving oxidative stress response and reducing inflammatory factor levels in serum.

Objective: To explore the protective mechanism of mulberry leaf flavonoid extract (MFE) on a cellular model of diabetic encephalopathy (DE) by the combined use of network pharmacology and molecular biology. Methods: DE model was induced by subjecting PC12 cells to chronic high-glucose stimulation. Cell viability, oxidative damage indexes, apoptosis rate, and advanced glycation end products (AGEs) content were determined after 48 h intervention with MFE. Key targets and pathways for MFE intervention in DE were selected by network pharmacology, and molecular docking of the major components of MFE to the key targets was performed. Western blot (WB) was used to verify the results from network pharmacology. Results: Intervention with MFE effectively reduced the accumulation of AGEs and reactive oxygen species and inhibited cell apoptosis while alleviating oxidative stress damage and iron overload in DE cells, which showed significantly protective effects on the DE cell model. Network pharmacology revealed that the key signaling pathways for MFE intervention in DE might be AGEs-receptor for advanced glycation end products (AGEs-RAGE) signaling pathway in diabetic complications, mitogen-activated protein kinase (MAPK), and tumor necrosis factor (TNF) signaling pathways, and MAPK14, protein kinase B1 (AKT1), TNF, MAPK1, and MAPK8 might be potential targets. Furthermore, molecular docking confirmed stable binding affinities between the major components of MFE and these potential targets. WB results indicated that MFE may improve antioxidant capacity and inhibit ferroptosis by activating the downstream expression of phosphatidylinositol 3-kinase (PI3K)/AKT/nuclear factor erythroid-2-related factor 2 (Nrf2)/glutathione peroxidase (GPX) in the AGEs-RAGE signaling pathway. Meanwhile, MFE may inhibit the downstream expression of MAPK14/nuclear factor κB (NF-κB)/caspase-3 in the AGEs-RAGE signaling pathway, reduce the expression of pro-inflammatory factors such as TNF-α, and effectively reverse inflammatory injury and apoptosis, thus protecting the DE cell model from high glucose-induced injury. The WB results corresponded to the key targets and pathways selected by network pharmacology. Conclusion: MFE ameliorates high glucose-induced injury in PC12 cells through multiple pathways and targets.

Objective: To explore the effect and mechanism of curcumin combined with aerobic exercise in improving liver function in rats with non-alcoholic fatty liver disease (NAFLD). Methods: Male Sprague Dawley rats were randomly divided into five groups: control, NAFLD model, aerobic exercise intervention, curcumin intervention, and combined intervention with curcumin and aerobic exercise, with 8 rats in each group. Serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), total triglyceride (TG), low-density lipoprotein-cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) were detected using an automatic biochemistry analyzer. Changes in hepatic histomorphology, lipid deposition and ultrastructure were detected by hematoxylin-eosin, oil red O, and electronic staining. The mRNA and protein expression levels of hepatic adenosine monophosphate-activated protein kinase (AMPK), phosphorylated adenosine monophosphate-activated protein kinase (p-AMPK), mammalian target of rapamycin (mTOR), Beclin-1, sequestosome-1 protein (SQSTM1/p62), microtubule-associated protein 1 light chain 3-I (LC3-I), and LC3-II were detected by real-time quantitative polymerase chain reaction (real-time PCR), immunohistochemistry and Western blot. Results: NAFLD was successfully induced after eight weeks of a high-fat diet. Curcumin and/or aerobic exercise intervention ameliorated liver ultrastructural damage, pathological changes, and lipid deposition in NAFLD rats, decreased serum levels of TC, TG, LDL-C, as well as serum AST and ALT activities, up-regulated the mRNA expression levels of hepatic Beclin1 and LC3-II and the protein expression levels of p-AMPK, Beclin1, and LC3-II, along with the protein expression ratios of p-AMPK/AMPK and LC3-II/LC3-I, and down-regulated the mRNA and protein expression levels of mTOR and p62, thereby enhancing cellular autophagy. Curcumin and aerobic exercise interacted with each other to regulate serum TC and TG levels, ALT and AST activities, hepatic mTOR, Beclin-1, and p62 mRNA expression, p-AMPK, p62, and LC3-II protein expression and the protein expression ratio of LC3-II/LC3-I. Conclusion: Curcumin and/or aerobic exercise intervention could improve liver structure and function in NAFLD rats by moderately enhancing cellular autophagy through the regulation of the AMPK/mTOR signaling pathway. The effect of curcumin combined with aerobic exercise was more pronounced than that of either treatment alone.

To evaluate the flavor of fermented chopped peppers from different regions, free amino acids, organic acids, and volatile compounds were analyzed by high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and taste and odor characteristics were detected using an electronic nose (E-nose) and an electronic tongue (E-tongue). Furthermore, radar plots were drawn based on the E-nose and E-tongue data, taste activity values (TAVs) and odor activity values (OAVs) were calculated, and principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were carried out. The results showed that the E-tongue was sensitive to the sweet and umami tastes but not to the salty, bitter, or sour tastes of fermented chopped peppers from different regions. HPLC identified a total of 24 free amino acids and 7 organic acids. The contents of sweet and umami amino acids in the samples were similar to the discrimination results of E-tongue sweet and umami taste sensors. The E-nose was sensitive to alcohols, aldehydes, phenols, and nitrogen-sulfur compounds in fermented chopped peppers from different regions, showing significant differences in the types and contents of alcohols and aldehydes among the samples. GC-MS analysis identified a total of 69 volatile compounds. Combining OAV and OPLS-DA differences were found in the key aroma components of fermented chopped peppers from different regions, and the OPLS-DA results were consistent with the PCA results of E-nose. These results indicated that the combination of GC-MS, HPLC, E-nose, and E-tongue can effectively evaluate the flavor quality of fermented chopped peppers from different regions, thereby providing technical support for the quality control and enhancement of fermented chopped pepper products.

High performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) was adopted to determine 1,3-dioleoyl-2-palmitoylglycerol (OPO) and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) in 36 samples of 12 brands of formula milk powder for infants and young children at three age groups. Gas chromatography coupled with a hydrogen flame ionization detector was employed to measure the content of palmitic acid at the sn-2 position of triglyceride. Results revealed that fat contents in 32 samples significantly exceeded the nutrition label values. Among 18 samples of OPO-enriched milk powder, seven had OPO levels lower than the nutrition label values. OPO was detected in all 18 samples of non-OPO-fortified milk powder. OPO was more abundant than OPL in 34 samples. The proportions of saturated fatty acids (20.31%–50.12%) and monounsaturated fatty acids (33.13%–54.89%) in the formula were relatively high, whereas the proportion of polyunsaturated fatty acids (14.20%–31.76%) was slightly low. The relative content of sn-2 palmitic acid in the OPO-enriched milk powder was significantly higher than that in the non-OPO-fortified milk powder. This study provides valuable insights for research on the ‘humanization’ of lipids in infant formula.

Crop rotation is an efficient ecological planting system. However, the effects of different crop rotation patterns on the flavor quality of Pleurotus eryngii at various growth stages remain unclear. This study explored the differences in volatile compounds and the dynamic changes in the aroma of P. eryngii during the primary growth stage, secondary growth stage, and maturation stage under two crop rotation systems: rice followed by oyster mushroom and corn followed by oyster mushroom. Volatile compounds were identified and quantified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV) were applied to analyze the differences in aroma profile and identify key aroma compounds. The results showed that 1-octen-3-ol, 3-octanone, n-heptane, methanethiol, and 3-octanol were the major aroma components of P. eryngii. The differences in the contents of volatile compounds primarily accounted for the distinct volatile characteristics observed at different growth stages. Specifically, the contents of 3-methyl-2-buten-1-ol, 3-benzyl alcohol, and 1-hexadecene overall increased during the growth of P. eryngii under rice rotation, showing an increasing and then decreasing trend. In contrast, the contents of 1-octene, styrene, and 2-phenyl-1-propene significantly increased during the growth of P. eryngii under corn rotation. Furthermore, crop rotation systems significantly impacted the aroma of P. eryngii, with the total volatile compound concentration in P. eryngii grown under rice rotation being higher when compared with the one grown under corn rotation. Based on the OAV of volatile compounds at different growth stages for both crop rotation systems, 13 key aroma compounds were identified in the rice rotation system and 10 key aroma compounds in the corn rotation system. These identified volatile compounds could serve as potential biomarkers for distinguishing P. eryngii at various growth stages.

In this study, with the aim of pursuing environmental friendliness and maintaining the natural structure of pea protein, dry fractionation of pea protein was conducted by milling and subsequent air classification, yielding fine protein-rich fractions (protein fraction) and crude starch-rich fractions (starch fraction). The results showed that the protein content of the protein fraction separated by air classification at a rational speed of 10 000 r/min was 54.16%. The storage modulus (G’) of gels from the protein fraction markedly increased compared with those of pea flour and the starch fraction. Furthermore, compared with commercial pea protein obtained by wet fractionation, pea protein obtained by dry fractionation lose no albumin (26 kDa) and had better preserved structure. Additionally, over the pH range of 3–7, the solubility was significantly higher than that of commercial pea protein, being 86% at pH 7. Therefore, this study provides theoretical and technical support for green and highly efficient production of high-quality pea protein with a low degree of denaturation.

Our aim was to select the most suitable thawing and reheating methods for frozen prepared Monopterus albus. Four thawing methods (refrigerated, running water, microwave, and ultrasonic static water) were used to thaw frozen samples. Thawing time, moisture content, thawing loss, thiobarbituric acid reactive substances (TBARS) value, peroxide value, acid value (AV), total volatile basic nitrogen (TVB-N) content, and total bacterial count were measured. After thawing by the most suitable thawing method (ultrasonic static water), three methods (steam, microwave, and water bath heating) were used to reheat prepared Monopterus albus, which was then evaluated for textural properties and sensory quality. Furthermore, the flavor quality was analyzed using an electronic nose (E-nose), an electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that ultrasonic static water thawing resulted in the lowest thawing loss (3.60%), TBARS value (0.32 mg/kg), AV (0.47 mg/g), and TVB-N content (1.99 mg/100 g). Furthermore, steam reheating resulted in the lowest hardness (1 099 N), chewiness (627 N), and shear force (7.9 N) indicating excellent textural properties, as well as the highest organoleptic score. Linear discriminant analysis (LDA) of the E-nose sensor response showed a clear discrimination between the different reheated samples (LD1 and LD2 explained 94.3% of the total variance). E-tongue analysis showed that steam and water bath reheating significantly reduced the bitter taste and bitter aftertaste of the product while enhancing the salty taste. GC-IMS analysis revealed that steam reheating led to higher concentrations of hexanal and (E,E)-2,4-nonadienal and consequently enhanced fatty and pine-like aromas, and effectively reduced the concentrations of compounds with an irritating odor such as 2-hexanone and dimethylamine. In conclusion, the combination of ultrasonic static water thawing and steam reheating could effectively improve the eating quality of frozen prepared Monopterus albus, providing scientific guidance for the high-quality thawing and reheating of frozen prepared freshwater fish products.

In order to reveal the underlying mechanism of heat and moisture transfer and solute migration associated with nutrient losses during the drying process of fruits and vegetables and to determine the influence of factors such as the micropore structure characteristics of fruits and vegetables and the capillary force at the pore interface on the drying process, this study employed interdisciplinary knowledge such as pore network modeling and the principle of heat and mass transfer to establish a pore-scale network model for simulating nutrient losses from fruit and vegetable drying. Visual C++ and Matlab were used to design and develop software to simulate and analyze the temperature, moisture, and sugar distribution during the drying process. Hot air drying experiments and model verification were carried out on apple slices as a typical representative of fruits and vegetables. The results showed that the relative error between the simulated values from the drying curve and the experimental values was less than 10%, indicating that the model could effectively simulate the processes of heat and moisture transfer and solute migration in fruit and vegetable drying and reproduce the occurrence of ‘sugar exudation’ in the drying process. The temperature field and the wet field were interlinked with each other, leading to an obvious temperature dividing line at the drying front. Increasing hot air temperature and velocity and decreasing the relative humidity of hot air all accelerated the drying rate and increased the loss of nutrients from the material. The higher the relative humidity of hot air, the faster the material temperature increased in the early stage of drying. The results of this study provide a theoretical basis for the analysis and optimization of the drying quality of fruits and vegetables and for energy saving and efficiency improvement in the drying process.

In order to develop efficient preserving materials for meat products, sustained-release preservative composite films (CS-GEL-PE) were prepared by casting a mixed solution of chitosan (CS) and gelatin (GEL) added with different volume proportions (2%, 4%, 6% and 8%) of Pickering emulsion (PE) loaded with resveratrol (RES). The microstructure and physical properties of the films were determined by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and an intelligent electronic tensile testing machine, and antioxidant activity, sustained-release performance, and their preservation effect on prepared steak was analyzed. It was found that the addition of PE did not alter the structure of the CS-GEL film, increased its thickness, density, tensile strength, elongation at break, and antioxidant activity while conferring the composite film good sustained-release performance and significantly reducing its water content, solubility, swelling rate and water vapor permeability. The composite film with 6% PE (PE6) had the best overall performance. The preservation effect of the PE6 film combined with vacuum packaging on prepared steak was evaluated using vacuum packaging as a control. After 9 days of storage, the pH of the control group exceeded 6.7, the total volatile basic nitrogen (TVB-N) content was 20.28 mg/100 g, and the total bacterial count (TBC) was 6.37 (lg(CFU/g)), indicating that the steak was spoiled. In contrast, none of the pH, thiobarbituric acid reactive substances (TBARS) value, TVB-N content, and TBC of the PE6 group exceeded the limits, and the preservation effect of the PE6 film was better than the CS-GEL-RES film. In summary, the PE6 film has excellent mechanical properties and can prolong the shelf life of prepared steak.

In order to study the effect of 1-methylcyclopropene (1-MCP) combined with konjac glucomannan/κ-carrageenan (KGM/KC) coating treatment on the preservation of pears, ‘Sucui 1’ pears subjected to one of four treatments: water (control), 1-MCP, KGM/KC coating, and 1-MCP + KGM/KC coating was evaluated for quality and reactive oxygen species metabolism during shelf life. The results showed that both 1-MCP and KGM/KC coating treatments delayed the decline in the quality of ‘Sucui 1’ pears. Compared with the single treatments, 1-MCP + KGM/KC coating treatment reduced the postharvest respiration intensity and ethylene release rate, and improved the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Furthermore, it significantly inhibited the production rate of superoxide anion radical, reduced the accumulation of H2O2 and malondialdehyde (MDA), and delayed the decrease in the hardness and the contents of ascorbic acid, soluble sugar and titrable acid in pear fruits. In conclusion, KGM/KC treatment could maintain the quality of ‘Sucui 1’ pears during shelf life, and 1-MCP + KGM/KC coating treatment could more effectively delay the quality decline and extend the shelf life of ‘Sucui 1’ pears, providing a reference for its application in post-harvest preservation of pears.

Pullulan (PUL) and polyvinyl alcohol (PVA)-based nanofiber film (PUL-PVA-BAE) loaded with bayberry pomace anthocyanin extract (BAE) has good pH response. However, due to the high hydrophilicity of PUL-PVA-BAE, its stability needs to be improved for its application as a freshness indicator label in high humidity environments. In this study, a double-layered nanofiber film (ZG/PUL-PVA-BAE) was prepared by incorporating a hydrophobic layer consisting of zein and gelatin (ZG) onto PUL-PVA-BAE, and its physical properties, structure, color response, stability, and application were studied. The results showed that the surface of the double-layered film was smooth with uniform fiber distribution, in which PUL-PVA-BAE was successfully fixed on the hydrophobic layer through intermolecular hydrogen bonding. After the addition of the hydrophobic layer, the water resistance and mechanical properties of the nanofiber film were improved. Specifically, the water solubility decreased from 84.01% to 63.62%, and water vapor permeability from 2.52 to 2.01 g·mm/(m2·Pa·s·105); the tensile strength increased from 1.74 to 2.64 MPa, and elongation at break from 15.08% to 23.29%. There were no significant changes in pH sensitivity, color response, reversibility, or stability between the single-layered and double-layered films. The double-layered film could discriminate the freshness state (fresh, sub-fresh, and spoiled) of Penaeus vannamei stored at 4 ℃ based on color changes (purple red, gray purple or gray green and green), which showed similar color changes to the single-layered film. In conclusion, the double-layered nanofiber film still functions as a freshness indicator while showing improved morphological stability in high humidity environments, offering technical support for aquatic product freshness monitoring.

To extend the shelf life of Agaricus bisporus, the optimal concentration and soaking time for hydrogen-rich water (HRW) treatment were selected through sensory evaluation as well as assessments of browning index, mass loss rate, and hardness. To investigate the effect of HRW combined with polyethylene (PE) nano (NA)-film packaging (HRW + NA) on the postharvest preservation of A. bisporus and to analyze the underlying mechanism, using HRW soaking combined with PE film packaging as the control, changes in the sensory quality, reactive oxygen species (ROS) metabolism, and antioxidant enzyme activity of HRW + NA treated mushrooms were dynamically monitored during low-temperature storage at (4 ± 1) ℃. The results showed that the selected HRW treatment conditions were soaking mushrooms in 50% HRW for 15 min. HRW + NA treated mushroom maintained better overall sensory quality with a fuller appearance, maintained better brightness value (L*), and showed a slower increase in ROS levels from days 9 to 15 of storage. Throughout the 15-day storage period, the activities of catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) remained higher in the HRW + NA treatment group. In summary, the combination of HRW soaking with NA-film packaging delayed the decline in the quality of A. bisporus during postharvest storage, extending the low-temperature shelf life by 5–6 days compared with conventional commercial PE film packaging.

A method for the detection of the residues of two new quinone outside inhibitor (QoI) fungicides, mandestrobin and metyltetraprole, in six common types of fruits and vegetables (celery, cucumber, corn, grape, strawberry and peach) was developed by quick, easy, cheap, effective, rugged and safe (QuEChERS) combined with ultra-high performance liquid chromatography-tandem mass spectrometry. Samples were extracted with acetonitrile and further purified with a mixture of 25 mg of N-propylethylenediamine, 2.5 mg of polycarbonate and 150 mg of anhydrous magnesium sulfate. The chromatographic separation was accomplished on a Waters Acquity UPLC® BEH C18 column (2.1 mm × 100 mm, 1.7 μm) using a mobile phase consisting of 0.1% formic acid and acetonitrile. The results showed that the calibration curves of mandestrobin and metyltetraprole exhibited a good linear relationship in the concentration range of 0.005–0.5 mg/L, with correlation coefficients ranging from 0.995 2 to 0.999 9, and the limit of quantification (LOQ) was 0.01 mg/kg for both analytes. At three spiked levels of 0.01, 0.1 and 0.5 mg/kg, the average spiked recovery rates of mandestrobin and metyltetraprole ranged from 84.0% to 107.0% and 84.0% to 104.0%, respectively, with relative standard deviations (RSDs) ranging from 3.7% to 18.3% and 3.9% to 14.7%, respectively. This method is rapid, accurate, sensitive, and suitable for simultaneous quantification of mandestrobin and metyltetraprole residues in fruits and vegetables, providing technical support for the detection and risk assessment of the novel QoI fungicides mandestrobin and metyltetraprole in agricultural products.

A new method for the determination of 16 biogenic amines (BAs) including dimethylamine, trimethylamine, trimethylamine oxide, octopamine (OA), dopamine (DA), tyramine (TYR), 5-hydroxytryptamine (5-HT), benzylamine, putrescine, cadaverine, histamine, agmatine, 2-phenylethylamine, tryptamine, spermidine and spermine in cold-chain fish and shrimp products was established using liquid chromatography-tandem mass spectrometry (LC-MS/MS) without derivatization. Samples were extracted by homogenizing with a solvent mixture of 1% (V/V) formic acid-80% (V/V) acetonitrile solution and degreased with n-hexane. Then, volatile ion-pairing reversed-phase chromatographic separation was carried out on a Waters XSelectTM HSS T3 column with gradient elution using a mobile phase consisting of 5 mmol/L nonafluoropentanoic acid (NFPA) solution (A) and 5 mmol/L NFPA in acetonitrile (B), and mass spectrometric detection was performed using an electrospray ionization source in the positive ion mode with multiple reaction monitoring (MRM). Dimethylamine-d6 and 1,7-diaminoheptane were used as internal standards for quantification. The results showed that all 16 BAs were well separated chromatographically and each BA exhibited good linearity in the concentration range of 10 to 1 000 ng/mL, with correlation coefficients (R2) greater than 0.995. The limits of detection (LODs) ranged from 0.15 to 1.50 mg/kg and the limits of quantification (LOQs) were in the range of 0.5–5.0 mg/kg. The average recoveries for spiked samples were between 81.15% and 109.90%, with relative standards deviations (RSDs) of less than 10%. All analytes except TRY, 5-HT, DA and OA were detected in commercial cold-chain fish and shrimp products. This method, characterized by simple sample preparation, high sensitivity, good accuracy and precision, provides valuable technical references for the highly efficient detection of BAs via underivatized LC-MS/MS, as well as for comprehensive quality evaluation of cold-chain fish and shrimp products based on BAs as markers.

A rapid method for the determination 107 illegally added nafils in compressed candies, honey and beverage was developed by ultra-high performance liquid chromatography coupled with quadrupole orbitrap high-resolution mass spectrometry. The samples were extracted with methanol and separated on a Waters Acquity UPLC BEH C18 column (2.1 mm × 100 mm, 1.7 μm) with gradient elution using a mobile phase consisting of acetonitrile and 0.1% formic acid in water. The detection was conducted in both positive and negative ion modes, and a full MS scan/data dependent MS2 mode was used to collect data. The 107 nafils showed good linearity in the concentration range of 4–300 μg/L, with correlation coefficients (R2) greater than 0.99. The limits of detection (LODs) were 0.1–1 mg/kg, and the limits of quantification (LOQs) were 0.2–2 mg/kg. The average recoveries ranged from 82.5% to 117.0% at three spiked levels of 2, 5, 10 mg/kg, with relative standard deviations of 0.9%–10.0% (n = 6). This method was fast, accurate, sensitive, and suitable for the rapid identification and quantification of illegal additives in foods.

Natural edible spices not only provide unique flavor quality to foods, but also have significant potential in promoting human health and disease prevention due to their bioactive components. This article provides a comprehensive overview of the major functional activities of natural edible spices, including promoting digestion, controlling blood glucose, lowering cholesterol, enhancing immunity, and antimicrobial activity. It discusses the potential roles of bioactive components such as phenolics, terpenes, carotenoids, and flavonoids in the prevention and treatment of various diseases. Additionally, this article discusses the application of natural edible spices in the food and healthcare industries and summarizes the extraction and analytical techniques used for identifying their active components through. Finally, it highlights the current research challenges and future directions, such as in-depth insights into the mechanism of action of bioactive substances in natural edible spices, development of novel natural spices, and safety assessment of long-term consumption. As research on natural edible spices has progressed, they are expected to play an increasingly important role in promoting public health and driving innovation in the food industry.

The endoplasmic reticulum is a key site for calcium storage, lipid synthesis, protein synthesis, transport and folding, and it performs several critical biological functions. Ca2+ imbalance, protein overload, and hypoxic conditions can disrupt cellular homeostasis, leading to an increase in unfolded and misfolded proteins and triggering endoplasmic reticulum stress. Prolonged endoplasmic reticulum stress not only activates the signaling pathways of protein kinase RNA-like endoplasmic reticulum kinase (PERK), inositol requiring enzyme 1 (IRE1), and activating transcription factor 6 (ATF6) within the endoplasmic reticulum, but also mediates apoptosis by participating in the activation of B cell lymphoma 2 interacting mediator of cell death (Bim) in the cytoplasm. This review covers the mechanism underlying endoplasmic reticulum overload response and describes the pathways by which the endoplasmic reticulum mediates apoptosis including the signaling sensors (PERK, IRE1, and ATF6) within the endoplasmic reticulum, the Bim pathway in the cytoplasm, and the interplay between endoplasmic reticulum stress and oxidative stress. Furthermore, this review summarizes the mechanism by which endoplasmic reticulum stress regulates muscle tenderization from four perspectives: modification of myofibrillar proteins by reactive oxygen species, Ca2+ release, apoptosis, and the anti-apoptotic effects of heat shock proteins. It is our hope that this review will provide a more comprehensive scientific basis for improving muscle tenderness.

Lipids are one of the important nutrients needed by the human body and play an important role in supplying energy to the body. Different self-assembled structures such as emulsions, liposomes/vesicles, micelles, lyotropic liquid crystals are easily formed during lipid digestion. These structures are important carriers for delivering active nutrients, which not only affect the digestion and metabolism of lipids, but also influence the delivery and absorption of nutrients. This article reviews the digestion process and metabolites of lipids, focusing on the self-assembled structures of lipids and the potential influence of their changes on the intestinal delivery and bioaccessibility of active substances. Understanding the digestion process of dietary lipids and the self-assembly structures of their metabolites is helpful to understand the role of lipids in delivering nutrients, especially hydrophobic ones, during the digestion process, providing a reference for new self-assembled systems for nutrient delivery.

Hen’s eggs are delicious in taste, have high nutritional value, are easily absorbed by the human body, being an important food source for humans and a low-cost raw material for food processing. However, eggs are one of the most common food allergens, and the incidence of egg allergy among infants and young children is the second highest next only to milk and has gradually risen in recent years, which not only causes great physical and mental pain and living burdens for allergy sufferers, but also poses considerable safety risks to the food processing industry. Identification of egg allergens and their epitopes, as well as development of eco-friendly and efficient techniques for allergenicity reduction has become a focal research area in the global food science community. This article elaborates on the major egg allergens and their epitopes, and summarizes the effects of physical, chemical and biological allergenicity reduction techniques as well as their combination on reducing the allergenicity of egg allergens, with the aim of providing new ideas for the development of technologies for reducing the allergenicity of egg allergens and the utilization of egg resources.

Camel milk is one of the important specialty dairy sources in northwest China, and rich in various nutrients including proteins, unsaturated fatty acids, amino acids, vitamins, and minerals, which exhibits remarkable antioxidant, anti-inflammatory, antibacterial and immunomodulatory activities. The nutrient composition of camel milk is affected by various factors, nutrient contents varying significantly under different conditions. Due to its rarity and unique nutrient composition, camel milk is more expensive than cow’s milk. Economically motivated camel milk adulteration has frequently occurred in the market. This review article examines the effects of species, varieties, breeds, production region, season, feeding conditions, lactation stages, and processing conditions on the nutrient composition of camel milk using omics techniques such as proteomics, metabolomics and lipidomics, and it discusses recent advancements in camel milk authenticity identification based on its characteristic components, aiming to provide theoretical guidance for the development and high-value utilization of camel milk’s nutrients and, more broadly, for the healthy development of the camel milk industry.

Coix seeds, an excellent cereal resource rich in nutrients and pharmacologically active ingredients with balanced nutrition, have nice theoretical advantages for pharmacological applications in terms of hypoglycemic, hypolipidemic, antioxidant, anticancer, and antitumor activities. Its pharmacologically active ingredients are important resources for the food industry and the development of medical and health products. This review summarizes the pharmacologically active ingredients in coix seeds, a source of both food and medicine, as well as the current status of their application in medical clinics and health foods, with the aim of offering valuable information for the development and application of coix seeds in the medicinal and food fields.

Bitterness affects consumer acceptance of foods as a taste sensation generally considered undesirable. The bitter taste of plant foods originates from compounds such as phenolics, terpenoids, alkaloids, and amino acids. Most bitter compounds are biologically active, contributing to disease prevention and having human health benefits. Citrus is a typical class of fruits with bitter taste. The degree of bitterness and functional activity of citrus fruits varies greatly among different varieties due to the different types and contents of bitter substances. In recent years, as the functionality of bitter substances has been widely recognized, an extensive literature has developed on citrus bitter substances. This article reviews the types, structures, biochemical properties, synthesis and metabolism pathways, and functional activities of bitter substances in citrus fruits. In addition, we summarize the main debittering techniques for citrus fruit processing, and envision future research directions toward bitter substances and their synergistic effects, rational processing pathways and breeding, aiming to provide theoretical references for the effective utilization of bitter substances in citrus fruits.

Food safety is paramount to the health of consumers. Enzymatic time-temperature indicators are capable of monitoring the cumulative heat exposure after the production of food products and providing visual color changes indicative of product shelf life. However, the thermal stability of enzymes limits their widespread application. Enzyme engineering can enhance the thermal stability of enzymes through strategies such as immobilization, directed evolution, and rational design. In recent years, artificial intelligence methods like machine learning have been applied to enzyme engineering, demonstrating their unique advantages in predicting complex enzyme structures and addressing issues related to enzyme thermal stability, offering new possibilities for the design of enzyme molecules. This article reviews the primary enzyme engineering strategies for improving the thermal stability of enzymes, with a particular focus on the thermal stability modification of enzymes commonly used in time-temperature indicators, and discusses future development directions.

As one of the most consumed beverages in the world, coffee has a unique flavor due to its complex and diverse chemical composition. Since the early 20th century, coffee flavor has been an important aspect in the field of coffee research. People’s understanding of coffee flavor substances has evolved from simple sensory evaluations to today’s precise instrumental analyses. Coffee flavor is affected by various factors ranging from its origin to the final cup. This article evaluates the influence of variety, geographical origin, new processing techniques, starter cultures, roasting methods, extraction procedures and storage conditions on coffee flavor, which is crucial for maintaining consistent coffee bean flavor. Omics technology will become an important tool for analyzing coffee aroma components and quality. By linking the chemical properties of coffee beans with the sensory properties of coffee, we can gain a deeper insight into the chemical components underlying coffee quality and even consumer preference, thereby providing a theoretical reference for the study of coffee flavor.