Plant flavonoids, a class of plant secondary metabolites with diverse physiological activities, hold great application potential in the food, pharmaceutical, cosmetics, and chemical industries. In recent years, the remarkable progress in omics technologies and synthetic biology has significantly advanced the elucidation of the natural biosynthetic pathways of flavonoids and the in-depth functional characterization of their key enzymes. This achievement serves as a crucial theoretical foundation for the construction of microbial cell factories. This review comprehensively outlines the mining strategies for identifying key enzymes in flavonoid biosynthetic pathways, elaborates on the functions of core enzymes and the progress in their engineering modification, and summarizes the latest progress in the microbial synthesis of flavonoid compounds. Moreover, this review analyzes the core bottlenecks in the large-scale production of flavonoids in microbial cell factories from the aspects of heterologous enzyme activity adaptation, metabolic network regulation, and product stability. Finally, it proposes the development direction of interdisciplinary integration and intelligent design, thereby providing theoretical support for the industrialization of flavonoid green biomanufacturing.

β-Nicotinamide mononucleotide (NMN) is present in all organisms and has attracted widespread attention as a nutritional supplement and pharmaceutical product for the treatment of various diseases, such as Alzheimer’s disease, cancer, aging, and vascular dysfunction. Chemical synthesis is the major method for producing NMN, but it faces challenges such as complex synthesis routes, harsh reaction conditions, difficulties in chiral separation of products, and the use of organic solvents, resulting in high product price and limited applications. In contrast, biosynthesis, with its significant advantages of non-toxicity, mild processing conditions, high substrate specificity, strong product selectivity, and high conversion efficiency, has gradually become an ideal alternative for NMN production. NMN is biosynthesized mainly from niacinamide, nicotinamide riboside, niacin, or glucose through different metabolic pathways, and the key enzymes involved include nicotinamide phosphoribosyltransferase, nicotinamide riboside kinase, and NMN synthase. This article focuses on the latest progress in the enzymatic and microbial production of NMN, including the selection and modification of key enzymes, the design of enzymatic cascade reaction, the immobilization of enzymes, the construction of cell factories, and optimization strategies for the fermentation process. In addition, the biosynthesis technologies for NMN derivatives nicotinamide riboside (NR) and nicotinamide adenine dinucleotide (NAD+) are reviewed. These studies will provide references for the development of low-cost, high-efficiency methods for the production of NMN and its derivatives.

Tyrosine derivatives are widely used in the fields of food, medicine and chemical engineering due to their important edible and medicinal values. Based on this, the development of green and efficient methods for obtaining high-value tyrosine derivatives has become a research hotspot. With the development of synthetic biology and metabolic engineering, using microbial cell factories to synthesize high-value tyrosine derivatives is expected to become a green and large-scale production method. Besides, regulating the metabolic pathways of the target products is crucial to improving the production efficiency. Therefore, this article introduces the synthetic pathways and metabolic regulation strategies of tyrosine derivatives, hoping to provide a reference for constructing high-yield engineered strains.

In this study, low-internal-phase oil-in-water (O/W) emulsion consisting of 3% algal oil rich in docosahexaenoic acid (DHA) as the oil phase, 1% Tween-60 as the emulsifier and 96% water phase was prepared using high-pressure micro-fluidization. The oxidation behavior of DHA-rich algae oil and its emulsion system at ambient temperature under sealed conditions was investigated. The levels of primary and secondary oxidation products in algae oil were determined by measuring peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. Gas chromatography (GC), 1H nuclear magnetic resonance (1H NMR) spectroscopy, and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the loss of fatty acids and changes in the composition of oxidation products. Results indicated that the PV, TBARS value, and fatty acid loss of the emulsion system were higher than those of algae oil, suggesting a faster oxidation rate of DHA-algae oil in the low-internal-phase emulsion. In the 1H NMR spectra, resonance signals of terminal monohydroperoxide (DHA-TMHP) and inner monohydroperoxide (DHA-IMHP) were observed, with the inner hydroperoxides containing cyclic hydroperoxides and intermediate oxidation products, which produced α,β-unsaturated oxygenated aldehydes by secondary cleavage. The content of conjugated diene (CD) was the highest, followed by hydroperoxides (OOH), and the content of non-volatile aldehyde oxidation products (NAD) was the lowest, reflecting the generation of high levels of intermediate oxidation products from DHA. In addition, it was found that the proportion of DHA-TMHP in the emulsion system was significantly higher than that in algae oil, indicating that the emulsion system favors the formation pathway of DHA-TMHP. DHA-NAD were generated at the initial oxidation stage, the content of DHA-NAD declining in the order: saturated aldehydes > (E,Z)-2,4-dienals > oxygenated α,β-unsaturated aldehydes > (E)-2-enals. GC-MS showed that volatile secondary oxidation products (VSOPs) were produced in the emulsion from the beginning of storage. The major components of VSOPs in both the emulsion and algae oil included enal, enone and enol, the relative levels of volatile compounds decreasing in the order: aldehydes > ketones > alcohols. (E,E)-2,4-heptadienal, 1-octen-3-ol, 3,5-octadien-2-one, 2,4-nonadienal, 2-pentenylfuran, 1-penten-3-ol, heptane, 1-nonene, and octanal were the major contributors to VSOPs, probably generated through the α and β cleavage of DHA-IMHP.

This study explored the impact of adding sesbania gum on the quality of salami using backpropagation-artificial neural network (BP-ANN) analysis. Four treatment groups were designed: blank control (CK), inoculation of a mixed culture (CG), addition of sesbania gum (SE), and sesbania gum addition combined with mixed culture inoculation (SE-CG). The quality of salami was evaluated in terms of its pH, water activity (aw), color difference, texture, sensory evaluation, and electronic nose analysis. It was demonstrated that the combined treatment rapidly decreased the pH and aw of the product, thereby contributing to the formation of the final quality of salami. Compared with the CK and CG groups, the SE-CG group exhibited significantly improved a* value (4.64 ± 0.38) and hardness ((60.95 ± 1.48) N). Furthermore, the electronic nose analysis revealed that the SE-CG treatment significantly increased the contents of sulfur-containing compounds, alcohols, and aromatic compounds in the product. The developed BP-ANN model had good classification accuracy and predictive ability with a 96% accuracy. Additionally, the Shapley additive explanations (SHAP) method was employed to interpret the BP-ANN model, highlighting the significance of various quality indicators in the prediction. Notably, the signal of electronic nose sensor S12, hardness, and chewiness were identified as the most important features for the model prediction.

Z-isomerization of carotenoids usually change their properties, so it is necessary to comprehensively analyze the physicochemical properties of all-E and Z-astaxanthin (AST). AST with high proportions of Z-isomer were prepared by illumination followed by silica gel column chromatography, and the physicochemical properties of all-E- and Z-AST were measured and compared using an X-ray diffractometer, a differential scanning calorimeter, a scanning electron microscope and a colorimeter, and their in vitro antioxidant activity and in vivo antioxidant activity in Caenorhabditis elegans were evaluated. Meanwhile, the mechanisms underlying the differences in color and antioxidant activity between the two isomers of AST were revealed using quantum chemistry. The results showed that as the proportion of Z-isomer rose, the crystallinity of AST declined, its morphology changed from regular to amorphous, and its solubility in organic solvents and vegetable oils increased. The solubility of 96% Z-AST was 491.2 and 59.9 times as high as that of all-E AST in ethanol and olive oil, respectively. Moreover, the scavenging effect of Z-AST on hydroxyl radical and superoxide anion radical and its capacity to enhance resistance to oxidative stress in C. elegans were significantly higher than those of all-E-AST (P < 0.05). Furthermore, the results of quantum chemistry showed that after Z-isomerization of AST, the absorption intensity at the maximum absorption wavelength (λmax) attenuated significantly, and the molar absorption coefficient decreased, and the red value of AST dropped significantly. The antioxidant capacity of AST was improved by an increase in the length of hydroxyl bonds in the terminal rings and changes in the ionization potential and electron affinity. These results provide a theoretical basis for revealing the differences between all-E and Z-AST and guiding the application of AST in health field.

The WSC proteins produced by Penicillium expansum play a crucial role in causing blue mold on pears. To analyze the role of the WSC1 gene in the pathogenic process of this fungal pathogen, we conducted transcriptomic analysis of a WSC1 knockout (ΔWSC1) strain. The knockout of WSC1 significantly altered the gene expression profile in P. expansum, particularly for genes involved in cell wall integrity, signaling, stress response, and toxin production. The differential expression of these genes might make the ΔWSC1 strain more vulnerable to environmental stress, while reducing the toxin production capacity, ultimately leading to a decrease in the pathogenicity. The transcriptomic analysis revealed that the expression of genes related to stress response signals, defense mechanisms and oxidative stress management changed when pear fruits were infected with the ΔWSC1 strain. These changes may trigger a cascade of responses in pear fruits. In addition, compared with those infected with the wild-type strain, pear fruits infected with the ΔWSC1 strain exhibited up-regulated expression of genes related to defense and oxidative stress. This study clarifies how the WSC1 gene influences P. expansum’s ability to infect pear fruits and how pear fruits respond to the infection.

This study aimed to identify high-quality Morchella strains with strong biological activity and stable fruiting characteristics. We employed single-gene and multi-gene identification techniques for molecular biological identification of six wild strains of Morchella and evaluated their functional traits by measuring various enzyme activities. The activities of antioxidant enzymes catalase (CAT), polyphenol oxidase (PPO) and peroxidase (POD) and malondialdehyde (MDA) content were assayed in liquid-cultured mycelia, and a quantitative assessment of these indicators was performed using the subordinate function method. As a result, we successfully identified an excellent strain suitable for artificial cultivation. Molecular identification confirmed that all six wild Morchella strains belonged to Morchella sextelata, under the Elata Clade group. Morphological observation revealed that the mycelia gradually changed from white to pale yellow, exhibiting dense arrangements with blunt ends and uneven diameters and showing localized spherical distribution characteristics, with a daily growth rate of 0.40–0.45 mm. Mating-type gene analysis indicated that strains LM1, LM3, and LM4 carried both MAT1-1 and MAT1-2 genes, suggesting potential for sexual reproduction. Compared with the two other strains, LM4 exhibited significantly higher PPO, POD, CAT, and 2,3,5-triphenyltetrazolium chloride (TTC) dehydrogenase activities and lower MDA content. The average subordinate function value of LM4 was the highest (0.964 7), highlighting its excellent biological activity and suitability for artificial cultivation. This study provides a novel approach for precise identification and efficient breeding of Morchella germplasm resources.

This study aimed to investigate the correlation between microbial community succession and volatile compounds during the spontaneous fermentation of Pinot Noir wine at an industrial scale. Pinot Noir grapes from the production region of Wuwei in the Hexi Corridor were used to produce wine by spontaneous fermentation. High-throughput sequencing was used to monitor the succession of the indigenous microbial community during the fermentation process, and volatile compounds were qualitatively and quantitatively analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Besides, the correlation between core indigenous microorganisms and volatile compounds was investigated using Spearman correlation coefficients. The results showed that the dominant microorganisms were Mycosphaerella, Pichia, Saccharomyces and Tatumella during the fermentation process, Mycosphaerella and Pichia being the dominant fungal genera during the early fermentation period with relative abundances of 44.67% and 18.28%, respectively, whereas the relative abundance of Saccharomyces increased gradually up to 48.42%, which became the dominant fungal genus at the end of the fermentation period. Tatumella was the most dominant bacterial genus during the late fermentation period, as its relative abundance increased gradually up to 44.66% and then remained basically unchanged. In addition, the dominant genera Komagataeibacter, Pantoea and Saccharomyces were positively correlated with the key volatile aroma substances including ethyl butyrate, ethyl caproate and phenylethanol, whose final concentrations were 164.04, 4 585.75 and 3 694.11 µg/L, respectively, at the end of the fermentation period, imparting floral, fruity and honey-like aromas to the wine. However, the dominant bacterial genera Sphingomonas, Methylobacterium and Mycosphaerella, Aspergillus were negatively correlated with most of the key aroma substances. The results of the present study provide a theoretical basis for improving the quality of wine in the Hexi Corridor.

Objective: This study aimed to isolate probiotics with the ability to utilize alcohol from honey and conduct whole-genome sequencing analysis on the selected strains. Methods: The isolates were identified taxonomically by physiological and biochemical tests, 16S rDNA sequencing, and phylogenetic tree construction. Their probiotic characteristics were evaluated through hemolysis, gelatinase activity, nitrate reduction and decarboxylase, antibiotic sensitivity, autoaggregation and hydrophobicity tests. Meanwhile, their abilities to utilize ethanol at different concentrations was compared to explore their in vitro alcohol-degrading activity. Results: Strain P-2, isolated from honey, was identified as Gluconobacter cerinus P-2, belonging to the genus Gluconobacter. The strain showed neither hemolytic nor gelatinase activity, could not reduce nitrate, and did not decarboxylate amino acids to produce amines. Its autoaggregation capacity was as high as 82.13%, and its hydrophobicity was 37.74%. The survival rate was 77.96% in acidic conditions (pH 3) and 88.76% in the presence of 0.3% bile salts. This strain was susceptible to several antibiotics. After 30 minutes of culture at 37 ℃, the utilization rates of 4% and 20% ethanol by 16 mg of G. cerinus P-2 were 61.49% and 36.43%, respectively, which increased to 100% and 63.38%, respectively, after 1.5 hours. Whole-genome sequencing revealed that the genome size of strain P-2 was 3.17 Mb with an average GC content of 55.62%. Gene ontology annotation indicated that strain P-2 had good metabolic capacity and biofilm-forming capacity, and clusters of orthologous groups of proteins (COG) annotation revealed that strain P-2 had strong transport and metabolic capabilities, without toxic or pathogenic properties and with good autoaggregation properties. Probiotic prediction suggested a probability of over 99% for being a probiotic strain. Conclusion: G. cerinus P-2 can accelerate the breakdown of ethanol in the human body, showing promising prospects for probiotic applications.

This study utilized the second-generation NovaSeq X Plus and third-generation PacBio Revio sequencing platforms for the whole-genome sequencing of Levilactobacillus brevis PL6-1, isolated from traditional fermented vegetables in China. Based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database, the carbohydrate metabolic pathways of L. brevis PL6-1 were reconstructed, and the safety of this strain was assessed. Additionally, the effects of different carbon sources on its antioxidant activity were analyzed. The results showed that the genome size of L. brevis PL6-1 was 2 632 919 bp, with 2 618 coding genes being annotated in the Non-Redundant Protein Database. The genome was rich in genes encoding enzymes of the glycoside hydrolase (GH) family, but neither antibiotic resistance nor virulence genes were found. Phenotypic analysis revealed that L. brevis PL6-1 exhibited no hemolytic activity and demonstrated resistance to kanamycin, gentamicin, and vancomycin. In addition, L. brevis PL6-1 was able to utilize L-arabinose, ribose, D-xylose, galactose, glucose, fructose, salicin, maltose and trehalose. Maltose rapidly initiated the proliferation of L. brevis PL6-1. Furthermore, when cultured with trehalose or glucose as the primary carbon source, L. brevis PL6-1 demonstrated enhanced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, while culture with ribose as the primary carbon source increased the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging capacity. The findings from this study provide a significant theoretical basis for the safe application of this strain in the food industry while establishing a scientific foundation for the development and utilization of its probiotic functions.

Using third-generation sequencing technology, full-length 16S and internal transcribed spacer (ITS) gene sequencing were performed on bacteria and fungi in Zhuganzha from Heqing, Yunnan, respectively. The diversity of bacteria and fungi was analyzed and annotated at the species level. As a result, the microbial community of Zhuganzha was complex and diverse. The microbial community structure analysis showed that at the phylum level, the dominant bacteria and fungi were Firmicutes and Ascomycota, respectively. At the genus level, the dominant bacterium was Tetragonococcus and the fungal genus was Millerozyma. At the species level, the dominant bacterium was T. halophilus, and the dominant fungus was M. farinosa. More fungal and bacterial species were involved in the fermentation process. The heatmap analysis indicated that the bacterial and fungal community compositions of samples ZGZ201, ZGZ202, and ZGZ302 were the most similar. The microbial community composition of Heqing Zhuganzha was dominated by fungi, followed by bacteria. The annotated T. halophilus and M. farinosa can provide a reference for the screening and development of potential starters.

A pseudo-germ-free mouse model was constructed using broad-spectrum antibiotics (ABX) to investigate their effects on intestinal motility and the enteric nervous system (ENS) in mice. Bifidobacterium bifidum CCFM1167 was used as a positive strain, and another four B. bifidum strains were screened and evaluated for their regulatory effects on intestinal dysfunction and the ENS. 16S rDNA gene sequencing was used to detect changes in the gut microbiota, and hematoxylin-eosin (H&E) staining and real-time polymerase chain reaction (PCR) were employed to characterize the damage of the ENS and the intestinal barrier. The results showed that ABX treatment significantly affected the intestinal structure and function of mice, leading to altered intestinal morphology, slowed motility and increased fecal water content, accompanied by a severe imbalance in the gut microbiota and damage to the ENS and the intestinal barrier. After intervention with B. bifidum CCFM1389, a significant reduction in total intestinal transit time was observed, and fecal water content returned close to the normal level, along with the alleviation of intestinal motility disorders. Additionally, CCFM1389 significantly increased the gene expression levels of specific markers for colonic neurons (PGP9.5) and enteric glial cells (S100β and GFAP), indicating a repairing effect on the ENS. CCFM1389 also significantly elevated the gene expression of tight junction proteins (Occludin, Claudin-3 and ZO-1), alleviating intestinal barrier damage, and its effect was more pronounced than that of the positive strain CCFM1167. Furthermore, CCFM1389 regulated the structure and composition of the gut microbiota, maintaining intestinal microbial homeostasis. Spearman correlation analysis indicated that CCFM1389 effectively modulated ABX-induced intestinal motility disorders, possibly by increasing the increase in the relative abundance of beneficial bacteria such as Akkermansia, Bifidobacterium, and Lachnoclostridium while decreasing the relative abundance of pathogenic bacteria such as Escherichia_Shigella and Enterococcus, thereby repairing the ENS and the intestinal barrier and regulating intestinal motility.

This study optimized the hot water extraction (at 60 ℃ for 2 h) of arabinogalactan from larch (Larix spp.) and purified it using XAD-16N resin. High-purity (93.79%) water-soluble arabinogalactan (AGR) was obtained and its structural characteristics were evaluated. After its Smith degradation, five products including DAG1-10, composed of arabinose and galactose at a mass ratio of 1:11.15, were obtained. A negative correlation existed between the degradation time and the molecular masses of the products. The in vitro immunoregulatory evaluation indicated that DAG1-10 significantly promoted the secretion of immune mediators such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) by macrophages, thereby confirming its potential as an immunoenhancer. This research provides theoretical support for the high-value application of Larix spp. polysaccharides in the field of food science.

In this study, we investigated the effect of Lactobacillus paragasseri HM018 on the intestinal microbiota and metabolism in humanized pregnant mice with fecal microbiota transplantation. Eight-week-old germ-free mice were transplanted with fecal bacterial suspensions from healthy pregnant women to develop a germ-free humanized mouse model. After conception, the mice were treated by L. paragasseri HM018 for three weeks. The results showed that the Shannon and Simpson indexes of gut microbiota in the treatment group were higher significantly than those of the model group after 14 days. The abundance of Roseburia and Clostridium and the content of bile acids, especially secondary bile acids, in feces increased significantly in the treatment group compared with the model group. In addition, 37 serum metabolites involved in 20 metabolic pathways changed significantly, among which pyridoxine and myristoleic acid were up-regulated and pelargonic acid was down-regulated. In addition, L. paragasseri HM018 had significant effects on the glucagon signaling pathway and showed a tendency to increase short-chain fatty acids and tryptophan. This study shows that L. paragasseri HM018 improves gut microbiota and bile acid metabolism, thus having potential health benefits.

In order to explore the effects of bound and free phenols from wheat bran on the gut microbiota during in vitro gastrointestinal digestion and colonic fermentation, this study conducted in vitro fermentation of bound and free phenols using fecal filtrates and evaluated changes in the antioxidant activity of the fermentation broth, the production of short-chain fatty acids (SCFAs) was determined by gas chromatography-mass spectrometry (GC-MS), and the changes in microbial community structure and abundance in fermentation broth were analyzed by 16S rRNA gene high-throughput sequencing. The results showed that compared with free phenols, the addition of bound phenols significantly improved the antioxidant activity of the fermentation broth and increased the production of SCFAs. The results of in vitro fecal fermentation showed that the addition of bound or free phenols reduced the relative abundance of the harmful bacterium Escherichia coli. Moreover, compared with free phenols, bound phenols significantly increased the relative abundance of beneficial bacteria (such as Bacteroides and Bifidobacterium). In summary, wheat bran bound phenols significantly improved the antioxidant capacity of the fermentation broth, promoted the production of SCFAs, and regulated the diversity of the gut microbiota, thereby being beneficial to human intestinal health.

This study shed light on the hepatoprotective mechanism of β-glucan from Ganoderma sinense produced in Wuping, China on mice with acute alcoholic liver injury (AALI) through studies on the correlation between the gut microbiota and its metabolites. A total of 180 specific pathogen-free (SPF)-grade mice were randomly assigned to six groups: two control groups (CK and A, gavaged with distilled water and carboxymethyl cellulose sodium (CMC-Na), respectively), two model groups (C and D, gavaged with distilled water and CMC-Na, respectively), an experimental group (D, gavaged with 200 mg/kg of G. lucidum β-glucan), and a positive control group (E, gavaged with 300 mg/kg of diphenyl diester). After one week of continuous administration, serum and liver biochemical indices were measured in each group and histopathological observation of liver sections was studied. Meanwhile, the differences in the composition of the intestinal microbiota and metabolites were analyzed among groups. The results indicated that oral administration of 200 mg/kg of G. sinense β-glucan ameliorated liver function in AALI mice. Compared with the model groups, the experimental group exhibited significantly reduced levels of alanine aminotransferase (ALT), triglyceride (TG), total cholesterol (TC), malondialdehyde (MDA) and alcohol dehydrogenase (ADH) (P < 0.05) and significantly increased levels of total superoxide dismutase (T-SOD) and reduced glutathione (GSH) (P < 0.05). Histopathological observation confirmed that β-glucan from G. lucidum significantly attenuated liver cell and lobular lesions, thereby exerting a hepatoprotective effect. G. sinense β-glucan improved the gut microbiota and substance metabolism in mice. Specifically, compared with the model group, the ratio of Firmicutes/Bacteroidoota (F/B) increased in the experimental group, and the relative abundance of beneficial bacteria such as GCA-900066575 and Roseburia in Firmicutes significantly increased as well. Additionally, G. sinense β-glucan altered the metabolism of lipids and lipid-like molecules such as cholesterol, DHA ethyl ester, and oleic acid methyl ester through affecting Bacteroides in the Bacteroidota phylum and altered propionic acid metabolism through affecting Lactobacillus in the Firmicutes phylum, thereby alleviating AALI. Therefore, the protective mechanism of G. sinense polysaccharides against AALI in mice might be related to the regulation of amino acid metabolism, lipid and lipid-like molecule metabolism, and propionic acid metabolism by improving the composition of the gut microbiota.

This study aimed to investigate the protective effects and underlying mechanisms of malvidin-3-O-glucoside (Mv3G) on chlorpyrifos-induced damage of PC12 cells. The optimal dose of chlorpyrifos for inducing cell injury and the optimal dose of Mv3G for protecting against cell injury were determined. Western blot analysis was used to observe the changes in the expression of phosphoinositide 3-kinase/protein kinase B (PI3K/AKT) signaling pathway-related proteins, the autophagy-related protein Beclin1, and mammalian target of rapamycin (mTOR) following Mv3G treatment. The levels of the oxidative stress biomarker glutathione (GSH), the inflammatory cytokine tumor necrosis factor-α (TNF-α), acetylcholine esterase (AChE) activity, and the apoptosis-related protein cysteineaspartic protease-3 (Caspase-3) were measured using enzyme-linked immunosorbent assay. Based on cell viability and morphological changes, the optimal chlorpyrifos concentration was 30 µmol/L, and the optimal Mv3G concentration was 200 µmol/L. Experimental results demonstrated that Mv3G significantly improved the survival rate of chlorpyrifos-damaged PC12 cells, alleviated the inhibitory effect of chlorpyrifos on the PI3K/AKT signaling pathway, and increased GSH levels and AChE activity while reducing TNF-α levels and the expression of Beclin1 and Caspase-3. These findings indicate that Mv3G mitigates chlorpyrifos-induced oxidative stress, neuroinflammation, cholinergic dysfunction, apoptosis, and abnormal autophagy through the PI3K/AKT signaling pathway.

This study investigated the lipid-lowering activity and action mechanism of oak essential oil (OEO). OEO had strong in vitro lipid-lowering activity, and its half-maximal inhibitory concentration (IC50) on pancreatic lipase, cholesterol esterase and α-glucosidase were (0.62 ± 0.05), (0.20 ± 0.04) and (0.63 ± 0.01) mg/mL, respectively. Enzymatic kinetics and fluorescence emission spectroscopy showed that the inhibition type of OEO on pancreatic lipase was reversible non-competitive inhibition, and the quenching type was static quenching. The in vivo lipid-lowering activity of OEO was also assessed using Caenorhabditis elegans as a model organism. It turned out that OEO increased lipid droplets with a diameter of 0–0.6 μm and decreased lipid droplets with a diameter of 1.2–1.8 μm in high-fat C. elegans; 20 μg/mL of OEO reduced the fat content and total triglyceride level of high-fat C. elegans by 26.46% and 21.35%, respectively. The results of real-time polymerase chain reaction (PCR) showed that OEO significantly up-regulated the relative expression levels of lipid hydrolysis genes (atgl-1 and hosl-1) and fatty acid beta oxidation genes (acs-2), and significantly down-regulated the relative expression levels of fat synthesis genes (fat-5, fat-6, fat-7 and sbp-1). This study indicates that OEO has lipid-lowering activity, providing data support for its application for the alleviation of obesity.

To investigate the potential of L-theanine (Thea) as an aroma precursor, the composition of volatile compounds generated from the thermal reaction between Thea and monosaccharides, simulating the Maillard reaction, was analyzed by gas chromatography-mass spectrometry (GC-MS). Thea reacted with four common monosaccharide in tea, D-glucose (Glc), D-galactose (Gal), D-arabinose (Arab) and D-xylose (Xyl) at 120 ℃ for 2 h, generating volatile compounds. The reaction with Glc and Gal generated larger numbers of volatile compounds (32 and 21, respectively), and 17 and 12 nitrogen-containing compounds were found in the reaction products, respectively, heterocyclic compounds with pyrrole and amide structures being the major ones, including four compounds contributing to roasted aroma, 4-ethyl-2-methylpyrrole, 4-ethyl-2,3-dimethyl-1H-pyrrole, 2-acetylpyrrole and N-ethyl succinimide. In contrast, only 6 and 9 volatile compounds were identified in the reaction products of Thea with Arab and Xyl, respectively. The reaction with Arab produced larger amounts of heterocyclic compounds with pyrrole structure such as 2,3-dimethyl-1H-pyrrole, responsible for roasted aroma, whereas the reaction with Xyl mainly produced heterocyclic compounds with furan structure. Additionally, Thea was transformed into volatile components when heated to 120 ℃. Among the identified volatile compounds, those with pyrimidine structure and alkane compounds were present in higher amounts. Furthermore, it was speculated that some volatile components might be formed by the Maillard reaction or the Strecker degradation. Principal component analysis (PCA) could effectively distinguish different thermal reactions, indicating that the reaction characteristics of Thea with different monosaccharides varied. This study not only provides data support for understanding the formation mechanism of tea aroma but also lays a theoretical foundation for the processing optimization and quality control of tea.

To investigate the impact of drying temperature on the flavor quality of cut green tea, this study analyzed the quality of cut green tea produced from the ‘Wanghaicha No. 1’ cultivar in terms of physicochemical properties and sensory evaluation. The results showed that cutting the fixed leaves increased the contents of tea polyphenols, free amino acids, and reducing sugars, and decreased the phenol-to-ammonia ratio. Additionally, it increased the contents of non-esterified catechins, umami amino acids, and sweet amino acids, and reduced the content of bitter amino acids. These changes led to improved aroma and taste, resulting in excellent sensory quality. When the cut tea samples were dried at different temperatures, low-temperature drying was more conducive to the retention of amino acids, reducing sugars, and other substances in cut green tea, imparting a sweet and mellow taste to the tea. High-temperature drying, on the other hand, was more favorable for the formation of volatile compounds, conferring the tea chestnut-like and high aromas and a strong and mellow taste. Therefore, controlling the drying temperature can effectively enhance the flavor quality of cut green tea. The results of this study provide a theoretical basis for the effective utilization of coarse and old fresh tea leaves to develop high-quality green tea.

Non-targeted metabolomics based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS), multivariate data analysis and odor activity value (OAV) were integrated to clarify the aroma metabolites in representative black tea samples from different production regions of China and also to determine their key aroma compounds. The results indicated that a total of 140 aroma metabolites were identified in this study, which were classified into 12 types based on their chemical structures, including alcohols, esters, aldehydes, acids, ketones and alkenes. The proportion of alcohols in the total aroma compounds was quite high, ranging from 22.90% to 47.16%. Jiangsu black tea had the highest content of alcohols, followed by Jiangxi, Hubei, Guangdong, Zhejiang, and other regions, while Shandong tea samples had the lowest value. Esters accounted for 2.75% to 26.30% of the total aroma compounds, with the relative content of esters being significantly higher in China Taiwan black tea than tea samples from other regions. Sensory evaluation revealed that all black tea samples shared the common characteristic of sweet aroma, yet each had unique characteristics, presenting a diverse range of aromas, such as medicinal sweet, ripe sweet, roasted sweet, fruity sweet and honey sweet aromas. Black tea samples from Luokeng, Guangdong had a rich almond-like aroma and received the highest score of 96.0 in sensory evaluation. Partial least squares-discriminant analysis (PLS-DA) allowed clear differentiation black tea samples from different regions of China, and 27 differential aroma metabolites were identified based on variable importance in projection (VIP) values > 1.0, among which seven including linalool, phenylethanol, phenylacetaldehyde, methyl salicylate, hexanoic acid, 1-methylnaphthalene, and geraniol had aroma activity with OAV > 1. Methyl salicylate in China Taiwan black tea, as well as phenylacetaldehyde in Guangdong black tea could serve as a marker aroma metabolite to differentiate them from those produced elsewhere. This study offers a scientific basis for identifying the aroma quality of black tea from different regions of China.

The present study proposed a method for the determination of 12 glycosidic aroma precursors (benzyl β-D-glucopyranoside, benzyl β-primeveroside, 2-phenylethyl β-D-glucopyranoside, 2-phenylethyl β-primeveroside, geranyl β-D-glucopyranoside, geranyl β-primeveroside, linalyl β-D-glucopyranoside, linalyl β-primeveroside, nerolidyl β-D-glucopyranoside-1, nerolidyl β-D-glucopyranoside-2, nerolidyl β-primeveroside-1, and nerolidyl β-primeveroside-2) in tea using high performance liquid chromatography-triple quadrupole-mass spectrometry (HPLC-TQ-MS), and applied it to evaluate the compositional characteristics of glycosidic aroma precursors in five types of tea from Fujian province of China. Samples were extracted with methanol, purified by the QuEChERS method, and separated on a ACQUITY UPLC BEH C18 column using a mobile phase composed of water and acetonitrile with 5 mmol/L ammonia as a regulator. The separation was completed within 10 minutes. The limit of detection (LOD) and the limit of quantification (LOQ) of the proposed method ranged from 0.21 to 4.39 ng/mL and from 0.69 to 14.64 ng/mL, respectively, and the average recoveries were in the range of 81.34%-114.72%, with relative standard deviations (RSDs) of 0.40%-8.98%. Partial least squares-discriminant analysis (PLS-DA) was performed to distinguish the differences in glycosidic aroma precursors among Dahongpao tea, Shuixian tea, Tieguanyin tea, Tanyang Gongfu tea, and Baimudan tea. It was found that the compositional characteristics of glycosidic aroma precursors in tea were significantly affected by both tea variety and making process. Benzyl β-primeveroside, 2-phenylethyl β-primeveroside, geranyl β-primeveroside, and geranyl β-primeveroside were the key differential compounds. The conclusion of this study has a positive significance for optimizing the tea-making process and regulating tea quality.

In order to investigate the variations in nutritional and volatile compositions among different aroma types of thick-skinned muskmelons. Five new varieties (lines) of muskmelons with the potential for market promotion were selected for comparative analysis and comprehensive evaluation of their quality. The results revealed that orange-fleshed melons had significantly higher carotenoid content than did other colored-fleshed melons, while green-fleshed melons exhibit notably higher chlorophyll levels. s-3 (green-white fleshed) had significantly elevated levels of sucrose, total sugar, soluble solids, vitamin C, and sweetness relative to the other varieties (lines). A total of 1 241 volatile compounds were identified across all five muskmelon samples, the dominant ones being esters (20.23%), terpenoids (17.24%), ketones (11.85%), alcohols (9.43%), aldehydes (6.69%), and heterocyclic compounds. Notably, 27 esters, 26 aldehydes, 21 ketones, 21 terpenoids, 11 alcohols, 11 heterocycles, and 9 phenols with relative odor activity values (ROAV ≥ 1) were found to be shared among all varieties (lines). The esters and aldehydes in the flesh of s-4 (green fleshed), with higher diversity and greater ROAV than the other varieties (lines), contributed significantly to its aroma, being strong with a “Xieke melon-like” flavor. s-4 was a typical respiratory climacteric fruit. In summary, the variation in flavor profiles among these muskmelons was attributed to the differences in the composition and proportion of volatile constituents. The findings of this study provide a basis for enhancing the flavor and aroma of thick-skinned muskmelons and for establishing a comprehensive quality assessment framework for this fruit.

The effects of different thermal sterilization processes on the volatile flavor substances of Zigong cold spicy beef were determined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). In four groups: control (unsterilized), T1 (100 ℃ for 10 min, 110 ℃ for 25 min, and 121 ℃ for 8 min), T2 (100 ℃ for 10 min, 115 ℃ for 20 min, and 121 ℃ for 5 min), and T3 (121 ℃ for 10 min), a total of 54 volatile flavor substances were detected. The total contents of volatile substances in the control, T1, T2 and T3 groups were 1 280.11, 1 338.30, 935.31 and 686.47 μg/kg, respectively. The most abundant substances in cold spicy beef were olefins, aldehydes, ketones and alcohols. According to their odor activity values (OAVs), linalool, decylaldehyde and nonylaldehyde were identified as the most significant contributors to the flavor. Principal component analysis (PCA) showed clear separation between the three treatment groups and the control group, T1 being the closest to the control group. Consistently, the results of electronic nose and sensory evaluation showed that the flavor of the T1 group was more similar to that of the control group because sulfur-containing compounds in the T2 and T3 groups contributed more to the flavor, and the difference between them was not significant (P > 0.05). In summary, compared with traditional sterilization, T1 provided better maintenance of the flavor of cold spicy beef.

This study investigated the effects of three fixation methods including roller fixation (GT), carding machine fixation (LT) and light wave fixation (GB) on the flavor profile of ‘Bainiuzao’ green tea by integrating sensory evaluation, colorimetric analysis, and quantification of key taste and aroma compounds. Results revealed that GB exhibited the highest overall sensory quality with a bright color, a fresh and mellow taste, sweet aftertaste (attributed to higher soluble sugar and amino acid contents), and a tender chestnut-like aroma. GT showed stronger bitterness due to higher contents of ester-type catechins (epigallocatechin gallate (EGCG), epicatechin gallate (ECG)) and caffeine. Eight key taste components, including theanine, glutamic acid, and γ-aminobutyric acid (GABA), were identified using variable importance in projection (VIP) score > 1 as the cutoff. GABA was highlighted as a characteristic marker for differentiating GB from GT and LT. Combining dose-over-threshold factor (Dot) analysis with the quantitative results, caffeine, EGCG, ECG, GABA, and glutamic acid were identified as contributing to the differences in taste among these fixation methods; GT exhibited stronger bitterness, whereas GB and LT had enhanced fresh and brisk taste and sweet aftertaste. A total of 15 key differential compounds were selected (VIP > 1). Relative odor activity value (ROAV) analysis identified trans-linalool oxide, cis-3-hexenyl hexanoate, tert-butanol, linalool, and cis-linalool oxide as the major aroma components across the three fixation methods. Notably, linalool and cis-3-hexenyl hexanoate were likely responsible for the more pronounced chestnut-like aroma in GT and LT compared with GB. The decreasing order of the effects on the flavor and quality of ‘Bainiuzao’ green tea was GB > LT > GT.

This study aimed to evaluate the effect of steam explosion (SE) pretreatment on the physicochemical (particle size, zeta potential, functional groups and thermal stability) and functional (water-holding capacity (WHC); oil-holding capacity (OHC); glucose adsorption capacity (GAC); and cholesterol adsorption capacity (CAC) properties of microcrystalline cellulose (MCC), acid-extracted cellulose nanocrystal (ACNC) and enzymatically extracted cellulose nanocrystal (ECNC) from pear pomace. Results showed that the particle size of cellulose nanocrystal (CNC) prepared with SE at steam pressure levels of 0.6–0.9 MPa was the smallest (140.12 nm on average). The surface of SE treated pear pomace cellulose was negatively charged and SE reduced the absolute potential value. MCC had higher absolute potential value than CNC. Fourier transform infrared (FTIR) spectroscopy showed that all pear pomace cellulose samples had the molecular structural characteristics of cellulose and the structure of CNC was not damaged. The best thermal stability of MCC and the best OHC of ACNC were obtained by SE treatment at 0.9 MPa and 0.3–0.6 MPa, respectively. SE at 0.6 and 0.3 MPa resulted in the best GAC and CAC of ACNC, respectively. Overall, the optimum conditions for the preparation of CNC from pear pomace with good properties were obtained as SE pretreatment at steam pressure of 0.3–0.6 MPa followed by sulfuric acid (64%) treatment for 50 min. The findings of this study lay a theoretical foundation for the high-value utilization of pear pomace.

In this study, the effect of ultrasonic on the decrystallisation rate and physicochemical properties (crystal microstructure, rheological properties, textural properties, color, enzyme activities, total phenols, total flavonoids, 5-hydroxymethylfurfural, antioxidant and antibacterial capacity) of loquat honey was investigated, and the action mechanism was revealed using an online real-time temperature monitoring system. The results showed that ultrasonic cavitation and thermal effects worked together to decompose the cluster crystal structure in loquat honey. After 80 min of ultrasonic decrystallisation at 400 W and 40 kHz, the temperature of loquat honey increased to 55.9 ℃, and the decrystallisation rate reached up to (98.2 ± 0.65)%. In addition, ultrasonic decrystallisation effectively changed loquat honey from a pseudoplastic fluid into a Newtonian fluid, leading to a decrease in hardness and gumminess and an increase in chewiness. Furthermore, ultrasonic decrystallisation facilitated the release of total phenols and flavonoids in loquat honey, thereby enhancing its antioxidant activity. However, the thermal effect and free radicals generated by ultrasonic treatment resulted in the accumulation of 5-hydroxymethylfurfural (5-HMF) and the consumption of reducing sugar by accelerating the Maillard reaction, and led to a decrease in the antibacterial capacity by inhibiting the glucose oxidase activity of loquat honey. The objective of this study is to provide a feasible non-thermal decrystallisation method for honey and technical guidance for promoting the industrial application of efficient decrystallisation technology.

To control the spoilage of fresh-cut chicory caused by microbial contamination of cuts, this study isolated and identified spoilage bacteria from fresh-cut chicory using 16S rRNA gene sequencing and evaluated the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW). Five dominant spoilage strains were isolated, including Acinetobacter, Pseudomonas, Serratia, Pectobacterium, and Pantoea agglomerans. After treatment with 175 mg/L SAEW, it was found that the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and half-maximal effective concentration (EC50) of SAEW against these five spoilage bacteria were 43.75–175, 87.5–175, and 28.52–99.54 mg/L, respectively. The results demonstrated that 175 mg/L SAEW exhibited antibacterial effects against all five spoilage bacteria while significantly delaying the decline of ascorbic acid and inhibiting the accumulation of malondialdehyde (MDA). Further analysis revealed that treatment with 175 mg/L SAEW disrupted the cellular morphology and membrane integrity of the spoilage bacteria, causing the cellular surface to become sunken, wrinkled and damaged and leading to the leakage of intracellular nucleic acids and proteins. These findings suggest that SAEW likely exerts its bactericidal effect by damaging the cell membrane structure, thereby resulting in the leakage of intracellular contents.

This study investigated the effect of methyl jasmonate (MeJA) on the appearance quality, physiological activity, and antioxidant activity of postharvest mulberry fruits. Freshly picked mulberry fruits were sprayed with water or different concentrations of MeJA (200, 500, and 1 000 μmol/L) and stored at 4 ℃ for up to 9 days. Changes in appearance and physiological indices were measured after 0, 3, 6 and 9 days. The results showed that MeJA treatment reduced the rate of decay, maintained the contents of total soluble solids (TSS) and total acids (TA), as well as color and hardness, and inhibited the accumulation of malondialdehyde (MDA), the rate of superoxide anion radical generation, and polyphenoloxidase (PPO) activity, while increasing total flavonoids and total phenolics contents and the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), thereby maintaining the storage quality of mulberry fruits. The results of physiological analysis, principal component analysis (PCA) and correlation analysis showed that the optimal MeJA concentration for treating mulberry fruits was 200 μmol/L. Orthogonal partial least squares-discriminant analysis (OPLS-DA) conducted on the control and the 200 µmol/L MeJA groups showed that superoxide anion radical, a*, titratable acid (TA), decay incidence, CAT, and POD were the crucial factors influencing the storage quality of mulberry fruits. These results indicate that MeJA contributes to maintaining the postharvest quality and delaying the decay of mulberry fruits.

In this study, chitosan (CS) and collagen (COL) composite nanoparticles were used as stabilizer to prepare Pickering emulsion loaded with resveratrol (PE-R). The particle size, potential, rheological properties, antibacterial effect, antioxidant properties and stability (centrifugal stability, storage stability, salt ion stability, pH stability) of PE-R were determined. According to the experimental results, PE60 (with 60% oil phase) was selected as the optimal one and used to prepare a preservative liner, which was placed in the bottom of the tray for the preservation of chilled beef. The results showed that the swelling rate and solubility of the PE60 liner were both significantly reduced, and this liner significantly slowed down the growth rates of thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content, inhibited the reproduction of microorganisms, reduced the centrifugal loss, better maintained the color, and extended the shelf life of beef from 6 to 10 days.

In order to investigate the effect of rice wine processing on the residue of the chiral pesticide hexaconazole and evaluate its health risk, samples were collected at different stages of rice wine processing (paddy, rice hulls, brown rice, polished rice, soaked rice, cooked rice, and rice wine) and the residue levels of hexaconazole enantiomers in these samples were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Risk assessment models were used to evaluate the risk of dietary exposure to hexaconazole enantiomers. The results showed that the recoveries of (+)-hexaconazole and (-)-hexaconazole spiked into the seven samples were in the range of 88.2%–105.7% and 85.3%–104.3% with relative standard deviations (RSD) of 0.8%–8.3% and 0.6%–9.6%, respectively. The processes of dehulling, aleurone layer removal, washing, soaking, and cooking all significantly reduced hexaconazole residues, and the contents of (+)-hexaconazole and (-)-hexaconazole reduced from 10.64 and 10.10 to 0.13 mg/kg with processing factor (PF) of 0.94, 0.45, 0.06, 0.50 and 0.93, 0.41, 0.06, 0.52, respectively and enantiomeric fraction (EF) values of about 0.5, indicating that the concentration of hexaconazole gradually reduced during the processing of rice wine with no significant differences being observed between the two enantiomers. However, during the fermentation process, the contents of (+)-hexaconazole and (-)-hexaconazole increased selectively from 0.13 to 0.80 and 0.66 mg/kg with PF > 1 and EF value of 0.55, respectively. This indicated that the fermentation process of rice wine selectively increased the content of hexazolol, and the content of (+)-hexazolol was greater than that of (-)-hexazolol. The dietary risk assessment results showed that the chronic risk quotients (CRQ) of (+)-hexaconazole and (-)-hexaconazole in paddy and brown rice were both greater than 100%, which decreased to acceptable levels of 6.2% and 5.2%, respectively after aleurone layer removal. The results of this study provide a basis for the dietary risk assessment of the chiral pesticide hexaconazole in rice wine processing.

This study developed and validated a method to detect adenosine monophosphate (AMP), inosine monphosphate (IMP), guanosine monophosphate (GMP), hypoxanthine riboside (HxR), and hypoxanthine (Hx) in meat products by high performance liquid chromatography (HPLC). The optimized procedure was as follows: samples were extracted twice with 5% perchloric acid with shaking for 30 min; the pooled extract was adjusted to pH 6.5 and made up to 50 mL with deionized water; an appropriate amount of the extract was taken and purified by liquid-liquid extraction with n-hexane followed by centrifugation; the bottom layer was harvested for analysis by HPLC. Chromatographic separation was accomplished on a C18 column using isocratic elution with a mobile phase composed of 0.01 mol/L aqueous potassium dihydrogen phosphate and methanol (98:2, V/V) at a flow rate 1.0 mL/min, and injection volume was set at 20 μL. Detection wavelength was set at 254 nm. Quantification was carried out using the external standard method. The results showed that the five nucleosides had a good linear relationship within the concentration range of 0.5–80 μg/mL, with correlation coefficients greater than 0.999. The limit of detection (LOD) was 5.0 mg/kg, the limit of quantitation (LOQ) was 15.0 mg/kg. Recoveries from spiked samples was 80.1%–109.5% with relative standard deviation (RSD) ≤ 9.6% (n = 3). In summary, this method is simple to operate, accurate, repeatable, and suitable for the detection of the five free nucleotides in the complex meat matrix.

A method was developed for the simultaneous determination of six human milk oligosaccharides (HMOs) in infant formula using high performance liquid chromatography-fluorescence detector (HPLC-FLD). The samples were first enzymatically digested and precipitated with organic solvents to remove interfering substances, and then separated using a hydrophilic chromatographic column. Under the optimal conditions, the six HMOs showed good linearity in their respective concentration ranges, with determination coefficients (R2) above 0.999. The recoveries of the spiked samples ranged from 95.91% to 105.03%, with relative standard deviations (RSD) of less than 2%. The limits of detection (LOD) and quantification (LOQ) were in the range of 0.003 6–0.006 4 and 0.012 0–0.021 4 g/100 g, respectively. The developed method is characterized by high sensitivity and good stability, and can meet the requirements of the determination of the six HMOs in infant formula.

This study developed a method for the simultaneous determination of 19 phthalate esters (PAEs) and 9 phthalate monoesters (mPAEs) in aquatic products using ultra-high performance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) after quick, easy, cheap, efficient, rugged and safe (QuEChERS) pretreatment. The results indicated that the average recoveries for 19 PAEs and 9 mPAEs in spiked matrices were 71%–120% and 87%–119%, with detection limits of 1–48 and 1–6 ng/g md, respectively. It was noted that under optimized chromatographic conditions, baseline separation of the isomers of four PAEs and one mPAE was achieved, especially diisobutyl phthalate (DIBP) versus dibutyl phthalate (DBP), and monoisobutyl phthalate (MIBP) versus monobutyl phthalate (MBP). This method was applied to 17 commercially available aquatic products in Guangzhou, and the results showed that the detection rates of six PAEs, including DBP, DIBP, di(2-ethylhexyl) phthalate, bis(4-methyl-2-pentyl) phthalate, butyl benzyl phthalate, di-n-pentyl phthalate, as well as three mPAEs, including MBP, MIBP, and mono(2-ethylhexyl) phthalate, were relatively high. This method is simple to operate, with high sensitivity, providing important technical support for the detection and risk assessment of PAEs and mPAEs in aquatic products.

Oil bodies are organelles that store lipid in oil crops, and they are natural oil-in-water structures. As an encapsulation system for hydrophobic active substances, they can be used to address issues such as poor water solubility and instability of hydrophobic active substances, and have attracted wide attention from researchers in recent years. The cell membrane of oil bodies is composed of phospholipids and proteins. Hydrophobic active substances could enter oil bodies through passive transport, but the encapsulation effect is affected by many factors and can be improved by physical methods (such as stirring, ultrasonic treatment and homogenization). This article reviews recent progress on the encapsulation of hydrophobic active substances by oil bodies, focusing on the composition and properties of oil bodies, the properties of and delivery systems for hydrophobic active substances, the commonly used methods for oil body encapsulation along with their advantages and disadvantages, and the stability and encapsulation effect of oil body emulsions. The aim is to provide ideas for exploring the encapsulation mechanism of hydrophobic active substances and constructing an efficient and stable loading system. It also aims to improve the stability, utilization rate, and bioaccessibility of active substances in order to lay a theoretical foundation for their application in fields such as foods, medicine, and cosmetics.

Ulcerative colitis (UC) is a chronic inflammatory bowel disease triggered by multiple factors, characterized by gut microbiota dysbiosis, epithelial barrier dysfunction, and abnormal mucosal immunity. Aryl hydrocarbon receptor (AHR) ligands, including agonists and antagonists, are small molecules that directly bind to AHR, promoting its nuclear translocation and transcriptional regulation of downstream genes. Studies have shown that a long-term deficiency of AHR agonists in the diet can increase the risk of UC. The AHR ligands in foods and their metabolites can regulate the homeostasis of intestinal epithelial and immune cells by modulating AHR signaling, thereby alleviating colonic inflammation. This article summarizes the role of AHR in regulating the key cells of the intestinal barrier in UC and proposes that AHR agonists have cell-specific effects. It outlines the common food sources and metabolic pathways of AHR ligands, as well as food components that can synergistically enhance AHR signaling and the underlying mechanisms. The paper also explains the reasons for the unstable effects of certain AHR ligands, providing a scientific basis for exploring diet-based intervention strategies for UC.

Mechanoenzymology has emerged as a mechanical enzyme catalysis strategy in the food field due to its solvent-free or solvent-less characteristics. Solvent-free mechanoenzymatic catalysis reaction can effectively use the specificity, regioselectivity and stereoselectivity of enzymes, and simultaneously avoid the problems with traditional solution reactions such as the limitation of solubility in organic solvents and the residues of toxic and harmful products. Therefore, it has the advantages of efficient production, safety, environmental friendliness, sustainability and maximization of atomic economy, and has important application value in food processing such as material pretreatment. In this context, this paper reviews enzyme-catalyzed ball milling and twin-screw extrusion without solvent, discusses the key factors affecting the stability and recyclability of the catalyst in mechanoenzymatic catalysis reaction and the application of mechanoenzymatic catalysis reaction in food processing, and highlights the challenges and development trends in the field of mechanoenzymology, aiming to provide some references for research on mechanoenzymatic catalysis technology. In the future, the application scope of mechano-enzymology in the field of foods can be expanded through the development of enzyme mimics that can simulate the key characteristics of natural enzymes and new enzyme immobilization technologies and through innovative research such as exploring the mechanism of mechanoenzymatic catalysis reaction.

As a leading producer of agricultural by-products, China wastes large amounts of resources rich in dietary fiber (DF) every day. Recognized as the “seventh nutrient”, dietary fiber plays a vital role in human health, particularly natural soluble dietary fiber (SDF). Modification technologies to enhance the proportion of SDF in DF and improve its utilization have emerged as a key research focus. This article comprehensively reviews physical, chemical, biological, and combined modification strategies for DF, providing a comparative analysis of their principles. It also summarizes the advantages and limitations of these technologies and discusses future prospects. This review aims to provide a theoretical foundation for the efficient modification of DF. By promoting the high-value transformation of agricultural products, extending the industrial chains, and increasing the added value of products, this review holds significant importance for the sustainable development of agriculture and the advancement of the health food industry.

Animal adipose tissue, a connective tissue composed of liquid fat and solid fat, has unique elastic characteristics and three-dimensional structure. Therefore, design and construction of novel matrix structures that are closer to the physicochemical properties, functional properties and sensory experience of animal adipose tissue has become one of the core issues in the development of artificial meat. In this paper, we introduce the basic characteristics of animal adipose tissue, and present a systematic review of the methods and strategies for applying oleogels and emulsion gels in replacing animal adipose tissue. This paper focuses on recent progress in the application of common emulsion gels (including protein matrices, polysaccharide matrices, protein-polysaccharide complex matrices and functional emulsion gels) as fat substitutes in meat products, and finally summarizes the application of 3D printing technology in the construction of animal adipose tissue simulants. Hopefully, this review can provide a theoretical basis for related research and offer new ideas for the development of low-fat meat products.

Sweet tea is a sweet plant that serves triple functions as tea, sugar, and medicine, which is rich in bioactive components, including rubusoside, polyphenols, flavonoids and amino acids. It has many bioactive functions such as antioxidant and anti-aging, lowering blood sugar and blood lipid, antibacterial and anti-allergic, anti-cancer and anti-tumor functions, thereby having great potential in advancing public health and promoting food industry. This paper summarizes the extraction methods, functions and application of different active components in sweet tea, and points out the current research challenges and future research directions. In conclusion, this review provides more valuable references for the development and utilization of sweet tea.

In the omnimedia era, food safety public opinion spreads rapidly, widely and interactively, thereby easily triggering public panic and trust crises. This paper provides an in-depth analysis of the characteristics, roots, and evolutionary mechanism of food safety public opinion crises and discusses their formation mechanism from various perspectives such as information dissemination, public psychology, and Maslow’s hierarchy of needs. Drawing on the experience of food safety public opinion management in the United States, this paper proposes coping strategies such as rapid response, humble attitudes, empathy, and proper guidance and puts forward suggestions for enhancing the ability to respond to food safety public opinion crises.