In this study, we developed a direct hydrogel digital polymerase chain reaction (Direct-hdPCR) technique for the detection of Escherichia coli O157 in grape juice. In this method, samples were directly mixed with a hydrogel PCR system, followed by release of bacterial DNA through thermal lysis, and in situ digital PCR amplification of target DNA was achieved by taking advantage of the three-dimensional network structure of the hydrogel material. The amplified products were visualized as fluorescent dots, whose number of dots corresponded to the number of DNA molecules, enabling precise quantitative analysis. PCR primers specific to E. coli O157 were designed, and the developed method was validated for feasibility, sensitivity and specificity and was applied to real samples. The results demonstrated that this method exhibited high sensitivity, with a detection limit as low as the single bacterium level, without any need for DNA extraction or purification. It also showed strong specificity to the target bacterium and excellent anti-inhibition effects, without any need for sample pretreatment. The total detection time, from sample preparation to result reporting, was reduced to less than 40 minutes. Using the Direct-hdPCR method, all contaminated grape juice samples were directly detected with a positive detection rate of 100%, which is consistent with the results obtained by the dilution plating method. The average recoveries ranged from 96.9% to 112.0%, with a relative standard deviation (RSD) of 3.6% to 12.4%. This method offers advantages such as rapidity, high sensitivity, no need for sample pretreatment, and simple operation, making it suitable for on-site testing.

To explore a packaging technology for chilled meat, this study developed a novel antibacterial nanomaterial, surface-modified zinc oxide nanoparticles using melanin nanoparticles as carriers (ZnO NPs@MelNPs) and evaluated its inhibitory effect on Pseudomonas fluorescens S2-214, a strain with strong spoilage ability in chilled meat. Moreover, its antimicrobial mechanism was elucidated. The results demonstrated that ZnO NPs@MelNPs exhibited potent antibacterial activity, with a minimal inhibitory concentration (MIC) of 1.6 mg/mL against P. fluorescens S2-214. Scanning electron microscopy (SEM) revealed that at this concentration, ZnO NPs@MelNPs caused physical damage to and significant morphological alterations in bacterial cells. Furthermore, analyses of relative cellular electrical conductivity, residual intracellular sodium (Na+) and magnesium (Mg2+) ion levels, and nucleic acid and protein leakage indicated the prepared nanomaterial disrupted the integrity of the cell membrane through physical damage, leading to increased membrane permeability and thereby the efflux of intracellular electrolytes and biomacromolecules, ultimately exerting an antibacterial effect.

With the increasing severity of food safety problems worldwide, rapid prediction of potential toxins in foods has become critical. Traditional prediction methods, such as chemical analysis and bioassay, can provide accurate results, but they are time-consuming, costly and complicated to operate, making it difficult to meet the demand for large-scale screening. In recent years, machine learning technology, with its powerful data processing capability and pattern recognition advantages, has shown a broad application prospect in the field of food biotoxin prediction. This paper first discusses the importance of biotoxin prediction in the field of food safety. Then, the basic theory, key algorithms and models of machine learning are introduced in detail, its application in biotoxin prediction is discussed, and the practical effects of different algorithms and models are analyzed. To address the problems of machine learning in biotoxin prediction, model optimization and improvement strategies are discussed, including feature selection, hyperparameter tuning, and integrated learning. The potential challenges facing the application of machine learning in this field, such as data availability, model generalization ability, and the complexity of cross-disciplinary cooperation, are pointed out, and potential future research directions are also proposed. In the future, with the continuous progress of machine learning and the gradual expansion of food biotoxin datasets, it is expected that its application in the field of food biotoxin prediction will be further developed to provide strong support for environmental protection and human health.

Fungal pathogens pose serious threats in the food field, not only causing food spoilage, but also potentially causing foodborne illnesses, thereby leading to food safety and public health issues. Photodynamic technology (PDT), as an emerging non-thermal sterilization technology, has received widespread attention because of its high efficacy in inactivating fungi and low likelihood of inducing drug resistance. Although PDT has been successfully used in the medical field to treat a variety of fungal infections, its application in the food field is still under research and exploration. This paper outlines the mechanism and technical challenges of photodynamic antifungal technology, and comprehensively analyzes its current development status in the food field. Moreover, the review discusses future prospect for its application in food preservation, hoping to provide important theoretical support and technical guidance for in-depth research on this technology and its application in the food industry.

This study prepared high-purity Z-astaxanthin (Z-AST) by successive iodine-induced isomerization, ethanol extraction, and column chromatography. The interaction between AST and α-amylase as a key regulatory factor for blood sugar reduction was taken as a starting point to investigated the differences in the inhibitory activity of astaxanthin isomers against porcine pancreatic α-amylase (PPAA) and the underlying mechanism by enzyme inhibition assays, spectroscopic techniques and molecular docking. The results demonstrated that high-purity 9Z-AST (95.07%) and 13Z-AST (90.87%) were successfully prepared and identified. Z-AST exhibited a significantly stronger inhibitory effect on PPAA activity compared with all-E-AST (P < 0.05). Interaction studies revealed that the binding of astaxanthin isomers to PPAA caused only minor changes in the microenvironment of tryptophan (Trp) residues without significant alteration in protein conformation. Molecular docking analysis showed that the binding sites of astaxanthin isomers were located within the catalytic pocket of PPAA, coinciding with the binding site of the competitive inhibitor acarbose, and interacted with key amino acid residues at the enzyme’s catalytic center, namely Asp197, Glu233, and Asp300. This indicated that the inhibition of PPAA by astaxanthin isomers was competitive in nature. The fluorescence of PPAA was statically quenched after binding with astaxanthin isomers. Furthermore, the major interaction forces between PPAA and astaxanthin isomers were identified as van der Waals forces, hydrogen bonds, and hydrophobic interactions, and both isomers formed hydrogen bonds with the Glu233 residue. Notably, Z-AST exhibited shorter hydrogen bonds, indicating a stronger hydrogen bonding interaction. Additionally, Z-AST demonstrated higher binding affinity, interacted with more amino acid residues, and exhibited lower thermodynamic parameters compared with all-E-AST. This suggests that Z-AST possesses a stronger binding activity to PPAA, resulting in a more inhibition effect on the enzyme activity compared with all-E-AST. The findings contribute to the understanding of the differences in hypoglycemic activity between astaxanthin isomers and the potential mechanism, holding significant implications for the development of novel functional foods and hypoglycemic agents.

This study focuses on the purification, structural characterization and hypoglycemic activity of polysaccharides from Polygonatum sibiricum undergoing nine steaming-drying cycles. Crude polysaccharides were obtained by water extraction followed by alcohol precipitation and purified/fractionated by DEAE-52 cellulose chromatography into three homogeneous polysaccharides, named SPGK, SPGK2, and SPGK3, whose structural characterization was performed by measuring their molecular mass and monosaccharide composition as well as using Fourier transform infrared (FTIR) spectroscopy, methylation followed by gas chromatography-mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR) spectroscopy. Enzyme inhibition assays were conducted to study the hypoglycemic activity of the three polysaccharides. The results showed that the molecular masses of SPGK, SPGK2, and SPGK3 were 12.74, 68.72, and 10.25 kDa, respectively. SPGK contained six monosaccharides: fucose, rhamnose, arabinose, galactose, glucose, and mannose, in a ratio of 0.07:0.04:0.50:89.44:1.58:8.37, with galactose being the major monosaccharide component, and its structural units included →4)-α-D-Galp-(1→, →4)-β-D-Galp-(1→, →4,6)-β-D-Galp-(1→, and T-β-D-Galp-(1→. SPGK2 contained eight monosaccharides: fucose, rhamnose, arabinose, galactose, glucose, mannose, galacturonic acid, and glucuronic acid, in a ratio of 0.27:7.62:7.51:76.59:3.12:1.19:3.28:0.42, with rhamnose, arabinose, galactose, and glucose being the major components. Its structural units included →2,4)-α-L-Rhap-(1→, →5)-α-L-Araf-(1→, →4)-α-D-Galp-(1→, →4)-β-D-Galp-(1→, →4,6)-β-D-Galp-(1→, T-β-D-Glcp(1→, and T-β-D-Galp-(1→. Likewise, SPGK3 contained eight monosaccharides: fucose, Rhamnose, arabinose, galactose, glucose, mannose, galacturonic acid, and glucuronic acid, in a ratio of 0.55:24.59:5.54:37.65:2.90:1.35:26.97:0.45, with rhamnose, galactose, and galacturonic acid being the major components, and its structural units included →3)-α-L-Rhap-(1→, →2,4)-α-L-Rhap-(1→, →4)-α-D-GalAp-(1→, →4)-β-D-Galp-(1→, →4,6)-β-D-Galp-(1→, →4)-β-D-Glcp-(1→, and T-β-D-Galp-(1→. All three polysaccharides exhibited inhibitory activities against α-amylase and α-glucosidase. At a concentration of 2 mg/mL, the inhibition rates against α-amylase were 41.53%, 83.60%, and 56.15%, respectively, while those against α-glucosidase were 28.03%, 83.97%, and 65.76%, respectively. In conclusion, these polysaccharides from P. sibiricum possess potential hypoglycemic effects, providing a theoretical basis for their product development and application in hypoglycemic treatments.

This study aimed to explore the mechanism of action of naringenin in eliminating methylglyoxal (MGO) in foods and to evaluate the cytotoxicity of their reaction products. It was found that the elimination rate of MGO and the inhibition rate of advanced glycation end products (AGEs) by naringenin increased over time under simulated physiological condition (37 ℃ and pH 7.4). After 24 hours, the elimination rate of MGO reached 47.90%, and the inhibition rate of AGEs reached 69.70%. Through high performance liquid chromatography-mass spectrometry (HPLC-MS) and nuclear magnetic resonance (NMR) analysis, we elucidated that the elimination mechanism was related to the interaction between MGO and naringenin forming two isomeric adducts, named 8-(1-hydroxyacetone)-naringenin. Next, highly pure adduct standards were prepared and used to develop a method for determining the adducts in foods. In thermally processed foods (biscuits), naringenin could eliminate MGO by forming the adducts and the elimination rate of MGO and the formation levels of the adducts increased with increasing addition of naringenin. At the maximum addition level of 1.0 g/kg, the elimination rate of MGO was 70%, and the content of the adducts was 47.44 mg/kg. The cytotoxicity of the adducts against human gastric, intestinal, and liver cells was close to that of the dietary polyphenol naringenin. In conclusion, naringenin is a safe and effective scavenger for harmful reactive carbonyl compounds, being promising for applications in various fields such as food and pharmaceuticals.

The effects of different degrees of woodiness (mild, moderate and severe) on the physicochemical properties and structure of chicken breast myosin were investigated. The results showed that the particle size and turbidity of myosin in wooden chicken breast muscle were increased compared with those in normal chicken breast muscle, reaching the highest values in severely wooden chicken breast muscle. The net negative charge loss and sulfhydryl group content decreased significantly with increasing degree of woodiness (P < 0.05), and the surface hydrophobicity increased significantly, reaching 747.57 ± 23.36 at a severe level of woodiness. Moreover, the occurrence of woodiness adversely affected the secondary structure stability of myosin, resulting in progressive conversion of α-helix to β-turn and random coil. The maximum endogenous fluorescence intensity of severely wooden myosin was higher than that of normal myosin (860.6 versus 505.1), indicating substantial exposure of tryptophan residues to the hydrophobic environment. In addition, the microscopic network structure of wooden chicken breast myosin was more disordered, and a large area of voids was formed when woodiness reached a severe level. Therefore, woodiness significantly affected the physicochemical properties of chicken breast myosin and higher degree of woodiness caused more serious structural deterioration.

This study focused on the effects of texture characteristics of konjac glucomannan (KGM)-starch composite gel on oral processing behavior, in vitro digestion characteristics, and postprandial appetite of subjects. The results showed that the hardness, chewiness, and water-holding capacity of the composite gel with KGM content of 5% (SK5) increased significantly by 7.70%, 2.64%, and 7.11%, respectively compared with the control group (P < 0.05). The results of in vitro and in vivo simulated digestion showed that after different chewing cycles, the HSK gel still had the largest median (a50) value of particle area, indicating that the HSK gel needed more chewing cycles to achieve a suitable swallowing state. In addition, the results of simulated intestinal digestion showed that the resistant starch content of HSK was 1.8 times as high as that of the control group, and its digestion rate was only 49% of that of the control group. The results of postprandial appetite analysis showed that the test meal containing HSK significantly inhibited the hunger, appetite, and expected food intake of subjects, improved their satiety, and reduced their postprandial blood glucose fluctuations. This study not only provides a theoretical basis for improving the blood glucose roller coaster effect caused by rapidly digestible starch products, but also provides a reference for the development of KGM-based functional foods with low glycemic index (GI) and a strong sense of satiety.

In this study, blended walnut oil (BWO) microcapsules with wall materials consisting of walnut protein isolate (WPI) and gum arabic (GA), sodium alginate (SA) or carboxymethyl cellulose sodium (CMC) were prepared by complex coacervation and freeze drying to improve the oxidative stability of vegetable oils. The optimum ratio of protein to polysaccharide (WPI:GA = 4:1, WPI:SA = 6:1, and WPI:CMC = 6:1) and pH (4.3, 4.3 and 4.4 for WPI combinations with GA, SA, and CMC, respectively) for the preparation of different composite wall materials were determined based on zeta potential and turbidity. The differences in encapsulation efficiency, physicochemical properties, and microscopic morphology of the three types of microcapsules were compared. The microcapsules (WPIGA-BWO) with a WPI:GA ratio of 4:1 at pH 4.3 had the highest encapsulation efficiency (94.02%) and solubility (84.49%) with an average particle size of 226.70 μm. Infrared spectroscopy confirmed that WPI and polysaccharides formed coacervates through electrostatic interactions, which could be used as wall materials for encapsulating blended oils. X-ray diffraction (XRD) analysis showed that the WPIGA-BWO microcapsules had high relative crystallinity (40.27%). Thermogravimetric analysis (TGA) indicated that the microcapsules exhibited good thermal stability below 250 ℃. This study can provide a theoretical reference for the development of powdered walnut oil products and the effective protection of vegetable oils, broadening the application scope of walnut oil in the field of food processing.

In this study, W1/O/W2 double emulsion gels were prepared by a three-step method using low-acyl gellan gum (LA) as a substrate, and the effect of LA concentration on the microstructure, particle size, water-holding capacity, rheology, stability and encapsulation efficiency of the double emulsion gel were investigated, aiming to develop a suitable double emulsion gel system for the co-delivery of oyster peptides and curcumin. The results showed that the particle size of the double emulsion gel gradually decreased and the water-holding capacity significantly increased as the concentration of gellan gum increased. Correspondingly, the storage modulus (G’) and apparent viscosity rose, accompanied by a continuous improvement in the encapsulation efficiency. At LA concentrations not lower than 0.4%, the emulsion gels displayed particle sizes < 7.00 μm and water-holding capacity exceeding 80% and formed distinct network structures. The encapsulation efficiencies for oyster peptides and curcumin were 67.36% and 74.99% at LA concentrations of 0.4% and 0.5%, respectively. Furthermore, a noticeable reduction in the off-odor of oyster peptides was observed. The addition of LA significantly enhanced the stability of the double emulsion gel, effectively protecting oyster peptide and curcumin. This was demonstrated by the following observations: 1) the double emulsion gel showed no phase separation after 28 days of storage at 4 ℃ and remained stable with limited changes in particle size following heat treatment at 90 ℃; 2) although slight droplet coalescence occurred after three freeze-thaw cycles, the double emulsion’s structure remained intact; 3) after ambient storage (at 25 ℃ for 7 or 14 days), heat treatment (at 90 or 70 ℃ for 30 min), and three freeze-thaw cycles, the double emulsion gel exhibited retention rates of 86.13%–97.86% and 89.19%–95.94% for encapsulated oyster peptides and curcumin, respectively. In vitro simulated gastrointestinal release study demonstrated that the double emulsion gel prepared with 0.4% LA exhibited controlled release characteristics for both oyster peptides and curcumin. After 24 h dialysis in simulated gastric fluid, the cumulative release rates of oyster peptides and curcumin were 23.97% and 22.17%, respectively. Following subsequent 24 h dialysis in simulated intestinal environment, the release rates significantly increased to 34.7% and 47.52%, respectively. This study provides a novel strategy for the co-delivery of oyster peptides and curcumin.

In order to study the effect of co-fermentation of dough by Pediococcus acidilactici and Saccharomyces cerevisiae on the structural and physicochemical properties of wheat starch, starch was extracted from sourdough co-fermented with the two strains for 0, 6, 24 and 42 h and evaluated for physicochemical and structural properties such as solubility, swelling potential, and pasting characteristics. The results showed that the co-fermentation increased the starch content, solubility, swelling potential, and transparency. Scanning electron microscopy (SEM) and particle size analysis showed that the co-fermentation resulted in more serious surface erosion of starch than did pure culture fermentation by S. cerevisiae, and decreased the particle size by 1.19 μm. Infrared spectroscopy and crystal structure analysis showed that fermentation neither resulted in the production of new functional groups nor changed the crystal structure of wheat starch; however, the co-fermentation increased the crystallinity of starch by 2.15% and the thermal stability by 3.70 J/g compared with pure S. cerevisiae fermentation. The pasting characteristics indicated that the co-fermentation hindered the short-term aging of starch and promote the development of the gel network structure of starch granules. In summary, the co-fermentation was more likely to change the structure and physicochemical properties of starch than S. cerevisiae fermentation of. Therefore, the co-fermentation could effectively improve the properties of wheat starch, thus improving the food quality.

This study aimed to obtain strains producing high levels of salt-tolerant protease from Aspergillus oryzae K9, isolated from high-salt liquid-state moromi, by combined mutagenesis induced by atmospheric and room temperature plasma (ARTP) and ultraviolet (UV) followed by domestication and screening using high-salt plates. The dominant mutant S-G27, whose neutral protease activity was increased by 35.82% compared with K9, was obtained after ARTP treatment of K9. The dominant mutant G-U2, whose neutral protease activity was increased by 56.81% compared with K9, was obtained after subsequent UV treatment of S-G27. In 15% NaCl solution, the residual activity of neutral protease from G-U2 was 1.94 times as high as that of K9. G-U2 exhibited good stability, and 92% of the initial enzyme activity remained after the seventh passage. Compared with the starting strain K9, G-U2 showed shorter mycelia, more spores, larger spore volume, and more surface ornaments. Mutagenesis did not induce the expression of aflatoxin-related genes, meeting production safety requirements. In simulated soy sauce fermentation experiments, the neutral protease activity, acid protease activity, and amino nitrogen content of G-U2 at the end of fermentation were 120.19%, 52.29%, and 18.37% higher than those of K9, respectively.

A pathway in Escherichia coli BL21 (DE3) was constructed to produce D-allulose from D-glucose via a phosphorylation-dephosphorylation strategy. The genes related to competitive pathways were deleted using the CRISPR/Cas9 system, and allulose-6-phosphate phosphatases from different sources were selected to evaluate their effects on the synthesis of D-allulose. The expression levels of D-allulose synthetic pathway-related genes were regulated and the fermentation conditions for the engineered strain were optimized. The results showed that the titer of D-allulose increased to 0.95 g/L after the deletion of the genes encoding phosphofructokinase A (pfkA), glucose-6-phosphate dehydrogenase (zwf), allose-6-phosphate isomerase (rpiB), and mannose-6-phosphate isomerase (manA). The allulose-6-phosphate phosphatase BbA6PP from Bacteroides bouchesdurhonensis showed the best performance in D-allulose synthesis, and its use increased the titer of D-allulose to 1.21 g/L in shake flasks. The recombinant strain BE-14, obtained by regulating the expression levels of D-allulose synthetic pathway-related genes through the optimization of plasmid copy number, achieved a maximum D-allulose yield of 2.06 g/L. After optimizing the fermentation conditions, the titer of D-allulose was improved to 2.72 g/L in shake flasks. BE-14 produced the highest titer of D-allulose of 18.4 g/L in a 5 L fermenter after 46 h fermentation. Only trace amounts of glucose (0.7 g/L) and fructose (0.1 g/L) were present in the fermentation broth, which was beneficial for subsequent separation and purification. This study provides a research basis for the efficient production of D-allulose by E. coli, which is of great significance for promoting the industrial production of D-allulose.

A dual-luciferase reporter gene system to rapidly screen for probiotics with anti-inflammatory activity was constructed in this study. The conditions for the transfection of dual-luciferase plasmids containing nuclear factor-kappa B (NF-κB) response elements into 293T cells and the concentration of lipopolysaccharide (LPS) as an inducer were optimized. The anti-inflammatory activity of 86 selected strains was comparatively evaluated using this system and macrophage RAW264.7 cells. The results showed that the optimal transfection conditions were determined as 50:1, 1:1, 24 h and 100 ng/mL for pNF-κB-luc to pRL-TK plasmid ratio, plasmid to transfection reagent concentration ratio, transfection time, and LPS concentration, respectively. The dual-luciferase reporter system was reliable (Z’= 0.663 2) and stable (R2 = 0.746 99), and its results were consisted with those obtained using macrophage RAW264.7 cells. Finally, three strains with excellent anti-inflammatory effect, Lactiplantibacillus plantarum X30, Limosilactobacillus fermentum X58 and Weissella confusa X83, were obtained by this method. Each strain effectively inhibited the activation of the NF-κB pathway, significantly reduced the expression of pro-inflammatory factors such as interleukin (IL)-1β, tumor necrosis factor-α, and NF-κB p65, and increased the expression of IL-10. This system provides a new idea for targeted screening for probiotics with anti-inflammatory activity.

With the aim of understanding the mechanism of action of cystatin C of silver carp (HmCystatin C) as a potential natural biological preservative, we investigated the effect of HmCystatin C on maintaining the texture quality of refrigerated fish fillets and the regulatory effect on myocyte apoptosis mediated by mitochondrial pathway. Western blot was used to verify the cellular permeability of HmCystatin C in grass carp fillets. Quality changes during refrigeration for 72 h at 4 ℃ were monitored with respect to texture, histological characteristics, cathepsin B/L activity and reactive oxygen species (ROS) levels. Myocyte apoptosis, the opening degree of mitochondrial permeability transition pore (MPTP), mitochondrial membrane potential and mitochondrial morphological damage were detected by immunohistochemistry, TUNEL staining, spectrophotometry, and transmission electron microscopy (TEM). Meanwhile, the activities and protein expression of caspase-3 and caspase-9 were analyzed by fluorescence assay and Western blot, respectively. The results demonstrated that HmCystatin C effectively penetrated into and persistently existed in cells. Compared with the control group, shear force and hardness obviously increased in the Cys treated group, gaps between myocytes, cathepsin B/L activity and ROS levels decreased, and texture deterioration was postponed by at least 24 h. Additionally, the damage degree of mitochondrial function and morphology was suppressed significantly in the Cys group. Meanwhile, the activities of caspase-3 and caspase-9 were inhibited to different extents and the protein expression levels were lower than that in the control group. In conclusion, the inhibition of mitochondrial pathway-mediated apoptosis and relevant caspases activities by HmCystatin C might contribute to its effect on delaying the quality deterioration of refrigerated grass carp fillets.

To improve the expression level of ferulic esterase (FAE), the FAE encoding gene from Aspergillus terreus was heterologously expressed in Pichia pastoris. The expression level of FAE in the recombinant strain was (17.38 ± 0.34) U/mL, which was approximately 35 times as high as that of the original strain. The molecular mass of the recombinant A. terreus FAE (rAtFAE) was approximately 39 kDa as estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Enzymatic characterization showed that the optimal pH of rAtFAE was 6.0, the optimal reaction temperature was 50 ℃, and the kcat/Km values measured with methyl caffeic acid, methyl coumarinate, methyl ferulic acid and methyl sinakoate as substrates were 255, 237, 112.64 and 96.85 L/(mol·min), respectively. The combination of rAtFAE and xylanase showed a good synergistic effect in enhancing the release of ferulic acid from wheat bran up to (1 876.45 ± 30.05) μg/g.

This study explored the effect of Bacillus subtilis JP1, isolated from the fermentation process of nongxiangxing baijiu, on the assembly and succession of microbial communities in fermented grains (Jiupei). A mixed-culture fermentation system was constructed using Jiupei and yellow water from nongxiangxing baijiu production. A bio-perturbation experiment was conducted by adding B. subtilis JP1 to the system. Amplicon sequencing combined with null model analysis was used to investigate the structure, composition and assembly process of microbial communities. R language was employed to calculate the environmental niche breadth of microorganisms to analyze potential reasons for changes in microbial community assembly. The results showed that compared with the control group, B. subtilis JP1 reduced the microbial diversity during fermentation while increasing the relative abundance of ethanol-producing microorganisms. Additionally, B. subtilis JP1 decreased the environmental niche breadth of the microbial community, leading to a significant increase in the number of rare and conditionally rare taxa. The interactions among microorganisms were enhanced, and the complexity of the microbial network was increased. These changes collectively influenced the assembly process of the microbial community during fermentation. The addition of B. subtilis JP1 increased the contribution of heterogeneous selection for bacteria and homogeneous selection for fungi to the microbial community assembly process. Furthermore, it accelerated bacterial succession while slowing down fungal succession. This study elucidates the mechanism of the effect of B. subtilis on the establishment of microbial communities in fermented grains for nongxiangxing baijiu, providing a theoretical basis for the targeted regulation of Bacillus during the brewing process of nongxiangxing baijiu.

This study explored the regulatory effects of Bifidobacterium animalis J12 and its postbiotics on immunosuppression induced by cyclophosphamide (CTX) in mice and the impact on the structure of gut microbiota. The results indicated that the live cells of B. animalis J12 regulated the number and overexpression of T, natural killer (NK), natural killer T (NKT), cytotoxic T (CTL), and T helper (Th) lymphocytes in the spleen of CTX immunosuppressed mice. The fermentation supernatant significantly alleviated the impact of CTX on Th cells, but the heat-inactivated cells of J12 did not show significant effects on CTX-induced immunosuppression. Both the live cells and fermentation supernatant rescued gut microbiota imbalance induced by CTX, significantly increasing the abundance of Alloprevotella in the gut, and reducing the abundance of Lachnospiraceae_NK4A136_group, thereby regulating the metabolism and immune system, and restoring the disordered immune state. In summary, J12 live cells can effectively accelerate recovery from immunosuppression induced by CTX, indicating its potential as an immunomodulator.

This study aimed to investigate the effects of triterpenoids from Antrodia cinnamomea (ACTp) on reserpine-induced depressive-like symptoms in mice. First, to create a mouse model of depression, injection of reserpine at 0.4 mg/kg mb (body mass) was selected based on typical depressive symptoms and moderately severe depression. Subsequently, the ameliorative effects of different doses of ACTp on depressive symptoms in mice were studied. It was shown that medium-dose (20 mg/kg mb) ACTp increased the sugar preference value of depressed mice from 46% to 75% (the value for normal mice is 77%), and alleviated anhedonia. Besides, the medium dose of ACTp increased the horizontal activity of depressed mice by 375% and reduced the immobility time in the tail suspension time by 32% compared with the model group. Its effect was somewhat more pronounced than that of the positive drug fluoxetine. In addition, the medium dose of ACTp significantly reduced the levels of inflammatory factors of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) and significantly increased the levels of the neurotransmitters dopamine and serotonin in depressed mice, being comparably effective as fluoxetine. Finally, the effect of ACTp on the gut microbiota of mice was investigated. It was found that the medium dose of ACTp significantly increased the relative abundance of beneficial microorganisms (such as Firmicutes and Ligilactobacillus) in mice. These microorganisms were known to ameliorate depressive symptoms by inhibiting inflammatory cytokines or increasing neurotransmitter levels. The result preliminarily suggests that ACTp may alleviate depressive symptoms in mice through the microbiota-gut-brain axis.

Systematic prediction of potential antidepressant compounds in Ganoderma lucidum and their target proteins as well as related signaling pathways was carried out employing network pharmacology and molecular docking. A mouse model of depression was then used to validate the antidepression efficacy and mechanism of action of the bioactive compounds. Our network-based analysis identified a “G. lucidum-bioactive compounds-intersection target-depression” interaction network, revealing 19 active constituents, including lucidone A, methyl lucidente Q, and cerevisterol, as well as 122 antidepression-related targets, such as serine/threonine-protein kinase 1 (AKT1), estrogen receptor 1 (ESR1), and interleukin-6 (IL-6). The core active compounds were predicted to exert their antidepression effects through various pathways, including the neuroactive ligand-receptor interaction pathway, neurodegeneration-related pathways, the phosphatidylinositol 3-kinase/protein kinase B (PI3K-AKT) signaling pathway, the cyclic adenosine monophosphate (cAMP) signaling pathway, and the mitogen-activated protein kinase (MAPK) signaling pathway. Molecular docking analysis demonstrated that the binding affinities of the core active compounds of G. lucidum, lucidone A, methyl lucidente Q, and cerevisterol, to key target proteins were all ≤ -7.0 kcal/mol. The results of network pharmacology corroborated that lucidone A had potential antidepression activity. Animal experiments further confirmed that lucidone A significantly alleviated depression-like behaviors in mice, ameliorated neuronal morphological damage in brain tissue, and reduced neurotransmitter concentrations. Moreover, lucidone A markedly suppressed the expression of pro-inflammatory mediators, including inducible iinducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor-α, IL-6, IL-1β, and IL-17, thereby exerting its antidepressant effect. These findings provide a scientific foundation for the application of G. lucidum in functional food development.

In this study, a rat model of ulcerative colitis (UC) induced by sodium dextran sulfate (DSS) was used to investigate the ameliorative effect of casein glycomacropeptide (CGMP) on colitis. The results showed that CGMP improved the growth performance and reduced the disease activity index (DAI) of UC rats. Mechanistic studies revealed that CGMP improved intestinal permeability by reducing the degree of inflammatory infiltration in the colon tissue and the levels of the inflammatory factors TNF-α and IL-6, thereby alleviating colon tissue damage caused by DSS. At the same time, it protected the intestinal mucosal barrier and alleviated the symptoms of enteritis by regulating the production of short-chain fatty acids by the intestinal flora.

In this study, the modulatory effect of capsaicin (CAP) on the circadian rhythm of glucose metabolism in the liver and pancreas of mice fed a high-fructose and high-fat diet (HFFD) was investigated. Our results indicated that CAP alleviated HFFD-induced insulin resistance and increased liver glycogen content in mice. In addition, it restored the rhythmic expressions of circadian clock genes and glucose metabolism-related genes in the liver and pancreas, alleviated pancreatic dysfunction and reprogrammed the fecal metabolic profile of HFFD-fed mice. These findings suggested that CAP might work as a functional food ingredient to improve the circadian rhythm of glucose metabolism, providing a more effective dietary intervention strategy for the prevention of metabolic disorders and circadian rhythm disturbances.

Objective: To investigate the effect of alginate oligosaccharides (AOS) on dextran sulfate sodium (DSS)-induced inflammatory bowel disease (IBD) in mice and to explore the possible mechanism based on the effect of AOS on the intestinal flora and short-chain fatty acids (SCFAs). Methods: Male C57BL/6 mice were provided with 1.5% DSS for 5 days for acute colitis modeling. Meanwhile, mice were orally administrated with gradient doses of AOS (0.5, 1, and 1.5 g/kg) for 9 days. On day 10, body mass, colon length, disease activity index (DAI), and tissue damage were assessed. polymerase chain reaction was used to assess the mRNA expression levels of tumor necrosis factor-α (TNF-α), nuclear factor kappa B (NF-κB), interleukin-6 (IL-6), IL-1β, the tight junction protein zonula occluden-1 (ZO-1) and G protein-coupled receptor 43 (GPR43). SCFAs production was measured by high performance liquid chromatography (HPLC) and the microbial community was analyzed by high-throughput sequencing. Results: AOS significantly alleviated the symptoms of colitis, such as body mass loss, colon shortening, and tissue damage, and reduced the mRNA expression of TNF-α, NF-κB, IL-6 and IL-1β, while increasing the expression levels of ZO-1 and GPR43. Additionally, AOS significantly increased the number of Propionibacterium, while inhibiting the growth of Enterococcus and Actinomyces; high-dose AOS also enhanced the production of colonic lactate, acetate, and propionate. Conclusion: AOS play a positive role in ameliorating DSS-induced colitis in mice, and the effect may be associated with the regulation of the intestinal flora and SCFAs. Hence, AOS have the potential as a functional food ingredient to alleviate intestinal inflammation.

Objective: To analyze the chemical components of the dried mature pericarps (Citri Reticulatae Pericarpium, Chenpi in Chinese) of Citrus reticulata cv. Zhangshuensis (Zhangtouhong) and its two parental species, ‘Sanhu’ tangerine (Citrus reticulata Blanco cv. ‘Sanhu’) and Aurantii Fructus, and to elucidate the material basis for the health benefits of Chenpi in order to provide a reference for understanding the origin of Zhangtouhong from a chemotaxonomical perspective. Methods: The chemical components of Zhangtouhong Chenpi, Sanhu Chenpi and Aurantii Fructus were analyzed using liquid chromatography-mass spectrometry (LC-MS). Multivariate statistical analysis was employed to identify differential flavonoid components between Zhangtouhong Chenpi and its parental species, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Cluster heatmap analysis, boxplot analysis, correlation analysis, and pathway enrichment analysis were conducted for this purpose. Results: A total of 114 components were identified, and 30 differential components were selected, including 28 flavonoid compounds. In Zhangtouhong Chenpi, the predominant flavonoids were identified to be sinensetin, 6-demethoxytangeretin, and 3,5,6,7,8,3’,4’-heptamethoxyflavone, all of which belonged to the polymethoxyflavone subclass and a strong correlation existed among their contents. In Aurantii Fructus, the predominant flavonoids were identified to be rhofolin, naringin, naringenin, and poncirin, each of which was substituted in the 5,7, and 4’ positions of the mother nucleus. Additionally, a comprehensive analysis of the biosynthetic pathways of these flavonoids was conducted. Conclusion: This method enables rapid and accurate analysis of the chemical constituents of Citrus reticulata cv. Zhangshuensis and its parental species, providing a scientific basis understanding the origin of Citrus reticulata cv. Zhangshuensis as a specialty cultivar in Jiangxi.

In this study, ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS) was used to detect the chemical composition of wild Jindou kumquat fruit in Ganzhou, and its pharmacologically active components and their mechanism of action were explored by network pharmacology and then verified by experiments and molecular docking. The results showed that 101 chemical components were identified in four types of wild Jindou kumquat, including 20 pharmacologically active ingredients. A total of 376 targets for these active ingredients, 6 931 potential targets of pharyngitis, and 101 shared targets were identified and 5 core targets (GRM5, GRK2, GABRA2, ABL1 and OPRM1) were selected, involving 327 Gene Ontology (GO) entries and 192 Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways. Jindou kumquat fruit extract at medium and high concentrations had a good inhibitory effect on pyridine-induced pharyngitis in SD rats and promoted significantly differential expression of the GRM5, GRK2, GABRA2, ABL1 and OPRM1 genes in the rat pharynx. The molecular docking results showed that citromitin, hesperetin, naringenin, nobiletin, poncimmarin had good binding affinity with GRM5, GRK2, GABRA2, ABL1 and OPRM1, and offered advantages in molecular docking over the anti-pharyngitis drugs dexamethasone and diquacromine. In conclusion, this study provides theoretical support for the medicinal value of wild Jindou kumquat in Ganzhou.

In order to study the correlation between characteristic flavor compounds and microbial community composition during the fermentation of sour beef, an electronic nose, an electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing technology were used to determine flavor compounds and microbial community composition. Principal component analysis (PCA) was used to identify characteristic flavor compounds, and the correlation between microbial communities and characteristic flavor substances was explored by Spearmen correlation analysis. The results showed that a total of 40 volatile compounds were detected. Among them, 17 compounds including n-hexanol were considered as key flavor compounds. The relative abundance of Lactobacillus and Weissellla increased during the fermentation process, while the relative abundance of Staphylococcus, Alcaligenes, Pseudomonas and Macrococcus decreased. The results of Spearman correlation analysis indicated that Lactobacillus, Staphylococcus and Leuconostoc were significantly positively correlated with the production of various flavor compounds such as n-hexanol M and isoamyl alcohol M. In summary, Lactobacillus is the dominant genus in the fermentation process of sour meat, which plays an important role in promoting the formation of esters and alcohols. In addition, Staphylococcus and Leuconostoc also promote the formation of esters and alcohols in sour beef.

For comprehensive evaluation of the taste quality of Pu’an black tea, the taste characteristics of black teas made from Camellia tetracocca Zhang (SQ) and Yunnan large-leaf cultivars (YD) in Pu’an county, Guizhou province were evaluated by sensory evaluation, quantitative taste assessment and chemical composition analysis combined with taste activity value (TAV) analysis and multivariate statistics, and taste contributors and differential taste compounds among different types of Pu’an black tea were identified. The results showed that Pu’an black tea had a sweet, mellow and strong taste. SQ had stronger sweetness and mellowness, while YD presented a more intense taste. SQ showed significantly lower contents of caffeine, theaflavins, thearubigins, and theabrownin but significantly higher soluble sugar contents compared with YD. The TAV of theanine and glutamic acid, two amino acids that contributed the most to the taste, were much greater than 1. Correlation analysis showed that cysteine was the major sweet amino acid. Tea polyphenols, caffeine, theaflavins, and histidine were the major sources of bitterness and astringency in tea soup. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 11 differential taste components between SQ and YD, including leucine, serine, caffeine, threonine, isoleucine, lysine, arginine, valine, cysteine, glutamic acid and thearubigins. Principal component analysis (PCA) based on 26 taste components revealed that the mean value of comprehensive scores for taste quality of different types of Pu’an black tea decreased in the following order: SQ2 (1.15) > YD0 (0.23) > YD1 (−0.44) > YD2 (−0.83). It was found that Pu’an black tea produced from one bud and two tender leaves of C. tetracocca Zhang exhibited the best taste quality. This finding provides a reference for the development of Pu’an’s black tea industry.

This study aimed to investigate the difference in flavor, texture, color, and sensory quality of braised beef brisket with tomato made by gradient-temperature sterilization (GTS) and high-temperature sterilization (HTS) using an electronic nose, gas chromatography-mass spectrometry (GC-MS), an electronic tongue, a texture analyzer, a colorimeter, and sensory evaluation. The results indicated that both GTS and HTS significantly affected the composition and content of volatile flavor compounds. A total of 63 volatile compounds were identified in GTS, HTS, and unsterilized (US) samples. Notably, the GTS sample demonstrated superiority to the HTS sample and higher similarity to the US sample in retaining p-methoxybenzaldehyde, benzaldehyde, eucalyptol, linalool, furfuryl alcohol, α-terpineol, 4‑allylbenzyl ether, and fenchone as well as flavor balance. Furthermore, electronic nose analysis revealed that the GTS sample produced higher response values for hydrocarbons and alcohols on the W1S and W2S sensors, respectively, and its overall odor characteristics were more similar to those of the US sample. Electronic tongue analysis indicated that GTS minimized undesirable sour, bitter, and astringent tastes, while preserving higher levels of umami and richness. Texture analysis showed that the GTS sample was significantly superior to the HTS sample and similar to the US sample in terms of hardness, adhesiveness, and chewiness. Colorimetric analysis revealed that the GTS sample had the highest brightness (L*) and yellowness (b*), whereas the HTS sample exhibited the lowest brightness and pronounced color changes. Sensory evaluation indicated that the GTS sample demonstrated the most balanced performance in color, flavor, and texture, with the highest overall score, suggesting that GTS is an ideal choice for optimizing the sterilization process of braised beef brisket with tomato. In conclusion, GTS outperformed HTS in preserving the natural flavor characteristics and the textural integrity of braised beef brisket with tomato, providing a scientific basis for optimizing the sterilization process of this product.

The effects of different freezing temperatures (−20, −40 and −80 ℃) and freeze-thaw cycles (FTC; 1, 2 and 3) on the nutritional components, flavor compounds and enzyme activities of Toona sinensis shoots were examined, aiming to identify methods for improving its quality and flavor. The results showed that after different FTCs, the T2 relaxation time was shortened, the area of peak M21 decreased, and the bound water was transformed into weakly bound water and free water. The contents of soluble protein and vitamin C both significantly decreased (P < 0.05), while the content of reducing sugars significantly increased, reaching the highest value after two FTCs with a freezing temperature of −40 ℃. The activities of polyphenol oxidase (PPO), peroxidase (POD) and lipoxygenase (LOX) all significantly increased. The activity of γ-glutamyl-transpeptidase (GGT) initially increased and then decreased with increasing number of FTCs at different freezing temperatures. The activity of alcohol dehydrogenase (ADH) was the highest after two FTCs at −80 ℃, the content of umami amino acids increased by 42.5%, and the total amino acid content increased by 38.4%. In addition, the sensory scores for overall odor intensity, cooked onion/T. sinensis-like flavor, and cooked meat-like aroma were all higher than those of the untreated control group. A total of 54 volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS), with aldehydes being the most abundant, followed by terpenes. Following FTC treatment, several new compounds emerged, accompanied by a 22.2% increase in the total content of volatile compounds. By partial least squares-discriminant analysis (PLS-DA), 11 volatile compounds were selected as potential biomarkers using the cutoff of variable importance in the projection (VIP) score > 1. Correlation analysis between enzyme activities and volatile compounds revealed that GGT, LOX, and ADH exhibited a strongly negative correlation with alcohols and esters, while a positive correlation was observed with aldehydes, acids, terpenes, ketones, and other compounds. Collectively, two FTCs at −40 ℃ can effectively preserve the nutritional quality and enhance the flavor profile of T. sinensis shoots.

In this study, magnetic field was applied at different intensities (0, 1, 2, 3, 4 and 5 mT) during the freezing of prepared chicken breast to explore the effect of magnetic field-assisted freezing on the freezing rate, water-holding capacity, moisture distribution, microstructure, and physicochemical properties of prepared chicken breast. The results showed that magnetic field at appropriate intensities (3 and 4 mT) significantly accelerated the freezing process, shortened the freezing time, reduced the size of ice crystals formed during freezing, and caused less tissue damage to muscle fibers. In addition, it reduced juice loss and lipid oxidation, maintained color stability, improved the overall water-holding capacity, and resulted in more uniform moisture distribution inside chicken breast. Compared with the control group, prepared chicken breast under magnetic field assisted freezing had better eating quality.

A smart indicator label for monitoring the freshness of Metapenaeus ensis was prepared using a mixture of carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) as substrate with the natural colorants laccaic acid (LA) and alizarin (ALI) added. By taking advantage of the co-pigmentation between LA and ALI, good color development performance and stability were achieved, enabling freshness monitoring of M. ensis. To avoid the problems of the health harms caused by the overuse of traditional chemical indicators and the poor stability and minimal color changes of natural colorants when used singly, the feasibility of applying natural colorant-based smart indicator labels for real-time non-destructive testing of the freshness of M. ensis was evaluated by comparative analysis of the effects of incorporating LA, ALI and their mixture on the microscopic morphology, thermodynamic properties, and color development performance of labels. The results showed that with the joint use of ALI and LA, the internal structure of the label material was denser, the thermal stability was enhanced, and it presented different color variations well in the pH range of 4–13. Compared with single-pigment indicator labels, the CMC/PVA/ALI/LA indicator label could accurately discriminate among fresh, semi-fresh and spoiled M. ensis during storage at 4 and 25 ℃, turning from light yellow to purple; ΔE values increased to 22.20 ± 0.42 and 38.89 ± 0.72 when used to detect shrimp stored at 4 ℃ for 8 days and at 25 ℃ for 48 h, respectively, which demonstrated a significant positive correlation (P < 0.05) with pH and total volatile basic nitrogen (TVB-N) content. Therefore, the smart indicator label could effectively monitor the changes in freshness of M. ensis during storage at 4 and 25 ℃.

In this study, we compared the differences in pulp disease resistance between two melon cultivars, Karakokouqi (KKQ), a specialty cultivar in southern Xinjiang, and Xizhoumi 25 (XZM) as a control. To this end, melons were artificially wounded and inoculated with Fusarium equiseti before refrigerated storage. The results showed that during the whole storage period, XZM underwent respiratory climacteric, while KKQ did not. The onset of Fusarium rot was 5 day later in KKQ than in XZM, and the diameter and depth of rotten spots on the 25th day of infection were 1.26 and 1.19 times higher in XZM than in KKQ, respectively. During the infection period, the expression of the chitinase (CHT) and β-1,3-glucanase (GLU) genes was always higher in KKQ than in XZM, and the relative expression levels of CmGLU, CmCHT1 and CmCHT2 were high on the 5th day, indicating that the expression of resistance protein genes was rapidly induced in KKQ after pathogen infection. CHT and GLU activities tended to increase and then decrease with storage time, and were higher in KKQ than in XZM, indicating that disease resistance in KKQ was closely related to the activities and gene expression of CHT and GLU. The relative expression levels of the ethylene synthesis-related genes CmACS1, CmACS2, and CmACO1 were higher in XZM than in KKQ, and the relative expression levels of the ethylene receptor genes CmETR1 and CmERS1 were significantly higher in KKQ than in XZM, indicating that the ethylene receptor genes negatively regulated ethylene synthesis. Correlation analysis showed that the diameter of the infection lesions on XZM was highly significantly positively correlated with the ethylene receptor genes, suggesting that elevated ethylene-related enzyme activities and gene expression accelerated Fusarium infection in XZM. Thus, elevated disease resistance-related enzyme activities and gene expression hindered infection of KKQ by pathogenic fungi, whereas elevated ethylene-related enzyme activities and gene expression accelerated infection of XZM by pathogenic fungi.

In this study, composite films consisting of polylactic acid (PLA), ethyl cellulose (EC), and zein were prepared by solution casting method, and their performance and application in chilled fresh meat preservation were investigated. The results showed that the three materials had satisfactory compatibility in the composite film. Addition of EC and zein effectively improved the mechanical properties, thermodynamic properties, surface hydrophilicity, oxygen permeability, and degradation properties of PLA films. When the ratio of PLA to EC was 3:7, the tensile strength and elongation at break reached maximum values of 16.6 MPa and 30.5%, respectively. Moreover, under different conditions, the composite film exhibited better degradability than the PLA film. The composite film with a 3:7 ratio of PLA to EC had the best performance, with a degradation rate of 21.75% after 84 days. Chilled fresh meat wrapped with the composite film showed significantly improved antioxidant, antibacterial, and water-holding properties.

A QuEChERS-high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was developed for the determination of auramine O, curcumin, deoxymethylcurcumin and dideoxymethylcurcumin in durian. The samples were extracted by 0.1% formic acid acetonitrile, purified by 100 mg C18 and 100 mg anhydrous magnesium sulfate. Using 0.1% formic acid aqueous solution and 0.1% formic acid acetonitrile as mobile phase, the samples were separated by Poroshell 120 EC-C18 column, monitored by multiple reaction monitoring in a positive ion mode, and quantitatively analyzed by an external standard method. The results showed that four compounds had good linear relationships in the mass concentration range, and the determination coefficient R2 was > 0.999. The limits of detection and quantitation of auramine O were 0.4 μg/kg and 1.0 μg/kg, respectively. The limits of detection and quantification of curcumin, deoxymethylcurcumin and dideoxymethylcurcumin were 2.0 μg/kg and 5.0 μg/kg, respectively. The average recovery rates were 88.3%-109.3% and the relative standard deviations were 0.59%-8.93% at low, middle and high levels. The developed method is rapid, convenient, sensitive and accurate, and can be used for the determination of auramine O, curcumin, deoxymethylcurcumin and dideoxymethylcurcumin in durian.

In view of the contamination risk of food-derived metabolic modulators caused by factors such as their residues in food raw materials and their illegal addition in instant foods, as well as the limitations of existing detection technologies such as mismatched matrix, small risk coverage, and complex analysis processes, an analytical method for the rapid determination of 28 food-derived metabolic modulators in instant foods was developed using automatic dispersive solid phase extraction (auto-dSPE) coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were extracted with 0.1% formic acid in acetonitrile, purified by matrix solid-phase dispersion extraction (MSPD), and separated by on a Shimadzu Shim-pack GIST C18-AQ column (2.1 mm × 100 mm, 1.9 μm). Detection was performed using electrospray ionization (ESI) in both positive and negative ion modes. Data acquisition was performed using multiple reaction monitoring (MRM) and quantitation of each analyte was carried out using an external standard method. Under the optimal conditions, the 28 metabolic modulators had good linear relationship in their respective concentration ranges, with determination coefficients (R2) greater than 0.994. The detection limit of the developed method was between 0.05 and 2.0 μg/kg, and the quantification limit was between 0.1 and 5.0 μg/kg. The average recoveries from cereal protein bar and bread ranged from 63.4% to 112.0%, with relative standard deviations (RSDs) ranging from 1.4% to 17.7% (n = 6). This method was characterized by high automation, fast analysis speed, high sensitivity, accuracy and stability, and could meet the demand for rapid screening of the 28 food-derived metabolic modulators in instant foods.

With the continuous growth of the global population and the increasing disparity between food supply and demand, the rising demand for meat consumption has placed additional pressure on the environmental protection of agricultural resources. In recent years, plant-based meat products have emerged as alternative protein sources and have sparked considerable interest due to their nutritional attributes. This paper provides a comprehensive review of recent progress on plant-based meat, with a particular focus on its nutritional value and digestive properties. A comparative analysis between meat and its plant-based analogs is presented, highlighting the differences in their components including proteins, lipids, carbohydrates, vitamins and minerals. The effects of plant-based meat on gastrointestinal digestion and its health benefits are also discussed. This review aims to furnish consumers with a thorough understanding of the nutritional value and digestive properties of plant-based meat and to provide a reference for the sustainable development of the plant-based meat industry.

Eye health has become an important part of national health. With the improvement of public health conditions, visual fatigue has become a focus of attention in eye health. In this context, functional foods have played a key role in maintaining visual fatigue. However, there are challenges in evaluating the efficacy of functional foods in relieving visual fatigue, including a lack of data from animal experiments and the subjectivity of human feeding trials. This paper analyzes the current development status of functional foods for eye health, the various symptoms of visual fatigue, and their association with visual organ. It explores the significant advantages of 3D tissue-engineered organoid technology in simulating the structure and function of the eye, and its potential application in establishing visual fatigue models and exploring the mechanisms of nutrient interventions. Finally, based on organoid technology and existing technical bottlenecks combined with the current policy orientation, new suggestions are made for the evaluation system for and efficacy claims on eye health-related functional foods. This article provides a new research direction for developing more effective eye health-protecting functional foods and highlights the important role of organoid technology in driving the development of eye health-protecting functional foods.

The processing of traditional soybean products is the primary method for soybean utilization in China, and their quality is significantly influenced by variations in soybean varieties. This paper reviews the relationship between the multidimensional quality attributes of soybean raw materials and the quality of traditional soybean products, as well as recent progress in the development of evaluation systems and standards for the processing adaptability of soybean raw materials for traditional soybean products. It mainly elaborates on the impact of raw materials on the quality of traditional soybean products from four aspects: sensory quality, nutritional quality, processing quality, and bioactive components. It also summarizes the application of multivariate statistical analysis methods in the construction of an evaluation system for the processing adaptability of soybean raw materials for traditional soybean products. Furthermore, it sorts out the existing quality evaluation standards for soybean varieties for special uses in China. Finally, the existing problems and future research priorities in this field are discussed. This review will provide a theoretical basis for the breeding and industrial development of special soybean cultivars for traditional soybean products.

Type 2 diabetes is a metabolic disease characterized by chronic hyperglycemia and relative insulin deficiency. As the disease progresses, type 2 diabetes often develop pathological changes in the liver such as inflammatory edema, fatty degeneration and liver fibrosis, which can develop into cirrhosis and, in severe cases, even liver cancer. Ginsenosides, the major bioactive components of the ginseng plant, show significant pharmacological effects on alleviating type 2 diabetic blood glucose disorders and liver damage. Their mechanism of action is mainly by regulating liver glucose and lipid metabolism, improving insulin sensitivity, and reducing hepatocyte apoptosis through the alleviation oxidative stress and the inhibition of inflammatory responses, thereby effectively alleviating liver damage and promoting liver function recovery. This article provides a systematic review of the effects and mechanisms of ginsenosides on alleviating diabetic liver injury and briefly outlines the pathogenesis of type 2 diabetic liver lesions, with the aim to provide a theoretical basis and practical reference for further investigating the hypoglycemic mechanism of ginsenosides and developing hypoglycemic and hepatoprotective drugs.

The current standards for camel milk and milk products need to be improved. In order to unify the standards, it is necessary to analyze and discuss the existing standards to standardize the market of camel milk and milk products. In this paper, the current national standards, local standards, group standards, and industrial standards for camel milk products are sorted out. From the aspects of definition, raw materials and their contents and physicochemical indicators, and product identification, a systematic comparison is made among various standards. The formulation of uniform standards for camel milk and milk products (there is currently no national standard for them in China) is discussed, and theoretical and technical suggestions are put forward for the formulation and revision of national standards, so as to promote the industrial uniformity of camel milk (Bactrian camel) and improve consumers’ trust in camel milk products. Some suggestions are also presented for advancing the high-quality development of the camel milk industry.

Due to their high contents of protein, fat, and carbohydrate, foods are extremely susceptible to be contaminated by pathogenic or spoilage microorganisms during production, processing, storage and transportation, which can lead to the production of bio-toxins or food spoilage and loss. Many studies indicate that antimicrobial peptides (AMPs) have good antibacterial activity against pathogenic or spoilage microorganisms. Some AMPs possess bioactivities such as antioxidant and free radical scavenging effects. The efficacy of AMPs as a food preservative can be enhanced by the synergistic action of their antibacterial and antioxidant activity. Hence, AMPs, as novel biological antimicrobial preservatives, have a promising prospect in the field of food preservation. First, this review systematically elucidates the antibacterial mechanism of AMPs from the perspectives of cytoplasmic membrane damage and non-cytoplasmic membrane damage, and then provides a detailed overview of the application of AMPs in the preservation of various types of food. Finally, the problems existing in this field are discussed and possible solutions for these problems are proposed, with the aim of providing theoretical and practical guidance for the application of AMPs in food preservation.