The present study focused on the association between Bifidobacterium bifidum and host aging, aiming to evaluate the role of B. bifidum CCFM1359 in mitigating D-galactose-induced aging of mice through behavioral experiments, immunological assays, gut microbiota characterization and metabolomic analysis. The results showed that the supplementation of B. bifidum CCFM1359 significantly ameliorated D-galactose-induced cognitive decline including learning and memory capacity in mice, increased the activities of the antioxidant enzymes catalase (CAT), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD), and decreased the levels of malondialdehyde (MDA) and the pro-inflammatory factors interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α). The 16S rRNA gene sequencing of the fecal bacterial community demonstrated that the mitigating effect of B. bifidum CCFM1359 on aging was associated with increased relative abundance of beneficial genera including Dubosiella and Faecalibaculum and decreased abundance of the pro-inflammatory genus Turicibacter. Fecal metabolomics revealed that CCFM1359 intervention increased the levels of anti-aging metabolites such as melatonin, taurine, and deoxycholic acid. Microbe-metabolite interaction network analysis revealed that differential genera such as Romboutsia were positively correlated with deoxycholic acid, while others such as Christensenellaceae_uncultured showed negative correlation with melatonin and deoxycholic acid. These results indicated that B. bifidum CCFM1359 effectively alleviated host aging through improved cognitive function, anti-inflammatory and antioxidant effects, and restoration of gut microbiota homeostasis and associated metabolic dysregulation.

With the acceleration of population aging, the problem of functional constipation has become increasingly prominent, significantly affecting the quality of life of the elderly. Currently, there are numerous studies focusing on the pathogenesis of and nutritional interventions in functional constipation in the elderly population. However, systematic reviews are lacking. Therefore, this paper focuses on discussing the correlation between gut microbial metabolites and the occurrence of functional constipation, and presents a systematic summary and classification of the raw materials that have been approved for use in health foods for moistening the intestine and promoting defecation. Furthermore, their mechanisms of action in alleviating constipation are discussed. This review is expected to provide enlightenment and assistance for the research and development of functional foods against functional constipation in the elderly.

Objective: To investigate the regulatory effect of fermented oat on immunity and gut health in healthy adults in order to provide scientific evidence supporting dietary recommendations to enhance immune function and gut health. Methods: A total of 75 healthy adults aged 50–65 years were recruited and randomly assigned to three groups: a control group (15 g/day of unfermented oat), a low-dose group (5 g/day of fermented oat), and a high-dose group (15 g/day of fermented oat) and the intervention period lasted for 30 days. Blood and fecal samples were collected before and after the intervention to assess immune-inflammatory factors and gut microbiota, and questionnaires were used to record bowel movement conditions. Results: Fermented oat intervention significantly improved bowel movement satisfaction in healthy adults. The intervention effectively reduced the serum levels of interleukin (IL)-1β, IL-6 and tumor necrosis factor-α (TNF-α). Furthermore, fermented oats significantly increased the levels of Bifidobacterium and Lactobacillus in the gut. Conclusion: Fermented oat can enhance physical sensation of defecation, modulate immune-inflammatory factor levels, and promote the proliferation of beneficial gut bacteria in healthy adults. In summary, fermented oat is a healthy cereal product with postbiotic activity.

This study explored the mechanism of the differences in quality between in situ and non-in situ stored Pericarpium Citri Reticulatae ‘Chachiensis’, commonly known as Guangchengpi (GCP) in Chinese. Using widely targeted metabolomics and high-throughput sequencing, we analyzed the changes in metabolites and microbial communities in GCP during in situ (Guangdong) and non-in situ (Beijing, Sichuan, and Yunnan) storage. The results showed that ultra-high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) identified and characterized 1 440 metabolites, 472 of which were selected as differential metabolites. Compared with the other storage locations, all differential flavonoid metabolites identified in the samples stored in Guangdong were up-regulated, the flavonoid synthesis pathways were significantly enriched, and the total flavonoid content was significantly higher. Fourteen flavonoid metabolites upregulated in the Guangdong samples were identified as key metabolites in the aging process of GCP. Aspergillus and Sphingobium were significantly enriched in the Guangdong samples. Correlation analysis showed that the average temperature was significantly positively correlated with key differential metabolites (P < 0.05). Aspergillus, Cutibacterium, Staphylococcus, Xeromyces, Entyloma showed significantly positive correlations with the key metabolites 6-methoxykaempferol-3-O-glucoside, 2’,3’,4’,5,7-pentahydroxyflavone, skullcapflavone II, quercetin and chrysoeriol-7-O-gentiobioside (P < 0.05). Aspergillus and Xeromyces were selected as the core microorganisms during the aging process. In conclusion, the average temperature, as a significant factor affecting the quality of GCP, induces the enrichment of core microorganisms such as Aspergillus and Xeromyces, thus accelerating the accumulation of flavonoid compounds in GCP stored in situ. This study provides a scientific basis for elucidating the significance of in situ storage of GCP and gaining insights into its aging mechanism.

To investigate the molecular mechanism for the effect of oat β-glucan (OβG) at different concentrations (0.5% and 1%) on freeze tolerance in yeast, yeast cells alone or under the protection of OβG were frozen and thawed up to five times. High-throughput sequencing and bioinformatics were used to elucidate the metabolic pathways and key genes associated with yeast freeze tolerance at the transcriptome level. The results indicated that after three cycles of freezing and thawing, the survival rates of yeast cells supplemented with 0.5% OβG and 1% OβG were higher than that of the control group by 20.60% and 17.08%, respectively. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis of differentially expressed genes (DEGs) at the transcriptomic level showed that several metabolic pathways including the amino acid metabolism, carbohydrate metabolism, and lipid metabolism pathways played significant roles in the enhancing effect of OβG supplementation on yeast freeze tolerance. Comprehensive analysis revealed that following OβG addition, yeast down-regulated the expression levels of genes related to amino acid metabolism, thereby reducing the consumption of amino acids, while lowering the expression of the VB6 biosynthesis genes, thereby maintaining intracellular amino acids at a relatively stable level, and consequently contributing to increased survival rates. Meanwhile, adding OβG resulted in significant up-regulation of the trehalose synthase gene in yeast cells and significant down-regulation of the trehalose hydrolase gene, facilitating the accumulation of intracellular trehalose. Additionally, the molecular chaperone genes CNS1 and HSP82, as well as the fatty acid synthesis-related genes Fas1 and Phs1, played crucial roles in the enhancing effect of OβG on yeast freeze tolerance. In summary, OβG has the potential to enhance freeze tolerance in yeast under freeze-thaw conditions by regulating multiple metabolic pathways, making it a highly promising cryoprotectant for yeast.

This study investigated the dynamic changes of quality formation and metabolite profiles during the development of Morchella fruiting bodies. Morchella fruiting bodies at three developmental stages: primordium (YJ), small mushroom (XG), and mature ascocarp (ZNG) were used to identify key metabolites that affect the quality of the mushroom by the combined use of routine tests and untargeted metabolomics. The results demonstrated that during the growth and development of Morchella fruiting bodies, the contents of major nutritional components, including proteins, polysaccharides and crude fat, increased significantly (P < 0.05). Across the three developmental stages, 16 free amino acids including aspartic acid, glutamate and threonine, and 6 nucleotides including 5’-cytidine monophosphate (CMP), 5’-uridine monophosphate (UMP), and 5’-xanthosine monophosphate (XMP), were detected, and the total contents of free amino acids and nucleotides ranged from 1 291.01–5 857.72 mg/kg and 792.74–1 903.82 μg/g, respectively. Furthermore, untargeted metabolomics analysis identified 1 624 metabolites at these three developmental stages, predominantly comprising organic acids, amino acids and lipids. The vitamin B6 metabolism, riboflavin metabolism, arginine and proline metabolism, arginine biosynthesis, and nucleotide metabolism pathways were significantly enriched. Among 37 key differential metabolites involved in these significantly enriched pathways, 4-acetamidobutanoate and N6-(1,2-dicarboxyethyl)-adenosine monophosphate (AMP) were significantly positively correlated with the nutritional and flavor compounds of Morchella fruiting bodies, while L-arginine, agmatine, hypoxanthine, xanthine, deoxyinosine, inosine, and xanthosine were significantly negatively correlated with them. These metabolites participated in amino acid metabolism and energy metabolism during the growth of Morchella fruiting bodies, serving as potential factors regulating the quality formation of Morchella fruiting bodies.

To investigate the antibacterial effect and mechanism of flavonoids in Ampelopsis, network pharmacology was used to select key antibacterial flavonoid components in Ampelopsis and core targets. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses were carried out to identify key signaling pathways, and molecular docking was performed to predict the interactions between key antibacterial flavonoids and core targets. The in vitro antibacterial activity of dihydromyricetin as a representative flavonoid was tested. Network pharmacology identified seven key components including dihydromyricetin, myricetin and kaempferol, five core targets such as prostaglandin-endoperoxide synthase 2 (PTGS2), tumor necrosis factor (TNF) and serine/threonine-protein kinase 1 (AKT1), and 23 key signaling pathways including the TNF signaling pathway and the C-type lectin receptor signaling pathway. Additionally, strong binding affinity between key components and core targets was observed. Dihydromyricetin exhibited a significant antibacterial effect on two strains of Salmonella, with minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 5 and 10 mg/mL, respectively. This flavonoid caused bacterial plasmolysis and alterations in the cell wall and membrane, and disrupted bacterial morphology. Therefore, flavonoids from Ampelopsis may regulate signaling pathways such as the TNF signaling pathway by acting on targets such as PTGS2 and disrupt bacterial morphology either directly or by influencing the bacterial environment, thereby exerting antibacterial effects.

In order to improve the gel properties of pea protein isolate (PPI), heat-induced and cold-induced gels were prepared using PPI solution with added Ca2+. The effect of Ca2+ concentration on the gel strength, water-holding capacity and dynamic rheology of heat-induced and cold-induced gels was investigated. Results showed that the gel strength, water-holding capacity, and viscoelasticity of gels increased first and then decreased with increasing Ca2+ concentration. Both gels exhibited the maximum strength (58.82 and 44.30 g) and water-holding capacity (97.71% and 99.62%) at Ca2+ concentrations of 15 and 5 mmol/L, respectively. Furthermore, the effect of Ca2+ concentration on the intermolecular forces, zeta potential, surface hydrophobicity, free sulfhydryl group content, secondary structure, and microstructure of the gels was investigated. As Ca2+ concentration increased, the hydrophobic interactions and the contents of disulfide bonds and hydrogen bonds in the gels increased first, peaking at 15, 15 and 5 mmol/L, respectively, and then decreased. The electrostatic interactions increased gradually. Heat-induced gels showed higher electrostatic interactions, hydrophobic interactions, disulfide bonds, and absolute zeta potential value but lower hydrogen bonds, surface hydrophobicity, and free sulfhydryl content than did cold-induced gels. The β-sheet contents in heat-induced and cold-induced gels added with 15 mmol/L Ca2+ were 41.74% and 41.51%, respectively, higher than that observed without Ca2+ (31.77%). Scanning electron microscopic (SEM) images showed that the network of heat-induced gels was uniform and ordered, while that of cold-induced gels was dense. In conclusion, Ca2+ could enhance the intermolecular force of pea protein and improve the gel properties, being the most effective when used at a concentration of 15 mmol/L. It resulted in higher strength of heat-induced gels and better water-holding of cold-induced gels. The findings of this study provide a theoretical basis for the application of Ca2+ in heat-induced and cold-induced gels.

Collagen tripeptides were prepared from frozen wet skin and dried scales of tilapia, and their physicochemical properties and storage characteristics at different temperatures were analyzed and studied using an electronic tongue and an electronic nose. The results showed that the contents of hydroxyproline and total nitrogen of fish scale collagen tripeptides were significantly higher than those of fish skin collagen tripeptides (P < 0.05). The proportion of molecular mass < 500 Da was significantly higher in fish skin collagen tripeptides than in fish scale collagen tripeptides (P < 0.05). During storage, the two collagen tripeptides showed no significant changes in the contents of moisture, total nitrogen or hydroxyproline, and their molecular mass distribution and tripeptide content remained relatively stable. Neither collagen tripeptides showed any significant changes in particle state during storage, and both reconstituted solutions were clear and transparent. Fish scale collagen tripeptides exhibited a saltier and bitterer taste compared with fish skin collagen tripeptides. The whiteness of fish skin collagen tripeptides decreased significantly when stored at 37 ℃, and the sensory score for color was the lowest after 3 months. The results of electronic tongue and electronic nose showed that the main taste attributes (umami, saltiness, and bitterness) and odor response values of both collagen tripeptides remained basically unchanged during storage, and they were clearly discriminated. There were no significant changes in the amino acid composition of fish scale collagen tripeptides during storage, while the Pro and Asp contents of fish skin collagen tripeptides increased significantly (P < 0.05) after storage at 37 ℃ for 3 months. The scavenging capacity of fish scale collagen tripeptides against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation were significantly higher than that of fish skin collagen tripeptides (P < 0.05), indicating better antioxidant activity. In addition, the ABTS radical cation activity of fish scale collagen tripeptides did not conspicuously change after simulated gastrointestinal digestion, while that of fish skin collagen tripeptides significantly decreased (P < 0.05). In conclusion, the two collagen tripeptides differed in physicochemical properties, and fish scale collagen tripeptides exhibited better storage stability. This study provides a theoretical basis for fully utilizing the by-products of tilapia processing to develop high-value collagen tripeptide products.

In this study, we investigated the degree of protein oxidation and the potential generation mechanism of semicarbazide (SEM) in Tenebrio molitor under different heating temperatures, and we analyzed differential metabolites and metabolic pathways by non-targeted metabolomics. Based on the correlation between the contents of SEM and amino acids, we speculate on possible precursors of SEM, which were verified by standardized experiments. The results showed that the carbonyl content increased from 0.04 to 0.63 nmol/mg, the total sulfhydryl content decreased to 0.08 μmol/g, the dityrosine content increased by approximately 96.60% to 1 192.23, the endogenous fluorescence intensity decreased, and the surface hydrophobicity and the free amino group content first rose and then decreased with increasing heating temperature. Metabolomics analysis revealed that increased temperature significantly affected the tyrosine metabolism, arginine biosynthesis and phenylalanine metabolism pathways in T. molitor. The correlation analysis indicated that SEM was positively correlated with tyrosine (r = 0.904) and negatively correlated with arginine (r = −0.781). The validation experiments demonstrated that SEM content was significantly enhanced in the tyrosine and phenylalanine groups but significantly reduced in the arginine group (P < 0.05). In summary, increased temperature aggravates protein oxidation in T. molitor and tyrosine and arginine are likely precursors of SEM.

Spray drying technique was adopted in this study to prepare astaxanthin ester microcapsules with four different wall materials (Arabic gum, inulin, chitosan and fucoidan), which were characterized for encapsulation efficiency, flowability and other physicochemical indexes. Scanning electron microscopy (SEM) was adopted to observe their microstructure, and their thermal stability at different temperatures was evaluated. Finally, the effects of the four wall materials on the bioavailability of astaxanthin in Institute of Cancer Research (ICR) mice were explored. The results showed that the highest encapsulation efficiency of (96.64 ± 0.33)% was obtained when using Arabic gum as wall material. SEM showed that both inulin and fucoidan microcapsules were nearly spherical in morphology with the most complete structure. Astaxanthin ester-fucoidan microcapsules had the best thermal stability with an activation energy of 74.06 kJ/mol, followed by inulin-astaxanthin ester microcapsules. The thermal stability was significantly correlated with the micromorphology but poorly correlated with the encapsulation efficiency. Animal experiments indicated that compared with inulin and Arabic gum, use of chitosan and fucoidan as wall material resulted in significantly higher bioavailability of microencapsulated astaxanthin, evidencing that the promoting effect of microencapsulation on astaxanthin ester bioavailability was closely related to the type of wall material. To sum up, fucoidan-astaxanthin ester microcapsules were the best in terms of stability and bioavailability. This study provides the theoretical basis and data support for the construction of high-quality polysaccharide-based microcapsules loaded with astaxanthin ester.

To understand the structural and thermal properties of lignin in flaxseed hulls, milled wood lignin (MWL), lignin-carbohydrate complex (LCC), and acid-soluble LCC (LCC-AcOH) from flaxseed hulls, obtained by ball milling pretreatment in combination with solvent extraction, were characterized for monosaccharide composition, molecular mass, chemical structure and thermodynamic stability. The results showed that flaxseed hulls contained four types of lignin monomers: G, C, S and H, with G-type being predominant. The extraction rate of lignin from linseed hulls was 0.12%, with a purity of 95.54%, and the lignin contained 4.46% carbohydrates, with a main chain consisting of glucose units. In the three fractions, lignin and carbohydrate were linked together through benzodioxane rings. The predominant linkages for lignin in MWL and LCC-AcOH were β-O-4, β-β and β-5 bonds. MWL exhibited the highest thermal stability, while LCC had the lowest thermal stability. The results of this study provide a theoretical basis and data support for understanding the thermal degradation mechanism of lignin in flaxseed hulls and for its development and utilization.

In this study, high-throughput sequencing and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were applied to investigate the composition of acetic acid-related fungi in fermented grains for nongxiangxing baijiu in northern China and their distribution characteristics in the brewing environment during fermentation (from Days 7 to 67) in different seasons (spring and summer). The results indicated that the content of acetic acid in fermented grains increased with fermentation time and was significantly higher in summer than in spring (P < 0.05). Correlation analysis revealed that 122 genera of fungi were significantly correlated with acetic acid synthesis (P < 0.05). Among them, Thermomyces, Issatchenkia, Zygosaccharomyces, Kazachstania and Rhizopus were the dominant genera. Thermomyces and Zygosaccharomyces were positively correlated with acetic acid (P < 0.05), while Issatchenkia and Kazachstania showed significant negative correlations with acetic acid (P < 0.05). In addition, complex correlations existed between the acetic acid-related fungi and the dominant fungi. Source tracking results indicated that the fungi in the fermented grains originated from the ground (20.3%), tools (20.3%), pit mud (18.0%), DaquL (16.2%), raw materials (16.2%) and DaquF (9.1%). Moreover, six dominant genera of fungi significantly correlated with acetic acid were found in samples from both the ground and tools. In the fermented grains, Kazachstania, Thermomyces and Issatchenkia originated from pit mud, Issatchenkia from DaquL, Zygosaccharomyces from raw materials, and Rhizomucor and Rhizopus from DaquF. This study provides a theoretical basis for establishing strategies to regulate the content of acetic acid in fermented grains for nongxiangxing baijiu during the fermentation process.

This study employed high-throughput sequencing and ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS)-based untargeted metabolomics to analyze the heterogeneity of physicochemical properties, microbial communities, and metabolites between the crust (QP) and core (QX) of Moutai-flavored Daqu. The results revealed that the starch content, acidity, reducing sugar content, and esterification capacity but not moisture content of QP were higher than those of QX. The spatial heterogeneity of microbial communities was primarily driven by Kroppenstedtia, Virgibacillus, Staphylococcus, Oceanobacillus, Saccharopolyspora, Thermoascus, Thermomyces, Cladosporium, Fusarium, Pseudopithomyces, and several low-abundance genera. Correlation analysis demonstrated that nine genera, such as Bacteroides, Virgibacillus, and Staphylococcus, were positively correlated with starch content, acidity, reducing sugar content, and esterification capacity, Thermoascus and Rhizomucor showed positive correlation with moisture content. Staphylococcus, Virgibacillus, Oceanobacillus, and other genera were positively correlated with the expression of pyrazine. This study provides a theoretical foundation for the functional zoning and the scientific combined utilization of Daqu.

In this study, a novel alginate lyase-encoding gene, VaAly7, was identified from Vibrio alginolyticus and efficiently expressed in Pichia pastoris, with an enzyme activity of 413 U/mL. The recombinant enzyme (VaAly7) was purified to electrophoretic homogeneity using QSFF strong anion exchange column chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the molecular mass of the purified enzyme was approximately 44 kDa. The optimal temperature and pH of the enzyme were 30 ℃ and 7.0, respectively. This enzyme was activated by salts, and its activity was increased by about eight folds in the presence of 400 mmol/L NaCl. VaAly7 was a bifunctional alginate lyase with a preference for poly-guluronic acid and the shortest chain substrate that could be degraded by it was pentasaccharide. VaAly7 was used to degrade 10% polyguluronic acid solution, producing guluronate oligosaccharides (AOSs) with a yield of 86%. The degrees of polymerization of the products were in the range of 1–5 with an average molecular mass of 2.1 kDa. The enzyme shows potential in the preparation of guluronate oligosaccharides.

A synthesized antimicrobial peptide (W3-2) from Lactiplantibacillus plantarum was found to have temperature, pH, proteases (papain, proteinase K, pepsin, trypsin, cellulase, and pectinase), and several chemical reagents (thylenediaminetetraacetic acid, urea, Tween, methanol, and ethanol). Its inhibitory effect against Staphylococcus aureus was investigated by determining the minimum inhibitory concentration (MIC) and bactericidal kinetics. The underlying mechanism was explored through measurement of extracellular K+ and ATP levels and nucleic acid and protein leakage, flow cytometry analysis, and scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations. The results showed that W3-2 had strong inhibitory effects on both Gram-positive and Gram-negative bacteria. It inhibited the growth of S. aureus with an MIC of 0.425 mg/mL. W3-2 increased the permeability of the bacterial cell membrane, leading to K+ efflux and thereby disrupting the integrity of the cell membrane. This resulted in the leakage of intracellular macromolecular substances (nucleic acids, proteins, and ATP) and damage to both intracellular and extracellular structures, ultimately causing bacterial cell death. This study provides a scientific basis for the development and utilization of W3-2 as a novel antimicrobial agent.

This study aimed to explore the impact of pit mud (PM) on caproic acid biosynthesis by the microbiota in Huangshui (HS), a by-product of solid-state fermentation in baijiu production. PM and HS from the late fermentation stage of nongxiangxing baijiu were used to design a PM-HS micro-fermentation system and an HS micro-fermentation system which were used to carry out four consecutive rounds of fermentation. A medium with lactic acid as the sole carbon source was used to select the core functional microorganisms degrading lactic acid. Then, 16S rRNA gene amplicon high-throughput sequencing, physicochemical analysis, redundancy analysis (RDA), and functional prediction using Picrust2 were conducted to compare the enrichment of dominant caproic acid-producing procaryotes and their potential caproic acid synthesis functions between the two fermentation systems. The results showed that the mixed fermentation system was beneficial to the enrichment of Caproiciproducens, with Caproicibacterium lactatifermentans LBM19010 being the dominant caproic acid producer. This consortium showed a strong ability to degrade lactic acid to produce caproic acid in the presence of glucose. On the other hand, the HS system was beneficial to the enrichment of the potential butyric acid-producing genus Clostridium_sensu_stricto_12, with Clostridium tyrobutyricum ATCC 25755 being the predominant strain. This strain showed a strong ability to degrade lactic acid into butyric acid in the presence of glucose. Both fermentation systems enriched strains able to degrade lactic acid into butyric acid. In the fermentation system of nongxiangxing baijiu, the microbial genera producing caproic acid were not the same as those degrading lactic acid. This study provides theoretical support for further research on synergistic metabolism of caproic acid-producing and butyric acid-producing microorganisms and also provides a scientific basis for the targeted enrichment of caproic acid-producing and butyric acid-producing microorganisms.

To investigate the metabolic mechanism of esterase-producing Pichia kudriavzevii in mixed-culture fermentation, this study carried out tandem mass tag (TMT)-based quantitative proteomic analysis on P. kudriavzevii JM5-4 under pure culture and co-culture with Clostridium butyricum GD1-1. The metabolites of pure culture and co-culture were analyzed using gas chromatography-mass spectrometry (GC-MS). The results demonstrated that in mixed-culture fermentation, the yields of ethanol, acetic acid, and ethyl acetate were 2.396, 0.425, and 0.544 g/L, respectively, which increased by 1.5, 4.0, and 2.0 times when compared with monoculture fermentation respectively. Through TMT-based quantitative proteomics, a total of 3 164 quantifiable proteins were identified. Among these, 355 differentially expressed proteins (DEPs) were detected, out of which 159 were up-regulated and 196 were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) functional enrichment analyses revealed significant alterations in the localization of proteins associated with tricarboxylic acid cycle, drug metabolism, small molecule metabolism, cytoplasmic large ribosomal subunits, cytoplasmic ribosomes, nicotinamide adenine dinucleotide binding, and oxidoreductase activity. The subcellular localization of the DEPs was analyzed using the online software CELLO, which assigned 257 proteins to eight distinct organelles, mainly distributed in the cytoplasm (129), mitochondria (91) and nucleus (19). KEGG annotation showed that these 355 DEPs were involved in metabolic subsystems such as oxidative phosphorylation, cofactor biosynthesis, the tricarboxylic acid cycle, and glycolysis/gluconeogenesis. During mixed-culture fermentation, all DEPs related to glycolysis/gluconeogenesis (e.g., pyruvate dehydrogenase and aldehyde dehydrogenase), tricarboxylic acid metabolism (including citrate synthase, aconitase, fumarase, and malate dehydrogenase), and glyoxylate and dicarboxylate metabolism (such as hydroxyl pyruvate reductase and aldehyde acid reductase) were up-regulated, indicating a significant enhancement in the growth and metabolism of JM5-4. Furthermore, DEPs associated with esterases (such as S-formyl glutathione hydrolase, ribonuclease, and trehalose phosphate phosphatase) were significantly up-regulated, suggesting that mixed-strain fermentation positively influenced the esterase-producing capacity of JM5-4. This study provides theoretical guidance for understanding the mechanism of mixed-strain fermentation in baijiu brewing and the metabolic characteristics of strains.

To enhance the stability of Amano lipase A (ANL) and its degradation efficiency toward ochratoxin A (OTA), ANL was immobilized on a Zn-metal-organic framework (Zn-MOF) carrier by a one-step in situ method, yielding ANL@Zn-MOF. Based on OTA degradation rate, the optimal immobilization conditions were determined as 8 mg, 2 h and 400 r/min for enzyme loading, immobilization time, and stirring speed, respectively. ANL@Zn-MOF was characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The results confirmed the successful loading of ANL onto Zn-MOF. ANL@Zn-MOF exhibited superior alkali tolerance, thermal stability, and ionic strength stability compared with free ANL. ANL@Zn-MOF degraded OTA more rapidly. Specifically, it (containing 20 ng/mL ANL) completely degraded OTA in 8 h, which was shortened by 66.7% compared with free ANL. Moreover, in a 500 mL reaction system, ANL@Zn-MOF degraded 69.3% of OTA in 12 h. Additionally, ANL@Zn-MOF exhibited excellent reusability, retaining 78% of its activity after five cycles of reuse. This study establishes a foundation for the application of ANL@Zn-MOF in degrading OTA in food systems and provides a reference for the use of MOFs in enzyme immobilization.

To explore an ideal alternative approach for radiation protection, this study quantified vitamin C (≥ 2.5%) and total flavonoids (≥ 2%) in Rosa roxbunghii Tratt. juice concentrate. Its antioxidant capacity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation, and hydroxyl radical scavenging assays, and its efficacy in radiation protection was assessed by cell and animal experiments. Results showed that R. roxbunghii Tratt. juice concentrate scavenged all three free radicals and significantly suppressed the reduction in HL-7702 cell viability caused by ionizing radiation. Compared with the radiation model group, the spleen index and superoxide dismutase (SOD) activity in the serum and spleen, the malondialdehyde (MDA) content in the serum and liver, and the glutathione content in the serum, liver and spleen of mice treated with 1.0 g/kg of R. roxbunghii Tratt. juice concentrate for 30 days were significantly alleviated, and it also had a protective effect against liver function damage caused by radiation. This study lay the basis for establishing quality grading standards for R. roxbunghii Tratt. juice concentrate and for its application to functional foods.

Objective: In order to alleviate glucose and lipid metabolism disorders from obesity and related chronic diseases while considering the side effects of weight-loss drugs or surgery, a vinegar beverage with ameliorative effect on obesity-induced glucose and lipid metabolism disorders was developed using Gastrodia elata, which has recently been listed as a substance that than traditionally serves as both food and medicinal material. Methods: Based on general physiological indexes, pathological sections of liver and adipocytes, and glucose and lipid metabolism indexes, the alleviating effect of G. elata vinegar on obesity-induced glucose and lipid metabolism disorders in mice fed a high-sugar and high-fat diet. Results: G. elata vinegar effectively reduced body mass in obese mice. Compared with the model group, the Lee’s index, body fat percentage, liver mass, fasting blood glucose level, area under the curve (AUC) of blood glucose, total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) were reduced in the vinegar-treated group, and the levels of serum high-density lipoprotein cholesterol (HDL-C) were increased. Conclusion: G. elata vinegar can mitigate glucose and lipid metabolism disorders in obese mice.

This study was designed to investigate the lipid-lowering and antioxidant effects of low-sugar fermented clear Lycium barbarum juice on hyperlipidemic C. elegans. Hyperlipidemia was induced by 50 mmol/L glucose. The effect of the fermented juice on the lifespan, lipofuscin content, locomotor capacity, body dimension, lipid accumulation, reactive oxygen species (ROS) level, acute oxidative stress resistance, antioxidant capacity, and lipid metabolism-related gene expression of the nematode. The results demonstrated that the fermented juice significantly extended the lifespan, reduced the lipofuscin accumulation, enhanced the locomotor capacity, and improved the body dimension of hyperlipidemic C. elegans. In addition, it reduced the quantity of lipid droplets and fat deposition, significantly decreased the ROS level, increased the glutathione (GSH) content and antioxidant enzyme activities including glutathione peroxidase (GSH-Px), catalase (CAT) and superoxide dismutase (SOD), lowered the malondialdehyde (MDA) content, and thereby enhanced the antioxidant capacity. Meanwhile, the fermented juice significantly down-regulated the relative expression levels of the lifespan-related genes age-1 and sir-2.1, as well as those of the lipid metabolism-related genes fasn-1, fat-3, fat-5, fat-7 and eat-2. These findings collectively indicate that low-sugar fermented clear L. barbarum juice effectively alleviates oxidative stress and lipid accumulation induced by high glucose concentrations, exhibiting significant lipid-lowering effects.

This study investigated the effect of scallop plasmalogen (SP) on intestinal barrier function and the potential role of the gut microbiota in this effect. C57BL/6J male mice were divided into four groups, which were fed respectively with a low-fat diet (LFD), a high-fat diet (HFD), LFD + SP, and LFD + SP. Immunohistochemical staining and 16S rRNA sequencing were used to evaluate the effect of SP on growth index, serum inflammatory factor levels, intestinal permeability, intestinal barrier function and gut microbiota. The results showed that SP reduced the liver index and lowered serum proinflammatory factor levels in HFD-fed mice. SP also improved intestinal permeability, as evident by a decrease in the serum level of lipolyaccharide and a reduction in the circulating level of fluorescein isothiocyanate (FITC)-dextran in HFD-fed mice. Meanwhile, SP maintained the structural morphology of the ileum and increased the ratio of villus height to crypt depth in HFD-fed mice. This may be attributed to the protective effect of SP on intestinal barrier function. SP alleviated intestinal mucosal barrier damage, restored the number of ileal goblet cells, protected the integrity of the intestinal epithelial barrier, and reversed the decrease in zonula occludens-1 (ZO-1) and occludin expression. Furthermore, SP significantly regulated the intestinal microbial composition, promoting the proliferation of beneficial bacteria related to intestinal barrier function, such as Colidextribacter and Lachnospiraceae_NK4A136_group. In summary, SP has protective effect against intestinal barrier damage and gut microbiota dysbiosis, and thus maintains intestinal health.

This study explored the effect of inoculated fermentation with Leuconostoc mesenteroides and Zygosaccharomyces bisporus on the flavor of sour tea. The flavor of sour tea was analyzed using an electronic nose, an electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and sensory evaluation. Inoculated sour tea was richer in alcohols, aromatics, and organic sulfides than naturally fermented sour tea. A total of 64 volatile flavor compounds were detected, and 17 characteristic aroma components were identified. Among them, the relative contents of nine aroma components were significantly higher in inoculated tea than in naturally fermented tea, with the former exhibiting prominent fruity, winey, and woody aromas. Inoculated fermentation resulted in higher umami richness but astringency and sourness of sour tea compared with natural fermentation. A total of 164 differential metabolites were detected, which contributed to the taste formation of sour tea. Compared with naturally fermented sour tea, the relative contents of 72 metabolites were significantly increased, while the relative content of 92 metabolites were significantly decreased in inoculated sour tea. The sensory evaluation results indicated that the flavor of inoculated sour tea was superior and its acceptability was higher. This study showed that inoculated fermentation significantly improved the flavor quality of sour tea, providing a new approach for the development and production of sour tea.

To simultaneously improve the extraction rate of grape pomace oil and the retention rate of active substances, this study combined acid-thermal (AT) pretreatment with low-temperature continuous phase-transition extraction (LCPE) to prepare grape pomace oil (GPO). To evaluate the extraction effectiveness, the extraction yield, physicochemical properties, contents of major active components, and in vitro antioxidant activity of GPO were determined. Furthermore, its anti-aging activity in Caenorhabditis elegans with oxidative stress induced by four factors was ascertained and its components were characterized by gas chromatography-orbitrap mass spectrometry and ultra-high performance liquid chromatography-quadrupole high-resolution mass spectrometry. The results showed that compared with LCPE, solvent extraction and AT-assisted solvent extraction, AT-LCPE resulted in higher extraction yield of GPO (96.70%) with increased contents of total phenols, total flavonoids, and total sterols (by 104.68%–184.78%, 32.74%–186.46%, and 75.76%–129.09%, respectively) and decreased half maximal inhibitory concentration (IC50, by 68.48%–84.29%) against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. GPO prepared by AT-LCPE significantly prolonged the lifespan of C. elegans with oxidative stress induced by H2O2, paraquat, heat, and ultraviolet B radiation (UVB), extending the average lifespan by up to 33.09% (P < 0.001). Furthermore, a total of 103 and 123 compounds were identified by the above mass spectrometry techniques, respectively; the most abundant ones were fatty acids and esters, followed by terpenoids and terpenes. GPO was rich in various substances, including typical active substances such as linoleic acid, oleanolic acid, β-tocotrienol, and β-sitosterol, rare components such as squalene and ceramide, and other components such as soyasapogenol E, ganoderic acid F, and ganoderiol I, which were discovered in the oil for the first time. Therefore, AT-LCPE is an effective measure to achieve the simultaneous and efficient extraction of oils and active components, and AT-LCPE GPO has high quality and excellent efficacy. The findings provide a theoretical basis and technical support for the high-value development and utilization of grape pomace.

In the traditional solid-state fermentation system, the temperature and humidity fluctuations inside and outside the fermented grains in summer cause poor flavor quality of vinegar. To address this issue, this study integrated high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), an electronic tongue and sensory evaluation to compare the changes and differences in various indices between closed and traditional solid-state vinegar fermentation under different fermentation conditions. The results showed that closed solid-state fermentation exhibited higher efficiency than traditional solid-state fermentation in terms of temperature control, total acid content, non-volatile acid generation rate and reducing sugar consumption rate. Vinegar produced by closed solid-state fermentation showed higher proportion of non-volatile organic acids, faster production of umami free amino acids, and a larger number of volatile flavor compounds, indicating milder taste and more pronounced textural layers. Sensory evaluation showed that the vinegar showed a distinct sour and umami taste with more refreshing overall mouthfeel. In general, closed solid-state fermentation has significant advantages and potential in improving both the fermentation efficiency and product quality, laying a theoretical foundation for stable and high-yield Zhenjiang vinegar production.

In order to explore the effect of ginger juice-assisted probiotic fermentation on the flavor quality of Gastrodia elata Bl. (GE), a comparative evaluation was performed on the active constituents, sensory quality and volatile compounds of fermented GE with ginger (FGEG) and other control samples. Additionally, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to examine the impact of ginger juice-assisted probiotic fermentation on the flavor profile of GE. Results showed that as the fermentation progressed, the content of gastrodin (GAS) increased with fluctuations, and the content of p-hydroxybenzyl alcohol (HBA) in GE significantly increased. The contents of both compounds were significantly higher in FGEG than in unfermented samples. Furthermore, ginger-assisted probiotic fermentation effectively inhibited browning in GE, preserving its color. Sensory evaluation indicated that FGEG had a unique flavor profile with odor acceptance higher than that of both fresh GE and ginger-GE mixture. Results from electronic nose and volatile compound analysis revealed that a total of 106 volatile compounds were detected during the fermentation process. Among them, the contents of aldehydes and alkenes with unpleasant odors decreased, while the content of esters with aroma increased. Hence, the fermentation improved the odor of GE to a certain extent and imparted a unique aroma to FGEG. These findings provide new insights into the development of fermented GE products, advancing the deep processing of GE.

In order to investigate the stimulating effects of different splashed oil temperatures on the flavor of minced Sichuan pepper-chili mixture and to explore the optimal temperature for the release of spicy and tingling flavor. The compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS). Principal component analysis (PCA) and partial least squares regression (PLSR) were used to analyze the correlation between sensory attributes and compounds. The results showed that the temperature of splashed oil had an enhancing effect on the flavor, promoting the release of flavor compounds in the mixture. GC-IMS detected 83 compounds, including 29 aldehydes, 19 terpenes, 9 alcohols, 7 ketones, 7 esters, 11 heterocycles, and 1 acid. Aldehydes had a significant impact on the flavor, while the increase in heterocyclic compounds indicated that splashed oil had a stimulating effect on the flavor. Terpenes were the major compounds responsible for the formation of a spicy and tingling flavor. PCA could distinguish flavor characteristics among samples. PLSR analysis showed that splashed oil temperature below 180 ℃ had a weak aroma-promoting effect, and this effect increased at 180 ℃ and peaked at 210 ℃, resulting in the most pronounced spicy and tingling flavor. At 240 ℃, the spicy and tingling flavor was poor, but the sensory perception of the tingling taste was good. The flavor properties of the samples were correlated with the compounds. This study provides a theoretical basis for the development and processing of spicy and tingling flavor in the future.

In the study, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with electronic nose and sensory evaluation was used to analyze the change of volatile compounds in blue honeysuckle-blueberry juice mixture during fermentation, and key aroma compounds were identified by the combined use of orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity values (OAV). Meanwhile, the changes in nutritional quality were analyzed by measuring physicochemical properties, active compounds and antioxidant capacity. The results showed that the flavor of blue honeysuckle-blueberry juice mixture was significantly enhanced after fermentation for 24 hours, and the fruity aroma, fermented aroma and aftertaste were enriched. A total of 58 volatile compounds were identified by GC-IMS, including esters, aldehydes, alcohols, ketones and furans. After fermentation, the contents of various flavor compounds such as esters (e.g., methyl propionate and ethyl butyrate) and alcohols (e.g., isoamyl alcohol and n-hexanol) significantly increased, synergistically contributing to a blend of fruity, floral and fermented aromas. Additionally, fermentation led to a reduction in the contents of aldehydes and sulfides, thereby weakening the grassy and pungent odors and consequently resulting in a more harmonious flavor profile. The OPLS-DA and OAV analyses identified butyl acrylate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, ethyl valerate, 2-formylpyrrole, 3-hepten-2-one, and isopentyl alcohol as differential characteristics flavor compounds after fermentation. The juice turned from black-purple to brighter red-purple, while the contents of active compounds such as polyphenols, ascorbic acid, and antioxidant levels were maintained at a high level. The juice maintained good quality, and the flavor was significantly enhanced after yeast fermentation for 24 hours. This study confirms that co-fermentation of two fruits can break through the limitation of a single raw material, providing a theoretical basis for the development of functional fermented fruit juice with good nutrition and flavor and being of practical significance for innovation in deep-processing technology and high-value utilization of resources.

To investigate the composition and hypoglycemic activity of polyphenols in Gastrodia elata, this study utilized ultra-high performance liquid chromatography coupled with quadrupole and electrostatic field Orbitrap high-resolution mass spectrometry (UPLC-Q-Exactive Orbitrap-MS) to identify the components of the purified polyphenols. In vitro experiments were conducted to evaluate the inhibitory effects of G. elata polyphenols on α-amylase and α-glucosidase activities and to explore the mechanism underlying their hypoglycemic effects. The results indicated that G. elata polyphenols contained 30 compounds, including 23 flavonoids, 2 phenolic acids, and 5 phenolic compounds. In vitro hypoglycemic experiments showed that G. elata polyphenols exhibited significantly inhibitory effects on both α-amylase and α-glucosidase, which were positively correlated with polyphenol concentration. At a concentration of 0.5 mg/mL, the inhibitory rates of G. elata polyphenols on α-amylase and α-glucosidase were (79.71 ± 2.51) % and (77.33 ± 2.31) %, respectively. The half-maximal inhibitory concentrations (IC50) were (0.057 ± 0.011) and (0.189 ± 0.017) mg/mL, respectively. The types of inhibition were determined to be mixed uncompetitive-noncompetitive inhibition for α-amylase and mixed competitive-noncompetitive inhibition for α-glucosidase. These findings could provide a theoretical foundation for further research into the hypoglycemic mechanisms of G. elata polyphenols and for their development and utilization.

The combined effect of ultrasound and high pressure carbon dioxide (HPCD) on the structure and allergenicity of the tropomyosin (TM) of Litopenaeus vannamei was studied. After sequential treatment with ultrasonic at powers up to 2 000 W for up to 60 min followed by HPCD at 30 MPa for 15 min, the allergenicity of TM was detected by indirect enzyme-linked immunosorbent assay (iELISA) and Western blot (WB), and the molecular mass was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The spatial structure of TM was characterized by circular dichroism (CD) spectroscopy, fluorescence spectroscopy, ultraviolet (UV) spectroscopy, free amino group and total sulfhydryl group analysis. The results showed that ultrasound at 1 500 W for 30 min combined with HPCD decreased the immunobinding activity of immunoglobulin G (IgG) and IgE in TM by 55.3% and 48.7%, respectively, the α-helix relative content decreased to 42.7%, and the secondary structure was changed from an ordered state to a disordered state. The fluorescence spectra showed a blue shift with weakened fluorescence intensity, and the UV spectra exhibited a red shift with enhanced absorption intensity. The free amino group content was reduced by 21.82%, and the total sulfhydryl group content was also reduced. Therefore, ultrasound combined with HPCD treatment changed the spatial conformation of TM, being more effective in reducing the allergenicity than either single treatment.

This study investigated the effects of microwave-assisted (MIC) and ultrasonic-assisted water bath (USWB) pretreatments on the extraction, structural characteristics, physicochemical properties, and thermal stability of Trichosanthes kirilowii Maxim. seed protein isolates (TPI). Results showed that the color difference (ΔE) values of MIC- and USWB-treated TPI were 18.82 and 25.61, respectively. Compared with MIC-TPI, USWB-TPI exhibited a finer and rougher microstructure, a reduced proportion of β-sheet (5.2%), and a looser, more disordered molecular structure. Additionally, USWB-TPI demonstrated higher surface hydrophobicity, superior emulsion stability (19.88 min), enhanced foam stability (70.83%), and improved thermal stability (denaturation temperature (Td) = 81.05 ℃). Overall, USWB exerted a more pronounced influence on the structural and physicochemical properties of TPI than did MIC. These findings provide valuable guidance for TPI extraction and promote its application in the food industry.

Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were employed to investigate the pattern of moisture distribution and mobility during the microwave drying of Morchella esculenta slices. The study also analyzed changes in the microstructure and quality of dried mushroom slices at microwave power densities of 1, 2, 3, and 4 W/g. The results indicated that there were three types of water in fresh M. esculenta slices: bound, immobilized, and free water. Throughout the drying process, free water continuously decreased while immobilized and bound water initially increased and then decreased. At the end of drying, free water was completely removed, leaving only bound water and a small amount of immobilized water. Higher microwave power densities accelerated the removal of free and immobilized water. MRI pseudo-color images revealed uneven moisture distribution in the early drying stage, which became more uniform in the later stage. Under different microwave power densities, the total peak area showed a strong correlation with the dry-basis moisture content of the slices. A moisture content prediction model was established for each microwave power density. Therefore, in practical production, drying parameters could be adjusted based on inversion spectra of transverse relaxation time (T2) and linear equations to improve production efficiency and maintain product quality. Based on comprehensive analysis of drying efficiency and product quality, the optimal microwave power density for drying M. esculenta slices was determined to be 2 W/g. This condition ensured the physicochemical quality of the final product while reducing the drying time, resulting in good quality of dried M. esculenta slices. Thus, these findings provide a theoretical foundation for optimizing the drying process of M. esculenta slices.

This study applied short-term nitric oxide (NO) modified atmosphere treatment to improve the color, extend the shelf life, and enhance the overall quality of chilled pork. Based on the results of single factor experiments involving gas flow rate, NO concentration, and processing time, orthogonal partial least squares-discriminant analysis (OPLS-DA), principal component analysis (PCA), and Pearson correlation analysis were applied to select redness value (a*), storage loss, hardness, and volatile basic nitrogen (VBN) content as indicators for comprehensive quality evaluation of chilled pork, which were used, together with sensory evaluation score to establish a comprehensive quality evaluation system. The entropy weight-Topsis method was used to develop an evaluation model as follows: Y = 0.145 × a* + 0.113 × storage loss + 0.112 × hardness + 0.130 × VBN content + 0.500 × sensory score. Using response surface methodology (RSM), the optimal processing conditions were determined as 1.10 m/s, 117 µL/L and 41 min for gas flow rate, NO concentration and treatment time, respectively. Under the optimized conditions, the total bacterial number and VBN content in chilled pork were decreased, the content of nitrosomyoglobin was increased. This study has provided a feasible solution to improve the quality of chilled pork and also presented a comprehensive evaluation model for its quality.

This study was undertaken in order to investigate the combined effect of high-CO2 modified atmosphere packaging (MAP) and superchilling storage on the quality and shelf-life of beef during aging and display. The changes in quality characteristics and microbial load of bovine longissimus dorsi muscle during storage at 4 or −1.5 ℃ under different packaging conditions, 80% CO2 MAP and vacuum packaging (VP). The results showed that 80% CO2 MAP significantly improved blooming development and tenderness during aging (P < 0.05), and enhanced the redness value during display when combined with superchilling storage (P < 0.05). The combination of 80% CO2 MAP and superchilling also significantly reduced the total viable count (TVC) and total volatile basic nitrogen (TVB-N) content during both aging and display (P < 0.05). Therefore, this combination not only improved the tenderness and blooming ability of beef during aging, but also extended the shelf-life of beef.

This study proposed a non-destructive and accurate method for the detection of pork freshness based on hyperspectral imaging (HSI) and broad learning system (BLS). BLS models were developed and evaluated for their ability to predict the total volatile basic nitrogen (TVB-N) content and pH in pork samples based on hyperspectral images. Four different preprocessing methods (Savitzky-Golay (SG) smoothing, normalization, baseline correction, and standard normal variate) were applied to optimize the spectral data, and feature extraction was performed using competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA), and interval variable iterative space shrinking approach (iVISSA). The results indicated that SG was the best preprocessing method, and combining iVISSA with SPA for feature extraction effectively removed redundant features and reduced interference from irrelevant information, achieving optimal prediction performance in the BLS regression models. Specifically, for TVB-N prediction, the iVISSA-SPA-BLS model exhibited excellent performance with correlation coefficient of prediction (RP) of 0.942 2, root mean square error of prediction (RMSEP) of 3.007 2, and residual prediction deviation (RPD) of 2.803 8. For pH prediction, the RP, RMSEP and RPD were 0.817 3, 0.367 9, and 1.716 4, respectively. The developed method not only enables efficient and non-destructive prediction of pork freshness, but also provides a new non-destructive approach for food safety detection.

A novel adsorption material for dispersive solid phase extraction (DSPE) was prepared using amino-functionalized zirconium-based metal-organic framework (UiO-66-NH2) as the core and molecularly imprinted polymer as the shell. Subsequently, Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and transmission electron microscopy (TEM) were used to characterize the material. Key experiential parameters such as solvent, adsorbent concentration, adsorption time, desorption solvent and time were systematically investigated. Furthermore, a highly sensitive method for the determination of fluoroquinolone residues in aquatic products was developed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) with DSPE. The extract was blown to near dryness under nitrogen and re-dissolved with 10% methanol-ammonia solution (pH 8.0). Subsequently, 30 mg of the adsorbent was added for adsorption for 8 minutes. Next, the fluoroquinolones sorbed were ultrasonically desorbed with 10% acetic acid-methanol solution for 4 minutes, blown to near dryness under nitrogen and re-dissolved before analysis by LC-MS/MS. Good linearity was observed all 10 fluoroquinolones in the concentration range of 0.1–200 μg/L, with recovery rates of 84.5%–105.9%. Compared with the national standard method, the established method had higher accuracy, lower limit of detection (LOD) and limit of quantification (LOQ), simpler and more efficient operation. The new material had good selectivity and reusability, effectively reducing the cost of detection. This study helps expand the application scope of metal-organic framework-based molecularly imprinted polymers in food safety detection.

Starch is one of the key determinants of dough formation. Its multi-scale structure and physicochemical properties significantly impact the development of the gluten network in dough, thereby ultimately affecting the quality of flour-based products. During the dough formation process, starch granules not only integrate into the gluten network via physical interactions, thus influencing gluten network development in dough, but also modulate the processing characteristics of dough through chemical interactions (such as covalent and non-covalent bonds) with gluten proteins. The multi-scale structure of starch granules determines their physicochemical properties, including gelatinization behavior and hydration capacity, which in turn affect their role in the formation of gluten network. However, there is currently a lack of comprehensive analysis on the relationship between the multi-scale structure of starch and the formation of dough gluten network. This paper systematically elucidates the multi-scale structure of wheat starch granules and the mechanism underlying its effect on the formation of dough gluten network. It summarizes the relationships between the granular structure, shell layer, bodies and molecular structure of wheat starch and the formation of dough gluten network. Furthermore, it examines the effects of physical, chemical, and biological technologies on the modification of natural starch granules and their application in dough processing. The objective is to establish a theoretical foundation for key technologies aimed at regulating the quality of flour products through starch granules and to provide technical guidance for their application.

Glycation is the non-enzymatic reaction between sugars (glucose and fructose) and proteins or lipids, giving rise to the formation of advanced glycation end products (AGEs). Glycation has been implicated in the pathogenesis of aging and many chronic diseases, leading to oxidative stress and cellular dysfunction by inducing inflammatory factors. In addition, glycation affects the quality and function of foods, such as the nutritional quality, flavor, color and shelf life. Therefore, research on glycation is of great significance in the field of food and medical science. In this article, we review the sources, classification and pathogenic mechanism of AGEs as well as the techniques for their detection, with emphasis on how to inhibit glycation using natural products. The use of natural products to inhibit glycation can not only reduce the adverse effects of diseases on the human body, but also restore the function and flavor of foods, which is of great guiding significance for food processing and production.

Kadsura coccinea (Lem.) A.C.Smith, a plant in the Schisandraceae family, has high medicinal and nutritional value. Tetracyclic triterpenoids are one of the major bioactive components in K. coccinea, exhibiting diverse biological activities such as wind-dampness dispelling, anti-inflammatory, anti-cancer and anti-viral function, and immune modulation. In order to identify effective substances for preventing and treating diseases from K. coccinea, researchers have focused their attention on its tetracyclic triterpenoids due to their structural diversity. However, the pharmacological basis and action mechanisms of K. coccinea’s tetracyclic triterpenoids remain to be further elucidated. This paper systematically reviews the structural characteristics, biological activity and mechanism of action of the effective tetracyclic triterpenoids in K. coccinea, aiming to provide a theoretical foundation for the development and utilization of high-value-added products from K. coccinea, expand its application fields and promote the sustainable and healthy development of the K. coccinea industry.

Polyphenols are a class of natural secondary metabolites, and have emerged as an ideal raw material for active and intelligent food packaging due to their eco-friendly safety, exceptional antioxidant and antimicrobial activities, and unique environmental responsiveness. This review systematically summarizes the latest advances in the preparation and application in food preservation of polyphenol-based composite films. It focuses on polyphenol selection, loading strategies and innovative upgrading of the film-forming process, discussing their technical advantages and application scope. Meanwhile, it analyzes the antioxidant capacity, antimicrobial performance, environmental responsiveness, and barrier mechanism of the films, and reveals their efficacy in preserving the quality of foods, such as fruits/vegetables, meats, and aquatic products. It also discusses the challenges facing their application in food preservation. This review aims to provide theoretical support and technical pathways for the function-oriented design, process optimization, and application in food preservation of polyphenol-based composite films for the purpose of advancing the efficient, intelligent and sustainable development of the food packaging field.

Food safety has increasingly become a global concern for human health. Whole cell biosensors are a type of sensing devices that use cells as signal collectors to produce identifiable signals. They offer the advantages of miniaturization, automation, the fast response of microbial cells, easy availability, low cost, and direct conversion of stimuli into readable signals. In recent years, with the progress of synthetic biology and materials science, whole cell biosensors have been widely studied and applied in the field of food safety testing. This paper summarizes the working principles of whole cell biosensors and reviews their characteristics across five aspects: heavy metals, pesticide residues, veterinary drug residues, food additives, and foodborne pathogens and toxins detection, based on their application scenarios in food safety testing. In addition, the challenges and future trends in the development of whole cell biosensors in food safety testing are discussed.