To understand the differential N-glycoprotein characteristics of camel versus cow milk, we employed label-free quantitative N-glycoproteomics to compare the N-glycoprotein composition and the number of N-glycosylation sites between the two milks and utilized bioinformatics tools to predict potential biological functions of their N-glycoproteins. A total of 137 N-glycoproteins harboring 224 N-glycosylation sites were identified in camel milk, and 116 N-glycoproteins with 183 N-glycosylation sites in cow milk. Compared with cow milk, camel milk exhibited greater diversity in both N-glycoprotein types and N-glycosylation site number. Most identified N-glycoproteins contained only one N-glycosylation site, with only a minority displaying hyperglycosylation. Gene ontology (GO) enrichment analysis revealed that differentially expressed N-glycoproteins were predominantly localized in the extracellular region and extracellular space and played an important role in immune response involving enzymatic activity, extracellular matrix organization, molecular binding, and signal transduction. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that these proteins were mainly enriched in metabolic processes such as complement and coagulation cascades and lysosomal pathways. Collectively, these findings provide molecular-level insights into the differences in N-glycoprotein composition and glycosylation between cow and camel milk.

Objective: To conduct comparative analysis of the dynamic trend of breast milk lipid composition across different lactation stages in mothers of preterm and term infants with the aim of providing a basis for optimizing feeding strategies for preterm neonates. Methods: From January 2023 to May 2024, nine preterm mother-infant dyads and ten term mother-infant dyads were recruited from Northwest Women’s and Children’s Hospital and two tertiary hospitals in Gansu province. Breast milk samples were collected at three time points: days 0–7 postpartum (colostrum), days 8–14 (transitional milk), and 2 months (mature milk). High-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD), liquid chromatography-tandem quadrupole mass spectrometry (LC-qMS) and gas chromatography with flame ionization detection (GC-FID) were used to quantify total fat, structural lipids, gangliosides, phospholipids, and fatty acids in breast milk. Results: The lipid composition and its dynamic changes in breast milk for preterm infants significantly differed from those in breast milk for term infants. In preterm breast milk, total phospholipids, phosphatidylcholine (PC), and phosphatidylserine (PS) levels remained stable throughout the lactation period, whereas those in term breast milk gradually decreased. Total phospholipids, PC and sphingomyelin (SM) levels in preterm colostrum, as well as SM levels in preterm transitional and mature milk were lower than their respective counterparts in term breast milk. Conversely, phosphatidylethanolamine (PE) content was higher in preterm mature milk than in its term counterpart. Fatty acid analysis revealed that eicosatrienoic acid (20:3n3) concentrations in preterm colostrum and transitional milk, as well as eicosapentaenoic acid (EPA, 20:5n3) levels in preterm transitional and mature milk were significantly lower than their counterparts in term breast milk. However, no statistically significant differences were observed between preterm and term breast milk in docosahexaenoic acid (DHA, 22:6n3) or arachidonic acid (ARA, 20:4n6) concentrations across lactation stages. Conclusion: The lipid composition of human milk for preterm infants remains relatively stable: the levels of total phospholipids, PC, and PS remain stable, likely in response to the nutritional requirements of preterm infants, while PE levels in mature milk markedly increase, which is maybe related to the neurodevelopmental requirements. Additionally, the levels of key long-chain unsaturated fatty acids (e.g., EPA) are lower in preterm than in term breast milk, underscoring the need for targeted nutritional interventions to address the specific demands during the rapid developmental phases.

This study aimed to develop a low-glycemic index (GI) multi-grain meal replacement powder containing scarlet runner bean and evaluate the postprandial blood glucose response to it. The formulation, featuring scarlet runner bean as the major ingredient, combined with oats, job’s tears, adzuki beans and quinoa, was optimized by the combined use of fuzzy mathematical sensory evaluation and response surface methodology (RSM). By referencing to the Chinese health industry standard for determination of food glycemic index (WS/T 652-2019), the GI of the optimized formulation was measured by a double-blind crossover trial using glucose as the reference food. The results showed that the optimal formulation contained 23.5 g of scarlet runner bean powder, 13.5 g of adzuki bean powder, 4.0 g of wolfberry powder, 15.0 g of oat powder, 15.0 g of job’s tears powder, 15.0 g of quinoa powder, and 14.0 g of flaxseed powder per 100 g. The GI value of the meal replacement powder was 51.84. Compared with glucose, blood glucose levels at 15, 30, 45, and 60 minutes after consumption of the meal replacement powder and peak blood glucose levels all significantly decreased, while the blood glucose level at 120 minutes significantly increased (P < 0.05). In conclusion, the meal replacement powder is a low GI food. After the consumption of this product relative to glucose, the peak postprandial blood glucose concentration is lower, blood glucose levels decline more slowly, and blood glucose fluctuations are relatively more stable.

In this study, the inhibitory effects (3S,3′S) and (3R,3′R) astaxanthin (AST), derived from Haematococcus pluvialis and Xanthophyllomyces dendrorhous, respectively, were examined on porcine pancreatic α-amylase (PPAA), and the interaction mechanism between AST and PPAA was elucidated using circular dichroism (CD) spectroscopy, synchronous fluorescence spectroscopy, endogenous fluorescence spectroscopy, and molecular docking. The results showed that (3S,3’S) (> 94% pure) and (3R,3’R) (> 96% pure) AST were successfully prepared and identified. They showed no significant differences in inhibitory effects on PPAA activity. Both isomers slightly affected the microenvironment of tryptophan residues in PPAA, but they did not alter the overall protein conformation. Moreover, molecular docking analysis revealed that the binding site of AST isomers to PPAA was located within its catalytic pocket, which was identical to that of the enzyme inhibitor acarbose. The isomers interacted with the key amino acid residues in the catalytic center of the enzyme, namely Asp197, Glu233, and Asp300. Notably, Glu233 formed hydrogen bonds with both stereoisomers, indicating that they inhibited PPAA activity through a competitive mechanism. Endogenous fluorescence spectroscopy further demonstrated that the interaction between AST stereoisomers and PPAA exhibited static quenching, suggesting the formation of non-fluorescent complexes in the ground state. Although (3R,3’R) AST exhibited lower thermodynamic parameters, shorter hydrogen bond lengths, and interaction with more amino acid residues, its binding affinity was comparable to that of (3S,3’S) AST, thereby indicating that its inhibitory activity was not affected by the stereo-configurational difference. These findings provide a theoretical basis for the use of AST as a natural product for preventing hyperglycemia, and offer scientific support for the development of novel PPAA inhibitors and functional foods.

This study innovatively constructed a quaternized cellulose nanofiber (QCNF)/zein core-shell delivery system. By precisely controlling the concentration of QCNF (0.05–0.25 g/100 mL), the regulatory mechanisms of this system on the steady-state performance and targeted delivery of fucoxanthin (FUC) were elucidated. Fourier transform infrared (FTIR) spectroscopy revealed that electrostatic interactions between zein and nanofibers led to the formation of a stable interface. Transmission electron microscopy (TEM) images demonstrated that at a QCNF concentration of 0.2 g/100 mL, a distinct layer-by-layer self-assembled core-shell structure was formed, and the encapsulation efficiency of FUC was (95.64 ± 0.06) %. Moreover, 0.2 g/100 mL QCNF/zein@FUC was more stable to heat, light, pH and ions during storage at 4 ℃ compared with the control group (zein@FUC). Furthermore, the addition of QCNF as a coating on the zein surface was found to trigger passive targeted release of the encapsulated fucoxanthin, thereby enhancing its intestinal bioaccessibility. During in vitro simulated digestion, the cumulative release of 0.2 g/100 mL QCNF/zein@FUC was (85.32 ± 0.46) % with a bioaccessibility of (58.77 ± 3.84) %, indicating programmed and sustained release of fucoxanthin. The findings of this study offer theoretical support for exploring the formation mechanism and the steady-state targeted release performance of natural bio-based self-assembled nanodelivery carriers.

Myofibrillar protein (MP) extracted from thawed pork was treated with plasma-activated water (PAW) generated by low-temperature plasma treatment. The effect of PAW obtained at different discharge times (0, 5, 10, 15, 20 and 25 s) on the emulsifying activity, emulsion stability, particle size, zeta potential, amount of adsorbed protein and rheological properties of MP-stabilized emulsion was investigated. The results showed that compared with the control group, PAW treatments significantly improved the emulsifying activity and emulsion stability, and reduced the turbiscan stability index (TSI) (P < 0.05). Additionally, after PAW treatments, the particle size of MP-stabilized emulsion significantly decreased and the zeta potential increased; PAW 20 s resulted in the smallest particle size and the highest absolute value of the zeta potential, 34.22 μm and 11.36 mV. Compared with PAW 20 s, PAW 25 s reduced the emulsion stability. The results of rheological properties showed that after PAW treatments, the elasticity, apparent viscosity and viscoelasticity increased. In conclusion, PAW treatment could significantly improve the emulsifying properties of MP from thawed pork, the effect being most pronounced with PAW 20 s.

This study systematically investigated the effects of seasonal variation, parity, lactation stage, and production region on the plasmin (PL) and plasminogen (PG) activity in bovine raw milk. Raw milk samples were collected from an intensive dairy farm in Hohhot, Inner Mongolia to evaluate the impact of different seasons (summer and winter), lactation stages (initial, early and late) and parities (parities 1–4) on the plasmin activity and the transformation efficiency of PG. To examine the production region effect, another milk samples were collected from Ma’anshan, Anhui; Yinchuan, Ningxia; Harbin, Heilongjiang; and Changji, Xinjiang. Our results showed that season had no significant effect on the PL activity (P > 0.05) but significantly affected PG activation levels (P < 0.01). The PG activity of raw milk was 34.4% in summer than in winter, ((5.98 ± 0.25) versus (4.45 ± 0.43) U/L). Parity had no significant effect the activity of PL or PG (P > 0.05). Lactation stage had a significant impact on PG activation (P < 0.01); PG activity was 8.6% and 6.8% higher in the late stage than the initial and early stages, (5.67 ± 0.70) versus (5.22 ± 0.70) and (5.31 ± 0.67) U/L. Likewise, the geographical origin significantly impacted the conversion efficiency of PG (P < 0.05); PG activity was significantly higher in Harbin samples than in Yinchuan samples, (5.62 ± 0.88) versus (5.12 ± 1.19) U/L. Somatic cell count showed a weak positive correlation with both PL activity (r = 0.33) and PG activation (r = 0.21), suggesting that subclinical mastitis had a potential impact on them. This study revealed that both season and lactation stage affected milk stability by affecting the PG activation pathway, and the PL and PG activity in milk from high-latitude regions might be enhanced via the environment-physiology interaction. These findings provide a novel perspective for establishing a quality evaluation system for raw milk based on PL/PG regulation.

To enhance the frozen storage stability of surimi gels cross-linked with transglutaminase (TG), the synergistic effect of silver carp scale-derived antifreeze peptides (ScAFPs) combined with TG cross-linking on the texture properties, gel characteristics, whiteness, drip loss, morphology, and microstructure of surimi gels was investigated during frozen storage. The results demonstrated that TG promoted the formation of a compact gel network through cross-linking myofibrillar proteins, while ScAFPs effectively inhibited structural deterioration caused by ice crystal growth during frozen storage. Texture profile analysis revealed that the combination of 2.0% ScAFPs and 0.05% TG resulted in smaller variations in gel hardness, elasticity, and strength after 28 days of frozen storage compared with 0.05% TG alone and a commercial antifreeze formulation (4.0% sucrose + 4.0% sorbitol). The synergistic treatment reduced whiteness loss by 37.50% and decreased thawing drip loss by 63.25% compared with the control group. Microstructural analysis indicated that the combination of ScAFPs and TG effectively suppressed ice crystal growth, reducing the increase in ice crystal porosity by 48.50% compared with the control group, while mitigating gel shrinkage and surface collapse. This study helps to understand the mechanism by which ScAFPs synergize with TG to stabilize surimi gel quality during frozen storage, providing both a theoretical foundation and technical pathway for developing novel frozen surimi products.

To enhance the stability and bioavailability of epigallocatechin gallate (EGCG), this study employed the anti-solvent method to construct pomelo-peel pectin/zein (PP-Zein/EGCG) composite nanoparticles loaded with EGCG. From single factor experiments, the optimum preparation parameters were determined as 2.50 mg/mL, 540 W, 8 mg/mL and 2.0 mg/mL for pomelo peel pectin concentration, ultrasonic power, zein concentration and EGCG concentration, respectively. Fourier transform infrared (FTIR) spectroscopy indicated that nanoparticle formation primarily relied on hydrogen bonds, hydrophobic interactions, and electrostatic interactions. X-ray diffraction (XRD) and microstructural analysis showed that EGCG was fully encapsulated within nanoparticles, forming a stable spherical structure. Stability studies showed that PP-Zein/EGCG nanoparticles maintained high EGCG retention rates under heating (50–100 ℃), a wide pH range (3–11), high ionic strength (30–150 mmol/L NaCl), and high sucrose concentrations (50–250 mg/mL). After storage at 25 ℃ for 42 days, the retention rate of the encapsulated EGCG was 1.46 times higher than that of the free form. In vitro simulated digestion indicated that the nanoparticles effectively prevented the rapid release and degradation of EGCG through their core-shell structure. This study provides a theoretical basis for the stable delivery and bioavailability enhancement of EGCG.

To utilize the unique flavor of macadamia shells, we explored the effects of macadamia shells with different roasting degrees on the quality and flavor of lujiu. In this study, the quality and key volatile flavor compounds of lujiu made with differently roasted macadamia shells were analyzed by sensory evaluation, electronic nose, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with relative odor activity value (ROAV) and multivariate statistical analysis. The sensory evaluation results showed that lujiu made with macadamia shells roasted at 180 ℃ had the highest sensory score and was more popular. Lujiu samples made with differently roasted macadamia shells differed in alcohol content, pH, titratable acidity, L*, a*, and b* values. A total of 66 aroma components were identified by HS-GC-IMS, including 30 esters, 3 aldehydes, 10 ketones, 16 alcohols (excluding ethanol), 1 acid, 2 ethers and 4 other compounds. Among these, the relative content of esters was the highest, followed by alcohols, ketones, and aldehydes. As the roasting temperature increased, the proportion of total volatile alcohols decreased, while the proportion of total volatile esters significantly increased. Six key odor markers, butanoic acid propyl ester, ethyl heptanoate, ethyl propanoate, isoamyl acetate, propyl propanoate and acetic acid ethyl ester, were selected by orthogonal partial least squares discriminant analysis and ROAV using the cutoff of variable importance in projection (VIP) ≥ 1 with ROAV ≥ 1. Among these compounds, isoamyl acetate, ethyl enanthate, butanoic acid propyl ester and propyl propanoate were abundant in base liquor. In contrast, the relative contents of ethyl propanoate and acetic acid ethyl ester were the lowest in base liquor and were higher in lujiu samples made with macadamia shells roasted at 180 and 195 ℃; both compounds conferred lujiu nutty and woody aromas. Lujiu made with differently roasted macadamia shells had their own unique aroma characteristics, which could be well separated by electronic nose and HS-GC-IMS. This study provides a theoretical basis to promote the development of the macadamia shell lujiu industry.

A novel lytic polysaccharide monooxygenase, TtLPMO9Y, was cloned and expressed from Thermothelomyces thermophilus. Its enzymatic properties were characterized, and its role in the degradation process of cellulose and pectin in plant cell walls was investigated. The results showed that the optimal reaction temperature and pH for TtLPMO9Y was 50 ℃ and 7, respectively. After treatment at 80 ℃ for 4 h, 63% of the enzyme activity remained, demonstrating good thermal stability. After treatment with TtLPMO9Y at 2, 4, 6, and 8 μmol/L combined with 1 mg/mL of pectinase, the clarity of fresh fruit juice increased by 4.9%–16.2% and the turbidity decreased 5.3%–21.0% when compared with pectinase alone. Furthermore, the combined use of 1, 3, and 5 μmol/L of TtLPMO9Y with cellulase increased the yield of reducing sugar from microcrystalline cellulose and corn straw by 21%–66% and 29%–91%, respectively, compared with cellulase alone. In conclusion, TtLPMO9Yhas good enzymatic properties and can effectively promote the degradation of cellulose and pectin in plant cell walls, demonstrating significant application value in juice processing.

In this study, the expression system of Komagataella phaffii GS115 was optimized for improved secretion of the sweet protein Brazzein. The recombinant strain K. phaffii Bra-1 was successfully obtained, which produced 90.2 mg/L of Brazzein in shake flask fermentation under 2% methanol, 0.08% biotin, 30 ℃ and initial pH 6.0. Selection and optimization of expression elements showed that the endogenous alcohol oxidase 1 (AOX1) promoter had the best expression performance. The αΔ57-70 signal peptide increased the expression of Brazzein to 183.2 mg/L, which was further increased to 209.3 mg/L by the co-expression regulatory element, disulfide bond isomerase (PDI). In a 5 L bioreactor, fed-batch fermentation at an initial OD600 of 100 and a constant pH of 5.0 yielded 1.4 g/L of Brazzein. This study lays the foundation for the large-scale production and application of Brazzein.

In this study, we aimed to investigate the acid tolerance response (ATR) and the formation pattern of cross-protection in acid-adapted and non-adapted strains during the production of fermented sausage. Listeria innocua was selected as a surrogate for L. monocytogenes. It was induced in an acidic environment (pH 5.4) for 18 hours, yielding an acid-adapted strain. The survival counts of acid-adapted and non-adapted L. innocua during sausage fermentation and the changes in acid, heat and osmotic resistance were determined. The results indicated that the counts of the acid-adapted and non-adapted strains decreased by 1.33 (lg(CFU/g)) and 1.06 (lg(CFU/g)), respectively, at the end of sausage production, the decrease in the former being significantly smaller than that in the latter (P < 0.05). Moreover, the D values of the acid-adapted strain under acidic, thermal and hypertonic conditions during the fermentation process were significantly higher than those of the non-adapted strain (P < 0.05). This suggests that the acid stress in raw meat could significantly enhance the survival of L. innocua during the production of fermented sausage and significantly improve its acid, heat and osmotic resistance. The acid, heat and osmotic resistance of the non-adapted strain significantly increased during the production of fermented sausage (P < 0.05), indicating that ATR occurred in L. innocua during the sausage production process, triggering cross-protection against heat and osmosis. Although both acid-adapted and non-adapted L. innocua were significantly inhibited during sausage production, there were still a large number of residues at the end of the production process (the number of colonies declined < 5 (lg(CFU/g)) during the production process), and the acid, heat and osmotic resistance significantly increased during the production process. These results suggest that the potential risk of ATR in pathogenic bacteria should be fully considered in the improvement of the fermentation process.

Our aim was to investigate the impacts of different raw materials on the microbial diversity in traditional fermented sour porridge and the physiological characteristics of strains isolated from it. Five lactic acid bacterial (LAB) strains (SXZ 6, SZ 2, SZ 4, SMF 3 and SXZ 7) and three yeast strains (SXZ 9, SZ 1+ and SMF 5) were isolated by conventional methods from three fermented sour porridges collected from Qingshuihe County, Inner Mongolia for analysis by high-throughput sequencing. The results indicated that the predominant bacterial genera were Lactobacillus, Acetobacter and Lentilactobacillus, and the dominant fungal genera were Issatchenkia, Alternaria and Pichia. Physiological characterization revealed that after 48 h incubation, all LAB strains reduced the pH to 3.66–3.70. Strain SMF 5 exhibited outstanding gas production performance, SXZ 6 and SZ 1+ exhibited good acid tolerance, and SZ 4 and SMF 5 showed good bile salt tolerance. Additionally, strains SXZ 7 and SXZ 9 scavenged 91.78% and 93.6% of 1,1-diphenyl-2-picrylhydrazyl radical, respectively, while no significant difference was observed in their superoxide anion scavenging capacity. Overall, these results indicated that different raw materials significantly influenced the microbial community structure and functionality in sour porridge, with different cereal combinations specifically promoting bacterial or fungal aggregation. All isolates had good physiological properties, showing great potential for application in food fermentation.

This study sought to address the problem that green lemons are highly perishable after harvest in Tongnan, Chongqing. Three spoilage fungal strains (F1, F2, and F3) isolated from naturally decayed green lemons were identified by morphological observation and molecular identification as Penicillium digitatum, P. jacksonii, and P. italicum, respectively. Subsequently, the inhibitory effects of ultraviolet (UV)-light emitting diode (LED)-induced chitosan (CTS)-TiO2-Ag composite coating solution against these fungi was evaluated. The results revealed that all UV-LED-induced CTS-TiO2-Ag treatments inhibited each of these strains, and the effect was more pronounced than that of UV-only treatment. Moreover, for each treatment, the diameter of the inhibition zone increased with prolonged light induction, the mycelial dry mass decreased, the inhibition rate of mycelial growth rose, and extracellular electrical conductivity as well as protein and nucleic acid leakage increased. Overall, under the same light induction time, UV-LED red light treatment showed the best fungal inhibitory effect. This study provides theoretical support for developing lemon preservation technology.

This study investigated the physicochemical properties and fatty acid composition of Altay sheep tail fat and its fractionated products and conducted animal experiments simulating the dietary fat intake pattern of urban residents in China to evaluate their effects on blood lipid metabolism in mice. The results showed that the low-melting-point fraction (liquid at 2 ℃) exhibited the highest unsaturated fatty acid content (52.03%), while the high-melting-point fraction (solid at 32 ℃) had the highest saturated fatty acid content (54.21%). The animal experiments indicated that mice gavaged with the liquid fat showed the lowest obesity level, whereas the rapeseed oil group had the highest body mass index (BMI). Each fraction showed no significant difference in degree of obesity compared with the control group. There were no significant differences between any of the experimental groups in organ coefficients. The blood lipid profile analysis showed that the 2 ℃ liquid fat group had the highest high-density lipoprotein cholesterol (HDL-C) level (2.78 mmol/L). The 32 ℃ solid fat group showed the highest triglyceride (TG) concentration. The lowest level of low-density lipoprotein cholesterol (LDL-C) was found in the rapeseed oil group, which showed no significant difference compared with the liquid fat group (P > 0.05). Furthermore, there was no intergroup difference in total cholesterol (TC) concentrations (P > 0.05). Overall, the liquid fat fraction had significant advantages in both nutritional and health aspects. This study provides valuable insights for the development of Altay sheep tail fat as a functional edible lipid source.

Objective: To investigate the ameliorating effects of konjac mannan oligosaccharides (KMOS) on lipid metabolism disorder in mice with hyperlipidemia and to elucidate the underlying mechanism. Methods: KMOS were administered to hyperlipidemic mice for 12 weeks. Changes in body mass and serum lipids, as well as pathological changes in liver and adipose tissues were observed, and the mRNA and protein expression of lipid metabolism-related genes in the signaling pathway of adenosine monophosphate-activated protein kinase (AMPK)/sterol regulatory element-binding protein-1 (SREBP1)/peroxisome proliferator-activated receptor α (PPARα) in the liver were detected. Results: Compared with the high-fat diet group, KMOS at 1 200 mg/kg reduced body mass gain by 26.8%, lowered serum total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) levels by 34.5%, 22.4% and 51.8%, respectively, increased HDL-C levels by 29.3%. Moreover, KMOS improved the histological morphology of liver and epididymal adipose tissue, activated the AMPK/SREBP1/PPARα signaling pathway, and consequently increased lipid metabolism in the liver. Conclusion: KMOS has the potential of being a functional food ingredient with hyperlipidemic activity.

Objective: To investigate the effect of xanthohumol (XN) on the proliferation inhibition and death mode of SK-N-SH human neuroblastoma cells and to explore the death mechanism of SK-N-SH cells from the perspective of redox homeostasis. Methods: Cell viability was observed by the sulforhodamine B (SRB) assay to determine appropriate concentrations of XN for subsequent experiments. Flow cytometry was used to detect lipid reactive oxygen species (ROS) levels. The effect of XN on intracellular Fe2+ levels was observed by fluorescence microscopy. The effect of XN on the protein expression of glutathione peroxidase 4 (GPX4) and ferritin heavy chain 1 (FTH1) was detected by Western blot analysis. Results: XN inhibited the proliferation of SK-N-SH cells and induced cell death. After XN treatment, the level of lipid peroxidation significantly increased, the levels of glucose-6-phosphate dehydrogenase (G6PDH), reduced nicotinamide adenine dinucleotide phosphate (NADPH) and glutathione (GSH) remarkably decreased, Fe2+ overload occurred, and the expression of GPX4 and FTH1 decreased. Ferrostatin-1 (Fer-1), a specific inhibitor of ferroptosis, reversed cell proliferation inhibition and damage induced by XN and significantly attenuated XN-induced oxidative stress and Fe2+ overload. Conclusion: XN induces ferroptosis in SK-N-SH cells by inducing redox imbalance and Fe2+ overload.

Objective: To promote the high-value utilization and industrial development of tartary buckwheat and to develop functional products based on tartary buckwheat bran (TBB), this study analyzed the basic composition and investigated the ameliorative effect of TBB on dextran sodium sulfate (DSS)-induced ulcerative colitis (UC) in mice and its anti-inflammatory mechanism. Methods: The contents of protein, fat, total dietary fiber, ash, and starch in TBB were determined. The ameliorative effect on UC induced by 3% DSS in mice was evaluated by hematoxylin and eosin staining of colon sections, enzyme-linked immunosorbent assay (ELISA), Western blotting, gas chromatography (GC), and 16S rDNA high-throughput sequencing. Results: Compared with the model group, TBB significantly alleviated body mass loss, reduced appetite, shortened colon length, and rectal bleeding in mice suffering from UC, mitigated colon crypt damage and goblet cell reduction, suppressed the secretion of pro-inflammatory cytokines, and reduced inflammation through inhibiting nuclear factor kappa-B (NF-κB) signaling pathway. It also restored the levels of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, and total short-chain fatty acids in the intestine while modulating the gut microbiota composition, especially enhancing the relative abundance of g__Akkermansia and g__Lactobacillus. Conclusion: TBB contains a high level of dietary fiber, which can significantly alleviate UC. This finding provides a scientific basis for the high-value utilization of TBB as a functional food ingredient.

This study compared the anti-vertigo effects of fermented (FGE) and unfermented (UFGE) G. elata ultra-fine powder in terms of behavioral indicators and blood biochemical parameters using a mouse model of motion sickness. Results demonstrated that FGE significantly reduced vertigo response index, prolonged rotarod retention time, and increased free movement distance/frequency. It also decreased the serum levels of 5-hydroxytryptamine (5-HT), acetylcholine (ACh), histamine (His), blood urea nitrogen (BUN), and lactic acid, the effect being more pronounced than that of UFGE. UPLC-Q-Orbitrap MS analysis identified 39 blood-absorbed components, and 6 core bioactive compounds and 53 potential targets for the treatment of vertigo were selected. Network pharmacology revealed that the anti-vertigo mechanism of FGE may be related to the fact that through target proteins including TP53, GRB2, HIF1A, MAPK1, and ESR1, gastrodin, p-hydroxybenzyl alcohol, m-hydroxybenzoic acid, arachidonic acid, 4,4’-methylenediphenol and tricin regulated oxygen homeostasis, alleviated oxidative stress, improved hemorheology, and modulated lipid metabolism.

This study employed sensomics, multivariate statistical analysis, and molecular docking to analyze the aroma profiles of base liquors fermented by five Bacillus subtilis strains isolated from high-temperature Daqu and the perception mechanisms of their key flavor compounds. The results showed that base liquor fermented by each B. subtilis strain exhibited a stable aroma profile dominated by Jiang-flavor and sweet notes. A total of 60 major volatile flavor compounds were identified and quantified across all five samples, the most abundant of which were heterocyclic compounds, acids, and carbonyl compounds. Ten compounds, including guaiacol, 4-ethylguaiacol, and 4-vinylguaiacol, were closely associated with Jiang aroma, while nine compounds, such as acetoin and tetramethylpyrazine, were strongly linked to sweet aroma. Additionally, acids and guaiacol were identified as compounds that significantly contributed to the characteristic aroma of B. subtilis-fermented base liquor. Hydrogen bonds and hydrophobic interactions were found to be key driving forces in stabilizing the complexes formed between aroma compounds and olfactory receptors. This study provides new insights into the contributions of functional microorganisms and their key metabolic compounds to liquor flavor and offers a theoretical foundation for the targeted application of functional strains and the development of novel liquor products.

This study systematically investigated the difference in flavor between commercial western sour cream and Inner Mongolian sour cream by the combined use of physicochemical analysis, sensory evaluation, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose. The results demonstrated that Inner Mongolian sour cream exhibited significantly higher acidity, fat content, and total volatile compound content than western sour cream (P < 0.05). Sensory evaluation revealed that western sour cream possessed a stronger milky aroma and higher overall acceptability. Volatile compound analysis indicated that the major flavor substances in Inner Mongolian sour cream were acids, alcohols, and esters, whereas those in western sour cream were acids and ketones. Nine key differential flavor compounds were identified based on odor activity values (OAV > 1) combined with variable importance in projection (VIP) values. Partial least squares regression demonstrated that ketones were significantly positively correlated with milky aroma and overall acceptability (P < 0.05), serving as the core flavor compounds contributing to the characteristic milky aroma and consumer preference of western sour cream. In contrast, the high concentration of acids in Inner Mongolian sour cream was associated with undesirable sensory attributes. This research provides theoretical and technical references for the flavor improvement, product development, and quality enhancement of Inner Mongolian sour cream.

To clarify the differences in aroma quality among Congou black tea made from three major varieties grown in Chongqing and to evaluate their aroma characteristics, qualitative and quantitative evaluation of their volatile components were performed by sensory evaluation and gas chromatography-tandem mass spectrometry (GC-MS/MS), and key differential aroma compounds were identified by the combined use of orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) and flavor annotation. The sensory evaluation showed obvious differences in aroma characteristics among the three black tea samples. Sichuan medium- and small-leaf group variety (SCB), Fuding Dabaicha (FDB) and Shuyong (SYB) presented elegant floral, sweet floral and citrus-like aromas, respectively. A total of 61 volatile components were detected, mainly including terpenoid, ester and heterocyclic aroma components. FDB differed significantly from SCB and SYB in terms of the content and composition of volatile compounds and the number of differential metabolites. Based on their ROAV and flavor annotation, 15 aroma components including methyl anthranilate, (E)-4-nonenal and phellandrene were identified as key contributors to the differences in aroma among the three varieties of Congou black tea. Methyl anthranilate and (6Z)-nonen-1-ol might be responsible for the elegant floral aroma of SCB. (E)-4-nonylaldehyde, δ-decanolactone, hexanoic acid-2-phenylethyl ester and (Z)-3-hexenyl acetate might play an important role in the sweet floral aroma of FDB, while phellandrene and p-cymene were crucial for the citrus-like aroma of SYB. The results provide a theoretical foundation for the aroma-oriented processing of Gongou black tea and for understanding the aroma composition of Gongou black tea from different varieties.

The differences in metabolite composition among different parts (roots, fruits, leaves and stems) of Rubus chingii Hu (R. chingii) were analyzed using widely targeted metabolomics based on ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that a total of 1 726 metabolites were detected, and 610 differential metabolites belonging to 16 classes, such as acids, terpenes, glycosides and flavonoids, were selected between the four parts. Through multivariate statistical analysis and cluster heatmap analysis, it was found that the metabolomes of these four parts were clearly separated from each other, each being clustered into one group. Furthermore, the expression of differential metabolites was generally up-regulated in the leaves compared with the roots, fruits and stems. Flavonoids, the major functional components of R. chingii, were widely distributed in the roots, fruits and leaves. The relative contents of kaempferol-3-O-rutinoside and ellagic acid were the highest in the fruits and roots, respectively. Flavonoid metabolites were abundant in the roots, and the fruits were rich in phenolic acid metabolites. Terpenoids, alkaloids and phenylpropanoids were abundant in the leaves, among which the contents of caffeic acid, chlorogenic acid and salicylic acid were the highest. Gallic acid, catechin, epicatechin and proanthocyanidin derivatives were abundant in the stems. Kyoto Encyclopedia of Genes and Genomes enrichment analysis showed that the differential metabolites were mainly annotated and enriched in flavonoid biosynthesis, steroid hormone biosynthesis, arachidonic acid metabolism, and diterpenoid biosynthesis. The findings provide a theoretical reference for the development and comprehensive utilization of R. chingii, as well as the circular utilization and green development of R. chingii resources.

To identify the effects of different varieties of chili on the flavor characteristics of chili oil, the volatile flavor compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS), and the sensory characteristics were determined by quantitative descriptive analysis (QDA). Key flavor compounds were identified by relative odor activity value (ROAV), and the correlation between the sensory characteristics and the volatile flavor compounds was analyzed by partial least squares regression (PLSR). The results demonstrated that the electronic nose could clearly discriminate the odor profiles of five chili oil samples. A total of 82 compounds were identified by GC-IMS, including 28 aldehydes, 15 alcohols, 9 ketones, 10 terpenes, 7 esters, 10 heterocyclic, 2 benzenes, and 1 acid. The major component of chili oil was found to be aldehydes, followed by acids and terpenes. 3-Methylbutyraldehyde (ROAV = 40) was identified as the key flavor compound of chili oil. PLSR indicated that Erjingtiao oil chili had the best aroma attributes with a strong aroma. Qinjiao oil had a strong greasy aroma with several layers of flavor. The burn chili-like aroma and pungency of Xiaomijiao oil contributed to the long-lasting spiciness. Both Zhoupi and Neihuang Xinyidai oils had a weak flavor in balance overall. This study provides theoretical support and a basis for the targeted development of chili oil to meet the preference of consumers from different regions.

The effects of two pretreatment methods, freezing and coating, on the oil content of low-temperature deep-fried reconstituted French fries were investigated. The combination of temperature and time that provided the best freezing effect was –24 ℃ and 3 h. Compared with two other coating agents, sodium carboxymethyl cellulose (CMC) and soybean protein isolate (SPI), 0.03 g/mL sodium alginate (SA) was found to be the most effective in reducing the oil content. On this basis, the combined effect of freezing and coating pretreatments on reducing the oil content of reconstituted French fries was explored and the optimal pretreatment combination was determined. The results showed that freezing pretreatment reduced the moisture content of the samples and changed the moisture distribution, and there was a positive correlation between the moisture content before deep frying and the oil content after deep frying. Freezing, coating and their combination decreased the oil content of reconstituted French fries by 35.02%, 10.49%, and 44.83%, respectively (P < 0.05). Combined freezing-SA coating treatment resulted in the lowest surface internal oil contents of reconstituted French fries. Confocal laser scanning microscopy (CLSM) showed that the combined treatment resulted in the smallest area of complex formation. Scanning electron microscopy (SEM) showed that the combined freezing-SA coating treatment resulted in the least number of cracks and pores on the surface of French fries with low surface roughness. Textural characterization showed that the coating treatment significantly increased the hardness and crispness of the samples. In conclusion, all pretreatments changed the moisture content, moisture distribution, surface microstructure and starch characteristics of reconstituted French fries, reduced the oil content and enhanced the crispiness, with the combined treatment being the most effective among them. Furthermore, sensory evaluation showed that the combination of freezing and SA coating was the best pretreatment method for low-temperature deep-fried reconstituted French fries.

A comparative analysis of the preservation effects of different concentrations of chitosan hydrochloride (CHC) and chitosan (CTS) was done on fresh-cut broccoli. Furthermore, the effect of CHC on the storage quality and chlorophyll metabolism of fresh-cut broccoli was explored. The results showed that CHC provided good preservation of fresh-cut broccoli; this effect was concentration-dependent, being most pronounced at 5 g/L CHC. On the 20th day of storage, the mass loss and respiration intensity of broccoli treated with 5 g/L CHC decreased by 56.87% and 36.12% compared with the control group treated with distilled water, and by 13.44% and 1.18% compared with the 5 g/L CTS-treated group, respectively. Moreover, 5 g/L CHC treatment effectively delayed the yellowing, significantly the increase of chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophytinase (PPH) and pheophyllase a oxygenase (PAO) activities, and maintained high total chlorophyll, chlorophyll a and chlorophyll b, and carotenoid contents. On the 15th day of storage, the chlorophyll content of the 5 g/L CHC treated-group was 62.13% higher than that of the control group. These findings suggest that 5 g/L CHC maintains the storage quality and delays the degradation of chlorophyll in fresh-cut broccoli, showing its potential in extending the storage period.

To investigate the quality changes and shelf-life of blueberries stored under different temperature conditions, ‘Yikemei’ blueberries were evaluated for several quality indicators including soluble solid content, mass loss rate, decay incidence, and texture parameters during storage at 5, 10, 15, 20, and 25 ℃. Feature selection was performed using a binary gray wolf optimization algorithm, identifying seven key features influencing the shelf life as input variables for modeling. A shelf-life prediction model of blueberries was developed by the combined use of the pied kingfisher optimizer (PKO), convolutional neural network (CNN), bidirectional long short-term memory (BiLSTM) and attention mechanism (AT). In the CNN-BiLSTM-AT network, parameter optimization was conducted using the PKO to determine the optimal learning rate, regularization parameters, attention key values, and the number of BiLSTM neurons. The results indicated that compared with the CNN-LSTM model, the PKO-CNN-BiLSTM-AT model exhibited 76.13%, 80.96%, 92.03%, and 71.75% reductions in mean absolute error, mean absolute percentage error, mean squared error, and root mean squared error, respectively, while the coefficient of determination (R²) increased by 5.85%. These findings demonstrated that the introduction of PKO significantly improved the predictive performance of the CNN-BiLSTM-AT model. This study provides theoretical support for the shelf-life prediction of blueberries stored under different temperature conditions.

To address the inefficiency and complexity of traditional chemical methods for measuring the acidity of Huangshui (HS), this study proposed a rapid and non-destructive detection approach using near-infrared (NIR) spectroscopy combined with partial least squares regression (PLSR). The raw spectra were preprocessed by Savitzky-Golay convolution smoothing to reduce noise interference. To simplify the model and enhance the predictive performance, a hybrid feature selection strategy integrating spectral band selection and wavelength optimization was developed. First, interval partial least squares (iPLS), synergy interval partial least squares (SiPLS), and backward interval partial least squares (BiPLS) were employed to preliminarily identify characteristic bands related to acidity. Subsequently, a multi-objective optimization framework was introduced, incorporating an improved non-dominated sorting genetic algorithm III (iNSGA-III) with chaotic initialization and adaptive mutation operators for secondary wavelength refinement. Results demonstrated that the PLSR model based on 70 optimal wavelengths selected by iPLS combined with iNSGA-III had the best predictive performance with higher coefficient of determination of prediction (R2p) and lower root mean square error of prediction (RMSEP) of 0.930 9 and 0.439 4 mmol/100 g compared to 0.757 6 and 0.825 0 mmol/100 g for the full spectral model, respectively. This study provides a theoretical foundation for rapid, non-destructive monitoring of HS acidity during baijiu fermentation.

Meta-surface plasmon resonance (MetaSPR) chip and gold nanoparticles (AuNPs) were employed to construct an immunocompetitive sensing platform for detecting chloramphenicol (CAP) in aquatic products. The structure, particle size and other properties of the chip and AuNPs were characterized using scanning electron microscopy (SEM) and a nanoparticle size analyzer. Binding affinities in varying conditions were tested to verify the feasibility of the immunocompetitive sensing strategy. Under optimized conditions, the detection limit of the sensor was 0.06 ng/mL, with a linear detection range of 0.125–16 ng/mL (R2 = 0.998). The spiked recovery rates of CAP in aquatic products ranged from 102.5% to 105.0%, indicating excellent stability and specificity. Furthermore, the sensor was rapid (10 min) and high-throughput (simultaneous detection in 96 wells), demonstrating significant potential in food safety monitoring.

Microalgae, as an efficient and sustainable biological resource, have demonstrated great potential for application in various fields such as food, medicine, and cosmetics due to their unique metabolic mechanisms and abundant functional components including proteins, unsaturated fatty acids, pigments, polysaccharides, and polyphenolic compounds. This review explores the latest advances in cell disruption techniques for the extraction of functional components from microalgae with a special focus on mechanical, physical, chemical, enzymatic, and combined methods, as well as their effects on the extraction efficiency. The major bioactivities of microalgal functional components including antioxidant, antimicrobial, immunomodulatory, lipid-lowering, antidiabetic, and anticancer properties are summarized along with their mechanisms of action in health promotion and disease intervention. Furthermore, the current status of the application of microalgae resources in the food, pharmaceutical, and cosmetic industries is reviewed, and the technical challenges and limitations of their industrialization are analyzed. Optimizing the extraction process, delving deeper into the mechanisms of the bioactivities, and promoting industrial applications across multiple sectors will enable microalgal functional resources to provide greater support for the health industry and sustainable development. This article offers a theoretical foundation and practical guidance for the development and multifaceted application of microalgae resources.

Extracellular vesicles (EVs), emerging as a novel category of postbiotics, possess various bioactive functions. Probiotic-derived EVs are nanoscale lipid bilayer particles secreted by probiotics into the extracellular matrix, which cannot self-replicate. These EVs carry bioactive molecules including lipids, proteins and nucleic acids, which enable them to mediate intercellular communication and regulate various host physiological processes and health outcomes. This article reviews the structure, formation mechanism, isolation methods and bioactivities of probiotic EVs, and discusses their potential and challenges in food applications. It aims to provide references for the application of probiotic EVs in functional foods and their development modes.

Food authenticity assessment and variety identification are crucial for ensuring food safety and protecting consumer rights. Traditional analytical techniques provide qualitative and quantitative information on target compounds, forming an essential technical foundation for quality control. With the increasing demand for comprehensive analysis, the spatial distribution of target compounds in foods has become a key focus in food research and quality evaluation. Matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI-MSI), with its wide detection range, high sensitivity, high spatial resolution, and label-free characteristics, enables in situ visualization of the spatial distribution of lipids, proteins, sugars, and other molecules in foods. This technology offers a new analytical dimension for food authenticity verification and variety assessment. This review systematically summarizes the innovative application of MALDI-MSI in food science, highlighting its advantages in authenticity discrimination, variety tracing, and quality monitoring through case studies on various food types, including fruits, vegetables, grains, oils, and substances with both medicinal and culinary uses. Finally, the potential of MALDI-MSI in enhancing food safety supervision is discussed, emphasizing its critical role in food safety evaluation.

More and more evidence shows that lactic acid bacteria play an important role in improving calcium absorption and promoting bone health. However, there is a lack of systematic research on the mechanism by which lactic acid bacteria promote calcium absorption. In this article, the calcium absorption mechanism, the effect of lactic acid bacteria on calcium absorption and its mechanism are reviewed. Lactic acid bacteria promote calcium absorption mainly by 1) increasing intestinal absorption of vitamin D, thereby affecting the transcellular pathway of calcium absorption; 2) secreting phytase to increase the intestinal concentration of free calcium ions; 3) metabolizing prebiotics to produce short-chain fatty acids, thus reducing intestinal pH, increasing the surface area of microvilli, and affecting the signaling pathway of mineral absorption; 4) transforming lactose into lactic acid and short-chain fatty acids to increase the body’s absorption of calcium; 5) producing bioactive substances, increasing the content of soluble calcium in the intestinal tract and improving the bioavailability of calcium; and 6) directly or indirectly regulating bone metabolism and affecting bone homeostasis through the gut-bone axis. Lactic acid bacteria play an important role in promoting calcium absorption and maintaining bone metabolic balance, suggesting the potential of supplementation of lactic acid bacteria as a novel method to promote calcium absorption and prevent osteoporosis. This review lays the theoretical foundation for developing more efficient and targeted calcium supplements based on lactic acid bacteria.

Milk osteopontin, a multifunctional phosphorylated glycoprotein derived from milk, plays significant roles in immune regulation, as well as promoting brain development and cognitive function, intestinal health and bone health, and it is recognized as a novel ingredient for infant formula and related food products. With the aim of providing a reference for the development and utilization of milk osteopontin, this article systematically elaborates on recent advancements in its structural characteristics, digestion, absorption and nutritional functions, and discusses its future application prospects and research directions as a novel food ingredient.

Sunflower oil is known as “healthy edible oil”, rich in linoleic acid, vitamin E, sterols, squalene and other bioactive substances, and it has a variety of physiological functions such as anti-inflammatory, anti-aging, anti-cholesterol, and antioxidant. Sunflower seed meal is a by-product of the production of sunflower seed oil, containing various high value-added components such as protein, chlorogenic acid and carbohydrate, so that it has great application potential in the food field. In this review, we elaborate on recent significant progress in the sunflower seed processing industry, focusing on the new technologies and methods used for sunflower seed pretreatment, oil extraction, and comprehensive utilization of meal, in order to provide a reference for the quality improvement of sunflower oil and the high-value development of sunflower meal.

Psychrotrophs and thermoduric bacteria are the major contaminating microorganisms in dairy products, which affect the quality and safety of dairy products. Therefore, it is particularly important to study the relationship among contaminating microbial communities, trace the pathways and sources of contamination, and reduce the hazards of contamination. Typing and identification technologies provide strong support for the precise identification and classification of contaminating microorganisms. This paper focuses on recent progress in the development of typing and identification methods for psychrotroph and thermoduric bacteria in dairy products from three aspects: phenotyping, molecular biology typing, and mass spectrometry typing. The principle, application, advantages and disadvantages of each technology are outlined, and the problems with the existing typing and identification methods are discussed. Finally, this review concludes with an outlook on future development directions. It aims at providing a scientific basis for the selection of suitable methods for the typing and identification of psychrotrophs and thermoduric bacteria in dairy products for more accurate and efficient identification and control of contaminating microorganisms in dairy products, thereby guaranteeing their quality and safety.

γ-Oryzanol, one of the most abundant bioactive compounds in rice processing by-products, is primarily extracted from cereal-derived materials such as rice bran oil. This review systematically summarizes the advantages and limitations of conventional γ-oryzanol extraction methods (including solvent extraction, alkaline extraction followed by acid precipitation, solvent extraction assisted by microwave, ultrasound or ohmic heating, supercritical CO2 extraction, and subcritical extraction) and purification techniques (such as membrane separation, adsorption, chromatography, distillation, and crystallization). Recent improvements in γ-oryzano preparation methods have focused on optimizing green extraction technologies and separation technologies to enhance the extraction efficiency and product purity. As novel green extraction techniques, supercritical CO2 extraction and subcritical dimethyl ether extraction result in much improved yield of γ-oryzanol. As a state-of-the-art purification method, semi-preparative chromatography yields 99% pure γ-oryzanol. This compound exhibits multifaceted bioactivities, including hypolipidemic, antioxidant, and anti-inflammatory properties. Current research focuses on its antioxidant, anti-inflammatory, and neuroprotective/regulatory mechanisms; however, the neuro-metabolic-immune network multi-target synergistic mechanism is unclear yet. While γ-oryzanol is predominantly utilized as a food additive and dietary supplement, its pharmaceutical application remains largely confined to adjuvant therapy and it has been insufficiently applied in emerging fields such as anti-aging treatment and skin repair. In addition, γ-oryzanol shows potential in agriculture and emerging medical materials. In alignment with China’s national strategies for grain conservation and loss reduction, Healthy China, and high-quality development, this article calls for more research on the isolation of bioactive components from rice processing by-products.

Puerarin is the major bioactive ingredient of Pueraria lobata, a traditional medicinal and edible plant in China, and it exerts multiple biological activities, including cardiovascular protection, anti-diabetes, anti-tumor, neuroprotection, bone protection, phytoestrogen-like function and regulating intestinal flora. It is widely used in healthcare, biomedicine, and food processing, exerting extensive and favorable effects. Based on an extensive literature search in the CNKI, Web of Science and PubMed databases in the past five years, this paper summarizes the extraction methods, biological activities and application in food processing of puerarin and discusses future prospects to provide references for the development and application of new puerarin-based products.

Plant proteins, as natural amphiphilic macromolecules, are mainly derived from plants such as soybean and pea. Due to their excellent functional properties such as emulsification, foaming and gelling, they have significant potential and research value in various fields such as the food industry, biomedicine, and material science. However, emulsions formed solely from proteins are prone to instability due to the influence of various environmental factors. Existing studies have shown that the introduction of polysaccharides can effectively improve the interfacial structure and performance of plant protein-stabilized emulsions. As a common natural polysaccharide, cellulose has attracted widespread attention due to its good biocompatibility, biodegradability and low cost. Based on covalent and non-covalent interactions, plant protein-cellulose stabilized emulsions exhibit stable network structures and excellent properties. To provide a better understanding of recent progress in plant protein-cellulose stabilized emulsions, this paper reviews the raw materials, preparation methods and emulsion properties, focusing on the factors influencing the structures and properties of plant protein-cellulose stabilized emulsions. Meanwhile, it summarizes the current status the application of these emulsions, aiming to provide insights for the improvement and utilization of protein-cellulose stabilized emulsions.

Ovotransferrin (OVT) is a functional iron-binding egg protein with abundant nutritional value and a wide range of functional properties, which can be applied in a variety of food systems. Moreover, it is an ideal alternative to lactoferrin. The structure and physicochemical properties of OVT affect the performance of egg white in food processing, and the changes in its physicochemical properties are usually related to structural changes. This article reviews various purification and separation methods for OVT. The iron-binding sites and the mechanism of iron release are explained by comparing the tertiary structures of the apo and holo forms of OVT, and the phosphorylation and glycosylation modification sites of OVT are summarized. The relationship between physicochemical properties of OVT and its structural changes is discussed. Various biological activities of OVT and its application in the food and medical industries are described. In addition to being used as a natural food preservative, immunomodulator, and functional food ingredient beneficial to human health, OVT also shows great potential in preparing food-grade carriers to improve the bioavailability of nutritional and active ingredients. Finally, the challenges and future directions of OVT research are provided.

The safety supervision of food flavorings is of great significance for public health. The regulatory system in the United States, with its mature evaluation mechanism and transparent policies, has a significant global influence. The U.S. regulatory system originated from the Federal Food, Drug, and Cosmetic Act of 1938, and was further refined by the Food Additives Amendment of 1958, which introduced the definition of “generally recognized as safe” (GRAS) substances. The Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) assesses flavor ingredients based on rigorous scientific criteria and publishes the results through the GRAS list. This system is not only widely applied in the United States but also has had a profound impact on the regulatory systems of international organizations and other countries. In contrast, the regulatory system of China for food flavorings has also been continuously improved to form a multi-department collaborative supervision model led by the State Administration for Market Regulation based on national standards and regulations, emphasizing the leading role of the government. Through comparative analysis, the differences in the regulatory systems of food flavorings between China and the United States are revealed, and suggestions for optimizing China’s regulatory system are put forward, with the aim of promoting the safe and orderly development of the food industry.