In recent years, food safety issues have become a growing global concern. Mycotoxins, as secondary metabolites produced by molds, pose a serious threat to human and animal health. Traditional detection methods such as high performance liquid chromatography (HPLC), gas chromatography (GC), and enzyme-linked immunosorbent assay (ELISA), although possessing high sensitivity and accuracy, are operationally complex, relatively costly, and unsuitable for rapid on-site testing. Electrochemical sensing methods, with their high sensitivity, ease of miniaturization, rapid analysis, and low cost, have emerged as reliable alternatives, demonstrating significant potential in food safety testing. Metal-organic frameworks (MOFs), owing to their unique porous structures, tunable surface properties, and excellent catalytic performance, have become ideal materials for constructing highly efficient electrochemical sensors. This review systematically summarizes recent advances in MOF-based electrochemical sensors for mycotoxin detection, focusing on their applications in detecting aflatoxins (AFs), ochratoxin A (OTA), fumonisins (FBs), and patulin (PAT). This article explores the synthesis methods and surface functionalization for MOFs and their advantages in enhancing sensitivity, selectivity, and interference resistance. It also discusses the challenges (such as complex matrix interference and sensor stability) and future directions (the development of multifunctional sensors and compact, portable devices) in this field. This review aims to provide advanced research perspectives and technical references for the field of food safety detection.

In this study, the pH-driven method was employed to construct tilapia myofibrillar protein (TMP)/κ-carrageenan oligosaccharide (κCOS) nanocomplexes for encapsulating curcumin (CUR), aiming to address the issues of its low bioavailability and poor stability. The nanocomplex prepared under optimized conditions (TMP concentration = 12 mg/mL, κCOS concentration = 4 mg/mL) had the following properties: an average particle size of (291.16 ± 5.37) nm, a zeta potential of (−29.80 ± 1.67) mV, and a polydispersity index (PDI) of 0.34 ± 0.04. Furthermore, the nanocomplex formed a three-dimensional network structure. At a concentration of 0.2 mg/mL, CUR could be effectively loaded into the nanocomplex, with a high loading rate of (76.76 ± 0.04)%. The results of infrared (IR) and circular dichroism (CD) spectroscopy indicated that TMP and κCOS were combined through hydrophobic and electrostatic interactions, and the content of α-helix significantly increased after binding, from 22% (TMP) to 76% (TMP/κCOS). The in vitro release results indicated that the cumulative release rate of CUR from the TMP/κCOS/CUR complex was only (14.43 ± 0.85)% after 60 min, while it reached (74.71 ± 0.70)% after 180 min. This nanocomplex could effectively improve the ionic and thermal stability of CUR. This study provides a reliable process for the construction of TMP/κCOS nano-delivery systems and also indicates its good application potential in the field of hydrophobic active ingredient delivery.

In this study, a multifunctional aptamer-conjugated magnetic covalent organic framework (COF)-CuO/Au nanozyme (MCOF-CuO/Au@apt) was developed as a “three-in-one” platform for dual-signal colorimetric and fluorescent detection of Vibrio parahaemolyticus. The nanozyme integrated magnetic separation, peroxidase-like catalytic activity, and specific target recognition through an aptamer-based strategy. Upon binding to V. parahaemolyticus, the catalytic oxidation of tetra-aminophenylethylene (TPE-4A) by the nanozyme was selectively inhibited, resulting in distinct colorimetric and fluorescent signals that significantly enhanced the detection accuracy and reliability. The proposed method exhibited high sensitivity, with limits of detection (LOD) of 21 and 7 CFU/mL for the colorimetric and fluorescent assays, respectively. The performance of this method was validated using real seafood samples, including Penaeus vannamei, Mytilus coruscus, and Crassostrea gigas, which showed high recovery rates (101.11%–107.30%) and excellent reproducibility. The system also demonstrated strong specificity and accuracy under various conditions, confirming its robustness and practical applicability. Collectively, this innovative platform presents a promising solution for the rapid, versatile, and sensitive detection of V. parahaemolyticus in seafood, with considerable potential to advance food safety diagnosis and on-site monitoring.

This study integrated a gelatin-sodium alginate composite hydrogel system with 3D bioprinting technology to construct a functional starter culture with a dual-layered spatial structure that allows for its fast and slow release, aiming to enhance the survival and metabolic stability of Lacticaseibacillus paracasei PC18 in blueberry juice, highly acidic and rich in polyphenols. The results showed that this dual-layered model achieved spatiotemporally controlled release of lactic acid bacteria: the outer CaCl2 layer promoted rapid initiation in the early fermentation stage, significantly increasing viable cell count; the inner calcium ethylenediaminetetraacetate (EDTA-Ca) layer continuously released calcium during the mid-to-late fermentation stages, maintaining microbial viability and metabolic stability, with the final viable bacterial count reaching 8.75 (lg(CFU/mL)), pH steadily decreasing to 3.82, and total acid accumulation reaching 177.74 mg/L. Furthermore, the starter effectively improved the retention and transformation of functional components: the total phenol concentration reached 1 158.02 mg/L at 48 h, the anthocyanin concentration peaked at 9.14 mg/L at 12 h, and the starter demonstrated stable antioxidant performance, scavenging 62.12% of 2,2’-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation and 69.87% of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical after 72 h of fermentation. This study confirms that the multi-calcium source 3D printing strategy synergistically optimizes the fermentation process, offering an effective solution to address the decline in microbial viability and insufficient metabolic regulation during acidic juice fermentation, thereby demonstrating potential for the development of functional fermented foods.

To investigate the mechanism of synergistic inhibition of oxyresveratrol (OXY) and ascorbic acid (AA) on polyphenol oxidase (PPO), this study systematically evaluated their synergistic effects through the determination of inhibition rates, kinetic analysis, molecular docking, and structural characterization. The results showed that the synergistic treatment of OXY and AA significantly inhibited the browning of fresh-cut potato strips and reduced the activity of PPO, with the most pronounced effect observed at a OXY:AA volume ratio of 2:1. The inhibition rate of PPO increased by 9.08% and 38.12% compared with individual treatments with OXY or AA, respectively. Additionally, the chelation capacity of copper ion was enhanced by 41.07% and 135.45% compared with the individual treatments, respectively. Kinetic analysis revealed that the synergistic inhibition followed a mixed-type mechanism, with inhibition constants for free PPO and enzyme-substrate complexes of 2.46 and 3.27 μmol/L, respectively. Molecular docking results indicated that the OXY-AA-PPO complex formed more hydrogen bonds under synergistic conditions, and the binding energy decreased by 2.32 and 4.45 kcal/mol compared with the individual treatments, respectively, suggesting improved protein conformational stability. Fluorescence spectroscopy and circular dichroism (CD) spectroscopy further demonstrated that the emission fluorescence intensity of PPO treated with the 2:1 combination was 71.93% of that of the original enzyme, and the β-sheet content decreased by 20.2% and 10.4%, respectively, compared with the individual treatments, confirming that the synergistic effect disrupted the tertiary and secondary structures of the enzyme. This study provides a reference for the application of synergistic inhibition technology in the preservation of fresh-cut fruits and vegetables.

This study prepared chromium(III)-chelating peptides derived from steam-exploded pea protein (SEPPs-Cr(III)) and evaluated its biological activities. The preparation conditions were optimized by one-factor-at-a-time (OFAT) method and response surface methodology (RSM) using the chelation rate of chromium(III) as the response variable. The structures of steam-exploded pea protein-derived peptides (SEPPs) and SEPPs-Cr(III) were characterized by ultraviolet-visible (UV-Vis) absorption spectroscopy, fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD) spectroscopy, zeta potential, particle size, and scanning electron microscopy (SEM). Their antioxidant and hypoglycemic activities in vitro were evaluated. The results showed that the optimal preparation conditions were determined as: peptide/chromium(III) volume ratio of 1:3.7, pH 4.6, temperature of 37.5 ℃, and reaction time of 70 min. Under these conditions, the chelation rate of chromium(III) was (31.67 ± 0.75)%. Compared with SEPPs, SEPPs-Cr(III) exhibited an increased particle size, significantly reduced amounts of negative surface charge, increased β-sheet content, and decreased random coil content, showing a rough, folded, and compact granular aggregate morphology. Spectral analysis confirmed that chromium(III) primarily bound to amino, carbonyl, and carboxyl groups in the SEPP peptide chain, forming stable chelate structures. In vitro bioactivity studies indicated that the half maximal inhibitory concentrations (IC50) of SEPPs-Cr(III) against 1,1-diphenyl-2-picrylhydrazylradical (DPPH) and hydroxyl radicals were 5.14 and 4.6 mg/mL, respectively, which were significantly lower than those of SEPPs (11.6 and 8.79 mg/mL). The IC50 against α-amylase and α-glucosidase were also significantly lower than those of SEPPs (0.39 versus 3.14 mg/mL and 0.59 versus 9.18 mg/mL). Furthermore, SEPPs-Cr(III) exhibited a significantly stronger reducing capability than SEPPs. The findings provide a theoretical basis for developing organic chromium(III) supplements.

To investigate the effects of different cooling rates on lipid changes in steam pot chicken cans after high‑temperature sterilization, this study employed non‑targeted lipidomics to analyze favorable cooling conditions following the sterilization process. Five treatment groups were set up: A (sampled without cooling after sterilization at 121 ℃, serving as control), B (cooled at –35 ℃ at a cooling rate of 2.40 ℃/min after sterilization), C (cooled at –15 ℃ at a cooling rate of 1.50 ℃/min after sterilization), D (cooled at 5 ℃ at a cooling rate of 1.01 ℃/min after sterilization), and E (cooled at normal temperature at a cooling rate of 0.26 ℃/min after sterilization). The results showed that the crude fat and crude protein contents of the four experimental groups decreased with decreasing cooling rate. A total of 1 600 lipid molecules were identified in canned steam pot chicken, belonging to 73 subclasses in 5 classes, among which glycerol esters (GL) accounted for the largest proportion. Totally 26 differential lipid molecules were selected by multivariate statistical analysis, among which triglyceride (TG) and phosphatidylcholine (PC) were the main ones. The abundance of TG and PC showed significant differences with the decrease of cooling rate. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis revealed that glycerophospholipid catabolism was involved in the cooling process and served as an important pathway affecting lipid changes in steam pot chicken cans during cooling to room temperature after high-temperature sterilization. Significantly smaller lipid changes were observed in Group B than the other cooling groups (P < 0.05), while group E showed a slow decrease in internal temperature, making it prone to temperature-induced lipid changes. The results of this research provide a theoretical basis for the processing and storage of prepared meat dishes stored at room temperature.

To explore the differences in the quality of winter jujubes from different production areas and their correlation with meteorological factors, this study collected winter jujubes from 5 major production areas (the 11th Regiment (A), 22nd Regiment (B), and 50th Regiment (C) of Xinjiang Production and Construction Corps, Dali county of Shaanxi Province (D), and Zhanhua of Shandong Province (E)) for systematically determining 34 quality indicators. Based on annual temperature, relative humidity and cloud cover data, further research was conducted using one-way analysis of variance (ANOVA), Pearson correlation analysis, simple linear regression, principal component analysis (PCA), and cluster analysis. The results showed that there were significant differences in fruit size, texture characteristics, sugar and acid components, and nutrient accumulation of winter jujubes from different production areas. Winter jujubes from production area A had the best comprehensive quality, those from production area B were prominent in flavor, and those from production area C performed well in taste and texture with relatively abundant contents of sucrose and mineral nutrients. Correlation and regression analysis further revealed that increased temperature was beneficial for improving single fruit mass, fruit diameter, kernel traits, and total carbon content. Decreased humidity was beneficial for increasing sugar-to-acid ratio and selenium content, and decreased cloud cover could contribute to enhanced crispness. PCA extracted four principal components (PCs), namely “morphological appearance”, “sweetness and flavor”, “sucrose and minerals”, and “taste and texture”, with the comprehensive scores of production areas ranking in a descending order as follows: A > B > C > E > D. Cluster analysis clustered the production areas into three categories, showing that the overall quality of winter jujubes from production areas A and B was better. By establishing a quantitative model based on a combination of multi-dimensional indicators and meteorological factors, this study identified the key climatic factors affecting winter jujube quality development, providing a scientific basis for the optimization of production areas and quality-oriented cultivation of winter jujubes.

To elucidate the structural characteristics and transport mechanism of the signaling molecule auto inducer-2 (AI-2) transporter GXS4 from Limosilactobacillus fermentum, this study utilized multiple bioinformatics methods to systematically analyze its physicochemical properties and structural features. Molecular docking and molecular dynamics simulations were conducted to investigate the binding sites and interaction mechanism between GXS4 and AI-2. The results showed that GXS4 consisted of 366 amino acid residues with a molecular mass of 40.0 kDa. It was a membrane protein lacking a signal peptide and possessed 8 transmembrane helices. The secondary structure consisted of up to 77.32% α-helix, contributing to maintaining the stability of the protein backbone and facilitating transmembrane transport. The three-dimensional structure presented a typical “half-moon” conformation, suggesting that AI-2 transport occurs through an “alternating access” mechanism. Molecular docking revealed that GXS4 preferentially binds to the (R)-2,3,3,4-tetrahydroxytetrahydrofuran borate (R-THMF) configuration of the AI-2 molecule, with key residues Val233 and Ala263 forming a stable complex with AI-2 through hydrogen bonds. Molecular dynamics simulations further verified the structural stability of the complex and found that a mutation at Ala263 significantly reduced the complex’s stability, identifying Ala263 as a critical target site of GXS4. This study provides a theoretical basis and new strategies for targeted regulation of the quorum sensing system in L. fermentum.

This study aimed to achieve the efficient application of whey protein powder (WPP) in pasteurized fermented milk. To this end, 18 WPP samples from six countries were collected and measured for solubility, hydrated particle size, particle size after acid-heat treatment, and gel strength. Based on these parameters, WPP was categorized into four types: gelled, isolated, micronized, and heat stable. Subsequently, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was applied to determine the protein composition, and field-emission scanning electron microscopy (FE-SEM) was utilized to characterize the particle morphology. Finally, the texture and sensory attributes of fermented milk supplemented with these WPP samples were evaluated. The results indicated that the content of active whey protein was the critical factor for the functional classification of WPP. The active whey protein contents in these types of WPP ranked in a descending order: isolated > gelled > heat stable > micronized. Additionally, higher active whey protein contents resulted in greater viscosity of fermented milk but also intensified the powdery astringency and pasty mouthfeel, ultimately reducing consumer acceptance. The functional classification method proposed in this study offers guidance for the targeted application of WPP and provides a theoretical foundation for developing fermented milk products with diverse texture characteristics.

To solve the problems of poor textural fidelity and flavor quality of plant-based meat patties and to improve their quality, this study developed a novel formulation of plant-based meat patties with combined addition of crosslinking enzymes (transglutaminase (TGase), laccase) and different polysaccharides (chitosan, konjac gum, and xanthan gum). The results showed that polysaccharide addition significantly improved the sensory, color, textural properties, and water-retention capacity of the patties, with the effect being most pronounced at 3% polysaccharide concentration. Combined addition of crosslinking enzymes with polysaccharides was found to increase the sensory score of plant-based meat patties; 2.0 g/kg of TGase or 2.0 g/kg of laccase plus 3% chitosan improved the color, hardness, elasticity, chewiness, and water-holding capacity, and reduced thawing loss and lipid peroxidation levels. Electronic nose analysis showed that addition of 2.0 g/kg of TGase and 3% chitosan masked the beany odor. Furthermore, the mechanism by which the optimal treatment improved the quality of plant-based meat patties was investigated. It was shown that chitosan plus crosslinking enzyme treatment significantly increased the content of disulfide bonds in samples, resulting in a more compact internal structure. Moreover, gas chromatography-mass spectrometry (GC-MS) analysis showed that crosslinking enzyme plus chitosan treatment significantly increased the contents of 1-octen-3-ol (responsible for mushroom flavor), 2-pentyl-furan (responsible for sweet flavor) and hexanoic acid (contributing to fatty flavor) in plant-based patties, while inhibiting the formation of typical off-flavor compounds such as (E)-2-hexenal and 2-hexenal. Based on the findings of the present study, TGase or laccase plus chitosan treatment can effectively improve the quality of plant-based patties, which provides a theoretical basis for the formulation improvement of plant-based meat patties.

This study employed integrated multi-omics approaches to elucidate, from the perspective of amino acid metabolism, the adaptive mechanism of Penicillium digitatum under modified atmosphere packaging (MAP) conditions. Comparative analysis of natural air (Air), controlled atmosphere (CA), and MAP treatments revealed that MAP upregulated the expression of the hercynylcysteine S-oxide synthase (HCSOS), aldehyde dehydrogenase (ALDH), and monoamine oxidase (MAO) genes, thereby enhancing histidine-derived ergothioneine and methionine levels, and subsequently boosting glutathione-mediated redox homeostasis. Meanwhile, MAP induced the expression of the dihydroxyacid dehydratase (DHAD), saccharopine dehydrogenase (SDH), and arginosuccinate lyase (ASL) genes, redirecting valine, lysine, and arginine into the tricarboxylic acid (TCA) cycle to fuel ATP production. MAP also enhanced ASL-mediated arginine degradation and urea cycle activity, reducing arginine accumulation when compared to CA treatment. In contrast, while MAP induced upregulated expression of the pyrroline-5-carboxylate dehydrogenase (P5CDH) and D-amino acid oxidase (DAAO) genes, CA treatment promoted proline accumulation, reflecting stress-specific metabolic flexibility. Collectively, these findings demonstrate that MAP triggers transcriptional reprogramming of amino acid metabolism to coordinate oxidative defense, energy generation, and osmotic balance. By modulating these metabolic pathways and regulatory genes under MAP conditions, fungal adaptability can be disrupted. Hence, this study provides a promising strategy for suppressing green mold development, extending the postharvest shelf life, and improving the quality of fruits and vegetables.

To address microbial contamination in industrial fermentation, we constructed an engineered Bacillus subtilis strain expressing the phosphite dehydrogenase gene (ptxD) as an antibiotic-free selection marker, enabling contamination-resistant fermentation under non-sterile conditions. Using “plug-and-play” prolonged overlap extension-polymerase chain reaction (POE-PCR), a ptxD expression vector was constructed; promoter optimization was used to enhance the efficiency of phosphite metabolism, resulting in the engineered strain growing 1.56 times faster than the original strain in the phosphite medium. After 30 generations of adaptive evolution, the strain exhibited further enhanced phosphite metabolism and a 1.34-fold increase in growth rate. After elimination of the kanamycin resistance gene, the resulting antibiotic-free strain stably grew on phosphite as the sole phosphorus source. The validation under non-sterile fermentation conditions showed uniform cellular morphology by microscopy and gradient plating, and a single band in 16S rRNA PCR amplification with > 99% homology. The results of high-throughput sequencing confirmed that after 72 h of fermentation in an unsterilized phosphite medium, the relative abundance of Bacillus reached up to 98.77%. This ptxD-based system enables non-sterile fermentation without the need for high-temperature sterilization or antibiotics, offering an environmentally friendly solution for industrial biomanufacturing.

To investigate the causes of calf diarrhea on a dairy farm in Hubei Province, fecal samples, rectal swabs, and milk samples were collected from the dairy farm. After pathogen screening, isolation, and identification, the isolated strains were further characterized using polymerase chain reaction (PCR) and multilocus sequence typing (MLST). Additionally, their pathogenicity and drug resistance were analyzed. The results showed that 4 dominant strains were isolated from 16 anal swabs, 21 fecal samples, and 12 milk samples. Following 16S rRNA and PCR identification, 3 strains were identified as Escherichia coli O157 and designated as JZ-0720. MLST analysis determined the isolates belonged to sequence type ST10. Serological and PCR identification confirmed the isolates as serotype O157:H12. The isolate JZ-0720 carried three virulence genes (XJrfbE, uspA, and stx1) and produced a toxic effect on Vero cells similar to that of O157:H7. Infection of mice with JZ-0720 caused varying degrees of pathological lesions in multiple organs. Low-dose infection induced diarrhea in mice, while high-dose infection was lethal, with a median lethal dose (LD50) of 5.36 × 108 CFU/mL. The isolate JZ-0720 carried five drug resistance genes (gyrA, bla-CTX, bla-TEM, bla-NDM, and aadA1) and exhibited resistance to neomycin and erythromycin. The double-disk synergy test indicated the strain produced metallo-β-lactamases (MBLs) but not extended-spectrum β-lactamases (ESBLs). The traditional Chinese medicines Mume Fructus and Artemisiae Argyi Folium demonstrated significant inhibitory effects against JZ-0720. The results from this research provide a basis for the prevention and control of non-H7 serotypes of E. coli O157.

Objective: To investigate the effect and underlying mechanism of ethyl acetate extract from Lactiplantibacillus plantarum Z139 on the single- and mixed-species biofilms of Escherichia coli and Staphylococcus aureus. Methods: The minimum inhibitory concentrations (MICs) of the extract against single and mixed cultures were determined using the two-fold broth dilution method. We investigated the effect of the extract on the formation of single and mixed-species biofilms by E. coli and S. aureus, the eradication of mature biofilms, cell membrane permeability, bacterial nucleic acid leakage, extracellular polysaccharide production, and bacterial survival in biofilms. Results: The MIC of the extract against S. aureus, E. coli and mixed cultures was 3.2 mg/mL. When incubated at the sub-inhibitory concentration (1/2 MIC, 1.6 mg/mL) for 24 h, the inhibition rates against the single- and mixed-species biofilms of S. aureus and E. coli were 49.70%, 51.36%, and 50.94%, respectively, while eradication rates after 48 h incubation at 12.8 mg/mL were 65.55%, 75.26%, and 65.56%, respectively. In addition, the extract effectively inhibited extracellular polysaccharide production. Conclusion: The extract exhibits strong inhibitory effects on E. coli, S. aureus, and their mixed cultures, suggesting its potential as a novel lactic acid bacteria-derived biocontrol agent against mixed biofilms. This study provides data support for the prevention and control of pathogenic biofilm contamination and the development of novel antibacterial agents.

To obtain high-affinity anti-ochratoxin A (OTA) nanobodies, the pET22b-OTA recombinant expression system was utilized to prepare nanobodies through isopropyl-β-D-thiogalactoside (IPTG) induction and periplasmic purification, and the obtained antibody was characterized. Molecular docking was used to analyze the key amino acid sites for the binding of the antibody to the toxin. The results showed that molecular mass of the nanobody was approximately 14 kDa. Its half maximal inhibitory concentration (IC50) value was 1.040 ng/mL, and its cross-reaction rates with the mycotoxins aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) were both below 30%. The antibody remained stable at 25 to 95 ℃, at pH 7.4, at an ion concentration of 25 mmol/L, in 10% to 80% methanol solutions, and in acetone solutions. Molecular docking results confirmed that amino acid residues such as LYS45 and GLU48 mediated high-affinity binding through hydrogen bonds, π-π stacking, and electrostatic interactions. The high-affinity anti-OTA nanobody provides a high-performance molecular tool for food safety detection, demonstrating significant application value for ensuring food safety.

This study utilized high-throughput sequencing technology combined with sensory evaluation and physicochemical analysis to investigate the differences in microbial communities, sensory attributes and physicochemical properties among pit mud with varying sensory profiles from a 6-year-old baijiu cellar. The results indicated that under the same pit age during the early maturation stage, pit mud with different sensory characteristics showed significant differences in physicochemical properties and microbial communities, which were closely related to their location and the degree of color transformation. Within the same depth range on the pit wall, the blackness of pit mud gradually increased during its maturation and was closely associated with the bacterial community. In the early maturation stage, Hydrogenispora, Sedimentibacter, Aminobacterium, and Syntrophomonas showed significant positive correlations with the pH of pit mud (P < 0.05), identifying them as key microbial groups that modify the ecological environment of pit mud and promote its aging. Low pH was found to reduce bacterial richness and diversity. Atopobium contributed to the formation of humus in pit mud. Humus in pit mud showed a significantly negative correlation with ammonium nitrogen, while other physicochemical indicators exhibited varying degrees of positive correlation. Ruminiclostridium had a significantly positive correlation with available potassium. Lactobacillus was positively correlated with Bacillus but negatively correlated with all other detected bacterial genera. This study elucidated the differences in the physicochemical and microbial properties in pit mud with different sensory profiles as well as their underlying causes, providing a theoretical basis and data support for enhancing the understanding of the aging process of pit mud and for innovating artificial pit mud cultivation and maintenance techniques.

This study integrated alpha/beta diversity analysis, principal coordinate analysis (PCoA), and SourceTracker to systematically investigate the contribution of the environmental microbiota to the microbial community of fermented grains (Jiupei) and their functional regulatory mechanisms during the fourth round of fermentation of jiang-flavor baijiu. Results revealed that the microbial community structure of Jiupei was significantly driven by environmental selection pressures. Production tools (33.14%) were the core microbial source, with Kroppenstedtia guangzhouensis and Scopulibacillus daqui carried by them dominating community assembly through contact transfer (ADONIS R2 = 0.453, P < 0.001). Daqu (starter culture, 29.96%) specifically enriched functional fungi such as Monascus purpureus, while the drying floor (26.21%) introduced osmotolerant microbes (e.g., Oceanobacillus caeni) into Jiupei via ground diffusion. The airborne microbiota contributed minimally to the microbial community in Jiupei (0.70%), reflecting their colonization limitation under high-temperature and osmotic stress. Functional enrichment analysis demonstrated that the tool-associated microbiota directly drove ethanol synthesis via pyruvate metabolism (ko00620) and the tricarboxylic acid (TCA) cycle (ko00020), whereas the airborne microbiota optimized yeast stress responses through the mitogen-activated protein kinase (MAPK) signaling pathway (ko04010). Additionally, 9.99% of unassigned microorganisms (e.g., Desmospora sp. 8437) need metagenomic analysis to elucidate their ecological roles. This study highlights the tripartite interaction mechanism of environment, process, and microbes, providing a theoretical foundation for optimizing the traditional brewing process.

To clarify the effect of Dendrobium devonianum pulp (DP) on relieving constipation, the study evaluated the effect of DP on defecation function, colonic histomorphology, gastrointestinal regulatory peptides, gut microbiota composition, and short-chain fatty acid (SCFA) levels in a mouse model of slow-transit constipation induced by loperamide (LOP). The results showed that compared with the constipation group, DP intervention significantly promoted defecation in constipated mice, reducing the time to the first red fecal pellet discharge by 43.52% (P < 0.05). Additionally, it increased the number of fecal pellets, fecal water content, and colonic transit rate within 5 hours by 113.3%, 27.80%, and 193.33%, respectively, while improving fecal morphology. Histopathological analysis revealed that DP effectively alleviated constipation-induced damage to the colonic mucosal epithelium, restored villi morphology, and increased the number of goblet cells. Biochemical analysis showed that DP significantly increased the levels of excitatory gastrointestinal peptides and decreased the levels of inhibitory gastrointestinal peptides in both the serum and colon of constipated mice. Specifically, following DP intervention, the serum levels of motilin (MTL) and 5-hydroxytryptamine (5-HT) increased to 150.94% and 201.67% (P < 0.05) of the LOP group, respectively, while that of vasoactive intestinal peptide (VIP) decreased by 75.90% (P < 0.05). The colonic levels of MTL and 5-HT increased to 679.60% and 2 261.09% (P < 0.05) of the LOP group, respectively, while that of VIP reduced by 59.61% (P < 0.05). 16S rRNA gene sequencing demonstrated that DP increased the Chao1, Shannon, and Simpson indices of the gut microbiota, elevated the Firmicutes/Bacteroidetes ratio, promoted the proliferation of Lactobacillus, and suppressed that of Lachnospira. Furthermore, DP significantly enhanced the levels of propionic and butyric acids in the feces of constipated mice. In conclusion, DP alleviates constipation through multiple mechanisms, including enhancing intestinal motility, repairing colonic tissue damage, balancing neuropeptide levels, optimizing gut microbiota structure, and promoting SCFA production. This study provides a scientific basis for the use of DP as a functional food for improving intestinal health and offers new insights into the application of natural products in gut function regulation.

To evaluate the anti-aging activity and mechanism of alcohol extract from Gymnadenia orchidis (GoAE), we prepared GoAE from G. orchidis tubers from Jiulong County, Sichuan Province and investigated the effects of different concentrations of GoAE (0, 0.5, 1.0, and 2.0 mg/mL) and its active component gastrodin (Gas) on the lifespan, pharyngeal pumping rate, locomotion frequency, body size (length and width), and fecundity of Caenorhabditis elegans (strain N2). A nematode model of mitochondrial oxidative damage was established using 20 μmol/L rotenone (RO). Physiological and biochemical techniques, fluorescence microscopy, transmission electron microscopy (TEM), and polymerase chain reaction (PCR) were used to investigate the changes in the antioxidant system, mitochondrial number, morphology, membrane potential, membrane proteins, and related gene expression in oxidatively damaged nematodes following 2.0 mg/mL GoAE intervention. The results showed that GoAE and Gas significantly extended nematode lifespan and markedly increased pharyngeal pumping rate, locomotion frequency, body length, and body width (except for body width in the Gas treatment group), while they minimally affected fecundity; the effects of GoAE were significantly superior to those of Gas. Under GoAE intervention, the excessive levels of reactive oxygen species (ROS) and malondialdehyde (MDA) content induced by RO significantly decreased, superoxide dismutase (SOD) and catalase activities significantly increased, and the expression levels of SOD-3 and heat shock protein (HSP)-16.2, as well as those of the genes daf-16, sod-1, sod-3, ctl-1, and hsp-16.2, were significantly upregulated. Furthermore, RO-induced mitochondrial dysfunction was significantly ameliorated, as evidenced by increased mitochondrial number, decreased mitochondrial vacuolation, increased membrane potential, and upregulated expression levels of mitochondrial membrane-related genes (gas-1, clk-1, isp-1, and atp-2) as well as inner and outer membrane proteins. Additionally, the expression levels of mitochondrial fusion genes (eat-3 and fzo-1) and autophagy genes (unc-51, atg-7, bec-1, lgg-1, and vps-34) were upregulated, while the expression of the fission gene drp-1 was downregulated. These results indicate that the GoAE extract can delay aging in C. elegans by activating the DAF-16/SOD-3 antioxidant pathway and ameliorating mitochondrial dysfunction.

To evaluate the potential of tree peony (Paeonia suffruticosa) and herbaceous peony (Paeonia lactiflora) germplasm resources for flower tea development and to enrich the variety of flower tea products, 15 tree peony cultivars and 17 herbaceous peony cultivars were selected, and their buds, flowers, and petals were separately processed into flower tea. The color parameters of tea, together with the sensory evaluation, nutritional composition and antioxidant capacity of tea infusion, were analyzed. Principal component analysis (PCA) was used to comprehensively assess flower tea quality based on 12 quality-related variables. The results showed that the overall quality of peony and herbaceous peony flower teas differed significantly among cultivars (P < 0.05). In general, both types of flower teas were rich in vitamin C, reducing sugars, soluble proteins, polyphenols, flavonoids, and anthocyanins, exhibiting strong antioxidant capacity and high nutritional value. Correlation analysis and PCA revealed that total phenolic and total flavonoid contents were correlated with antioxidant activities. Significant correlations were observed among several measured parameters (P < 0.05), indicating that different bioactive compounds greatly contribute to the antioxidant capacity of flower teas. In tree and herbaceous peony flower teas, total phenolic contents ranged from 10 to 70 mg/g and from 20 to 200 mg/g, and total flavonoid contents ranged from 30 to 230 mg/g and from 50 to 300 mg/g, respectively. Clear differentiation was observed among flower parts. Petal, flower bud, and whole flower teas showed the strongest antioxidant activities in ferric reducing antioxidant power (FRAP), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays, respectively. Comprehensive quality scores indicated that the tree peony cultivars ‘Haihuang’, ‘Liuliguanzhu’, and ‘Yapianzi’ were optimal for processing into petal tea, ‘Haihuang’, ‘Yapianzi’, ‘Mochijinhui’ were more suitable for processing into whole-flower tea, while ‘Dahongbaozhu’, ‘Haihuang’, and ‘Liuliguanzhu’ were more suitable for processing into bud tea. Among the herbaceous peony cultivars, ‘Hongyanfeishuang’, ‘Yanzixiangyang’, and ‘Hongfengzhanchi’ were the best cultivars for petal tea, ‘Yanzixiangyang’, ‘Canglong’, and ‘Dahongpao’ were optimal for flower tea, while ‘Dahongpao’, ‘Hongguangqijin’, and ‘Masha’ exhibited the best bud tea quality. These findings provide a scientific basis and reference for the cultivar selection and resource utilization of tree peony and herbaceous peony flower teas.

To investigate the effect of bagging on the fruit quality of ‘Honghuayingzui’ peach, gas chromatography-tandem mass spectrometry (GC-MS/MS) was used to analyze the metabolite profiles of bagged and unbagged peach fruits. The results showed a total of 634 metabolites were identified, including 11 sugars, 33 free fatty acids, and 590 volatile compounds. Among these, 107 significantly differential metabolites were identified, including 59 up-regulated substances and 48 down-regulated substances. Compared with the non-bagged group, the bagged fruit exhibited improved appearance quality and significantly reduced contents of sorbitol and oleic acid (P < 0.05). Additionally, the bagged fruit had a greater diversity of volatile compounds, with a weakened green aroma but enhanced floral, fruity and sweet aromas. However, no significant differences (P > 0.05) were observed in sweetness, total sugar, total free fatty acid, or total volatile compound contents. This study provides an important theoretical basis for improving the quality of bagged peach fruit.

This study systematically investigated the effects of different rehydration methods on the quality characteristics and water mobility in rehydrated dried Tremella fuciformis. Dried T. fuciformis was subjected to four rehydration methods: hot water rehydration (HWR) at 70 and 100 ℃, and ultrasound hot water rehydration (US-HWR) at 70 and 100 ℃ with treatment times of 3, 4 and 5 min. Quality evaluation was by measuring rehydration ratio, color, texture properties (hardness and viscosity), polysaccharide content, and sensory scores. Low-field nuclear magnetic resonance (LF-NMR) was used to analyze the mobility of water during the rehydration process. The results showed that ultrasound-assisted rehydration (US-HWR) significantly increased the water absorption rate of T. fuciformis and accelerated water migration. However, it also led to a decrease in hardness, an increase in viscosity, and a reduction in polysaccharide content. Overall, the optimal rehydration process was US-HWR at 100 ℃ for 3 min. Under these conditions, the rehydration ratio was 12.79 ± 0.78, the hardness was (69.36 ± 3.13) g, the viscosity was (0.030 ± 0.002) g·s, and the sensory score reached the highest value of 82.50 ± 2.55. LF-NMR analysis revealed that the water in rehydrated T. fuciformis was mainly composed of four components (T2b, T21, T22, and T23). Both extended rehydration time and ultrasound treatment significantly increased the mobility of water in T. fuciformis and promoted water migration. US-HWR at 100 ℃ for 3 min is an efficient and high-quality rehydration technology. It can produce a product with excellent sensory and physicochemical quality in the shortest time, making it an ideal rehydration method for industrial production of ready-to-eat cold T. fuciformi dishes.

To investigate the effect of electron beam irradiation (EBI) on the structure and functional properties of goat milk whey protein concentrate (WPC), WPC treated with different doses of EBI (0, 1, 3, 5, 7, 9, 11, 13, and 15 kGy) were analyzed for structural properties by determining particle size, zeta potential, surface hydrophobicity, fluorescence spectroscopy, color parameters, free sulfhydryl group, total sulfhydryl group, and carbonyl group content as well as using electrophoresis, Fourier transform infrared spectroscopy (FTIR), thermal stability, microstructure. The functional properties were evaluated by measuring the solubility, emulsifying, and foaming properties of WPC. The results showed a close correlation between structural and functional properties, with EBI exerting a dose-dependent effect on WPC. At a dose of 5 kGy, the average particle size of WPC was the smallest, measuring (309.17 ± 2.12) nm. Electrophoretic patterns revealed significant differences in the composition of WPC exposed to varying doses of EBI. FTIR results indicated the internal structure of WPC underwent unfolding and aggregation. Changes in intrinsic fluorescence intensity and surface hydrophobicity suggested that EBI induced protein unfolding and refolding, thereby affecting the exposure and masking of hydrophobic groups. Changes in free sulfhydryl group, total sulfhydryl group, and carbonyl contents indicated that EBI induced the cleavage and formation of disulfide bonds, as well as the oxidation of WPC. Scanning electron microscopy (SEM) observations showed puncture holes on the surface of WPC particles, indicating compromised surface integrity. These findings demonstrated that EBI induced the denaturation of WPC. An EBI dose of 5 kGy resulted in a significant increase in the solubility, foaming capacity, and emulsifying activity from (70.00 ± 1.93)% to (88.80 ± 1.58)%, from (113.8 ± 1.8)% to (119.5 ± 0.7)%, and (25.0 ± 0.3) to (33.3 ± 1.7) m2/g, respectively (P < 0.05). Thus, EBI treatment affects the structure and consequently the functional properties of WPC, providing technical support for the high-value utilization of WPC.

This study investigated the effect of ultrasound-assited cooking on the migration of nutritional components, flavor formation, and stability of Larimichthys crocea fillet soup. The results showed that ultrasonic assistance shortened the cooking time while improving the quality of the fish soup. The soup prepared with ultrasonic treatment for 80 min (U80) was comparable to that of the soup prepared by conventional cooking for 120 min (C120) in terms of taste, fat content, and whiteness. The fish soup prepared with ultrasonic treatment at 800 W for 120 min received a sensory score of 8.40 and an umami response value of 4.15, demonstrating optimal flavor quality. It was further found that high-intensity ultrasound (800 W, 120 min) did not significantly affect the dissolution of soluble proteins, nucleotides or oligopeptides, but significantly increased the contents of umami amino acids and fat by 3.85% and 29.09%, respectively, compared with the control. In addition, ultrasonic treatment effectively reduced the particle size of protein-lipid nanoparticles, increased the concentration of nanoparticles, and inhibited their agglomeration during the stewing process, thereby reducing the surface tension and friction coefficient of the soup system and enhancing its emulsion stability and smoothness. In conclusion, ultrasonic-assisted stewing shows application potential in enhancing the taste quality and stability of L. crocea fillet soup, offering an energy-efficient approach for the utilization and industrial processing of fish by-products.

In this study, ‘French’ prune fruits were treated with O2 at concentrations of 50%, 70%, and 90% and stored at 1–2 ℃ and a relative humidity (RH) of 90%–95% for up to 120 days. For comparison, air treatment was used as the control. Sampling was done every 20 days for measurement of relevant parameters to analyze the effect of highoxygen treatment on postharvest browning of prune fruits. The results showed that the high-oxygen treatments effectively inhibited browning. Among them, the 70% O2 treatment for 6 h was the most effective, reducing the browning index by 22.06% compared with the control at the end of storage (P < 0.05). The 70% O2 treatment significantly suppressed the activities of polyphenol oxidase (PPO) and peroxidase (POD) during storage, while maintaining the contents of total phenolics, flavonoids, and individual phenolic compounds such as caffeic acid, protocatechuic acid, and quercetin. Moreover, it enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), and significantly decreased the rate of superoxide anion (O2-·) generation and hydrogen peroxide (H2O2) content. It also suppressed the increase in cell membrane permeability and malondialdehyde (MDA) content, preserving membrane stability. Consequently, the 70% O2 treatment effectively alleviated browning in prune fruits.

Objective: This study investigated the effects of different liquid nitrogen spray quick-freezing (LNF) temperatures on the freezing characteristics and multiple quality indicators of Agrocybe praecox, in order to provide a theoretical basis for optimizing its quick-freezing process. Methods: Fresh A. praecox samples were subjected to LNF at –40, –60, –80, and –100 ℃ or conventional air freezing (RF) at –18 and –40 ℃. The freezing curve, drip loss, color, texture properties (hardness, elasticity, and chewiness), cell membrane integrity (relative electrical conductivity and MDA content), nutritional components (total phenols, total flavonoids, soluble sugars, soluble proteins, and free amino acids) and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP)) were measured. Correlation analysis was also conducted. Results: The freezing characteristics of A. praecox varied greatly under different freezing temperatures. LNF treatment significantly increased the freezing rate and shortened the time required to pass through the maximum ice crystal formation zone (only 22 seconds at –100 ℃). Compared with the RF group, the LNF group exhibited significantly lower drip loss, color closer to that of fresh samples (lower ΔE values), better texture maintenance, reduced cell membrane damage, better retention of nutrients, and stronger antioxidant activity (lower half maximal inhibitory concentration (IC50) values against DPPH radicals and higher FRAP values). Among the LNF groups, the treatments at –60 and –80 ℃ showed the best overall performance, with antioxidant activity closest to that of fresh samples, while the –100 ℃ treatment offered slight advantages in certain indicators but with limited improvement. Conclusion: Liquid nitrogen spray quick-freezing effectively preserves the freezing quality of A. praecox with the optimal temperature being in the range of −60 to −80 ℃. Freezing rate is a key factor influencing the quality of A. praecox, and rapid freezing reduces ice crystal damage, protecting cell structure and nutritional components and preserving antioxidant activity.

To investigate the regulatory effect of nitric oxide (NO) fumigation combined with hypobaric treatment (HYT) on the postharvest quality of Xiaobai apricots, ‘Luntai’ apricots were treated with exogenous NO under hypobaric conditions (HYT + NO). NO fumigation at normal pressure (NO group) and single hypobaric treatment (HYT group) were used as controls for comparison. During 10 days of storage at (25 ± 2) ℃ and (85 ± 5)% relative humidity, changes in fruit firmness, mass loss, decay incidence, antioxidant capacity, and key indicators related to glutathione and polyamine metabolism were measured. Correlation analysis was also performed. The results showed that HYT + NO treatment significantly enhanced the antioxidant capacity of the fruit, maintained higher firmness, and suppressed the increase in mass loss and decay incidence. Meanwhile, HYT + NO up-regulated the expression of genes involved in polyamine and glutathione metabolism, leading to increased activities of arginine decarboxylase, ornithine decarboxylase, spermidine synthase, spermine synthase, S-adenosylmethionine decarboxylase, γ-glutamylcysteine synthetase, glutathione reductase, glutathione peroxidase, and glutathione S-transferase, while decreasing the activities of diamine oxidase and polyamine oxidase. Moreover, this treatment maintained the contents of spermidine (Spd), spermine (Spm), and reduced glutathione (GSH) and mitigated the accumulation of oxidized glutathione and hydrogen peroxide. Correlation analysis revealed that Spd, Spm, and GSH were significantly positively correlated with total antioxidant capacity and firmness, but significantly negatively correlated with mass loss and decay incidence. Spd and Spm were also significantly positively correlated with GSH. In conclusion, HYT + NO treatment enhances the antioxidant capacity and maintains the postharvest storage quality of Xiaobai apricots through the synergistic regulation of the polyamines (PAs) and GSH metabolic pathways.

To explore the antifreeze and water-retaining effects of natural deep eutectic solvents (NADES) as green antifreezes on frozen Litopenaeus vannamei, shrimps were soaked in NADES prepared with mixtures of choline chloride (ChCl) and sorbitol at different molar ratios before frozen storage. The effect of NADES on the quality of frozen shrimps was evaluated by measuring changes in thawing loss rate, pH, and thiobarbituric acid reactive substances (TBARS) value during a 60-day storage period. Compared with the distilled water and sorbitol groups, NADES (ChS25) with a ChCl/sorbitol ratio of 2:5 demonstrated excellent antifreeze effects, significantly reducing the thawing loss rate, delaying the decline in water-holding capacity, and minimizing damage caused by ice crystal formation during frozen storage. Analyses of pH, total volatile basic nitrogen (TVB-N) content, and TBARS value indicated that ChS25 effectively inhibited protein and amino acid decomposition as well as lipid peroxidation, slowing down the decline in freshness. Moreover, ChS25 alleviated the deterioration of sensory properties (color, springiness, hardness, and chewiness) of shrimp during storage, effectively maintaining the quality of frozen shrimp. In conclusion, this study provides a theoretical basis for applying green, low-calorie NADES antifreezes in aquatic product preservation.

In this study, a total of 138 milk tea powder samples were collected from the market of Inner Mongolia and classified into two categories based on the manufacturing process and major raw materials: traditional wet-processed and modern dry-mixed powder. In addition, 40 traditional cheese samples and 15 solid milk-containing cheese-like product samples were obtained from Inner Mongolia’s different regions. For comparison, five samples of raw milk, milk casein (not included in the total), milk powder, and tofu were also collected. Eighteen amino acids (AAs) were quantified using the national standard method and subjected to statistical analyses using orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA). Results revealed significant differences in AA contents and fingerprint patterns between the two kinds of milk tea powder, as well as between traditional cheese and solid milk-containing products. OPLS-DA clearly differentiated between wet- and dry-processed milk tea powder, and between traditional cheese and solid milk-containing products. Notably, however, raw milk-derived milk tea powder and traditional cheese were closely clustered with the control samples (raw milk, milk casein, and milk powder). Tofu samples were clustered separately and distinctly from all other groups, indicating no incorporation of soybean-derived ingredients. External validation accuracies for the OPLS-DA models based on the absolute and relative contents of AAs in milk tea powder were 70.8% and 75.4%, respectively, and those for traditional cheese were 75.8% and 95.0%, respectively. These findings confirm the feasibility of authenticating milk tea powder and traditional cheese using AA fingerprints.

To investigate the changes in the volatile flavor compounds and the characteristic components responsible for flavor deterioration in the muscle of Litopenaeus vannamei under cold storage, the odor profiles of shrimp stored at 4 ℃ for 0–4 days were quantitatively and qualitatively analyzed using an electronic nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Key flavor compounds were selected based on their relative odor activity values (ROAVs), and differential compounds were analyzed using a partial least squares discriminant analysis (PLS-DA) model. The results showed that the electronic nose sensors W1W, W6S, and W3C exhibited the strongest responses and HS-GC-IMS identified 14 volatile flavor compounds, with aldehydes, ketones, pyrazines, and sulfur-containing compounds markedly accumulating in the late storage period. PLS-DA highlighted abhexone, safranal, acetone, and pentan-1-ol as key volatile compounds. These findings reveal key chemical components contributing to flavor deterioration in cold-stored shrimp, providing a scientific basis for understanding the mechanism of flavor deterioration and developing targeted control strategies.

To achieve rapid, non-destructive, and accurate traceability of Phellinus linteus samples, this study compared the application of dual-band hyperspectral imaging in the visible-near-infrared (400-1 000 nm) and short-wave infrared (900-1 700 nm) regions combined with deep learning algorithms to construct a model for rapid identification of the origin and cultivation mode of P. linteus. Six preprocessing techniques were compared, including first derivative, second derivative, multiplicative scatter correction (MSC), standard normal variate (SNV), Savitzky-Golay smoothing, and detrending, along with three feature selection algorithms: successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), and uninformative variables elimination (UVE), as well as three deep learning algorithms: convolutional neural network (CNN), back propagation neural network (BPNN), and radial basis function neural network (RBFNN). The optimal algorithm combination was determined through these comparisons. The results showed that the short-wave infrared band provided significantly higher identification accuracy than the visible-near infrared band. Among the three deep learning algorithms, the CNN model demonstrated the best classification capacity. Specifically, for P. linteus origin traceability, the SNV-UVE-CNN model in the 900–1 700 nm range exhibited the best performance, with a classification accuracy of 99.36% on the test set. For cultivation mode recognition, the MSC-CNN model in the 900–1 700 nm range performed optimally, with a classification accuracy of 97.44% on the test set. Additionally, t-distributed stochastic neighbor embedding (t-SNE) was employed to visualize the deep features extracted by the model. The findings demonstrated the advantages of the 900–1 700 nm spectral range and confirmed the suitability of the CNN model for the identification of the origin and cultivation mode of P. linteus. This study provides a pivotal theoretical foundation and essential data support for the development of intelligent rapid detection systems and the advancement of portable detection technologies.

Alcoholic liver disease (ALD) is a common and serious liver condition that poses a significant global public health challenge. The pathogenesis of ALD is intricate and not yet completely elucidated, and there is a notable absence of effective targeted interventions. The prevention and treatment of ALD constitute an urgent priority that necessitates significant breakthroughs. This review systematically examines the pathological mechanism underlying ALD by synthesizing pertinent domestic and international literature. It highlights key drivers across various stages of the disease, including disorders of alcohol metabolism, oxidative stress, inflammatory responses, immune dysregulation, and gut dysbiosis. The review delineates intervention strategies including lifestyle modifications focused on abstinence, pharmacological approaches aimed at reducing inflammation and promoting hepatocyte regeneration, and dietary functional components such as flavonoids, polysaccharides, and peptides. It aims to offer guidance for the development of combined intervention protocols for ALD and the implementation of phased and multi-targeted clinical interventions.

The abuse of opium poppy (Papaver somniferum L.) and its derivatives may lead to addiction and serious health problems. In recent years, cases of illegal addition of opium poppy-derived ingredients to foods have occurred frequently worldwide. For this reason, countries have generally strengthened the control over opium poppy-derived ingredients in foods through legislation, strictly restricting their illegal use in food additives and seasonings, and continuously improving relevant detection technology systems. This article reviews laws and regulations pertaining to opium poppy at home and abroad, focusing on the application of mainstream detection methods such as physicochemical analysis methods, immunoassays and molecular diagnostic techniques. Additionally, it discusses the latest progress and future prospects in opium poppy detection methods. The aim is to provide theoretical support for improving food safety risk prevention and control mechanisms and enhancing regulatory efficiency.

Sleep disorders have become a global health issue, with a prevalence rate of 16.4% to 25.0%. Although drug treatments are effective in the short term, they have limitations in terms of dependence, tolerance and residual daytime effects. Dietary intervention, with its advantages of natural origin, high safety, and multi-target synergy, has become a research hotspot in sleep medicine. This article primarily focuses on four major food functional factors including amino acids, polyphenols, saponins, and polysaccharides, as well as other food-derived components with the potential to improve sleep, such as fatty acids, micronutrients, and probiotics. This paper reviews their sleep regulation mechanisms, and summarizes relevant clinical trials, providing theoretical support for the development of functional foods for sleep health and promoting the transformation and application of the “food-based alternatives to medicine” strategy in sleep regulation. Currently, some sleep regulatory factors have been applied to functional foods, but they still need to be clarified in terms of optimal intake, threshold of efficacy, and interaction mechanism with other active ingredients. With the advancement of technology and in-depth research, the sleep-improving potential of food functional factors will have greater research value and broader application prospects.

High-moisture extruded plant-based protein meat can be used as a sustainable alternative to animal protein owing to its ready-to-eat convenience, elasticity, and fibrous texture, alleviating the problem of insufficient supply of animal protein. However, existing products still exhibit shortcomings such as insufficient fiber structure and lack of textural layering, which negatively impact sensory qualities like mouthfeel. Consequently, the incorporation of ingredients to enhance the fiber structure of high-moisture extruded plant-based protein meat has become a key focus for both researchers and manufacturers. Currently, a significant amount of research focuses on incorporating food ingredients such as polysaccharides and proteins during the high-moisture extrusion process. These ingredients aim to improve the fiber structure by interacting covalently or non-covalently with proteins in the raw material. Nevertheless, the mechanism underlying the synergistic effect still lacks systematic elaboration. This review first provides a systematic overview of the formation mechanism of the fiber structure of high-moisture extruded plant-based protein meat and the methods for its detection. Then it summarizes the mechanisms by which different types of ingredients (polysaccharides, plant proteins, enzymes, and organic acids) enhance the density and strength of the fiber structure. The aim is to explore the potential of various ingredients in improving the fiber structure of high-moisture extruded plant-based protein meat, thereby providing a theoretical foundation for addressing the bottleneck of insufficient fiber structure.

Proteins and polyphenols are important bioactive components in food systems, and their interactions have become an effective strategy for enhancing food functionality. This review systematically summarizes the molecular mechanisms by which protein-polyphenol interactions enhance the physicochemical properties, oxidative stability, sensory characteristics, bioactivity, and nutritional functionality of foods. It presents an overview of the mechanisms and influencing factors of protein-polyphenol interactions, focusing on recent advances in their applications in functional food ingredients, texture modification, active packaging, and nutrient delivery systems. By elucidating the intrinsic relationship among structure, function, and application, this review provides a theoretical basis and technical pathway for modern food processing and quality improvement.

Dairy-derived endogenous peptides, as important bioactive components in dairy products, demonstrate significant research value and application potential in fields such as food science, nutrition, and biomedicine. However, their precise analysis is constrained by several bottlenecks such as complex matrix interference and difficulties in detecting low-abundance peptides. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) provides an efficient solution to overcome these bottlenecks by leveraging its advantages of high throughput, high sensitivity, and rapid analysis. This article outlines the technical principle and strengths of MALDI-TOF MS, along with the strategies used to address its technical limitations, and highlights its applications in areas including dairy traceability and authentication, processing monitoring, functional peptide identification, and quality and safety control. Integration of MALDI-TOF MS with other technologies and algorithmic models significantly improves peptide profiling analysis, showing broader application in the dairy industry. It provides stronger technical support for the nutrition, functionality, and safety of dairy products and also opens up new avenues for research in related fields.

The whole-process food safety traceability system serves as a crucial legal framework that ensures food safety, in which blockchain-based food traceability technology is an important component. In the blockchain 3.0 era, blockchain food traceability is characterized by higher decentralization, better scalability and stronger interoperability, which realizes whole-process food safety traceability through information on-chain uploading, intra-chain circulation and cross-chain operation. At the legal level, regulatory gaps persist concerning issues such as the authenticity, accuracy, and completeness of on-chain information. The validity and liability of smart contracts require further clarification, and challenges arising from cross-chain operations, such as data security, legal jurisdiction and evidence admissibility, require urgent resolution. Accordingly, it is necessary to establish a legal restraint mechanism for the application of trusted execution environment and legal rules for pre-chain verification of data from digital twin technology, to give legal effect to smart contracts, improve the performance and relief rules of smart contracts, strengthen international collaborative governance cooperation, and formulate unified data format standards and exemplary jurisdiction clauses.

China has established a relatively comprehensive institutional framework for the collaborative governance of food safety. According to the relationships and institutional composition of governance entities, this framework can be deconstructed into three parts: an authoritative regulatory system centered on the government, a market self-regulation system under government guidance, and a social participation system supported by the government. However, the collaborative governance of food safety still faces multiple challenges: At the level of authoritative regulation centered on the government, collaborative difficulties exist among internal governmental entities. At the level of market self-regulation guided by the government, there are bottlenecks including a lack of endogenous motivation for individual self-regulation and insufficient institutional development and resource coordination for collective self-regulation. Social participation supported by the government faces practical challenges such as dual limitations in public participation motivation and governance capacity, the alienation of rights-protection motives leading to malicious claims, and the role conflict and functional weakening of social organization. Regarding this, efforts should be made to enhance the effectiveness of government regulation guided by holistic governance, stimulate the potential for market self-regulation under the principle of classified guidance, and cultivate a social co-governance ecosystem under the principle of supportive guidance, gradually developing towards a food safety collaborative governance model of “an active government, an efficient market, and an orderly society”.