To investigate the effect of cytochrome c (Cyt-c) redox state during postmortem aging on the water-holding capacity and tenderness of Tan sheep meat, hindleg muscles were allocated into two groups: a treatment group and a control group, which were injected with 100 μmol/L N,N,N’,N’-tetramethyl-p-phenylenediamine dihydrochloride (TMPD) and 0.8% saline, respectively. Changes in the Cyt-c redox state, apoptosis rate, water-holding capacity, and tenderness of Tan sheep meat wet-aged for different periods (0, 6, 12, 24, 48, 96, and 192 h) postmortem were determined. The results showed that in the control group, the level of mitochondrial reactive oxygen species (ROS), mitochondrial permeability transition pore (MPTP) openness and myofibril fragmentation index (MFI) increased significantly with postmortem aging time (P < 0.05). The pH and caspase-9 activity showed a decreasing and then increasing trend. Both ATP content and mitochondrial membrane potential decreased significantly (P < 0.05). The Cyt-c redox level, cytosolic Cyt-c content, caspase-3 activity, shear force, centrifugal loss, and cooking loss all increased initially and then decreased. Meanwhile, throughout the entire aging process, the ATP content, early ROS levels, oxidative damage indicators, Cyt-c content and apoptosis rate in the treatment group were significantly lower than those in the control group (P < 0.05), whereas the Cyt-c redox level, shear force, cooking loss and centrifugal loss showed the opposite trend. Notably, the cytosolic Cyt-c content in the treatment group was significantly lower than that in the control group at the early postmortem stage, but significantly higher than that in the control group at the late stage (P < 0.05). In conclusion, the redox state of Cyt-c during postmortem aging influenced apoptosis, water-holding capacity, and tenderness in Tan sheep meat. Reduced Cyt-c was less likely to be released into the cytoplasm, thereby decreasing the activity of caspase-9 and caspase-3 and lowering the apoptotic rate. Consequently, myofibrillar protein degradation was slowed, leading to increased cooking loss and centrifugation loss, decreased MFI, and elevated shear force, which were unfavorable for meat tenderness and water-holding capacity.

This study systematically evaluated the effects of high-fructose corn syrup (HFCS) and its major degradation products, furfural (Ff) and 5-hydroxymethylfurfural (5-HMF), on the color and stability of cyanidin-3-glucoside (C3G). The reaction products between HFCS degradation products and C3G were determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and quantum chemical analysis was performed to evaluate their reactivity and predict reaction sites. Based on this, the mechanism by which HFCS degradation products affect anthocyanin stability was elucidated. The results showed that HFCS accelerated C3G degradation and color deterioration in a concentration-dependent manner. After 21 days of dark storage at pH 3.0–4.0, HFCS reduced the retention rate of C3G and concentration-dependently increased the ΔE value of the solution. Elevated temperature and light exposure further decreased C3G stability. The formation of Ff and 5-HMF increased with temperature, and Ff exhibited a greater promoting effect on C3G degradation than 5-HMF. UPLC-MS/MS analysis and quantum chemical calculation confirmed the formation of C3G-Ff/5-HMF adducts. The C6 and C8 positions of C3G exhibited high nucleophilic reactivity, whereas the carbonyl carbons of Ff and 5-HMF acted as major electrophilic sites. Compared with 5-HMF, Ff exhibited higher electrophilicity, contributing to its stronger promoting effect on C3G degradation. These findings demonstrate that HFCS degradation products accelerate C3G degradation through electrophilic addition with its nucleophilic sites, providing a theoretical basis for controlling anthocyanin stability in sugar-containing food systems.

This study systematically compared the in vitro digestion characteristics of microbial proteins (yeast and mycelial proteins) with those of traditional slow-digesting proteins (casein and soybean protein). Meanwhile, the differences in their digestive behaviors were analyzed via structural characterization. The results showed that the overall digestibility of the four proteins reached about 60%; while the hydrolysis degrees of yeast and mycelial proteins were higher than those of casein and soybean protein (24% and 19% vs. 14% and 12%). Structural analysis showed that yeast protein had a tight nano-spherical aggregate structure, high surface hydrophobicity and rich disulfide bond networks; while mycelial protein had a fibrillar network structure, low crystallinity and a high random coil content. These structural characteristics jointly regulated their slow and efficient digestion characteristics. This study provides a theoretical basis for the development of new protein sources with slow digestion characteristics, and holds reference value for improving the sustainable nutritional supply capacity of the emergency food system.

This study systematically investigated the effect of ultrasound-assisted papain treatment on the quality attributes and in vitro digestive behavior of camel meat. Furthermore, proteomic analysis was employed to elucidate the underlying molecular mechanisms governing the quality changes of camel meat. Results indicated that the combined treatment significantly reduced the shear force, hardness, chewiness, and cohesiveness, while significantly increasing the springiness (P < 0.05). Proteomic profiling identified 5 048 proteins and 23 609 peptides, revealing that the combined treatment activated the calcium signaling and apoptosis pathways, downregulated the expression of structural proteins, and enriched digestive system-related pathways, thereby disrupting myofibrils, inhibiting stress repair, and ultimately enhancing both meat tenderness and digestibility through a multi-pathway synergistic mechanism. Correlation analysis between differential proteins and textural properties further verified this mechanism. After in vitro simulated digestion, the combined treatment markedly improved protein digestibility: the pepsin hydrolysis rate, (81.94 ± 1.27)%, and total protein hydrolysis rate, (90.34 ± 1.72)%, increased by 17.57% and 18.06%, respectively, relative to the control group. We observed an elevation in total carbonyl content and a corresponding decrease in total sulfhydryl content, suggesting that moderate oxidation also contributed to improved digestibility. Moreover, the treatment induced significant alterations in protein conformation, as evidenced by decreased intrinsic fluorescence intensity. Electrophoresis results revealed that the combined treatment reduced the density of protein bands in the range of 35–100 kDa compared with the control group, consistent with improved tenderness. Overall, these findings lay a theoretical and technical foundation for the precise regulation of camel meat quality.

In this study, using a bubble templating method, we prepared PBJ-GG composite gels based on the high-foaming prolamin from Baijiu Jiuzao (PBJ) previously developed by our team and gellan gum (GG) to construct porous scaffolds with uniform interconnected pores. The compatibility of the scaffolds with mouse myoblasts (C2C12) and their effects on cell proliferation were evaluated. The results showed that adding 2–5 mg/mL GG significantly enhanced the storage modulus (G’) and structural stability of the composite gel, forming a three-dimensional porous network with uniform pore sizes (230–247 μm), intact pore walls, and interconnected pores. When GG concentration was below 2 mg/mL, a continuous uniform porous structure could not be formed. Fourier transform infrared (FTIR) spectroscopy further confirmed the formation of a structurally stable gel network of PBJ and GG. The PBJ-GG porous scaffolds were non-toxic to C2C12 cells and effectively promoted their proliferation and differentiation. After 7 days of culture, the cell number increased 5-fold. The scaffold with 2–5 mg/mL GG added showed a stronger ability to promote cell proliferation, possibly due to the suitable pore size and connectivity that favored early cell adhesion and subsequent proliferation. This study provides new insights for the innovative application of Baijiu Jiuzao and the development of new materials for cultured meat.

In this study, two co-pigments, caffeic acid and chlorogenic acid, were added separately during the fermentation of Cabernet Sauvignon red wine using two strategies: single addition and two-step addition. To systematically compare the effects of different types and strategies of co-pigment addition on the color and phenolic profile of wine, we performed sensory evaluation triangle tests and quantitative analyses of phenolic components including co-pigments, anthocyanins and their derivatives. Meanwhile, CIELab color parameters and co-pigmentation ratios were measured. In addition, a simulated maceration trial was conducted to validate the fermentation results. The results showed that the addition of both caffeic acid and chlorogenic acid during fermentation improved the color quality of wine, resulting in visually distinguishable differences from the control (ΔE*ab = 3.91–8.08). Caffeic acid resulted in a greater increase in red hue (higher a* value) and a stronger reduction in yellow hue (lower b* value and hab angle). Compared with the single addition, the two-step addition of caffeic acid resulted in a significantly higher average concentration of hydroxycinnamic acid (13.39 mg/L vs. 10.42 mg/L), leading to a higher ratio of co-pigmented anthocyanins (59.25% vs. 55.26%), as well as higher concentrations of anthocyanins and their derivatives (82.28 mg/L vs. 71.99 mg/L), flavan-3-ols (115.50 mg/L vs. 104.58 mg/L), and flavonols (28.31 mg/L vs. 24.67 mg/L). Overall, wines with split addition of caffeic acid and chlorogenic acid exhibited superior color quality. This study provides a theoretical basis for the scientific and efficient application of co-pigments in red wine production.

To improve the eating quality of whole wheat non-fried instant noodles, this study examined the effects of different levels of NaHCO3 addition (0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%) on their quality and in vitro digestion characteristics by measurement of rehydration properties, texture analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), in vitro digestion simulation, and sensory evaluation. The results indicated that the appropriate addition of NaHCO3 effectively enhanced the foam resistance, texture characteristics, sensory quality and microstructure of the product. Upon the addition of 0.2% NaHCO3, the lowest estimated glycemic index (eGI) of 62.68, and the lowest proportion of random coil (17.23 ± 0.36)% were observed. The proportion of β-sheet in the secondary structure of proteins generally increased, and the proportions of α-helix and β-turn decreased accordingly, indicating improved structural order of proteins. Excessive addition of NaHCO3 resulted in a decline in the water-holding capacity, microstructural compactness, digestive resistance of starch, and order of protein secondary structure in the noodles. Considering all quality indicators, the optimal addition level of NaHCO3 in non-fried whole wheat instant noodles is 0.2%.

This study utilized peptidomics and bioinformatics to investigate the structure-hypocholesterolemic activity relationships of oyster peptides (OPs). Ion-exchange chromatography separated OP into three fractions (OP-1, OP-2, and OP-3). OP-2 showed the strongest inhibitory effect on pancreatic lipase (PL) (76.16%) and cholesterol esterase (CE) (66.43%), reducing total cholesterol (TC) in a concentration-dependent manner. Analysis by liquid chromatography-mass spectrometry (LC-MS) indicated that active peptides (< 3 kDa) were rich in hydrophobic (Leu, Ala) and acidic (Asp, Glu) residues. Bioinformatics and molecular docking identified key peptides (LPFQ, LNFP) with dual-enzyme inhibitory activity. Furthermore, LNFP demonstrated a significant cholesterol-lowering effect in a HepG2 cell model (seeded at 5.0 × 105 cells/well in six-well plates) by reducing intracellular cholesterol accumulation and enhancing low-density lipoprotein (LDL) uptake. At 50 μmol/L, its cholesterol lowering effect was similar to that of simvastatin at 10 μmol/L. These findings highlight the structural motifs crucial for dual-enzyme inhibition and hepatic cholesterol regulation, emphasizing the potential of OPs as a natural cholesterol-lowering agent and promising candidate for future therapeutic development. Further studies on their gastrointestinal stability and in vivo efficacy are warranted to fully assess their potential for dietary intervention.

Phthalate esters (PAEs), widely used as plasticizers in plastic products, exhibit environmental persistence and health risks through their metabolic intermediate, monobutyl phthalate (MBP). Microbial adsorption represents an effective approach for removing such contaminants. In this study, five strains able to efficiently adsorb MBP were selected from 28 exopolysaccharide (EPS)-producing strains of lactic acid bacteria. These five strains not only exhibited broad-spectrum adsorption capabilities toward MBP and typical PAEs, but also demonstrated enhanced adsorption performance in a simulated gastric fluid environment. However, significant divergence was observed among the strains in a simulated intestinal fluid: Lactiplantibacillus plantarum strains (R66, RS20D, DL7X) displayed stronger gastrointestinal adaptability, maintaining over 20% MBP adsorption after continuous digestive treatment; their performance was significantly superior to that of Limosilactobacillus fermentum. Among these L. plantarum strains, L. plantarum RS20D was selected as it had the highest EPS-producing capacity. RS20D rapidly adsorbed dibutyl phthalate (DBP), reaching equilibrium within 15 minutes. Its heat-inactivated cells achieved the highest adsorption efficiency of 72.92%. Moreover, RS20D grew rapidly, possessed strong acid-producing capacity, and exhibited adaptability to a wide range of temperature, pH, and osmotic pressure, along with favorable tolerance to simulated gastrointestinal conditions. Furthermore, the strain demonstrated both antimicrobial activity and intrinsic antibiotic resistance, suggesting a promising probiotic potential alongside its environmental remediation capabilities.

Lactic acid bacteria dominate the bacterial community in Nongxiangxing Baijiu Daqu, which play an important role in maintaining microecological balance and synthesizing flavor precursors, thereby shaping the quality of baijiu. This study analyzed the bacterial community structure in Nongxiangxing Baijiu Daqu via amplicon sequencing and isolated its dominant strains. Furthermore, by integrating genomic and pan-genomic analyses, we elucidated the physiological metabolism and genetic evolution characteristics of these strains. The results showed that Weissella confusa was the dominant species in the late stage of Daqu fermentation. W. confusa DQM2 was successfully isolated as a representative strain. This strain displayed robust thermotolerance (growth at 48 ℃) and could utilize 15 carbon sources. Under pure culture conditions, it produced (14.80 ± 0.49) g/L of L-lactic acid and (4.80 ± 0.61) g/L of acetic acid via heterolactic fermentation after 72 hours. DQM2 had a genome size of 2.22 Mb with a GC relative content of 44.64%. In addition, the genome harbored a complete HSP70 heat shock protein system (DnaK-DnaJ-GrpE), 8 core heat shock genes, 3 antioxidant-related genes, and 261 genes associated with environmental stress tolerance. These genes might collectively assist the strain in resisting high-temperature stress in Daqu by maintaining cellular homeostasis, enhancing antioxidant capacity, utilizing multiple carbon sources, and regulating cell membrane composition. Further pan-genomic analysis of 112 high-quality W. confusa genomes indicated that this species had an open pangenome, with DQM2 harboring 36 unique gene families, including glutathione amide reductase and pantothenate transport protein. These gene families may contribute to heat adaptation through antioxidant activity, enhanced metabolism, and unique regulatory networks. Genomic island analysis suggested that DQM2 possessed a heat stress response network regulated by CtsR and harbored a prophage fragment encoding partial structural proteins and possessing lytic functions, providing a genetic basis for its ecological competitive advantage in the stressful Daqu environment. This study provides theoretical support for exploring dominant microbial resources from Baijiu brewing and studying the ecological adaptability of lactic acid bacteria during Daqu fermentation.

In this study, pea protein hydrolysate was prepared by enzymatic hydrolysis, followed by isolation and purification. Its basic physicochemical properties were analyzed, revealing a protein content of (89.43 ± 3.03)%, a peptide content of (75.72 ± 1.65)%, and a high proportion (90.39%) of components with a molecular mass of < 1 000 Da. Three core peptide sequences were identified using high performance liquid chromatography-mass spectrometry (HPLC-MS), including Val-Ala (VA), Phe-Pro-Trp (FPW), and Trp-Pro-Phe (WPF). Molecular docking was performed to analyze the targeted binding of these peptides to dipeptidyl peptidase-IV (DPP-IV). The results showed that both FPW and WPF could bind to the S2 active pocket of DPP-IV through docking, and their interaction sites were highly similar to those of the positive control Ile-Pro-Ile (IPI). Under the LibDOCK docking mode, both FPW and WPF achieved higher scores than IPI, while the score of VA was lower than that of IPI. Furthermore, a 100 ns molecular dynamics simulation was conducted on the complex of the highest scored peptide (FPW) and DPP-IV. It was found that the complex maintained stable root mean square deviation (RMSD), radius of gyration (Rg), and number of hydrogen bonds, accompanied by a binding free energy (ΔGbind) of (–43.53 ± 0.23) kJ/mol. This indicates a stable binding conformation and strong affinity between FPW and DPP-IV. In vitro assays confirmed the DPP-IV inhibitory activity of FPW, WPF, and VA in a dose-dependent manner. At a concentration of 20 mg/mL, the inhibition rates of FPW, WPF, and VA reached (99.03 ± 0.89)%, (98.54 ± 0.60)%, and (94.14 ± 1.05)%, respectively. In summary, this study provides a theoretical basis for the development of blood glucose-lowering functional foods based on pea protein hydrolysate.

This study investigated serum absorption, tissue distribution, and excretion characteristics of purified Lycium barbarum polysaccharides (LBP) in mice following oral administration using a fluorescent labeling method. The results showed that LBP were successfully labeled with fluorescein isothiocyanate (FITC) and sulfo-cyanine 7 (Cy7). In vivo imaging revealed strong fluorescence intensity in the small intestine and liver after oral administration of LBP-Cy7. The small intestine exhibited peak fluorescence intensity at 1 h, while the liver showed peak intensity at 6 h, indicating that polysaccharides absorbed in the small intestine primarily accumulate in the liver. The LBP-FITC assay was validated for its excellent precision (intra-day and inter-day relative standard deviation (RSD) < 15%), stability RSD < 15%, and recovery rates (97.2%–100.8%) in serum, tissues, feces, and urine. Following a single oral gavage of 50 mg/mL LBP-FITC in mice, its peak serum concentrations were detected at 2 h, with a long elimination half-life (t1/2) of (8.67 ± 1.23) h. Tissue distribution analysis indicated that LBP-FITC primarily distributed in the stomach, small intestine, large intestine, and liver after oral administration. The decreasing order of tissue distribution was small intestine > stomach > large intestine > liver > kidney > lung > heart > spleen, with maximum accumulation in the liver occurring at 6 h. Within 48 h post-gavage, 87% of LBP-FITC was excreted via urine and feces, with the majority excreted through feces. This study provides technical and theoretical support for the in vivo detection of LBP and to further explore their absorption and distribution patterns.

Purpose: This study aimed to investigate the alleviating effects of sialic acid (SA) and 3’-sialyllactose (3’-SL) on dextran sulfate sodium (DSS)-induced colitis in mice and to evaluate their influence on the intestinal microbiota structure. Methods: Forty-eight specific pathogen-free (SPF) male C57BL/6 mice (4–5 weeks old) were randomly divided into 4 groups (n = 12/group): a control (CON) group, which received daily intragastric administration of phosphate-buffered saline; a DSS group, which drank water from day 1 to 21 and then drank 0.025 g/mL DSS aqueous solution from day 22 to 29; and a DSS + SA and a DSS + 3’-SL group, which drank water containing 2 mg/mL SA and 2 mg/mL 3’-SL from day 1 to 21 and then 0.025 g/mL DSS aqueous solution, respectively. Body mass, fecal traits and bleeding status of mice were recorded daily from day 22 onwards. On day 29, the mice were anesthetized and sacrificed. Serum, colon tissues and colonic contents were collected for subsequent detection and analysis. Results: Intervention with SA and 3’-SL restored mouse body mass, increased colon length, alleviated edema, and significantly reduced disease activity index (DAI) (P < 0.05). Both SA and 3’-SL upregulated the expression of tight junction proteins and mucins, and decreased the levels of inflammatory factors in the colon and serum. At the phylum level, compared with the DSS group, both SA and 3’-SL upregulated the abundance of Firmicutes and downregulated the abundance of Verrucomicrobiota, with significant differences between groups (P < 0.05). At the species level, the DSS + SA group was enriched with Akkermansia muciniphila, Muribaculum intestinale and Turicibacter sanguinis, while the DSS + 3’-SL group was enriched with A. muciniphila, Monoglobus pectinilyticus, and Lactobacillus murinus. Both SA and 3’-SL alleviated DSS-induced colitis in mice, but there were differences in their mechanisms of action. SA acted directly on the host intestinal barrier and immune regulation, while 3’-SL specifically enriched beneficial bacteria and reshaped intestinal microbial balance through its oligosaccharide structure. Conclusion: The probiotic function of 3’-SL is not entirely dependent on its metabolic product SA, and the two compounds have complementary mechanisms of action. This provides a theoretical basis for the precise nutritional combination of SA and 3’-SL as functional food ingredients.

This study prepared lactopontin-derived peptides (L-OPN-P) by digesting lactopontin (L-OPN) in a dynamic in vitro digestion system simulating the gastrointestinal environment of 1 to 3-year-old infants, followed by desalting. The calcium-chelating capacity and intestinal calcium transport-promoting activity of L-OPN-P were systematically investigated. Results indicated that under simulated intestinal conditions, L-OPN-P exhibited excellent calcium-chelating capacity. The resulting chelate lactopontin peptide-chelated calcium (L-OPN-P-Ca) exhibited obviously increased particle size and zeta potential compared with L-OPN-P. Amino acid analysis revealed that the relative contents of aspartic acid (Asp), threonine (Thr), serine (Ser), and glutamic acid (Glu) in L-OPN-P-Ca were significantly increased compared with L-OPN-P. Ultraviolet (UV) and Fourier transform infrared spectroscopy (FTIR) revealed that calcium ions formed stable chelates with L-OPN-P through coordination with carboxyl oxygen and amino nitrogen atoms. Scanning electron microscopy (SEM) observations provided further confirmation of this chelation reaction. In a Caco-2 cell model simulating intestinal calcium transport, the amounts of calcium transported by L-OPN-P and L-OPN-P-Ca at 180 min reached (54.10 ± 0.33) and (62.93 ± 3.03) µg/well, respectively, indicating that both exhibited prominent intestinal calcium absorption-promoting activity, and the promoting effect of L-OPN-P-Ca was more significant. This study provides an important theoretical basis and innovative directions for the application of L-OPN in infant formula, as well as the development of novel efficient calcium supplements for infants.

This study employed ultrasonic-assisted water extraction followed by ethanol precipitation to prepare sea buckthorn residue polysaccharide (SBRP). Molecular modification of SBRP was performed via free radical degradation reaction mediated by the hydrogen peroxide-ascorbic acid (H2O2-VC) system, yielding degraded polysaccharides. The primary structure, in vitro antioxidant activities, and hypoglycemic activities of the native and degraded polysaccharides were investigated. The results indicated that after degradation, the total sugar content of SBRP increased, while the protein content decreased significantly. The major monosaccharide composition and functional groups remained largely unchanged. Scanning electron microscopy (SEM) revealed morphological changes in the degraded polysaccharides. The in vitro antioxidant and hypoglycemic activities of the polysaccharides significantly enhanced after degradation. The half-maximal inhibitory concentration (IC50) value for 1,1-diphenyl-2-picrylhydrazyl radical scavenging decreased from 0.37 to 0.13 mg/mL, and that for 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging decreased from 0.31 to 0.10 mg/mL. The IC50 value for α-amylase inhibition decreased from 12.61 to 8.77 mg/mL, and that for α-glucosidase inhibition from 0.87 to 9.73 μg/mL. This study provides theoretical support for the comprehensive utilization of SBRP and its application in the development of functional foods.

To explore the medicinal and edible value of Ganoderma lucidum, this study selected five samples of G. lucidum fruit bodies from different cultivars/production regions, including black G. lucidum from Jiangxi (JXH), sporeless G. lucidum from Guizhou (GZWF), G. lucidum from Tian’e, Guangxi (GXC), sporeless G. lucidum from Tian’e, Guangxi (GXWF), and G. lucidum from Nandan, Guangxi (ND) for comparison of their morphology, nutritional composition, and secondary metabolite composition. The secondary metabolites were analyzed by ultra‑high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the functional activities of the ethanol and water extracts from each sample were determined and compared. Nutritional analysis revealed significant differences (P < 0.05) in active compound contents among different G. lucidum samples. GZWF had the highest water-soluble extract content (59.9 mg/g), while ND exhibited significantly higher levels of total triterpenoids (9.62 mg/g), total flavonoids (15.13 mg/g), and total polyphenols (5.28 mg/g) compared with the other samples (P < 0.05). GXWF contained the highest polysaccharide content (14.77 mg/g). Secondary metabolite analysis detected 436 differential metabolites across all five G. lucidum samples. Cluster analysis revealed that GXC contained abundant triterpenoids, primarily ganoderic acids. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis demonstrated that pathways dominated by glycerophospholipid metabolism constituted the core mechanism responsible for the overall phenotypic and metabolomic differences among the five G. lucidum samples. Functional assays demonstrated that the ethanol extract of GXC exhibited the strongest scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, with half-maximal inhibitory concentration (IC50) values of 0.102 and 0.590 mg/mL, respectively. In contrast, the ethanol extract of GZWF showed the highest inhibitory activity against superoxide anion radical, elastase, and α‑glucosidase (with IC50 values of 0.065, 0.036, and 0.075 mg/mL, respectively), suggesting its potential for anti‑aging and hypoglycemic effects in vitro. Correlation analysis showed that flavonoids and triterpenoids might be the major components determining the functional activity of the extracts. Notably, for all G. lucidum samples, the bioactivity of the ethanol extracts was superior to that of their aqueous counterparts. These findings provide important guidance for exploiting the medicinal and edible value of G. lucidum and developing related functional foods.

This study aimed to investigate the inhibitory activity and mechanism of theabrownin using a zebrafish model of Alzheimer’s disease (AD). Structural analysis indicated that theabrownin was a polymeric phenolic compound rich in hydroxyl and carboxyl groups. The results showed that theabrownin significantly ameliorated behavioral impairments in zebrafish larvae and effectively alleviated AD-induced oxidative stress. Further molecular mechanism studies demonstrated that theabrownin delayed the progression of AD symptoms through multi-level regulatory mechanisms. At the gene expression level, RNA sequencing (RNA-Seq) and real-time polymerase chain reaction analyses indicated that theabrownin not only inhibited the upregulation of the endoplasmic reticulum stress marker genes bip and ire1 but also reversed the downregulation of atf6 and xbp1. Additionally, theabrownin significantly reduced Ca2+ ATPase activity, downregulated the expression of calcium release channel-related genes, inhibited the reduction of mitochondrial respiratory chain complexes, and upregulated the expression of genes related to the tricarboxylic acid (TCA) cycle and oxidative phosphorylation (OXPHOS). At the protein level, Western blot analysis confirmed that theabrownin treatment significantly decreased the expression of the pro-apoptotic proteins Caspase-3 and phosphorylated c-Jun N-terminal kinase (p-JNK), while upregulating the expression of the anti-apoptotic protein B-cell lymphoma 2 (Bcl-2). In summary, theabrownin demonstrates significant potential as a functional food component for the prevention and treatment of AD by synergistically regulating the inositol-requiring enzyme 1 (IRE1)/p-JNK/Bcl-2-caspase-3 apoptotic signaling pathway through multiple targets.

To systematically analyze the anti-inflammatory components and mechanisms of water extracts from the leaves and roots of Taraxacum mongolicum, an in vitro cellular inflammation model was established using lipopolysaccharide (LPS)-induced macrophage RAW264.7 cells. The expression levels of nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) in the cell supernatant were measured. Meanwhile, ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS) was employed to identify the chemical constituents in the extracts. Network pharmacology was applied to predict potential anti-inflammatory components and their targets, followed by molecular docking to virtually validate the interactions between the potential active components and core inflammatory targets. The results showed that both extracts exhibited no significant cytotoxicity toward RAW264.7 cells at concentrations ranging from 0 to 600 µg/mL, with cell viability rates ≥ 98.7%. The extracts significantly inhibited LPS-induced NO synthesis and the secretion of IL-6 and TNF-α in a dose-dependent manner. UPLC-Q-TOF-MS analysis identified a total of 56 chemical components from these extracts, including 17 flavonoids, 15 phenolic acids, 9 terpenoids, 4 organic acids, 2 catechins,

This study employed processing strategies tailored to different parts of pork bones to develop seasoning bases. The degree of hydrolysis, free amino acid profile, and fatty acid composition of four parts of pork bones were analyzed and the difference in flavor precursors of their hydrolysis products was investigated. The results revealed that lipase treatment enhanced the degree of hydrolysis, increased the free amino acid content, and altered the fatty acid profile. Moreover, an electronic nose and an electronic tongue were employed to characterize the overall flavor changes in pork bone hydrolysates and their Maillard reaction products (MRPs). It was shown that the Maillard reaction (MR) treatment improved the flavor profile. Flavor characterization using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), partial least squares-discriminant analysis (PLS-DA), and liquid chromatography-tandem mass spectrometry (LC-MS/MS) demonstrated that the tailored processing strategies successfully yielded MRPs with distinctive flavor profiles. This study’s findings provide a scientific basis for the valorization of pork bone by-products.

This study investigated the effect of pH-shifting combined with ultrasonic treatment on the emulsion stability of insoluble proteins isolated from fresh chicken liver, a poultry by-product. The prepared emulsion samples were evaluated for particle size, zeta potential, rheological properties, emulsion stability, and creaming index and were observed by laser confocal microscopy. Results indicated that the synergistic effect of pH-shifting and ultrasonication exhibited an increasing then decreasing trend with pH variation (pH 11.0–13.0). Increasing pH from 11.0 to 12.0 promoted the dissociation of protein aggregates and reduced the size of emulsion droplets, leading to continuous optimization of emulsion stability. Beyond pH 12.0, excessive alkaline treatment induced disordered protein aggregation, which not only impeded ultrasonic fragmentation of oil droplets but also disrupted ultrasonically induced protein unfolding and interfacial adsorption, ultimately causing significant deterioration in emulsion stability (P < 0.05). Specifically, pH-shifting from 12.0 to 5.5 combined with 200 W ultrasonication significantly reduced the D4,3 value of emulsions to (19.10 ± 0.17) μm (P < 0.05), with the absolute value of the zeta potential reaching (32.3 ± 0.9) mV. Moreover, the combined treatment significantly increased the emulsifying activity index (EAI) and emulsion stability index (ESI) to (67.9 ± 0.4) m2/g and (96.7 ± 0.4)%, respectively (P < 0.05) and reduced the creaming index after 76 h storage at 4 ℃ to (4.19 ± 0.20)% (P < 0.01). The resulting emulsion droplets exhibited a regular spherical morphology without agglomeration. These findings provide a technical pathway and theoretical basis for modifying insoluble proteins in livestock and poultry by-products to enhance their processing characteristics, and hold significant implications for advancing the high-value utilization of chicken liver.

This study investigated the quality evolution of peanut-added beef jerky during key processing stages, including raw meat, chopped, dried, and roasted samples, with a focus on physicochemical properties, free amino acids, and volatile flavor compounds. The results showed that as processing progressed, the L* and a* values decreased significantly (P < 0.05), the moisture content declined markedly from 74.78 to 20.11 g/100 g, while the peroxide value increased significantly. Texture profile analysis (TPA) revealed that hardness and chewiness decreased significantly after chopping, but increased markedly following drying and roasting (P < 0.05). The total content of free amino acids increased significantly during processing, reaching 123.18 mg/100 g after roasting, with notable increases in the proportions of umami and sweet amino acids. A total of 65 volatile flavor compounds were identified. The levels of aldehydes, ketones, and pyrazines increased significantly during the drying and roasting stages, among which hexanal, nonanal, 2,6-dimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine were identified as key contributors to the overall flavor of peanut-added beef jerky.

Mulberry pomace was modified using high-pressure homogenization (HPH, 80 MPa, 2 cycles) or ultra-high pressure (UHP, 600 MPa, 15 min). Soluble dietary fiber fractions (SDF1 and SDF2) and insoluble dietary fiber (IDF) were subsequently extracted using alkaline hydrogen peroxide. Untreated pomace (CK) served as the control. Our aim was to investigate the effects of modification methods on the yield, structural characteristics, physicochemical properties, and functional properties of SDF1, SDF2, and IDF. The results demonstrated that both HPH and UHP modifications significantly increased the yield of SDF1 (by 33.76% and 41.88%) and SDF2 (18.21% and 67.50%, respectively), and notably reduced the molecular mass of SDF2. Monosaccharide composition analysis revealed that SDF1, SDF2, and IDF all consisted of arabinose, rhamnose, galactose, glucose, xylose, mannose, galacturonic acid, and glucuronic acid. However, both HPH and UHP modifications altered the proportion of these monosaccharides. Fourier transform infrared spectroscopy (FTIR) indicated that the characteristic functional groups of SDF1, SDF2, and IDF were primarily hydroxyl, carboxyl, C–H bonds, O–H bonds, and glycosidic bonds. X-ray diffraction (XRD) confirmed that SDF1 and IDF exhibited the cellulose I crystalline structure. Scanning electron microscopy (SEM) revealed that HPH and UHP modifications significantly altered the microstructure of the dietary fibers, enhancing surface wrinkling in IDF. Regarding physicochemical properties, both HPH and UHP modifications significantly improved the thermal stability and water-holding capacity of the dietary fibers. HPH-modified SDF1, SDF2, and IDF exhibited superior performance in antioxidant activities measured by the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging and the ferric reducing antioxidant power (FRAP) assay, α-glucosidase inhibitory activity, and nitrite ion-adsorbing capacity. By contrast, UHP-modified SDF1 showed enhanced α-amylase inhibitory activity and glycocholate binding capacity. In summary, both HPH and UHP modifications effectively regulated the yield, structural characteristics, and functional properties of mulberry pomace dietary fiber. The choice of modification methods can be tailored based on specific application requirements during practical production, thereby facilitating the development of value-added dietary fiber products from mulberry pomace and extending the mulberry processing industry chain.

To retard the retrogradation of starch gel foods and enhance their quality, this study investigated the effect of magnetic field on the retrogradation characteristics of wheat starch gel. Changes in hardness, gel strength, water loss rate, water distribution, retrogradation degree, crystalline structure, short-range order, and microstructure were determined during the storage of starch gel. The results indicated that the magnetic field significantly inhibited the retrogradation of starch gels, and this inhibitory effect was positively correlated with magnetic field intensity. On the 8th day of storage, compared with the control group (0 mT), the hardness, gel strength, and retrogradation degree of the starch gel treated with 15 mT magnetic field were reduced by 26.38%, 23.12%, and 65.57%, respectively. These results demonstrate that the magnetic field effectively suppresses the retrogradation of starch gels. Meanwhile, the magnetic field significantly reduced the water loss rate of starch gel, and inhibited the transformation of strongly bound water into free water in the gel. This indicated that the magnetic field enhanced the water retention capacity of starch gel during storage, and maintained the water distribution in the system. Moreover, on the 8th day of storage, as the magnetic field intensity increased from 0 to 15 mT, the relative crystallinity of the starch gel decreased from 32.95% to 27.39%, and the degree of short-range order decreased from 0.906 to 0.824. This indicated that the magnetic field inhibited the ordered rearrangement of starch molecules during storage, thereby delaying the retrogradation of starch gels. This study offers a promising new approach for the quality control and shelf-life extension of starch gel foods during storage.

In this study, we investigated the effect of jet milling frequency (100, 200 and 300 Hz) on the physicochemical properties and antioxidant activity of ultrafine powder of Aronia melanocarpa pomace, aiming to support the valorization of the pomace. The particle size distribution of the powders was measured, and they were further characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays. Particle size analysis showed that crude A. melanocarpa pomace powder (CAMP) had a significantly larger particle size than ultrafine A. melanocarpa pomace powder (UPAM), with UPAM-300 Hz exhibiting the smallest size (7.96 μm) and the best dispersibility. XRD results revealed that all samples had core diffraction peak deviations < 0.02°, indicating unchanged phase composition. Compared with CAMP, UPAM-300 Hz showed a 1.5%–6.2% decrease in core peak intensity, with 95.1% crystallinity, exhibiting the most prominent grain refinement. SEM indicated that CAMP had an irregular blocky morphology, whereas UPAM-300 Hz showed a flaky morphology, with optimal dispersibility, the highest number of surface cracks, and the largest specific surface area. FTIR spectroscopy showed that UPAM-300 Hz had two new peaks at 778 and 1 281 cm–1, with the most extensive exposure of O–H/C–O functional groups and the highest proportion of hydroxyl radicals. TGA/DSC demonstrated that UPAM-300 Hz had a mass loss of 67.61%, the highest content of highly stable components, and a high-temperature exothermic enthalpy of 6.54 J/g. NMR confirmed that all samples retained the “aliphatic saccharide” skeleton with intact active component frameworks. The UPAM-300 Hz sample had significantly higher DPPH radical (95.00%) and ABTS radical cation (92.13%) scavenging activity than the other samples. In conclusion, UPAM-300 Hz performs best across various indicators and is suitable for applications in food and health products, providing technical support for efficient pomace utilization.

In this study, the effect of preharvest chitosan (CTS) foliar application on the field growth and disease resistance of potato plants as well as the post-harvest storage characteristics of tubers (cv. ‘Longshu 7’) was investigated. Proteomic analysis was conducted to identify differentially expressed proteins and potential metabolic pathways during the development of dry rot in potato tubers after challenge inoculation with Fusarium sambucinum. Furthermore, physiological analyses were carried out to elucidate the possible mechanism by which pre-harvest CTS treatment induces resistance to dry rot in potato tubers. The results showed that pre-harvest CTS treatment promoted the increase of plant height and stem diameter in potato, reduced the field late blight disease index, maintained lower respiration rate, mass loss rate, natural incidence rate, and decay index of tubers during storage, and improved post-harvest disease resistance and storage performance. Proteomic results indicated that after challenge inoculation with F. sambucinum, the glutathione (GSH) metabolic pathway was activated in the CTS-treated group compared with the control group. Physiological results showed that pre-harvest CTS treatment significantly enhanced the activity and gene expression of superoxide dismutase (SOD), increased the gene expression and activity of key enzymes as well as metabolite contents in the GSH pathway, significantly reduced the accumulation of reactive oxygen species (superoxide anion radical and H2O2), but did not change significantly the activity and gene expression of catalase (CAT) in the early stage of disease development. The CTS-treated group significantly inhibited the increase of malondialdehyde (MDA) and cell membrane permeability. In summary, pre-harvest CTS treatment enhances the post-harvest antioxidant capacity of potato tubers by activating GSH metabolism. This mitigates oxidative damage, suppresses the expansion of dry rot lesions, and ultimately enhances resistance to F. sambucinum. This study’s findings offer a new strategy for the green control of this disease.

To elucidate the molecular mechanism by which low O2 and high CO2 environments regulate the postharvest storage quality of potatoes, the distribution characteristics and functions of differentially expressed proteins (DEPs) in ‘Atlantic’ potatoes at the midpoint (day 60) and end (day 120) of storage were analyzed using data-independent acquisition (DIA) proteomics combined with subcellular localization prediction. The results showed that a total of 1 312 DEPs were induced in potatoes under low O2 and high CO2 stress, primarily enriched in organelles such as the cytoplasm, chloroplasts, and endoplasmic reticulum. Functional enrichment analysis revealed that low O2 and high CO2 stress significantly affected pathways including protein processing in the endoplasmic reticulum, photosynthesis, phenylpropanoid biosynthesis, starch and sucrose metabolism, and the mitogen-activated protein kinase (MAPK) signaling pathway. Proteins including members of the HSP20 family, ferredoxin, peroxidase, calmodulin, β-fructofuranosidase, and α-amylase synergistically responded to low O2 and high CO2 stress, collectively regulating relevant metabolic pathways to effectively delay “low-temperature sweetening” (LTS) in potatoes. In conclusion, at the protein level, this study reveals the molecular mechanism by which low O2 and high CO2 treatment synergistically alleviate LTS of potato through multiple pathways, providing a theoretical basis for optimizing controlled atmosphere storage techniques for processed potatoes.

This study investigated the effect of modified atmosphere packaging (MAP) containing a mixture of O2 and CO2 on the quality and microbial community structure of fresh Asian swamp eel (Monopterus albus) during refrigerated storage. Fresh eel samples were packaged under two MAP conditions: an anaerobic mixture (CA, 30% CO2 + 70% N2) and an aerobic mixture (CA-O2, 20% O2 + 30% CO2 + 50% N2). Air packaging was used as a control. Over a 12-day storage period at 4 ℃, changes in physicochemical indices including pH, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, color parameters (a* value), myoglobin (Mb), and metmyoglobin (MetMb) content were measured. High-throughput sequencing (HTS) was employed to analyze microbial community composition and succession, and gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze dynamic changes in volatile flavor compounds. The results indicated that both CA and CA-O2 treatments significantly suppressed the increase in TVB-N and TVC compared with the control group (P < 0.05). Furthermore, the CA-O2 group maintained a higher a* value than the CA group throughout storage, reaching 4.30 on day 12, which was significantly higher than that of the CA group (P < 0.05), together with a 79.6% increase in Mb content. Additionally, both MAP treatments significantly reduced the relative abundance of specific spoilage organisms such as Pseudomonas and Acinetobacter (P < 0.05), and effectively limited the accumulation of undesirable flavor compounds including 1-propanethiol, 2-propanethiol, and trimethylamine while increasing the level of ethyl formate, which can help counteract off-odors. Pearson correlation analysis revealed that in the CA-O2 group, color scores exhibited strong positive correlations with odor and overall acceptability (r > 0.93, P < 0.001). Moreover, in all groups, the TVC and the relative abundances of the major spoilage bacteria (Acinetobacter, Pseudomonas) were significantly negatively correlated with the sensory scores (odor, color, overall acceptability) (P < 0.05). In conclusion, the CA-O2 group was more effective than the control group in inhibiting spoilage and outperformed the CA group in preserving the color and flavor. This study provides a theoretical foundation and technical support for developing novel MAP strategies for achieving both high antimicrobial efficacy and superior color preservation in fresh M. albus.

In order to solve the problems of browning, microbial growth, and quality deterioration of fresh-cut potatoes after processing, this study explored the effect of combined treatment with slightly acidic and alkaline electrolyzed water on their preservation. Fresh-cut potatoes were divided into a control group and three treatment groups with slightly acidic electrolyzed water (SAEW), alkaline electrolyzed water (AEW), or a combination of both (SAEW-AEW). Each group was stored either at 25 ℃ for 5 days or at 4 ℃ for 21 days, and browning degree, mass loss rate, respiratory intensity, total microbial number, texture properties, and sensory quality were measured regularly during storage. Multi-dimensional data were analyzed using principal component analysis (PCA), cluster analysis (CA), and correlation analysis. The results indicated that the combined treatment exhibited significant advantages in maintaining the quality of fresh-cut potatoes. After 21 days of storage at 4 ℃, the total microbial number in the combined treatment group was significantly reduced by 1.0 (lg (CFU/g)), while the brightness value (L*) remained at 64.68, which was significantly higher than that of the SAEW group (60.45). Meanwhile, the time to peak respiratory intensity was delayed, the mass loss rate was reduced by approximately 33.2%, and the hardness retention rate was increased by approximately 17.8%. On the 21st day of storage, the combined treatment group achieved an overall sensory score of 80.20, compared to 68.67 for the control group. The results of multivariate analysis showed that the combined treatment group was clearly distinguished from the other treatment groups at each storage time point, with the highest overall quality score. Correlation analysis further confirmed that browning and total microbial number were significantly negatively correlated with sensory scores (P < 0.01). These findings revealed that sequential treatment with SAEW followed by AEW exhibited a significant synergistic effect. This treatment could effectively delay the quality deterioration of fresh-cut potatoes through multiple mechanisms, making it a green preservation technology with considerable application potential.

To meet the traceability requirements for detecting fructooligosaccharide in foods, a purity certified reference material of 1F-β-fructofuranosyl nystose was developed. The candidate certified reference material of 1F-β-fructofuranosyl nystose was structurally characterized using triple quadrupole mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy. One- and two-dimensional NMR spectroscopy including 1H and 13C, 1H-1H correlation spectroscopy (COSY) and heteronuclear single-quantum coherence (HSQC) were employed to systematically elucidate the glycosyl composition, stereochemical configurations, and glycosidic linkages of 1F-β-fructofuranosyl nystose. Its structure was confirmed as α-D-glucopyranosyl-(1→2)-β-D-Fructofuranosyl-(2→1)-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl. Quantitative analysis of the certified reference material was conducted by the mass balance (MB) method and quantitative nuclear magnetic resonance (qNMR) method. In the MB analysis, structurally related impurities were analyzed using high performance liquid chromatography coupled with a charged aerosol detector (HPLC-CAD). Under optimized chromatographic conditions, baseline separation between fructosyl-oligosaccharide isomers and 1F-β-fructofuranosyl nystose was achieved. Moisture content was measured using Karl Fischer titration. Volatile components were analyzed by headspace gas chromatography with a flame ionization detector (GC-FID), and non-volatile components by inductively coupled plasma-mass spectrometry (ICP-MS). The major component purity was calculated by deducting the sum of all quantified impurities. For the qNMR method, deuterium oxide was used as the solvent, with potassium hydrogen phthalate as the internal standard, and the characteristic proton signals of 1F-β-fructofuranosyl nystose were selected for integration to calculate the purity. The final certified purity value was obtained as the average of the results from these two methods. The homogeneity and stability of the reference material were evaluated using HPLC-CAD. Uncertainties arising from value assignment, homogeneity, and stability were systematically assessed. Finally, the certified purity value of 1F-β-fructofuranosyl nystose was determined to be 92.52% with a relative expanded uncertainty of 0.50% (k = 2). This certified reference material can serve as a reliable basis for metrological traceability in fructooligosaccharide determination.

This study proposed a method for identifying the geographical origin of soybean based on feature combination and a granular neural network, aiming to overcome traceability difficulties caused by single features and data uncertainty in soybeans from different production regions. In this study, 8 562 soybean samples from five different provinces were collected for extraction of their shape, color, and texture features. First, an improved information granulation method was used to granulate the data from these samples to construct granular vectors. Second, a granular activation function and a granular loss function were designed to improve the neural network structure. Compared with existing neural networks, this method could structurally process features of different granularities in parallel and output the optimal discriminant results through a competitive mechanism. Finally, a comparative experiment was conducted to evaluate the performance of six algorithms in identifying the geographical origin of soybean based on single features and feature combinations. The results indicated that the combination of shape, color, and texture features achieved the best discrimination effect. The granular neural network achieved an accuracy of 94.86% under this combination, which was 6.54%, 10.16%, and 5.8% higher than that using single shape, color, and texture features, respectively. Meanwhile, the performance of this granular neural network model was also superior to that of other mainstream algorithms, with an accuracy improvement of 2.96%, 3.62%, 2.53%, 2.33%, and 3% when compared with support vector machines, random forests, gradient boosting decision trees, extreme gradient boosting, and standard neural networks, respectively. The combined use of the feature combination method and the granular neural network model proposed in this study enables accurate identification of soybeans from different geographical origins, providing new solutions and technical ideas for the geographical origin traceability of agricultural products.

Edible salt, as a necessary mineral carrier with consistent daily intake in humans, may introduce trace natural radionuclides (238U, 226Ra, 232Th, and 40K) due to its diverse sources (sea salt, lake salt, and rock salt) and processing types (iodized and low-sodium), posing potential risks to food safety. This study systematically assessed dietary exposure to natural radionuclides from commercial edible salts in China from the perspectives of food safety and nutritional risks, analyzed the effect of processing techniques and geological sources on 40K levels in low-sodium salts (20%–35% potassium chloride substitution), and evaluated their safety based on human potassium metabolism regulation. Twelve mainstream edible salts from the Chinese market were selected and measured for activity concentrations of 238U, 226Ra, 232Th, and 40K using high-purity germanium (HPGe) γ-spectrometry. Dose-response models were applied to calculate radium equivalent activity, internal hazard index, and annual effective dose for carcinogenic risk assessment. The results showed that the 40K activity in low-sodium salts was markedly elevated (average 4 523 Bq/kg, approximately 100-fold higher than 45.3 Bq/kg for non-low-sodium salts), whereas other nuclide activities remained below the global averages reported by the United Nations Scientific Committee on the Effects of Atomic Radiation (UNSCEAR), indicating they are within a safe range. This elevation stemmed from increased potassium content due to KCl substitution; however, given renal homeostatic regulation, the annual effective dose increment was less than 0.1 mSv, so that the risks were controllable; low-sodium rock salt exhibited lower radioactivity than did low-sodium lake and sea salts, which can be attributed to 40K migration induced by crustal compression during rock salt formation. Mainstream edible salts currently on the market pose minimal radioactive health risks and are safe for long-term consumption.

Objective: This study explored experimental methods for selenium speciation analysis using high performance liquid chromatography coupled to atomic fluorescence spectrometry (HPLC-AFS) under different conditions, with the aim of identifying optimal conditions for improved efficiency, peak shape and resolution, and establishing a method for determining selenium species in tea. Methods: After passing the sample through a 0.22 μm filter membrane, five selenium species, selenocystine (SeCys2), methyl-selenocysteine (MeSeCys), selenite (Se(IV)), selenomethionine (SeMet), and selenate (Se(VI)), were separated by HPLC using a PRP-X100 ion-exchange column. The five selenium species were completely separated within 9 min via gradient elution using two mobile phases: (A) 40 mmol/L diammonium hydrogen phosphate + 5 mmol/L citric acid, pH 4.3, and (B) 60 mmol/L diammonium hydrogen phosphate + 5 mmol/L citric acid, pH 4.3. They were subsequently detected by AFS. Results: Within the concentration range of 2–100 μg/L, the standard curves for the five selenium species exhibited good linearity, with correlation coefficients not less than 0.999 4. The method detection limits ranged from 0.004 to 0.014 mg/kg. Under optimized conditions, recoveries from spiked sampled ranged from 80.2% to 108.0% with relative standard deviations (RSDs) of 1.1%–8.2%. Conclusion: This method effectively improves the detection efficiency of selenium species using HPLC-AFS and shortens the retention time, and can be widely applied for the determination of selenium species in tea.

Polyphenols, as plant secondary metabolites, possess various biological activities such as antioxidant, anti-inflammatory, and antibacterial effects. Plant proteins, owing to their wide availability, nutritional richness, and environmental sustainability, exhibit great application potential in the food and pharmaceutical fields. Interactions between polyphenols and plant proteins significantly modulate the structure and functional properties of their complexes, providing a theoretical foundation for constructing efficient nano-delivery systems. This article systematically reviews the fundamental characteristics of polyphenols and plant proteins, with a focus on the molecular mechanisms of the non-covalent and covalent interactions between them. It further analyzes the influencing factors and research methods of polyphenol-plant protein interactions. On this basis, the application status of polyphenol-plant protein complexes in nano-delivery systems is discussed. This review aims to offer a reference for further research on polyphenol-plant protein complexes and their applications in food science and biomedicine.

Germination is a key biological process to improve the nutritional quality and functional properties of grains. In recent years, with their advantages of environmental friendliness and pollution-free nature, physical technologies such as magnetic field, electric field, microwave, and irradiation (ultraviolet, infrared/near-infrared) have been gradually applied to improve the quality and efficiency of grain germination. Magnetic field, electric field, and microwave exert their effects mainly through non-thermal mechanisms, while irradiation exerts both thermal and non-thermal effects. In this article, we systematically review the application effects and mechanisms of the four types of physical techniques in promoting grain germination. The results show that physical treatment with appropriate parameters can significantly improve the germination rate of grains, accelerate the germination process, and promote radicle elongation and biomass accumulation. By activating amylase, protease and key enzymes involved in the phenylpropanoid metabolic pathways, it can enrich bioactive components such as γ-aminobutyric acid, phenols, and flavonoids. It can also enhance the activity of antioxidant enzymes, reduce the content of malondialdehyde, and alleviate oxidative damage caused by lipid peroxidation. Its core mechanism involves the regulation of cell membrane structure and function, the activation of ion channels and signal transduction pathways, and the upregulation of the expression of germination and metabolism-related genes. Although physical technologies have broad prospects in the enrichment and processing of active substances in grain sprouts, they still face challenges in parameter standardization, in-depth analysis of the mechanism of action and large-scale application. This paper aims to provide theoretical support for the development of green and efficient grain processing technologies.

Flammulina velutipes polysaccharide (FVP), one of the major active components of F. velutipes, exhibit prominent immunomodulatory, anti-inflammatory, antioxidant, and antitumor activities. In this review, the extraction and purification processes of FVP as well as their fine structural characteristics are systematically summarized, and their molecular immunomodulatory mechanisms are analyzed with emphasis on five dimensions: immune organs, immune cells, pattern recognition receptors, signaling pathways, and intestinal microecology. Meanwhile, this review presents an in-depth discussion on the structure-activity relationship of FVP and an outlook on their application potentials in the fields of food, medicine, daily chemical products, and agriculture, aiming to provide scientific references for the valorization of FVP.

Whole grains retain the intact structures of the endosperm, germ, and bran, and are rich in bioactive substances such as dietary fiber and polyphenols, demonstrating significant effects on improving metabolic health, particularly delaying postprandial glycemic responses. Starch is the major nutrient component of whole grains, and its digestion rate is closely related to its glycemic index. Compared with refined grains, whole grains possess a natural matrix barrier formed by their intact kernel structure and endogenous non-starch components, thereby delaying starch digestion. However, current research has primarily focused on the effect of exogenous additives or individual components on starch digestion, while insufficient attention has been paid to the barrier effects arising from the in-situ matrix structures and components of whole grains. This review summarizes the intrinsic properties of the multi-scale matrix structure of grains, and elucidates the spatial distribution within the hierarchical structures of whole grains (such as starch granule-associated complexes, endosperm cells, and the aleurone layer) and their endogenous components (e.g., proteins, lipids, non-starch polysaccharides, and polyphenols), confirming that they are crucial factors determining the digestive properties of whole grains. Furthermore, it analyzes the changes in hierarchical structures and chemical components under processing conditions. The review further elaborates how endogenous components, including proteins, lipids, non-starch polysaccharides, and polyphenols, modulate starch digestion behavior by regulating gelatinization characteristics, molecular structure, digestive enzyme activity, and substrate accessibility. This review provides a scientific basis for the precise processing and nutritional modulation of whole grain products.

This study systematically analyzed the application status and quality control requirements of fat powder in foods for special medical purposes (FSMP). By statistically analyzing the data of FSMP approved by the State Administration for Market Regulation (SAMR), the study systematically sorted out the usage and species distribution of fat powder in different categories of FSMP, as well as the frequency and compliance of use of wall materials and food additives in FSMP. Furthermore, the study compared multiple national standards, industrial standards and group standards related to fat powder. By referring to the management requirements for FSMP in representative countries combined with the enterprise internal control standards accumulated in routine review work and industry research information, this study comprehensively discussed the quality control system of fat powder from multiple dimensions, including physicochemical indicators, contaminant, mycotoxin and microbial limits, pesticide residues, and other key indicators. Finally, specific recommendations on the application and quality control of fat powder in FSMP were put forward, including 1) incorporating the requirements for the type and content of fatty acids into the quality requirements of fat powder, 2) reasonably selecting wall materials and food additives for fat powder based on the nutritional needs of the target population and relevant regulatory requirements, 3) implementing hierarchical quality control of fat powder at the raw material and finished product stages, and 4) improving the limit requirements for 3-chloro-1,2-propanediol (3-MCPD) and its esters as well as glycidyl esters based on risk assessment. This study provides a scientific basis for the formulation of standards for the application and quality control of fat powder in FSMP, ensuring the quality safety and nutritional effectiveness of FSMP.

Polyhydroxybutyrate (PHB) is an important lipophilic carbon-based energy storage polymer in microbial cells. It is biodegradable and biocompatible, serving as a new type of prebiotic, also known as a “ketogenic substance”. PHB is a natural product existing in microorganisms. In food processing, PHB can be used as a functional additive, which can not only improve the texture and taste of foods, but also regulate the human intestinal microecology through its prebiotic function. Consequently, it plays a positive role in maintaining intestinal health and enhancing the body’s immunity. This article mainly reviews the functional mechanism, production and application of PHB in foods, and explores the production and optimization strategies for PHB. Through analyzing the functional mechanism of PHB as a prebiotic and its application effects in different fields, this article aims to provide a theoretical reference for the application research of PHB.

Starch is the most important plant-derived natural polysaccharide, and precise analysis of its complex multi-scale structures and efficient regulation of its functional properties are key challenges in starch research. Conventional analytical methods are constrained by low efficiency, limited throughput, and difficulty in quantifying the intricate “structure-function” relationships. Machine learning (ML), particularly deep learning (DL), offers revolutionary tools to address these challenges by leveraging its powerful capabilities in data-driven modeling and automatic feature extraction. This review systematically summarizes the advances in ML applications across the entire spectrum of starch research. It focuses on the critical roles of ML in the fundamental characterization of starch, including the rapid and non-destructive detection of starch composition and structure (covering spectral quantification and intelligent image analysis) as well as the analysis of its gelatinization process, and in the rational design of starch-based functional materials (covering formulation optimization, performance prediction, and generation of mechanistic hypotheses). The review aims to provide theoretical support for the intelligent and precise development of starch research.

Probiotics are susceptible to various factors such as temperature, oxygen, gastric acid, and bile salts during processing, storage, and gastrointestinal delivery, which often leads to reduced viability and bioactivity. This remains a core challenge hindering probiotics limiting the full exertion of their health-beneficial effects. Carrier encapsulation technology is considered an effective strategy to enhance the tolerance of probiotics and ensure their efficient intestinal-targeted delivery. In recent years, with the growing demand for sustainable and environmentally friendly materials, plant-based ingredients have demonstrated remarkable advantages in the field of probiotic encapsulation owing to their favorable gelation, emulsification, and film-forming properties. This article systematically reviews the encapsulation technologies commonly used for probiotic delivery and elucidates their characteristics and application limitations. It focuses on analyzing the functional properties of plant proteins, polysaccharides, and lipids in delivery carriers, as well as evaluating their effects on intestinal targeted delivery. Furthermore, the compatibility between different plant-based materials and delivery technologies is compared. Finally, the practical applications of plant-based encapsulated probiotics in the food sector are summarized, aiming to provide theoretical insights and practical guidance for the targeted design and development of sustainable encapsulation materials.