In this study, ‘Gala’, ‘Golden Dwarf’, and ‘Starking’ apples harvested at the mature stage were used as experimental materials to analyze the potential relationship between texture quality and cell wall polysaccharide contents. The structural differences in water-soluble pectin (WSP), chelating-soluble pectin (CSP), and sodium carbonate-soluble pectin (SSP) in the three cultivars were studied using atomic force microscopy (AFM). The results showed that the texture properties such as hardness, brittleness, chewiness, gumminess, and the contents of cell wall polysaccharides including starch, protopectin, WSP, CSP, SSP, cellulose, hemicellulose, and lignin in “Starking’ apple peel were higher than those of ‘Golden Dwarf’ apple peel. The contents of SSP, cellulose, and hemicellulose in ‘Gala’ apple pulp were higher than those in ‘Golden Dwarf’ apple pulp, which had lower hardness and brittleness, and the contents of protopectin and starch in the pulp were significantly higher than those in the peel. Correlation analysis showed that the hardness of the peel and pulp was significantly positively correlated with the contents of SSP, hemicellulose, and cellulose, and the hardness of the peel was significantly positively correlated with the chain height and width of SSP. AFM images revealed that WSP, CSP, and SSP in the three cultivars​ exhibited aggregate, branched, and dendritic structures, with significant structural differences among them. The size of WSP and CSP aggregates, pectin particle size, WSP chain height (> 375 nm), and chain width (> 800 nm) frequencies were higher in ‘Gala’ and ‘Starking’ apple peels than in ‘Golden Dwarf’ apple peel. The structure of SSP in all three cultivars was dendritic, while many disordered, intact long-chain structures surrounded the SSP major chain in ‘Gala’ apple peel and pulp. In contrast, the structure of SSP in ‘Golden Dwarf’ apple peel and pulp exhibited numerous short spike-like side chains around the major chain, and the structure of SSP in ‘Gala’ apple pulp contained more linear long chains and dense branched side chains. In summary, the content of cell wall polysaccharides and the structure of pectin are closely related to texture characteristics. Apple cultivars with higher cell wall polysaccharide contents and higher frequency of long-chain, wide-chain WSP, CSP and SSP may possess superior texture quality. These findings can provide data support for the appropriate storage of apples and the quality improvement of processed products, thus facilitating the specialization of apple varieties for processing.

The present study aimed to investigate the effects of smoking duration on the lipid oxidation and flavor of Chengkou traditional bacon. Changes in the degree of lipid oxidation, fatty acid composition, and volatile flavor composition were examined after different smoking durations (23, 26, 29, 32, and 35 d), and the correlation between lipid oxidation and flavor formation was analyzed. The results showed that acid value (AV), peroxide value (POV), and malondialdehyde (MDA) content all increased significantly with smoking duration (P < 0.05). The content of saturated fatty acids increased significantly (P < 0.05), and the content of unsaturated fatty acids increased significantly (P < 0.05) with prolonged smoking duration. A total of 49 flavor compounds were identified by gas chromatography-mass spectrometry (GC-MS), including 27 key flavor compounds such as nonanal, hexanal, 3-hydroxy-2-butanone, 2-hydroxy-3,4-dimethyl-2-cyclopenten-1-one, ethyl butyrate, ethyl hexanoate, hexanoic acid, guaiacol, and methyl thiohexanoate. Correlation​ analysis showed that the formation of volatile flavor compounds in the bacon was significantly correlated with the extent of lipid oxidation. In conclusion, moderate smoking (26–29 d) is beneficial for improving the quality and enriching the flavor profile of the bacon. This study provides a theoretical basis for process optimization and quality improvement of Chengkou traditional bacon.

This study examined the feasibility of using fatty acids (FAs) fingerprints for authenticity verification of traditional cream-based dairy products. A total of 252 samples of 14 categories of traditional handmade and factory-produced dairy products (traditional butter, Mongolian urum, cream, western butter, and raw milk) as well as non-dairy fat products (margarine, artificial cream, cream powder, non-dairy creamer, rapeseed oil, and beef fat) were collected for determination of FAs by gas chromatography (GC). Differential analysis of FAs was carried out. Orthogonal partial least squares-discriminant analysis (OPLS-DA), and hierarchical cluster analysis (HCA) were used to observe clustering characteristics and pattern similarity. Traditional and modern cream products, along with raw milk, were clustered in one region with a pattern similarity of 71.26%. Further analysis showed a trend of separation​ between traditional and modern cream products. Among traditional cream samples, Mongolian urum and cream were clustered closely, with a pattern similarity of 99.73%, while they were clearly separated from traditional butter. Beef fat, margarine, non-dairy creamer, cream powder, artificial cream and rapeseed oil were separated from dairy fat products, with a pattern similarity of 46.48%. Separate analysis of different types of butter, Mongolian urum, and cream revealed some overlap but distinct separation trends, indicating significant differences in raw materials and production processes, leading to overall differences in FA fingerprints. This study confirms the feasibility of using FA fingerprinting to authenticate traditional dairy cream products, providing reference data and an innovative method for establishing and improving standards for these products.

In this study, inclusion complexes of 5-heneicosylresorcinol (AR21) with α-, β-, and γ-cyclodextrin (CD) were prepared using the saturated aqueous solution method. The effect of varying molar ratio of AR21 to CD (1:1, 1:2, 1:3, and 1:4) on the encapsulation efficiency and structural characteristics of inclusion complexes was systematically investigated. The results demonstrated that all AR21/CD complexes exhibited favorable encapsulation performance, with encapsulation efficiencies exceeding 60%. Notably, the AR21/α-CD complex at a 1:4 molar ratio achieved the highest encapsulation efficiency of (92.35 ± 0.05)%. Structural characterization using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), 1H nuclear magnetic resonance (NMR), and density functional theory (DFT) calculations revealed significant structural differences between the inclusion complexes and their corresponding physical mixtures, confirming successful complex formation. Furthermore, the AR21/α-CD system demonstrated the best stability among all studied complexes.

Zein fibers (ZF) were prepared using an acetic acid aqueous solution (50%, V/V). Subsequently, composite aerogels consisting of ZF and carboxymethylcellulose-Na (CMC) were fabricated via the anti-solvent method and used as templates for oleogel preparation. The effects of pH and mass ratio of ZF to CMC in the aerogel precursor solution (at a fixed total concentration of 0.02 g/mL) on the density, porosity, microstructure, oil absorption capacity, and oil holding capacity of aerogels were investigated. The results indicated that complete fibrillation of ZF at 0.2 g/mL occurred after 6 h of incubation in an acetic acid aqueous solution at room temperature. The aerogel prepared at pH 3.5 with a ZF/CMC mass ratio of 1:1 displayed the highest oil absorption and oil-holding capacity. This aerogel could form self-supporting oleogels with high viscosity and good structural recovery capability when blended with soybean oil at mass ratios of 1:15, 1:20, and 1:25. Among them, the oleogel prepared at a mass ratio of 1:15 achieved an oil-binding capacity of 98.97%. Confocal laser scanning microscopy (CLSM) analysis revealed that the oil phase in the oleogel was uniformly entrapped within the three-dimensional (3D) network skeleton of the aerogel. This study demonstrates that the combination of fibrous zein and CMC can successfully enable the fabrication of aerogel materials featuring dense cross-linked networks and superior lipophilicity, thereby providing new insights for preparing oleogels and in-depth exploring the application potential of zein in food processing.

In this study, the structural characteristics, antioxidant, and hypoglycemic activities of glycoprotein from Nostoc sphaeroides Küting (GNSK) were evaluated. GNSK was extracted by ammonium sulfate precipitation and purified through hydroxyapatite and Sephadex G-100 column chromatography, yielding GNSK1. The structural and compositional differences between GNSK and GNSK1 were analyzed using chemical composition analysis, high-performance gel permeation chromatography (HPGPC), β-elimination reaction, ultraviolet (UV), Fourier transform infrared (FTIR), and circular dichroism (CD) spectroscopy. Their antioxidant activities were evaluated using the ferric reducing antioxidant power (FRAP), pyrogallol auto-oxidation, and 1,10-phenanthroline methods, and their hypoglycemic activities were assessed via α-amylase and α-glucosidase inhibition assays. The results indicated that both GNSK and GNSK1 were chromophore-containing glycoproteins dominated by carbohydrate moieties, with total carbohydrate contents 2.10- and 2.27-fold higher than those of protein, respectively. Their weight-average molecular masses were 67.843 and 21.098 kDa, respectively. Both glycoproteins featured O-type glycopeptide linkages and β-pyranose sugar chains. The secondary structure of GNSK was mainly α-helix, whereas that of GNSK1 was dominated by random coils. Both samples contained the same monosaccharides, but their molar ratios of monosaccharides differed. The molar ratio of mannose: glucuronic acid: glucose: galactose: arabinose in GNSK was 1:1.46:2.68:0.97:0.96, compared with 1:1.36:1.21:0.98:0.87 in GNSK1. Furthermore, 17 amino acids were identified in GNSK, whereas methionine was not detected in GNSK1. The proportions of hydrophobic amino acids in GNSK and GNSK1 were 21.75% and 32.59%, respectively. Both of them effectively scavenged superoxide anion and hydroxyl radicals, and inhibited α-amylase and α-glucosidase activities, with the purified glycoprotein fraction exhibiting enhanced antioxidant and hypoglycemic capacities. The antioxidant and hypoglycemic activities of GNSK may be attributed to a combination of factors including glucuronic acid, molecular mass, hydrophobic amino acids, and random coil structures. This study provides a theoretical basis for further development and utilization of N. sphaeroides Küting resources.

The effects of microwave and ultrasound pretreatments on the properties and structure of wheat bran protein/soybean protein composite gel induced by transglutaminase (TGase) were investigated. Meanwhile, in vitro release experiments were conducted to evaluate the controlled release of three composite gels (microwave-treated, ultrasound-treated, and untreated) loaded with riboflavin. The results showed that compared with the untreated control, both ultrasonic-modified and microwave-modified wheat bran/soybean mixed protein gel (UWSPG and MWSPG) exhibited a significant improvement in texture properties, water-holding capacity, surface hydrophobicity, and intermolecular forces (P < 0.05). The hardness, water-holding capacity, surface hydrophobicity, and hydrophobic interactions of UWSPG and MWSPG increased by 111.95% and 179.97%, 21.72% and 32.43%, 101.56% and 135.67%, 153.85% and 275.27%, respectively, and the content of free sulfhydryl groups decreased significantly (P < 0.05) compared with those of the control. Amino acid composition analysis, fluorescence spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and microscopic protein mixture, which was conducive to the formation of protein gels, and microwave treatment resulted in the formation of a denser, more uniform and more stable three-dimensional network structure. compared with the unmodified composite gel, the encapsulation efficiency of riboflavin in UWSPG and MWSPG increased by 4.23% and 8.42%, and the loading capacity by 10.05% and 14.22%, respectively. When the digestion time was 300 min, the release rates of riboflavin loaded in the unmodified, ultrasonic-modified, and microwave-modified gels were (87.25 ± 1.48)%, (81.03 ± 2.56)%, and (67.34 ± 2.72)%, respectively. Therefore, the microwave-modified gel exhibited more stable controlled release of riboflavin.

Meyerozyma caribbica is an antagonistic yeast used for biocontrol, which has demonstrated significant control efficacy against postharvest blue mold of pears caused by Penicillium expansum. Storage experiments confirmed that M. caribbica effectively reduced the incidence of postharvest natural decay of pears with no significantly negative impact on postharvest fruit quality throughout the storage period. In order to further analyze the molecular mechanism of M. caribbica-induced enhancement of disease resistance in pears, this study conducted a systematic transcriptomic analysis of gene expression in M. caribbica-treated pears using high-throughput transcriptome sequencing technology. The results showed that M. caribbica treatment induced upregulation ​of genes related to the plant-pathogen interaction pathway, phytohormone signaling pathway, and reactive oxygen species (ROS) metabolism pathway in pears, as well as those related to the synthesis of resistance substances. These synergistic regulatory effects on gene expression enhanced the response of pears to environmental stress, improved defense mechanisms and disease resistance, and significantly improved the antioxidant capacity and biosynthesis of resistance substances, thereby strengthening postharvest resistance to pathogen infection. This study comprehensively elucidated the effects of M. caribbica on the postharvest quality of pears during storage, and revealed the molecular mechanisms underlying M. caribbica-induced improvement of disease resistance in pears at the transcriptome level.

In this study, the effects of salt concentration (3% (K3), 6% (K6), and 9% (K9)) on the dynamic changes in microbial communities, the accumulation of flavor compounds, and the correlation between them during sour fish fermentation were investigated using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). The results showed that salt addition significantly regulated the structure and diversity of the microbial community. Firmicutes was the dominant phylum during fermentation, while the core dominant genera varied with salt concentration. The low-salt group (K3) exhibited higher contents of organic acids, whereas ​the total content of volatile flavor substances was significantly higher in the medium- and high-salt groups (K6 and K9) than in the low-salt group. A total of 93 volatile flavor compounds were identified, with esters, alcohols, and aldehydes being the major contributors. Characteristic flavor compounds showed salt concentration specificity. Moreover, a significant and specific correlation was observed between microorganisms and characteristic flavor substances. This study provides a theoretical basis and practical guidance for the standardization of sour fish production and the optimization of its flavor.

In this study, the acetolactate synthase-encoding genes (BsALS and PpALS) of two high-yield acetoin-producing strains obtained in our laboratory, Bacillus subtilis JN17 and Pediococcus pentosaceus JXQ20, were cloned and heterologously expressed and their enzymatic properties and structural characteristics were systematically characterized. The results showed that B. subtilis JN17 produced 18.158 1 g/L of acetoin, significantly higher than 0.044 2 g/L produced by P. pentosaceus JXQ20. The activities of BsALS and PpALS were 184.87 and 2.57 U/mg, respectively. Their optimal temperatures were 50 and 30 ℃, and optimal pH were 7 and 6, respectively, with BsALS exhibiting superior thermal and pH stability. Cs+ showed the strongest inhibition on BsALS, while Cu2+ significantly enhanced PpALS activity, and sodium dodecyl sulfate (SDS) completely inactivated both enzymes. BsALS retained 76.03% of its initial activity at 20% (V/V) ethanol, while PpALS lost all activity at 15% (V/V) ethanol. In the presence of 5% NaCl, BsALS maintained 52.42% of its original activity, compared with only 21.04% for PpALS. The Michaelis constants (Km) for BsALS and PpALS were 77.54 and 255.98 mmol/L, respectively, with maximum reaction rates (Vmax) of 595.14 and 19.04 U/mg, respectively. Structural analysis indicated the two ALSs differed in key amino acid residues that bind to thiamine diphosphate (ThDP) and Mg2+ as well as the number of formed hydrogen bonds, possibly explaining the significant differences in their catalytic performance and stability. These findings offer a theoretical foundation for the rational modification of acetolactate synthase and its application in food fermentation and industrial biosynthesis.

An aroma-producing yeast strain was isolated from bittern and identified as Saccharomycopsis fibuligera CAU752. The effect of fermentation by this strain on the flavor quality of Yunnan arabica coffee was investigated using the one-factor-at-a-time method and gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF-MS). The results showed that after 48 h of fermentation at 30 ℃ with an inoculum size of 0.1% (V/V), the contents of caffeine, trigonelline, and chlorogenic acid in the coffee significantly decreased by 53.8%, 33.6%, and 6.8% (P < 0.05), respectively, effectively reducing the bitterness and astringency. Newly formed volatile compounds, including diethyl succinate and linalool, were detected in the fermented coffee. Furthermore, the odor activity value (OAV) of methyl salicylate and phenethyl alcohol increased by 80.4% and 392.7%, respectively, imparting fruity, floral, and sweet flavor characteristics to the coffee. These results indicate that S. fibuligera CAU752 can serve as an excellent starter culture for the processing of coffee with high sensory quality.

In this study, the whole‑genome sequence of Schizosaccharomyces pombe JM2‑5, isolated from Nongxiangxing Baijiu Daqu, was obtained the Illumina NovaSeq and PacBio Sequel platforms. Its genetic background and metabolic potential were systematically explored through functional annotation, analysis of metabolic pathways related to acid and alcohol production, and comparative genomic analysis. The genome of JM2‑5 was 12.63 Mb in size with a GC content of 36.09%. Functional annotation showed that the genome contained numerous genes involved in the metabolism of carbohydrates, lipids and amino acids, providing plentiful precursors for ester synthesis. Metabolic pathway reconstruction indicated the strain had complete metabolic networks ​ enabling the synthesis of ethanol, acetic acid, and lactic acid, and various short-chain fatty acids from sugars. Multiple genes encoding esterases (carboxylesterase, arylesterase, and feruloyl esterase) and short-chain fatty acid (SCFA) transporters were identified; some esterases were predicted to be localized extracellularly, suggesting the strain’s potential for synergistic intracellular and extracellular ester production. Comparative genomic analysis further revealed that JM2‑5 retains core gene clusters of S. pombe for environmental stress response and exhibits significant expansion of gene families related to DNA repair (e.g., nucleotide excision repair of UV damage), which may provide an important genetic basis for the adaptation of JM2‑5 to the complex environment of Daqu. In conclusion, S. pombe JM2‑5 possesses strong capabilities for acid production, alcohol production, and ester synthesis, and its genomic characteristics provide a genetic foundation for elucidating​ the ester-producing mechanism and biological functions of this strain during Baijiu brewing.

To enhance the hydroxytyrosol (HT) biosynthesis efficiency of Bacillus licheniformis, transcriptomic and metabolomic differential analyses were performed on samples collected at three fermentation stages: 14 h (biosynthetic phase), 16 h (stagnant phase), and 18 h (secondary biosynthetic phase). In the stagnant phase, the expression levels of Embden-Meyerhof-Parnas (EMP) pathway-related genes including pgi, fbaA and pdhC were down-regulated by 42.4%–80.9%, accompanied by a 14%–16% reduction in the intracellular abundances of glucose and pyruvate. The expression levels of the zwf, tkt and gndA genes were down-regulated by 64.1%–95.6%, and the abundances of ribose 5-phosphate and sedoheptulose 7-phosphate were increased by 97% and 68%, respectively. The expression levels of the citA, icd, sdhA and mdh genes were down-regulated by 75.0%–92.1%, leading to a 37%–47% decrease in the levels of isocitrate, succinate, fumarate, and malate. The expression levels of the organic acid transporter genes yhfQ, maeN, and cimH were down-regulated by 71.9%–73.0%. The expression levels of the oxidative phosphorylation genes atpA, ctaE and sdhB were down-regulated by 89.5%–92.2%, and those of the HT biosynthetic genes aroCDK, yugJ and hpaC by 53.3%–96.6%. These results demonstrated that cellular carbon metabolism and energy metabolism were severely restricted during the stagnant phase. After oxygen supply was enhanced at 17 h, the expression levels of pgi and fbaA were increased by 356%–994%, those of zwf, tkt and gndA by 301%–4 084%, those of pdhC, citA, icd, sdhA, lpdV, nadB, and rocG by 204%–2 325%, those of atpA, ctaE and sdhE by 443%–1 245%, and those of aroA, aroC, tyrA and hpaC by 244%–736%; the expression level of the citrate transporter gene cimH was up-regulated by 10-fold, while that of the β-oxidation gene fadABDN was down-regulated by 94.1%–99.1%. The intracellular abundances of pyruvate, glyceraldehyde 3-phosphate, citrate, oxalosuccinate, fumarate, malate and ribose 5-phosphate were increased by 10%–125% compared with those at 16 h (stagnant phase). Collectively, elevated aeration effectively boosted the efficiency of glycolysis and the pentose phosphate pathway (HMP), and revealed the potential of citrate and fatty acids to participate in carbon metabolism. On this basis, an optimized fermentation strategy integrating pH-controlled citrate supplementation and soybean oil addition was established. Using this strategy an HT yield of 7.21 g/L was achieved, which was 106.6% higher than that of the control group (3.49 g/L). This study provides a valuable reference for the industrial fermentative production of HT.

This study aimed to elucidate the synergistic metabolic mechanism of a caproic acid-producing microbial community from pit mud of nongxiangxing baijiu. Metagenomics, metatranscriptomics, and metaproteomics were integrated to systematically investigate the succession of microbial community structure, the expression of functional genes, and their correlation with caproic acid synthesis during the fermentation process. The results showed that lactic acid was rapidly consumed in the early stage, acetic acid accumulated continuously, butyric acid increased rapidly in the early stage and then stabilized in the middle stage, and the caproic acid yield rose rapidly in the early and middle stages, reaching 14.53 g/L, and stabilized in the late stage. The fermentation process could be divided into three stages: adaptation (0-2 h), rapid synthesis (2-12 h), and stationary (12-24 h). The rapid synthesis of caproic acid relied on the highly expressed reverse β-oxidation system in the inoculum; the substrates were almost exhausted at the stationary stage, leading to the cessation of caproic acid production, and the microbial community underwent reprogramming of lipid metabolism, carbohydrate metabolism, and other pathways to adapt to substrate deficiency. A total of 12 core functional genera were detected by multi-omics, including Anaerococcus, Pseudoramibacter, Xylanivirga, Eubacterium, Peptoniphilus, Clostridium, Caproiciproducens. Species functional contribution analysis, metabolic pathway analysis and Spearman correlation analysis showed a precise functional division of labor among the microbial community: Pseudoramibacter, Eubacterium and Tetragenococcus were responsible for converting acetyl-CoA into acetoacetyl-CoA and other intermediates to provide precursors for carbon chain elongation; Peptoniphilus predominantly produced butyryl-CoA and butyric acid; Anaerococcus, Xylanivirga, Garciella, Clostridium and Finegoldia jointly undertook the core catalytic reaction extending butyryl-CoA to hexanoyl-CoA and the function of product efflux, serving as the executors of caproic acid synthesis; Caproiciproducens synthesized caproic acid independently through the fatty acid biosynthesis pathway. Together, they formed a metabolic network with a clear functional division of labor. This study revealed the temporal succession pattern and metabolic functional network of the caproic acid-producing microbial consortium from a multi-omics perspective, providing a solid theoretical basis and data support for an in-depth understanding of the microbial synergistic mechanism of caproic acid biosynthesis and the precise regulation of the fermentation process.

Objective: To investigate the antagonistic effect and mechanisms of chlorogenic acid (CGA) on testicular dysfunction induced by the food contact chemical bisphenol F (BPF). Methods: Core targets were identified using Gene Ontology (GO) functional enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses based on network toxicology and network pharmacology approaches, followed by validation via molecular docking. A subacute exposure model in rats was established by continuous oral administration of BPF for three months. Hematoxylin-eosin (HE) staining was used to observe pathological changes in testicular and epididymal tissues, and Papanicolaou staining was used to examine sperm morphology in the rat epididymis. An enzyme-linked immunosorbent assay (ELISA) was used to measure the serum levels of C-reactive protein (CRP), interleukin-1β (IL-1β), malondialdehyde (MDA), and testosterone (T). Western blotting (WB) analysis was used to detect the expression levels of proteins in the phosphoinositide 3-kinase/protein kinase B (PI3K/AKT) signaling pathway, as well as the expression levels of estrogen receptor 1 (ESR1), B-cell lymphoma 2 (BCL-2), and BCL-2-associated X protein (BAX). Results: We identified 75 overlapping targets for testicular damage induced by CGA and BPF, and the core targets included ESR1, BCL-2, AKT1, and HSP90AA1. GO functional analysis showed that CGA was primarily involved in biological processes such as oxidative stress response, peptide hormone signaling, and apoptosis regulation; KEGG pathway enrichment indicated that the PI3K/AKT signaling pathway was a key pathway. Molecular docking revealed that the binding energies between the target proteins and the small molecules were all ≤ –5.0 kcal/mol, and CGA exhibited significantly stronger binding affinities for key targets such as ESR1, BCL-2, EGFR, and HSP90AA1 compared with BPF. Animal experiments demonstrated that compared with the BPF group, the CGA group showed significantly lower serum levels of MDA, IL-1β, and CRP in rats (P < 0.01), while T levels were significantly elevated (P < 0.01). Furthermore, CGA intervention significantly improved BPF-induced testicular histopathological damage and sperm abnormalities, with the most pronounced effects observed in the high-dose group. Protein analysis of the key PI3K/AKT signaling pathway in testicular tissue revealed significant upregulation of p-PI3K/PI3K, p-AKT/AKT, and BCL-2/BAX protein expression (P < 0.05), and the number of TUNEL-positive cells was significantly reduced (P < 0.01). Conclusion: CGA may mitigate BPF-induced testicular injury by multi-target regulation of the PI3K/AKT signaling axis, alleviating oxidative stress and inhibiting apoptosis.

This study investigated the repairing effect and underlying mechanism of peptides derived from Cucumaria frondosa tentacles peptides (CFTPs) on reproductive damage experimentally induced by cyclophosphamide (CTX) in male mice. The results demonstrated that CFTPs significantly regulated hormone levels in mice with CTX-induced reproductive injury, with the high-dose group exhibiting the most pronounced effects (P < 0.000 1). Following CFTPs intervention, the levels of testosterone and free testosterone in mice increased by 95% and 78%, respectively, while follicle-stimulating hormone and luteinizing hormone levels decreased by 33% and 37%, respectively. Furthermore, CFTPs improved erectile dysfunction by increasing nitric oxide levels and reducing phosphodiesterase-5 levels in penile tissues. Additionally, CFTPs alleviated oxidative stress by enhancing the activities of glutathione peroxidase and catalase, as well as the expression of proteins related to testosterone synthesis. CFTPs significantly increased the richness and diversity of the gut microbiota in mice, elevated the relative abundance of Bacteroidota and Firmicutes, and suppressed the proliferation of opportunistic pathogens such as Enterobacteriaceae, thereby reversing microbiota dysbiosis induced by CTX. Untargeted metabolomics showed that CFTPs regulated the arachidonic acid metabolic pathway through multiple targets, alleviated oxidative stress, restored hormonal balance and cell membrane stability, and ultimately enhanced the reproductive function of male mice. In conclusion, CFTPs have the potential to ameliorate reproductive damage in male mice, laying the foundation for the development of CFTPs as ingredients of functional foods to enhance reproductive health.

In this study, high-purity phosphatidylglucoside (PtdGlc) was prepared via phospholipase D-mediated enzymatic conversion, and its major structures were identified as C16:0/18:2-PtdGlc and C18:2/18:2-PtdGlc. A systematic investigation was then conducted on the effect of PtdGlc on glycolipid metabolism and the underlying mechanisms. First, the dual-luciferase reporter gene assay was employed to detect the impact of PtdGlc on the transcriptional activity of peroxisome proliferator-activated receptor γ2 (PPARγ2), revealing that PtdGlc transcriptionally activated PPARγ2. In addition, we evaluated the regulatory effect of PtdGlc on glycolipid metabolism disorders induced by a high-fat and high-sugar diet in mice. The results demonstrated that PtdGlc effectively reduced the fasting blood glucose and insulin levels in mice fed a high-fat and high-sugar diet by activating PPARγ and the expression of its downstream genes (Adpn, Acc1, Ap2), thereby significantly improving glucose tolerance and insulin sensitivity, and its activity was superior to that of phosphatidylcholine. Moreover, PtdGlc intervention notably decreased body mass and serum triglyceride and total cholesterol levels in mice. Most importantly, dietary intervention with PtdGlc could significantly suppress the appetite of mice via upregulation of the brain-derived neurotrophic factor (BDNF)/tropomyosin receptor kinase B (TrkB) signaling pathway, thereby reducing energy intake and avoiding the side effect of weight gain induced by traditional PPARγ agonists. The findings of this study provide a theoretical basis for the development of PtdGlc-based health foods for regulating glucose and lipid metabolism.

In this study, octacosanol (OCT) was evaluated for its ameliorative effect on exercise-induced fatigue in mice via behavioral and biochemical indices. The results showed that OCT significantly increased the rate of body mass gain, forelimb grip strength, exhaustive swimming time, total moving distance, and activity frequency in fatigued mice. Meanwhile, it markedly decreased the levels of blood lactic acid (BLA), lactate dehydrogenase (LDH) and malondialdehyde (MDA), and elevated the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Using network pharmacology, 327 potential anti-fatigue targets of OCT were identified, with 248 potential target proteins obtained from further analysis. Gene Ontology (GO) functional enrichment analysis identified 329 biological processes, 29 cellular components, and 67 molecular functions. Through network topological analysis, a total of 19 core targets were identified. Molecular docking results revealed that OCT had the highest binding affinity for the core anti-fatigue target proteins epidermal growth factor receptor (EGFR), nitric oxide synthase 3 (NOS3), protein kinase C alpha (PRKCA), and v-rel reticuloendotheliosis viral oncogene homolog A (RELA). Additionally, 16S rRNA sequencing analysis demonstrated that OCT had beneficial regulatory effects on the gut microbiota at the phylum, family, genus, and operational taxonomic units (OTUs) levels, significantly increasing the relative abundance of Lactobacillus, Alloprevotella, and Bacteroides. In conclusion, OCT may exert its anti-fatigue function by reshaping the gut microecosystem through a multi-target mechanism.

To investigate the effects of processing technologies on dairy matrix structure and protein digestion and absorption, this study combined an in vitro simulated gastrointestinal digestion model with in vivo experiments in mice to systematically compare the differences in microstructural characteristics and protein digestion and absorption behaviors of typical liquid dairy products (milk) and a semi-solid dairy product (stirred yogurt). The results showed that the intensity of heat treatment affected the proteolytic kinetics of milk; the protein hydrolysis rate of milk treated at 135 ℃ for 2 s (M2) was faster than that of milk treated at 72 ℃ for 15 s (M1), but no significant difference in in vivo amino acid absorption was observed between the two milks. Compared with liquid milk products, the loose and porous gel network structure of yogurt significantly increased the accessibility of proteins to proteolytic enzymes during the gastric digestion phase, thereby accelerating protein hydrolysis. The degree of protein hydrolysis of yogurt at the gastric stage was significantly increased by 75.80% and 155.84% compared with M1 and M2, respectively. Moreover, the proportion of small molecule peptides (< 1 000 Da) in the digested products of yogurt increased by 34.75% and 36.42% compared with those of M1 and M2, respectively. In addition, yogurt digestion produced three unique bioactive peptides and 13 peptides with potential bioactivity. In vivo experiments further confirmed that postprandial plasma total amino acids and essential amino acids levels in mice were significantly elevated by 29.18% and 20.36% after ingestion of yogurt compared with M1, respectively, while the level of branched-chain amino acids was increased by 14.50% compared with M2. In conclusion, protein pre-hydrolysis induced by fermentation, together with the formation of a gel network structure, synergistically promoted the digestion and absorption of milk proteins, whereas increasing the intensity of heat treatment alone accelerated protein hydrolysis but had limited effects on improving amino acid absorption levels. This study provides a scientific basis for elucidating the regulatory effect of processing on dairy matrix structure and the mechanisms underlying milk protein digestion and absorption.

Differences in the composition of small molecule metabolites in Brassica napus L. cultivars used as both vegetables and oil crops across different growth stages remain unclear. To address this problem, the present study analyzed B. napus L. cv. Dadi 199 using quantitative 1H nuclear magnetic resonance (1H NMR) and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). We identified 27 significantly differential small molecule metabolites, including amino acids, organic acids, and phenolic metabolites, across the seedling, budding (stems and leaves), and flowering stages. Different classes of metabolites exhibited distinct stage- and tissue-specific accumulation patterns. Specifically, secoisolariciresinol was determined as a seedling stage-specific metabolite, while the leaves at the budding stage showed higher amino acid levels, and the flowering stage demonstrated significant accumulation of certain flavonoid and phenolic metabolites. Metabolites closely linked to the growth and development of rapeseed were primarily involved in the phenylalanine, tyrosine, and tryptophan biosynthesis pathways. This study provides foundational data for developing methods to comprehensively assess the nutritional composition and quality of rapeseed at different growth stages.

This study aimed to investigate the influence of geographical origin on the volatile components of Chinese jujube extract. An ultrasonic-assisted hot reflux extraction method was used to prepare ethanol extract from jujube samples collected from Akesu and Ruoqiang in Xinjiang (XJAKS and XJRQ), Yinchuan in Ningxia (NXYC), Xinzheng in Henan (HNXZ), and Qingyang in Gansu (GSQY), followed by analysis of volatile components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that 1) a total of 50 volatile components were identified in all jujube extracts, with both the number and amount of ketones accounting for the highest proportion of the total volatile components and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one being the most abundant, followed by acids and aldehydes such as capric acid, lauric acid, and furfural; 2) GSQY contained the largest number of volatile components, with the highest content of aroma components contributing to caramel and baked aromas and a lower content of non-aroma substances such as hydrocarbons, while XJRQ had the fewest volatile components and the lowest content of aroma components; 3) significant differences existed in the volatile components of XJAKS, HNXZ, and GSQY, while the differences in volatile components between XJRQ and NXYC were relatively small; and 4) Based on variable importance in projection (VIP) values, 21 compounds, including 2-ethoxy-4-ethyl-2,3-dihydrofuran, octadecane and benzaldehyde, were identified as key factors in distinguishing the geographical origins of Chinese jujubes. This study provides a theoretical basis and practical guidance for the processing, utilization and raw material selection of Chinese jujube extracts.

This study investigated the effects of different spreading treatments on the quality of green tea made from the tender shoots of the albino variety ‘Huangshan Baicha No. 1’. The results showed that when the dynamic spreading time was greater than 2 hours, the green tea’s flavor quality, characterized by fresh fragrance and mellow taste, was significantly reduced. The volatile metabolite profile indicated that dynamic spreading led to a significant decrease in the content of aldehydes, ketones, and esters in ‘Huangshan Baicha No. 1’ green tea; multivariate statistical analysis and metabolic mechanism analysis showed that dynamic spreading led to changes in fatty acid and carotenoid metabolism, resulting in differential accumulation of key aroma substances such as nonanal, octanal, and β-ionone. These metabolic differences were the key factors affecting the aroma and flavor quality of the tea. The non-volatile metabolite profile showed that dynamic spreading caused a significant decrease in the total contents of amino acids and flavonoids (and flavonoid alcohols), and a significant increase in the contents of catechin polymers, caffeine, phenolic acids, tannins in the green tea. Based on their variable importance in projection (VIP > 1), P ≤ 0.05, and their correlation with sensory taste evaluation, glutamic acid, arginine, procyanidin B1, theaflavin, and theaflavin-3,3’-digallate were identified as the key contributors to the differences in the fresh, mellow, and bitter astringent taste of ‘Huangshan Baicha No. 1’ green tea; metabolic mechanism analysis showed that the degradation and transformation of glutamic acid and the oxidation polymerization of catechins were the key pathways causing the differences in taste of ‘Huangshan Baicha No. 1’ green tea. The research results reveal the impact mechanism of dynamic spreading on the formation of the quality and flavor of ‘Huangshan Baicha No. 1’ green tea, providing a theoretical basis for understanding the quality formation mechanism during albino green tea processing and for the optimization of the spreading process.

The aim of this study was to investigate the effects of different aroma-firing​ temperatures on the aroma quality of Sichuan Congou black tea. Three aroma-firing temperatures (60, 80, and 100 ℃) were evaluated. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS), multivariate statistical analysis, and relative odor activity value (ROAV) analysis were employed to study the sensory quality, major biochemical components, and volatile metabolites of Sichuan Congou black tea. Sensory evaluation results showed that Sichuan Congou black tea baked at 100 ℃ achieved the highest overall sensory score and aroma score, exhibiting a citrusy candy-like aroma with a sweet note. Its tea polyphenol content decreased significantly, while its thearubigins (TRs), epigallocatechin (EGC), and catechin (C) contents increased significantly (P < 0.05) compared with the other treatments. A total of 246 volatile components and 75 differential metabolites were identified across all samples, the main ones being hydrocarbons, ketones, and alcohols. Cluster analysis revealed that control samples and samples baked at 60 ℃ were clustered into one group, while samples baked at 80 and 100 ℃ were clustered into another group. Based on ROAV analysis and flavor annotation, 19 compounds, including (E,Z)-2,6-nonadienal and 6-methyl-2-heptanone, were identified as the key differential aroma components for distinguishing Sichuan Congou black tea treated at different aroma-firing temperatures. Furthermore, decanal, p-cymene, (E)-3,7-dimethyl-2,6-octadienal, and 6-methyl-5-hepten-2-one played crucial roles in the formation of the citrusy candy-like aroma of Sichuan Congou black tea. This study provides a theoretical basis for the high-quality and efficient processing of Sichuan Congou black tea.

This study aimed to investigate the effect of ultrasound-assisted pulsed tumbling marination on the quality and protein characteristics of sauced beef. Three treatment groups were set up: untreated raw meat (SR), static marination (CT), and ultrasound-assisted pulsed tumbling marination (UT). Quality attributes measured included texture, shear force, pH, color, and free amino acids. Protein characteristics were studied by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity, endogenous fluorescence spectroscopy, carbonyl and sulfhydryl contents, scanning electron microscopy (SEM), and proteomics. The results showed that under the conditions of an ultrasound power of 255 W, a tumbling time of 3 h, and a sonication time of 108 min, ultrasound-assisted pulsed tumbling marination significantly improved the hardness, chewiness, tenderness, and color of sauced beef and increased the pH (P < 0.05). The tumbling marination increased total free amino acid content by 18.20% compared with traditional static marination. In addition, it significantly elevated the contents of all sweet and umami amino acids while significantly reducing the contents of several bitter amino acids (P < 0.05), thereby improving the product’s flavor. Moreover, the degree of protein degradation, β-sheet content, surface hydrophobicity, and carbonyl content (5.27 nmol/mg) were significantly increased, while total sulfhydryl content (23.27 nmol/mg) and free sulfhydryl content (20.83 nmol/mg) were decreased, indicating increased protein oxidation. The microstructure was loosened, promoting texture optimization. Proteomics analysis identified 541, 609, and 361 differentially expressed proteins in the SR vs CT groups, SR vs UT groups, and CT vs UT groups, respectively. Subsequently, bioinformatics analyses including Gene Ontology (GO) annotation, Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, and protein subcellular localization were performed. This study provides a theoretical basis for the application of ultrasound technology in meat product processing. In the future, process parameters can be further optimized, the technology can be extended to other meat products, and its combination with multi-omics can be used to deeply analyze the quality regulation mechanism.

This study investigated the effects of different electron beam irradiation doses (1, 2, 3, and 4 kGy) on the sterilization, sensory quality, stability, and flavor of ‘Shine Muscat’ grape puree. Heat treatment (at 70 ℃ for 10 min) was used as the control. The results indicated that an appropriate dose of electron beam irradiation achieved commercial sterility while reducing the tannin content, viscosity, turbidity, particle size and sedimentation rate of grape puree, thereby improving its stability. Electronic nose, electronic tongue, and sensory evaluation results indicated that compared with heat treatment, electron beam irradiation better preserved the sensory quality of the puree and endowed it with a unique taste and flavor. Volatile components of grape puree were detected using gas chromatography-ion mobility spectrometry (GC-IMS), revealing butanal and 2-ethylfuran to be distinctive flavor markers for irradiation treatment. This study provides a non-thermal technical reference for addressing the problem of quality deterioration in grape puree caused by traditional thermal sterilization and repeated freeze-thaw cycles.

This study investigated the regulatory effect of gaseous chlorine dioxide (ClO2) on postharvest ripening of ‘Narcissus’ and ‘Tainong No.1’ mangoes and the cultivar-dependent responses of mangoes to this disinfectant. Mango fruits were treated with 20 mg/L gaseous ClO2, and changes in physicochemical quality attributes and physiological metabolism were systematically evaluated. The results showed that both gaseous ClO2 and ethephon treatments significantly accelerated the ripening process of the two cultivars. With prolonged storage, the pulp gradually turned yellow, accompanied by increases in total carotenoids, total soluble solids, and soluble sugar contents, while fruit firmness, titratable acidity, and starch content decreased in both cultivars. Notably, gaseous ClO2 treatment exerted a more pronounced promotive effect on carotenoid accumulation in ‘Tainong No.1’ mango. Moreover, fruits treated with gaseous ClO2 exhibited higher sweetness compared with those treated with ethephon. Gaseous ClO2 significantly increased the contents of sucrose, fructose, and glucose in both cultivars, with a stronger enhancement of fructose accumulation in ‘Narcissus’ mango and sucrose accumulation in ‘Tainong No.1’ mango. Meanwhile, gaseous ClO2 treatment effectively promoted the accumulation of key aromatic compounds including alcohols, ketones, and terpenes in the two cultivars. It also significantly promoted the accumulation of key ester and aldehyde compounds in ‘Tainong No.1’ mango fruits, thereby enhancing their contribution to the overall aroma. In addition, gaseous ClO2 treatment increased respiratory intensity and ethylene release rate in both cultivars and advanced their peaks by 0.5 days. Compared with ethephon treatment, gaseous ClO2 treatment resulted in lower fresh mass loss in both cultivars, and the residual chlorine dioxide levels in fruits complied with international safety standards. Overall, gaseous ClO2 shows great potential as a postharvest ripening agent for mango. This study provides a theoretical basis for the application of gaseous ClO2-induced ripening strategies considering cultivar-specific responses.

This study investigated the regulatory mechanisms of a composite film loaded with epigallocatechin gallate (EGCG) and thyme essential oil (TEO) on the cuticular wax and storage quality of post-harvest blueberries, providing theoretical and practical support for the optimization of blueberry post-harvest preservation technology. The results indicated that the composite film effectively slowed the decline in the total wax content of blueberry peels, while maintaining the proportion of key functional components in the cuticular wax, retaining its microstructural integrity, and significantly inhibiting the downregulation of wax-related genes in the VcKCS family. Regarding fruit quality, on the 6th day of storage, the composite film treatment effectively delayed the decline in blueberry firmness and inhibited the increase in rot incidence and mass loss, thereby helping maintain blueberry fruit quality. Furthermore, a decrease in the total wax content of blueberry peels during storage resulted in a decline in their L* value, and the treatment effectively mitigated this color deterioration. Further correlation analysis revealed that the total wax content of blueberry peels was significantly positively correlated with fruit firmness, L* value, and mass loss rate, and was significantly negatively correlated with rot incidence. This indicates that the stability of cuticle wax was key to maintaining fruit quality during storage. In summary, the composite film indirectly mitigates the decline in the total wax content and structural deterioration by delaying overall fruit senescence and regulates the expression of related genes to enhance the fruit’s barrier function, thereby delaying quality deterioration. This finding provides a reliable technical reference for the postharvest preservation of blueberries.

This study selected Taiping eggs and commercial eggs (as a control) and stored them at 4 ℃ for 30 days. Quality parameters, including egg quality, egg white gel properties, and eggshell ultrastructure, were measured periodically (at 1, 15, and 30 days). The dynamic quality changes of the two kinds of eggs during low-temperature storage were compared to identify the distinctive quality characteristics of Taiping eggs. Furthermore, high-throughput sequencing was employed to track the microbial community succession in Taiping eggs throughout storage, and the correlation between the microbial community and freshness indicators was analyzed. The results showed that the albumen height, eggshell thickness, Haugh unit (HU) and gel water-holding capacity decreased significantly (P < 0.05), while the albumen pH and gel chewability increased significantly (P < 0.05) with storage time. The mass loss rate, air chamber height, pH, total volatile basic nitrogen (TVB-N) content of Taiping eggs significantly increased, and the yolk index significantly decreased (P < 0.05). Compared with commercial eggs, Taiping eggs had significant advantages in yolk color, albumen height, HU, gel hardness, water-holding capacity and eggshell structure (P < 0.05). The microbial community analysis of Taiping eggs revealed that Brevundimonas exhibited a V-shaped trend during storage; Pseudomonas decreased significantly in the first 15 days, while Alkanindiges proliferated markedly in the last 15 days (P < 0.05). Acinetobacter, Alkanindiges, Brevundimonas, Chlorobium, and Bacteroides were significantly correlated with the freshness of Taiping eggs. The findings will provide a theoretical basis​ for optimizing the preservation of Taiping eggs and developing specialty products derived from Taiping eggs.

Nitrofurantoin (NFT) is a nitrofuran antibiotic with potential carcinogenicity and genotoxicity. Therefore, analysis of NFT residues in food and the environment is crucial. In this study, oxidation-engineered Ti3C2Tx MXene (O-TC) was combined with holey graphene oxide (hGO) to prepare an O-TC/hGO nanocomposite, which was then used to modify the surface of a glassy carbon electrode (GCE) to construct a highly sensitive electrochemical sensor (O-TC/hGO/GCE). The composite effectively inhibited the interlayer stacking of MXene, increased the specific surface area and electron transfer efficiency, and enhanced the electrocatalytic reduction performance toward NFT. Under optimized conditions, the sensor exhibited a linear detection range for NFT from 0.03 to 150 μmol/L, with a low limit of detection of 1.2 nmol/L and a sensitivity of 51.8 μA·L/(μmol·cm2). It also demonstrated good selectivity, reproducibility, and stability. The recoveries for spiked real samples (pork, beef, and mutton) ranged from 99.20% to 103.50%, indicating that this method was suitable for rapid and accurate detection of NFT in complex matrices. This study provides a new approach for the application of MXene-based composites in electrochemical sensing and offers an effective means for detecting trace antibiotics in food safety and environmental monitoring.

Iprodione, procymidone, and propiconazole are pesticides widely used in fruit and vegetable cultivation, and their residues may pose risks to human health. In this study, imine-linked covalent organic frameworks (COFs) were synthesized by reacting three alkoxy-modified terephthalaldehyde derivatives (2,5-dimethoxy, 2,5-dihexyloxy, and 2,5-dioctyloxy) with 1,3,5-tris(4-aminophenyl) benzene and they were named as COF-a, COF-b, and COF-c, respectively. These materials were physically coated onto iron-cored rods to prepare stir bars for the enrichment of the three pesticide residues in fruit samples. Among them, COF-a exhibited the highest extraction efficiency for the polar target pesticides due to its shortest alkoxy chain, minimal steric hindrance, and strong π-π interactions, along with good stability. Based on this, a stir bar sorptive extraction-high performance liquid chromatography (SBSE-HPLC) method was established for the simultaneous detection of iprodione, procymidone, and propiconazole. The method showed good linearity over the concentration range of 1–1 000 μg/L (determination coefficient R2 ≥ 0.991 8), with limits of detection (LOD) ranging from 0.21 to 0.52 μg/L. The prepared stir bars demonstrated good reproducibility, with inter- and intra-batch relative standard deviations (RSD) not exceeding 5.6% and 8.5%, respectively. Analysis of strawberry and Cyclocodon lancifolius fruit samples revealed no detectable target pesticide residues. Spiked recoveries ranged from 81.4% to 119% for strawberry and 86.2% to 99.2% for C. lancifolius fruit, indicating that the method is accurate and reliable for pesticide residue analysis in fruits and vegetables, offering technical support for food safety monitoring.

This study established a new method for the classification and identification of livestock and poultry meat by integrating high-resolution inductively coupled plasma-tandem mass spectrometry (HR-ICP-MS/MS) and neural network models. The concentrations of multiple elements in different types of livestock and poultry meat were determined using HR-ICP-MS/MS, followed by visualization of the characteristic distribution of elements. This study further analyzed correlation patterns among different elements and developed neural network models. The results showed that the HR-ICP-MS/MS method exhibited excellent linearity for quantifying 49 elements in meat, with a coefficient of determination (R2) ≥ 0.996 6, and its detection limit and precision were superior to those of the method specified in the current national food safety standard. The visualization of elemental distribution revealed that different types of animal-derived products exhibited distinct elemental correlation patterns and significant biomarker heterogeneity. A random forest model was employed to accommodate high-dimensional features. After training, the model achieved a classification accuracy of 97.5% on the test set, with a recall of 97.7%, a precision of 98.2%, and an area under the receiver operating characteristic curve of 0.997. The model had good balance and could enable the classification and traceability of different types of livestock and poultry meat.

Pyrethroids (PYRs), a class of broad-spectrum and highly effective insecticides, are widely used in agricultural production. However, their extensive application has led to concerns about environmental pollution and food safety, attracting global attention. Esterases, a crucial group of biocatalysts, can effectively degrade PYRs pesticides, holding significant potential for controlling pesticide residues in foods. This review systematically summarizes the catalytic mechanisms of esterases in the degradation of PYRs, the molecular structural characteristics of PYR-degrading esterases from diverse sources, and recent advances in enzyme immobilization technologies. We aim to systematically synthesize recent research on the degradation characteristics and immobilization strategies of esterases from different sources, not only establishing a theoretical framework for developing efficient and stable green technologies to degrade PYRs residues in foods, but also offering strategic insights for constructing immobilized enzyme sensors for rapid PYRs detection, thereby providing an efficient solution for whole-process control to ensure food safety.

With the rapid development of the food industry, technologies based on spectral analysis, machine vision, electronic noses and electronic tongues have been widely used in food inspection, effectively improving both the detection efficiency and objectivity. However, food systems exhibit complex and diverse compositions, and single-modal detection technology struggles to meet the requirements for the accurate detection of complex food matrices owing to limitations in information dimensionality. In this context, multimodal data fusion technology has gradually become an important research direction in the field of food inspection. This technology integrates multi-source heterogeneous data such as spectra, images, sensor signals, and chromatographic data to exploit the complementarity and correlation between data sets, thus enhancing the accuracy and intelligence level of food inspection. This paper focuses on research progress on multimodal data fusion technology in the field of food inspection, introduces its fusion levels and modeling methods, and illustrate the current status of the application of this technology in the non-destructive testing of fruits and vegetables, beverage authentication, safety detection of meat and aquatic products, and origin traceability of agricultural products. Moreover, it summarizes the problems existing in current research. In the future, it will be necessary to systematically define applicable conditions for different modality combination and fusion levels and construct a reusable fusion selection framework, thereby providing technical support for the continuous monitoring and traceability management of food quality and safety.

With the improvement of living standards, people’s demands for food quality and safety have increased, driving the urgent need for cutting-edge analytical methodologies in food science research. In this context, the integration of liquid chromatography high resolution mass spectrometry (LC-HRMS) with machine learning (ML) has established a sophisticated framework for foodomics. This powerful technological combination is gradually becoming a new direction for food science research and is widely being applied in food authenticity identification, safety assessment, and quality control. This review provides a critical overview of recent advances in the application of LC-HRMS combined with ML in food metabolomics, proteomics, lipidomics, and multi-omics approaches. Furthermore, we discuss the future development of the combination of LC-HRMS and ML, aiming to provide a theoretical basis and technical guidance for the intelligent development of rapid and comprehensive food testing.

Food oral processing is based on the interaction between food and the human body, and interdisciplinary research on the release and perception of taste substances during food oral processing is a crucial prerequisite for designing foods that better meet consumers’ sensory preferences. This review summarizes the material bases and mechanisms of the five basic taste sensations: sour, sweet, bitter, umami, and salty, and discusses the traditional analytical and sensory evaluation methods for taste compounds in foods during oral processing, as well as brain science-based evaluation techniques. The aims of this review are to provide a scientific basis and data support for the precise regulation of food taste quality and bionic manufacturing, and to promote the high-quality development of food flavor design.

The reverse connection system between administrative and criminal law enforcement in the field of food safety, which reflects the value iteration from conviction‑centered punishment to holistic governance, is an inevitable requirement to complete the governance chain of food safety and an important means to strengthen the legal supervision of procuratorial organs. However, in practice, this system faces three dilemmas: the misalignment of substantive norms, the obstruction of procedural operation, and the lag of supporting mechanisms. Therefore, it is necessary to adopt the governance stance of the “unitary coherence theory” to improve the normative system, strengthen top-level design, smooth the transfer procedure, clarify the connection rules, enhance information sharing, and optimize procuratorial supervision. This will activate the institutional function of the reverse connection between administrative and criminal law enforcement in the field of food safety from multiple dimensions such as substantive norms, procedural rules, and supporting mechanisms, thereby effectively enhancing the governance capacity and level of food safety.

Probiotics have demonstrated significant potential in modulating intestinal microecology to intervene in hyperuricemia (HUA); however, the variability in therapeutic outcomes observed in clinical studies suggests that their urate-lowering efficacy is highly strain-specific rather than a universal trait. This review focuses on the strain selection criteria, the mechanisms of action, and the clinical translation of probiotic interventions for HUA. Grounded in the pivotal role of the gut-kidney axis in maintaining uric acid homeostasis, this article critiques the limitations of existing in vitro screening methods that rely on single degradation metrics. Consequently, it proposes a multidimensional screening strategy that integrates colonization capacity with metabolic profiles. Furthermore, the review elucidates the differential mechanisms by which specific strains inhibit hepatic xanthine oxidase, modulate renal urate transporters, and fortify the intestinal barrier via short-chain fatty acid production. Finally, this article discusses current bottlenecks in clinical translation from three aspects: inter-individual variability in therapeutic response, strain stability, and safety assessment, aiming to provide a theoretical basis for the development of precision interventions based on the functional characteristics of probiotic strains for HUA.

Diabetes mellitus (DM) is a highly prevalent chronic disease characterized pathologically by impaired glucose homeostasis, which poses a serious threat to human health. Its major pathogenic mechanisms involve insulin deficiency, insulin resistance, and abnormally enhanced hepatic gluconeogenesis. Although traditional synthetic hypoglycemic drugs have definite efficacy, their long-term use may cause side effects such as gastrointestinal discomfort and burden on the liver and kidneys. Therefore, safe and effective natural hypoglycemic alternatives have attracted considerable attention. Sweet tea integrates the functions of “tea, sugar, and medicine” and contains a variety of bioactive components, including rubusoside, flavonoids, and polyphenols. It has long been used in folk medicine to prevent metabolic diseases such as diabetes. Modern studies have further confirmed that sweet tea possesses hypoglycemic, antioxidant, anti-inflammatory, and other biological activities. Therefore, this review systematically summarizes the process of glucose metabolism and the core pathogenic mechanisms of diabetes and elaborates on the hypoglycemic effects and molecular mechanisms of bioactive components in sweet tea, aiming to provide a theoretical basis for the development of sweet tea-based functional foods or drugs with hypoglycemic properties.

Curcumin possesses extensive biological activities and a favorable safety profile. However, its low solubility in water and poor stability limit its application in the delivery of bioactive substances. As a medicinal and nutritionally valuable food component, curcumin is an optional raw material for functional foods. It enhances human immunity, accelerates metabolic processes, and exhibits a variety of biological activities such as anti-inflammatory, antibacterial, antioxidant, and anti-cancer effects. Therefore, in recent years, nanoparticle carriers prepared using nanotechnology have been extensively studied for their potential to improve the stability and bioavailability of curcumin. This review summarizes the preparation methods of inorganic selenium nanoparticle carriers, lipid nanoparticles, protein-based nanoparticle carriers, and polysaccharide-based nanoparticle carriers, as well as recent progress in their application for curcumin delivery. It also examines the functional properties and therapeutic effects of curcumin-loaded nanoparticles against cancer, inflammation, and other diseases. The review further discusses the underlying mechanisms of action of various nanoparticle delivery systems and related signaling pathways, and summarizes recent advances and applications of these systems in functional food development.

Protein-based hydrogels, characterized by their hydrophilic three-dimensional networks of cross-linked proteins, provide a promising platform for innovation in the food industry due to their excellent biocompatibility, biodegradability, and sustainable sourcing. This review systematically elucidates the progression from molecular cross-linking mechanisms to the realization of macroscopic functionalities, with a focus on the physical (e.g., thermal, pH, and ion-induced treatments) and chemical (e.g., isopeptide bonding, disulfide bonding, quinone-mediated nucleophilic addition) methods for preparing protein-based hydrogels. It further explores the innovative applications of the hydrogels as food texture modifiers, intelligent delivery systems for bioactive compounds, sustainable/intelligent packaging materials, and “bio-inks” for food 3D printing. Finally, the review critically addresses the challenges related to mechanical properties, batch-to-batch variability of raw materials, controlled release efficiency, economic viability, and safety and proposes potential solutions for the challenges, aiming to provide a forward-looking perspective on the rational design and industrial application of these functional materials.