Objective: To investigate the protective effect of L-theanine (LT) against renal fibrosis in mice exposed to a high-salt diet (HSD, 8% NaCl) for 2 weeks. Methods: A total of 28 four-week-old SPF-grade C57BL/6J male mice were randomly divided into four groups: control, HSD, HSD + low-dose L-theanine (LLT, 10 mg/kg), and HSD + high-dose L-theanine (HLT, 50 mg/kg). Body mass, food intake, water intake, blood pressure, and heart rate were recorded periodically. Serum creatinine (SCr) and inflammatory cytokine levels, including interleukin-1β (IL-1β), IL-6, and tumor necrosis factor-α (TNF-α), were determined. Hematoxylin and eosin (H&E) and periodic acid-Schiff (PAS) staining were used for renal histopathological evaluation, and Masson’s trichrome and Sirius red staining were used for the assessment of renal fibrosis. The mRNA expression of the genes encoding kidney injury molecule-1 (Kim1), vimentin (Vim), α-smooth muscle actin (Acta2), Smad family member 3 (Smad3), and E-cadherin (cdh1), as well as the protein expression of E-cadherin, Kim-1, and connective tissue growth factor (CTGF), was analyzed. Results: LT intervention reduced serum IL-1β and IL-6 levels in the HSD group (P < 0.05). Masson’s trichrome and Sirius red staining showed that glomerular and interstitial fibrosis were significantly reduced in the LT intervention groups (P < 0.05). LT intervention significantly upregulated the mRNA and protein expression of E-cadherin in kidney tissues, which were decreased by HSD (P < 0.05), and downregulated the mRNA expression levels of Vim, Acta2, and Smad3 (P < 0.05). Compared with the HSD group, LT treatment also upregulated E-cadherin protein expression while downregulating α-SMA protein expression (P < 0.05), reduced fibrous tissue accumulation in the renal interstitium, and significantly ameliorated renal fibrosis. Conclusion: L-theanine intervention alleviates high-salt diet-induced renal inflammation and delays the progression of renal fibrosis, and its protective mechanism may be associated with the regulation of E-cadherin, Kim-1, vimentin, and α-SMA expression.

This study aimed to investigate the protective effects and mechanisms of extracts from differently processed forms of Rehmannia glutinosa roots (fresh, dried, and prepared) on D-galactose-induced aging in mice. The chemical constituents and in vitro antioxidant activity of the three extracts were determined. Their effects on antioxidant capacity and the gut microbiota in D-galactose-induced aging mice were compared. The results indicated that the extract from fresh R. glutinosa root was rich in catalpol and total phenols, while the total sugar and polysaccharide contents of the extract from prepared R. glutinosa root were significantly increased. In vitro assays showed that all extracts from R. glutinosa had antioxidant activity, with the extracts from dried and prepared R. glutinosa roots exerting stronger activity. In animal experiments, the three extracts exerted anti-aging effects by significantly enhancing total antioxidant capacity (T-AOC) and superoxide dismutase (SOD) activity in mouse tissues and serum, inhibiting the production of malondialdehyde (MDA), reducing the levels of the pro-inflammatory factors tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β), and increasing the levels of the anti-inflammatory factor interleukin-10 (IL-10). Additionally, they improved liver function markers, including alanine aminotransferase (ALT) and aspartate aminotransferase (AST) concentrations. The antioxidant and anti-inflammatory effects of the extract from dried R. glutinosa root were superior to those of the extract from fresh and prepared R. glutinosa roots. Molecular mechanism studies indicated that intervention with each of these R. glutinosa root extracts upregulated the mRNA and protein expression of Nrf2, HO-1, and NQO1 in the liver, thereby activating the Nrf2-mediated oxidative stress response pathway. 16S rRNA sequencing indicated that R. glutinosa root could ameliorate gut microbiota dysbiosis in aging mice, as evidenced by enhanced microbial α-diversity, modulated Firmicutes/Bacteroides abundance ratio, and increased relative abundance of beneficial bacteria such as Lactobacillus and Adlerocroccus. In summary, the extracts from all three forms of R. glutinosa root exhibited anti-aging effects, with the extract from dried R. glutinosa root demonstrating the most potent activity. The underlying mechanism may be associated with the activation of the Nrf2 signaling pathway, the regulation of oxidative stress and inflammatory responses, and the restoration of gut microbiota homeostasis.

This study systematically elucidated the effect and underlying mechanism of nine cycles of steaming and sun-drying on the metabolome and antioxidant activity of Polygonatum cyrtonema rhizome. We measured changes in the mass loss rate, color, content, molecular mass and monosaccharide composition of polysaccharides, and in vitro antioxidant indices of P. cyrtonema rhizome during the process, and also carried out non-targeted metabolomic analysis. The results showed that after processing, the color significantly deepened, and the mass loss rate stabilized at approximately 67%. The molecular mass of polysaccharides significantly decreased with increasing number of processing cycles, and their distribution became more uniform. The maximum in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, total antioxidant capacity, and hydroxyl radical scavenging capacity reached 87.67%, 25.76 U/mL, and 60.15%, respectively, and the antioxidant activity increased overall. Metabolomic analysis identified 34 significantly differential metabolites. Among these, the contents of oligosaccharides (e.g., maltotriose and stachyose) and amino acids (e.g., arginine and tryptophan) decreased, while those of DL-α-tocopherol and pyroglutamic acid increased. Correlation analysis indicated that the enhanced antioxidant activity was closely associated with substrate consumption and the generation of active products resulting from the Maillard reaction. This study revealed the material basis for the enhanced antioxidant activity of P. cyrtonema rhizome after nine cycles of steaming and sun-drying from the perspective of metabolite-activity correlation, providing a theoretical basis for standardizing the processing technology of P. cyrtonema rhizome and developing functional foods based on this material.

To investigate the mechanism by which ergosterol (Erg) protects against muscle atrophy, this study established a mouse model of dexamethasone (Dex)-induced muscle atrophy. Muscle function was evaluated using histopathology (hematoxylin-eosin staining and immunohistochemistry), grip strength tests, and exhaustive swimming tests. Key targets were selected via network pharmacology, molecular docking, molecular dynamic simulations, and surface plasmon resonance technology. Alterations in the gut microbiota were analyzed using 16S rRNA sequencing and short-chain fatty acid (SCFA) quantification, and the role of the gut microbiota was validated through fecal microbiota transplantation (FMT). The results showed that Erg significantly ameliorated Dex-induced reductions in gastrocnemius muscle mass, muscle strength, and cross-sectional area of muscle fibers, decreased atrogin-1 protein expression and creatine kinase activity, and enhanced total antioxidant capacity and catalase activity. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis combined with network pharmacology revealed that the peroxisome proliferator-activated receptor (PPAR) signaling pathway was the primary pathway, with PPAR-α identified as the core target in this signaling pathway by protein-protein interaction network screening. Molecular docking and dynamics simulations confirmed a strong binding affinity between Erg and PPAR-α (3.12 × 10 -6 kcal/mol). Furthermore, 16S rRNA sequencing demonstrated that Erg restored gut microbiota diversity, increased the Firmicutes/Bacteroidota ratio, and significantly restored the levels of SCFAs such as acetic and propionic acids. FMT experiments verified that transplantation of the microbiota from Erg-treated mice replicated the aforementioned muscle-protective effects. In conclusion, Erg exerts anti-muscle atrophy effects through a dual mechanism: at the molecular level, it activates the PPAR-α signaling pathway to suppress atrogin-1 expression, optimize energy metabolism, and alleviate oxidative stress; at the microecological level, it reshapes gut microbiota composition, enhances SCFA production, and consequently improves muscle function via the gut-muscle axis. This study provides an experimental basis for the development of sterol-based functional foods and nutritional interventions against muscle atrophy.

The aim of this study was to reveal the mechanism by which lipid crystallization regulates the stability of recombined whipped cream emulsion at room temperature. Eleven fat and oil samples, including anhydrous milk fat, palm oil and its derivatives, and lard, were divided into a high-saturation group (saturated fat content ≥ 70%) and a medium- and low-saturation group (saturated fat content < 70%) according to their saturated fatty acid contents. Multi-scale characterization techniques, such as gas chromatography (GC), differential scanning calorimetry (DSC), X-ray diffraction (XRD), pulsed nuclear magnetic resonance (pNMR), and a rheometer, were used to systematically analyze the influence of oils with varying degrees of saturation on the stability of the emulsion at room temperature. The results showed that the medium- and low-saturation group was mainly composed of palmitic acid (C16:0) and oleic acid (C18:1), and formed β’crystal forms with small size and thin thickness at room temperature. The nanosheet crystal size was about 100 nm, and the solid fat content ranged from 15% to 40%. For all fat and oil samples except palm oil (PO), the oil-water interface contact angle was between 153.1° and 163.1°, and the resulting emulsions exhibited moderate interfacial protein concentration (0.8–1.3 mg/mL) and low partial aggregation rate (< 6%) at room temperature. Rheological analysis showed that during temperature cycling and frequency sweep, the elastic modulus of the medium-and low-saturation group changed less, especially for the palm mid-fraction emulsion, where the change in elastic modulus during temperature sweep was only 1.1 Pa, and that during the frequency sweep was 28.99 Pa, which fully demonstrated its excellent emulsion stability. Correlation analysis further confirmed that the changes in elastic modulus during temperature and frequency sweep were both significantly positively correlated with the partial aggregation rate. This study provides a scientific basis and technical support for the rational design of oil crystallization, the optimization of the crystallization properties of recombined whipped cream by directional regulation of oil saturation degree, and the development of a stable recombined whipped cream with a low aggregation rate suitable for storage and transportation at room temperature.

This study aimed to elucidate the mechanism of lipid oxidation in different parts of silver carp during the drying process. The dorsal and ventral muscles of this fish, which differ significantly in lipid composition, were dried at 45 ℃ for up to 48 h. Their peroxide values (POV), thiobarbituric acid reactive substances (TBARS) values, free fatty acid (FFA) composition, sensory properties, and volatile flavor compounds were measured during the drying process. Moreover, the correlations among POV, TBARS values, FFA composition, and volatile flavor compounds were analyzed. The results showed that the POV and TBARS values of the dorsal muscle increased significantly during drying, especially in the middle and late stages (24–48 h), reaching (12.49 ± 1.01) mmol/kg and (1.73 ± 0.55) mg/kg, respectively, while the oxidation process of the dorsal muscle was relatively mild. The ventral muscle accumulated higher concentrations of (E)-2-nonenal, 1-octen-3-ol, hexanal, 2-pentylfuran and heptanal (OAV > 1) at the end of drying (48 h) and showed the most prominent rancid and oily notes in sensory evaluation, while the dorsal muscle displayed the strongest meaty aroma and the most balanced flavor profile at 48 h. Correlation analysis indicated that key fishy odor compounds such as hexanal, heptanal, and (E)-2-nonenal were significantly negatively correlated with polyunsaturated fatty acids including linoleic acid, alpha-linolenic acid, arachidonic acid, and docosahexaenoic acid (DHA). In conclusion, the dorsal and ventral muscles of silver carp exhibit distinct oxidation pathways and flavor evolution patterns during drying, providing a theoretical basis for the optimization of part-based processing technologies for fish products and the development of distinctive differentiated dried fish products.

To overcome the difficulty of isolating theasinensin A (TSA) from tea, polyphenol oxidase (PPO) extracted from Fengshui pears was employed to catalyze the low-temperature oxidative conversion of epigallocatechin gallate (EGCG) into TSA. High-purity TSA was subsequently obtained by dynamic axial compression chromatography. Its inhibitory effects on enzymes involved in carbohydrate and lipid metabolism, as well as its behavior during in vitro simulated digestion, were systematically evaluated. The results showed that the purity of the prepared TSA was as high as 98.92%. TSA had a molecular mass of 914 Da and a molecular formula of C44H34O22. One-dimensional proton nuclear magnetic resonance spectroscopy (1H NMR) and carbon-13 nuclear magnetic resonance spectroscopy ( 13C NMR), together with two-dimensional NMR analysis, confirmed its symmetric dimeric structure. The half-maximal inhibitory concentration (IC50) of TSA against α-amylase was (0.34 ± 0.01) mg/mL, and its maximum inhibitory rate reached (86.45 ± 0.78)%, which was significantly higher than those of EGCG and acarbose (P < 0.05). The inhibitory rate of TSA against α-glucosidase remained below 50% throughout the tested concentration range, with an IC50 value greater than 100 μg/mL. The IC50 values of TSA against lipase and cholesterol esterase were (29.96 ± 2.28) and (32.77 ± 2.54) mg/mL, with maximum inhibitory rates of (73.79 ± 1.74)% and (81.00 ± 2.17)%, respectively. These inhibitory effects were significantly stronger than those of EGCG and orlistat (P < 0.05). In vitro simulated digestion showed that the inhibitory activities of TSA against α-amylase and lipase varied with digestion stages, remaining relatively high during the oral and gastric phases but decreasing significantly during the intestinal phase. This pattern may be attributed to the relatively high digestive stability conferred by the dimeric structure of TSA. These findings provide a theoretical basis for the green and efficient preparation of TSA and its potential application in the development of functional food products.

High-molecular-weight glutenin subunits (HMW-GS) are key determinants of wheat processing quality. To evaluate the effects of different HMW-GS under a relatively consistent genetic background on the processing quality of wheat, ethyl methanesulfonate (EMS)-induced single-subunit deletion mutants of the strong-gluten wheat cultivar Zhoumai 36, including 1Ax1, 1Bx7, 1By8, 1Dx5, and 1Dy12 deletions, were obtained and analyzed for grain quality, farinograph characteristics, dynamic rheological properties, and gluten microstructure. All deletion mutants showed significant decreases in sedimentation value, dough development time, dough stability time, farinograph quality number, and gluten index. Compared with Zhoumai 36, dough stability time decreased by 57.70%–77.51%, and farinograph quality number decreased by 52.72%–71.30%. Flour water absorption increased significantly in the 1Ax1 deletion mutant, whereas test weight decreased significantly in the 1Bx7 and 1Dx5 deletion mutants. Wet and dry gluten contents increased significantly in the 1Dx5, 1Bx7, 1By8, and 1Dy12 deletion mutants. Principal component analysis (PCA) reduced 11 quality traits to two principal components, explaining 81.15% of the total variance. The comprehensive scores of the mutants were ranked as follows: 1By8 deletion > 1Dy12 deletion > 1Ax1 deletion > 1Dx5 deletion > 1Bx7 deletion. Frequency sweep measurements and scanning electron microscopy (SEM) observations showed that HMW-GS deletion reduced storage and loss moduli, increased tan δ, and altered gluten network structure. Overall, 1Dx5 and 1Bx7 deletions exerted greater effects on gluten network structure and dough strength. These mutants may serve as candidate resources for weak-gluten wheat, although their end-use processing quality requires further validation.

Fatty acid value (FAV) is an important indicator for evaluating the storage quality of paddy rice. Existing techniques for the rapid detection of FAV still struggle to juggle equipment costs, detection throughput, and on-site operational convenience when applied to large-scale grain procurement and storage. Therefore, this study proposed a method for predicting the FAV of brown rice based on the comparative fusion of visible and polarized images and investigated its interpretability. Six representative deep learning architectures, including MobileNetV2, ResNet18, ShuffleNetV2, VGG16, EfficientNetV2, and MobileNetV4, were evaluated for their performance in predicting the FAVs of japonica and indica brown rice samples, and the model with the best overall performance was selected. To further exploit the complementary information contained in visible and polarized images, the discrete wavelet transform was used for pixel-level image fusion, and the FAV prediction performance was evaluated before and after image fusion. Model interpretability was examined by analyzing the associations between image features of brown rice at different FAV levels and kernel hardness, surface color, and multidimensional structural parameters, such as those obtained from micro-computed tomography. The results showed that among the six models, ShuffleNetV2 exhibited the best overall prediction performance for both japonica and indica brown rice. On the validation set, the mean absolute error (MAE) values for the two varieties of brown rice were 1.884 and 1.885 mg/100 g, the root mean square error (RMSE) values were 3.036 and 3.037 mg/100 g, and the coefficients of determination (R2) were 0.712 and 0.861, respectively. The ShuffleNetV2 model based on the fused images also achieved good prediction performance on the test set. For japonica and indica brown rice, the MAE values decreased to 1.378 and 1.670 mg/100 g, the RMSE values decreased to 2.754 and 2.694 mg/100 g, and the R2 values increased to 0.818 and 0.834, respectively. The interpretability analysis showed that for visible-light images, the mean absolute correlation coefficient between FAV and texture features (mean |r| = 0.76) was slightly higher than that between FAV and color features (mean |r| = 0.74), although the difference was marginal. This finding indicated that visible imaging captured textural variations while still effectively characterizing macroscopic changes in kernel color (L*, a*, b*) and overall appearance. In contrast, for polarized images, the mean absolute correlation coefficient between FAV and texture features (mean |r| = 0.87) was substantially higher than that between FAV and color features (mean |r| = 0.65), suggesting that polarization imaging is more sensitive to information related to microstructural changes in rice kernels. In summary, this study provides a novel solution for rapid, non-destructive, and intelligent assessment of rice FAV.

To achieve the high-value utilization of apple pomace, pectin (PE) was extracted from apple pomace using an ultrasonic-assisted deep eutectic solvent extraction method. Two fractions, designated PE30 and PE80, were obtained by gradient ethanol precipitation using 30% and 80% (V/V) ethanol, respectively. This study systematically compared the differences in the physicochemical properties of PE30, PE80 and commercial pectin (CP). Furthermore, using PE and sodium alginate (SAG) as composite wall materials, Lactiplantibacillus plantarum (Lp) capsules (SAG-PE-Lp, SAG-PE30-Lp, SAG-PE80-Lp, and SAG-CP-Lp) were prepared by an extrusion method. Their physicochemical properties, structural characteristics, and stability were analyzed. The results showed that ethanol fractionation effectively separated pectin fractions, and the yield of PE30 (57.45%) was significantly higher than that of PE80 (18.11%). PE30 exhibited the highest galacturonic acid content along with a highly linear chain structure, whereas PE80 was characterized by a low molecular mass, a high total sugar content, and a branched conformation. Notably, CP was identified as a low-methoxyl pectin, while PE, PE30, and PE80 were all high-methoxyl pectin. Rheological analysis indicated that all four pectins exhibited non-Newtonian pseudoplastic fluid behavior. The encapsulation efficiency of all four types of capsules was approximately 80%. All capsules exhibited a regular spherical shape with a particle size of approximately 2 mm. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) characterizations confirmed that PE and sodium alginate formed a stable composite gel network through hydrogen bonding, electrostatic interactions, and calcium ion crosslinking, with L. plantarum successfully embedded in the matrix. Stability evaluation demonstrated that the capsules significantly enhanced the freeze-drying tolerance of L. plantarum and its stability during simulated gastrointestinal digestion and storage at 4 ℃. Among the four capsules, SAG-CP-Lp exhibited the best protective effect during gastrointestinal digestion, while SAG-PE-Lp showed the optimal freeze-drying stability. The viable cell counts of all capsules remained above 7 (lg(CFU/g)) after 28 days of storage. This study provides a theoretical basis and technical support for the fractional utilization of pectin derived from apple pomace and the construction of probiotic encapsulation systems.

To overcome the problems of poor water solubility and low bioaccessibility of dihydroquercetin (DHQ) and to alleviate the environmental burden caused by single animal-derived proteins, emulsions were prepared using blends of whey protein isolate (WPI) and soybean protein isolate (SPI) as emulsifiers. The effects of five WPI/SPI mass ratios (100:0, 70:30, 50:50, 30:70, and 0:100) on the solubilization capacity, system stability, in vitro digestion characteristics, and antioxidant activity of encapsulated DHQ were systematically investigated. The results showed that DHQ solubility reached its highest level when emulsions were incubated in a 100 ℃ water bath with shaking at 100 r/min for 15 min. The emulsion with a WPI/SPI ratio of 70:30 exhibited excellent physicochemical properties, including low interfacial tension and good dispersibility, and achieved the optimal solubilization of DHQ. Moreover, this emulsion remained stable at pH 6.0–8.0 and NaCl concentration lower than 0.5 mol/L, and had the best photoprotective effect on DHQ. After 28 days storage at 4 ℃ in the dark, DHQ showed the highest retention rate at (58.19 ± 1.20)%. In vitro digestion experiments revealed that the biotransformation rate and bioaccessibility of DHQ in the 70:30 emulsion were (80.56 ± 1.50)% and 56.82%, respectively, which were not significantly different from those in the emulsion stabilized with only WPI, indicating that partial substitution of WPI with SPI did not impair the bioaccessibility of DHQ. In addition, the emulsions with WPI/SPI ratios of 70:30 and 50:50 exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity than emulsions stabilized with single proteins, demonstrating superior antioxidant capacity. This study provides a theoretical basis for the development of novel DHQ delivery systems based on blends of animal-and plant-derived proteins and their applications in food systems.

To investigate the effect of hydrocolloid combined with microwave treatment on the retrogradation properties of corn starch, this study analyzed the effects of three hydrophilic colloids (konjac gum, guar gum, and gum arabic) on the textural properties, retrogradation enthalpy, moisture distribution, in vitro digestibility, short-range ordered structure, and crystal structure of retrograded samples. The results indicated that hydrocolloid combined with microwave treatment significantly reduced the retrogradation enthalpy and relaxation time, reflecting reduced starch recrystallisation. Compared with the untreated control group, konjac gum combined with microwave treatment exhibited the most pronounced inhibitory effect; the retrogradation enthalpy of retrograded samples decreased to 2.03 J/g after storage at 4 ℃ for 14 days. Additionally, both short-range order and crystallinity decreased significantly in the treated group (P < 0.05), indicating that the combined treatment effectively suppressed starch retrogradation. It markedly reduced the in vitro digestibility of retrograded samples. Compared with the control group, the rapidly digestible starch content in the guar gum + microwave-treated group after 14 days of storage decreased from 59.28% to 32.54%, while the resistant starch content significantly increased from 15.69% to 37.44% (P < 0.05). These findings indicate that hydrocolloid combined with microwave treatment enhances the interactions between hydrophilic colloids and starch, inhibits starch retrogradation, and improves its digestive properties. This research provides an effective approach for developing starch-based materials with favorable textural stability and low digestibility characteristics.

This study investigated high-temperature Daqu (HTD) sampled at three key fermentation stages: first turning, second turning, and discharging. Multi-omics analysis revealed that HTD at distinct stacking fermentation stages exhibited obvious temporal heterogeneity in microbial community distribution, physicochemical properties, and flavor characteristics. In total, 46 microbial biomarkers and 18 significantly differential flavor components were identified. Furthermore, this study demonstrated that pyrazines were important components affecting the formation of the flavor characteristics of Daqu. Multidimensional data correlation analysis showed that the succession of typical biomarkers represented by Kroppenstedtia effectively drove the enrichment of pyrazines in Daqu during the middle and late fermentation stages and contributed to the formation of the flavor quality of HTD throughout the stacking fermentation process. The findings of this study provide a theoretical reference for improving the production stability of HTD.

To investigate the impact of altitude gradients on the composition and distribution patterns of fungal communities in the brewing environment of Jiangxiangxing Baijiu (encompassing air and various surfaces, including production utensils, workshop floors, and walls), this study examined the brewing environment and fermented grains from seven different altitude levels (Groups A–G) within the same production facility in the Chishui River basin. Using Illumina MiSeq amplicon high-throughput sequencing combined with multivariate statistical analysis, we analyzed the effects of altitude on the community composition, distribution, and assembly processes of fungal communities in the brewing environment. The results demonstrated significant differences among groups in the Chao1 and Shannon indices (P < 0.05) but not in the ACE or Simpson indices. Additionally, altitude had no consistent effect on the niche breadth of fungal species and was non- linearly associated with the operational taxonomic unit (OTU) richness and Shannon index. Ascomycota was the dominant phylum in the brewing environment, with Pichia, Zygosaccharomyces, and Monascus identified as the core dominant fungal genera. The relative abundance of Lodderomyces was negatively correlated with altitude (P < 0.05), suggesting its potential as a microbial biomarker for the influence of altitude gradients on the brewing environment. Neutral model analysis revealed that deterministic processes (environmental selection) dominated the assembly of fungal communities, with altitude as a key environmental factor driving β-diversity differentiation among communities. This study uncovers the association between geographical altitude and the microecology of Jiangxiangxing Baijiu brewing, thereby providing data support for the exploration of microbial strain resources and process optimization in Jiangxiangxing Baijiu production regions.

In this study, high-throughput sequencing and headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to investigate the succession of microbial communities and the composition of volatile flavor compounds in the fermented grains from the fifth round of stacking fermentation of jiangxiangxing baijiu produced in a distillery in Luzhou, respectively. Furthermore, the correlations between microbial communities and volatile flavor compounds were analyzed. A total of 49 volatile flavor compounds were detected in the fermented grains, including 12 alcohols, 8 aldehydes, 3 organic acids, 19 esters, 2 pyrazines, 2 furans, 2 phenols, and 1 other compound. Alcohols and esters were found to be enriched at the early stage and decreased at the late stage; aldehydes and acids exhibited overall fluctuating trends, while pyrazines were continuously accumulated. In terms of microbial composition, 257 bacterial genera and 80 fungal genera were identified, with Virgibacillus, Kroppenstedtia, Bacillus, Byssochlamys, Thermoascus, and Thermomyces being the dominant ones. Byssochlamys, Thermomyces, Thermoascus, and Bacillus were identified as the key functional microbiota during stacking fermentation by Mantel test and Pearson correlation analysis. Null-model-based individual-based community assembly modeling (iCAMP) analysis of the assembly mechanisms of these key functional genera indicated that their community assembly was driven by both deterministic and stochastic processes. Specifically, the assembly of Bacillus involved multiple pathways including ecological drift, homogenizing dispersal, variable selection, homogeneous selection, and dispersal limitation, whereas Byssochlamys, Thermomyces, and Thermoascus were primarily assembled via homogeneous selection and ecological drift. This study provides scientific evidence for elucidating the mechanisms of stacking fermentation in jiangxiangxing baijiu production.

This study developed a composite freeze-dried biocontrol agent for controlling postharvest gray mold in strawberries by co-culturing three antagonistic yeasts (Pichia guilliermondii, Meyerozyma caribbica, and Pichia rarassimilans). The nutritional conditions for mixed culture and the formulation of cryoprotectants were optimized using response surface methodology to enhance the biocontrol efficacy and storage stability of the agent. The results showed that the optimal medium composition and culture conditions that provided maximum biomass production were determined as 15.49 g/L sucrose, 16.73 g/L yeast extract, 4.74 g/L MgSO4, and 3.34 g/L KH2PO4, pH 6.0, inoculum size of 2% (P. guilliermondii:M. caribbica:P. rarassimilans = 3:1:2 (V/V)), temperature of 24 ℃, and culture time of 60 h. The optimal cryoprotectant formulation consisted of 9.63% skim milk powder, 14.61% xylo-oligosaccharides, and 21.82% inulin, yielding a high survival rate of 64% after freeze-drying. Scanning electron microscopy (SEM) observations indicated that this formulation could protect against freeze-drying damage, effectively maintaining the integrity of yeast cell morphology. The antifungal agent maintained high biological activity (4.07 × 10 9 CFU/mL) after 5 months of storage at −20 ℃. It could rapidly colonize strawberry wounds, effectively suppress Botrytis cinerea infection, and significantly delay spore germination and mycelial growth of the pathogen. This study provides an efficient and stable green biocontrol strategy against postharvest gray mold in strawberries.

A high-throughput screening of 708 natural monomers was performed for their inhibitory activity against melanin synthesis in zebrafish. S-Equol, an intestinal metabolite of soy isoflavones, was identified as having potent anti-melanogenic agent. The dose-dependent inhibitory effect of S-equol on melanogenesis in zebrafish was evaluated. Its impact on the expression and functions of key melanogenic genes was analyzed by using quantitative polymerase chain reaction (qPCR) as well as determining tyrosinase (TYR) activity and melanin content, and its potential signaling network was explored by transcriptome sequencing. S-Equol (5–20 μmol/L) exhibited no obvious toxicity and dose-dependently reduced surface pigmentation, decreasing the area of melanin deposition by approximately 60% at 20 μmol/L. It significantly down-regulated the expression of key genes including those encoding dopachrome tautomerase (dct), tyrosinase (tyr), and microphthalmia- associated transcription factor a (mitfa), inhibited TYR activity, and reduced the melanin content to 20.65% and 19.79% of that of the control at 10 and 20 μmol/L, respectively. Transcriptome analysis revealed that S-equol down-regulated the expression of Ras homolog gene family member A (RhoA)/Rho-associated coiled-coil containing protein kinase (ROCK) signaling pathway genes, including rho and rock1. These results indicate that S-equol regulates melanogenesis at the gene expression, enzymatic, and signaling pathway levels, providing a scientific basis for the development of gut microbiota- targeted functional factors derived from soy isoflavones for skin whitening.

Objective: To clarify the amino acid composition and absorption kinetics of yeast protein (YP), whey protein concentrate (WPC), and whey protein isolate (WPI) in rats. Methods: After single gavage administration of the three proteins at an equal dose, the dynamic changes of plasma amino acids in rats were investigated. Meanwhile, the regulatory effect of leucine (Leu) fortification on plasma amino acid metabolism was explored. Results: The crude protein content of YP was similar to that of WPI, and the contents of multiple essential and functional amino acids including valine, isoleucine, phenylalanine, histidine, and arginine in YP were higher than those in the WPC and WPI. Plasma amino acid concentrations peaked at 30 min after gavage administration of the three proteins, with peak levels in the order of WPI > YP > WPC. From 60 to 120 min after gavage, the plasma amino acid concentration in the YP group decreased slowly, showing sustained-release and long-acting absorption characteristics. After equal-dose Leu fortification, the area under the plasma amino acid concentration-time curve (AUC) of valine was significantly higher in the Leu-fortified YP (YP-L) group than in the Leu-fortified WPI (WPI-L) and Leu-fortified WPC (WPC-L) groups (P < 0.05). The AUCs of Leu, isoleucine, and total branched-chain amino acids (BCAAs) were significantly higher than those in the WPC-L group (P < 0.05), but showed no significant differences from those in the WPI-L group (P > 0.05) despite an upward trend. Conclusion: YP has excellent amino acid composition and sustained-release long-acting absorption properties, and exhibits superior bioavailability of BCAAs at equal levels of Leu fortification. It is a novel high-quality non-animal-derived protein with great development and application prospects.

This study aimed to investigate the ameliorative effects of Morchella esculenta polysaccharides (MEP) on dextran sulfate sodium (DSS)-induced colitis and associated liver injury and to preliminarily explore the underlying mechanisms from the perspectives of gut microbiota alterations and gut-liver axis-related indicators. MEP were prepared and structurally characterized. C57BL/6J mice were divided into a control group, a model group, low- and high-dose MEP groups, an antibiotic pretreatment group, and an antibiotic plus MEP group. Disease activity index (DAI), colon length and histopathology, barrier proteins (occludin and zonula occludens-1 (ZO-1)), serum endotoxin lipopolysaccharide (LPS), alanine aminotransferase (ALT) and aspartate aminotransferase (AST), hepatic inflammatory indicators including myeloperoxidase (MPO) content, nuclear factor kappa-B (NF-κB) and tumor necrosis factor-α (TNF-α) protein expression, and serum total bile acids (TBA)), and the hepatic farnesoid X receptor (FXR)/small heterodimer partner (SHP)/cholesterol 7α-hydroxylase (CYP7A1) pathway were assessed. Gut microbiota alterations were analyzed by 16S rRNA sequencing. MEP markedly alleviated body mass loss, diarrhea, and hematochezia, improved colon shortening and mucosal injury, promoted the recovery of goblet cells and the mucus layer, and upregulated occludin and ZO-1 protein expression, indicating restoration of the intestinal barrier. Meanwhile, MEP reduced serum LPS and aminotransferase levels, attenuated hepatic inflammatory responses, and improved bile acid homeostasis, and restored FXR-related signaling pathways to almost normal. Gut microbiota analysis showed that MEP improved the diversity and composition of the gut microbiota and induced corresponding changes in its predicted functional profiles. Notably, under broad-spectrum antibiotic pretreatment, MEP still improved colitis-related indicators, and the combined treatment showed a more pronounced improvement in some colitis- and gut-liver axis-related parameters. In conclusion, MEP ameliorates DSS-induced colitis and associated liver injury by enhancing the intestinal barrier, reducing gut-derived endotoxin translocation into the bloodstream, and modulating hepatic FXR signaling and bile acid metabolism. Its protective effects may not be entirely dependent on the gut microbiota, and can be enhanced by its synergism with antibiotic pretreatment. These findings provide a basis for the mechanistic elucidation, development and application of edible and medicinal fungal polysaccharides as functional factors for gut health.

Objective: To investigate the effects of ginseng-derived extracellular vesicles (Gin-DEVs) on radiation-induced polarization and inflammatory responses in RAW264.7 macrophages and to explore the underlying mechanisms. Methods: Gin-DEVs were extracted and purified from fresh ginseng using ultracentrifugation combined with sucrose density gradient centrifugation. Their morphology, particle size, and zeta potential were characterized by transmission electron microscopy (TEM) and nanoparticle tracking analysis (NTA). The effects of different concentrations of Gin-DEVs on the viability of RAW264.7 macrophages were assessed using the CCK-8 assay to determine the optimal concentration for subsequent experiments. The uptake of Gin-DEVs by RAW264.7 cells was observed using fluorescence tracing. A radiation injury model was established by exposing cells to 6 Gy γ-ray irradiation. RAW264.7 cells were divided into a blank control group, a model group, and a Gin-DEVs intervention group. The proportions of M1-type (CD80 +CD206–) and M2-type (CD80+CD206+) macrophages were determined by flow cytometry. The levels of tumor necrosis factor-α (TNF-α), interleukin (IL)-1β, IL-10, and nitric oxide (NO) in the cell culture supernatant were measured by enzyme-linked immunosorbent assay (ELISA). Intracellular reactive oxygen species (ROS) levels were detected using a fluorescent probe, 2’,7’- dichlorodihydrofluorescein diacetate (DCFH-DA). The protein expression levels of stimulator of interferon genes (STING) and its downstream factors, TANK-binding kinase 1 (TBK1), phosphorylated TBK1 (p-TBK1), interferon regulatory factor 3 (IRF3), and phosphorylated IRF3 (p-IRF3), were analyzed by Western blot. Results: The purified Gin-DEVs exhibited a typical bilayer membrane structure, with an average particle size of (155.67 ± 0.38) nm and a particle concentration of 1.0 × 10 12 particles/mL. CCK-8 results indicated that Gin-DEVs promoted the proliferation of RAW264.7 cells in a concentration-dependent manner. Flow cytometry results showed that Gin-DEVs significantly inhibited radiation-induced M1 macrophage polarization and promoted M2 polarization (P < 0.05). ELISA results demonstrated that compared with the control group, Gin-DEVs significantly reduced the levels of TNF-α, IL-1β, and NO but increased the level of IL-10 (P < 0.01). DCFH-DA fluorescent probe results revealed that Gin-DEVs significantly suppressed radiation-induced intracellular ROS accumulation (P < 0.01). Western blot analysis revealed that compared with the model group, Gin-DEVs significantly suppressed the protein expression of STING, p-TBK1, and p-IRF3 (P < 0.05). Conclusion: Gin-DEVs may regulate radiation-induced macrophage polarization and suppress inflammatory responses and oxidative stress by inhibiting the activation of the cyclic GMP-AMP synthase (cGAS)-STING signaling pathway.

Objective: To investigate the immunomodulatory effects of yeast protein in cyclophosphamide (CTX)-induced immunosuppressed mice and to explore its potential mechanism from the perspective of the gut-immune axis. Methods: BALB/c mice were randomly divided into five groups with 6 mice in each group: normal control, immunosuppression model, positive drug, low-dose yeast protein, and high-dose yeast protein. All groups, except the normal control, were injected intraperitoneally with CTX to induce immunosuppression and were administered with corresponding drugs by gavage for 14 consecutive days. During the experiment, body mass, immune organ indices, serum cytokine levels, immune cell activity, T cell subset ratio, intestinal tissue morphology, fecal short-chain fatty acids (SCFAs) contents, the expression of intestinal barrier and aryl hydrocarbon receptor (AhR) axis-related genes, and the diversity and abundance of the intestinal microbiota were detected and analyzed. Results: Yeast protein significantly increased organ indices in the model group, regulated the expression of tumor necrosis factor‑α (TNF‑α), interleukin (IL)‑4, IL‑10 and interferon‑γ (IFN‑γ), enhanced natural killer (NK) cell activity and humoral immunity, restored delayed-type hypersensitivity (DTH), alleviated the imbalance of CD3 +CD4 +/CD3 +CD8 + T lymphocyte subsets, and ameliorated pathological damage in the spleen and ileum. It also elevated fecal SCFA contents and upregulated the transcription levels of intestinal barrier genes (ZO-1, Mucin-2, and Claudin-3) and key genes in the AhR pathway (AhR, CYP1A1, ERK, and STAT3). Furthermore, yeast protein effectively improved intestinal microbiota dysbiosis caused by CTX, and increased the diversity and abundance of the intestinal microbiota. Conclusion: Yeast protein ameliorates CTX-induced immunosuppression in mice via the gut-immune axis through multiple targets including immune cells, intestinal barrier and intestinal microecology and therefore can be used as a candidate ingredient for novel natural immunomodulators.

Objective: This study investigated the regulatory effects and underlying mechanisms of a preparation comprising Astragali Radix, Moslae Herba, and Saccharomyces cerevisiae fermentation broth (AMSFP) on immune function and intestinal homeostasis in rats exposed to a composite stress environment simulating space microgravity and potential microbial risks, with a view to evaluating its application potential for long-duration spaceflight mission. Methods: A rat model of gut disorders was established under simulated microgravity conditions via tail suspension combined with oral gavage with Escherichia coli (E. coli). During the 4-week intervention period, rats received continuous administration of AMSFP at low, medium, or high doses. Immune function was assessed by measuring footpad swelling, 50% hemolytic complement (HC50) values, complete blood counts, and thymus and spleen indices. Hematoxylin and eosin (HE) staining was employed to observe histopathological changes in the spleen and jejunum, and 16S rRNA gene sequencing was performed to analyze variations in the gut microbiota composition. Ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to quantify fecal short-chain fatty acids (SCFAs) levels. To evaluate the role of AMSFP in regulating the gut microbiota and repairing intestinal damage, enzyme-linked immunosorbent assay (ELISA) was applied to determine the serum and jejunal inflammatory cytokine levels and the expression of jejunal zonula occludens-1 (ZO-1), Toll-like receptor 4 (TLR4) and reticuloendotheliosis viral oncogene homolog A (RelA). The chemical components in AMSFP were identified by using UPLC-quadrupole time of flight/mass spectrometry (UPLC-Q-TOF MS). Results: Compared with the model group, the medium and high doses of AMSFP significantly improved the general conditions and body mass of rats, increased the thymus and spleen indices, enhanced the delayed-type hypersensitivity responses (P < 0.05), and elevated the serum HC50 value (P < 0.05). Histopathological examination revealed that AMSFP alleviated splenic white pulp atrophy and jejunal mucosal damage. Gut microbiota analysis showed that AMSFP intervention upregulated the relative abundance of Romboutsia and induced an increase in the levels of SCFAs such as acetic acid, propionic acid, butyric acid, valeric acid, isobutyric acid, and isovaleric acid. Additionally, AMSFP significantly attenuated proinflammatory cytokine levels in both serum and jejunal tissue, including tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), interferon-γ (IFN-γ), interleukin-1β (IL-1β), and transforming growth factor-β1 (TGF-β1). High-dose AMSFP significantly upregulated the expression of ZO-1 (P < 0.000 1) and downregulated the expression of RelA and TLR4 (P < 0.01, P < 0.001). A total of 25 chemical components were identified from AMSFP, including amino acids, isoflavones and triterpenoid saponins. Conclusion: AMSFP demonstrates efficacy in improving survival status and optimizing gut microbiota composition in rats exposed to simulated space composite stress environments through a multi-component and multi-target mechanism. By promoting the production of SCFAs, it alleviates intestinal inflammation and repairs the intestinal mucosal barrier through inhibition of the TLR4/RelA signaling pathway, while exerting synergistic immunomodulatory effects. Mechanistically, AMSFP reduces inflammatory responses by lowering the serum levels of pro-inflammatory cytokines TNF-α, IL-6, and IFN-γ; it also exerts intestinal protective effects by increasing SCFAs levels, inhibiting the expression of TLR4 and RelA proteins, promoting ZO-1 protein expression, and alleviating intestinal mucosal damage, thereby achieving dual regulation of immune function and intestinal homeostasis.

To clarify the pattern of flavor evolution and the mechanism underlying the dynamic changes in key flavor substances of walnuts during ambient storage, we combined an electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) with chemometric methods including principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to systematically analyze the volatile compounds in walnuts stored at room temperature for up to 220 days. The results showed that the electronic nose rapidly discriminated walnuts stored for different periods. PCA indicated that the first two principal components accounted for 91.9% of the variance, effectively separating samples from different storage stages. GC-MS identified 83 volatile organic compounds (VOCs), and the total VOC concentration exhibited an increase-decrease-increase dynamic trend. Based on odor activity value (OAV), 25 key aromaactive compounds were identified, among which aldehydes such as trans-2-octenal and (E,E)-2,4-nonadienal were the primary contributors to the offflavors of samples at the late stage of storage, originating from lipid oxidation and the Maillard reactions. A fingerprint map based on 67 GC-IMS signals visualized flavor differences across storage periods. Furthermore, using the PLS-DA models established for the early (days 5–50), mid (days 85–150) and late (days 180–220) storage stages, 34 key differential compounds (variable importance in projection (VIP) scores > 1) were identified, including 2,5-dimethylpyrazine. These findings provide a theoretical basis for optimizing the storage of walnuts.

To investigate the effects of nectariferous plants on the quality and flavor of mead, honey samples from eight floral sources were used as raw materials for mead brewing, and their physicochemical properties and flavor characteristics were systematically analyzed. The results showed that the ethanol volume fractions of the eight mead samples ranged from 9.00% to 12.05%, and the total acid contents ranged from 2.27 to 4.01 g/L, both of which met the requirements of QB/T 5475—2020 Mead. A total of 55 flavor compounds were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), with alcohols (84.10%–93.79%), esters (1.03%–2.73%), and acids (2.07%–3.35%) being the major ones. In addition, there were significant differences in the taste profiles of the eight mead samples (P < 0.05), and sourness was the major common characteristic. Longan mead exhibited an ethanol volume fraction of 11.63% and a sensory score of 73.75, with a rich aroma and harmonious taste. This study can provide an important reference for raw material selection, flavor regulation, and product development of mead.

This study aimed to systematically elucidate the dynamic succession of the microbial community and its relationship with quality formation during the fermentation of lacto-fermented Chinese cabbage. Quality parameters such as texture, color, taste characteristics (using an electronic tongue), and total acid, soluble solids and nitrite contents were evaluated at different fermentation stages, and volatile flavor substances were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). 16S rDNA high-throughput sequencing was used to analyze the changes in microbial community structure, and non-targeted metabolomic analysis was also performed. The results showed that the springiness and hardness of fermented Chinese cabbage gradually decreased as fermentation progressed, while the stickiness and chewiness increased significantly in the late stage of fermentation. The contents of total acid and soluble solids continued to rise, while the nitrite content showed a typical trend of first increasing and then decreasing and was significantly lower than the limit stipulated by the Chinese National Standard in the late fermentation stage. A total of 89 volatile flavor compounds were identified, mainly including esters, alcohols, aldehydes, ketones, and acids. Benzaldehyde, 1-propanol, 1-hexanol, 2-heptanol, and other volatile flavor compounds contributed significantly to the overall aroma of fermented Chinese cabbage, and the late fermentation stage was the key period for flavor compound enrichment. Microbial community analysis showed that the community structure gradually changed from a diverse environmental microbiota to a lactic acid bacteria-dominated community, and the α-diversity decreased significantly. Metabolomic analysis revealed that lactic acid, malic acid, fumaric acid, and other organic acids, as well as a variety of free amino acids and nucleosides, accumulated significantly in the late stage of fermentation, which was highly consistent with the establishment of lactic acid bacteria dominance. Correlation analysis between microbial genera and key flavor metabolites indicated that the succession of the microbial community during the fermentation process drove the production of key metabolites, which in turn affected physicochemical properties and sensory characteristics of fermented Chinese cabbage. This indicates a close association among microorganisms, metabolites and flavor.

This study aimed to investigate the changes in the physicochemical properties and structural characteristics of a composite system comprising corn starch and zein at different addition levels under extrusion conditions and to analyze the interactions between the two components during the extrusion process. Corn zein was mixed with corn starch at different addition levels (0%, 2%, 4%, 6%, 8% and 10%), and processed using a twin-screw extruder at a screw speed of 150 r/min, a feed rate of 30 r/min, a moisture transportation flow rate of 9.7 mL/min (a material-to-liquid ratio of 2:1 (g/mL)), and eight extrusion temperatures zones (40, 60, 80, 110, 110, 110, 80, and 60 ℃). The results showed that extrusion disrupted the granular structure of starch, causing it to gelatinize and transit to an amorphous state. The addition of an appropriate amount of zein (8%) significantly improved the gelatinization, rheological and textural properties of the composite system, as evidenced by decreases in peak viscosity and retrogradation enthalpy, an increase in the proportion of bound water, decreases in hardness and adhesiveness, and an enhancement in springiness, resulting in the formation of a dense, continuous three-dimensional network structure. Additionally, it decreased the change in enthalpy of the composite system to its minimum level of 0.06 J/g, indicating a higher degree of starch gelatinization; the relative crystallinity decreased to 10.70%, the short-range order increased, and the crystal structure transformed from A-type to A + V-type. Further analysis indicated that starch and protein in the composite system interacted primarily via hydrophobic interactions and hydrogen bonding, effectively enhancing the physicochemical stability and processing performance of the system. This study provides an important theoretical foundation and practical guidance for the development of high-quality corn starch-based foods.

The study investigated the effect of the ice-binding protein from Leucosporidium sp. AY30 (LeIBP) expressed in food-grade Aspergillus niger on the physicochemical quality and microstructure of frozen largemouth bass fillets. The freezing point, supercooling degree, and thermal hysteresis activity (THA) of LeIBP solutions with mass fractions ranging from 0% to 0.5% were measured. The effects of the LeIBP solutions on the ice crystal morphology, protein secondary structure, water-holding capacity, pH, color difference, and texture properties of frozen fish muscle were analyzed to determine the optimal concentration of LeIBP for preserving the quality of frozen fish. The results showed that the freezing point of the LeIBP solutions ranged from −1.26 to −1.47 ℃, the supercooling degree was 5.04 to 7.07 ℃, and the THA was 1.25 to 1.49 ℃. Compared with the control group, the addition of LeIBP effectively inhibited recrystallization, reducing the cross-sectional area of ice crystals by 5.62% to 95.57% and the equivalent average diameter by 0.07% to 78.74%, while maintaining the stability of protein secondary structure by increasing the α-helix content. Additionally, the addition of LeIBP reduced the thawing loss of fish muscle by 1.65% to 4.38%, decrease the pH by 0.06 to 0.29, and effectively maintained the color difference and texture. Therefore, LeIBP addition could significantly slow down the quality deterioration of largemouth bass muscle during the freezing process, with the best cryoprotective effect observed at a concentration of 0.05%.

To improve the mechanical properties, water-barrier capacity and functional activity of gelatin films, this study prepared composite active films by adding 0.625%, 1.25%, 1.875%, and 2.5% (V/V) curcumin-loaded emulsion (CE) stabilized by a covalent complex between β-lactoglobulin and β-glucan to gelatin solution. The microstructure, physicochemical properties, and functional activity of the films and their preservation effect on fresh-cut apples were systematically investigated. The results showed that CE was uniformly dispersed in the gelatin matrix through physical interactions such as hydrogen bonding, the film surface was smooth and dense, while the cross-section exhibited a porous network structure. With increasing CE addition, the thickness of the composite film increased, the color gradually changed from light yellow to dark yellow-brown, and the UV-visible light barrier property significantly enhanced; the mechanical properties initially increased and then decreased, and the composite film with 1.25% CE (G-CE-1.25) exhibited the best tensile strength (10.62 MPa) and elongation at break (31.56%). Compared with pure gelatin film, the moisture content, water solubility, and water vapor permeability of the composite films decreased by 26.5%, 28.3%, and 14.17%, respectively. Specificallys, both water solubility and moisture content reached their minimum values when the CE volume fraction was 2.5%, while water vapor permeability reached its lowest level when the CE volume fraction was 1.25%. The water contact angle increased from a maximum of 84.3° to 116.4°, indicating a shift from hydrophilicity to hydrophobicity. The antioxidant and antibacterial activities of the composite films significantly enhanced with increasing CE addition. The G-CE-1.25 film was the most effective in preserving the quality of fresh-cut apples. In summary, appropriate amounts of curcumin-loaded emulsion can synergistically improve the physicochemical properties and functional activity of gelatin films, and the G-CE-1.25 composite film shows good application potential as an active food packaging material.

To address the limitations of current methods for determining the physicochemical properties of cucumber fruits, which require sample destruction and are time-consuming, labor-intensive, and unsuitable for large-scale testing. This study included cucumber fruits grown under five irrigation gradients. By combining hyperspectral imaging (HSI) technology with chemometric methods, this study developed predictive models for the soluble solids content, soluble sugar content, and firmness of cucumber fruits. The results indicated that the optimal prediction models for soluble solids, soluble sugars, and firmness in cucumber fruits were established using a convolutional neural network (CNN). The coefficients of determination for the prediction set (Rp2) of the models were 0.861 0, 0.894 0, and 0.832 0, respectively, and the root mean square errors of prediction (RMSEP) were 0.145 0 °Brix, 0.001 0%, and 3.415 0 N, respectively. Furthermore, the models enabled the visualization of the spatial distribution of these indicators, revealing the spatial heterogeneity of cucumber quality under different irrigation treatments and verifying the excellent predictive capability and high reliability of the models. In conclusion, hyperspectral imaging combined with chemometrics can achieve rapid, non-destructive detection of cucumber fruit quality. This method is systematic and highly accurate, providing a technical basis for the precision irrigation management and quality improvement of vegetables.

An accurate analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS) was established for the quantification of vanillin in dairy products. Additionally, a gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) method was developed for the traceability and identification of vanillin. The sample pretreatment conditions and the UPLC-MS/MS parameters were optimized, and the methods were validated systematically. The UPLC-MS/MS method showed a limit of detection (LOD) of 0.3 μg/kg and a limit of quantification (LOQ) of 1.0 μg/kg, with recoveries at different spiked levels ranging from 97.30% to 100.80%, demonstrating excellent sensitivity and accuracy. Matrix effect verification indicated that the pretreatment process did not induce significant isotope fractionation, confirming that the GC-C-IRMS method was stable and reliable. The established methods were applied to the analysis of 26 commercial dairy samples. The UPLC-MS/MS method enabled accurate quantification of trace vanillin, with positive results primarily found in formula milk ((87.47 ± 0.91) mg/kg). Traceability analysis by GC-C-IRMS confirmed that the vanillin detected in the positive samples with high vanillin content was synthetic. While UPLC-MS/MS provided high-sensitivity quantification, it could not distinguish the sources of the analyte. The complementarity of these two techniques highlights the significance of combining “precise quantification” with “stable isotope traceability” in differentiating between natural and synthetic vanillin in dairy products. This study achieves the deep integration of vanillin quantification and traceability, providing a rigorous technical tool for the scientific determination of vanillin sources.

Aging is a complex biological process driven by the accumulation of multimodal molecular damage and the disruption of metabolic homeostasis. Dietary nutrition is regarded as one of the most plastic exogenous determinants of aging. Against the backdrop of China’s entering a deeply aging society, elucidating the molecular mechanisms by which food nutrients regulate aging and translating these findings into elderly-friendly functional foods are of major scientific and industrial significance for healthy aging. This review systematically summarizes the major biological theories and hallmarks of aging, compares the characteristics and limitations of three anti-aging interventions, namely nutrition, small-molecule pharmacology, and gene/cell therapy, and highlights the fundamental role of nutrition in delaying aging and extending healthy lifespan. From the perspectives of dietary restriction, carbohydrates, proteins, lipids and micronutrients (vitamins, minerals and plant-derived bioactive compounds), this paper further reviews the synergistic and antagonistic effects of different food nutrients on conserved longevity pathways such as mechanistic target of rapamycin (mTOR), AMP-activated protein kinase (AMPK), insulin/insulin-like growth factor-1 (IGF-1), sirtuins and forkhead box O transcription factors (FOXO). The results indicate that the main limitations of current studies include the translational gap between animal models and human evidence, the lack of unified biomarkers of biological aging, insufficient evidence for the effect of single-nutrient interventions on maximum human lifespan, and the underdeveloped status of elderly-friendly functional food products based on China’s characteristic dietary raw materials (e.g., coarse cereals and materials with both medicinal and culinary uses). Future research should focus on multi-omics-based biological aging clocks, multi-dimensional synergistic interventions guided by nutritional geometry, individualized precision nutrition strategies, and the development of elderly-friendly functional foods based on Chinese dietary characteristics, thereby promoting the transition of anti-aging research from mechanism discovery to effective intervention, and ultimately providing a theoretical foundation and practical directions for scientific and sustainable anti-aging dietary strategies.

In recent years, the mechanism underlying the cross-talk between the gut microbiota and host immunity has emerged as a research hotspot in nutritional immunology. Whole grains are rich in diverse bioactive components, including dietary fibers, polyphenols, phytosterols, and resistant starch. These components exert positive effects on the intestinal mucosal immune system by remodeling the gut microbiota, regulating immune cell differentiation, repairing the epithelial barrier, and inhibiting proinflammatory signaling pathways. This review summarizes the bioactive components of whole grains, alterations in the gut microbiota and their metabolites, and the modulation of intestinal mucosal immunity, aiming to provide a theoretical reference for immunonutrition research and clinical application of whole grains.

With the rapid development of industrialized production in the baking industry, the demands for processing efficiency and product quality stability are increasing. Ohmic heating technology, with its unique volumetric heating characteristics and its advantages of efficient and uniform heating, has gradually become a hot research topic. This paper systematically reviews the principle and characteristics of ohmic heating and recent progress on its application in the processing of various types of bakery products, and provides an in-depth analysis of its effects on raw material modification and the formation of the internal structure of bakery products. Research shows that ohmic heating has potential advantages in improving heating uniformity, promoting gluten network formation, and increasing energy utilization efficiency, providing a new technical approach for optimizing the processing technology of various bakery products. Future research needs to consider the characteristics of different bakery product systems to elucidate the mechanism of action of ohmic heating and the integration modes of multiple processes, promoting its application and development in the field of bakery product processing.

Excessive sugar consumption poses a global public health challenge, driving the food industry to seek innovative sugar reduction strategies. Traditional approaches often compromise product sensory quality and fail to meet consumers’diversified demands for clean-label products. This review systematically summarizes the molecular mechanisms underlying sweet taste perception, with a focus on the structural characteristics and functional advantages of non-nutritive sweeteners and bulk sweeteners. It further integrates multiple sugar reduction strategies, including direct sugar reduction, sweetener blending, taste-taste interactions, cross-modal multisensory synergy, microbial fermentation, and microencapsulation delivery systems, and discusses the mechanisms and synergistic potential of the strategies. Future research directions should prioritize receptor structure-driven precision design of sweet molecules, synthetic biology-enabled high-efficiency production of sweet-tasting proteins, and artificial intelligence-assisted formulation optimization. This review aims to provide a theoretical foundation for the development of reduced-sugar food systems that deliver both health benefits and superior sensory quality.

As a novel sustainable protein source, cultured meat plays an important role in alleviating the pressure from population growth and reducing the environmental burden associated with traditional livestock farming. However, its industrialization is restricted by two core bottlenecks: high production costs and suboptimal flavor profiles. Lactic acid bacteria (LAB), as safe food-grade microorganisms, have the potential to address the above problems. This article systematically summarizes the key mechanisms by which LAB and their metabolites promote cell proliferation and regulate product texture and flavor formation. It also analyzes in depth their application potential in improving product quality stability, reducing production costs and accelerating industrial implementation. Future research directions are also discussed, including the optimization of LAB-cell co-culture systems and precise flavor regulation. This review aims to provide theoretical support and practical references for the large-scale application of LAB in the field of cultured meat.

With their unique acoustic cavitation effect, ultrasonic waves are widely applied in food fermentation. This article systematically reviews the multi-scale mechanism of the enhancement of food fermentation systems by power ultrasound, with a focus on the physical effect of sonoporation induced by cavitation microjets and the chemical oxidative stress mediated by moderate reactive oxygen species (ROS). Additionally, considering the “window effect” of microbial response to the acoustic field environment in terms of intensity and frequency, this article analyzes the differential adaptation patterns of ultrasonic parameters to complex fermentation systems such as vegetables, condiments, dairy products, and alcohol beverages as well as strain mutagenesis. In light of industrial scale-up challenges such as acoustic-electric impedance mismatch and standing wave fields that arise during the fermentation process, this article examines the core advantages of intelligent dual closed-loop frequency tracking control based on admittance characteristics and the random step frequency sweeping mode in achieving acoustic field homogenization and efficient electro-acoustic conversion. In the future, it is still necessary to further investigate the coupling mechanism between complex biological fluids and dynamic acoustic fields, thereby providing a more solid theoretical basis for the large-scale and intelligent application of ultrasonic-assisted fermentation technology.

As the core hub of agricultural product distribution in China, agricultural wholesale markets handle about 70% of the country’s agricultural products. Food safety governance is directly related to the “safety on the tip of the tongue” of residents and public health stability. This systematic review examines recent research on food safety governance in Chinese agricultural wholesale markets and identifies current challenges including the disconnect between production exit standards and market entry requirements, frequent disruptions in cold-chain logistics, and the diminishing marginal effects of traditional administrative oversight. Applying the principles of hazard analysis and critical control points (HACCP), this study translates conventional industrial control parameters into indicators of distribution conduct and physical conditions, identifying four critical control points: entry inspection, rapid testing, cold-chain storage, and traceability disclosure. It develops a collaborative governance framework involving government regulation, market accountability, merchant self-discipline, and participation of the public and third parties. A game-theoretic model is used to examine how lawful credit constraints and risk information disclosure may affect merchant compliance. Drawing on the governance model of the Rungis market in Paris and that of the Haijixing market in Shenzhen, this study proposes an incentive-compatible matrix based on dynamic credit rating and a phased implementation strategy for classification and grading based on category-specific risks, market scale, and facility capacity to balance governance effectiveness, compliance costs, and feasibility, providing theoretical support and decision-making references for achieving systematic good governance of food safety in agricultural wholesale markets.

Selenium is an essential trace element for the human body. Dietary selenium intake among Chinese residents is generally insufficient, and the problem of “selenium-related hidden hunger” is becoming increasingly prominent. Selenoproteins are a class of proteins with selenocysteine (Sec) as their active centers; they possess unique redox properties and demonstrate significant application potential in the functional food sector. However, their large-scale production is constrained by technical bottlenecks such as the complex Sec insertion mechanism and low heterologous expression efficiency. Microalgae, as a vital biological resource under the “Greater Food Approach”, offer advantages including rapid growth rates, high nutritional value, and the potential for large-scale cultivation, thereby being an ideal host for constructing selenoprotein cell factories. This paper systematically reviews the biosynthesis and metabolic regulation mechanisms of selenoproteins derived from microalgae and compares the similarities and differences in Sec insertion mechanisms among various host organisms. Meanwhile, it explores the mechanisms by which microalgal selenoproteins improve food flavor and summarizes their future application prospects in the food sector. Finally, this paper discusses feasible pathways for constructing highly efficient microalgal selenoprotein cell factories based on synthetic biology strategies, with the aim of providing a reference for the development of functional foods.

Against the backdrop of the coordinated advancement of the strategies for building a quality powerhouse, an agricultural powerhouse, and a sci-tech powerhouse, the connotation of agricultural product quality is expanding from a “safety baseline” toward multi-dimensional values encompassing quality, nutrition, health, and branding. However, existing research lacks systematic elaboration on the technical framework and governance pathways supporting this transformation. Based on the theoretical framework of the National Quality Infrastructure (NQI), this paper constructs a six-dimensional analytical framework for the science and technology of agricultural product quality, covering quality evaluation, grading and classification, traceability, authenticity identification, certification and accreditation, and nutritional health and flavor analysis. It reveals five major development trends: intelligent technological convergence, diversification of quality dimensions, institutional standardization, refinement of market mechanisms, and alignment with international standards. This paper analyzes the current bottlenecks and challenges of science and technology in China’s agricultural product quality, including independent innovation, traceability systems, consumer trust mechanisms, standard-brand synergy, and international discourse power. For the first time, this paper systematically introduces the digital NQI framework into scientific and technological research on agricultural product quality, and proposes a progressive strategic pathway from a six-dimensional technical system to a trusted value system and finally to a premium price mechanism. Key tasks are proposed, including building a trusted value system integrating traceability and certification based on digital NQI, establishing a market mechanism of premium price for quality centered on grading and classification, and improving the nutrition- and health-oriented standard evaluation system. This paper aims to provide theoretical support and decision-making references for China’s agricultural product quality transition from “compliance governance” to “multi-dimensional value governance” during the 15th Five-Year Plan period.

With the deepening implementation of the Regional Comprehensive Economic Partnership (RCEP), facilitating food trade and harmonizing food safety standards within the region have become critical issues. Pre-packaged food labeling, as a key component of technical trade measures, exhibits significant differences in requirements among RCEP member countries, particularly regarding labeling language, mandatory nutritional information items, Front-of-Package (FOP) labeling, and allergen lists. These differences constitute technical barriers to trade affecting the flow of food products. This paper compares food labeling regulations in RCEP member countries and analyzes their differences in the above four aspects, revealing dominant trends: continuous strengthening of health and nutrition orientation, more prominent refined and differentiated consumer protection, and the emergence of digitalization and intellectualization as new development directions. In light of China’s specific labeling management practices, the paper proposes that China should systematically enhance its food labeling governance through innovative pathways, including optimizing the presentation of nutritional information, strengthening science-based allergen regulation, accelerating the digitalization and intellectualization of labels, and building intelligent compliance service systems. This approach aims to enhance the country’s capacity for food labeling management and facilitate a strategic shift from “passive compliance” to “active leadership”.