Abstract:Enzymes， as efficient and environmentally friendly biocatalysts， are widely applied in medicine， food， chemical， agricultural， and other industries. However， the wild-type enzymes often suffer from poor thermostability， narrow substrate spectrum， and limited activity. Protein language models (PLMs)， inspired by natural language processing， are trained on large-scale protein sequence and structure datasets through self-supervised learning to capture evolutionary patterns linking sequence， structure， and function， thereby showing great potential in enzyme engineering. This review systematically summarized representative PLM architectures and training strategies， and highlighted their recent applications in zero-shot and few-shot prediction， enzyme function prediction， and de novo design. Specifically， PLMs have been used for mutation effect prediction and catalytic performance optimization， and to accelerate iterative evolution when integrated with automated platforms， thereby enhancing enzyme thermostability， activity， and substrate adaptability. Moreover， multimodal representations and few-shot learning approaches have improved task-specific prediction accuracy， while PLMs have also enabled the design of novel functional enzymes. Finally， the challenges of model scalability， generalization， and integration with biophysical knowledge were discussed， along with future prospects of PLMs for controllable functional protein design and industrial applications.

Abstract:Peanut (Arachis hypogaea L.) is an essential agricultural resource， and roasting is one of its main processing methods. Based on the temporal multi-scale structural theory， it is of great significance to investigate the changes in the phenological color and microstructure of peanut kernels during 160 ℃ roasting to understand the processing process and to guide the actual production. High-definition camera， e-eye， scanning electron microscope (SEM)， confocal laser spectrometer (CLSM)， texture analyzer， rapid moisture detector， etc. were utilized to investigate the changes of the apparent status of the products， microstructure， texture characteristics and engineering properties during the roasting process， and to explore the changing law pattern of the quality of peanut kernels during roasting. The results showed that: The peanut apparent color changes mainly manifested in the changes of brightness， red and yellow color， and gradually generate tan material， which was in line with the quadratic fitting equation for accurately predicting the color during the 160 ℃ roasting process， with R2 values for L and ΔE exceeding 0.94 and 0.93， respectively. The high temperature led to the rupture of the cell surface and the precipitation of the cell contents， and the intracellular lipid droplets increased with the roasting time. Random aggregation occurred first， and after collision and fusion， large lipid droplets were gradually formed from small lipid droplets， with the same tendency to approach the cell membrane. Roasting did not significantly change the three-dimensional size of peanuts， but significantly reduced their weight (reduction up to 5.48 g/100 g) and density (with a maximum decline of 17.51%). The hardness， fracturability， gumminess and chewiness of peanut seed kernels showed a decreasing trend compared with the control group， and the longer the roasting time， the greater the decrease in their values. Correlation analysis and hierarchical cluster analysis further analyzed the intrinsic connection between the indices， revealing the potential changing pattern of the roasting process. This paper provided data support and theoretical basis for further clarifying the precise regulation of quality function in peanut roasting process.

Abstract:Objectives: Lactic acid bacteria are an important source of antagonism against Vibrio parahaemolyticus (VP)， a food-borne pathogen. Methods: In this study， a combined approach of primary screening on MRS-CaCO3 agar plates and secondary screening using the well diffusion assay was employed to isolate lactic acid bacteria from shrimp intestinal microbiota exhibiting strong antagonistic activity against VP. Selected isolates were identified through morphological observation， physiological and biochemical characterization， and 16S rRNA gene sequencing. The strain's broad-spectrum antimicrobial activity， physicochemical properties of its inhibitory substances， and key probiotic attributes-including safety profile， gastrointestinal tolerance， adhesion potential， and antioxidant capacity were systematically evaluated. Results: A strain， designated GXMZU-C3， demonstrated potent antagonism against VP， with an inhibition zone diameter of (18.89 ± 0.92) mm. It exhibited broad-spectrum bacteriostatic activity， and showed inhibitory effect on common pathogenic bacteria of seafood， such as Aeromonas hydrophila， Aeromonas caviae and Aeromonas veronii. Based on taxonomic analysis， the strain was identified and designated Lactobacillus brevis GXMZU-C3. The primary antibacterial activity was localized in the cell-free supernatant (CFS)， which retained inhibitory effects within a pH range of 2.0-5.0 and displayed notable thermal stability. However， complete loss of activity following alkaline protease treatment strongly suggests that the inhibitory components were predominantly composed of organic acids and proteinaceous bacteriocins. Safety assessment revealed that the strain was non-hemolytic and susceptible to commonly used antibiotics， fulfilling essential safety criteria for potential probiotic use. In terms of functional properties， L. brevis GXMZU-C3 exhibited high hydrophobicity toward ethyl acetate (75.41 ± 1.72)%， chloroform (62.12 ± 2.39)%， and xylene (46.47 ± 1.72)%， indicating favorable cell surface properties for host colonization. The autoaggregation rate reached (57.55 ± 4.46)% after 48 h， suggesting self-recognition and biofilm-forming potential. Furthermore， the strain showed excellent resilience under simulated gastrointestinal conditions， with survival rates of (95.39 ± 0.50)% after 3 h in gastric juice and (81.01 ± 0.43)% after 8 h in intestinal fluid， along with a bile salt tolerance of (30.25 ± 0.49)%， collectively demonstrating robust adaptability to the digestive tract. Notably， the CFS exhibited significant antioxidant activity， with DPPH radical scavenging capacity of (85.55 ± 0.39)% and hydroxyl radical scavenging activity of (97.31 ± 2.46)%， underscoring its potential role in mitigating oxidative stress. Conclusion: L. brevis GXMZU-C3 exhibits strong antagonistic activity against VP， and demonstrates favorable safety and probiotic properties， indicating its potential as a candidate probiotic strain. These findings provide a solid theoretical foundation for the application of this strain in the development of probiotic-based interventions in seafood preservation and safety enhancement.

Abstract:In the current study， emulsion gels based on pea protein isolate and curdlan were prepared by heat-induction using fish oil as oil phase， and the effects of different oil phase volume fraction (20%， 30%， 40%， 50%， 60%) on physicochemical properties and microstructures of emulsion gels were studied. The results showed that the gel strength， hardness， water-holding capacity， whiteness， G′ and G″ of emulsion gel were improved gradually with the increasing oil phase volume fraction， while the water absorption swelling rate gradually decreased. When the oil phase volume fraction increased to 60%， the gel strength， hardness， water-holding capacity， and whiteness attained their maximum values of 155.4 g·mm， 455.2 g， 87.5%， and 75.6， respectively， while the water absorption swelling rate reached its minimum value of 9.9%. In addition， with the increase of the oil phase volume fraction， the porosity of the emulsion gel surface decreased significantly， and an increasing number of oil droplets in an active filling mode promoted the formation of dense gel network structure， thus improving the texture and rheological properties of the emulsion gels.

Abstract:This study employed methods such as polyacrylamide gel electrophoresis (PAGE)， scanning electron microscopy (SEM)， and Fourier transform infrared spectroscopy (FTIR) to investigate the microstructure and physicochemical properties of proteins in six wheat varieties from Yuncheng， Shanxi Province. The results indicated that the six kinds of wheat gluten proteins were predominantly composed of glutenin and alcohol-soluble protein. Scanning electron microscopy revealed that although the six kinds of wheat gluten proteins all presented a network structure， there were differences in pore morphology and quantity. There were significant differences in the contents of free thiol groups and disulfide bonds among the six wheat proteins (P<0.05). Among them， the content of disulfide bonds in ｀Tainong 18' was the highest (43.87 μmol/g)， and the content of free thiol groups was the lowest (2.68 μmol/g)， while ｀Yunhei 161' showed the opposite trend. The α-helix and β-fold content of ｀Tainong 18' gluten protein was high， and there were many subunit bands in the reduction electrophoresis pattern. In terms of physicochemical properties， the solubilities of the six gluten proteins were all the lowest at pH 7. There were significant differences in the water-holding capacity and oil-holding capacity of gluten protein among the six samples (P<0.05). ｀Tainong 18' had the best water-holding capacity， while ｀Jimai 23' had the best oil-holding capacity. Thermal characteristic analysis showed that the peak temperature and enthalpy value of 'Tainong 18' were significantly higher than those of the other five (P<0.05). Correlation analysis revealed a highly significant positive correlation between gluten content and both total sulfhydryl group and disulfide bond content. Additionally， disulfide bond content exhibited a highly significant positive correlation with enthalpy value and peak temperature. In summary， the six gluten proteins exhibit differences in their structural and physicochemical properties. Notably， ｀Tainong 18' demonstrates superior gluten properties， while ｀Yunhei 161' displays the least favorable gluten characteristics. The provide a theoretical foundation for the industrial production of wheat proteins.

Abstract:Objectives: To investigate the alleviating effect of Osmanthus Longjing water extract (OLJ) on ulcerative colitis (UC) mice through the MAPK inflammatory pathway based on network pharmacology and animal experiments. Methods: The common targets and genes of UC and OLJ were collected by network pharmacology， and the key signalling pathways were analysed and selected before experimental validation. In the animal experiment， 24 C57BL/6 male mice were selected and given OLJ (300 mg/kg) by gavage for 4 weeks， and then 3.0% dextran sulfate sodium (DSS) solution was used to drink for 7 days to establish UC model. Recordings were made to analyse the body mass， disease activity index (DAI)， pathological sections of colon tissue， immunohistochemistry， serum inflammatory factor content， MAPK signalling pathway of colon tissue and structural changes of intestinal flora in experimental mice. Results: Network pharmacology results showed that 66 intersection targets of UC and OLJ were obtained， of which the top five core targets were TNF， EGFR， MAPK3， MAPK1， PTGS2. KEGG pathway enrichment analysis revealed that OLJ might act mainly through AGE-RAGE signalling pathway， MAPK signalling pathway and so on. Animal experiments showed that， compared with the model group， the body mass of mice in the GUI increased by 7%， the DAI score was 8.2， and the content of serum inflammatory factors (IL-6， IL-1β， TNF-α) decreased， while the content of anti-inflammatory factor (IL-10) increased (P＜0.05). In addition， after intevention by OLJ， the transcription and protein expression of MAPK signalling pathway genes in colon tissues significantly reduced (P<0.05)； and 16S rDNA analysis revealed that OLJ effectively delayed the relative abundance of Spirochaetota and Escherichia_Shigella induced by DSS. Conclusions: The network pharmacological analysis and experimental validation demonstrated that the extract of Osmanthus Longjing interfered with the MAPK pathway and improved the inflammatory symptoms of DSS-induced ulcerative colitis in mice.

Abstract:Objective: This study explored the regulatory impact of cavitation in conjunction with enzymatic modification of insoluble dietary fiber derived from okara (A-IDF) on intestinal inflammation caused by dextran sulfate sodium (DSS) in mice. Methods: The mice were divided into five groups: Normal control (CM)， A-IDF intervention normal (IM)， model (MM)， N-IDF dietary prevention (NIM)， and A-IDF dietary prevention (AIM). Following two weeks of dietary intervention， DSS was administered to induce colitis in the MM， NIM， and AIM groups. The protective effect of A-IDF on ulcerative colitis (UC) in mice was comprehensively assessed by evaluating the disease activity index， measuring colon length， conducting HE staining and histological damage assessment， quantifying inflammatory factor levels， analyzing the microbial composition of mouse feces， and measuring short-chain fatty acids (SCFAs). Results: Compared with the DSS group， A-IDF significantly improved the clinical phenotype of acute colitis， with changes in body mass from 85.78% to 90.94% (P<0.01)， a decrease in DAI score from 3.67 to 2.67 (P<0.01)， and a recovery of colon length from 4.76 cm in the DSS group to 5.56 cm in the A-IDF group (P<0.01). In terms of inflammation levels， TNF-α in the colon decreased from 422.62 pg/mg to 302.43 pg/mg (P<0.05)， IL-6 decreased from 95.57 pg/mg to 70.37 pg/mg (P<0.05)， IL-1β decreased from 112.05 pg/mg to 76.94 pg/mg (P<0.01)， and IL-10 increased from 94.06 pg/mg to 117.25 pg/mg (P<0.01). The histological score decreased from 10.33 to 6.33 (P<0.01)， indicating a reduction in mucosal damage and inflammatory infiltration. In terms of intestinal barrier function， the relative expression of ZO-1 increased from 0.85 to 1.11 (P<0.01)， and the relative expression of Occludin increased from 0.49 to 1.17 (P<0.01)， indicating the restoration of barrier integrity. Additionally， A-IDF treatment led to a rise in beneficial bacteria， such as g_Akkermansia and g_Enterorhabdus， which produced elevated levels of SCFAs. These SCFAs suppressed the colonization of harmful bacteria， including Parasutterella， Lachnoclostridium， and Rodentibacter. Conclusions: A-IDF effectively prevents DSS-induced acute colitis and exerts beneficial effects on intestinal health by reducing inflammatory factor levels， enhancing intestinal barrier function， promoting SCFA production， and modulating intestinal microbiota composition.

Abstract:Objective: The aim of this study was to investigate the effect and mechanism of Bifidobacterium longum subsp. infantis B8762 combined with osteopontin (OPN) on renal function in mice. Methods: In this study， Spp1 gene heterozygous knockout mouse model (n = 24) was constructed and randomly divided into model group (n = 6)， OPN group (n = 6)， B8762 group (n = 6) and combination group (n = 6)， as well as control group composed of wild-type mice (n = 6) for 60 days of intervention. The renal tissue structure was analyzed by HE staining， and the renal function was evaluated by serum biochemical indices creatinine and urea nitrogen. Combined with fecal metagenomic sequencing analysis， the mechanism of action of probiotics and OPN was discussed. Results: The serum creatinine in the model group significantly increased [control group (11.5 ± 1.5) μmol/L v.s. model group (15.3 ± 3.1) μmol/L， P < 0.05]， and pathological changes such as renal tubular epithelial necrosis， interstitial vascular dilation， congestion， and hemorrhage were observed in kidney tissues. Compared to the model group， serum urea nitrogen significantly decreased in the B8762 and OPN groups [B8762 group (9.6 ± 1.7) mmol/L， OPN group (9.5 ± 1.7) mmol/L， P < 0.05]. In the combined group， serum creatinine and urea nitrogen levels showed a downward trend， and renal tubular epithelial cell damage was partially restored. The gut microbiota results showed a significant decrease in the relative abundance of Akkermansia in the model group (P < 0.01)， and a significant increase in Enterococcus (P < 0.01). Compared to the model group， the relative abundance of Akkermansia significantly increased in all intervention groups， while the relative abundance of Enterococcus significantly decreased (P < 0.01). The combined group significantly increased the relative abundance of Bacteroides， Bifidobacterium， and Lactococcus (P < 0.05). The OPN group significantly increased the relative abundance of Bacteroides (P < 0.01)， while the B8762 group significantly upregulated the relative abundance of Anaerostipes (P < 0.05). Conclusion: The intervention of B8762 and OPN could effectively improve the renal function injury of model mice and significantly regulate the structure of microbiota. The combined intervention group showed a better protective effect， indicating that it had the potential to synergistically regulate the ｀kidney-gut axis' and enhance the intervention effect.

Abstract:Objectives: To investigate the effect of white radish polysaccharide (WRP) on lipid lowering function and intestinal microbe in high-fat diet mice. Methods: In this paper， WRP was prepared by enzym-assisted method. The lipid-lowering effect of WRP was studied by mice hyperlipidemia model experiment. The diversity and population structure of intestinal microflora in mice were analyzed by high-throughput sequencing method. Results: WRP had good antioxidant capacity， and the clearance rates of ABTS+·， ·OH and DPPH· were 68.36%， 99.27% and 89.33%， respectively. In the cholate binding test， the binding rates of WRP to sodium glycinocholate， sodium taurocholate and sodium deoxycholate at 7 g/L were 57.59%， 29.89% and 43.52%， respectively. The results of body weight， biochemical indices and histopathological sections of mice showed that WRP had the effect of lowering lipid in vivo. WRP reduced the ratio of Firmicutes to Bacteroidetes in intestinal flora， and mainly upregulated Bifidobacteriales and Actinobacteria to produce short-chain fatty acids to alleviate liver injury and treat hyperlipidemia， thus improving the intestinal microbial environment. Conclusions: WRP could effectively reduce the body weight of high-fat mice， reduce the level of serum lipids， increase the antioxidant and anti-inflammatory ability of the body， thereby reducing the volume of fat cells and alleviating the damage of liver and intestinal tissue caused by high-fat diet. In addition， radish polysaccharide can participate in the metabolic function of the body by changing the intestinal flora， providing a new idea for the treatment of hyperlipidemia.

Abstract:Objective: To investigate the regulatory effects of two typical black tea infusions， Keemen black tea and Dianhong black tea， on lipid metabolic disorders and gut microbiota imbalance induced by a high-fat diet in mice. Methods: Thirty-two SPF Kunming mice were randomly divided into blank group (basic diet， NFD)， model group (high-fat diet， HFD)， Keemen Black tea group (high-fat diet + Keemen black tea decoction， HFD+KMBT) and Dianhong Black tea group (high-fat diet + Dianhong Black tea decoction， HFD+DHBT). After an 8-week intervention， the mice were euthanized and their serum， liver， and feces were measured for relevant biochemical indicators. The effects of drinking black tea infusions on the gut microbiota and liver metabolism of high-fat diet mice were investigated using high-throughput sequencing combined with non-targeted metabolomics. Results: Compared to the HFD group， consumption of black tea infusions significantly attenuated the abnormal increases in body weight (by 18.7% and 16.3% in the HFD+KMBT and HFD+DHBT groups， respectively) and epididymal fat index (by 34.2% and 29.8%， respectively). The tea infusions also significantly reduced the levels of triglycerides (TG) and total cholesterol (TC) in both serum (serum TG reduced by 30.1% in HFD+KMBT and 37.5% in HFD+DHBT， TC reduced by approximately 30% in both groups) and liver (hepatic TG reduced by approximately 40% in both groups， TC reduced by approximately 30% in both groups)， and lowered serum low-density lipoprotein cholesterol (LDL-C) levels (by approximately 20%). Conversely， fecal excretion of TG and TC was significantly elevated (by 1.5-2.0 fold and 1.8-2.2 fold， respectively). At the transcriptional level， the intervention significantly downregulated the hepatic expression of the lipid metabolism-related gene Cd36 (to 0.5-0.6 fold of the HFD group) and upregulated the mRNA expression of Cyp7a1 (1.8-2.2 fold)， Bsep (1.5 fold in the KMBT group only)， and the lipolysis gene Hsl (1.7 fold in the KMBT group only). In addition， the intervention of black tea decoction significantly increased the relative abundance of beneficial bacteria such as Ruminococcaceae UCG-010， Christensenellaceae， Enterobacteriaceae， etc.， and significantly decreased the relative abundance of harmful bacteria such as Mollicutes RF9， Desulfovibrio ， Parvibacter， etc.， especially in the Qimen Black Tea group. Liver metabolomics analysis revealed that consuming black tea infusions significantly upregulated beneficial metabolites such as acetylcarnitine and flavin mononucleotide in the liver， while significantly downregulating harmful metabolites such as cholic acid， protoporphyrin IX， and cytochalasin B. Conclusion: Both Qimen Black Tea and Dianhong Black Tea infusions can effectively improve abnormalities in blood lipid levels， liver injury， and gut microbiota disturbances induced by a high-fat diet in mice. However， there were certain differences in the impact of the two tea infusions on lipid metabolism and gut microbiota composition in mice fed a high-fat diet.

Abstract:Objectives: Extensively hydrolyzed whey proteins (EHWP) were prepared through the hydrolysis of whey proteins， and their anti-obesity activity was evaluated. Methods: Whey proteins were hydrolyzed by the neutral protease from Asperigillus oryzae (AoNPI) together with flavourzyme. High performance liquid chromatography (HPLC) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) were used to assess the molecular-weight distribution and peptide composition， respectively. Results: The results exhibited that the hydrolysis degree of EHWP was 27.9%， the molecular weight distribution below 3 000 u was 95.6%. For extensively hydrolyzed whey proteins (150 mg/kg) group， the body weight gain of mice was reduced by 34.1% compared with the high-fat diet group. The low-density lipoprotein cholesterol was lowered to the normal range， while the high-density lipoprotein cholesterol level was up-regulated to normal. Hypertrophy and vacuolation in liver and adipocyte cells have been reversed. Interleukins IL-1β and IL-6 were down-regulated by 21.5% and 15.7%， and inflammatory factor IL-10 was up-regulated by 10.8%. Moreover， the levels of the peroxisome proliferator-activated receptor alpha (PPARα) and uncoupling protein 1 (UCP1) in liver were overexpressed. Conclusions: EHWP with excellent properties and weight loss effects were prepared by a dual-enzyme combination， the results provided the scientific basis for EHWP used as anti-obesity food ingredients.

Abstract:To explore the potential probiotic effects of Bifidobacterium animalis subsp. lactis BGI-N3 on obesity and its underlying mechanisms， the study assessed the tolerance of BGI-N3 in the digestive tract through in vitro experiments and constructed a high fat diet-induced obesity rat model to assess the probiotic effects of BGI-N3. The results showed that BGI-N3 exhibited strong tolerance to gastrointestinal digestive fluids， with a survival rate exceeding 90% in artificial gastric juice， artificial intestinal fluid， and 0.3% bile salts. In the HFD-induced obesity rat model， compared with the model control group， the BGI-N3 intervention group showed a 25.90% reduction in body weight gain (P < 0.01) and a 26.90% decrease in feed efficiency (P < 0.01). Moreover， the masses of epididymal and perirenal fat were reduced by 45.90% (P < 0.001) and 61.60% (P < 0.001)， respectively. Additionally， BGI-N3 supplementation significantly ameliorated hepatic steatosis and oxidative stress， suppressed systemic inflammation， and markedly lowered serum levels of total cholesterol (P < 0.001) and triglycerides (P < 0.001). These findings provide a scientific basis for the development of Bifidobacterium animalis subsp. lactis BGI-N3 as a dietary supplement related to weight management and offer new strategies for the prevention and treatment of obesity and its complications.

Abstract:Objective: To investigate the immunomodulatory effect of glutathione yeast on cyclophosphamide-induced immunocompromised mice. Methods: A mouse model of immunocompromise was established by intraperitoneal injection of cyclophosphamide. Mice were intragastrically administered with glutathione yeast at low (128.45 mg/kg·bw)， medium (1 284.5 mg/kg·bw)， or high (2 500 mg/kg·bw) doses. The growth status of mice was observed， and body weight， peritoneal macrophage function， immune organ indices， plasma cytokine levels， plasma glutathione (GSH) content， glutathione peroxidase (GSH-Px) activity， and immunoglobulin concentrations were determined. Pathological changes in the spleen and ileum were evaluated， and immunohistochemical analysis of the spleen was performed to explore the effect of glutathione yeast on immune function. Results: Glutathione yeast significantly enhanced the phagocytic function of macrophages， as well as the spleen and thymus indices in immunocompromised mice (P < 0.05). Compared with the model group， plasma GSH content and GSH-Px activity increased by 22.84% and 29.42%， respectively； plasma IFN-γ， IgA， and IgG levels increased by 341.90%， 25.40%， and 55.69%， respectively. Pathological sections showed that glutathione yeast effectively ameliorated cyclophosphamide-induced pathological damage to the spleen and ileum. Immunohistochemical analysis revealed that glutathione yeast significantly upregulated CD4+ expression and downregulated CD8+ expression on splenic cells (P < 0.05). Conclusion: Glutathione yeast exerts a beneficial immunomodulatory effect on immunocompromised mice.

Abstract:Objective: To investigate the immunomodulatory effects of a composition of 2'-fucosyllactose (2'-FL)， galacto-oligosaccharides (GOS)， and fructo-oligosaccharides (FOS)， as well as to determine the optimal ratio for enhancing immune function and explore the underlying mechanisms. Methods: An immunosuppressed zebrafish model was employed to analyze T cell fluorescence intensity， the number of fluorescent microspheres retained， fluorescence intensity of tail vein macrophages， and the quantity of intestinal goblet cells. The efficacy of various ratios of the composition in improving immunity was evaluated to identify the optimal proportion. Subsequently， the optimal ratio composition was validated in a cyclophosphamide (CTX)-induced immunocompromised mouse model， assessing its effects on spleen index， morphological changes of immune organs， T lymphocyte subpopulations in the spleen， serum cytokines， and ileal protein related to immune function. Results: The 2'-FL/GOS/FOS composition significantly ameliorated T cell depletion in zebrafish (P＜0.001)， enhanced phagocytic function， improved macrophage reduction， and increased the number of intestinal goblet cells by about 23% (P＜0.001)， with the optimal mass ratio determined to be 2∶3∶3. This optimal ratio composition significantly increased the spleen index in immunocompromised mice (P＜0.05)， partially restored the structure and function of the thymus and spleen， improved the CD4+/CD8+ lymphocyte ratio (P＜0.05)， significantly reduced the concentration of the pro-inflammatory cytokine IL-6 (P＜0.05)， and upregulated the expression of the intestinal barrier-related protein Claudin-1， along with the MAPK signaling pathway-related proteins TLR4， p38， ERK1/2， JNK1/2， and p65 (P＜0.05). Conclusion: The 2'-FL/GOS/FOS composition could enhance the immune function of immunosuppressed zebrafish. When the composition mass ratio was 2∶3∶3， the efficacy was relatively optimal， significantly boosting immune function in immunocompromised mice. The underlying mechanism might be associated with the activation of the MAPK and NF-κB signaling pathways mediated by TLR4 receptor.

Abstract:In order to investigate the urinary metabolites of infants with different feeding modes and their dynamic changes and variability， ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-TOFMS) was used to compare the differential metabolites in the urine of exclusively breastfed and mixed-fed infants， and 51 differential metabolites were screened out by the screening criteria of P<0.05， variable importance in the projection (VIP)>1.00， fold change (FC) > 1.5 or FC < 0.5 as screening criteria. Compared with the mixed feeding group， 11 differential metabolites were significantly up-regulated in the urine of infants in the exclusive breastfeeding group， and the metabolic pathway analysis showed that the main pathways involved were arginine biosynthesis； histidine metabolism， arginine and proline metabolism； vitamin B6 metabolism； and alanine， aspartate and glutamate metabolism， etc.， and the number of hits of these metabolic pathways for differential metabolites was 17. The study investigated the differences in metabolites and metabolic pathways in the urine of infants fed with two distinct feeding methods， aiming to provide a scientific theoretical basis for infant formula that mimics breast milk.

Abstract:The aim of this study was to investigate the ameliorative effect of soluble dietary fiber (SDF) from buckwheat bran on microplastic-induced oxidative damage in the intestine. Firstly， the monosaccharide composition， polyphenol content and its structural morphology of SDF were analyzed， and the effect of SDF on microplastic enterotoxicity was assessed by changes in intestinal barrier permeability， histopathology， mucus barrier and reactive oxygen species. The results showed that microplastics increased intestinal permeability and led to intestinal dysfunction. H&E staining and AB-PAS staining showed significant morphological changes and structural damage in the intestines of mice in the microplastic group. DHE staining revealed microplastics-induced ROS increase (2.297-fold， P<0.05). By measuring free radical composition and the activity of enzymes such as superoxide dismutase (SOD)， peroxidase (POD)， and catalase (CAT)， it was found that SDF significantly reduced free radical generation induced by microplastics (reducing ROS by 25.6%-36.33% and RNS by 42.83%) while enhancing antioxidant enzyme activity， thereby mitigating oxidative damage. Furthermore， SDF demonstrated an in vitro DPPH radical scavenging capacity of 79.91% and a ferrous ion reduction capacity of 456.79 mol Fe2+ dw， effectively mitigating cellular oxidative damage. In addition， SDF had a strong ability to scavenge free radicals and chelate metal ions， which helped to reduce oxidative damage to cells. In summary， SDF in buckwheat bran had a significant ameliorative effect on the enterotoxicity of microplastics， providing a new strategy to mitigate the environmental and health risks of microplastics.

Abstract:Stinky mandarin fish， is a Chinese traditional fermented aquatic product， which is rich in nutrition and unique flavor， and is deeply loved by consumers. In order to explore the vertical pressure in the formation of quality in stinky mandarin fish， two experimental groups (fermentation with and without vertical pressure) were designed in this study. The physicochemical and characteristic qualities of stinky mandarin fish were analyzed and compared. The results showed that the stinky mandarin fish fermented wtih vertical pressure had significantly lower salinity (1.50%)， pH value (7.37) and cooking loss rate (16.15%) (P<0.05) than that without vertical pressure. The a and b values of garlic cloves were -2.72 and -1.88， significantly lower than those in the control group (P<0.05)， and the L value and whiteness were 75.21 and 74.98， significantly higher than those in the control group (P<0.05). The hardness(11 883.46 g)， stickiness (6 447.86) and chewiness (5 836.76) of garlic cloves were relatively higher (P<0.05). The results of headspace solid-phase microextraction-gas chromatography-mass spectrometry showed that the content of volatile compounds in the garlic cloves with vertical pressure was higher than that without vertical pressure， was mainly alcohols and olefins. The contents of aroma substances in the garlic cloves with vertical pressure， such as linalool， β-myrcene and eucalyptol were increased， and the odor of methanethiol was reduced. In conclusion， vertical pressure has positive effects on the formation of fermentation quality of stinky mandarin fish.

Abstract:In order to reveal the synthesis characteristics of wine ester compounds under high-sugar fermentation conditions， the native Saccharmyces cerevisiae LFE1225 was used as the experimental strain in this study. The yield of esters， synthesis kinetics and expression levels of key genes were investigated in different sugar content fermentation systems， such as 200， 240 g/L and 280 g/L. The results showed that compared with the low-sugar (200 g/L) fermentation system， the content of ethanol， glycerol and higher alcohols significantly increased under high sugar (240 g/L and 280 g/L) fermentation conditions. Specifically， ethanol content increased by 24% and 35%， glycerol content by 21% and 46%， and higher alcohols by 18% and 24%， respectively. The total content of esters was significantly affected by the initial sugar concentration， which increased by 26.1% and 19.5%， respectively. Except for ethyl butyrate and ethyl palmitate， the synthesis kinetic characteristics of other esters were not affected by the initial sugar concentration. At the late stage of high-sugar fermentation (initial sugar mass concentration: 280 g/L)， the content of ethyl caproate， hexyl acetate and ethyl butyrate decreased significantly， and the gene expression of EEB1， ATF1 and IAH1 decreased significantly. The results of this study provide a theoretical basis for aroma regulation under high-sugar wine fermentation.

Abstract:Pyrazines are crucial in forming the sauce flavor of Baijiu， with tetramethylpyrazine (TTMP) receiving particular attention for its health benefits. To support the industrial application of the high pyrazine-producing strain Bacillus velezensis CS1.31 for enhancing aroma in Baijiu fermentation， the optimal medium formulation and culture conditions were obtained by single factor and response surface optimization with the colony forming units (CFU/mL) as the indicator: 30 g/L glucose， 20 g/L peptone， 3 g/L beef extract， 1 g/L yeast extract， initial pH value of 6.0， shaking speed of 250 r/min， liquid volume of 100 mL， cultivation temperature of 37 ℃， and inoculation amount of 3%. Under these conditions， the colony forming units reached 3.19×109 CFU/mL， a 134.56% increase over previous results. The industrial carbon and nitrogen source replacement study found that substituting glucose with molasses led to a 68.65% increase in colony forming units， while substituting corn steep liquor powder had no significant effect. Flavoring fermented grains and fortified Daqu were prepared by inoculating 16 mL of 109 CFU/mL CS1.31 culture per 1 kg of substrate. SPME-GC-MS analysis showed that pyrazine production by flavoring fermented grains had no significant effect， while the total pyrazines content of fortified Daqu was significantly higher than that of the traditional Daqu， which was 496.32 mg/kg dry weight， 4.95 times that of traditional Daqu. Among them， the TTMP content was 269.67 mg/kg dry weight， which was 3.14 times higher than that of the traditional Daqu， demonstrating its suitability for enhancing aroma in Baijiu fermentation. The efficient cultivation of B. velezensis CS1.31 and its study on aroma enhancement in Baijiu fermentation laid a foundation for its industrial application to improve the pyrazine compounds content and enhance aroma in Baijiu.

Abstract:To investigate the optimal extraction method for polysaccharides from D. officinale stems， this study employed a compound enzyme method using pectinase， cellulase， and papain to extract polysaccharides. The extraction process was optimized through single-factor experiments and a Box-Behnken response surface design. Subsequently， the structural composition， physicochemical properties， and bioactive characteristics of polysaccharides prepared with different methods were compared and analyzed. The results showed that under the conditions of 300 U/g pectinase， 400 U/g cellulase， 400 U/g papain， extraction pH of 5.8， extraction temperature of 58.5 ℃， and extraction time of 67 min， the total polysaccharide content extracted by the compound enzyme method was (275.31 ± 1.03) mg/g， closely matching the predicted value of 280.41 mg/g. Compared with single-enzyme preparation and hot water extraction methods， the compound enzyme method achieved a significantly higher polysaccharide extraction yield of 32.30%， markedly improving extraction efficiency. The extracted polysaccharides also exhibited a lower apparent viscosity (1 154 mPa·s). Antioxidant experiments revealed that polysaccharides extracted by different methods exhibited good bioactivity. Among them， the polysaccharides prepared with the complex enzyme preparation (DOSP-PCP) demonstrated the highest antioxidant activity， with IC50 values of 0.63 mg/mL and 3.43 mg/mL for scavenging ABTS and DPPH free radicals， respectively. In summary， the compound enzyme method efficiently extracts D. officinale polysaccharides with strong antioxidant capacity. Due to their lower viscosity， the extracted polysaccharides are more suitable for various food processing applications. This study provides critical insights into the efficient extraction of D. officinale polysaccharides and their comprehensive utilization in food processing.

Abstract:In order to solve the problem of insufficient fermentation power of Laba bean in the middle and late stages of fermentation， Mucor spp. with excellent protease activity were screened and the fermentation technology of mixed koji was studied. Preliminary screening was carried out on casein plates supplemented with 1 g/L sodium deoxycholate， and the strains with larger colony diameters and higher diameter ratio of the hyaline zone to the colony (K values) were selected. Secondary screening with koji making focused on strains with high activity of neutral and acidic proteases. The optimal ratio， inoculum size， and koji making time of the two Mucor for the koji making process were studied based on neutral and acidic protease activity， and the physicochemical indicators， volatile flavor compounds， and sensory scores of Laba beans after fermentation were compared to optimize the mixed strain koji making process. The results showed that 7 excellent strains with K values greater than 1.00 were selected from 20 strains isolated from the commercial strain M1. After the determination of the activities of acid protease and neutral protease， two strains of Mucor racemosus with the highest acidic protease activity (260.48 U/g dry weight) and the highest neutral protease activity (103.56 U/g dry weight) were designated as M2-3 and M2-4， respectively. The optimal mixed strain koji making conditions were determined to be a 6∶4 volumetric ratio of M2-3 to M2-4， an inoculum size of 1×108 spores per milliliter， and a koji maturation time of 48 h. Under these conditions， the neutral and acidic protease activities of the Laba bean koji reached 172.33 U/g dry weight and 50.32 U/g dry weight， respectively. After sealed fermentation， the amino acid nitrogen， protein hydrolysis degree and total acidity of the Laba beans increased by 53.19%， 17.96% and 33.33%， respectively， compared to the M1 fermentation group. In addition， 15 new volatile flavor compounds were identified， and the content of total volatile flavor compounds reached 421.98 mg/kg， representing increases of 50.42%， 28.22%， and 80.81%. compared to the single strain fermentation groups of M1， M2-3 and M2-4， respectively. The flavor of Laba bean fermented with mixed strains was significantly better than those fermented with the single strain groups. This study provides a basis for the production of high quality Laba beans through mixed strain fermentation.

Abstract:In order to explore the effect of melatonin on the biomass as well as metabolites of microalgae， Chlamydomonas reinhardtii was treated with different concentrations of melatonin (0， 5， 20 μmol/L) to screen the optimal melatonin treatment concentration by biomass. The results showed that by vacuum drying method， the collected microalgae cells were dried to constant weight and the dry weight of 5 μmol/L melatonin-treated microalgae was found to reach 0.443 g/L on day 7， which was significantly higher than that of the microalgae cells without melatonin. The lipid content of the collected microalgae cells was determined by the chloroform/methanol extraction method， and it was found that the highest lipid content in the 5 μmol/L melatonin treatment group reached 40.3% of the dry weight of microalgae， which was significantly increased by 19.2% compared to the control group， and the contents of other primary metabolites (proteins and polysaccharides) as well as secondary metabolites (pigments， total phenolic， total flavonoid， ascorbic acid， and glutathione) of Chlamydomonas reinhardtii were also significantly increased by melatonin treatment. Exogenous melatonin could increase the photosynthetic capacity of Chlamydomonas reinhardtii by increasing the pigment content， thereby increasing the biomass and inducing the accumulation of high-value metabolites at the same time in Chlamydomonas reinhardtii. This study provided a new idea for the industrial production of Chlamydomonas reinhardtii as a novel food.

Abstract:Objectives: In this work， a novel switchable temperature-responsive ionic liquid (TRIL)-water system was successfully developed to efficiently extract and separate proanthocyanidins from grape seed by microwave-assisted extraction. By adjusting the temperature， the purpose of efficient extraction of high-temperature homogeneous phase in mixed solvent system and separation of low-temperature heterogeneous target and water-soluble impurities was achieved. Methods: The selection of the optimal ionic liquid was conducted through a meticulous single-factor experimental screening process. Subsequently， the conditions for microwave-assisted extraction were refined using an orthogonal test design. Following extraction， the target compound was effectively isolated from the ionic liquid using macroporous resin technology. Results: The efficiency of three ILs was investigated and compared with ethanol and water， it was found that 1-hexyl-3-methylimidazolium tetrafluoroborate ([C6mim]BF4) presented the highest yield (787.77 mg/kg) of proanthocyanidins. Using single factor experiments and orthogonal experimental design， the optimum extraction conditions were determined as follows: [C6mim]BF4 concentration 40%， solid-to-liquid ratio 1∶30， extraction temperature 70 ℃， extraction time 10 min， and microwave power 200 W. Under the optimized conditions， the yield of proanthocyanidins was 2 161.53 mg/kg. After the microwave-assisted extraction， the two-phase system composed of [C6mim]BF4 and water was constructed by cooling and used to further separate and purify the extracted proanthocyanidins， the determined partition coefficient was found to be 0.12. Finally， macroporous resin-based adsorption and separation method was used to recycle proanthocyanidins with a recovery of 77.83%. Conclusions: The application of temperature control in conjunction with ionic liquid assistance offered a promising strategy for the extraction and recovery of value-added compounds from food processing residues. In future research， it was worthwhile to delve into the development of multifaceted green solvent integration methods to minimize extraction costs.

Abstract:Regarding the problem of difficult control of the quality of frozen aquatic products during storage， using small yellowfish as the research object， ozone micro-nano bubbles (MNBs) were combined with vacuum， nitrogen filling， and air as three gas packaging methods. During a 15-day storage period， the sensory quality， total bacterial count (TPC)， volatile basic nitrogen (TVB-N)， color difference， texture， pH value， and thiobarbituric acid reactive substances (TBARS) of small yellowfish were analyzed every 3 days. The results showed that the TVB-N values and total bacterial counts of the three coupled preservation groups were significantly lower than those of the Con group. The preservation period of small yellowfish was extended from 6 days to 15 days by the MNB-V group. The pH value showed a trend of first decreasing and then increasing， and the TBARS value showed an overall upward trend. At the end of the storage period， the sensory evaluation and color difference of the MNB-V group were 10.5 points and 46.63， respectively， both higher than 6.3 points and 44.29 of the Con group； the total bacterial count， TVB-N value， pH value， and malondialdehyde content were 7.62 lg(CFU/g)， 24.61 mg/100 g， 6.89， and 0.17(mg/kg)， respectively， all lower than 8.07 lg(CFU/g)， 43.75 mg/100 g， 7.01， and 1.14 mg/kg of the Con group. The color difference， texture， and sensory quality indicators of the other two coupled preservation groups also decreased at a significantly slower rate than the Con group. This results indicated that the ozone micro-nano bubble technology coupled with gas packaging could inhibit the growth of microorganisms in chilled small yellowfish， delay their spoilage， and have a good preservation effect on small yellowfish. This study confirmed the application potential of ozone micro-nano bubble coupled gas packaging in the refrigerated preservation of aquatic products， providing a new solution for aquatic product preservation technology.

Abstract:To investigate the composition and changes of metabolites in fresh grass carp muscle during refrigeration， non-targeted metabolomics was used to systematically detect the metabolites in grass carp muscle that was refrigerated for 3 (D3)， 6 (D6)， 9 (D9) and 12 d (D12). A total of 924 metabolites were identified during the refrigeration process of grass carp muscle， including 14 types of compounds， such as lipids， organic acids and their derivatives， and organic heterocyclic compounds. Lipids were the most abundant small molecule metabolites， accounting for 39.02% of the total number of metabolites， followed by organic acids and their derivatives， accounting for 20.44%， and other metabolites accounted for less than 10%. The results of multivariate statistical analysis showed that there was no significant difference in the metabolic profile of grass carp muscle from fresh grass carp muscle on the 3rd day of refrigeration (P>0.05). However， on the 9th and 12th day of refrigeration， the metabolic profile of grass carp muscle changed significantly， and the lipid metabolites decreased significantly and organic acids and their derivatives increased significantly (P<0.05). It indicated that the metabolism of refrigerated grass carp muscle had a significant deterioration. The results of volcanic map analysis showed that with the extension of refrigeration time， the up-regulated metabolites in grass carp muscle increased significantly， especially those related to oxidative phosphorylation， such as ATP and NADH (P<0.05)， while the metabolites related to lipid metabolism， such as palmitoylcarnitine， were significantly down-regulated (P<0.05) It indicated that the energy metabolism and lipid degradation processes of grass carp muscle changed significantly during the refrigeration process. KEGG pathway enrichment analysis of differential metabolites in refrigerated grass carp muscle showed that 66， 64， 66， and 61 metabolic pathways were detected in D3， D6， D9 and D12 groups， respectively， and 18， 20， 11， and 10 pathways were significantly different compared with the fresh grass carp muscle group (P<0.05). The main metabolic pathways affecting the refrigeration of fresh grass carp muscle were oxidative phosphorylation， nucleotide metabolism， thiamine metabolism， and citric acid cycle. The research can provide a theoretical reference for the application of fresh grass carp muscle in the cold storage processing field.

Abstract:Objective: Ester compounds are the most important aromatic substances in alcoholic products， and their aroma thresholds vary in solutions with different alcohol contents. The threshold value of ester compounds in ethanol-water matrices of different volume fractions were determined systematically， and the flavor performance of ester compounds in this solution was studied， which is helpful for accurately determining their flavor contribution and aroma presentation ability in different alcohols. Methods: The threshold values of 30 key ester compounds in ethanol solutions of different volume fractions (10%vol， 20%vol， 30%vol， 40%vol， 46%vol， 53%vol) were determined by the three-point selection method (3-AFC). The release intensity differences of ester compounds in ethanol solutions of different volume fractions were determined by headspace solid-phase microextraction， and the changes in the aroma release of compounds were explored by using multivariate data processing methods. Results: With the increase of ethanol volume fraction， the threshold value of ester compounds exhibited an upward trend， and the data of aroma release intensity also confirm this trend. Among the straight-chain ethyl ester compounds， ethyl acetate has the highest aroma (12 045.45-128 515.29 μg/L) threshold and ethyl valerate has the lowest aroma threshold (2.58-39.62 μg/L). The aroma threshold of ethyl benzoate was the highest (1.75-1 713.45 μg/L) and that of ethyl phenylpropionate was the lowest among the ester compounds with benzene ring branched chain (1.98-181.21 μg/L). The olfactory thresholds of different ester compounds measured in the experiment vary by 4 to 952 times in ethanol solutions of different volume fractions. The aroma threshold curve was constructed using data fitting， which could be used to predict the threshold values of ester compounds under different ethanol volume fractions. Conclusion: The variation of aroma threshold of ester compounds was affected by many factors， such as the volume fraction of ethanol in ethanol solution， the solubility of ester compounds themselves， etc. There was a negative correlation between water solubility and the trend of threshold change of straight-chain ester compounds (correlation coefficient -0.7064， P<0.05)， while there was a positive correlation between the boiling point and the threshold change trend of esters contained benzene ring side chains. The correlation coefficient was 0.547 (P<0.05). Analyzing the mechanism by which aroma compounds exhibit different thresholds and flavor manifestations in ethanol-water solutions of different volume fractions could help provide theoretical basis for flavor regulation of different alcoholic beverages.

Abstract:In order to explore the quality characteristics of North Fujian oolong tea produced by Aijiaowulong cultivar， the quality differences of Aijiaowulong cultivar， Shuixian and Rougui teas from Jian'ou in Fujian Province. The three oolong tea cultivars were analyzed using sensory evaluation， quantitative descriptive analysis (QDA)， electronic nose detection， headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)， and biochemical component determination. The results showed that Aijaowulong had higher contents of free amino acids， dry matter， water extracts， and theabrownins， reaching 0.315 μg/g， 92.23%， 47.79%， and 1.83%， respectively. It exhibited a mellow taste， orange-yellow and bright liquor color， and a distinct floral and fruity aroma with high and lasting fragrance. Shuixian had a higher tea polyphenol content of 21.91%， strong astringency， prominent floral aroma， and red-bright liquor color. Rougui had higher caffeine and theaflavin contents of 2.96% and 0.23%， respectively， with strong astringency， stronger intensity， bitterness， and sourness. Based on odor activity values (OAV)， substances with OAV ≥ 1 in the three varieties were mainly hexyl butyrate and indole in Aijaowulong； decanal and (E)-linalool oxide in Shuixian， and (E)-β-farnesene and furfural in Rougui. A total of 23 aroma compounds were identified using gas chromatography-olfactometry (GC-O). The findings of this study provide a reference for elucidating the quality differences among Aijaowulong， Shuixian， and Rougui.

Abstract:In order to explore the effects of different ultrasonic powers on the volatile components of chicory root extracts， headspace-solid phase microextraction gas chromatography-mass spectrometry was used to compare the volatile aroma components of chicory root extracts prepared by different ultrasonic powers by hierarchical cluster analysis and principal component analysis. Aroma activity value， aroma profile and orthogonal partial least square discriminant analysis were used to determine the characteristic flavor substances that had important effects on the flavor difference of chicory root extracts under different ultrasonic power. The results showed that the types and contents of volatile components of chicory root extract after ultrasonic treatment were significantly increased compared with those without ultrasonic treatment. There were 51 kinds of volatile components in chicory root extract prepared under different ultrasonic powers， including 12 kinds of ketones， 11 kinds of aldehydes， 8 kinds of esters， 5 kinds of hydrocarbons， 4 kinds of phenols， 3 kinds of acids， 2 kinds of alcohols， and 6 kinds of heterocycles. There were significant differences in the volatile components of chicory root extracts prepared under different ultrasonic power. The comprehensive score of volatile aroma components of chicory root extract was the highest when the ultrasonic power was 460 W. A total of 15 key aroma components (OAV>1) were identified. After ultrasonic treatment， the aroma profiles of chicory root extracts were similar， mainly showing caramel aroma and sweet aroma. 3，5-dihydroxy-6-methyl-2， 3-dihydro4h-pyrano-4-one， 5-hydroxymethylfurfural， furfural， eugenol， gamma-nonolactone， capric aldehyde and nonylaldehyde were the characteristic flavor substances that had important influence on the flavor difference of chicory root extracts prepared by different ultrasonic powers.

Abstract:Dried chili peppers exhibit versatility in their applications， including but not limited to powder production (chunks， crushed， etc.)， sauce manufacturing， oil infusion， hot pot seasoning， color and flavor enhancement， and extraction of pigments and capsaicinoids. However， the sources are diverse， the varieties are abundant， and there are issues with significant quality variations and unclear processing suitability. This paper undertook a comprehensive and systematic quality analysis， coupled with a processing suitability evaluation， of dried chili peppers sourced from 37 representative varieties in China. These varieties were classified into four distinct categories based on their morphological characteristics: Finger-shaped (25 varieties)， thread-shaped (4 varieties)， horn-shaped (7 varieties)， and lantern-shaped (a single variety). The investigation delved into the analysis of key indicators， including pepper seed and flesh content， fiber content， sugar， fat， protein， moisture， ash， color value， capsaicinoids， and volatile compounds. Utilizing principal component analysis and cluster analysis， the specific applications of diverse dried chili pepper varieties in color enhancement， flavoring， and aroma improvement had been categorized into 3 distinct groups. Group I peppers exhibited notably high color values， rendering them highly suitable for primarily color enhancement with supplementary flavoring capabilities， such as in the creation of chili oil， chili sauce， and chili segments. Representative varieties within this category included SD-YCH4 and HN-DSGZ2. Group II peppers were distinguished by their elevated seed content， abundant flavor compounds， and high levels of total capsaicin. These characteristics made them ideally suited for flavoring and aroma improvement roles in various products， including whole dried chilies， chili powder， and hotpot bases. Corresponding varieties within this group encompass YN-XML and GZ-LJW. Group III peppers， characterized by their low seed content and total capsaicin content but relatively high total sugar levels， were well-suited for the preparation of chili shreds， chili segments， or chili sauce after rehydration. Additionally， certain varieties within this group could serve as alternative raw materials for pigment extraction and color enhancement. Representative varieties of this group include XJ-ZDC and GS-JT607. This study provided a robust theoretical framework and scientific rationale for processing adaptability evaluation， promotional strategies， and the development of intensive processing techniques for dried chili peppers.

Abstract:Fungal contamination represents a significant threat to food security. To effectively detect and control harmful fungi and ensure food safety and quality， this study analyzed the fungal communities in four varieties of Yongyou rice (Yongyou 15， Yongyou 538， Yongyou 1540， and Yongyou 7860) from Ningbo， Zhejiang Province. High-throughput sequencing analysis of fungal community diversity revealed 59 shared OTUs among the four rice varieties， belonging to 4 phyla， 18 classes， 41 orders， 77 families， 117 genera， and 151 species， with Ascomycota showing the highest abundance at 96.6%. Alpha diversity index analysis indicated that the fungal communities in the samples exhibited good richness， diversity， and evenness. Through pure culture techniques， 203 fungal strains were isolated and purified. Based on morphological characteristics observation and molecular biological identification， the dominant fungi were mainly distributed in Aspergillus， Fusarium， Penicillium， and Sarocladium. Further molecular identification of dominant strains confirmed the main dominant species as Aspergillus flavus and Fusarium graminearum. The findings provide theoretical basis for the prevention and control of fungal diseases in rice and the development of scientific grain storage strategies in southern regions.

Abstract:To objectively and accurately evaluate the quality of puff bread， 40 samples were collected from the market and randomly divided into two groups. One group， comprising 30 varieties， was designated for the development of a comprehensive evaluation model for puff bread quality， while the other group， consisting of 10 varieties， was reserved for model validation. Eighteen indices related to nutrition， texture characteristics， and commodity quality were identified， from which core indices were selected for evaluating puff bread quality through descriptive analysis， correlation analysis， principal component analysis， and cluster analysis. In order to eliminate the impact of dimensions and orders of magnitude among different indicators， the data of core evaluation indicators are standardized. The weights of each core index were determined using the Analytic Hierarchy Process (AHP)， leading to the establishment of a comprehensive evaluation model for puff bread quality. Verification analyses based on sensory evaluation results were subsequently conducted. The findings indicated that chewiness， fat content， peroxide value， resilience， moisture content， carbohydrates， and acidity are critical indices for assessing the quality of puff bread. The comprehensive evaluation model is expressed as follows: Y = 0.350 × chewiness + 0.155 × fat + 0.061 × peroxide value + 0.238 × resilience + 0.038 × moisture + 0.098 × carbohydrates + 0.061 × acidity. The results of the sensory scores and comprehensive model scores were fitted， achieving a fitting degree of 0.9451. This demonstrates that the constructed assessment model effectively reflects the true quality of puff bread and provides a scientific basis for its comprehensive evaluation.

Abstract:Animal-derived foods are important sources of nutrition and flavor in the daily diet. The flavor quality of these foods is affected by photo-oxidation during processing and preservation， which mainly occurs in lipids and proteins， causing both positive and negative effect on food flavor. The distinctive flavor of traditional dried meat products is largely attributed to photo-oxidation， while excessive photo-oxidation may cause flavor degradation and nutrient loss in meat and dairy products. Based on the photo-oxidation process， the article systematically investigated the advances of lipid and protein photo-oxidation， revealed the mechanism of photo-oxidation and its effect on food flavor， and summarized the key flavor compounds related to photo-oxidation in animal-derived foods. In addition， the mechanism and strategies were discussed for regulating the photo-oxidation reaction and enhancing the flavor quality of animal-derived foods products through three factors in this review: Light conditions， packaging and active additives. This paper will provide valuable references for the study of lipid and protein photo-oxidation in animal-derived foods to enhance food flavor quality， and also provide new ideas and motivation for the development of the dairy， meat and aquatic products processing industries.

Abstract:Due to the needs of risk early warning， prevention， and control， people's requirements for food safety detection technology are increasingly changing to fast， convenient， and on-site. Food samples， especially solid food samples， often need to be transformed into liquid samples for easy analysis through sample pretreatment， or supplemented with magnetic separation and membrane separation to remove matrix components with potential background interference， which is cumbersome and time-consuming， making it difficult to achieve rapid on-site detection of food hazard factors. In recent years， microneedle array technology has become a research hotspot in the field of rapid detection technology because it can quickly extract the object to be detected directly from solid samples without complicated pre-processing. According to the differences in structural design， microneedle arrays can be divided into swelling microneedle arrays， hollow microneedle arrays， and porous microneedle arrays， which can be prepared by polymer， metal， silicon， and other materials through micro-template method， 3D printing method， and laser cutting method. Various kinds of microneedle arrays have different separation and extraction principles or performances， which can meet the needs of different application scenarios. Based on the current research progress， the microneedle array can be applied to the rapid detection of target substances as a pre-processing means of separation and extraction to improve the efficiency of the pre-processing process， or through organic combination with rapid analysis methods， to achieve the rapid detection of target objects on microneedles in situ. On the basis of summarizing the research progress of separation， extraction， and rapid detection technology based on microneedle array， the research status in the field of food quality and safety will be discussed， in order to provide reference for the development of new and efficient rapid detection technology for food quality and safety.

Abstract:The drying process of dried foods can inhibit microbial respiration and enzyme activity， making it difficult for microorganisms to survive. This addressed the challenge of long-term storage of fresh foods. Dried foods have gained consumer preference due to their retention of abundant nutrients found in fresh foods and the convenience of ready-to-eat products. However， during production and rehydration， dried foods are susceptible to various factors that lead to inconsistent rehydration quality， which represents a bottleneck issue limiting the development of dried food products. A thorough understanding of the factors influencing the rehydration quality of dried foods is crucial for high-quality industrial development. Based on this， this paper elaborated on the processing techniques for five major categories of dried foods: Meat， dairy， fruits， vegetables， and grains. The main factors affecting their rehydration quality were analyzed， providing a theoretical basis for optimizing the rehydration processes and improving the quality of various types of dried foods.

Abstract:Cistanche Herba， a traditional Chinese medicine， was first published in Shengnong's Herbal Classic， and is primarily distributed in the Northwestern Desert Areas such as Inner Mongolia， Xinjiang and Ningxia. Cistanche Herba contains phenylethanoid glycosides， cyclic enol ether terpenes and their glycosides， lignans and their glycosides， sugars， and other biologically active ingredients， which have good functions for kidney tonic and aphrodisiac， liver protection， anti-fatigue， laxative and laxative functions， and it is also known as the ｀Desert Ginseng'. Currently， according to Flora of China， there are 5 species within the Cistanche Herba genus. Among them， Cistanche deserticola was included in The List of Substances That Are Both Food and Rraditional Chinese Medicinal Materials in 2023 which was widely used in the research and development of healthy food， and traditional Chinese medicine. This paper summarized the research progress of biological activity and industrial development of Cistanche Herba， and also elaborated its chemical composition， pharmacological effect， product development， and existing problems， to provide a theoretical basis and research ideas for the development of Cistanche Herba in the future.

Abstract:L-α-Glycerylphosphorylcholine (L-α-GPC) is a choline phospholipid derivative naturally present in the human body， which is easily absorbed and utilized by the body. It has been allowed to be used in food in China， the United States， Japan and other countries and regions. Studies have shown that L-α-GPC can improve cognitive function， regulate emotional state， and improve physical performance. To provide science-based guidance for both academia and industry， the relevant experts in food science， clinical medicine， sports medicine and nutrition were organized by Chinese Institute of Food Science and Technology to form this consensus after systematic literature review and seminars， which may foster the evidence-based understanding of L-α-GPC and to promote its application in food industry in China.

Abstract:In the intersection of the strategic backgrounds of ｀Healthy China'， ｀Rural Revitalization' and ｀Educational powerhouse'， there are problems such as the lack of value guidance， insufficient integration of disciplines， weak practical ability and unsmooth industry-education collaboration mechanism in the cultivation of top-notch innovative talents in the food major. This article proposed a new concept of ｀Food-based Education'， deeply integrates agrarian-reading education with food professional education， and constructs a agrarian-reading education system of ｀Food-based Education'. The Food Science and Technology College of Huazhong Agricultural University had launched an exploration of the integrated path of the ｀Four Food Platforms' (food education， food practice， food innovation， and food language)， forming a development mechanism of ｀intersection of three courses， coordination of three movements， and connection of three chains'， aiming to cultivate top-notch innovative talents in food science with core values such as ｀responsibility and mission， nutrition and health， culture and inheritance， development and innovation'. Practice had shown that this system had enabled students to shift from a ｀knowledge-oriented' approach to a ｀comprehensive development-oriented' one， promoting the construction of ｀new engineering' and ｀new food'， and providing a replicable model for the cultivation of top-notch innovative talents in food major.