Abstract:Objectives: Mung bean， a traditional medicinal and edible substance， has garnered considerable attention for its biological activities. Preliminary studies have confirmed that bound polyphenols from mung bean coat dietary fiber (pMBDF-BP) possess antioxidant and intestinal protective effects， suggesting their potential in promoting healthspan. However， the anti-aging efficacy of pMBDF-BP has not been systematically investigated. Consequently， this study aimed to investigate the anti-aging effects and mechanisms of pMBDF-BP. Methods: Based on the physiological aging model and the Aβ-induced pathological aging model in Caenorhabditis elegans， combined with physiological phenotypic analysis， transcriptomic and genetics validation， the health-promoting effects of pMBDF-BP under different aging states were systematically evaluated. Results: 100 μg/mL pMBDF-BP extended the mean/maximum lifespan of wild-type C. elegans by 8.83%/19.05%， increased locomotor activity by 84.71% in late adulthood， enhanced SOD and GSH-Px activities by 59.67% and 128.43% respectively， strengthened resistance to heat， oxidative stress， and UV irradiation， reduced lipofuscin accumulation and intestinal damage， thereby improving basal healthspan. In the Aβ pathological model， pMBDF-BP treatment prolonged paralysis time by 14.27%， reduced Aβ and α-synuclein aggregation by 48.17% and 49.23% respectively， increased the chemotaxis index by 27.22%， and consequently delayed pathological aging. Transcriptomic analysis revealed that under physiological aging， pMBDF-BP might improve healthspan and lifespan by modulating longevity-regulating pathways such as IIS and p38 MAPK， as well as mediating tryptophan metabolism. Under Aβ-induced pathological aging， it established a multi-level protective network spanning from energy metabolism to neuronal function by inhibiting IIS and mTOR signaling， enhancing mitochondrial quality control， and reshaping sensory neural circuits. Conclusions: pMBDF-BP delayed physiological aging and attenuated neurodegenerative pathologies in C. elegans through a multi-target regulatory mechanism integrating basal defense and stress adaptation. This study provided a novel scientific rationale for the systematic exploration and high-value utilization of functional components from mung bean， while offering insights for the development of medicine-food homologous products tailored to multi-stage health demands.

Abstract:This study integrates computational biology techniques， including network pharmacology， molecular docking， molecular dynamics simulations， and machine learning models， and combines them with animal experiments to identify the key bioactive components in chrysanthemum that alleviate light-induced retinal damage. Through network pharmacology screening， 51 active components of chrysanthemum and 341 targets related to retinal photodamage were identified. Protein-protein interaction (PPI) network analysis and functional enrichment revealed that their mechanisms of action involve core pathways such as inflammation and oxidative stress. Seven core candidate components were selected for molecular docking with seven key targets， including AKT1. After weighting using a combination of the analytic hierarchy process (AHP) and entropy weighting， the candidate compounds were comprehensively ranked using K-means clustering， logistic regression modeling (LRM)， and gaussian naive bayes (GNBM) models. Quercetin ranked first and was preliminarily identified as one of the core active components in chrysanthemum for improving retinal photodamage. Further validation via molecular dynamics simulations confirmed that the binding free energy of quercetin with the AKT1 protein reached -185.692 kJ/mol， indicating good binding stability and affinity between the two. In vivo experiments using a rat model of retinal photodamage demonstrated that quercetin ameliorated retinal injury in a dose-dependent manner. Compared with the normal group， the contents of TNF-α in the lacrimal gland， IL-1β and MDA in the retina of the model group increased by 18.10%， 39.22% and 134.09%， respectively， while retinal SOD activity decreased by 33.33%. Intervention with quercetin markedly regulated the above inflammatory factors and oxidative stress indicators. Specifically， the high-dose group reduced lacrimal gland TNF-α， retinal IL-1β and retinal MDA contents by 21.74%， 21.70% and 71.84%， and increased retinal SOD activity by 100.00%， showing the optimal overall intervention effect. Through precise screening using multidimensional computational biology techniques combined with in vivo experimental validation， this study had established that quercetin is the key active component in chrysanthemum's ability to alleviate retinal photodamage. By specifically binding to AKT1， quercetin exerts antioxidant and anti-inflammatory effects， providing a solid theoretical and experimental basis for the development and application of chrysanthemum in the field of retinal photodamage protection.

Abstract:Objectives: To identify the active components in rice with anti-enteritis activity. Methods: Detection of small molecule compounds in rice based on UPLC-MS/MS. Prediction of compound targets for enteritis via Swiss ADME and Swiss Target Prediction platforms. Core targets of rice against enteritis identified via protein-protein interaction (PPI) network analysis. Key active components of rice against enteritis identified via component-target network analysis. Virtual validation of key active components using molecular docking. Results: A total of 3 864 small molecule compounds were detected across 35 rice samples. Following pharmacokinetic property analysis， 30 potential bioactive components were identified， and a total of 234 enteritis-related targets were predicted for these components. PPI network analysis revealed that the core targets for rice against enteritis were SRC， TP53， STAT3， AKT1， and EGFR. Through the compound-enteritis target network analysis， 12 key anti-enteritis active components were identified. Molecular docking results indicated that these key active components bind tightly to their core targets. Conclusions: The 12 key anti-enteritis active components in rice were sinapyl alcohol， ecabet， scutellarein 4'-methyl ether， lophachinin C， sterebin A， hispanolone， sebiferumnin K， yucalexin P15， dihydrorobinetin， annocherin A， abscisic acid， and 7，8，4'-trihydroxyflavanone. This study provided a theoretical reference for the development of the anti-enteritis function of rice and its by-products.

Abstract:Dendrobium officinale and Angelica sinensis are excellent food and medicine homologous. This study， grounded in the concept of food and medicine homologous， aimed to develop a new jelly product with good sensory quality. The formulation used Dendrobium officinale and Angelica sinensis as the main raw materials， sodium carboxymethyl cellulose， carrageenan and agar as gelling agents， and xylitol and citric acid as flavoring agents. Using sensory score as the primary indicator， supplemented by texture and color difference metrics， the formulation process of the Dendrobium officinale and Angelica sinensis compound jelly was optimized through response surface methodology based on single-factor experiments. The results showed that the optimal formulation was: 5% Dendrobium officinale extract， 10% Angelica sinensis extract， 10% xylitol， 1.3% compound jelly powder (mcarrageenan∶msodium carboxymethyl cellulose∶magar = 7∶6∶3)， and 0.03% citric acid. The jelly prepared with this formulation had a complete surface， good elasticity， uniform texture， a pleasant sweet and sour taste， and exhibited a bright light-yellow color with the distinctive flavors of Dendrobium officinale and Angelica sinensis. Currently， there were few products combining Dendrobium officinale and Angelica sinensis. This study developed these two Chinese herbal medicines into a jelly formulation， breaking the traditional administration forms of Chinese medicine， and provided a technical reference for the subsequent development of related products.

Abstract:Objective: To optimize the production process of Alpinae oxyphyllae Fructus scone， and analyze their nutritional， functional and quality characteristics. Method: The addition amounts of Alpinae oxyphyllae Fructus powder， butter and baking temperature were selected as the variable factors. The sensory evaluation score based on fuzzy mathematics was used as the standard. The response surface experiment combined with back propagation neural network was employed to optimize the optimal process of Alpinae oxyphyllae Fructus scone. The contents of active ingredients， dietary fiber， antioxidant properties and expected glycemic index (eGI) were determined， and the quality characteristics were analyzed. Results: The optimal formula was: 1.2 g of Alpinae oxyphyllae Fructus powder， 40 g of low-gluten flour， 12 g of butter， 6 g of white sugar， 8 g of eggs， 16 g of milk， 1 g of baking powder， baked at 191 ℃ for 15 min. Compared with ordinary scones， the contents of polyphenols， flavonoids， polysaccharides and dietary fiber significantly increased， and the DPPH and ABTS+ radical scavenging rate increased by 8.35% and 4.81% (P<0.05)， and the eGI decreased by 1.84 ± 0.61 (P<0.05). Conclusion: The optimal process conditions of Alpinae oxyphyllae Fructus scones were determined， aiming to provide a reference for developing functional products of Alpinae oxyphyllae Fructus as a carrier of common food.

Abstract:Polygonatum sibiricum polysaccharide (PSPs) possess multiple bioactivities， including antioxidant and hypoglycemic effects. It is rich in hydroxyl groups and the triple helix structure of Broussonetia papyrifera， which endows it with the ability to bind with gluten proteins and starch through hydrogen bonds， hydrophobic interactions， and other mechanisms， thereby effectively improving the processing quality of flour-based products. Studies have shown that the polysaccharides in Polygonatum sibiricum powder can regulate the digestion of Triticum aestivum starch through multi-level interactions， thereby endowing products with low glycemic index (GI) functionality. This review systematically summarized the structural features of PSPs and the influences of processing (e.g.， steaming) and extraction methods on them. It focused on three key mechanisms: Molecular interactions (e.g.， hydrogen bonding)， physical barrier formation， and the regulation of starch gelatinization and retrogradation kinetics， providing an in-depth explanation of how PSPs delay starch digestion， increased resistant starch content， and reduced the predicted GI. Furthermore， the application effects of Polygonatum sibiricum in low-GI staple foods such as noodles， rice cakes， and rice flour were summarized， along with an analysis of its improvements on dough rheology and texture， as well as the associated challenges. By comparing PSPs with other common plant polysaccharides， this review highlighted their dual advantages of improving processing properties and actively regulating blood sugar. Finally， addressing the current lack of in-depth studies on microscopic interaction mechanisms， future research directions were proposed， including the use of computational simulations and advanced characterization techniques to elucidate their structure-activity relationships. This study aimed to provide a theoretical foundation for the further development and high-value utilization of Polygonatum sibiricum in the field of functional cereal foods.

Abstract:Loquat flowers are by-product of loquat cultivation. They arerich in bioactive components such as flavonoids and have significant development potential. In this study， ultrasound-assisted extraction technology was used， and the total flavonoid extraction amount was taken as the indicator. Single-factor experiments were conducted to investigate the effects of solvent type， ethanol volume fraction， solid-to-liquid ratio， extraction time， and temperature. Response surface methodology (Box-Behnken design) was then applied to optimize the key process parameters. The in vitro antioxidant activity of the crude extract was evaluated using DPPH and hydroxyl radical scavenging assays. Five types of macroporous resins (AB-8， D101， HPD400， NKA-II， and HP-20) were systematically compared in terms of static adsorption and desorption performance. The best resin was selected， and the dynamic purification parameters were optimized. The results showed that the optimal extraction conditions were as follows: Ethanol volume fraction 60%， solid-to-liquid ratio 52∶1， extraction temperature 69 ℃， and extraction time 62 min. Under these conditions， the total flavonoid extraction amount reached 129.80 mg/g， relative standard deviation (RSD) = 1.95%. The crude extract exhibited significant scavenging activity against both DPPH· and ·OH. AB-8 resin demonstrated the best overall performance. The optimal dynamic purification parameters were a sample loading flow rate of 1.0 mL/min， elution with 70% ethanol at a flow rate of 1.0 mL/min， and an eluent volume of 80 mL. After purification， the relative content of total flavonoids increased to (74.47±1.89)%. HPLC analysis revealed that the main components were hyperoside， isoquercitrin， and quercetin glycoside. This study established an efficient and stable integrated process for the extraction and purification of flavonoids from loquat flowers. It provided technical support for the high-value utilization of loquat flower resources and the further development of their active components.

Abstract:Polysaccharides， the core bioactive components of gardenia husks， possess multiple physiological functions including antioxidant activity and intestinal microecology modulation. However， its poor solubility， caused by the high molecular weight， restricts the precise regulation of its biological activity and its industrial application. In this work， an ultrasound-Fenton synergistic system was applied to degrade gardenia husk polysaccharide(GHP)， yielding six fractions (GHP-D1 to GHP-D6) with varying degrees of degradation. The primary structures of GHP and its degraded products were systematically characterized， and the in vitro antioxidant and probiotic proliferation-promoting activities were evaluated. Results showed that， except for GHP-D1， the total sugar content of the degraded fractions was significantly elevated， with GHP-D6 reaching the highest level [(43.7±1.0)%]. GHP-D1 exhibited the highest uronic acid content(66.9%)， which was significantly higher than that of other fractions (42%-58%)， while no significant difference was observed in protein content among all fractions. High-performance gel permeation chromatography analysis confirmed that the molecular weight of GHP decreased from 309 ku to 8.1-11.2 ku with a more homogeneous distribution. Fourier transform infrared spectroscopy verified that the core characteristic functional groups of GHP were preserved， and the degree of esterification increased from 31.9% to 38.3%-49.6%. In vitro activity assays demonstrated that all degraded fractions showed significantly enhanced DPPH and ABTS+ free radical scavenging capacities compared to GHP in a mass concentration-dependent manner (P < 0.05)， with GHP-D5 displaying the optimal antioxidant activity (scavenging rate approaching 95% at 2.00 mg/mL). Additionally， GHP-D2， GHP-D5， and GHP-D6 significantly promoted the proliferation of Lactobacillus sakei (P < 0.05)， with the maximum proliferation activity observed at 24 h of culture. The corresponding proliferation-promoting effects were 1.64， 1.36， and 1.39 times that of the sugar-free control， respectively. Collectively， the ultrasound-Fenton synergistic technology could effectively tailor the primary structure of GHP， significantly improve its in vitro antioxidant and prebiotic activities， and offer a technical foundation and theoretical support for the high-value utilization of gardenia fruit husks.

Abstract:Dictyophora rubrovolvata is mainly dried by hot air to extend shelf life， while hot-air drying causes shrinkage in appearance and nutrient loss. Therefore， the effects of drying methods on the appearance， texture， flavor and other quality characteristics of D. rubrovolvata from different habitats were systematically studied in this paper， which aimed to enhance the economic value of D. rubrovolvata. The color， water distribution and flavor compounds of vacuum-dried and freeze-dried D. rubrovolvata were investigated using the colorimeter， low-field nuclear magnetic resonance and gas chromatography mass spectrometry. The results showed that no significant difference was observed in the distribution of bound water among hot-air， vacuum and freeze-dried D. rubrovolvata (P＞0.05). The browning index of vacuum dried D. rubrovolvata was significantly higher than that of hot-air drying， with increasing of 1.60-fold and 1.43-fold for Yunnan and Guizhou D. rubrovolvata， respectively. In contrast， freeze-drying significantly inhibited the browning of D. rubrovolvata， as the browning index of Yunnan and Guizhou D. rubrovolvata was 0.64-fold and 0.71-fold compared with hot-air dried samples， respectively. Texture profile analysis indicated that freeze-drying preserved the original hardness and cohesiveness of the D. rubrovolvata. Notably， the freeze-dried D. rubrovolvata exhibited a richer flavor profile compared with those of hot-air drying and vacuum drying. Furthermore， freeze drying preserved phenylethyl alcohol， 2，3-butanedione， and other characteristic flavor compounds of D. rubrovolvata. In conclusion， freeze drying is an effective method for treating D. rubrovolvata， which includes inhibiting the browning， and preserving the texture of the fungus. It is remarkable that the origin of D. rubrovolvata showed minimal impact on the quality of the fungus.

Abstract:Objective: To systematically compare the differences in flavor composition of commercially available Pueraria lobata beverages， identify key flavor markers， and comprehensively characterize their odor profiles. Methods: Eight commercially available Pueraria lobata beverages were selected as research materials， and multi-dimensional flavor analysis was performed by integrating sensory evaluation， electronic nose (E-nose)， gas chromatography-ion mobility spectrometry (GC-IMS)， and chemometric methods. Results: Significant differences were detected in the sensory acceptability of the eight Pueraria lobata beverages； E-nose analysis demonstrated that S9 was the critical sensor for differentiating the volatile components of various Pueraria lobata beverages. A total of 65 volatile organic compounds (VOCs) belonging to 11 chemical classes were identified via GC-IMS， among which alcohols， aldehydes， and ketones accounted for more than 60% in total， serving as the core aroma components of Pueraria lobata beverages. Orthogonal partial least squares discriminant analysis (OPLS-DA) screened 27 key flavor markers with variable importance in projection (VIP) > 1. Cluster analysis revealed that the flavor characteristics of different Pueraria lobata beverages were closely associated with their production regions and raw & auxiliary materials. Pearson correlation analysis showed that roasted-flavor VOCs generated by the Maillard reaction were significantly positively correlated with sensory evaluation； conversely， excessive contents of fruity and grassy VOCs accompanied by prominent bitter and astringent notes were unfavorable to the overall flavor of Pueraria lobata beverages. Conclusion: This study provided a scientific basis for the flavor quality evaluation， process optimization， and product development of Pueraria lobata beverages.

Abstract:Edible insects have long been an integral part of traditional diets in various cultures. In recent years， they have garnered attention as a sustainable food source due to their impressive nutritional profile， which includes high protein content， low fat levels， and a rich array of essential micronutrients and amino acids. Additionally， they offer significant environmental benefits， requiring fewer resources and generating lower greenhouse gas emissions compared to conventional livestock. However， introducing insect-based foods to the mainstream market presents several challenges. One major obstacle is off-flavor， such as earthiness and bitterness， often deter consumers. To address these challenges， researchers have increasingly focused on elucidating the factors contributing to insect flavor profiles， including species， farming conditions， and processing methods. A deeper understanding of these factors is essential for optimizing processing technologies and improving sensory acceptability. This review comprehensively examined the types and origins of key flavor compounds in edible insects and how they evolved during processing. It examined the roles of processes such as lipid oxidation， the Maillard reaction， and enzymatic breakdown in flavor development. The review further discussed recent advances in flavor regulation techniques， including fermentation， enzymatic hydrolysis， thermal processing， and flavor masking， all of which aim to enhance palatability. Building on China’s long-standing tradition of insect consumption and its existing industrial base， the article outlined a flavor-focused approach to the sustainable development of insect-based foods. The ultimate goal was to develop a new generation of nutritious， sensory-appealing， environmentally sustainable food products， providing both scientific insights and practical strategies for researchers and producers.

Abstract:The development of novel protein foods is an effective approach to addressing the shortage of high-quality protein. They hold strategic significance for alleviating agricultural resource pressure， ensuring food security， and practicing the ｀all-encompassing approach to food'. Novel protein foods typically possess distinctive flavors that differ significantly from those of conventional dietary flavors. Employing appropriate processing technologies to enhance flavor quality is a crucial prerequisite for gaining wider consumer acceptance of novel protein foods. This paper summarized the application status， flavor characteristics， flavor design， and processing regulation of five major types of novel protein foods， including plant-based protein， microbial protein， cell-cultured meat， insect protein， and algal protein. It concluded the strategies and technical methods for flavor regulation of novel protein foods from the aspects of raw material pretreatment and processing technology. The challenge of flavor research on novel protein foods were analyzed， including unclear flavor substance basis and taste presentation mechanisms， lack of molecular basis for health effects， insufficient systematicness in flavor design， and technical bottlenecks in the directional transformation of flavor precursor substances. It also provides a prospect of future development trends: Flavor research on novel protein foods needs to achieve a strategic transformation from ｀off-flavor removal' to ｀flavor innovation'， focus on green intelligent processing and personalized nutrition customization， and promotes the high-quality development of the food industry toward health， intelligence， and greening by constructing a collaborative theoretical system of ｀chemical structure-sensory attributes-consumer preferences'.

Abstract:Food flavor is the primary determinant of consumer acceptance. However， traditional research relies heavily on static chemical analysis and manual sensory evaluation， which fails to capture the dynamic and complex nature of human olfactory and gustatory perception. This complexity often obscures how specific flavor profiles are processed in real-world scenarios， making it difficult to bridge the gap between a product's chemical composition and the consumer's actual experience. This challenge is further compounded by the lack of standardized stimulus control， as environmental factors and inconsistent delivery timing often lead to variable physiological reception. Such a disconnect between physical stimuli and subjective perception severely constrains the accuracy of flavor prediction and the efficiency of product development. To address these systemic limitations， a transition toward more integrated and technologically advanced research methodologies is essential. This review introduced a novel framework that utilized advanced olfactory presentation technology for real-time， precise control over stimulus parameters. To quantify the sensory experience， the framework integrated multimodal measurement techniques， including the monitoring of brain activity via EEG and fMRI， alongside physiological indicators such as respiration and electrodermal activity. By placing cross-scale artificial intelligence at its core， this approach facilitated a systematic cycle of precise stimulation， quantitative measurement， AI-driven modeling， and closed-loop optimization. Within this paradigm， artificial intelligence decoded real-time physiological feedback to dynamically regulate the concentration and timing of stimuli. This enabled the establishment of clear mapping relationships between chemical molecules， neural responses， and subjective perception， effectively bridging the gap between material foundations and actual experience. The establishment of this paradigm provided flavor science with interpretable research tools and drives the food industry's transformation from experience-based approaches toward data-driven precision flavor design.

Abstract:This study constructed a salty peptide prediction model using a dual-branch fusion strategy that integrates Evolutionary Scale Modeling Cambrian (ESMC) sequence semantic representations with APAAC global physicochemical features. A cross-attention mechanism was incorporated to identify the amino acid residues contributing most to the model's predictions. Locust proteins were used as the study subject； in silico digestion combined with bioinformatics methods was employed to construct a library of salty peptides， and the developed model was used to identify novel salty peptides. The interaction mechanisms between the salty peptides and the transmembrane channel-like 4 (TMC4) receptor were further elucidated through molecular docking. The model exhibited excellent performance and robustness in the salty peptide prediction task， achieving accuracy， precision， recall， F1 score， and AUC of 0.929， 0.939， 0.925， 0.927， and 0.960， respectively. Arginine， methionine， and glutamic acid were identified as key residues for the recognition of salty taste. A total of 46 salty peptides were identified from locust-derived proteins through in silico digestion， followed by screening for aqueous solubility， toxicity， and salt taste potential. Molecular docking analyses indicated that all screened peptides were successfully docked into an internal binding pocket of the TMC4. Cys475， Gln377， Glu235， Gly242， and Leu618 were identified as key amino acid residues involved in the interactions， and hydrogen bonds and hydrophobic interactions were determined to be the primary forces driving the binding of peptide and TMC4. This study established a high-throughput screening framework for the prediction and mechanistic elucidation of salty peptides by integrating deep learning， in silico enzymatic hydrolysis， and molecular docking. This approach provided a methodological foundation and candidate molecules for the identification of salty peptides derived from locust protein for the application in low-sodium foods.

Abstract:Objective: To investigate the cross-modal enhancement effect of 30 key ester compounds in beverage alcohol on taste perception using a 40% ethanol aqueous solution as the medium， and to reveal the structure-activity relationship between this effect and molecular structure， physicochemical properties， and binding energy with olfactory receptors. Methods: Using a 40% ethanol aqueous solution as the matrix， the taste thresholds of 30 ester compounds were determined under both olfactory blocked and normal perception conditions by the ten-cup method， and the cross-modal taste enhancement multiple was calculated. Molecular docking technology was used to calculate the binding energy of each ester with the olfactory receptor OR51E2. Further， the carbon chain length， LogP， Henry's constant and other physicochemical parameters were correlated， and the key influencing factors were revealed through Spearman correlation analysis. Results: The taste enhancement multiple of the 30 ester compounds ranged from 1.0 to 8.5. Among them， the straight-chain saturated C6-C10 ethyl esters (such as ethyl caproate and ethyl octanoate) had the highest enhancement multiple， significantly higher than those of aromatic esters and lactic acid esters (P < 0.05). The introduction of branched structures and hydroxyl groups significantly weakened this enhancement effect (P < 0.05). The enhancement multiple was significantly negatively correlated with the binding energy of OR51E2 (r = -0.663， P < 0.0001) and Henry's constant (r = -0.700， P < 0.0001). Conclusion: The straight-chain saturated C6-C10 structure was the advantageous skeleton for ester compounds to exert cross-modal taste enhancement effects， and carbon chain length， volatility and olfactory receptor affinity were the core driving factors of this effect. This study revealed the structural basis of ester compounds enhancing taste perception through the olfactory pathway at the molecular level， providing quantitative basis and theoretical guidance for the flavor design and cross-modal flavor regulation of beverage alcohol.

Abstract:Objectives: To develop the biosynthetic methods of 2-furfurylthiol， this study aimed to achieve the heterologous expression and purification of the key C-S lyase Cys3 responsible for 2-furfurylthiol biosynthesis in Escherichia coli and to build and optimize the optimal conditions of 2-furfurylthiol biosynthesis by catalysis of Cys3. Methods: The C-S lyase Cys3 was cloned from Saccharomyces cerevisiae isolated from the sesame-flavor Baijiu starter culture and was over-expressed in E. coli. The recombinant protein of Cys3 was purified using nickel column affinity chromatography， and the elution condition were optimized for purified protein preparation. The enzymatic catalysis method for 2-furfurylthiol biosynthesis was built using the recombinant Cys3 and furfural and L-cysteine as substrates. The enzymatic reaction parameters were optimized by the single-factor experiment and response surface methodology to determine the optimal reaction conditions. Results: The recombinant Cys3 protein was successfully expressed in E. coli. 200 mmol/L imidazole buffer was determined as the optimal elution condition， by which the recombinant protein of Cys3 (42 ku， 6.17 mg/mL) was purified from E. coli. After optimization， the optimal catalytic conditions for 2-furfurylthiol biosynthesis were determined as follows: 188 μg/mL Cys3， pH 6.7， 16.5 mmol/L furfural， 16.5 mmol/L L-cysteine， 81.9 μmol/L pyridoxal phosphate， and reaction at 50 ℃ for 16.4 h. The maximum yield of 2-furfurylthiol reached 133.8 μmol/L under the optimal conditions. Conclusions: This study achieved the heterologous expression and purification of the key C-S lyase Cys3 for 2-furfurylthiol synthesis and established the optimal parameters for its catalysis in 2-furfurylthiol biosynthesis. The results provide an important technical support for the enzymatic biomanufacturing of 2-furfurylthiol.

Abstract:Objective: Agonists for the bitter taste receptor T2R39 were explored. The activation regularities and molecular binding mechanisms of structurally different food-medicine homologous compounds on T2R39 were uncovered， and the inherent correlation between compound structure and receptor binding/activation was clarified. Combined with the physiological roles of T2R39 in metabolic regulation， intestinal homeostasis and dietary intervention， this study aimed to provide a theoretical basis for the development of T2R39-targeted functional foods and precise bitterness modulation. Methods: HEK293/Gα16-gust44 stable cells were used as the model， and T2R39 plasmid was transiently transfected with expression verified by Western blot. Calcium mobilization assay was performed to determine the activation effects and EC50 values of seven structurally representative food-medicine homologous compounds (myrcene， squalene， α-pinene， hesperidin， rutin， vanillin， succinic acid) screened in silico previously. Molecular docking was applied to analyze ligand-receptor binding modes and key interactions， and 100 ns molecular dynamics simulation was conducted to characterize conformational stability， hydrogen bond dynamics， residue flexibility and conformational remodeling of the complexes. Results: A specific band at approximately 38 ku was detected by Western blot， confirming successful expression of T2R39. Calcium flux indicated that succinic acid strongly activated T2R39 (EC50 = 4.15 nmol/L)， hesperidin and rutin exhibited potent activation (45-65 ΔF/F0)， α-pinene activated the receptor， myrcene and vanillin showed bell-shaped responses with inhibition at high concentrations， squalene displayed no obvious activation. Molecular docking and dynamics revealed that succinic acid activated T2R39 via an induced-fit mechanism， flavonoid glycosides maintained stable hydrogen-bonded conformations， and terpenoids bound through hydrophobic matching. Conclusion: T2R39 exhibited remarkable structure selectivity toward food-medicine homologous compounds， with hydrophobic interactions and hydrogen bond networks as the dominant binding forces. This study elucidated the structure-activity relationship of compound-receptor interactions and activation， laying a molecular foundation for the development of bitter taste receptor-targeted functional foods.

Abstract:Objectives: This study investigated the effects of partially replacing lean pork with various textured plant proteins (soy， pea， and peanut) on the quality characteristics of dry fermented sausages. The aim was to provide a theoretical foundation for the targeted development and flavor regulation of high-quality animal-plant hybrid meat products. Methods: Textured plant proteins produced via twin-screw extrusion were utilized to substitute part of the meat matrix， followed by starter culture inoculation and fermentation. The dynamics of physicochemical parameters were monitored throughout the process. Structural evolution and mechanical properties were analyzed using scanning electron microscopy (SEM) and a texture analyzer. Volatile and non-volatile flavor components were characterized qualitatively and quantitatively using flavoromics techniques， including electronic nose， gas chromatography-mass spectrometry (GC-MS)， and gas chromatography-ion mobility spectrometry (GC-IMS)， integrated with chemometric analysis. Results: The incorporation of textured plant proteins significantly decreased the final pH value (from 5.08 in the control group to 4.75 - 4.85) and the final water activity (from 0.857 to 0.786 - 0.816) of the samples (P < 0.05) ， accelerated moisture loss (with final weight loss reaching 46.11% - 48.07%)， and markedly increased product hardness (from 119.32 N to 137.51 - 159.64 N). Among the treatments， the pea protein group exhibited a well-organized porous network， with its hardness (147.12 N) and chewiness (3 317.34 N) profiles being the most similar to the control group. Free amino acid analysis revealed a significant decline in total free amino acids (from 295.58 mg/100 g to 186.12 - 214.51 mg/100 g) in the treatment groups， resulting in attenuated umami and more prominent sour and bitter notes(P < 0.05). Volatile profiling indicated that 329 and 399 volatile compounds were identified in the control and pea protein treatment groups， respectively； textured plant protein substitution masked certain characteristic meat aromas and significantly reduced the relative abundance of esters (P < 0.05). However， the substantial formation of 1-octen-3-ol and specific aldehydes imparted unique mushroom and fatty notes to the samples. The pea protein group demonstrated the highest overall sensory acceptability (5.89) among all textured plant protein-substituted treatments. Conclusions: Textured pea protein showed significant advantages in establishing a stable microstructure and maintaining core flavor profiles， identifying it as an ideal alternative protein for developing novel hybrid fermented sausages. This research provides systematic theoretical data and support for the quality optimization of hybrid protein meat products.

Abstract:To explore the effects of different rehydration ratios on the aroma of yeast powder， and to provide data support for the application of yeast powder in food production. Methods: Sensory evaluation， electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to systematically analyzed the odor preference， overall odor fingerprint and volatile compound composition of the samples by sensory evaluation， electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results: The sensory evaluation results showed that yeast powder powder (unrehydrated sample， YN0) had the highest preference. The YN1 sample with a low rehydration ratio (mwhole yeast powder∶mwater=1∶1) had the lowest preference， and its adversed aroma intensity such as sour， sweaty and fermentation was higher than that of other samples. The YN2 (mwhole yeast powder∶mwater=1∶2)-YN6 (mwhole yeast powder∶mwater=1∶6) samples with a high rehydration ratio showed small differences among themselves and were all superior to YN1. The results of electronic nose analysis showed that the clustering trend of the samples was consistent with the sensory order， and sulfides and aromatic compounds were the key differentiating factors. The results of HS-SPME-GC-MS showed that the number of volatile compounds detected in yeast flour increased significantly (from 22 to 64， P < 0.05)， and the content of volatile compounds in the samples with low rehydration ratio (YN1) was significantly higher than that of other rehydration ratios (P < 0.05). After rehydration， the content of acids (acetic acid， isovaleric acid， etc.)， sulfur-containing compounds (methylmercaptan， etc.)， p-cresol， indole， benzaldehyde， etc. in yeast powder enhanced the undesirable aroma components such as sweat， sour， meaty， fermentation， and bitter almonds in yeast powder. Conclusion: Rehydration， especially the low rehydration ratio， played an important role in the release of undesirable aroma components in yeast powder.

Abstract:In order to explore the effects of two traditional medicinal and food homologous substances， Astragalus and Angelica， on the quality and flavor characteristics of chicken soup， this study took Astragalus and Angelica chicken soup with different solid-to-liquid ratios (1∶50， 1∶40， and 1∶30) as the research objects. The pH value， color difference， total phenolic content， total flavonoids content， organic acid content， and free amino acid content of the samples were determined. Electronic nose， electronic tongue and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to comprehensively analyzed the flavor of the samples. The results showed that the addition of Astragalus and Angelica could effectively increase the content of total phenols and flavonoids and enhance the antioxidant activity of chicken soup. Compared with CK group， the DPPH free radical scavenging rate of the soup was increased by 59.37%， 76.31% and 63.82%， respectively， and the yellow degree value of the soup was significantly increased (P < 0.05) at the ratios of 1∶50， 1∶40 and 1∶30. A total of 17 kinds of free amino acids were detected in the four groups of samples. The highest content of glutamic acid was 11.08 mg/100 mL in the group with solid-liquid ratio of 1∶30. In addition， the addition of Astragalus and Angelica significantly reduced the contents of oxalic acid and lactic acid， and increased the content of fumaric acid in chicken soup. GC-MS combined with relative odor activity value (ROAV) analysis showed that nonaldehyde and 2，4-di-tert-butylphenol were the characteristic flavor compounds of the chicken soup in the Astragalus and Angelicae treatment group， which were responsible for the fatty aroma and caramel aroma， respectively. Sensory evaluation， electronic tongue and electronic nose further confirmed that the addition of Astragalus and Angelica enriched the taste and aroma profile of the chicken broth. Based on the results of each index， the solid-to-liquid ratio of 1∶40 was better for the overall quality and flavor of chicken soup. The results of this study provided a theoretical basis for the application of food-medicine homology substances in the standardized processing of meat stew soup.

Abstract:To investigate the effects of stewing time (30， 60， 90， 120， 150， 180， 210， 240 min) on the nutritional components， emulsification properties and the composition of volatile flavor substances of chicken bone soup， chicken bones were taken as the research object. The dissolution rules of nutrients in chicken soup and the changes in emulsification state at different times were analyzed， as well as the correlations between emulsifying properties， nutritional components， and volatile flavors. The results indicated that with the extension of stewing time， the total sugar， total protein， and solid content in chicken bone soup reached a dissolution equilibrium. The total fat and unsaturated fatty acid content first increased and then decreased， reaching the highest at 180 min of stewing. Among them， the maximum total fat content reached 0.20 g/100 mL， which was 4 times higher than that at 30 min， and the maximum proportion of unsaturated fatty acids reached 62.09%. At this time， the droplet size of the chicken bone soup reached its minimum， with a volume mean diameter (D43) of 1.068 μm and a surface area mean diameter (D32) of 0.441 μm. Meanwhile， the absolute value of the Zeta potential reached its highest level of 25.61 mV， indicating the strongest multiple light stability of the system. Microscopic observations showed that the droplet distribution became more dispersed and uniform， indicating optimal emulsion stability. Furthermore， a total of 91 volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS)， among which aldehydes were the most abundant. Correlation analysis revealed that aldehydes were significantly positively correlated with nutritional components and emulsification properties (P < 0.05). Meanwhile， under the traditional stewing method， the aroma of chicken soup gradually weakened due to steam loss as the stewing time increased. Considering comprehensively， 180 min was appropriate for the normal pressure stewing of chicken bone soup. This study provides a theoretical basis for the comprehensive utilization of chicken bone by-products and the precise processing and flavor quality control of high-quality chicken bone soup.

Abstract:Objective: Tomato seed oil is a novel food ingredient. This study aimed to optimize the extraction process of tomato seed oil to improve oil yield while achieving optimal retention of functional components and flavor characteristics， thereby providing a basis for the preparation of high-quality tomato seed oil. Methods: Tomato seeds were treated using a steam explosion-subcritical extraction technique. Single-factor experiments and response surface methodology were employed to investigate the effects of solid-liquid ratio， extraction time， extraction temperature， and particle size on extraction yield. Furthermore， a backpropagation (BP) neural network coupled with a genetic algorithm (GA-BP) was established to predict and optimize process parameters. The fatty acid composition， functional components， and characteristic flavor compounds of oils obtained by different extraction methods (pressing and solvent extraction) were systematically compared. Results: After optimization by the GA-BP model， the optimal conditions were determined as follows: Solid-liquid ratio of 1∶11.90， extraction time of 63.16 min， extraction temperature of 46.60 ℃， and particle size of 40-60 mesh. The predicted extraction yield was 90.58%， while the experimental value was 90.09%. Compared with pressing and solvent extraction， subcritical extraction resulted in higher contents of cis-lycopene， phytosterols， and total phenols， reaching 86.49 mg/kg， 7 412.60 mg/kg， and 147.28 mg/kg， respectively. In addition， subcritical extraction significantly increased the content of ester compounds (30 188.49 μg/kg)， followed by steam explosion-pressing (30 188.49 μg/kg)， while steam explosion-solvent extraction showed the lowest level (23 875 μg/kg)， thereby enhancing the fruity and sweet aroma characteristics of the oil. Conclusions: Steam explosion-subcritical extraction can significantly improve the extraction yield of tomato seed oil and exhibit clear advantages in preserving functional components and flavor quality， demonstrating promising application potential.

Abstract:To explore the flavor perception characteristics of three typical Chinese Baijiu aroma types and establish a scientific multimodal flavor quality evaluation method， two representative products each of sauce-aroma， strong-aroma， and light-aroma Baijiu were selected as research objects. Check-all-that-apply (CATA) and quantitative descriptive analysis (QDA) were used for sensory evaluation， and the electronic tongue was used for intelligent taste detection. Physical and chemical indicators including viscosity， contact angle， volatile total acids， and volatile total esters were determined to compare the sensory and physicochemical differences among Baijiu of different aroma types. The results showed that significant differences (P<0.05) were observed in the ten key sensory attributes among the three aroma types of Baijiu. Specifically， sauce-aroma Baijiu exhibited prominent long aftertaste and rich mouthfeel， strong-aroma Baijiu featured soft， mellow， clean and harmonious taste， light-aroma Baijiu was characterized by the mellow and clean taste. Physicochemical results revealed a hierarchical difference in viscosity among different aroma types， with sauce-aroma Baijiu possessing the highest viscosity and light-aroma Baijiu showing the lowest overall viscosity. The strong-aroma Baijiu had significantly higher contents of volatile total acids and total esters， and the difference in contact angle was directly correlated with the oral spreadability and clean taste of Baijiu. The electronic tongue data combined with multivariate statistical analysis demonstrated that the cumulative variance contribution rate of the first three principal components reached 99.79%， indicating that the electronic tongue data could effectively characterize the taste profiles of Baijiu samples. Meanwhile， linear discriminant analysis (LDA) achieved a 100% accurate classification for all Baijiu samples. This study established a multimodal evaluation method for Baijiu flavor based on sensory evaluation， physicochemical detection， and intelligent sensory evaluation， which could provide technical support for the objective evaluation of flavor quality and process optimization of Chinese Baijiu with different aroma types.

Abstract:Objective: This study aimed to develop a Hovenia acerba Lindl.-based Lu Jiu using Jiangxiangxing Baijiu as the base， characterized by the typical sensory profile of Hovenia acerba Lindl. Furthermore， it sought to characterize the chemical composition responsible for its flavor， thereby addressing the research gap in the processing and flavoring of H. acerba-based Lu Jiu based on Jiangxiangxing base Baijiu spirits and promoting the high-value utilization of Hovenia acerba Lindl. as an edible-medicinal food source. Methods: Through a combination of single-factor and orthogonal experimental designs， key process parameters including the solid-to-liquid ratio (1∶7-1∶13)， alcohol content (38%Vol-53%Vol)， maceration time (20-50 d)， and the type of base Baijiu were optimized. Sensory evaluation was conducted according to the ｀Lu Jiu' standard (GB/T 27588—2011) and quantitative descriptive analysis (QDA). Flavor compounds were determined quantitatively using liquid-microextraction combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC)， with key aroma contributors screened using the relative odor activity value (ROAV). Results: The optimal process for the H. acerba-based Lu Jiu was determined to be a solid-to-liquid ratio of 1∶9， an alcohol content of 43%Vol， and a maceration time of 30 d. The resulting product achieved a sensory score of 91.2， appearing golden and transparent， with prominent date-fruit and sweet aromas， and a soft， harmonious palate. A total of 59 volatile components were identified， among which 29 exhibited an ROAV>1 and 21 showed an ROAV>10. Nine compounds， including ethyl isovalerate， ethyl butyrate， and isovaleraldehyde， were the primary contributors to the fruity aroma； six compounds， such as acetal and n-pentanol， dominated the grassy aroma； while trimethylpyrazine and 3-hydroxy-2-butanone synergistically contributed to the nutty scent. Esters (9)， alcohols (4)， aldehydes (3)， and acids (3) constituted the core aromatic skeleton of the H. acerba-based Lu Jiu. Conclusion: The optimized process enabled the stable production of high-quality H. acerba-based Lu Jiu and clarified its skeletal aroma composition. This study provided a theoretical basis for product standardization and flavor modulation， demonstrated the application of Jiangxiangxing Baijiu in botanical Lu Jiu， and provided a viable path for the high-value utilization of edible-medicinal substances.

Abstract:Objective: Sialic acid (SA) in human milk mainly exists in oligosaccharide bound state， accounting for about 70% of the total sialic acid， whereas in most infant formulas， most SA is in a protein-bound form. However， the differences in the effects of different binding forms of SA on short- and long-term outcomes and their mechanisms remain unclear. This study aimed to explore the relationship between different forms of SA in breast milk at various stages and infant growth and development within the first six months， providing a scientific basis for improving maternal and infant nutrition in early life. Methods: Based on the China maternal and infant nutrition and health birth cohort study， 29 mother-infant pairs who were exclusively breastfed within six months postpartum were selected for the study. Breast milk was collected at 0-7 days， 8-15 days， 1 month， and 2-6 months postpartum. Total SA content， oligosaccharide-bound SA content， protein-bound SA content， and lipid-bound SA content in colostrum， transitional milk， and mature milk were measured using high performance anion-exchange chromatography with pulsed amperometric detection. Infant growth and body composition indicators from 0 to 6 months were also measured. The associations between SA content in breast milk and infant growth and body composition indicators and their changes were analyzed. Results: Spearman partial correlation and linear regression analysis showed that total SA and oligosaccharide-bound SA in breast milk were negatively correlated with infant weight and head circumference (P<0.05). The head circumference of infants with high content of total SA and oligosaccharide-bound SA in breast milk was significantly lower than that of infants with low content(P<0.05). The head circumference at 1 month of age in infants from the high total SA group in colostrum was lower than that in infants from the low total SA group. The head circumference of infants in the high oligosaccharide-bound SA group in colostrum from January to May was lower than that in the low oligosaccharide-bound SA group. The head circumference of infants with high total SA content in transitional milk was lower than that of infants with low total SA content from 1 to 4 months， but there was no significant difference(P＞0.05). Conclusion: In order to meet the needs of neonatal brain SA， when the neonatal head circumference is small， breast milk could adjust adaptively and increase the total SA content. SA was negatively correlated with infant head circumference and weight， and its level could reflect the needs of infant growth and development， and provide a scientific basis for improving infant nutrition.

Abstract:This study aimed to explore efficient methods for recycling slaughterhouse by-products by comparing the effects of single-enzyme and complex enzyme hydrolysis on the recovery of waste animal proteins， thereby providing a foundation for their high-value resource development. Employing single-factor experiments and response surface methodology (RSM)， This study investigated the impacts of enzyme dosage， hydrolysis time， and temperature on the quality and transfer efficiency of solid and liquid phase proteins using the meat and bone meal (MBM) as raw material. Product characteristics were analyzed through protein electrophoresis and free amino acid content. The results showed that the optimal volume ratio of alkaline protease to neutral protease was 7∶3. The optimized complex enzyme hydrolysis conditions were determined as pH 10， hydrolysis time 10.5 h， temperature 50 ℃， and enzyme dosage 13 000 U， achieving a protein transfer rate of 78.05%. The significance of factors affecting protein transfer rate followed the order: Enzyme dosage > hydrolysis time > temperature. Protein electrophoresis demonstrated that multi-enzyme hydrolysates had the smallest peptide molecular weight， with a negative correlation between product molecular weight and protein transfer efficiency. Free amino acid analysis indicated that the complex enzyme treatment group exhibited the highest content (4 088 mg/L). In conclusion， complex enzyme hydrolysis significantly enhanceed protein solubility and transfer efficiency. The optimized compound enzymatic hydrolysis process was feasible and provided theoretical and technical support for the further development of amino acid peptide water-soluble fertilizers.

Abstract:Objective: This study aimed to optimize the formulation of millet rice balls and improve their textural stability and sensory quality during frozen storage. It also sought to reduce quality defects， such as texture deterioration and surface cracking， which commonly occur in frozen coarse-grain dough products during freeze-thaw cycles. Methods: Millet flour and glutinous rice flour were used as the main raw materials. A single-factor experimental design was applied to optimize the basic formulation based on sensory evaluation and texture analysis. Different levels of pectin (0%， 2%， 4%， 6%， 8%， 10%， and 12%) were then added to evaluate their effects on rheological properties and freeze-thaw quality， including texture， cracking rate， expansion rate， and soup transmittance. Results: Based on the total mass of millet flour and glutinous rice flour (100%)， the optimal basic formulation was determined as follows: 30% millet flour， 70% glutinous rice flour， 15% tapioca starch， 1% yeast powder， 10% sucrose， and 70% water， with a fermentation time of 60 min. Compared with the control group without pectin， the addition of 2% pectin significantly increased the apparent viscosity and storage modulus (G'). After four freeze-thaw cycles， the 2% pectin group showed the highest expansion rate， reaching about 10%. The lowest cracking rate was observed in the 4% pectin group， at about 6.67%. At this level， soup transmittance increased to 72.98%. In general， the addition of 2%-4% pectin significantly improved all quality indicators compared with the control. Conclusion: The addition of 2%-4% pectin effectively improved the freeze-thaw stability and sensory quality of millet rice balls by strengthening the gel network structure. These findings provide theoretical support and practical guidance for improving the quality of frozen coarse-grain dough products， and they may support the industrial production and functional development of millet rice balls.

Abstract:To address the issues of poor quality， severe nutrient loss， and undesirable flavor in shepherd's purse powder treated solely by microwave drying， this study investigated the effects of microwave-far infrared drying with different moisture conversion points (80%， 70%， 60%， 50%， 40%) on the drying characteristics， color， processing properties， active components， and flavor characteristics of shepherd's purse powder. The results showed that compared with single microwave drying (S0)， microwave-far infrared drying prolonged the drying time and reduced the drying rate 64.41%-92.88%， while increasing the a* value and decreasing the b* value of the shepherd's purse powder. The hygroscopicity， water holding capacity， and oil holding capacity were significantly (P < 0.05) improved， and the loss rates of total chlorophyll， total flavonoids， total phenols， and vitamin C were significantly (P < 0.05) reduced. In shepherd's purse samples treated by microwave-far infrared drying at the moisture conversion point， immobile water was the predominant water state. When the moisture conversion point was 60%， the reduction rates of total chlorophyll， total flavonoids， total phenols， and vitamin C in the shepherd's purse powder were 66.61%， 30.50%， 11.23%， and 71.29% of those in S0， respectively. Although microwave-far infrared drying altered the types and contents of volatile compounds in shepherd's purse powder， the overall flavor characteristics of the combined-dried shepherd's purse powder at different moisture conversion points showed no significant differences. In conclusion， microwave-far infrared drying could effectively enhance the hygroscopicity， water holding capacity， and oil holding capacity of shepherd's purse powder， reduce the loss of active components， and improve its flavor quality. In general， microwave-far infrared drying with a moisture conversion point of 60% yielded shepherd's purse powder with the best quality. These findings provide a technical reference for quality improvement and product development of shepherd's purse powder.

Abstract:Dynamic high-pressure microfluidization (DHPM) technology was employed to modify the properties of proso millet starch and expand its applications. The effects of DHPM treatments at pressures ranging from 40 to 200 MPa on the multiscale structure and physicochemical properties of the starch were systematically investigated. Scanning electron microscopy(SEM)， differential scanning calorimetry (DSC)， fourier transform infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， and rheological analyses were used to comprehensively elucidate the modification mechanism of DHPM. The results showed that DHPM treatment pressure had a significant interval effect on the modification of proso millet starch. At 40-80 MPa， starch granules showed surface roughening with D50 increasing from 10.20 μm to 13.10 μm and size distribution span widening from 1.19 to 1.49. Higher pressures (120-200 MPa) caused deformation and structural collapse， increasing D50 to 15.45 μm (51.47% increase). The 120 MPa treatment improved swelling power by 42.13%， enhanced the storage modulus， and increased the peak viscosity by 19.8%. Thermodynamic analysis showed that the gelatinization onset temperature decreased with pressure， with maximum enthalpy (14.95 J/g) at 40 MPa. Molecular structure characterization confirmed that the 80 MPa treatment induced changes in the short-range order (R1047/1020) of starch molecules. Crystallinity exhibited a ｀V'-shaped trend (40-120 MPa)， followed by a reduction at 160-200 MPa. These findings provide a theoretical basis for the development of physical modification technologies and functional applications of starch.

Abstract:This study addressed the common issues of indicator redundancy and lack of standards in the quality evaluation system of edible lilies. Using Lilium lancifolium， L. davidii， L. brownii and ornamental and edible lily as research subjects， 29 indicators were measured， including bulb morphological characteristics (10 items)， basic nutritional components (8 items)， bioactive substances (8 items)， and mineral elements (3 items). Multidimensional statistical analysis revealed the following: 1) At the morphological level， except for L. davidii， the scale shape index of the other three lilies remained stable across different origins within the same species (P>0.05)， indicating intraspecific morphological stability. In terms of quality， contents of crude fat， soluble sugar， neutral detergent fiber， and polysaccharides differed significantly across edible lily species (P<0.05)， serving as species specific quality traits with intraspecific stability. Other indicators exhibited significant differences both between species and among different origins within the same species (P<0.05)， reflecting the combined effects of genetic characteristics and cultivation environment. 2) Correlation analysis showed that， except for scale width and thickness， all other morphological indicators had significant positive correlations (P<0.01). Quality indicators formed a complex correlation network， with correlation coefficients |r| ranging from 0.35 to 0.99， of which 15.20% had |r| > 0.65. Among all indicators， the contents of total flavonoids and zinc had the lowest correlation coefficients with other indicators (|r| < 0.46). 3) Principal component analysis extracted five principal components with a cumulative contribution rate of 85.346%. Combined with correlation coefficients， 10 characteristic quality indicators were selected: Bulb weight， scale shape index， bulb shape index， neutral detergent fiber content， soluble sugar content， starch content， reginosin-H content， polysaccharides content， total flavonoids content， and zinc content. The results provided critical parameters and a theoretical basis for constructing a standardized quality evaluation system for edible lilies.

Abstract:Objective: This study aimed to construct a compound beverage system based on blue honeysuckle (Lonicera caerulea L.)， characterize its flavor profile， and evaluate its anti-hypoxia efficacy. Methods: The in vitro bile salt binding method was adopted to determine the ratio of core components of the beverage， and the response surface methodology was used to optimize the addition amount of auxiliary materials. The changes in the contents of polyphenols， flavonoids and anthocyanins were detected to determine the suitable storage conditions. The flavor characteristics of the beverage were analyzed by electronic nose， electronic tongue and GC-IMS， and the flavor difference mechanism related to each component was elucidated. A hypoxia-induced swimming fatigue model in mice was constructed， with salidroside as the positive control. The exhaustive swimming time of each group was detected， and the levels of serum urea nitrogen， lactic acid， liver glycogen and muscle glycogen were measured to verify the hypoxia tolerance efficacy of the beverage. Results: The optimal core ingredient ratio was determined as 70% blue honeysuckle enzymolytic juice and 30% siberian ginseng (Acanthopanax senticosus)-Chinese magnoliavine (Schisandra chinensis) extract (mass ratio 1∶2). The optimal auxiliary formula was established as 13% high fructose corn syrup， 0.5% sodium carboxymethyl cellulose， 0.18% blueberry flavor， and 0.03% potassium sorbate. After pasteurization， the beverage was stored at 4 ℃ under light-proof conditions， which effectively slowed down the degradation of active substances. Flavor analysis revealed that the bitterness and astringency of the beverage were significantly weakened， the flavor richness was increased， and the relative content of ester substances reached 46.02%. The beverage significantly prolonged the weight-loaded exhaustive swimming time of mice under hypoxic conditions， with blood urea nitrogen decreased by 3.47 U/L， blood lactic acid level decreased by 6.26 mmol/L， liver glycogen reserve increased by 4.08 mg/g， and muscle glycogen content increased by 0.18 mg/g， showing a favorable anti-hypoxia efficacy. Conclusion: The blue honeysuckle compound beverage prepared in this study has good sensory quality and stability， as well as a certain anti-hypoxia effect， which provided a reference for the development of functional beverages.

Abstract:Artificial intelligence (AI) has revolutionized food microbiological testing through significant technological advances. This review highlighted core innovations including deep learning-enhanced microscopic imaging， machine learning-integrated Raman spectroscopy， intelligent metagenomic analysis， and reinforcement learning-optimized culture systems. These AI-driven approaches demonstrated superior performance in processing speed， sensitivity， and throughput compared to conventional methods. Convolutional neural networks achieved minute-level colony enumeration efficiency， while Transformer models attained over 90% accuracy in antibiotic resistance gene prediction. However， challenges persist regarded data biases， algorithmic interpretability limitations， and generalizability across diverse food matrices. Current systems particularly required improved compatibility with regulatory frameworks. Future development necessitates deeper integration of industrial needed through multimodal data fusion algorithms and adaptive detection models. Establishing comprehensive microbial databases and interpretable AI architectures would facilitate standardized intelligent testing systems， enabling end-to-end food safety monitoring from production to consumption.

Abstract:With the increase of global aging population， the health problems related to bone metabolism among middle-aged and elderly people have become increasingly prominent， and the study of bone metabolism has gradually become one of the hot topics in the field of life science and nutrition. The purpose of this paper was to systematically explore the regulatory effect of protein on bone metabolism， analyze its potential mechanism from three aspects， plant protein， animal protein and dual-protein， and put forward the recommended intake and dietary suggestions around protein for people with unbalanced bone metabolism. Finally， to provide scientific basis for the application of nutrition intervention strategy in the prevention and management of bone metabolism diseases in protein.

Abstract:Overuse of antibiotics has aggravated bacterial drug resistance， creating an urgent demand for novel antibacterial agents. Antimicrobial peptides (AMPs)， cationic small peptides synthesized by organisms， serve as innate immune effector molecules with broad-spectrum inhibitory activities against bacteria， fungi， viruses and tumor cells. Distinct from conventional antibiotics， their multi-target mechanisms significantly reduce the risk of drug-resistant strain emergence and exhibit favorable biocompatibility， showing promise for extensive applications in food and pharmaceutical industries. This review systematically summarized the principal bioactivities， source classification and action mechanisms of AMPs， and highlighted their research progress in the food industry， including raw material quality control， food preservation and antimicrobial packaging materials. Challenges including poor stability under complex food conditions， obstacled in large-scale production and incomplete safety evaluation systems were discussed， and prospective development strategies were proposed to provide theoretical references for further exploitation and application of AMPs.

Abstract:3D printing technology is a rapid prototyping technology based on the principle of additive manufacturing， which constructs three-dimensional objects by stacking materials layer by layer. In recent years， the application of 3D printing technology in the food industry has attracted more and more attention， especially in the field of personalized food manufacturing. Starch， as one of the most abundant sources of carbohydrates in the human diet， is considered as a potential 3D printing ink material due to its film forming， pseudoplastic， viscoelastic， gel behavior， and low cost. In this paper， the application research progress of starch raw materials in 3D printed food was reviewed， including the special physicochemical properties of starch， the printing performance of starch ｀ink' from different plant sources， and its specific application in biscuits， gels， desserts， and personalized food (functional food， elderly food， food for patients with dysphagia). At the same time， the future development trend and direction of 3D printing were discussed， aiming to provide theoretical reference for the development of diversified innovative food 3D printing technology.

Abstract:As a natural bioactive substance， mulberry anthocyanins are rich in polyphenolic components， predominantly cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside， which exhibit multiple physiological activities including potent antioxidant effects， suppression of inflammatory responses， inhibition of cancer cell proliferation， and improvement of glucose-lipid metabolism disorders， demonstrating diverse health-promoting effects. Currently， it has been widely applied in fields such as the food industry， pharmaceuticals， cosmetics， and animal husbandry， serving as natural colorants， functional additives， anti-aging ingredients， and other applications. This paper systematically reviewed the chemical properties， absorption-metabolism pathways， biological functions， and cross-industrial application advances of mulberry anthocyanins， providing a theoretical basis for their further development and value-added utilization.

Abstract:The development of sustainable protein resources has become a research focus in addressing global food security and environmental challenges driven by population growth and climate change. This review systematically examined the development status of diverse alternative proteins guided by the concept of ｀all-encompassing approach to food' and comprehensively analyzed the safety of alternative proteins， including plant proteins， insect proteins， single-cell proteins， and cultured meat. Through bibliometric analysis and case studies， six major safety risks were identified: Microbial risks， allergenic risks， exogenous addition risks， genetically modified risks， adulteration risks， and nutritional safety risk. Furthermore， the current regulatory frameworks for alternative protein foods in various regions were compared and analyzed to provide scientific evidence for the risk assessment and regulatory system construction of alternative protein products.

Abstract:The health effects of probiotics are strain-specific， making precise strain-level identification a core prerequisite for scientific research and the standardized development of the industry. This article， based on a review of domestic and international standards， regulations， and regulatory requirements， systematically expounds on the hierarchical technical pathways from phenotypic identification， molecular typing identification to whole-genome sequencing (WGS)-based identification， after clarifying the taxonomic principles of probiotics and the definitions of genus， species， and strain. Among them， WGS can provide high-resolution genomic information and has become the internationally recognized ‘gold standard’ for strain identification. The average nucleotide identity (ANI) analysis， core genome multi-locus sequence typing (cgMLST)， and single nucleotide polymorphism (SNP) analysis are the key technical means and parameters for achieving precise identification. Given the differences in evolutionary rates and genomic stability among different species， the determination of strain consistency should establish a SNP threshold system differentiated by species and genus， and conduct a comprehensive assessment in combination with insertion and deletion (InDel) features. In the future， probiotic strain identification technology will develop towards a diversified system of ‘scenario adaptation’， constructing a ‘molecular ID card’ for strains based on WGS data and integrating cutting-edge technologies such as artificial intelligence， providing solid support for scientific regulation， and industrial innovation in the probiotic industry.