Coffee fermentation is a post-harvest process shaping specialty coffee quality through microbial activity. This study, the first in Costa Rica, evaluated sustainable and conventional agricultural management effects on bacterial and fungal succession during wet fermentation of Coffea arabica in León Cortés, Naranjo, and Turrialba. Samples collected at 12, 24, and 48 h were analyzed using high-throughput sequencing. Proteobacteria and Firmicutes dominated bacterial communities, while Ascomycota prevailed among fungi. Major bacterial genera included Weissella, Leuconostoc, Acetobacter, and Lactiplantibacillus, whereas Pichia, Candida, and Hanseniaspora were prominent fungi. Microbial diversity increased during fermentation, with geographic region and fermentation stage exerting stronger effects on community composition than management. Co-occurrence networks differed between systems, with sustainable farms showing more associations and conventional farms fewer, more sparsely distributed associations. Fermentation was accompanied by a decline in pH and soluble solids. Geographic region and fermentation dynamics primarily drove microbial succession, while management practices influenced microbial interaction networks.
Calcium deficiency is a widespread global health risk inducing osteoporosis. This study fabricated core–shell probiotic microcapsules to tackle the problem. Basic capsules were prepared by W/W emulsion, and core–shell structures were further formed via nano-calcium carbonate surface adsorption. This study intended to improve probiotic gastric tolerance and in vivo calcium bioavailability. Microstructural tests verified successful fabrication of core–shell microcapsules. In vitro gastrointestinal digestion demonstrated rising calcium carbonate concentration markedly boosted probiotic viability, and core–shell capsules exerted better protective effects than ordinary counterparts. In calcium-deficient mice, supplementation with the developed microcapsules synergistically elevated calcium absorption and retention rates, decreased serum alkaline phosphatase (ALP) activity, and optimized bone mineral density, trabecular morphology and biomechanical properties. Furthermore, the microcapsules increased the relative abundance of Limosilactobacillus spp. and enhanced intestinal butyric acid production. These results demonstrate that the fabricated core–shell probiotic microcapsules represent a promising strategy for calcium supplementation and intestinal health improvement.
Rice bran, a byproduct of rice milling, is increasingly recognized as a valuable source of lipid-soluble bioactive compounds with significant nutritional and therapeutic benefits. Among these, γ-oryzanol and tocopherols play major roles as antioxidants, contributing to both the oxidative stability of rice bran and various physiological functions. These compounds are formed through interconnected metabolic pathways involving phenylpropanoid, sterol, and plastidial isoprenoid biosynthesis, and multiple genomic factors regulate their accumulation. Recent studies have shown that quantitative trait loci (QTL), genome-wide association studies (GWAS), and transcriptional regulation contribute to variation in their expression across rice genotypes. Advances in breeding strategies, including genomic selection and genome editing, offer opportunities to improve these traits. Despite these advances, challenges related to processing stability, environmental effects, and limited bioavailability still restrict their effective utilization. Integrating genomic knowledge with metabolic and processing approaches will enhance the functional value of rice bran in food and nutrition applications.
Curculigo orchioides Gaertn. extract contains phenolic compounds with antioxidant activity but is susceptible to degradation during processing and storage. This study evaluated maltodextrin (MD), gum arabic (GA), and inulin (IN) as carrier materials for spray-dried extract. Powder yield ranged from 70.9
To address shortages in domestically manufactured cream, this study evaluated pasture-derived creams imported from Spain and Italy as alternative raw materials for premium fermented butter produced using a Lactococcus lactis and Lactobacillus helveticus starter culture. Fermentation induced rapid acidification (pH 6.61 to 4.76) without disrupting lipid framework stability. Next-generation-sequencing metagenomics and electronic-nose profiling confirmed starter ecological dominance (99.76
