ABSTRACT Alkaline phosphatase (ALP), an important industrial enzyme, has a wide range of applications in animal food, biotechnology, and environment. Methanol, as a key inducer in the fermentation process of Hansenula polymorpha , significantly affects ALP expression. This study was intended to optimize the methanol concentration during alkaline phosphatase fermentation, develop a methanol detection model based on electronic nose responses, and apply a feedback control strategy for online monitoring of methanol concentration in alkaline phosphatase fermentation. The results showed that the online detection and concentration feedback control strategy based on the electronic nose was more effective in maintaining the methanol concentration within limited and different methanol control concentrations, which had significant effects on Hansenula polymorpha metabolism. The maximum intracellular and extracellular ALP activities reached 2604.19 U/mL and 415.46 U/mL at 5 g/L. At this concentration, the extracellular ALP activities were 1.27 and 2.71 times higher than those at 1 and 10 g/L, respectively, while the intracellular ALP activities were 2.96 and 3.03 times higher than those at 1 and 10 g/L, respectively. In summary, this study not only provides a scientific method for the feedback control and optimization of methanol concentration during efficient ALP fermentation but also provides a new technological path for the efficient production of industrial enzymes.
ABSTRACT Due to the increasing world population, traditional commercial sources of protein will soon be insufficient to meet global nutritional demands. To address this and other anthropological effects, including carbon emissions, land and freshwater usage and overfishing associated with traditional agriculture, aquaculture and wild‐catch fisheries, cultivated meats have been proposed as a novel protein source, rather than animal slaughter. Currently, despite significant investment, the cultivated seafood industry is floundering to scale production. This is due to technological failures to adapt cells to suspension for integration into bioreactors, lack of appropriate scaffold materials and scalable techniques to support eventual product formation. To overcome these issues, it is crucial for the industry to choose methodologies and materials that are tailored to species‐specific cells to compensate for differences in the sensitivity and behaviour of cells within different bioreactor systems. Moreover, for regulatory approval and consumer acceptance, appropriate materials and edibility are required for selecting scaffolds. Ultimately, the cultivated seafood industry must address the current limitations in production efficiency to become a viable alternative food source. To do so, the industry should focus on using the recent advancements from both industry and academia including methods and technologies in tissue engineering and the adaption of cells to suspension. This review focuses on cultivated seafood as an alternative to aquaculture and wild‐catch fisheries and discusses the bottlenecks and potential solutions for the industry to upscale production.
ABSTRACT Enzyme immobilization serves as a pivotal strategy for enhancing enzymatic stability, reusability, and operational performance, demonstrating significant potential across diverse fields including biocatalysis, biosensing, food processing, environmental remediation, and biomedicine. This review systematically examines recent advances in enzyme immobilization, with a focus on advanced carrier platforms such as covalent organic frameworks (COFs), metal‐organic frameworks (MOFs), natural and synthetic polymers, silica materials, magnetic materials, carbon materials, and corresponding composite materials. These materials provide robust support for constructing high‐performance and multifunctional immobilized enzyme systems, as their tunable porosity, rich surface chemistry, excellent biocompatibility, and unique physicochemical properties. The review critically analyzes how various immobilization strategies, such as covalent bonding, physical adsorption, coprecipitation, and encapsulation, regulate enzymatic activity, stability, and selectivity. Moreover, the characteristics of these enzyme immobilization systems such as loading capacity, operational conditions and recyclability are summarized. It highlights the remarkable performance of these systems in applications spanning chiral synthesis, sensitive biosensing, pollutant degradation, drug delivery, food and beverage processing and continuous‐flow bioprocessing. Finally, the review summarizes the current research landscape and highlights the most promising innovative prospects in this rapidly evolving field of enzyme immobilization.
ABSTRACT Plant‐based milks are beverages obtained through the aqueous extraction of plants, designed to replicate the appearance and texture of milk. These products have garnered significant attention due to their lower environmental impact, addressing concerns such as greenhouse gas emissions, water consumption, and land degradation. Plant‐based milks align with the United Nations Sustainable Development Goals (SDGs), particularly SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action), by offering sustainable alternatives that help reduce the environmental footprint of the food system. This review explores the production, fermentation, and potential applications of plant‐based milks. It highlights the use of various plant species in the development of these products, detailing the fermentation process as a key innovation. Parameters such as microbial strains, temperature, and time are examined to demonstrate their impact on microbial kinetics, chemical composition, and quality. Additionally, the review discusses the challenges in improving physical and sensory properties and evaluates the potential of fermented plant‐based milks as carriers for probiotics. Fermentation enhances the shelf life, chemical complexity, and health benefits of plant‐based milks, fostering the production of bioactive, nutrient‐rich beverages. Despite advances, physical and sensory challenges persist, necessitating further research. Fermented plant‐based milks have shown promise as probiotic carriers, supported by in vitro and in vivo studies, though clinical trials are needed to fully validate their functionality. This rapidly growing field addresses consumer demand for sustainable and innovative products, contributing to global efforts to mitigate environmental impacts and promote sustainable food systems.
ABSTRACT Oligosaccharides are increasingly valued in research and industry due to their structural diversity and health benefits. However, their efficient separation and purification pose significant challenges, primarily due to structural complexity and the limitations of traditional chromatographic methods. Membrane separation technology has emerged as a promising green and efficient alternative. By leveraging the selective permeability of membrane materials, this technology facilitates the separation, purification, and concentration of oligosaccharides with advantages such as lower energy consumption, operational simplicity, and high efficiency with oligosaccharide recovery often exceeding 70% and product purities frequently above 60% in integrated membrane processes. This systematic review discusses the application of membrane separation technology in oligosaccharide processing, focusing on four key techniques: microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO). It further delves into process optimization strategies, including membrane material selection, adjustment of operating parameters, and integrated system designs to enhance separation efficiency and product purity. Furthermore, it explores the future trends in addressing current challenges. By consolidating recent advancements and practical applications, this work provides valuable insights for researchers and industry practitioners, promoting the adoption of membrane separation technology for efficient and scalable oligosaccharide production.
ABSTRACT Vicatia thibetica de Boiss (V. thibetica) is a medicinal and edible plant traditionally used by the Bai ethnic community in Yunnan, China. Previous studies have reported that extracts derived from its roots have anti‐aging effects, although the active components remain to be further investigated. Our preliminary findings revealed that the V. thibetica crude polysaccharide (VTCP) extends the lifespan of nematodes. In the present study, we systematically investigated the anti‐aging effects of VTCP in both d‐galactose‐induced and naturally aged mouse models with particular emphasis on the heart and kidneys as primary organs of interest. The results demonstrated that VTCP significantly reduced the expression of senescent biomarkers and alleviated fibrosis levels in both the heart and kidney. In the d‐galactose‐induced aging model, VTCP exhibited potent antioxidant and anti‐inflammatory capacities, effectively lowering oxidative stress markers and the senescence‐associated secretory phenotypes (SASPs) in cardiorenal tissues. More importantly, in naturally aged mice, VTCP remarkably reshaped the gut microbiota composition, characterized by a significant enrichment of beneficial bacteria with the short‐chain fatty acids producing potential and a suppression of inflammation‐associated genera. Based on these findings, we propose that the core mechanism of VTCP likely involves targeted modulation of the gut microbiota to promote the production of beneficial metabolites, which subsequently suppresses systemic oxidative stress and inflammation, ultimately leading to synergistic protection of cardiorenal tissues. Collectively, our results highlight the promising potential of VTCP in counteracting cardiorenal aging and implicate the modulation of the gut‐heart/kidney axis as an underlying mechanism.
ABSTRACT The anti‐hyperuricemic, nephroprotective, and gut microbiota modulation effects of mixed carnosine and anserine (MAC) with the fixed ratio of 10:1 were evaluated in the hyperuricemic model mouse. The low‐ and high‐dose (1.6 and 8.3 mg/kg BW) of MAC could significantly reduce serum uric acid (UA) level by 58% and 56%, close to the normal level, respectively. The MAC significantly inhibited xanthine oxidase activity in both hepatic tissue and serum. Furthermore, MAC treatment ameliorated the renal injury indicated by the normalized serum creatinine and urea nitrogen levels, recovered histopathological characteristics, mitigated oxidative stress, and suppressed proinflammatory cytokines. Notably, MAC could accelerate UA excretion by markedly downregulating the expression of the URAT1 and GLUT9, while upregulating the transporter OAT1. Gut microbiota analysis demonstrated that MAC restored intestinal microbial diversity in hyperuricemic mice and reduced the abundance of genera linked to hyperuricemia and inflammation. All the results proved MAC as potential UA‐lowering treatment.
ABSTRACT Dye‐decolorizing peroxidases (DyPs) are heme‐dependent oxidoreductases with promising applications in mycotoxin detoxification by acting on the oxidizable conjugated structures of aflatoxin B1 (AFB1). The heme prosthetic group is critical for the catalytic process by mediating electron transfer and intermediate formation that govern overall enzymatic activity. However, intracellular heme biosynthesis in microbial hosts is tightly regulated, frequently leading to suboptimal catalytic performance of recombinant DyPs, thus highlighting the necessity to improve cofactor availability. To establish an efficient heme‐based expression system for DyPs, we developed a heme cofactor supplementation system in Escherichia coli by introducing a heterologous C4 pathway harboring 5‐aminolevulinic acid synthase from Caulobacter segnis together with the outer membrane heme transporter ChuA. Furthermore, intracellular heme supply was optimized by the integrated overexpression of the C4 and C5 pathways as well as the hemEFGH gene cluster, which significantly enhanced RhDypB‐R80 activity. The engineered cells exhibited substantially higher heme content and RhDypB‐R80 activity compared to those produced by conventional cultivation methods supplemented with exogenous 5‐ALA. Notably, heme‐based RhDypB‐R80 achieved 91.03% AFB1 degradation within 24 h, demonstrating its potential for enzymatic detoxification applications. This engineered heme‐producing host provides a practical platform for enhancing hemoprotein activity and supports the development of enzymatic strategies for mycotoxin control in food systems.
ABSTRACT Lactobacillus helveticus (L. helveticus) is a widely used probiotic valued for its applications in food fermentation. Dried bacterial inoculants, known for ease of transportation, stability, and flexible formulation, are increasingly favored. However, traditional spray drying, despite its continuous production mode, often results in significant loss of active components. In contrast, freeze‐drying (FD) techniques, while preserving higher microbial viability, are limited by high energy costs and lengthy processing times. To address these challenges, this study employed an innovative electrostatic spray drying (ESD) technology for the preparation of L. helveticus inoculants. By optimizing microencapsulation techniques, heating temperature, and protective agents, a high‐activity inoculant was developed using a novel spray‐drying approach. The optimized inoculant achieved an initial survival rate of 82%, a production yield of 69.36%, residual moisture of 3.50%, water activity (aw) of 0.08, cell membrane integrity of 93.50%, and energy consumption of 7.5 kWh/L. After 3 months of storage at 4°C, survival rate remained at 79% with aw increasing to 0.22—well below the microbial growth threshold (aw 0.60)—and retained a smooth, crack‐free microstructure. Fermentation performance analysis revealed that ESD‐prepared inoculants outperformed freeze‐dried inoculants. Although ESD extended the lag phase by 6 h compared to traditional liquid seed cultures, its fermentation efficiency remained comparable. This technology provides an efficient and standardized solution for large‐scale production of L. helveticus in food fermentation, offering a promising alternative to conventional methods.
ABSTRACT Citrulline is the main precursor of a carcinogen compound ethyl carbamate (EC) in soy sauce. Accumulation of citrulline is mainly related to metabolism of arginine by Pediococcus acidilactici via the arginine deiminase (ADI) pathway during soy sauce fermentation. Elucidating the metabolic mechanism of ADI pathway that regulated by arc operon in P. acidilactici is essential for reduction of EC and its precursor in soy sauce. In this work, influences of pH, salt, ethanol and glucose on conversion of citrulline from arginine by P. acidilactici were investigated. Salt stress was the factor that most significantly influenced citrulline accumulation via the ADI pathway. Under salt stress, the ADI pathway in P. acidilactici exhibited a metabolic imbalance characterized by stronger inhibition of ornithine carbamoyltransferase (OTC) relative to arginine deiminase (ADI), directing substrate preferentially toward citrulline accumulation. Furthermore, the addition of ADI pathway activators (2, 4‐dinitrophenol (DNP) and cyclic adenosine monophosphate (cAMP)) significantly increased arginine flux and suppressed intracellular citrulline accumulation; however, this inhibitory effect was abolished in the presence of 18% NaCl (w/v). These findings elucidate the mechanisms underlying the response of P. acidilactici to salt stress, revealing a dysregulation of the arc operon genes and key metabolic enzymes under high salt conditions. This insight provides a foundation for developing novel strategies to mitigate ethyl carbamate (EC) accumulation in soy sauce production.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period. In the water maze evaluation of the medium‐dose folic acid‐fortified group (M‐B + FA), this group demonstrated the smallest escape latency (5.20 ± 1.49 s) and the longest length in the novel object recognition test (24.37 ± 17.21 s), signifying enhanced spatial memory and recognition capabilities. The whole wheat matrix markedly elevated folic acid concentrations in plasma (75.25 vs. 57.09 μg/mL) and cerebral tissue. The findings on serum antioxidant capacity indicated that folate‐fortified whole wheat products markedly elevated superoxide dismutase (SOD) levels and decreased malondialdehyde (MDA). The liver function indicators indicated that the Folic acid group (FA) reduced aspartate aminotransferase (AST) and aminotransferase (ALT) levels, with minor vacuolation noted in the liver, which was mitigated by the consumption of whole wheat products. Histological evaluation revealed that folate supplementation resulted in a heightened quantity of Nissl bodies in the CA3 area of the hippocampus. Furthermore, metabolomic analysis demonstrated that constituents in whole grains, via synergistic interactions, stimulated pathways associated with vitamin digestion and absorption, cofactor biosynthesis, and neuroactive ligand‐receptor interactions, consequently elevating the levels of neuroprotective metabolites such as tryptophan and bile acids. The whole grain diet actively enhances cognitive performance through synergistic interaction with folic acid by boosting its absorption, elevating systemic antioxidant levels and metabolic health, and regulating essential metabolic pathways associated with cognition.
ABSTRACT As xanthan gum (XG) accumulates within the fermentation system, the encapsulated bacterial cells and the high‐viscosity environment of the culture medium progressively impede carbon transfer to the cells. This carbon transfer limitation consequently reduces the XG biosynthesis rate. This study investigated coupled fermentation, effectively mitigating the encapsulation effect of polysaccharides by supplementing a controlled amount of glucanase to synthesize XG and xanthan gum oligosaccharides (XGOS). XG production peaked at 4% glucanase addition. Electron microscopy revealed that this effectively mitigated the polysaccharide encapsulation effect. In a 7 L fermenter, after 108 h of fermentation, the XG yield in the batch supplemented with 4% glucanase reached 29.45 g·L−1, representing a 36.1% increase compared to the control group (XG yield of 21.65 g·L−1). Glycerol residue was measured at 3.87 g·L−1, while the glycerol consumption in the group without glucanase addition was 8.695 g·L−1. By adjusting glucanase concentration (6%–18%), a coupled fermentation system for XGOS production was established. At 14% glucanase addition, XGOS yield reached 1.675 g·L−1, with a molecular weight of 901 Da. Scaled‐up fermentation in a 7 L bioreactor yielded 4.46 g·L−1 of XGOS after 108 h, representing a 1.65‐fold increase compared to the 1.68 g·L−1 obtained in the shake flask experiment. This study presents an innovative approach to effectively mitigate the impact of XG‐coated cells. By supplementing with a precise amount of glucanase, it enables efficient production of XG and XGOS, offering a novel strategy for high‐yield.
Currently, there are still prevalent issues in greenhouse environmental regulation, such as response lag, low control accuracy, and difficulty in coping with sudden environmental disturbances. To achieve high-precision and dynamic control of the edible fungi cultivation environment, this study proposes an edible fungi environmental control method based on temporal information and deep learning. Firstly, this approach collects real-time temporal information through various sensors and utilizes the RS485 bus and MODBUS-RTU protocol for data transmission. Ultimately, by combining singular spectrum analysis, principal component analysis, and temporal convolutional networks, it achieves precise prediction of greenhouse environmental variables. Simulation test results demonstrate that the system can maintain various environmental parameters within the set target ranges during seven consecutive days of operation, achieving high-precision dynamic control. Even under Gaussian noise interference (with a standard deviation of 2%), the stability indices for air temperature, humidity, CO2 concentration, and light intensity remain within the range of 0.928 to 0.959. Furthermore, in simulated sudden disturbance experiments, such as a 50% drop in light intensity, rapid temperature changes of +/- 3 degrees C, humidity fluctuations of +/- 5% RH, and a short-term increase in CO2 concentration by +200ppm, the recovery times for various environmental variables in the system are controlled within 0.7 h to 1.4 h, significantly shorter than those of traditional greenhouse systems. Therefore, the introduced approach can effectively capture the temporal characteristics of the greenhouse environment, enabling precise prediction and rapid response of environmental parameters. It holds significant reference value for smart agricultural greenhouse environmental control.
ABSTRACT Value‐added utilization of resources can be developed from by‐products of agricultural processing. In this study, a neutral polysaccharide (BSLP‐1, 19,799 Da) was obtained from bamboo shoot processing liquid. Structurally, BSLP‐1 has a backbone of →4)‐α‐D‐Glcp‐(1→ and →4,6)‐α‐D‐Glcp‐(1→, with side chains of →5)‐α‐L‐Araf‐(1→ and α‐D‐Glcp‐(1→6)‐α‐D‐Glcp‐(1→) at →4,6)‐α‐D‐Glcp‐(1→ It exhibits a triple‐helical conformation, porous morphology, and semi‐crystalline nature. BSLP‐1 enhanced cell viability and restored viability in LPS‐damaged cells in vitro. It also inhibited phagocytic activity of RAW264.7, and reduced levels of nitric oxide/reactive oxygen species, and pro‐inflammatory factors such as TNF‐α, IL‐6 and IL‐1β. Furthermore, it suppressed the TLR4/NF‐κB signaling pathway by downregulating the phosphorylation of IκB, IKKα/β and P‐NF‐κB p65. These findings suggest that the polysaccharide derived from bamboo shoot processing liquid can serve as a natural anti‐inflammatory ingredient for further application in functional foods.
ABSTRACT Bitter melon polysaccharides (BMPs), a key bioactive component of bitter melon, exhibit a range of biological activities including gut microbiota regulation, immune modulation, and antioxidant activity. Based on previous evidence of its protective effect on the colonic mucus barrier under high‐fat‐diet condition, this study evaluated the therapeutic potential of BMP in dextran sulfate sodium (DSS)‐induced ulcerative colitis (UC) in mice. BMP treatment alleviated typical UC symptoms, including body weight loss, colon shortening, and elevated disease activity index (DAI) scores, and improved histopathological damage and restored colonic barrier integrity. Furthermore, colonic barrier function was strengthened, with a thicker colonic mucus layer and increased goblet‐cell density. BMP significantly reduced colonic levels of IL‐1β (by 82.63%), TNF‐α (by 52.98%), and MDA (by 47.72%), and lowered serum lipopolysaccharide (by 40.01%). 16S rRNA sequencing showed that BMP remodeled gut microbiota, enriching beneficial genera (Ligilactobacillus and Dubosiella), and suppressing pathogenic taxa (Escherichia‐Shigella), associated with elevated short‐chain fatty acids, especially propionate and butyrate. BMP significantly upregulated the expression of the mucin MUC‐2, the goblet‐cell factors trefoil factor 3 (TFF3) and resistin‐like molecule beta (RELM‐β), promoting mucin synthesis and secretion. In conclusion, BMP alleviated colitis via a barrier‐centric mechanism involving microbiota modulation, SCFA production, and enhanced mucus secretion.
The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin-induced human microbiota-associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal barrier dysfunction, inflammation, and oxidative stress. This study demonstrated that capsaicin intake significantly increased the abundance of Desulfovibrio and raised the level of hydrogen sulfide (H2S). Concurrently, the abundance of Faecalibacterium prausnitzii, which shared a symbiotic relationship with Desulfovibrio, also increased. These changes resulted in impaired intestinal barrier function, oxidative stress, and inflammation. Through microbe-colonization and chromate (an H2S inhibitor) intervention experiments, it was confirmed that H2S, the metabolite of Desulfovibrio, mediated oxidative stress and triggered capsaicin-induced gut inflammation by activating the Thioredoxin-interacting protein (TXNIP)/NOD-like receptor thermal protein domain-associated protein 3 (NLRP3) pathway. This study elucidated the mechanism by which capsaicin impaired gut health via the Desulfovibrio-H2S-TXNIP/NLRP3 pathway. It also provided a new target for improving and preventing intestinal health problems caused by dietary capsaicin.
This study aimed to develop a clean-label 3D-printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar, and dietary fiber. Response surface methodology (RSM), combined with a Box-Behnken design, was applied to optimize a formulation consisting of rice flour (RF), coconut sugar (CS), and CP. The results showed that interactions among these components significantly affected rheological properties and printing accuracy. The optimal formulation had an RF:CS:CP ratio of 9.8:5.4:6.3, achieving 93.6% printing accuracy, which was close to the predicted value (R 2 = 0.99). Rheological analysis revealed that successful printing depends on a specific balance between shear-thinning behavior and viscoelasticity. The optimal formulation exhibited a viscosity of approximately 1000 Pas at a shear rate of 0.1 s-1 and a storage modulus (G') of 5000 Pa at an angular frequency of 10 rad/s. This defined rheological range allows for optimal flow under pressure while ensuring rapid structural recovery after printing. Textural characterization indicates that the optimized printed gel had a soft texture suitable for easy consumption, comparable to the traditional dessert, but with improved nutritional value. This study provides a rheological framework for the 3D printing of clean-label, plant-based food, demonstrating that the matrix of the traditional Thai dessert can be successfully modernized without compromising its original composition.
This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste-active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures-Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages, with an untreated sausage as control. Physicochemical properties, flavor characteristics, and microbiology were analyzed on Days 0, 3, 7, 15, and 30. Results indicated that ST and LC significantly preserved red hues within 7 days (p < 0.05) and exhibited lower TBARS values on the 30th day (p < 0.01), indicating antioxidant effect. Eighty-eight volatile compound were identified by solid-phase microextraction gas chromatography-mass spectrometry. The content of 1-octen-3-ol in ST and LC groups had higher content, while LC exhibited the highest benzaldehyde. Principal component analysis confirmed that starter cultures significantly altered overall flavor profiles, consistent with electronic nose results. Taste-active amino acid analysis revealed distinct profiles: SC enhanced bitterness and umami, ST maintained stable sweetness. LC showed significantly enhanced sweet and umami flavors with greater complexity. In conclusion, SC enriched wine-like and sweet aromas, ST enhanced the fruity aroma, LC strengthened fresh fruit flavor, and all three starter cultures improved the flavor quality of sausages.
This study investigated the lipid-lowering effects and intervention mechanisms of structurally diverse functional oligosaccharides on non-alcoholic fatty liver disease (NAFLD). By integrating computational tools such as molecular docking and molecular dynamics simulations (MDS), a comprehensive "in silico-in vitro-in vivo" tri-dimensional screening and validation model was established that targeted the key lipid metabolism regulators peroxisome proliferator-activated receptor alpha (PPAR alpha) and peroxisome proliferator-activated receptor gamma (PPAR gamma). This model successfully identified xylobiose and raffinose as candidate oligosaccharides with potential lipid-lowering activity. Molecular docking was employed to elucidate the binding mechanisms between these oligosaccharides and their target proteins, highlighting the high structural stability of the PPAR alpha- and PPAR gamma-oligosaccharide complexes. Moreover, both the in vitro and in vivo models demonstrated that xylobiose and raffinose ameliorated hepatic lipid accumulation by inhibiting liver lipogenesis and modulating fatty acid oxidation to restore lipid homeostasis. The results demonstrated the reliability and robustness of the integrated computational-experimental screening strategy, providing a transferable research paradigm for the targeted discovery of functional oligosaccharides and elucidating their underlying mechanisms.
Hyperuricemia has become one of the most prevalent global epidemics, significantly impacting both the economy and the health of individuals. A promising strategy is the use of probiotics for hyperuricemia intervention. In this review, we systematically elucidate the role of probiotics in the treatment of hyperuricemia and the possible mechanism of probiotics to exert their activity. The main mechanisms by which probiotics modulate hyperuricemia are inhibiting xanthine oxidase activity to reduce uric acid synthesis, strengthening intestinal barrier integrity with the rebalance of the gut microbiota, scavenging dietary purines, and enhancing uric acid excretion via transporter modulation and enzymatic conversion. With the integration of artificial intelligence into microbial screening, robust data-analytical support for high-throughput screening has been provided, resulting in the successful isolation of probiotic strains with potent uric acid-lowering capabilities. With subsequent genetic engineering, their uricolytic efficiency has been further enhanced. We summarize the applications and prospects of probiotic products in the field of food bioengineering. And look ahead to how probiotics can be better applied in the food sector in the future. Building on a systematic review of the current research progress, this review explores the existing limitations and clarifies the direction for future research. With the importance and need for the prevention and treatment of hyperuricemia and gout, as well as the rising popularity of probiotics research, the compilation of this review fills the current research progress in systematic summaries within this field. It provides new insights and reference for the prevention and treatment of hyperuricemia.
