Sea cucumber male gonads are valuable by-products of sea cucumber processing. However, it remains unknown whether sea cucumber male gonads are capable of resisting testicular damage and spermatogenesis disorder. Animal experiments showed that sea cucumber male gonad peptide (SCSP) supplementation can promote the quality of sperm and the integrity of the blood-testis barrier (BTB) and maintain the normal morphological structure of both the testicles and epididymides. In addition, SCSP reduced testicular oxidative stress and decreased serum TNF-alpha and IL-6 levels by 42.27% and 22.60%, respectively. Immunohistochemical staining showed that SCSP facilitated the expression of Bcl-2, ZO-1, and occludin in testes. Correspondingly, SCSP significantly promoted the expression of Bcl-xl, tubulin, beta-catenin, and connexin 43 and decreased the expression of Bax, Bad, Caspase-3, and p-p38 MAPK. The findings of this study suggested that SCSP alleviated testicular damage and spermatogenesis disorder not only by inhibiting inflammation and cell apoptosis but also by promoting the recovery of the BTB structure by restraining the p38 MAPK signaling pathway. The findings provide potential value for exploiting future food in SCSP applications. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Spices have been widely used in the food industry and home cooking, which significantly improve the sensory, physical, and chemical properties of food, such as aroma and color, and shelf life. There are more than 150 known natural spices in the world. Although the effects of natural spices on food flavor and quality have been reported in a few cases, the mechanism of action of natural spices is still not deep enough or systematic enough. This review summarizes the classification, characteristics, and functions of spices and discusses their application in aquatic products. The various functional properties of flavors can satisfy the needs of the aquatic products processing industry, such as flavor, deodorization, antimicrobial, and antioxidant. This review provides theoretical support for the comprehensive utilization of natural spices and the quality improvement of aquatic products.
The overconsumption of refined foods endangers human health, while the use of whole grains encounters low digestion and a tough taste or so. To explore new technologies in making full use of whole grain, the effects of alternating current electric field (ACEF) and pulsed electric field (PEF) on the structural, functional, antioxidant and digestive properties of whole mung bean flour (WMBF) were investigated. The ACEF significantly decreased the crystallinity of starch, decreased the beta-sheets and increased the alpha-helices of protein, and promoted the rearrangement of starch and protein molecular chains, thus improving the water solubility index (WSI) and water holding capacity (WHC) of the WMBF (P < 0.05). The PEF significantly reduced the crystallinity of starch, increased the proportion of disordered protein structure, and significantly improved the WSI, WHC, oil holding capacity, and swelling power of WMBF (P < 0.05). In comparison to PEF, the ACEF significantly enhanced the starch and protein digestibility of WMBF. Concurrently, the higher yield of total flavonoids and phenolics released from digesta positively affected DPPH radical, & centerdot;OH, and ABTS cation radical scavenging rates, as well as ferric ion reducing ability. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Obesity and the diseases arising from it are a significant public health concern since they are multisystemic and complex. The antioxidant and anti-inflammatory properties of natural bioactive compounds have attracted considerable attention. Naringenin (NAR), a citrus flavonoid, exhibits these properties. A comprehensive review and meta-analysis on the impact of NAR on obesity-associated disorders in mouse models was conducted to provide the basis for future clinical trials and their nutraceutical formulation. A comprehensive search of the databases Scopus, MEDLINE, Web of Science, Embase, and Cochrane was performed utilizing the specified keywords "naringenin, obesity, metabolic syndrome, non-alcoholic fatty liver disease, insulin resistance syndrome" AND "metabolic syndrome". The retrieval query was confined to the studies on animals only, and the articles published from inception to July 2024 were retrieved. Overall, 23 articles were incorporated after adhering to specific exclusion and inclusion criteria. Analysis results showed that in the metabolic syndrome (MetS) mouse model, NAR significantly reduced blood glucose (P < 0.000 01), total cholesterol (TC) (P < 0.000 01), and triglyceride (TG) (P < 0.000 01), and improved body weight (P < 0.000 01). A significant reduction in aspartate aminotransferase (P = 0.01), alanine aminotransferase (P = 0.000 1), blood glucose (P = 0.02), TC (P = 0.01), TG (P < 0.000 1), and low-density lipoprotein cholesterol (LDL-C) levels (P = 0.000 1) was observed in the non-alcoholic fatty liver disease (NAFLD) mouse model. NAR intervention elevated serum insulin (P < 0.000 1) and high-density lipoprotein cholesterol levels (P = 0.02), while reducing blood glucose (P < 0.000 01), LDL-C (P = 0.003), very low-density lipoprotein cholesterol (P < 0.000 1), TC (P = 0.03), and TG levels (P = 0.000 7) in the diabetes mellitus (DM) mouse model. NAR significantly ameliorated most of the indicators of obesity-related disorders, suggesting that it has a great potential role in treating MetS, NAFLD, and DM. This study provides reliable animal experimental conclusions and a theoretical basis for the clinical trials and applications of NAR in metabolic diseases. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
This study investigated the effects of low-voltage electric field (LVEF; 1-8 kV, 30-250 Hz, 7.5-45 cm electrode spacing)-assisted freezing on pork quality subjected to 90-day cryopreservation at-18 degrees C. Parameters (2 kV, 50 Hz, 30 cm) of LVEF were fixed via freezing curve analysis. Further analysis indicated that LVEF remarkably improved water-holding capacity and maintained textural properties (hardness, gel strength, shear force) of the frozen pork in following cryopreservation, which might be attributed to less mechanical damage to myofibrils. Moreover, myofibrillar protein (MP) stability analysis revealed that LVEF treatment decreased carbonyl content (35.4%), surface hydrophobicity (32.8%), and fragmentation index (26.1%), while improving total sulfhydryl retention and solubility. Fourier transform infrared and Raman spectroscopy revealed increased alpha-helix (25.0%) and beta-sheet (28.0%) proportions, along with enhanced endogenous fluorescence intensity in LVEF-treated MP, indicating superior secondary structural integrity. These findings suggested that LVEF effectively maintained MP stability by inhibiting protein oxidation and aggregation, which may open a new horizon for meat cryopreservation. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
The light-induced degradation of anthocyanin (Anth) for a long time caused the color loss and poor color response when Anth was employed as the pH indicator within intelligent packaging. Herein, aiming to design smart packaging film with enhanced light stability, a sort of sodium carboxymethyl cellulose (CMC)/Anth/enzymatic lignin (EL) was proposed, in which EL served as the armor to protect Anth by absorbing the light. When exposed to natural illumination for 7 days, the Anth loss rate was reduced from 32.44% for pristine CMC/Anth to 3.82% for the optimized CMC/anth/EL3. Moreover, the total color difference (ΔE) of CMC/Anth was reduced from 30.41 to 14.09 with the reduction of 53.67% to volatile ammonia, whereas the ΔE reduction was merely 4.34% for CMC/Anth/EL3 in practical application for monitoring the freshness of shrimp, the biodegradable CMC/anth/EL3 film presented visually discernible color response toward volatile bioamine, which was highly correlated with the freshness indices, such as total volatile basic nitrogen content (7.26–26.67 mg/100 g) and pH (6.84–7.69). Our findings not only provided a new pathway to high-value utilization of the waste residue but also boosted the development of intelligent packaging with reinforced light stability.
Nattokinase (NK), derived from Bacillus subtilis, has attracted significant attention for its potential in treating and preventing cardiovascular and cerebrovascular diseases. Most NK-producing Bacillus strains have been isolated from natto or other natural fermentation products, leaving the distribution and evolutionary diversity of NK within Bacillus spp. largely unexplored. To address this gap, we established a diverse Bacillus collection and found that strains with high fibrinolytic activity are prevalent in the hypo-hemolytic group of soil-origin bacteria and the hyper-hemolytic group of human-origin bacteria. This finding offers a simplified strategy for screening high fibrinolytic strains. Genetic analysis confirmed the widespread distribution of NK variants among Bacillus spp., with 89.58% of the strains carrying NK variants and 45.83% harboring more than one variant. Moreover, mutations such as N365S were found to enhance enzyme activity, while others, like G208D and S231C, abolished it. Comparative analysis with homologs from B. subtilis and Bacillus cereus underscored NK's unique enzymatic profile and structural conservation. Taken together, our results provide a comprehensive understanding of the diversity and functionality of NK, paving the way for the development of more effective thrombolytic therapies. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
This work reports the effect of enzymatic treatment on the antioxidant and antidiabetic properties of seriguela (Spondias purpurea L.) pulp using different carbohydrases alone or in combination. The ternary mixture of Pectinex (1/6), Celluclast (1/6), and Viscozyme (2/3) was the best combination for obtaining a seriguela pulp with a higher content of phenolic compounds and antioxidant properties. The pulp showed increases of 65%, 94%, 110%, 90%, 29%, and 98% for phenolic compounds (total phenolics, flavonoids, condensed tannins) and antioxidant activities (ABTS cation radical scavenging activity, DPPH radical scavenging activity, and ferric reducing antioxidant power), respectively, when compared to the non-enzymatically treated pulp. For antidiabetic potential, the seriguela pulp treated by the ternary mixture of Pectinex (2/3), Celluclast (1/6) and Viscozyme (1/6) showed promising results, inhibiting α-glucosidase activity by 58.07%. Gallic, vanillic, p-coumaric, caffeic, ferulic, and protocatechuic acids, and the flavonoids catechin, rutin, and myricetin were the main compounds identified by HPLC in the pulp. The content of these compounds increased up to 3-fold after hydrolysis, potentially correlating with enhanced antioxidant and antidiabetic properties of the pulp. The optimized process reported in our study can be used as a basis for industrial applications to improve the functional properties of exotic fruits that are yet to be extensively explored commercially, such as seriguela.
To reduce the resource waste and promote the added value of the apricot kernel beverage residue (AKBR), the investigation was conducted on the effects of four modification methods on AKBR, including the alkali, ultrasound, cellulase, and ultrasound-assisted cellulase treatment. The results indicate that the ultrasound-assisted cellulase modification exhibited the best improvement on the physicochemical and functional properties of the AKBR by reducing the powder bulk density and improving its swelling capacity, water-holding capacity, oil-holding capacity, and glucose adsorption capacity. Additionally, with the AKBR treated with ultrasound-assisted cellulase (UCAKBR) incorporated into the biscuit formula, the nutritional properties, texture, and surface color of the biscuits were improved, while the in vitro digestibility of starch gradually decreased with the increase in protein and dietary fiber in the biscuits. Notably, excessive addition could result in a decrease in dough viscosity and a rough texture of the biscuits due to the diluted gluten network of the dough by UCAKBR. In summary, the ultrasound-assisted cellulase treatment can serve as an effective approach to improve the processing property of AKBR, and the UCAKBR can be considered as a novel food ingredient with slow digestibility. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Electrospinning is an innovative and versatile technique that enables the synthesis of nanomaterials with unique properties and applications, particularly in post-harvest technology. Electrospinning uses very high voltage to create fine fibers from polymeric solutions or melts, resulting in nanomaterials with high surface area-to-volume ratios, enhanced mechanical properties, and controlled porosity. These attributes of electrospun nanomaterials are highly suitable for a range of post-harvest applications, including active packaging and preservation. Electrospun nanofibers loaded with active compounds, such as essential oils, can be incorporated into films to enhance barrier properties against moisture, gases, and microorganisms, thereby extending the shelf life of horticultural commodities and perishable foods. The major application of nanofibers in the field of post-harvest technology is microbial control. Food spoilage is primarily caused by the growth and activity of microorganisms, including bacteria, yeast, and molds. Encapsulation of antimicrobial agents, antioxidants, and absorbers into the nanofiber matrix can prevent food spoilage and food-borne illness. Nanofibers encapsulated with active compounds with certain functional properties can be used as carriers for the controlled release of preservatives, ensuring the freshness and quality of agricultural produce. This review presents novel formulations and composite materials that offer improved mechanical, barrier, and thermal properties. The applications extend to intelligent packaging with sensor capabilities, monitoring real-time food quality. Emphasis has been given to the usage of biodegradable polymers and eco-friendly techniques, addressing concerns related to plastic pollution and toxicity, which is a relatively new focus in the context of active food packaging.
Considering that the polypeptide from Idesia polycarpa Maxim. cake meal (CIP) is a novel antioxidant agent. This study aimed to develop an efficient and safe food film (CIPF) by incorporating the CIP agent into a gelatin matrix. The films with different concentrations of CIP were characterised and applied in the preservation of nectarines. The results indicated that the CIPF containing 3.0% CIP exhibited significant moisture barrier properties, with a water vapor transmission rate of only (8.12 f 0.09) g/(cm2 & centerdot;day). Additionally, it demonstrated excellent mechanical and antioxidant properties, with scavenging capacities of (76.310 f 0.597)%, (65.980 f 0.444)%, and (60.980 f 0.231)% for DPPH radicals, ABTS cation radicals, and hydroxyl radicals, respectively, surpassing samples with other CIP concentration levels. In nectarine preservation, the coating containing 3.0% CIP showed the best performance. It significantly reduced the weight loss of nectarines, improved fruit firmness, maintained the pH value, and minimized nutrient losses, including ascorbic acid and total soluble sugars. Furthermore, it effectively preserved the bright surface color of nectarines and extended their shelf life. In summary, the specific environmental protection, safety, and preservation qualities of the CIPF/coating in food packaging suggest a promising potential for its application. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
RecipeMT, a mathematical model, is proposed to generate authentic recipe ideation across diverse culinary styles. Existing approaches to recipe design often overlook the intricate relationships between ingredient affinities and flavor pairings, which are crucial for creating recipes tailored to specific cuisines. RecipeMT addresses this limitation by leveraging flavor-sharing score weights and cascaded transformers to quantify ingredient affinities. The model not only captures the global relationships between flavor pairings and ingredient affinities across culinary styles, but also understands the interdependence between individual ingredients and the overall recipe composition. This enables RecipeMT to select the most suitable set of ingredients to ensure the generation of novel and authentic recipes. The performance of RecipeMT is evaluated using three datasets: RecipeMT_Chinese, RecipeMT_Meat, and RecipeMind. Through rigorous experiments and qualitative analysis, RecipeMT demonstrates its effectiveness in advancing recipe ideation, particularly in terms of generating recipes that are authentic to their respective culinary styles.
This study aims to reduce the production cost of exopolysaccharides (EPS) by lactic acid bacteria and enhance the utilization value of agricultural waste. EPS was produced through fermentation with Leuconostoc mesenteroides DRP105, using beet waste liquid as a substrate. The molecular weight of purified EPS was 6.67 & times; 105 Da, and the monosaccharide composition was identified as glucose. Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy revealed EPS was a linear polysaccharide linked by alpha-(1 -> 6) glycosidic bonds. The EPS fraction analyzed by scanning electron microscopy showed a smooth surface sheet structure. X-ray diffraction patterns reflected a non-crystalline amorphous nature. The thermal degradation temperature of EPS was 317.85 degrees C, the water solubility index and water holding capacity of EPS were (99.76 +/- 0.37)% and (301.98 +/- 43.56)%, respectively. The intrinsic viscosity of EPS was 2.41 and 2.11 dL/g at 25 and 35 degrees C, respectively. EPS exhibited strong thermal stability, hydrophilicity, and intrinsic viscosity. Additionally, it was found that EPS also had good emulsification and antioxidant activity.
Postbiotics refer to the preparations of non-living microorganisms and/or their bioactive components that provide health benefits to the host. Bacillus subtilis is being increasingly formulated into food, beverages, and dietary supplements. Here, we investigated and compared the effects of viable (Pro group) and heat-killed B. subtilis (Post group) on the host’s microbiota-gut-blood system using enzyme activity assays, quantitative real-time polymerase chain reaction, 16S rRNA amplicon sequencing, and untargeted metabolomic analysis. The result showed that the body weight in the Post group was lower compared to the Pro and CK groups. No significant differences in survival rate and blood enzyme activities were observed after supplementation with either viable or nonviable B. subtilis. In the intestinal tissue, the Post group showed a significant increase in superoxide dismutase activity (P < 0.05) and a significant decrease in alkaline phosphatase activities (P < 0.001) compared to the CK and Pro groups. Additionally, the expression of Muc2 was significantly downregulated (P < 0.001), while Att2 and Lys were significantly upregulated (P < 0.001) in the Post group. Intestinal metagenomic analysis revealed that the α-diversity index of postbiotic-treated individuals was significantly higher (P < 0.05) than that of the CK group, while probiotic-treated individuals exhibited abundant beneficial microbes and a high gut microbial health index. Enterococcus, Pedobacter, and Serratia were the key microbial markers associated with alterations in the intestinal microbiota after supplementation with either viable or nonviable B. subtilis. Moreover, Staphylococcus may help mediate interactions between microbes and the host’s intestinal immunity. Blood metabolomic analysis revealed significant differences (P < 0.05) in the composition of differential metabolites across all groups. Postbiotic-treated individuals exhibited high levels of immune-related metabolites, including homogentisic acid, gentisic acid, L-tryptophan, L-formylkynurenine, serotonin, and kynurenine. The tyrosine metabolism and tryptophan metabolism pathways may be key contributors to the host’s adaptive immune response. These findings provide a theoretical basis for the clinical and commercial applications of probiotic and postbiotic B. subtilis to modulate the host’s gastrointestinal homeostasis.
In this study, a novel exopolysaccharide (EPS) with antioxidant and hypoglycemic function was obtained from Bacillus amyloliquefaciens PFY02, a strain separated from strawberry juice with a high EPS production capacity ((15.32 +/- 0.16) g/L). After extraction and purification, the structure and biological activities of the EPS were investigated. The results revealed that the EPS is a neutral heteropolysaccharide composed of mannose (Man), glucuronide (GlcA), glucose (Glc), and galactose (Gal) with molar ratios of 16.91:1.24:6.66:1.00. The molecular weight of EPS was 3.13 kDa, and it contained alpha-1,2-Man, /-1-GlcA, /-1-Gal, alpha-1,4-Man, and /-1-Glc glycosidic bonds. Furthermore, EPS has excellent antioxidant properties, thermal stability, water solubility, water-holding capacity, emulsification, as well as hypoglycemic function. Furthermore, cellular assays have confirmed that the EPS can markedly enhance the secretion of cholecystokinin and glucagon-like peptide-1 by the small intestinal endocrine cells STC-1, thereby indirectly increasing the secretion of peptide YY. Peptide YY can subsequently promote the release of insulin in pancreatic beta-cells RIN-m5F and decrease the release of tumor necrosis factor-alpha in RAW264.7 cells. Consequently, it suppressed inflammation, mitigated insulin resistance, and ultimately reduced blood glucose levels. Therefore, PFY02 EPS is a natural source of antioxidant and hypoglycemic functional compounds and can be applied in glycemic regulation. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Cyclophosphamide (CTX) is a common anticancer drug that can cause immunosuppression and disrupt the intestinal microbiota when taken long-term or at high doses. Lonicerae japonicae Flos polysaccharides (LJFP), identified as the principal bioactive constituents of L. japonicae Flos, have emerged as promising immunomodulatory agents. Herein, we explored the molecular mechanisms through which LJFP alleviates CTX-induced immunosuppression in mice. As determined via gas chromatography, LJFP contains arabinose, rhamnose, ribose, xylose, mannose, fructose, galactose, and glucose. LJFP mitigated the decline in body weight and immune organ indexes in CTX-induced mice, while promoting cytokine production. Moreover, LJFP stimulated immunity by reshaping the gut microbiota of mice, where norank_f_Muribaculaceae and Alistipes played key roles. LJFP also increased short-chain fatty acid levels in the mouse colon and feces. Network pharmacology analyses identified 31 core targets and relevant signaling pathways implicated in the treatment of immunosuppression. Molecular docking indicated strong binding of the eight monosaccharide components to key targets, epidermal growth factor receptor, heat shock protein 90 alpha family class member 1, and interleukin 2. Notably, 15 of these targets are specific to the gut, further suggesting that the mechanism through which LJFP ameliorates immunosuppression is intricately linked to the gut microbiota. The current findings highlight the potential of LJFP as a functional food or alternative therapeutic against immunosuppression. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Helicobacter pylori is a common pathogen colonized in the human gastric mucosa, closely associated with digestive system diseases such as chronic gastritis and peptic ulcer. Probiotics are a type of beneficial living microorganisms that can positively impact human health through various mechanisms, such as improving the balance of gastrointestinal microbiota. In this study, a mouse model of H. pylori infection was prepared by intragastric administration of H. pylori suspension, and the mechanism of Weizmannia coagulans BC99 alleviating the inflammation of H. pylori-infected mice was investigated by gastric microbiota and untargeted metabolomics techniques. Our findings demonstrated that BC99 reduced the permeability of the gastric mucosal barrier in H. pylori-infected mice by restoring the expression of zonula occludens-1 and occludin. In addition, BC99 enhanced the anti-inflammatory cytokine interleukin (IL)-10, reduced the pro-inflammatory cytokines IL-17A and IL-23 levels by affecting Toll-like receptor 4/nuclear factor kappa B and Janus kinase 2/signal transducer and activator of transcription 3 pathways to alleviate the gastric mucosal inflammation caused by H. pylori. The intake of BC99 upregulated the relative abundance of Lactobacillus and downregulated the relative abundance of Enterobacter, Enterococcus, Leifsonia, and Coriobacteriaceae_UCG-002. Furthermore, BC99 downregulated the abundance of phosphatidylcholine, choline, and acetylcholine in H. pylori-infected mice mainly through the glycerophospholipid pathway and taurine through taurine and hypotaurine metabolism. In summary, our findings revealed that BC99 could restore the gastric microbiota destroyed by H. pylori infection, reduce inflammatory response, and play a protective role in H. pylori-infected mice, which may provide important insights for the prevention and treatment of H. pylori infection. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
The gut microbiota plays an essential role in maintaining host health, with the genus Bacteroides being a prominent member of this microbial community. Among the Bacteroides spp., Bacteroides fragilis is a commensal, obligate anaerobe commonly found in the human and animal gastrointestinal tract. Although B. fragilis is generally considered non-pathogenic, it can become an opportunistic pathogen when the mucosal surface is disrupted, such as through its translocation from the gastrointestinal tract to extraintestinal sites. However, increasing evidence suggests that certain non-toxigenic strains of B. fragilis provide significant benefits to the host. This review examines the factors that can facilitate the colonization of B. fragilis within the host intestinal mucosa and discusses the pathogenic characteristics of enterotoxigenic B. fragilis. Most importantly, it underscores recent findings that highlight the potential of targeting gut B. fragilis as a novel therapeutic approach for various host diseases.
Pickled chili pepper is a traditional fermented vegetable. Key indicators were analyzed using both targeted and non-targeted multi-omics methods, and their correlation with dominant microbes was explored. The results revealed that Lactiplantibacillus was the dominant microbe in naturally fermented pickled chili peppers, with seven non-volatile metabolites significantly positively correlated (P < 0.05) with Lactiplantibacillus and increased significantly (P < 0.05) over time. The inoculated fermentation with Lactiplantibacillus plantarum further confirmed that five of the aforementioned eight non-volatile metabolites were significantly positively correlated (P < 0.05) with the inoculated L. plantarum and showed a significant increase (P < 0.05) during the pickling process. These metabolites included L-lactic acid, DL-p-hydroxyphenyllactic acid, 3-phenyllactic acid, catechol, and acetylcholine. Notably, the latter four metabolites were detected for the first time in pickled chili peppers and can be considered novel key non-volatile metabolites in the L. plantarum-dominated fermentation of pickled chili peppers, which had important implications for enhancing the quality and health benefits of fermented chili peppers.
In this study, the areca taro starch and inulin were blended at various concentrations to formulate an areca taro starch-inulin (ATSI) composite system. The transparency, freeze-thaw stability, gelatinization properties, and rheology properties of the ATSI system were studied. The results showed that the incorporation of inulin led to an increase in the transparency and syneresis rate of the system. Notably, the viscosity, disintegration value, and retrogradation value of the composite system decreased significantly with the addition of inulin, contributing to enhanced system stability. Furthermore, as the inulin concentration increased, a surface cavity structure formed within the composite system. The composite system exhibited non-Newtonian fluid behavior, and an increase in inulin concentration effectively improved its fluidity. Importantly, the addition of inulin augmented the shear structure resilience of the composite system, mitigating starch degradation and bolstering overall system stability. This research provides a foundational experimental basis for the development and application of ATSI composite system foods. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
