ABSTRACT This study investigated the prebiotic properties of the supernatant from gluconic acid‐hydrolyzed alkali‐soluble Poria cocos polysaccharide (s‐GA‐PCP). s‐GA‐PCP directly promoted the proliferation of Bifidobacterium and Lactobacillus strains. Among the s‐GA‐PCP‐utilizing strains, strain L10 ( Bifidobacterium pseudolongum ) exhibited the broadest feeding capability, as its fermentation broth supported the growth of all six non‐utilizing strains. Analyses revealed that L10 produced a more diverse oligosaccharide profile and accumulated higher levels of amino acid and peptide metabolites. Furthermore, all tested primary broths reduced ROS, with strain‐specific effects on antioxidant enzymes in HepG2 cells. The broths from strains L10, LQ‐GL, and L1 showed the most pronounced effects, significantly ( p < 0.05) increasing superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px), and catalase (CAT) activities while decreasing malondialdehyde (MDA) content. Secondary fermentation with non‐utilizing strains resulted in strain‐pair‐specific modulation of ROS scavenging capacity. Collectively, these findings indicate that s‐GA‐PCP exerts prebiotic effects through strain‐specific feeding and that its functional outcomes not only depend on primary fermentation but are also dynamically regulated by sequential microbial metabolism. This study provides a scientific basis for screening and applying sequential fermentation strain combinations of P. cocos polysaccharides, thereby supporting precision prebiotic design.
ABSTRACT Brain injury induced by hypobaric hypoxia is a concern for individuals exposed to high‐altitude environments. This study evaluated the protective potential of prophylactic selenium‐enriched Lacticaseibacillus rhamnosus (SeLRS) administration in C57BL/6 mice exposed to hypobaric hypoxia. Results showed that just 1 day of hypoxic exposure induced significant anxiety‐like, depressive‐like, and cognitive impairments, accompanied by hippocampal‐amygdala structural damage, a decreased glutamate/gamma‐aminobutyric acid ratio, and elevated oxidative stress and neuroinflammation. Critically, injury related abnormalities were still evident after 7 days of exposure, indicating that hypobaric hypoxia‐associated brain injury was sustained under prolonged exposure conditions. Oral administration of SeLRS significantly improved behavioral and cognitive deficits, reduced neuroinflammation, attenuated hippocampal‐amygdala damage. SeLRS administration was also associated with altered whole‐brain glutamate content and amelioration of gut microbiota dysbiosis. 16S rRNA sequencing showed changes in the relative abundances of several taxa, including Muribaculum , Clostridium , Prevotella , and Akkermansia , which have previously been linked to neurotransmitter‐related metabolic pathways. Overall, these findings support the potential of the complete SeLRS preparation as a probiotic‐based nutritional strategy for mitigating hypobaric hypoxia‐associated brain injury.
ABSTRACT Understanding the drivers behind consumers’ purchasing decisions is crucial to supporting the sustainability of the global food system. This study examined consumers’ sustainability‐related beliefs, attitudes, and behaviors regarding food and its packaging among a US‐based cohort ( n = 475). Participants responded to an online survey including: (1) a maximum difference test for food product attributes; (2) sustainability tension scenarios between two food products; (3) a section asking participants how often they make certain sustainable purchasing decisions; (4) a section asking participants to rate their level of agreement with sustainable statements; and (5) a demographic questionnaire. We identified significant gaps in consumer perceptions of sustainability. Findings revealed consumers consistently prioritize highly visible attributes like recyclability and packaging material, while assigning lower value to the environmental impact of the food product itself. Furthermore, results indicated considerable resistance to adopting plant‐based alternatives compared to meat and dairy products, alongside difficulty in identifying the sustainability benefits of shelf‐life extension and food waste reduction methods. These results suggest that consumers have a narrow view of sustainability, focused primarily on recycling and end‐of‐life packaging, which causes consumers to overlook other, potentially more impactful, aspects of sustainability. Instead, targeted education that emphasizes the benefits of alternative protein sources and the functional role of preservatives in reducing food waste is essential to growing a truly sustainable food system.
ABSTRACT Sweet rice wine starter (SRWS), a solid‐state saccharification and fermentation starter, directly governs the fermentation efficiency and flavor profile of sweet rice wine (SRW). However, how Jiuqu characteristics, volatile compounds, and microbial communities collectively shape SRW flavor remains poorly understood, particularly with respect to carbon and nitrogen metabolism. In this study, five SRWS samples were comprehensively characterized through integrated physicochemical measurements, HS‐SPME‐GC‐MS, high‐throughput sequencing, and PICRUSt2 analysis. The five SRWSs exhibited significant differences in physicochemical properties ( p < 0.05). Sixteen discriminatory volatile compound markers were identified in SRWS. Microbial community structures differed among SRWSs, with 24 differentially abundant species detected. Mantel test and correlation network analysis revealed that distinct microbial populations play critical roles in shaping and transforming flavor compounds. Functional prediction showed that fungi dominated carbon metabolism, nitrogen metabolism, and ethanol biosynthesis, whereas bacteria promoted lactic acid synthesis. Certain higher alcohols were produced through the concerted action of both fungal and bacterial metabolism. Collectively, these findings indicate that the biochemical characteristics of SRWS microbial communities are underpinned by a structured and complementary metabolic division of labor between bacteria and fungi. A systematic characterization framework was employed to understand the differential features of SRWS microbial communities in this work. It further establishes a theoretical basis for optimizing industrial SRW fermentation processes and rationally designing functional Jiuqu.
ABSTRACT Anthocyanins, as water‐soluble natural pigments, have garnered increasing interest in the field of natural products due to their significant biological activities. While existing studies have verified the hypoglycemic potential of Lonicera caerulea anthocyanins, few investigations simultaneously cover in vitro enzyme activity, in vivo hypoglycemic efficacy and the underlying regulatory mechanisms relevant to Type 2 diabetes. This research investigates the extraction conditions, and hypoglycemic effects in vitro and in vivo of L. caerulea anthocyanin‐rich extract (LCAE). The extract was prepared using ultrasound‐assisted acidified ethanol extraction followed by purification with macroporous adsorption resin. The maximum yield and purity of anthocyanin were 2.90 ± 0.06 mg/g and 22.10%, respectively. In vitro, LCAE effectively scavenged DPPH, ABTS˙ + , and ˙OH radicals in a concentration‐dependent manner, while also inhibiting α‐glucosidase activity with a maximum inhibition of 82.79%. In vivo, a C57BL/6J mouse model of Type 2 diabetes mellitus (T2DM) was established using a high‐fat diet (HFD) combined with streptozotocin (STZ). LCAE significantly reduced fasting blood glucose (FBG) and glycated serum protein (GSP) levels. LCAE also improved the area under the curve (AUC) in the oral glucose tolerance test (OGTT), lowered HOMA‐IR, and enhanced insulin sensitivity, as evidenced by the quantitative insulin sensitivity check index (QUICKI). In addition, LCAE reduced serum levels of pro‐inflammatory cytokines (IL‐1β, TNF‐α, IL‐6), increased IL‐10, enhanced hepatic antioxidant enzyme activities (CAT, SOD, GSH‐PX), and decreased MDA levels. Furthermore, LCAE ameliorated dyslipidemia in the liver and serum, alleviated hepatic steatosis, and pancreatic islet injury, downregulated hepatic PEPCK , G6Pase , Pcx gene expression, and upregulated AMPK expression. Overall, LCAE alleviated metabolic dysregulation in T2DM mice via multi‐target synergistic actions, providing experimental evidence for the potential development of LCAE as a natural functional hypoglycemic agent. Practical Applications Blue honeysuckle ( Lonicera caerulea L.) is a plant with both medicinal and food uses. Rich in bioactive compounds such as anthocyanins, it exhibits various biological activities, including antioxidant and hypoglycemic effects. Anthocyanin‐rich extracts derived from blue honeysuckle show promise as a natural ingredient for use in functional beverages or dietary supplements designed to help manage Type 2 diabetes.
