Background Rice bran, a pivotal by-product of rice processing, is rich in dietary fiber, polysaccharides, and polyphenols, making it a valuable plant-based functional resource. However, its high-value conversion has long been hindered by conventional extraction and evaluation methods. Traditional extraction is inefficient, energy-intensive, and prone to degrading heat-sensitive compounds, while the predominant in vitro and animal-based evaluation systems fail to accurately reflect its complex physiological effects in humans, severely limiting research into its functional mechanisms and product development. Scope and approach Through a comprehensive literature review, we summarized in depth the nutritional properties and bioactivities of rice bran. We analyzed novel processing strategies that couple green physical pretreatments (e.g., pulsed electric fields, ultrasound) with bioprocessing techniques (enzymatic hydrolysis, solid-state fermentation). Regarding evaluation, we explored the paradigm shift from traditional models to advanced organ-on-a-chip and organoid systems for precisely assessing rice bran’s antioxidant, anti-inflammatory, metabolic-regulating, and neuroprotective effects. Key findings and conclusions Mixed solid-state fermentation remains crucial, with engineering via synthetic biology and genome editing enabling stable, self-regulating co-cultures. The integration of novel physical pretreatments with enzymatic enhancement allows for precise fermentation control. Together with human-relevant organoid models, these innovations form a complete pipeline from “green, efficient preparation” to “human-mimetic evaluation.” The cross-disciplinary integration of food science, synthetic biology, and data science is key to transforming rice bran into high-value health products and unlocking its full potential as a sustainable resource.

Mung bean protein has garnered increasing attention due to its sustainability, high nutritional value, and low allergenicity. To further explore its functional potential, this study investigated the effects of heating and epigallocatechin gallate (EGCG) on the structural and emulsifying properties of mung bean protein fraction (PRO). The results showed that elevated temperatures (≥70 °C) promoted the transition of interactions between PRO and EGCG from non-covalent to covalent binding. Under the combined treatment of high temperature (≥ 70 °C) and EGCG, native PRO aggregates unfolded and formed complexes with small particle size and high absolute ζ-potential. Among them, PRO-1.5E-70 °C (combined treatment of 70 °C and 1.5 mg/mL EGCG) exhibited the smallest particle size (56.42 nm) and the highest absolute ζ-potential (-17.62 mV), corresponding to an excellent emulsifying activity index (13.21 m2/g). Furthermore, the PRO-1.5E-70 °C emulsions remained stable for over 120 days without obvious phase separation (creaming index = 0), and exhibited excellent stability at various storage temperatures (4-55 °C). This improved stability may be attributed to the formation of a highly viscoelastic continuous-phase network that effectively inhibits droplet mobility and coalescence. This work provides a theoretical basis and practical guidance for the development and application of high-performance mung bean protein-polyphenol emulsion systems.

Brown rice is a nutrient-dense whole grain with beneficial bioactive compounds that could be enriched by germination. Brassinolide is a plant growth regulator that promotes germination and modulate secondary metabolism but its role in brown rice germination remains unexplored. This study investigated the effects of brassinolide pretreatment on the polyphenol metabolism and antioxidant capacity of brown rice seeds during germination. Brassinolide exposure demonstrated concentration-dependent effects, with optimal concentrations increasing germination rates by 24.51

Pickering emulsions stabilized by plant-derived proteins have garnered considerable interest because of their biocompatibility and environmental advantages. This study employed stepwise ammonium sulfate fractionation (20-60 % saturation) to separate mung bean protein (MBP), systematically elucidating the emulsification performance and interfacial adsorption behaviour of these fractions. The results revealed a negative correlation between ammonium sulfate saturation and the average molecular weight of fractionated proteins, along with increased conformational flexibility. Moreover, mung proteins isolated at relatively high ammonium sulfate saturation levels presented increased aggregation resistance. Notably, the MBP-60 %S fraction with only 30.54 % aggregate content demonstrated superior emulsifying activity and stability compared with the other MBP fractions and soy protein isolate (SPI). Mechanistic investigations further established that MBP-60 %S formed a highly viscoelastic interfacial film, achieving 87.10 % interfacial adsorption capacity and interfacial protein concentration of 0.15 mg/m(2), which was attributable to its disordered secondary structure and low initial interfacial tension. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed a predominant similar to 50 kDa interfacial adsorbate in MBP-60 %S, and the markedly greater abundance of this component highlights its critical role in stabilizing the emulsion system. These findings provide valuable insights into the interfacial properties and emulsification mechanisms of MBP-stabilized Pickering emulsions and demonstrate that the MBP-60 %S component is promising as a high-quality emulsifier, thus providing a theoretical foundation for the development of high-performance plant protein-based emulsions.

The low fibrillation efficiency of rice glutelin (RG) and the strong aggregation tendency of soy protein isolate (SPI) limit their practical applications. This study investigated RG/SPI co-fibrillation behavior to elucidate the structural features and physicochemical properties of the resulting heterologous amyloid fibrils. Results demonstrated that the 5:5 RG/SPI mixture achieved a 37.31 % higher fibril conversion rate than RG alone. Furthermore, increasing RG proportion mitigated the aggregation of SPI fibrils, enhancing dispersion uniformity. Structural analysis revealed that all samples developed more ordered beta-sheet structures after fibrillation. Notably, the cross-beta-sheet structure in heterologous amyloid fibrils was more compactly arranged than in singleamyloid fibrils. The viscosity, storage modulus (G ') and loss modulus (G '') of heterologous fibrils were lower than those of single-amyloid fibrils, improving the fluidity of samples. In conclusion, the high conversion rate and low aggregation tendency of heterologous amyloid fibrils are expected to play a more significant role in enhancing the efficiency of bioactive delivery and improving the performance of functional materials.

Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies

This study investigated the protein profiles and amino acid composition of three regionally representative potato cultivars (Kexin27, LY0810412, and TNP) from China. Protein content and amino acids were analyzed using the Kjeldahl method and HPLC, while differential protein expression was examined via data-independent acquisition (DIA) proteomics. Results revealed significant varietal differences in protein content (7.46–10.87%) and amino acid composition, with LY0810412 showing the highest total amino acids. Proteomic analysis identified numerous differentially expressed proteins (DEPs) enriched in metabolic, defense, and storage-related pathways, highlighting molecular mechanisms underlying nutritional and functional traits. The findings underscore the impact of genetic and environmental factors on potato protein quality and provide a proteomic foundation for improving nutritional value, processing adaptability, and variety selection.

Rice bran is rich in a variety of nutrients. However, its high oil content makes it highly susceptible to spoilage and oxidative deterioration, thereby limiting its broader processing and utilization. Current stabilization methods are hindered by challenges such as prolonged processing durations, non-uniform treatment of raw materials, and difficulties in achieving efficient, large-scale continuous production. Therefore, this study utilized superheated steam for ultra-high temperature short-time treatment of rice bran, with the objective of evaluating its impact on both the quality and storage stability of rice bran. This study investigated the effects of superheated steam treatment on the properties of rice bran powder and its bioactive compounds. Several indicators were employed to analyze changes in fat and lipid metabolic components during the stabilization of rice bran storage. Superheated steam treatment enhances the water-holding capacity of rice bran while reducing its oil holding capacity, thereby facilitating the release of bioactive compounds. After a 20 s treatment, a 76% inactivation of lipase was achieved, and the fatty acid value remained stable throughout accelerated storage. Furthermore, superheated steam treatment enhances the retention of the original rice bran flavor and reduces its loss. This study is expected to provide an important reference for the rapid stabilization and large-scale processing of rice bran, thereby supporting its subsequent high-value utilization.

Investigating the binding and release mechanisms between rice proteins and flavor compounds is crucial for improving the sensory qualities of plant-based foods. This study examined the interaction mechanisms between rice proteins and six flavor compounds-three aldehydes and three alcohols with varying carbon chain lengths. The results demonstrated that the binding ability of aldehydes to rice proteins increased with chain length, whereas that of alcohols showed the opposite trend. The binding of flavor compounds to rice proteins primarily induced static fluorescence quenching, accompanied by conformational alterations characterized by a decrease in alpha-helix content and a reduction in surface hydrophobicity. Aldehydes interacted with rice proteins mainly through hydrophobic interactions, while alcohols were stabilized predominantly via hydrogen bonding. Furthermore, contribution analysis revealed that glutelin was the primary determinant of the overall binding capacity of rice proteins toward flavor compounds. The binding percentages of total protein showed a positive correlation with glutelin (r = 0.97), whereas a negative correlation was observed with albumin (r = -0.89), confirming the critical role of storage protein composition in flavor retention. These findings provide theoretical support for flavor control in rice protein-based foods.

The mechanisms underlying the dynamic interplay between skeletal muscle and systemic glucose homeostasis in type 2 diabetes remain elusive. Increased lactate level has long been noticed in diabetes, however, whether the elevated lactate is a cause or consequence of impaired glucose metabolism is unclear. Here, we found that elevated circulating lactate levels originated from skeletal muscle with high expression of lactate dehydrogenase A (Ldha), and both metrics correlated strongly with hyperglycemia in both hyperglycemic mouse models and human subjects. Paradoxically, ablation of Ldha in skeletal muscle (LDHA mKO) disrupted whole-body glucose homeostasis, primarily via augmented hepatic gluconeogenesis. Mechanistically, lactate deficiency in muscle epigenetically activated NF-κB signaling through H3K18 lactylation (H3K18la)-mediated transcriptional control of IκBα, which then promoted the transcription of IL-6, thereby reshaping hepatic gluconeogenesis. Lastly, we showed that loss of Ldha in skeletal muscle enhanced hepatic gluconeogenesis and aggravated hyperglycemia in high-fat high-sucrose diet-fed mice. Collectively, our study provides evidence that in glucose intoxication contexts, skeletal muscle-derived lactate acts as the signal to provide negative feedback for hepatic gluconeogenesis, which induces skeletal muscle H3K18la acting as a negative regulator of IL-6 to sustain suppression of hepatic gluconeogenesis, while dysregulation of this network contributes to unrestrained gluconeogenesis in diabetes.

Cognitive impairment, particularly memory decline, is a major public health challenge in aging populations. The gut–liver–brain axis, a bidirectional regulatory network linking gut microbiota, the liver-centered peripheral system, and the brain, plays an important role in cognitive regulation. Aging-induced perturbations, such as disrupted bile acid metabolism, chronic hepatic inflammation, and gut dysbiosis, can propagate to the central nervous system (CNS) and exacerbate memory impairment. This review summarizes the physiological and molecular mechanisms by which the gut–liver–brain axis influences memory in older adults, focusing on bioactive components and emerging functional messengers in specialty grains, including polyphenols, β-glucans, alkaloids, and miRNAs. These components may support memory function by modulating the axis through multiple pathways: regulating bile acid metabolism, enhancing hepatic β-amyloid clearance, attenuating hepatic/systemic inflammation and oxidative stress, reshaping gut microbiota and strengthening the intestinal barrier, and suppressing pathogenic gene expression via plant-derived miRNAs. In conclusion, dietary interventions with specialty grains and their functional components provide a peripheral-target strategy for delaying age-related memory decline, though further rigorous human studies and multi-omics evidence are needed to clarify their benefits, target populations, and causal mechanisms.

Legume protein-based yogurts formulated without added fat or stabilizers typically exhibit poor gelation capacity and are prone to phase separation. To overcome this limitation and extend the applicability of pH-shifting in yogurt systems, a synergistic modification strategy for mung bean protein isolate (MBPI) was developed by integrating heat-alkali treatment (pH 10.5, 50 degrees C) with limited proteolysis using papain or bromelain. SDS-PAGE analysis showed that papain induced controlled hydrolysis while largely preserving the medium-molecular-weight protein fractions. Compared with native MBPI (solubility: 23.7 %), MBPI subjected to pH-shifting combined with papain treatment exhibited a pronounced increase in solubility (75.5 %) and formed gels with enhanced water-holding capacity (WHC, 78.6 %) and improved viscoelastic properties (G '/G ''). The combined treatment slightly reduced gel hardness due to particle size reduction, resulting in a finer gel structure suitable for yogurt products. LF-NMR analysis further confirmed a more restricted water distribution within the modified gels, indicating the formation of a stable and cohesive gel network. Overall, these findings demonstrate an effective approach for alleviating textural limitations in plant-based yogurts and support the development of high-quality, clean-label fermented products.

Interactions between rice proteins and flavor compounds play a crucial role in flavor retention and release. This study examined binding mechanisms with five key flavor compounds and the influence of heat treatment. Rice proteins showed relatively strong binding to (E)-2-octenal (45.05%), 1-octen-3-one (22.07%), and 2-pentylfuran (46.63%), which increased after heating, while 1-octen-3-ol (13.03%) and nonanoic acid (19.95%) showed lower binding and were more easily released. Spectroscopic analyses indicated that protein-flavor interactions were mainly driven by static quenching and accompanied by structural changes in rice proteins. Molecular docking suggested hydrogen bonding and hydrophobic interactions as the major contributors, with residues ARG103, THR155, ARG52, and LYS143 in albumin, globulin, prolamin, and glutelin, respectively, contributing to binding specificity. Regression analysis quantified the contributions of storage proteins, highlighting glutelin as the dominant contributor (65.9%). Overall, this study clarifies protein-flavor interaction mechanisms and their heat-induced changes, offering insights for improving rice flavor quality.

Adzuki beans are rich in nutrients but high in purines, limiting their intake for patients with hyperuricemia. This study employed acid-assisted hydrothermal treatment (AHT) to remove purines from adzuki beans. The lower purine contents were found in adzuki bean treated with hydrochloric acid (37.72 mg/100 g), phosphoric acid (42.22 mg/100 g), and citric acid (68.75 mg/100 g), representing removal rates of 72.26%, 70.43%, and 49.45% respectively, while their processing losses were acceptable. Furthermore, low-purine adzuki bean powder exhibited lower purine release rate during in vitro digestion. AHT has improved the purine adsorption capacity of insoluble dietary fiber and enhanced the inhibitory effect of polyphenols on xanthine oxidase in adzuki beans. It also reduces the glycemic index of starch and improves protein digestibility in these beans. These enhancements have direct or potential therapeutic effects for treating hyperuricemia. Overall, AHT represents an effective approach for the processing of low-purine adzuki bean powder.

Originating in East Asia, the adzuki bean (Vigna angularis) is a diploid crop mainly grown in this region that belongs to the Fabaceae family. As a potential functional food resource with both medicinal and nutritional value, it offers various health benefits. However, research on its chemical constituents, particularly key bioactive components such as triterpenoid saponins and flavonoids, remains relatively limited. In this study, a new triterpenoid saponin, adzukisaponin A (1), along with eleven known compounds (2–12), were isolated from adzuki bean (V. angularis). Among them, compounds 3 (yunganoside B1), 6 (3β-acetyl oleanolic acid), and 7 (β-amyrin) are reported from this source for the first time. Saponins 1–3 and flavonoid 8 exhibited significant dual inhibitory activity. Notably, saponins 1–3 inhibited pancreatic lipase (IC50 = 0.11 ± 0.18 to 0.40 ± 0.21 mM) more strongly than the positive control orlistat, while also acting against α-glucosidase (IC50 = 0.14 ± 0.11 to 0.23 ± 0.17 mM). Molecular docking supported their binding to the enzymes’ active sites. This study identifies 1–3 and 8 as dual α-glucosidase/pancreatic lipase inhibitors, underscoring the potential of adzuki bean as a source of bioactive functional food ingredients.

The interaction between mung bean protein fraction (MBP) and epigallocatechin gallate (EGCG) under different heating durations remains unclear. This study investigated the time-dependent changes in covalent binding sites between MBP and EGCG at 70 °C, as well as the corresponding evolution of protein structure and function. Results showed free amino groups of MBP mainly participated in covalent binding. Prolonged thermal induction resulted in increased content of EGCG derivatives (i.e., gallocatechin gallate and gallic acid) but a decrease in that of EGCG. Covalent binding bands were at ∼50 kDa and ∼64 kDa, corresponding to β chain-like precursor, β chain-like and α′ chain of 8S vicilin. When heat induction extended to ≥240 min, ∼50 kDa bands partially polymerized into conjugate aggregates (>250 kDa). Mass spectrometry identified lysine and arginine as core modification sites. Extending heat induction from 120 to 240 min decreased lysine modifications (33→27) but increased arginine modifications (16→25). Appropriate heat induction promoted MBP-EGCG conjugate formation, inducing conformational changes (cross-β-sheet structures and increased surface hydrophobicity), thereby enhancing antioxidant activity and emulsifying properties. Among these, PE-60 (conjugate formed by heating 60 min) showed the optimal emulsifying property (12.17 m2/g) and good antioxidant capacity (777.69 μmol/g protein). Emulsions prepared by MBP-EGCG conjugates showed excellent storage stability, with the creaming index of 0 after 120 storage days, which may be closely related to the dense viscoelastic network structure of the emulsion stabilized by conjugates. This study clarified polyphenol-protein covalent binding mode in heated systems, providing theoretical support for developing functional mung bean protein-based dairy products.

Inflammatory bowel disease (IBD) affects the health and quality of life of millions of people worldwide. While oral probiotic therapy has emerged as a promising treatment strategy, its efficacy is limited by the harsh gastrointestinal environment. In this study, we developed probiotic particles based on self-assembly of chitosan and surface proteins of Lentilactobacillus kefiri IMAU50007 (L3). Its culture and extracellular polysaccharide, which were demonstrated to exhibit anti-inflammatory effects in cellular models. The structural characteristics of the particle were explored, and it was found that dense particles could be formed via electrostatic-hydrogen bonds binding between surface proteins and polysaccharides, thereby improving digestive resistance. In vitro simulations revealed that chitosan-embedded L3 dense particles enhanced gastrointestinal survival, increased the production of functional factors, and modulated gut microbiota balance. Consequently, the probiotic particles based on surface proteins demonstrate significant potential for improving the viability and functionality of orally delivered probiotics, offering a novel and promising oral strategy for the treatment of IBD.

Background Flavor is a major determinant of consumer acceptance for barley, highland barley, wheat, and oats, yet its formation is often studied in isolated stages rather than as a connected process. Scope and approach This review systematically integrates the representative volatile flavor compounds in barley, highland barley, wheat, and oats and traces flavor development across three stages, including flavor precursor biosynthesis in raw grains, precursor transformation during storage, and the mechanisms underlying final flavor formation during processing. Key findings and conclusions Aldehydes are generally abundant in raw and stored cereals, whereas thermal processing and fermentation diversify volatile profiles through the formation of heterocyclic compounds, volatile phenols, alcohols, ketones, acids, and esters. In raw grains, genetic regulation and enzymatic lipid oxidation establish the initial pool of flavor precursors. During storage, non-enzymatic lipid oxidation generates reactive carbonyl compounds, while the hydrolysis of starch and proteins releases reducing sugars, free amino acids, and small peptides. During processing, the Maillard reaction, thermally induced lipid oxidation, and microbial metabolism convert these precursors into diverse volatile flavor compounds. Cereal flavor formation is governed by interactions among genotype, storage conditions, and processing technologies. Overall, this review provides a theoretical basis for elucidating the mechanisms of cereal flavor formation and regulating flavor development throughout the transition from raw grains to processed products.