Obesity is a chronic disease that is now recognized as a global epidemic. Therefore, the need for effective therapeutic options to combat obesity cannot be overemphasized. Here, we demonstrate a novel protective role of Lactobacillus reuteri (L. reuteri) in obese mice. By using a mouse model of hyperlipidemia, we found that L. reuteri modulates lipid metabolism disorders in mice in a dose-dependent manner. Mechanistically, oral administration of L. reuteri alters the hepatic glycerophospholipid metabolic profiles of mice, thereby preventing lipid overaccumulation. In addition, L. reuteri activates hepatic PPARα signaling and promotes fatty acid oxidation for lipid lowering. To further confirm the critical role of the PPARα signaling pathway in obesity, we performed PPARα antagonist treatment experiments. The primary goal was to evaluate how L. reuteri intervention impacts the composition, functionality, and variety of liver metabolites in signaling pathways. The results showed that the PPARα antagonist GW6471 significantly reversed the weight loss effect of L. reuteri while altering the glycerophospholipid metabolic profile. Overall, L. reuteri ameliorates obesity in mice by modulating the PPARα pathway and glycerophospholipid metabolism, which may provide new ideas and avenues for promoting civic health.

Anthocyanins are important bioactive compounds in grape-derived food materials, but their reliable quantification is strongly affected by extraction efficiency, structural similarity, and matrix effects. In this study, an ultrasound-assisted extraction procedure combined with HPLC–MS/MS was optimized and validated for the simultaneous determination of twelve representative anthocyanins in grape skins, including six 3-O-glucosides and six 3,5-O-diglucosides. Single-factor experiments and response surface methodology were used to optimize the extraction conditions. The optimal conditions were 74% methanol containing 0.1% formic acid, an extraction temperature of 49 °C, and an extraction time of 30 min. Under these conditions, satisfactory recoveries were achieved for both monoglucoside and diglucoside anthocyanins. The validated method showed acceptable analytical performance, with matrix effects, extraction recoveries, and process efficiencies ranging from 87.88% to 112.70%, 83.19% to 102.88%, and 81.32% to 112.64%, respectively. The limits of detection and quantification were 513.4 to 961.5 μg/kg and 1555.6 to 2920.1 μg/kg, respectively. Intra-day and inter-day precisions were 0.8%–4.4% and 1.3%–8.3%, while accuracy ranged from 79.7% to 95.0%. This optimized strategy improves the recovery and quantitative reliability of structurally related anthocyanins and provides a useful approach for anthocyanin profiling and quality evaluation of grape-derived food materials.

Anxiety- and depression-like behaviors are increasingly prevalent in modern society, and sleep deprivation (SD) has been identified as an important risk factor. Given its antioxidant, anti–inflammatory, and gut microbiota–modulating properties, myricetin (MYR) was investigated in a mouse model of SD–induced anxiety- and depression–like behaviors. Results showed that MYR ameliorated SD–induced gut microbial dysbiosis, as reflected by enrichment of Akkermansia and Ligilactobacillus and depletion of Desulfovibrio and Parabacteroides, thereby alleviating intestinal barrier injury and limiting LPS translocation. By reducing the peripheral inflammatory burden, MYR suppressed IDO1 activation and redirected tryptophan (TRP) metabolism away from the neurotoxic branch toward kynurenic acid (KYNA) production, leading to reduced quinolinic acid (QUIN) accumulation and attenuation of aberrant AhR–related signaling. These changes were accompanied by reduced microglial activation and neuroinflammation, together with restoration of postsynaptic density protein 95 (PSD-95), brain-derived neurotrophic factor (BDNF), and synaptic plasticity. Collectively, these findings indicate that MYR ameliorates SD–induced anxiety- and depression-like behaviors through modulation of the gut-brain axis (GBA), providing mechanistic insight into its protective effects.

DNA must be efficiently extracted from samples to accurately test the authenticity of food, particularly from processed matrices in which DNA integrity may be compromised. We systematically evaluated the efficiency of extracting DNA from dairy and blood products by four methods, namely SDS-CTAB, SDS-isopropanol precipitation, guanidine isothiocyanate magnetic beads, and a commercial kit. The guanidine isothiocyanate-magnetic bead method yields high quantities and purity of DNA; for example, the yield obtained from chicken blood samples was 318.34 ± 4.77 ng/µL, with an A260/A280 ratio ranging from 1.8 to 2.0. The processing time of this method was compared with the DNA Extraction Kit shorter by 40% and unlike methods such as the SDS-CTAB protocol, does not require the use of toxic reagents such as phenol or chloroform, meeting green chemistry requirements. Among the dairy and blood samples tested, it enables the extraction of DNA in quantities comparable to those obtained using commercial kits; moreover, the DNA yield achieved is 20-30% higher than that of these kits. Furthermore, this method is free from the limitations associated with protein contamination and amplification instability often encountered in protocols such as the CTAB-SDS and SDS-isopropanol methods. The magnetic bead approach was adaptable for complex matrices and demonstrated strong tolerance to coexisting contaminants, thereby improving extraction performance in challenging food samples. The magnetic bead surface functionalization and buffer systems could be improved to further increase their versatility. This method enables reliable DNA extraction and advanced technical support for DNA analysis.

Recurrent outbreaks of foodborne pathogens substantially threaten public health, leading to the overuse of antibiotics and hence the selection of multidrug-resistant strains. In response to the urgent demand for novel antimicrobial agents, we herein report the development of a computational-experimental closed-loop framework for the accelerated discovery of antimicrobial peptides. Utilizing a multi-modal feature-stacked ensemble learning model (AUC: 0.9951), we analyzed 11,822 Streptomyces genomes and predicted an antimicrobial peptide, Stre5, from 54,163 candidate sequences. Stre5 showed potent bactericidal activity against E. coli with a minimum inhibitory concentration (MIC) of 32 µg/mL, alongside low cytotoxicity and negligible hemolytic activity at its effective dose. Furthermore, stability assays demonstrated that Stre5 maintains robust antimicrobial efficacy across a wide range of temperatures (up to 80 °C), pH levels (3-8), and in the presence of various metal ions. Scanning electron microscopy, propidium iodide staining, and molecular dynamics simulations all showed that Stre5 disrupts bacterial membrane integrity through a carpet model mechanism. This combined in silico and in vitro strategy provides a powerful tool for combating antibiotic resistance and offers a promising candidate for novel food bio-preservatives.

This research systematically investigated the effects of molecular interactions between brown rice starch (BRS) and brown rice protein (BRP) on their physicochemical properties and digestive behaviors under different heat treatment conditions. The complexes were prepared at a BRS-BRP mass ratio of 4:1, followed by heat treatment at different temperatures and durations. In vitro digestion assays demonstrated that the complexes exhibited a 21.4%-35.8% reduction in rapidly digestible starch, while slowly digestible starch and resistant starch contents increased by 14.2%-28.9% and 12.3%-19.5%. By integrating swelling power determination, rheological assessment, spectroscopic analysis, X-ray diffraction, and Zeta potential characterization, the results revealed that heat treatment combined with protein complexation significantly suppressed starch swelling power and amylose leaching. Besides, rheological results showed that the complex exhibits pseudoplastic fluid characteristics, and the larger storage modulus of BRS-BRP complex formed by heating at 100 degrees C for 40 min suggested a denser gel network fabricated. Spectroscopic and diffraction analyses confirmed that hydrogen bonding and hydrophobic interactions drove the conversion of the protein secondary structure and disrupted the starch crystalline structure. Zeta potential analysis showed an increase in negative charge density on the surface of BRSBRP complexes (reaching -16.75 mV), and high-temperature treatment further improved system stability. This study offers a theoretical basis for optimizing the processing of brown rice functional foods.

A novel lipopeptide was developed in this study by modifying C16 fengycin A through amino acid substitutions, producing M1-M5. Notably, M3 exhibited a minimum inhibitory concentration of 4 mu g/mL against Listeria monocytogenes, which was significantly lower than that of the parent peptide and other derivative peptides. Mechanism studies revealed that M3 disrupted the integrity and permeability of bacterial cell membranes, induced membrane depolarization, and interfered with key pathways, such as fatty acid metabolism and glycerophospholipid metabolism, thereby inhibiting membrane lipid synthesis. A metabolomics analysis indicated that M3 treatment altered bacterial metabolites primarily enriched in pathways related to unsaturated fatty acid biosynthesis and glycerophospholipid metabolism, with abnormal activity of key enzymes such as NADPH oxidase and biotin carboxylase. Additionally, M3 demonstrated excellent performance in fish preservation experiments: after 14 days of storage at 4 degrees C, the total volatile basic nitrogen in fish meat treated with M3 was below the spoilage threshold, an increase in the total bacterial count was significantly delayed, and quality indicators such as color, texture, and water retention were well maintained. This study provides a theoretical basis for the application of M3 as a natural antibacterial agent in the food industry.

The oil absorption in deep-fried batter-coated foods is critically determined by the composition of the flour matrix. To decipher the underlying mechanism, this study investigated how the matrix-dependent compatibility of /3-glucan controls oil uptake by comparing highland barley-rice flour (HB-RF) and highland barley-wheat flour (HB-WF) batters. An integrated multiscale approach combining thermal analysis, dynamics mass transfer, and microstructural visualization was employed. HB-RF batters, particularly at highland barley-to-rice ratio of 58:42 (HB-RF58), exhibited significantly lower oil content compared to HB-WF. This superior oil barrier was attributed to their higher freezable water content, lower glass transition temperature, accelerated starch gelatinization, and higher proportion of stabilized semi-bound water. These properties promoted the rapid formation of a dense, continuous, and homogeneous crust during frying. In marked contrast, the incompatibility between /3-glucan and gluten in HB-WF batter led to a phase separation, heterogeneous water distribution, and a highly porous, cracked crust, which facilitated oil ingress. Excess highland barley proportion (HB-RF70) disrupted network integrity, reversing the beneficial effect. Pearson correlation analysis confirmed that water holding capacity, freezable water content, and the distribution of water populations are key determinants of oil uptake. This work establishes that the oil-barrier efficacy of /3-glucan is dictated by its colloidal compatibility with other components, providing a mechanistic foundation for rational design of low-oil batter-coated fried foods through tailored biopolymer interactions.

Food-derived bioactive peptides have become a research hotspot in diabetes nutritional intervention due to their high safety, wide availability, and multi-target activities. This review addresses this by proposing a systems biology integration framework that defines these peptides as pleiotropic regulators of the gut microbiota-immune inflammation-metabolic signaling network, offering a novel systems-level perspective beyond previous reviews focused on single enzymes or pathways. The framework consists of three synergistic tiers. Tier 1 inhibits α-amylase, α-glucosidase or dipeptidyl peptidase-IV (DPP-IV) to control postprandial blood glucose. Tier 2 corrects insulin resistance by modulating phosphatidylinositol 3-kinase/protein kinase B (PI3K/Akt), activating nuclear factor erythroid 2-related factor 2 (Nrf2), and suppressing nuclear factor kappa-B (NF-κB). Tier 3 uses the gut as a hub to remotely coordinate metabolism via the gut-liver and gut-pancreas axes. The review also systematically summarizes the major sources and preparation methods of food-derived antidiabetic peptides, analyzes their advantages including multi-target network regulation, safety, and sustainability, as well as challenges such as oral bioavailability, insufficient clinical evidence, processing stability, and regulatory hurdles. Finally, it outlines future directions focusing on three actionable priorities: AI-assisted design, oral delivery systems, and high-quality clinical studies. This framework offers a new perspective for applying food-derived peptides in precision nutrition intervention for diabetes.

As a traditional rice product, rice cakes are favored for their unique taste of softness and elasticity. However, the hardness increasing and taste deterioration from starch retrogradation during storage directly affects the shelf life, which severely restricts the industry development. The influence of pregelatinized rice starch (PRS) and pregelatinized corn starch (PCS) on the storage quality of rice cakes was examined over 28 days under refrigeration (4 degrees C) and ambient (25 degrees C) conditions. The textural results demonstrated that the rice cakes added with PRS and PCS exhibited lower hardness after storage than the ones without pregelatinized starch, with the lowest hardness observed at 15% addition for both. Additionally, PRS and PCS reduced the absorption of water by rice cakes during gelatinization. Low-field nuclear magnetic resonance analysis confirmed that PRS/PCS enhanced the binding of strongly bound water and starch as well as reduced the content of weakly bound water. X-ray diffraction, differential scanning calorimetry and fourier transform infrared spectroscopy revealed that the incorporation of PRS or PCS inhibited the retrogradation of starch. Moreover, the scanning electron microscope analysis further revealed changes in starch granule structure upon PRS/PCS addition. In conclusion, PRS and PCS can effectively delay the aging process of starch during the storage of rice cakes, reduce their hardness and chewiness, providing a new approach for enhancing rice cake shelf-life.

Acute pancreatitis (AP) is an inflammatory disorder with high morbidity, frequently exacerbated by intestinal barrier dysfunction and gut microbiota dysbiosis, yet effective targeted therapies remain lacking. Given the documented anti-inflammatory, antioxidant, and gut homeostatic properties, bamboo shoot polysaccharides (BSP) represent a promising dietary candidate, but their efficacy in AP is unknown. This study aimed to evaluate the preventive effects and mechanisms of BSP, isolated from Phyllostachys edulis, against cerulein-induced AP. Structural analysis revealed that BSP is a polysaccharide with a molecular weight of 59.45 kDa, primarily composed of glucose, galactose, arabinose, and xylose. BSP administration dose-dependently alleviated pancreatic injury, reduced oxidative stress, and suppressed the NF-κB/NLRP3 inflammasome pathway. Gut microbiota analysis showed that BSP enriched beneficial bacteria (Akkermansia, Blautia, Bifidobacterium) and suppressed pathobionts (Escherichia‑Shigella, Parasutterella). In parallel, BSP significantly increased colonic short-chain fatty acids levels, which were associated with restored intestinal barrier integrity, as evidenced by upregulated MUC2 and tight junction proteins (Claudin-1, Occludin, ZO-1), as well as reduced serum endotoxin levels. Collectively, these findings suggest that BSP may alleviate AP through a coordinated mechanism involving gut microbiota remodeling, barrier reinforcement, and inflammatory suppression. Our study supports the potential of BSP as a promising dietary intervention candidate for AP prevention and highlights bamboo shoot as a high‑value resource for developing future functional food ingredients targeting the microbiota-gut-pancreas axis.

High juvenile mortality remains a major bottleneck in silver pomfret (Pampus argenteus) aquaculture, largely due to intestinal immaturity during early developmental stages. Early-life dietary supplementation with mannan oligosaccharide (MOS) may help alleviate these constraints by supporting intestinal homeostasis. In this study, juvenile silver pomfret were fed a diet supplemented with 0.6% MOS for 56 days to evaluate its effects on growth performance, intestinal morphology, gut microbiota, and physiological status. MOS supplementation significantly improved final body weight, weight gain rate, and feed efficiency. Intestinal villus height and width were markedly increased, indicating enhanced absorptive capacity. Gut microbiota diversity was elevated, accompanied by enrichment of beneficial taxa such as Roseobacteraceae and suppression of potential pathogens, including Photobacterium damselae subsp. damselae. In parallel, MOS strengthened antioxidant defenses in intestinal and hepatic tissues and enhanced innate immune indicators in serum. Moreover, favorable shifts in muscle amino acid and fatty acid composition were observed, suggesting improved nutritional quality. Collectively, these findings demonstrate that early-life MOS supplementation enhances physiological resilience in juvenile silver pomfret through coordinated improvements in intestinal structure, microbial balance, and systemic physiological functions, supporting its application as a functional feed additive in sustainable aquaculture.

Dietary β-glucans are structurally diverse polysaccharides whose prebiotic functions are strongly dependent on their molecular architecture. Laminarin, a water-soluble β-(1→3)/(1→6)-glucan from the edible brown alga Laminaria digitata, has attracted interest as a functional food ingredient, yet its structure-dependent biological effects remain insufficiently defined. In this study, comprehensive structural characterization indicated that laminarin is a fermentable prebiotic substrate, with its functional relevance further validated in a murine model of severe acute pancreatitis (SAP). Oral administration of laminarin reshaped the gut microbiota, enriched short-chain fatty acid–producing genera, and significantly increased colonic butyrate levels. Elevated butyrate was associated with enhanced intestinal barrier integrity, reduced bacterial translocation and lipopolysaccharide accumulation, and attenuation of downstream inflammatory responses, ultimately alleviating pancreatic injury. These findings demonstrate a structure-dependent, microbiota-mediated mechanism linking laminarin fermentation to gut barrier reinforcement and pancreatic protection, highlighting laminarin as a structurally defined marine β-glucan with potential applications in functional foods for inflammatory disorders.

Gut microbiota dysbiosis and intestinal barrier dysfunction are considered critical drivers of type 1 diabetes (T1D) pathogenesis. Polysaccharides derived from medicinal plants, such as Achyranthes bidentata polysaccharide (ABP), are known to modulate intestinal homeostasis and exhibit beneficial effects against metabolic disorders, suggesting their potential role in T1D warrants further investigation. This study investigated the hypoglycemic effects and underlying mechanisms of ABP in streptozotocin (STZ)-induced diabetic mice. ABP, which was identified as a fructan, exhibited notable antioxidant and hypoglycemic activities in vitro. In vivo results showed that oral administration of ABP significantly ameliorated hyperglycemia, alleviated insulin resistance, and reduced serum insulin and C-peptide levels, accompanied by improved pancreatic beta-cell function and attenuated pancreatic inflammation. Furthermore, ABP restored intestinal barrier integrity by upregulating tight junction proteins (ZO-1, Claudin-1, and Occludin), thereby reducing serum endotoxin and D-lactate levels (biomarkers of intestinal permeability) and attenuating systemic inflammation. Additionally, ABP significantly increased colonic short-chain fatty acids (SCFAs) levels, particularly acetic acid and butyric acid, and upregulated the expression of G protein-coupled receptor 43 (GPR43). These changes were accompanied by an increased abundance of beneficial bacteria (such as Lactobacillaceae, Akkermansia, and Allobaculum) and a decreased abundance of T1D-associated taxa (Alistipes, Bacteroides). Collectively, these findings suggest that ABP improves hyperglycemia and pancreatic beta-cell function, accompanied by modulation of gut microbiota composition, intestinal barrier integrity, inflammatory responses, and microbial metabolites. Moreover, the beneficial effects of ABP on glycemic control and pancreatic function may be associated with gut-derived metabolic signals.

Rice and rice-derived products are staple foods worldwide, creating an urgent demand for green processing technologies that ensure safety, preserve quality, and extend shelf life. Ionizing irradiation, characterized by high efficiency, non-thermal processing, and the absence of chemical residues, has been increasingly utilized in the storage, preservation, and quality control of rice and rice-based products. As the principal component of rice, starch exhibits a multiscale structural organization spanning molecular to macroscopic levels, which fundamentally determines cooking performance, eating quality, and storage stability. Through modulation of the multiscale structure of starch, ionizing irradiation can achieve targeted quality improvement and stabilization of rice products. This review summarizes the effects of three common types of ionizing irradiation on the structural evolution of rice starch. With a focus on practical applications, it further elucidates the intrinsic relationships between irradiation-induced starch structural modifications and the physicochemical properties, sensory quality, and storage stability of rice products. In addition, current industrial applications and existing technical limitations are critically discussed, and targeted optimization strategies. Finally, based on the fundamental mechanisms underlying starch “structure–quality” regulation, future application-oriented research directions are highlighted.

Vitamin K2 (VK2) and vitamin D3 (VD3) can synergistically promote calcium absorption and reduce the prevalence of osteoporosis. Given their hydrophobicity and environmental sensitivity, stabilizing both these vitamins is pivotal for their application. In this study, we designed shellac-gliadin composites (SGCs) with favorable amphiphilicity, yielding a self-emulsifying delivery system (SEDS) upon mild mixing with eugenol. By increasing eugenol/SGCs mass ratio, SEDS was transformed from spherical to a network-like structure, forming tunable topological nanostructures with tailorable delivery performance and bioavailability. Based on the dual-step process, VK2 was encapsulated during shellac-gliadin assembly, while VD3 was co-encapsulated via self-emulsification. The generated dual-vitamin self-emulsifying system (DSEDS) improved the stability under UV-light and long-term storage for both vitamins with high encapsulation capacities of 48.05 and 9.36 mg/g for VK2 and VD3, respectively. The dual-step strategy introduced a novel approach for loading various fat-soluble nutrients, with potential applications in food and nutrition industry.

During the freezing process, the formation and recrystallization of ice crystals can disrupt the gluten structure. This study first investigated the effects of five types of seaweed polysaccharides-sodium alginate, propylene glycol alginate (PGA), kappa-carrageenan, iota-carrageenan, and lambda-carrageenan on the quality of pre-baked frozen bread. The results showed that seaweed polysaccharides significantly reduced the hardness of pre-baked frozen bread, and PGA significantly increased the bread's volume (P < 0.05). Additionally, the effects of the five seaweed polysaccharides on the physicochemical and structural properties of gluten protein before and after freeze-thaw treatment were investigated. After freeze-thaw treatment, compared with the control group, seaweed polysaccharides increased the proportion of strongly bound water in gluten, reduced the content of weakly bound water, decreased the free sulfhydryl content and surface hydrophobicity index of gluten, and increased the content of alpha-helix structures. Compared with the other four seaweed polysaccharides, gluten treated with PGA exhibited improved integrity of the gluten network after freeze-thaw treatment. Our results demonstrate the feasibility of employing seaweed polysaccharides as natural cryoprotectants in frozen bakery production.

Brown rice, rich in nutritional benefits, is challenging to steam due to its bran layer. This research sought to explore how dielectric barrier discharge cold plasma (DBD-CP) processing enhances the quality and starch architectural traits of high moisture (17

This study investigated the effects of microwave treatment on brown rice (BR) with initial moisture contents of 13%, 15%, and 17%, focusing on cooking quality, moisture distribution, and starch physicochemical properties. Microwave processing reduced the moisture content of BR by 0.93%, 1.12%, and 1.16% and elevated its fissure rate to 10%. For BR with high initial moisture content, post-treatment formation of more micro-pores and gaps on the surface and cross-section enhanced water absorption capacity, strengthened internal moisture binding, shortened optimal cooking time (from 54.67 min to 45.67 min). Besides, higher initial moisture content combined with increased microwave energy significantly reduced the hardness of the cooked rice, and improved its sensory performance. Microwave treatment increased starch relative crystallinity and short-range order, which correlated with higher amylose content. Notably, BR with high initial moisture content exhibited greater microwave sensitivity, showing higher post-treatment amylose content than counterparts with low initial moisture content. Differential scanning calorimetry analysis revealed that starch gelatinization enthalpy decreased with increasing microwave intensity and BR initial moisture content. Collectively, the synergistic effect of microwave treatment and high initial moisture content in improving BR's eating quality provides a theoretical basis for optimizing the processing technology of high-quality BR.

Oat starch plays a crucial role in the stability of oat milk. Enzyme-hydrolyzed oat starch has been demonstrated to be an effective means of improving the stability of oat milk. The effects of different enzyme combinations on the stability of oat milk and the properties of starch in oats were investigated by adding α-amylase, amyloglucosidase, and different ratios of pullulanase and isoamylase. The results showed that as the degree of hydrolysis increased, the molecular weight, amylose content, and side chain length distribution of the starch decreased significantly. Moreover, compared with oat starch, the rheological and emulsifying properties of the starch hydrolysates were improved, and the characterization of emulsion stability showed that a 1:2 ratio of pullulanase to isoamylase promoted effective debranching and thus improved the stability of oat milk. This study demonstrated that debranching enzymes enhance the enzymatic hydrolysis of beverages and improve the physicochemical properties and stability of oat milk.