Correction for ‘Clinical and lipid metabolic responses to diacylglycerol oil administration in Chinese adults with overweight/obesity or central obesity: a randomized, double-blind, placebo-controlled trial’ by Liyuan Qin et al. , Food Funct. , 2026, https://doi.org/10.1039/D5FO02712H.

Background/Objectives: Although plant-derived dietary fiber and protein are favorable factors for improving host metabolic disorders, it remains unclear whether these two macronutrients exhibit synergistic health benefits. Methods: To address this gap, utilizing oat dietary fiber (GLU) and soybean protein (SBP) as representative bioactive models, we investigated the effects of 5% GLU, 20% SBP, and their combined supplementation on high-fat diet (HFD)-induced metabolic dysregulation in C57BL/6J mice. Results: Our results demonstrated that the combined GLU + SBP intervention provided comprehensive protection against HFD-induced obesity, significantly attenuating body weight gain (12.29 ± 2.02 g vs. 21.90 ± 2.86 g, p < 0.05) and adiposity (3.34 ± 1.19% vs. 10.77 ± 1.16%, p < 0.05) compared with HFD mice, without altering caloric intake. Crucially, the compound formulation exhibited synergistic superiority over individual components, as evidenced by greater reductions in serum aspartate aminotransferase (AST) activity (113.13 ± 28.50 U/L vs. 158.00 ± 30.25 U/L, p < 0.05) and improved glucose tolerance, with lower OGTT AUC values (999.09 ± 95.83 vs. 1434.66 ± 80.56 mmol/L·min, p < 0.05). Mechanistically, 16S rRNA sequencing revealed a distinct remodeling of the gut microbial community, highlighted by a substantial enrichment of Akkermansia. Functional prediction analysis specifically linked this microbial shift to the modulation of Akkermansia-associated metabolic pathways, which subsequently facilitated the activation of host metabolic networks to combat lipid deposition and systemic metabolic stress. Conclusions: Collectively, the GLU + SBP combination offers synergistic metabolic benefits driven by a distinct gut microbiota signature, supporting a feasible “soluble fiber + plant protein” strategy for developing functional foods targeting metabolic health.

Dietary fibers-induced gut microbiota changes influence diabetes through bile acid metabolism. Oat β-glucan is a beneficial dietary fiber that improves glucose metabolism, but its mechanism of regulating gut microbiota-mediated bile acid metabolism and exerting hypoglycemic effects remains unclear. Here, we found that oat β-glucan improved glucose intolerance and insulin resistance and promoted glucagon-like peptide-1 (GLP-1) secretion in obese mice. The enhanced production of secondary bile acids such as lithocholic acid (LCA) and deoxycholic acid (DCA), which were associated with the enriched Faecalibaculum, norank_f_Muribaculaceae, Bifidobacterium and Akkermansia induced by oat β-glucan, were proven to promote GLP-1 secretion via inhibiting FXR. Simultaneously, succinic acid, which was elevated in fecal metabolites by oat β-glucan, was linked to enhanced intestinal gluconeogenesis and contributed to GLP-1 secretion. Overall, oat β-glucan modulated gut microbiota to increase secondary bile acids and succinic acid, thereby stimulating GLP-1 secretion to promote glucose metabolism in mice fed a Western diet.

Amylose-fatty acid (FA) inclusion complexes slow enzymatic digestion in starch-based foods, with their antidigestion properties attributed to complex formation. This study investigated the dimensional matching between amylose molecules of three different degrees of polymerization (DP) and three fatty acids with varying carbon chain lengths, stearic acid (SA), myristic acid (MA), and palmitic acid (PA), for inclusion complex formation. Reaction observations and crystal measurements revealed that DP20 did not form V-type inclusion complexes, regardless of the FA type. However, DP100 and DP200 formed inclusion complexes with all three fatty acids. HPAEC analysis indicated that the critical DP required for complex formation was 16 for MA, 18 for PA, and 19 for SA. DP100 amylose formed inclusion complexes containing one FA per chain, whereas DP200 accommodated two FAs per chain, with minimum DPs required at this stage being 26 (MA), 28 (PA), and 30 (SA). Solid-state 13C CP/MAS NMR results showed a downfield chemical shift in C1 and C4, along with an independent C3 signal, indicating the presence of interhelical cavities. The aggregation of these cavities led to the formation of various sub-V-type structures. Combinations of MA, PA, and SA with DP100 and DP200 produced two V6 crystal types: V6I (intrahelical cavities) with amylose-MA and V6II (interhelical cavities) with amylose-SA. DP100-PA formed V6II, while DP200-PA formed V6I. The combination of lower DP and longer FA chain length resulted in larger interhelical cavities, characterized by increased d-spacing, higher unit cell volume, and reduced crystallinity. This study advances the understanding of amylose-fatty acid inclusion complex formation.

Highland barley, which is a cereal grain rich in beta-glucan, is commonly subjected to various thermal processing methods prior to consumption. Although the influence of beta-glucan on gut microbiota has attracted considerable research interest, how thermal treatments affect its prebiotic function remains unclear. In this study, highland barley flour was processed using four thermal methods: steam heating, stir frying, film baking, and extrusion puffing, followed by the extraction of highland barley beta-glucan (HBBG). Results revealed that extrusion-puffed HBBG exhibited the most pronounced prebiotic effects. It significantly increased the overall microbial abundance (p < 0.05) and specifically enhanced the growth of several beneficial bacteria, establishing Lactobacillus as a characteristic genus. Furthermore, the extrusion puffing (EP) group showed the highest production of short-chain fatty acids (SCFAs), along with elevated abundances of pathways associated with carbohydrate and amino acid metabolism. Structurally, extrusion puffing resulted in moderate molecular weight, high beta-glycosidic bond retention, microporosity, high water-holding capacity, and low viscosity of HBBG, which collectively improving microbial accessibility. This study provides a theoretical foundation for optimizing thermal processing technologies of highland barley beta-glucan and suggests that extrusion-puffed HBBG has potential as a novel prebiotic product.

Background Growing demand for bioactive peptides in functional foods and pharmaceuticals has made the efficient production of novel bioactive peptides a research focus. Non-thermally assisted proteolysis of plant proteins has attracted considerable research interest for enhancing hydrolytic efficiency and bioactivity, while addressing the practical limitations of plant proteins. However, the lack of systematic comparisons of mechanisms and parameters across different non-thermal technologies has hindered innovation and industrial application. Aim This review examines and compares modes of action and mechanisms of non-thermally assisted proteolysis of plant proteins. Based on distinct mechanical effects from different treatment stages, we explore stage-specific mechanical action, analyze the impact of parameter variation on non-thermally assisted proteolysis and discuss current technologies and industrialization challenges. Key scientific concepts of review Different non-thermal technologies can significantly enhance proteolysis efficiency through diverse mechanisms. Non-thermal technologies produce distinct mechanical actions at different processing stages, leading to variations in the mechanisms of subsequent proteolysis. Optimizing proteolysis conditions is essential for regulating enzyme-plant protein conformational interactions. Despite existing challenges, these methods offer a promising alternative to conventional proteolysis methods, by preserving peptide integrity and enhancing bioactivity. Future research should focus on optimizing these technologies, addressing cost-related issues and developing innovative new processes. Broader application studies are needed to validate the practical benefits of these methods in the food industry, potentially enabling more efficient and cost-effective production of high-quality plant peptides.

Sea buckthorn polyphenol extract (SPE) has been reported to exert beneficial effects on lipid metabolism, yet its bioactive constituents and underlying mechanisms remain insufficiently defined. In this study, SPE was administered to db/db mice to evaluate its impact on lipid metabolism and gut microbiota, and key polyphenols were further investigated in HepG2 cells combined with a network pharmacology approach. In db/db mice, SPE restored serum high-density lipoprotein (HDL) levels and alleviated hepatic steatosis, accompanied by a tendency toward reduced body weight gain. These changes were accompanied by marked improvements in gut dysbiosis, with increased relative abundances of beneficial genera such as Lactobacillus and Akkermansia. High-performance liquid chromatography (HPLC) analysis identified isorhamnetin, myricetin, kaempferol, quercetin, and rutin as the major polyphenols in SPE, and all of these constituents decreased intracellular cholesterol and triglyceride accumulation in HepG2 cells without obvious cytotoxicity. Network pharmacology analysis focusing on isorhamnetin and myricetin revealed overlapping targets with obesity-, nonalcoholic fatty liver disease-, and diabetes-related genes that were mainly enriched in lipid-metabolism-related processes and pathways, including fatty acid metabolism, cholesterol homeostasis, nonalcoholic fatty liver disease, lipid and atherosclerosis, and PPAR/AMPK signaling. Integration of gut microbiota, fecal metabolite, and target information further suggested a gut microbiota-metabolite-host target axis involving beneficial taxa such as Akkermansia and Enterococcus and central hubs including PPARG, TNF, and IL6. Overall, these findings indicate that SPE improves lipid metabolism through coordinated modulation of gut microbiota and hepatic cholesterol-lipid homeostasis, supporting its potential use in the dietary management of obesity and dyslipidemia.

The inconsistent effects of cereal β-glucans on starch systems pose a challenge for their targeted application in food texture design. In this study, highland barley β-glucan (BBG) and oat β-glucan (OBG) were extracted from commercial flours using identical protocols. Their structural characteristics and subsequent effects on the pasting, rheological, and thermal properties of highland barley starch (HBS) were systematically investigated. The results revealed that BBG and OBG exerted opposite effects on HBS. BBG significantly enhanced the peak, trough, and final viscosities of HBS during pasting, and increased the storage modulus (G′) and loss modulus (G″) of the composite gels. It also raised the gelatinization temperature, indicating reinforced granular stability. In contrast, OBG suppressed these viscosity parameters and moduli, while exhibiting minimal impact on the thermal properties of HBS. These divergent functional outcomes were mechanistically attributed to their differences in molecular weight, microstructure, and solution behavior under the extraction and testing conditions employed. The high-molecular-weight BBG obtained in this study, with its porous architecture and strong water-holding capacity, served as a network-forming agent, integrating with leached amylose to reinforce the gel matrix structure. Conversely, OBG, characterized by compact clustered morphology, functioned as a passive filler that dilutes and disrupts the starch continuum. Consequently, high-molecular-weight β-glucan is recommended as a thickening and gelling enhancer for viscous foods, whereas low-molecular-weight β-glucan may serve as a texture softener and anti-staling agent in systems such as baked goods. This work establishes a clear structure-function framework, providing a rational basis for the selection of β-glucans with appropriate molecular architectures to tailor the properties of starch-based foods.

A long-term high-fat diet (HFD) is a risk factor for lipid metabolism disorders. Tea polyphenols have demonstrated regulatory potential. Specifically, epigallocatechin gallate (EGCG), abundant in non-fermented tea, has been reported to improve lipid metabolism. However, the efficacy and mechanisms of its fermentation product, theaflavin-3-gallate (TF2A), remain unclear. Our study employed an HFD-induced mouse model to study the effects of TF2A and EGCG on obesity, glucose homeostasis, and inflammation related metabolic phenotypes, serum lipids, hepatic steatosis, adipose morphology, gut microbiota, and liver transcriptome. The metagenomic and transcriptomic analyses further suggested that the two compounds were associated with partially distinct gut–liver response patterns. EGCG was associated with reduced hepatic expression of genes related to lipid synthesis and lipid droplet storage, together with enrichment of Akkermansia muciniphila. In contrast, TF2A was associated with circadian, insulin sensitivity, and detoxification related transcriptional changes, and enriching short chain fatty acid associated taxa, such as Bacteroides acidifaciens and Muribaculum spp.

Heat-induced structural transitions and assembly of millet prolamin (25-100 °C, 30 min) were profiled across scales. Differential scanning calorimetry revealed minimal thermal stability around 50 °C (peak temperature 65.7 °C; enthalpy change 114.6 J/g), consistent with a perturbed conformational state. At 70 °C, thermal parameters partially recovered and the particle size distribution narrowed, indicating a restructuring regime with strengthened intermolecular associations. At 90-100 °C, fibrillar aggregates formed, as evidenced by enhanced thioflavin T fluorescence, low polydispersity, increased zeta-potential magnitude and β-sheet enrichment in FT-IR spectra, while amino acid composition remained unchanged. Across these temperatures, aggregation was closely associated with hydrophobic interactions and hydrogen bonding. Overall, the data delineate three temperature-dependent structural regimes for millet prolamin-perturbation, restructuring and stabilization of compact aggregates-providing a practical framework for designing thermal processes to tailor the structure of plant proteins.

Background Highland barley (HB), a traditional crop of the Tibetan Plateau with natural climate resilience, aligns closely with the FAO’s Climate-Smart Agriculture principles. It represents a potential resource for addressing the challenges of climate change and food security. Its unique nutritional profile, characterized by high protein, dietary fiber, and vitamins, yet low in fat and sugar, holds significant potential for improving metabolic health, particularly meeting the growing global health demands of populations with metabolic disorders. However, traditional thermal processing leads to nutrient loss, and the underdeveloped HB cultivation and processing systems severely constrain its development into a high-value industry. Scope and Approach This review systematically analyzes references from 2019 to 2025 about HB processing and nutrition under a novel “processing-nutrition-function” framework. It examines HB’s cultivation distribution, nutritional composition, health benefits, processing methods, food applications and policy, and its alignment with national and international sustainability policies, aiming to enhance sustainable high-value development of the entire HB industry chain. Key Findings and Conclusions The balance between moderate processing, nutritional retention, and palatability poses significant challenges for HB utilization. Varietal traits critically influence processing outcomes. Thermal processing induces nutrient loss, while non-thermal-enzymatic processing emerges as a promising sustainable pathway for nutrient retention. This framework not only enhances the value chain of HB but also serves as a transferable model for unlocking the potential of underutilized regional crops worldwide. It thereby charts a path for translating HB’s regionally concentrated research and agronomic strengths into globally recognized health and sustainability solutions.

Diacylglycerol (DAG) administration reduced small dense low-density lipoprotein cholesterol and hepatic steatosis and induced the enrichment of serum triacylglycerol and phosphatidylethanolamine species containing mono/polyunsaturated fatty acids.

Foxtail millet prolamin hydrolysate (FMPH) has demonstrated hypoglycemic effects, though its underlying mechanisms remain unclear. This study used 16S rRNA sequencing and serum metabolomics to investigate the effects of FMPH on blood glucose metabolism in type 2 diabetes (T2D) mice (male, C57BL/6J). The results showed that FMPH supplementation improved weight loss, hyperglycemia, hyperlipidemia, insulin resistance, serum hormone levels, and inflammatory markers while mitigating liver, kidney, and pancreatic damage in T2D mice. FMPH shifted gut microbiota composition, increasing the abundance of Firmicutes and Actinomycetota while reducing Bacteroidota, which was associated with elevated concentrations of short-chain fatty acids, particularly acetic and propionic acids. Furthermore, FMPH normalized serum metabolites related to glycerophospholipid and tryptophan metabolism. Key metabolites, including PC(18:0/0:0) and PE(20:0/20:3 (5Z,8Z,11Z)), were closely associated with specific bacteria (Ileibacterium and Bifidobacterium) and T2D indicators. These findings recommend that the hypoglycemic effects of FMPH may be mediated through gut microbiota alteration and metabolic regulation, highlighting its potential as a functional food for the prevention and management of T2D.

Hypertension is a major global health concern, and there is a need for new antihypertensive agents derived from natural sources. This study aims to identify novel angiotensin I-converting enzyme (ACE) inhibitors from bioactive peptides derived from food sources, particularly highland barley proteins, addressing the gap in effective natural ACE inhibitors. This research employs a machine learning-based pipeline combined with peptidomics to screen for ACE-inhibitory peptides, Gradient Boosted Decision Trees (GBDT) with the best performance among four tested models was used to predict the ACE-inhibitory capacity of peptides derived from papain-hydrolyzed highland barley protein. The selected peptides were validated through computer simulations and in vitro experiments, with FPRPFL identified as the most potent ACE-inhibitor (IC50 = 1.18 mu M). Enzyme inhibition kinetics and digestion stability simulations were used to investigate its inhibition mode and stability. The binding mode and mechanism of action of FPRPFL with ACE were further analyzed using circular dichroism, molecular docking and molecular dynamics simulations. Network pharmacology revealed its multitarget and multi-pathway antihypertensive properties. The integration of machine learning and in vitro experiments enables accurate bioactive peptides identification and comprehensive their functionality analysis, establishing a valuable pipeline for elucidating peptide mechanisms and laying a solid foundation for industrial-scale production of natural ACE-inhibitors.

Dietary proteins with α-glucosidase inhibitory activity are gaining interest for their role in supporting glycemic control. Here, we report that millet-derived prolamin K3ZAN2 modulates α-glucosidase activity through a flexible-region-mediated mechanism. K3ZAN2 exhibited an IC₅₀ of 4.15 mg/mL, with its proteinaceous nature confirmed by UV spectroscopy and SDS-PAGE. Molecular docking showed that flexible residues Thr11, Ser18, Gln20, Gly26, and Gln64 interact with α-glucosidase active site residues via hydrogen bonds and hydrophobic interactions. Molecular dynamics simulations (102 ns) indicated structural stability (RMSD ∼0.2 nm), compactness (Rg ∼1.9 nm), and persistent hydrogen bonding. Binding free energy (ΔG = -15,536.71 kJ/mol) supported strong affinity. Principal component and free energy landscape analyses revealed conformational transitions and stable states, while dynamic cross-correlation analysis highlighted coordinated motions at the interface. These computational insights support a dynamic binding model, enhancing the understanding of food protein-enzyme interactions relevant to glycemic regulation.

PURPOSE:It is generally believed that refined grains lack nutritional value compared to whole grains. The objective of this study was to investigate whether refined highland barley (RHB) holds the potential to combat obesity-associated insulin resistance. METHODS:Thirty-two male 6-week-old C57BL/6J mice were randomly divided into four groups fed with a normal chow diet, a high-fat diet (HFD), a 30% RHB supplemented HFD diet, and a 30% whole-grain highland barley (WGHB) supplemented HFD diet. We examined the anti-obesity and anti-insulin resistance effects of RHB and compared them with WGHB in mice. RESULTS:RHB intervention effectively improved obesity and insulin resistance, enhanced the intestinal mucosal barrier, and reduced inflammation. Moreover, it promoted the abundance of beneficial gut bacteria such as Akkermansia, Bifidobacterium, Lachnospiraceae_NK4A136_group, Lachnospiraceae_UCG-001, Alloprevotella, and increased the production of short-chain fatty acids (SCFAs) in faeces. Additionally, RHB intervention modulated liver gene transcription, downregulating inflammatory genes like IRF3/7, STAT1/2, NLRP3, and TLR2. CONCLUSIONS:RHB could effectively alleviate obesity-related insulin resistance by targeting gut microbiota and liver transcriptomics, and its beneficial impacts are comparable to those of WGHB.

Whole grain intake is associated with healthy metabolism, but there is limited research on its dose effect on mental state. This study investigated how varying dietary levels of brown rice and whole wheat influenced mental state in mice. Dietary intake of 30 %-50 % brown rice and whole wheat enhanced emotional behavior and regulated neurotransmitter levels, inflammatory markers, and oxidative stress. But 70 % intervention may cause adverse effects or reduce the beneficial effects. In addition, the 30 % brown rice and whole wheat intervention enriched probiotics (Akkermansia and Lactobacillus), whereas the 70 % group did not. Whole wheat induced more significant changes in metabolic profiles, and the glutamate metabolic pathway may be the key regulatory pathway. In summary, the observed deterioration in mental state within the 70 % brown rice and whole wheat intervention groups may be associated with dose-dependent alterations in metabolic profile and gut microbiota composition.

Different millet varieties exhibit distinct porridge consistency, influencing consumer preferences. This study investigated water migration and grain structural evolution influencing solids leaching and consistency in five commercial foxtail millet varieties during cooking. Using texture analysis, low-field NMR, stereomicroscopy, and leaching assays, we quantified dynamic changes over a 40-min cooking period. High-consistency varieties (ZG 19, JG 21, FHG) showed a rapid consistency rise from ∼3000 to >11,000 mN·s between 30 and 40 min, whereas low-consistency types (CG 17, HM) remained below 5000 mN·s. LF-NMR revealed faster water penetration in high-consistency grains, reflected by tighter water binding (shorter T₂₁) and higher proportions of weakly bound water (T₂₂), promoting stable gel networks. Stereomicroscopy identified surface cracks facilitated solids release, directly influencing consistency. Elucidating water migration and structural dynamics provides a mechanistic basis for optimizing millet processing and variety selection, guiding the development of value-added products such as ready-to-eat and functional cereals.

Quercetin as a flavonoid polyphenol in nature has shown great anti-obesity effects. Due to its poor stability in chemical structure and low intestinal absorption, the in vivo bioavailability of quercetin is considered to be the main challenge for applications. To achieve the oral quercetin administration, chitosan was successfully trimethylated (TMC) to coat the quercetin-loaded zein nanoparticles (Zein-Q), which were designed as the core-shell structure for enhancing the intestinal absorption in this study. TMC-Zein-Q was demonstrated to protect quercetin from degradation and showed the sustained-release effect in an in vitro drug release experiment. The nanoparticles were found to reversibly open tight junctions between intestinal epithelial cells and help to increase quercetin uptake via the paracellular pathway in Caco-2 cells. In addition, the delivery system also showed stronger intestinal permeability and mucoadhesion in vivo, which improved the bioavailability of quercetin in cellular and animal experiments. After 10 weeks of intervention, TMC-Zein-Q could effectively suppress weight gain, improve serum lipid levels, and ameliorate hepatic steatosis and glucose tolerance in high-fat diet (HFD) mice by mediating the AMPK pathway. Consequently, this work successfully constructed TMC-Zein-Q for oral quercetin delivery, providing a novel and feasible strategy for the treatment of obesity via the oral route.