The gut is the organ with the largest number of microorganisms in the organism, and host-microbe interactions allow the host to shape the composition of the microbiome and thus its numbers and diversity. The gut microbiome is integral to the facilitation of vital host functions that have a direct impact on the overall health of the host. This paper aims to present a thorough overview of the composition and function of the gut microbiome and its main metabolites (such as lipopolysaccharides, short-chain fatty acids, and bile acids), as well as their key roles and mechanisms in fetal development. The theme highlights the significance of the gut microbiome in fetal development, and the paper aims to establish their relationship and importance in a systematic manner. In the latter portion of the article, an analysis is presented regarding the proposed mechanism of the gut-placental axis, with an effort to outline strategies for regulating maternal gut microbiology in order to enhance fetal growth and development. By delving into this subject matter extensively, we aim to enhance comprehension of the correlation between maternal gut microbes and fetal development. This can contribute to safeguarding the mother's health, enhancing the survival and well-being of the fetus, and carrying significance for both human and animal reproduction. Furthermore, it can provide valuable insights for future research and clinical practices.

Elevated prenatal testosterone (T) induces placental insufficiency and fetal growth restriction (FGR) in sheep, a process hypothesized to involve oxidative stress (OS), mitochondrial dysfunction, autophagy, and ferroptosis. While ferroptosis is recognized as a significant contributor to placental pathophysiology, its specific role in T-mediated ovine placental dysfunction required further investigation. To address this, an in vivo study was conducted wherein pregnant Hu sheep received intramuscular injections of 100 mg T propionate or a control vehicle twice weekly from gestational day (GD) 60-130. Complementarily, in vitro experiments utilized dihydrotestosterone (DHT)-exposed ovine trophoblast cells (OTCs), which were further treated with the ferroptosis activator Erastin or inhibitor Ferrostatin-1 (Fer-1) to directly probe the functional impact of ferroptosis. Our results demonstrated that T administration in vivo recapitulated the pathological phenotype, triggering placental OS, mitochondrial dysfunction, ferroptosis, autophagy, and culminating in FGR. Consistent with these findings, DHT exposure in OTCs induced a similar suite of cellular stresses, including OS, mitochondrial impairment, ferroptosis, and autophagy. Crucially, the inhibition of ferroptosis with Fer-1 in DHT-treated OTCs was found to attenuate these detrimental effects, notably alleviating OS, iron overload, mitochondrial dysfunction, and autophagic activity. Conversely, the co-administration of the ferroptosis inducer Erastin effectively abolished the protective changes conferred by Fer-1, thereby substantiating a central role for ferroptosis in the cascade of T-induced placental dysfunction.

Excessive acetaminophen (APAP) induces drug-induced liver injury (DILI). Probiotics have been reported to alleviate APAP-induced hepatotoxicity; however, the underlying mechanisms remained largely unexplored. In this study, Caenorhabditis elegans ( C. elegans ) and a mouse model of APAP-induced liver injury were employed to investigate the hepatoprotective effects of Bifidobacterium longum subsp. longum CCMXJ2001 (CCMXJ2001). In C. elegans , CCMXJ2001 enhanced resistance to oxidative and mitochondrial stress, as evidenced by increased activities of CAT, SOD and GSH-Px, as well as elevated mitochondrial membrane potential and ATP content. In APAP induced liver injury mice, CCMXJ2001 increased the activities of hepatic antioxidant enzymes, including SOD, GSH-PX, CAT, while suppressing the levels of MDA and the pro-inflammatory cytokines TNF-α, IL-1β, and IL-6, thereby alleviating oxidative stress and inflammation. Furthermore, CCMXJ2001 preserved normal mitochondrial membrane potential and significantly elevated ATP content, mitigating APAP-induced mitochondrial dysfunction. In addition, CCMXJ2001 downregulated the expression of CYP2E1, thereby inhibiting the generation of toxic metabolites and suppressing APAP-induced macrophage hyperactivation. Mechanistically, CCMXJ2001 modulated gut microbiota derived tryptophan metabolism, leading to increased production of indole-3-acetic acid (IAA) and subsequent activation of the Keap1–Nrf2 signaling pathway. Notably, the hepatoprotective effects of CCMXJ2001 were abrogated upon Nrf2 inhibition. Collectively, these findings indicate that CCMXJ2001 alleviates APAP-induced liver injury by regulating tryptophan metabolism and activating the Keap1–Nrf2 pathway, highlighting its potential as a probiotic strategy for the intervention of drug-induced liver injury (DILI).

Exposure to testosterone (T) in pregnant ewes resulted in placental dysfunction and fetal growth restriction (FGR). However, the impact of T on gut microbiota and its contribution to exacerbating intestinal and placental pathologies remains uncharacterized. Pregnant sheep received intramuscular injections of 100 mg T propionate or a control vehicle. To examine the gut microbiota' s role in T-induced FGR, gut microbiota transplantation (GMT) was conducted from T-exposed and control ewes into antibiotic-treated pregnant mice. The findings demonstrated that T exposure exacerbated mitochondrial impairment, autophagy, and ferroptosis in placental and intestinal tissues, alongside inducing gut microbial dysbiosis. GMT further revealed that pathological alterations were mechanistically linked to gut microbiota imbalance. The findings demonstrated that gut-placental axis play a central role in mediating T-induced mitochondrial dysfunction, autophagy, and ferroptosis in maternal intestinal and placental tissues. These results underscore novel therapeutic opportunities, which operate via the gut-placental axis to mitigate FGR.

Starch, as a crucial carbohydrate, undergoes significant changes in structural and physicochemical properties upon complexation with polyphenols. This review systematically discusses the formation mechanism, structural characterization, functional properties, and diverse applications of starch-polyphenol complexes, emphasizing their importance in food and health. The formation processes of both V-type inclusion and non-inclusion complexes are explored, highlighting key influential factors such as starch structure, polyphenol type, and structural compatibility. These structural changes lead to significant changes in the thermal behavior, physicochemical properties, and digestibility profiles of starch. In addition, starch-polyphenol complexation enhances polyphenol stability, bioavailability, and antioxidant activity. In terms of applications, starch-polyphenol complexes show great potential in functional foods, pharmaceuticals, and biodegradable packaging materials. However, challenges remain in precisely controlling complex formation processes. Future studies should explore the dynamic interactions between starch and polyphenols at the molecular level to further optimize preparation methods and broaden the industrial applications of these complexes.

Whey protein, as a natural complex, has demonstrated remarkable effects in enhancing human immunity, anti-cancer, muscle building, antiviral, antibacterial, and improving obesity. However, as a whole protein, long-term continuous supplementation may impose a burden on the gastrointestinal tract. Conversely, hydrolyzed whey protein after lactic acid modification requires only a small amount of proteolytic enzymes for digestion, causing minimal stimulation to the pancreas and being absorbed faster than whole protein products. It is worth noting that compared with whey protein, hydrolyzed whey protein after lactic acid modification has a higher leucine content, which can promote protein synthesis in C2C12 muscle cells by stimulating the expression of p-S6K and m-TOR. This conclusion has also been confirmed in animal and human experiments. Furthermore, after comprehensively evaluating factors such as market costs, we conducted gradient compounding of whey protein and hydrolyzed whey protein after lactic acid modification. Results showed a positive correlation between the proportion of hydrolyzed whey protein after lactic acid modification and the promotion of muscle protein synthesis in C2C12 cells, with significant differences observed even at 10

Meat quality, primarily assessed by colour, flavour, tenderness and juiciness, is increasingly important as rising global incomes enhance consumer purchasing power and demand for higher-quality meat. Recent studies highlight the significant correlation between autophagy and meat quality, particularly concerning fat content and tenderness. Autophagy, a dynamic homeostasis process, regulates intracellular fat metabolism within adipose tissue. Furthermore, the destruction of muscle organelle and macromolecules post-slaughter promotes autophagic activity. Consequently, cellular autophagy has emerged as a key area of research in animal meat quality. This paper summarizes the regulatory mechanisms of cellular autophagy and reviews current research on its association with meat quality. In conclusion, autophagy enhances tenderness by promoting proteolysis and apoptosis pathways post-slaughter, while modulating fat deposition through lipophagy-mediated lipid metabolism, thereby offering a promising target for improving meat quality.

Hybrid processed cheeses combining dairy and plant proteins have gained increasing attention in response to sustainability and health concerns. In this study, Mozzarella-based processed cheeses were partially substituted (5%-15%) with mung bean protein (MBP)-based vegan cheese, and evaluated for their structural, physicochemical, and sensory characteristics. The MBP-based vegan cheese was produced via acid-induced curdling of a thermal-sonicated MBP-oil emulsion. This work investigated combined effects of thermal sonication during MBP preparation together with its substitution level on microstructural, textural, rheological, flavor volatile, and sensory properties of hybrid processed cheeses. Untreated MBP formed large, weakly interacting aggregates that disrupted casein network continuity, resulting in heterogeneous microstructures and pronounced beany off-flavors. In contrast, short- and long-time thermal sonication produced more homogeneous oil droplets or finer, partially aggregated protein-oil structures, respectively. These structural differences altered droplet packing and protein interactions, producing nonlinear, concentration-dependent increases in matrix elasticity and thermal stability from untreated to long-time sonicated systems. Mechanistically, sonication restructured the MBP-oil interface by modifying droplet size distribution, interfacial protein organization, and electrostatic interactions, thereby governing protein-fat network formation and volatile partitioning within the hybrid matrix. In parallel, volatile profiles reflected a balance between cavitation-driven oxidative pathways, promoting aldehyde conversion and acid and lactone formation, and matrix-mediated retention of aroma compounds within the evolving protein-fat network. Consequently, sensory responses followed a similar trend, and processed cheeses with untreated MBP-based vegan cheese retained pronounced beany notes, those with short-time thermal-sonicated vegan cheese showed moderate improvement, and hybrid processed cheeses formulated with long-time thermal-sonicated vegan cheese exhibited lowest off-flavor intensity and greatest similarity to the dairy control. These findings demonstrate that controlled thermal sonication enhances functional performance of plant proteins, enabling their effective incorporation into hybrid processed cheeses without compromising structural integrity, flavor balance, or sensory quality.

This study investigated the effect of dietary thiamine supplementation on mammary inflammation, antioxidant function and lactation performance of heat-stressed Hu ewes. Twenty-four lactating Hu ewes (parity 1-2; days in milk = 14 ± 1 d; milk yield = 1.25 ± 0.08 L/d) with body weight of 52.6 ± 2.7 kg and body condition score of 2.62 ± 0.12 (0 = emaciation, 5 = obesity) were selected. After a 7 d acclimation period, the ewes were randomly allocated into three treatments and raised for 21 d under different ambient temperatures: thermoneutral group without supplementation (CON), heat stress group without supplementation (HS), and heat stress group with dietary thiamine supplementation at 100 mg/kg dry matter intake (DMI) (THS). Each group consists of 8 repetitions, and each repetition involves 1 ewe. THS group significantly increased milk yield, milk fat, lactose, and protein levels, except for DMI, compared with HS group (P < 0.05). The THS group significantly decreased DMI, milk yield, milk fat, lactose, and protein levels compared with CON group (P < 0.05). Milk fatty acid (FA) production of preformed FA, C18:0, C18:1n9c, C18:2n6c, C18:3 and C20:3 of THS group significantly decreased compared with HS group (P < 0.05). Milk FA production of preformed FA, C18:0, C18:1n9c, C18:2n6c, and C20:3 of THS group significantly increased compared with CON group (P < 0.05). Arginine, leucine, valine, alanine, and aspartate productions in milk of THS group were significantly higher than those in HS group (P < 0.05). Relative to the HS group, total antioxidant capacity (T-AOC), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities and triglyceride content were significantly higher in the THS group (P < 0.05), while malondialdehyde (MDA) and TNF-α, IL-6, and IL-1β levels significantly declined in the THS group (P < 0.05) in mammary vein blood and mammary tissue. Relative to the HS group, the protein abundances of lactose synthesis related proteins (GLUT1, GLUT3, and LALBA), milk fat synthesis related proteins (FASN, SCD, and PPARγ) and milk protein synthesis related proteins (CAT1, EAAT3, and ASCT2) were significantly higher in the mammary tissue in the THS group (P < 0.05). Relative to the CON group, the protein abundances of lactose synthesis related proteins (GLUT1, GLUT3, and LALBA), milk fat synthesis related proteins (FASN, SCD, and PPARγ) and milk protein synthesis related proteins (CAT1, EAAT3, and ASCT2) were significantly lower in the mammary tissue in the THS group (P < 0.05). These results suggest that thiamine supplementation could mitigate mammary inflammation, improve mammary antioxidant function and lactation performance.

This study compared the effects of ultrasonic (US) and ultra-high pressure (UHP) treatments at varying intensities on the multi-scale structure and physicochemical properties of goat liver protein (GLP), and evaluated their potential to enhance emulsified pork sausage quality. US treatment at two selected durations (600 W, 20 kHz, 2 and 15 min) induced different structural and functional responses in GLP, including partial protein unfolding, exposure of sulfhydryl and hydrophobic groups, and moderate oxidation. UHP treatment elicited distinct pressure-level-dependent differences in volumetric compression and conformational rearrangement between the selected pressure levels. Moderate UHP improved water retention, heating stability, and gel network formation, whereas extreme pressure caused excessive aggregation, leading to less favorable instrumental texture parameters and electronic-nose response patterns. Comparative analysis revealed that US primarily enhanced dynamic structure-function coupling, while UHP optimized structural stability and processing performance. These findings elucidate distinct mechanistic pathways for US and UHP in protein modification and provide guidance for non-thermal strategies to improve protein functionality and meat product quality.

2'-Fucosyllactose (2'-FL), a human milk oligosaccharide commonly added to infant formula, readily undergoes the Maillard reaction with milk proteins, but the impact of this modification on its in vivo prebiotic activity remains unclear. This study evaluated the effects of 2'-FL and its Maillard reaction products (MRPs), generated through dry-heating, on jejunal morphology, gut microbiota composition, and microbial functions in neonatal rats. Findings demonstrated that 2'-FL significantly enhanced both jejunal villus and gut microbiota diversity (p < 0.05), with villus length and area increasing by approximately 1.18- and 1.23-fold, respectively. Conversely, MRPs negated these benefits, reducing villus length by 21.6% and decreasing microbial diversity by 22.1%, while favouring a shift towards Bacteroidetes dominance. Functional analysis further revealed that the Maillard reaction suppressed transcriptional activity, while promoting upregulation of amino acid metabolic pathways. These results provide the first quantitative evidence that the Maillard reaction impairs the in vivo prebiotic activity of 2'-FL.

Abstract Fasting‐induced molting (FIM) rejuvenates the laying cycle in hens; however, the fasting process may result in intestinal dysbiosis, which compromises host immunity and disrupts the intestine‐liver function. Consequently, investigating the changes in gut microbiota during FIM and its impacts on gut‐liver metabolic homeostasis is crucial for enhancing the efficiency of FIM in laying hens. Here, a total of 90 laying hens, aged 60 weeks, were selected for the FIM. Samples were collected at four time points: the day before fasting, the 15th day of fasting, the 5th day of refeeding, and the 47th day of refeeding. Metagenomic sequencing and non‐targeted metabolomics were employed to investigate the roles of the gut microbiota and metabolites in the remodeling of gut–liver function, focusing on intestinal injury‐repair mechanisms and changes in liver function. During the fasting period, the abundance of harmful microbiota and metabolites increase, leading to intestinal injury. This process activates the TGF‐beta signaling pathway, promoting intestinal stem cell proliferation. Simultaneously, liver function dysfunction as evidenced by elevated bile acid levels in the liver and serum and activation of the non‐classical bile acid synthesis pathway. During the refeeding period, the previously observed effects were reversed, leading to the remodeling of the intestinal microbiota and gut‐liver function. We identified key microorganisms (Liquorilactobacillus mali and Tissierellia bacterium KA00581) and functional metabolites (d‐Panthenol and 3‐hydroxyanthranilic acid (3‐HAA)) involved in intestinal‐liver function during FIM. Notably, d‐Panthenol promotes chicken small intestinal organoid branching and growth, enhances barrier function, and reduces inflammation. Our study underscores the role of gut microbiota in gut‐liver injury during FIM in laying hens, suggesting potential probiotic‐ or metabolite‐based interventions to mitigate gut‐liver injury and facilitate recovery.

Golden pomfret, with its abundant production, ease of capture, tender and flavorful flesh, and rich content of unsaturated fatty acids, has gained widespread popularity among consumers. However, with the development of the society, the traditional meat freshness testing methods can't satisfy the requirements of modern fisheries for rapid, nondestructive and accurate testing of aquatic products. Gas-sensor technology can achieve rapid and nondestructive determination of freshness by detecting volatile odors in aquatic products. However, the sensor is easily influenced by the interference of environmental factors due to its high sensitivity. How to eliminate the interference factors and realize the rapid detection of aquatic product quality has become a new research direction. Therefore, we analyze the basic working mechanism of the gas sensor based on the target molecule's adsorption characteristics. After the preprocessing such as filtering and de-noising the original response curve of the sensor, we propose a feature value extraction method which is more suitable for the adsorption principle of the gas sensor. The method combines the mechanical features of the sensor adsorption process so that the feature values extracted can more accurately reflect the nature of the interaction between the target gas and the sensor surface, thereby enhancing the sensitivity of the model to freshness. We applied this feature extraction method to obtain three feature value parameters, and then we used various machine learning algorithms to build the golden pomfret freshness prediction model. The comparative analysis of these models showed that the model based on the Random Forest algorithm achieved an accuracy of 0.776 +/- 0.041, a precision of 0.751 +/- 0.040, a recall of 0.721 +/- 0.065, and an F1-score of 0.722 +/- 0.056 under five-fold cross-validation. The model implementation has been basically satisfied to predict the golden pomfret freshness. Our study provides a methodological reference for feature extraction in gas-sensing applications and supports other research on quality evaluation of golden pomfret and other aquatic products.

This study investigated the effects of dietary esculetin supplementation on growth performance, carcass traits, intestinal morphology, digestive enzymes, barrier function and cecal microbiota in broiler chickens. A total of 960 one-day-old chickens were randomly divided into six groups and fed diets supplemented with different levels of esculetin (0, 10, 25, 50, 75 and 100 mg/kg) for 42 consecutive days. The results showed that esculetin supplementation linearly and quadratically increased average daily gain, and linearly decreased the ratio of feed to gain during d 22-42 and d 1-42. Evisceration rate increased quadratically, and semi-evisceration increased linearly and quadratically with esculetin supplementation. Additionally, esculetin supplementation induced linear and quadratic decreases in abdominal fat rate and thymus index. The ratio of villus height to crypt depth in the duodenal and jejunal increased linearly and quadratically, while duodenal crypt depth decreased linearly. Esculetin supplementation also caused linear and quadratic increases in jejunal villus height. Amylase activity in the duodenum and jejunum increased linearly and quadratically with esculetin supplementation. Jejunal occludin mRNA expression levels increased linearly and quadratically, and esculetin supplementation quadratically increased claudin-1 and trefoil factor 3 mRNA expression levels in both the jejunum and ileum. Dietary esculetin supplementation linearly and quadratically increased ileal immunoglobulin (Ig) M and IgG levels. Moreover, 16S rRNA sequencing revealed that esculetin supplementation modulated the diversity and composition of cecal microflora. Esculetin supplementation significantly increased the relative abundance of Christensenellaceae_R-7_group and decreased the relative abundance of Butyricimonas. Overall, esculetin supplementation enhances growth performance in broiler, probably by improving intestinal morphology, nutrient digestion, barrier function, immune response, and modulating cecal microbiota.

BACKGROUND:The rising prevalence of chronic diseases has driven consumer demand for low-fat deep-fried foods. Understanding the oil barrier mechanism of batter-coated deep-fried pork is essential for developing healthier products. RESULTS:This study evaluated the effects of sodium carboxymethylcellulose (CN), sodium caseinate (SC), and their complex (CN-SC) on batter properties and the quality of batter-coated deep-fried pork. CN-SC (0.6%) increased batter viscosity, which consequently enhanced the batter pick-up rate to 56.76%. This higher pick-up rate led to a more uniform crust formation during frying. As a result, compared to the control, fat content decreased by 5.75% in the crust and 4.40% in the meat, while moisture content increased by 16.27% and 17.35%, respectively. The higher moisture content, in turn, reduced chewiness by up to 45%. Furthermore, the CN-SC complex increased bound water by 1.5% and immobilized water by 4.2%, while reducing free water by 5.8%. This reduced the evaporable water during frying, thereby suppressing pore formation and the subsequent water-oil displacement reaction. Consistently, microstructural observation showed fewer holes and cracks in the crust, confirming that the CN-SC-induced three-dimensional network effectively locked water and blocked oil penetration. CONCLUSIONS:The CN-SC complex outperforms single hydrocolloid in reducing oil penetration. The innovation lies in its dual functionality: enhancing batter viscosity and shifting free water to bound/immobilized water, thereby suppressing water-oil displacement reaction. Consequently, 0.6% CN-SC achieves a 'low fat-juicy' balance, solving the dryness issue of low-fat fried foods. © 2026 Society of Chemical Industry.

The plant hormone abscisic acid (ABA) plays an important role in crop growth and development, so it is urgent to establish a simple and sensitive method for the detection of ABA. (1) As one of the most sensitive spectral detection methods, surface-enhanced Raman spectroscopy (SERS) has made some progress in the detection of ABA, but it involved a complicated modification process of noble metal nanoparticles and was time-consuming. (2) In this work, a SERS and (local surface plasmon resonance) LSPR dual-signal aptamer (Apt) sensor based on the aggregation of dispersed (gold nanoparticles) AuNPs and the improved plasmonic coupling with formed SERS was developed and applied to the detection of the plant hormone ABA. Through the specific recognition of Apt and ABA, the prepared crystal violet (CV) and Apt modified AuNPs tended to aggregate in a high concentration salt solution, resulting in changes in LSPR characteristics of the detection system and enhanced SERS intensity of CV signal molecules. Thus, the quantitative relationship between ABA concentration and SERS intensity of signal molecule CV and the degree of absorbance change of AuNPs were established. (3) The linear range detection of SERS was 0.04~40 µM, the detection limit lod (LOD) was 17.6 nM, the linear range detection of LSPR was 0.4~80 µM, and the LOD was 36 nM. (4) The sensor has a good ability to detect ABA in the samples of common plants such as cucumber and tomato and has the characteristics of no chemical bond modification, more reliable detection results, and a universal detection platform.

This study investigates the effects of pre-conditioning processes matched with novel meat grilling treatments, including electrical heating (HT), microwave (MW), and infrared, on protein structural changes, oxidative degrees, formation of heterocyclic amines (HCA) and related precursor substances in duck meat. The underlying mechanisms of HCA formation were explored in conjunction with volatile flavor compound analysis. The results demonstrate that heat-induced methods significantly influenced the secondary structure of proteins, reducing α-helix and β-sheet contents while increasing random coil structures. Pre-conditioning processes decreased the formation of random coils. Electric grilling of pre-conditioned meat (HTP) significantly induced protein unfolding and promoted the oxidation of proteins and lipids, with the highest oxidative degree observed in HTP samples. The pre-conditioned processes further promoted oxidation, which was positively correlated with HCA formation. Browning intensity and 5-hydroxymethylfurfural characterization indicated that the Maillard reaction was most pronounced in HTP samples, followed by the infrared and microwave-heated samples, with pre-conditioning enhancing the Maillard reaction. HT exhibited the greatest reduction in creatine, while MW-treated samples retained the highest level of reducing sugars; infrared-heated samples exhibited intermediate levels of creatine and reducing sugars, which were further reduced by the pre-conditioning process. The highest total HCA content was observed in the HT group, with higher accumulation as observed in pre-conditioned samples, validating that HCA formation was jointly driven by the depletion of precursor substances and the promotion of oxidation. The orthogonal projections to latent structures discriminant analysis identified aldehydes, ketones, and pyrazines as key differentiating compounds that correlated with heating processes, such as 2-methylpropanal, 2-heptanone, and 2-pentylfuran, revealing the dependence of Maillard reactions and lipid oxidation behaviors on heating processes. These finding demonstrate that modulated protein structure, oxidation, lipid degradation, and the Maillard reaction, collectively impacting flavor development and HCA formation, providing a theoretical basis for safer production of grilled meat products.

Although the advantages of physical field-assisted fermentation have been revealed in recent years, there is limited information on the effects of physical field treatments applied during the post-fermentation process on microbial metabolic regulation and fermentation characteristics. This study employed the screened Rhodotorula mucilaginosa and Lactobacillus plantarum, targeting high dehydrogenase and total protease activities, to perform the fermentation of lamb liver paste, followed by post-fermentation mediated individually by ultrasound (US), pulsed electric field (PEF), and their combined treatment (US-PEF). The results showed that US-PEF treatment significantly increased the activities of aldehyde dehydrogenase, alcohol dehydrogenase as well as intracellular and extracellular proteases, with a significant increase by inter-species interaction of screened strains. The degradation rates of off-flavor compounds were markedly improved, with trimethylamine, dimethylamine, and histamine reaching 73.10%, 42.66%, and 77.96%, respectively. Analysis of headspace volatile fingerprinting revealed that US-PEF assisted post-fermentation significantly reduced the levels of off-flavor aldehydes, including 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal in lamb liver, while promoting the generation of aroma esters like methyl acetate and butyrolactone, thereby significantly improving the flavor characteristics of lamb liver. During the post-fermentation process, physical field stimulation generated cavitation and electromechanical coupling effects. These effects activated microbial metabolic activity and increased enzyme expression, driving the shift of volatile compounds and promoting the conversion of off-flavor aldehydes and ketones into acids and esters. This study provides a novel technical alternative to enhanced efficiencies in regulating flavor features of fermented products, particularly for livestock and poultry by-products with off-odor components.