Hyperlipidemia is a significant risk factor for various metabolic diseases, underscoring the importance of its prevention and treatment. In this study, through in vitro fermentation, in vitro cell screening, and the lipidlowering effect in hyperlipidemic mice, found that P. distasonis AR1098 can promote the conversion of cholesterol to bile acids (BA) by upregulating cytochrome P450 family 7 subfamily A member 1 (CYP7A1), increase the excretion of total bile acid (TBA) in feces, and directly reduce the concentration of circulating cholesterol in the body. In addition, P. distasonis AR1098 also promotes lipid metabolism reprogramming, activates the Peroxisome Proliferator-Activated Receptor alpha (PPAR-alpha) pathway, enhances fatty acid oxidation, and inhibits lipid synthesis mediated by Sterol regulatory element binding protein-1c (SREBP-1C). Therefore, P. distasonis AR1098 may jointly mediate the improvement of hyperlipidemia through the dual pathways of bile acid metabolism and lipid metabolism reprogramming. This study has laid the foundation for further exploration of the lipid-lowering mechanism of P. distasonis AR1098. The P. distasonis AR1098 can expected to become a potential probiotics for treating metabolic syndrome in the next generation.

Kluyveromyces marxianus is a non-conventional yeast of growing interest in food biotechnology due to rapid growth, thermotolerance, broad substrate use, and metabolic versatility. Current knowledge remains fragmented across genomics, physiology, probiotic traits, metabolite production, and food applications. This review summarizes recent advances in K. marxianus with a focus on its food applications and strain-level variability, highlighting how ecological origin, genomic background, ploidy, lactose-utilization systems, fructan-hydrolyzing capacity, stress responses, and genome-scale metabolic modeling are associated with differences in strain performance in food matrices. Quantitative comparisons with major food yeasts contextualize growth, thermotolerance, aroma, biomass, and fructan degradation. Selected strains have been evaluated in dairy, plant-based, alcoholic, cereal, and low-FODMAP products, and for functional ingredients such as fructooligosaccharides, single-cell protein, mannans, mannoproteins, and recombinant proteins. Probiotic traits are discussed cautiously, as benefits remain strain-specific and largely supported by in vitro or preclinical studies. For probiotic applications, strain-level safety, opportunistic infection risk, regulatory considerations, and validation in vulnerable populations require attention. Overall, food applications of K. marxianus should be guided by strain-level characterization, genotype-phenotype links, matrix-specific validation, and evidence-based safety assessment.

Fresh-cut Chinese quince slices (CQS) are known for their unique flavor, making them popular ingredient in Asian cuisine. However, their quality can be easily altered by required processing, including pasteurization, and prolonged storage. The present study examined key characteristic changes of CQS subjected to 3 pasteurization methods viz. hot-water blanching (HWB), radio-frequency-assisted hot water (RFW) heating and high-pressure processing (HPP). Changes upon storage at 25 degrees C for 28 days were also examined. RFW heating showed favorable trends in preserving the color, texture, microstructure, acidity, taste and aroma of CQS compared with HWB and HPP, both immediately after pasteurization and during storage. RFW-heated sample also exhibited significantly higher (p < 0.05) total phenolics content (6.85 mg GAE/g) and antioxidant activities (DPPH and ABTS radical scavenging activities of 33.21 and 40.84 mu M TE/g) than other samples. The results highlight the potential of RFW heating pasteurization in minimizing quality degradation of CQS and may have potential application in other fresh-cut fruits.

Silver carp (Hypophthalmichthys molitrix) often suffers from low consumer acceptance due to fishy odor and poor muscle quality. To address these issues, tamarind aqueous extract (TAE) was applied as a natural immersion treatment to improve odor and muscle quality in silver carp. Results show that TAE significantly reduced key fishy odor compounds, including hexanal, nonanal, and 1-octen-3-ol. Neochlorogenic acid was identified as the predominant phenolic component, accounting for 16.21% of TAE, and was found to form stable hydrogen-bonding and hydrophobic interactions with volatile odorants. Additionally, TAE immersion enhanced muscle properties by increasing water-holding capacity and tenderness while reducing shear force. The treatment also stabilized myofibrillar protein structure, resulting in a more compact microstructure and lower surface hydrophobicity. Overall, TAE alleviated fishy odor and enhanced muscle stability mainly via phenolic-protein interactions, presenting a natural strategy for improving the sensory quality of freshwater fish.

BACKGROUND:Antibiotic-induced gut dysbiosis poses significant challenges to microbial homeostasis, necessitating effective prebiotic interventions. Given the increasing interest in dietary polysaccharides for modulating microbial imbalance, this study systematically investigates the prebiotic potential of native tamarind seed polysaccharide (NTSP) and its enzymatic hydrolysates (ETSP1, ETSP2) in restoring clindamycin-disrupted intestinal microbiota in mice, with a focus on the impact of molecular weight on structure-activity relationships. RESULTS:Enzymatic depolymerization selectively reduced the molecular weight (Mw from 5.36 × 105 to 4.05 × 104 g mol-1) and enhanced chain rigidity while preserving the galactoxyloglucan backbone, as confirmed by monosaccharide composition, nuclear magnetic resonance, and high-performance size-exclusion chromatographic analyses. In vivo, both NTSP and ETSPs ameliorated clindamycin-induced intestinal dysbiosis via suppression of pathogenic genera (e.g., Escherichia-Shigella, Klebsiella) and enrichment of beneficial taxa. Notably, the low-Mw ETSP2 preferentially promoted Lactobacillus and Paludicola, whereas moderate-Mw ETSP1 enhanced Bacteroides, Flavonifractor, and unclassified_f_Lachnospiraceae, and significantly increased short-chain fatty acid production, particularly of acetic acid and valeric acid, as quantified by gas chromatography-mass spectrometry. CONCLUSION:These findings highlight the critical role of molecular weight in determining prebiotic efficacy, offering insights into the rational design of structure-function optimized polysaccharide-based therapeutics to combat antibiotic-associated dysbiosis. © 2026 Society of Chemical Industry.

The growing probiotic industry requires rapid and precise strain detection methods. Here, a one-pot fluorescence platform integrating RPA with an enhanced CRISPR/Cas12a system (termed RPA-ECas12a) was developed for the detection of Lactiplantibacillus plantarum. Through rational 5'end DNA extension of the crRNA, an optimal variant (5'crRNA10) was identified, which increased the trans-cleavage catalytic efficiency of Cas12a by 33% (3.6 × 108 M-1 s-1) compared to the wild-type crRNA. The resulting RPA-ECas12a platform detected L. plantarum with a limit of detection of 1.3 CFU/mL, a linear range from 101 to 107 CFU/mL, and excellent precision (CVs < 10%). The entire detection was completed within 45 min. The platform demonstrated high selectivity and robustness when applied to commercial probiotic powders, yogurts and other complex food matrices. This work not only provides a sensitive and rapid detection tool for probiotic authentication but also offers a generalizable crRNA-engineering strategy to enhance the performance of CRISPR/Cas12a in diagnostic.

To improve the flavor of tamarind and enhance its market prospects, Kluyveromyces marxianus was used to ferment tamarind pulp. The physicochemical properties, bioactive components, and flavor compounds of the tamarind pulp were determined. The mechanism underlying flavor formation in the fermented tamarind pulp was further explored from the perspectives of metabolomics and transcriptomics. During fermentation, the malic acid content increased significantly from 85.92 mg/100 mL to 546.76 mg/100 mL. Electronic nose analyses indicated a time-dependent enhancement of aroma complexity in fermented tamarind pulp. 3-Methyl-1-butanol, phenethyl alcohol, isoamyl acetate and phenethyl acetate were the dominated volatile compounds. The emergence of these flavor compounds markedly altered and enriched the aroma profile of tamarind pulp. However, the levels of flavor-contributing amino acids in the tamarind pulp decreased, though they were likely utilized by the yeast to generate new flavor compounds and support its growth. Transcriptome profiling revealed significant enrichment of pyruvate metabolism, amino acid degradation, and redox-related processes, providing molecular evidence for metabolic reprogramming in the yeast strain.

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods.

Pepino (Solanum muricatum) juice is a nutrient-rich beverage, yet it's limited by poor shelf stability and thermal pasteurization-induced quality loss. So, we developed a novel continuous high-pressure processing (HPP) system and evaluated its effects on the nutritional quality, flavor, and shelf stability of pepino juice. Our results demonstrated that HPP-500 showed superior color stability (ΔE increase <25%) and achieved >90% PPO and > 88% POD inactivation (p < 0.05), while retaining higher phenolics (4.44 ± 0.02 mg GAE/mL) and flavonoids (10.17 ± 0.54 mg RE/mL), and enhancing DPPH (10.22%) and ABTS (7.42%) radical scavenging capacity (p < 0.05) during 28-day storage. Electronic nose and tongue assessments further confirmed markedly flavor retention under HPP-500 (p < 0.05). HS-SPME/GC-MS and UHPLC-Q-Orbitrap-HRMS revealed a richer profile of volatile and bioactive metabolites, notably phenolic acids, terpenoids, and alkaloids. These findings highlight the industrial potential of continuous HPP in enhancing juice quality and shelf-life.

The dual-mode unity solid-phase microextraction (DMU-SPME) method was assessed and optimized using tamarind concentrate juice (TCJ) to improve the extraction of aroma-active compounds. DMU-SPME was systematically compared with conventional extraction techniques, including headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE). GC-MS analysis revealed that DMU-SPME identified 84 volatile compounds, providing a more comprehensive volatile profile of tamarind than HS-SPME or SAFE. Aroma Extract Dilution Analysis (AEDA) further revealed that DMU-SPME detected more aroma-active compounds with higher FD values, such as benzoic acid, octanoic acid, α-terpineol, 2,3-dihydro-2,2,6-trimethylbenzaldehyde and decanal, which contributed to the sour, sweet, woody, herbal and floral notes of tamarind. The optimized DMU-SPME was then applied to compare green and ripe tamarind, revealing differential compounds such as benzene-acetaldehyde, 5-hydroxymethylfurfural, sec-butylamine, p-cymene and octanal. Overall, DMU-SPME demonstrated superior performance for comprehensive volatile extraction and ripeness evaluation, establishing it as a reliable and solvent-free technique for food flavor research.

Tamarind seed polysaccharide (TSP) can form gels through interaction with tea polyphenols, with polyphenol concentration serving as a key determinant of the resulting gel properties. This study systematically investigated the effects of (-)-epigallocatechin-3-gallate (EGCG) concentration on the phase transition and gel properties of TSP. The macroscopic properties and microstructural evolution were characterized using rheology, diffusing wave spectroscopy (DWS), and cryo-scanning electron microscopy (cryo-SEM). Results showed that TSP (1.0% w/v) exhibited sol, sol-gel transition, gel, gel-precipitation transition and precipitation states at EGCG concentrations of 0.0-0.1, 0.1-0.2, 0.2-0.8, 0.8-0.9 and 0.9-1.0% (w/v), respectively. DWS analysis revealed that the sol-gel transition temperature increased with EGCG concentration, and the network cross-linking density gradually rose during cooling. Both deformation resistance and gel strength exhibited a non-monotonic dependence on EGCG concentration, peaking at 0.4% (w/v) with a minimum deformation strain of 0.50% and a maximum gel strength of 193.69 g. Further increases in EGCG concentration promoted excessive molecular aggregation, which ultimately led to precipitation. This trend was further confirmed by cryo-SEM observations. Hydrogen bonding and hydrophobic interactions were identified as the critical molecular forces driving gelation. In conclusion, the structural properties of TSP gels can be precisely tailored by adjusting EGCG concentration. These findings establish a theoretical foundation for further applications of TSP.

Ginger (Zingiber officinale Roscoe) is a well-known functional food rich in bioactive compounds with potent antioxidant properties. Probiotics are live microorganisms that exert beneficial effects on health and are widely used in fermented foods such as kimchi and yogurt. However, the impact of probiotic fermentation on the antioxidant capacity of ginger juice remains insufficiently studied. This study systematically investigated the effects of Lactiplantibacillus plantarum AR72 and AR307 fermentation on the antioxidant profile and sensory characteristics of ginger juice using GC-MS and LC-MS analyses. The results showed that fermentation improved the sensory properties of ginger juice by producing new flavour compounds, such as fruity esters, and retaining beneficial terpenes. AR 72 fermentation preserves the antioxidant capacity of natural ginger juice, which may be related to its gingerol content. We believe L. plantarum AR72 can biotransform gingerol compounds (10-gingerol, 4-gingerol, 8-gingerol, 6-shogaol and gingerdione), endowing its fermentation products with excellent antioxidant properties.

This study aims to optimize the radio frequency (RF) pasteurization process for thermosensitive fruit and vegetable pulps by investigating key factors that influence the heating performance of a folded pipeline RF heating system, using passion fruit pulp as a model. To achieve this, a folded conveying pipe system was designed to optimize the heating process. The effects of varying conductivity, viscosity, volume flow rate, and electrode gap on the RF heating rate and temperature during the isothermal stage of passion fruit pulp were investigated. The results showed that increasing the salt content (0.1 %-0.3 %) improved the heating rate of the passion fruit pulp. When the salt content exceeded 0.3 %, the temperature during the isothermal stage remained essentially unchanged. Extreme viscosities were found to reduce the temperature during the isothermal stage, while increased flow rate and decreased electrode gap contributed to more efficient heating. The findings demonstrate that the folded conveyance pipeline setup can enhance RF heating for potential large-scale industrial applications, offering an effective method for pasteurizing viscous acidic foods.

The eps gene cluster (20 genes, LC2W_2170-LC2W_2189) is responsible for exopolysaccharides (EPS) biosynthesis in Lacticaseibacillus casei LC2W, but its transcriptional regulatory mechanism remains unclear. Catabolite control protein (CcpA) and pur operon repressor (PurR) were identified as pivotal regulators to modulate EPS biosynthesis through DNA affinity pull-down assay. Electrophoretic mobility shift assay (EMSA) revealed that CcpA and PurR both bound two eps promoters P2169-2170 and P2189-2190. Overexpression of ccpA significantly downregulated the expression of LC2W_2170, LC2W_2171, and LC2W_2172, resulting in an 18 % decrease in the EPS titer to 122.27 mg/L. Conversely, purR knockout led to an obvious reduction in the transcription levels of LC2W_2187, LC2W_2188, and LC2W_2189, resulting in a decreased EPS titer to 123.77 mg/L. Combining EMSA and Regprecise prediction suggested two putative CcpA-binding sites, motif-C1 (GTCAAATCGTTTTTTG) and motif-C2 (TTGTTAACGATTTGCA), within the promoter P2169-2170, and the sole putative PurR-binding site, motif-P1 (GCAATGCAACTTT), on promoter P2189-2190. To our knowledge, it is the first time to uncover the regulatory role of PurR in EPS biosynthesis. In summary, CcpA and PurR respectively function as transcriptional repressor and activator to regulate EPS biosynthesis, which expand the understanding of EPS regulatory mechanism in L. casei.

This study investigated the effectiveness of radio frequency combined with hot water (RFW) pasteurization in improving the quality of fresh-cut Chaenomeles sinensis slices (CSS), in comparison with conventional hot water (HW) pasteurization. The results demonstrated that RFW treatment significantly preserved both the visual appearance and nutritional quality of CSS. Specifically, RFW-treated samples exhibited a significantly lower total color difference (ΔE* = 3.47) compared to HW-treated ones (ΔE* = 13.52) and retained higher firmness. The microstructure of CSS was better preserved under RFW conditions, with minimal cell wall damage observed at a 100 mm electrode gap. RFW treatment retained up to 90.5

The current standard for quantitative detection of probiotics by plate counting method (PCM) has significant drawbacks, including high variability and the inability to differentiate specific strain types in mixed microorganisms. In this work, a real-time quantitative reverse transcription PCR (RT-qPCR) method was developed to quantitatively detect Bifidobacterium animalis. Comparative genomic analysis revealed significant differences in collinearity among various Bifidobacterium species and identified five locally co-linear blocks (LCBs) potentially containing unique species-specific genes. Among five pairs of primers designed targeting these low-collinearity genomic regions, only the csp (cell surface protein) primer pair showed good specificity for B. animalis and not for other species. The csp-based RT-qPCR method (csp method) successfully detected B. animalis, with a low limit of detection (LOD) of 7.2 × 101 CFU/mL and a relative standard deviation (RSD) of 1.08 % compared to PCM. We conducted applicability tests of the csp method in dairy products containing multiple strains spiked with the same amount of B. animalis. Viable counts of B. animalis determined by the csp method showed no significant difference between skimmed milk and fermented milk samples, while viable counts obtained by PCM and the reported recA method were significantly higher than those from the csp method. Therefore, our developed csp method shows potential as an alternative to PCM for accurate detection of B. animalis in complex food matrices containing various microorganisms.

Post-harvest diseases pose a considerable threat to food safety and quality, and there is an urgent need for strong strategies to prevent and control them. In order to manage postharvest diseases of fruits and vegetables more efficiently, this review first describes various biocontrol agents (BCAs), including bacterial, fungal, and viral entities, and their basic principles in biocontrol. It then discusses the role of nontraditional chemical approaches, such as chemoinducers, plant extracts, essential oils, microbial metabolites, volatile compounds, and nanotechnology-based approaches, in postharvest diseases of fruits and vegetables. In addition, how nontraditional chemical methods can be utilized to enhance the effectiveness of BCAs is highlighted. The combination of nontraditional chemical methods and BCAs provides an innovative and effective strategy for preventing and controlling postharvest diseases. By utilizing the synergistic effects of various BCAs and nontraditional chemical methods, researchers have made significant progress in disease management. Notably, nanotechnology offers promising new avenues for the preparation and delivery of BCAs. Prospects for this research include the development of complex BCAs, international collaboration in the field of sustainable agriculture, and addressing regulatory challenges.

Docynia delavayi (Franch.) Schneid is rich in polyphenols; however, its functions remain unclear. In this study, we identified and characterized the key constituents of D. delavayi fruit polyphenols (DDP), validated their anti-inflammatory effects, and provided insights into their underlying mechanisms of action. UPLC-MS/MS was used to quantify the major phenolic compounds in DDP, including glycitin, procyanidin B2, vitexin, myricitrin, astilbin, chlorogenic acid, phlorizin, (-)-epicatechin, naringenin-7-O-glucoside, taxifolin-7-O-rhamnoside, rhoifolin, methylnissolin-3-O-glucoside, and scutellarein. In the dextran sulfate sodium-induced colitis mouse model, DDP significantly improved colon length and the disease activity index. It also reduced the expression of inflammatory cytokines, including interleukin (IL)-1β, IL-6, and tumor necrosis factor-α. Metagenomic analysis revealed that DDP increased gut microbiota diversity, particularly enriching species capable of producing short-chain fatty acids (SCFAs), such as Lawsonibacter and Ruminiclostridium. Metabolomic data further demonstrated the upregulation of SCFA-associated pathways, such as glycolysis and pyruvate metabolism, with elevated colonic acetate, propionate, and butyrate levels corroborating these findings. Multi-omics analysis linked SCFAs to reduced inflammation. Collectively, these findings suggest that SCFAs play a pivotal role in the anti-inflammatory effects of DDP by modulating the gut microbiota to enhance SCFA biosynthesis. These findings demonstrate that SCFAs serve as critical mediators of the anti-inflammatory properties of DDP, highlighting their considerable potential as natural therapeutic agents for intestinal inflammation.

The exopolysaccharide (EPS) from Streptococcus thermophilus was typically viscous. However, the relationship between viscosity and molecular parameters of EPS has not been studied systematically. This study selected five S. thermophilus with low genome sequence identity for EPS production (NEPS1, NEPS3, NEPS4, NEPS7 and NEPS12), and aimed to investigate the chemical components, molecular and rheological properties of EPSs, in order to gain insight into their intrinsic relationships. The monosaccharide composition of EPSs was mainly identified as galactosamine, galactose, glucose and mannose with different proportions. Their molecular weights were in the range of 6.04 x 10(4)-7.19 x 10(5) Da. EPSs exhibited different conformations in solution. NEPS3 and NEPS4 were rigid rods, while NEPS1 and NEPS7 were random coils. NEPS12 tended to be spherical. The apparent viscosity of EPS solutions was in the order of NEPS12 > NEPS1 > NEPS7 > NEPS4 > NEPS3. The correlation analysis demonstrated that viscosity was positively correlated with yield, molecular weight and galactose content of EPSs, while negatively correlated with the conformation parameter alpha. These findings are of significance for understanding the relationship between molecular characteristics and the viscosity of EPS.

Hyperuricemia (HUA) is a metabolic disorder in which the homeostasis of uric acid (UA) production and excretion in the body is dysregulated, resulting in elevated serum UA. At present, the traditional clinical drug treatment methods have certain limitations. Probiotics have great potential to alleviate metabolic diseases. Here, we screened probiotics that inhibit UA production and evaluated the potential preventive effects of lactobacilli in HUA mice. Through in vitro experiments, we screened Lactiplantibacillus plantarum AR237 and Lactiplantibacillus plantarum AR342 for the best inhibition of xanthine oxidase (XOD), with UA production rates of 46.65 % and 44.83 %, respectively. Through animal experiments, we found that L. plantarum AR342 significantly reduced serum UA levels in HUA mice by inhibiting the activities of XOD and purine nucleoside phosphorylase (PNP) in the liver, and modulating urate reabsorption transporter proteins (URAT1 and GLUT9) and urate secretory proteins (ABCG2 and OAT1) in mice. Moreover, supplementation of L. plantarum AR342 also ameliorated the renal fibrosis, reduced the levels of the inflammation factors IL-1 beta and TNF-alpha, and regulated the gut microbiota affected by hyperuricemia. Therefore, L. plantarum AR342 strain effectively lowers UA levels in mice and may serve as a valuable adjunctive therapy for treating hyperuricemia.