Hyperuricemia, a diet-related metabolic disorder, is primarily managed by targeting xanthine oxidase (XOD), the central enzyme responsible for uric acid production. Conventional screening of natural XOD inhibitors often struggles to deconvolute complex food-derived metabolomes. Here, we establish an integrated framework coupling data-driven feature-based molecular networking (FBMN) with AI-assisted ColabFold structural modeling for the rapid discovery of XOD-inhibitory flavonoids. Applied to the edible plant Gnaphalium affine D. Don, this approach enabled the high-resolution annotation of 65 flavonoids, including 56 previously unreported in this species. Kaempferol 3,4'-diglucoside emerged as the most potent candidate, exhibiting strong structural complementarity to the XOD catalytic center (docking interaction energy = -68.1 kcal mol-1) and potent in vitro inhibitory activity (IC50 = 14.1 ± 0.8 μM). Structural analysis further revealed a multimodal binding mechanism, in which di-glycosylation enhances binding stability and affinity, providing new insights into the structure-activity relationships of flavonoids. Beyond validating G. affine as a functional dietary source, this study offers a scalable, data-driven strategy for the prioritization of potential candidates that may inform the future development of mechanism-oriented functional food ingredients from complex food matrices.

The flavor and scent of Chinese Baijiu are closely linked to the quantity of fatty acid ethyl esters, and their generation is closely associated with Baijiu brewing yeast, most notably ethyl acetate (EA) and ethyl hexanoate (EH). At present, however, the specific mechanism of EA and EH produced by Wickerhamomyces anomalus under ethanol stress during the brewing of Baijiu remains unclear. Our study findings revealed that ethanol stress inhibited the generation of precursor substances (pyruvate and acetyl-CoA) in the fatty acid ethyl ester biosynthesis pathway of W. anomalus NCU003. The high level of EA produced in the fatty acid ethyl ester biosynthesis pathway was associated with the enhanced expressions of ATF1 and EAT1 and the increased activity of C2 esterase under 3% and 6% ethanol stress. The lower EA content was related to the high expression of IAH1 and low activity of C2 esterase under 9% ethanol stress. We also found that the expression of ACC, FAS1, FAS2, EHT1, and EEB1 was up-regulated, which may promote the synthesis of EH under ethanol stress, whereas the activity of C6 esterase may have no effect on the synthesis of EH. Our study results indicated that the above genes and C2 esterase can be modulated in W. anomalus NCU003 under ethanol stress, thus promoting the synthesis of fatty acid ethyl esters during the brewing of Baijiu.

Bioactive peptides are emerging as dietary modulators of hyperuricemia (HUA), yet the role of molecular weight in determining the efficacy of soybean peptides (SPs) remains unclear. This study evaluated the effects of different molecular weight SPs on HUA mice. Low-molecular-weight soybean peptides (LMW-SPs, <1 kDa and 1-3 kDa) exhibited superior uric acid-lowering effects, associated with stronger xanthine oxidase (XOD) inhibition. Six potential novel XOD-inhibiting peptides (FE, FPK, WK, PFK, GRYDDFF, and GRFESFF) were identified through virtual screening. Molecular docking analysis predicted that LMW-derived peptides interacted with the XOD active site through hydrogen bonds, π–π stacking, and hydrophobic interactions, suggesting their potential inhibitory effects on XOD activity. In vivo, LMW-SPs alleviated hepatic oxidative stress and renal injury while modulating gut microbiota and increasing short-chain fatty acid production. Serum metabolomics revealed that LMW-SPs altered tryptophan metabolism, characterized by decreased kynurenine pathway intermediates (e.g., L-formylkynurenine) and increased indole-related metabolites and serotonin, suggesting a metabolic shift toward microbiota-associated pathways. Overall, LMW-SPs alleviated HUA, and this effect was associated with reduced UA production and alterations in microbiota-associated metabolic profiles. These findings support the development of LMW-SPs as functional food ingredients for the nutritional management of HUA.

Hyperuricemia (HUA) is mainly caused by sustained disturbances in purine metabolism. Although both iridoids and vinegar have been reported to exert anti-hyperuricemic effects, no product combining iridoid-rich ingredients with aromatic vinegar has yet been investigated. In this study, the urate-lowering effects and underlying mechanisms of a combined preparation of iridoids from Gardenia jasminoides Ellis and Zhenjiang aromatic vinegar were evaluated in a rat model of HUA. Both Gardenia jasminoides extract (GET) and its aromatic vinegar formulations (GETV) reduced serum uric acid, creatinine, and urea nitrogen levels, inhibited serum and hepatic xanthine oxidase (XOD) activity, and improved hepatic antioxidant status. GETV showed stronger effects than GET, and the ethanol extract aromatic vinegar group (GEEV) produced the most pronounced overall response. In addition, GET and GETV modulated gut microbiota composition and increased the levels of short-chain fatty acids (SCFAs), especially acetic, propionic, butyric, and valeric acids. These results suggest that GETV exerts multi-target protective effects against HUA and may provide a basis for developing a functional food ingredient for HUA management.

Tannic acid can inhibit Saccharomyces cerevisiae metabolism and cellular integrity during myrtle wine fermentation. Proline has been shown to significantly mitigate the stress effects of tannic acid on the S. cerevisiae. This study aimed to investigate the effects of proline on the volatile profile and sensory properties of tannic acid-rich myrtle wine. The results indicated that proline significantly increased the contents of ethanol, organic acids, and phenolic compounds in myrtle wine. GC-MS analysis showed a 15.8% increase in total VOCs in the proline-treated group (PG) compared with the control group (CG), with rOAV analysis identifying isoamyl acetate, ethyl isovalerate, ethyl octanoate, and phenylethyl acetate as potential aroma-active compounds contributing to fruity and floral characteristics. E-nose showed that the response values of W5S, W1S, W2S, W2W, and W3S sensors in PG were increased by 76.2%, 16.2%, 96.4%, 41.25%, and 9.8% compared with CG, respectively. Ultimately, sensory analysis revealed that proline substantially improved the overall sensory quality of myrtle wine. These findings provide valuable theoretical guidance for enhancing the quality of myrtle wine.

BACKGROUND:Geniposide (GE) exhibits diverse biological activities, but its poor stability and low bioavailability limit its applications. Combining GE with proteins can improve its stability. Heat-treated soybean protein isolate (HSPI) is widely used to transport bioactive substances due to its loading capacity. This study investigated the structural and functional changes in HSPI induced by its interaction with GE, as well as the resulting effects on GE's stability and bioavailability. RESULTS:Results showed that GE bonded to CN, CO and NH groups in HSPI via hydrogen bonding, altering the protein's secondary structure. The resulting GE-HSPI complexes exhibited superior foaming capacity, thermal stability, storage stability and ionic stability compared to free GE. In pharmacokinetic studies, animals fed with GE-HSPI complexes exhibited higher plasma GE concentration than those given GE solution alone. Ultimately, the oral bioavailability of GE in GE-HSPI complexes was around twofold higher than that of the GE solution, with GE and 80 °C-treated SPI complexes achieving the highest bioavailability (7.90%). CONCLUSION:These findings highlight the potential use of GE-HSPI complexes as an effective strategy to enhance GE bioavailability. They also pave the way for further research into gardenia-derived applications in functional foods or pharmaceuticals. © 2025 Society of Chemical Industry.

Hyperuricemia is a metabolic disease caused by excessive production of uric acid or abnormal excretion of uric acid. Although most of the uric acid is excreted in the kidneys, the elimination of uric acid in the intestines still plays an important role. 3,5-dicaffeoylquinic acid (3,5-diCQA) is widely found in Chrysanthemum and Artemisia species, where it inhibits the activity of xanthine oxidase (XOD), a key enzyme in uric acid production. Therefore, a Caco-2 cell model was utilized to explore the mechanisms of 3,5-diCQA affecting uric acid excretion under high uric acid conditions, focusing on aspects such as intestinal uric acid transport, the intestinal barrier, and the MAPK signaling pathway. The results showed that 3,5-diCQA could reduce the oxidative stress and apoptosis induced by high uric acid, repair the intestinal barrier, upregulate the expression of ABCG2 and MRP4, promote the excretion of uric acid and inhibit the activation of MAPK signaling pathway. In addition, 3,5-diCQA could also regulate the expression of ABCG2 and MRP4 via the MAPK signaling pathway. These findings provide scientific evidence for dietary recommendations for individuals with hyperuricemia, suggesting that foods or supplements containing 3,5-diCQA may help manage uric acid levels.

Ginger (Zingiber officinale Roscoe), holds significant potential for utilization due to the volatile organic compounds (VOCs) naturally present in its processing by product, ginger peel. This study systematically analyzed the characteristics of VOCs in ginger flesh and ginger peel before and after drying treatment and evaluated their aroma contributions by HS-SPME-GC-MS and HS-GC-IMS. A total of 93 VOCs were identified by GC-MS. Drying significantly elevated the content of VOCs, especially the concentration of zingiberene, (3-sesquiphellandrene, and citral, with the alkenes content in dried ginger peel reaching 1212.92 mu g/g. Also, the analysis results of the odor activity value (OAV) showed that (3-selinene, (3-sesquiphellandrene, and (3-myrcene, were the key components contributing to the spicy and fruity aroma in dried ginger peel. Consistently, GC-IMS detected and identified 82 VOCs, and through fingerprinting and partial least squares discriminant analysis (PLS-DA), the volatile differences between ginger flesh and peel were clarified. Furthermore, KEGG enrichment analysis indicated that the monoterpenoid and terpenoid biosynthesis pathways were the main sources of the differential VOCs. Collectively, this study revealed the potential of ginger peel in flavor and pharmacological activity, providing a theoretical basis for the resource utilization and processing technology optimization of ginger peel.

Tannic acid has a significant inhibitory effect on the growth and fermentation of Saccharomyces cerevisiae, which in turn affects the quality of fruit wine. Proline is an amino acid that can effectively alleviate stress in S. cerevisiae under environmental stress conditions. This study aimed to evaluate the effects of proline on the fermentation characteristics, cell structure, and gene expression of S. cerevisiae NCUF309.5 under tannic acid stress. The results showed that the growth and ethanol production of S. cerevisiae NCUF309.5 treated with 500 mg/L proline increased by 30 % and 27.87 %, respectively. Additionally, the relative conductivity of the cell membrane of S. cerevisiae NCUF309.5 was significantly reduced (P < 0.05), and the non-specific leakage of macromolecular substances, such as proteins and polysaccharides, was decreased. Transcriptomic analysis revealed that proline upregulated the expression of glycolysis-related genes, thereby increasing ATP production. The upregulation of ribosomal pathway genes helped maintain the stability of protein synthesis and regulate intracellular metabolic balance. Additionally, the up-regulation of ERG1 and ECM22 genes promoted ergosterol synthesis, which in turn maintained the normal physiological function of the S. cerevisiae cell membrane. This research enriches the strategies for producing high-quality fruit wines made from fruits containing high tannic acid, such as grapes and myrtle.

Hyperuricemia (HUA) is the biochemical basis for gout and may be linked to kidney and hepatic failure. Compared with clinical drugs with side effects, dietary intervention for hyperuricemia has fewer side effects and a wide range of sources, which has become a new research hotspot. Gnaphalium affine D. Don, a traditional health vegetable with physiological activities such as anti-inflammatory, antioxidant, and anti-obesity, has been used to make functional yogurt. However, the mitigative effects of Gnaphalium affine extract (GAE) on hyperuricemia-induced liver and kidney injury, as well as the dysbiosis of the gut microbiota, remain to be clarified.In this research, combining untargeted metabolomics with network pharmacology results confirmed that metabolites enriched in the ethyl acetate extract from the ethanol extract of Gnaphalium affine (EAF) shared more common targets with hyperuricemia than the ethanol extract (EEF) of Gnaphalium affine and its water-saturated n-butanol extracts (NBF). This suggests that EAF has the highest uric acid-lowering potential among the three components. In vivo experiments also showed that EAF could significantly reduce uric acid production and alleviate liver oxidative stress and kidney injury compared with EEF and NBF. In addition, EEF, NBF, and EAF were all capable of regulating gut microbiota imbalances and enhancing intestinal short-chain fatty acid levels in hyperuricemic rats, with the latter showing superior results. Collectively, our findings indicate that EAF is a promising candidate for developing functional foods to address HUA.

The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the flavor and quality of Baijiu. This study employed a combination of Atmospheric and room temperature plasma (ARTP) and Automatic high-throughput microbial microdroplet culture system (MMC) to screen S. cerevisiae capable of tolerating high concentrations of lactic acid. The results demonstrated that the growth rate, cell integrity, ethanol production capacity and volatile aroma components content of the three lactic acid-tolerant strains were significantly superior to original strain S. cerevisiae NCUF309.5 under the stress of 4% lactic acid concentration. Especially, the acid tolerance of S. cerevisiae NCUF309.5-44 obtained through ARTP treatment and adaptive laboratory evolution by MMC, which exhibited a 93.65% increase in OD value and a 2.29-fold increase in ethanol content after 24 h of 4% lactic acid stress, remained stable after 10 consecutive sub-cultures. Besides, the content of volatile compounds increased 60.69%. In summary, this paper provided a novel screening strategy for lactic acid-tolerant S. cerevisiae and established a foundation for the selection and breeding of microorganisms used in solid-state Baijiu fermentation.

During the solid-state brewing process of traditional Chinese Baijiu, lactic acid is the most abundant organic acid, which inhibits the growth and metabolism of Saccharomyces cerevisiae. To reveal the lactic acid tolerance mechanism of S. cerevisiae, the growth, metabolic performance, and antioxidant enzyme activity of S. cerevisiae NCUF309.5-44 and S. cerevisiae NCUF309.5 were measured under 4% (v/v) lactic acid stress. Additionally, whole-genome re-sequencing and transcriptomic analyses were performed to identify genetic variations and differentially expressed genes between the two strains under lactic acid stress. The results showed that, compared to the original strain, S. cerevisiae NCUF309.5-44 could adapt to the lactic acid stress faster, with a superior utilization rate of reducing sugar and a 6.43-fold higher ethanol production at 16 h. The strain primarily activated the GSH/GPx system, resulting in a 37.29% lower intracellular ROS content. A total of 1087 SNPs and 698 InDels were found between the strains, with 384 genes significantly upregulated and 254 genes downregulated in the S. cerevisiae NCUF309.5-44 under lactic acid stress. S. cerevisiae NCUF309.5-44 responded to lactic acid stress by activating the pheromone response pathway and the cell wall integrity pathway. Meanwhile, the capacity of strains to maintain the cell membrane and proton extrusion was strengthened. Additionally, its glycolysis/gluconeogenesis metabolism was also enhanced. All these mechanisms collectively contributed to improving the lactic acid tolerance of S. cerevisiae NCUF309.5-44. These findings not only enhanced our understanding of lactic acid tolerance mechanisms of S. cerevisiae NCUF309.5-44 but also paved the way for the application of this strain in optimizing Baijiu production.

BACKGROUND:Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS:Compared with the blank group, the addition of LA and OA (10-50 g kg-1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg-1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg-1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION:Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.

In order to investigate the material basis of the uric acid-lowering activity of Gynura procumbens, G. procumbens extracts obtained by hot reflux extraction with different ethanol concentrations (0%, 30% and 70%) were evaluated for bioactive ingredients, xanthine oxidase (XOD) inhibitory activity and antioxidant activity. The extracts were analyzed and identified by non-targeted metabolomics. Meanwhile, the 30% and 70% ethanol extracts, which exhibited high XOD inhibitory activity, was evaluated for uric acid-lowering activity in a mouse model of hyperuricemia induced by hypoxanthine and potassium oxonate. The results showed that the XOD inhibitory activity of the extracts was significantly positively correlated with the total flavonoid and total organic acid contents (P < 0.05 and P < 0.01, respectively), and the superoxide anion scavenging capacity was significantly positively correlated with the total phenol content (P < 0.01). A total of 705 differential metabolites were detected by non-targeted metabolomics. In vitro experiments revealed that naringenin, 1,5-dicaffeoylquinic acid, α-linolenic acid, ferulic acid and diosmetin were the key contributors to the uric acid-lowering activity of G. procumbens. Both 30% and 70% ethanol extracts alleviated hyperuricemia by lowering serum uric acid and inhibiting XOD (P < 0.01), and alleviated hyperuricemia-induced oxidative liver damage. In this study, through in vivo and in vitro experiments, the uric acid lowering activity of G. procumbens was verified, and the basis of the uric acid lowering substance was discussed, which could provide a theoretical basis for the preparation of uric acid-lowering substances from G. procumbens and the development of functional foods with uric acid-lowering activity.

Simultaneous inoculation of non- Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E -nose combined with HS -SPME -GC -MS. The results showed a significant increase ( p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% ( p < 0.001), terpenes and others increased by 52.07% and 40.99% ( p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus -like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.

The pure fermentation with Saccharomyces cerevisiae leads to a limited type and content of volatile aroma compounds in blueberry wine. This study analyzed the effect of three non-Saccharomyces yeasts (Candida glabrata E4, Pichia anomala E1, and Wickerhamomyces anomalus E3) on the quality and flavor of blueberry wine by co-fermenting them with S. cerevisiae NCUF309.2 (the CS, PS, and WS groups, respectively). The results showed that co-fermentation reduced the peak concentration of S. cerevisiae NCUF309.2 or put off the peak time. The total phenol and total flavonoid contents were notably elevated in the PS group compared with S. cerevisiae NCUF309.2 pure fermentation (the S group); the volatile aroma compound contents in the CS group were the highest (1314.33 mu g/L), of which alcohols and esters contents increased by 60.29 % and 60.87 %, respectively. This study provides references for improving the quality and flavor of blueberry wine by selecting suitable non-Saccharomyces yeasts.

Laccase is a green catalyst that can efficiently catalyze phenolic pollutants, and its catalytic efficiency is closely related to the interaction between enzyme and substrates. To investigate the binding effects between enzyme and phenolic pollutants, phenol, p-chlorophenol, and bisphenol A were used as substrates in this study. We focused on the removal and catalytic mechanism of these pollutants in water using yellow laccase derived from Coriolopsis gallica. . The enzymatic catalytic products were characterized using Ultraviolet-Visible Absorption Spectroscopy (UV-Vis), Fourier Transform Infrared Spectroscopy (FTIR), and High-Resolution Mass Spectrometry (HRMS), and the catalytic mechanism of laccase on phenolic pollutants was further explored by molecular docking. Based on the structural characterization and molecular docking results, the possible polymerization pathways of these phenolic compounds were speculated. Laccase catalyzed phenol to produce phenolic hydroxyl radicals, their para-radicals, and ortho-radicals, which polymerized to form oligomers linked by benzene-oxygenbenzene and benzene-benzene. P-chlorophenol produced phenolic hydroxyl radicals and their ortho-radicals, polymerizing to form oligomers connected by benzene-oxygen-benzene or benzene-benzene. The C-C - C bond of the isopropyl group of bisphenol A broke to formed an intermediate product, which was further polymerized to formed a benzene-oxygen-benzene linked oligomer.

Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with the sensory properties of various alcoholic products. The Ehrlich and Harris pathways are the main pathways for yeast to produce phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products, whereas the specific changes of the Ehrlich and Harris pathways in Wickerhamomyces anomalus under ethanol stress are still unclear. In this study, W. anomalus NCU003 with a high capacity for aroma compound production was treated with ethanol stress at different concentrations (3%, v/v, 6%, v/v and 9%, v/v) to study the effects on the expression levels of genes and metabolite content in the Ehrlich and Harris pathways. The results found that ethanol stress inhibited the production of phenylethyl alcohol and isoamyl alcohol, and the content decreased with the increase of ethanol concentrations. In the meantime, the up-regulation of ARO1, CS, ARO8, Leu1, BAT2 and ilvs family genes in the Ehrlich and Harris pathways could lead to an increase in the synthesis of important precursor substances during the synthesis of phenylethyl alcohol and isoamyl alcohol. However, the significant down-regulation of ARO10, PDC, ADH1 and AHD2 genes was the main reason for the low production of phenylethyl alcohol and isoamyl alcohol. These results could provide a theoretical reference for the construction of genetic engineering strains of W. anomalus in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.

Expanding the utilization of bamboo shoots is extremely meaningful in China because of the high output every year. In this study, the bamboo shoot powder was used as a substrate to produce water-soluble dietary fiber (WSDF) by fermentation with a screened fungi strain Trichoderma dorotheae MLG23, and the prepared WSDF was utilized in the production of biscuits. The bamboo shoots and their residues, WSDF, and biscuits were analyzed on Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), scanning electron microscope (SEM), inductively coupled plasma mass spectrometry (ICP-MS), and texture analyzer. The results showed that the fungi exhibited a strong ability to express extracellular cellulase. The enzymatic activities of filter paper activity (FPA), cellobiohydrolase (CBH), and beta-glucosidase (BG) secreted by the strain showed the highest at 50 degrees C, reaching 0.13, 0.19, and 1.20 U/mL, respectively, and the highest enzymatic activity of endoglucanase (EG) with 0.37 U/mL was obtained at 60 degrees C. The highest WSDF yield of 45.97 wt% was obtained under the fermentation conditions of bamboo shoot loading 30 g/L, strain inoculum 1010 CFU/L, and fermentation time 4 d at 30 degrees C. The cellulose and hemicellulose in bamboo shoots were partially utilized by the fungi to produce WSDF. The main metal elements in WSDF were Mg, K, Ca, and Zn. The hardness, cohesion, chewiness, resilience, and adhesion of the biscuits showed a gradual decrease with the increase of WSDF addition in the range from 0 to 10 g per 100 g of low gluten flour. The incorporation of WSDF disrupted the network structure of the gluten, leading to the reduction of some textural properties and the change of microstructure. These results showed a potential utilization of bamboo shoot in production of WSDF and functional biscuits.