Plant-based meat alternatives have attracted increasing attention due to their sustainability and health benefits. However, high-moisture extrusion technology for soy protein often faces limitations in precisely controlling fibrous structure and texture. In this work, dietary fiber extracted from Tremella fuciformis stems were investigated for their effects on the hierarchical structure and texture of high-moisture soy protein extrudates. Results demonstrated that incorporating 10 wt% dietary fiber increased extrudate springiness by 125.71% and the anisotropy index by 35.78%, indicating that the fiber promoted orderly protein assembly and enhanced the orientation of fibrous structures. Furthermore, dietary fiber promoted the conversion to β-sheet structures (from 44.80 ± 0.13% to 45.77 ± 0.21%), suggesting stable protein aggregate formation, and also improved the water distribution and rheology of the extrudate. This study provides a novel pathway for the resource utilization of edible fungi processing by-products and offers a theoretical foundation for the structural regulation of high-quality plant-based meat alternatives.

This study aimed to investigate the effect of steam-exploded insoluble dietary fiber from Flammulina velutipes root (SE-IDF) on blood lipids and liver protection. The insoluble dietary fiber was prepared using an enzymatic method, and its chemical composition and fundamental physicochemical properties were characterized. A hyperlipidemia model was established in C57BL/6J male mice (n=40) induced by high-fat diet feeding. Mice were randomly divided into five groups: Normal diet group (ND), high-fat diet group (HFD), and three SE-IDF treatment groups with low (SE-IDFL, 50 mg/kg), medium (SE-IDFM, 100 mg/kg), and high doses (SE-IDFH, 200 mg/kg). After 10 weeks of intervention, serum and hepatic levels of total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were measured. In addition, serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), lipopolysaccharide (LPS), and interleukin-6 (IL-6) were assessed. Hepatic oxidative stress markers, including total superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and malondialdehyde (MDA), were also determined. Hepatic steatosis and lipid distribution were assessed by hematoxylin-eosin (HE) and oil red O staining to evaluate pathological changes in liver tissue. The results indicated that the contents of cellulose, hemicellulose, and lignin in Flammulina velutipes root were significantly reduced by steam explosion treatment. Compared with IDF without steam explosion treatment, the oil holding capacity and cholesterol binding capacity of SE-IDF were obviously improved, resulting in good oil adsorption capacity. Animal experiments demonstrated that, compared with the HFD group, the SE-IDFH group significantly reduced serum and hepatic TC, TG, and LDL-C levels (P<0.05), and increased HDL-C levels (P<0.05). All SE-IDF treatment groups enhanced SOD and CAT activity as well as GSH levels, while decreasing MDA, LPS, and IL-6 concentrations, thereby alleviating inflammation and oxidative stress induced by a high-fat diet. SE-IDFM and SE-IDFH groups markedly improved liver histopathological structure, reduced hepatic lipid droplet area, vacuole formation, and inflammatory infiltration. These findings suggest that SE-IDF can effectively improve dyslipidemia in hyperlipidemic mice, reduce hepatic lipid accumulation, and exert hypolipidemic, hepatoprotective, and anti-fatty liver effects.

The incorporation of hydrocolloids to improve yogurt texture often introduces flavor interference or phase separation. Here, eco-friendly steam explosion (0.18 MPa, 21 s) was applied to modify Gracilariopsis lemaneiformis agar to overcome its inherent compatibility limitations with dairy matrices. Multiscale characterization revealed that steam explosion-induced molecular chain rearrangement and increased exposure of functional groups promoted the formation of a denser and more homogeneous composite gel network with casein micelles. Consequently, the incorporation of 0.10% (w/w) modified agar reduced the volume-surface mean particle diameter of yogurt from 16.72 mu m to 7.39 mu m, resulting in significant textural enhancement. The reinforced network effectively restricted moisture migration during 21 days of cold storage, evidenced by a 24.72% increase in water-holding capacity, a 15.97% improvement in freeze-thaw stability, and a 19.26% reduction in syneresis. Furthermore, enhanced probiotic viability was observed, a phenomenon correlated with the increased surface area and accessible monosaccharide content of the modified agar. Sensory evaluation confirmed the highest overall acceptability for yogurt containing 0.10% modified agar. These findings establish a clear link between steam explosion-induced structural modification of agar and the comprehensive improvement of yogurt quality, offering a sustainable and effective strategy for the development of clean-label, high-performance fermented dairy products.

Abstract Gastrointestinal digestion is indispensable for the utilization of bioactive macromolecules. Compared to static digestion models, dynamic digestion models more realistically simulate the physiological conditions of the gastrointestinal tract. In this study, the in vitro dynamic digestion system and fecal fermentation were used to systematically evaluate the digestive and fermentative properties ofSparassis crispa polysaccharide (SCP). During gastric digestion, the molecular weight of SCP decreased and its apparent structure became coarse and loose, thus indicating partial digestion of SCP. A slight increase in the molecular weight of SCP was observed after intestinal digestion. During fermentation, the glucose molar ratio of SCP decreased and xylose was released, thereby suggesting SCP utilization by the gut microbiota. According to 16S rRNA sequencing, SCP increased the abundance of beneficial bacteria, thereby promoting the production of short-chain fatty acids. Our results provide scientific evidence supporting SCP as a prebiotic with potential to promote gut health.

Dietary fiber-rich edible fungi are increasingly recognized for their potential to enhance the textural, sensory, and nutritional qualities of dough-based products. In this work, the effects of extrusion-modified Lentinula edodes stems (LESs) on the structural characteristics, physicochemical properties, and in vitro digestibility of wheat dough were investigated. The results showed that an appropriate addition level of extruded LESs (≤15%) facilitated the formation of a hydrated gel network, thereby retarding starch retrogradation in the dough matrix. In contrast, the incorporation of untreated LESs disrupted starch-involved interactions, impeding molecular assembly and the development of an ordered crystalline structure. Furthermore, low-moisture extrusion induced a substantial soluble fraction from LESs materials, which enhanced starch crystallization in the dough and reduced its digestibility. These findings reveal the potential of dietary fiber-rich edible fungi to enhance dough-based products and facilitate the development of innovative prebiotic functional foods.

This study aimed to evaluate the influence of steam explosion (SE) technology on the physicochemical, structural, and functional properties of Sparassis crispa polysaccharide (SCP). The results showed that SE could significantly increase the yield of SCP. Additionally, the particle size, molecular weight, and crystallinity of the SCP gradually decrease with the increasing SE pressure. SE changed the molar ratio of monosaccharides in SCP and disrupted its dense structure. However, the major functional groups of SCP were unaffected by SE. Thermogravimetric analysis indicated that the thermal stability of SCP was enhanced by SE. Furthermore, the physiochemical and structural changes induced by SE resulted in improved functional properties. Particularly at 1.2 MPa, SCP had better hydration properties, hypolipidemic, hypoglycemic, and antioxidant activities.

High-moisture extrusion is an effective technique for structuring plant proteins into fibrous meat analogs. This study investigated the regulatory mechanism of the Coprinus comatus by-products on soy protein isolate conformational rearrangement and physicochemical properties during high-moisture extrusion. At addition levels ≤20%, the by-products directed SPI molecular alignment and ordered aggregation, promoting β-sheet formation, enhancing fiber formation in the extrudates, and improving elasticity and chewiness. In contrast, additions ≥30% induced excessive phase separation and steric hindrance, disrupting the protein matrix continuity and causing disrupted fibrous structures, textural hardening, and discoloration. Mechanistic analysis demonstrated that the by-products facilitated the formation of ordered, stable fibrous structures by modulating system rheological behavior, inhibiting random protein aggregation, directing polypeptide chain assembly along the shear direction, and optimizing water distribution. This work provides a theoretical basis for the high-value utilization of Coprinus comatus by-products and the regulation of fibrous structures in plant-based protein products.

This study characterized low-molecular-weight fucoidan (Degradation Laminaria japonica fucoidan (DLJF)) and evaluated its protective effects against dextran sulfate sodium (DSS)-induced colitis. Structural characterization revealed that DLJF had a molecular weight of 40.64 kDa and was a fucose-rich sulfated heteropolysaccharide predominantly composed of sulfated α-L-Fucp residues, with minor α-D-Manp and α-D-Glcp units. DLJF administration markedly alleviated colitis and suppressed pro-inflammatory factors, possibly through the modulation of the Toll-like receptor 4/NF-κB pathway. It also improved intestinal barrier integrity by upregulating ZO-1 and occludin. Furthermore, DLJF was associated with alterations in gut microbiota composition, including increased relative abundances of Akkermansia muciniphila, Muribaculaceae, Bacteroides, and Alistipes, and elevated levels of short-chain fatty acids, including acetic, propionic, and butyric acids. Metabolomics analysis identified cholic acid, xanthine, inosine, and pantothenic acid as key metabolites following DLJF supplementation. Notably, DLJF attenuated DSS-induced brain inflammatory responses and was associated with partial improvement in colitis-associated behavioral abnormalities. These findings highlight DLJF as a potential functional food ingredient for colitis management.

This study addresses the challenge of precisely modulating the fibrous texture of plant proteins during extrusion by proposing a processing sequence-based sectional feeding strategy for dietary fiber. By separately introducing dietary fiber derived from Tremella fuciformis stem at different extrusion stages (feeding, hydration, mixing, and melting zones) during the high-moisture extrusion of soy protein isolate, the influence of addition timing on the multi-scale structures of the extrudates was systematically investigated. The results demonstrated that introducing dietary fiber at the front end of the mixing zone effectively induced the ordered assembly of proteins around it within the shear flow field, forming highly aligned and dense filamentous fibers, with its anisotropy index increased to 1.20 times compared with the traditional blending method under the highest torque (18.33 N m) and specific mechanical energy (339.79 kJ/kg). Meanwhile, this treatment significantly reduced the proportion of disordered structures in proteins, such as beta-turns and random coils. Furthermore, the enhanced interfacial non-covalent interactions (including hydrogen bonds, hydrophobic interactions, and ionic bonds) promote an increase in the modulus and viscosity of the system, renders the moisture distribution more uniform, and simultaneously improves the textural properties. This strategy breaks through the limitations of the random interference of dietary fiber with the protein network in traditional blending and provides a new theoretical basis for the high-value utilization of edible fungus by-products and the controllable structural construction of plantbased alternative proteins.

Modified lotus seed starch (LS) through enzymatic debranching (ED) and high hydrostatic pressure (HHP) treatment demonstrates enhanced microencapsulation performance for conjugated linoleic acid (CLA). This study systematically investigated the structural and functional modifications of LS under ED treatment (0-12 h) combined with HHP (300-600 MPa). ED treatment induced significant chain-length redistribution, increasing Achain (15.3% to 24.6%) and B1-chain (42.1% to 51.3%) proportions while decreasing B2 (23.4% to 15.1%) and B3 chains (19.2% to 9.0%). The modified starch (P-LS) exhibited 47.3% higher solubility with reduced swelling power (8.35 g/g) and adhesiveness (2.2 mm). Optimal microencapsulation efficiency (92.7%) and oxidative stability were achieved at 3-6 h ED combined with 300-600 MPa HHP. SEM characterization revealed HHPinduced formation of a porous network structure in P-LS-CLA microcapsules, accompanied by improved thermal stability (Delta H increased by 28.6%) compared to native starch. These findings establish the synergistic mechanism between enzyme modification and HHP processing for developing starch-based delivery systems, particularly highlighting HHP's potential for thermosensitive ingredient encapsulation in functional food applications.

This study examines the protective effects of Tremella fuciformis polysaccharides (TFPs) against blue light-induced aging using Drosophila as a model. Under 2500 lx blue light irradiation, TFPs significantly extended both median and maximum lifespan, with the maximum lifespan increasing by 21% (P < 0.01) and 20% (P < 0.05) in females and males, respectively. TFPs supplementation enhanced climbing ability and antioxidant capacity by elevating activities of SOD, CAT, and GST, as well as increasing GSH content, thereby markedly improving oxidative stress markers. In 15-day-old females exposed to blue light, MDA, H2O2, and ROS levels decreased by 35% (P < 0.01), 30% (P < 0.001), and 19% (P < 0.01), respectively, while total thiol content increased by 92% (P < 0.001). Furthermore, TFPs effectively reduced pigment accumulation in the eyes of 20-day-old females. TFPs treatment significantly upregulated the expression of antioxidant enzyme genes (SOD1, SOD2, and CAT) as well as Keap1 and Nrf2 genes (P < 0.05), enhanced intestinal autophagolysosomes formation, eliminated excessive ROS, and suppressed intestinal epithelial cell death. Metabolomic analysis identified a significant increase in 24 metabolites associated with delayed oxidative aging and a decrease in 12 metabolites linked to accelerated aging. These findings suggest that TFPs alleviate blue light-induced oxidative stress in Drosophila, providing mechanistic insights and theoretical support for their potential anti-aging effects against blue light exposure.

The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.

Agar obtained by traditional extraction and processing methods has limitations in its gel properties. This study used steam explosion (SE) technology to modify genus Gracilaria agar for the preparation of high-quality agar. The SE modification conditions were optimized by response surface methodology, and the gel strength of Gracilaria tenuistipitata (G.t) agar and Gracilaria lemaneiformis (G.l) agar were enhanced by 26.52% and 31.56%, respectively. The gel network structure of the agar became more compact and porous due to SE. Although SE did not change the crystal type of the agar, it decreased the crystallinity, which is crucial for its thermal decomposition properties. SE induced structural changes led to an improved physicochemical property. SE increased the 3,6-AG content and decreased the sulfate content of the agar, which significantly improved the gel strength. The whiteness and transparency of the agar were improved, which facilitated in its observation of colonies when used as a culture medium. These results revealed the potential applicability of SE modification to enhance the quality of agar.

The adverse effects of freezing wheat starch could be mitigated by effective cryoprotectants. In this study, the changes in starch endogenous composition, multiscale structures, and rheological properties were comprehensively evaluated under different freezing rates to investigate the effects of inulin with different degrees of polymerization on wheat starch. The results indicate that rapid freezing has been observed to enhance the short - range order of starch. The addition of inulin weakens the interactions between starch and water molecules during freezing, leading to a reduction in bound water content by up to 22.52%, effectively inhibiting starch retrogradation. This inhibitory effect was manifested in reductions of 5.34% in true density, 23.93% in porosity, 22.08% in particle size, and 62.50% in the proportion of damaged starch. It was also accompanied by a decrease in the structural orderliness of the frozen starch, with the area of microcrystalline regions reduced by 0.57% to 11.26%. Furthermore, inulin reduced the gelatinization temperature of frozen starch and significantly inhibited the recrystallization behavior of starch gels. As a result, the retrogradation viscosity decreased by 11.39% to 43.20%, leading to the formation of a weak gel network structure with controlled thixotropic properties (yield stress τ₀ ranging from 0.794 to 5.564 Pa). Overall, the efficacy of inulin as a cryoprotectant increased with its degree of polymerization. Inulin with a high degree of polymerization appears to directly crosslink with amylopectin chains, whereas inulin with a low degree primarily exerts a pronounced hydration and osmotic effect within starch granules. Correlation analysis further revealed that amylopectin plays a pivotal role in regulating the structure and properties of frozen starch. These findings provide robust scientific evidence for the development of high - quality frozen wheat starch products.

The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.

This study aims to reveal the protective mechanism of lotus seed starch-chlorogenic acid complexes (A-LS-CA) at different doses on chronic colitis and cognitive dysfunction induced by Dextran sulfate sodium. Here, A-LS-CA alleviated the pathological symptoms of mice chronic colitis in a dose-dependent manner, including improving the disease activity index, the colon length and tissue damage. It was remarkable that 2 g/kg A-LS-CA reduced the mRNA expressions and protein levels of TNF-α, IL-6, IL-1β, NF-κB and TLR4 of the colon tissue in DSS-induced chronic colitis mice. In addition, 2 g/kg A-LS-CA enhanced the level of ZO-1 and Claudin-1, which were 1.75 and 1.63 folds higher than that of the model group, respectively. In particular, A-LS-CA reshaped the gut microbiota of mice with chronic colitis and promoted the production of key metabolites, including short-chain fatty acids and tryptamine. Therefore, we speculated that A-LS-CA has a positive effect on gut microbiota and its metabolites, thereby alleviating behavioral disorders of mice with chronic colitis. In conclusion, these findings provide a research basis for starch-polyphenol complex to improve chronic colitis and cognitive dysfunction via gut-brain-axis balance.

This study was to investigate the fundamental composition and structure, hypoglycemic activity and fermentation characteristics of Porphyra haitanensis glycoprotein (PG) following in vitro simulate gastrointestinal digestion. After in vitro digestion, PG was degraded into peptides, amino acids, and reducing sugars, and the digested PG structure evolved into functional aggregates that were more favorable for regulating intestinal flora. Such aggregated structure might inhibit the accessibility of digestive enzymes and significantly enhanced its hypoglycemic activity. Compared with undigested PG, the inhibition rate of digested PG on alpha-amylase and alpha-glucosidase was increased by 4.70 % and 7.69 %, respectively (P < 0.05). Furthermore, digested PG enhanced the abundances of Lactobacillus and Bifidobacterium, etc., which was positive related with the increased secretion of butyric acid, thereby playing a role in regulating intestinal homeostasis and blood glucose homeostasis in the host. Our findings can offer novel perspectives on the regulation of the intestinal flora by glycoproteins during gastrointestinal digestion.

Natural agar's high viscosity and low solubility limit its high-value applications, while conventional modification methods struggle to precisely regulate its structure-function relationship. Therefore, this study aimed to employ an eco-friendly steam explosion (0.18 MPa, 21 s) for modifying Gracilariopsis lemaneiformis agar and to elucidate the underlying mechanism. Results demonstrated that steam explosion disrupted molecular chains and restructured the three-dimensional network, optimizing rheological properties: the hysteresis loop area of 1.0 % (w/v) modified agar decreased from 627.91 ± 8.21 to 582.62 ± 8.64, and the modulus increased by 25 %. During in vitro digestion, the improved fluidity accelerated gastric emptying, while the increased amorphous region enhanced enzymatic degradation. This led to a reduced molecular weight (from 170.26 ± 3.66 kDa to 141.57 ± 3.01 kDa) and higher monosaccharide release. This study elucidates the steam explosion-mediated "structure-rheology-digestion" mechanism, overcoming the limitations of previous unidimensional analyses and providing new insights for designing functional agar-based materials.

The effects of inulins (16 % w/w) with varying degrees of polymerization (DP) on the multi-scale structure and properties of wheat starch subjected to multiple freeze-thaw (FT) cycles were investigated. All three inulins mitigated mechanical damage to the starch granules caused by repeated FT cycles. The swelling and retrogradation of freeze-thaw treated starch (FTS) were effectively inhibited, whereas the shear resistance and degree of structural recovery (DSR) of the starch paste were enhanced. Specifically, inulins with moderate or low DP primarily competed with wheat starch for water via hydrogen bonding. High-degree polymerization inulin (HPI) exhibited the greatest retrogradation inhibition effect by forming a network structure to weaken the inter-double helices hydrogen bond and inhibit the formation of crystalline regions. These findings provide a theoretical basis for enhancing the application of inulin in frozen wheat starch-based food.