Plant polyphenols are prone to oxidative degradation, making their efficient extraction a longstanding technical challenge. In recent years, ultra-high-pressure technology has shown promising potential by applying uniform pressure to disrupt cell wall structures and enhance permeability. Compared with conventional methods, ultra-high-pressure enables the protective extraction of heat-sensitive compounds under lower temperature and energy consumption conditions. However, its application is limited by the complexity of equipment and the need for precise process control. This review systematically summarizes recent advances in the application of ultra-high-pressure for polyphenol extraction. The underlying mechanism is highlighted, in which high pressure facilitates polyphenol release by modulating intermolecular interactions and microstructures. Key equipment components and major process parameters are also discussed, with many reported studies identify pressures around 400 to 600 MPa and short holding times as favorable, although optimal conditions depend on matrix composition, solvent system, and target phenolic class. Furthermore, representative applications in the valorization of plant by-products are summarized, and potential synergistic strategies combining ultra-high-pressure with other extraction techniques are explored. Overall, ultra-high-pressure technology demonstrates significant advantages and promising prospects for the efficient extraction of plant polyphenols, providing valuable insights for future optimization and industrial application.

Understanding the nonlinear rheology of high-solids plant protein blends under extrusion-like conditions is essential for optimizing extrusion texturization and designing meat analogues. In this study, a closed cavity rheometer (CCR) was employed to investigate the large amplitude oscillatory shear behavior of soy protein isolate (SPI) blended with gliadin (Gli) and glutenin (Glu) at different Gli/Glu ratios, total protein contents and temperatures. Texture and strain-dependent energy dissipation ratio (phi) maps were used to visualize the textural and viscoelastic behavior of the blends. At 30 degrees C, the SPI-Glu blend was tougher and more elastic than the SPI-Gli blend, and increasing the Gli/Glu ratio shifted the texture from tough to mushy. During heating, the protein networks were strengthened and the blends became more rubbery and tough. This effect was most pronounced for the SPI-Gli blend, which showed the largest increases in crossover strain and stress and the greatest decrease in phi. After heating and cooling to 30 degrees C, all blends became slightly tougher and stronger. At this stage, the 50/ 25/25 SPI-Gli-Glu blend displayed a synergistic effect between Glu and Gli, with the lowest phi and highest deformability at large strain amplitudes. Overall, elevated temperatures of 120 degrees C and 140 degrees C slightly increased elasticity, whereas higher total protein contents of 40 wt% and 50 wt% promoted brittle behavior. These rheological results provide insight into the links between formulation, temperature and texture in high-solids soy-wheat protein blends, and may help guide processing strategies for extruded plant protein-based meat analogues.

Inflammatory bowel disease (IBD) is a group of chronic autoimmune diseases, including Crohn’s disease and ulcerative colitis. The incidence of IBD has been increasing in newly industrialized countries, whereas current conventional therapeutic medications are ineffective and have unavoidable side effects. In recent years, exosome-like nanoparticles (ELNs) isolated from natural dietary ingredients have played a positive role in the treatment of IBD. These vesicles can exert therapeutic effects on IBD through modulating inflammation-related cytokines, repairing the intestinal barrier, and regulating the intestinal microbiota. In this study, we outline the physiological functions and applications of plant-and animal-derived of ELNs in IBD. Particular emphasis is given to the therapeutic mechanism and efficacy of these ELNs Additionally, the modification of ELNs and loading bioactive compounds in ELNs for improved effects on IBD are discussed. Finally, the prospects and challenges of the dietary-derived ELNs are proposed.

Background The application of wheat bran (WBr) is constrained by the heterogeneous, cross-linked fiber matrix, which competes for water, disrupts gluten-network continuity, and impairs the texture of whole-wheat products. Microbial fermentation offers a targeted route to loosen cell-wall structures and redistribute fiber fractions. Although traditional fermented foods provide rich microbial reservoirs, the conversion into reproducible WBr starters remains limited by incomplete functional attribution and poor recovery of key populations. Scope and approach This review evaluates the structure–function relationships of WBr fiber fractions and summarizes fermentation-induced modifications achieved by monocultures and natural microbial communities. Microorganisms from traditional fermented ecosystems are assessed according to the contributions to matrix loosening, acidification, leavening, and community support. Recent advances in multi-omics analysis, cultivation strategies, and functional screening approaches are discussed for linking community-level characteristics with recoverable microorganisms and measurable WBr-modifying activities. Key findings and conclusions Structural remodeling of WBr, rather than soluble dietary fiber enrichment alone, determines the functional outcomes of fermentation. Functional microbial guilds associated with fiber modification, fermentation regulation, and product performance provide a basis for evaluating candidate microorganisms and developing starter consortia. Although traditional fermented-food microbiota represents valuable resources for designed consortia development, microbial combinations require validation under WBr-specific conditions to confirm functional compatibility, stability, safety, and product performance. This review highlights the transition from microbial resource discovery to function-oriented consortium development for improved WBr utilization.

Compound–target interaction (CTI) prediction plays a critical role in drug discovery and the functional study of food-derived bioactive compounds. However, traditional experimental methods for CTI identification are limited by high costs, long cycle times, and high false-positive rates, highlighting an urgent need for more efficient approaches. Machine learning (ML) has become a revolutionary tool to address these challenges. In this review, we focus on recent developments in ML-based CTI prediction. We first systematically outline the commonly used public databases and feature extraction methods for both compounds (molecular fingerprints) and proteins (sequence-derived features), followed by elaborating on four types of ML approaches, including classical supervised learning, matrix factorization, graph topology-based inference, and deep neural network frameworks. In particular, this review explores the emerging application of these computational approaches in identifying targets of food-derived bioactive compounds, underscoring its significant potential to advance functional food research. Moreover, we analyze key challenges, such as limited model interpretability, high data dependency, and insufficient multi-source information integration, and put forth future prospects to improve the prediction of food-derived CTIs, thereby facilitating their application in functional food research.

The effects of molecular interaction between heat-treated whey protein (WPI) and octenyl succinic anhydride modified starch (OSAS) on the structural, rheological, digestibility, and release properties of WPI-OSAS were investigated. Results revealed that the molecular interaction of WPI-OSAS had a positive influence on the degree of substitution, rough surface, storage modulus, loss modulus, tan delta, resistant starch content, encapsulation efficiency of curcumin, and controlled release of curcumin in simulated gastrointestinal conditions, but there was a negative effect on R1047/1022, equilibrium hydrolysis percentage, and kinetic constant. These effects were more evident in WPI-OSAS with WPI heat treatment temperature at 90 degrees C, caused by the stronger hydrophobic interaction between WPI and OSAS. The hydrophobic interaction of WPI-OSAS improved the rheology, anti-digestibility, encapsulation, and release properties of WPI-OSAS, which enriched the application of WPI-OSAS in functional foods.

Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in protein-rich foods. Their accumulation indicates spoilage and poses health risks. Traditional methods like high-performance liquid chromatography (HPLC) and gas chromatography (GC) are sensitive but time-consuming, limiting on-site use. Rapid technologies based on specific recognition molecules offer feasible alternatives for real-time monitoring. This review summarizes five categories of recognition elements: antibodies, aptamers, molecularly imprinted polymers (MIPs), enzymes, and peptides for BA detection in foods. These elements convert BA concentrations into optical, electrical, or colorimetric signals, establishing a complete biosensing chain. Integration with portable platforms (lateral flow assays (LFAs), microfluidic chips, smart labels, and smartphone devices) is also discussed. Recognition-element-based sensing enables high-selectivity and rapid monitoring of BAs in foods. Antibody/aptamer systems excel in specific histamine detection, enzyme platforms in rapid total amine assessment, and MIPs in chemical stability and matrix tolerance. Yet practical application is limited by poor selectivity for similar amines, matrix interference, insufficient real-food validation, and device standardization. Our future focus will be on AI-assisted design, multi-target arrays, smartphone quantification, and IoT-enabled freshness monitoring.

This study aimed to isolate and characterize cellulase-producing yeasts from six traditional fermented foods and evaluate their potential for modifying wheat bran through solid-state fermentation. A total of 28 isolates were obtained, from which five strains (SD-ZZ-3, HQ-CC-7, MQ-GZ-4, FT-XJ-1, and MQ-GZ-3) with high enzymatic index values were identified. Among the selected isolates, FT-XJ-1 strain displayed robust growth, the widest carbon utilization capacity and the highest cellulase activity in liquid culture. Moreover, the solid-state fermentation using each of the isolate inoculum induced significant changes in composition and structure of wheat bran, with noted reductions in insoluble dietary fiber and cellulose content. In particular, the bran sample fermented by FT-XJ-1 strain achieved the greatest cellulose reduction (-28.57 %) and decreased crystallinity of cellulose, illustrating the outperformed modification effect on wheat bran. With whole genome sequencing for FT-XJ-1, genes encoding cellulolytic enzymes were annotated, further validating the cellulase degradation capacities. Collectively, strain FT-XJ-1 could effectively degrade cellulose and improve wheat bran structure, which can be potentially used as promising starter for whole wheat product processing.

Rice protein has excellent nutritional properties including low allergenicity, balanced amino acid composition, and mild flavor, but its poor solubility significantly limits its potential for high-value applications. This study investigated the interaction mechanism between dipotassium glycyrrhizinate (DG) and rice glutelin (RG) during pH cycling, with a focus on its role in improving RG solubility and modulating protein aggregation behavior. After co-assembly of RG and DG, the solubility of RG increased significantly from 5.81 % to 95.77 % under neutral conditions (pH 7.0), with a 35.76 % elevation in the absolute zeta potential value. Concurrently, the particle size decreased substantially from 4.03 mu m to 82.30 nm, along with a significant reduction in turbidity. The results indicated that co-assembly of DG and RG can effectively inhibit self-aggregation of protein, thereby enhancing its solubility. Multi-spectroscopy and molecular dynamics simulations revealed that hydrophobic interaction, electrostatic interaction and hydrogen bonding are the main driving forces behind DG-RG binding. Surface hydrophobicity (H0) and zeta potential results indicated that DG stabilized the structural unfolding of RG by binding to the hydrophobic region of the protein, thereby inhibiting further protein aggregation. Microscopic morphology observation provides further visual evidence that complexes of RG and DG dissociate micrometerscale aggregates into nanometer-scale spherical particles. In summary, this study presents a promising strategy for enhancing the solubility of RG, with significant implications for broadening the applications of rice protein and modifying insoluble plant-based proteins.

Soy protein, as a sustainable globular protein, self-assemble into soy protein amyloid fibrils (SAFs) rich in cross-beta structures under acidic heating conditions (pH 2.0, 85 degrees C), and exhibits exceptional functional properties. However, the extremely acidic environment for SAFs limits their applications in food pH range. This study utilized a dialysis strategy to adjust the SAFs hydrogel system to food pH range and investigated the effects of metal ions (Mg2+, Al3+, Zn2+ and Cu2+) on the SAFs hydrogel properties during dialysis. During the dialysis process, the deacidification of SAFs raised the pH from 2.0 to 4.5, inducing the aggregation of SAFs. The chelation of metal ions with the gel network further strengthened the gel network structure. Among them, Cu2+ has the strongest protein-chelating capacity and higher charge density, resulting in SAFs-Cu2+ hydrogels displaying optimal hydrogel properties, with the 10-fold higher viscosity and 60.54 % increased antioxidant activity compared to the SAFs-H2O. This study provides insights into enhancing the hydrogel properties of SAFs and improving the acidic environment by using the metal ion-mediated alkaline dialysis strategy.

Functional food-derived peptides with α-glucosidase inhibitory activity exhibit great potential for dietary management of type 2 diabetes (T2DM), especially given the growing demand for non-pharmaceutical interventions against this global epidemic. Dual-protein composite peptides were prepared from soy protein and casein under optimized enzymatic hydrolysis conditions, yielding <5 kDa fractions (fractionated soy-casein composite peptides, FSCPs) with α-glucosidase inhibitory activity (IC₅₀ = 0.78 ± 0.15 mg/mL). Enzyme kinetic analyses verified competitive binding to the α-glucosidase active site. Molecular docking demonstrated that peptide binding to α-glucosidase was mediated by hydrogen bonds and salt bridges with key catalytic residues. Furthermore, the inhibitory activity of these peptides was validated via the synthesis of IH-11 and IV-9. In the Caco-2 cell model, FSCPs significantly inhibited glucose transport while enhancing α-glucosidase inhibitory activity. Furthermore, this dual bioactivity was corroborated by in vivo experiments, in which oral administration of FSCPs to mice reduced postprandial glycemia in a dose-dependent manner. Efficacy was further validated via randomized, double-blind human trials, which exhibited a marked reduction in postprandial blood glucose levels. This study established an integrated approach for generating dual-protein composite peptides with enhanced α-glucosidase inhibitory activity. This study employed a comprehensive validation framework, integrating in vitro assays to elucidate functional mechanisms, primarily α-glucosidase inhibition and glucose transport suppression, and in vivo assessments, including animal experiments and human trials, to verify physiological efficacy, with a focus on dose-dependent regulation of postprandial glycemia. The framework offers promising potential for non-pharmaceutical management of T2DM through targeted nutritional interventions.

Blackening of Allium chinense at 70-80 °C enhanced total acidity and reducing sugars, producing a pleasant sweet-sour flavor. Total phenolic content increased from 10.20 to 94.54 mg GAE/g at 75 °C, with enhanced antioxidant capacity (DPPH 66.73%, ABTS 90.59%, FRAP 113.40 μg AAE/g). Non-targeted metabolomics revealed marked reduction of γ-glutamyl-S-allyl-L-cysteine (GSAC) and related γ-glutamyl dipeptides, responsible for the characteristic pungency of fresh A. chinense, alongside upregulation of terpenoids, alkaloids, and flavonoids (2- to 5-fold). Blackening at 75 °C yielded optimal flavor, color, texture, and bioactivity, with 5-HMF accumulation (166 μg/g) within safe limits. This study provides insights into physicochemical and metabolic changes during blackening, offering a foundation for optimizing functional blackened A. chinense production.

As a major by-product yielded during Camellia oleifera oil pressing, Camellia oleifera seed cake (CSC) exhibits immense potential for high-value comprehensive utilization. In this study, we successfully isolated and purified a neutral polysaccharide (CP-1) from CSC, further elucidated its structural characteristics, and examined its in vitro biological functions. The purified fraction CP-1 had a purity of 93.62 ± 0.25% and a molecular weight of 37.58 kDa, with glucose and galactose as its monosaccharide components. After analysis of FT-IR, NMR spectra, and molecular structure, CP‑1 possessed a main chain consisting of →4)-β‑D‑Glcp‑(1→, where →4,6)-α‑D‑Glcp residues act as branching points along the backbone, and its side chains were composed of α‑D‑Galp moieties. CP-1 also exhibited good scavenging ability in a dose-dependent manner. At a concentration of 4 mg/mL, the DPPH·, hydroxyl, and superoxide anion radical scavenging activities, as well as the total antioxidant capacity, were 82.01 ± 0.97%, 70.33 ± 1.47%, 26.47 ± 2.48%, and 0.015 ± 0.005 U/g, respectively. This study identifies a new candidate natural antioxidant with certain potential for industrial development that has application prospects in human edible products and livestock feed formulations.

Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using Pleurotus pulmonarius on wheat bran. Solid-state fermentation of wheat bran (WB) using Pleurotus pulmonarius was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.

Alp1, a potent fibrinolytic enzyme from Cordyceps militaris CM03, was characterized and identified as an S8 family alkaline serine protease. Molecular simulations revealed that the pro-peptide enhances mature peptide flexibility, which is crucial for functional folding and catalytic accessibility. Furthermore, heterologous expression confirmed its role as an essential intramolecular chaperone. Alp1 exhibits optimal activity at 60 °C and pH 7-11, yielding an activity of 1779 U/mL. This activity is enhanced by Ca2+ and Mn2+, but inhibited by specific metal ions (Fe3+, Fe2+, Cu2+) and protease inhibitors (PMSF, TPCK). Alp1 directly degrades fibrin and all three fibrinogen chains (α, β, γ). In vitro and in vivo (rat thrombosis model) assays demonstrated its potent thrombolytic and anticoagulant properties, outperforming urokinase and matching streptokinase efficacy. Thus, Alp1 warrants further investigation as a potential candidate for next-generation thrombolytic applications and functional food development.

Ensuring the authenticity and quality of whole-grain products relies on the accurate analysis of key biomarkers such as alkylresorcinols (ARs). To address this need, this study develops a rapid and ultrasensitive molecularly imprinted fluorescence sensor (B-CDs@MIPs) for the detection of 5-heneicosylresorcinol (AR21), a primary AR homologue in wheat. The sensor was fabricated via a novel one-pot sol-gel strategy that integrates blue-emitting carbon dots (B-CDs) as the fluorescent reporter with an AR21-imprinted polymer layer. Fluorescence quenching occurs upon target rebinding, driven by a synergistic mechanism involving photoinduced electron transfer (PET) and ground-state complex formation, accompanied by a visible color change from deep to light blue under UV light. The sensor exhibited a wide linear detection range of 0.05-50 mu g & centerdot;mL(-1) and a low detection limit of 20 ng & centerdot;mL(-1) at 340 nm excitation. It also demonstrated high selectivity against structural analogs and matrix interferents. When applied to commercial whole-grain foods, it achieved recoveries of 97.36%-104.03% with RSDs < 4.0%, demonstrating high accuracy and practical utility. This work provides a cost-effective, sensitive, and field-adaptable platform for AR21 analysis, supporting improved quality control and nutritional assessment of whole-grain products.

The gut microbiota serves as a crucial mediator of host health, with its composition and function being profoundly shaped by dietary intake. Tryptophan (TRP), an essential amino acid, is metabolized by gut microorganisms into a diverse array of bioactive compounds that play pivotal roles in both physiological homeostasis and pathological processes. Consequently, dietary modulation of microbial TRP metabolism presents a promising avenue for precise nutritional interventions. This review explores the dual role of TRP metabolites in health and disease and systematically examines how various dietary bioactive ingredients regulate their microbial metabolism. We summarize current evidence on TRP-modulating dietary components, highlighting their health impacts and emerging applications in precision nutrition and microbiome-based therapies. Recent advances over the past decade reveal that dietary ingredients can directly or indirectly modulate gut health and related disorders by targeting TRP metabolic pathways. Key findings underscore the critical function of TRP metabolites in maintaining intestinal barrier integrity and their therapeutic potential in gut-related disorders. Furthermore, the emerging impact of food processing on TRP metabolism is discussed. Collectively, this evidence provides novel insights for future research and the strategic development of functional foods that harness the gut microbiota-TRP-metabolite axis. The article further discusses the optimisation of food processing techniques to enhance the in vivo bioavailability of indole derivatives and prebiotics. This provides a robust theoretical foundation and opens new avenues for future in-depth research in this field, ultimately aiming to facilitate the development of functional foods that target the gut microbiota-tryptophan-metabolite axis.

To investigate the roles of 6-methoxy-benzoxazolin-2-one (MBOA) and benzoxazolin-2-one (BOA) in the health-promoting effects of whole-grain foods, this study evaluated their in vitro antioxidant capacity and modulatory effects on gut microbiota. The results demonstrated that while MBOA and BOA exhibited dose-dependent antioxidant activity, their efficacy was inferior to that of ferulic acid. Compared to equivalent doses of ferulic acid, MBOA, BOA, and the mixture significantly enhanced microbial diversity in a dose-dependent manner, with the mixture showing optimal efficacy. At the phylum level, these compounds significantly reduced the relative abundances of Proteobacteria and Bacteroidetes while increasing those of Firmicutes and Actinobacteria. At the genus level, they markedly elevated the relative abundances of Bifidobacterium and reduced Escherichia, Prevotella, and Bacteroides. This study indicates that MBOA and BOA in whole grains possess substantial prebiotic potential.