Nile tilapia skeletons were used to prepare low-salt fish sauce through enzymatic hydrolysis, and the effects of pulsed electric field (PEF)-assisted fermentation with Pediococcus pentosaceus on its physicochemical properties and metabolite profiles were investigated. The results revealed that PEF pretreatment significantly enhanced proteolysis, increasing total soluble nitrogen (0.61 g/100 mL) and amino acid nitrogen (AAN). Additionally, organic acid content was higher in the PEF-pretreated group compared to the untreated group, whereas the content of biogenic amines was significantly lower (tryptamine decreased by 88 %). Metabolomic analysis of the fish sauce not only identified 427 differentially expressed metabolites but also demonstrated that pulsed electric field (PEF) pretreatment synergized with Pediococcus pentosaceus fermentation to increase the abundance of short-chain fatty acids (SCFAs) and umami-enhancing nucleotides, including inosine monophosphate (IMP) and adenosine monophosphate (AMP). Overall, these findings expanded the applicability of pulsed electric field (PEF) technology and provided novel insights into the production of high-quality low-salt fish sauce.

This study investigated how starch crystal type governs naringin (NRG) interactions and its impact on alpha-amylase inhibition and starch digestibility. Three starches with distinct crystal structures were selected, including corn (A-type), potato (B-type), and pea (C-type). NRG exhibited dose-dependent alpha-amylase inhibition via static binding to the active pocket, as confirmed by molecular docking and fluorescence quenching. Complexation with NRG induced crystal type-dependent structural changes. B-type (potato) starch showed the highest complexation index and stronger interaction with NRG, accompanied by the greatest disruption of short-range ordered structure. Consequently, potato starch-NRG complexes displayed the highest increase in resistant starch content and the most sustained NRG release during simulated intestinal digestion. These findings demonstrate that starch crystal type critically determines NRG incorporation and subsequent digestion resistance, B-type starch showed greater potential for NRG incorporation and sustained release. This crystal-directed strategy provides a new paradigm for designing low-glycemic starch-based foods.

Gelatin is a natural biopolymer for biodegradable food packaging films, but its inherent hydrophilicity and unsatisfactory mechanical properties limit its application in packaging lipid-rich foods and edible oils. This study aimed to investigate the effects of cellulose I/Ⅱ nanocrystals (CNC-I, CNC-Ⅱ) and their lauric acid-modified derivatives (LCNC-I, LCNC-Ⅱ) on the physicochemical properties of gelatin-based films. The results showed that both CNCs and LCNCs were uniformly dispersed in the gelatin matrix. Compared with CNCs, the addition of LCNCs further increased the microstructural compactness, structural disorder, and disulfide bond content of gelatin-based films, and improved their hydrophobicity, mechanical properties, as well as UV, oxygen, and water vapor barrier properties. These improvements were attributed to the plasticizing effect of LCNCs, together with strengthened physical entanglement and interfacial compatibility between LCNCs and the gelatin matrix. Notably, 10% LCNC-I showed superior performance in reducing film solubility (25.51 ± 1.15%), prolonging dissolution time (1085.71 ± 31.16 s), and enhancing hydrophobicity (105.0 ± 1.3°). By contrast, 10% LCNC-Ⅱ exhibited greater potential in enhancing tensile strength (51.29 ± 0.79 MPa) and improving oxygen barrier properties. In camellia oil packaging and storage tests, compared with commercial films, gelatin-based films incorporated with 10% LCNCs effectively retarded oil oxidation and rancidity during storage; especially, films incorporated with LCNC-Ⅱ exhibited a slightly better protective effect. These findings demonstrate that LCNCs can serve as promising reinforcements to optimize the overall performance of gelatin films for food packaging.

This study investigated the improvement of gel properties in low-salt chicken breast mince and its underlying mechanism by adding different proportions of egg yolk (EY). Results showed that adding 1.0% EY significantly improved the textural properties of the low-salt chicken breast mince, the hardness increased from 900 to 1 059 g, and the springiness rose from 0.88 to 0.95. Meanwhile, the cooking loss decreased from 12.3% to 9.02%, and the water-holding capacity (WHC) increased from 60.67% to 82.67%. The relaxation peaks of immobilized water (T22) and free water (T23) both shifted toward lower relaxation time, which resulted in a dense microstructure and enhanced WHC, comparable to the positive control group. Further extraction of myofibrillar protein (MP) revealed that 1.0% EY addition significantly increased particle size and surface hydrophobicity while reducing free sulfhydryl content, the particle size increased from 44.29 to 96.63 u03BCm, the surface hydrophobicity rose from 151.9 to 164.20 u03BCg, and the free sulfhydryl content decreased from 18.99 to 15.14 u03BCmol/g, this was accompanied by a structural shift from u03B1-helix to u03B2-sheet and enhanced fluorescence intensity. Additionally, increased disulfide bond and hydrophobic interactions enhanced cross-linking between EY and MP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and laser confocal analysis confirmed protein aggregation, forming a compact gel network structure. This study elucidates the improvement of EY on the gel properties of low-salt minced meat and its mechanism of action, providing a theoretical basis for its application in low-salt minced meat products.

Hyperuricemia (HUA), a metabolic disorder characterized by elevated serum uric acid (UA) levels, is closely linked to various chronic diseases. Galangin (GAL), a natural polyphenol abundant in Alpinia officinarum and propolis, has been reported to alleviate HUA by inhibiting hepatic UA production and promoting renal UA excretion. However, its impact on intestinal UA elimination is poorly understood. This study investigated GAL's protective role in HUA mice, focusing on intestinal UA transport, inflammatory response, and barrier integrity. Our findings demonstrate that GAL suppressed xanthine oxidase activity in the serum, jejunum, and ileum, attenuated intestinal morphological damage and oxidative stress, and enhanced expression of ABCG2 and GLUT9 in the small intestine. GAL also upregulated the tight junction proteins Occludin and ZO-1 while inhibiting MAPK/NF-κB pathway in the intestine. Collectively, GAL ameliorates HUA by modulating intestinal UA metabolism and repairing intestinal injury, highlighting its potential as a nutraceutical for UA-lowering therapy.

The molecular structural characteristics of polysaccharides decisively influence their interactions with proteins. This study systematically investigated the mechanism by which the molecular weight (Mw) of fucoidan (FUC) affected its interaction with ovalbumin (OVA). The complexes were characterized using a multi-scale approach. Results indicated that the low Mw HUF fraction (2.43 & times; 104 Da), characterized by higher charge density and flexible chain conformation, formed the most stable complex with OVA at a 3:1 mass ratio, exhibiting the highest turbidity, smallest particle size, significantly enhanced surface hydrophobicity, and typical shear-thinning behavior. CLSM observations visually revealed differences in the microstructures of complexes formed by polysaccharides of varying Mw. FT-IR and fluorescence spectroscopy analysis indicated significant changes in the secondary and tertiary structures of OVA during complexation. ITC analysis confirmed that the binding process between OVA and HUF was enthalpy-driven, exhibiting the strongest binding affinity (Kd = 6.52 & times; 10-5 M). Molecular docking revealed that sulfate groups on FUC engaged key positive residues on OVA via salt bridges and hydrogen bonds. These findings elucidate Mw and charge density as decisive factors in protein-polysaccharide interactions, providing a foundation for designing functional composites in food and biomaterials.

The fishy odour negatively affects the quality and taste of tilapia, causing issues in the tilapia processing industry. Electronic-nose, Gas Chromatography-Ion Mobility Spectrometry (GC-IMS), and GC-MS were utilized to assess the impact of blueberry anthocyanin (BA) extracts on key fishy flavor compounds. The results indicate that as the concentration of BA increased (0.03−0.24 mg/mL), the response values of the electronic nose's characteristic sensors W1C (1.282−1.038), W1S (1.383−1.160), W1W (1.280−0.884), and W2S (1.532−1.177) changed significantly. This suggests that the addition of BA effectively reduced the accumulation of aldehydes, ketones, short-chain alkanes, and sulfur-containing compounds in the fish. A total of 57 substances in 8 categories were identified through GC-IMS, and hexanal and nonanal levels in the BA-treated groups significantly differed from the blank, with hexanal decreasing from (527.85 ± 77.78) to (58.88 ± 16.89) μg/kg, and nonanal decreasing from (209.66 ± 45.13) to (72.03 ± 17.37) μg/kg (P < 0.05). Combined with odour activity value (OAV) results, the BA can improve the flavor change of tilapia meat during storage, which might be connected with the inhibition effect on the generation of hexanal, octanal, nonanal, decanal, trans-2-nonenal, 1-hexanol and 1-octen-3-ol. Distinct variations in hexanal, trans-2-nonenal, and 1-octen-3-ol were identified in BA-treated tilapia samples through the partial least squares-discriminant analysis (PLS-DA) and the variable importance in projection (VIP) score analyses.

Thermally processed meat products are popular among consumers, but high-temperature processing generates heterocyclic amines (HCAs), particularly the highly toxic 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), which impairs liver and intestinal function. Research has demonstrated that vanillic acid (VA) possesses potent antioxidant and anti-inflammatory activities. However, its protective mechanism against IQ-induced liver injury remains unknown. This study aims to explore VA's mitigation effects and underlying mechanisms. Results reveal that VA alleviates IQ-induced colonic ferroptosis and intestinal barrier damage, modulates the gut microbiota, increases short-chain fatty acids (SCFAs), and inhibits pathogenic bacteria. Furthermore, VA also inhibits activation of the TLR4/MyD88/NF-κB inflammatory cascade by reducing endotoxin transport, thereby preventing assembly and activation of the NLRP3 inflammasome and significantly alleviating liver damage caused by IQ. In conclusion, VA is associated with attenuated IQ-induced liver injury, potentially involving inhibition of ferroptosis, improvement of intestinal barrier integrity, and modulation of the gut microenvironment, supporting microbiota-targeted strategies against hepatotoxicity.

In this work, the myofibrillar protein (MP) of Penaeus vannamei was used to assess the effects of magnetic field-assisted freezing (MF) combined with curdlan (CUR) on its in vitro digestive properties, and to analyze digestive variations between the stomach and intestinal stages. The results showed that compared with gastric digestion, intestinal digestion exhibited a higher protein digestibility (65.37%) and degree of hydrolysis (12.05%) under the condition of 600G+0.6%, indicating that intestinal enzymes were more efficient at degrading MP under this condition. Particle size distribution showed that protein aggregate size decreased significantly to 1.29 nm and 1.5 nm (p < 0.05) under 600G+0.4% and 600G+0.6% respectively after intestinal digestion. Fluorescence and Ultraviolet spectra revealed the exposure of the hydrophobic environment of aromatic residues during the intestinal phase, confirming the increased accessibility of active groups. Microstructural observations showed that the intestinal digestion products under 600G+0.4% and 600G+0.6% exhibited a more homogeneous, fragmented morphology. SDS-PAGE analysis confirmed a significant increase in the content of small molecule peptides (< 11 kDa) during the intestinal phase. In addition, the total amount of free amino acids after intestinal digestion was 10 times higher than that in the gastric stage, indicating that MF-CUR treatment promoted deep hydrolysis of MP. In conclusion, the digestive efficiency of the intestinal stage is significantly higher than that of the gastric stage, and the combination of MF and CUR can maximize the digestive properties of MP. This provides a novel concept for the high-value processing of aquatic products.

This study comprehensively investigates the structure-function relationship of bigels tailored by varying oleogel-to-hydrogel ratios (3O:7H, 5O:5H, and 7O:3H v/v) for the delivery of the model bioactive compound, galangin (GAL). Through microstructural, spectroscopic, rheological, and in vitro analyses, it was shown that the ratio of oleogel/hydrogel greatly influences the physicochemical, mechanical, digestive, and release properties. The 5O:5H bigels exhibited excellent structural stability, optimal swelling behavior, and IDDSI Level 5-6 compliance, making it suitable for dysphagia-friendly foods. FTIR and XRD analyses confirmed the role of monoglyceride in promoting β-sheet formation and crystalline network development, while LF-NMR and rheology revealed composition-dependent water distribution and viscoelastic behavior. During in vitro digestion, hydrogel-rich bigels exhibited faster lipid digestion and greater FFA release, with cumulative FFA release decreasing from 93.87% in 3O:7H to 56.32% in 5O:5H and 52.80% in 7O:3H. In contrast, oleogel-rich systems showed slower lipid digestion, suggesting improved potential for controlled release. Electronic nose results further highlighted temperature- and composition-dependent volatile release profiles. Overall, this work establishes that bigel composition can be precisely modulated to meet specific requirements in functional foods and pharmaceutical formulations. The 5O:5H bigel, conforming to IDDSI Level 5-6, is identified as the optimal formulation for dysphagia-friendly food due to its excellent structural stability and swallowing safety. The 7O:3H bigel exhibits superior sustained-release capacity and high bioavailability, making it the optimal candidate for controlled delivery of GAL. These findings provide a theoretical basis for the precise formulation design of bigels.

The effective delivery of hydrophobic bioactive compounds remains a major challenge in functional food and nutraceutical applications because of their poor aqueous solubility, limited physicochemical stability, and insufficient bioavailability. In this study, ovalbumin-fucoidan (OVA-FUC) complexes were constructed as food-grade stabilizers to develop galangin (GAL)-loaded emulsions with improved stability and antioxidant efficacy. The interaction mechanism, emulsion stability, and antioxidant activity were evaluated using structural characterization, interfacial analysis, storage tests, chemical antioxidant assays, and an ethanol-induced oxidative stress model in Caenorhabditis elegans. Results showed that OVA and FUC formed complexes mainly through hydrogen bonding and hydrophobic interactions. The 1-1 OVA-FUC complex exhibited the most favorable interfacial behavior and produced emulsions with superior storage stability. The GAL-loaded emulsion showed strong ABTS radical-scavenging activity (74.33 ± 7.60%) and effectively reduced ROS, lipofuscin, and MDA levels while increasing glutathione content and improving locomotor activity in C. elegans. These findings reveal that controlled OVA-FUC interactions can optimize interfacial assembly and emulsion stability, offering a practical strategy to improve the functional delivery of hydrophobic antioxidants in food systems.

Two kinds of dietary fiber, designated acid-soluble dietary fiber (ADF) and alkali-soluble dietary fiber (ASF), were sequentially extracted from pitaya peel. The galacturonic acid contents of ADF and ASF were 79.79% and 80.40%, respectively. The droplet size of ADF-stabilized emulsion (1.24 μm) was higher than that of ASF-stabilized emulsion (0.88 μm). After 7 days of storage, the astaxanthin (AST) retention rate in ADF-stabilized emulsion (66.4%) and ASF-stabilized emulsion (62.8%) were both higher than that of free AST (30.6%). Following 8 h of UV irradiation, the AST retention rate in ADF-stabilized emulsions (56.4%) was significantly higher than that in ASF-stabilized emulsions (41.4%). During simulated gastrointestinal digestion, the bioaccessibility of AST in ADF-stabilized emulsions reached 55.4%, compared with 46.5% for ASF-stabilized emulsions and 22.8% for free AST. In conclusion, both ADF and ASF provide effective protection for AST during storage, UV exposure, and digestion, highlighting their potential as food-grade emulsifiers.

INTRODUCTION:The poor bioavailability of luteolin, a potent flavonoid with antioxidant and anti-inflammatory properties, hinders its therapeutic potential. The primary barriers to its absorption are its low solubility and active efflux by P-glycoprotein (P-gp) in the gastrointestinal tract. OBJECTIVES:To overcome these absorption barriers, we developed a functional self-microemulsifying drug delivery system (SME) incorporating D-α-tocopheryl polyethylene glycol 1000 succinate (TPGS), aiming to simultaneously enhance solubility, inhibit P-gp efflux, and improve the oral bioavailability and therapeutic efficacy of luteolin. METHODS:A TPGS-based luteolin-SME was prepared via self-assembly and characterized for particle size, stability, release profile, and antioxidant capacity. Cellular absorption mechanisms, permeability, and P-gp inhibition were evaluated using Caco-2 monolayers and molecular docking. Pharmacokinetics and biodistribution were assessed in rats, and therapeutic efficacy was examined in a lipopolysaccharide-induced inflammation model. RESULTS:The optimized luteolin-SME formed uniform nanodroplets (<50 nm) with high stability and achieved a 4.3-fold higher cumulative release compared to free luteolin. In Caco-2 cells, the formulation significantly enhanced cellular uptake and permeability, primarily via clathrin- and caveolae-mediated endocytosis, and effectively inhibited P-gp efflux. Pharmacokinetically, luteolin-SME provided a 29-fold increase in relative bioavailability (AUC 247.729 vs. 8.628 mg/L·h) and a 16-fold higher Cmax (27.546 mg/L) over free luteolin. In the lipopolysaccharide-induced inflammation model, luteolin-SME markedly attenuated oxidative stress, reducing the TNF-α, IL-6, and IL-1β levels by approximately 37%, 26%, and 39%, respectively. CONCLUSION:The TPGS-functionalized SME effectively overcame the major absorption barriers of luteolin by integrating nanocarrier-enhanced solubilization with active P-gp inhibition. This dual strategy resulted in unprecedented oral bioavailability enhancement and potent efficacy. Our study establishes a robust and clinically promising delivery platform for luteolin and other poorly soluble, efflux-limited bioactive compounds, offering a practical approach to enhance oral therapy for inflammation-related diseases.

ObjectiveTo explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white.MethodsNoodles are prepared by incorporating salted egg white at levels of 0, 10%, 20%, 30%, and 40% (w/w, based on flour weight). Then, the noodles are evaluated by protein content, color, rheological properties, texture properties, broken rate, and sensory characteristics.ResultsSalted egg white addition significantly increases the system's protein content. At 20% addition, noodles exhibit optimal comprehensive quality: lowest cooking broken rate (6.7%), best textural properties (hardness, elasticity, and chewiness), optimum rheological performance (highest storage modulus G'), and highest sensory score (88.6 points). When the addition exceeds 20%, the noodles demonstrate darker color and deteriorated texture.ConclusionModerate salted egg white addition (20%) optimizes gluten network structure, thereby enhancing the eating quality and nutritional value of fresh wet mung bean noodles. This approach promotes the resource utilization of salted egg white.

2-amino-3-methylimidazole [4, 5-F] quinoline (IQ), a heterocyclic amine (HCA) usually formed in thermal processed meat, is classified as a grade 2A carcinogen. Protocatechuic acid (PCA), a phenolic acid compound, is a secondary metabolite of anthocyanin and possesses anti-inflammatory and antioxidant properties. However, the mechanisms underlying PCA's alleviation of IQ-induced hepatic inflammation remain unclear, prompting this study to investigate its protective effects both in vivo and in vitro. The results demonstrated that IQ treatment decreased the activity of antioxidant enzymes, upregulated the expression of NLRP3 inflammasome, and activated the NF-κB/MAPK signaling pathway in HepG2 cells. PCA intervention significantly enhanced the activity of antioxidant enzymes while suppressing the activation of NLRP3 inflammasome and NF-κB/MAPK signaling pathway. Meanwhile, siRNA transfection experiments further confirmed that the protective effect of PCA against IQ-induced cytotoxicity is mediated through the AHR-CYP1A2 pathway, specifically by regulating the metabolic activation of IQ. Furthermore, low-dose PCA (10 mg/kg) alleviated IQ-induced liver inflammation in mice by regulating AHR-CYP1A2-mediated IQ activation, whereas the high-dose (20 mg/kg) intervention proved less effective. Overall, this study provides valuable scientific insights into the protective effects and mechanisms of PCA in alleviating IQ-induced liver inflammation.

To reduce the risk of obesity and cardiovascular diseases caused by excessive intake of saturated fatty acids, the use of emulsions to replace animal fats in producing high-quality fat substitutes for meat products is an ideal approach. In this experiment, proteins were modified by ultrasonic treatment and prepared into emulsions (E) and high internal emulsions (HE), Subsequently, "E" and "HE" were incubated in a constant temperature water bath at 45 degrees C for 3 h to form emulsion gel (EG) and high internal emulsions (HEG) through Ca2+ induction. Finally, the effects of replacing animal fats (20%, 40%, 60%, 80% and 100%) with EG and HEG on the gel properties, digestibility, and flavor characteristics of pork were investigated. The results showed that, compared to the control group, emulsion gels, particularly HEG, significantly improved the gel properties, cooking yield, and G ' of sausages after fat replacement, while excessive replacement had negative effects. In vitro digestion results indicated that pork sausages with fat substitutes were more easily digested, forming smaller particles and releasing free fatty acids. Electronic nose and GC-IMS results revealed that fats could enhance flavor production and enrich flavor profiles, highlighting the importance of flavor restoration in subsequent fat substitution studies. This experiment aims to enhance the commercial application value of fish oil and provide new perspectives for the development of fat substitutes.

The gut is often referred to as the "second brain" and is highly vulnerable to alcohol exposure. Galangin, a flavonoid extracted from traditional medicinal herbs, Alpinia officinarum Hance, has manifested auspicious clinical application potential. This study aims to explore the regulatory effect of galangin on ferroptosis in an alcohol-related intestinal injury model and its underlying mechanism. In vivo, we confirmed that galangin administration could alleviate alcohol-induced iron metabolism dysfunction and ferroptosis and activate the SESN2/KEAP1/NRF2 signaling pathway in mice colon. In vitro, alcohol-caused disruption of iron homeostasis and ferroptosis could also be significantly reduced by galangin. Using specific small interfering RNA targeting SESN2 (Si-SESN2) or the NRF2 inhibitor ML385 significantly abrogated the protective effect of galangin. Molecular docking and Co-IP results further revealed that galangin activates NRF2 nuclear translocation by promoting KEAP1/SESN2 formation as well as KEAP1/NRF2 dissociation. Collectively, galangin suppressed ferroptosis by activating the SESN2/KEAP1/NRF2 pathway in mice and Caco-2 cells.

ETHNOPHARMACOLOGICAL RELEVANCE:Trichosanthes kirilowii Maxim, known as "Gualou" in traditional Chinese medicine, has been extensively utilized to cure various diseases. Nevertheless, the precise mechanism through which TKPW, a neutral polysaccharide isolated from the pulp of Trichosanthes kirilowii Maxim by water elution, alleviates constipation remains to be fully elucidated. AIM OF THE STUDY:To investigate the efficacy of TKPW in alleviating constipation in mice and to clarify the mechanisms. MATERIALS AND METHODS:TKPW was isolated, structurally characterized, and evaluated for its anti-constipation effect in diphenoxylate-induced mice. Fecal parameters, biochemical markers, gut microbiota were analyzed, and the microbiota's role was substantiated using a fecal microbiota transplantation (FMT) trial. RESULTS:TKPW was characterized as a heteropolysaccharide with average molecular weight of 12.431 kDa, featuring a backbone of α-D-Glcp-(1 → 5)-Araf-(1 → 6)-α-D-Galp-(1 → 6)-α-D-Glcp-(1 → . High-dose TKPW (TKPW-H) treatment significantly improved fecal output, gastrointestinal transit rate, and colonic morphology in constipated mice. Concurrently, pro-inflammatory cytokine levels were markedly diminished by TKPW-H, alongside a significant increase in tight-junction protein expression. Additionally, TKPW-H selectively promoted excitatory enteric neurotransmitters and suppressed inhibitory ones. TKPW-H resulted in a significant suppression of colonic vasoactive intestinal peptide receptor 1 (VIPR1) expression, accompanied by a concurrent upregulation of 5-hydroxytryptamine receptor 4 (HTR4). Importantly, TKPW-H enhanced the relative abundance of beneficial bacteria, elevated the fecal concentrations of short-chain fatty acids (SCFAs), and activated the cerebral receptors (GPR41, GPR43 and GPR109a). FMT from TKPW-treated donors reproduced the anti-constipation effects. CONCLUSION:TKPW supplementation alleviates constipation through modulation of the microbiota-brain-gut axis, underscoring its potential as a prebiotic therapeutic agent.

IntroductionAddressing the application challenges of low oral bioavailability and poor chemical stability associated with the citrus flavonoid naringin, hydrogels featuring unique three-dimensional network structures have garnered significant attention in the field of bioactive compound delivery.MethodsIn this study, a natural polysaccharide hydrogel delivery system based on dynamic imine bonds was designed and constructed. By regulating the oxidation degree of oxidized sodium alginate (OSA), hydrogels with distinct pore sizes were engineered to achieve stable encapsulation and controlled release of naringin. Dynamic covalent crosslinking between the aldehyde groups on OSA chains and the amino groups of carboxymethyl chitosan (CMC) endowed the hydrogels with exceptional adaptability.ResultsResearch indicates that increasing the oxidation state of OSA can form a denser cross-linked network, thereby significantly regulating the swelling behavior, biodegradation rate, and drug release kinetics of hydrogels. Among these, 6OSA-Hy exhibits the most ideal sustained-release properties, enabling continuous and controlled release of naringin in simulated environments. In vitro cell experiments confirmed that this delivery system exhibits excellent biocompatibility, and its released active components effectively promote cell migration, with the 6OSA-Hy group achieving a scratch closure rate of 43.5%.DiscussionThe above studies demonstrate that the hydrogel system developed in this research provides a sustained-release stabilization strategy for enhancing the delivery of bioactive compounds such as naringin. This approach holds potential for improving bioavailability and is expected to find applications in the development of functional foods and nutritional supplements.

Microplastics (MP) are widely distributed in the natural environment as emerging pollutants, primarily entering and accumulating in living organisms through oral ingestion. The release of microplastics from food packaging into the atmosphere and their health risks to the gut and liver remain largely unknown. This study demonstrated that disposable plastic cups released PET microplastics (PET-MPs) into the environment during takeout delivery. Following 20 weeks of exposure to low-dose (14 mg/kg/day) and high-dose (70 mg/kg/day) PET-MPs, SD rats exhibited significantly worsened liver damage and oxidative stress. PET-MPs induced ferroptosis by inhibiting the Keap1-Nrf2 pathway and its downstream target proteins. Concurrently, PET-MPs were confirmed to damage colonic tissue, disrupt intestinal barrier integrity, thereby upsetting gut microbiota balance and reducing short-chain fatty acid (SCFAs) production. Correlation analysis between liver injury and gut microbiota highlighted the crucial role of the gut-liver axis in PET-MPs-induced liver damage. Results indicated that PET-MPs exacerbate liver injury by stimulating liver inflammatory cascades through the inhibition of the Keap1-Nrf2 pathway, with gut barrier dysfunction and microbiota modulation contributing to this process. In conclusion, characterizing microplastics released from food packaging and investigating their intestinal and liver toxicity upon dietary ingestion provides a theoretical foundation for understanding microplastic health hazards.