Pigmented brown rice flour (PBRF) is a promising functional ingredient, yet the links between flour traits and product quality remain unclear. Here, five PBRFs differing in pericarp color and amylose content were characterized and used for rice cake production. Amylose content strongly contributed to variations in starch functionality and rice cake quality within the whole PBRFs matrix. High amylose rice flours tended to show restricted hydration, higher pasting temperature, and stronger cooling-stage viscosity recovery, producing rice cakes with denser microstructures, distinct water-related proton mobility, higher hardness, and lower springiness. In contrast, waxy rice flours tended to produce more porous and elastic cakes. Darker cultivars showed higher soluble phenolic contents and stronger antioxidant capacities, with B-F showing the highest antioxidant potential. B-C had the highest trained-panel acceptability, whereas Y-C showed the strongest aroma response. This study links cultivar differences, especially amylose-related starch behavior, to rice cake quality and supports the targeted utilization of pigmented brown rice.

The role of bile salt hydrolase (BSH) in Lactobacillus johnsonii's intestinal adaptability remains unclear. Here, we elucidate the functions and mechanisms of three BSH homologues (BSHA, BSHB, and BSHC) in mediating bile resistance in Lb. johnsonii ATCC 43121, using bsh knockout and complementation mutants and functional assays under simulated human small intestinal pH conditions. Functional tests showed BSHA and BSHC significantly enhanced the strain's resistance to conjugated bile acids, whereas BSHB was ineffective due to low enzymatic activity. Mechanistically, BSHA and BSHC hydrolyze intracellular conjugated bile acids into free forms with high export efficiency, preserving membrane integrity and the homeostasis of the transmembrane pH gradient, transmembrane potential, and intracellular ATP and GTP. Molecular docking and molecular dynamics simulations revealed that steric hindrance in BSHB's active pocket prevents substrate entry, whereas BSHA and BSHC accommodate all six tested conjugated bile acids, forming stable interactions specifically with the three glycine-conjugated bile acids.

BACKGROUND:Native green banana flour (NGBF) possesses significant potential to lower blood glucose levels, enhance flavor and improve antioxidant properties. However, the absence of gluten can result in product deterioration when NGBF is incorporated into wheat noodles. To address this, the present study employed extrusion to modify NGBF and evaluated the impact of varying substitution levels and the effects of native and extruded forms of green banana flour (GBF) on the quality characteristics of dough and noodles. RESULTS:The results indicated that, at a substitution level of 100 g kg-1, the flour blends exhibited minimal color difference, increased gluten indices and favorable dough texture properties. Despite a slight decline in dough mixing stability resulting from gluten dilution, the noodles produced at this substitution level still exhibited good cooking quality, particularly noodles with 100 g kg-1 extruded GBF (EGBF), which showed a 10 s reduction in optimal cooking time and a 12.1% decrease in cooking loss. Moreover, noodles with 100 g kg-1 NGBF/EGBF contained a high content of resistant starch, which significantly delayed starch hydrolysis and lowered the estimated glycemic index. CONCLUSION:Overall, the present study demonstrates that extrusion treatment is a critical modification strategy to overcome the limitations of GBF in noodle processing, ensuring the production of noodles with superior structural integrity and a reduced glycemic profile. Additionally, this work offers new ideas for the development of high-quality functional noodles. © 2026 Society of Chemical Industry.

1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is the most abundant triacylglycerol (TAG) molecule in Chinese human milk. The selectivity of three lipases including Rhizomucor miehei lipase (RML), Thermomyces lanuginose lipase (TL), and Candida antarctica lipase (CALB) in OPL synthesis were evaluated. The effects of different reaction conditions on selectivity were first investigated. Unexpectedly, the three sn-1,3 regioselectivity lipases, also have selectivity for the structure of product TAGs. Compared with symmetric TAGs, lipases had poor selectivity toward asymmetric OPL. Furthermore, molecular simulations were used to deeply understand the molecular factors affecting lipase selectivity. The results showed that hydrophobic interactions, lipases lid domain flexibility, and the stability of hydrogen bonds between lipases and TAGs were the main molecular factors responsible for the selectivity of lipases.

Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)-α-D-Glcp-(1→, →2,6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Manp-(1→, and α-L-Araf-(1 → residues. The main chain of PPP1-2 was composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →1,2)-α-D-Glcp-(6→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →4,6)-α-D-Glcp-(1→, and →4)-β-D-Manp-(1 → residues and terminal of α-L-Araf-(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food.