Huajiao, a medicinal and edible spice, is widely recognized for its potential in alleviating intestinal inflammation. This study investigated the antibacterial activity of five plant parts from three huajiao cultivars against S. flexneri, identifying the pericarp of the “Dahongpao” variety as the most potent. Untargeted metabolomic profiling combined with chemometric analysis revealed significant differences in metabolite composition among pericarp extracts prepared with solvents of varying polarity (P < 0.05). Partial least squares (PLS) modeling highlighted several compounds—nepetin 7-glucoside, quercetin 3-O-malonylglucoside, quercitrin, guaiaverin, and hyperoside—as likely contributors to the observed antibacterial effects. Network pharmacology and molecular docking further identified TNF, NF-κB1, BCL2, CASP3, and EGFR as potential molecular targets of the active compounds. Gene Ontology (GO) and KEGG enrichment analyses indicated that the NF-κB/TNF-α signaling pathway plays a central role in mediating the anti-inflammatory response. In a murine model of S. flexneri-induced enteritis, treatment with huajiao extracts alleviated colonic inflammatory responses, increased goblet cell numbers, and significantly reduced colonic mRNA and protein levels of TNF-α, IL-1β, and IL-6 (P < 0.01). Western blot analysis confirmed decreased phosphorylation of IκBα and NF-κB p65, indicating inhibition of NF-κB activation and alleviation of intestinal inflammation. Collectively, these results indicate that huajiao is a functional food source with potential for alleviating colitis.

In order to improve the quality stability of bacterial-type douchi during industrial production, four different varieties of soybean (LS, DBL, DBS and BS) were used to make bacterial-type douchi, and the modified Gompertz equation was used to fit the changes in the amino nitrogen content of bacterial-type douchi at three different post-fermentation temperatures (15, 25 and 40 ℃). Also, the free amino acid content was determined at the end of fermentation. The results showed that the Gompertz equation could well fit the kinetics of amino nitrogen formation (coefficient of determination > 0.96). The predicted fermentation endpoints at post-fermentation temperatures of 25, 15 and 40 ℃were approximately 9, 10, and 4 days, respectively. The maximum production of amino acid nitrogen in the four bacterial-type douchi at post-fermentation temperature of 15 ℃ decreased in the following order: DBL > LS > DBS > BS, while the maximum production of amino nitrogen at 25 and 40 ℃ decreased in the following order: LS > DBL > DBS > BS. The contents of amino nitrogen and free amino acids in black soybean douchi were significantly lower than those in yellow soybean douchi, but there was no significant difference among douchi from different yellow soybean varieties. After post-fermentation, the proportion of umami amino acids in the four bacterial-type douchi increased, and the proportion of bitter amino acids decreased. The proportion of umami amino acids in the four bacterial-type douchi at post-fermentation temperature of 40 ℃ decreased and the proportion of bitter amino acids increased compared with that at 15 ℃. This may be related to consumption of umami amino acids by the Maillard reaction at high temperatures. The correlation analysis of quality indexes shows that the trend of four bacterial-type douchi was similar. The results of this study can provide theoretical guidance for the industrial production of bacterial-type douchi.

Aspergillus flavus pollution has posed the serious obstacle on the storage of dried red pepper (Capsicum annum L.). Particularly, the aflatoxins produced by A. flavus are the toxins with the strong carcinogenicity. It is a high demand to solve the aflatoxins contamination in the dried red peppers. Fortunately, a low-cost and safe sterilization, UV irradiation has been approved for use in food by the FAO/WHO. However, there is little research on the effect of ultraviolet irradiation on the inhibition of A. flavus and the quality of dried red pepper. Therefore, this article aims to explore whether the UV-C ultraviolet radiation was an effective tool to control A. flavus and aflatoxin B1 (AFB1) contamination on dried red pepper. The effects of ultraviolet irradiation on the growth and aflatoxins production of A. flavus on the dried red pepper were investigated through in vitro antibacterial experiments, in vitro experiments, and determination of AFB1 production. A comparison was made on the color brightness value (L), red-green value (a), yellow-blue value (b), extractable color (ASTA), total content of natural coloring substance and capsaicin content of dried red pepper before and after ultraviolet irradiation. A systematic investigation was implemented to explore the effect of ultraviolet irradiation on the quality of dried red pepper. The intracellular substance leakage, malondialdehyde (MDA) content, superoxide dismutase (SOD) and peroxidase (GSH) activities of A. flavus were measured to further determine the inhibitory mechanism of UV irradiation on A. flavus. The results showed that the UV-C method was used to effectively control the growth and AFB1 production of A. flavus in vitro (on PDA and PDB media), indicating the full kill the non-germinating A. flavus spores. The inhibition rate of A. flavus reached 40% in the already-grown colonies. The irradiation time and distance were controlled after UV-C treatment. The radiation dose was dominated in the inhibitory effects of ultraviolet on A. flavus on the dried red pepper. UV-C method showed the similar inhibitory effects on the growth and AFB1 production of A. flavus on dried red pepper with and without A. flavus colonies. The total number of colonies decreased by two orders of magnitude after 2.5 h UV treatment. In addition, there was no colony of A. flavus on the dried red pepper during the first four days of culture, indicating the very significant inhibitory effect. Once the UV irradiation time and distance were 2.5 h and 15 cm, respectively, the inhibition rate of AFB1 production on the dried red pepper was 59.74%. Moreover, the moisture content of dried red pepper decreased under UV irradiation, which was beneficial to the decreasing proliferation of microorganisms in the dried red pepper. Once the UV irradiation time was less than 2 h, UV irradiation was only reduced the red-green value in the color of dried red pepper, indicating no significant effect on the rest qualities. Further research has found that the damage mechanism of UV-C ultraviolet radiation to A. flavus was broken the integrity of the cell membrane, leading to the leakage of cell contents, damage to the intracellular antioxidant, cellular lipid peroxidation, and irreparable oxidative damage within the cell, thereby inhibiting the growth and AFB1 production of A. flavus on the dried red pepper. Therefore, the UV-C ultraviolet can be expected to serve as the potentially effective tool for the prevention of A. flavus and aflatoxins contamination in the dried red pepper. The finding can also provide the safety way to extend the storage period of dried red pepper.

Huajiao (Zanthoxylum bungeanum) oil is one of the most important condiments in China, especially in Sichuan and Chongqing. Cold pressing, vegetable oil extraction, and blending are the main technologies to produce huajiao oil at present. There are some differences in the flavor and quality of huajiao oil, due to its processing modes. Among them, pungency and aroma are two indexes to measure the quality of huajiao oil. However, the existing studies focus mostly on the single characteristics of aroma or pungency. In this study, a systematic investigation was implemented to explore the influence of processing modes on the flavor quality of huajiao oil. The pungency and volatile substances were also combined with sensory evaluation. The research objects were taken as the cold-pressed fresh green huajiao oil (LZO), hot-boiled fresh green huajiao oil (RXO), hot-boiled dried green huajiao oil (RGO) and high-temperature oil drenched fresh green huajiao oil (GWO). Gas chromatography-mass spectrometer (GC-MS) and quantitative descriptive analysis (QDA) were adopted to determine the types, contents, and aroma characteristics of volatile organic compounds (VOCs) in green huajiao oil samples. Then high-performance liquid chromatography (HPLC), time intensity (TI), and quantitative descriptive analysis (QDA) were used to qualitatively and quantitatively analyze the pungency substances and pungency of green huajiao oil samples. The experimental results showed that 24, 23, 26, and 19 kinds of VOCs were detected in RGO, RXO, LZO, and GWO, respectively. Among them, alcohols (40.91%-90.95%) and terpenes (7.34%-56.39%) accounted for the largest proportion. The content of linalool was the highest among the four kinds of green huajiao oil (282.29-359.66 μg/g), followed by D- limonene, Sabinene, β-myrcene, Sabinene hydrate, Terpinen-4-ol, and α-Terpineol. Odor activity value (OAV) analysis showed that the OAV of linalool was the highest among the four kinds of green huajiao oil, followed by α-terpineol, nerolidol, β-myrcene, and D- limonene. Compared with the first five kinds of volatile substances, there was a lower OAV of volatile substances. But they were all greater than 1, which contributed to the aroma presentation of green huajiao oil. In terms of aroma attributes, LZO samples shared the strong green, citrus, and camphor smell, as well as light floral and piney; RXO was rich in cocoa aroma, sweet aromatics, floral floral, piney, and fatty; RGO was rich in fatty and slightly sweet aromatics; GWO was mild sweet aromatics and fatty. Furthermore, the total amount of pungency flavor substances in four samples of green huajiao oil was between 3.01 and 5.86 mg/g. The total amount of GWO was the lowest (3.01 mg/g), but the rest three (5.63-5.86 mg/g) shared no significant difference (P＜0.05). Finally, the evaluation of pungency sensation showed that LZO, RXO, and RGO had similar pungency sensation-time characteristics. The overall pungency sensation intensity was significantly higher than that of GWO (P<0.05). In addition, there was the close numbing, vibrating, burning, tingling, and salivating of RXO, RGO, and LZO. In contrast, the pungency properties of GWO samples all showed the lowest level. Consequently, there were great differences in the aroma and pungency sensation in the green huajiao oil that was produced by different processing. For example, LZO shared the strongest overall pungency sensation, where the aroma type was pristine. While the RXO and RGO exhibited a stronger overall pungency sensation, where the aroma types were full-bodied and stimulating, respectively. The GWO had the lowest overall pungency sensation and mild aroma type. The green huajiao oil with different aroma types and pungency intensity can be expected to produce, according to their favorite aroma and pungency taste. Thus, there were specific effects of different processing modes on the aroma and pungency sensation of green huajiao oil. The finding can also provide a strong theoretical basis to optimize the processing technology and market application of green huajiao oil.

To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented Douchi. Aspergillus-type Douchi produced more free amino acids than the other two types of Douchi, and its umami taste was more prominent in sensory evaluation (P < 0.01), while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines, making the aroma, sauce, and Douchi flavor more abundant. According to the Pearson and PLS analyses results, sweetness was significantly negatively correlated with phenylalanine, cysteine, and acetic acid (P < 0.05), bitterness was significantly negatively correlated with malic acid (P < 0.05), the sour taste was significantly positively correlated with citric acid and most free amino acids (P < 0.05), while astringency was significantly negatively correlated with glucose (P < 0.001). Thirteen volatile compounds such as furfuryl alcohol, phenethyl alcohol, and benzaldehyde caused the f lavor difference of three types of Douchi. This study provides theoretical basis for the selection of starting strains for commercial Douchi production.

Resistant starch Ⅲ (RS3), as a prebiotic, provides health benefits. This study aimed to investigate the role of RS3 in lowering serum lipids and regulating gut microbiota by administering Novelose 330 to Kunming (KM) mice. The results demonstrated that RS3 intervention significantly decreased body weight, food intake, levels of serum total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), and liver fat. RS3 could remarkably improve the quality of the entire cecum, quality of the cecal wall, and wall surface area of mice; enhance the moisture content; and reduce the pH value. Moreover, the decrease in the liver TC content and the increase in the fecal TC content were related to RS3 intervention. The concentrations of total short-chain fatty acids (SCFAs) in the colon and individual levels of acetate, propionate, and butyrate increased with RS3 supplementation. An Illumina-based sequencing approach showed that RS3 notably increased the Bacteroides/Firmicutes ratio in the mice fed a high-fat diet. At the genus level, the relative abundance of Bacteroides, Ruminococcus, and Bifidobacterium and the number of main SCFA producers increased in the mice fed an RS3 diet. These findings provided insights into specific gut microbiota shifts to the hypolipidemic effect of RS3.

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe²⁺ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke.