Type 2 diabetes mellitus is a globally prevalent metabolic disorder, with its pathogenesis closely linked to specific gut microbiota. Among these, Akkermansia muciniphila has attracted considerable attention due to its negative correlation with disease severity. Emerging evidence suggests that targeted supplementation with A. muciniphila can effectively mitigate insulin secretion deficiency and insulin resistance, highlighting its potential as a “next-generation probiotic” in metabolic disease management. Despite its promising therapeutic applications, concerns regarding its safety as an edible microbial strain remain, necessitating further investigation. Pasteurization has been demonstrated to significantly enhance the safety profile of A. muciniphila for human consumption while preserving its core antihyperglycemic properties. This review provides a comprehensive analysis of the hypoglycemic effects and underlying molecular mechanisms of both live and pasteurized A. muciniphila, with a particular emphasis on the application strategies, potential benefits, and challenges associated with the industrial implementation of pasteurized A. muciniphila. By bridging fundamental research with translational applications, this review aims to offer critical insights and robust scientific evidence to facilitate the commercialization of A. muciniphila and to establish a well-defined trajectory for pasteurized A. muciniphila as a next-generation functional food ingredient for glycemic control.

In order to investigate and evaluate the processibility of broccoli by-products (stems and leaves) and hence to provide a reference for their rational utilization, this study investigated the physicochemical properties and nutritional quality of broccoli stem and leaf powders prepared by different drying methods, namely vacuum freeze drying (FD), microwave freeze drying (MFD), heat pump drying (HPD) and hot air drying (HAD). The results showed that the color difference ΔE between MFD-treated and fresh broccoli stems was 8.52 ± 0.02, which was smaller than that between HAD-treated and fresh samples (30.27 ± 0.28), indicating that MFD had better color preservation effect. The median particle size ranges of broccoli stem and leaf powders were 31.19–52.09 and 32.30–40.47 μm, respectively. Broccoli leaf powder had lower water and oil retention capacities but higher swelling force than that broccoli stem powder. The water retention capacity of FD-dried broccoli stem powder was (11.40 ± 0.46) g/g, and the oil retention capacity of MFD-dried broccoli stem powder was (1.40 ± 0.04) g/g. FD and MFD could effectively maintain the microstructure of broccoli stems and leaves, with obvious pores. The specific energy consumption of FD and MFD for treating an equal amount of broccoli stems was 7.35 and 3.26 kW·h/kg, respectively, so MFD reduced energy consumption by 55.65% when compared with FD. MFD maintained heat-sensitive and readily oxidized nutrients well, resulting in good antioxidant activity. The 1,1-diphenyl-2-picryl hydrazine (DPPH) scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) of MFD broccoli leaf extract at a concentration of 0.125 mg/100 mL were 70.21%, 71.11% and (0.31 ± 0.01) mmol/g, respectively. In summary, broccoli stem and leaf powders had good physicochemical properties and nutritional quality and therefore could be used as raw materials for developing functional foods. The application of drying technology enables the rational utilization of broccoli stems and leaves.

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to analyze the composition of volatile organic compounds (VOCs) and lipids in pot-stewed duck from three breeds, Cherry Valley, Jingjiang and Muscovy. A total of 53 VOCs and 3538 lipids were identified. In addition, 16 characteristic VOCs were identified, and 1387 potential lipid markers were selected to differentiate the three stewed ducks. Network analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that phospholipids were closely linked to lipids and unsaturated fatty acids with more than 18 carbon atoms may be the major degradation products of lipids. The results of correlation analysis showed that VOCs were closely related to lipids, and phospholipid markers, mainly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), may contributed to the formation of characteristic VOCs. Cluster analysis showed that the flavor and lipid compositions of stewed Jingjiang and Muscovy ducks were relatively similar. This study may provide a theoretical basis for the flavor regulation of pot-stewed duck and the selection of duck breeds for the production of pot-stewed duck.

Ginger, rich in gingerols and shogaols, exhibits multiple biological properties. However, the mechanisms underlying its thermotolerance remain unclear. The study employed network pharmacology and experimental validation in Caenorhabditis elegans to investigate how gingerol-related compounds within ginger extract (GE) mitigated damage caused by heat stress (HS). A total of 18 types of gingerol analogues were identified in GE, among which 6-, 8-, and 10-gingerol, as well as 6-, 8-, and 10-shogaol were quantified. Collectively, these six compounds accounted for 54.4% of the total composition. Supplementation with 15 μg/mL GE significantly extended heat-stress lifespan by 20.30%, while the combination of the six major gingerols and shogaols at the same concentration prolonged lifespan by 18.93%. Additionally, pretreatment with GE and the combination alleviated HS-induced oxidative damage by eliminating reactive oxygen species (ROS) and upregulating antioxidant enzymes. Network pharmacology analysis suggested that the MAPK pathway may play a crucial role in thermotolerance. Experimental findings confirmed that ginger attenuated oxidative damage through the activation of SKN-1/Nrf2 and DAF-16/FOXO via the MAPK pathway. Moreover, GE stabilized mitochondrial membrane potential and restored ATP levels, thus preserving mitochondrial function during heat exposure. Further investigations using molecular docking and molecular dynamics simulations revealed that shogaols, with more stable binding affinities for KEAP1 protein, exhibited more potent effects than gingerols in prolonging lifespan and reducing ROS levels under HS conditions.  In short, gingerol analogues from ginger conferred thermal resistance to nematodes by mitigating oxidative damage and mitochondrial dysfunction.