Exopolysaccharides (EPS) have attracted attention due to their potential role in intestinal repair and stabilization of gut microorganisms. This study aims to investigate the influences of EPS (GEPS) produced by Pediococcus pentosaceus LL-07 on dextran sodium sulfate (DSS)-induced colitis and to reveal the underlying mechanisms. Results showed that GEPS intervention significantly reduced weight loss and colon length shortening in colitis mice, and suppressed the expression of inflammation-related enzymes (myeloperoxidase (MPO), cyclooxygenase-2 (COX-2), and inducible nitric oxide synthase (iNOS)), and pro-inflammatory cytokines (interleukin 6 (IL-6), tumor necrosis factor-alpha (TNF-α), and IL-1β). The anti-inflammatory factor IL-10, malondialdehyde, and peroxidation stress factors (catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px)), were increased. The tight junction proteins (Occludin, Claudin-3, and ZO-1) associated with the intestinal barrier were also increased. The gut microbiota was significantly improved, with an increase in the beneficial bacteria (Ligilactobacillus, Lactobacillus, Alloprevotella, etc.) and a decrease in the harmful bacteria (Escherichia_Shigella, etc.). In conclusion, GEPS can improve DSS-induced colitis by inhibiting inflammatory responses, maintaining the intestinal barrier, and regulating the balance of the gut microbiota. These results help accelerate the development of GEPS as a new agent for the treatment of colitis.

Fat substitutes are one of the hot topics in the current research on low-fat processed meat products. Fat substitutes can not only effectively reduce the fat content of meat products, but also maintain or improve the sensory quality of meat products. This paper concentrates on the influence and mechanism of fat on the texture and flavor of meat products, and reviews the classification of fat substitutes and their application in meat products with a focus on solid fat substitutes and the challenges faced in their future development, in order to provide references for the research and application of solid fat substitutes.