Tumorous stem mustard (TSM) is one kind of important cruciferous vegetables for directly consumption and processing in China. Inoculation of lactic acid bacteria (LAB) starters can enhance the maturing of fermented vegetables and improve the sensory quality. However, it is unknown whether homo- and hetero-fermentative LAB starters exert distinct effects on the functional activities of fermented vegetables. Fermented with homo-fermentative Lactiplantibacillus plantarum S7-12 and heterofermentative Lentilactobacillus parafarraginis L-7 enhanced the ripening of fermented tumorous stem mustard (FTSM), improved the glucosinolate contents and showed higher antioxidant activities than spontaneous fermentation TSM. Apart from the differences in the production of organic acids, S7-12 starter retained higher content of total phenolics than L-7. Furthermore, FTSM treatment alleviated the DSS-induced colitis symptoms including body weight loss, DAI values and shortened colonic length. Both S7-12 and L-7 FTSM better ameliorated colonic pathological damage and exhibited good antioxidative activity in vivo than SF FTSM, but there was no significant difference between them. Immunohistochemical results further confirmed that FTSM maintained the colon mucosal barrier function by restoring TJ proteins. Moreover, FTSM supplementation could reduce the levels of serum and colonic proinflammatory cytokines IL-6, TNF-α and IL-1β and enhance the expression of anti-inflammatory cytokine IL-10 by inhibiting the TLR4/MyD88/NF-κB signaling pathway. FTSM treatment reversed the decline in the microbial diversity induced by DSS and reduced the pro-inflammatory gram-negative bacteria Enterobacteriaceae. In conclusion, S7-12 and L-7-inoculated FTSM relieved the DSS-induced colitis through regulating the composition of intestinal microbiota and inhibiting the TLR4/MyD88/NF-κB signaling pathway.

Morchella is recognized as a valuable source of bioactive peptides due to its high protein content. In this study, bioactive peptides were produced from Morchella importuna protein through an optimized hydrolysis process. The peptides were subsequently purified using DEAE-32 ion exchange chromatography and Sephadex G-25 gel filtration, with the G3 fraction demonstrating the highest antioxidant activity. Peptide sequencing via HPLC-MS/MS identified key bioactive peptides, including RVDWEF, VDWEFT, VDWE, and DWEFT. In mouse fatigue model, administration of medium (500 mg/kg body weight/day) and high (1000 mg/kg body weight/day) doses of G3 significantly enhanced swimming and climbing endurance, alleviated liver and muscle injury, increased energy availability, reduced serum metabolites, and elevated antioxidant enzyme activities. Mechanistic investigations revealed that G3 activated the Nrf2/ARE and AMPK/PGC-1α signaling pathways, leading to a reduction in oxidative stress and inflammation while promoting mitochondrial function. Furthermore, correlation analysis showed that the abundance of G3-derived peptides was significantly associated with key biological indicators—including antioxidant enzymes, metabolic markers, and cytokines—supporting the proposed multi-target effects of the peptides. These findings suggested that Morchella importuna peptide G3 mitigates fatigue and improves exercise performance by attenuating oxidative stress and inflammation and enhancing energy metabolism in mice.

To fully understand the moisture adsorption characteristics of jujube powder, in this study, the moisture absorption of jujube powder at 20, 30 and 40 ℃ and water activities (a_w) from 0.112 to 0.946 was measured by the static-gravimetric method. The color changes of ordinary and superfine jujube powder after moisture adsorption were investigated, and moisture adsorption isotherms and thermodynamic properties were determined. Finally, the contribution of sugars in superfine jujube powder to its hygroscopicity was evaluated. The results showed that a serious browning phenomenon appeared after moisture adsorption of jujube powder, and its absorption isotherm belonged to type Ⅲ. Peleg model was found to be the most suitable for describing the moisture adsorption isotherm of jujube powder (mean relative percentage deviation modulus (E) < 5%). The net isosteric heat of adsorption and differential entropy decreased exponentially with increasing equilibrium moisture content (on a dry basis) of jujube powder, and the equilibrium moisture content of the superfine powder was lower than that of the ordinary powder. The absolute safe moisture contents of the ordinary powder and superfine powder were 0.2375 and 0.2235 g/g, respectively. The moisture adsorption process of both powders conformed to the entropy-enthalpy compensation theory, being enthalpy-driven and non-spontaneous with Gibbs free energy of 1152.80 and 1184.22 J/mol, respectively. According to the results of the sugar hygroscopicity experiment, fructose mainly contributed to the hygroscopicity of jujube powder. The results of this study will provide a theoretical reference for the optimization of the processing technology and the selection of storage conditions for jujube powder.

Advanced glycation end products (AGEs) are stable end products produced by the reaction of free amino groups in proteins, amino acids, lipids or nucleic acids with carboxyl groups in reduced sugars (glucose, fructose and sugar) toward the end of the Maillard reaction. AGEs can interact with the receptor for advanced glycation end products (RAGEs) to activate certain downstream signaling pathways and consequently induce oxidative stress and inflammation. Plant polyphenols can inhibit AGEs-induced RAGE up-regulation, suppress the phosphorylation of nuclear factor kappa B (NF-κB) and the activation of mitogen-activated protein kinases (MAPKs), and significantly down-regulate the gene expression of inflammatory mediators including tumor necrosis factor-alpha (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Therefore, this paper summarizes the mechanism of action by which plant polyphenols regulate AGEs-induced gene expression of inflammatory factors through the RAGE/MAPK/NF-κB signaling pathway. We expect this review to provide a scientific basis for the development of antioxidant and anti-inflammatory nutraceuticals and pharmaceuticals based on plant polyphenols.

In order to investigate the interaction between gliadin from wheat and rutin under ultrasonic condition, the effect of ultrasonic power on the interaction between wheat gliadin and rutin was characterized by intrinsic fluorescence spectroscopy, synchronous fluorescence spectroscopy and ultraviolet (UV) absorption spectroscopy after 20-minute treatment with different ultrasonic powers (0, 150, 300, 450, and 600 W). The changes in the surface hydrophobicity, free sulfhydryl group content, thermal stability and microstructure of gliadin-rutin complex were determined. The results showed that the interaction between gliadin and rutin was affected by ultrasonic treatment. Besides, ultrasonic treatment increased the surface hydrophobicity and free sulfhydryl group content of the complex up to (37.00 ± 0.47) μg and (10.59 ± 0.42) μmol/g compared to the untreated control, respectively. The complex had better thermal stability than did gliadin when treated with the same ultrasonic power, and the treated complex exhibited a loose and porous microstructure. This study provides a new way for the functional and structural modification of gliadin from wheat.

Raw and cooked chestnut powders were prepared from fresh and cooked Chinese chestnuts, respectively, by four drying methods: hot air drying (HAD), vacuum freeze drying (VFD), radio frequency-vacuum drying (RFVD) and air-impingement jet drying (AJID). The aim of this study was to investigate the effects of cooking treatment and different drying methods on the quality characteristics and microstructure of chestnut powder. The results showed that the raw and cooked chestnut powders prepared by HAD had higher fat contents, but possessed poorer color and quality and uneven particle size distribution. The raw and cooked chestnut powders dried by VFD had the lowest moisture content (3.01% and 4.29%, respectively) and better storability, and their starch and free phenol contents were the highest. Moreover, they had the highest brightness and whiter color, while the raw powder particles showed an irregular large-scale lamellar structure. The raw and cooked powders prepared by RFVD and AJID had higher reducing sugar contents, and the content of free phenol was significantly higher in them than in the counterparts prepared by HAD. Furthermore, their microstructure was maintained well, but their color was poor. After cooking, the water-holding capacity and bulk density of chestnut powders prepared by different drying methods were increased, while the free phenol content and brightness (L*) were decreased, and the powder particles became swollen with a surface rougher, which was folded and wrinkled. In summary, cooking treatment and different drying methods had significant effects on the quality characteristics and microstructure of chestnut powder. Therefore, the production cost and the requirements for industrial need to be considered in selecting the best method to prepare chestnut powder.

Protein peroxidation during the storage and processing of aquatic products has a great impact on the nutritional value, sensory quality, textural properties and protein functional properties of aquatic products. Natural spice extracts can not only impart flavor to aquatic products, but also show good antioxidant properties in the processing and storage of aquatic products. In order to provide theoretical support for expanding the application of spice extracts and for optimizing the processing of aquatic products, this paper elucidates the molecular mechanism of protein oxidation, the major components of spice extracts and their mechanism of action in delaying protein peroxidation, and summarizes the application of spice extracts in reducing protein oxidation in aquatic products.

Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential in replacing traditional solid fats, improving the nutritional value of composite foods, and delivering bioactive substances. This article reviews the composition, synthesis methods and types of bigels, summarizes the significant progress in the application of bigels in the food field, and give an outlook on future prospects. It is our hope that this review will provide some guidance for further research and application of bigels in the food field.