Due to their high nutritional value and susceptibility to spoilage, there is an urgent need to develop efficient, safe, flavor-friendly and green preservation techniques for aquatic products. In recent years, novel preservation technologies such as the addition of natural preservatives, the application of physical field-assisted freezing and thawing technologies, and novel packaging have rapidly advanced. However, research on the impact of these technologies on the flavor of aquatic products remains limited. In this context, this article systematically reviews the principles and application effects of novel preservation technologies and their impacts on the flavor of aquatic products. This review also proposes a strategy for the coordinated regulation of “flavor and health”, hoping to provide theoretical support and technical reference for addressing the problem of balancing the preservation efficacy and flavor retention of aquatic products and for promoting the development of intelligent, eco-friendly preservation technologies for aquatic products.

Central fatigue is closely linked to disruptions in the microbiota-gut-brain axis (MGBA), yet the molecular mechanisms involved remain largely unclear, and effective nutritional interventions are still limited. Tartary buckwheat polyphenols (TBP) have demonstrated potential in modulating the gut microbiota and supporting neuronal function. However, the specific pathways through which TBP exert their anti-fatigue effects are not fully understood. Clarifying these mechanisms is crucial for the development of precision dietary strategies to alleviate central fatigue. In this work, we established a mouse model of overexercise-induced central fatigue to systematically evaluate the effects of TBP through behavioral assessments, histological examination, neurotransmitter profiling, and inflammatory and oxidative stress marker analysis. The results showed that TBP significantly improved fatigue-related behaviors, alleviated intestinal and brain tissue damage, and modulated the expression of various neurotransmitters. Furthermore, TBP significantly reduced serum levels of pro-inflammatory cytokines (e.g., interleukin-1 beta, and tumor necrosis factor-alpha), and mitigated oxidative stress by enhancing glutathione peroxidase and catalase activity and reducing malondialdehyde levels. 16S rRNA sequencing revealed that TBP altered gut microbiota composition, promoting the abundance of beneficial taxa such as Lachnospiraceae, Lactobacillus, and Roseburia, while suppressing potentially harmful microbes. Short-chain fatty acids analysis further demonstrated that TBP modulated levels of acetic, propionic, and butyric acids, contributing to intestinal barrier integrity and energy homeostasis. Metabolomics analysis revealed that TBP influenced several key pathways, including alanine, aspartate, and glutamate metabolism, as well as neuroactive ligand-receptor interactions, thereby restoring the metabolic balance under central fatigue. Collectively, this work provides supportive evidence that TBP alleviates central fatigue through modulating the MGBA.

Aging-induced taste sensitivity decline, recognized as a world-wide health issue, has shown considerable modulatory effects on the oral microbiome that serves as an etiological driver for multiple dysbiosis-associated diseases. However, the underlying ecological interactions remain poorly characterized. Therefore, this study conducted oral metagenomic/metabolomic analysis for youth/elderly individuals with different taste sensitivities. Results showed that elevated fatty acid levels in elderly samples with low taste sensitivity drove a metabolic adaptation of the oral microbiome that the substrate preference of energy metabolism altered from monosaccharides to fatty acids, which resulted in the remodelling of the oral microbiome composition. In addition, the up-regulation of Prevotella species engaging in active quorum sensing interactions with other oral bacteria in elderly samples was found to affect oral microbiome remodelling. Furthermore, community-level metabolic modeling and synthetic co-culture experiments revealed and validated that interspecies nutrient feeding contributed to the oral microbiome remodelling. Collectively, these findings elucidated the modulatory effects of aging-induced taste sensitivity decline on the oral microbiome by decoding the ecological Interactions of key oral bacteria and metabolites, paving the way for developing viable strategies for oral microbiome rehabilitation.

Lactic acid bacteria (LAB) play a crucial role in improving the flavor and enhancing the nutritional value food, which have found wide application in the field of food fermentation. Genome-scale metabolic models (GSMMs) serve as essential tools for studying microbial metabolism, which simulate the metabolic networks of microorganisms and accurately describe the genotype-phenotype relationships. Several GSMMs have already been successfully applied to the metabolic regulation of LAB. This article systematically summarizes LAB GSMMs constructed over the past two decades, emphasizing their application in food systems. Moreover, it analyzes the primary challenges and limitations of the GSMMs and gives an outlook on future directions in by combining emerging technologies and innovative ideas. The final goal is to provide valuable insights for the effective and precise application of LAB GSMMs to the intelligent design of microbial communities in the food industry.