Shaoxiao Zeng

In this study, the results indicated that whey protein isolate–arabinogalactan (WPI–AG) conjugate emulsion exhibited optimal stability at pH 7.0 with a 25% oil phase volume fraction ( φ ), demonstrating the highest absolute zeta‐potential value, the lowest interfacial tension, and excellent viscoelastic properties. Confocal laser scanning microscopy (CLSM) verified the development of a compact interfacial layer with high coverage. Furthermore, ultrasonication strengthened the stability of β‐carotene‐loaded WPI–AG oil‐in‐water (O/W) emulsions via mechanical shear, which reduced droplet size, increased the absolute zeta potential, and optimized the overall interfacial structure. These structural improvements led to significant enhancements in both physical stability (resistance to ionic, thermal, and pH stresses) and chemical stability (during storage and against light exposure). The 400 W treatment group indicated the most pronounced effects, with the highest cumulative release rate of β‐carotene during in vitro digestion and a bioaccessibility of 81.98% ± 2.1%, which was markedly higher than that of the control group (49.55% ± 4.31%, p  < 0.05). This work offers a theoretical basis for fabricating natural stable emulsions as delivery vehicles for lipophilic bioactive substances.

The proteins modified with polysaccharides through the glycation reaction are capable of improving the functional properties of proteins. This study investigated the improvement of structural and functional properties of whey protein isolate-arabinogalactan conjugates (UHWPI-AG) through ultrasound-assisted Maillard reaction. Ultrasound significantly enhanced the degree of conjugation compared with conventional wet-heating, as evidenced by Fourier-transform infrared (FTIR) spectral shifts in amide I and II bands. Fluorescence spectroscopy confirmed that both glycation and ultrasound treatment induced structural modifications in the whey protein isolate. Notably, the results of scanning electron microscopy indicated that UHWPI-AG had a denser and more porous honeycomb-like structure. Additionally, compared with the nature whey protein isolate (WPI), ultrasound-assisted glycation resulted in UHWPI-AG with a smaller mean particle size, higher surface charge, and reduced surface hydrophobicity and contact angle. These changes collectively improved the thermal stability, solubility, emulsifying property, foaming property, and antioxidant activity of the WPI. Moreover, emulsions prepared using UHWPI-AG as the emulsifier exhibited excellent storage stability. Therefore, ultrasound-assisted Maillard reaction may be a promising strategy for enhancing the functional properties of proteins.

Introduction: Lotus seed is a nutritious and functional food material, yet its utilization in plant-based fermented products remains underdeveloped. This study aimed to develop a novel plant-based yogurt using lotus seeds as the primary raw material, and to systematically optimize the probiotic strain combination and fermentation process to improve product quality and functionality. Methods: The optimal lactic acid bacteria strain combination and key fermentation parameters (temperature, time, glucose addition, and inoculum size) were determined through single-factor experiments and response surface methodology. Results: The optimal strain combination was Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum , and Streptococcus thermophilus at a ratio of 1:2:1. The optimized product, fermented at 38 °C for 7.5 h with 12.2% glucose and a 3.7% inoculum, exhibited high water-holding capacity (68.57%) and favorable sensory acceptance (80.9 points). The yogurt presented a uniform white color, smooth texture, and characteristic lotus seed aroma. Nutritional analysis showed significantly lower fat and calorie content, along with higher dietary fiber, compared to conventional dairy yogurt. Microstructural observations indicated that fermentation promoted the formation of a uniform and compact gel network, enhancing texture and stability. Notably, fermentation effectively preserved key bioactive alkaloids from lotus seeds, including neferine and nuciferine. Discussion: This study successfully developed a plant-based yogurt from lotus seeds with desirable physicochemical, sensory, and nutritional properties. The optimized fermentation process also retained important bioactive compounds, offering a theoretical basis and practical guidance for the value-added utilization of lotus seeds and the development of functional plant-based fermented foods with potential health benefits.

Isolation, characterization and the interaction mechanism of novel pancreatic lipase inhibitory peptides derived from lotus seed protein.

This study explores how dietary alpha-lipoic acid (ALA) protects C. elegans under heat stress. ALA enhances thermotolerance by modulating INS-19, upregulating HSF-1 and HLH-30, and activating heat shock proteins, autophagy, and mitophagy.

Dietary interventions with food-derived natural products have emerged as a promising strategy to alleviate obesity. This study aims to investigate the anti-obesity effect of Hericium erinaceus protein (HEP) and its underlying mechanism. Our results demonstrated that HEP exhibited excellent radical scavenging activity in vitro. In vivo, HEP intervention reduced pancreatic lipase activity in the intestine and enhanced fat excretion, thereby inhibiting the absorption of dietary fats. Meanwhile, HEP ameliorated the body weight and organ indexes, dyslipidemia, insulin resistance, hepatic steatosis, and liver oxidative stress injuries in obese mice. The results of real-time PCR (qRT-PCR) and Western blot analyses indicated that HEP upregulated the expression of peroxisome proliferator-activated receptor α (PPARα), subsequently upregulated the expression of liver fatty acid oxidation-related genes (lipoprotein lipase (LPL), carnitine palmitoyltransferase 1a (CPT-1a), and acyl-CoA oxidase 1 (ACOX1)) and downregulated the expression of lipogenesis-related genes (sterol regulatory element-binding protein-1c (SREBP-1c), stearoyl-coenzyme A desaturase 1 (SCD-1), and fatty acid synthase (FASN)), thereby ameliorating lipid metabolism disorders. Therefore, these findings demonstrated that HEP exerted protective effects on lipid metabolism disorders by activating the PPARα pathway, indicating its potential as a dietary supplement for the prevention and amelioration of obesity.