Bin Xu

The aleurone layer (AL) is the most nutrient-rich fraction of wheat bran. However, its tight adhesion to the outer pericarp (OP) and intermediate layer (IL) within wheat bran limits its application in foods. In this study, cell wall-degrading enzymes (xylanase, pectinase, and β-glucanase) were employed to release the AL and its cells from wheat bran and to elucidate the underlying mechanism of this process. The results showed that all cell wall-degrading enzymes exhibited limited capacity to degrade the OP and IL. Xylanase and pectinase were the most effective in inducing AL detachment from wheat bran and intercellular dissociation of AL cells, whereas β-glucanase exerted a negligible effect. In comparison, xylanase enhanced the release of cell wall polysaccharides and phenolic acids, with ferulic acid release from the AL reaching 8.91 mg/g after treatment, but it also caused partial structural damage to AL cells. In contrast, pectinase caused less disruption to the AL cell walls and therefore better preserved cell integrity. The β-glucanase hydrolyzed β-glucan in the AL cell wall into glucose (22.17 mg/g) but did not lead to cell dissociation, plausibly because arabinoxylans overlay β-glucans and restrict enzyme access. Using coarse wheat bran (20–40 mesh) as the starting material yielded a higher proportion of intact AL cell-rich fraction than using a fine bran fraction (80–100 mesh). These findings highlight pectinase-assisted hydrolysis as an effective strategy for releasing intact aleurone cells for food applications.

Gamma-aminobutyric acid (GABA), a non-protein amino acid widely present in plant-based foods, has gained considerable attention for its diverse physiological effects and underlying mechanisms. As a functional dietary component, GABA has been reported to exhibit antihypertensive activity in preclinical and preliminary human studies, with proposed mechanisms including angiotensin-converting enzyme (ACE) inhibition and modulation of sympathetic outflow. In nematode models, GABA has been observed to alleviate aging-related oxidative stress by enhancing antioxidant enzymes (e.g., SOD, CAT) and reducing lipofuscin accumulation. It may also alleviate certain menopausal symptoms based on limited human trial data, potentially through regulation of autonomic nervous system balance and reduction in vasomotor disturbances. Its anxiolytic and sleep-promoting effects are linked to GABAergic neurotransmission via GABAA/B receptors, which suppresses hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. GABA also shows anticancer potential in cell-based assays by disrupting tumor cell cycles and metastasis pathways, while its antidiabetic role in preclinical models involves pancreatic β-cell protection and glucose homeostasis regulation. Despite the wide range of proposed physiological benefits, safety assessments indicate that GABA is generally well-tolerated at typical dietary supplement doses (≤300 mg/day), with higher intakes (up to 3000 mg/day) permitted in some regulatory frameworks, supporting its use in functional foods. Future research should focus on optimizing GABA-enriched food production and elucidating dose-related mechanisms for personalized nutrition.

Noodles are a traditional staple food in Asia, and fermentation has gained increasing attention for improving their quality. This study investigated the effects of the nonconventional yeast Kazachstania servazzii CDLB‐YE05 on the quality of fresh noodles, using unfermented fresh noodles (CK) and noodles fermented with commercial Saccharomyces cerevisiae (SC) as controls. Sugar metabolism, volatile flavor, texture, and the protein–starch network were systematically evaluated. Results showed that YE05 maintained high amylase activities, promoted maltose accumulation, and preserved higher levels of fructose and sucrose. In terms of flavor, YE05 fermentation increased the odor activity values of key aroma compounds, including ethyl acetate, isoamyl alcohol, and 2,3‐butanedione, whereas cooked YE05 noodles retained a characteristic aroma profile dominated by aldehydes, ketones, and furan compounds. Regarding texture, YE05 fermentation increased the content of α‐helix and post‐cooking disulfide bond content, altered starch pasting properties by reducing peak viscosity and breakdown, increased gelatinization enthalpy, and enhanced starch gel strength, leading to the formation of a dense and uniform honeycomb‐like microstructure, which subsequently increased noodle springiness by 32.83% and reduced cooking loss by 24.77% compared to the control. These findings reveal that YE05 enhances fermented noodle quality by coordinately regulating sugar metabolism, protein network reorganization, and starch structure, providing a mechanistic basis for the development of superior products.

This study aimed to elucidate the impact of environmental factors on the efficacy of epigallocatechin gallate (EGCG) in inhibiting acrylamide formation and to clarify the role of the 3-aminopropionamide (3-APA) pathway in this process. Asparagine–glucose and 3-APA model systems were employed for the investigation. The results revealed that EGCG exerted a pronounced, condition-dependent inhibitory effect on acrylamide formation during the Maillard reaction. The maximum inhibition rate of 91% was observed at 180 °C and pH 6.0 without metal ions, while alkaline conditions, excessive heating, and Fe³⁺ markedly weakened the inhibitory capacity of EGCG. In the 3-APA model, a positive correlation (R² = 0.9111) was found between acrylamide generation and EGCG oxidation, and the key o-quinone-derived adduct was identified as an indirect evidence for EGCG oxidation. Collectively, the redox state of EGCG, which is highly susceptible to food processing conditions, may modulate its anti-acrylamide activity. These findings provide valuable mechanistic insights for the rational application of EGCG to mitigate acrylamide contamination in thermally processed foods.