Fuliang Han

Excessive fructose intake—prevalent in high-fructose beverages (including ice wine, fruit-flavored sodas, concentrated juices)—is a major risk factor for metabolic disorders, especially hyperuricemia. Notably, natural fruits with high fructose content do not elevate serum uric acid, however, most studies have focused on the uric acid-lowering effects of polyphenolic compounds, while neglecting the potential health benefits of the high-content natural organic acid components in fruits. Moreover, the regulatory effects of organic acid additives (widely used in the food industry for flavor and stability) on fructose-induced metabolic dysfunction remain unelucidated, creating a critical knowledge gap for beverage formulation. To address this, we established a long-term high-fructose diet mouse model (simulating excessive high-fructose beverage consumption, referencing ice wine’s fructose level) and systematically investigated the structure-dependent effects of four major food organic acids (tartaric, malic, citric, succinic acids, all present in ice wine or used in the three beverage types) across phenotypic, organ function, molecular, and gut microbiota levels. Results revealed distinct regulatory roles: tartaric acid (signature in ice wine) best alleviated weight gain and glucose intolerance; citric acid most potently reduced serum uric acid (via regulating GLUT9-mediated renal urate transport) and protected renal function; all acids exerted hepatoprotection, while succinic acid aggravated weight gain. These findings have broad applicability: they clarify why natural fruits avoid fructose-related hyperuricemia, optimize ice wine formulation, identify optimal organic acid additives for sugar-sweetened and fermented beverages, and provide a scientific basis for designing low-uric-acid-risk high-fructose drinks—supporting healthier processed beverages and re-evaluating organic acid-rich foods/beverages.

Fermented alcoholic beverages, a traditional and globally popular category of alcoholic beverages, are produced by microbial fermentation of carbohydrate-rich raw materials, encompassing wine, beer...

Metabolic dysfunction-associated steatotic liver disease (MASLD) is considered an important independent risk factor for hepatocellular carcinoma. This study aims to investigate the anti-lipogenic effects and mechanisms of Malvidin-3,5-O-diglucoside (M35G) derived from Vitis davidii on a high-fructose-induced MASLD cell model in HepG2 cells. Through the detection of various physicochemical indicators, histology, free fatty acids and their metabolites, transcription factors, and enzyme expression, it was demonstrated that 10 mM fructose treatment for 72 h significantly increased lipid accumulation in HepG2 cells. M35G reduced hepatic lipid accumulation and improves free fatty acids metabolism by inhibiting the expression of transcription factors and enzymes involved in de novo lipogenesis and promoting the β-oxidation of fatty acids. M35G also ameliorated fructose-induced glucose metabolism disorder by suppressing ketohexokinase-c and phosphoenolpyruvate carboxykinase expression while upregulating adenosine 5’-monophosphate-activated protein kinase and pyruvate kinase M2 isoform expression. This validated the inhibitory role of M35G in mediating the development of fatty liver disease, which may aid in the prevention and treatment of MASLD.

Metabolic dysfunction-associated steatotic liver disease (MASLD) is considered an important independent risk factor for hepatocellular carcinoma (HCC). This study aims to investigate the anti-lipogenic effects and mechanisms of Malvidin-3,5- O -diglucoside (M35G) derived from Vitis davidii on a high-fructose-induced MASLD cell model in HepG2 cells. Through the detection of various physicochemical indicators, histology, free fatty acids and their metabolites, transcription factors, and enzyme expression, it was demonstrated that 10 mM fructose treatment for 72 hours significantly increased lipid accumulation in HepG2 cells. M35G reduced hepatic lipid accumulation and improves FFA metabolism by inhibiting the expression of transcription factors and enzymes involved in de novo lipogenesis (DNL) and promoting the β-oxidation of fatty acids. M35G also ameliorated fructose-induced glucose metabolism disorder by suppressing KHK-c and PEPCK expression while upregulating AMPK and PKM2 expression. This validated the inhibitory role of M35G in mediating the development of fatty liver disease, which may aid in the prevention and treatment of MASLD.

Studies have confirmed that long-term consumption of ice wine does not induce disorders of glycolipid metabolism, and that the high content of malic and succinic acids in ice wine inhibits the negative effects of fructose to a certain extent.

Muscadine grapes are characterized by their large and abundant seeds and hard and thick skins that contain significant amounts of dietary fiber (DF). The current study investigated the chemical constituents, molecular architecture, and physicochemical attributes of DF derived from Muscadine grapes (Granny Val and Alachua) and compared them with those derived from Shine Muscat and Kyoho. Using a combined enzymatic method, the total dietary fiber (TDF) was extracted and divided into two parts: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). TDF (mainly IDF, with a small fraction of SDF) was dominated by cellulose, followed by pectin and hemicellulose. In addition, Granny Val and Alachua had a significantly higher abundance of TDF and IDF compared with Shine Muscat and Kyoho. Moreover, Shine Muscat had significantly the highest abundance of SDF among the four grape varieties. Of note, IDF from Granny Val and Alachua exhibited a complex and dense texture on its surface, and notably outperformed Shine Muscat and Kyoho in terms of cholesterol, fatty acid, heavy metal adsorption, and antioxidant activity. Collectively, Muscadine grapes, i.e., Granny Val and Alachua in the current study, possessed elevated DF levels (predominantly IDF), and their enhanced bioactivity underscored their potential as a potential food ingredient for further use.