Zhiyong He

Walnut protein is a promising candidate for the development of functional health supplements. In this study, peptides were prepared via the limited trypsin hydrolysis of walnut protein, and their immunomodulatory effects on macrophages were evaluated through both in vivo and in vitro experiments. We found that peptide administration modulated systemic arginine metabolism. In macrophages, the peptides induced transcriptional reprogramming toward a pro-inflammatory phenotype, regardless of their immunosuppressive status. Specifically, peptide treatment upregulated Slc7a2 expression, concomitant with enhanced arginine uptake, while concurrently suppressing the arginine-to-guanidinoacetic acid/creatine pathway. These findings reveal a mechanistic role of walnut-derived peptides in regulating macrophage polarization through arginine metabolic reprogramming. Consequently, the stimulation of M2-polarized macrophages with these peptides reversed their tumor-promoting propensity and restored their cytotoxicity against tumor cells. Together, these findings provide a scientific basis for the value-added processing and high-end utilization of walnut proteins in nutraceutical applications.

Cassia seeds contain bioactive anthraquinones, including rhein and its glycosides, but their efficient production is limited by the low activity and poor regioselectivity of natural enzymes. Here, we identified NtUGT75C1 from Nicotiana tomentosiformis as a glycosyltransferase producing rhein-8-O-β-d-glucoside and rhein-1-O-β-d-glucoside. Loop dynamics were redesigned using the AI-informed constraints for protein engineering (AiCE) framework. The S55P mutant increased 8-O-glycoside formation more than 2-fold and also increased 1-O-glycoside formation. It displayed more than 80% of its maximum activity when assayed at 50 °C, and its nominal kcat/Km was 2.54-fold that of WT. Molecular dynamics simulations indicated increased local rigidity and redistributed flexibility, consistent with possible long-range allosteric coupling and a more localized low-free-energy basin. These findings identify an engineered glycosyltransferase candidate for modifying functional food components and demonstrate the utility of AiCE-guided loop engineering.

CaSR has been recognized as a potential receptor involved in kokumi peptide perception. However, the molecular basis underlying kokumi-peptide-induced cellular responses remains insufficiently understood. Herein, CaSR-associated responses induced by kokumi peptides were investigated in STC-1 cells. Compared with MSG stimulation alone, MSG combined with γ-glutamyl peptides enhanced intracellular Ca2+ mobilization and CCK secretion, with response trends consistent with sensory evaluation. MSG+γEγEV elicited the strongest cellular response, increasing CCK secretion from 31.38 ± 3.18 pg/mL in the MSG group to 60.84 ± 4.45 pg/mL, while Ca2+ fluorescence intensity increased by 133.60% relative to MSG treatment alone (p < 0.05). Pretreatment with the CaSR antagonist NPS-2143 reduced MSG+γEγEV-induced Ca2+ mobilization and CCK secretion by 51.09 and 42.90%, respectively, supporting the involvement of CaSR in these cellular responses. Metabolomic and transcriptomic analyses revealed alterations in signaling-associated metabolites and pathways, including calcium signaling, MAPK signaling, PI3K-Akt signaling, cAMP signaling, phosphoinositide-related metabolism, and glycerophospholipid metabolism. These findings suggest that signaling responses associated with CaSR involvement in STC-1 cells share certain features with taste-related signal transduction processes. Collectively, the results provide insights into kokumi-peptide-induced cellular responses and their potential relevance to umami enhancement.

A schematic of the periphery-to-center axis showing food-derived bioactive compounds processed by gut microbiota and circadian clocks, crossing the blood–brain barrier to modulate sleep via glia–neuron crosstalk.

Hypertension remains a major risk factor for cardiovascular disease worldwide and a formidable global health challenge. The clinical triumph of peptide-based drugs underscores the immense potential of bioactive peptides in hypertension management. Recently, food-derived antihypertensive peptides have emerged as potential complements to synthetic pharmaceuticals, distinguished by their biocompatibility and bioactivities. Particularly, the rapid development of artificial intelligence has accelerated this process. This review summarizes the diverse sources of antihypertensive peptides and novel preparation strategies to enhance scalability and feasibility in industrial production. Furthermore, we deeply review their multitarget mechanisms and structure–activity relationships. Throughout these procedures, machine learning models facilitate the precise identification and activity prediction of antihypertensive peptides. Given the long-term application value of antihypertensive peptides, future endeavors should integrate advanced biotechnologies and intelligent platforms to accelerate their transformation process from the laboratory to clinical applications.

To address post-acidification, microbial contamination, and quality deterioration in fermented pickled mustard greens after fermentation, this study systematically evaluated the effects of thermal treatment on quality preservation, selected a preferred thermal processing condition from three kinetically designed treatments, and predicted product shelf life. Based on heat penetration curves and the thermal death kinetics of the target heat-resistant microorganism, Bacillus subtilis, three thermal processing conditions were established: 75 °C for 64 min, 85 °C for 19 min, and 95 °C for 17 min. The D-value of B. subtilis spores at 85 °C was 1.37 min, and the corresponding thermal treatments were designed according to a 2D reduction principle. HS-SPME-GC-MS analysis identified 84 volatile compounds, with isothiocyanates representing key contributors to the characteristic pungent aroma of mustard-based pickles. Sensory evaluation showed that the 85 °C treatment group achieved the best observed balance among pungency, refreshing aroma, mellow flavor, color, texture, and overall acceptability, whereas excessive heating at 95 °C promoted isothiocyanate loss and texture deterioration. During accelerated storage, the selected treatment inhibited post-acidification, maintained nitrite at a low level (<1 mg/kg), and delayed microbial and sensory deterioration. Integrating physicochemical indices, microbial populations, and sensory scores, the theoretical shelf life under refrigeration at 4 °C was predicted to be 170 days using the Q10 model. These findings provide practical guidance for selecting thermal processing conditions that balance microbial safety, flavor retention, and shelf-life extension in industrial fermented pickled mustard greens.

Anthocyanins (ACNs) are water-soluble flavonoid pigments widely distributed in fruits, vegetables, and grains and associated with diverse health benefits. Their application in functional foods is limited by poor chemical stability and low, variable bioavailability caused by pH-dependent structural interconversion during processing and extensive presystemic metabolism in the gastrointestinal tract. Existing reviews often address bioactivity or delivery technologies separately, without clarifying how structural vulnerability translates into pharmacokinetic constraints that should guide delivery design. Here, we propose an integrative framework linking structural vulnerability, pharmacokinetic limitations, and delivery design. Emerging encapsulation platforms are critically evaluated for their effects on stability, gastrointestinal retention, release behavior, and functional performance. Safety and regulatory considerations are also discussed. Future research should prioritize pharmacokinetics-guided and stimuli-responsive strategies to optimize the spatiotemporal fate and functional exposure profile of ACNs and their metabolites. This review may provide practical guidance for the development of ACNs-based functional food formulations.

Constipation, a prevalent gastrointestinal disorder, urgently requires safe and effective intervention strategies.

This study systematically investigated the influence of molecular weight (MW) and protein content (PC) on the interfacial behavior and foaming properties of soluble soybean polysaccharide (SSPS), aiming to elucidate the structure–function relationship for the targeted design of SSPS-based foam stabilizers. The results demonstrated that the low-MW group, particularly the LH sample (low MW, high PC), exhibited the highest foam expansion (FE = 272.5%), attributed to its smallest particle size, lowest zeta potential, and minimal surface tension, which facilitated rapid adsorption at the interface. Interfacial rheology revealed that all SSPS samples formed an elastic-dominated interfacial film (G′ > G″). The HM sample (high MW, moderate PC) showed the most rapid increase in G′ and the highest mechanical strength, while the LH sample (low MW, high PC) exhibited the strongest elastic response within the low-MW group, which contributed to its relatively high foam stability (FS = 69.9%). The interfacial viscoelasticity and foaming performance of SSPS are synergistically governed by its MW and PC. Low MW facilitates rapid adsorption and superior foam expansion, while high PC enhances interfacial film elasticity. Moreover, the long-term stability of foam depends not only on reduced interfacial tension but more critically on the mechanical strength and viscoelasticity of the interfacial film. These findings provide a crucial theoretical basis for optimizing SSPS applications in aerated foods.

Background/Objectives: Herbal formulas are unsuitable for routine dietary use. This study evaluates Qige Pipa Decoction (QPD), a food–medicine homologous formula containing edible components, comparing its anti-diabetic effects with the classic Gegen Qinlian Decoction (GQD) to explore its potential as a sustainable dietary intervention for T2DM. Methods: T2DM mice received QPD, GQD, or metformin for 6 weeks. Parameters included glycemic control, histopathology, gut microbiota (16S rRNA), serum metabolomics, liver transcriptomics, and chemical profiling (UPLC-Q-TOF-MS). Results: Both formulas comparably improved glycemia and insulin resistance. QPD uniquely enriched beneficial gut bacteria (e.g., Roseburia) and suppressed pro-inflammatory taxa. Metabolomics revealed decreased Carnitine C20:1 and increased phospholipids in the QPD group. Transcriptomics showed QPD enriched the AGE-RAGE signaling pathway. Chemically, QPD showed relatively higher signal intensities for glycosides and organic acids, while GQD showed relatively higher signal intensities for alkaloids. Conclusions: QPD exhibits anti-diabetic efficacy similar to GQD but through distinct regulatory mechanisms. Its food-medicine homologous composition provides a theoretical rationale for its exploration as a sustained dietary adjunct. However, the absence of safety biomarkers in this study precludes definitive conclusions regarding long-term tolerability, necessitating dedicated toxicological assessment in future trials.