Qiuming Chen

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.

This study aimed to identify novel umami peptides from Agaricus brasiliensis and characterize their sensory properties and interactions with T1R1/T1R3. An integrated strategy combining peptidomics, multi-model virtual screening, sensory evaluation, molecular docking, and molecular dynamics simulation was applied. Consensus prediction using four models yielded 276 potential umami peptides. Four novel peptides, KEDK, KRLDD, KEVEDEEEVK, and SKEDDVTKY, were subsequently identified by sensory validation, with taste detection thresholds of 0.18–0.32 mmol/L. KRLDD exhibited the highest direct umami intensity (5.13 ± 0.83), whereas SKEDDVTKY showed the strongest enhancement in an MSG system (7.08 ± 1.32 vs. 4.75 ± 0.61 for MSG alone). Molecular docking indicated favorable binding to T1R1-VFTD, with energies of -8.6 to -9.3 kcal/mol and recurrent involvement of Arg277, Gln278, and His71. Molecular dynamics simulations further revealed distinct but generally stable peptide–receptor dynamics. These findings expand the repertoire of mushroom-derived umami peptides and support their potential application as natural flavor enhancers.

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.

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.

Postmenopausal osteoporosis is a widespread skeletal disorder triggered by estrogen deficiency. Although Bushen Huatan Decoction (BSHT) demonstrates ameliorative effects on postmenopausal osteoporosis (PMOP), its daily dietary application remains challenging due to safety concerns associated with certain traditional herbs, namely Cuscutae Semen, Psoraleae Fructus, and Epimedii Folium. Here, we developed a food-medicine homologous alternative formula (SGF) by substituting restricted components with Rubi Fructus, Lycii Fructus, and raw pine pollen. In ovariectomized mice, SGF showed no overt hepatorenal toxicity under the tested conditions. Micro-CT and biomechanical analyses revealed that SGF elevated bone mineral density and bone volume fraction by 51.68% and 236.63% relative to the model group, respectively, exhibiting superior microstructural preservation over the original BSHT formula, which increased bone mineral density by 41.65% and bone volume fraction by 173.11%. SGF also enhanced femoral maximum load capacity by 40.69%, showing comparable strength reinforcement to BSHT. Mechanistically, SGF suppressed serum BALP by 51.79% and TRACP-5b by 35.89%, while down-regulating osteoclast-specific transcripts (Acp5, Ctsk) and pro-inflammatory cytokines (TNF-α, IL-1β). Untargeted metabolomics demonstrated that SGF shifted its composition toward terpenoids (19.5%), amino acids (14.5%), lipids (12.2%), and polyphenols (11.3%). Overall, SGF preserves the therapeutic core of BSHT while offering improved safety and long-term dietary applicability as a functional food ingredient.

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.

This study evaluates the therapeutic efficacy of Morchella‑fermented pine pollen combined with lotus leaf in mitigating obesity and metabolic dysfunction induced by a high‑fat diet. Using physiological, biochemical, and histological assessments, we compared fermented and unfermented formulations as well as multi‑herb mixtures. The fermented pine pollen–lotus leaf formulation, particularly at higher dosage, consistently demonstrated superior outcomes across key metabolic domains. Treatment resulted in significant reductions in body weight, improved glucose homeostasis, normalization of inflammatory cytokines, and notable protection against hepatic steatosis. Lipid profiles also improved in a coherent and dose‑responsive manner. In contrast, formulations containing mulberry leaf produced irregular or attenuated effects, disrupting expected dose–response patterns and diminishing overall metabolic benefits. These findings highlight the importance of fermentation in enhancing bioactive potency and support a streamlined two‑component formulation. Overall, the fermented pine pollen–lotus leaf combination emerges as a promising functional‑food candidate with broad activity against diet‑induced metabolic disorders.

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.

Prepared twice-cooked pork may accumulate advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (5-HMF) during frozen storage and domestic reheating. This study compared water-bath, microwave, and steam reheating after repeated freeze–thaw cycles (1, 3, and 5 cycles) by quantifying Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL), 5-HMF, key precursors, α-dicarbonyl intermediates, and browning indices (A294 and A420). Fresh samples contained 5.32 ± 0.15 μg/g CEL, 7.47 ± 0.09 μg/g CML, and 0.117 ± 0.006 μg/g 5-HMF. Reheating after freeze–thaw significantly increased these compounds. The highest CEL (8.37 ± 0.44 μg/g) and CML (10.53 ± 0.16 μg/g) occurred after five cycles with water-bath reheating, whereas 5-HMF peaked after three cycles with microwave reheating (0.180 ± 0.010 μg/g). Water-bath/steam favored AGEs accumulation, while microwave favored intermediates and browning with lower final AGEs. Limiting freeze–thaw cycles (≤1) and using microwave reheating reduced final hazards.