Xia Ma

De‐anthocyanin black rice (DBR) is a residue generated after the industrial extraction of anthocyanins; it retains considerable polysaccharides and other bioactives but remains largely underutilized. In this study, DBR underwent co‐fermentation using a 2:1 (v/v) mixture of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus at 30°C for 39 h. This mixed lactic acid bacteria (LAB) fermentation led to a marked drop in pH, a rise in titratable acidity, and a final LAB viable count reaching 9.47 Log CFU/mL. Total phenolic content rose by 24.60% to 18.23 mg GAE/mL, and both total flavonoids and DPPH/ABTS radical‐scavenging activities increased markedly. Fermentation led to the formation of 19 additional volatile compounds as identified by HS‐SPME‐GC‐MS. Increased concentrations of alcohols, esters, and short‐chain fatty acids (predominantly acetic acid) were linked to desirable fruity aromas. In the fermented matrix, lactic acid was the major total organic acid, but it is non‑volatile. Consequently, acetic acid became the main component of the volatile acidic profile. These findings demonstrate that mixed LAB fermentation substantially improves the nutritional, antioxidant, and flavor properties of DBR, supporting its potential application as a functional beverage base.

Lipopeptide fermentation faces challenges of high costs and low yields, requiring advanced monitoring solutions. This study presents an integrated methodology combining ultraviolet–visible (UV–vis), attenuated total reflection mid infrared (ATR-MIR), and surface enhanced Raman scattering (SERS) spectroscopy with chemometrics. Fermentation samples were used to build partial least-squares regression models for predicting reducing sugars, cell concentration, and lipopeptide yield. The stability competitive adaptive reweighted sampling (sCARS) algorithm outperformed principal component analysis in feature extraction. Evaluation of four fusion strategies revealed that full feature fusion yielded the highest predictive accuracy. The combined UV–vis, ATR-MIR, and SERS approach achieved optimal performance for lipopeptide yield (determination coefficient of prediction, R²_p = 0.986; root-mean-square error of prediction, RMSEP = 0.357) and cell concentration (R²_p = 0.977, RMSEP = 0.010). This spectroscopic strategy enables efficient, non-destructive fermentation monitoring and shows considerable promise for industrial bioprocess optimization.

Tremella fuciformis polysaccharides (TFP) are a kind of bioactive macromolecules isolated from fruit bodies, mycelium or fermentation broth of Tremella fuciformis. In recent years, TFP has unique biological activity, which creates new possibilities for its application in nutrition and functional food industry, and attracts widespread attention. By summarizing and comparing the research on TFP in recent years, this paper reviews the methods of isolation, purification and structural characterization of TFP, the interaction of TFP with other macromolecules to affect its antioxidant and hypoglycemic biological activity in vivo and in vitro, and the effect of TFP on intestinal flora and short chain fatty acids production. It is hoped that this paper can provide some theoretical basis and Enlightenment on the study of the biological activity and mechanism of TFP.

Currently, the synthesis of polysaccharide metal ion complex is predominantly categorized into three approaches: chemical synthesis, physical synthesis and biosynthesis method. According to research, polysaccharide metal ion complexes usually exhibit superior biological activities than metal ions or polysaccharides alone, including antioxidant, hypoglycemic, hypolipidemic, immune regulation, anti-tumor, anti-inflammatory and antibacterial activities. In this paper, the preparation process, biological activity and structural characteristics of polysaccharide metal ion complexes were reviewed, aiming to provide references for the development of new therapeutic drugs and adjuvants. And the complexation of Tremella fuciformis polysaccharides and metal ions was prospected.

BACKGROUND: Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range.RESULTS: To improve these shortcomings of PS, the effect of yeast β‐glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro.CONCLUSION: Collectively, the addition of β‐glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

γ-Polyglutamic acid is a kind of biomaterial and environmentally friendly polymer material with the characteristics of water solubility and good biocompatibility. It has a wide range of applications in medicine, food, cosmetics and other fields. This article reviews the preparation, characterization and medical applications of γ-polyglutamic acid nanoparticles. Nanoparticles prepared by using γ- polyglutamic acid not only had the traditional advantages of enhancing drug stability and slow-release effect, but also were simple to prepare without any biological toxicity. The current methods of nanoparticle preparation mainly include the ion gel method and solvent exchange method, which use the total electrostatic force, van der Waals force, hydrophobic interaction force and hydrogen bond force between molecules to embed materials with different characteristics. At present, there are more and more studies on the use of γ-polyglutamic acid to encapsulate drugs, and the research on the mechanism of its encapsulation and sustained release has gradually matured. The development and application of polyglutamic acid nanoparticles have broad prospects.