Yujuan Xu

Fermented-litchi polysaccharide (Lzp) has been demonstrated to enhance the production of exopolysaccharides (EPS) in Weissella confusa in our previous study. To elucidate the underlying mechanisms, the resulting EPS was identified as a homopolysaccharide primarily composed of →6)-α-d-Glcp-(1→. Integrated metabolomics and transcriptomics analyses identified 19 differential metabolites and 60 differential genes associated with the effects of Lzp. Specifically, 13 extracellular metabolites were enriched in ABC transporters, starch and sucrose metabolism, and glycerophospholipid metabolism, while 6 intracellular metabolites were linked to aminoacyl-tRNA biosynthesis and pyrimidine metabolism. Transcriptomics revealed upregulation of key genes in the ABC transporter pathway (msmX, ugpA, ugpE, and pstS) and sucrose synthase-dependent pathway (sacA and sucA), facilitating the transport of EPS precursors and their extracellular assembly. Notably, Lzp-derived galactose and arabinose were transformed into UDP-glucose via the Leloir pathway and the pentose phosphate pathway, respectively, thus enhancing the availability of UDP-glucose for EPS synthesis. Validation via qRT-PCR confirmed the regulatory roles of these genes. Furthermore, genes involved in pyrimidine metabolism (pyrB, pyrE, etc.) were modulated to regulate nucleotide synthesis, indirectly supporting EPS polymerization. This study unveils Lzp's multi-target mechanism, coordinating carbohydrate metabolism, transporter activity, and transcriptional regulation to enhance EPS production, offering a foundation for industrial optimization using natural polysaccharides.

This study employed ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) combined with multivariate analysis to investigate tissue-specific metabolic profiles in the peel, pulp, and seeds of black wax gourd (Benincasa hispida). A total of 1020 metabolites were identified, including 520 primary metabolites (e.g., amino acids, lipids, and organic acids) and 500 secondary metabolites (e.g., phenolic acids, flavonoids, and alkaloids). Significant metabolic divergence was observed across tissues: 658, 674, and 433 differential metabolites were identified between the peel and the pulp, the peel and the seeds, and the pulp and the seeds, respectively. Unique metabolites such as methyl 5-glucosyloxy-2-hydroxybenzoate and 3,5-di-O-caffeoylquinic acid were exclusive to the peel, while 4-O-(6′-O-glucosyl-imino)-4-hydroxybenzyl alcohol and fertaric acid were specific to the seeds. KEGG pathway enrichment revealed distinct metabolic priorities: flavonoids and phenolic acids dominated in the peel, amino acids and phenylpropanoids in the pulp, and nucleotides and lipids in the seeds. The peel exhibited the highest secondary metabolite abundance (14.27%), whereas the seeds accumulated the most primary metabolites (26.62%), including essential amino acids like L-tryptophan and functional lipids such as linoleic acid. These findings underscore the nutritional and bioactive potential of underutilized by-products (peel and seeds), providing a biochemical foundation for valorizing wax gourd tissues in the food, pharmaceutical, and agricultural industries.

Mulberries are known to be rich in hypoglycemic active substances such as anthocyanins and dietary fiber, which primarily aid in regulating gut microbiota. However, their high sugar content, such as fructose, hinders their application in hypoglycemic functional foods. This research utilized microbial fermentation technology to remove the fructose and glucose in mulberries (FM), subsequently evaluating their hypoglycemic properties and balancing gut microbiota. Results indicated that administering varying doses of FM to type 2 diabetic mice for five weeks notably decreased blood sugar and insulin levels, improved dyslipidemia and insulin resistance, enhanced antioxidant capacity, repaired organ damage, and regulated hypoglycemic activity by influencing mRNA expression of key signaling factors in the PI3K/Akt and AMPK pathways. Analysis of the intestinal microbiota composition revealed that FM can modulate specific bacterial populations, increasing beneficial bacteria like Lactobacillus, Bifidobacterium and Akkermansia while inhibiting harmful bacteria like Escherichia–Shigella and Helicobacter. This restoration of the intestinal microecological balance helped regulate host sugar metabolism homeostasis and affect the secretion of short chain fatty acid (SCFA) synthase in the gut microbiota to increase the production of SCFAs. These findings offer significant support for the potential use of FM in the treatment of diabetes.

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin–spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin–spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough’s microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO’s potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality.

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient‐rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in‐depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non‐thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non‐thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.