Food Frontiers

This study explored the effects of pH‐shifting over 0, 10, 20, and 30 min on the physicochemical characteristics of mung bean protein (MBP) isolates, identified as MBP0, MBP10, MBP20, and MBP30. The conformational features of vicilin‐type (8S), the primary component of MBP, were studied using molecular dynamics simulations. Our findings revealed the time‐dependent nature of pH‐shifting on protein flexibility, which caused changes in surface charges of MBP from 0 to 30 min. An increase in particle size, solubility, and more uniform distribution among all pH‐shifted samples were observed due to swelling. Smoother and flakier structures in pH‐shifted proteins were detected by scanning electron microscope. Molecular simulations at pH 12.0 revealed enhanced stability of vicilin with greater fluctuation of hydrophilic residues and increased flexibility, which correlated to the experimental results, highlighting vicilin's pivotal role in the flexibility and solubility of MBP during pH changes.

The pharmacological effects of Amauroderma rugosum (AR), an edible mushroom found mainly in Southeast Asia, are not well studied, particularly its neuroprotective properties. This study investigated the neuroprotective effects of AR aqueous extract (ARW) in a d‐galactose‐induced accelerated aging mouse model and senescent SH‐SY5Y neuronal cells. Behavioral tests (open field, Morris water maze, Y‐maze, and rotarod) demonstrated that d‐galactose‐induced aging mice exhibited impaired cognitive function, memory loss, anxiety, and reduced locomotor ability, all of which were alleviated by ARW treatment. Histological analysis showed that ARW reduced neuropathological lesions in the hippocampus. In SH‐SY5Y neuronal cells, ARW and AR polysaccharide extract (ARP) enhanced cell viability and decreased intracellular reactive oxygen species (ROS) levels in a concentration‐dependent manner. ARW and ARP also reduced cellular senescence and apoptosis in d‐galactose‐treated cells. Western blot analysis indicated that ARW and ARP upregulated the phosphorylation of mTOR and increased the expression of antioxidant enzymes, including superoxide dismutase 1 and heme‐oxygenase‐1. Additionally, ARW altered the gut microbiota, increasing the relative abundance of beneficial bacteria such as Lactobacillus reuteri and decreasing harmful bacteria like Clostridium scindens. These findings suggest that AR exerts neuroprotective effects primarily through its polysaccharides by modulating oxidative stress, activating the mTOR‐dependent pathway, and influencing the gut microbiota. Consequently, AR could serve as a potential dietary supplement for the prevention and treatment of neurodegenerative diseases.

This study aims to extract pepsin soluble collagen (PSC) from sturgeon cartilage, hydrolyze to sturgeon cartilage collagen peptides (SCCP), and prepare SCCP nanoliposomes to explore the treatment effects of osteoarthritis (OA) in rats. PSC was extracted using 0.5 M acetic acid and pepsin (10%) and enzymatically hydrolyzed with 4.5% alcalase plus 4.5% flavourzyme to obtain SCCP. Amino acid analysis revealed the presence of glycine, proline, and hydroxyproline in high amounts, while SDS‐PAGE showed that the PSC belonged to type II collagen with molecular weight (MW) of SCCP being <2 kDa and MALDI‐TOF‐MS indicated the MW distribution to range from 302.594 to 683.050 Da with the peptide fragments <500 Da accounting for 89.71%. SCCP nanoliposomes composed of phosphatidylcholine, fatty acid sucrose ester, glycerol, and deionized water were prepared with size at 34.58 nm, polydispersity index at 0.19, zeta potential at ‐54.53 mV, and encapsulation efficiency at 88.14%. Tube feeding of SCCP/SCCP nanoliposomes into OA rats alleviated pain responses by joint damage through reduction in hind limb weight‐bearing difference, knee joint width difference, and levels of serum biomarkers including CTX‐II, TGF‐β1, PIICP, and COMP. Histopathologic images demonstrated the mitigation of joint damage symptoms in the tissue by reducing cartilage joint damage, inhibiting chondrocyte apoptosis, promoting chondrocyte regeneration, and reducing synovitis. Collectively, the high dose of SCCP nanoliposomes was the most effective in alleviating OA possessing a great potential to be developed into a health food or botanic drug for the treatment of joint‐related disease.

This comprehensive investigation delves into the interconnectedness of different features of cardiometabolic syndrome, such as metabolic dysfunction‐associated steatotic liver disease (MASLD), atherosclerotic cardiovascular disease (ASCVD), and gut dysbiosis, highlighting the crucial role of nutraceuticals in their management and prevention. Given the significant overlap in the pathophysiology of these conditions, the treatment with nutraceuticals, especially those derived from agro‐food waste, offers a promising, sustainable, and innovative approach to healthcare. The 2030 Agenda for Sustainable Development and the One Health concept are key frameworks for selecting the most interesting supply chain for the production of nutraceuticals from agro‐food waste, ensuring environmental sustainability, and innovative agricultural practices. In this review, the therapeutic potential of kiwifruit and apples has been explored, detailing how their bioactive compounds, like polyphenols, fiber, pectin, kaempferol, phloretin, and phlorizin, may contribute to the management of MASLD, ASCVD, and gut dysbiosis. Various extraction methods for active ingredients, including chemical, water, and enzyme extractions, are analyzed for their respective benefits and drawbacks. By integrating scientific research, sustainable agricultural practices, and innovative extraction methods, we can develop effective strategies to combat these pervasive health issues. This holistic approach not only enhances individual health outcomes but also supports broader environmental and societal goals, promoting a healthier future for all.

The present study aimed to identify antioxidative and angiotensin converting enzyme (ACE) inhibitory peptides in fermented buttermilk after simulated gastric digestion. Following isoelectric focusing fractionation, peptides of the most active fractions were identified by ultrahigh performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS). Subsequently, 23 peptides were synthesized and tested for antioxidative and ACE inhibitory activity. The peptide PR7 (PWDQVKR, αs2‐casein 108–114) exerted comparable antioxidative activity to ascorbic acid, whereas the peptide SF8 (SGPLRPFF, butyrophilin 427–434) efficiently inhibited ACE with an IC50 value of 1.57 µM. The binding modes of the five most active ACE inhibitors were predicted using AlphaFold2 multimer software. Molecular mechanics (MM) minimization and molecular dynamics (MD) simulations of all complexes, followed by MM‐generalized born surface area (GBSA) binding energy calculations, were predicted. Notably, these peptides manifested good binding affinities to ACE. The estimated MM‐GBSA/MD binding energies correlated with the detected IC50 values [correlation coefficient (R²) = 0.79]. Post‐MD analyses over 100 ns elucidated the steadiness of the five peptides.

Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages. However, the taste of infusions brewed directly from tea flowers with hot water is not very appealing. In the work, the effects of kombucha fermentation on the sensory quality and chemical profiles of tea flower infusions were investigated. During the 5‐day fermentation experiment, the samples fermented for 1 day exhibited the best overall flavor characteristics. The flavor of this sample was significantly improved, with a marked increase in sweet aromas and a noticeable enhancement of fruity, sweet, and sour tastes. PacBio sequencing revealed that four Komagataeibacter spp. (88.64%), Novacetimonas hansenii (7.09%), and Zygosaccharomyces bisporus (97.55%) were the dominant bacterial and fungal species in the used Kombucha. A total of 80 volatiles were detected in all samples, and relative odor activity value (ROAV) analysis showed that alpha‐ionone, linalool, beta‐ionone, decanal, and 1‐octen‐3‐ol were the major contributors to the aroma perception. The pH value and the contents of caffeine, total catechins, amino acids, and proteins decreased, while the contents of total soluble sugars and 21 compounds including sugar derivatives, organic acids, and cyclic adenosine monophosphate (c‐AMP) significantly increased. These results provided new insights into the development of tea flower‐based kombucha beverage.

Consumption of plant‐based meat alternatives (PBMAs) within the vegetarian population is increasing. This study assessed the relationship between PBMA intake and health markers using the UK Biobank cohort. Participants were categorized into vegetarian PBMA consumers and vegetarian PBMA nonconsumers. Nonparametric statistical tests were used to evaluate differences in participants’ characteristics, food intake, and 30 blood biochemistry measures after assessing data distributions. Metabolomics (168 metabolites) and proteomics (2923 proteins) data were further examined to identify significant differences between the two participant groups. Relative risks (RRs) for 45 chronic diseases and mental conditions were calculated using Poisson regression. Sensitivity analysis accounted for sociodemographic factors, and the proportion of energy from ultra‐processed food (UPF) intake was determined. No substantial differences in sodium, free sugar, total sugar, or saturated fatty acids intake between vegetarian PBMA consumers and nonconsumers were found. However, PBMA consumers exhibited higher blood pressure (130/79 and 129/78 mmHg for consumer and nonconsumer groups, respectively) and elevated C‐reactive protein (CRP) levels (1.76 ± 3.12 and 1.57 ± 3.17 mg/L for consumer and nonconsumer groups, respectively). Metabolite and protein abundance analysis showed no notable differences. Pathway enrichment analysis suggested that PBMAs may influence immune reactions through cell signaling pathways. PBMA consumers had a 42% increased risk of depression (p = 0.03) and a 40% reduction in irritable bowel syndrome (IBS) risk (p = 0.02), compared to nonconsumers. In conclusion, while no clear health risks or benefits were associated with PBMA consumption in vegetarians, the higher risk of depression, elevated CRP, and lower apolipoprotein A levels in PBMA consumers suggest potential inflammatory concerns that warrant further investigation.

One of the main reasons for hyperuricemia is high purine intake and restricting the intake of high purine food is the main management for avoiding hyperuricemia. This study assesses the uricogenic effect of hypoxanthine and investigates effective physical field processing for reducing hypoxanthine content in shrimp (Metapenaeus ensis). Using mice models, it is demonstrated that hypoxanthine significantly elevates serum uric acid level, highlighting its role as a primary dietary contributor to hyperuricemia. To mitigate this effect, single, dual, and triple processing approaches involving infrared, steam, and microwave heating were evaluated. While single processing methods showed a moderate reduction in purine content, the combined triple processing (high‐intensity microwave + 140°C infrared + 140°C steam) was most effective, achieving a substantial 62.18% reduction in hypoxanthine. This reduction is attributed to the loss of purines during cooking, interconversion between purines, and possible binding of purine compounds to other substances. Further, in vitro digestion experiments confirm that the purine‐reduced shrimp meat exhibits significantly lower uric acid‐raising capacity. Overall, the study provides valuable insights into the development of purine‐reduced seafood options, contributing to healthier dietary strategies for hyperuricemia management.

The entire fate of the widely used insecticide thiamethoxam from field cultivation, manufacturing to brewing were studied. A method to simultaneously detect thiamethoxam and its two metabolites, clothianidin and CGA265307, was developed. The field trial indicated a half‐life of thiamethoxam at 3.2 days on tea leaves, meanwhile, generation of clothianidin was observed with the maximum accumulation of 0.0152 mg/kg after 1 day of thiamethoxam application. The processing factors (PFs) during tea manufacturing ranged from 0.16 to 1.36 and 0.72 to 1.27 for thiamethoxam and clothianidin, respectively. Notably, PFs for thiamethoxam and clothianidin were higher during microwave deenzymed green tea manufacturing than pan deenzymed green tea and traditional black tea. Both thiamethoxam and clothianidin showed high infusion factors during tea brewing, whereas the risk quotient indicated an acceptable dietary risk of thiamethoxam with clothianidin through tea consumption. These findings could facilitate a more accurate assessment of safety risks and better protect the health of tea consumers.

The senescence of leafy vegetables is inherent and general after harvest. DNA methylation affects the senescence process of plant leaves. Limited studies have explored the impact of exogenous methylation inhibitors on postharvest vegetables and the mechanisms of their effects on the transcriptome and metabolome during storage. In this study, pak choi was immersed in 100 mg L⁻¹ of 5‐azacytidine (AZ) (an inhibitor of methyltransferase) solutions, indicated that AZ yielded significant acceleration in leaf senescence. Compared to the control group, the AZ‐treated pak choi exhibited faster weight loss, higher malondialdehyde content, greater color change, and higher chlorophyllase activity. Transcriptomic and widely targeted metabolomic analyses were then performed on pak choi samples. Transcriptomic investigation disclosed that the chlorophyll degradation genes BraSGR2 and BraPPH were upregulated by AZ, leading to the degradation of more chlorophyll content. AZ effectively stimulated upregulation of the senescence‐associated genes (BraSAG20, BraSAG21, BraSRG1, and BraSRG2), thereby accelerating the pace of the senescence process. The widely targeted metabolomic analyses demonstrated that AZ downregulated the flavonoid synthase genes BraFLS1 and BraF3H, causing a relative decline in flavonoid levels. The study also unveiled a diminution in carbohydrate content during storage, further exacerbated by AZ. To encapsulate, our preliminary findings suggest that the application of AZ effectively accelerates the process of leaf senescence in stored pak choi, which helps us understand the relationship between DNA demethylation and vegetable senescence.

RS4‐type resistant starches have been applied in food industry as thickeners or studied as functional foods for a long time. However, the influence and mechanism of RS4 on Type 2 diabetes mellitus (T2DM) have not been elucidated. In this study, sinapic acid starch ester (SASE) was chosen as a representative of functional RS4, and its anti‐diabetic activity and underlying mechanism were investigated. Results showed that SASE administration lowered blood glucose and ameliorated insulin resistance of streptozotocin‐induced diabetic mice via increasing serum butyrate level. Fecal microbiota transplantation confirmed the T2DM‐improving activity of SASE modulated gut microbiota. 16S rRNA gene sequencing indicated that SASE selectively promoted the proliferation of butyrate‐producing bacterium. In vitro co‐culture of promoted gut bacterium with SASE revealed that Lactobacillus johnsonii was one of the key bacteria in the degradation of SASE. In conclusion, RS4 could selectively promote gut bacteria and increase short‐chain fatty acid production to alleviate T2DM.

China's growing demand for farmed salmon is apparent, with the country importing 190 thousand tonnes valued at over $1.12 billion in 2023. In response, the Chinese government allowed rainbow trout to be labelled and sold as salmon starting in 2018, bridging the gap between domestically produced trout and imported Atlantic salmon. This study aimed to explore how country‐of‐origin information influences Chinese consumers' sensory perceptions and willingness to pay (WTP) for salmon. Using a within‐subject design with two evaluation rounds (blind and informed) we combined hedonic liking where Chinese consumers rated three salmon samples (from Norway, Chile, and China) with a discrete choice experiment. The results indicated that under the blind taste test, Chinese consumers found no significant difference in sensory preference between domestic rainbow trout and imported Atlantic salmon from Norway and Chile. However, when informed of the product origins, consumer preferences shifted in favor of Norwegian and Chilean Atlantic salmon. Furthermore, consumers' WTP for salmon was unaffected by the country of production unless provenance was disclosed, at which point the origin significantly influenced their preferences. Ecolabels, price, overall liking, education, frequency of aquatic food consumption, and prior experience with salmon were also found to impact WTP for salmon. These insights offer valuable insights for salmon producers/importers/marketers to customize their approaches in response to consumer preferences, refine product positioning, and seize upon opportunities within the competitive salmon market in China.

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease characterized by hyperglycemia. Probiotic supplementation improves glucolipid metabolism by modulating the gut microbiota. However, current research lacks a systematic understanding of the overall hypoglycemic ability of human gut microbes. First, a high‐throughput screening platform based on HepG2 cells was developed to screen candidate strains with hypoglycemic potential. Subsequently, we utilized a T2DM mouse model to investigate the antidiabetic effects and mechanisms of three selected Lactobacillus strains through biochemical analyses, histopathological analyses, RNA‐seq analyses, and metagenomics analyses. We categorized and ranked the hypoglycemic ability of 4811 strains belonging to 8 phyla, 17 orders, 68 genera, and 241 species. The hypoglycemic ability of all tested strains showed a significant normal distribution, and several species with significant efficacy were screened, primarily from Bifidobacterium and Lactobacillus. Subsequently, we found that three Lactobacillus strains significantly improve glycolipid metabolism disorders in T2DM mice, and the mechanisms include inhibiting hepatic gluconeogenesis via the AKT–FOXO1–PEPCK/G6pase pathway and activating GPR41 and GPR43 to bind short‐chain fatty acids, promoting glucagon‐like peptide‐1 (GLP‐1) secretion. These strains also significantly regulate the gut microbiota structure and composition, contributing to their hypoglycemic effects. This study comprehensively examined the hypoglycemic efficacy of 4811 strains for the first time, resulting in a functional map of human gut microbiota for hypoglycemia. Additionally, we investigated the hypoglycemic efficacy and the mechanisms of three Lactobacillus strains. This study provides a rich bacterial pool for the targeted development of probiotics as potential treatments for diabetes and related metabolic diseases.

Abnormal glucose metabolism and vitamin A (VA) nutritional status promote the occurrence of cognitive impairment and Alzheimer's disease (AD). However, the effects of low VA intake, insulin resistance, and their interaction on the promoting cognitive impairment remain unclear. This population‐based study was conducted to explore the relationship between circulating VA levels with cognitive performance in T2DM subjects. Moreover, APP/PS1 mice were treated with a low VA diet to investigate the effect and mechanism of VA deficiency on glucose and Aβ metabolism in the brain. Low blood VA levels correlated with an increased risk of mild cognitive impairment in both non‐T2DM and T2DM subjects, and T2DM patients need much higher circulating VA levels to maintain normal cognitive function. High‐fat diet induced insulin resistance in APP/PS1 mice, and this impact was further enhanced by a low VA diet. A synergistic deteriorated impact of a high‐fat diet and low VA intake on AD‐like pathology was observed in APP/PS1 mice, which was demonstrated by increased cortical BACE1 expression and Aβ level and decreased IRS1 expression. Our results suggest that the nutritional status of VA is associated with cognitive performance in the elderly and synergistically enhances the pathological phenotypic changes in APP/PS1 mice treated with a high‐fat diet.

Radix Astragalus (RA) has been used in the treatment of depression. Astragalus polysaccharide (APS) is one of the effective components of RA. However, the antidepressant mechanism of APS is still unclear. This research utilized 16S rRNA analysis, microbial analysis, and metabolomics analysis to elucidate the antidepressant mechanism of APS at both micro and macro levels. Correlation analysis was performed on the perspective of “behavioral indicators‐intestinal bacteria‐immune factors‐differential metabolites” to show the relationships among various indicators. The results showed that APS could significantly regulate the depressive behaviors of depressed rats, alleviate the imbalance of Th17/Treg, increase the expression level of anti‐inflammatory factor IL‐10, while reduce the expression level of pro‐inflammatory factor IL‐22. APS significantly reduced the expression levels of lysine, alanine, and arginine of depressed rats, as well as the abundance of Aerococcus. Lysine and arginine were the most closely related to behaviors, immune factors, and gut bacteria. The current findings revealed the antidepressant mechanism of APS from the perspective of the “gut microbiome–immunity–metabolome” axis. This study provides a new strategy for proving the antidepressant effects of plant polysaccharides and lays a solid foundation for the discovery of new drugs from botanical drugs and the improvement of patients' quality of life.

Lactobacilli bacteria, as probiotics, show significant potential for lipid reduction. Current research into their lipid‐lowering effects is in the early stages, with mechanisms largely unexplored. In this study, mice were induced with a high‐fat diet (HFD) and treated with Lactiplantibacillus plantarum R2‐5 (LPR2‐5) via oral gavage. After 12 weeks, the LPR2‐5‐treated group exhibited substantial improvements in body weight and lipid abnormalities, with significant reductions in liver and abdominal fat accumulation. (LPR2‐5 can reduce serum total cholesterol [TC] by 25.7%, lower triglycerides [TG] by 45%, decrease low‐density lipoprotein cholesterol [LDL‐C] by 30%, and double high‐density lipoprotein cholesterol [HDL‐C].) Analysis of gut microbiota diversity demonstrated that LPR2‐5 intervention altered the gut microbiome, increasing the abundance of short‐chain fatty acid (SCFA)‐producing bacteria (Lactobacillus, Roseburia) and potentially beneficial microbes (Turicibacter, Christensenella), while inhibiting obesity‐associated bacteria (Alistipes, Bilophila), thus altering metabolic activity in the gut. Using multi‐omics techniques, key metabolic pathways and metabolites were identified. The lipid‐lowering mechanism involved a notable increase in N6,N6‐dimethyl‐l‐lysine, a precursor for carnitine synthesis, enhancing carnitine production in the liver and promoting β‐oxidation of long‐chain fatty acids, thereby effectively reducing early stage adipose accumulation.

Increasing food sustainability and health benefits is essential to meet the demands of a growing global population while minimizing environmental impact. This study used a green two‐in‐one post pH‐driven processing strategy to develop a sustainable and healthy plant‐based milk alternative. It achieved both extraction and encapsulation in one step by directly incorporating the health‐promoting curcumin from turmeric into soymilk. A high processing efficiency was observed, 94.2% ± 1.6%, with a high extraction efficiency of 96.4% ± 0.5%. Using raw turmeric instead of a purified curcumin significantly enhanced the sustainability in the use of raw materials, for example, reducing the CO2‐eq emissions by 22 times and energy use by 10 times, even with a very small percentage of curcumin (∼0.03 wt%) in the formulation. This strategy underscores the importance of using raw materials and minimizing processing steps to develop more sustainable foods. Additionally, the incorporation of curcumin was found to impart a yellow color to soymilk. No significant changes were observed in other physicochemical properties like particle size, zeta potential, and melting behavior, as most curcumin molecules were encapsulated within the lipid phase of soymilk. The curcumin‐infused soymilk powders also maintained excellent storage stability for 1 month under freezing temperature.

Coffea arabica L. (Arabica) is considered the highest quality coffee species and provides the majority of the worldwide production. Among its groups are rare and expensive coffees; consequently, Arabica is subject to fraudulent practices. Currently, a selection of methods allow to precisely discriminate between the primary commercial coffee species (Arabica and Robusta). However, Arabica coffees offer a very restricted genetic diversity, and the authentication of its groups by spectroscopy has not yet been demonstrated to be feasible. This study aimed to step beyond the current state‐of‐the‐art, evaluating the possibility of a multispectral approach to discriminate shelf‐ready coffee beans of the most significant Arabica groups, Typica and Bourbon. Spectral analysis was performed by a benchtop near‐infrared (NIR; 1000–2500 nm), a benchtop ultraviolet–visible (UV–Vis; 200–1000 nm), and a handheld Vis‐NIR (350–2500 nm) spectrometer, hyphenated with nonlinear classification techniques, including artificial neural networks (ANNs). Additionally, low‐level (LLDF) and mid‐level (MLDF) data fusion as well as variable selection (VS) methods were evaluated in their predictive performance. This study successfully demonstrates that closely related Arabica groups are discriminable from each other using a rapid multispectral approach, including direct on‐site analysis. The NIR region provided precise classification of the Arabica coffees (94%–98% accuracy), the Vis‐NIR (88%–93 %), and the UV–Vis (82%–93 %) region showed also good discrimination but left room for improvement. However, an LLDF of the Vis‐NIR and the UV–Vis region in combination with VS proved to be a potent tool to further refine the authentication of coffee groups and showed very good classification accuracies (91%–97%).

The food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo‐stable properties compared to nonacylated anthocyanins. However, it is a great challenge to obtain enough acylated anthocyanins to meet market demand, rather than readily available in nature from edible fruits and vegetables. In this review, the acylated anthocyanins in food crops, the efficient and eco‐friendly extraction of food‐grade acylated anthocyanins, and their potential application in intelligent packaging are extensively summarized. Subsequently, the plant anthocyanin acyltransferases (AATs) are also comprehensively summarized. The strategy of functional optimization of AATs through computational or artificial intelligence–based protein‐directed evolution is described and suggested. Additionally, the advantages and disadvantages of acylated anthocyanins generated in microbes and plant suspension cells are extensively compared, and the chassis selection of engineering acylated anthocyanins is discussed. Finally, the approaches and strategies of metabolic engineering to enhance the yield of acylated anthocyanins in plant suspension cells are also described and discussed. Taken together, this review provides a roadmap or strategy for the production of acylated anthocyanins to meet the increasing market demand in future food industry.

Manicure Finger’ grape exhibits gradient coloration during veraison, where the lower part of the skin changes color faster and intenser than the upper, giving the same berry a gradient color from green on the top to red on the bottom. This unique characteristic distinguishes it from other table grape varieties and makes it highly commercially valuable. However, because the formation mechanisms of gradient coloration are unclear, ‘Manicure Finger’ lags behind other grapes in the development of breeding, cultivation, and storage technologies, occupying only a small share of the table grape market. Here, based on integrated omics including anthocyanin, flavonoid metabolome, and transcriptome, the substances basis and metabolic mechanisms regulating gradient coloration were thoroughly resolved. In ‘Manicure Finger’, eight anthocyanins including malvidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside, and cyanidin‐3‐O‐glucoside were identified as color‐presenting substances, while flavones and flavonols, especially kaempferol‐3‐O‐rutinoside and quercetin‐3‐O‐glucoside, functioned as co‐pigments. Spatial differences in their accumulation were substances basis for gradient coloration. In the lower skin, these substances accumulated faster due to the higher expression levels of structural genes VvF3´5´H1, VvF3´5´H2, VvANS, VvGT1, and VvFAOMT, which were further modulated by transcription factors VvMYBA1, VvMYBA2, VvMYBA3, and VvMYBA6. Novel transcription factors VvbHLH148, VvMYBA22, and VvMYBA3 were also most probably involved in this regulatory process. Histone acylation regulated by VvHAC1 and lysine methylation regulated by VvHMT1 might underlie the epigenetic basis of gradient coloration. Overall, the metabolic networks underlying gradient coloration were comprehensively constructed at levels of color‐presenting substances, structural genes and transcription factors, offering valuable insights into the precise regulation of ‘Manicure Finger’ color formation.

The global consumption of tropical fruits has been increasing gradually, due to their high nutritional value and desirable sensory profile that can meet diverse consumer demands. In the fruit industry, the seeds of tropical fruits are often part of the by‐products that are commonly generated from the processing and manufacture of fresh whole fruits, ready‐to‐eat fruit salads, juices, concentrates, and dried fruit products. Currently, most of the fruit seed by‐products are subject to direct disposal or recycle in the form of the ingredients for animal feed and agricultural fertilizer. However, considering they are still rich in nutritional and bioactive components, tropical fruit seeds are hidden jewelry that can be more extensively utilized in the food industry, such as in food processing, food preservation, and the formulation of functional foods. In this review, the main components of different representative tropical fruit seeds are summarized, and the corresponding functions are elucidated. The methods on processing such fruit by‐products and the extraction of value‐adding substances from fruit seeds are compared. The potential application pathways in food industry are discussed accordingly, with further demonstration of current opportunities and main hurdles. This comprehensive review aims to capture the interests of food scientists, fruit manufacturers, and other stakeholders in the food supply chain, in order to explore the possibilities for reutilizing the functional components from tropical fruit by‐products in a broader spectrum.

Alzheimer's disease (AD) poses a significant global health challenge, primarily characterized by the aggregation of β‐amyloid (Aβ) peptides and associated oxidative stress. Given the lack of effective AD drugs, we investigated the effects of Lycium barbarum polysaccharide (LBP), a water‐soluble polysaccharide from goji berries, on Aβ scavenging, aggregation, and Aβ‐induced toxicity using the transgenic AD nematode. LBP treatment delayed paralysis, mitigated Aβ‐induced chemotaxis deficits, and reduced Aβ1–42 deposition and oligomer formation in AD nematodes. Furthermore, LBP supplementation alleviated Aβ‐induced oxidative stress and improved oxidative stress resistance through the insulin/insulin growth factor 1 (IGF‐1) signaling (IIS) pathway. Evaluation of the Aβ clearance pathway revealed that LBP attenuated Aβ toxicity by increasing proteasome activity rather than lysosomal levels. Basic physiological assessments further indicated that LBP was non‐toxic in vivo and promoted nematode health. Our findings suggest that LBP ameliorates AD‐like symptoms in nematodes by activating the IIS pathway to reduce oxidative stress and enhancing proteasomal activity to clear Aβ aggregates, providing a new theoretical basis for considering LBP as a promising therapeutic drug for AD and related oxidative stress complications.

Tolerance to acidic environments is an important adaptive feature of the probiotic bacterium Lactiplantibacillus plantarum for surviving gastrointestinal transit or food processing. Here, we report a previously uncharacterized biological process that enables a highly coordinated adaptation of this bacterium to acidic stress. We provide mechanistic evidence for the role of the V‐shaped multicellular structuring, associated with incomplete daughter cell separation, in the survival of L. plantarum cells in acidic environments. We also show that this process facilitates structured biofilm formation through the LuxS‐dependent quorum‐sensing pathway associated with autoinducer‐2 (AI‐2) production. The LuxS knockout results in compromised V‐shaped structuring and poor biofilm formation under acidic conditions, whereas exogenous supplementation of 4,5‐dihydroxy‐pentanedione (DPD), the precursor of AI‐2, to the LuxS knockout strain, restores V‐shaped structuring and biofilm formation in an acidic environment. Furthermore, we show that LuxS‐dependent V‐shaped structuring provides an extraordinary protection mode for cellular survivability in extremely acidic conditions. Consequently, we propose that the self‐generated V‐shaped structuring, regulated by LuxS, is associated with protective and coordinated multicellular behavior during adaptation to acidic stress. It is believed that this study paves the way for developing a promising platform for preserving and delivering probiotic cells to mammalian hosts by utilizing persistent geometrical structuring.

Ulcerative colitis (UC) is closely associated with the structural and metabolic disorders of gut microbiota. Taraxasterol acetate (TSA) from Taraxacum officinale (TO) has anti‐inflammatory activity. In this study, to investigate the therapeutic potential of TSA and its mechanism of action in dextran sulfate sodium (DSS)‐induced UC. The anti‐inflammatory effects of TSA were evaluated in vitro. DSS‐induced UC animal models and TSA gavage were employed for in vivo experiments. The results indicated that TSA showed good anti‐inflammatory effects both in vitro and in vivo, and the anti‐UC effect of TSA was better than that of the extract in vivo. TSA relieved clinical symptoms in DSS‐induced UC mice and repaired the intestinal barrier. TSA restored the structural disorder of gut microbiota and regulated metabolic levels in DSS‐induced UC mice. This study provides a fresh perspective on developing new therapeutic methods against UC using the traditional Chinese medicine TSA.

Glycinin, a major anti‐nutrient in soybean meal, may trigger enteritis and oxidative stress in fish with overconsumption. However, its impact on intestinal inflammation and underlying signaling mechanisms in Larimichthys crocea remains unclear. The purpose of this study was to assess the effects of glycinin on growth, antioxidant function, inflammatory response, and gut microbiota. Four isonitrogenous and isolipidic experimental feeds were prepared, supplemented with 0%(G0), 3%(G3), 6%(G6), and 12%(G12) glycinin, respectively, and fed to juvenile L. crocea for 10 weeks. The findings indicated that dietary glycinin markedly decreased the growth, feed utilization, and survival rate of L. crocea. In addition, L. crocea fed with G6 and G12 diets showed lower trypsin activity compared with those fed with G0 and G3 diets. Similarly, fish fed with G6 and G12 diets showed higher malondialdehyde content and lower superoxide dismutase activity in the liver compared with those fed with G0 and G3 diets, suggesting that glycinin induced oxidative stress and led to the imbalance of the antioxidant system. Dietary glycinin significantly increased the mRNA expression levels of toll‐like receptors in the gut. Moreover, dietary glycinin resulted in a heightened expression of both C‐rel and p65 proteins, while also elevating the phosphorylation levels of JNK and ERK proteins, indicating that glycinin activated the MAPK/NF‐κB signaling route. In addition, dietary glycinin increased the abundance of pathogenic bacteria in the gut, including Bacteroides and Streptococcus, and reduced the Bifidobacterium abundance. The findings suggested that L. crocea is highly sensitive to glycinin, and a 3% level can cause growth decline and enteritis.