Microbial fermentation is a potent strategy for eco-friendly and sustainable chitin oligosaccharide (CHOS) production. Nonetheless, hurdles (e.g., imbalanced metabolic flow and the need for uridine diphosphate (UDP)-sugar donor consumption in CHOS synthesis) hinder enhanced and efficient production. In this study, we aimed to use Corynebacterium glutamicum as the foundational organism for de novo CHOS synthesis. Initially, we developed the CHOS synthesis pathway in C. glutamicum, attaining a CHOS titer of 113.34 mg/L. Furthermore, we fortified the uridine 5′-diphospho-N-acetylglucosamine (UDP-GlcNAc) synthesis module, vital for CHOS and other functional sugar synthesis, and developed a system for regenerating uridine triphosphate (UTP) precursors. Finally, we performed C. glutamicum-mediated scale-up CHOS production in a 5-L bioreactor yielding a titer of 5.08 g/L. The CHOS chassis strain provides a robust foundation for mass CHOS production via metabolic engineering. Altering the intracellular UDP-sugar donor creation pathway could reportedly significantly enhance CHOS production. We attained the peak concentration of 829.33 mg/L with the heightened expression of glmM, glmU, and the metabolic equilibrium of PCM1 and AmgK. Bacterial growth remained unaffected by the excessive gene expressions or external gene incorporations. In addition, the swift growth and C. glutamicum accumulation in the fermenter led to increased CHOS production, reaching a titer of 5.08 g/L from the recombinant strain CGSL63, being 4.43 times higher than in the case of shake flask fermentation. The engineering strategies used in this study might be helpful for the C. glutamicum-mediated microbial synthesis of functional sugars. The methods applied in this study are broadly applicable for boosting the microbial generation of other valuable functional sugars.

There is a growing market demand for sustainable and ethical products, that initiated the use of vegetable proteases in food production, including cheese. Feta cheese, traditionally made from animal-derived rennet, can benefit from the incorporation of vegetable proteases for several reasons, including ethical considerations, allergen reduction, and environmental sustainability. The morphology and textural properties of Feta cheese made with vegetable protease from Cucurbita moschata (CM) seed extract were examined in this study. Besides, the impact of Cucurbita moschata seed extract on proximate, antioxidative, and sensory attributes was examined. Cucurbita seeds were washed, dried, ground, and kept for the extraction. Further, After extraction, the extract was optimized for milk curdling and the impact of temperature, pH, and NaCl concentration on it. The optimized extract and curding parameters were used to make feta cheese, and this study reports that Cucurbita moschata extract-based cow milk feta cheese was better than the animal rennet-based feta cheese in terms of water activity a_w, yield, physicochemical, and proximate properties. However, texture profile and sensory scores were comparable. The hardness of CM extract-based feta cheese was 7.643 ± 0.874 compared to 10.586 ± 0.804 for animal rennet-based feta cheese. Sensory scores for the cheese samples' overall acceptability were 8 and 7.5, respectively, for animal rennet-based and CM extract-based feta cheese. This study concludes that Cucurbita moschata seed extract can be effectively used for the production of high-quality feta cheese. Its suitability for vegetarian diets and dietary restrictions positions it as a promising alternative to animal-based rennet, with potential for industrial-scale application.

Traditional heterogeneous enzymatic reactions involving hydrophobic substrates rely on emulsifiers, which pose environmental risks and can destabilize enzymes. To address this problem, a self-emulsifying system based on biofilm surface layer protein A (BslA) was designed and established in this study. Taking the enzymatic hydrolysis of astaxanthin esters as an example, the emulsification capacity and hydrolysis efficiency of BslA-Est3-14 fusion protein, comprising the amphiphilic protein BslA and esterase Est3-14, was investigated. Compared with the group containing no emulsifiers, the addition of BslA-Est3-14 significantly reduced the droplet size from 3.04 μm to 1.46 μm. Additionally, the addition of BslA demonstrated competitive efficacy in maintaining enzyme activity than traditional emulsifiers. Furthermore, the BslA-Est3-14 group increased the yield of free astaxanthin by 52.3%, 78.0%, and 76.9% compared to the Tween-80, Span-20, and ethanol groups, respectively. The highest yield of astaxanthin in emulsion reaction system was finally determined to be 184 μg·mL⁻¹. This method not only mitigates the low efficiency of heterogeneous enzymatic reactions but also eliminates the requirement for surfactants, thereby minimizing environmental footprints and holding significant implications for sustainable bioprocessing in food, pharmaceutical, and green chemistry sectors.

Tea polysaccharides have attracted widespread attention in regulating gut microbiota. A highly efficient enzymolysis and ultrasonic-assisted extraction method was developed and optimized for the extraction of polysaccharides from Zhonghuang No. 1 etiolated-green tea (GTP) with a-single factor and response surface methodology, i.e, with a pH of 5.5, an enzyme concentration of 7%, an ultrasonic time of 2.5 h, a solid-liquid ratio of 1:20 g/mL, and an ultrasonic temperature of 80°C. GTP exhibited a triple helix structure and demonstrated the ability to bind with Congo red. Its surface was observed to be spherical with slender chain fragments. GTP remained intact throughout the simulated in vitro digestive process, which encompassed the oral, gastric, and small intestinal phases. The relative abundance of Bacteroidota was significantly increased, while the Firmicutes/Bacteroidota ratio was reduced following the administration of GTP. The contents of Faecalibacterium and Bacteroides were increased, while the contents of Escherichia_Shigella and Dorea were reduced after GTP treatment. Furthermore, GTP were degraded and utilized by gut microbiota to produce SCFAs and reducing pH value. GTP regulated the composition of the gut microbiota and has the potential to act as a prebiotic, with the possibility of its use as a functional food.

Food remains a fundamental determinant of human health, with significant implications for disease prevention, longevity, and overall quality of life. This review critically examines the multifaceted relationship between dietary patterns, food-derived carcinogens, metabolic health outcomes, and technological innovations in the modern food system. Empirical evidence indicates that specific dietary behaviors—such as excessive intake of red and processed meats, low consumption of vegetables and fruits, and habitual intake of sugar-sweetened beverages—are associated with increased risks of obesity, Type 2 diabetes, cardiovascular disease, and several types of cancer. Mechanistically, foodborne carcinogens may exert harmful effects through multiple biological pathways, including the dysregulation of gene expression, interference with DNA repair, alteration of cell cycle progression, and inhibition of apoptosis. Dietary exposure to compounds such as heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), acrylamide, nitrosamines, and mycotoxins has been shown to significantly elevate the risk of malignancies and contribute to the development of metabolic disorders. In response to these challenges, recent advancements in food science and technology are paving the way for novel preventive strategies. Innovations such as blockchain-enabled traceability, CRISPR-Cas gene editing for nutrient optimization, and 3D food printing for personalized nutrition are being actively explored for their potential to enhance food safety and reduce exposure to harmful substances. Furthermore, emerging tools like bioprocessing for food preservation, nanotechnology for precision nutrient delivery, smart packaging technologies, and precision fermentation are redefining sustainable food production while mitigating toxicological risks. Future directions should emphasize the development of functional foods enriched with bioactive phytochemicals, the implementation of technological interventions to improve traceability and contamination control, and the strengthening of global regulatory frameworks—including pesticide regulation and food labeling policies. Collaborative efforts among researchers, food technologists, public health professionals, and policymakers, alongside consumer education, are essential to fostering a resilient and health-oriented global food system.

Enzyme-assisted extraction offers a sustainable strategy to recover phenolic compounds from plant residues, such as jabuticaba peels, where phenolics are bound to cell wall structures. This study aimed to optimize the recovery of phenolic compounds from jabuticaba peels using a low-cost enzyme cocktail produced by the edible mushroom Auricularia fuscosuccinea LBM 244, an alternative to commercial enzymes. The enzymatic cocktail was obtained by cultivating the fungus on three agricultural residues: sugarcane bagasse, cassava bagasse, and jabuticaba peels. A central composite design was carried out to optimize the conditions for the cocktail enzyme-assisted extraction (pH, temperature and time), using total phenolic content and antioxidant activity (DPPH assay) as response variables. Control extractions with Viscozyme L and alkaline treatment were included for comparison. The phenolic profiles of all extracts were determined by UHPLC-MS/MS. The cocktail produced on sugarcane bagasse showed the highest enzymatic activity (438.22 μg mL⁻¹ total protein content, 113.69 U L⁻¹ β-glucosidase activity and 301.36 U L⁻¹ filter paper activity) and was selected for further extractions. The optimal conditions predicted for the enzyme-assisted extraction were pH 4.57, 56°C, and 11 h. The highest values of total phenolic content (84.60 mg per 100 mL of gallic acid equivalents) and DPPH radical inhibition (46.03%) were obtained with the cocktail enzyme-assisted extraction, while coumaric acid was detected in all the extracts. In conclusion, this extraction using A. fuscosuccinea enzymes efficiently enhanced phenolic recovery from jabuticaba peels. This approach offers a cost-effective alternative to commercial enzymes, holding potential for industrial applications in food and nutraceuticals.

A comprehensive understanding of how gluten properties affect noodle texture remains limited. This study examined the impact of gluten physicochemical and structural properties on noodle texture. Seven wheat varieties from China, France, Canada, and Australia were utilized. Results indicated that increased surface hydrophobicity and higher β-sheet content determined based on the relative levels of each property among the tested varieties reduced gluten water retention, lowering noodle adhesiveness. Greater surface hydrophobicity also enhanced gluten thermal stability, improving noodle chewiness, hardness, and tensile properties. In contrast, higher α-helix content increased solubility, while a greater proportion of high molecular weight gluten subunits (HMW-GS) strengthened the gluten network, enhancing hardness and elasticity. Among the tested varieties, Australian durum wheat (AD) exhibited superior elasticity and balanced texture, with hardness (376.43 g), chewiness (267.13 g), adhesiveness (27.49), and resilience (0.815). These properties were linked to its high water-holding capacity (3.03 g/g), solubility (0.3 mg/mL), and thermal stability (T_d = 58.18°C). These findings clarify the role of gluten in noodle texture and establish protein-based criteria for wheat selection in processing.