As xanthan gum (XG) accumulates within the fermentation system, the encapsulated bacterial cells and the high-viscosity environment of the culture medium progressively impede carbon transfer to the cells. This carbon transfer limitation consequently reduces the XG biosynthesis rate. This study investigated coupled fermentation, effectively mitigating the encapsulation effect of polysaccharides by supplementing a controlled amount of glucanase to synthesize XG and xanthan gum oligosaccharides (XGOS). XG production peaked at 4% glucanase addition. Electron microscopy revealed that this effectively mitigated the polysaccharide encapsulation effect. In a 7 L fermenter, after 108 h of fermentation, the XG yield in the batch supplemented with 4% glucanase reached 29.45 g·L⁻¹, representing a 36.1% increase compared to the control group (XG yield of 21.65 g·L⁻¹). Glycerol residue was measured at 3.87 g·L⁻¹, while the glycerol consumption in the group without glucanase addition was 8.695 g·L⁻¹. By adjusting glucanase concentration (6%-18%), a coupled fermentation system for XGOS production was established. At 14% glucanase addition, XGOS yield reached 1.675 g·L⁻¹, with a molecular weight of 901 Da. Scaled-up fermentation in a 7 L bioreactor yielded 4.46 g·L⁻¹ of XGOS after 108 h, representing a 1.65-fold increase compared to the 1.68 g·L⁻¹ obtained in the shake flask experiment. This study presents an innovative approach to effectively mitigate the impact of XG-coated cells. By supplementing with a precise amount of glucanase, it enables efficient production of XG and XGOS, offering a novel strategy for high-yield.

This study investigated the lipid-lowering effects and intervention mechanisms of structurally diverse functional oligosaccharides on non-alcoholic fatty liver disease (NAFLD). By integrating computational tools such as molecular docking and molecular dynamics simulations (MDS), a comprehensive “in silico-in vitro-in vivo” tri-dimensional screening and validation model was established that targeted the key lipid metabolism regulators peroxisome proliferator-activated receptor alpha (PPARα) and peroxisome proliferator-activated receptor gamma (PPARγ). This model successfully identified xylobiose and raffinose as candidate oligosaccharides with potential lipid-lowering activity. Molecular docking was employed to elucidate the binding mechanisms between these oligosaccharides and their target proteins, highlighting the high structural stability of the PPARα- and PPARγ-oligosaccharide complexes. Moreover, both the in vitro and in vivo models demonstrated that xylobiose and raffinose ameliorated hepatic lipid accumulation by inhibiting liver lipogenesis and modulating fatty acid oxidation to restore lipid homeostasis. The results demonstrated the reliability and robustness of the integrated computational-experimental screening strategy, providing a transferable research paradigm for the targeted discovery of functional oligosaccharides and elucidating their underlying mechanisms.

Bitter melon polysaccharides (BMPs), a key bioactive component of bitter melon, exhibit a range of biological activities including gut microbiota regulation, immune modulation, and antioxidant activity. Based on previous evidence of its protective effect on the colonic mucus barrier under high-fat-diet condition, this study evaluated the therapeutic potential of BMP in dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) in mice. BMP treatment alleviated typical UC symptoms, including body weight loss, colon shortening, and elevated disease activity index (DAI) scores, and improved histopathological damage and restored colonic barrier integrity. Furthermore, colonic barrier function was strengthened, with a thicker colonic mucus layer and increased goblet-cell density. BMP significantly reduced colonic levels of IL-1β (by 82.63%), TNF-α (by 52.98%), and MDA (by 47.72%), and lowered serum lipopolysaccharide (by 40.01%). 16S rRNA sequencing showed that BMP remodeled gut microbiota, enriching beneficial genera (Ligilactobacillus and Dubosiella), and suppressing pathogenic taxa (Escherichia-Shigella), associated with elevated short-chain fatty acids, especially propionate and butyrate. BMP significantly upregulated the expression of the mucin MUC-2, the goblet-cell factors trefoil factor 3 (TFF3) and resistin-like molecule beta (RELM-β), promoting mucin synthesis and secretion. In conclusion, BMP alleviated colitis via a barrier-centric mechanism involving microbiota modulation, SCFA production, and enhanced mucus secretion.

Polycystic ovary syndrome (PCOS) is a prevalent metabolic-endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota dysbiosis as a central pathogenic driver. Conventional pharmacological therapies predominantly target symptoms and often fail to restore long-term metabolic-reproductive homeostasis, highlighting the need for sustainable, multi-target nutritional interventions. This review critically examines bioengineered isoflavone-probiotic functional foods as an emerging precision nutrition strategy for PCOS management. Isoflavones exert endocrine and metabolic regulation through selective estrogen receptor β signaling, activation of AMPK and PI3K/Akt pathways, and suppression of oxidative-inflammatory cascades, while probiotics restore microbial diversity, reinforce intestinal barrier integrity, and enhance short-chain fatty acid-mediated insulin sensitization along the gut-ovarian axis. Microbial biotransformation of isoflavones into bioactive metabolites such as equol further amplifies endocrine and antioxidant efficacy, underscoring the functional interdependence between dietary bioactives and the gut microbiome. Advances in food bioengineering including controlled fermentation, encapsulation and targeted delivery systems, green extraction, synthetic biology-guided strain design, and computational optimization address key challenges related to bioavailability, stability, and interindividual variability. Integration of multi-omics profiling, metabolomic biomarkers, and sustainable bioprocessing frameworks enables phenotype-matched formulation and scalable production of functional foods with improved efficacy and environmental compatibility. Collectively, the evidence positions bioengineered isoflavone-probiotic systems as next-generation functional foods capable of modulating interconnected metabolic, microbial, and reproductive pathways, offering a scientifically grounded and sustainable approach for comprehensive PCOS management.

Value-added utilization of resources can be developed from by-products of agricultural processing. In this study, a neutral polysaccharide (BSLP-1, 19,799 Da) was obtained from bamboo shoot processing liquid. Structurally, BSLP-1 has a backbone of →4)-α-D-Glcp-(1→ and →4,6)-α-D-Glcp-(1→, with side chains of →5)-α-L-Araf-(1→ and α-D-Glcp-(1→6)-α-D-Glcp-(1→) at →4,6)-α-D-Glcp-(1→ It exhibits a triple-helical conformation, porous morphology, and semi-crystalline nature. BSLP-1 enhanced cell viability and restored viability in LPS-damaged cells in vitro. It also inhibited phagocytic activity of RAW264.7, and reduced levels of nitric oxide/reactive oxygen species, and pro-inflammatory factors such as TNF-α, IL-6 and IL-1β. Furthermore, it suppressed the TLR4/NF-κB signaling pathway by downregulating the phosphorylation of IκB, IKKα/β and P-NF-κB p65. These findings suggest that the polysaccharide derived from bamboo shoot processing liquid can serve as a natural anti-inflammatory ingredient for further application in functional foods.

This study aimed to develop a clean-label 3D-printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar, and dietary fiber. Response surface methodology (RSM), combined with a Box-Behnken design, was applied to optimize a formulation consisting of rice flour (RF), coconut sugar (CS), and CP. The results showed that interactions among these components significantly affected rheological properties and printing accuracy. The optimal formulation had an RF:CS:CP ratio of 9.8:5.4:6.3, achieving 93.6% printing accuracy, which was close to the predicted value (R² = 0.99). Rheological analysis revealed that successful printing depends on a specific balance between shear-thinning behavior and viscoelasticity. The optimal formulation exhibited a viscosity of approximately 1000 Pa·s at a shear rate of 0.1 s⁻¹ and a storage modulus (G’) of 5000 Pa at an angular frequency of 10 rad/s. This defined rheological range allows for optimal flow under pressure while ensuring rapid structural recovery after printing. Textural characterization indicates that the optimized printed gel had a soft texture suitable for easy consumption, comparable to the traditional dessert, but with improved nutritional value. This study provides a rheological framework for the 3D printing of clean-label, plant-based food, demonstrating that the matrix of the traditional Thai dessert can be successfully modernized without compromising its original composition.

Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific. Initially dominated by dairy-based products, the growing prevalence of lactose intolerance and environmental concerns has spurred innovation in non-dairy probiotic alternatives, including fruit juices, cereals, and plant-based matrices. Probiotics exhibit diverse health-promoting mechanisms, such as competitive exclusion of pathogens, production of antimicrobial compounds, and enhancement of nutrient bioavailability. Recent advancements in biotechnology, including CRISPR-engineered strains, microencapsulation, omics technologies, and AI-driven optimization, are the potential of applications probiotic applications, enabling more precise strain selection and improved viability. While some of these technologies are at the proof of concept stage, their future translation to the food market will require navigating regulatory pathways and addressing consumer acceptance. Beyond health benefits, probiotic foods contribute to sustainable food security by reducing food waste, enhancing nutritional value, and supporting circular economy models through waste upcycling and lower environmental impact. However, challenges such as strain viability, regulatory harmonization, and scalability in developing countries like Ethiopia's Tigray, where indigenous fermented foods remain understudied, must be addressed. This review highlights the latest advancements in probiotic foods, emphasizing their role in sustainable food security through waste reduction, nutritional enhancement, and eco-friendly production.

This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste-active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages, with an untreated sausage as control. Physicochemical properties, flavor characteristics, and microbiology were analyzed on Days 0, 3, 7, 15, and 30. Results indicated that ST and LC significantly preserved red hues within 7 days (p < 0.05) and exhibited lower TBARS values on the 30th day (p < 0.01), indicating antioxidant effect. Eighty-eight volatile compound were identified by solid-phase microextraction gas chromatography-mass spectrometry. The content of 1-octen-3-ol in ST and LC groups had higher content, while LC exhibited the highest benzaldehyde. Principal component analysis confirmed that starter cultures significantly altered overall flavor profiles, consistent with electronic nose results. Taste-active amino acid analysis revealed distinct profiles: SC enhanced bitterness and umami, ST maintained stable sweetness. LC showed significantly enhanced sweet and umami flavors with greater complexity. In conclusion, SC enriched wine-like and sweet aromas, ST enhanced the fruity aroma, LC strengthened fresh fruit flavor, and all three starter cultures improved the flavor quality of sausages.

Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance, regulatory restrictions, and concerns regarding human and environmental health. In this context, biodegradable coatings enriched with essential oils have emerged as a promising alternative for mitigating disease impact and preserving fruit quality. Essential oils are complex plant-derived mixtures rich in bioactive compounds with potent antimicrobial properties, capable of disrupting key structures and functions of fungal cells. When incorporated into edible coatings (particularly those based on chitosan) essential oils can sustain antifungal activity, reducing the incidence and severity of Colletotrichum infections in papaya. This review synthesizes current knowledge on the properties, mechanisms of action, and applications of essential oils in postharvest disease management, highlighting advances, challenges, and future perspectives for their integration into sustainable fruit protection strategies.

The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin-induced human microbiota-associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal barrier dysfunction, inflammation, and oxidative stress. This study demonstrated that capsaicin intake significantly increased the abundance of Desulfovibrio and raised the level of hydrogen sulfide (H₂S). Concurrently, the abundance of Faecalibacterium prausnitzii, which shared a symbiotic relationship with Desulfovibrio, also increased. These changes resulted in impaired intestinal barrier function, oxidative stress, and inflammation. Through microbe-colonization and chromate (an H₂S inhibitor) intervention experiments, it was confirmed that H₂S, the metabolite of Desulfovibrio, mediated oxidative stress and triggered capsaicin-induced gut inflammation by activating the Thioredoxin-interacting protein (TXNIP)/NOD-like receptor thermal protein domain-associated protein 3 (NLRP3) pathway. This study elucidated the mechanism by which capsaicin impaired gut health via the Desulfovibrio-H₂S-TXNIP/NLRP3 pathway. It also provided a new target for improving and preventing intestinal health problems caused by dietary capsaicin.