2026-04-01
Junlin Wu, Jiayue Li, Fengchuan Ma, Sijie Huang, Xincheng Ye, Minghui Yang, Hua Yang, Yunping Peng, Siming Zhu, Meng Wang
This study aimed to systematically compare the structural characteristics, in vitro hypoglycemic activity, and regulatory effects on gut microbiota of Alpinia oxyphylla polysaccharides (AOFP) obtained by three extraction techniques, high‑pressure and high‑temperature (HH), acid‑assisted high‑pressure and high‑temperature (AHP), and Aspergillus niger fermentation (ANF) , to elucidate their structure–activity relationship and gut microbiota regulation mechanisms. By comparing the three types of AOFP (AOFP‑HH, AOFP‑AHP, AOFP‑ANF), we revealed intrinsic associations among structure, activity, and microbiota regulation. The HH method promoted the ordered arrangement of β‑1,3‑glucan chains, forming a semicrystalline state and folded lamellar structures, thereby exhibiting the strongest hypoglycemic activity (α‑amylase inhibition rate: 97.08 %; α‑glucosidase inhibition rate: 59.43 %). The key mechanism lies in the synergy between the integrity of β‑1,3‑glycosidic bonds and the galacturonic acid content (11.74 %); together, they enhance activity through spatial hindrance effects and hydrogen bond networks. On the other hand, the AHP method, due to acid‑induced cleavage of glycosidic bonds, generated amorphous low‑molecular‑weight structures (1.03 kDa), leading to a marked reduction in activity. The ANF method produced medium‑molecular‑weight fragments (1.14 kDa) via enzymatic hydrolysis. In terms of gut microbiota regulation, all AOFPs significantly promoted early butyrate production; notably, the HH group maintained a butyrate concentration of 0.076 mmol/L at 48 h. Each polysaccharide sample specifically increased the Firmicutes and stimulated the proliferation of Ligilactobacillus, thereby improving intestinal barrier function. Interestingly, the ANF group uniquely upregulated the abundance of Fusobacteriota, suggesting potential immunomodulatory capacity. Further analysis indicated that different processing techniques modulate selective microbial metabolic pathways through conformational differences. The AOFP‑HH prepared by the HH method combines high hypoglycemic activity with structural stability, making it an ideal functional food additive. Meanwhile, the distinctive microbiota interaction mechanism exhibited by the ANF method offers novel insights for the development of personalized probiotics. In conclusion, our findings lay a solid theoretical foundation for the precise design of A. oxyphylla polysaccharides and their application in the prevention and treatment of metabolic diseases.
2026-04-01
Fatma Öztürk, Hatice Gündüz, Fettah Gündüz
In this study, the effects of Lactobacillus sakei subsp. sakei, Staphylococcus xylosus, and Pediococcus pentosaceus starter cultures on biogenic amine formation and overall product quality in reduced-salt fermented fish sausages were evaluated. Six experimental groups were prepared: two control groups containing 2.5% and 1.5% salt, and four treatment groups inoculated at a level of 10⁷ CFU/g with single or mixed cultures (L. sakei subsp. sakei, S. xylosus, P. pentosaceus, and a mixed culture). In all inoculated groups, the salt content was reduced to 1.5%. Samples were analyzed on days 0, 3, and 6 to determine biogenic amine levels, physicochemical properties, and microbial quality. Compared with the controls, reduced-salt sausages inoculated with starter cultures exhibited lower pH, thiobarbituric acid reactive substances values and reduced biogenic amine accumulation. Sensory analysis revealed that the addition of starter cultures, particularly P. pentosaceus and the mixed culture, significantly improved aroma attributes and increased overall product acceptability. Notably, production of histamine, putrescine, cadaverine, spermine, and spermidine was significantly suppressed in sausages inoculated with P. pen-tosaceus. The findings demonstrate that the use of starter cultures in reduced-salt fermented fish sausages effectively inhibits Enterobacteriaceae growth and improves sensory quality, with P. pentosaceus showing the most pronounced beneficial effects. It is recommended that future studies investigate the use of different fish species and evaluate longer fermentation and storage periods to more comprehensively elucidate the sustainable techno-logical and safety-related effects of starter cultures in reduced-salt fermented products.
2026-04-01
Nor Azwan Haniff Kamarol Zaman, Giroon Ijod, Nur Izzati Mohamed Nawawi, Nur Addina Mohamad Rosli, Chong Gun Hean, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Jaboticaba (Myrciaria jaboticaba) is a polyphenol-rich fruit, particularly abundant in anthocyanins concentrated within its thick peel, which exhibits potent antioxidant activity. Owing to the thermal sensitivity of these compounds, nonthermal processing techniques, such as high-pressure processing (HPP) and enzymatic maceration, were compared to enhance anthocyanin extraction while minimizing degradation. In this study, whole jaboticaba fruits were subjected to HPP at 400, 500, and 600 MPa for 3, 6, and 10 min, while enzymatic maceration was performed using 0.2% amylase, 0.2% pectinase, and a combination of 0.1% amylase + 0.1% pectinase (v/w) at 50 ± 1°C for 30 min. Treatment with 0.2% amylase significantly (p < 0.05) increased total anthocyanin content, total phenolic content, and antioxidant activity while effectively reducing residual polyphenol oxidase activity. Conversely, HPP at 600 MPa for 6–10 min significantly decreased peroxidase activity, whereas the 400 MPa (3 min) treatment yielded the highest total sugar content. Among the HPP treatments, the highest total anthocyanin content was recorded at 400 MPa, suggesting that moderate pressure, regardless of holding time, enhances anthocyanin release from the fruit matrix. Overall, these findings demonstrate that both HPP and enzymatic maceration are promising nonthermal pre-treatment strategies for improving anthocyanin recovery, antioxidant capacity, and enzymatic stability in jaboticaba juice, thereby contributing to the development of high-quality, minimally processed functional beverages.
2026-04-01
Huda Aljumayi
The author wishes to make the following corrections to the published article: Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo ( Bubalus bubalis ) butter fats Vol. 37 No. 2 (2025): Italian Journal Of Food Science , DOI: https://doi.org/10.15586/ijfs.v37i2.2972