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学者姓名：郭泽镔
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Abstract ：
Agar obtained by traditional extraction and processing methods has limitations in its gel properties. This study used steam explosion (SE) technology to modify genus Gracilaria agar for the preparation of high-quality agar. The SE modification conditions were optimized by response surface methodology, and the gel strength of Gracilaria tenuistipitata (G.t) agar and Gracilaria lemaneiformis (G.l) agar were enhanced by 26.52% and 31.56%, respectively. The gel network structure of the agar became more compact and porous due to SE. Although SE did not change the crystal type of the agar, it decreased the crystallinity, which is crucial for its thermal decomposition properties. SE induced structural changes led to an improved physicochemical property. SE increased the 3,6-AG content and decreased the sulfate content of the agar, which significantly improved the gel strength. The whiteness and transparency of the agar were improved, which facilitated in its observation of colonies when used as a culture medium. These results revealed the potential applicability of SE modification to enhance the quality of agar.
Keyword ：
Gracilaria agar Gracilaria agar Physicochemical properties Physicochemical properties Quality improvement Quality improvement Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Wang, Changrong , Lin, Mengfan , Yang, Qingyu et al. Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology [J]. | FOOD HYDROCOLLOIDS , 2025 , 165 . |
| MLA | Wang, Changrong et al. "Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology" . | FOOD HYDROCOLLOIDS 165 (2025) . |
| APA | Wang, Changrong , Lin, Mengfan , Yang, Qingyu , Tang, Yue , Guo, Zebin . Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology . | FOOD HYDROCOLLOIDS , 2025 , 165 . |
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This study aims to reveal the protective mechanism of lotus seed starch-chlorogenic acid complexes (A-LS-CA) at different doses on chronic colitis and cognitive dysfunction induced by Dextran sulfate sodium. Here, A-LS-CA alleviated the pathological symptoms of mice chronic colitis in a dose-dependent manner, including improving the disease activity index, the colon length and tissue damage. It was remarkable that 2 g/kg A-LS-CA reduced the mRNA expressions and protein levels of TNF-alpha, IL-6, IL-1 beta, NF-kappa B and TLR4 of the colon tissue in DSSinduced chronic colitis mice. In addition, 2 g/kg A-LS-CA enhanced the level of ZO-1 and Claudin-1, which were 1.75 and 1.63 folds higher than that of the model group, respectively. In particular, A-LS-CA reshaped the gut microbiota of mice with chronic colitis and promoted the production of key metabolites, including shortchain fatty acids and tryptamine. Therefore, we speculated that A-LS-CA has a positive effect on gut microbiota and its metabolites, thereby alleviating behavioral disorders of mice with chronic colitis. In conclusion, these findings provide a research basis for starch-polyphenol complex to improve chronic colitis and cognitive dysfunction via gut-brain-axis balance.
Keyword ：
Chronic colitis Chronic colitis Cognitive dysfunction Cognitive dysfunction Gut-brain-axis Gut-brain-axis Gut microbiota Gut microbiota Lotus seed starch-chlorogenic acid Lotus seed starch-chlorogenic acid
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| GB/T 7714 | Wang, Xiaoying , Wang, Shiqi , Zheng, Baodong et al. Lotus seed starch-chlorogenic acid complexes alleviated chronic colitis and linked cognitive dysfunction via gut microbiota regulation: gut-brain-axis interaction [J]. | CARBOHYDRATE POLYMERS , 2025 , 368 . |
| MLA | Wang, Xiaoying et al. "Lotus seed starch-chlorogenic acid complexes alleviated chronic colitis and linked cognitive dysfunction via gut microbiota regulation: gut-brain-axis interaction" . | CARBOHYDRATE POLYMERS 368 (2025) . |
| APA | Wang, Xiaoying , Wang, Shiqi , Zheng, Baodong , Guo, Zebin . Lotus seed starch-chlorogenic acid complexes alleviated chronic colitis and linked cognitive dysfunction via gut microbiota regulation: gut-brain-axis interaction . | CARBOHYDRATE POLYMERS , 2025 , 368 . |
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With the global aging population, identifying safe and effective natural anti-aging substances is essential. This study evaluates the mitigation effects and mechanisms of Tremella fuciformis polysaccharides (TFPs) on natural aging in Drosophila melanogaster. Feeding TFPs to flies significantly reduced pigmentation in aging compound eyes and improved olfactory memory, reproductive capacity, and intestinal barrier function in 30-day-old flies. Additionally, TFPs promoted autophagolysosome formation in the intestines of 50-day-old flies (increased by 0.30-fold and 0.25-fold for females and males, respectively, P < 0.05). TFPs enhanced antioxidant defense by increasing total thiol content activities of glutathione (GSH) and glutathione s-transferase (GST), while reducing reactive oxygen species (ROS) and hydrogen peroxide (H2O2) levels. Moreover, TFPs prolonged lifespan by increasing gene expression of superoxide dismutase 1 (SOD1), catalase (CAT), kelch-like ECH-associated protein 1 (Keap1), hepcidin (Hep), nuclear factor erythroid 2-related factor 2 (Nrf2), and regulatory particle non-ATPase 11 (Rpn11). Untargeted metabolomics revealed significant upregulation of nine oxidation-related aging metabolites, with pathways enriched in nucleotide metabolism and alkaloid biosynthesis. TFPs show potential for delaying aging and promoting longevity.
Keyword ：
Drosophila melanogaster Drosophila melanogaster Mechanisms Mechanisms Natural aging Natural aging Tremella fuciformis polysaccharides Tremella fuciformis polysaccharides
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| GB/T 7714 | Qiang, Yueyue , Min, Yongxin , Li, Wei et al. Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides [J]. | FOOD BIOSCIENCE , 2025 , 71 . |
| MLA | Qiang, Yueyue et al. "Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides" . | FOOD BIOSCIENCE 71 (2025) . |
| APA | Qiang, Yueyue , Min, Yongxin , Li, Wei , Chen, Dingyi , Zhang, Shiyu , Chen, Haoran et al. Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides . | FOOD BIOSCIENCE , 2025 , 71 . |
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The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.
Keyword ：
Blends Blends High hydrostatic pressure High hydrostatic pressure Lotus seed Lotus seed Physicochemical properties Physicochemical properties Seed starch and protein Seed starch and protein Structure Structure
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| GB/T 7714 | Liu, Sidi , Jia, Ru , Chen, Wenjing et al. Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions [J]. | FOOD CHEMISTRY-X , 2025 , 26 . |
| MLA | Liu, Sidi et al. "Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions" . | FOOD CHEMISTRY-X 26 (2025) . |
| APA | Liu, Sidi , Jia, Ru , Chen, Wenjing , Chen, Wenyu , Zheng, Baodong , Guo, Zebin . Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions . | FOOD CHEMISTRY-X , 2025 , 26 . |
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With the rapid growth of the global population and the increasing demand for protein, the continued expansion of the meat industry is placing severe pressure on water and land resources and posing significant challenges to the environment. Meat substitutes, as an emerging source of protein, are viewed as an effective and promising solution to address the surge in global meat consumption. This review provides a new perspective by systematically integrating technological innovation, sustainable development, and socio-cultural transformation into the evaluation framework of meat substitutes. Unlike previous studies focusing solely on nutritional or environmental aspects, we reveal how the synergistic evolution of multi-source raw material utilization and advanced texturization technologies facilitate the paradigm shift in sustainable protein systems. Furthermore, we critically examine the socio-cultural dimensions - including institutional governance, economic power asymmetries, and cultural narratives - that shape the acceptance and integration of meat substitutes into mainstream diets. By synthesizing insights that span food science, sustainability, and social dynamics, this review positions meat substitutes as a driving force for transformative change in global protein systems. It serves as a valuable resource for researchers, policymakers, and industry stakeholders, promoting understanding of the challenges in the development and adoption of meat substitutes.
Keyword ：
Innovative technologies Innovative technologies meat substitutes meat substitutes socio-cultural transformation socio-cultural transformation sustainability advantage sustainability advantage
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| GB/T 7714 | Wang, Changrong , Yang, Zhizhi , Lin, Mengfan et al. Reshaping Meat Consumption: Meat Substitutes in a Sustainability Perspective [J]. | FOOD REVIEWS INTERNATIONAL , 2025 . |
| MLA | Wang, Changrong et al. "Reshaping Meat Consumption: Meat Substitutes in a Sustainability Perspective" . | FOOD REVIEWS INTERNATIONAL (2025) . |
| APA | Wang, Changrong , Yang, Zhizhi , Lin, Mengfan , Miao, Song , Guo, Zebin . Reshaping Meat Consumption: Meat Substitutes in a Sustainability Perspective . | FOOD REVIEWS INTERNATIONAL , 2025 . |
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Starch and polyphenols are common components of food that can form starch-polyphenol complexes with V-type crystalline structures, categorized as resistant starch type 5 (RS5). However, there is a lack of research on the influence of starch-polyphenol complexes on the gut microbiota. This study investigated the structural changes of the lotus seed starch-epigallocatechin gallate complex (LSE) during fermentation and its impact on gut microbiota using an in vitro simulated large intestine fermentation model. The results indicated that LSE retained its Vshaped crystalline structure both before and after fermentation, with a reduction in the amorphous portion of LSE. The fermentation of LSE stimulated the relative abundance of Faecalibacterium and Bifidobacterium, indicating its potential to promote butyric acid production. Correlation analysis demonstrated an interaction between the structural properties of LSE, fecal microbiota, and short-chain fatty acids during fermentation. These findings provide essential insights for the application of starch-polyphenol complexes in the food industry.
Keyword ：
Intestinal microbiota Intestinal microbiota In vitro fermentation In vitro fermentation Short-chain fatty acids Short-chain fatty acids V -type inclusion complex V -type inclusion complex
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| GB/T 7714 | Jia, Ru , Liu, Lu , Chen, Wenjing et al. Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects [J]. | FOOD BIOSCIENCE , 2025 , 63 . |
| MLA | Jia, Ru et al. "Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects" . | FOOD BIOSCIENCE 63 (2025) . |
| APA | Jia, Ru , Liu, Lu , Chen, Wenjing , Chen, Wenyu , Wang, Xiaoying , Guo, Zebin . Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects . | FOOD BIOSCIENCE , 2025 , 63 . |
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Steam explosion (SE) and cellulase treatment are potentially effective processing methods for Dictyophora indusiata by-products, for use in high-value applications. The treatment conditions were optimized by response surface methodology, increasing the soluble dietary fiber (SDF) yield by 1.52 and 1.16 times after the SE and cellulase treatments, respectively. The both treatments did not affect the functional groups and crystal types of the polysachharides, but both reduced the crystallinity. The SDF had a porous microstructure, which would increase the specific surface area and facilitates the adsorption of water and glucose, thereby improving its functional properties. SE and cellulase treatment significantly improved the hydration capacity of SDF; the glucose adsorption capacity increased by 1.15 and 1.07 times, respectively. Overall, the modified SDF showed different degrees of advantages in terms of yield, physicochemical and functionality. This study demonstrated that SE and cellulase are effective modification methods for SDF made from D. indusiata by-products.
Keyword ：
Cellulase Cellulase Dictyophora indusiata Dictyophora indusiata Functional properties Functional properties Soluble dietary fiber Soluble dietary fiber Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Lin, Mengfan , Wang, Changrong , Wu, Wenfei et al. Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Lin, Mengfan et al. "Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Lin, Mengfan , Wang, Changrong , Wu, Wenfei , Miao, Qingsong , Guo, Zebin . Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis . | FOOD CHEMISTRY-X , 2025 , 25 . |
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In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical properties and structure of PCYS+FA complexes. The solubility, swelling, and water-holding capacity of PCYS+FA were compared with those of CYS, with the solubility and swelling showing a gradual enhancement with increasing FA content. The incorporation of FA reduced the thermal stability of CYS, decreasing the initial degradation temperature from 245.94 degrees C (CYS) to 228.17 degrees C (PCYS+15%FA). Infrared spectroscopy revealed that CYS and FA were bound through non-covalent intramolecular hydrogen bonding. Furthermore, X-ray diffractograms showed that FA and CYS formed a V-type complex, in which the crystallinity of PCYS reached a minimum of 3.72%, and the degree of molecular ordering was reduced. Scanning electron microscopy analysis demonstrated that FA adhered to the surface of starch granules, resulting in the formation of pores that facilitated the entry of FA molecules into the internal crystal region of starch, allowing them to interact with starch molecules.
Keyword ：
Chinese yam starch Chinese yam starch complexation complexation ferulic acid ferulic acid physicochemical property physicochemical property structure structure
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| GB/T 7714 | Xie, Sandu , Lei, Yanping , Chen, Huiqing et al. Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Dioscorea opposita Thunb.) Starch-Ferulic Acid Complexes [J]. | FOODS , 2025 , 14 (10) . |
| MLA | Xie, Sandu et al. "Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Dioscorea opposita Thunb.) Starch-Ferulic Acid Complexes" . | FOODS 14 . 10 (2025) . |
| APA | Xie, Sandu , Lei, Yanping , Chen, Huiqing , Liu, Shuqi , Lin, Xiaojuan , Guo, Zebin et al. Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Dioscorea opposita Thunb.) Starch-Ferulic Acid Complexes . | FOODS , 2025 , 14 (10) . |
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Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X-ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B-type to V-type. During the gelatinization process, FA increased the solubility, water-holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS-based food.Practical ApplicationThis study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS-FA complexes can be used for health and medicine products thanks to unique nutritional values.
Keyword ：
Chinese yam starch Chinese yam starch ferulic acid ferulic acid rheological properties rheological properties structural characterization structural characterization
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| GB/T 7714 | Tan, Shuqiong , Chen, Huiqing , Huang, Yating et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties [J]. | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
| MLA | Tan, Shuqiong et al. "Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties" . | JOURNAL OF FOOD SCIENCE 90 . 1 (2025) . |
| APA | Tan, Shuqiong , Chen, Huiqing , Huang, Yating , Liu, Suqi , Zheng, Ziyan , Guo, Zebin et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties . | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
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Lotus seeds represent a significant economic crop and are abundant in starch. To further enhance their application value, this study investigates the structural characteristics of lotus seed starch (LS) under the combined influence of pullulanase and high hydrostatic pressure (HHP). Pullulanase increased amylose content from 39.80 % to 72.26 %, and HHP increased amylose content further. LS crystals changed from C-type to B-type, and the ordered structure of LS was destroyed by enzymatic hydrolysis, and amylose single helix and partial double helix structure were formed. At low concentration, lotus seed amylose single helix tends to form amylose double helix structure with itself. At high concentrations, they tend to aggregate, forming a network structure with large surface area and loose order. HHP destroys the double helix structure of amylose, resulting in the decrease of starch crystallinity. These findings provide new insights into improving the processing properties and application range of lotus seed starch.
Keyword ：
High hydrostatic pressure High hydrostatic pressure Lotus seed starch Lotus seed starch Pullulanase Pullulanase Structural characteristic Structural characteristic
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| GB/T 7714 | Wang, Bailong , Chen, Wenjing , Jia, Ru et al. Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
| MLA | Wang, Bailong et al. "Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 293 (2025) . |
| APA | Wang, Bailong , Chen, Wenjing , Jia, Ru , Guo, Zebin . Structural and physicochemical properties of debranched lotus seed starch treated with high hydrostatic pressure . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 293 . |
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