Abstract:Jing'an Baicha is a green tea produced from a rare albino tea cultivar bred in Jing'an County and processed through withering,fixation,shaping and drying.It is highly favored by consumers for its distinct flavor characterized by freshness,tenderness,briskness,and mellowness.To clarify the quality and flavor characteristics of Jing'an Baicha,sensory evaluation,comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry(GC×GC-Q-TOF-MS),and liquid chromatography-mass spectrometry(LC-MS)were used to analyze its aroma and flavor components.The results indicated that 439 volatile components were identified in Jing'an Baicha samples,among which 17 compounds,such as 2-ethylfuran,linalool,nonanal,cis-3-hexenyl butyrate,might contribute to the tenderness and freshness of Jing'an Baicha.In addition,219 non-volatile compounds were identified in the samples.Among them,14 compounds,including L-norleucine,ethynylbenzene,DL-arginine,L-theanine,nicotinamide,2-furoic acid,phosphate a,adenosine,imipramine,isoquercitrin,choline,hyperoside,myricetin-3-galactoside,and rutin,were considered key components that contributed to the freshness and mellowness of Jing'an Baicha.These key components play important roles in the quality of Jing'an Baicha,characterized by its tenderness,briskness,and mellowness.

Abstract:Piperine exhibits various biological activities,including anti-inflammatory properties,but its anti-inflammatory mechanisms has not yet been completely elucidated.In this study,the anti-inflammatory mechanisms of piperine were elucidated at the transcriptome level based on the inflammation model of immortalized bone marrow-derived macrophages(iBMDM)of mice and transcriptome sequencing analysis.The research results revealed that piperine had no toxic effect on iBMDM within the tested concentrations,and piperine(10 μmol/L)significantly inhibited the release of inflammatory factor IL-1β(P<0.05).Transcriptome sequencing results indicate that piperine significantly up-regulated the expression levels of 35 genes and down-regulated the expression levels of 11 genes.Gene Ontology(GO)function enrichment analysis indicated that the differentially expressed genes(DEGs)in response to the piperine treatment were predominantly enriched in biological processes such as bioregulation and metabolism,along with molecular functions including cell binding,catalysis,transcriptional regulation.The Kyoto Encyclopedia of Genes and Genomes(KEGG)signaling pathway enrichment analysis showed that DEGs were significantly enriched in inflammation-related pathways,such as the NOD-like receptor signaling pathways and calcium signaling pathways.Reactome enrichment analysis showed the significant enrichment of DEGs in inflammatory response-related pathways,including P2X7-mediated transmembrane channels,NLRP3 inflammasomes,and P2X7-mediated intracellular potassium efflux.The results of this study elaborate the mechanisms underlying piperine's multi-target multi-pathway anti-inflammatory effect at the transcriptome level,providing a basis for further more comprehensive understanding of the molecular mechanisms underlying piperine's anti-inflammatory effect.

Abstract:China has a long history of cultivating colored rice and possesses abundant germplasm resources.To understand the differences in flavor substances among different colored rice varieties,this study focused on nine colored rice samples and preliminary investigated the flavor compounds present in colored rice using Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry(SDE-GC-MS).The results identified 165 flavor compounds from the nine samples,including acids,aldehydes,alcohols,and phenolic compounds.Among these,22 common flavor compounds accounted for approximately 73.66～95.45%content,while 143 differential compounds comprised about 4.90～6.37%content.The major flavor substances of colored rice include linoleic acid,palmitic acid,stearic acid,nonanal,decanal,trans-2-nonenal,trans-2,4-decadienal,trans-2-decenal,octanal,diacetone alcohol,1-octen-3-ol,2,6-di-tert-butyl-4-methylphenol,2,2′-methylenebis(4-methyl-6-tert-butylphenol),guaiacol,indole,and 2-pentylfuran.The findings provide foundational data and scientific evidence for investigating flavor compounds in colored rice.

Abstract:Fresh baby Ganoderma lucidum was taken as the research object,and five different drying methods were employed in this study,including Vacuum Freeze Drying(VFD),Hot Air Drying(HAD),Microwave Drying(MD),Far Infrared Drying(FIRD),and Vacuum Drying(VD),to examine the effects of the different drying methods on the drying characteristics and quality of baby Ganoderma lucidum.The results showed that VFD performed the best in retaining macroscopic quality and the contents of active components,such as polyphenols(4.35 mg/g),flavonoids(3.07 mg/g),and soluble protein(6.28 mg/g),while also exhibiting the strongest antioxidant activity,although it required the longest drying time(8 hours).MD was the best in preserving polysaccharide content(25.92 mg/g)and exhibited the fastest drying speed(taking only 0.75 hours).HAD showed an advantage in retaining triterpene content(19.95 mg/g).Principal Component Analysis(PCA)was used to rank the drying methods based on their comprehensive scores,and the order was VFD>MD>HAD>VD>FIRD,with VFD achieving the highest comprehensive score(2.69).In conclusion,this study evaluated the effects of different drying methods on the drying characteristics and quality of bady Ganoderma lucidum,and assessed comprehensively through principal component analysis,aiming to identify an optimal drying method for obtaining high-quality bady Ganoderma lucidum raw materials,providing a theoretical basis for subsequent related research.

Abstract:In order to promote the industrialization of Lactobacillus plantarum BF_15 with multiple probiotic properties(such as immune regulation and cholesterol reduction)from breast-fed infants with clear genetic background.In this study,the medium components and culture conditions were optimized through single-factor combined with orthogonal experiments,and the lyoprotectants were optimized through single-factor experiments combined with specific formulation ratios.The results showed that the viable cell count of BF_15 in MRS Medium was 2.30×109 CFU/mL.The optimal medium composition obtained through single-factor combined orthogonal experiments was:fructooligosaccharides,30 g/L;nitrogen source(soy protein peptone:yeast extract=3:1),30 g/L;sodium acetate anhydrous,6 g/L;manganese sulfate,75 mg/L.Under these conditions,the viable cell count of BF_15 reached 6.93×109 CFU/mL.The optimal culture conditions:inoculation volume fraction,5%;incubation temperature,33℃;initial pH value 7.0;dissolved oxygen level,0 r/min.Under such conditions,a viable cell count of 8.92×109 CFU/mL was achieved,which was 3.88 times that before optimization.The optimal lyoprotectant formulation was:skim milk,100 g/L;bovine serum,10 ml/L;sucrose,80 g/L;sodium glutamate,20 g/L;yeast extract powder,15 g/L;Tween 80,10 ml/L.Under these conditions,the survival rate of BF_15 was 90.57%,with a viable cell count of 2.45×1010 CFU/mL.After a storage at 4℃for 56 days,the survival rate of the freeze-dried bacterial powder was 82.35%,with a viable cell count of 2.02×1010 CFU/mL.Following the gastrointestinal fluid treatment,the survival rate was 69.70%,with a viable cell count of 1.41×1010 CFU/mL.In summary,the high-density culture of Lactobacillus plantarum BF_15 was realized and highly viable bacteria preparations were obtained,which provides solid theoretical support for accelerating the industrialization process.

Abstract:To explore the basic nutrients in commercially available blueberry wine,polysaccharide components from 10 commercially available blueberry wines were isolated and extracted,and their content and monosaccharide composition were determined.Meanwhile,the organic acid and vitamin contents were analyzed through high performance liquid chromatography.The contents of nutrients,such as total phenols,total flavonoids,and total anthocyanins,were determined through chemical methods.The findings indicated that the polysaccharides in the most commercially available blueberry wines had multiple components,with mannose,arabinose,and galactose being the main monosaccharides,similar to the composition of blueberry polysaccharides.All commercial blueberry wine samples had high levels of organic acids,such as quinic acid(271.73～10 693.36 μg/mL),lactate acid(67.65～1 766.40 μg/mL),and malic acid(151.53～6 006.40 μg/mL).In addition,the blueberry wines had high vitamin B1,B2,and B6 contents(0.08～2.89,0～4.35,and 0～4.95 mg/100 mL,respectively).Additionally,the total phenol,flavonoid,and anthocyanin contents of the 10 blueberry wines were 0.18～1.65,0.29～3.48,and 3.47～117.27 mg/L,respectively.Comparing various ingredients and their contents suggested that No.4 blueberry wine contained a greater variety and higher amount of vitamins and had a significantly higher content of phenolic substances than the other blueberry wines,indicating the best quality.Overall,the nutritional composition of blueberry wine was preliminarily revealed,laying a foundation for further investigation of its biological activity.

Abstract:To investigate the lipid-lowering effects of Sanhua Tea,a ready-to-drink Sanhua Tea made from rose,jasmine,citrus aurantium,lotus leaves,and Chuanxiong was prepared as the experimental material.The lipid-lowering efficacy of Three-Flower Tea was studied through in vitro experiments,and its application in black tea milk tea was explored to determine the optimal formula for low-sugar,low-fat milk tea.Cholesterol esterase inhibition rate,pancreatic lipase inhibition rate,and sodium cholate absorption efficiency were selected as indicators to evaluate the lipid-reducing activity of Sanhua tea in vitro.By adding Sanhua tea to low-sugar milk,the optimal formula of low-sugar and low-fat milk tea was obtained by combining fuzzy mathematical sensory evaluation,single factor testing,and response surface testing.The results showed that Sanhua tea significantly strongly inhibited cholesterol esterase(87.11%)than pancreatic lipase(53.91%)and sodium cholate absorption efficiency(3.97%).The optimal formula for low-sugar and low-fat milk tea composed of 0.35%instant black tea,6.00%Sanhua tea,35.00%milk,4.45%honey and xylitol(1.5:1),and 0.10%sucrose ester and monoglyceride(1:1).The main physicochemical properties of the low-sugar,low-fat milk tea were analyzed.The total sugar,crude fat,crude protein content,and stability coefficient were 0.152 mg/g,0.010 mg/g,0.455 mg/g,and 1.048,respectively.This study confirmed that instant Sanhua tea effectively inhibits cholesterol absorption in vitro and has potential lipid-reducing effects.These findings provide theoretical basis and data support for the development of new low-sugar,low-fat milk tea products with desirable sensory qualities and health benefits.

Abstract:Spontaneously hypertensive rats(SHR)were used as study subjects to examine whether imported rapeseed oil had any effect on their physiological functions and gut microbiota.Seven-week-old SHR were randomly divided into a control group and a rapeseed oil group fed with standard diet and diet supplemented with 10 wt.%rapeseed oil,respectively.Their blood pressure was measured every 3 weeks,and after 3 months,the rats were dissected,and samples of blood,intestinal contents,and organs were collected for the measurement of the relevant indices.Compared to the control group,the systolic blood pressure of SHR in the rapeseed oil group exhibited a significant decrease to 187.00 mmHg(P<0.01)from week 7 to 13.This was accompanied by significant reductions in the levels of renin and angiotensin I,and the kidney index(P<0.05).Furthermore,rapeseed oil led to a significant increase in the triglyceride blood content of SHR and a simultaneous significant decrease in the level of aspartate transaminase(P<0.05).Gut microbiota diversity in the rapeseed oil group showed an increase,with changes observed in the populations of Romboutsia,Faecalibaculum,and NK4A214_group bacteria.These results indicate that the consumption of rapeseed oil over a 2-month period led to decreased levels of renin,angiotensin I,and aspartate transaminase in the blood of SHR.Additionally,it resulted in increased microbial diversity in the intestinal contents,thereby leading to a significant decrease in systolic blood pressure in SHR.However,elevated levels of triglycerides in the blood were also associated with increased kidney index.Although certain beneficial microorganisms increased in abundance,reductions in the populations of bacteria such as Faecalibaculum and NK4A214_group,which are involved in tumor prevention and sexual function,adversely affected SHR.These findings indicate that imported rapeseed oil can lower blood pressure in SHR,regulate their physiological functions,and influence the gut microbiota-related indicators,thereby providing a theoretical foundation for for its potential application in the development of functional foods rich in healthy fatty acids.

Abstract:Chiffon cake was taken as the research object,the effects of adding Matzhu or Matcha on the starch hydrolysis index(HI),predicted glycemic index(pGI)values were investigated using an in vitro simulated digestion model.Such effects on the contents of typical oil-/fat-derived chemical hazardous substances,monochloropropanediol esters(MCPDEs),glycidyl esters(Ges)and trans-fatty acids(TFAs),in the cake were studied by GC-MS.The results showed that the HI and pGI values of starch in the chiffon cake decreased with an increase of the substitution ratio of Matzhu or Matcha.When the substitution ratio of Matzhu or Matcha was 5%,the HI values of Matzhu-or Matcha-cakes decreased by 11.02%and 8.77%,and the pGI values decreased by 4.57%and 3.63%,respectively.When the substitution ratio of Matzhu or Matcha increased to 10%,the HI values decreased by 21.89%and 11.41%,and the pGI values decreased by 9.08%and 4.73%,respectively.These results indicated that the addition of Matcha or Matcha had certain inhibitory effects on the HI and pGI values of chiffon cake,with the inhibitory effect of Matzhu beingsignificantly higher than that of Matcha.The addition of Matzhu or Matcha to chiffon cake did not promote the production of oil-/fat-derived chemical hazardous substances,indicating that the addition of Matzhu or Matcha not only increased the content of dietary fiber,but also reduced the HI and pGI values without promoting the formation of MCPDEs,GEs and TFAs,while increasing its antioxidant activity.This research provides a theoretical basis for developing low pGI and safe Matzhu-chiffon cake.

Abstract:Minced meat products have unique texture and flavor,representing a significant segment of the domestic consumer market.Heating is a prerequisite for achieving safety and deliciousness for minced meat products,and the heat-induced changes in the structural and functional characteristics of myofibrillar protein(MP)are key to imparting ideal eating quality and textural characteristics to the products.However,excessive heat treatment often results in irreversible negative effects on MP,which can compromise the final quality of the product.Therefore,how to modify the structure and functional characteristics of MP under heating conditions to regulate the quality of minced meat products is of great significance.In light of this,this review first outlines the changes in the structural and functional characteristics of MP during the heating process and their manifestation in the quality of minced meat products.Subsequently,this review focuses on the mechanisms underlying the MP regulation methods under heating as well as their application effects in meat products,with the aim of providing theoretical references for maintaining the quality of meat products during thermal processing.

Abstract:To elucidate the molecular mechanism of kelp polysaccharides metabolism by Microbulbifer sp.ALW1 with kelp-degrading ability,this study investigated its proteome during kelp polysaccharide metabolism.Two-dimensional gel electrophoresis(2-DE)and mass spectrometry(MS)were utilized to identify the differential proteins involved in the metabolism of three kelp polysaccharides(laminarin,fucoidan,and pectin)by the ALW1 strain.2-DE results revealed 202 differentially expressed protein spots,and 161 proteins were finally identified using MS.Cluster analysis showed that 35,88,and 68 intracellular proteins were upregulated when cultured with laminarin,fucoidan,and pectin as a carbon source,respectively.GO analysis showed that the differentially expressed proteins were mainly concentrated in cell and cell part in terms of cellular component,catalytic activity and binding function in terms of molecular function,and cellular process and metabolic process in terms of biological process.The proteomic study on the metabolism of different kelp polysaccharides by Microbulbifer sp.ALW1 lays a theoretical foundation for the molecular mechanism of polysaccharide metabolism and production of low-molecular-weight kelp polysaccharides and oligosaccharides using this strain.

Abstract:In this study,lipidomic data of pork samples with different cold chain interruption were analyzed by combining rapid evaporative ionization mass spectrometry(REIMS)with an intelligent knife(iKnife)to develop a rapid,sensitive and accurate real-time detection technique to assess pork deterioration degree during cold chain breaks.The results showed that the relative abundance of the characterized ions differed significantly across the samples(P<0.05).Temperature fluctuations during cold chain logistics of chilled meat led to lipid oxidation.Six ions were identified as potential markers,including m/z 353.270 3,m/z 507.442 59([FAHFA(16:1(9Z)/5-O-16:0)]-),m/z 352.286 1([N-palmitoyl proline]-),m/z 271.228 4([2-hydroxy palmitic acid]-),m/z 331.249 4([9,10,13-trihydroxy-octadecanoic acid]-),and m/z 309.243 8([9R-HODE,methyl ester]-),which could serve as markers and effective indicators for cold chain deterioration.By incorporating the typical marker m/z 353.270 3 into the REIMS scanning scope through target enhancement,the overall recognition accuracy significantly improved from 55.77%(non-targeted acquisition mode)to 97.60%(target enhancement scanning).In conclusion,the target-enhanced iKnife-REIMS method can accurately discriminate cold chain interrupted pork according to different levels of lipid deterioration,providing near real-time results,thereby serving as a new approach to analyze deteriorated pork.

Abstract:The different non-volatile compounds present in Xinyang Maojian(XYMJ)tea with refreshing,orchid-like and tender corn-like aroma were identified by ultra-high performance liquid chromatography-Q-Exactive-mass spectrometry(UHPLC-Q-Exactive-MS).A total of 177 chemical compounds were identified in XYMJ tea with different aroma types,24 of which were differential compounds,including 11 flavonoids,7 amino acids and their derivatives,2 sugars and their derivatives,and 4 other types.Seven differential compounds were identified between the refreshing and tender corn-like XYMJ tea samples,with five compounds being flavonoids.Moreover,nine differential compounds were identified between the refreshing and orchid-like XYMJ tea samples,including six L-amino acids and their derivatives.KEGG metabolic pathway enrichment analysis showed that the synthesis and metabolism of the differential compounds were closely associated with alanine,aspartate,and glutamate metabolic pathways as well as the flavonoid biosynthesis pathway.The differences of L-valine,L-isoleucine,and L-leucine contents between the XYMJ tea varieties with different aroma types contributed significantly to the aroma formation.Understanding the differences of non-volatile compounds among the XYMJ tea varieties with different aroma types has important implications for promoting precise processing of XYMJ teas.

Abstract:To explore the metabolic differences between green and jasmine tea,untargeted metabolomics analysis of green tea and jasmine tea samples from three different regions was performed using ultra-high-performance liquid chromatography-high resolution mass spectrometry(UHPLC-HRMS).A total of 177 metabolites were detected and Kruskal-Wallis tests were performed,leading to the selection of 59 metabolites that were then classified into three groups through Pearson cluster analysis.Metabolic pathway enrichment analysis results indicated that metabolic differences mainly focused on polyphenol,flavone,and amino acid metabolism.The results of partial least squares-discriminant analysis indicated that jasmine tea and green tea can be clearly distinguished by score scatter plots.After filtering based on Variable Importance in Projection values,28 differential metabolites were retained.Correlation analysis between the total polyphenol and flavonoid contents and differential metabolites revealed that γ-aminobutyric acid and lyso-phosphatidylcholine 18:0 exhibited the strongest positive and negative correlation,respectively.Analysis of green tea and jasmine tea from different regions identified 10 and 55 differential metabolites,respectively.Among them,Anhui,Jiangxi,and Shaanxi green tea had the highest 12-oxo-phytodienoic acid,jasmone,and phloroglucinol contents.Moreover,Anhui,Guangxi,and Sichuan jasmine tea had the highest acetophenone,lyso-diacylglyceryltrimethylhomoserine 16:0,and 2-hexenal contents.This study provides reference for research on the formation of tea flavors and identification of tea from different producing areas.

Abstract:To further enhance the secretory expression level of xylanase(Xylanase,XynB),the locus of endogenous high-expression glucoamylase(Glucoamylase,GlaA)of Aspergillus niger was used as the target site for gene integration.Based on the six-copy strong promoter of the glaA gene,the expression and secretion of xynB were regulated by the signal peptide SglaA from glucoamylase and the signal peptide SpepB from acid protease B(Acid Protease B,PepB),respectively.Additionally,the impact of deleting the high-background protein acid-stable alpha-amylase(Acid-stable alpha-amylase,AsAA)on XynB secretion was also investigated.The results indicated that the recombinant strains TgX,TpX,ΔAgX,and ΔApX all displayed significant XynB protein bands at approximately 22 kDa.Among them,the xylanase activity of strain ΔApX(21 413.74 U/mL)was elevated by 70.67%,14.92%,and 35.42%compared with the strains TgX,TpX,and ΔAgX,respectively.The signal peptide exerted insignificant effects on the transcription levels of the xynB gene and UPR marker genes.The deletion of high-background protein AsAA could enhance the transcription level of the xynB gene and facilitateds the folding and secretion of the recombinant protein,thereby alleviating endoplasmic reticulum stress.In summary,this study successfully optimized and enhanced the expression of XynB in Aspergillus niger based on efficient secretion of signal peptides and the deletion of high-background proteins,which lays a foundation for further research on improvement of XynB.

Abstract:A novel derivative of O-propyl vardenafil was identified for the first time in a candy product with aphrodisiac claims using liquid chromatography-high resolution mass spectrometry(LC-HRMS).The compound's molecular structure and fragmentation pattern were deduced from fragment ion data,and further confirmed as vardenafil impurity 31,a derivative of O-propyl vardenafil,based on 1H NMR.Qualitative and quantitative detection methods of O-propyl vardenafil and vardenafil impurity 31 detection were developed using liquid chromatography-triple quadrupole mass spectrometry.Both analytes showed good linearity in the range of 1～50 μg/L.The limits of detection and quantification were 0.05 and 0.1 mg/kg,respectively.Recoveries at three spiked levels in solid drink,candy,oral liquid,and lipid matrix ranged from 87.2%to 113%,with relative standard deviations of 1.1%～8.0%.The method was applied to 234 commercial samples,in which O-propyl vardenafil was detected in 29 batches and vardenafil impurity 31 in 5 batches.Owing to its high sensitivity and accuracy,the method is suitable for qualitative and quantitative determination of illegally added O-propyl vardenafil and its derivative in various food matrices,providing a scientific basis for regulatory monitoring and investigation.

Abstract:The extraction process of total flavonoids from Mesona chinensis Benth was optimized,and their hypoglycemic efficacy was evaluated.The optimum extraction conditions were explored using single-factor tests and response surface methodology.The optimum conditions were determined as follows:ethanol concentration,86%;liquid-solid ratio,1:18 g/g;ultrasonic extraction time,36 min;and ultrasonic extraction temperature 66℃.Under the above optimum conditions,the predictive extraction rate of total flavonoids from M.chinensis was 2.15%,while the actual extraction rate was 2.17%,with a relative error of 0.93%between the actual and predictive yields.The effects of the four factors on the extraction rate of total flavonoids from M.chinensis were as follows:ultrasonic extraction time>ultrasonic extraction temperature>ethanol concentration>solid-liquid ratio.Additionally,the interaction between ultrasonic extraction time and ultrasonic extraction temperature had a significant(P<0.05)effect on the extraction rate of total flavonoids.The results of in vitro hypoglycemic test showed that the effect of total flavonoids(6.0 mg/g)on the inhibition rate of α-glucosidase activity was 72.18%,whereas the effect of total flavonoids(8.0 mg/g)on the inhibition rate of α-amylase activity was 64.57%.In addition,10 μg/g of total flavonoids could significantly(P<0.05)increase the glucose consumption of Human Hepatocellular Carcinoma Cell Line cells and promote liver glycogen synthesis(increased by 45.4%).These findings indicated that the total flavonoids from M.chinensis exert a notable auxiliary hypoglycemic effect.The results in this study could provide a theoretical basis for further exploration and potential utilization of the total flavonoids from M.chinensis.

Abstract:GDP-L-fucose is recognized as an important nucleotide sugar and a critical glycosyl donor in fucosylation modification.To establish a new method to synthesize GDP-L-fucose,in this study,a biosynthetic pathway from starch to GDP-L-fucose was designed.The pathway is catalyzed by eight enzymes.After these eight enzymes were screened and identified,they were expressed in Escherichia coli and subsequently purified.Based on this,a multi-enzyme cascade system was constructed in vitro to synthesize GDP-L-fucose and the reaction conditions were optimized to enhance its synthesis.The eight enzymes,all derived from thermophilic bacteria,include alpha-glucan phosphorylase(αGP),phosphoglucosamine mutase(PGM),glucose-6-phosphate isomerase(PGI),class I mannose-6-phosphate isomerase(ManA),phosphomannomutase(ManB),mannose-1-phosphate guanylyltransferase(ManC),GDP-mannose 4,6-dehydratase(Gmd),and GDP-L-fucose synthetase(WcaG).After optimizing the reaction temperature,pH,enzyme ratio,Mg2+,NADPH concentrations,and phosphate buffer concentration,the reaction was conducted with 1 g/L starch in one vessel,resulting in a GDP-L-fucose yield of 53.23%and 0.53 g/L.This study is the first to report the biosynthesis of GDP-L-fucose from starch in vitro,providing a new method for the synthesis of GDP-L-fucose from starch-based renewable resources in vitro.

Abstract:In order to explore the regulatory effects of crab meat protein(CMP)on systemic low-grade inflammation in mice and its correlation with gut microbiota and short-chain fatty acids(SCFAs),in this study,mice were randomly divided into a blank(control)group,a model group,a fish oil group,and low-,medium-,and high-dose CMP groups.After 7 days of intervention,serum levels of IL-6,IL-2,IL-1β,TNF-α,lipopolysaccharide(LPS),fecal SCFA concentrations,and the composition of gut microbiota were determined.The results showed that compared with the blank group,the model group's serum LPS,IL-6,IL-2,IL-1β,and TNF-α levels were significantly elevated by 220.52%,79.21%,28.51%,114.30%,and 111.92%,respectively,and their relative abundances of Lachnospiraceae_NK4A136_group,Bacteroides,and Lactobacillus,and fecal butyric acid,valeric acid,and isobutyric acid contents were significantly reduced by 73.99%,54.02%,68.31%,59.51%,30.49%and 7.49%,respectively.CMP administration restored serum inflammatory factors,gut microbiota diversity and richness to the levels almost the same as those of the blank group,while increasing significantly the relative abundance of SCFA-producing bacteria and the contents of fecal butyric acid,valeric acid,and isobutyric acid.The intervention of the CMP outcome was better than that of IM.According to correlation analysis,butyric acid and valeric acid were negatively correlated with IL-2,whilst isobutyric acid was negatively correlated with IL-1β.Furthermore,Lachnospiraceae_NK4A136_group showed positive correlations with valeric acid and butyric acid,Bacteroides exhibited a positive correlation with butyric acid,and Lactobacillus displayed a positive correlation with isobutyric acid.In conclusion,CMP can alleviate systemic low-grade inflammation induced by capsaicin,and this alleviation is associated with the gut microbiota and its metabolites butyric acid,isobutyric acid,and valeric acid.

Abstract:To establish a rapid and sensitive method for detecting trace amounts of benzo[a]pyrene(BaP)in food,an AB@Co3O4@MWCNTs-COOH nano-electrochemical sensor was developed using Acetylene Black(AB),magnetic cobalt oxide(Co3O4)nanoparticles,and carboxylated carbon nanotubes(MWCNTs-COOH).The composite material AB@Co3O4@MWCNTs-COOH was used to modify the electrode surface.The electrochemical reaction of BaP on various sensors was investigated using cyclic voltammetry(CV).A distinct oxidation peak with no corresponding reduction peak was observed,indicating an irreversible oxidation-reduction process.The AB@Co3O4@MWCNTs-COOH sensor was characterized by scanning electron microscopy(SEM),CV,and electrochemical impedance spectroscopy(EIS),and the operating conditions were systemically optimized.The optimal conditions were as follows:electrolyte solution of lithium perchlorate(0.3 mol/L,pH 2);a modification solution volume ratio of VCo3O4@MWCNTs-COOH to VAB was 2:1,a total modification volume of 6 μL,and an enrichment time of 15 min.Under these conditions,the oxidation peak current of BaP showed a strong linear correlation with concentration,with the regression equation Ip=3.1939CBaP+1.5439(R²=0.996).The limit of detection(LOD)was 3.12×10-10 mol/L.Application of this method to barbecued meat samples yielded recovery rates ranging from 84.34％to 93.36％.The proposed sensor demonstrates ease of operation,ultra-low LOD,strong anti-interference ability,and high stability,making it suitable for rapid on-site screening and quantitative analysis of BaP in food.