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Simple Summary: In recent years, the worldwide prohibition on antibiotics, including in China, has led to an increased incidence of acute enteritis in poultry, resulting in significant economic losses. Probiotic-fermented products, especially postbiotics, have exhibited promising probiotic effects, demonstrating potential for ameliorating acute enteritis. It has been reported that probiotic and postbiotics intervention can effectively treat acute enteritis. In reality, coconut water, an abundant local resource in Hainan, China, is frequently easy to be contaminated and consequently underutilized in industrial processes. In this study, Wenchang chicken was employed as an DSS-induced model of acute enteritis and then fed with coconut water fermented by probiotics. The results show that coconut water fermented by probiotics facilitates the recovery of production performance in afflicted chickens, improving serum immune and biochemical indexes, intestinal tissue structure, and the composition of the gut microbiota structure and metabolomics. This study provides theoretical insights for the development and utilization of new fermented feed resources known as postbiotics and provides a reference for the sustainable green development of the poultry breeding industry. In order to investigate the potential mechanisms of probiotic-fermented coconut water in treating enteritis, this study conducted a comprehensive analysis of the effects of probiotic intervention on the recovery from Dextran Sodium Sulfate-induced acute enteritis in Wenchang chicks. The analysis encompassed the assessment of growth performance, serum indicators, intestinal tissue structure, and metagenomic and metabolomic profiles of cecal contents in 60 Wenchang chicks subjected to intervention. This approach aimed to elucidate the impact of probiotic intervention on the recovery process from acute enteritis at both the genetic and metabolic levels in the avian model. The results revealed that intervention with Saccharomyces cerevisiae Y301 improved the growth rate of chicks. and intervention with Lactiplantibacillus plantarum MS2c regulated the glycerophospholipid metabolism pathway and reshaped the gut microbiota structure in modeling chicks with acute enteritis, reducing the abundance of potentially pathogenic bacteria from the Alistipes and increasing the abundance of potentially beneficial species from the Christensenellaceae. This intervention resulted in the production of specific gut metabolites, including Gentamicin C and polymyxin B2, recognized for their therapeutic effects on acute enteritis. The combined intervention of S. cerevisiae Y301 and L. plantarum MS2c not only enhanced growth performance but also mitigated intestinal wall damage and increased the abundance of gut metabolites such as gentamicin C and polymyxin B2, thereby mitigating symptoms of enteritis. Furthermore, this combined intervention reduced the levels of serum immune markers, including IL-10, IL-6, TNF-α, IFN-γ, and D-lactic acid, thus mitigating intestinal epithelial cell damage and promoting acute enteritis recovery. This study provides crucial insights into the mechanisms of action of probiotics and probiotic-fermented coconut water in acute enteritis recovery, offering new perspectives for sustainable farming practices for Wenchang chicken. [ABSTRACT FROM AUTHOR]

The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased. [ABSTRACT FROM AUTHOR]

In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of nata de coco , a jelly-like fermented food that consists of bacterial cellulose (BC). The inherent natural fermentation process of coconut water introduces uncontrollable variables, which can lead to unstable yields during BC production. This study involved the collection of spontaneously pre-fermented coconut water over a five-month production cycle. The aim was to evaluate the microbiota and metabolite profile, as well as determine its impact on BC synthesis by Komagataeibacter nataicola. Significant variations in the microbial community structure and metabolite profile of pre-fermented coconut water were observed across different production months, these variations had significant effects on BC synthesis by K. nataicola. A total of 52 different bacterial genera and 32 different fungal genera were identified as potential biotic factors that can influence BC production. Additionally, several abiotic factors, including lactate (VIP = 4.92), mannitol (VIP = 4.22), ethanol (VIP = 2.67), and ascorbate (VIP = 1.61), were found to be potential driving forces affecting BC synthesis by K. nataicola. Upon further analysis, the correlation network indicated that 14 biotic factors had a significant contribution to BC production in three strains of K. nataicola. These factors included 8 bacterial genera, such as Limosilactobacillus and Lactiplantibacillus , and 6 fungal genera, such as Meyerozyma and Ogataea. The abiotic factors lactate, mannitol, and ethanol showed a positive correlation with the BC yield. This study provides significant insights into controlling the fermentation processes of pre-fermented coconut water in industrial settings. • Microbiota of pre-fermented coconut water in peak season were investigated. • Fourteen biotic factors exert significant effects to bacterial cellulose synthesis. • Lactate, mannitol, and ethanol were potential abiotic driving forces. [ABSTRACT FROM AUTHOR]

[Display omitted] • Partridge tea extracts (PTs) exhibited strong digestive enzymes inhibitory activity. • PTAEs evidently improved glucose consumption of 3T3L1 preadipocytes cells. • Digestive enzymes inhibitors (DEIs) in the PTAEs were screened by ultrafiltration-based LC/MS method. • Catechin, rutin, ferulic acid and kaempferitrin were the major DEIs in the PTAEs. • Inhibitory mechanisms of the major DEIs on digestive enzymes were clarified. Partridge leaves (Mallotus furetianus Muell-Arg.) have long been consumed as popular folk substitute tea for treating hyperglycemia in China. In this study, the inhibiting effects of partridge tea extracts on α -glucosidase and α -amylase were investigated, and then effect of partridge tea aqueous extracts (PTAEs) on glucose consumption capacity of 3 T3-L1 preadipocytes cells was determined. Results verified that PTAEs showed excellent anti- α -glucosidase and anti- α -amylase effects. In addition, the PTAEs evidently promoted glucose consumption capacity of 3T3L1 preadipocytes cells. To this end, a combined method of affinity ultrafiltration and HPLC-ESI-qTOF-MS/MS was used for rapidly screening and identifying the potential inhibitors in the PTAEs. Catechin, epicatechin, rutin, ferulic acid, and kaempferitrin with high affinity capacity indicated strong inhibiting effect on α -glucosidase and α -amylase. Docking studies revealed the potential interactive mechanisms between these major inhibitors and two digestive enzymes. This research shows that partridge tea is effective in preventing and treating post hyperglycemia. [ABSTRACT FROM AUTHOR]

Shanlan rice is an endemic upland rice in Hainan province, China. In this study, we investigated the effects of ultrasonic treatment (UT) on the cooking and fermentation properties of Shanlan rice. These effects were evaluated by multiple physical and chemical indicators via scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and high-performance liquid chromatography (HPLC). According to the minimal cooking time and the content of total leached solids, the optimal ultrasonic power and time were determined to be 240 W and 30 min, respectively. The results indicated that the ultrasonic treatment broke the rice surface, loosened the inner structure of rice, and extended the relaxation time. These changes increased water absorption during the cooking process by 8.2% and promoted saccharification and alcohol production at the initial fermentation stage, with a 54.1% higher alcohol content on the first day. The rice wine brewed from the treated rice showed differences in the non-volatile acid contents; malic acid and tartaric acid contents increased, while the acetic acid content decreased significantly. Moreover, the red colour and brightness of the rice wine were significantly improved after the ultrasonic treatment, with a 16.6% increase in the rice wine yield. Image 1 • Ultrasonic treatment changed the microstructure and proton statue of Shanlan rice. • Ultrasonic treatment improved partial cooking and fermentation performance of Shanlan rice. • Ultrasonic treatment influenced several properties of Shanlan rice wine. [ABSTRACT FROM AUTHOR]

White pepper (Piper nigrum L.), a well-known spice, is the main pepper processing product in Hainan province, China. The solid-state method of fermentation can peel pepper in a highly efficient manner and yield high-quality white pepper. In the present study, we used next-generation sequencing to reveal the dynamic changes in the microbiota during pepper peeling by solid-state fermentation. The results suggested that the inoculated Aspergillus niger was dominant throughout the fermentation stage, with its strains constituting more than 95% of the fungi present; thus, the fungal community structure was relatively stable. The bacterial community structure fluctuated across different fermentation periods; among the bacteria present, Pseudomonas, Tatumella, Pantoea, Acinetobacter, Lactococcus, and Enterobacter accounted for more than 95% of all bacteria. Based on the correlations among the microbial community, we found that Pseudomonas and Acinetobacter were significantly positively related with A. niger, which showed strong synergy with them. In view of the microbial functional gene analysis, we found that these three bacteria and fungi were closely related to the production of pectin esterase (COG4677) and acetyl xylan esterase (COG3458), the key enzymes for pepper peeling. The present research clarifies the solid-state fermentation method of pepper peeling and lays a theoretical foundation to promote the development of the pepper peeling process and the production of high-quality white pepper.

Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR. PCoA based on Weighted UniFrac distances showed an apparent clustering pattern for Yucha samples from different locations, and Lactobacillus sakei, Lactobacillus saniviri and Staphylococcus sciuri represented OTUs according to the major identified markers. At the microbial functional level, it was observed that there was an enrichment of metabolic functional features, including amino acid and carbohydrate metabolism, which implied that the microbial metabolism in the Yucha samples tended to be vigorous. Accordingly, we further investigated the correlation between the predominant microbes and metabolic functional features. Thirteen species of Lactobacillus (147 strains) were isolated, and Lactobacillus plantarum (60 isolates) and Lactobacillus pentosus (34 isolates) were isolated from every sample.