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The effects of mixed culture fermentation with yeast, Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of non-fried instant noodles were studied by rehydration test, texture analysis, electronic nose analysis and scanning electron microscopic (SEM) observation. The results showed that yeast largely affected the rehydration property and texture, while L. bulgaricus and S. thermophilus were mainly responsible for improving the flavor of non-fried instant noodles. The primary fermentation process was conducive to maintaining the cooking tolerance of non-fried instant noodles, while the secondary fermentation process was beneficial to improve the rehydration property and flavor, reducing the rehydration time to 4.0 min; the R(2) and R(7) responses of the rehydrated sample were 2.8 and 2.9, respectively. The SEM results showed that the samples had a uniform pore distribution after the secondary fermentation. Taken collectively, the optimal starter culture for the primary and secondary fermentation was 1.5% yeast + 0.075% L. bulgaricus + 0.075% S. thermophilus.

Pre-harvest yield prediction of ratoon rice is critical for guiding crop interventions in precision agriculture. However, the unique agronomic practice (i.e., varied stubble height treatment) in rice ratooning could lead to inconsistent rice phenology, which had a significant impact on yield prediction of ratoon rice. Multi-temporal unmanned aerial vehicle (UAV)-based remote sensing can likely monitor ratoon rice productivity and reflect maximum yield potential across growing seasons for improving the yield prediction compared with previous methods. Thus, in this study, we explored the performance of combination of agronomic practice information (API) and single-phase, multi-spectral features [vegetation indices (VIs) and texture (Tex) features] in predicting ratoon rice yield, and developed a new UAV-based method to retrieve yield formation process by using multi-temporal features which were effective in improving yield forecasting accuracy of ratoon rice. The results showed that the integrated use of VIs, Tex and API (VIs & Tex + API) improved the accuracy of yield prediction than single-phase UAV imagery-based feature, with the panicle initiation stage being the best period for yield prediction (R2 as 0.732, RMSE as 0.406, RRMSE as 0.101). More importantly, compared with previous multi-temporal UAV-based methods, our proposed multi- temporal method (multi-temporal model VIs & Tex: R2 as 0.795, RMSE as 0.298, RRMSE as 0.072) can increase R2 by 0.020–0.111 and decrease RMSE by 0.020–0.080 in crop yield forecasting. This study provides an effective method for accurate pre-harvest yield prediction of ratoon rice in precision agriculture, which is of great significance to take timely means for ensuring ratoon rice production and food security.

Diarylethene (DAE) is one of the most widely used functional units for electrochromic or photochromic materials. To better understand the molecular modification effects on the electrochromic and photochromic properties of DAE, two modification strategies, substitution with functional groups or heteroatoms, were investigated theoretically by density functional theory calculations. It is found that red-shifted absorption spectra caused by a decreased highest occupied molecular orbital–lowest unoccupied molecular orbital energy gap and S0 → S1 transition energy during the ring-closing reaction become more significant by adding different functional substituents. In addition, for two isomers, the energy gap and S0 → S1 transition energy decreased by heteroatom substitution of S atoms with O or NH, while they increased by replacing two S atoms with CH2. For intramolecular isomerization, one-electron excitation is the most effective way to trigger the closed-ring (O → C) reaction, while the open-ring (C → O) reaction occurs most readily in the presence of one-electron reduction. Moreover, it is confirmed that substitution with strong electron donating groups (–OCH3/–NH2) or with one O/two CH2 heteroatoms leads to a more favorable closed-ring (O → C) reaction. Functionalized with strong electron-withdrawing groups (–NO2 and –COOH) or one/two NH heteroatom substitutions, the open-ring (C → O) reaction is easier. Our results confirmed that the photochromic and electrochromic properties of DAE can be tuned effectively by molecular modifications, which provides theoretical guidance for the design of new DAE-based photochromic/electrochromic materials. [ABSTRACT FROM AUTHOR]

Fecal microbiota transplantation (FMT) is a promising therapy for inflammatory bowel disease (IBD) via rectifying gut microbiota. The aim of this study was to identify a mechanism of how specific bacteria-associated immune response contributes to alleviated colitis. Forty donors were divided into high (donor H) and low (donor L) groups according to the diversity and the abundance of Bacteroides and Faecalibacterium by 16S rRNA sequencing. FMT was performed on dextran sulfate sodium (DSS)-induced colitis in mice. Mice with colitis showed significant improvement in intestinal injury and immune imbalance after FMT with group donor H (P < 0.05). Bacteroides thetaiotaomicron and Faecalibacterium prausnitzii were identified as targeted strains in donor feces by real-time PCR and droplet digital PCR. Mice with colitis were treated with mono- or dual-bacterial gavage therapy. Dual-bacterial therapy significantly ameliorated intestinal injury compared with mono-bacterial therapy (P < 0.05). Dual-bacterial therapy increased the M2/M1 macrophage polarization and improved the Th17/Treg imbalance and elevated IL-10 production by Tregs compared with the DSS group (P < 0.05). Metabolomics showed increased abundance of lecithin in the glycerophospholipid metabolism pathway. In conclusion, B. thetaiotaomicron and F. prausnitzii, as the key bacteria in donor feces, alleviate colitis in mice. The mechanism may involve increasing lecithin and regulating IL-10 production of intestinal Tregs. NEW & NOTEWORTHY: We demonstrate that donors with high abundance of Bacteroides and Faecalibacterium ameliorate dextran sulfate sodium (DSS)-induced colitis in mice by fecal microbiota transplantation (FMT). The combination therapy of Bacteroides thetaiotaomicron and Faecalibacterium prausnitzii is superior to mono-bacterial therapy in ameliorating colitis in mice, of which mechanism may involve promoting lecithin and inducing IL-10 production of intestinal Tregs. [ABSTRACT FROM AUTHOR]

A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing, along with an exploration of its relationship with food quality and safety. Additionally, a summary of typical innovative reaction product detection technologies was provided. It was noted that this reaction generated brown polymers (e. g., 5-hydroxymethylfurfural) or nitrogen-containing copolymers (melanoidins), inducing browning in food systems, and produced substances (e. g., ketones, aldehydes, alkyl compounds) significantly affecting food flavor. Furthermore, the reaction could not only alter the structural properties of food (e. g., reducing protein fluorescence and surface hydrophobicity) but also create carriers with specific functionalities (e. g., emulsion gelation carriers). While the reaction contributed positively to the generation of antioxidant compounds and the elimination of allergens in food, it may also lead to the formation of potentially harmful substances such as advanced glycation end products, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Currently, major detection techniques for Maillard reaction products include spectroscopy, chromatography, and fluorescence compound characterization methods. Fluorescent compounds, as important intermediates in the Maillard reaction, can be utilized to construct fluorescent probes for real-time monitoring. Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous development of food processing technology. [ABSTRACT FROM AUTHOR]

Cereals and pluses and their products have a large impact on both human health and environmental sustainability. Since cereals are consumed as staple food globally, the innovation of traditional food will be the breakthrough for the development and acceptance of future foods to the general public. In the innovative research of soy food, a prominent trend is to analyse its gel and other functional properties based on the evolution mechanism of soy protein components. [Extracted from the article]