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The future Sixth-Generation (6G) wireless systems are expected to encounter emerging services with diverse requirements. In this paper, 6G network resource orchestration is optimized to support customized network slicing of services, and place network functions generated by heterogeneous devices into available resources. This is a combinatorial optimization problem that is solved by developing a Particle Swarm Optimization (PSO) based scheduling strategy with enhanced inertia weight, particle variation, and nonlinear learning factor, thereby balancing the local and global solutions and improving the convergence speed to globally near-optimal solutions. Simulations show that the method improves the convergence speed and the utilization of network resources compared with other variants of PSO.

In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation. This experiment used response surface analysis to determine the optimal process conditions for fermenting mulberry leaf tea under three variable conditions: Fermentation temperature, fermentation time, and inoculation amount of Aspergillus niger. The content of bioactive substances and antioxidant properties in fermented mulberry leaf tea were determinated. The findings indicated that 5 days and 16 hours of fermentation duration, 30 ℃ of fermentation temperature, and 16.55% of inoculation amount were the ideal process parameters, and that the fermented mulberry leaf tea scored as high as 90 on the sensory scale under these conditions. In addition, the content of total flavonoids, total polysaccharides, polyphenols, free amino acids, rutin, and quercetin in fermented mulberry leaf tea increased by 14.39%, 12.67%, 2.90%, 3.46%, 81.13%, and 19.35%, respectively, compared to mulberry leaf green tea. Tea brown pigment with a content of 7.55%±0.37% was also detected in fermented mulberry leaf tea. In addition, the scavenging rate of hydroxyl radicals, DPPH radicals, superoxide radicals and the chelating rate of divalent iron ions of fermented mulberry leaf tea at the concentration of 1/1000 (g/mL) were 1.16, 1.07, 1.06 and 0.82 times higher than that of mulberry leaf green tea, respectively. The results of this study provide theoretical basis and references for further development and application of mulberry leaf in the future.

In this study, a strain with good antibacterial effect was screened and identified from traditional soybean paste in Northeast China. The strain was identified using methods such as 16S rDNA and housekeeping gene gyrA sequencing analysis. Its bacteriocins were crude extracted using ethyl acetate extraction, further purified using dextran gel Sephadex-G50 and high performance liquid chromatography (HPLC) techniques, combined with SDS-PAGE and liquid chromatography-mass spectrometry (LC-MS/MS) for identification. The antibacterial effect of the bacteriocin on Staphylococcus aureus was analyzed by determining the minimum concentration and growth inhibition curve. Additionally, the stability of the bacteriocins was investigated by exploring its thermal stability, pH tolerance, and resistance to proteases. Results showed that the Bacillus subtilis S1-2 strain had the best antibacterial effect on Staphylococcus aureus and Listeria monocytogenes. The bacteriocin produced by the strain was identified as subtilosin A, with molecular weight of approximately 3 kDa, and demonstrated a significant inhibitory effect on Staphylococcus aureus and Listeria monocytogenes. The minimum inhibitory concentration against Staphylococcus aureus was 0.625 mg/mL. Furthermore, the bacteriocin exhibited stable antibacterial activity between 20~80 ℃ and even between 100~120 ℃. It showed the highest antibacterial activity in the pH range of 6.0~8.0, as well as good acid and alkali tolerance with pH values of 1 and 10. Furthermore, it could be hydrolyzed by proteinase K, pepsin, and trypsin. In conclusion, Bacillus subtilis S1-2 and its bacteriocin subtilosin A have great potential in food preservation due to their strong antibacterial activities.

Abstract To address the issues of probiotic activity loss during storage and feeding, as well as the limited efficacy of single probiotics, a solution was devised by embedding a mixture of Bacillus coagulans SN‐8 (SN‐8) and Saccharomyces boulardii SN‐6 (SN‐6) in a gel. The initial step involved screening the probiotic microcapsules' preparation method and wall material. Using sodium alginate and β‐cyclodextrin as composite wall material and chitosan as the outer coating material allowed for an embedding rate of 82.11% in composite probiotic microcapsules prepared by the air atomization method. Next, in vitro, simulated digestion experiments were conducted to determine the number of viable bacteria and the release rate of the microcapsules. The results showed that compared to the free strain, the mixed probiotic microcapsules retained a survival rate of 67.5% after 3 h of simulated gastric juice exposure and 70.56% after 42 days of storage at 4°C. This demonstrated higher survival rates and storage stability. The prepared probiotic microcapsules were then administered to dairy cows. 16S rDNA gene sequencing showed that consumption of the microcapsules reduced the number of harmful bacteria, such as Paeniclostridium, in the intestinal tract of dairy cows while accelerating the growth of beneficial bacteria, such as Bifidobacterium. In particular, this resulted in a significant improvement in the lactation performance of the cows, with a 4.5% increase in milk fat content, a 92.5% increase in milk protein content, and a 3.5% increase in milk urea nitrogen content (6.75 mL/dL). In conclusion, probiotic microcapsules can effectively regulate intestinal flora, improving milk production, and quality in dairy cows.

In order to screen out Bacillus sp. with high production of antimicrobial lipopeptide and determine its optimal fermentation conditions, the study isolated and identified antimicrobial lipopeptide-producing Bacillus sp. strains from traditional fermented soybean paste, and adopted orthogonal test to investigate how lipopeptide production by Bacillus sp was affected by fermentation conditions, such as fermentation inoculum amount, fermentation filling volume, fermentation time and fermentation temperature. The results showed that 27 strains of Bacillus sp. were isolated and screened out from 9 portions traditional fermented soybean paste of the Northeast, among which 6 strains were identified by 16S rDNA as having the genes sfp, fenB and ituA for synthesizing lipopeptide. According to the determination of lipopeptide yield and inhibition effect, Bacillus subtilis SN-20 and Bacillus amyloliquefaciens SN-46 showed excellent performance with the yield of 106 and 72 mg of lipopeptide per unit, and strong inhibition effect on both gram-positive and negative indicator bacteria. The optimal fermentation process of Bacillus subtilis SN-20 was found to be 3% inoculum, 20% fermentation filler, 36 h fermentation time and 32 ℃. The optimal fermentation process of Bacillus subtilis SN-46 was 2% inoculum, 40% fermentation filler, 24 h fermentation time and 32 ℃. Under these conditions, the unit biomass yields of lipopeptides for the two strains of Bacillus before optimization were 106.11 and 76.23 mg/g, respectively. After optimization, they increased by 21.85% and 23.84%, respectively. The study results effectively increased the production of antimicrobial lipopeptides from Bacillus.

The preparation of sodium alginate microcapsules is crucial aspect of microcapsule technology. However, probiotic capsules made solely from sodium alginate tend to have pores and cracks, by using different wall materials combined with sodium alginate to form composite sodium alginate microcapsules, it can play a more effective protective effect on probiotics. This paper provides a summary of the research progress made in compounding sodium alginate microcapsules using three different materials, including addition of prebiotics to enhance the growth of probiotics, the blending of nanomaterials to enhance mechanical properties, and the utilization of coating film-forming materials to minimize the ingress of external substances or the permeation of internal core materials. The paper presents a comprehensive overview of the pros and cons of different embedding structures, and provides a projection of the future development of probiotic microcapsule embedding. The ultimate goal is to provide valuable insights for scientific inquiry and experimentation in the field of compound sodium alginate of probiotic microcapsules.

In order to improve the utilization value of N. oceanica, the effects of enzyme-bacteria synergy treatment on its nutritional and functional components as well as its biological activities were investigated. Papain was used to hydrolyze N. oceanica, and the enzymolysis process was optimized by single factor and response surface test. After fermented by lactic acid bacteria, the contents of total phenols, peptides and flavonoids as well as the antioxidant and hypolipidemic activities in vitro before and after fermentation were measured. Sensory evaluation was also performed. The results showed that the optimum enzymolysis process of N. oceanica was as follows: Enzyme amount 5.0%, pH8.0, enzymolysis time 4.0 h, enzymolysis temperature 76 ℃. Under this condition, the content of polypeptide significantly increased by nearly 1.3 times and the total phenolic content increased by 5.1%, while the total flavonoid content decreased by 32.5%. The antioxidant activity and pancreatic lipase inhibitory activity of the fermented products were enhanced, among which the DPPH free radical scavenging rate in mixed bacteria fermented group increased by 1.2 times, and the pancreatic lipase scavenging rate in mixed bacteria fermented group increased by 59.4%. Moreover, the sensory score of the sample after fermentation was significantly improved. In conclusion, the synergistic fermentation of enzyme-bacteria can significantly improve the polypeptide content, antioxidant activity, hypolipidemia activity and sensory properties of N. oceanica, thus provides reference and technical support for the development of functional fermentation products.

Microbial biofilms can cause chronic infection. In the clinical setting, the biofilm-related infections usually persist and reoccur; the main reason is the increased antibiotic resistance of biofilms. Traditional antibiotic therapy is not effective and might increase the threat of antibiotic resistance to public health. Therefore, it is urgent to study the tolerance and resistance mechanism of biofilms to antibiotics and find effective therapies for biofilm-related infections. The tolerance mechanism and host reaction of biofilm to antibiotics are reviewed, and bacterial biofilm related diseases formed by human pathogens are discussed thoroughly. The review also explored the role of biofilms in the development of bacterial resistance mechanisms and proposed therapeutic intervention strategies for biofilm related diseases.

Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidation. Here, ovalbumin (O), myosin (M), 7S soy globulin (S), and β-lactoglobulin (β), hydrolyzed by chymotrypsin, self-assembled into micelles, respectively. Adding incremental DHA to micelles caused endogenous fluorescence quenching of O, M, S, and β micelles, implying successful incorporation of DHA into hydrophobic cores of micelles (O (DHA), M (DHA), S (DHA), and β (DHA)). The results showed that micelles provided spatial stability and improved solubility, and stability against thermal and ultraviolet (UV) light for DHA. The uptake of DHA from M (DHA), β (DHA), O (DHA), and S (DHA) was 3.27-, 3.91-, 2.7-, and 3.95-fold higher, respectively, than that of DHA by Caco-2 cells. Encapsulation in micelles increased DHA aqueous solubility and uptake, which enhanced cellular endogenous antioxidant defense. Meanwhile, increased uptake of DHA was verified by HepG2 cells, and O, M, S, and β micelles were proven to increase DHA uptake to reduce lipid deposition. Our findings strongly support the possibility that O, M, S, and β micelles can be regarded as a carrier for loading DHA.

Abstract Downsizing electrode architectures have significant potential for microscale energy storage devices. Asymmetric micro-supercapacitors play an essential role in various applications due to their high voltage window and energy density. However, efficient production and sophisticated miniaturization of asymmetric micro-supercapacitors remains challenging. Here, we develop a maskless ultrafast fabrication of multitype micron-sized (10 × 10 μm2) micro-supercapacitors via temporally and spatially shaped femtosecond laser. MXene/1T-MoS2 can be integrated with laser-induced MXene-derived TiO2 and 1T-MoS2-derived MoO3 to generate over 6,000 symmetric micro-supercapacitors or 3,000 asymmetric micro-supercapacitors with high-resolution (200 nm) per minute. The asymmetric micro-supercapacitors can be integrated with other micro devices, thanks to the ultrahigh specific capacitance (220 mF cm−2 and 1101 F cm−3), voltage windows in series (52 V), energy density (0.495 Wh cm−3) and power density (28 kW cm−3). Our approach enables the industrial manufacturing of multitype micro-supercapacitors and improves the feasibility and flexibility of micro-supercapacitors in practical applications.

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy processing factories in China were stored at 0, 4, 10, 15, and 25 ºC for 0−15 days and subjected to microbial identification using high-throughput sequencing. Accordingly, 6 phyla and 44 genera were identified as the dominant microbiota. Moreover, the changes in nutritional composition of the pasteurized milk, including in 16 free amino acids, 7 taste values, and 8 chemical constituents, were analyzed using principal component and multi-factor analyses. The Pearson correlation analysis identified Pseudomonas, Aeromonas, Paenibacillus, and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk. Hence, the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

With the development of science and technology, food processing and manufacturing have become more intelligent. Under the premise of food nutrition and safety, it is necessary to improve food manufacturing efficiency and sensory quality. Modern intelligent bionics integrates the advantages of bionic sensing and machine learning. At the same time, there are methods such as single analysis and joint analysis to perform sensory qualitative and quantitative analysis of the target. Its application range and detection threshold greatly exceed the level that can be achieved by traditional methods. In addition, the use of intelligent bionics can quickly locate and quantitatively analyze fermented foods, including color, aroma, taste, shape, fermentation process, classification and screening, etc. And it can significantly improve the accuracy of fermented food’s quality classification and comprehensive evaluation. This paper takes fermented food as an example. The mechanism and research status of intelligent bionic sensing technologies such as visual bionic, olfactory bionic, tactile bionic and gustatory bionic are systematically expounded. At the same time, the future research direction was summarized, in order to provide a clear theoretical reference and research ideas for the control, detection and development of fermented food.

This study explores the potential of aerotolerant Bacteroides fragilis (B. fragilis) strains as next-generation probiotics (NGPs), focusing on their adaptability in the gastrointestinal environment, safety profile, and probiotic functions. From 23 healthy infant fecal samples, we successfully isolated 56 beneficial B. fragilis strains. Notably, the SNBF-1 strain demonstrated superior cholesterol removal efficiency in HepG2 cells, outshining all other strains by achieving a remarkable reduction in cholesterol by 55.38 ± 2.26%. Comprehensive genotype and phenotype analyses were conducted, including sugar utilization and antibiotic sensitivity tests, leading to the development of an optimized growth medium for SNBF-1. SNBF-1 also demonstrated robust and consistent antioxidant activity, particularly in cell-free extracts, as evidenced by an average oxygen radical absorbance capacity value of 1.061 and a 2,2-diphenyl-1-picrylhydrazyl scavenging ability of 94.53 ± 7.31%. The regulation of carbohydrate metabolism by SNBF-1 was assessed in the insulin-resistant HepG2 cell line. In enzyme inhibition assays, SNBF-1 showed significant α-amylase and α-glucosidase inhibition, with rates of 87.04 ± 2.03% and 37.82 ± 1.36%, respectively. Furthermore, the cell-free supernatant (CFS) of SNBF-1 enhanced glucose consumption and glycogen synthesis in insulin-resistant HepG2 cells, indicating improved cellular energy metabolism. This was consistent with the observation that the CFS of SNBF-1 increased the proliferation of HepG2 cells by 123.77 ± 0.82% compared to that of the control. Overall, this research significantly enhances our understanding of NGPs and their potential therapeutic applications in modulating the gut microbiome.

Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics. In recent years, as the next generation of high-throughput sequencing technologies, the third generation sequencing technology, acer genomics and transcriptome study etc are widely used in the study of molecular biology technology in fermented food. Researches on the microbial community diversity and function mechanism in the pickles have made significant progress, however, the relevant generalizations are not comprehensive enough. Therefore, this paper focuses on the relationship between microorganisms in pickles and the formation of flavor substances in recent years, the formation mechanism of flavor substances, summarizes the control and utilization of microorganisms in pickles and other aspects of the latest research progress, and describes the diversity and probiotics of microorganisms in pickles. It is expected to provide reference for further study on the formation mechanism of the flavor substances of pickles, improve the flavor quality of pickles, and realize the modern processing of traditional pickles.

Mature milk, as a nutrient-rich endogenous metabolite, has various beneficial effects on the human body. In order to investigate the specific nutrients provided by different dairy products to humans, we used UHPLC-Q-TOF MS to analyze the highly significantly differentially expressed metabolites in 13 species of mammalian mature milk, which were grouped into 17 major metabolite classes with 1992 metabolites based on chemical classification. KEGG shows that 5 pathways in which differentially significant metabolites are actively involved are ABC transporters, Purine metabolism, Pyrimidine metabolism, Phosphotransferase system, Galactose metabolism. The study found that pig milk and goat milk are closer to human milk and contain more nutrients that are beneficial to human health, followed by camel milk and cow milk. In the context of dairy production, the development of goat milk is more likely to meet human needs and health.

Fermented foods generally comprise a complex micro-ecosystem with beneficial microbiota, functional products, and special flavors and qualities that are welcomed globally. Single-omics analysis allows for a comprehensive characterization of the main microbial factors influencing the function, flavor, and quality of fermented foods. However, the species, relative abundance, viability, growth patterns, and metabolic processes of microorganisms vary with changes in processing and environmental conditions during fermentation. Furthermore, the mechanisms underlying the complex interaction among microorganisms are still difficult to completely understand and analyze. Recently, multi-omics analysis and the integration of multiple types of omics data allowed researchers to more comprehensively explore microbial communities and understand the precise relationship between fermented foods and their functions, flavors, and qualities. Multi-omics approaches might help clarify the mechanisms underpinning the fermentation processes, metabolites, and functional components of these communities. This review clarified the recent advances in the roles of microorganisms in fermented foods based on multi-omics data. Current research achievements may allow for the precise control of the whole industrial processing technology of fermented foods, meeting consumers’ expectations of healthy products.

Abstract While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P

A novel water-soluble polysaccharide (HEP-4) with a molecular weight of 1.98 × 105Da was extracted from honeysuckle. Structural characterization was performed using high-performance liquid chromatography (HPLC), gas chromatography, Fourier transform-infrared (FT-IR) spectrum, nucleus magnetic resonance (NMR) spectra, and scanning electron microscopy. The results showed that HEP-4 is primarily composed of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose with a mole ratio of 6.74:1.56:1.04:14.21:4.31:5.4, and the major types of the glycosidic bond types of HEP-4 were 1-α-D-Glcp, 1,4-β-D-Glcp, 1-β-D-Arap, 1,3,4-β-D-Arap, and 1,3,6-β-D-Manp. The results of bioactivity experiments revealed that HEP-4 had antioxidant in vitro. In addition, HEP-4 inhibited H2O2-induced oxidative damage and increased the activity of HepG2 cells by reducing MDA levels and inhibiting ROS production. Meanwhile, HEP-4 significantly enhanced the activities of GSH-Px and CAT, indicating that HEP-4 exerts a protective effect on H2O2-induced oxidative stress. These results indicate that HEP-4 could be a potential natural antioxidant.

Polygonatum sibiricum is one of the most widely used traditional Chinese medicine in China. Polygonatum sibiricum polysaccharide (PSP) is the main functional component of Polygonatum sibiricum. In this study, a water-soluble polysaccharide (PSP-1) was first isolated from Polygonatum sibiricum with a molecular weight of 38.65 kDa. Structural analysis was performed via methylation and FT-IR spectroscopy analyses, which in combination with NMR spectroscopy, revealed that PSP-1 has a → 4-α-D-Glcp-1 → backbone with the substitution at O-6 with the β-D-Glcp-1 → residues. Furthermore, PSP-1 exhibited potent and concentration-dependent anticancer effects, inducing HepG2 cell apoptosis and arresting the cell cycle at the G1 phase. Moreover, PSP-1 also decreased the mitochondrial membrane potential, damaged the nucleus of HepG2 cells, and increased the activity of caspase-9 and−3 in the intrinsic apoptotic pathways to induce HepG2 cell apoptosis. To conclude, PSP-1 might be a good candidate for the treatment of liver cancer, and this work provides important information for understanding the relationship between structure and antitumor activity of PSP-1, which is relevant for the treatment of hepatocellular carcinoma in clinic.

Dandelion, in China, has a long history as a medicinal and edible plant, and possesses high nutritional and medical value. The present study aimed to isolate a new polysaccharide (DLP-3) from dandelion leaves and to evaluate its antioxidant, antibacterial, and anticancer activities. The structure of DLP-3 was analyzed using HPLC, FT-IR, SEM, GC-MS, and NMR spectroscopy. DLP-3 mainly consisted of Man, Rha, GlcA, Glc, Gal, and Ara with molar ratios of 2.32, 0.87, 1.21, 3.84, 1.00, and 1.05, respectively, with a molecular weight of 43.2 kDa. The main linkages of DLP-3 contained (1→4)-α-d-Glc, (1→4,6)-α-d-Glc, (1→6)-α-d-Gal, (1→2)-α-d-Man, (1→4)-α-d-Man, β-l-Ara-(1→, and α-l-Rha-(1→. DLP-3 exhibited a smooth surface, purely flake-like structure, and a triple helix conformation. Moreover, DLP-3 presented obvious antioxidant and antibacterial activities in a concentration-dependent manner. DLP-3 showed significant anticancer activities by inhibiting tumor cell proliferation. These findings provide a theoretical basis for the application of DLP-3 as a natural functional active substance in functional foods.

The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy. Additionally, the application of probiotics to correct gut microbiota imbalances and regulate food allergy has become a research hotspot. However, the mechanism by which the gut microbiota regulates food allergy and the efficacy of probiotics are still in the preliminary exploration stage, and there are no clear and specific conclusions. The aim of this review is to provide information regarding the immune mechanism underlying food allergy, the correlation between the intestinal microbiota and food allergy, a detailed description of causation, and mechanisms by which the intestinal microbiota regulates food allergy. Subsequently, we highlight how probiotics modulate the gut microbiome–immune axis to alleviate food allergy. This study will contribute to the dovetailing of bacterial therapeutics with immune system in allergic individuals to prevent food allergy and ameliorate food allergy symptoms.

In this study, a novel exopolysaccharide (EPS) was extracted from Leuconostoc mesenteroides Shen Nong’s (SN)-8 which can be obtained from Dajiang. After the purification step, EPS-8-2 was obtained with molecular weights of 1.46 × 105 Da. The structural characterization of EPS indicated that the EPS belonged to the class polysaccharide, mainly composed of glucan and also contained certain mannose residues that were found to be connected by α-1,6 glycosidic bonds. Moreover, the results demonstrated that EPS displayed a significant capacity to scavenge free radical to some extent, and this anti-oxidant potential was found to be concentration dependent. The results further revealed that EPS displayed a significant inhibitory potential on the growth of HepG2 cells by promoting apoptosis and induced cell cycle arrest in G1 and G2 phases. Overall, these results suggested that EPS can be explored as a possible anti-cancer agent.

The effects of soy extract fermented by Lactobacillus plantarum WW (L. plantarum WW) on high fat diet (HFD)-induced hyperlipidemia and liver injury were examined. Sprague-Dawley rats were randomly divided into normal chow (C), HFD and HFD + L. plantarum WW-fermented soy extract (HFD + FSE). We found that L. plantarum WW-FSE treatment significantly restored changes to body weight and pathological indices caused by fatty liver disease. RNA-seq analysis showed that treatment with L. plantarum WW-FSE altered expression of genes involved in lipid metabolism, and in oxidation-reduction processes. This study supported that the peroxisome proliferator-activated receptor (PPAR) signaling pathway may be involved in lipid metabolism, and suggested that dietary L. plantarum WW-FSE ameliorates HFD-induced lipid metabolism disturbance in rat liver associated with PPAR signaling pathway. These observations shed new light on possible treatment of hyperlipidemia.