Background: Impaired intestinal integrity and barrier function is associated with various diseases, including inflammatory bowel disease and metabolic syndrome. In recent years, plant-derived polyphenols have attracted much attention on regulating intestinal barrier function. Kiwifruit was recorded as a traditional Chinese medicine which can treat gastrointestinal diseases, but the mechanism was still unclear. In this study we investigated the effects of kiwifruit polyphenol extracts (KPE) on high fat diet induced intestinal permeability and its possible mechanism.Results: Dietary supplementation of KPE with 50 or 100 mg/kg bw could inhibit the increase of intestinal permeability caused by HFD and promote the expression of tight junction protein (Claudin-1, Occludin and ZO-1). From microbial diversity and RT-PCR, KPE administration reshaping gut microbiome, the relative abundance of Lactobacillus and Bifidobacterium were increased, and the relative abundance of Clostridium and Desulfovibrionaceae were decreased. The changes in microbe may influence intestinal inflammatory status. Then the expression of TLRs and cytokines were detected. KPE supplementation showed anti-inflammatory effect, the expression of IL-10 was increased and the expression of TLR-2, TLR-4, TNF-α and IL-1β were decreased. Correlation analysis indicated that the expression of tight junction protein was negative correlation with TLR-2, TLR-4, TNF-α and IL-1β expression, but positively correlated with Bacteroidete, Bifidobacterium and IL-10 expression; the expression of Bacteroidete, Lactobacillusand and Bifidobacterium were negative correlation with TLR4, TNF-α, and IL-1β expression.Conclusion: KPE treatment relieve the intestinal damage caused by HFD, which was related to the regulation of Bacteroidete, Lactobacillusand, and Bifidobacterium expression and inhibit intestinal inflammation. KPE could be a functional component for preventing gut damage and its related disease.

The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed for the same curing time and NaCl content achieved by ultrasonic synergistic NaCl curing and NaCl curing alone. The results showed that under the same salting time, the NaCl content, oil exudation and chewiness of U48-SEY (ultrasonic for 48 h-salted egg yolk) were higher than those in SEY (salted egg yolk). At the same NaCl content, the oil exudation and chewiness of U44-SEY (ultrasonic for 44 h-salted egg yolk) were still significantly increased. Compared to SEY, the soluble protein content and H₀ of U44-SEY and U48-SEY were augmented. Scanning electron microscopy (SEM) indicated that the polyhedral particles in the salted egg yolks prepared by ultrasonic synergistic NaCl dry-curing were closely aligned and evenly distributed, and the salted egg yolks were sandier. Structural analysis revealed that the secondary and tertiary structures of egg yolk protein were changed although the ultrasonic synergistic NaCl dry-curing did not cause the fragmentation or aggregation of the peptide chain structure. The above results suggested that ultrasonic not only perfected the quality of salted egg yolk by promoting NaCl penetration, but also modified the structures of egg yolk protein by the action of ultrasonic itself, which prominently improved the quality of salted egg yolks.

• Forming the OVA-FUC binary complex enhances the emulsifying properties of OVA. • Emulsions with better properties can be prepared with OVA-FUC and camellia oil. • OVA-FUC can form a thicker interfacial film, which can protect oil droplets better. • OVA-FUC binary complex emulsions also have potential as emulsion gels.