Escherichia coli is one of the most frequent causes of gastro-intestinal and extra-intestinal diseases in animals and humans. Due to overuse and misuse of antibiotics, recent years have seen a rapidly increasing prevalence of antibiotic-resistant (AR) Escherichia coli globally; particularly, AR E. coli from farm animal-associated sources and its antibiotic resistance genes (ARGs) are becoming a global concern, with clinical negative effects on both human and animal health. The aim of this review was to explore the prevalence trends of AR E. coli from farm animals, waste treatment, and aquatic environments. The disinfection methods of AR E. coli and possible alternatives to antibiotics were also highlighted. The current review highlights that the prevalence of AR E. coli from food animals, products, and animal waste is increasing at an alarming rate, but is reduced at waste treatment plants. Ultraviolet (UV) treatment, surface plasma oxidation, and biochar are commonly used to effectively eliminate AR E. coli. Some probiotics, plant extracts, and antimicrobial peptides (AMPs) are arousing interest as promising alternatives to antibiotics to fight against AR E. coli. The current review suggests that AR E. coli from farm animal-associated sources is prevalent and poses a serious global threat to public health. This review provides an avenue for further research, development, and application of novel strategies to minimize antibiotic resistance in E. coli of farm animal origin.

This commentary evaluates the study by Liu et al. (2025), which employs deep learning models for large-scale virtual screening of dietary-derived α-glucosidase inhibitors and prediction of nutrient-nutrient synergistic interactions, commending its methodological rigor and advancement toward computational food science while highlighting translational challenges including food matrix effects, dosage feasibility, and gut microbiome influences, thereby providing a significant proof-of-concept for precision nutrition in diabetes management.

The commentary critiques Hultgren et al.'s "breadbasket paradox," asserting that limited adaptation in wealthy agricultural regions stems from systemic issues linked to climate coloniality, advocating for a decolonial, justice-focused approach to reframe agricultural adaptation under climate change.

To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant activity was assessed through DPPH, ABTS, and ORAC assays. After in vitro digestion at different fermentation stages, the ability of scavenging DPPH radicals decreased, whereas the ABTS and ORAC scavenging capabilities exhibited an upward trend. Specifically, during in vitro gastric digestion, the ABTS and ORAC radical scavenging abilities of after-ripening soybeans (24h) were 1.80 and 2.22 folder than those of dried soybeans respectively. Similarly, during in vitro intestinal digestion phase, these scavenging abilities were 1.70 and 1.14 folder than those of dried soybeans respectively.

As functional foods and precision nutrition take center stage in food science, bioactive peptides are transitioning from laboratory validation to industrial application. This editorial reviews the latest advances in food-derived bioactive peptide research, covering raw material valorization, preparation technologies including enzymatic hydrolysis and AI-assisted design, and applications in functional foods and precision nutritional interventions. Key challenges and future research priorities for the agricultural and food processing community are also outlined.