Oxidative stress leads to various diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and even cancer. The dietary flavonol glycoside, hyperoside (quercetin-3-O-galactoside), exerts health benefits by preventing oxidative damage. To further understand its antioxidative defence mechanisms, we systemically investigated the regulation of hyperoside on oxidative damage induced by hydrogen peroxide, carbon tetrachloride, and cadmium in Saccharomyces cerevisiae. Hyperoside significantly increased cell viability, decreased lipid peroxidation, and lowered intracellular reactive oxygen species (ROS) levels in the wild-type strain (WT) and mutants gtt1∆ and gtt2∆. However, the strain with ctt1∆ showed variable cell viability and intracellular ROS-scavenging ability in response to the hyperoside treatment upon the stimulation of H₂O₂ and CCl₄. In addition, hyperoside did not confer viability tolerance or intercellular ROS in CdSO₄-induced stress to strains of sod1∆ and gsh1∆. The results suggest that the antioxidative reactions of hyperoside in S. cerevisiae depend on the intercellular ROS detoxification system.

Ultrafine grinding is an important pretreatment to achieve the physical modification of dietary fiber. In this study, ultrafine grinding treatments were performed for different times to give pea insoluble dietary fiber (PIDF) samples with varied particle sizes (D₅₀). The correlations and quantitative relationships between the microstructures of multi-scales PIDF and its in vitro glucose adsorption and diffusion behaviors were comprehensively evaluated. The results indicated that the specific surface area (SSA), pore volume (PV) and oxygen-to-carbon surface ratio (O/C) of PIDF were significantly increased by ultrafine grinding at the cellular scale, while D₅₀ and cellulose crystallinity (CrI) were significantly decreased. These changes significantly improved the glucose adsorption capacity (GAC) of PIDF. The order of importance of microstructural changes on GAC was O/C > PV > SSA > CrI > D₅₀. GAC showed positive exponential relationships with SSA, PV, and O/C and showed a negative linear relationship with CrI. The ability to retard glucose diffusion increased significantly with decreased fiber particle size because of improved adsorption and interception of glucose and the dense physical barrier effect of PIDF. The quantitative equation of maximum glucose dialysis retardation index was GDRI_max = −1.65 ln(D₅₀) + 16.82 ln(GAC) − 68.22 (R² = 0.99). The results could provide theoretical support for quantitative and targeted intervention of dietary fiber structure for blood glucose control.

The present study investigated the effects of degree of starch gelatinization (DSG) and drying methods (FD: freeze-drying; OD: oven-drying) on the multi-scale structure of potato starch and its functionality in noodles. Potato starches with varying DSG (0–91.39%) were prepared by FD and OD and characterized by DSC, XRD, FTIR, RVA, and SEM. The short- and long-range ordered structure decreased significantly as DSG increased. Notably, OD samples showed significantly higher relative crystallinity than FD samples (18.55% vs. 10.90%). Peak, trough, and final viscosities increased, while breakdown decreased with increasing DSG. Microstructurally, FD samples exhibited fragmented flakes, whereas OD samples formed a dense and compacted solid matrix. In noodles, low-DSG FD starch significantly enhanced lightness (L* increased from 75.27 to 83.27), hardness (increased by 15.9%), gumminess, and chewiness, whereas this hardness-enhancing effect was reversed at higher DSG levels. Strong correlations were observed between DSG and structural parameters (r > 0.80). These findings demonstrate that the drying method fundamentally alters the molecular structure of partially gelatinized starch even at comparable DSG levels, and low-DSG FD starch enhanced noodle color and texture. The findings provide a scientific basis for the targeted selection of drying methods to tailor starch functionality for specific noodle applications.