The structural characteristics and anti-inflammatory activity of Tremella fuciformis polysaccharides (TFPs) were investigated. The study showed that TFPs were mainly composed of mannose, rhamnose, glucuronic acid, glucose, galactose, xylose, and fucose. TFPs significantly inhibited monosodium urate (MSU)-induced inflammation of RAW264.7 cells, as well as the secretion levels of TNF-α, IL-1β, and IL-18 cytokines. The concentrations of malondialdehyde and reactive oxygen species in RAW264.7 macrophages were reduced, but superoxide dismutase activity was increased. RNA-Seq technology was applied to explore the mechanisms of TFPs ameliorating MSU-induced inflammation of RAW264.7 macrophages. Results revealed that TFPs significantly reduce MSU-stimulated inflammatory damage in RAW 264.7 cells by inhibiting signaling pathways like the hypoxia inducible factor-1 (HIF-1) signaling pathway and erythroblastic oncogene B (ErbB) signaling pathway. This study provides a foundation for TFPs to be developed as novel anti-inflammatory drugs.

Acute gouty arthritis is an acute inflammatory reaction caused by the deposition of monosodium urate (MSU) crystals in joints and surrounding soft tissues. Controlling inflammation is the key to preventing acute gouty arthritis. Anti-inflammatory activities and the possible molecular mechanisms of plum (Prunus salicina Lindl cv. “furong”) polyphenols (PSLP) on RAW264.7 macrophage cells induced by monosodium urate were investigated. PPSF significantly inhibited the activity of inflammatory factors such as tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-18 (IL-18). In addition, PPSF exhibited excellent activation of superoxide dismutase (SOD) activity and reduction of intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) levels in RAW264.7 macrophages. The results of global screening of all transcripts by RNA-seq revealed 8585 differentially expressed genes between the PSLP-treated group and the MUS group. From GO analysis, PSLP could affect the occurrence and development of RAW264.7 macrophage inflammation through biological processes, such as organic substance metabolism, intracellular organelles, and binding function. The regulation mechanism of PSLP on MSU-induced RAW264.7 macrophage inflammation may be achieved through the HIF-1 signaling pathway, renal cell carcinoma, the ErbB signaling pathway, and the FoxO signaling pathway. Therefore, PSLP has great prospects in the prevention of gout and similar inflammatory diseases.

Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.

An experiment was conducted on the polyphenol content, flavonoid content, anthocyanin content, and antioxidant capacity of Furong plum (Prunus salicina Lindl. cv. “furong”) at different maturity stages to determine the most suitable maturity stage. The inhibition of plum polyphenols on xanthine oxidase (XOD) was measured, and its kinetics were studied to reveal the inhibitory mechanism. The experimental results showed that the polyphenol, flavonoid and anthocyanin contents of plums at the ripe stage were the highest, reaching 320.46 mg GAE/100 g FW, 204.21 mg/100 g FW, and 66.24 mg/100 g FW, respectively, in comparison those of the plums at the immature and mid-ripe stages. The antioxidant capacity of the ripe plums was stronger than it was during the other stages of the plums growth. Among them, the total polyphenols of the ripe plums exhibited the strongest antioxidant capacity (IC₅₀ values against DPPH and hydroxyl radicals were 28.19 ± 0.67 μg/mL and 198.16 ± 7.55 μg/mL, respectively), which was between the antioxidant capacity of the free polyphenols and bound polyphenols. The major phenolic monomer compounds of plum polyphenols were flavan-3-ols (epicatechin, catechin, proanthocyanidin, and procyanidin B₂), flavonols (myricetin), and phenolic acids (chlorogenic acid, ferulic acid, and protocatechuic acid). Additionally, plum polyphenols exhibited a strong inhibitory effect on XOD, with an IC₅₀ value of 77.64 μg/mL. The inhibition kinetics showed that plum polyphenols are mixed-type inhibitors that inhibit XOD activity and that the inhibition process is reversible. The calculated values of K_i and α were 16.53 mmol/L and 0.26, respectively.

Dysphagia is a medical condition affecting millions globally. Traditional modified diets designed for individuals with dysphagia often focus primarily on improved swallowability, yet they typically fall short in terms of palatability, nutritional diversity, and visual appeal, leading to reduced food intake, malnutrition and reduced quality of life. Recent advancements in 3D-printing technology offer the potential to create texture-modified foods that not only facilitate swallowing but also preserve nutritional content and visual appeal. However, there is a noticeable gap in the comprehensive bibliometric analysis of studies on the use of 3D printing to address swallowing difficulties. To bridge this gap, this study systematically analyzes the literature on the development of 3D-printed foods tailored for individuals with dysphagia from the bibliometric perspective. The results highlight the top journals, leading countries, and prominent institutes/authors in this field. The study also examines the adoption of various 3D-printer brands, the key indicators used to assess the palatability of 3D-printed foods for dysphagia, and the common ingredients used for the development of 3D-printing ink. Overall, this review provides a comprehensive overview of current research trends in the development of 3D-printed food for dysphagia, offering valuable insights for future research in this area.

Shelf-life prediction is crucial for the industrial development and quality preservation of ready-to-eat (RTE) Tremella fuciformis cold dishes. In this study, we investigated the quality deterioration kinetics of T. fuciformis RTE dishes during storage at 5 °C, 15 °C, and 25 °C to establish an Arrhenius-based shelf-life prediction model. Throughout the storage period, the total bacterial count (TBC), viscosity, b* value, and malondialdehyde (MDA) content continuously increased, whereas firmness and sensory scores exhibited a negative correlation with storage time. The interpolated microbiological shelf-life endpoints, determined as the time required for TBC to reach 5.0 log CFU/g, were 19.01, 5.53, and 1.58 days at 5 °C, 15 °C, and 25 °C, respectively. Pearson correlation analysis identified TBC and MDA as the primary predictive indicators, with both parameters strictly conforming to zero-order reaction kinetics. Validation of the Arrhenius-based models revealed that the TBC-based model showed lower internal prediction error within the tested temperature range (average relative error of 8.92%), significantly outperforming the MDA model, which exhibited poor reliability (30.41% average relative error). These findings provide a practical reference for cold-chain management and shelf-life estimation of RTE T. fuciformis products for optimizing cold-chain management and ensuring the microbiological safety of RTE T. fuciformis products.