Metabolic-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease globally, with no effective pharmacological treatments available for early-stage cases. Rutin, a bioactive flavonoid from Sophora japonica L., exhibits diverse pharmacological effects, but its multi-pathway mechanisms in improving MAFLD remain unclear. In this study, we employed a high-fat diet (HFD)-induced MAFLD mouse model to investigate the therapeutic effects of rutin supplementation. Rutin supplementation significantly reduced blood lipid and liver lipid levels and alleviated liver injury in MAFLD model mice. Fecal microbiota transplantation experiments revealed that rutin alleviated MAFLD by modulating the gut microbiota composition. Through 16S rRNA sequencing analysis and non-targeted metabolomics analysis of the normal control (NC), HFD and rutin groups, rutin was found to alter key species (Ruminococcus torques) and associated metabolites (e.g., 7-dehydrocholesterol, short-chain fatty acids), suggesting a mechanism involving the gut microbiota. Antibiotic treatment experiments revealed that rutin alleviates MAFLD via the blood entry pathway. Network pharmacology analysis showed that rutin can directly act on targets closely related to MAFLD development, including tumor protein p53, epidermal growth factor receptor, and prostaglandin-endoperoxide synthase 2, as well as key signaling pathways such as PI3K/AKT and MAPK. Transcriptomics analysis of the NC, HFD and rutin groups revealed that rutin may ameliorate MAFLD through PI3K/AKT and MAPK signaling pathways, which might be enhanced by the gut microbiota and blood entry pathways. In conclusion, rutin can treat MAFLD through both the gut microbiota and blood entry pathways, resulting in a synergistic effect. Our study provides a novel strategy for evaluating functional food components and offers a scientific basis for dietary flavonoid-based interventions against MAFLD.

In recent years, the bioactive compounds extracted from Sanghuangporus, especially polysaccharides, phenols, and triterpenoids, have attracted great interest from people due to their extensive biological activity. Among them, polysaccharides are mainly extracted from the seed bodies, mycelium, and fermentation broth of Sanghuangyuan, exhibiting notable effects including immunomodulation, antitumor properties, and hypoglycemic effects. This article provides a comprehensive review of the extraction process, structural characteristics, and antitumor mechanism of Sanghuangyuan polysaccharides. First, the different extraction methods, such as hot water extraction, enzyme-assisted extraction, and ultrasonic-assisted extraction, are summarized. Then, the structure of the Sanghuangporus polysaccharide is studied in detail. Moreover, the antitumor mechanisms demonstrate significant inhibitory impacts on various malignant tumors, spanning gastric, hepatic, colorectal, breast, and prostate cancers. This groundbreaking revelation is of great significance for both the food and pharmaceutical sectors, presenting innovative pathways for Sanghuangyuan utilization and potentially inducing advancements in product development, treatment modalities, and therapeutic interventions.

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

Pectin methylesterase (PME) is a methyl ester group hydrolytic enzyme of either plant or microbial origin. Importantly, endogenous PMEs in fruits can catalyze the demethoxylation of pectin with a bulk release of methanol, largely impacting the fruit juice and wine industries. Here, we demonstrated radio frequency (RF) heating for inactivation of endogenous PMEs and investigated the relevant mechanisms underpinning enzymatic inactivation. The RF heating curve indicated that the optimal heating rate was achieved at an electrode gap of 90 mm (compared to 100 mm and 110 mm) and that the inactivation rate of the enzyme increases with heating time. RF heating exhibited better effects on enzymatic inactivation than traditional water heating, mainly by changing the secondary structures of PMEs, including α-helix, β-sheet, β-turn, and random coil. Moreover, fluorescence spectroscopy indicated changes in the tertiary structure with a significant increase in fluorescence intensity. Significantly, application of RF heating for inactivation of PMEs resulted in a 1.5-fold decrease in methanol during the fermentation of jujube wine. Collectively, our findings demonstrated an effective approach for inactivating endogenous PMEs during the bioprocesses of fruits.

Jujube vinegar is a value-added fermented product with recognized health benefits. However, how jujube cultivar selection influences the final vinegar̵