Yeast wall polysaccharides (YWPs) are a bioactive compound found in the vegetative cells of Saccharomyces cerevisiae, contributing to its applications in food and medicine. YWPs have been extensively studied because of their diverse biological activities. Although the yeast spore wall of S. cerevisiae also contains polysaccharides, the biological activities of the components of the spores have received limited attention. In this study, yeast spore wall polysaccharides (YSWPs) were extracted from chs3Δ spores with exposed β-glucan layers via an ultrasonic-assisted enzymatic extraction (UAE) method, and the optimal extraction process was determined through single-factor and orthogonal experiments. The physicochemical properties of YWPs and YSWPs were compared under identical extraction conditions, and the effects of YSWPs on the abundance of the intestinal microflora and short-chain fatty acids (SCFAs) production in vitro were investigated. The results revealed that the optimal UAE process for YSWPs involves an ultrasonic power of 300 W, an ultrasonic duration of 60 min, an enzyme concentration of 1 % (w/w), and an enzymatic hydrolysis time of 4 h. The total sugar content of the extract was found to be 89.20 ± 0.52 %. The primary monosaccharides present in YSWPs are mannose and glucose, which are consistent with those found in the vegetative cell wall polysaccharides. Both YWPs and YSWPs exhibit similar physical properties, however, YSWPs has a smaller particle size, resulting in superior water-holding and oil-holding capacities. In simulations of in vitro colon fermentation, YSWPs can increased the population of beneficial microorganisms in the human intestine while reducing the number of harmful microbial populations. Additionally, it can effectively produced propionate and butyrate. These findings suggest that YSWPs can help maintain the intestinal ecological balance and promote intestinal health.

Plant‐based milk alternatives are sustainable, hypoallergenic, and nutrient‐rich, but challenges related to their lower bioavailability compared with animal‐based milk still exist. In this study, we developed a multiple plant‐based milk alternative using germinated soybeans and fermented cereals, and compared the protein digestible behaviors with commercial soy and bovine milk via in vitro gastrointestinal digestion. The multiple plant‐based milk alternative possessed a higher level of essential amino acids and amino acid scores than the soy milk and a smaller percentage of low‐molecular‐weight peptides than the bovine milk. It displayed better protein‐digestible responses with no apparent gastric coagulation. Moreover, the relatively larger particles in the multiple plant‐based milk alternative had few effects on protein digestibility, with the highest proteolytic degree and a better free amino acid profile. The findings suggest that the multiple plant‐based milk alternative presents higher protein digestibility behavior, and it could be a promising industrial plant‐based product.

Objectives: This study investigated the efficacy of wheat peptide supplementation compared to regular proteins in elite cross-country skiers, providing insights into the metabolic and performance effects of these supplements in order to guide athletes in selecting optimal energy sources for training and competition. Methods: Nineteen healthy male cross-country skiers were enrolled and assigned to either the peptide group (PEP, n = 9) or the protein group (PRO, n = 10). A four-week intervention study involving supplementation with wheat peptides/regular proteins was conducted, and pre- and post-intervention assessments were performed to evaluate exercise capacity and metabolic profiles. Results: The study found that the PEP group and the PRO group showed distinct within-group effects on exercise performance. The PEP group demonstrated improved aerobic capacity, including better performance in 10 km roller skating, an increased lactate threshold, and reduced resting blood lactate levels. The PRO group enhanced anaerobic capacity, such as improved sprint time, hexagon test performance, and lactate clearance. Metabolomic analysis revealed specific metabolic pathways affected in each group, with the PEP group showing impacts on the α-linolenic acid pathway and the PRO group on ketone body synthesis and degradation as well as vitamin B6 metabolism. Conclusions: Our findings indicate that wheat oligopeptides and regular proteins have comparable effects on exercise performance. However, the wheat peptides may offer greater advantages in enhancing aerobic capacity. No significant variations were observed in blood metabolite profiles between the two groups, but distinct metabolic pathways exhibited different responses.

This study explores the effects of three soluble dietary fibers (SDFs)—inulin, resistant dextrin, and stachyose—on the in vitro digestion of corn starch. Incorporation of SDFs significantly influences starch physicochemical properties by reducing swelling power, solubility, pasting viscosity, and breakdown, while increasing pasting temperature and particle size ( p < 0.05). During in vitro digestion, the presence of SDFs significantly decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content ( p < 0.05). Microscopic observations reveal that SDFs alter the microstructure of starch gels, enhancing the stability of the gel matrix. Fourier‐transform infrared (FT‐IR) spectroscopy suggests the formation of hydrogen bonds between SDFs and starch. Furthermore, SDFs exhibit glucose adsorption capacity and α‐amylase inhibitory activity, highlighting their multiple mechanisms in modulating starch digestion. The differential effects of SDFs depend on their molecular structure and physicochemical properties, such as chain length and hydroxyl group density. These findings offer new insights into the role of SDFs in modulating starch digestion and highlight their potential applications in designing low‐glycemic and fiber‐enriched functional foods.