This study evaluated the effects of long-chain bases from sea cucumber (SC-LCBs) on modulation of the gut microbiota and inhibition of obesity in high fat diet-fed mice. Results showed that SC-LCBs exerted significant antiobese effects, which were associated with the inhibition of hyperglycemia and lipid accumulation. SC-LCBs also regulated serum adipocytokines toward to normal levels. SC-LCBs caused significant decreases in Firmicutes, Actinobacteria phylum, and obesity-related bacteria (Desulfovibro, Bifidobacterium, Romboutsia etc. genus). SC-LCBs also elevated Bacteroidetes, Proteobacteria, Verrucomicrobia phylum, and short chain fatty acids (SCFAs)-producing bacteria (Bacteroides, Lactobacillus, Lachnospiraceae_NK4A136_group etc. genus). Moreover, serum and fecal lipoplysaccharide (LPS) concentrations and its dependent toll-line receptor 4 pathway were inhibited by SC-LCBs treatment. SC-LCBs caused increases in fecal SCFAs and their mediated G-protein-coupled receptors proteins. These suggest that SC-LCBs alleviate obesity by altering gut microbiota. Thus, it sought to indicate that SC-LCBs can be developed as food supplement for the obesity control and the human gut health.

Fucoidans from sea cucumber (SC-FUC) have been proven to alleviate insulin resistance in several species. However, there are few studies that clarify the relationship between their structure and bioactivity. The present study evaluated the influence of molecular weight (Mw), sulfation concentrations (Cs), and sulfation position on improving insulin resistance using SC-FUC. Results showed that fucoidans with lower Mw exerted stronger effects. Having a similar Mw, Acaudina molpadioides fucoidans (Am-FUC) with lower Cs and Holothuria tubulosa fucoidans with higher Cs showed similar activities. However, Isostichopus badionotus fucoidans (higher Cs) activity was superior to that of low-Mw Thelenota ananas fucoidans (Ta-LFUC, lower Cs). Eliminating the effects of Mw and Cs, the bioactivity of Am-FUC with sulfation at meta-fucose exceeded that of Ta-FUC with sulfation at ortho-position. Moreover, the effects of Pearsonothuria graeffei fucoidans with 4-O-sulfation were superior to those of Am-LFUC with 2-O-sulfation. These data indicate that low Mw, 4-O-sulfation, and sulfation at meta-fucose contributed considerably to insulin resistance alleviation by SC-FUC, which could accelerate the development of SC-FUC as a potential food supplement to alleviate insulin resistance.

This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography–mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products.

To investigate an efficient deodorization strategy for large yellow croaker, this study employed high-activity dry yeast for deodorization. Changes in quality, fishy odor metabolic pathways, and flavor reconstruction were assessed using physicochemical indexes, high-throughput sequencing, and flavoromics analysis. The results showed that yeast fermentation significantly lowered the pH of the system and inhibited Total Volatile Base Nitrogen. The total FAAs and FFAs significantly decreased (p < 0.05), the proportions of umami and sweet FAAs to the total FAAs increased, whereas the proportion of bitter FAAs was decreased by 5.44 %. Microbial analysis showed that Pseudomonas and Acinetobacter are the dominant genera before fermentation of large yellow croaker. After yeast fermentation, Pseudomonas was significantly inhibited, and Acinetobacter became the dominant genus with potential for flavor improvement. Flavoromic analysis showed that the contents of pentanal, hexanal and 1-octen-3-ol related to fishy odor were significantly decreased, while the contents of alcohols and esters with pleasant fermentation flavors were significantly increased. Compared to physical deodorization, which can easily damage texture, and chemical deodorization, which can leave residues, this study is both safe and efficient. It uncovers the deodorization transformation pathway of yeast fermentation from the perspective of microbial-metabolite-volatile flavor interaction, providing a theoretical basis and technical support for the directional regulation of aquatic product flavors and their industrial applications.

Lower extremity arteriosclerosis obliterans (LEAO) is a prevalent peripheral vascular disorder that results in diminished blood circulation and compromised lower-limb function. Conventional rehabilitation typically relies on uniform exercise instructions, which may fail to accommodate the diverse needs of individual patients. This study aimed to assess the therapeutic value of personalized exercise prescriptions (PEPs) in enhancing lower-limb perfusion, walking performance, comfort, pain relief, and self-care ability among patients with LEAO, compared with standard exercise guidance. A retrospective analysis was conducted on 181 patients diagnosed with LEAO and treated at our institution between January 2023 and December 2024. Patients managed from January to December 2023 (n = 86) constituted the control group and received conventional exercise guidance, whereas those treated from January to December 2024 (n = 95) formed the observation group and followed individualized PEPs. Key outcomes included foot perfusion indices (Ankle–Brachial Index, arterial oxygen pressure, and arterial flow), walking performance (speed, distance, and stair-climbing ability), comfort level (General Comfort Questionnaire), pain intensity (Visual Analog Scale), and self-care competence (skills, responsibility, and health literacy). Statistical comparisons between groups were performed using independent-sample t-tests and Chi-square tests, with P < .05 indicating significance. Although both groups demonstrated significant improvements following intervention, patients in the observation group achieved markedly better outcomes. The post-intervention ABI in the observation group (0.75 ± 0.06) was significantly higher than that in the control group (0.69 ± 0.05, P < .0001). The observation group also showed greater enhancements in walking performance, particularly in stair-climbing ability (58.34 ± 7.93 vs 49.60 ± 8.47 steps/min, P < .0001). Moreover, reductions in pain and improvements in comfort were more pronounced among those receiving personalized prescriptions ( P < .0001). Three months after discharge, the observation group exhibited significantly better self-care skills and health knowledge ( P < .0001). Compared with generalized exercise guidance, Personalized Exercise Prescriptions offer superior benefits in the rehabilitation of patients with Lower Extremity Arteriosclerosis Obliterans. Tailored exercise interventions notably enhanced vascular perfusion, mobility, comfort, and self-care capacity. These results underscore the clinical value of incorporating personalized exercise programs into LEAO rehabilitation protocols to optimize patient recovery and functional outcomes.