Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high lysine content, making up for the lack of protein content of cereals in the daily diet. Therefore, the research on adzuki beans and the development of their products have broad prospects for development. The starch, protein, fat, polysaccharide, and polyphenol contents and compositions of adzuki beans vary greatly among different varieties. The processing characteristic components of adzuki beans, such as starch, isolated protein, and heated flavor, are reported with a view to further promote the processing and development of adzuki bean foods. In addition to favorable edibility, the human health benefits of adzuki beans include antioxidant, antibacterial, and anti-inflammatory properties. Furtherly, adzuki beans and extracts have positive effects on the prevention and treatment of diseases, including diabetes, diabetes-induced kidney disease or kidney damage, obesity, and high-fat-induced cognitive decline. This also makes a case for the dual use of adzuki beans for food and medicine and contributes to the promotion of adzuki beans as a healthy, edible legume.

This study aims to map the knowledge structure and themes trends of primary ovarian insufficiency (POI) therapy to help researchers rapidly master the hotspots and prospects of POI therapy from the increasing number of publications. The literature search and bibliometric analyses were performed by using Web of Science Core Collection and VOSviewer. Annual publications from 2000 to 2022 continued to increase with some fluctuations. The most productive country, organization, and journal were the USA, Shanghai Jiao Tong University, and Human Reproduction, respectively. Harvard University was the organization with the highest citation. Fertility and Sterility and Nelson, L.M. were the most influential journal and author, respectively. Seven clusters separated by keywords association showed the extensive scope of POI therapy. The hotspots of POI therapy were hormone replacement therapy and fertility preservation, and the innovative treatment strategies including in vitro activation and mesenchymal stem cells had development potential. In addition, our result showed that the high-cited articles were published in journals with high impact factors. The paper provides a comprehensive overview of the development and hotspots of POI therapy, allowing researchers to recognize the current status and future directions of POI therapy.

Dipeptidyl peptidase IV (DPP-IV) inhibitory peptides have emerged as promising functional ingredients for managing type 2 diabetes due to their ability to enhance insulin secretion and improve glycemic control. This review provides a concise overview of current strategies for the preparation and encapsulation of DPP-IV inhibitory peptides, with a focus on food industry application, evaluating bioinformatics for substrate selection, and methods like mild enzymatic hydrolysis, cost-effective fermentation, and high-purity chemical synthesis for peptide production. Challenges associated with incorporating these peptides into food products are addressed, including impacts on sensory properties, stability during processing and digestion, and the need for effective delivery systems to enhance bioavailability. Potential solutions to improve peptide stability and targeted release, such as emulsions, liposomes, and nanoparticles, are explored. Future research directions are outlined, emphasizing the necessity for scalable production methods, co-encapsulation strategies, and consumer acceptance studies to facilitate the commercialization of DPP-IV inhibitory peptides as functional food ingredients. By addressing these key areas, this review aims to provide a theoretical foundation and practical guidance for the development of DPP-IV inhibitory peptides, paving the way for their broader application in the prevention and management of type 2 diabetes.

The choice of appropriate proteases and pretreatment methods significantly influences the preparation of bioactive peptides. This study aimed to investigate the effects of different pretreatment methods on the hydrolytic performance of diverse proteases during the production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides derived from wheat and their foaming and emulsion properties. Dry heating, aqueous heating, and ultrasound treatment were employed as pretreatments for the protein prior to the enzymatic hydrolysis of wheat gluten. FTIR analysis results indicated that all pretreatment methods altered the secondary structure of the protein; however, the effects of dry heating treatment on the secondary structure content were opposite to those of aqueous heating and ultrasound treatment. Nevertheless, all three methods enhanced the protein solubility and surface hydrophobicity. By using pretreated proteins as substrates, five different types of proteases were employed for DPP-IV inhibitory peptide production. The analysis of the DPP-IV inhibitory activity, degree of hydrolysis, and TCA-soluble peptide content revealed that the specific pretreatments had a promoting or inhibiting effect on DPP-IV inhibitory peptide production depending on the protease used. Furthermore, the pretreatment method and the selected type of protease collectively influenced the foaming and emulsifying properties of the prepared peptides.

As some of the richest sources of natural antioxidants, small berry fruits have attractive colors and special tastes, with recognized benefits for human health. However, sour tastes in small berry juices result in a poor flavor and low acceptance among consumers, greatly limiting their marketability. Among the most commonly used deacidification methods, chemical deacidification methods can neutralize fruit juice via the addition of a deacidification agent, while physical deacidification methods include freezing deacidification, ion-exchange resin deacidification, electrodialysis deacidification, and chitosan deacidification. All of these methods can markedly improve the pH of fruit juice, but they introduce new substances into the juice that may have an influence on its color, taste, and stability. Biological deacidification can effectively remove malic acid from fruit juice, reducing the content from 15 g/L to 3 g/L; additionally, it maintains the taste and stability of the juice. Therefore, it is widely applied for fruit juice deacidification. On this basis, some compound deacidification technologies have also emerged, but they also present problems such as high costs and complicated working procedures. This review of deacidification methods for small berry juice provides a foundation for the industrial development of such juices.

Blue honeysuckle (Lonicera caerulea L.) is a polyphenol-rich berry increasingly recognized as a functional food ingredient for postprandial glycemic management. However, it remains unclear whether its polyphenols can modulate intestinal glucose transport in addition to inhibiting carbohydrate-digesting enzymes. In this study, blue honeysuckle polyphenol extract (BHPE) was characterized by UPLC-QTOF-MS/MS, and its effects on α-glucosidase activity and intestinal glucose transport were evaluated using enzyme kinetics, fluorescence quenching, molecular docking, and differentiated Caco-2 monolayers. A total of 24 phenolic compounds were tentatively identified, with anthocyanins and chlorogenic acid derivatives as the major constituents. BHPE exhibited a mixed-type, static-quenching inhibition of α-glucosidase (IC₅₀ = 75.05 μg/mL). Furthermore, molecular docking revealed that key constituents, including cyanidin-3-O-glucoside, chlorogenic acid, and proanthocyanidin B1, bind the enzyme via hydrogen bonding and hydrophobic interactions. In Caco-2 cell monolayers, BHPE reduced glucose transport by up to 51.56% under simulated postprandial conditions and coordinately downregulated SGLT1 and GLUT2 mRNA expression to 0.58- and 0.51-fold, respectively. These findings extend the bioactivity profile of blue honeysuckle polyphenols from enzyme-level inhibition to functional regulation at the intestinal epithelial barrier, highlighting their potential as multi-target natural ingredients for the attenuation of postprandial hyperglycemia.