In the current study, a novel crude polysaccharide (cNCEP) was extracted from N. commune Vaucher utilizing ultrasonic-assisted extraction (UAE) with 60 % ethanol, employing response surface methodology. The optimal yield of cNCEP was determined to be 8.07 ± 0.08 mg/g, achieved through ultrasonic-assisted extraction under the conditions of a material-to-liquid ratio of 1:22, temperature of 56 °C, power of 570 W, and duration of 147 min. Subsequent purification of NCEP via Sephadex G75 resulted in a novel polysaccharide with a molecular weight of 20.466 kDa. NCEP exhibited significant scavenging activites against DPPH and hydroxyl radicals, as well as notable in vitro immunomodulatory properties. Furthermore, the mechanisms underlying the immunomodulatory effects of NCEP, involving enhancement of immunity, were investigated, revealing potential regulation of MAPK and TLR4-IRF7-NF-κB signaling pathways through RNA-Seq and Western blot analyses. These findings highlight the promising potential of NCEP as an organic immunomodulatory agent and functional food ingredient.

Understanding the chemical basis for the quality differentiation of wines is essential for breeding and quality control. This study performed a comparative analysis of volatile aroma compounds (VACs), organic acids, and color characteristics in berries and wines from Vitis amurensis (V. amurensis), its interspecific hybrids, and Vitis labrusca (V. labrusca). Hexanal was identified as the primary contributor to grape aroma in V. amurensis berries. 1-Hexanol and isoamyl acetate were the key aroma marker distinguishing wines produced from V. amurensis from its interspecific hybrids. V. amurensis exhibited enhanced metabolism of C6 alcohols, aldehydes, and esters during fermentation. Its wines showed the highest pigment retention and significantly greater anthocyanin content, resulting in the most intense and stable red-purple color compared to other genotypes. Correlation analyses indicate high anthocyanin retention and high color intensity in wines produced from V. amurensis were associated with its high organic acid levels, particularly influenced by tartaric acid, lactic acid, and citric acid. This work clarifies the chemical evolution underlying V. amurensis wine’s sensory superiority and supports breeding, quality control, and product development.