Yellow leaves of Pu'er tea are classified as lower-grade Pu'er tea, and polysaccharides being its principal active components. Pu'er tea polysaccharides (PTPS) were optimally extracted from yellow leaves of Pu'er tea using ultrasound-assisted hot water extraction with the following parameters: solid-to-liquid ratio of 1:25 (w/v), ultrasonic temperature of 70 °C, ultrasonic power of 500 W, and ultrasonic time of 40 min. Two fractions, PTPS-4A and PTPS-5A, were clearly isolated and purified. Their antioxidant and hypoglycemic effects were compared in a lab after examining their structural features. PTPS-4A and PTPS-5A were mostly composed of fucose, rhamnose, arabinose, galactose, glucose, mannose, and glucuronic acid. They manifested as flexible chains and assumed a linear spline curve suggestive of an earthworm-like conformation. The nuclear magnetic resonance investigation found α- and β-glycosidic linkages (δ4.30-5.95 ppm and δ4.29-4.97 ppm, respectively) in PTPS-4A and PTPS-5A. PTPS-4A had enhanced DPPH and hydroxyl radical removal, with IC₅₀ values of 1.79 ± 0.07 mg/mL and 6.42 ± 0.16 mg/mL, respectively. The intermediate concentration value of 5.22 ± 0.08 mg/mL of PTPS-4A indicated a stronger inhibitory impact on α-glucosidase. PTPS-4A and PTPS-5A did not affect α-amylase in any way. The PTPS-4A fraction from this study may be further processed to create polysaccharide-based hypoglycemic and antioxidant products.

Due to its low bioavailability and slow dissolution rate, the micronized spiramycin powder was thus prepared by the homogenate-antisolvent precipitation (HAP) process. The optimum micronization conditions of the HAP process were found to be as follows: precipitation temperature of 4.6 °C, precipitation time of 10 min, spiramycin concentration of 20 mg/mL, dripping speed of the added solvent into the antisolvent of 44 mL/h, antisolvent (water) to solvent (dimethyl sulfide (DMSO)) volume ratio of 7:1, and shear rate of 5000 rpm. With this HAP process, the mean particle size was 228.36 ± 3.99 nm. The micronized spiramycin was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, high-performance liquid chromatography, and gas chromatograph analyses. In comparison with the raw drug, the chemical structure of micronized spiramycin was not changed. The dissolution rate experiments showed that the dissolution rate of the spiramycin was significantly increased after micronization.

This study proposed a pH-driven co-precipitation strategy to overcome the limitations of traditional physical blending in functional improvement of a dual-protein system. The results demonstrated that, in comparison with the soy-pea blended protein (SPBP), the soy-pea co-precipitated protein (SPCP) showed a decrease in α-helix and β-sheet content, accompanied by in an increase in random coil structure. SPCP exhibited decreased fluorescence intensity, smaller particle size (from 392.2 to 176.1 nm) with increased absolute zeta-potential values (from −13.7 to −19.7 mV), reduced surface hydrophobicity (from 21,987.3 to 9744.8), and increased content of disulfide bonds. Structural optimization of SPCP significantly bolstered intermolecular interactions between SPI and PPI. Molecular docking simulations also validated the presence of abundant hydrophobic interactions and hydrogen bonds within in the blend system. These modifications significantly enhanced the solubility of SPCP (especially SPCP8.0). The rheological analysis further revealed that the storage modulus (G′) and loss modulus (G″) of SPCP8.0 were both higher than those of SPBP, while its tan δ was lower than that of SPBP, indicating synergistic interactions between proteins. These interactions contributed to the formation of a more stable three-dimensional network structure, thereby conferring it with superior gel properties. These findings provide theoretical foundations for improving the functional properties of plant-based dual-protein and their applications in plant-based meat production.