Broussonetia papyrifera (BP) contains various bioactive compounds that may benefit animals when silaged. Intestinal problems, such as inflammation, barrier impairment, and microbial dysbiosis in aged laying hens, in aged laying hens induce an decrease in egg production This study examined the effects of dietary silaged Broussonetia papyrifera (SBP) on production and intestinal health. A total of 240 Hy-Line Brown laying hens (65 weeks old, similar laying rates and body weights) were allocated to two groups (8 replicates of 15 hens each): a control group fed a basal diet and an SBP group fed the basal diet supplemented with 4% SBP. Compared with the control, the SBP group showed higher laying rates, lower dirty egg rates, and greater egg weight, yolk color, eggshell strength, and eggshell weight at d 56, though Haugh units and yolk ratios were lower. SBP supplementation was associated with greater villus height, lesser crypt depth, stronger epithelial maturation, and modulated tight junction protein mRNA expression (ZO-1, ZO-2, claudin-2) across intestinal segments, along with higher TLR4 in the duodenum and jejunum and IL-6 in the ileum. Serum metabolomics identified 159 differentially abundant metabolites (101 upregulated, 58 downregulated), enriched in steroid hormone biosynthesis, purine metabolism, and unsaturated fatty acid biosynthesis pathways. Integrated microbiota-metabolome analysis indicated SBP shifted gut microbiota composition, increasing beneficial genera such as Bacteroides and Verrucomicrobiota. Ten metabolites, including Gly-Tyr-Ala, tomatidine, ingenol-3-angelate, and pyrithioxin, correlated strongly with microbiota, laying performance, and eggshell quality. Overall, SBP supported laying performance in aged hens by affecting intestinal morphology, barrier function, microbiota composition, and serum metabolite profiles, indicating its potential as a feed additive to extend productive life.

Chlorogenic acid from Eucommia ulmoides leaves is a promising natural antioxidant for food applications, yet its extraction and purification require optimization to improve yield and purity. This study employed ultrasound-assisted ethanol extraction on fresh leaves, evaluating the effects of ethanol concentration, solid-to-liquid ratio, extraction time, and temperature on CGA yield. Optimal extraction parameters were determined using response surface methodology. Purification with NKA-II macroporous resin increased CGA purity to 82.72%. SEM analysis revealed wrinkled and porous surface structures, while FTIR confirmed the presence of characteristic hydroxyl, carbonyl, and aromatic groups. Under optimized conditions (70% ethanol, solid-to-liquid ratio 1:20 g/mL, 58 °C, 61 min), the extraction yield reached 6.96%. In vitro assays demonstrated strong antioxidant activity, with scavenging rates of 96.01% for DPPH, 89.69% for hydroxyl, and 99.82% for ABTS radicals at 5 mg/mL. These findings provide an efficient method for obtaining chlorogenic acid from Eucommia ulmoides leaves and support its potential as a functional food ingredient.

Eucommia ulmoides leaf extract (ELE) boasts a high concentration of bioactive components including flavonoids, chlorogenic acid, and polysaccharides. It exhibits multiple biological functions, including antioxidant, anti-inflammatory, and gut microbiota-modulating properties, showing great potential in enhancing immunity, maintaining intestinal health, and delaying cellular senescence. This study investigated the protective effects and underlying mechanisms of ELE against D-galactose-induced senescence in chick embryo primary intestinal epithelial cells (IECs). Using an in vitro model (200 mmol/L D-galactose), we found that 100 µg/mL ELE pretreatment significantly preserved cell viability, mitigated apoptosis, and delayed cellular senescence, as evidenced by cytological and biochemical assays. Furthermore, RNA-seq transcriptomic analysis identified seven key differentially expressed genes (DEGs) mediating these anti-aging effects. Mechanistic investigations revealed that ELE modulates ATP6V0D2 and NCF2 to activate autophagy signaling pathways. This ELE-induced promotion of autophagy effectively suppresses inflammatory responses in IECs, thereby delaying senescence progression. These findings elucidate the molecular mechanisms by which ELE antagonizes intestinal cellular senescence, providing a solid theoretical foundation for its development as a functional anti-aging additive in the food industry.