α-amylase can effectively inhibit the activity of digestive enzymes and alter nutrient absorption. The impact of ovum hydrolysates of sea cucumbers on α-amylase activity was investigated in this study. The protein hydrolysates generated using different proteases (pepsin, trypsin, and neutral protease) and molecular weights (less than 3000 and more than 3000) were investigated. The results showed that all three different hydrolysates demonstrated calcium-chelating activity and induced a fluorescence-quenching effect on α-amylase. The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da, isolated using trypsin, showed the most effective inhibitory effect on α-amylase, with an inhibition rate of 53.9%, and the inhibition type was identified as mixed forms of inhibition. In conclusion, the generation and utilization of protein hydrolysates from sea cucumber ovum as a functional food ingredient could be a potential approach to add value to low-cost seafood by-products.

Repetitive temperature fluctuations during transportation and storage promote ice crystal formation in salmon flesh, leading to protein denaturation, lipid oxidation, and quality loss. Tuna skin, a major by-product of tuna processing, is a potential source of antifreeze peptides (AFPs) but remains underutilized. This study examined the cryoprotective effects of tuna skin-derived AFPs on salmon cubes subjected to repeated freeze–thaw cycles. Cubes treated with AFPs from three groups of protein hydrolysates prepared using trypsin, pepsin, or neutral protease were evaluated for texture, color, water holding capacity (WHC), volatile odor profiles, protein conformation, biochemical indices, and microstructure. AFP treatment improved textural properties, maintained color stability, and reduced thawing, cooking, and centrifugal losses. The neutral protease-treated group exhibited the optimal cryoprotective ability and it also limited aldehyde and sulfide accumulation, preserved the retention rate of α-helix structure at 49% which was higher than 39% in controls, and enhanced Ca²⁺-ATPase activity to 1.75 μmol Pi·mg⁻¹·h⁻¹ with a 45.8% increase compared to controls, and significantly inhibited protein and lipid oxidation. Microstructural analysis showed compact fibers and intact sarcolemma in the neutral protease-treated group samples, contrasting with severe disruption in controls. This study showed that tuna skin AFPs mitigate freeze–thaw damage in salmon cubes by stabilizing proteins and reducing oxidative deterioration, highlighting their potential as natural, healthy cryoprotectants for seafood preservation, meeting the growing demand of the food industry for clean-label, low-calorie preservation solutions, while advancing the circular economy of aquatic processing via the valorization of tuna skin by-products for high-value seafood applications.

Editorial: Food-derived polyphenols: functional regulation in chronic diseases

Marine resources are abundant and are often referred to as humanity’s second granary, playing a key role in optimizing food production through their development

Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not well understood. In this study, a comprehensive investigation including chemical profiling, network pharmacology, in vivo validation, and renal multi-omics was conducted. The results show a diverse composition dominated by flavonoids, which were identified as key bioactive contributors. In the streptozotocin-induced DN rat model, XBL administration significantly improved metabolic disorders and renal injury. Integrated metabolomic and transcriptomic analyses demonstrated that XBL alleviates DN by coordinately regulating metabolic reprogramming and inflammation-related signaling pathways. Additionally, representative flavonoids showed α-glucosidase inhibitory activity, supporting their potential role in glucose metabolic regulation. The results from this study suggest that XBL is a promising functional food ingredient for DN intervention.