The intestine is considered to be a vital digestive organ to absorb nutrients and is the largest immune organ, while numerous microorganisms coexist with the host. It is well known that the complex interactions between the gut microbiota and the host’s immune system inevitably affect the function of other organs, creating an “axis” between them. During the past few years, a new technique based mainly on microfluidics and cell biology has been developed to emulate the structure, function, and microenvironment of the human gut, called the “gut-on-chip”. This microfluidic chip provides insight into key aspects of gut function in health and disease, such as the gut–brain axis, gut–liver axis, gut–kidney axis, and gut–lung axis. In this review, we first describe the basic theory of the gut axis and the various composition and parameter monitoring of the gut microarray systems, as well as summarize the development and emerging advances in the gut–organ-on-chip, with a focus on the host-gut flora and nutrient metabolism, and highlight their role in pathophysiological studies. In addition, this paper discusses the challenges and prospects for the current development and further use of the gut–organ-on-chip platform.

The structural characterization, the in vitro antioxidant activity, and the hypoglycemic activity of a polysaccharide (SGP-1-1) isolated from Siraitia grosvenorii (SG) were studied in this paper. SGP-1-1, whose molecular weight is 19.037 kDa, consisted of Gal:Man:Glc in the molar ratio of 1:2.56:4.90. According to the results of methylation analysis, GC–MS, and NMR, HSQC was interpreted as a glucomannan with a backbone composed of 4)-β-D-Glcp-(1→4)-, α-D-Glcp-(1→4)-, and 4)-Manp-(1 residues. α-1,6 linked an α-D-Galp branch, and α-1,6 linked an α-D-Glcp branch. The study indirectly showed that SGP-1-1 has good in vitro hypoglycemic and antioxidant activities and that these activities may be related to the fact that the SGP-1-1’s monosaccharide composition (a higher proportion of Gal and Man) is the glycosidic-bond type (α- and β-glycosidic bonds). SGP-1-1 could be used as a potential antioxidant and hypoglycemic candidate for functional and nutritional food applications.

China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.

The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom.

Breast cancer has become a worldwide threat, and chemotherapy remains a routine treatment. Patients are forced to receive continuous chemotherapy and suffer from severe side effects and poor prognosis. Natural alkaloids, such as piperine (PP) and piperlongumine (PL), are expected to become a new strategy against breast cancer due to their reliable anticancer potential. In the present study, cell viability, flow cytometry, and Western blot assays were performed to evaluate the suppression effect of PP and PL, alone or in combination. Data showed that PP and PL synergistically inhibited breast cancer cells proliferation at lower doses, while only weak killing effect was observed in normal breast cells, indicating a good selectivity. Furthermore, apoptosis and STAT3 signaling pathway-associated protein levels were analyzed. We demonstrated that PP and PL in combination inhibit STAT3 phosphorylation and regulate downstream molecules to induce apoptosis in breast cancer cells. Taken together, these results revealed that inactivation of STAT3 was a novel mechanism with treatment of PP and PL, suggesting that combination application of natural alkaloids may be a potential strategy for prevention and therapy of breast cancer.