Background/Objectives: Functional probiotics, particularly Lactobacillus delbrueckii subsp. lactis CKDB001, have shown potential as a therapeutic option for metabolic dysfunction-associated steatotic liver disease (MASLD). However, their effects have not been confirmed in in vivo systems. Here, we investigated the effects of L. delbrueckii subsp. lactis CKDB001 on insulin resistance, dyslipidemia, MASLD, and lipid metabolism in a murine model of high-fat diet (HFD)-induced obesity. Methods: The mice were divided into four groups (n = 12 per group)—normal chow diet (NCD), high fat diet (HFD), HFD with L. delbrueckii subsp. lactis CKDB001 (LL), and HFD with resmetirom (positive control (PC), a thyroid receptor β agonist). The experimental animals were fed NCD or HFD for 12 weeks, followed by an additional 12-week oral treatment with LL or resmetirom. Results: LL supplementation reduced body weight, insulin levels, and HOMA-IR compared with those in the HFD group, indicating improved insulin sensitivity. Additionally, LL reduced serum triglyceride (TG) levels without affecting total cholesterol (TC) levels. HFD consumption increased liver weight and hepatic TG and TC levels, indicating ectopic fat accumulation; however, LL supplementation reversed these changes, indicating a liver-specific effect on cholesterol metabolism. Furthermore, LL administration attenuated NAFLD activity scores, reduced hepatic fibrosis, improved liver function markers (aspartate aminotransferase), and enhanced Adenosine monophosphate-activated protein kinase (AMPK) phosphorylation. However, LL did not considerably affect the expression of genes related to lipid metabolism. In epididymal adipose tissue, LL treatment reduced leptin levels but had no effect on adiponectin; additionally, histological analysis showed an increase in adipocyte size, potentially linked to enhanced energy metabolism. Conclusions: Collectively, these findings suggest that LL could be a promising therapeutic candidate for improving insulin sensitivity, reducing hepatic lipid accumulation, and mitigating MASLD.

This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and carbohydrate contents varied significantly with G concentration and roasting level, with light roasts exhibiting the highest moisture and fat content, but the lowest ash and carbohydrate content. Colorimetric properties showed a dose-dependent decrease in lightness and an increase in redness and yellowness with the addition of G. Additionally, pH levels increased in light and dark roasts, but decreased in medium roasts, whereas Brix values increased with G, peaking in dark roasts. Antioxidant activity, assessed by total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, improved notably in the medium and dark roasts. Textural properties including hardness, resilience, and chewiness also benefited from the addition of G. Sensory evaluations favored Yanggaeng containing 4–6% G, especially in dark roasts, for attributes such as color, scent, and overall taste. Dark roast concentrations of 4% and 6% were identified as optimal for enhancing the properties of Yanggaeng, supporting the potential of G to develop innovative high-quality desserts tailored to modern consumer preferences.

This study examined the effects of alternative sweeteners—allulose, stevia, and xylose—on the physicochemical, textural, and sensory properties of Yanggaeng fortified with 2% Corni fructus powder (CF). A proximate composition analysis revealed that Yanggaeng treated with alternative sweeteners had a significantly higher moisture content and a lower carbohydrate content than that treated with sugar. Colorimetric analysis showed that the xylose treated Yanggaeng decreased lightness (L*) and increased redness (a*) and yellowness (b*), likely due to enhanced browning reactions. The xylose treated Yanggaeng exhibited the highest Brix values and antioxidant activities, including DPPH and ABTS radical scavenging and ferric reducing antioxidant power (FRAP). Although the allulose treated group had the highest total phenolic content, its radical scavenging activity was lower than the xylose treated Yanggaeng. Xylose produced a firmer and more cohesive gel matrix, increasing hardness, gumminess, and chewiness, whereas stevia resulted in a softer, less chewy texture. In sensory evaluations, the xylose treated Yanggaeng scored higher for color, flavor, sweetness, overall acceptance, and purchase intent than other groups. These findings suggest that xylose is the most suitable alternative sweetener for CF-enhanced Yanggaeng, offering reduced caloric content, enhanced antioxidant properties, improved texture, and superior consumer acceptance.

Bacchus^Ⓡ-incorporated gwapyeon was formulated as a functional starch-based gel confectionery to evaluate the effects of starch type and concentration on its physicochemical properties, antioxidant capacity, texture, and consumer preference. Three starch types (corn, mung bean, and potato) were applied at three concentration levels (9%－11% for corn and potato starch; 7%－9% for mung bean) under identical processing conditions. Physicochemical characteristics were primarily dependent on the starch type. Mung bean starch formulations exhibited lower pH and higher soluble solid contents; corn starch formulations showed relatively higher pH and lower Brix values; and potato starch formulations displayed intermediate values. Color properties also varied, with mung bean and corn starch gels appearing brighter, whereas the potato starch gels exhibited reduced lightness. Storage stability differed markedly: mung bean starch gels showed pronounced early syneresis, corn starch gels exhibited low but gradually increasing syneresis, and potato starch gels revealed delayed moisture release. Total flavonoid content did not differ among formulations; however, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging activity varied, with the highest activity observed in the 11% corn starch formulation. Texture profile analysis indicated increased mechanical resistance with higher starch concentrations, with mung bean starch producing the firmest gels and potato starch the softest. Consumer evaluation showed that excessive chewiness and elevated residual perception were associated with lower acceptance. The 9% corn starch formulation showed the highest overall acceptance, whereas purchase intention was relatively higher in the 7% mung bean and 9% corn starch fomulation. The results highlight starch selection as a critical determinant of structural stability, functional retention, and sensory performance in Bacchus^Ⓡ-based starch-gel confectionery systems.

Sung-Hyun Cho · Yeon-Woo Kim · Minseo Cho · Jiwoo Lee · Jung-Heun Ha. JABC 2025;68:137-43. https://doi.org/10.3839/jabc.2025.018

Theophylline, a methylxanthine-class bronchodilator that has anti-inflammatory properties, is clinically used to manage chronic respiratory disorders such as asthma and chronic obstructive pulmonary disease. Although theophylline demonstrates therapeutic efficacy, it has a narrow therapeutic index and central nervous system (CNS) activity, which requires a detailed safety assessment. This study investigated the acute neurobehavioral and thermophysiological effects of orally administered theophylline in male Institute of Cancer Research (ICR) mice using the modified Irwin test. Single doses of 10, 30, or 100 mg/kg of theophylline were administered, followed by structured behavioral observations at 0, 1, 2, 4, 6, and 24 h post-dosing. Administration at concentrations of 30 and 100 mg/kg induced transient hyperthermia, increased spontaneous locomotion, and reversible motor coordination deficits between 1 and 6 h, with full recovery by 24 h. Tail elevation was observed only at concentrations of 30 mg/kg, whereas partial eyelid closure occurred exclusively in mice receiving 100 mg/kg administered doses. However, doses of 10 mg/kg did not produce measurable changes in any of these parameters. No notable alterations were detected in the abdominal tone, tremors, convulsions, respiration, righting reflex, salivation, lacrimation, skin color, or exophthalmos, thereby indicating the absence of systemic or generalized CNS toxicity. The modified Irwin test captured the subtle, regionally selective neurofunctional responses induced by theophylline, thus emphasizing its relevance in CNS safety pharmacology and supporting continued mechanistic investigations under clinically relevant exposure conditions.