Search Results (209)

The transition toward renewable and environmentally responsible materials has intensified interest in cellulose-based systems for use in sustainable packaging applications. Although cellulose offers biocompatibility, structural versatility, and tuneable physicochemical properties, conventional modification routes rely on harsh chemicals and generate environmentally burdensome effluents. In this study, an efficient and a potentially green strategy for cellulose modification was developed using acid-based deep eutectic solvents (DES) composed of choline chloride and lactic, acetic, or citric acid at different molar ratios. Under mild conditions (110 °C, 4 h), DES pretreatment reduced glucan content in sulphite pulp from 99% to 79–93%, depending on the hydrogen bond donor (HBD), while suggesting an apparent increase in relative crystallinity, from approximately 82% to 90%, as estimated by the Segal method. FTIR, XRD, and morphological analyses revealed the disruption of the hydrogen bonding network, enhanced fibrillation, and residual DES-derived functional groups detectable by FTIR. Although DES pretreatment increased structural order, it also reduced enzymatic digestibility due to the higher proportion of crystalline domains. Overall, the results demonstrate that acidic DES constitutes a sustainable and recyclable medium capable of modulating cellulose structure and generating materials with enhanced physicochemical properties. These findings suggest that DES-modified cellulose could serve as a potential reinforcement platform for future biodegradable packaging and bioplastic formulations, enabling the development of high-performance, renewable, and environmentally compliant packaging materials. Full article

The global push to eliminate antibiotic growth promoters in poultry has accelerated the demand for effective natural alternatives. β-Glucans—branched polysaccharides derived from Saccharomyces cerevisiae cell walls—enhance immunity and gut health; however, their mechanistic effect on the somatotropic axis and meat quality in broilers remains unresolved. Herein, the hypothesis that dietary β-glucan modulates somatotropic signaling to improve growth performance and breast muscle quality was tested with 240 one-day-old Ross 308 chicks allocated to three groups—untreated control, 250 mg β-glucan/kg feed, and 1 g β-glucan/kg feed—and reared for 35 d. Growth performance, plasma growth hormone (GH) and prolactin (PRL), somatotropic axis gene expression in liver and breast muscle, and postmortem meat quality were assessed. β-Glucan supplementation significantly elevated final body weight, breast muscle weight, and plasma GH and PRL, and upregulated hepatic IGF-1 and muscle GH receptor mRNA at 35 d, and hepatic GH receptor mRNA at 17 d. Muscle pH was higher and relative drip loss lower in supplemented birds 72 h postmortem. These results support the hypothesis and identify 1 g β-glucan/kg feed as an effective dose for improving growth and meat quality through somatotropic axis modulation—a novel mechanistic demonstration in broiler chickens. Full article

Background/Objectives: Mushroom-derived phenolic compounds are gaining attention as bioactive molecules with potential roles in gut microbiota modulation, intestinal health, and metabolic regulation. Although mushroom polysaccharides are well established as fermentable substrates, the contribution of fungal phenolics to microbiota–host interactions remains less defined. This review aimed to critically analyse the evidence supporting mushroom-derived phenolic compounds as emerging prebiotic-like modulators of gut microbiota, intestinal function, and host metabolism. Methods: A narrative critical review was conducted using scientific literature retrieved from PubMed, Scopus, Web of Science, and Google Scholar. Studies addressing phenolic profiling in edible and medicinal mushrooms, gastrointestinal digestion, colonic fermentation, microbial biotransformation, gut microbiota modulation, intestinal barrier function, inflammation, and metabolic outcomes were considered. Particular attention was given to chromatographic and mass spectrometry-based studies, in vitro digestion/fermentation models, mechanistic studies, animal experiments, clinical trials, systematic reviews, and meta-analyses. Results: Current evidence shows that mushrooms contain diverse phenolic compounds, mainly phenolic acids such as gallic, protocatechuic, caffeic, p-coumaric, ferulic, vanillic, syringic, and cinnamic acids. Due to limited small intestine absorption, a substantial fraction of these compounds may reach the colon, where they undergo microbial biotransformation into smaller phenolic metabolites. These metabolites may influence microbial ecology, support beneficial taxa, modulate short-chain fatty acid production indirectly, attenuate oxidative stress and inflammatory signaling, and contribute to intestinal barrier integrity. However, most evidence derives from in vitro and preclinical studies, while human data remain limited and are mainly based on whole-mushroom interventions. Conclusions: Mushroom-derived phenolic compounds are promising prebiotic-like modulators within the microbiota–metabolite–host axis. Nevertheless, their specific contribution cannot yet be quantitatively distinguished from that of other mushroom constituents, particularly β-glucans, chitin, and other fungal polysaccharides, because most available evidence derives from whole-mushroom matrices, crude extracts, or polysaccharide-rich preparations rather than isolated phenolic fractions. Future studies should compare whole mushroom preparations, polysaccharide-rich fractions, and standardized phenolic-rich extracts, integrating metabolomics, microbiome profiling, and well-designed clinical trials to clarify the relative mechanistic and therapeutic relevance of mushroom phenolics. Future studies should use standardized phenolic-rich extracts, metabolomics, microbiome analysis, and well-designed clinical trials to clarify their mechanistic relevance, clinical significance, and translational potential. Full article

Aronia melanocarpa is a rich source of anthocyanins with well-documented antioxidant and antidiabetic potential; however, their application is limited by low stability. In this study, extraction conditions were optimized using response surface methodology, with the highest total polyphenol content obtained at an ethanol concentration of 36.9% (v/v), an extraction temperature of 34.1 °C, and a solvent-to-solid ratio of 54.5 mL/g. The extract exhibited antioxidant activity and inhibited α-amylase in vitro, with an IC₅₀ value of 3.18 ± 0.27 mg/mL, compared with 6.76 ± 0.21 mg/mL for acarbose under the same assay conditions. Molecular modeling suggested that cyanidin derivatives may play a major role in the observed α-amylase inhibitory activity. The optimized extract was subsequently incorporated into yeast-derived β-glucan systems at different ratios to improve anthocyanin stability and formulation performance. Incorporation of β-glucan significantly modified dissolution behavior and reduced anthocyanin degradation in a ratio-dependent manner. The highest stabilization effect was observed for the aronia: β-glucan 1:2 system, in which the degradation rate decreased approximately 4.7-fold. Full article

Tremella fuciformis polysaccharides (TFPS) exhibit anti-inflammatory and gut-microbiota-modulating activities, but conventional extraction methods often show limited efficiency and may affect polysaccharide structural integrity. This study optimized a deep eutectic solvent (DES)-based extraction method with potential environmental advantages for TFPS, characterized the major purified fraction, and evaluated its effects in a dextran sulfate sodium (DSS)-induced experimental colitis model. Extraction parameters for the choline chloride–lactic acid DES system were refined through single-factor testing combined with response surface methodology. The purified fraction TFPS-1 was characterized by chromatographic, spectroscopic, methylation, and NMR analyses, and its biological effects were assessed in DSS-treated mice. Under the optimized conditions, the TFPS yield reached 33.09 ± 1.52%, representing a 77.6% increase compared with hot-water extraction. TFPS-1 was identified as a low-molecular-weight glucan mainly containing α-(1→4)- and β-(1→6)-linked glucose residues. In experimental colitis mice, TFPS-1 alleviated body weight loss, colon shortening, and histopathological injury; increased mucus secretion and barrier-related gene expression; reduced pro-inflammatory cytokines; increased IL-10; and partially adjusted gut microbiota composition. These results indicate that DES-based extraction is an efficient strategy for preparing TFPS and provide evidence that TFPS-1 may be further explored as a food-derived polysaccharide ingredient for intestinal protection in experimental colitis-related contexts. Full article

Brewing generates several by-products with high potential for conversion into food in-gredients, including brewer’s spent grain, brewer’s spent yeast, spent hops, and hot trub. These streams contain dietary fibre, proteins, β-glucans, phenolics, minerals, and others with nutritional and technological value. This review evaluates their suitability for food applications by linking composition, processing routes, techno-functional behaviour, safety, sensory quality, and industrial readiness. A structured literature search covering publications from 2015 to 2026 was conducted in Web of Science, Scopus, PubMed, and Google Scholar to support a critical narrative synthesis of food-relevant applications of brewing by-products. The review shows that brewer’s spent grain is the most suitable by-product for wider food use, mainly in bakery, snacks, pasta, and cereal-based products, due to its high availability and fibre-rich composition. Brewer’s spent yeast is more appropriate for fraction-based applications involving proteins, peptides, β-glucans, and mannoproteins, especially in dairy products, savoury foods, beverages, and encapsula-tion systems. Spent hops and hot trub are less suitable for direct incorporation, but they may be used for selective recovery of phenolic-rich, antioxidant, flavour-active, or pro-tein-containing fractions. The conversion of these materials into food ingredients depends strongly on stabilization, drying, milling, extraction, fermentation, enzymatic treatment, debittering, and fractionation. Main limitations include high moisture content, short shelf-life, microbial spoilage, compositional variability, bitterness, dark colour, high nucleic acid content in yeast-derived fractions, regulatory uncertainty, and limited pilot-scale validation. Overall, brewing by-products can support the development of up-cycled ingredients when processing, safety, sensory quality, and product compatibility are controlled. Future progress requires standardized recovery protocols, stronger quality control, sensory validation, legal assessment, and scale-up studies to support their use in commercial food production. Full article

Macrofungi are renowned for their rich nutritional and bioactive compounds. This study aimed to assess bioactive compounds, amino acids, and functional properties of flours produced through solid-state fermentation of bean and rice co-products with macrofungi. Three species (Pycnoporus sanguineus, Fistulina hepatica, and Laetiporus cincinnatus) were cultivated in humidified and sterilized broken ‘carioca’ beans or in a mixture of broken beans (70%), rice bran (20%) and broken rice (10%). Following fermentation, the colonized biomass was dried and milled into flour. The sample derived from broken beans cultivated with F. hepatica (102F) exhibited significantly higher β-glucans content (50.75 mg/g) of flour. All fermented flour samples showed elevated essential amino acid levels surpassing those reported in the literature for carioca beans. Phenolic compounds exhibited a notable increase, exceeding threefold in total phenolic content in the fermented samples. Sample 102F particularly excelled in antioxidant and cytotoxic activities. Principal component analysis revealed that these properties were linked to the highest content of β-glucans and specific phenolic compounds, such as sinapic and ellagic acids. These findings indicate that solid-state fermentation effectively enhances the nutritional and bioactive profile of bean and rice co-products, with F. hepatica emerging as the most promising treatment for bean and the bean–rice mixture. Full article

Growing concern over antibiotic resistance in poultry production has increased interest in natural feed additives such as Pleurotus ostreatus (oyster mushroom)-derived products. This study evaluated three freeze-dried oyster mushroom powders: total fresh fruiting body (OMP-TF), cooked solid residue (OMP-CSR), and cooked liquid fraction (OMP-CL), as dietary supplements in male Coturnix japonica. A β-glucan positive control and basal diet negative control were included. Birds (1-day-old) were fed experimental diets from 1 to 28 days. An Escherichia coli lipopolysaccharide (LPS) challenge was applied 12 h before sampling to induce an immune system activity. Growth performance, immune system activity, spleen relative weight, ileum morphometry, and antioxidant capacity were then evaluated to determine the effects of the experimental diets. Mushroom supplementation significantly modulated body weight during weeks 2–3 and overall weight gain, with OMP-TF maintaining higher body weight at week 4. Relative spleen weight, villus morphometry, cytokine responses (IL-1β, IL-2, IL-4), and total antioxidant capacity were not significantly altered compared with LPS controls. Overall, P. ostreatus supplementation modulated growth performance under inflammatory challenge conditions, without significantly affecting the measured immune or intestinal parameters. These findings suggest a potential role of mushroom-derived products as growth-supporting feed additives; however, further studies are needed to clarify their effects on immune function and intestinal health. Full article

Background/Objectives: Nutritional strategies targeting redox and immune pathways may help to stabilize redox hemodynamics and support immune competence. Controlled physiological stress models allow examination of how nutrients influence dynamic antioxidant and inflammatory responses. Methods: In this randomized, double-blind, placebo-controlled trial (RCT), 39 healthy, moderately active men (supplement group: n = 20; placebo group: n = 19) received a yeast cell-derived formulation containing β-glucans and micronutrients or placebo for 8 weeks. Two standardized high-intensity interval training (HIIT) sessions (PRE/POST) transiently induced oxidative and inflammatory stress. Outcomes included reactive oxygen species (ROS; whole-blood EPR), total antioxidant capacity (FRAP), superoxide dismutase (SOD), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and upper respiratory tract infection (URTI) incidence and duration. Results: Prior to the intervention period, acute supplement intake resulted in a more pronounced reduction in ROS from 0′ to 60′ compared with placebo (−6.2%; p ≈ 0.14). After eight weeks, fasting FRAP increased only in the supplemented group (p < 0.01). Mixed-model repeated-measures ANOVA demonstrated significant time × group interactions for FRAP in both PRE and POST assessments, indicating differential temporal trajectories. The chronic FRAP increase correlated with the acute ROS reduction (p < 0.05; r² = 0.21). SOD activity was higher in the supplemented group at 60′ in the POST assessment (p < 0.05), and a significant time × group interaction was observed for SOD in POST. TNF-α decreased across the intervention in participants with elevated baseline values, whereas individuals with low initial concentrations showed no change. The supplemented group reported shorter URTI duration (−1.4 days; d = 0.34) and fewer prolonged episodes (>10 days: 5% vs. 15.8%), although these differences were not statistically significant. Conclusions: Eight weeks of supplementation with a yeast cell-derived formulation containing β-glucans and micronutrients was associated with differences in selected redox-related markers, including FRAP and SOD, without altering exercise-induced ROS dynamics. The observed patterns suggest subtle modifications in antioxidant-related response characteristics under standardized physiological stress. These findings warrant further investigation in larger and more heterogeneous cohorts, particularly in populations exposed to higher oxidative or inflammatory burden. Full article

Plant polysaccharides can exert immunomodulatory activities. In this study we provided chemical characterization of wheat cell culture-derived polysaccharides (WCCPS) and assessed their capacity to modulate inflammatory responses in mouse macrophages. The total sample (T-010) contained arabinogalactans, arabinans, glucans and xyloglucans. Fractionation by anion-exchange chromatography rendered a bound acidic fraction (B-010) and an unbound neutral fraction (UB-010). The B-010 fraction was enriched in arabinogalactans and arabinans, with some galactans, homogalacturonans, and arabinoxylans. The neutral UB-010 fraction was composed of glucans and xyloglucans. None of the WCCPS preparations triggered cytokine production on their own, but each potentiated different macrophage responses to bacterial lipopolysaccharide (LPS). The total WCCPS in T-010 increased LPS-induced tumor necrosis factor-alpha (TNF-α) and interleukin (IL)-6 secretion, whereas the acidic arabinogalactan-rich fraction B-010 boosted IL-6 release and selectively upregulated nitric oxide synthase 2 (Nos2) and cholesterol 25-hydroxylase (Ch25h) expression in response to LPS. In contrast, the neutral UB-010 fraction enhanced IL-6 levels and induced Nos2 expression without altering Ch25h expression. These results suggest that WCCPS can modulate distinct aspects of the inflammatory response, with their effects shaped by their composition and structural features. Future research will focus on elucidating the molecular mechanisms underlying the immunomodulatory activity of WCCPS. Full article

Background: Edible and medicinal mushrooms have attracted growing attention as functional foods due to their rich content of bioactive compounds and their potential to modulate host physiology through microbiota-mediated mechanisms. Methods: This narrative review was conducted through a comprehensive literature search across major scientific databases, including PubMed, Scopus, ScienceDirect, Web of Science, and Google Scholar, selecting studies focused on mushroom-derived compounds, gut microbiota, short-chain fatty acids (SCFAs), and the gut–brain axis (GBA). Results: Current evidence indicates that mushroom-derived polysaccharides, particularly β-glucans, along with polyphenols, trehalose, and chitin, resist digestion and are fermented by intestinal microorganisms, promoting SCFA production. These metabolites contribute to intestinal barrier integrity, immune regulation, and metabolic homeostasis and may also influence neuroinflammation and neurotransmitter pathways via the GBA. However, significant variability in mushroom preparations and the limited availability of well-designed human clinical trials remain important limitations. Conclusions: Edible and medicinal mushrooms represent a promising source of novel prebiotic compounds with potential systemic health benefits, although further standardized studies and robust clinical trials are needed to confirm their efficacy and mechanisms of action. Full article

Global demand for sustainable protein has intensified amid environmental, public health, and ethical concerns surrounding conventional animal agriculture. Edible mushrooms have emerged as promising next-generation protein sources, delivering 19–35% protein (dry weight) with complete essential amino acid profiles and digestibility rates of 60–80%. Beyond protein, mushrooms provide bioactive compounds, including β-glucans, ergothioneine, phenolic acids, and vitamin D₂, supporting immunomodulatory, antioxidant, and anti-inflammatory functions. Enzymatically derived bioactive peptides further demonstrate antihypertensive and antimicrobial activity. This review systematically examines mushroom protein properties, processing technologies, and product performance across three application categories: meat analogs, functional snacks, and beverages. Advanced processing technologies including high-moisture extrusion, ultrasonic-assisted extraction, and microencapsulation have improved bioactive preservation and digestibility. From an environmental perspective, mushroom cultivation requires 85–90% less water and land than animal agriculture, with 80% fewer greenhouse gas emissions. However, critical gaps remain: extraction efficiency varies 3-fold across studies, only 15–23% of commercial products are supported by clinical trials, and techno-economic analyses are largely absent. Standardized processing protocols, large-scale clinical validation, and harmonized quality standards are essential to establish mushrooms as viable, commercially scalable protein alternatives. Full article

This study systematically investigated the dynamic diversity, potential sources, and antifungal activities of small molecular peptides during the pile-fermentation process of post-fermented tea. By analyzing the damaging effects of small molecular peptide extracts from tea samples at different pile-fermentation stages on the spore cell membranes of Aspergillus carbonarius (A. carbonarius) and the inhibitory activity against β-1,3-glucan synthase (β-1,3-GS), it was confirmed that some small molecular peptides exhibit significant antifungal effects. The main findings are as follows: (1) The number of identified small molecular peptides showed a trend of first increasing and then decreasing with the progress of pile-fermentation, peaking at 4453 species on the 35th day of pile-fermentation, and were dominated by hexapeptides and heptapeptides with molecular weights ranging from 600 to 800 Da. (2) Based on orthogonal partial least squares discriminant analysis (OPLS-DA), the samples were divided into three characteristic stages according to the differences in small molecular peptide composition at different stages, and 156 characteristic peptides with a relative abundance higher than 0.1% were screened out. Their precursor proteins were derived from 148 proteins belonging to 16 genera, including Camellia, Aspergillus, Saccharomyces, Penicillium, and Bacillus. (3) BLAST alignment results showed that five out of the 156 characteristic peptides were degradation fragments of known antifungal peptides originating from Aspergillus and Bacillus. (4) Combining molecular docking screening and in vitro verification of synthetic peptides, a total of 27 small molecular peptides with antifungal activity were obtained, and their mechanism of action was the inhibition of β-1,3-GS activity. (5) The small molecular peptides related to antifungal activity could be classified into two categories: enzymatic hydrolysates of known antifungal peptides, and the enzymatic hydrolysates of tea-derived proteins or macromolecular peptides. Both categories were mainly distributed in the three stages of pile-fermentation, and there was a significant positive correlation among the population size of dominant microorganisms, microbial peptidase activity, and the abundance of small molecular peptides. This study reveals the dynamic generation pattern and antifungal potential of small molecular peptides during the pile-fermentation of post-fermented tea, providing a new scientific basis for evaluating the dynamic changes in microbial communities in tea and effectively controlling the contamination of harmful fungi during the pile-fermentation process. Full article

Background: Infections caused by multidrug-resistant bacteria and inadequate vaccine coverage against opportunistic pathogens highlight the need for interventions that broadly and durably enhance host defense beyond antigen-specific adaptive immunity. Trained immunity, driven by metabolic and epigenetic reprogramming of innate immune cells, has been predominantly characterized using Bacille Calmette–Guérin and β-glucan, whereas its induction by Gram-negative bacteria remains poorly defined. To address this gap, we aimed to determine whether heat-killed Klebsiella pneumoniae (HK Kp) induces trained immunity through metabolic and hematopoietic reprogramming to confer heterologous antibacterial protection. Methods: HK Kp-trained murine bone marrow-derived macrophages and HK Kp-immunized C57BL/6 mice were employed to interrogate functional, metabolic, and transcriptomic reprogramming in vitro, hematopoietic progenitor remodeling in vivo, and protective efficacy against systemic Salmonella Typhimurium and Staphylococcus aureus infection. Results: HK Kp-trained macrophages showed markedly enhanced IL-1β secretion across all restimulation conditions, stimulus-dependent amplification of TNF-α responses, increased phagocytosis, and improved intracellular control of S. typhimurium, together with sustained upregulation of the glycolytic enzymes-encoding genes Hk2 and Pfkfb3. Transcriptomic profiling revealed extensive reprogramming enriched in glycolysis/gluconeogenesis and hematopoietic cell lineage pathways. In vivo, HK Kp immunization shifted bone marrow stem/progenitor compartments toward a myeloid-biased state. HK Kp-trained mice challenged with lethal S. typhimurium or S. aureus exhibited less weight loss, improved survival rates, and reduced bacterial burdens. Conclusions: Inactivated K. pneumoniae orchestrates metabolic and hematopoietic reprogramming to establish enhanced innate immune responsiveness and confer heterologous protection in murine S. typhimurium and S. aureus sepsis models, supporting its potential as a potent inducer of trained immunity. These findings establish HK Kp-based trained immunity as a promising strategy for combating multidrug-resistant and vaccine-evading pathogens. Full article

Enteric diseases are a leading cause of morbidity and economic loss in livestock production, and the search for effective, antibiotic-free alternatives has intensified in recent years. Among emerging strategies, yeast-derived postbiotics—non-viable microbial cells and their metabolites—have gained attention for their potential to enhance gut health and disease resistance in farm animals. This review synthesizes current knowledge on the composition, mechanisms of action, and practical applications of yeast postbiotics, particularly those derived from Saccharomyces cerevisiae and related species. Key bioactive components, such as β-glucans, mannan oligosaccharides, peptides, and organic acids, are discussed in the context of their immunomodulatory, anti-inflammatory, and pathogen-inhibitory properties. Evidence from in vivo and in vitro studies across multiple livestock species—including poultry, swine, and ruminants—demonstrates beneficial effects on intestinal barrier function, microbial balance, and performance under disease-challenged conditions. Despite promising outcomes, challenges remain in standardizing postbiotic preparations, elucidating dose–response relationships, and tailoring applications to species-specific needs and production systems. This review highlights the potential of yeast postbiotics as a sustainable tool in enteric disease management and outlines research priorities for their broader implementation in animal agriculture. Full article