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Wolffia globosa is an interesting alternative plant-based protein source containing up to 40% protein dry weight. Dried duckweed protein extract (PE) was obtained using ultrasound-assisted extraction (UAE) before isoelectric precipitation (pH 3.5) to yield protein concentrate (PC) and protein solution (PS). The PC was hydrolyzed using Alcalase enzyme to obtain protein concentrate hydrolysate (PCH). Among all fractions, PCH exhibited antimicrobial properties by decreasing populations of Vibrio parahaemolyticus and Candida albicans at 0.43 ± 1.31 log reduction (66.21%) and 3.70 ± 0.11 log reduction (99.98%), respectively. The PE and PS also showed high solubilities at pH 8 of 90.49% and 86.84%, respectively. The PE demonstrated the highest emulsifying capacity (EC) (71.29%) at pH 4, while the highest emulsifying stability (ES) (~98%) was obtained from the PE and PS at pH 6 and pH 2, respectively. The major molecular weights (Mw) of the PE, PC, PCH and PS were observed at 25, 45, 63 and 100 kDa, with a decrease in the Mw of the PCH (<5 kDa). The PCH contained the highest total amino acids, with aspartic acid and glutamic acid being the major components. The results revealed the antimicrobial and functional properties of duckweed protein and hydrolysate for the first time and showed their potential for further development as functional food ingredients.

Thua Nao is a Thai traditional fermented soybean food and low-cost protein supplement. This study aimed to evaluate the bacterial community in Thua Nao from northern Thailand and assess potentially active short-chain fatty acids (SCFAs)-related bacteria. Sixty-five Thua Nao consisting of 30 wet and 35 dried samples were collected from six provinces: Chiang Rai, Chiang Mai, Mae Hong Son, Lampang, Lamphun, and Phayao. Bacterial diversity was significantly higher in the wet samples than in the dried samples. The dominant phyla were Firmicutes (92.7%), Proteobacteria (6.7%), Actinobacteriota (0.42%), and Bacteroidota (0.26%). The genus Bacillus (67%) was the most represented in all samples. Lactobacillus , Enterococcus, and Globicatella were enriched in the wet samples. Assessment of the SCFA-microbiota relationships revealed that high butyrate and propionate concentrations were associated with an increased Clostridiales abundance, and high acetate concentrations were associated with an increased Weissella abundance. Wet products contained more SCFAs, including acetate ( P  = 2.8e−08), propionate ( P  = 0.0044), butyrate ( P  = 0.0021), and isovalerate ( P  = 0.017), than the dried products. These results provide insight into SCFA-microbiota associations in Thua Nao, which may enable the development of starter cultures for SCFA-enriched Thua Nao production.

Black goji berry (BGB) has gained attention for its reported health benefits, but its specific effects as a tea infusion and the potential enhancement by β-glucosidase treatment remain unexplored. β-glucosidase is known to enhance the release of bioactive compounds from their glycosylated forms, potentially improving their biological activities. This study aims to evaluate the biochemical and biological properties of BGB tea, focusing on how β-glucosidase treatment influences anti-hyperglycemic, bile acid binding, and antioxidant activities. BGB tea infusions (5–30% w/v) showed concentration- and time-dependent increases in phenolic (TPC), flavonoid (TFC), and anthocyanin content (TAC), along with enhanced α-amylase and α-glucosidase inhibition. Optimal β-glucosidase treatment (20 units/mL, 10 min) increased phenolic, flavonoid, and anthocyanin content by 4.19%, 8.80%, and 9.44%, respectively. Furthermore, α-amylase and α-glucosidase inhibition improved by 2.15-fold and 1.4-fold, respectively. Simulated digestion models showed that β-glucosidase-treated BGB was significantly more effective than untreated BGB in reducing glucose release and improving bile acid binding, with the 1:2 meal-to-BGB ratio identified as optimal for these effects. Antioxidant activity was enhanced in both treated and untreated BGB, showing comparable improvements. These findings suggest β-glucosidase-pretreated BGB tea can reduce glucose release, improve bile acid binding, and enhance antioxidant activity when co-digested with meals.

A synbiotic is a combination of live microorganisms and specific substrates that are selectively utilized by host microorganisms, resulting in health benefits for the host. Previous studies have demonstrated the protective effects of L. reuteri KUB-AC5 against Salmonella infection in chicken and mouse models. The probiotic activity of L. reuteri KUB-AC5 in these hosts was influenced by nutritional supplements. Water-based plants contain significant amounts of carbohydrates, particularly dietary fiber and proteins, making them potential prebiotic substrates. In this study, four water-based plants ( Ulva rigida , Caulerpa lentillifera , Wolffia globosa , and Gracillaria fisheri ) were screened for their ability to support the growth of L. reuteri KUB-AC5. Under monoculture testing, U. rigida exhibited the highest capacity to support the growth of L. reuteri KUB-AC5 and the production of organic acids, including acetic acid, lactic acid, and propionic acid ( p  ≤ 0.05). In co-culture experiments, the synbiotic combination of U. rigida and L. reuteri KUB-AC5 demonstrated the potential to eliminate Salmonella Typhimurium DMST 48437 when inoculated at 10 4  CFU/mL within 9 h. The synbiotic activities of U. rigida and L. reuteri KUB-AC5 were further investigated using an in vitro human gut model. Compared to the probiotic treatment, the synbiotic combination of L. reuteri KUB-AC5 and U. rigida showed significantly higher levels of L. reuteri KUB-AC5 (5.1 log copies/mL) and a reduction of S . Typhimurium by 0.8 log (CFU/ml) after 24 h ( p  ≤ 0.05). Synbiotic treatment also significantly promoted the production of short-chain fatty acids (SCFAs), including butyric acid, propionic acid, and acetic acid, compared to prebiotic and probiotic treatments alone ( p  ≤ 0.05). Furthermore, the synbiotic formulation modulated the in vitro simulated gut microbiome, enhancing putatively beneficial gut microbes, including lactobacilli, Faecalibacterium , and Blautia . Our findings demonstrated that L . reuteri KUB-AC5, in combination with U . rigida , exhibited synergistic activity, as indicated by increased viability, higher anti-pathogenicity toward Salmonella , and the ability to modulate the gut microbiome.

Synbiotic interventions have gained increasing attention for modulating gut microbiota and metabolic functions in obesity-related disorders. This study evaluated the effects of Limosilactobacillus reuteri KUB-AC5 (10⁸ CFU) and Wolffia globosa powder (6 g/day) using an in vitro continuous human gastrointestinal model. Fecal samples from obese donors were used to simulate the ascending and descending colon, with microbial viability, diversity, and metabolite production assessed over 14 days via culture-dependent and culture-independent methods. Synbiotic supplementation increased anaerobic bacterial counts by 2.6 log CFU/mL in the ascending colon and 2.2 log CFU/mL in the descending colon, with notable increases in lactic acid bacteria and reductions in Enterobacteriaceae . Metagenomic analysis revealed an increasing trend in microbial diversity and evenness after 7 days of treatment, though the changes were not statistically significant. PERMANOVA analysis confirmed significant shift in microbial community composition between stabilization, treatment, and washout periods ( p  < 0.05). Additionally, butyrate levels significantly increased ( p  < 0.05), while p -cresol, a deleterious metabolite, significantly decreased ( p  < 0.05). Bile acid composition was modulated, with increased tertiary bile acid 3-oxo-LCA and enhanced bile acid deconjugation, suggesting improved lipid metabolism and potential weight management benefits. These findings highlight the potential of synbiotic supplementation to enhance beneficial bacterial populations, improve microbial diversity, and support metabolic health in obesity management.

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5–10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.

The current study aimed to explore the effects of fermenting five different pomelo cultivars using Lacticaseibacillus paracasei on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.

The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was studied. Results showed that the addition of PS at concentrations of 0.25, 0.50, and 1.0% affected the physicochemical properties of RS. The onset gelatinization temperature of RS increased and the gelatinization enthalpy decreased with increasing the concentration of PS. PS caused a decrease in peak viscosity, breakdown, and setback but increase in pasting temperature. For the textural properties, PS at the concentration of 0.25, 0.50, and 1.0% reduced changes in RS gels hardness after 5 freeze-thaw cycles by 20.76, 35.91, and 47.57%, respectively, compared to the sample without PS. The syneresis of RS gels during freeze-thaw process was also reduced by the addition of PS especially at 1.0%. It is related with the results of ice crystal size when the addition of PS. Ice crystal image showed a dramatically reduced ice crystal size and modified ice shape influenced by PS. Retrogradation measurement, microstructure, and crystallinity of RS gels after repeated freeze-thaw cycles indicated the minimizing of starch retrogradation caused by PS. These results suggested that PS was effective in preserving quality in frozen rice starch-based products.

Seaweeds are important sources of bioactive compounds with potential use in functional foods and nutraceutical products. This study aims to investigate the extraction efficiency of phlorotannins and antioxidant compounds of a South Australian brown seaweed Ecklonia radiata by enzymatic and microwave-assisted enzymatic extraction in order to evaluate their uses as potential functional food ingredients. A selected group of carbohydrases (Viscozyme, Celluclast, and Ultraflo) and proteases (Alcalase, Neutrase, and Flavourzyme) has been applied to improve the extraction efficiency, alone and intensified with microwave heating, using conventional acid-base and water extractions as controls. The antioxidant activities of the extracts were evaluated using both ferric reducing ability of plasma (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Significantly higher yields in total phlorotannin content (TPC) and antioxidant activities of the extracts were achieved by enzymatic and microwave-assisted enzymatic extraction. Microwave-assisted Viscozyme extraction for 5 to 30 min was the most effective process with an extraction yield achieved of 52 %. The extract had a TPC of 4.4 g phloroglucinol equivalents (PGE).100 g −1 dry weight (DW) and antioxidant activities of 29.7 mmol FeSO 4 equivalents.100 g −1 DW and 740.1 μmol Trolox equivalents (TE).g −1 DW. In contrast, the conventional acidic extraction for 24 hours resulted in a TPC of 3.4 g PGE.100 g −1 DW and antioxidant activities of 21.1 mmol FeSO 4 equivalents.100 g −1 DW and 512.4 μmol TE.g −1 DW. Extracts of brown seaweed E. radiata have potential for use in value-added products for nutritional purposes, using the microwave-assisted enzymatic extraction techniques.

The present study investigated the gut health, anti-diabetic, and anti-inflammatory activities of mung bean seed coat extract (MSE). MSE was obtained by pressurized liquid extraction (PLE) using 50% ethanol as the extracting solvent. After 24 h of in vitro human fecal fermentation, MSE exhibited higher productions of total short-chain fatty acids (SCFA) than those of the control group (CON) and other polyphenol-rich substrates, including gallic acid (GA) and vitexin (VIT) (p > 0.05), but still lower than the fructo-oligosaccharide (FOS). In 16S-rRNA next-generation sequencing, MSE regulated the composition of gut microbiota by stimulating the growth of the beneficial bacteria Enterococcus, Ruminococcus, Blautia, and Bacteroides and decreasing the growth of the potential pathogenic bacteria Escherichia-Shigella. Similarly, qPCR showed increased numbers of Bifidobacterium, Lactobacillus, Faecalibacterium prausnitzii, and Prevotella, compared with those of CON (p < 0.05). MSE also reduced reactive oxygen species and increased glucose uptake in insulin-resistant HepG2 cells dose-dependently. The anti-inflammatory activity of MSE was observed in LPS-stimulated THP-1 monocytes with the reduction of TNFα, IL-1β, IL-6, and IL-8 genes. The data demonstrated the potential applications of MSE as a dietary supplement with gut health benefits and its ability to mitigate diabetes and inflammatory-related diseases.