Impact of Anaerobic Fermentation Liquid on Bok Choy and Mechanism of Combined Vitamin C from Bok Choy and Allicin in Treatment of DSS Colitis

Foods, Год журнала: 2025, Номер 14(5), С. 785 - 785

Опубликована: Фев. 25, 2025

In the context of pollution-free waste treatment, anaerobic fermentation liquid (AFL), a prominent by-product biogas engineering, has emerged as focal point in contemporary research. Concurrently, vitamin C, an active compound abundant fruits and vegetables, possesses extensive application potential. The development efficient extraction processes utilization its biological activities have garnered significant attention from researchers. This study investigated impact AFL on growth C content Bok choy through field trials varying concentrations AFL. results indicated that characteristics exhibited concentration-dependent trend with increasing dosage, highest yield observed AFL-2 group (8.43 kg/m2). Additionally, increase concentration application, initially then decreasing, reaching value (70.83 mg/100 g) AFL-1 group. Furthermore, response surface methodology was employed to optimize microwave-assisted organic solvent process revealing optimal conditions for using 2% citric acid solution were follows: microwave power 313 W, time 1.3 min, liquid-to-solid ratio 16.4:1 v/w, achieving rate 90.77%. Subsequent mechanistic studies colitis repair demonstrated combination allicin significantly enhanced ability intestinal microorganisms ferment degrade complex carbohydrates colitis-afflicted mice, thereby alleviating inflammation, markedly reducing bacterial invasion signals epithelial cells, decreasing risk infection. provides valuable perspective harmless agricultural waste, theoretical basis technical support high-value natural ingredients.

Язык: Английский

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Interaction between Bacteroides and HG-type pectins with different molecular weights

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 142363 - 142363

Опубликована: Март 1, 2025

Язык: Английский

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How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach

Food Structure, Год журнала: 2025, Номер unknown, С. 100418 - 100418

Опубликована: Март 1, 2025

Язык: Английский

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Effects of rice starch-soy protein isolate interactions on the structural characteristics and digestive behaviors

Journal of Food Engineering, Год журнала: 2025, Номер unknown, С. 112623 - 112623

Опубликована: Апрель 1, 2025

Язык: Английский

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