Carbon dot enhanced peroxidase-like activity of platinum nanozymes.

As one of the most intriguing nanozymes, the platinum (Pt) nanozyme has attracted tremendous research interest due to its various catalytic activities but its application is still limited by its poor colloidal stability and low affinity to substrates. Here, we design a highly stable Pt@carbon dot (Pt@CD) hybrid nanozyme with enhanced peroxidase (POD)-like activity (specific activity of 1877 U mg-1). The Pt@CDs catalyze the decomposition of hydrogen peroxide (H2O2) to produce singlet oxygen and hydroxyl radicals and exhibit high affinity to H2O2 and high specificity to 3,3',5,5'-tetramethyl-benzidine. We reveal that both the hydroxyl and carbonyl groups of CDs could coordinate with Pt2+ and then regulate the charge state of the Pt nanozyme, facilitating the formation of Pt@CDs and improving the POD-like activity of Pt@CDs. Colorimetric detection assays based on Pt@CDs for H2O2, dopamine, and glucose with a satisfactory detection performance are achieved. Moreover, the Pt@CDs show a H2O2-involving antibacterial effect by destroying the cell membrane. Our findings provide new opportunities for designing hybrid nanozymes with desirable stability and catalytic performance by using CDs as nucleating templates and stabilizers.

Effect of in vitro simulated digestion and fecal fermentation on Boletus auripes polysaccharide characteristics and intestinal flora.

Boletus auripes is edible and medicinal boletus mushrooms rich in diverse nutrients and bioactive compounds, of which indigestible dietary polysaccharides are the most abundant compounds involved the regulation of gut microbes. However, the physicochemical, digestive, and fermentation characteristics of Boletus auripes polysaccharide (BAP) are not well studied. This study aimed to investigate the influence of different digestive stages on BAP's physicochemical characteristics and biological activities, and its effect on intestinal flora. We found that mannose (0.23 %), glucose (0.31 %), galactose (0.17 %), and fucose (0.19 %) were the main monosaccharides of BAP, with a high-molecular-weight (Mw) and a low-Mw fraction of 2084.83 and 62.93 kDa, respectively. During the course of digestion, there were slight alterations in the chemical composition, monosaccharide composition, and Mw of BAP. Despite these changes, the fundamental structural features of BAP remained largely unaffected. Moreover, the antioxidant and hypoglycemic activities of BAP were weakened under simulated saliva-gastrointestinal digestion. However, gut microbiota decomposed and utilized BAP to generate various short-chain fatty acids during fermentation, which decreased the pH of fecal cultures. Meanwhile, BAP modulated the gut microbiota composition and increased the relative abundance of Bacteroidetes. These findings suggest that BAP have potential for maintaining intestinal health and protecting against interrelated diseases.

The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China.

In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y = 0.2943Y1 + 0.2387Y2 + 0.1896Y3 + 0.1679Y4 + 0.1094Y5. On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of Z. armatum in Southwest China. This work provided an important theory and practice reference for Z. armatum quality evaluation and in-depth product development.

Pectin mediates the mechanism of host blood glucose regulation through intestinal flora.

Pectin is a complex polysaccharide found in plant cell walls and interlayers. As a food component, pectin is benefit for regulating intestinal flora. Metabolites of intestinal flora, including short-chain fatty acids (SCFAs), bile acids (BAs) and lipopolysaccharides (LPS), are involved in blood glucose regulation. SCFAs promote insulin synthesis through the intestine-GPCRs-derived pathway and hepatic adenosine 5'-monophosphate (AMP)-activated protein kinase (AMPK) pathway to promote hepatic glycogen synthesis. On the one hand, BAs stimulate intestinal L cells and pancreatic α cells to secrete Glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) through receptors G protein-coupled receptor (TGR5) and farnesoid X receptor (FXR). On the other hand, BAs promote hepatic glycogen synthesis through AMPK pathway. LPS inhibits the release of inflammatory cytokines through Toll-like receptors (TLRs)-myeloid differentiation factor 88 (MYD88) pathway and mitogen-activated protein kinase (MAPK) pathway, thereby alleviating insulin resistance (IR). In brief, both SCFAs and BAs promote GLP-1 secretion through different pathways, employing strategies of increasing glucose consumption and decreasing glucose production to maintain normal glucose levels. Notably, pectin can also directly inhibit the release of inflammatory cytokines through the -TLRs-MYD88 pathway. These data provide valuable information for further elucidating the relationship between pectin-intestinal flora-glucose metabolism.

Separation and Purification of Hydroxyl-α-Sanshool from Zanthoxylum armatum DC. by Silica Gel Column Chromatography.

Hydroxyl-α-sanshool is the main alkylamide produced by Zanthoxylum armatum DC., and it is responsible for numbness after consuming Z. armatum-flavored dishes or food products. The present study deals with the isolation, enrichment, and purification of hydroxyl-α-sanshool. The results indicated that the powder of Z. armatum was extracted with 70% ethanol and then filtrated; the supernatant was concentrated to get pasty residue. Petroleum ether (60-90 °C) and ethyl acetate at a 3:2 ratio, with an Rf value of 0.23, were chosen as the eluent. Petroleum ether extract (PEE) and ethyl acetate-petroleum ether extract (E-PEE) were used as the suitable enriched method. Afterward, the PEE and E-PEE were loaded onto silica gel for silica gel column chromatography. Preliminary identification was carried out by TLC and UV. The fractions containing mainly hydroxyl-α-sanshool were pooled and dried by rotary evaporation. Lastly, all of the samples were determined by HPLC. The yield and recovery rates of hydroxyl-α-sanshool in the p-E-PEE were 12.42% and 121.65%, respectively, and the purity was 98.34%. Additionally, compared with E-PEE, the purity of hydroxyl-α-sanshool in the purification of E-PEE (p-E-PEE) increased by 88.30%. In summary, this study provides a simple, rapid, economical, and effective approach to the separation of high-purity hydroxyl-α-sanshool.

Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation.

Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.

Effect of different cooking methods on the nutrients, antioxidant and hypoglycemic activities of Pleurotus cornucopiae in vitro simulated digestion.

To determine the chemical composition, nutritional value, and bioactivities of Pleurotus cornucopiae, the effects of six different cooking methods (boiling, steaming, microwaving, stir-frying, frying, and roasting) on nutrients, antioxidant and hypoglycemic activities were, for the first time, evaluated using in vitro simulated digestion. In contrast to frying, microwaving caused the lowest nutrients loss rate (protein: 11.81%, fat: 13.26%) and produced the highest α-amylase and α-glucosidase inhibitory activities. The fatty acid composition differed from that of undigested samples, frying and stir-frying released the most unsaturated fatty acids (especially oleic and linoleic acids), while steaming and microwaving released the most saturated fatty acids. Microwaving caused a lower mineral loss, whereas frying released the highest mineral content after digestion. Water-based cooking methods (boiling, steaming, and microwaving) had the lowest antioxidant activities but the highest hypoglycemic activities. The above data provides a valuable reference for the scientific cooking of P. cornucopiae.

Nucleic Acid Hybridization Enhanced Luminescence for Rapid and Sensitive RNA and DNA Based Diagnostics.

Long-lived emissive nucleic acid probes are widely used in biochemical analysis due to their programmable structures, high signal-to-background ratio, and high sensitivity. Homogeneous detection based on long-lived emissive nucleic acid probes is often achieved through Förster resonance energy transfer (FRET), which suffers from the limitation of a narrow effective distance range. Herein, a new strategy of accessing nucleic acid hybridization-responsive luminescent probes is presented. The photoluminescence (PL) of a Lumi4-Tb complex internally modified with DNA is switched on by nucleic acid hybridization, after which the PL is increased up to 20 times. PL lifetime analysis revealed a possible mechanism of luminescence enhancement. Due to the flexibility of single-stranded nucleic acid chains, the bases and phosphate groups can coordinate with the Tb(III), which reduces the stability of the Tb complex and results in weak PL. After hybridization, the rigid double helix structure suppresses the coordination between Tb(III) and the bases or phosphate groups, causing luminescence enhancement. As the DNA sequence can be freely designed, an array of probes for different DNA or RNA targets can be created with the same Tb complex. Moreover, the novel probe design can afford pM detection limits of DNA or RNA without any nucleic acid amplification and exhibits great potential for nucleic acid detection in clinical diagnosis.

Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components.

The occurrence of pellicle on the surface of paocai brine is a common undesirable phenomenon during the multi-rounds of paocai fermentation, which is mainly caused by the growth of microorganisms related to pellicle formation. But the detailed information on these microorganisms and volatile components produced by them, as well as the changes of the microorganisms during the process of paocai recovery, are still rare in the literature. Therefore, the purpose of this study was (1) to analyze the pellicle formation related microorganisms by comparing the differential microorganisms in initial brine and the brine when pellicle occurred through metagenomic sequencing technology, (2) to explore the changes of microorganisms in the fermentation system after addition Baijiu and/or salt, and (3) to further detect the VOCs in paocai samples by gas chromatography-mass spectrometry (GC-MS). The relationship between VOCs and the selected marker microorganisms was also determined. The results showed that the diversity of fungi was increased when pellicle formed, the pellicle formation related microorganisms mainly belonged to six genus, including Kazachstania, Lactobacillus, Pichia, Candida, Lachancea, and Saccharomyces. Apart from the unknown function and basic life activities of microorganisms, the metabolic activities of these pellicle formation related microorganisms were mainly carbohydrate transport and metabolism, and amino acid transport and metabolism. The growth of pellicle formation related microorganisms could be inhibited by adding Baijiu (1.5% v/v), but the addition of salt (7% salt (w/v) did not promote this inhibitory effect. Through PCA analysis, it was found that the VOCs of paocai were significantly affected by adding Baijiu and Baijiu and salt. The undesirable smell at the beginning of pellicle formation may be related to Propanoic acid, hexyl ester, 1,3-Dimethyl-1-cyclohexene, Oxime-, methoxy-phenyl- and Phenylethyl Alcohol.

The inhibition mechanism of polyphenols from Phyllanthus emblica Linn. fruit on acetylcholinesterase: A interaction, kinetic, spectroscopic, and molecular simulation study.

The present study aimed to investigate the inhibition mechanism of polyphenols from Phyllanthus emblica Linn. fruit (PEF, family Euphorbiaceous) on acetylcholinesterase (AChE). Interaction assay, enzyme kinetics, spectroscopic methods, and molecular simulations were performed. Results showed that myricetin, quercetin, fisetin, and gallic acid were the most active components in PEF, because of their low docking scores and strong inhibition ability on AChE with IC50 values of 0.1974 ± 0.0047, 0.2589 ± 0.0131, 1.0905 ± 0.0598 and 1.503 ± 0.0728 mM, respectively. Among them, the results of kinetic study showed that myricetin, quercetin, and fisetin reversibly inhibited AChE in a competitive manner, while gallic acid inhibited it through a noncompetition type. The interaction assay implied that a combination of the four polyphenols at the selected concentrations manifested a synergistic inhibition effect on AChE in a mixed inhibition type. Fluorescence and UV-vis spectrophotometry revealed that the active PEF polyphenols could strongly quench the intrinsic fluorescence of AChE via a static quenching mechanism. Circular dichroism spectroscopy analysis indicated that the active PEF polyphenols gave rise to the secondary structure changes of AChE by increasing the content of α-helix and reducing ß-sheet and random coil conformation. The molecular dynamics simulation results validated that all the four docked polyphenol-AChE complexes were relatively stable according to their root-mean-square distance, root-mean-square fluctuations, solvent accessible surface area, radius of gyration values and hydrogen bonds evaluations during the whole simulation process. Overall, our study provides a creative insight into the further utilization of PEF polyphenols as functional components in exploring natural AChE inhibitors.

Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-ß-sanshool from Zanthoxylum bungeanum exposed to acid environment.

In present work, Zanthoxylum bungeanum meal (ZBM) used as experimental material, the stability of typical alkylamides (hydroxyl-α-sanshool and hydroxyl-ß-sanshool) in ZBM under different acidification conditions was investigated, in order to reveal degradation or transformation mechanism of numbing substances from Z. bungeanum exposed to acid environment and its transform direction. The alkylamides content of ZBM was detected by using HPLC after different conditions of acidification. The results indicated that hydroxyl-α-sanshool and hydroxyl-ß-sanshool under the concentration of hydrochloric acid is 14% decreased by 80% after only 0.5 h. Moreover, some of the components undergo isomerization and addition reactions in the process of acidification, the products of isomerization are hydroxyl-ε-sanshool and (1Z,2E,4E,8E,10E)-N-(2-hydroxy-2-methylpropyl)dodeca-2,4,8,10-tetraenimidic acid; and the product of the addition reaction is (2E,6E,8E,10E)-1-chloro-1-(2-hydroxy-2-methylpropyl)amino)dodeca-2,6,8,10-tetraen-1-ol, which indicated that acid environment has greatly changed the numbing substances in Z. bungeanum and its products.

A label-free electrochemical aptasensor based on AuNPs-loaded zeolitic imidazolate framework-8 for sensitive determination of aflatoxin B1.

In this study, an electrochemical aptasensor for sensitive detection of aflatoxin B1 (AFB1) was fabricated by electrodepositing gold nanoparticles (AuNPs) on the glass carbon electrode (GCE) modified with zeolitic imidazolate framework-8 (ZIF-8). The high specific surface area of AuNPs/ZIF-8 nanocomposite increased the aptamers loading on the electrode surface. When compared to other previously reported sensors, the developed aptasensor exhibited a wider linear range of 10.0 to 1.0 × 105 pg/mL with a lower limit of detection (LOD) of 1.82 pg/mL under the optimized conditions. Furthermore, the obtained results revealed that the constructed aptasensor exhibited outstanding selectivity, reproducibility and stability. Moreover, the aptasensor was successfully employed to detect the AFB1 in corn oil and peanut oil samples, with recoveries ranging from 93.49% to 106.9%, demonstrating the potential application value of this methodology.

The Composition and Anti-Aging Activities of Polyphenol Extract from Phyllanthus emblica L. Fruit.

Phyllanthus emblica L. (PE) is commonly known as a medicine and food homologous plant, which is abundant in natural products polyphenols. In the present study, polyphenols were extracted from PE fruit by response surface method, and the anti-aging ability was determined. PE fruit polyphenols exhibited strong antioxidant capacities in scavenging free radicals, and anti-cholinesterase ability by inhibition of AChE (IC50 0.2186 ± 0.0416 mg/mL) and BuChE (IC50 0.0542 ± 0.0054 mg/mL) in vitro. Moreover, PE fruit polyphenols showed strong protective effect against the aging process in Caenorhabditis elegans model, including increased thermal resistance, extended lifespan by 18.53% (p < 0.05), reduced activity of AChE by 34.71% and BuChE by 45.38% (p < 0.01). This was accompanied by the enhancement in antioxidant enzymes activity of SOD by 30.74% (p < 0.05) and CAT by 8.42% (p > 0.05), while decrease in MDA level by 36.25% (p < 0.05). These properties might be interrelated with the presence of abundant flavonols and phenolic acids identified by UPLC-ESI-QTOF-MS, such as quercetin, myricetin, ellagic, gallic, and chlorogenic acids, together with their glycosides. The remarkable antioxidant and anti-aging potential of PE fruit polyphenols could be implemented in the food and pharmaceutical industry.

Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review.

Chinese prickly ash is known for producing a typical pungent sensation in Sichuan Cuisine. Accumulating evidence suggest a series of health benefits and pharmacological effects associated with prickly ash. Therefore, a systematic analysis of the composition, structural properties, detection, and flavor mechanism of numbing substances is highly necessitated to address their future application. Sanshool-based unsaturated amides are the primary cause of tingling. The numbing substances have poor stability and are prone to oxidation and decomposition reactions due to their highly unsaturated conjugated diene structures. Pungent sensations evoked by different sanshools are distinct, which is attributed to different mechanisms of interaction with membrane ion channels (TRPV1, TRPA1, and KCNK). In this paper, the composition, structural properties (such as isomerization, oxidation), detection, and flavor mechanism of numbing substances of prickly ash were summarized. The prospective application and future research direction of numbing substances in the prickly ash industry were also proposed.

Quantitatively Switchable pH-Sensitive Photoluminescence of Carbon Nanodots.

pH sensing plays a key role in the life sciences as well as the environmental, industrial, and agricultural fields. Carbon nanodots (C-dots) with small size, low toxicity, and excellent stability hold great potential in pH sensing as nanoprobes due to their intrinsic pH-sensitive photoluminescence (PL). Nonetheless, the undesirable sensitivity and response range of C-dot PL toward pH cannot meet the requirements of practical applications, and the unclear pH-sensitive PL mechanism makes it difficult to control their pH sensitivity. Herein, the quantitative correlation of pH-sensitive PL with specific surface structures of C-dots is uncovered for the first time, to our best knowledge. The association of carboxylate and H+ increases the ratio of nonradiation to radiation decay of C-dots through excited-state proton transfer, resulting in the decrease of PL intensity. Meanwhile, the dissociation of α-H in ß-dicarbonyl forming enolate increases the extent of delocalization of the C-dots conjugated system, which induces the PL broadening to the red region and a decreasing intensity. Based on the understanding of the pH-sensitive PL mechanism, the pH-sensitive PL of C-dots can be switched by quantitative modulation of carboxyl and ß-dicarbonyl groups to achieve a desirable pH response range with high sensitivity. This work contributes to a better understanding of the pH-sensitive PL of C-dots and therefore presents an effective strategy for controllably tuning their pH sensitivity, facilitating the rational design of C-dot-based pH sensors.

Associations Between Health Literacy and End-of-Life Care Intensity Among Medicare Beneficiaries.

BACKGROUND: Despite well-documented disparities in end-of-life (EOL) care, little is known about whether patients with low health literacy (LHL) received aggressive EOL care. OBJECTIVE: This study examined the association between health literacy (HL) and EOL care intensity among Medicare beneficiaries. METHOD: We conducted a retrospective analysis of Medicare fee-for-service decedents who died in July-December, 2011. ZIP-code-level HL scores were estimated from the 2010-2011 Health Literacy Data Map, where a score of 225 or lower was defined as LHL. Aggressive EOL care measures included repeated hospitalizations within the last 30 days of life, no hospice enrollment within the last 6 months of life, in-hospital death, and any of above. Using hierarchical generalized linear models, we examined the association between HL and aggressive EOL care. RESULTS: Of 649,556 decedents, the proportion of decedents who received any aggressive EOL care among those in LHL areas was 82.7%, compared to 72.7% in HHL areas. In multivariable analyses, decedents residing in LHL areas, compared to those in HHL areas, had 31% higher odds of aggressive EOL care (adjusted odds ratio [AOR] 1.31; 95% confidence interval [CI]:1.21-1.42), including higher odds of no hospice use (AOR 1.35; 95% CI: 1.27-1.44), repeated hospitalization (AOR 1.07; 95% CI: 1.01-1.14) and in-hospital death (AOR 1.21; 95% CI: 1.13-1.29). CONCLUSION: Medicare beneficiaries who resided in LHL areas were likely to receive aggressive EOL care. Tailored efforts to improve HL and facilitate patient-provider communications in LHL areas could reduce EOL care intensity.

Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14.

Bitterness is an inherent organoleptic characteristic affecting the flavor of Zanthoxylum bungeanum Maxim. In this study, the vital bitter components of Z. bungeanum were concentrated through solvent extraction, sensory analysis, silica gel chromatography, and thin-layer chromatographic techniques and subsequently identified by UPLC-Q-TOF-MS. Two components with the highest bitterness intensities (BIs), such as 7-methoxycoumarin and 8-prenylkaempferol were selected. The bitter taste perceived thresholds of 7-methoxycoumarin and 8-prenylkaempferol were 0.062 mmol/L and 0.022 mmol/L, respectively. Moreover, the correlation between the contents of the two bitter components and the BIs of Z. bungeanum were proved. The results of siRNA and flow cytometry showed that 7-methoxycoumarin and 8-prenylkaempferol could activate the bitter receptor hTAS2R14. The results concluded that 7-methoxycoumarin and 8-prenylkaempferol contribute to the bitter taste of Z. bungeanum.

Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity.

The purpose of this study is to evaluate the bioaccessibility of nutrients and antioxidant activity of O. radicata after subjecting to four types of domestic cooking and followed by in vitro digestion. The result demonstrated that the group with the lowest amino acid release and the degree of protein hydrolysis (5.6%) was frying, but both reducing sugar content and antioxidant activity were the highest. The composition of fatty acids was different than undigested samples, especially the relative content of linolenic acid was significantly decreased (e.g., 34.49 to 8.23%, boiled). The difference of the minerals bioaccessibility was slightly affected by the cooking method, but mainly related to their natural properties, such as the highest phosphorus (62.73%) and the lowest iron (21.53%) in the steaming. The above data provides a starting point for the design of processes at an industrial and gastronomic level.

Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota.

Naturally occurring compounds polyphenols are secondary metabolites of plants, comprised several categories, namely, flavonoids, phenolic acids, lignans and stilbenes. The biological aging process is driven by a series of interrelated mechanisms, including oxidative stress, inflammation status, and autophagy function, through diverse signaling pathways. Moreover, the crucial role of gut microbiota in regulating aging and health status was widely demonstrated. In recent years, the potential anti-aging benefits of polyphenols have been gaining increasing scientific interest due to their capability to modulate oxidative damage, inflammation, autophagy, and gut microbiota. This review highlights the influence of polyphenols in preventing aging disorders and augmenting lifespan based on the influence of oxidative stress, inflammation, autophagy, and gut microbiota, and encourages research on novel polyphenol-based strategies and clinical trials to develop a nutrition-oriented holistic anti-aging therapy.

In vitro saliva-gastrointestinal digestion and fecal fermentation of Oudemansiella radicata polysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota.

Oudemansiella radicata is a commercialized and nutrient-rich mushroom farmed in China. Polysaccharides (ORP) found in this mushroom possess strong biological properties. In this study, the digestibility and fermentation of ORP and its effects on gut microbiota composition were examined in a simulated digestion and fermentation system in vitro. Results showed that the molecular weight of ORP decreased after simulated digestion. However, no free monosaccharide was detected, indicating that ORP was indigestible. Besides, the overall structure of ORP was not damaged after digestion. When ORP was degraded and utilized by gut microbiota during the fermentation process, several short-chain fatty acids were formed, acetic acid, propionic acid and n-butyric acid were the main products. Notably, ORP could significantly modulate the composition, via increasing the relative abundances of Bacteroides and Parabacteroides. These results suggest that ORP can be used as a functional food to improve health and prevent diseases by promoting gut health.