{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:13Z","timestamp":1787980693246,"version":"build-2784847793"},"reference-count":34,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T00:00:00Z","timestamp":1787443200000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100017888","name":"National Engineering Research Center of Solid-State Brewing","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100017888","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Litchi processing generates large quantities of seed by\u2010products that are rich in starch and polyphenols but remain underutilized. In this study, the bioactivity and prebiotic potential of litchi seed vinegar (EHA\u2010B\u2010S1), a sustainable product derived from litchi seed by\u2010products, were systematically evaluated. EHA\u2010B\u2010S1 displayed measurable in vitro antioxidant activity: total antioxidant capacity (4\u00a0mmol Trolox equivalents per mL), DPPH radical\u2010scavenging of 50\u00a0\u00b5mol Vc equivalents per mL, and ABTS radical\u2010scavenging activity of 1.0\u00a0mmol Vc equivalents per mL. EHA\u2010B\u2010S1 displayed moderate inhibitory capacity against \u03b1\u2010amylase, \u03b1\u2010glucosidase, and pancrelipase, and its performance was close to that of acarbose and orlistat. During probiotic\u2010mediated fermentation, EHA\u2010B\u2010S1 rapidly acidified the fermentation environment, treatment resulted in higher measured biomass of\n                      <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactobacillus rhamnosus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      , and partially sustained\n                      <jats:italic>Bifidobacterium longum<\/jats:italic>\n                      compared with the control. The increase in metabolic activity showed higher short\u2010chain fatty acid production, especially acetic acid, and expanded flavonoid diversity from 36 to 47 detected compounds; total flavonoid content increased to approximately 176% of the initial level. Network pharmacology analysis further predicted that these flavonoids may be associated with multiple metabolic and inflammatory pathways, providing hypotheses for future mechanistic studies. Collectively, the experimentally observed in vitro activities and fermentation\u2010associated metabolite changes support further investigation of litchi seed vinegar as an upcycled bioactive fermented\u2010food candidate, whereas its molecular targets, physiological effects, and health relevance require targeted cellular and in vivo validation.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71394","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T03:49:10Z","timestamp":1787543350000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phenolic, Flavonoid, Short\u2010Chain Fatty Acid, and Probiotic Biomass Changes During In Vitro Digestion and Fermentation of Litchi Seed Vinegar"],"prefix":"10.1111","volume":"91","author":[{"given":"Yizhuo","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Biomass Science and Engineering Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Biomass Science and Engineering Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0703-6896","authenticated-orcid":false,"given":"Rongqing","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Biomass Science and Engineering Sichuan University  Chengdu China"},{"name":"National Engineering Research Center of Solid\u2010State Brewing  Luzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suyi","family":"Zhang","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Solid\u2010State Brewing  Luzhou China"},{"name":"Luzhou Pinchuang Technology Co., Ltd.  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