ABSTRACT
This study investigated Liparis nervosa, an Orchidaceae medicinal plant, to systematically optimize its fermentation process using microbial fermentation technology and to evaluate its therapeutic potential against ulcerative colitis (UC). Based on single-factor experiments and orthogonal design, total antioxidant capacity was used as the primary evaluation index, and the optimal fermentation conditions were determined as follows: 1% aqueous extract concentration, fermentation temperature of 35 °C, and fermentation time of 4 days. Under these conditions, the antioxidant activity of the fermented product was significantly enhanced, accompanied by increased flavonoid content and hydroxyl radical scavenging capacity, while total phenolic content decreased, suggesting that fermentation promotes structural transformation and functional optimization of bioactive components. In a dextran sulfate sodium (DSS)-induced mouse model of UC, fermented Liparis nervosa extract significantly improved general physiological conditions, reduced the disease activity index (DAI), and alleviated colon shortening and tissue damage. At the molecular level, fermented Liparis nervosa downregulated pro-inflammatory cytokines, including TNF-α, IL-6, and NF-κB, while upregulating intestinal barrier-related proteins such as ZO-1, Claudin-1, and Mucin-2, thereby promoting mucosal repair. In conclusion, optimized fermentation enhances the antioxidant and anti-inflammatory activities of Liparis nervosa, enabling it to ameliorate UC through multiple mechanisms, including inflammation suppression, intestinal barrier restoration, and modulation of gut microbiota. This study provides a theoretical and experimental basis for the development of Liparis nervosa-based functional foods and traditional Chinese medicinal preparations.

ABSTRACT
This study aimed to develop a novel method for the green synthesis of selenium nanoparticles (SeNPs) using an aqueous extract of Kyllinga brevifolia, providing a safe and efficient nanomaterial preparation technology for food preservation. The extract was prepared by the water extraction method and reacted with sodium selenite solution at 100℃. After 48 h of incubation, the product was purified by centrifugation and freeze-dried to obtain SeNPs. The nanoparticles were characterized using gas chromatography-mass spectrometry (GC-MS), ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and dynamic light scattering (DLS). Their antioxidant activity was evaluated by DPPH and ABTS radical scavenging assays. The results showed that the reaction solution changed from transparent brownish-red to turbid brick-red, with a maximum absorption peak at 407 nm. SEM revealed uniform spherical nanoparticles. XRD patterns exhibited diffraction peaks at 2θ angles of 21.80°, 23.74°, and 29.92°, consistent with the JCPDS standard. DLS measurements indicated an average particle size of 66.44 nm, a polydispersity index (PDI) of 0.1153, and a zeta potential of -16.69 mV. GC-MS identified 17 active components, among which linoleic acid, oleic acid, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one-containing C=C bonds and -OH groups-reduced Se4+ to Se0 and exerted capping and stabilizing effects. The DPPH and ABTS radical scavenging assays demonstrated concentration-dependent antioxidant activity of the SeNPs. This study successfully transformed an invasive weed into functional nanomaterials. The established green synthesis method is simple, environmentally friendly, and low-cost, laying a theoretical foundation for the application of SeNPs in fruit and vegetable preservation and functional food development.

ABSTRACT
This study investigated the effects of single-strain and mixed-culture fermentation on the flavor profile and quality of highland barley whiskey. A yeast strain (LC3) was isolated from pit mud of traditional Chinese Baijiu, and compared with commercial whiskey yeast (W19) in both single and mixed fermentation systems. Highland barley and malt were mixed at a 1:1 ratio and fermented under controlled conditions. Flavor evaluation was conducted using a combination of electronic nose (E-nose) analysis, sensory panel assessment with flavor wheel development, and comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS). The results showed that LC3 produced superior ethanol yield and enhanced ester formation compared to W19. Mixed-culture fermentation (LC3 + W19) significantly increased the concentration and diversity of key volatile compounds, including ethyl hexanoate and ethyl decanoate, contributing to enhanced fruity and floral notes while suppressing undesirable volatiles. E-nose PCA analysis revealed distinct odor profiles among the fermentation groups, supporting the synergistic effect of mixed cultures. This study demonstrates that combining pit mud–derived and commercial yeast strains provides a viable strategy to enhance flavor complexity, ester content, and overall sensory quality of highland barley whiskey. These findings offer a theoretical basis and practical guidance for optimizing whiskey fermentation and improving the quality of highland barley–based distilled spirits.

ABSTRACT
In Côte d'Ivoire, Tambruya, a traditional practice of supporting nursing mothers among the Ebrié ethnic groups, illustrates the persistence of local knowledge that differs from biomedical recommendations. In Yopougon, a cosmopolitan district of Abidjan, there are multiple representations of postnatal nutrition, where ancestral traditions and modern medicine intersect. The objective of this research is to understand the mechanisms by which ethnicity structures nursing mothers’ conceptions of ‘’eating well’’ and dietary practices. The qualitative research was conducted in four villages with 40 nursing mothers (20 Ebrié and 20 non-Ebrié) with children under six months of age. This research uses two data collection techniques, namely 20 semi-structured interviews and four focus groups conducted in November 2010. The data were subjected to a comparative thematic content analysis focusing on conceptions of “eating well” and dietary practices. The results of the research reveal that Ebrié wet nurses prioritize satiety, body accumulation, and therapeutic benefits, with a specialized diet (attiéké, foutou), intensified feeding rhythms (every 30-45 minutes), and the use of traditional appetite stimulants. On the other hand, wet nurses from other ethnic groups emphasize balance, diversification, and moderation, gradually incorporating biomedical recommendations. On the other hand, nursing mothers from other ethnic groups value balance, diversification, and moderation, gradually integrating biomedical recommendations. The results highlight that convergences nevertheless emerge around seasonal adaptations and temporary prescriptions, revealing a shared habitus that transcends the different ethnic groups. This research calls for the development of ways of dialogue between biomedical knowledge and traditional knowledge, with a view to co-constructing health interventions.

ABSTRACT
Background: Poor nutritional status is a global prevailing crisis due to associated short term and long-term negative impact on individual health, social-economic development and reduced per capita productivity potential. In Kenya, childhood under-nutrition is concentrated in the Arid and semi-Arid Lands (ASALs), where it is associated with food insecurity, environmental conditions and poor child care practices. Objective: The objective of this randomized efficacy trial was to determine the effects of honey bee brood and pearl millet based supplement (PeMH+), on weight, height, MUAC, hemoglobin and wasting, as compared to Corn Soy Blend (CSB+). Methods: A total of 38 children (12-36 months) were randomized to two arms of study (with 19 children in each group) for 12 weeks, in Meru County, Kenya. Group A was fed on PeMH+ (Novel Supplement), and Group B was fed on Corn Soy Blend (CSB+) which is the conventional treatment for moderate wasting. Changes in Weight, Height, and Mid-Upper Arm Circumference (MUAC), weight for height Z-score (WHZ), Height for Age (WFH) Z-score were monitored two weekly while Hemoglobin was monitored at baseline and at the end of study so as to determine their changes and recovery rates for wasting, stunting. Pearson Chi-Square tests were employed to evaluate statistical significance of the effects of PeMH+ on weight, Height, MUAC, Weight Height Z-Score (WHZ), Height for Age Z-Score (HFA), and hemoglobin as compared to the Control (CSB+ group). Results: Cumulatively, there was an average weight, Height, and MUAC and hemoglobin change of 0.8kg, 2.1 cm, 1.1 cm and 1.9g/dl respectively for PeMH+ group A). This marked a whooping majority recovery rate (>-1 Z-score) of 94.6% from moderate wasting. No statistical difference was identified between pattern of recovery and change in weight, MUAC, WHZ between the two groups except for HFA Z-score where children were shown to gain height faster in the group A.

ABSTRACT
Background: Evidence linking prenatal nutrition to early brain development has largely emphasized single nutrients, overlooking the synergistic nature of whole diets. Objective: To map maternal dietary patterns and diet quality proxies during pregnancy, including a-priori indices, data-driven patterns, and pattern plus nutrient interventions, and their associations with neonatal to early-childhood neurodevelopment, while considering timing and outcome domains. Methods: A scoping review guided by the Population-Concept-Context framework and the Preferred Reporting Items for Scoping Reviews searched three databases for peer-reviewed English studies (2018-2025). Two reviewers screened records, charted data with a piloted template, and constructed an evidence map across pattern family, timing (preconception; first, second, third trimester; cumulative), outcome class (neurophysiology, neuroimaging, clinical neurobehavioral, cognition and language, sleep), and age band. Results: Ten studies met criteria, mostly prospective cohorts with two analyses from a randomized controlled trial. Healthier patterns (Mediterranean, Healthy Eating Index, prudent) were associated with higher infant Ages and Stages Questionnaire and Bayley scores and with more mature neonatal white matter on magnetic resonance imaging and diffusion tensor imaging; Mediterranean counseling improved twenty-four-month Bayley scores. Western or highly processed profiles and greater ultra-processed intake related to poorer child neuropsychological performance. Signals were strongest when exposure was captured early and sustained. Evidence for electroencephalography and sleep was limited, and studies were concentrated in high-income settings. Conclusion: The findings of this study indicate a correlation between a pattern-level prenatal diet and early neurodevelopment, thereby supporting the plant-forward, minimally processed approach as a guiding principle within antenatal care. Future research should harmonise

ABSTRACT
Micronutrient deficiencies, often termed Hidden Hunger, affect approximately 2 billion people globally, causing significant health issues without visible symptoms. Zinc deficiency is a notable concern particularly in children as it plays a crucial role in growth, immune function, and various physiological processes. This study aimed at developing a porridge enriched with pumpkin seeds to enhance zinc intake in children aged 7-9 years. Raw materials (maize and pumpkins) were acquired from local markets, processed into flours, and four different composite flours with varying proportions of maize, pumpkin flesh, and pumpkin seeds were formulated; aimed at providing 50%, 54%, 58%, and 64% of the RDA for zinc for the children. Sensory evaluation was conducted using a 5-point hedonic scale to assess colour, taste, texture, appearance, odour, and overall acceptability. The most acceptable formulation, plain maize flour and pumpkin seed flour were further analysed for proximate analysis and zinc content. Sensory evaluation revealed significant differences in appearance, colour, and texture among the formulations, with formulation I (70% maize, 20% pumpkin flesh, 10% pumpkin seeds) receiving the highest overall acceptability. Proximate analysis of the pumpkin seed flour showed high protein (38.66g) and energy content (492.74 KCal/100g) with a zinc content of 8.00 mg per 100 grams, indicating its potential to significantly contribute to dietary zinc intake. Subsequently, the composite flour exhibited significantly higher levels of protein, fat, fibre, ash, and zinc compared to plain maize flour(p<0.05). The study successfully developed a zinc-enriched porridge with good sensory attributes and improved nutritional content. The findings suggest that incorporating pumpkin seeds into porridge can enhance zinc intake and potentially address zinc deficiency in children. Further research is recommended to explore its acceptability in diverse populations.