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ABSTRACTRecently, there have been reports on the immunomodulatory properties of polysaccharides (PP), oligosaccharides (PO), and mixtures of PO/PP derived from Porphyra. To explore their potential in alleviating allergic responses and enteric dysbiosis, this study delved deeper into their effects using a murine model of food allergy. Daily administration of Porphyra samples mitigated allergic diarrhea, enteritis, and allergen-specific IgE production. Moreover, Porphyra samples exerted a significant reduction in the secretion of IL-2, IL-4, IFN-γ, and IL-17A, along with an elevation in the IL-10/IL-4 ratio in splenocytes upon allergen stimulation. Similarly, expression of IL-4 and IFN-γ in the duodenum was suppressed. Notably, allergic mice displayed a distinct fecal microflora profile compared to that of normal mice. Interestingly, PP and PO treatments exhibited different effects on improving enteric dysbiosis. These findings collectively suggest the potential of PP and PO as functional food candidates for the management of allergic enteritis and dysbiosis.

This study aims to evaluate the effects of different softening methods on the texture and quality of abalones (Haliotis discus hannai × Diversicolor diversicolor). We monitored the hardness, meat weight, pH, size, and appearance from the sterilized abalones pre-treated with alkaline soaking and enzymatic injection/soaking, with either vacuum orbital shaking or ultrasonic processing. The hardness of the abalones was reduced by alkaline and enzymatic treatments, and combined vacuum orbital shaking or ultrasound treatment and this could increase their tendering effects. The softest abalone was obtained by bromelain comparing to papain injection, and the TVBN measurements indicated that the abalones remained in a fresh state under all treatments. Both enzymatic treatments showed a dose-dependent effects on hardness and pH of sterilized abalones. The abalones pre-treated with injecting enzyme exhibited significant softening effect than soaking method. Histological observation indicated that severe fracturing and non-uniform large spaces between muscle fibers were observed in the abalones injected with bromelain, and the abalones subjected to NaHCO3 soaking showed distorted muscle fibers and small uniform spaces. SDS-PAGE further indicated the decrease of paramyosin in the abalones injected with bromelain. Sensory evaluation using senior panelists without chewing difficulties indicated that NaHCO3 soaking before sterilization exhibited the highest overall acceptability, possibly because this method could slightly soften abalone foot while retaining its palatability. This study should benefit the food industry in terms of developing and processing food for senior citizens.