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Endophytic fungi inhabit various plant tissues and organs without inducing evident disease symptoms. They can contribute positively to the growth of plants, bolster plants resilience to environmental and biological stresses, and facilitate the accumulation of secondary metabolites. These microbial resources possess significant developmental and utilization value in various applications. Hence, this study focused on exploring the plant growth-promoting (PGP) traits of 14 endophytic fungi from Ligusticum chuanxiong Hort (CX) and elucidating the effects and mechanisms that facilitate plant growth. According to PGP activity evaluation, the majority of strains demonstrated the capacity to produce IAA (78.57%), siderophores (50.00%), ammonia (35.71%), potassium solubilization (21.43%), nitrogen fixation (57.14%), and phosphate solubilization (42.86%). Further investigations indicated that the levels of IAA ranged from 13.05 to 301.43 μg/mL, whereas the soluble phosphorus levels ranged from 47.32 to 125.95 μg/mL. In cocultivation assays, it was indicated that Fusarium sp. YMY5, Colletotrichum sp. YMY6, Alternaria sp. ZZ10 and Fusarium sp. ZZ13 had a certain promoting effect on lateral root number and fresh weight of tobacco. Furthermore, ZZ10 and ZZ13 significantly enhanced the germination potential, germination index, and vigor index of tobacco seeds. The subsequent potted trials demonstrated that the four endophytic fungi exhibited an enhancement to growth parameters of tobacco to a certain extent. ZZ10 and ZZ13 treatment had the best promotion effect. Inoculation with YMY5 increased the chlorophyll a and total chlorophyll content. ZZ10 and ZZ13 treatment remarkably increased the net photosynthetic rate, soluble sugars and soluble protein content, catalase and peroxidase activities, and lowered malondialdehyde content in tobacco leaves. In addition, YMY5 remarkably elevated superoxide dismutase activities. ZZ13 upregulated the expression of growth-related gene. Among them, ZZ13 had a better growth-promoting effect. In conclusion, these endophytic fungi possessing multi-trait characteristics and the capacity to enhance plant growth exhibit promising potential as biofertilizers or plant growth regulators. [ABSTRACT FROM AUTHOR]

BACKGROUND: Okra contains flavonoids and vitamin C as antioxidants and it contains polysaccharides as immunomodulators. Flavonoids regulate the inflammatory response in mice and may be related to gut microbiota. This study therefore aimed to investigate the impact of okra extract (OE) on inflammation in mice and to elucidate its underlying mechanism. METHOD: Forty male Kunming (KM) mice were categorized into four groups: the control (CON) group, the lipopolysaccharide stimulation (LPS) group, the 5 mg mL−1 OE intervention (LPS + OE) group, and the 5 mg mL−1 OE supplementation plus mixed antibiotics (LPS + OE + ABX) group. RESULTS: The results showed that, compared with the OE group, the expression of inflammatory signaling pathway genes was upregulated and gut barrier genes were inhibited in the OE + ABX group. The Fxr receptor was activated and the abundance of Akkermansia was increased after OE supplementation, whereas the effect was reversed in the OE + ABX group. Meanwhile, Fxr was correlated positively with Akkermansia. CONCLUSION: The OE supplementation alleviated the inflammatory response in mice under LPS stimulation, accompanied by changes in gut microbiota and bile acid receptors, whereas the addition of antibiotics caused a disturbance to the gut microbiota in the OE group, thus reducing the effect of OE in alleviating the inflammatory response. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are popular worldwide due to their health-promoting attributes. It is reported that a variety of nutrients and chemical composition are found in fruit and vegetable fermented beverages, and health-promoting effects also have been reported. In addition, the quality and consumer acceptance of products is largely affected by probiotics starter, fermentation process, juice sterilization process and beverage enhancements. Considering the extensive reports on fruit and vegetable fermented beverages, the summary of these aspects is rare and not comprehensive enough. In view of this, we realized that it is necessary to update influencing factors of the quality and consumer acceptance of fruit and vegetable fermented beverages and some of the technologies involved, as well as nutrients, chemical properties and health benefits. Based on recent developments, it can be anticipated that fruit and vegetable fermented beverages will continue to be an important part of the functional food market. [ABSTRACT FROM AUTHOR]

BACKGROUND: Blueberry extract (BE) is rich in phenols, especially anthocyanins. Anthocyanins regulate the inflammatory response in mice and may be related to gut microbiota and bile acid receptors. The aim of the present study was to explore the effects of BE on the inflammatory response by regulating gut microbiota and bile acid receptors in mice administered Escherichia coli lipopolysaccharide (LPS). METHOD: Thirty male KM mice were randomly divided into three groups: CON (control diet) group; LPS (LPS stimulation) group; and LPS + BE (LPS stimulation, 5% BE intervention) group. RESULTS: our results showed that, compared with the LPS group, the addition of BE decreased the level of inflammatory factors in serum and tissues, inhibited the TLR4/MyD88 signaling pathway, protected the intestinal barrier and activated FXR/TGR5, which was related to gut microbiota (especially Akkermansia). The active component (e.g., cyanidin 3‐O‐glucoside, C3G) in BE may be an important factor in regulating gut microbiota. CONCLUSION: BE alleviated the inflammatory response mainly by activating bile acid receptor expression and regulating the gut microbiota; this effect may be related to the composition of bioactive substances in BE. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]