Pixian Doubanjiang(broad bean paste)is a fermented condiment unique to China with a 300-year history,known as“the soul of Sichuan cuisine”.At present,the research on Doubanjiang taste compounds has not been systemat...Pixian Doubanjiang(broad bean paste)is a fermented condiment unique to China with a 300-year history,known as“the soul of Sichuan cuisine”.At present,the research on Doubanjiang taste compounds has not been systematically carried out,and the relationship between taste and microbial communities remains unclear.This study elucidated the changes of microbial compositions,taste compounds,the relationships between microbial communities and taste compounds.Additionally,microbial source analysis and assembly mechanisms during the brewing of Doubanjiang were also investigated.The results showed that a total of 8 organic acids,3 taste nucleotides and 17 free amino acids(FAAs)were detected,among them,6 organic acids,1 nucleotide and 10 FAAs were identified as the characteristic taste components.Analysis of the microbial community suggested that Aspergillus,Rhodococcus,Bacillus and Staphylococcus were the microorganisms most closely related to taste.The microbial community structure of Jiangpei was more similar to that of Jiaopei though FEAST algorithm analysis.Stochastic assembly processes were dominant during the entire fermentation process.Banpei provided functional enzymes related to taste components formation for Jiangpei.This study provided a basis for a comprehensive understanding of taste and microbial succession of Doubanjiang,and a direction for selection and development of Doubanjiang starter culture.展开更多
The lubricating properties of Baijiu are closely related to its mouthfeel.This study investigated the friction co-efficient of strong-aroma Baijiu over a velocity range of 1-300 mm/s.All tested samples adhered to the ...The lubricating properties of Baijiu are closely related to its mouthfeel.This study investigated the friction co-efficient of strong-aroma Baijiu over a velocity range of 1-300 mm/s.All tested samples adhered to the Stribeck curve,exhibiting a boundary-to-mixed lubrication transition at 3 mm/s and maximal friction coefficient dis-parities at 15 and 62 mm/s.Under mixed lubrication,lubricating film formation showed a positive correlation with viscosity(R=0.705)and a negative correlation with wettability(R=-0.986).Total acids,alcohols,and esters elevated friction in 52%ethanol solutions(EtOH-52%),with pronounced effects at 15 and 62 mm/s.The addition of isobutanol,n-butanol,ethyl hexanoate,and ethyl acetate causes the adhesion of 52%EtOH to exceed its cohesive forces,thereby reducing the friction coefficient.The addition of acetic acid and hexanoic acid significantly increases the contact angle(>66.73°)of EtOH-52%,indicating heightened cohesive forces that hinder continuous lubricating film formation.These findings elucidate molecular mechanisms linking Baijiu’s lubrication behavior to oral sensory perception.展开更多
Background and Aims:SARS-CoV-2 vaccines-associated autoimmune liver diseases have been reported in several case reports.However,the safety and immunogenicity after primary and booster inactivated SARS-CoV-2 vaccinatio...Background and Aims:SARS-CoV-2 vaccines-associated autoimmune liver diseases have been reported in several case reports.However,the safety and immunogenicity after primary and booster inactivated SARS-CoV-2 vaccination in patients with autoimmune liver diseases(AILD)is still unknown.Methods:Eighty-four patients with AILD were prospectively followed up after the second dose(primary)of inactivated SARS-CoV-2 vaccine.Some of them received the third dose(booster)of inactivated vaccine.Adverse events(AEs),autoimmune activation,and liver inflammation exacerbation after primary and booster vaccination were recorded.Meanwhile,dynamics of antireceptor-binding-domain IgG(anti-RBD-IgG),neutralizing antibodies(NAbs)and RBD-specific B cells responses were evaluated.Results:The overall AEs in AILD patients after primary and booster vaccination were 26.2%and 13.3%,respectively.The decrease of C3 level and increase of immunoglobulin light chain K andλlevels were observed in AILD patients after primary vaccination,however,liver inflammation was not exacerbated,even after booster vaccination.Both the seroprevalence and titers of anti-RBD-IgG and NAbs were decreased over time in AILD patients after primary vaccination.Notably,the antibody titers were significantly elevated after booster vaccination(10-fold in anti-RBD-IgG and 7.4-fold in NAbs,respectively),which was as high as in healthy controls.Unfortunately,the inferior antibody response was not enhanced after booster vaccination in patients with immunosuppressants.Changes of atypical memory B cells were inversely related to antibody levels,which indicate that the impaired immune memory was partially restored partly by the booster vaccination.Conclusions:The well tolerability and enhanced humoral immune response of inactivated vaccine supports an additional booster vaccination in AILD patients without immunosuppressants.展开更多
基金supported by the National Natural Science Foundation of China(32272280)Solid-state Brewing Technology Innovation Center of Sichuan(GNLMSQ2024037)the Science and Technology Department of Sichuan Province of China(2023ZHJY0022).
文摘Pixian Doubanjiang(broad bean paste)is a fermented condiment unique to China with a 300-year history,known as“the soul of Sichuan cuisine”.At present,the research on Doubanjiang taste compounds has not been systematically carried out,and the relationship between taste and microbial communities remains unclear.This study elucidated the changes of microbial compositions,taste compounds,the relationships between microbial communities and taste compounds.Additionally,microbial source analysis and assembly mechanisms during the brewing of Doubanjiang were also investigated.The results showed that a total of 8 organic acids,3 taste nucleotides and 17 free amino acids(FAAs)were detected,among them,6 organic acids,1 nucleotide and 10 FAAs were identified as the characteristic taste components.Analysis of the microbial community suggested that Aspergillus,Rhodococcus,Bacillus and Staphylococcus were the microorganisms most closely related to taste.The microbial community structure of Jiangpei was more similar to that of Jiaopei though FEAST algorithm analysis.Stochastic assembly processes were dominant during the entire fermentation process.Banpei provided functional enzymes related to taste components formation for Jiangpei.This study provided a basis for a comprehensive understanding of taste and microbial succession of Doubanjiang,and a direction for selection and development of Doubanjiang starter culture.
基金supported by National Natural Science Foundation of China(22138004,22578166)the National Treasure Ecological Research Synergetic Innovation Center(China).
文摘The lubricating properties of Baijiu are closely related to its mouthfeel.This study investigated the friction co-efficient of strong-aroma Baijiu over a velocity range of 1-300 mm/s.All tested samples adhered to the Stribeck curve,exhibiting a boundary-to-mixed lubrication transition at 3 mm/s and maximal friction coefficient dis-parities at 15 and 62 mm/s.Under mixed lubrication,lubricating film formation showed a positive correlation with viscosity(R=0.705)and a negative correlation with wettability(R=-0.986).Total acids,alcohols,and esters elevated friction in 52%ethanol solutions(EtOH-52%),with pronounced effects at 15 and 62 mm/s.The addition of isobutanol,n-butanol,ethyl hexanoate,and ethyl acetate causes the adhesion of 52%EtOH to exceed its cohesive forces,thereby reducing the friction coefficient.The addition of acetic acid and hexanoic acid significantly increases the contact angle(>66.73°)of EtOH-52%,indicating heightened cohesive forces that hinder continuous lubricating film formation.These findings elucidate molecular mechanisms linking Baijiu’s lubrication behavior to oral sensory perception.
基金supported by the National Science and Technology Major Project of China(Nos 2017ZX10202203-007,2017ZX10202203-008,2018ZX10302206-003)and a pilot project of clinical cooperation between traditional Chinese and western medicine for significant and complicated diseases of National Administration of Traditional Chinese Medicine:hepatic fibrosis.We also acknowledge the support of the National Natural Science Foundation of China(No 81772198)Natural Science Foundation of Chongqing,China(No.cstc2020jcyjmsxmX0389).
文摘Background and Aims:SARS-CoV-2 vaccines-associated autoimmune liver diseases have been reported in several case reports.However,the safety and immunogenicity after primary and booster inactivated SARS-CoV-2 vaccination in patients with autoimmune liver diseases(AILD)is still unknown.Methods:Eighty-four patients with AILD were prospectively followed up after the second dose(primary)of inactivated SARS-CoV-2 vaccine.Some of them received the third dose(booster)of inactivated vaccine.Adverse events(AEs),autoimmune activation,and liver inflammation exacerbation after primary and booster vaccination were recorded.Meanwhile,dynamics of antireceptor-binding-domain IgG(anti-RBD-IgG),neutralizing antibodies(NAbs)and RBD-specific B cells responses were evaluated.Results:The overall AEs in AILD patients after primary and booster vaccination were 26.2%and 13.3%,respectively.The decrease of C3 level and increase of immunoglobulin light chain K andλlevels were observed in AILD patients after primary vaccination,however,liver inflammation was not exacerbated,even after booster vaccination.Both the seroprevalence and titers of anti-RBD-IgG and NAbs were decreased over time in AILD patients after primary vaccination.Notably,the antibody titers were significantly elevated after booster vaccination(10-fold in anti-RBD-IgG and 7.4-fold in NAbs,respectively),which was as high as in healthy controls.Unfortunately,the inferior antibody response was not enhanced after booster vaccination in patients with immunosuppressants.Changes of atypical memory B cells were inversely related to antibody levels,which indicate that the impaired immune memory was partially restored partly by the booster vaccination.Conclusions:The well tolerability and enhanced humoral immune response of inactivated vaccine supports an additional booster vaccination in AILD patients without immunosuppressants.
