The cornea is an avascular,transparent tissue that is essential for visual function.Any disturbance to the corneal transparency will result in a severe vision loss.Due to the avascular nature,the cornea acquires most ...The cornea is an avascular,transparent tissue that is essential for visual function.Any disturbance to the corneal transparency will result in a severe vision loss.Due to the avascular nature,the cornea acquires most of the oxygen supply directly or indirectly from the atmosphere.Corneal tissue hypoxia has been noticed to influence the structure and function of the cornea for decades.The etiology of hypoxia of the cornea is distinct from the rest of the body,mainly due to the separation of cornea from the atmosphere,such as prolonged contact lens wearing or closed eyes.Corneal hypoxia can also be found in corneal inflammation and injury when a higher oxygen requirement exceeds the oxygen supply.Systemic hypoxic state during lung diseases or high altitude also leads to corneal hypoxia when a second oxygen consumption route from aqueous humor gets blocked.Hypoxia affects the cornea in multiple aspects,including disturbance of the epithelium barrier function,corneal edema due to endothelial dysfunction and metabolism changes in the stroma,and thinning of corneal stroma.Cornea has also evolved mechanisms to adapt to the hypoxic state initiated by the activation of hypoxia inducible factor(HIF).The aim of this review is to introduce the pathology of cornea under hypoxia and the mechanism of hypoxia adaptation,to discuss the current animal models used in this field,and future research directions.展开更多
Retinitis pigmentosa is a hereditary retinal disease that affects rod and cone photoreceptors,leading to progressive photoreceptor loss.Previous research supports the beneficial effect of electrical stimulation on pho...Retinitis pigmentosa is a hereditary retinal disease that affects rod and cone photoreceptors,leading to progressive photoreceptor loss.Previous research supports the beneficial effect of electrical stimulation on photoreceptor survival.This study aims to identify the most effective electrical stimulation parameters and functional advantages of transcorneal electrical stimulation(tcES)in mice affected by inherited retinal degeneration.Additionally,the study seeked to analyze the electric field that reaches the retina in both eyes in mice and post-mortem humans.In this study,we recorded waveforms and voltages directed to the retina during transcorneal electrical stimulation in C57BL/6J mice using an intraocular needle probe with rectangular,sine,and ramp waveforms.To investigate the functional effects of electrical stimulation on photoreceptors,we used human retinal explant cultures and rhodopsin knockout(Rho^(-/-))mice,demonstrating progressive photoreceptor degeneration with age.Human retinal explants isolated from the donors’eyes were then subjected to electrical stimulation and cultured for 48 hours to simulate the neurodegenerative environment in vitro.Photoreceptor density was evaluated by rhodopsin immunolabeling.In vivo Rho^(-/-)mice were subjected to two 5-day series of daily transcorneal electrical stimulation using rectangular and ramp waveforms.Retinal function and visual perception of mice were evaluated by electroretinography and optomotor response(OMR),respectively.Immunolabeling was used to assess the morphological and biochemical changes of the photoreceptor and bipolar cells in mouse retinas.Oscilloscope recordings indicated effective delivery of rectangular,sine,and ramp waveforms to the retina by transcorneal electrical stimulation,of which the ramp waveform required the lowest voltage.Evaluation of the total conductive resistance of the post-mortem human compared to the mouse eyes indicated higher cornea-to-retina resistance in human eyes.The temperature recordings during and after electrical stimulation indicated no significant temperature change in vivo and only a subtle temperature increase in vitro(~0.5-1.5°C).Electrical stimulation increased photoreceptor survival in human retinal explant cultures,particularly at the ramp waveform.Transcorneal electrical stimulation(rectangular+ramp)waveforms significantly improved the survival and function of S and M-cones and enhanced visual acuity based on the optomotor response results.Histology and immunolabeling demonstrated increased photoreceptor survival,improved outer nuclear layer thickness,and increased bipolar cell sprouting in Rho^(-/-)mice.These results indicate that transcorneal electrical stimulation effectively delivers the electrical field to the retina,improves photoreceptor survival in both human and mouse retinas,and increases visual function in Rho^(-/-)mice.Combined rectangular and ramp waveform stimulation can promote photoreceptor survival in a minimally invasive fashion.展开更多
Streptozotocin(STZ)-induced type I diabetes mellitus(DM)models have been pivotal in diabetes research due to their ability to mimic the insulin-dependent hyperglyce-mia akin to human type I diabetes.However,these mode...Streptozotocin(STZ)-induced type I diabetes mellitus(DM)models have been pivotal in diabetes research due to their ability to mimic the insulin-dependent hyperglyce-mia akin to human type I diabetes.However,these models often suffer from poor induction rates and low survival post-STZ induction,especially in long-term experi-ments,necessitating insulin supplementation,which introduces additional variables to experiments.To address this,we present a novel modification to the STZ-induced DM model in C57BL/6J mice to improve survival rates without insulin supplemen-tation.Our method involves non-fasting,low-dose STZ injections dissolved in pH-neutral phosphate buffer saline instead of acidic sodium citrate buffer,administered over 5 days.We observed hyperglycemia induction in 94.28%of mice within a week post-injection,with stable high blood glucose levels,stable body weight,and minimal mortality up to 21 weeks.Notably,omitting 10%sucrose in water and fasting did not affect hyperglycemia induction.Our findings suggest that the modified protocol not only decreases the experimental effort of the researchers,but reduces animal stress and mortality,thus enhancing experimental outcomes and animal welfare.By opti-mizing the STZ-induced DM model in C57BL/6J mice,our study provides a valuable resource for researchers aiming to study diabetes and its complications while mini-mizing experimental variability and animal usage.展开更多
The development of advanced materials and technologies in the field of sustainability is of vital importance for addressing environmental pollution.Covalent organic frameworks(COFs)show great potential in the field of...The development of advanced materials and technologies in the field of sustainability is of vital importance for addressing environmental pollution.Covalent organic frameworks(COFs)show great potential in the field of environmental remediation due to their ordered structure,high porosity,low density,large specific surface area,alongside excellent chemical stability.These features position COFs as promising candidates for environmental remediation.However,COFs usually exist in powder form with poor processability and recyclability.To overcome such challenges,the construction of COF-based aerogels with a unique three-dimensional interconnected pore structure and extremely low density is considered an important means to realize their device applications.The research on the development of advanced COF aerogel composites at the molecular level opens up a new way and provides a new choice of multifunctional materials for environmental governance.This review focuses on COF aerogels and systematically summarizes their synthesis methods and development in environmental applications.展开更多
Doubanjiang is a special Chinese seasoning paste produced by mixing broad bean paste with chili paste.Besides the antimicrobial substances,such as capsaicin contained in chili,the microbiota and metabolism are directl...Doubanjiang is a special Chinese seasoning paste produced by mixing broad bean paste with chili paste.Besides the antimicrobial substances,such as capsaicin contained in chili,the microbiota and metabolism are directly developed by the stress effect of abiotic factors that periodically change during the fermentation process.The microbial starter is a promising way to improve the quality of Doubanjiang production.In the present study,the regulatory mechanisms of the microbial starters(Tetragenococcus halophilus,Zygosaccharomyces rouxii,and Candida versatilis)were explored by comparing the microbial community,flavor characteristics and their cor-relation networks between the fortified and control groups.In comparison to the control group,the volatile compound content increased by 30.77%,with notable increases in phenylethyl alcohol,beta-ionone,etc.Conversely,there was a reduction in non-volatile compounds,including reducing sugar,acidity,amino acid nitrogen,and organic acids.The microbial structure underwent a shift,with an increase in the relative abun-dance of C.versatilis,while Z.rouxii demonstrated no variance and T.halophilus was not detected.The corre-lations of the specific microbes and certain flavor compounds were modified by the starter(p<0.05).Notably,the correlation between Enterobacter/Malassezia and 3-furaldehyde was shifted from a negative to a positive conversion.The observed increase in beta-ionone,ethyl phenylacetate,etc.,resulted from the synergistic effects,correlated transformations,and reduction of antagonistic interactions.These findings indicate that the starter powerfully regulates the interactions between microbial communities and metabolic networks,thereby provide valuable insights for the improvement of Doubanjiang quality.展开更多
Keystone microbiota is an integrative member in constructing and stabilizing the microbial community in fermented vegetables,which is crucial for reproducible flavor.Herein,reused Paocai brine was subjected to analysi...Keystone microbiota is an integrative member in constructing and stabilizing the microbial community in fermented vegetables,which is crucial for reproducible flavor.Herein,reused Paocai brine was subjected to analysis of flavor-active volatile compounds profiles by SBSE-GC-O/MS and microbial community structure by metagenomics sequencing to understand the composition of keystone microbiota in volatile flavor formation of Paocai(a traditional fermented vegetable)during fermentation.SBSE-GC-O/MS identified 8 key flavor-active volatile compounds in Paocai,including dimethyl disulfide,dimethyl trisulfide,3-butenyl isothiocyanate,erucin,phenylethyl alcohol,nonanal,decanal,and decanoic acid.By Venn analysis of abundance,co-occurring pattern and redundancy analysis(RDA)based on metagenomics,Liquorilactobacillus nagelii,Pediococcus ethanolidurans,Lentilactobacillus buchneri were found to be dominant species for performing acid-production and stabilizing co-occurrence network of microbial community.Spearman correlation analysis revealed that Liquorilactobacillus nagelii,Pediococcus ethanolidurans,Lentilactobacillus buchneri were responsible for mitigating pungent flavor;Kazachstania exigua played a crucial role in promoting mild and fragrant flavor.These species were isolated and reconstructed into synthetic keystone microbiota as starter culture for Paocai.Principal component analysis(PCA)showed that Paocai fermented with synthetic keystone microbiota was able to reproduce the composition of volatile organic compounds as that in Paocai fermented with reused brine.This study provided a strategy for identification and reconstruction of keystone microbiota for production of fermented vegetables with tractable and reproducible flavor.展开更多
Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This st...Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This study investigated the effects of varying levels of SMBS and TGase enzyme on rice dough,utilizing specific volume as an evaluation indicator.The optimal additive concentrations were identified as 0.01%SMBS and 2.4%TGase enzyme,which resulted in the highest specific volume.Fermentation rheology analysis using F4 demonstrated that the rheological parameters of Modified Rice Dough(MRD)increased to varying extents,indicating that these additives enhanced gas production capacity and fermentation height while prolonging gas retention.Mixolab analysis revealed that Modified Rice Flour(MRF)exhibited greater dough development time and stability compared to Unmodified Rice Flour(URF)and Wheat Flour(WF).This method substantially improved farinograph properties and pasting characteristics,enhancing the rice dough colloidal system stability.However,gluten strength in MRD was found to be lower than that in Unmodified Rice Dough(URD),indicating that combining SMBS with TGase effectively modified rice dough rigidity,resulting in increased extensibility.The overall trend observed in texture profile indicators shifted towards those characteristic of Wheat Dough(WD).In comparison with Unmodified Rice Bread(URB),Modified Rice Bread(MRB)demonstrated an increased specific volume along with higher sensory scores—rendering it more akin to Wheat Bread(WB).Analysis through electron microscopy revealed a more organized network structure within Modified Rice-Wheat composite Dough(MRWD)This study presents a novel approach for improving both quality attributes of rice dough and rice bread.展开更多
Aged brine is a representative natural starter that evolves with stable abiotic and biotic conditions for reproducible quality of fermented vegetables.In this study,the role of aged brine in directing the quality form...Aged brine is a representative natural starter that evolves with stable abiotic and biotic conditions for reproducible quality of fermented vegetables.In this study,the role of aged brine in directing the quality formation of Paocai(a traditional fermented vegetable)was investigated by analyzing the contribution of abiotic and biotic factors to physicochemical properties,volatile compound profiles,microbial composition and function in Paocai.Results showed that the abiotic factors in aged brine promoted reducing sugar consumption and lactic acid accumulation by facilitating the growth of indigenous lactic acid bacteria(LAB)and yeasts.Also,the masking effect of abiotic factors on isothiocyanates and disulfide alleviated the pungent flavor of Paocai.The biotic factors introduced indigenous dominant LAB genera of Liquorilactobacillus,Levilactobacillus,Lactiplantibacillus,Secundilactobacillus,Pediococcus,Lentilactobacillus,Lacticaseibacillus,Lactobacillus and indigenous dominant yeast genera of Kazachstania and Brettanomyces into Paocai.LAB functioned in the production of acid and aldehyde,while yeasts contributed to the accumulation of esters and lactones.Both LAB and yeasts reduced the contents of pungent compounds in Paocai during fermentation.Analysis of microbial function revealed that the role of aged brine was related to the regulation of carbohydrate metabolism and carbohydrate-active enzymes of the microbial community.This study provided an understanding of the role of aged brine in shaping the quality of fermented vegetables.展开更多
In the present research,the effect of two chili varieties(Capsicum annuum L.Erjingtiao and Meiguohong)on the characteristics of the Chinese traditional condiment Pixian Doubanjiang(PXDBJ)-pei was investigated comprehe...In the present research,the effect of two chili varieties(Capsicum annuum L.Erjingtiao and Meiguohong)on the characteristics of the Chinese traditional condiment Pixian Doubanjiang(PXDBJ)-pei was investigated comprehensively by polyphase determination approaches.In contrast to the sample manufactured by Meiguohong,the phenols content was 2.69 times higher than that by Erjingtiao.In addition,ten volatiles,including 3-methylthiopropanol,phenyl ethyl acetate,etc.,were merely detected in Meiguohong sample.However,12 volatiles were only detected in the sample of Erjingtiao,including(R,R)-()-2,3-butanediol and 2-heptene aldehyde,etc.The constituents of free organic acid basically varied with chili variety,malic acid was the highest in the Erjingtiao samples,while citric acid was highlighted in the Meiguohong samples.When the fermentation of PXDBJ-pei fortified by inoculating Lactiplantibacillus plantarum 1.08 and Zygosaccharomyces rouxii S3,the predominant bacteria changed from Lactobacillus to Bacillus,the contents of esters and specific flavor compounds were definitely increased.These results suggested the unique flavors of PXDBJ-pei lay on the chili variety,and their contents can be improved by fortifying the synthetic microbiota.展开更多
文摘The cornea is an avascular,transparent tissue that is essential for visual function.Any disturbance to the corneal transparency will result in a severe vision loss.Due to the avascular nature,the cornea acquires most of the oxygen supply directly or indirectly from the atmosphere.Corneal tissue hypoxia has been noticed to influence the structure and function of the cornea for decades.The etiology of hypoxia of the cornea is distinct from the rest of the body,mainly due to the separation of cornea from the atmosphere,such as prolonged contact lens wearing or closed eyes.Corneal hypoxia can also be found in corneal inflammation and injury when a higher oxygen requirement exceeds the oxygen supply.Systemic hypoxic state during lung diseases or high altitude also leads to corneal hypoxia when a second oxygen consumption route from aqueous humor gets blocked.Hypoxia affects the cornea in multiple aspects,including disturbance of the epithelium barrier function,corneal edema due to endothelial dysfunction and metabolism changes in the stroma,and thinning of corneal stroma.Cornea has also evolved mechanisms to adapt to the hypoxic state initiated by the activation of hypoxia inducible factor(HIF).The aim of this review is to introduce the pathology of cornea under hypoxia and the mechanism of hypoxia adaptation,to discuss the current animal models used in this field,and future research directions.
基金supported by The Norwegian Research CouncilDepartment of Ophthalmology,Oslo University Hospital,Oslo,Norway(to TPU)+10 种基金Department of Medical Biochemistry,Oslo University Hospital,Oslo,Norway(to TPU)The Norwegian Association for the Blind and Partially Sighted(to TPU)The Ministry of Science and Technology of Taiwan,China MOST 105-2917-I-002-031,MOST 109-2917-I-564-032(to KC)The Scientific and Technological Research Council of Turkiye-TUBITAK(to KG)BrightFocus Foundation(to KSC)the Massachusetts Lions Foundation(to KSC)National Eye Institute Grant EY031696(to DFC)Harvard NeuroDiscovery Center Grant(to DFC)Department of Defense(USA)HT9425-23-1-1045(to DFC and AL)Core Grant for Vision Research from NIH/NEI to the Schepens Eye Research Institute(P30EY003790)South-Eastern Norway Regional Health Authority and the Norwegian Society of the Blind(to TPU).
文摘Retinitis pigmentosa is a hereditary retinal disease that affects rod and cone photoreceptors,leading to progressive photoreceptor loss.Previous research supports the beneficial effect of electrical stimulation on photoreceptor survival.This study aims to identify the most effective electrical stimulation parameters and functional advantages of transcorneal electrical stimulation(tcES)in mice affected by inherited retinal degeneration.Additionally,the study seeked to analyze the electric field that reaches the retina in both eyes in mice and post-mortem humans.In this study,we recorded waveforms and voltages directed to the retina during transcorneal electrical stimulation in C57BL/6J mice using an intraocular needle probe with rectangular,sine,and ramp waveforms.To investigate the functional effects of electrical stimulation on photoreceptors,we used human retinal explant cultures and rhodopsin knockout(Rho^(-/-))mice,demonstrating progressive photoreceptor degeneration with age.Human retinal explants isolated from the donors’eyes were then subjected to electrical stimulation and cultured for 48 hours to simulate the neurodegenerative environment in vitro.Photoreceptor density was evaluated by rhodopsin immunolabeling.In vivo Rho^(-/-)mice were subjected to two 5-day series of daily transcorneal electrical stimulation using rectangular and ramp waveforms.Retinal function and visual perception of mice were evaluated by electroretinography and optomotor response(OMR),respectively.Immunolabeling was used to assess the morphological and biochemical changes of the photoreceptor and bipolar cells in mouse retinas.Oscilloscope recordings indicated effective delivery of rectangular,sine,and ramp waveforms to the retina by transcorneal electrical stimulation,of which the ramp waveform required the lowest voltage.Evaluation of the total conductive resistance of the post-mortem human compared to the mouse eyes indicated higher cornea-to-retina resistance in human eyes.The temperature recordings during and after electrical stimulation indicated no significant temperature change in vivo and only a subtle temperature increase in vitro(~0.5-1.5°C).Electrical stimulation increased photoreceptor survival in human retinal explant cultures,particularly at the ramp waveform.Transcorneal electrical stimulation(rectangular+ramp)waveforms significantly improved the survival and function of S and M-cones and enhanced visual acuity based on the optomotor response results.Histology and immunolabeling demonstrated increased photoreceptor survival,improved outer nuclear layer thickness,and increased bipolar cell sprouting in Rho^(-/-)mice.These results indicate that transcorneal electrical stimulation effectively delivers the electrical field to the retina,improves photoreceptor survival in both human and mouse retinas,and increases visual function in Rho^(-/-)mice.Combined rectangular and ramp waveform stimulation can promote photoreceptor survival in a minimally invasive fashion.
文摘Streptozotocin(STZ)-induced type I diabetes mellitus(DM)models have been pivotal in diabetes research due to their ability to mimic the insulin-dependent hyperglyce-mia akin to human type I diabetes.However,these models often suffer from poor induction rates and low survival post-STZ induction,especially in long-term experi-ments,necessitating insulin supplementation,which introduces additional variables to experiments.To address this,we present a novel modification to the STZ-induced DM model in C57BL/6J mice to improve survival rates without insulin supplemen-tation.Our method involves non-fasting,low-dose STZ injections dissolved in pH-neutral phosphate buffer saline instead of acidic sodium citrate buffer,administered over 5 days.We observed hyperglycemia induction in 94.28%of mice within a week post-injection,with stable high blood glucose levels,stable body weight,and minimal mortality up to 21 weeks.Notably,omitting 10%sucrose in water and fasting did not affect hyperglycemia induction.Our findings suggest that the modified protocol not only decreases the experimental effort of the researchers,but reduces animal stress and mortality,thus enhancing experimental outcomes and animal welfare.By opti-mizing the STZ-induced DM model in C57BL/6J mice,our study provides a valuable resource for researchers aiming to study diabetes and its complications while mini-mizing experimental variability and animal usage.
基金supported by the National Natural Science Foundation of China(22175094,21971113)。
文摘The development of advanced materials and technologies in the field of sustainability is of vital importance for addressing environmental pollution.Covalent organic frameworks(COFs)show great potential in the field of environmental remediation due to their ordered structure,high porosity,low density,large specific surface area,alongside excellent chemical stability.These features position COFs as promising candidates for environmental remediation.However,COFs usually exist in powder form with poor processability and recyclability.To overcome such challenges,the construction of COF-based aerogels with a unique three-dimensional interconnected pore structure and extremely low density is considered an important means to realize their device applications.The research on the development of advanced COF aerogel composites at the molecular level opens up a new way and provides a new choice of multifunctional materials for environmental governance.This review focuses on COF aerogels and systematically summarizes their synthesis methods and development in environmental applications.
基金supported by the Ministry of Science and Technology of the People’s Republic of China(SQ2018YFC160049)the talent fund project of Sichuan Academy of Agricultural Sciences(NKYRCZX2024032).
文摘Doubanjiang is a special Chinese seasoning paste produced by mixing broad bean paste with chili paste.Besides the antimicrobial substances,such as capsaicin contained in chili,the microbiota and metabolism are directly developed by the stress effect of abiotic factors that periodically change during the fermentation process.The microbial starter is a promising way to improve the quality of Doubanjiang production.In the present study,the regulatory mechanisms of the microbial starters(Tetragenococcus halophilus,Zygosaccharomyces rouxii,and Candida versatilis)were explored by comparing the microbial community,flavor characteristics and their cor-relation networks between the fortified and control groups.In comparison to the control group,the volatile compound content increased by 30.77%,with notable increases in phenylethyl alcohol,beta-ionone,etc.Conversely,there was a reduction in non-volatile compounds,including reducing sugar,acidity,amino acid nitrogen,and organic acids.The microbial structure underwent a shift,with an increase in the relative abun-dance of C.versatilis,while Z.rouxii demonstrated no variance and T.halophilus was not detected.The corre-lations of the specific microbes and certain flavor compounds were modified by the starter(p<0.05).Notably,the correlation between Enterobacter/Malassezia and 3-furaldehyde was shifted from a negative to a positive conversion.The observed increase in beta-ionone,ethyl phenylacetate,etc.,resulted from the synergistic effects,correlated transformations,and reduction of antagonistic interactions.These findings indicate that the starter powerfully regulates the interactions between microbial communities and metabolic networks,thereby provide valuable insights for the improvement of Doubanjiang quality.
基金supported by National Natural Science Foundation of China(NSFC 32001668)Funding for“1+9”Leading Key Scientific and technological Research Tasks of Sichuan Academy of Agricultural Sciences(1+9KJGG007)+3 种基金Key Research and Development Program of Sichuan Province(2022YFN0017,2022YFN0014)Opening Foundation of Key Laboratory of Sichuan Province(SZKF2214)Natural Science Foundation of Sichuan Province(2022NSFSC1648)Special Funding for Introduction and Cultivation of high-level talent of Sichuan Academy of Agricultural Sciences.
文摘Keystone microbiota is an integrative member in constructing and stabilizing the microbial community in fermented vegetables,which is crucial for reproducible flavor.Herein,reused Paocai brine was subjected to analysis of flavor-active volatile compounds profiles by SBSE-GC-O/MS and microbial community structure by metagenomics sequencing to understand the composition of keystone microbiota in volatile flavor formation of Paocai(a traditional fermented vegetable)during fermentation.SBSE-GC-O/MS identified 8 key flavor-active volatile compounds in Paocai,including dimethyl disulfide,dimethyl trisulfide,3-butenyl isothiocyanate,erucin,phenylethyl alcohol,nonanal,decanal,and decanoic acid.By Venn analysis of abundance,co-occurring pattern and redundancy analysis(RDA)based on metagenomics,Liquorilactobacillus nagelii,Pediococcus ethanolidurans,Lentilactobacillus buchneri were found to be dominant species for performing acid-production and stabilizing co-occurrence network of microbial community.Spearman correlation analysis revealed that Liquorilactobacillus nagelii,Pediococcus ethanolidurans,Lentilactobacillus buchneri were responsible for mitigating pungent flavor;Kazachstania exigua played a crucial role in promoting mild and fragrant flavor.These species were isolated and reconstructed into synthetic keystone microbiota as starter culture for Paocai.Principal component analysis(PCA)showed that Paocai fermented with synthetic keystone microbiota was able to reproduce the composition of volatile organic compounds as that in Paocai fermented with reused brine.This study provided a strategy for identification and reconstruction of keystone microbiota for production of fermented vegetables with tractable and reproducible flavor.
基金support from the Natural Science Foundation of Heilongjiang Province of China(LH2023C065)the Central govern-ment supports the reform and development fund of local universities for young backbone talent projects,Basic Research Expenses for Provincial Colleges and Universities of Heilongjiang Province(2023-KYYWF-1053)+2 种基金the central government guide local science and technology development special projects(ZY2022B-HRB-12)University collabo-rative innovation achievement construction project(LJGXCG2022-088)2024 Innovation Training Program for College Students of Harbin Uni-versity of Commerce(202410240061X,S202410240070)。
文摘Modification of the Three-Dimensional Protein Gel Network in Rice Dough Using a Combined Approach of Sodium Metabisulfite(SMBS)and TGase Enzymatic Treatment to Enhance the Quality Characteristics of Rice Bread.This study investigated the effects of varying levels of SMBS and TGase enzyme on rice dough,utilizing specific volume as an evaluation indicator.The optimal additive concentrations were identified as 0.01%SMBS and 2.4%TGase enzyme,which resulted in the highest specific volume.Fermentation rheology analysis using F4 demonstrated that the rheological parameters of Modified Rice Dough(MRD)increased to varying extents,indicating that these additives enhanced gas production capacity and fermentation height while prolonging gas retention.Mixolab analysis revealed that Modified Rice Flour(MRF)exhibited greater dough development time and stability compared to Unmodified Rice Flour(URF)and Wheat Flour(WF).This method substantially improved farinograph properties and pasting characteristics,enhancing the rice dough colloidal system stability.However,gluten strength in MRD was found to be lower than that in Unmodified Rice Dough(URD),indicating that combining SMBS with TGase effectively modified rice dough rigidity,resulting in increased extensibility.The overall trend observed in texture profile indicators shifted towards those characteristic of Wheat Dough(WD).In comparison with Unmodified Rice Bread(URB),Modified Rice Bread(MRB)demonstrated an increased specific volume along with higher sensory scores—rendering it more akin to Wheat Bread(WB).Analysis through electron microscopy revealed a more organized network structure within Modified Rice-Wheat composite Dough(MRWD)This study presents a novel approach for improving both quality attributes of rice dough and rice bread.
基金financially supported by National Natural Science Foundation of China(NSFC 32001668)Funding for“1+9”Leading Key Scientific and technological Research Tasks of Sichuan Academy of Agricultural Sciences(1+9KJGG007)+2 种基金Key Research and Development Program of Sichuan Province(2022YFN0017,2022YFN0014)Natural Science Foundation of Sichuan Province(2022NSFSC1648)Earmarked Funding for Introduction and Cultivation of High Level Talent of Sichuan Academy of Agricultural Sciences(30122-16-202301).
文摘Aged brine is a representative natural starter that evolves with stable abiotic and biotic conditions for reproducible quality of fermented vegetables.In this study,the role of aged brine in directing the quality formation of Paocai(a traditional fermented vegetable)was investigated by analyzing the contribution of abiotic and biotic factors to physicochemical properties,volatile compound profiles,microbial composition and function in Paocai.Results showed that the abiotic factors in aged brine promoted reducing sugar consumption and lactic acid accumulation by facilitating the growth of indigenous lactic acid bacteria(LAB)and yeasts.Also,the masking effect of abiotic factors on isothiocyanates and disulfide alleviated the pungent flavor of Paocai.The biotic factors introduced indigenous dominant LAB genera of Liquorilactobacillus,Levilactobacillus,Lactiplantibacillus,Secundilactobacillus,Pediococcus,Lentilactobacillus,Lacticaseibacillus,Lactobacillus and indigenous dominant yeast genera of Kazachstania and Brettanomyces into Paocai.LAB functioned in the production of acid and aldehyde,while yeasts contributed to the accumulation of esters and lactones.Both LAB and yeasts reduced the contents of pungent compounds in Paocai during fermentation.Analysis of microbial function revealed that the role of aged brine was related to the regulation of carbohydrate metabolism and carbohydrate-active enzymes of the microbial community.This study provided an understanding of the role of aged brine in shaping the quality of fermented vegetables.
基金supported by the Ministry of Science and Technology of the People’s Republic of China(SQ2018YFC160049).
文摘In the present research,the effect of two chili varieties(Capsicum annuum L.Erjingtiao and Meiguohong)on the characteristics of the Chinese traditional condiment Pixian Doubanjiang(PXDBJ)-pei was investigated comprehensively by polyphase determination approaches.In contrast to the sample manufactured by Meiguohong,the phenols content was 2.69 times higher than that by Erjingtiao.In addition,ten volatiles,including 3-methylthiopropanol,phenyl ethyl acetate,etc.,were merely detected in Meiguohong sample.However,12 volatiles were only detected in the sample of Erjingtiao,including(R,R)-()-2,3-butanediol and 2-heptene aldehyde,etc.The constituents of free organic acid basically varied with chili variety,malic acid was the highest in the Erjingtiao samples,while citric acid was highlighted in the Meiguohong samples.When the fermentation of PXDBJ-pei fortified by inoculating Lactiplantibacillus plantarum 1.08 and Zygosaccharomyces rouxii S3,the predominant bacteria changed from Lactobacillus to Bacillus,the contents of esters and specific flavor compounds were definitely increased.These results suggested the unique flavors of PXDBJ-pei lay on the chili variety,and their contents can be improved by fortifying the synthetic microbiota.
