The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chro...The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.展开更多
Cotton fibers are single cells originating in the epidermis of cotton ovules,and serve as the largest natural fiber source for the textile industry.In theory,all epidermal cells have the potential to develop into fibe...Cotton fibers are single cells originating in the epidermis of cotton ovules,and serve as the largest natural fiber source for the textile industry.In theory,all epidermal cells have the potential to develop into fibers,but only 15%–25%of epidermis cells develop into commercially viable lint fibers.We previously showed that Gh Lac1 participates in cotton defense against biotic stress.Here we report that Gh Lac1 also has a role in cotton fiber development.Gh Lac1 RNAi lines in cotton showed increased differentiation of fiber initials from epidermis and shortened fiber length,resulting in unchanged lint percentage.Suppression of Gh Lac1 expression led to constitutively hyperaccumulated jasmonic acid(JA)and flavonoids in ovules and fiber cells.In vitro ovule culture experiments confirmed the distinct roles of JA and flavonoids in fiber initiation and elongation,and showed that fiber development is spatially regulated by these chemicals:the increased fiber initiation in Gh Lac1 RNAi lines is caused by hyperaccumulated JA and rutin content during the fiber initiation stage and shortened fiber length is caused by constitutively increased JA and naringenin content during the fiber elongation stage.展开更多
Hyperuricemia has become the increasing public health burden,which is a risk factor for gout,chronic kidney,cardiovascular diseases and diabetes.Lactic acid bacteria have been attracting considerable interest for the ...Hyperuricemia has become the increasing public health burden,which is a risk factor for gout,chronic kidney,cardiovascular diseases and diabetes.Lactic acid bacteria have been attracting considerable interest for the safe and effective treatment of hyperuricemia in recent years.In this study,Limosilactobacillus fermentum NCUH003018,Limosilactobacillus reuteri NCUH064056 and Lactobacillus gasseri NCUH066006 were preliminarily selected from sixty strains of lactic acid bacteria isolated from infant feces and fermented vegetables,and showed the ability of efficient degradation of inosine and guanosine,inhibition of xanthine oxidase activity,the tolerance to acid and bile salt,adhesion to epithelium cells,antibacterial activity,and antibiotic susceptibility in vitro.Then hyperuricemia mice model was established by high-yeast diet and intraperitoneal injection of potassium oxonate to analyze the uric acid-lowering effect of the three Lactobacillus in vivo.The results showed that Limosilactobacillus fermentum NCU003018 was the most effective in lowering uric acid level in mice,which prompted the decrease of serum uric acid by 30.77%compared with hyperuricemia model group.Therefore,the Limosilactobacillus fermentum NCU003018 is considered as a probiotic with anti-hyperuricemia ability,which could be used as a promising candidate in preventing and treating hyperuricemia,and the uric-acid lowering mechanism merits further investigation.展开更多
Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the ko...Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the koji making,especially the functional microbes responsible for flavor formation.In this work,high-throughput sequencing revealed that the top 3 bacteria were Weissella,Staphylococcus,and Bacillus,and the top 2 fungi were Aspergillus and Trichosporon.The fermentation process could divide into 2 stages based on microbiota succession:0 h and12-44 h.Additionally,6 organic acids,15 amino acids,and 30 volatile flavors were detected,of them,1-octen-3-ol and 3-octanone were the two characteristic volatile flavors of koji.Analysis of the corre-lation between microbiota,physicochemical properties,and flavors indicated that Weissella,Staphylococcus,Bacillus,and Trichosporon were the key microorganisms responsible for promoting environmental development and the formation of flavors.What’s more,Staphylococcus,Leuconostoc,and Pichia were identified strongly positively correlated with 1-octen-3-ol and 3-octanone,which probably play pivotal roles in the unique aroma formation of koji.These findings provide insight into the potential for developing profitable starter cultures for the manufacture of high-quality soy sauce products.展开更多
The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consump...The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.展开更多
基金Financial support from the National Key Research and Development Program of China(2017YFD0400705-2,2017YFD0400503-3)the National Natural Science Foundation of China(31560449 and 31760457)the Jiangxi Provincial Key Research and Development Project(20165ABC28004)are gratefully acknowledged.
文摘The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.
基金financially supported by the National Transgenic Plant Research Program of China(2016ZX08005-001)the Program of Introducing Talents of Discipline to Universities in China(B14032)+1 种基金the open funds of the National Key Laboratory of Crop Genetic Improvement(ZK201901)the National Natural Science Foundation of China(31771837)。
文摘Cotton fibers are single cells originating in the epidermis of cotton ovules,and serve as the largest natural fiber source for the textile industry.In theory,all epidermal cells have the potential to develop into fibers,but only 15%–25%of epidermis cells develop into commercially viable lint fibers.We previously showed that Gh Lac1 participates in cotton defense against biotic stress.Here we report that Gh Lac1 also has a role in cotton fiber development.Gh Lac1 RNAi lines in cotton showed increased differentiation of fiber initials from epidermis and shortened fiber length,resulting in unchanged lint percentage.Suppression of Gh Lac1 expression led to constitutively hyperaccumulated jasmonic acid(JA)and flavonoids in ovules and fiber cells.In vitro ovule culture experiments confirmed the distinct roles of JA and flavonoids in fiber initiation and elongation,and showed that fiber development is spatially regulated by these chemicals:the increased fiber initiation in Gh Lac1 RNAi lines is caused by hyperaccumulated JA and rutin content during the fiber initiation stage and shortened fiber length is caused by constitutively increased JA and naringenin content during the fiber elongation stage.
基金This study was supported by the Research Project of Sate Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZB-202132)the Graduate Student Innovation Special Fund Project of Jiangxi Province(YC2020-B002)+2 种基金Natural Science Fund Project of Jiangxi Province(20224ACB218007)Jiangxi Provincial Central Government Guide Local Special Fund Project(20212ZDD02008)The Goal-oriented Project of State Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZA-201910).
文摘Hyperuricemia has become the increasing public health burden,which is a risk factor for gout,chronic kidney,cardiovascular diseases and diabetes.Lactic acid bacteria have been attracting considerable interest for the safe and effective treatment of hyperuricemia in recent years.In this study,Limosilactobacillus fermentum NCUH003018,Limosilactobacillus reuteri NCUH064056 and Lactobacillus gasseri NCUH066006 were preliminarily selected from sixty strains of lactic acid bacteria isolated from infant feces and fermented vegetables,and showed the ability of efficient degradation of inosine and guanosine,inhibition of xanthine oxidase activity,the tolerance to acid and bile salt,adhesion to epithelium cells,antibacterial activity,and antibiotic susceptibility in vitro.Then hyperuricemia mice model was established by high-yeast diet and intraperitoneal injection of potassium oxonate to analyze the uric acid-lowering effect of the three Lactobacillus in vivo.The results showed that Limosilactobacillus fermentum NCU003018 was the most effective in lowering uric acid level in mice,which prompted the decrease of serum uric acid by 30.77%compared with hyperuricemia model group.Therefore,the Limosilactobacillus fermentum NCU003018 is considered as a probiotic with anti-hyperuricemia ability,which could be used as a promising candidate in preventing and treating hyperuricemia,and the uric-acid lowering mechanism merits further investigation.
基金supported by National Natural Science Foundation of China(Project No.32160547)Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042)+1 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Nanchang University High Value Patent Cultivation Program.
文摘Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the koji making,especially the functional microbes responsible for flavor formation.In this work,high-throughput sequencing revealed that the top 3 bacteria were Weissella,Staphylococcus,and Bacillus,and the top 2 fungi were Aspergillus and Trichosporon.The fermentation process could divide into 2 stages based on microbiota succession:0 h and12-44 h.Additionally,6 organic acids,15 amino acids,and 30 volatile flavors were detected,of them,1-octen-3-ol and 3-octanone were the two characteristic volatile flavors of koji.Analysis of the corre-lation between microbiota,physicochemical properties,and flavors indicated that Weissella,Staphylococcus,Bacillus,and Trichosporon were the key microorganisms responsible for promoting environmental development and the formation of flavors.What’s more,Staphylococcus,Leuconostoc,and Pichia were identified strongly positively correlated with 1-octen-3-ol and 3-octanone,which probably play pivotal roles in the unique aroma formation of koji.These findings provide insight into the potential for developing profitable starter cultures for the manufacture of high-quality soy sauce products.
基金supported by the National Natural Science Foundation of China(Project No.32160547)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)+2 种基金Central Government Guide Local Special Fund Project(20212ZDD02008)State Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZA-201910)Nanchang University High-Value Patent Cultivation Program.
文摘The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.
