Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as...Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.展开更多
Objectives:Premature yeast flocculation(PYF)poses a significant threat to beer quality and economic efficiency in the brewing industry.While previous research has focused primarily on genomic and proteomic aspects,the...Objectives:Premature yeast flocculation(PYF)poses a significant threat to beer quality and economic efficiency in the brewing industry.While previous research has focused primarily on genomic and proteomic aspects,the metabolic mechanisms underlying PYF remain poorly understood.This study aimed to elucidate the metabolic differences associated with varying degrees of PYF through a metabolomics-based approach.Materials and Methods:Metabolomic profiling was conducted on unfermented wort(WORT)and samples obtained from the 3-d European Brewery Convention(EBC)fermentation test,which exhibited different PYF severities.Differential metabolites were identified and compared between groups.Correlation analysis was performed to assess the association between metabolite levels and fermentation duration.Additionally,reverse addition experiments were conducted to evaluate the role of specific metabolites in promoting PYF.Results:A total of 46 differential metabolites,including arginine,daidzein,and galangin,were identified in the EBC group,whereas 30 differential metabolites such as daidzein,galangin,and tenuazonic acid were found in the WORT group,with 13 metabolites shared between both groups.In the PYF36 group,correlation analysis revealed that galangin and daidzein levels were positively associated with fermentation duration.Reverse addition experiments demonstrated that galangin significantly promoted PYF,as indicated by increased wort clarity,identifying it as a positive regulatory factor.Conclusions:This study provides the first comprehensive insight into the metabolic alterations associated with PYF.The identification of galangin as a key promoter of PYF offers a novel target for controlling this phenomenon,potentially enhancing beer production efficiency and quality in the brewing industry.展开更多
In order to reveal the nature of deep crust fluids, the phase relations of NaCI-saturated solution at high temperatures and pressures in a hydrothermal diamond anvil cell (HDAC)are investigated. Salinity of the soluti...In order to reveal the nature of deep crust fluids, the phase relations of NaCI-saturated solution at high temperatures and pressures in a hydrothermal diamond anvil cell (HDAC)are investigated. Salinity of the solutions observed is about 35%—50%. The temperatures for the observation range from 25 to 850℃ and the pressures from 1 atm to about 1 GPa. A supercritical single phase, liquid phase (L), vapor phase (V), solid phase (H), L + H, H + V + L and the near-critical phases L + V can be observed. A two-phase (L + V) immiscibility field for the NaCI solution has been discovered to lie in a wide range of temperatures and pressures:from 250( ± 3) to 721℃. Within this field there are two parts, where the upper high temperature part of the two-phase regions is very unstable in character. It is possible to observe a 'critical phenomenon'. In some of our experiments an 'explosion' almost constantly occurred at the interface between the liquid and vapor phases, making the interface obscure, and a展开更多
基金financially supported by the National Key R&D Program of China(2022YFA1304103)Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2024A04)SKLMT Frontiers&Challenges Project.
文摘Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.
基金supported by the National Natural Science Foundation of China(No.32171917)the Open Research Fund of the State Key Laboratory of Biological Fermentation Engineering of Beer(No.K202104)the Key Research of Zhejiang Province of China(No.2021C02064-3)。
文摘Objectives:Premature yeast flocculation(PYF)poses a significant threat to beer quality and economic efficiency in the brewing industry.While previous research has focused primarily on genomic and proteomic aspects,the metabolic mechanisms underlying PYF remain poorly understood.This study aimed to elucidate the metabolic differences associated with varying degrees of PYF through a metabolomics-based approach.Materials and Methods:Metabolomic profiling was conducted on unfermented wort(WORT)and samples obtained from the 3-d European Brewery Convention(EBC)fermentation test,which exhibited different PYF severities.Differential metabolites were identified and compared between groups.Correlation analysis was performed to assess the association between metabolite levels and fermentation duration.Additionally,reverse addition experiments were conducted to evaluate the role of specific metabolites in promoting PYF.Results:A total of 46 differential metabolites,including arginine,daidzein,and galangin,were identified in the EBC group,whereas 30 differential metabolites such as daidzein,galangin,and tenuazonic acid were found in the WORT group,with 13 metabolites shared between both groups.In the PYF36 group,correlation analysis revealed that galangin and daidzein levels were positively associated with fermentation duration.Reverse addition experiments demonstrated that galangin significantly promoted PYF,as indicated by increased wort clarity,identifying it as a positive regulatory factor.Conclusions:This study provides the first comprehensive insight into the metabolic alterations associated with PYF.The identification of galangin as a key promoter of PYF offers a novel target for controlling this phenomenon,potentially enhancing beer production efficiency and quality in the brewing industry.
文摘In order to reveal the nature of deep crust fluids, the phase relations of NaCI-saturated solution at high temperatures and pressures in a hydrothermal diamond anvil cell (HDAC)are investigated. Salinity of the solutions observed is about 35%—50%. The temperatures for the observation range from 25 to 850℃ and the pressures from 1 atm to about 1 GPa. A supercritical single phase, liquid phase (L), vapor phase (V), solid phase (H), L + H, H + V + L and the near-critical phases L + V can be observed. A two-phase (L + V) immiscibility field for the NaCI solution has been discovered to lie in a wide range of temperatures and pressures:from 250( ± 3) to 721℃. Within this field there are two parts, where the upper high temperature part of the two-phase regions is very unstable in character. It is possible to observe a 'critical phenomenon'. In some of our experiments an 'explosion' almost constantly occurred at the interface between the liquid and vapor phases, making the interface obscure, and a
