Sea buckthorn is a multifunctional and underutilized bioresource,and the signature of its key bioactive metabolites urgently requires further exploration.In this study,the distribution characteristics of non-volatile ...Sea buckthorn is a multifunctional and underutilized bioresource,and the signature of its key bioactive metabolites urgently requires further exploration.In this study,the distribution characteristics of non-volatile and volatile metabolites in sea buckthorn under cellulase and pectinase hydrolysis were comprehensively analyzed by integrating non-targeted metabolomics and volatilomics strategies.A total of 812 metabolites were identified,of which 76 differential expressions were up-regulated and 141 differential expressions were down-regulated between enzymatically treated juice(EJ)and pomace(EP).Results indicated that the accumulation of characteristic metabolites after enzymatic hydrolysis(morin in EJ and fisetin in EP)was closely related to the cleavage of the glycoside bond.Additionally,70 volatile metabolites were identified,and 21 remarkable volatile compounds with relative odor activity value(rOAV)>1.0 were further screened.Esters(ethyl esters,butyl esters)and alcohols(1-heptanol,1-octanol)were enriched in EP,representing prominent sources of aroma recovery.The metabolomics and volatilomics analyses reveal that leveraging bio-enzymes to promote the release of functional metabolites and the biosynthesis of flavor metabolites from pomace represents an innovative direction.展开更多
This study explores the potential of microorganisms and active ingredients in Fu brick tea(FBT)to degrade mycotoxins.Aflatoxin B1(AFB1)and Ochratoxin A(OTA)were individually introduced into raw dark tea,which was then...This study explores the potential of microorganisms and active ingredients in Fu brick tea(FBT)to degrade mycotoxins.Aflatoxin B1(AFB1)and Ochratoxin A(OTA)were individually introduced into raw dark tea,which was then subjected to natural flowering fermentation.To better monitor the natural degradation of these mycotoxins and their effects on the tea’s microbiota and metabolites,samples were collected at 0 days,6 days,12 days,and from the final FBT product.The changes in mycotoxin levels,metabolites,and microbial composition during the fermentation process were analyzed using ultra-high-performance liquid chromatography combined with Quadrupole-Exactive Orbitrap tandem mass spectrometry(UHPLC-Q-Exactive Orbitrap-MS),non-targeted metabolomics,16 S ribosomal RNA(16 S rRNA),and internal transcribed spacer(ITS)sequencing.Excitingly,compared with the initial stages of fermentation,the levels of AFB1 and OTA in the final FBT product significantly decreased by 53.78%and 56.75%,respectively.Findings indicate that raw dark tea and FBT present significantly distinct microbial compositions and nutritional contents.The study identified 187 crucial metabolites and used the Mantel test to reveal significant correlations between these metabolites and key microbial taxa during FBT fermentation,highlighting Aspergillus’s dominant role and interspecies interactions in shaping the metabolic profile.Furthermore,correlation analysis revealed that AFB1 and OTA degradation rates negatively correlated with the total amino acid content but significantly positively correlated with the abundance of Aspergillus,suggesting Aspergillus may be a natural mycotoxin degrader,which improves FBT safety.This study supports FBT safety and lays the foundation for future research on beneficial microbes/components for mycotoxin degradation.展开更多
Aflatoxin B1(AFB1;IARC Group 1)and ochratoxin A(OTA;IARC Group 2B)represent typical contaminants in food and feed,presenting significant health risks to humans and animals even at trace levels.This study isolated a du...Aflatoxin B1(AFB1;IARC Group 1)and ochratoxin A(OTA;IARC Group 2B)represent typical contaminants in food and feed,presenting significant health risks to humans and animals even at trace levels.This study isolated a dual-functional Aspergillus sp.strain designated OA3(GenBank:PV616835)from Fu brick tea(FBT),capable of degrading both AFB1 and OTA.Aspergillus sp.OA3 was cultured in minimal medium supplemented with a combination of AFB1 and OTA as carbon sources.Over 7 days,it maintained high and stable degradation efficiency across 25-55℃,with mean removal rates of 78.76%±0.55%for AFB1 and 79.23%±0.43%for OTA(n=3 per temperature).At 1000μg/L initial mycotoxin concentration and with an inoculum of 7×10^(4) CFU/mL,80.34%±3.89%of AFB1 and 82.50%±3.10%of OTA.AFB1(R^(2)=0.9423-0.9765)and OTA(R^(2)=0.8845-0.9797)degradation followed first-order kinetics under varied initial concentrations and incubation temperatures.This strain degraded AFB1 and OTA via distinct mechanisms.AFB1 degradation was primarily attributed to intracellular enzymes,as confirmed by Michaelis-Menten kinetics.In contrast,OTA degradation relied on heat-resistant extracellular components within the cell-free supernatant,suggesting metabolites or thermostable biomolecules.While this study delineates the compartmentalization of degradation activity,key mechanistic details,including the identity of active agents and the structure of the products,remain to be elucidated.Aspergillus sp.OA3 represents a novel,thermostable(25-55℃)biocatalyst for mycotoxin mitigation,and these findings further establish a scientific basis for the biotechnological application of this strain in food and feed safety.展开更多
Fu Brick tea(FBT),a unique variety of dark tea,is renowned for its distinctive characteristics and potential health benefits.Numerous studies have established that microorganisms and metabolites significantly influenc...Fu Brick tea(FBT),a unique variety of dark tea,is renowned for its distinctive characteristics and potential health benefits.Numerous studies have established that microorganisms and metabolites significantly influence the quality and safety of FBT.Unscientific production or storage practices can lead to contamination by harmful microorganisms and mycotoxins,posing serious threats to its quality and safety.This review aims to identify beneficial microorganisms and their metabolites in FBT,assess the associated with harmful microorganisms and mycotoxins,and examine the biodegradation mechanisms of these harmful entities.Additionally,this article discusses the effective ingredients of FBT,including tea polyphenols and their oxidation products,tea poly-saccharides,amino acids,and other active ingredients,and explores how these components mitigate the effects of harmful microorganisms and mycotoxins.The review further underscores the importance of microbial di-versity during fermentation,which significantly influences FBT’s quality.It highlights the need for future research to develop strategies that prevent contamination,harness the power of beneficial microorganisms,and explore the degradation of harmful contaminants.Additionally,it calls for an in-depth investigation into the health-promoting mechanisms of FBT’s active ingredients and the potential of microbiome engineering to optimize FBT’s fermentation process.This review not only consolidates the current understanding of FBT’s safety and quality but also charts a course for future research aimed at enhancing FBT’s safety through innovative approaches and a deeper understanding of its microbiological intricacies.展开更多
Edible fungi are recognized as the novel superfood due to low fat,high protein and multiple bioactivities.Despite its widespread popularity worldwide,the action mechanisms underlying its health benefits require explor...Edible fungi are recognized as the novel superfood due to low fat,high protein and multiple bioactivities.Despite its widespread popularity worldwide,the action mechanisms underlying its health benefits require exploration to clarify its structure-activity relationship and guide future industry practice.This review overviews the biosynthesis of edible fungus-derived active metabolites(polyphenols,terpenoids,lovastatin,and others),and further elaborates the specific molecular mechanisms of beneficial characteristics(anti-diabetic,anti-inflammatory,and neuroprotective properties).Moreover,the functional performance of edible fungi in various food manufacturing domains(meat,plant protein,fermented beverages,etc.)have been discussed.Significantly,current processing techniques,unpleasant sensory experience,potential safety risks,and incomplete by-product utilization system constrain the prevalence of related commodities.Subsequent research should prioritize the innovation of edible fungus-derived bioactive components in food formulations under the premise of mitigating above adverse factors.This paves the way for creating tailored edible fungus-based products in dietary nutrition supplement and chronic disease management.展开更多
基金supported by the National Key Research and Development Program of China(2023YFF1305104)the Inner Mongolia“Revealer”Key Projects for Desertification Prevention and Control(2024JBGS0016)Ordos Key Water Conservancy Science and Technology Project(A0199012023).
文摘Sea buckthorn is a multifunctional and underutilized bioresource,and the signature of its key bioactive metabolites urgently requires further exploration.In this study,the distribution characteristics of non-volatile and volatile metabolites in sea buckthorn under cellulase and pectinase hydrolysis were comprehensively analyzed by integrating non-targeted metabolomics and volatilomics strategies.A total of 812 metabolites were identified,of which 76 differential expressions were up-regulated and 141 differential expressions were down-regulated between enzymatically treated juice(EJ)and pomace(EP).Results indicated that the accumulation of characteristic metabolites after enzymatic hydrolysis(morin in EJ and fisetin in EP)was closely related to the cleavage of the glycoside bond.Additionally,70 volatile metabolites were identified,and 21 remarkable volatile compounds with relative odor activity value(rOAV)>1.0 were further screened.Esters(ethyl esters,butyl esters)and alcohols(1-heptanol,1-octanol)were enriched in EP,representing prominent sources of aroma recovery.The metabolomics and volatilomics analyses reveal that leveraging bio-enzymes to promote the release of functional metabolites and the biosynthesis of flavor metabolites from pomace represents an innovative direction.
基金supported by grants from the Key Research and Development Plan of Shaanxi Province,China(2024NC-ZDCYL-04-23,2024NC-ZDCYL-04-07)Xianyang Key R&D Project(L2024-ZDYF-ZDYF-NY-0006).
文摘This study explores the potential of microorganisms and active ingredients in Fu brick tea(FBT)to degrade mycotoxins.Aflatoxin B1(AFB1)and Ochratoxin A(OTA)were individually introduced into raw dark tea,which was then subjected to natural flowering fermentation.To better monitor the natural degradation of these mycotoxins and their effects on the tea’s microbiota and metabolites,samples were collected at 0 days,6 days,12 days,and from the final FBT product.The changes in mycotoxin levels,metabolites,and microbial composition during the fermentation process were analyzed using ultra-high-performance liquid chromatography combined with Quadrupole-Exactive Orbitrap tandem mass spectrometry(UHPLC-Q-Exactive Orbitrap-MS),non-targeted metabolomics,16 S ribosomal RNA(16 S rRNA),and internal transcribed spacer(ITS)sequencing.Excitingly,compared with the initial stages of fermentation,the levels of AFB1 and OTA in the final FBT product significantly decreased by 53.78%and 56.75%,respectively.Findings indicate that raw dark tea and FBT present significantly distinct microbial compositions and nutritional contents.The study identified 187 crucial metabolites and used the Mantel test to reveal significant correlations between these metabolites and key microbial taxa during FBT fermentation,highlighting Aspergillus’s dominant role and interspecies interactions in shaping the metabolic profile.Furthermore,correlation analysis revealed that AFB1 and OTA degradation rates negatively correlated with the total amino acid content but significantly positively correlated with the abundance of Aspergillus,suggesting Aspergillus may be a natural mycotoxin degrader,which improves FBT safety.This study supports FBT safety and lays the foundation for future research on beneficial microbes/components for mycotoxin degradation.
基金supported by grants from the Key Research and Development Plan of Shaanxi Province,China(2024NC-ZDCYL-04-23)The"Scientist+Engineer"Team Building Project of Qinchuangyuan in Shaanxi Province(2025QCY-KXJ-115)。
文摘Aflatoxin B1(AFB1;IARC Group 1)and ochratoxin A(OTA;IARC Group 2B)represent typical contaminants in food and feed,presenting significant health risks to humans and animals even at trace levels.This study isolated a dual-functional Aspergillus sp.strain designated OA3(GenBank:PV616835)from Fu brick tea(FBT),capable of degrading both AFB1 and OTA.Aspergillus sp.OA3 was cultured in minimal medium supplemented with a combination of AFB1 and OTA as carbon sources.Over 7 days,it maintained high and stable degradation efficiency across 25-55℃,with mean removal rates of 78.76%±0.55%for AFB1 and 79.23%±0.43%for OTA(n=3 per temperature).At 1000μg/L initial mycotoxin concentration and with an inoculum of 7×10^(4) CFU/mL,80.34%±3.89%of AFB1 and 82.50%±3.10%of OTA.AFB1(R^(2)=0.9423-0.9765)and OTA(R^(2)=0.8845-0.9797)degradation followed first-order kinetics under varied initial concentrations and incubation temperatures.This strain degraded AFB1 and OTA via distinct mechanisms.AFB1 degradation was primarily attributed to intracellular enzymes,as confirmed by Michaelis-Menten kinetics.In contrast,OTA degradation relied on heat-resistant extracellular components within the cell-free supernatant,suggesting metabolites or thermostable biomolecules.While this study delineates the compartmentalization of degradation activity,key mechanistic details,including the identity of active agents and the structure of the products,remain to be elucidated.Aspergillus sp.OA3 represents a novel,thermostable(25-55℃)biocatalyst for mycotoxin mitigation,and these findings further establish a scientific basis for the biotechnological application of this strain in food and feed safety.
基金supported by grants from the Key Research and Development Plan of Shaanxi Province,China(2023-ZDLNY-43)The Fuzhuan brick tea Industry Technology System of Shaanxi Province.
文摘Fu Brick tea(FBT),a unique variety of dark tea,is renowned for its distinctive characteristics and potential health benefits.Numerous studies have established that microorganisms and metabolites significantly influence the quality and safety of FBT.Unscientific production or storage practices can lead to contamination by harmful microorganisms and mycotoxins,posing serious threats to its quality and safety.This review aims to identify beneficial microorganisms and their metabolites in FBT,assess the associated with harmful microorganisms and mycotoxins,and examine the biodegradation mechanisms of these harmful entities.Additionally,this article discusses the effective ingredients of FBT,including tea polyphenols and their oxidation products,tea poly-saccharides,amino acids,and other active ingredients,and explores how these components mitigate the effects of harmful microorganisms and mycotoxins.The review further underscores the importance of microbial di-versity during fermentation,which significantly influences FBT’s quality.It highlights the need for future research to develop strategies that prevent contamination,harness the power of beneficial microorganisms,and explore the degradation of harmful contaminants.Additionally,it calls for an in-depth investigation into the health-promoting mechanisms of FBT’s active ingredients and the potential of microbiome engineering to optimize FBT’s fermentation process.This review not only consolidates the current understanding of FBT’s safety and quality but also charts a course for future research aimed at enhancing FBT’s safety through innovative approaches and a deeper understanding of its microbiological intricacies.
基金supported by grants from the Key Research and Development Plan of Shaanxi Province,China(2023-ZDLNY-43,2023-YBNY-193).
文摘Edible fungi are recognized as the novel superfood due to low fat,high protein and multiple bioactivities.Despite its widespread popularity worldwide,the action mechanisms underlying its health benefits require exploration to clarify its structure-activity relationship and guide future industry practice.This review overviews the biosynthesis of edible fungus-derived active metabolites(polyphenols,terpenoids,lovastatin,and others),and further elaborates the specific molecular mechanisms of beneficial characteristics(anti-diabetic,anti-inflammatory,and neuroprotective properties).Moreover,the functional performance of edible fungi in various food manufacturing domains(meat,plant protein,fermented beverages,etc.)have been discussed.Significantly,current processing techniques,unpleasant sensory experience,potential safety risks,and incomplete by-product utilization system constrain the prevalence of related commodities.Subsequent research should prioritize the innovation of edible fungus-derived bioactive components in food formulations under the premise of mitigating above adverse factors.This paves the way for creating tailored edible fungus-based products in dietary nutrition supplement and chronic disease management.
