Flooding stress is a major adverse condition during the emergence period of direct-seeded rice.This study investigated the use of wood vinegar as a seed soaking treatment to enhance rice seedling rates under flooding ...Flooding stress is a major adverse condition during the emergence period of direct-seeded rice.This study investigated the use of wood vinegar as a seed soaking treatment to enhance rice seedling rates under flooding stress,exploring both the methodology and physiological mechanisms involved.The optimal seed soaking concentration was determined through a gradient experiment,followed by a multi-cultivar validation test.The physiological mechanism of wood vinegar soaking on seedling emergence was analyzed by measuring the electrical conductivity of the flooding water,the changes in starch and soluble sugar contents in the grains and sprouts,and the dynamics ofα-amylase activity and antioxidant-related enzyme activities in the sprouts.The results showed that soaking rice seeds in a wood vinegar solution at a low concentration significantly enhanced the emergence of rice seedlings under flooding conditions,with a 100-fold dilution having the most pronounced effect,increasing seedling rates by 50.6%-60.0%.Further analysis indicated that wood vinegar treatment enhanced seedling establishment by inducing a significant increase inα-amylase activity,leading to a 74.9%-213.6%increase in soluble sugar content in the sprouts during 2-8 d after flooding stress compared with the control.Additionally,the treatment increased superoxide dismutase and peroxidase activities in the sprouts,mitigating lipid peroxidation of the cell membranes,and notably lower water electrical conductivity was observed in wood vinegar-treated seeds compared with the control.In conclusion,soaking rice seeds in a 100-fold diluted wood vinegar solution improves rice seedling rates under flooding stress by mitigating oxidative damage and maintaining energy supply.This approach is valuable for developing cost-effective seed treatment technologies and offering novel strategies to improve seedling rates and uniformity of direct-seeded rice under flooding conditions.展开更多
Alcohol abuse constitutes a significant health hazard,leading to various organ damage,notably the liver and brain.Shanxi aged vinegar(SAV)is one of the famous fermented and functional foods containing a variety of bio...Alcohol abuse constitutes a significant health hazard,leading to various organ damage,notably the liver and brain.Shanxi aged vinegar(SAV)is one of the famous fermented and functional foods containing a variety of bioactive ingredients with beneficial effects on the human body.This study aimed to explore the potential protective effect of SAV in alleviating acute alcohol intoxication(AAI)in mice.It was found that SAV at 2.5 mL/kg BW effectively ameliorated the decline in behavioral abilities following alcohol consumption,characterized by a shortened sobering period.SAV reduces alcohol-induced liver damage by inhibiting hepatic function enzymes and oxidative stress levels.Additionally,SAV mitigated the overactivation of microglia and the downregulation of neurotransmitter levels including acetylcholinesterase(AchE),5-hydroxytryptamine(5-HT)and dopamine(DA),thereby reducing ethanol-induced brain damage.Meanwhile,SAV significantly decreased concentrations of alcohol and acetaldehyde in the blood and increased alcohol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)activities in the liver,indicating enhancement of ethanol metabolism.Moreover,we found that some gut microbiota including Verrucomicrobiota,Akkermansia,and Enterococcus were downregulated after SAV treatment in mice with AAI.These bacteria showed a negative correlation with anti-oxidative markers(glutathione(GSH)and catalase(CAT))and enzymes related to ethanol metabolism pathways(ADH and ALDH),and a positive correlation with hepatic function markers(alanine aminotransferase(ALT),aspartate aminotransferase(AST),and malondialdehyde(MDA)),alcohol metabolites(alcohol and acetaldehyde)and neurotransmitters(AchE,5-HT,and DA).However,Bacteroidota,norank_f_Muribaculaceae,and Alistipes exhibited the opposite direction.These findings suggest that SAV possesses protective effects against hepatic and neuro-toxicity,and could be a potential functional food for AAI prevention.展开更多
[Objective] Fermentation process of hawthorn vinegar was investigated in order to explore the effect of process andobtain superior process of hawthorn vine- gar. [Method] Fermentation process of hawthorn vinegar was f...[Objective] Fermentation process of hawthorn vinegar was investigated in order to explore the effect of process andobtain superior process of hawthorn vine- gar. [Method] Fermentation process of hawthorn vinegar was firstly optimized using Box-Behnken methodologyof 3-factor and 3-level, and the effect of process was an- alyzed. Secondly, it was also finished to build secondary multivariate regression model related to yield of acetic acid. [Results] The optimal fermentation process ob- tained by response surface methodology was as follows： inoculum size of 10%, or- iginal alcohol content of 7.0% and temperature of 30 ^（3. In optimal condition, yield of acetic acid was 51.76 g/L which was close to predicted value （51.77 g/L）. In the model, interaction of inoculum size and original alcohol content was extremely signif- icant. In contrast, interaction of others was non-significant. [Conclusion] Response surface methodology is advisable to be used for process optimization of hawthorn vinegar.展开更多
The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters.The process for orange vinegar was optimized using single-factor ...The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters.The process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows： original sugar degree of 16%, yeast inoculum size of 5% and p H value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows： inoculum size of 8.52%, original alcohol content of 6.0% and p H value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic acid.The effects of inoculum size and p H were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and p H also non-significant. On contrast, original alcohol content and p H had significant interaction.展开更多
[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three...[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.展开更多
该研究对晋杂51号(粳高粱)与晋糯3号(糯高粱)的理化指标进行检测后分别酿造山西陈醋,采用常规检测方法、高效液相色谱(HPLC)及顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)对其酿造过程中的理化指标与风味物质进行测定,考察不同高粱品...该研究对晋杂51号(粳高粱)与晋糯3号(糯高粱)的理化指标进行检测后分别酿造山西陈醋,采用常规检测方法、高效液相色谱(HPLC)及顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)对其酿造过程中的理化指标与风味物质进行测定,考察不同高粱品种对山西陈醋酿造品质的影响。结果表明,两种高粱理化指标存在一定差异,相较于晋杂51号,晋糯3号水分和支链淀粉含量显著较高(P<0.05),而脂肪、单宁和直链淀粉含量显著较低(P<0.05);晋糯3号表现出更优的发酵特性,其新淋醋中总酸(6.60 g/100 m L)、不挥发性酸(2.08 g/100 m L)、总酯(3.04 g/100 m L)及川芎嗪(36.27 mg/L)含量显著较高(P<0.05),而还原糖(1.70 g/100 m L)和总黄酮(86.75 mg/100 m L)显著较低(P<0.05)。晋糯3号新淋醋(4.26 g/100 m L)中的有机酸总量比晋杂51号高20.99%,且乙酸、乳酸和琥珀酸增幅明显;晋糯3号新淋醋中挥发性风味物质以酯类物质为主,而晋杂51号以醇类和酚类物质为主。展开更多
功能性食醋是食醋产业多元化与高值化发展的重要方向。为评估不同再加工工艺的改良效果,以“华佗药香醋”为对象,采用液相色谱-串联质谱联用(liquid chromatography-tandem mass spectrometry,LC-MS/MS)技术及体外抗氧化活性测定等方法...功能性食醋是食醋产业多元化与高值化发展的重要方向。为评估不同再加工工艺的改良效果,以“华佗药香醋”为对象,采用液相色谱-串联质谱联用(liquid chromatography-tandem mass spectrometry,LC-MS/MS)技术及体外抗氧化活性测定等方法,系统比较了浸泡(25℃)与煮沸处理对其营养成分与功能活性的影响。结果显示,浸泡工艺提升了产品的营养成分含量,总有机酸和总氨基酸分别提高了10.43%和30.04%,但未达到显著水平。同时,该工艺还显著增强了样品的抗氧化能力,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazine,DPPH)和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS]自由基清除率分别提升了87.39%和58.36%(P<0.05)。扫描电镜分析(scanning electron microscopy, SEM)进一步揭示药香醋中存在天然纳米结构,且其形貌、粒径及Zeta电位均受加工工艺调控。结果表明,浸泡工艺可同步提升药香醋的营养成分与抗氧化能力,工艺可调纳米结构为其功能增效机制提供了直接微观证据。展开更多
基金supported by the National Key Research and Development Program of China(Grant No.2023YFD2301300)the National Rice Industry Technology System,China(Grant No.CARS-01).
文摘Flooding stress is a major adverse condition during the emergence period of direct-seeded rice.This study investigated the use of wood vinegar as a seed soaking treatment to enhance rice seedling rates under flooding stress,exploring both the methodology and physiological mechanisms involved.The optimal seed soaking concentration was determined through a gradient experiment,followed by a multi-cultivar validation test.The physiological mechanism of wood vinegar soaking on seedling emergence was analyzed by measuring the electrical conductivity of the flooding water,the changes in starch and soluble sugar contents in the grains and sprouts,and the dynamics ofα-amylase activity and antioxidant-related enzyme activities in the sprouts.The results showed that soaking rice seeds in a wood vinegar solution at a low concentration significantly enhanced the emergence of rice seedlings under flooding conditions,with a 100-fold dilution having the most pronounced effect,increasing seedling rates by 50.6%-60.0%.Further analysis indicated that wood vinegar treatment enhanced seedling establishment by inducing a significant increase inα-amylase activity,leading to a 74.9%-213.6%increase in soluble sugar content in the sprouts during 2-8 d after flooding stress compared with the control.Additionally,the treatment increased superoxide dismutase and peroxidase activities in the sprouts,mitigating lipid peroxidation of the cell membranes,and notably lower water electrical conductivity was observed in wood vinegar-treated seeds compared with the control.In conclusion,soaking rice seeds in a 100-fold diluted wood vinegar solution improves rice seedling rates under flooding stress by mitigating oxidative damage and maintaining energy supply.This approach is valuable for developing cost-effective seed treatment technologies and offering novel strategies to improve seedling rates and uniformity of direct-seeded rice under flooding conditions.
基金financially supported by the Natural Science Foundation of Tianjin(24JCYBJC01220)the Open Project Program of State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology(SKLFNS-NF-202318)the foundation of Shanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering,China(20220401931002).
文摘Alcohol abuse constitutes a significant health hazard,leading to various organ damage,notably the liver and brain.Shanxi aged vinegar(SAV)is one of the famous fermented and functional foods containing a variety of bioactive ingredients with beneficial effects on the human body.This study aimed to explore the potential protective effect of SAV in alleviating acute alcohol intoxication(AAI)in mice.It was found that SAV at 2.5 mL/kg BW effectively ameliorated the decline in behavioral abilities following alcohol consumption,characterized by a shortened sobering period.SAV reduces alcohol-induced liver damage by inhibiting hepatic function enzymes and oxidative stress levels.Additionally,SAV mitigated the overactivation of microglia and the downregulation of neurotransmitter levels including acetylcholinesterase(AchE),5-hydroxytryptamine(5-HT)and dopamine(DA),thereby reducing ethanol-induced brain damage.Meanwhile,SAV significantly decreased concentrations of alcohol and acetaldehyde in the blood and increased alcohol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)activities in the liver,indicating enhancement of ethanol metabolism.Moreover,we found that some gut microbiota including Verrucomicrobiota,Akkermansia,and Enterococcus were downregulated after SAV treatment in mice with AAI.These bacteria showed a negative correlation with anti-oxidative markers(glutathione(GSH)and catalase(CAT))and enzymes related to ethanol metabolism pathways(ADH and ALDH),and a positive correlation with hepatic function markers(alanine aminotransferase(ALT),aspartate aminotransferase(AST),and malondialdehyde(MDA)),alcohol metabolites(alcohol and acetaldehyde)and neurotransmitters(AchE,5-HT,and DA).However,Bacteroidota,norank_f_Muribaculaceae,and Alistipes exhibited the opposite direction.These findings suggest that SAV possesses protective effects against hepatic and neuro-toxicity,and could be a potential functional food for AAI prevention.
基金Supported by Science and Technology Project Program of Guangdong Province(No.2014B040404027)~~
文摘[Objective] Fermentation process of hawthorn vinegar was investigated in order to explore the effect of process andobtain superior process of hawthorn vine- gar. [Method] Fermentation process of hawthorn vinegar was firstly optimized using Box-Behnken methodologyof 3-factor and 3-level, and the effect of process was an- alyzed. Secondly, it was also finished to build secondary multivariate regression model related to yield of acetic acid. [Results] The optimal fermentation process ob- tained by response surface methodology was as follows： inoculum size of 10%, or- iginal alcohol content of 7.0% and temperature of 30 ^（3. In optimal condition, yield of acetic acid was 51.76 g/L which was close to predicted value （51.77 g/L）. In the model, interaction of inoculum size and original alcohol content was extremely signif- icant. In contrast, interaction of others was non-significant. [Conclusion] Response surface methodology is advisable to be used for process optimization of hawthorn vinegar.
基金financially supported in part by Guangdong Province Ministry of industry university research project (No. 2013B090600032)Science and Technology Project Program of Guangdong Province (No. 2014B040404027)
文摘The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters.The process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows： original sugar degree of 16%, yeast inoculum size of 5% and p H value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows： inoculum size of 8.52%, original alcohol content of 6.0% and p H value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic acid.The effects of inoculum size and p H were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and p H also non-significant. On contrast, original alcohol content and p H had significant interaction.
文摘[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.
文摘该研究对晋杂51号(粳高粱)与晋糯3号(糯高粱)的理化指标进行检测后分别酿造山西陈醋,采用常规检测方法、高效液相色谱(HPLC)及顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)对其酿造过程中的理化指标与风味物质进行测定,考察不同高粱品种对山西陈醋酿造品质的影响。结果表明,两种高粱理化指标存在一定差异,相较于晋杂51号,晋糯3号水分和支链淀粉含量显著较高(P<0.05),而脂肪、单宁和直链淀粉含量显著较低(P<0.05);晋糯3号表现出更优的发酵特性,其新淋醋中总酸(6.60 g/100 m L)、不挥发性酸(2.08 g/100 m L)、总酯(3.04 g/100 m L)及川芎嗪(36.27 mg/L)含量显著较高(P<0.05),而还原糖(1.70 g/100 m L)和总黄酮(86.75 mg/100 m L)显著较低(P<0.05)。晋糯3号新淋醋(4.26 g/100 m L)中的有机酸总量比晋杂51号高20.99%,且乙酸、乳酸和琥珀酸增幅明显;晋糯3号新淋醋中挥发性风味物质以酯类物质为主,而晋杂51号以醇类和酚类物质为主。
文摘功能性食醋是食醋产业多元化与高值化发展的重要方向。为评估不同再加工工艺的改良效果,以“华佗药香醋”为对象,采用液相色谱-串联质谱联用(liquid chromatography-tandem mass spectrometry,LC-MS/MS)技术及体外抗氧化活性测定等方法,系统比较了浸泡(25℃)与煮沸处理对其营养成分与功能活性的影响。结果显示,浸泡工艺提升了产品的营养成分含量,总有机酸和总氨基酸分别提高了10.43%和30.04%,但未达到显著水平。同时,该工艺还显著增强了样品的抗氧化能力,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazine,DPPH)和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS]自由基清除率分别提升了87.39%和58.36%(P<0.05)。扫描电镜分析(scanning electron microscopy, SEM)进一步揭示药香醋中存在天然纳米结构,且其形貌、粒径及Zeta电位均受加工工艺调控。结果表明,浸泡工艺可同步提升药香醋的营养成分与抗氧化能力,工艺可调纳米结构为其功能增效机制提供了直接微观证据。
