In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented...In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.展开更多
[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilizat...[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilization of soybean residue(okara)can cause resource waste and environmental pollution.[Objective]To achieve sustainable production of surfactin and valueadded conversion of okara,we explored foam-free production of surfactin by Bacillus subtilis using okara as a low-cost substrate and evaluated its application prospects.[Methods]We evaluated and compared the feasibility of B.subtilis utilizing okara to synthesize surfactin through liquid and solid-state fermentation methods.Biosurfactants were extracted from solid-state culture via a weak alkaline water extraction method.The products were identified by HPLC-MS,and the physicochemical properties of the produced surfactin were analyzed.The solid-state medium for fermentation of okara was optimized by the response surface method.The viable count of B.subtilis in solid-state fermentation residue was determined by the plate colony counting method.[Results]The conversion rates of okara to surfactin were 0.6%−0.8%and 1.2%−1.5%in liquid and solid-state fermentation,respectively.Interestingly,solid-state fermentation of okara by B.subtilis achieved both high-yield and foam-free production of surfactin.Five surfactin homologues were produced from okara,mainly including surfactin-C13(34.16%),surfactin-C_(14)(23.95%),and surfactin-C_(15)(35.14%).The produced surfactin,with a critical micelle concentration of 35.0 mg/L,decreased water surface tension to(26.0±0.1)mN/m and emulsified crude oil with emulsifying activity index(EI24)(73.1±3.2)%.It was stable at 4−121℃,pH 5.0−11.0,and NaCl<150 g/L.Okara,NH_(4)Cl,and CaCl_(2)·2H_(2)O were significant components in the solid-state medium.The surfactin yield was increased by 52.1%through solid-state medium optimization.Adding wheat straw further enhanced surfactin production by improving aeration in the solid-state medium.B.subtilis AnPL-1 produced(263.2±7.8)mg surfactin in the optimized solid-state medium containing 14.8 g okara and 1.5 g wheat straw.The conversion rate of okara to surfactin was enhanced to 1.8%.In addition,the residue of solid-state fermentation was expected to be microbial fertilizer since it contained 4.27×10^(10)CFU/g of B.subtilis.[Conclusion]This study established a promising way for foam-free production of surfactin and value-added conversion of okara.展开更多
BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probi...BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.展开更多
Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of...Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of biomass plays a significant role in promoting the development of clean energy,alleviating environmental pressures,and achieving carbon neutrality goals.Among the numerous processing technologies of biomass,hydrothermal carbonization(HTC)is a promising thermochemical process that can decompose and convert biomass into hydrochar under relatively mild conditions of approximately 180℃–300℃,thereby enabling its efficient resource utilization.In addition,HTC can directly process feedstocks with high moisture content without the need for high-temperature drying,resulting in lower energy consumption.Based on a systematic analysis of the critical articles mainly published in 2011-2025 related to biomass,HTC,and hydrochar applications,in this review,the category of biomass was first classified and the chemical compositions were summarized.Then,the main chemical reaction pathways involved in biomass decomposition and transformation during the HTC process were introduced.Meanwhile,the roles of key process parameters,including reaction temperature,residence time,pH,feedstock type,pressure,mass ratio of biomass to water,and the use of catalysts on HTC,were carefully discussed.Finally,the applications of hydrochar in energy utilization,environmental remediation,soil improvement,adsorbent,microbial fermentation,and phosphorus recovery fields were highlighted.The future directions of the HTC process were also provided,which would respond to climate change by promoting the development of the sustainable carbon materials field.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to th...Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to the growth of the market.It has a unique flavor and is rich in nutrients,and its abundance of free amino acids,vitamins and phenolics has many positive effects on the human body.This review gives the types and history of suancai,as well as its impact on the world’s pickled culture.The changes in nutritional composition and flavor of suancai during fermentation are summarized.It presented the production technology and influencing factors of the northeast suancai,examined the quality and safety issues in suancai,and put forth some ideas and opinions on the standardization development of the suancai industry.It also summarized the geographic distribution and flora diversity of pickles around the world.In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.展开更多
Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial ...Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.展开更多
To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted us...To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.展开更多
Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder...Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder as the fermentation algal body,Ulva powder addition at 2%,fermented nitrogen source as 1%soy peptone,fermentation time of 26 h,and fermentation temperature of 37℃.The Ulva powder ferment broth was subjected to the Hen’s Egg Test-Chorioallantoic Membrane(HET-CAM)assay and acute cell toxicity testing to evaluate its irritancy and safety.Additionally,cell-based experiments for firming and anti-wrinking efficacy,soothing effect,whitening potency,and antioxidant activity were conducted to assess its cosmetic functionalities.The results indicated that the obtained Ulva powder ferment broth was non-irritating and exhibited a high non-cytotoxic concentration.A 5%concentration of the Ulva powder ferment broth promoted the upregulation of Type Ⅰ collagen by 32.58%±1.33%.A 10%concentration of the ferment broth achieved relative inhibition rates of 67.64%±3.99%for nitric oxide(NO)and 55.76%±0.11%for melanin,respectively.Furthermore,a 6.25%concentration of the ferment broth demonstrated an ABTS radical scavenging rate of 58.29%±4.92%.These findings suggest that the Ulva powder ferment broth is a fermentation product characterized by high safety,excellent anti-wrinking,soothing,and whitening efficacies,along with potent in vitro antioxidant capacity.This study demonstrates its value-added development and significant potential for application in industries such as cosmetics and food.展开更多
The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and fu...The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.展开更多
Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive comp...Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive compounds,PRs are largely unexploited,with their management being an increasing concern for the pome-granate processing industry.The objective of this study was the development and characterization of a bio-process aiming at the biotechnological valorization of PRs for ethanol production.Specifically,a stepwise investigation was conducted,including(i)the production and chemical characterization of extracts/hydrolysates from PRs using distinct pretreatments not involving organic solvents or enzymatic hydrolysis;(ii)the assessment of the exploitability of a selected hydrolysate as fermentation feedstock using Saccharomyces cerevisiae;and(iii)the advancement of the bioprocess through the joined utilization in the fermentation substrate of PRs and seeded raisins(SRs),another important agro-industrial residue in Greece.The finally developed substrate,comprising a mixture of PRs/SRs extracts at concentrations 60/40%v/v,was used in three fermentation trials,and the fermentation process was quantitatively described using the Aiba model.The developed bioprocess resulted in satisfactorily high bioethanol production with the maximum attained concentration being 50.0±0.6 g/L.The maximum specific growth rate(μ_(max))of S.cerevisiae was estimated to be 0.1351/h and the bioethanol yield(Y_(ps)),namely the amount of produced ethanol/amount of consumed reducing sugars,was estimated to be 0.423 g/g.Hence,PRs can be efficiently used in the development of a fermentation substrate for bioethanol production,providing an economic and environmentally sustainable alternative to conventional feedstocks.展开更多
Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted bi...Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.展开更多
Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empi...Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.展开更多
Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the undere...Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the underexplored medicinal potential of DF,we developed an efficient fermentation method to enhance the bioavailability of okara fiber.In this study,Pediococcus acidilactici IFJ-1,which has strong enzymatic production capabilities and beneficial effects on gastrointestinal flora modulation,was selected to ferment okara.Results showed decreases in viscosity and particle size,optimized surface structure,improved thermal stability and hydration properties,and a significant increase in soluble DF content from 1.85%to 3.91%.To evaluate the physiological effects,hyperlipidemic mouse models were established and subjected to dietary interventions utilizing okara and fermented okara to measure changes in physicochemical parameters,gut microbiota composition,and lipid metabolism.The dietary intervention was effective,particularly in the fermented okara group,showing a 7.3%weight loss,improved blood lipids(triglycerides:‒39.8%,total cholesterol:‒12.8%,low-density lipoprotein cholesterol:‒34.2%,high-density lipoprotein cholesterol:+26.2%),and a 22.2%lower liver index.Gut microbiota analysis revealed that fermented okara positively modulated the microbial community by increasing the abundance of beneficial bacteria(e.g.,Bacteroidota)and reducing the abundance of obesity-associated bacteria(e.g.,Bacillota).Lipid metabolism profiling further demonstrated that fermented okara downregulated harmful lipids(e.g.,(O-acyl)-ω-hydroxy fatty acids,ceramides,and diacylglycerols)while upregulating beneficial phospholipids(e.g.,phosphatidylinositol,phosphatidylserine,phosphatidylethanolamine,lysophosphatidylinositol and lysophosphatidic acid).This study highlights a novel approach for enhancing DF utilization through fermentation,providing valuable insights into strategies for preventing obesity and metabolic diseases.展开更多
Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon&...Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon'grapes sourced from organic and conventional management vineyard(OMV/CMV)in the Ningxia region were subjected to spontaneous fermentation.The microbial,oenological,and aroma profiles of grape must and resulting wines were assessed using high-throughput sequencing(HTS),high-performance liquid chromatography(HPLC),gas chromatography with mass spectrometry(GC-MS),and sensory evaluations.Network analysis was applied to explore relationships among microorganisms,volatile compounds,and aroma attributes.Results showed that organic management significantly increased microbial species richness,α-diversity,and the variety and concentration of aroma compounds,favoring the production of natural wines with complex aroma profiles.Relative abundance of Saccharomyces in OMV reduced,promoting the prevalence of other yeast species during fermentation.Bacterial succession in wines from OMV remained stable,with Pantoea as the dominant genus.Among oenological parameters,OMV wines significantly induced glycerol content,while reduced total acidity,tartaric acid,and citric acid content.These wines exhibited significantly higher levels of fermentative(+16%)and varietal(+72%)volatiles,as well as enhanced floral and sweet fruity aromas,along with distinct nail polish and vegetal notes.Additionally,Saccharomyces,Hanseniaspora,Metschnikowia,and Pantoea were strongly correlated with specific volatile compounds and aroma characteristics.This study provides valuable data that can inform spontaneous fermentation practices and guide vineyard management for natural wine production.展开更多
Melanoidins(MLDs),the final products of the Maillard reaction,are high molecular-weight polymers formed during the processing of black garlic.These compounds contribute to the distinctive color,flavor,and bioactive pr...Melanoidins(MLDs),the final products of the Maillard reaction,are high molecular-weight polymers formed during the processing of black garlic.These compounds contribute to the distinctive color,flavor,and bioactive properties of black garlic.However,the impact of storage conditions on the structural integrity and bioactivities of black garlic melanoidins(BG-MLDs)remains largely unexplored.By using various in vitro simulations,this study investigated the effects of different storage conditions(at 4 and 35℃for 0,3,and 6 months)on the digestion,absorption,metabolism,and intestinal microbial profile of BG-MLDs during in vitro gastrointestinal digestion.Our results demonstrated that BG-MLDs resisted digestion regardless of storage conditions.BG-MLDs stored at 4℃for 3 months significantly enriched the abundance of beneficial bacteria like Bifidobacterium longum and decreased harmful bacteria like Escherichia.Additionally,MLD treatment significantly increased the production of short-chain fatty acids(SCFAs),particularly propionate,butyrate,and isovalerate,with the 35℃for 3 months of storage showing the most significant effect(increased by 3.74-fold).However,a longer storage at 35℃(6 months)showed a decline in SCFA production.These findings highlight the critical role of a certain storage time(3 months)in preserving and potentially enhancing the prebiotic activity of BG-MLDs.By optimizing storage parameters,the bioactive potential of BG-MLDs can be used for their potential application as functional food ingredients or nutraceuticals,contributing to the prevention and management of chronic diseases associated with gut dysbiosis.展开更多
Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora de...Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.展开更多
To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subseq...To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.展开更多
Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship b...Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.展开更多
Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating ...Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.展开更多
基金Supported by the National Key Research and Development Program of Traditional Chinese Medicine Modernization Project,China(No.2023YFC3504000)the Science and Technology Development Project of Jilin Province,China(No.20240404043ZP)the Science and Technology Innovation Cooperation Project of Changchun Science and Technology Bureau and Chinese Academy of Sciences,China(No.23SH14)。
文摘In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.
基金supported by the Research Start-up Foundation for Introduced Talent of Qufu Normal University(609601)。
文摘[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilization of soybean residue(okara)can cause resource waste and environmental pollution.[Objective]To achieve sustainable production of surfactin and valueadded conversion of okara,we explored foam-free production of surfactin by Bacillus subtilis using okara as a low-cost substrate and evaluated its application prospects.[Methods]We evaluated and compared the feasibility of B.subtilis utilizing okara to synthesize surfactin through liquid and solid-state fermentation methods.Biosurfactants were extracted from solid-state culture via a weak alkaline water extraction method.The products were identified by HPLC-MS,and the physicochemical properties of the produced surfactin were analyzed.The solid-state medium for fermentation of okara was optimized by the response surface method.The viable count of B.subtilis in solid-state fermentation residue was determined by the plate colony counting method.[Results]The conversion rates of okara to surfactin were 0.6%−0.8%and 1.2%−1.5%in liquid and solid-state fermentation,respectively.Interestingly,solid-state fermentation of okara by B.subtilis achieved both high-yield and foam-free production of surfactin.Five surfactin homologues were produced from okara,mainly including surfactin-C13(34.16%),surfactin-C_(14)(23.95%),and surfactin-C_(15)(35.14%).The produced surfactin,with a critical micelle concentration of 35.0 mg/L,decreased water surface tension to(26.0±0.1)mN/m and emulsified crude oil with emulsifying activity index(EI24)(73.1±3.2)%.It was stable at 4−121℃,pH 5.0−11.0,and NaCl<150 g/L.Okara,NH_(4)Cl,and CaCl_(2)·2H_(2)O were significant components in the solid-state medium.The surfactin yield was increased by 52.1%through solid-state medium optimization.Adding wheat straw further enhanced surfactin production by improving aeration in the solid-state medium.B.subtilis AnPL-1 produced(263.2±7.8)mg surfactin in the optimized solid-state medium containing 14.8 g okara and 1.5 g wheat straw.The conversion rate of okara to surfactin was enhanced to 1.8%.In addition,the residue of solid-state fermentation was expected to be microbial fertilizer since it contained 4.27×10^(10)CFU/g of B.subtilis.[Conclusion]This study established a promising way for foam-free production of surfactin and value-added conversion of okara.
文摘BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.
基金supported by National Natural Science Foundation of China(22578155,22478147)the Natural Science Foundation of Huaian City(HAB2024051).
文摘Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of biomass plays a significant role in promoting the development of clean energy,alleviating environmental pressures,and achieving carbon neutrality goals.Among the numerous processing technologies of biomass,hydrothermal carbonization(HTC)is a promising thermochemical process that can decompose and convert biomass into hydrochar under relatively mild conditions of approximately 180℃–300℃,thereby enabling its efficient resource utilization.In addition,HTC can directly process feedstocks with high moisture content without the need for high-temperature drying,resulting in lower energy consumption.Based on a systematic analysis of the critical articles mainly published in 2011-2025 related to biomass,HTC,and hydrochar applications,in this review,the category of biomass was first classified and the chemical compositions were summarized.Then,the main chemical reaction pathways involved in biomass decomposition and transformation during the HTC process were introduced.Meanwhile,the roles of key process parameters,including reaction temperature,residence time,pH,feedstock type,pressure,mass ratio of biomass to water,and the use of catalysts on HTC,were carefully discussed.Finally,the applications of hydrochar in energy utilization,environmental remediation,soil improvement,adsorbent,microbial fermentation,and phosphorus recovery fields were highlighted.The future directions of the HTC process were also provided,which would respond to climate change by promoting the development of the sustainable carbon materials field.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金supported by the Foundation of National Dairy Technology Innovation Center(2022-Open Funding Project-12)Foundation of National Dairy Technology Innovation Center(2022-Scientific Research-9)+2 种基金Key Project of National Dairy Innovation Research Center of Inner Mongolia(2021-National Dairy Innovation Research Center-8)Key Projects of Research Operating Expenses of Provincial Research Institutes in Heilongjiang Province(CZKYF2021-2-B017)Key Project of Natural Science Foundation of Heilongjiang Province(ZD2022C007).
文摘Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to the growth of the market.It has a unique flavor and is rich in nutrients,and its abundance of free amino acids,vitamins and phenolics has many positive effects on the human body.This review gives the types and history of suancai,as well as its impact on the world’s pickled culture.The changes in nutritional composition and flavor of suancai during fermentation are summarized.It presented the production technology and influencing factors of the northeast suancai,examined the quality and safety issues in suancai,and put forth some ideas and opinions on the standardization development of the suancai industry.It also summarized the geographic distribution and flora diversity of pickles around the world.In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.
基金supported by the National Natural Science Foundation of China(22138004)Shaoxing Science and Technology Plan Project(2022B43001,2023B43001).
文摘To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.
文摘Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder as the fermentation algal body,Ulva powder addition at 2%,fermented nitrogen source as 1%soy peptone,fermentation time of 26 h,and fermentation temperature of 37℃.The Ulva powder ferment broth was subjected to the Hen’s Egg Test-Chorioallantoic Membrane(HET-CAM)assay and acute cell toxicity testing to evaluate its irritancy and safety.Additionally,cell-based experiments for firming and anti-wrinking efficacy,soothing effect,whitening potency,and antioxidant activity were conducted to assess its cosmetic functionalities.The results indicated that the obtained Ulva powder ferment broth was non-irritating and exhibited a high non-cytotoxic concentration.A 5%concentration of the Ulva powder ferment broth promoted the upregulation of Type Ⅰ collagen by 32.58%±1.33%.A 10%concentration of the ferment broth achieved relative inhibition rates of 67.64%±3.99%for nitric oxide(NO)and 55.76%±0.11%for melanin,respectively.Furthermore,a 6.25%concentration of the ferment broth demonstrated an ABTS radical scavenging rate of 58.29%±4.92%.These findings suggest that the Ulva powder ferment broth is a fermentation product characterized by high safety,excellent anti-wrinking,soothing,and whitening efficacies,along with potent in vitro antioxidant capacity.This study demonstrates its value-added development and significant potential for application in industries such as cosmetics and food.
文摘The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.
基金financed by the Green Fund of the Hellenic Ministry of Environment and Energy,under the funding program“National Environment and Innovation Activities 2022”,Priority Axis“Research&Application”,Project“Sustainable technology for converting pomegranate residues into bioproducts and bioactive compounds”with the acronym“POMEGRANATE”.
文摘Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive compounds,PRs are largely unexploited,with their management being an increasing concern for the pome-granate processing industry.The objective of this study was the development and characterization of a bio-process aiming at the biotechnological valorization of PRs for ethanol production.Specifically,a stepwise investigation was conducted,including(i)the production and chemical characterization of extracts/hydrolysates from PRs using distinct pretreatments not involving organic solvents or enzymatic hydrolysis;(ii)the assessment of the exploitability of a selected hydrolysate as fermentation feedstock using Saccharomyces cerevisiae;and(iii)the advancement of the bioprocess through the joined utilization in the fermentation substrate of PRs and seeded raisins(SRs),another important agro-industrial residue in Greece.The finally developed substrate,comprising a mixture of PRs/SRs extracts at concentrations 60/40%v/v,was used in three fermentation trials,and the fermentation process was quantitatively described using the Aiba model.The developed bioprocess resulted in satisfactorily high bioethanol production with the maximum attained concentration being 50.0±0.6 g/L.The maximum specific growth rate(μ_(max))of S.cerevisiae was estimated to be 0.1351/h and the bioethanol yield(Y_(ps)),namely the amount of produced ethanol/amount of consumed reducing sugars,was estimated to be 0.423 g/g.Hence,PRs can be efficiently used in the development of a fermentation substrate for bioethanol production,providing an economic and environmentally sustainable alternative to conventional feedstocks.
基金supported by Guangdong Higher Education Upgrading Plan(2021-2025)with No.of UICR0400015-24 and UICR0400016-24 at Beijing Normal-Hong Kong Baptist University,Zhuhai,China.
文摘Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.
基金supported by the Sichuan Provincial Department of Science and Technology(2024ZHCG0086)the Chongqing Science and Technology Commission(cstc2021jscx-cylhX0014).
文摘Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.
基金supported by the Key Special Projects of the Ministry of Science and Technology(SQ2020YFF0404523)the North Anhui Soybean Advantageous Characteristic Industry Cluster Project(2023CYJQ013)+2 种基金the National Natural Science Foundation of China(32172162)the Key Genetic Technologies Research and Development Program of Hefei(2021GJ075)the Young Talents Program of Anhui Academy of Agricultural Science(QNYC-202122).
文摘Okara is produced in large quantities annually in China,but much of it is discarded due to its high content of indigestible dietary fiber(DF),contributing to significant environmental challenges.Recognizing the underexplored medicinal potential of DF,we developed an efficient fermentation method to enhance the bioavailability of okara fiber.In this study,Pediococcus acidilactici IFJ-1,which has strong enzymatic production capabilities and beneficial effects on gastrointestinal flora modulation,was selected to ferment okara.Results showed decreases in viscosity and particle size,optimized surface structure,improved thermal stability and hydration properties,and a significant increase in soluble DF content from 1.85%to 3.91%.To evaluate the physiological effects,hyperlipidemic mouse models were established and subjected to dietary interventions utilizing okara and fermented okara to measure changes in physicochemical parameters,gut microbiota composition,and lipid metabolism.The dietary intervention was effective,particularly in the fermented okara group,showing a 7.3%weight loss,improved blood lipids(triglycerides:‒39.8%,total cholesterol:‒12.8%,low-density lipoprotein cholesterol:‒34.2%,high-density lipoprotein cholesterol:+26.2%),and a 22.2%lower liver index.Gut microbiota analysis revealed that fermented okara positively modulated the microbial community by increasing the abundance of beneficial bacteria(e.g.,Bacteroidota)and reducing the abundance of obesity-associated bacteria(e.g.,Bacillota).Lipid metabolism profiling further demonstrated that fermented okara downregulated harmful lipids(e.g.,(O-acyl)-ω-hydroxy fatty acids,ceramides,and diacylglycerols)while upregulating beneficial phospholipids(e.g.,phosphatidylinositol,phosphatidylserine,phosphatidylethanolamine,lysophosphatidylinositol and lysophosphatidic acid).This study highlights a novel approach for enhancing DF utilization through fermentation,providing valuable insights into strategies for preventing obesity and metabolic diseases.
基金supported by the Key Research and Development Program of Ningxia Hui Autonomous Region,China(2023BCF01029)the Shaanxi Provincial Science and Technology Project for Innovation Team,China(2023-CXTD-59)the Innovative Team Special Project of Northwest A&F University,China(XYTD2023-12)。
文摘Organic management practices and spontaneous fermentations have become focal points in wine research due to increasing consumer interest in healthy foods and sustainable agriculture.In this study,‘Cabernet Sauvignon'grapes sourced from organic and conventional management vineyard(OMV/CMV)in the Ningxia region were subjected to spontaneous fermentation.The microbial,oenological,and aroma profiles of grape must and resulting wines were assessed using high-throughput sequencing(HTS),high-performance liquid chromatography(HPLC),gas chromatography with mass spectrometry(GC-MS),and sensory evaluations.Network analysis was applied to explore relationships among microorganisms,volatile compounds,and aroma attributes.Results showed that organic management significantly increased microbial species richness,α-diversity,and the variety and concentration of aroma compounds,favoring the production of natural wines with complex aroma profiles.Relative abundance of Saccharomyces in OMV reduced,promoting the prevalence of other yeast species during fermentation.Bacterial succession in wines from OMV remained stable,with Pantoea as the dominant genus.Among oenological parameters,OMV wines significantly induced glycerol content,while reduced total acidity,tartaric acid,and citric acid content.These wines exhibited significantly higher levels of fermentative(+16%)and varietal(+72%)volatiles,as well as enhanced floral and sweet fruity aromas,along with distinct nail polish and vegetal notes.Additionally,Saccharomyces,Hanseniaspora,Metschnikowia,and Pantoea were strongly correlated with specific volatile compounds and aroma characteristics.This study provides valuable data that can inform spontaneous fermentation practices and guide vineyard management for natural wine production.
基金funded by the National Key R&D Program of China(2023YFF1104302)the Sichuan Science and Technology Program(2022YFSY0030).
文摘Melanoidins(MLDs),the final products of the Maillard reaction,are high molecular-weight polymers formed during the processing of black garlic.These compounds contribute to the distinctive color,flavor,and bioactive properties of black garlic.However,the impact of storage conditions on the structural integrity and bioactivities of black garlic melanoidins(BG-MLDs)remains largely unexplored.By using various in vitro simulations,this study investigated the effects of different storage conditions(at 4 and 35℃for 0,3,and 6 months)on the digestion,absorption,metabolism,and intestinal microbial profile of BG-MLDs during in vitro gastrointestinal digestion.Our results demonstrated that BG-MLDs resisted digestion regardless of storage conditions.BG-MLDs stored at 4℃for 3 months significantly enriched the abundance of beneficial bacteria like Bifidobacterium longum and decreased harmful bacteria like Escherichia.Additionally,MLD treatment significantly increased the production of short-chain fatty acids(SCFAs),particularly propionate,butyrate,and isovalerate,with the 35℃for 3 months of storage showing the most significant effect(increased by 3.74-fold).However,a longer storage at 35℃(6 months)showed a decline in SCFA production.These findings highlight the critical role of a certain storage time(3 months)in preserving and potentially enhancing the prebiotic activity of BG-MLDs.By optimizing storage parameters,the bioactive potential of BG-MLDs can be used for their potential application as functional food ingredients or nutraceuticals,contributing to the prevention and management of chronic diseases associated with gut dysbiosis.
基金supported by Thailand Science Research and Innovation(TSRI),Basic Research Fund:Fiscal year 2021 under project number 64A306000038 to N.S.
文摘Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.
文摘To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.
基金supported by the National Key Research and Development Program(No.2021YFD1300201)Jilin Provincial Department of Science and Technology Innovation Platform and Talent Special Project(No.20230508090RC).
文摘Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.
基金supported by the National Key R&D Program of China(2022YFE0111000-2)。
文摘Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.
