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
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
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
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
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
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
Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Her...Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Herein,metagenomics was coupled with the random forest technique to decipher the antibiotic resistance patterns of electrochemically treated EFR.Results showed that 95.75%of erythromycin could be removed in 2 hr.Electrolysis temporarily influenced EFRmicrobiota,where the relative abundances of Proteobacteria and Actinobacteria increased,while those of Fusobacteria,Firmicutes,and Bacteroidetes decreased.A total of 505 antibiotic resistance gene(ARG)subtypes encoding resistance to 21 antibiotic types and 150 mobile genetic elements(MGEs),mainly including plasmid(72)and transposase(52)were assembled in EFR.Significant linear regression models were identified among microbial richness,ARG subtypes,and MGE numbers(r^(2)=0.50-0.81,p<0.001).Physicochemical factors of EFR(Total nitrogen,total organic carbon,protein,and humus)regulated ARG and MGE assembly(%IncMSE value=5.14-14.85).The core ARG,MGE,and microbe sets(93.08%-99.85%)successfully explained 89.71%-92.92%of total ARG and MGE abundances.Specifically,gene aph(3 )-I,transposase tnpA,and Mycolicibacterium were the primary drivers of the resistance dissemination system.This study also proposes efficient resistance mitigation measures,and provides recommendations for future management of antibiotic fermentation residue.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
The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of ...The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of Lactobacillus,nitrogen-free extract was degraded into lactic acid, leading to decreased pH value.On day 10, the fermentation effect reached the best with Lactobacillus abundance of 5.12×10~7/ml, lactic acid content of 0.48% and strong acid flavor. At this time, the fermentation material was moist without mildew and agglomeration, and was suitable for livestock and poultry. However, after 10 days, undesirable acids and mildew generated, a large amount of lactic acid bacteria died, and the fermentation material turned black and agglomerated, and became unsuitable for feeding livestock and poultry. Throughout the fermentation process, the pH value first decreased continuously until to 4.0, and then remained stable. During the fermentation of spent white H. marmoreus substrate, the nitrogen-free extract and crude fiber contents decreased, the crude protein content increased, while other indicators remained unchanged.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
Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropria...Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.展开更多
In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA ...In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.展开更多
In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentatio...In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.展开更多
Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making ...Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making countries, presents a quality problem to the point of suffering a discount on the international market. One of these quality problems is the content of ochratoxin A, a mycotoxin produced by fungi. Finally, to verify the level of contamination in beans produced in Côte d’Ivoire, a study was carried out. It consisted of collecting information on fermentation and drying times (The two major post-harvest operations) and collecting beans, which were analyzed by electrophoresis using the High Performance Liquid Chromatography (HPLC) method. The results obtained show ochratoxin A contents of between 0.05 µg/kg and 0.17 µg/kg. The general level of contamination is therefore very low and below the tolerable limit which is 2 µg/kg. In addition, the correlative study between the fermentation and drying times of the beans revealed no significant influence (p < 0.01) of the duration of these operations on the level of ochratoxin A contamination. Major contamination can occur after post-harvest activities carried out by producers. This is certainly due to the development of fungi responsible for the production of ochratoxin A during the period of storage and marketing of cocoa beans in conditions of high humidity in storage enclosures. Producers need to be made more aware of the need to ensure that cocoa beans are properly dried and stored in dry areas to avoid moisture build-up, which is a source of mould growth and ochratoxin A production.展开更多
Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,u...Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,utilizing food from sustainable production chains has become a significant challenge.Additionally,there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production,processing,and preparation.Gradually,eating habits have adapted to these new trends,and new foods are being introduced into diets.In this context,research into sustainable practices has emerged worldwide,promoting the increased consumption of plant-based foods.The central idea of this article is connected to global concerns regarding food sources,minimizing waste,and innovatively using every ingredient.Fermentation,a traditional and natural food preservation technique,can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes.This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.展开更多
Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion r...Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.展开更多
[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of tota...[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of total flavonoids from G.jasminoides was optimized,and the antioxidant activity and hyaluronidase inhibitory activity of the fermentation broth were tested.[Results]The best strain for fermentation of total flavonoids in G.jasminoides was Bacillus subtilis.The optimum fermentation conditions were as follows:the solid-liquid ratio was 1:30,the inoculation amount was 2%,and the fermentation time was 24 h.Under these fermentation conditions,the content of total flavonoids in G.jasminoides reached 36.90 mg/g,which was 45.22%higher than that of the control group without microbial fermentation,and it had good DPPH free radical and hydroxyl free radical scavenging ability,and the inhibition ability of hyaluronidase after fermentation was also improved.[Conclusions]This study provides a technical reference for the comprehensive application of G.jasminoides.展开更多
The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of ferm...The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.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 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.
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.
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 Special Project of Basic Scientific Research Business of Central Public Welfare Scientific Research Institutes (No.2019YSKY-027).
文摘Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Herein,metagenomics was coupled with the random forest technique to decipher the antibiotic resistance patterns of electrochemically treated EFR.Results showed that 95.75%of erythromycin could be removed in 2 hr.Electrolysis temporarily influenced EFRmicrobiota,where the relative abundances of Proteobacteria and Actinobacteria increased,while those of Fusobacteria,Firmicutes,and Bacteroidetes decreased.A total of 505 antibiotic resistance gene(ARG)subtypes encoding resistance to 21 antibiotic types and 150 mobile genetic elements(MGEs),mainly including plasmid(72)and transposase(52)were assembled in EFR.Significant linear regression models were identified among microbial richness,ARG subtypes,and MGE numbers(r^(2)=0.50-0.81,p<0.001).Physicochemical factors of EFR(Total nitrogen,total organic carbon,protein,and humus)regulated ARG and MGE assembly(%IncMSE value=5.14-14.85).The core ARG,MGE,and microbe sets(93.08%-99.85%)successfully explained 89.71%-92.92%of total ARG and MGE abundances.Specifically,gene aph(3 )-I,transposase tnpA,and Mycolicibacterium were the primary drivers of the resistance dissemination system.This study also proposes efficient resistance mitigation measures,and provides recommendations for future management of antibiotic fermentation residue.
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 Education and Research Projects for Yong and Middle-aged Teachers in Fujian Province(JB13188)Longyan Science and Technology Plan Project(2014LY63,2015LY32)Production-study-research Cooperation Project of Longyan University(LC2014010)~~
文摘The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of Lactobacillus,nitrogen-free extract was degraded into lactic acid, leading to decreased pH value.On day 10, the fermentation effect reached the best with Lactobacillus abundance of 5.12×10~7/ml, lactic acid content of 0.48% and strong acid flavor. At this time, the fermentation material was moist without mildew and agglomeration, and was suitable for livestock and poultry. However, after 10 days, undesirable acids and mildew generated, a large amount of lactic acid bacteria died, and the fermentation material turned black and agglomerated, and became unsuitable for feeding livestock and poultry. Throughout the fermentation process, the pH value first decreased continuously until to 4.0, and then remained stable. During the fermentation of spent white H. marmoreus substrate, the nitrogen-free extract and crude fiber contents decreased, the crude protein content increased, while other indicators remained unchanged.
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 Natural Science Foundation of China(No.52170138)the National Key Research and Development Program of China(No.2023YFD1900305)+3 种基金Qingdao Agricultural University Doctoral Start-Up Fund(No.6631122003)the Project of Talent IntroductionEducation Program of Youth Innovation Teams in Universities of Shandong Province(2021–05)Shandong Provincial College Youth Innovation Team Program(No.2023KJ169).
文摘Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.
基金supported by the Natural Science Foundation of Guangdong Province(2022A1515012158)the National Science Foundation of China(41977138)+3 种基金the Construction Project of Teaching Quality and Teaching Reform in Guangdong Province(SJD202001)the General University Project of Guangdong Provincial Department of Education(2021KCXTD070 and 2021ZDZX4072)the Key Project of Social Welfare and Basic Research of Zhongshan City(2020B2010)the Start-up Fund from the Zhongshan Institute at the University of Electronic Science and Technology in China(419YKQN12)。
文摘In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.
文摘In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.
文摘Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making countries, presents a quality problem to the point of suffering a discount on the international market. One of these quality problems is the content of ochratoxin A, a mycotoxin produced by fungi. Finally, to verify the level of contamination in beans produced in Côte d’Ivoire, a study was carried out. It consisted of collecting information on fermentation and drying times (The two major post-harvest operations) and collecting beans, which were analyzed by electrophoresis using the High Performance Liquid Chromatography (HPLC) method. The results obtained show ochratoxin A contents of between 0.05 µg/kg and 0.17 µg/kg. The general level of contamination is therefore very low and below the tolerable limit which is 2 µg/kg. In addition, the correlative study between the fermentation and drying times of the beans revealed no significant influence (p < 0.01) of the duration of these operations on the level of ochratoxin A contamination. Major contamination can occur after post-harvest activities carried out by producers. This is certainly due to the development of fungi responsible for the production of ochratoxin A during the period of storage and marketing of cocoa beans in conditions of high humidity in storage enclosures. Producers need to be made more aware of the need to ensure that cocoa beans are properly dried and stored in dry areas to avoid moisture build-up, which is a source of mould growth and ochratoxin A production.
文摘Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,utilizing food from sustainable production chains has become a significant challenge.Additionally,there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production,processing,and preparation.Gradually,eating habits have adapted to these new trends,and new foods are being introduced into diets.In this context,research into sustainable practices has emerged worldwide,promoting the increased consumption of plant-based foods.The central idea of this article is connected to global concerns regarding food sources,minimizing waste,and innovatively using every ingredient.Fermentation,a traditional and natural food preservation technique,can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes.This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.
文摘Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.
基金Supported by Shanghai Putuo District R&D Platform Project(2024QX04).
文摘[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of total flavonoids from G.jasminoides was optimized,and the antioxidant activity and hyaluronidase inhibitory activity of the fermentation broth were tested.[Results]The best strain for fermentation of total flavonoids in G.jasminoides was Bacillus subtilis.The optimum fermentation conditions were as follows:the solid-liquid ratio was 1:30,the inoculation amount was 2%,and the fermentation time was 24 h.Under these fermentation conditions,the content of total flavonoids in G.jasminoides reached 36.90 mg/g,which was 45.22%higher than that of the control group without microbial fermentation,and it had good DPPH free radical and hydroxyl free radical scavenging ability,and the inhibition ability of hyaluronidase after fermentation was also improved.[Conclusions]This study provides a technical reference for the comprehensive application of G.jasminoides.
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.
