In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), durin...In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P < 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P < 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a “traffic light”. However adding the diet reduced IBS-SSS to < 150, inactive to mild symptoms. In the future results from larger scale trials are awaited.展开更多
Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumptio...Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), the symptoms might be improved. Therefore, in the past decade, low FODMAP diet has been intensively investigated in the management of IBS. The capacity of FODMAPs to trigger the symptoms in patients with IBS was related to the stimulation of mechanoreceptors in the small and large intestine. This stimulation appears as a response to a combination of increased luminal water (the osmotic effect) and the release of gases (carbon dioxide and hydrogen) due to the fermentation of oligosaccharides and malabsorption of fructose, lactose and polyols. Numerous studies have been published regarding the efficacy of a low FODMAP diet compared to a traditional diet in releasing the IBS symptoms in adults, but there are only a few studies in the juvenile population. The aim of this review is to analyze the current data on both low FODMAP diet in children with IBS and the effects on their nutritional status and physiological development, given the fact that it is a restrictive diet.展开更多
Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study...Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study was designed to investigate lignocellulolytic organisms that would effectively support the bioconversion of organosolv pretreated cassava peels to fermentable sugars. Decaying cassava peels were collected into sterile bottles and microorganisms isolated, characterized and screened for lignocellulolytic enzymes production. Optimum temperature, pH and nutrient sources for enzyme production were determined. Organosolv pretreatment was carried out using methanol with varied concentration of catalyst (0.01 - 3 M), reaction time (15 - 60 min) and substrate size. Crude enzymes (cellulase and xylanase) from the isolates were added to the pretreated peels and bioconversion was monitored by measuring the concentration of reducing sugar and calculating the percentage peel hydrolysis. The fermentable sugars produced were quantified using gas chromatography. Pseudomonas fluorescens and Aspergillus terreus were isolated. P. fluorescens produces 2.8 u/mL of crude enzymes optimally at 50°C and pH 8 while A. terreus produces 3.4 u/mL optimally at 40°C, pH 6. Both isolates utilizes CarboxyMethylCellulose (CMC) and yeast extract as their best carbon and nitrogen sources. Highest percentage of peel hydrolysis was 67% for P. fluorescens at 0.01 M and 0.05 M for A. terreus (94%). Highest concentration of fermentable sugar was produced by A. terreus crude enzyme (331.79 mg/L glucose, 45.3 mg/L rhamnose and 46.52 mg/L xylose). P. fluorescens and A. terreus effectively supported the bioconversion of organosolv pretreated cassava peels to fermentable sugars.展开更多
[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as be...[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.展开更多
The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amin...The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amino acid(AA)deficient diets.Day-old male Ross 308 broiler chicks were randomly allocated to 8 pens per treatment,with 25 chicks per pen.Treatments based on wheat-corn-soybean meal diets were arranged in a 3×2 factorial design:a positive control that met or exceeded nutrient recommendations(PC),a negative control diet with a 50 kcal/kg apparent metabolizable energy(AME)reduction(NC1)and NC1 with a 3%reduction in AA content(NC2),each with or without supplementation of 100 g/t of the STBIO.Body weight gain(BWG),feed intake,feed conversion ratio corrected for mortality(FCR)and the European production efficiency factor(EPEF)were recorded from 0 to 42 d.On d 42,ileal samples were collected to determine dry matter(DM),organic matter(OM),ash,protein and energy digestibility.A significant interaction was observed for BWG and feed intake(P<0.001).The energy and AA reduction reduced(P<0.05)BWG when compared to the PC.The effect of STBIO on BWG was greater in NC1(+451 g/bird)than in NC2(+314 g/bird)or PC(+176 g/bird)diets(P<0.05),and that in NC2 with STBIO was equal to that in PC without STBIO,and that in NC1 with STBIO was equal to that in PC with STBIO.No interactions were observed on the EPEF or FCR;however,STBIO improved EPEF(P<0.001)and FCR(P<0.001)irrespective of the energy reduction or AA density.The intake of digestible DM,OM,ash and energy for the finisher period was increased with STBIO supplementation(P<0.01).A significant interaction was observed for the intake of digestible protein.NC1 and NC2 reduced the intake of digestible protein;however,when STBIO was supplemented,it was improved in both diets to similar levels to the PC.The stimbiotic supplementation improved performance of broiler chickens fed all diets,particularly those deficient in AME and AA.展开更多
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: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
This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special...This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.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
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
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
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
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
文摘In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P < 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P < 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a “traffic light”. However adding the diet reduced IBS-SSS to < 150, inactive to mild symptoms. In the future results from larger scale trials are awaited.
文摘Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), the symptoms might be improved. Therefore, in the past decade, low FODMAP diet has been intensively investigated in the management of IBS. The capacity of FODMAPs to trigger the symptoms in patients with IBS was related to the stimulation of mechanoreceptors in the small and large intestine. This stimulation appears as a response to a combination of increased luminal water (the osmotic effect) and the release of gases (carbon dioxide and hydrogen) due to the fermentation of oligosaccharides and malabsorption of fructose, lactose and polyols. Numerous studies have been published regarding the efficacy of a low FODMAP diet compared to a traditional diet in releasing the IBS symptoms in adults, but there are only a few studies in the juvenile population. The aim of this review is to analyze the current data on both low FODMAP diet in children with IBS and the effects on their nutritional status and physiological development, given the fact that it is a restrictive diet.
文摘Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study was designed to investigate lignocellulolytic organisms that would effectively support the bioconversion of organosolv pretreated cassava peels to fermentable sugars. Decaying cassava peels were collected into sterile bottles and microorganisms isolated, characterized and screened for lignocellulolytic enzymes production. Optimum temperature, pH and nutrient sources for enzyme production were determined. Organosolv pretreatment was carried out using methanol with varied concentration of catalyst (0.01 - 3 M), reaction time (15 - 60 min) and substrate size. Crude enzymes (cellulase and xylanase) from the isolates were added to the pretreated peels and bioconversion was monitored by measuring the concentration of reducing sugar and calculating the percentage peel hydrolysis. The fermentable sugars produced were quantified using gas chromatography. Pseudomonas fluorescens and Aspergillus terreus were isolated. P. fluorescens produces 2.8 u/mL of crude enzymes optimally at 50°C and pH 8 while A. terreus produces 3.4 u/mL optimally at 40°C, pH 6. Both isolates utilizes CarboxyMethylCellulose (CMC) and yeast extract as their best carbon and nitrogen sources. Highest percentage of peel hydrolysis was 67% for P. fluorescens at 0.01 M and 0.05 M for A. terreus (94%). Highest concentration of fermentable sugar was produced by A. terreus crude enzyme (331.79 mg/L glucose, 45.3 mg/L rhamnose and 46.52 mg/L xylose). P. fluorescens and A. terreus effectively supported the bioconversion of organosolv pretreated cassava peels to fermentable sugars.
基金Supported by Shandong Natural Foundation(Y2008B10)
文摘[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.
文摘The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amino acid(AA)deficient diets.Day-old male Ross 308 broiler chicks were randomly allocated to 8 pens per treatment,with 25 chicks per pen.Treatments based on wheat-corn-soybean meal diets were arranged in a 3×2 factorial design:a positive control that met or exceeded nutrient recommendations(PC),a negative control diet with a 50 kcal/kg apparent metabolizable energy(AME)reduction(NC1)and NC1 with a 3%reduction in AA content(NC2),each with or without supplementation of 100 g/t of the STBIO.Body weight gain(BWG),feed intake,feed conversion ratio corrected for mortality(FCR)and the European production efficiency factor(EPEF)were recorded from 0 to 42 d.On d 42,ileal samples were collected to determine dry matter(DM),organic matter(OM),ash,protein and energy digestibility.A significant interaction was observed for BWG and feed intake(P<0.001).The energy and AA reduction reduced(P<0.05)BWG when compared to the PC.The effect of STBIO on BWG was greater in NC1(+451 g/bird)than in NC2(+314 g/bird)or PC(+176 g/bird)diets(P<0.05),and that in NC2 with STBIO was equal to that in PC without STBIO,and that in NC1 with STBIO was equal to that in PC with STBIO.No interactions were observed on the EPEF or FCR;however,STBIO improved EPEF(P<0.001)and FCR(P<0.001)irrespective of the energy reduction or AA density.The intake of digestible DM,OM,ash and energy for the finisher period was increased with STBIO supplementation(P<0.01).A significant interaction was observed for the intake of digestible protein.NC1 and NC2 reduced the intake of digestible protein;however,when STBIO was supplemented,it was improved in both diets to similar levels to the PC.The stimbiotic supplementation improved performance of broiler chickens fed all diets,particularly those deficient in AME and AA.
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.
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funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities (Yunnan Education Development [2018] No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings。
文摘This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.
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.
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 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.
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.
