Mulberry is rich in bioactive substances,which might undergo biotransformation through microbial fermentation,and therefore show great prospect in improving the bioavailability of these substances.We studied the diffe...Mulberry is rich in bioactive substances,which might undergo biotransformation through microbial fermentation,and therefore show great prospect in improving the bioavailability of these substances.We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination.The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components,reduced bitterness and bitter aftertaste of the juices.The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins,total flavonoids and total polyphenols in juices fermented by W.confusa and P.kudriavzevii increased by 13.34%,43.75%and 9.40%,respectively.a total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups.These metabolites were mostly involved in amino acid,flavonoid and anthocyanin metabolism pathways.This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.展开更多
Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality ...Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality and health-promoting properties of both grapes and the resulting wines.However,few studies have assessed the effectiveness of UV-B supplements under field conditions.Here,we compared the effects of two different field UV-B treatments(a single supplement applied at pre-harvest,and a double supplement applied at both veraison and pre-harvest)on the phenolic composition of Tempranillo grape skins and the resulting wines.The double supplement induced stronger changes than the single supplement,with responses being more pronounced in grape skins than in wines.In skins,UV-B supplements significantly increased flavonols,phenolic acids,and flavanols,consistent with previous reports highlighting flavonols as the most reliable UV-B-responsive compounds in grape skins.In wines,the clearest responses were increases in anthocyanins and color intensity.Overall,UV-B supplements improved grape and wine quality,although skin responses were only partially transmitted to the wines.Moreover,wine responses were more unpredictable than skin responses,likely reflecting not only the UV-B-induced changes in grape skins but also the complex chemical interactions among phenolic compounds(and also with other metabolites)during vinification.Further experimentation,particularly in the long term,is required to optimize the application of UV-B supplements as a viticultural and enological practice.展开更多
基金supported by the Natural Science Foundation of Heilongjiang Province(LH2021c075),Key Laboratory of Functional inorganic Material chemistry(Heilongjiang University),Ministry of Education.
文摘Mulberry is rich in bioactive substances,which might undergo biotransformation through microbial fermentation,and therefore show great prospect in improving the bioavailability of these substances.We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination.The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components,reduced bitterness and bitter aftertaste of the juices.The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins,total flavonoids and total polyphenols in juices fermented by W.confusa and P.kudriavzevii increased by 13.34%,43.75%and 9.40%,respectively.a total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups.These metabolites were mostly involved in amino acid,flavonoid and anthocyanin metabolism pathways.This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.
基金the project PID2023-150695NB-I00,funded by MCIU/AEI/10.13039/501100011033/FEDER,UEAdditional funding from the Agencia de Desarrollo Economico de La Rioja(ADER,Government of La Rioja)through the Project S-UV-STAINABLE Rioja(2022-I-IDI-00064)is also acknowledged.
文摘Grapevine(Vitis vinifera L.)is one of the main crops worldwide,and ultraviolet-B(UV-B,280-315 nm)radiation is emerging as a promising technical tool to enhance secondary metabolites that can contribute to the quality and health-promoting properties of both grapes and the resulting wines.However,few studies have assessed the effectiveness of UV-B supplements under field conditions.Here,we compared the effects of two different field UV-B treatments(a single supplement applied at pre-harvest,and a double supplement applied at both veraison and pre-harvest)on the phenolic composition of Tempranillo grape skins and the resulting wines.The double supplement induced stronger changes than the single supplement,with responses being more pronounced in grape skins than in wines.In skins,UV-B supplements significantly increased flavonols,phenolic acids,and flavanols,consistent with previous reports highlighting flavonols as the most reliable UV-B-responsive compounds in grape skins.In wines,the clearest responses were increases in anthocyanins and color intensity.Overall,UV-B supplements improved grape and wine quality,although skin responses were only partially transmitted to the wines.Moreover,wine responses were more unpredictable than skin responses,likely reflecting not only the UV-B-induced changes in grape skins but also the complex chemical interactions among phenolic compounds(and also with other metabolites)during vinification.Further experimentation,particularly in the long term,is required to optimize the application of UV-B supplements as a viticultural and enological practice.
