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
[Objectives]To investigate the effects of different doses of chili pepper on inflammatory response factors in rats.[Methods]Sixty male SD rats were randomly divided into blank control group,high-dose chili pepper grou...[Objectives]To investigate the effects of different doses of chili pepper on inflammatory response factors in rats.[Methods]Sixty male SD rats were randomly divided into blank control group,high-dose chili pepper group,medium-dose chili pepper group,and low-dose chili pepper group.Chili pepper aqueous solution was administered by gavage for three months.One day after the last administration,serum and cerebrospinal fluid were collected to measure the concentrations of hs-CRP and IL-6 in serum,and PCT in cerebrospinal fluid.[Results]Compared with the blank control group,the high-dose,medium-dose,and low-dose chili pepper groups showed significant increases in hs-CRP,IL-6,and PCT levels(P<0.05).[Conclusions]Different doses of chili pepper exerted varying effects on inflammatory factors in rats.展开更多
The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-act...The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-active metabolites in the sauce.To bridge this gap,our study employed metabolomics and webbased computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation.By leveraging the advantages of the feature-based molecular network(FBMN),we conducted a rapid annotation of metabolites,successfully identifying 205 metabolites,a considerable portion of which were previously unreported.Through the utilization of the Virtual Taste tool,we identified dihydrosphingosine,lactic acid,isoleucine,phytosphingosine,and gluconic acid as potential taste indicators for quality control.Pathway enrichment analysis further supported their primary involvement in key biochemical pathways,including amino acid t RNA biosynthesis,phenylalanine,tyrosine,tryptophan biosynthesis,and sphingolipid metabolism.This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.展开更多
Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in ch...Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.展开更多
运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作...运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作网络及关键词聚类等维度展开研究。结果表明,辣椒风味研究总体呈现快速增长态势,尤其自2019年以来进入高产阶段,并在2023年达到峰值,显示出该领域已成为食品科学的热门方向。中文文献以应用研究为主,集中发表于《中国调味品》《食品科学》等期刊;英文文献更注重理论探索与国际交流,核心期刊包括Food Chemistry,Food Research International等。在作者合作方面,中文文献形成以蒋立文团队为核心的多团队网络,英文文献则以He Qiang、Chi Yuanlong等为代表,显示出研究群体逐步形成。关键词聚类揭示,研究重点主要集中在挥发性风味物质的解析、发酵过程调控、乳酸菌功能、加工工艺优化及检测技术创新等方面,中、英文文献均逐渐由单一品种或单因素研究向多维度、交叉学科拓展。整体来看,辣椒风味研究正从传统理化分析走向机制探讨与产业应用相结合,为辣椒制品的品质提升与产业化升级提供了数据支撑和方法参考。展开更多
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 2019 Mongolian Pharmacy"First-Class Discipline"Scientific Research Project of Inner Mongolia Medical University(myxy1xkky2019-17).
文摘[Objectives]To investigate the effects of different doses of chili pepper on inflammatory response factors in rats.[Methods]Sixty male SD rats were randomly divided into blank control group,high-dose chili pepper group,medium-dose chili pepper group,and low-dose chili pepper group.Chili pepper aqueous solution was administered by gavage for three months.One day after the last administration,serum and cerebrospinal fluid were collected to measure the concentrations of hs-CRP and IL-6 in serum,and PCT in cerebrospinal fluid.[Results]Compared with the blank control group,the high-dose,medium-dose,and low-dose chili pepper groups showed significant increases in hs-CRP,IL-6,and PCT levels(P<0.05).[Conclusions]Different doses of chili pepper exerted varying effects on inflammatory factors in rats.
基金the financial support from Sichuan Technology Development Program,China(2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151)the Natural Science Foundation of Sichuan Province(2022NSFSC0105)Pidu 100 Innovative Talents Program(2022)。
文摘The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-active metabolites in the sauce.To bridge this gap,our study employed metabolomics and webbased computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation.By leveraging the advantages of the feature-based molecular network(FBMN),we conducted a rapid annotation of metabolites,successfully identifying 205 metabolites,a considerable portion of which were previously unreported.Through the utilization of the Virtual Taste tool,we identified dihydrosphingosine,lactic acid,isoleucine,phytosphingosine,and gluconic acid as potential taste indicators for quality control.Pathway enrichment analysis further supported their primary involvement in key biochemical pathways,including amino acid t RNA biosynthesis,phenylalanine,tyrosine,tryptophan biosynthesis,and sphingolipid metabolism.This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.
基金supported by grant from the National Key Research and Development Program of China(2021YFC2101402)the National Natural Science Foundation of China(31972064,32302030)the China Postdoctoral Science Foundation(2023M731334)。
文摘Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.
文摘运用中国知网(CNKI)与Web of Science(WOS)数据库,对2010—2025年间辣椒风味相关研究进行系统梳理与文献计量学分析,旨在揭示该领域的研究热点与前沿动态。通过CiteSpace与VOSviewer软件构建知识图谱,从发文量趋势、期刊分布、作者合作网络及关键词聚类等维度展开研究。结果表明,辣椒风味研究总体呈现快速增长态势,尤其自2019年以来进入高产阶段,并在2023年达到峰值,显示出该领域已成为食品科学的热门方向。中文文献以应用研究为主,集中发表于《中国调味品》《食品科学》等期刊;英文文献更注重理论探索与国际交流,核心期刊包括Food Chemistry,Food Research International等。在作者合作方面,中文文献形成以蒋立文团队为核心的多团队网络,英文文献则以He Qiang、Chi Yuanlong等为代表,显示出研究群体逐步形成。关键词聚类揭示,研究重点主要集中在挥发性风味物质的解析、发酵过程调控、乳酸菌功能、加工工艺优化及检测技术创新等方面,中、英文文献均逐渐由单一品种或单因素研究向多维度、交叉学科拓展。整体来看,辣椒风味研究正从传统理化分析走向机制探讨与产业应用相结合,为辣椒制品的品质提升与产业化升级提供了数据支撑和方法参考。
